UHC Steel - Roselli Wootz - Edge Retention

[@runrin_]

only 20 seconds in, but omg that intro. i love you

[@luisytacc]

Starts with FMA:B intro. Shows dogs. NO! BAD MAN! BAD MAN! I need to check out Roselli knives, they look pretty cool.

[@bruutus99]

Rope and paper companies love him

[@GriffinRampant1]

I came for the husky, I stayed for the production value and humor. A+ would strop long time

[@jangounbrained]

The intros are getting better every day!

[@mr.crumbles2557]

I rewatched fmab in its entirety last week... still soo good

[@CedricAda]

Mr. Crumbly death of Maes Hughes gets me everytime

[@mr.crumbles2557]

definitely. That ep and the one with Nina+Alexander fuck me up every time.

[@jimihenrik11]

I am using an roselli with uhc steel for about 10 years now. The edge retention is beyond everything I have seen so far. Usually I just do some leather stropes after a weekend of high usage to bring it back to shaving sharpness. I heard these special pulverized cpm steels could hold an edge even better, but I didn't have the chance to test that yet.

[@NapoleonGelignite]

jimihenrik11 - CPM steels are a pain to sharpen though.

[@matthewadler1329]

great job. I was very curious about this steel, and I am pretty impressed that such a simple low alloy carbon steel can perform this way.

[@herbertgearing1702]

Thank you Pete! This was a great video. I love these knives around camp for carving. When you use them for carving wood they seem to work forever with just a strop here and there.

[@DotoYouMooMoo]

UHC isn't a simple carbon steel, the research it was based on required vanadium and other elements to make it.

[@StuartRedman]

I just finished FMA:B not one month ago! Absolutely fantastic show. Damn close to my number one, Cowboy Bebop 😊 Great video as always!

[@lewisward4359]

The HC Wootz Steel - Roselli-Bearclaw is one of my favorite knives for woodcarving. I sharpen with a 1200 DMT diamond stone and then strop. No problem with the edge chipping even when doing rough out work on American hardwoods-such as sugar maple, hickory and ash. Nice review of one of my favorite knives. You should purchase the woodworker-I have one in the non UHC steel. Love it.

[@lewisward4359]

Not woodworker-Carpenter.

[@jimjones4189]

It's not just a wood cutting knife, but a great small game knife as well.

[@sealtooth]

Love my UHC bearclaw. For wood carving, it is pretty good, takes and holds a great edge. I also use a Mora laminated 82mm blade, which has a lower profile, so is more versatile. The O1 in the Mora is good enough for all whittling, including Aus hardwoods.

[@BradGryphonn]

@sealtooth. I use this and the More Original laminated knife, same size as yours.

[@jasonburns956]

So stoked you did t this steel mate I have the carpenter uhc and put a Scandivex bevel on it and it's a carving animal 👍👍love your work peat

[@mkvaule]

That intro was amazing

[@don0giorgio]

Yay! Thanks for the vid Pete) Had one of them wootz for a year or so

[@piemmetubo]

The UHC steel for me is a small miracle. A Roselli Carpenter UHC is my "Linus' security blanket" in all my trekkings and outdoor activities since 14 Years. Even in heavy use it stays sharp much longer than any other blade that I tried. P.S. The only thing that I don't cut with it is the garlic, because the flavor of the steel is transferred to the vegetable. 😂

[@kommissarjupiter7667]

Carbon Steels tend to flavor certain things when you cut food. Otter in Solignen recommends to not cut foodstuffs above 40C when using their C75 carbon blades

[@BradGryphonn]

Five month update. I've been carving with this quite a bit, as well as doing some 'drilling' with the tip. I have done a couple of passes on a ceramic rod once, but other than that it's only required a strop. Great steel imho.

[@deathbyastonishment7930]

Any problems with chipping, is this with the factory edge?

[@BradGryphonn]

@@deathbyastonishment7930 Late reply, but no. With the edge that Pete put on it. Oh, and I still carve with it and I haven't done anything but strop it in the past 2 years.

[@deathbyastonishment7930]

@Brad Griffin better late than never, thanks for the info

[@finakies]

Your best opening ever!

[@Apalm12]

Dude makes amazing knives

[@VincenzoNero94]

Awesome video. I’m glade you showed the stropping.

[@kameelelian6044]

I have the uhc hunter and it's by far my favorite knife just ordered the carpenter blade and will put a handle on it myself. I thought with the carbon being at 1.5 to 2% that put the Rockwell at 66 to 68 .

[@alanmeyers3957]

I’m thinking of ordering that one, how is it, thank you.

[@stuartb9194]

Green Beetle has some great analysis of Wootz vs Damascus steel, well worth a look

[@Pizzaxbandit]

Thought the beginning was a phone app ad

[@Pizzaxbandit]

10/10 love it

[@BradGryphonn]

Nice. I thought it may have performed a little better than that, but still, for what it is I'm happy. I'm thinking of buying another from Roselli. Not sure which one yet. Thanks buddy.

[@CedricAda]

I think it would soar at my usual angles, but it would make your knife look weird!

[@BradGryphonn]

@@CedricAda hehe, yep, probably.

[@TheKnifeBeater]

Thanks for the video. Great shirt. One Punch Man is one of my favs, wish there were more episodes of it. I keep hoping to see it as a video game some day.

[@wadejensen3301]

Haha... you crack me up Brus......that intro....gold!

[@knifesharpeningnorway]

Great video as always mate 😊

[@gco40gray82]

Does the knife have a sharp spine? Which knife model was this? Bear claw?

[@roypatterson141]

As always your intro didn't fail to impress. Lol

[@darichard11]

Another great steel test. Thanks Pete.

[@inthepocket7405]

I have a test for you... Can you do a full rope cut test with a super steel that takes well to stropping, and see how long it cuts the rope and still slices paper after being stropped back. Some folks say that stropping is not good because of degradation of the apex once the absolute has been blunted. Just curious to see how long it will last on a second go round. I know your arm will hate me after this test, but your curiosity might make you inclined to try this. I know mine would... thanks for all the amazing videos! Keep up the good work!

[@dooshlerd]

I've done what you're asking but in a less scientific setting, and I can say that stropped edges will usually yield a slightly worse edge retention, but with proper technique the difference will likely fall just outside the margin of error. I'd say like 10% difference, if that much. Pretty insignificant. A much more tangible difference I've found is using diamond compounds and stones for vanadium or tungsten carbide steels. Softer abrasives (anything below CBN) lead to less supported carbides in the apex, which causes tear out or deformation.

[@Pew7070]

I have had a Hunter UHC blade from Roselli (5,1/2”) for a long time now and it is a monster. Nice to see you take a stab at this amazing steel.

[@Osprey1994]

Release the weeb X'D loved the start man it made me confused as to who I was watching, but I'm a big fan of the series.

[@jonathanou8122]

Haha, love the intro. Good vid.

[@_Kisaragi]

what music is playing while you where stropping it?

[@kevinAuman1]

Cool little knife

[@ansonleJH1]

The best opening!

[@slick_slicers]

Reminds me of my Mora Eldris.

[@marleyleatham8823]

That into bloody got me pete

[@ciderandthorazine]

interesting bit of exotica there ~ i reckon it's true about carbon steels and stroppability. i find my simple carbon opinel responds even to bare leather; no compound.

[@storm3016]

Great vid as usual, loved the intro. This is the knife I'll buy if I ever become tempted to get an Eldris, so much nicer to look at. Also, is that a Seiko around your wrist?

[@CedricAda]

storm3016 nah a victorinox inox. But yeah, this is like a premium eldeis for sure

[@storm3016]

Oh, those are nice too! Thanks for the review btw, I've been looking at a few different Roselli knives for a while now, but never could find definitive info on the UTC steel. Cheers!

[@Grimm-14]

Intros are getting pretty good Pete, thought it was a commercial for sec. I was wondering when you were gunna test Roselli's UHC, very cool. There's another steel I've been hoping you would test some day : )

[@BushCampingTools]

What a nice knife i saw them when I was in Finland but ended up buying another brand, oh well next time!

[@scottb.0185]

I really like this steel, can’t say the same with the music in video!!! Hahahahaha

[@Elslemmo]

YEAH World Map music !! :D

[@Heizenberg32]

6:58 Chris Poland?

[@MountainFisher]

I have two Lauri Progressive Temper blades and guards to go with them. They are HRC 63 and are for wood carving as well and considerably less expensive as the Roselli.

[@lakeecstasy1616]

that t shirt is so cool

[@2manysigns]

Cool knife

[@Elslemmo]

The interwebs can say what it wants!! FF XI has the best knifetest soundtrack period!!! well that and Team America

[@valkyriesurvives5109]

That anime intro tho

[@sharpfactory3705]

Cool steel

[@lindboknifeandtool]

Legit Wootz Damascus steel is a high carbon steel with ~.5% vanadium.

[@canvasbagfight]

darker than black intro next!

[@I0nlyRunFactory]

Full metal edge retention tester.

[@givemeanameman1]

Hope over the years you have been keeping all your cut rope waste and soaking it in bees wax to make survival firestarter to sell on ebay

[@49giants3]

McGregor tapped!!!

[@daeholm]

Wootz or Damascus steel was the most highly prized steel in the world in the middle ages. The exact manufacturing process has been lost so Roselli's steel while very good, isn't actually wootz.

[@jasonburns956]

Grey Holm if it's been lost there's nothing to suggest definitely it's not who's to say he hasn't figured it out (or something similar)the best steels back then probably wouldn't be a patch on what available now and it looks like a good result for a basic steel

[@BradGryphonn]

The original Wootz was apparently much softer. Roselli has changed it to be somewhat harder.

[@daeholm]

@@jasonburns956 Wootz has a very distinctive swirled patterning which is it's hallmark. The ore came from a few specific mines in India and was produced with a crucible process and was very pure for the time. It was the best steel of its age and highly prized but isn't nearly as good as modern steels. The Roselli is a much better steel but it's isn't wootz is all I'm saying.

[@dooshlerd]

@@daeholm that's actually not true. Real Damascus steel, not modern pattern welded steel, was made with a process we don't fully understand today. A recent test of a Damascus blade shows that the steel has a microstructure with carbon nanotubes, something we can't even reliably or economically produce today. Real Damascus steel was the stuff of legend for a reason. That said, modern hyper steels like Rex 121 for edge retention or 3V for toughness now likely match or exceed what true Damascus was capable of (but it was doing this over 1000 years ago). Stuff like LC200N would be viewed as absolute witchcraft, so modern processes have obvious advantages.

[@joelhansen7373]

Love that little Pukko!

[@Superbus753]

Roselli puukko should come with a true scandi and all my roselli puukkot came with a zero scandi

[@RJ-vb7gh]

To be fair from what I read most wootz swords weren't actually that hard. It's way better for a blade to flex or even bend than break in combat. But even with the softer steel the irregular carbides maintained a very sharp edge. I won't go into how beautiful those swords were. As to usefulness, I'm sure such blades are as good as they ever were but compared to some of the modern super steels, they are more of a novelty than something I'd take out woodscrafting on a long slog through a rainforest.

[@uguuwuu6882]

0:06 onii-chan

[@tacticalcenter8658]

woots steel is not really something thats around anymore. and its over rated from the stories told from time of which were not really real or quantifiable. that steel cuts because its 64hrc.

[@adamtrainor4765]

One punch man!!!

[@yeaman992]

Hell yeah!

[@aaroncambre3117]

Fmab intro

[@WIDEOPEN18684719]

鋼の錬金術師

[@ThiLI0n]

hOMERUN:

[@guncotton1950]

this roselli wootz outdoor knife has the same rockwell as the knife you tested which begs the question - is it durable as an outdoor knife steel - cheers Pete www.bushcraftcanada.com/products/detail.cfm?product=2822

[@guncotton1950]

i present this mainly because i have had my eye on this blade for a while

[@peterpamlockwood]

I have there Kitchen knife.Its the biggest load of crap.Had to send back >edge grind never even went to end if blade.Wood handle Very Poor fit.Like cheap home made!!.....Blade was STAMPED out.....VERY poor Finnish.....NEVER would I buy this home made knife again!!!

[@anaboli_o]

Lol what a load of bullcrap you are spouting.