Forging An Ultra Sharp Knife!

[@MrTPW26]

I like that you have acetone and a machinist vise in your kitchen

[@davejohnson385]

Amazingly crazy sharp. Thanks for the vid.

[@fvazquez64]

Laser-sharp! thank for sharing!!

[@kcb-]

I would say it is your sharpening skills holding back the performance of the knife coz I can sharpen my japanese kitchen knives to hair whittling sharp with a larger angle. Great video

[@TrojanHorse1959]

That's pretty darned awesome!

[@kitaryakysubae3156]

That knife is stupid sharp! Very impressive

[@jasonguest5820]

a trick from sharpening chisels: slice into a piece of soft wood like balsa. put a dab of polishing compound on the cut and draw the edge through it a few times, the cut will be a perfect match.

[@GreenBeetle]

The 100% Charity Auction for this Knife and STOIC Ring is completed! $460 was raised for Workshops for Warriors! www.ebay.com/itm/292783060872? STOIC Forge Ring Video: kzbin.info/www/bejne/jIHXn2iXfqhgnZo Check it out!

[@fallinghammerforge3296]

Those are some mighty fine looking tomatoes!

[@williambarnhartblacksmith414]

Wow! That's a sharp knife there.

[@BobbyDukeArts]

Wow

[@parkeranderson2562]

Hey bobby duke was up I subscribed about 2 weeks ago and I love ur channel

[@darkmegatronius7088]

He should have made it with wewd handle scales

[@thisstatementisfalsenothin5312]

Bobby Duke Arts you’re that guy who made the wooden knife right

[@MoonMunchingCat]

I’ve seen that name before wewd anyone like to tell me where

[@ADN1996]

nice. you made a pretty decent letter opener.

[@salmanmcfraggle401]

most satisfying vidjeo in the wirld!!!!!!!!!!!!!!!!!

[@bogomir67]

The German style cook`s knives are ground like that (primary bevel across the depth of the blade and ground to zero at the cutting edge). They do also have a recasso which I don`t like myself. This makes for a steep cutting angle, but you have to always grind the whole blade to re-sharpwn the knive. So the knive shrinks each time, and ernds up as a boning knive.

[@mazetga]

handle came out nice

[@kyprossofroniou5312]

Sick sharp man !!!

[@yetanotheaverageguy]

I love your brutal honesty. You document your good and bad. I've learned from your unflinching pursuit of improvement. It may not be the sharpest knife in the world but it's a bad ass tribute!

[@gashunk]

ok now this is the sharpest tool in the shed

[@user-mw5tl3ks9b]

At 6:26 it looks like you mount your ceramic belt backwards? I may be wrong but I believe the grains in these are oriented directionally in the resin and are designed to be run along the arrow.

[@GenWivern2]

Congratulations are in order, because you're the first knife guy (as opposed to razor guy) I've seen on KZbin to get a blade through a hanging hair test. Very heartening to find someone who understands edge geometry - makes a change from the kiddies and wood butchers who bang on about "razor sharp" because they can slice a tomato without flattening it or shave hairs off their forearm. Made this old razor honer smile anyway. Sushi for dinner, is it?

[@alexcomeau1029]

I love this chanel so much, its like 20 minutes of therapy. Makes my day better.

[@workwithnature]

hollow grinds are very sharp. Did my chefs knif like you did, just had one wedge shape from the spine to the cutting edge. It's very sharp.

[@bernabesanchez387]

Well done sir 👍

[@markkemp9253]

Nice job

[@henners9901]

Baiting us with that backwards belt 😉

[@GreenBeetle]

yeah... baiting. I was just messin with you guys. NO CHANCE I ground with it like that for 15 minutes.

[@michaelcalkins8079]

Very impressed. And educational. I didn't know there was such a thing as measuring sharpness

[@xvampz9152]

Spine/Handle work with the glow-in-the-dark epoxy is so cool

[@r.c.6925]

A really nice job on the handle. I like the way you try new things putting a lot of effort. You said it's not beautiful, I think every uniqe and even working tool you create with your hands is beautiful. Never forget, it's the only one in the world. So give a shoot on the words like "every 3 bucks knife cuts paper". Keep going, I'll subscribe to you right now. You taught me one thing today. I am 52 years old, working in IT for over 20 years, but always miss the smell of treated metal, since I gave up my job in tool and die casting engineering which I had an apprentice ship in and know how metal stuff works. Thanks man for opening my own eyes, I'll keep in touch.

[@valachimus]

Very cool. I love the dedication to experiment simply for knowledge and experience.

[@gearpunk2869]

we need to thank History channel by showing us the great world of the FORGE

[@monster762]

Completely ridiculous but totally awesome.

[@kaptincrazy]

Off topic ....can you please make a video on your forge, anvil...recommendations on equipment? Which tools to avoid and which do you love? thanks

[@mtboy33]

Tenacious D would be proud 18:20

[@MrCrazyjayh2010]

If my bid wins I would be more than happy to drive to Oklahoma to pick it up. I'm only 5 hours away.

[@mattnobrega6621]

That is another beauty. I really like the ping sound when you cut paper with it. It's a resonance knife

[@mikedrop4421]

Yay! Back to the weird, wild and whacky stuff I've come to love from you. The last knife was beautiful but it wasn't ridiculous at all! Seriously though, great work man.

[@MsKessik]

I love all your videos and as the next and next come out i am thoroughly impressed that you still have all your fingers.

[@MsMotron]

i always grind my knives this thin. i really like the way this kinda gind cuts.

[@mattfield1969]

My new favorite channel, loving the videos.

[@bigmike-]

"That's oil, for keeping the blade oiled." Perfect lol

[@DarkVortex97]

Ok the fingernail shaving made my cringe so hard

[@Themilesrock]

Too right

[@v1k1ng421]

Same here, I can't watch it.

[@Loan--Wolf]

i had to look off and im not squeamish

[@clutchmadsen7713]

😂

[@NeoMarv]

Your cringe? Is that a nickname for your p...

[@chrisp7277]

Is it the sharpest knife in the world? Who knows, when knives get this sharp you're really just splitting hairs here

[@tamblyn9484]

this deserves to be pinned

[@Janos86]

The pun game is too strong here

[@justinmccord3829]

Take this like and ssssshhhharpen it!

[@jacobbrown7367]

Tbh I'd be down to try shaving with something like that

[@charruauno386]

wow sharpppppp...!! , thank you sharing, excellent video, have a nice day

[@amishoutlaw4219]

Wow, scary sharp! Beautiful knife also

[@AdamRhein]

That is soo sharp! Nice build!

[@tiagonestiago]

Great video, loved the sharpness tester I had never seen one before, thanks for that!

[@3232jrob]

Love your videos sir....keep the great content coming and thank you

[@davidferre9752]

That was awesome. Really great video

[@marioflores768]

Yeah that's f...g sharp. Thanks for the video

[@GreenBeetle]

Thanks for watching!

[@spartz007]

Dog: Did whaaaat ???

[@luketallant3571]

So that’s how the dog went bald... an awesome project, thanks!

[@herreragonza5891]

Thumbs up for the awesome work and the D reference

[@Kuichio]

Wow... You have really good audio! That sound as the blade resonates while cutting is quite crisp.

[@socrazybmx]

Extra props for this knife being just a tribute. You gotta believe me, I wish you were there, just a matter of opinion...

[@RebarLad]

Straight razors have a primary hollow grind and they are sharpened on flat stones using the spine as a base. They are around 10 degrees inclusive.

[@ethansloss6854]

And have a hard temper if any at all.

[@jonpalange3292]

Dude.... The last shot of the video made my day... Splitting a hair? EPIC!!! Congrats

[@42pyroboy]

I grind thin spots by keeping a sensitive part of my hand in contact near the grind and douse when I cannot bare it

[@TheGamingMason]

It sings like a straight razor!

[@randoprior4130]

Really interesting concept here. I always make my knives to be purpose driven. But I've never considered trying to just design every facet of the knife to just be sharp. Maybe something I'll have to try, or maybe finishing the video will give me the info I'd like!

[@BradGryphonn]

Brilliant work!

[@nelsonzaid364]

Impresionante cuchillo y maravilloso filo!!! Soy fan de sus videos, además intento ser forjador. desde Uruguay un gran saludo

pefect sharp

[@LitoGeorge]

Lovely video. Had me engaged the whole way 👍

[@LitoGeorge]

Ps: terrific forging and sharpening skills!

[@moosschmiede554]

Hi from Bavaria. Nice Video. 1080 or 1084 are excellent steels for kitchen knifes. The only downside is, that they are not as wear resistant as Steel which forms carbides. Theoretically they can have a finer microstructure because of their missing carbides. Do you use your knife in real kitchen tasks? A geometrie this thin collapses at the first contact with the cutting board. You can set the edge back an put a primary bevel on at about 30°. Experiment with that if you have a guided knife sharpener. This will give you a durable edge with almost the same cutting performance. A flat grind is not my first choice when grinding kitchen knives (I forge only kitchen knifes). A flat surface will extremly stick to food. Your tomatoe is a good example. Potatoes are even worse. I like a gentle convex grind. It is a good compromise in cutting ability and food release. Playing with the amount of convexity along the length of the blade can result in a perfect cutting kitchen tool. Your experience in cutting toilet paper can be explained with the mikroscopic condition of your cutting edge. The normal sharpening on stones leads to microteeth at the cutting edge. They act like a saw and make it easier to cut through the toilet paper. On the other side this edge fails compared to the razor blades with your sharpness tester. This is because this blades have a polished and closed edge. Try to shave with a toothy edge. You woun't entjoy this shave, believe me. As a consequence you stroped with diamond compound. This leads to a finer edge and a better result with the sharpness tester. The cut through toilet paper was still good. The diamonds leave a non polished edge with teeth just a few numbers smaller and more agressive. Try a compound like chromium oxide or iron oxide. This will polish the edge and result in even better values on your tester. But it won't cut into the toilet paper. Regards Christian from Moosschmiede

[@rorydonaldson2794]

That Tenacious D reference was on point

[@LopsidedAdventures]

That is sharp! Poor doggy!!!

[@NeelsVandenBerg]

Really cool!

[@SharpWorks]

That’s some really sharp works!

[@beetle9648]

a guy i know got this hunting knife so sharp that if you held the knife with the edge up and you dropped a single piece of hair on it the hair would be cut in half

[@StuartSmithHandForgedKNives]

great work as always

[@GreenBeetle]

Awesome handle video on your channel! kzbin.info/www/bejne/Y5rQomufr56ZrZY

[@peterspaltman]

Love the tenacious D reference

[@kaseyrucker9528]

That Tenacious D Reference, loved it!

[@BurnsBlades]

Love your tribute to Tribute.

[@mada0zani]

Number don’t lie You have proven your knife sharpness with very convincing methods

[@michaelbiniakewitz2329]

I love watching your videos one thing been bugging me: what is the powder you sprinkle on the steel when hot, and its purpose? Obviously I watch for admiration of the trade but no clue how to do any of that

[@GreenBeetle]

borax for flux

[@aimbeats7126]

Hey! I love your videos, man! Your knives are all amazing!

[@diqucnaicbiliaoeaoeo]

What kind of steel did you use?

[@scottydees2748]

You know your blade is SHARP, when you handle it with a little fear. Good job mate.

[@cydamac]

I love the Tenacious D reference!!!

[@1ch190]

I can't believe how badly paper marred that first edge

[@ergonomade]

I love your videos, and I love you commentary even more :) Please, keep on going on :)

[@urbanyeti659]

Gotta love the Tenacious D reference.

[@Ididathing]

This video is too edgy

[@GreenBeetle]

I did a thing So good

[@allencummings7564]

Nuh-uhh

[@user-fo2xx3qh2b]

Please leave

[@gravityyt4185]

There's this thing called shouting the fück up. You should try it somtime ;D

[@mayhemsnowgames7265]

maybe you should leave... forever!

[@kitsnap1228]

What is the name and where do you buy the phosphorescent compound?

[@GreenBeetle]

dont know, it was sent to me by STOIC

[@BigWillSD]

I'd be very interested to see how an obsidian flake compares.. very cool chef knife.

[@jasonharrison25]

Try making it out of AEB-L. That should be able to get down to a finer edge due to no carbide formation in the heat treatment. Nitro V should work well too

[@sirmontag]

Very much this! To support an edge that thin, you need the right kind of steel, and AEB-L is it (or the AEB-L clone Nitro V). Zero flat grind knives are a pain to make, but they perform like nothing else. You could call them the exotic sports cars of the knife world and you wouldn't be far off.

[@IamHere2468]

Love Stoic Forge, great job on the large elephant scalpel?!!!!!

[@dakel20]

Dorcos are also some of the duller double edge razors, give a Feather a try and it should be even lower.

[@vanhende]

that new mic tho... the crisp, oh so crispy

[@GerbyWorrior]

vanhende 😆😆😆

[@vkhandmadeprojects]

Loving the just the tribute comment!

[@lsubslimed]

Always enjoy your vids and your scientific methods 😉. I've also found that cleanly splitting hairs requires just about as much skill as it does sharpness. I think that 10-20 thousandths is a good thickness for something like an EDC or hunting knife, but kitchen knives, at least for cutting veggies etc. are great at 2 thousandths and even below and are considered somewhat thick at above 5 thou. Try taking the flat grind down to 10 thousandths at the edge and then grinding in a lean convex (down to zero) that goes up the blade about 1/2" or so. Then lightly run the edge over a fine stone or even some 1500 grit paper a few times to remove the apex just a bit, and then come back in with your final cutting edge and angle. I've found this method works great in achieving a very sharp blade/edge geometry for pretty much any type of blade. It's just how lean the convex is that varies from knife to knife (i.e. edge thickness before applying the convex and then again before applying the edge apex). This is also basically the same way they apply their edges in the ABS. Give it a try sometime if you haven't already, I'm sure you'll like the results ya get. Thanks for sharing and take care 👍

[@stormiewutzke4190]

Plus one for this comment. Even commercial chefs knives are well under .0015

[@dannykyle738]

I like the tenacious D refrance😂

[@InformationIsTheEdge]

Wow! That was fun! I'll bet that would do fine for making sandwiches. Cut up some lettuce, tomatoes then cut the sandwich... EXACTLY in half. At the molecular level.

[@bubumic2971]

my blade can cut through armor and still cut a tomato !

[@kevinbrooks9740]

As a Chef I would be interested to try a knife like this. I think it would be a great vegetable knife

[@jaxonpatten9046]

Hey! when you said that maybe the knife wasn't as sharp as you thought when cutting the tomato, the reason the knife was pushing the tomato was that you have a really flat and true knife body that lets the tomato stick to the knife. just like when chopping potatoes or veggies, when the food sticks to the knife right? you can avoid this with an apple seed grind? (not positive on the lingo) where you hollow out the body of the knife and then it widens out a bit to the secondary grind. it'll create the void between the knife and the tomato so it won't stick as much. Just my thought as to why it wasn't super successful with the tomato trial. Always impressed with the videos though! (please correct me if I'm wrong! still trying to learn as well)

[@drewlabenz4985]

I fell asleep because your voice is so soothing. No homo

[@therandomguy1315]

If it can cut an aldi specialbuys magazine you know its sharp

[@michaelanderson8042]

It seemed to me that your Chefs Knife had a lot of Butcher Cleaver influence? A great knife. Keep up the good work and stay safe.