Why Knife Steels Don't Matter... as much as you think
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- Опубликовано: 12 мар 2024
- Are premium knife steels worth the hype, or is it all just marketing? Dive into the world of knife performance as we explore the intricate relationship between steel composition, edge geometry, and sharpening techniques.
Join us as we debunk the myth of steel superiority and reveal the real secret to maximizing your knife's potential. Meet Dan Dovel, our resident sharpening guru, whose expertise spans decades of designing precision sharpeners at Work Sharp.
In this podcast-style episode, we delve deep into the art of sharpening, discussing how subtle changes in sharpening angles can dramatically impact your knife's cutting ability. Forget what you thought you knew about steel; it's time to sharpen your skills and unleash the true potential of your blades.
www.worksharptools.com 
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Larrin is a genius. I have said it once I will say it 100000 times about geometry vs steel.
I have fallen victim to the steel hype. But, when it comes down to brass tacks, Edge geometry all day.
What a great video! Thank you gentleman for the educational video.
It's simple common sense. No need to place people on pedestals. 😂
@@JohnDoe-zb7dz
You'd be amazed how rare common sense is.
But to have an expert in blade steel say edge geometry is more important isn't "common sense". If it were, would folks still shell out big premiums for a super steel blade?
The music playing while you are talking does nothing to enhance your video.
Makes it sound like an 80’s porn flick 😂
Thanks for the toothy edge advice. Been working on that.
I just got my 4th field sharpener. I tend to smooth out the little honing rod on some 20CV and S90V pretty rapidly. But holy moly I get them nice and keen. I need a diamond honing rod or something. The strop cleans up the micro bevel burrs, but it’s that last little hone that ensures the apex is uniform all along. The 300 and 600 grit diamond plates have impressed me though on not tearing out or contaminating. I’ve got one for the wife, one for me, one for work, and one I keep nice for later. Cruwear is the best though.
Larrin is amazing! We also need more with Dan Doval! Just picking a fraction of his brain is amazing, the things he has said have stuck with me forever.
One thing Dan Doval said was:
''There are thousands of applications and billions of users. The edge or edges that work well for a master Itamae isn’t going to work well for your local butcher or fisherman. And neither of their edges are effective at cutting down a tree.''
More with Dan Doval, please! :)
As a custom knife maker, sharpness is a primary factor in customer satisfaction tion. As a visual factor, a highly polished edge adds wow factor. My customers seem to prefer powdered metals, and I ablige.
You guys have great topics and great ideas.But it would be great to hear you. Seriously. Go pick up a couple of lavs for cheap like those new shures and drastically improve the production quality of your videos. Hell just one boom mic would do the trick. Great video guys, love seeing the experience be backed up by the "new" guy lol
Thanks for the feedback and for watching! We wish the audio would have been better too but did not realize how bad it was until we were in edit. Definitely something we can and will correct though.
@@WorkSharpOutdoor great to hear!! Lol pun intended
Very good video. I do have one question though. If you are only really using the coarse grit on one side wouldn’t you need to continually swap which side you use it on to avoid an offset angle?
Very good. You clarified and muddied things up a little, leaving room for more development but you guys.
Where to find 1 of the mats on the table? I have to Ken Onion Edition & attachments. Also the guided field sharpener.
There's a few type of knives where you unfortunately can't play with the angle. Chisel and Scandi grinds come to mind. You can sharpen them to a more obtuse angle, but you're changing the geometry away from their intent (an edge down to 0 without a secondary bevel).
Mostly I'm annoyed with a 14C28N Scandi folder I have where the edge rolls way too easily and the only remedy is to put a funky secondary bevel on it. 14C28N is some tough stuff, so I'm guessing the heat treat on it is on the very low end (55-57 HRC)
But there's plenty of chisel grinds out there like high end Japanese kitchen knives. the less impactful chisel grinds would be the plain portion of combo edged knives (half serrated) where you can change the angle without much issue
Thank you guys for a great informative video. What steel and angle would you recommend for skinning and quartering wild game like deer and hogs?
Don't stress too much about the steel type; instead, choose a knife that feels right and you like using. Keep it sharpened to a known angle, and if you notice it wearing down or chipping sooner than expected, adjust to a slightly wider angle. When sharpening in the field, try honing at a wider angle than usual-for example, if your knife is usually sharpened to 20°, try honing at 25°. This approach makes touch-ups simpler and gets you back to a sharp edge more quickly.
@@WorkSharpOutdoor Thank you for the reply
Great video
Always amazed by this new information all stuff murray carter said years ago
Yup!!!!!
A proper 440C / 420C with a specific geometry will outlast S30V at 17 degrees or VG-10. 20 years using knives and I’m still learning haha. I got sucked into the knife nerd blade steel stuff and everything changed with a friggen $8 temu knock off
First for me and "toothy." Sharpen one side coarse, finish (de-burr) just the other side. Wow, my experiments will begin asap. Thanks!
YES! Have fun and play around with it and let us know how it goes.
Phew, that is too deep of a deep dive for me.
In brief, edge geometry holds greater significance for performance than the steel composition of the knife.
@@WorkSharpOutdoor Thanks. I guess it's a good thing then that I never got obsessed with the steel fetish and just enjoy my knives for what they are, regardless of the stelle. So far -- and lately with help from the Precision Adjust Elite -- I have always managed to get any of them es sharp as I want and need them to be.
My favourite steels;
1095
52100
Japanese Super Blue
80CrV2
Cpm 3V
CruWear
My favourite grinds;
Slicey Convex
Scandy
My favourite Brands;
Mora
Bark River
Green River AG Russell
LT Wright
Helle
Finnish knives
Pathfinder knives
You guys need to really ditch the pull through sharpeners. They cheapen your other great products. I cant take anyone serious selling these things.
Constructive criticism only. 😊
Dude seems like he knows his stuff but it seems like he’s in actual pain whenever he’s not talking. It made the video kinda labor intensive to get through.