Spyderco BD1N Steel VS Victorinox | Paring Knife Performance

$8 Victorinox Paring vs $28 Spyderco Z-Cut Knife in Carpenter BD1N - is is worth the money?
Also check out my tutorials on dual grit sharpening.
What's a dual grit edge, you may ask?
Think: high performance aggressive knife edge!!! This method for versatile razor sharp knives is fast, easy, and leads to edge retention increases of up to 50% in some tasks! Watch my tutorials to quickly learn innovative hand sharpening techniques with whetstone, diamond plate, & honing strop.
The dual grit method is a specific method for sharpening one side of the edge coarse and the other fine - an updated tutorial is below:
• CPM MagnaCut Dual Grit...
And the results have been observed by independent testing:
• You Won't Believe How ...
If you're curious about the science behind the edge mechanics, check out this scienceofsharp.com article in which Dr. Todd Simpson analyzes the effect:
scienceofsharp.com/2021/06/15...
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Whether your passion is bushcraft knives, survival blades, hunting & fishing knives, edc knives, or kitchen knives - this method could revolutionize the way you sharpen your knives and make your edge last longer!!!
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[@D00MTR33]

Love my Z-cut, had it for years. Really like the blade shape and it's great to use on a cutting board. I do wish it was griund a bit thinner.

[@homeslicesharpening]

Yeah I sorta wish it was slightly thicker at the spine and thinner at the edge. (My wife broke mine 😬)

[@D00MTR33]

@@homeslicesharpening wives and kitchen knives. That's why I got that Z-cut, Cold Steel and Two Sun knives so my wife can use them and not by Mcusta, Kase ceramic or my custom made ones. After she broke the tip on my custom petty (now it's a long paring after I reshaped it) I told her not to touch those and use the ones I can replace easily.

[@homeslicesharpening]

🤣

[@TonberryV]

I love my z-cut. The steel seems to need stone stropping in my experience, or an ultralight microbevel a la CliffStamp. I do wish they brought the grind a little thinner towards the edge, but I understand why they chose not to. As an aside, the z-cut is a wicked fillet knife for freshwater fish for those who are interested.

[@homeslicesharpening]

So sorry for the delay. That is an interesting fact - totally makes sense! And I definitely agree about the need for stropping usually or micro-beveling on BD1N, it seems to really benefit from that.

[@mikeobrien4081]

I got a Z-Cut last year, interesting design. Mine has a bent blade (tip is deflected about 2mm left looking at the spine), which makes it tricky for stronger cuts and sharpening on a flat stone. I wonder if they had warping problems in early production and that's why it's thicker than most paring knives. (Anything thicker than the Victorinox will be worse for paring, less is more in that regard). Haven't used it enough for a full resharpening yet so I don't have much of an opinion on the steel, but on paper it should be great. So far it seems to dull quicker than it should, so it'll be interesting to see how that changes with sharpenings. A few notes about use: The handle butt should be angled a few degrees more upward to make knuckle clearance better when cutting on a board. That would also bring to tip more in line with the handle for paring work. As it is, I find you need to pinch the top of the hande and put your index finger on the drop in the spine for a good cutting-board hold, and paring is tricky because the "Z" offset and long-ish blade means you're not as intuitively aware of where the tip is relative to your hands and what you're cutting. Still, it's good for people who tend to use paring knives for everything. I'd prefer a petty with a fine tip to do paring and board work; the narrow blade on the Z-Cut makes it hard to do stuff like brace the side of the blade against your knuckles for safe chopping, or choke up when paring something in the hand.

[@homeslicesharpening]

Interesting thoughts!!! I do find the same thing about lacking something to butt against my knuckles, and I do find the finger clearance could be better. But it's a cool design thought all the same. Cheers.

[@dayannahkali]

Yeah, cheap VG10 chinese san mai damascus are hard to beat nowadays. Have a ceramic rod sharpener in your kitchen and put a 10 to 14 degrees edge on your knives. That il all you’ll ever need for gliding through your onions without even dropping a tear. The Z shape is interesting though, but seems impractical for hand peeling stuff. Have several knives and do not hesitate to go longer on a board. 20cm carving is awsome for doing agrumes in smooth one cut motion, and let me say that a 24cm kiritsuke is not too big for onions.

[@homeslicesharpening]

I just filmed a video (not published yet) where I dice an onion with a Condor Tactana (a Katana with a thick convex and a 20 inch blade hahaha!)

[@dayannahkali]

@@homeslicesharpening A must have in the kitchen 😂

[@homeslicesharpening]

@@dayannahkali 🤪

[@_BLANK_BLANK]

Finally got around to watching this one! Edit: i actually truely am surprised of all stones this was one that would leave a wire edge off it. Maybe it has to do with me using japanese natural stones on harder carbon steels. Or maybe its how i use them. But for any stone. If i wanted to just finish on a stone, or do a stone, and only unloaded strop. It would be with a natural stone like this one. Because the tend to help deburr quite easily

[@homeslicesharpening]

I need to try it on some of my harder steels for comparison for sure. And honestly I haven't gotten so familiar with it that I'd make the claim this is normal - I think my technique still has room to improve. Maybe the more startling conclusion is how often a lower carbon softer steel forms a wire edge we're not aware of, and we are using it without knowing. At least after filming this video I'm convinced that I have!

[@_BLANK_BLANK]

@@homeslicesharpening yeah. I do recommend, at least if you find yourself with a little extra time, maybe play around with it a little and see what kind of results you get doing various things. But i know how hard it can be at times to find extra time for stuff like that, especially when you have kids. it must be even harder. But yeah. I wouldnt be surprised if many people arent fully deburring. I have actually maintained for quite a while that probably 95% of peoples sharpening issues come down to not properly deburring. I have talked in various places like discords, and forums with people trouble shooting their sharpening, and its almost always their issue. Its very rarely, angle issues, or rounding the apex (though that can happen especially stropping wrong)

[@homeslicesharpening]

@@_BLANK_BLANK That makes sense. Yeah I will revisit the JNat when I get to harder steels that don't have heaps of Vanadium - cheers bro.

[@dmitryk754]

I find with a Bess tester I have to do 3+ cuts and get an average as opposed to just going of one reading. I get wildly different readings on different slices.

[@computeronzin]

I think that if you measure twice in the same place in the correct way, you will have the same result twice.

[@dmitryk754]

@@computeronzin I think that warrants an experiment to confirm the theory.

[@computeronzin]

@@dmitryk754 kzbin.info/www/bejne/hJ27qJKvodF2aJI

[@homeslicesharpening]

Hey guys, sorry for the delay - I prefer to take multiple tests and average because I think it ensures error minimization. I am almost out of BESS Media at the moment, so trying to milk it out while I await the order I just placed for more. Cheers.

[@CSGraves]

I see oranges being sliced, & all I can think is 'what a tasty way to force a patina on carbon/tool steel'.

[@homeslicesharpening]

You know you're a nerd when...

[@mikeobrien4081]

@23:37 - They put microchips in lemons now?! edit: Oranges, my mistake. Putting microchips in _lemons_ would just be silly.

[@homeslicesharpening]

Hahahahahaha!!!

[@wesleycotten9580]

I would guess that primary bevel being thinner on the victorinox is what made the cutting experiance better on the onion but the actual edge holds up better on the BD1N.

[@homeslicesharpening]

Sorry for the delay bro - I would agree though! I think the different designs both function well but for different reasons.

[@computeronzin]

It's not about how to sharpen a knife, every knife has its own (personality). I deburr on the stone and below 3000 grit I strop 4 times per part as standard and measure and above 3000 grit I strop once per part and measure. Then I strop once each time to see where the point is before you over-strop.

[@homeslicesharpening]

Nice - yeah every steel has a different feel. Also, as you often point out different edges exhibit different "flow"

[@computeronzin]

@@homeslicesharpening Hi Gabe, Life goes on, even though it stands still for me. What used to be very important, for example being outside, actually doesn't matter at all. I cannot imagine what it will be like in a year's time, I live now and do what is necessary to maintain my validity and independence for as long as possible. You can see it as a curse or a blessing. Not many people get the opportunity in life to fully focus on the essence of existence. What we are has always existed and this life can be the crowning glory of our work. I am grateful that all my shortcomings are coming to light and I am preparing step by step for what will come next.

[@homeslicesharpening]

@@computeronzin Yes, coming closer to the end of life shows us what is really important. I have faith that God is good and responds to those with soft hearts. I often reflect on the teachings of Jesus "do not worry about your life", "do good even to enemies", and others. They give me a sense of anchoring that there is something beyond what we so often worry about, and that God is kind to us - even if life is difficult. I know a form of what you mean about isolation and solitude, but you are experiencing much more than I ever have. I will pray that you continue to have peace and continue to find purpose in connection and are able to focus on the blessings you do have. All the best to you my friend, thanks for the comments and your excellent perspectives on sharpening.

[@computeronzin]

@@homeslicesharpening God bless you

[@SiliconeSword]

Do you think that cutting boards hold any steel dust or flakes? I feel like if they do that, it may not be the best for an edge, especially if you live in Australia and your name is Pete.....

[@homeslicesharpening]

I think it's definitely possible. And the more porous the cutting board the more likely to hold unwanted debris. I'm sure Pete has done enough blades at this point that it's reached an "equilibrium", so I doubt it makes a meaningful difference between steels he tests now at present.

[@computeronzin]

Did you know that onions are one of the best probiotics and if you put the onions chopped in lemon juice, the strong taste is gone.

[@homeslicesharpening]

Nice! That's so cool! Yeah I have been experimenting with "pickling" onions (just soaking chopped onions in acidic liquid) and it's delicious!

[@SiliconeSword]

You have suspiciously little arm hair, you may need to resort to your legs lol

[@homeslicesharpening]

So sorry for the delay, but IT'S TRUE. I've begun working on my left hand dexterity, so that I can shave my right arm as well. That's an actual fact, as much as it sounds like a joke!

[@computeronzin]

.

[@homeslicesharpening]

? Haha