Quick note. This video is about analyzing the TEST itself, and what exactly we are testing. Of course heat treatment, and steel matters. And they definitely play a role here as well. However, geometry, is often a game of a few degrees, and a few thousands of an inch in blade thickness, that determines whether a knife survives this kind of test or doesn't. Also, if we start stressing the knife on different axis's we will also get different results, since other factors then come into play. This is just a quick rundown showing that everything may not be as it seems.
@OUTDOORS55 ive had a kme for quite a while now. When I first got it, I ruined a few knives trying to get super small angles with those mirror polished secondary bevels. Turns out cutting simple plastic or cardboard at that level will give you considerable edge damage and dull your razor sharp knives to the point it won't cut at all. Expensive lesson learned.
I was recently speaking with a company that was worried about the strength of the edge with high hrc, and i said basically what you did here if you want your edge to take abuse then play with the geometry but don't run the steel soft to doit
When you take a chisel and sharpen it to 17.5 degrees (Rob Cosman method) it goes through softwoods' endgrain like butter, you use it for hardwoods and it breaks... Geometry matters a lot. Thanks for your videos.
I just started watching your channel about two months ago and I have learned so much that I'm now the designated sharpening woman for my family's ruined blades and I just sort of stumbled into interest in this stuff. I find the science and skill behind it absolutely fascinating, thank you.
Yup. Sixty degrees is a recommended angle for a cold chisel. Thirty degrees on each side. All it needs, is to be harder than the material it is cutting. Good demonstration. Long over due. 👍 Choose blade angle s according to task.
I'm less worried about the edge but more that it was hit with a hammer, if its to briddle you could easily snap it in half doing that. You can fix a chipped edge but you can't fix a blade that snapped in half Edit: typo
Ah bro, idk why RUclips stopped showing me your videos since like 2 or 3 years, I see you have changed and grown, Im so happy I found this channel again
My guess is that RUclips stopped showing them to you because you weren’t subscribed to the channel (?🤷♂️?) either that or it was just the Almighty algorithm being a dick
@NunnyaBidniss im subscribed but the problem is that I forgot the name of the channel and yt algoryth is a trash sometimes hidding info about outdoors and survival stuff
@ oh ok.. ya…I’ve noticed that RUclips doesn’t really like recommending videos like that. I’m surprised it went on for so long for you though. The algorithm has gotten worse and worse over the years. These days 90% of the recommended videos are ones I’ve already seen….usually in the past 24 hours. Even when I click not interested, the same 40-50 videos keep popping up in the recommendations. It’s infuriating
Correct depends on geometry and how sharp and the degree of angle and Depends if every knife is cutting the same nails I know a Casehard nail is way harder than a say 12 or 16 penny nail but even with the older penny nails to sharp of a blade will still round over. Great video keep Rockin 👊😎
Thank you for clarifying how important edge geometry is and how it’s important to adjust your sharpening angles for the work you intend to do with it. If 1084 is your steel of choice you can have wildly different preforming knives just by changing your secondary bevel sharpening angle.
Thank you, I saw a video of cutting through a nail and I thought, wow that's a hard steel. Your videos are really educative for those that like knives. Thank you again.
I now see why European swords were sharpened to 25° plus angles. The lack of edge damage is impressive and especially important for blades going up against fully armored targets.
This is a fantastic video that really shows what blade geometry does. It is something that more knife makers need to explain as you do. Great job - thank you for making this video!!!
More awesome knowledge shared. Your knowledge is now my knowledge. Thank you very much for this. I wonder how we can translate this knowledge onto thinner chef's knives. I recently had a chef complain to me that his knives had gone blunt again after only 7 days use in the kitchen by three chefs (same knives, three chefs using them all).
This short video may seem simplistic , but it explains one of the most fundamental concepts of knife sharpening in a way that viewers will always remember.
Great video! 👍👍 I always knew that edge geometry was really important, but I wasn’t aware of just how important it is in tests like that. Thanks for the info. 😊 On an unrelated note…I was wondering if, in a future video, you could please demonstrate the process of sharpening a blade like a karambit or a recurved blade. It’s easy enough to sharpen the edge on the outside curve, but the inside curve is another story. I use a Sharpal diamond stone for most of my knives, but I’m assuming that I need to buy a different sharpening tool specifically for inside curves. I was hoping to get a recommendation from you on what to buy, as I bought the Sharpal stone because you recommended it and it’s working out spectacularly…So I trust your judgement. I tried and failed to find a video from you on this subject, but please forgive me if you’ve already made one and I just missed it. I’m a longtime subscriber but I haven’t quite seen ALL of your videos…just most of them. Thanks ✌️
Great video, spot on. What I would have loved to see next was The cutting difference between a 20° angle, 25° angle, 28° angle, and 30° angle. Maybe a follow-on video?
Agreed. Also how would that work on a kitchen knife? Maybe if you have a cheap kitchen knife with a 53 hrc blade you should sharpen it at 30 degrees. Would that damage performance much I wonder
@ It wouldn't make clean cuts on fruits and veggies and you would crush and damage them trying to force the knife through it. A finer edge cuts with less pressure and less tearing so the food stays more intact and the cleaner cut has less oxidization.
I normally get annoyed by the knife guys but you actually are scientific with it and the tool nerd in me enjoys these crazy videos. Also, Knipex. Good stuff bud
It's good to see some good information for once. I have been trying to tell people this for years. Especially when all of those videos of cheap chinese forged blades popping up from the workshops they come from demonstrating how tough they are by chopping through nails and other bits of metal.
Amazing video as ever, did this on some of my knives (inexpensive ones and average steels) i got to observe one of my leathermans hard wire cutters. And check its actual angle geometry. Then tried it on some of my edc knives. Then voila there goes the magic!
There is a fairly large body of literature about this. One particular maje that has been around for a very long time uses a knife hammered into a nail as a logo. I've had one for more than forty years. The secret is definitely the geometery. On my folder, the thickening of the blade behind the bevel, as well as the apple seed profile is key. It is also a pain to sharpen.
I feel the same way about makers doing the nail test who haven’t put an edge on the blade yet. If you put an edge on a blade that can push cut paper easily and slice through a free standing cardboard tube after being batoned through the nail, then you definitely have something . Edge geometry is performance oriented, heat treatment and steel choice do play roles.
So if your knife needs to cut a lot of nails in daily use, just use your favorite knife but sharpen it to at least 30°. Thanks again Alex ! *reminds me of a salesmans trick ; demonstrating something that doesn't show what you think it does.
@@Marcus_Shaw that's unironically a good idea, taking a kitchen knife that dulls quite fast due to being in a "everything" drawer and sharpening it at a duller angle can help keep a heavy duty knife sharp for longer, same idea as his video on wire cutters, tell her that one is for cutting bones or opening aluminum bags then, have a well sharpened knife on a separate stand, call it fancy knife or whatever, for cutting veggies, soft meats and the typical stuff
Excellent! Of course the edge angle has a huge effect on edge retention and cutting ability. They are "opposites" so it is a matter of having the correct compromise for each use case.
@jarrettmoreland4921 The video was about this. The thinner the edge, the better it cuts and the more susceptible to damage it is. You cannot have both maxed, the cutting ability and strength. At the extremes we could look at a razor blade versus an axe. This is the reason our kitchen has many different knives with different edge geometries. The biggest hurdle is to make the family members aware of this effect and not destroy edges by using too delicate a knife for heavy duty cutting. Their favourite is to use the tip of a knife to pry something. I have repaired knife tips oh so many times due to that.
@@skippylippy547 Because they are just small railroad spikes and it takes a lot more of them to forge together to make a large steel dildo for your pleasure troll.
I’m looking to get a cheap microscope to inspect the apex of my knife just for curiosities sake what is the minimum magnification required to inspect the scratch pattern and look at burrs effectively?
Very interesting video, I love learning something new from them like sharpening, testing, different edges, heat treatment explanations instead of watching 60 flavors of magnacut and expensive knives or whatever is trendy this month.
Very helpful thanks. Any chance you can do a vid on best angles for knifes in different usages like kitchen, bushcraft, cardboard, hair whittling (not sure if that’s a legitimate use for normal people 😂) etc…
I just sharpened my otf to 30 degrees turned it over did other side, so it's 30 degree right, or do I do 15 degree on one side and 15 on other side and it's 30 degrees?, thought whatever u sit it in an do ur knife that's wat degrees it is right, but Herd someone say u add both sides together to get ur degrees
We can use the same angle with 3v and different protocols. Lets say we compare the standard crucible protocol vs the low temper protocol. The low temp protocol will reduce the risk at the same angle. So while you are right, geometry does matter. So does the protocol.
Makes you wonder why industrial metal shears are 70deg or even worse in scrap yard guillotines. It's so easy to make a good skinner look bad, cutting a nail and a crow bar wedge with an edge skinning a deer.
You are way too clever. I've seen knives tested that way before and just thought "Well, I don't chop nails with my knife so... " but it's good to know there's a reasonable explanation for those knives that survive and those that don't.
Hi. The other day, I mislaid my leather strop. Somehow (i was very tiered), I thought cardboard would a good replacement, and put diamond compound on it. It was the kind of cardboard that is in the back of a notes block. It actually ended up working way better than my leather strop ever had, and i continued using it ever since. Maybe it was my leather that was bad, and i have some solidity concerns, but i still found it share worthy.
It likely has to do with the angle for shear stress in steel being 45 degrees when in linear compression. Basically steel under high linear compression loads wants to shear at a 45 degree angle. So anything under 22.5 degrees the shear stress has no-where to go so it fractures. Cold chisels (used for cutting through metal) are normally sharpened between 50 and 60 degrees (25 and 30 degrees each side) for this reason.
I pretty much said exactly this on a peterbuilt knife channel video the day before yesterday. Its geometry over steel and heat treatment when it comes to failures when chopping thru nails.
I am not too interested in knives.. Watching your videos because you make good videos, and know what you are talking about. One thing I am wondering about is what is the perfect edge angle for different uses? Keep up the good work.
Thank you for the video. I recently saw a video from another channel showing a folding knife by Magpul that is made with metal injection molding that is expected to probably be available around March 2025. I'm curious to see your initial impressions and maybe look at it under the microscope that you've been using.
I never paid much attention to the nail test, because i thought it's way out of my use case. Until I forgot my hatchet and batoned through what I thought is a knot in the wood. It turned out to be a wood screw. And I was very happy, when my carbon steel garberg survived without damage that a few strops couldn't fix. That little sacrifice in slicyness did buy a lot of stability. Most of the time I still prefer slicy though.
Look at a cold cut chisel vs a hot cut chisel. A cold cut has a very blunt angle compared to a sharper hot cut chisel. The cold cut angle spreads the pressure across more edge area and moves the material more efficiently. The hot cut chisel can be sharper because its expected to be used on material that has been heated to a degree of softness/maleability. Kitchen knives often have 20°.
So I've seen you make this point and it seems clear. However, I have QUESTIONS... Actually, only one. In another video about angle guides, you were pointing out that the higher angles on the angle guide were too steep and led to dullness and not keeping an edge. What is the minimum practical angle for a general purpose, carry knife, of reasonable steel and heat treatment if I want to make it shaving sharp but maintain reasonable edge retention? I'm looking for a ballpark, not a specific number, more of a range, like 14 to 16 or something. What I am after is just shaving sharp, not knife nerd sharp and that will hold up to standard sort of tasks...
Yeah convexed edges at 54 hrc can go through a nail no problem. Geometry is everything. When I see bucks fail...I just feel that maybe buck should quit advertising that their 110 will slice through a nail with that hollowgrind.
@@1947froggy Rats! You beat me to it, I was going to remind people what the angles are on a cold chisel. But I was thinking 73.5 % of folks won't know what we are talking about.😪
Wish you made it clear heat treatment IS important. Sure, my esee clone will stop chipping when I baton if I just put a 30 degree angle. But why would I do that when my Spyderco Enuff 2 in K390 that is much thinner and has a 17 degree angle but doesn’t chip.
Thanks for the explanation, though it’s pretty obvious when you think about it. You don’t use a carving knife to chop down trees and a tree felling axe isn’t usually any good for fine slicing onions, etc
A cold chisel, which is designed for cutting cold mild steel, has about a 60 deg included angle. An edge that goes through steel perform poorly for cutting meat and veggies.
I saw an ad from the sixties where a Buck 110 cut a nail with no damage then they tried it with a new Buck 110 and it left a nail shaped inditation in the blade that ruined it . I know they haven't changed a Buck 110. Also I saw a Spyderco Endela VG 10 chop right through with no damage what so ever. I understand what your saying but is it all just blade geometry? I've seen multiple 3v knives go right through nails without even chipping
Does this imply I should be sharpening my cheap kitchen knives at an angle greater than 20 degrees so the edge lasts longer cutting bones? It wasn't clear how the angle affects the knifes "sharpness".
Quick note. This video is about analyzing the TEST itself, and what exactly we are testing. Of course heat treatment, and steel matters. And they definitely play a role here as well. However, geometry, is often a game of a few degrees, and a few thousands of an inch in blade thickness, that determines whether a knife survives this kind of test or doesn't. Also, if we start stressing the knife on different axis's we will also get different results, since other factors then come into play. This is just a quick rundown showing that everything may not be as it seems.
@OUTDOORS55 ive had a kme for quite a while now. When I first got it, I ruined a few knives trying to get super small angles with those mirror polished secondary bevels. Turns out cutting simple plastic or cardboard at that level will give you considerable edge damage and dull your razor sharp knives to the point it won't cut at all. Expensive lesson learned.
So survivalists should sharpen to 25 degrees?
@@savalamere-ls2ov Or someone who cuts through a lot of chicken bones?
People started doing this test cause of the old buck knife ad saying it could cut a nail.
I've learned so much from you Thank You.
I was recently speaking with a company that was worried about the strength of the edge with high hrc, and i said basically what you did here if you want your edge to take abuse then play with the geometry but don't run the steel soft to doit
Why compromise the heat treat and worsen the performance of your steels just to have a knife with an aesthetically pleasing bevel grind?
@@wolfshield22 who really needs a knife, anyway? we should ban all knives and make society safe again. Let's ban all sharpening supplies too. LOL
@@skippylippy547how you gonna cut your steak?
Exactly 👍
@@skippylippy547 -- You're a British politician, right?
When you take a chisel and sharpen it to 17.5 degrees (Rob Cosman method) it goes through softwoods' endgrain like butter, you use it for hardwoods and it breaks... Geometry matters a lot. Thanks for your videos.
Basically a follow-up to the video where the same edge geometry change fixed the wire cutters that were being damaged by just cutting copper. Nice.
I just started watching your channel about two months ago and I have learned so much that I'm now the designated sharpening woman for my family's ruined blades and I just sort of stumbled into interest in this stuff. I find the science and skill behind it absolutely fascinating, thank you.
Yup. Sixty degrees is a recommended angle for a cold chisel.
Thirty degrees on each side. All it needs, is to be harder than the material it is cutting.
Good demonstration. Long over due. 👍
Choose blade angle s according to task.
Oh god, I can hear the souls of a billion knife nerds screaming out in pain.
LOL!
I screamed out in pain as the knife was pounded through the steel ... then I was impressed that knife did it with a 25degree edge
I'm less worried about the edge but more that it was hit with a hammer, if its to briddle you could easily snap it in half doing that. You can fix a chipped edge but you can't fix a blade that snapped in half
Edit: typo
@@Tryxxor That's an excellent point!
Ah bro, idk why RUclips stopped showing me your videos since like 2 or 3 years, I see you have changed and grown, Im so happy I found this channel again
My guess is that RUclips stopped showing them to you because you weren’t subscribed to the channel (?🤷♂️?) either that or it was just the Almighty algorithm being a dick
@NunnyaBidniss im subscribed but the problem is that I forgot the name of the channel and yt algoryth is a trash sometimes hidding info about outdoors and survival stuff
@ oh ok.. ya…I’ve noticed that RUclips doesn’t really like recommending videos like that. I’m surprised it went on for so long for you though. The algorithm has gotten worse and worse over the years. These days 90% of the recommended videos are ones I’ve already seen….usually in the past 24 hours. Even when I click not interested, the same 40-50 videos keep popping up in the recommendations. It’s infuriating
Correct depends on geometry and how sharp and the degree of angle and Depends if every knife is cutting the same nails I know a Casehard nail is way harder than a say 12 or 16 penny nail but even with the older penny nails to sharp of a blade will still round over. Great video keep Rockin 👊😎
Thank you for clarifying how important edge geometry is and how it’s important to adjust your sharpening angles for the work you intend to do with it. If 1084 is your steel of choice you can have wildly different preforming knives just by changing your secondary bevel sharpening angle.
I guess I knew this because I know how to sharpen a cold chisel, but I didn't realize I knew this until I saw your video. Very interesting. Thanks.
Thank you, I saw a video of cutting through a nail and I thought, wow that's a hard steel. Your videos are really educative for those that like knives. Thank you again.
You are the one who goes the extra mile in your research. I trust you and your tests more than anybody else. Great info. Thanks.
I now see why European swords were sharpened to 25° plus angles. The lack of edge damage is impressive and especially important for blades going up against fully armored targets.
So many people new to knife making got led down the wrong path by the "destructive testing" that they saw on a certain TV show.
It wouldn't have FIRE in the name would it????😉
Their first mistake was watching any TV show...
The nail test is from the old buck knife ads.
@@rickt.1870 And yet here you are on the internet basically watching a TV show, what a maroon🤣
@@PatrcWU67-w3c I see no resemblance to anything that comes out of Hollywood.
Watches everyone run out and resharpen to 30 degrees. 🤣
No nails will be safe.
And then no one will be able to use their knives for food prep 😂
Essentially turning their knives into that other well known tool for nails, the hammer.
See my newly rebevelled knife smash through this apple!
I learned something new once again watching your videos
I always learn something new on this channel. It's great!
This is a fantastic video that really shows what blade geometry does. It is something that more knife makers need to explain as you do. Great job - thank you for making this video!!!
More awesome knowledge shared. Your knowledge is now my knowledge. Thank you very much for this. I wonder how we can translate this knowledge onto thinner chef's knives. I recently had a chef complain to me that his knives had gone blunt again after only 7 days use in the kitchen by three chefs (same knives, three chefs using them all).
I sharpen each of my knives different cause each has their own job to do again great video keep Rockin 👊😎
This short video may seem simplistic , but it explains one of the most fundamental concepts of knife sharpening in a way that viewers will always remember.
Right. So from now on I'm sharpening all my knives to 30 degrees.
Great video! 👍👍 I always knew that edge geometry was really important, but I wasn’t aware of just how important it is in tests like that. Thanks for the info. 😊
On an unrelated note…I was wondering if, in a future video, you could please demonstrate the process of sharpening a blade like a karambit or a recurved blade. It’s easy enough to sharpen the edge on the outside curve, but the inside curve is another story. I use a Sharpal diamond stone for most of my knives, but I’m assuming that I need to buy a different sharpening tool specifically for inside curves. I was hoping to get a recommendation from you on what to buy, as I bought the Sharpal stone because you recommended it and it’s working out spectacularly…So I trust your judgement.
I tried and failed to find a video from you on this subject, but please forgive me if you’ve already made one and I just missed it. I’m a longtime subscriber but I haven’t quite seen ALL of your videos…just most of them.
Thanks ✌️
Great video, spot on. What I would have loved to see next was The cutting difference between a 20° angle, 25° angle, 28° angle, and 30° angle.
Maybe a follow-on video?
Agreed. Also how would that work on a kitchen knife? Maybe if you have a cheap kitchen knife with a 53 hrc blade you should sharpen it at 30 degrees. Would that damage performance much I wonder
@@explainedgmod 30 degrees on a kitchen knife would make it completely useless.
@@Jake-bt3fc how so? And why?
@ It wouldn't make clean cuts on fruits and veggies and you would crush and damage them trying to force the knife through it. A finer edge cuts with less pressure and less tearing so the food stays more intact and the cleaner cut has less oxidization.
@@Jake-bt3fc aa ok
I normally get annoyed by the knife guys but you actually are scientific with it and the tool nerd in me enjoys these crazy videos. Also, Knipex. Good stuff bud
It's good to see some good information for once. I have been trying to tell people this for years. Especially when all of those videos of cheap chinese forged blades popping up from the workshops they come from demonstrating how tough they are by chopping through nails and other bits of metal.
Amazing video as ever, did this on some of my knives (inexpensive ones and average steels) i got to observe one of my leathermans hard wire cutters. And check its actual angle geometry. Then tried it on some of my edc knives. Then voila there goes the magic!
Your videos still makes me want to click like more than once! 😂 I love what you do here. Mythbusters for knife people.
this is probably the first video that surprised me. I would probably have doubted this if someone had told me.
There is a fairly large body of literature about this. One particular maje that has been around for a very long time uses a knife hammered into a nail as a logo. I've had one for more than forty years. The secret is definitely the geometery. On my folder, the thickening of the blade behind the bevel, as well as the apple seed profile is key. It is also a pain to sharpen.
I feel the same way about makers doing the nail test who haven’t put an edge on the blade yet. If you put an edge on a blade that can push cut paper easily and slice through a free standing cardboard tube after being batoned through the nail, then you definitely have something . Edge geometry is performance oriented, heat treatment and steel choice do play roles.
Either way, chopping a nail isn’t a genuine test of anything. It’s a strawman.
Ah, le joie de stupidity artificiel!
actually it's a steel man, QED @@glennac
This was painfully hard to watch, but very informative. Thanks, dude.
So if your knife needs to cut a lot of nails in daily use, just use your favorite knife but sharpen it to at least 30°. Thanks again Alex !
*reminds me of a salesmans trick ; demonstrating something that doesn't show what you think it does.
I increase the edge angle on all the knives my wife is likely to use 🤔🤣👍
@@Marcus_Shaw LOL!
@@Marcus_Shaw that's unironically a good idea, taking a kitchen knife that dulls quite fast due to being in a "everything" drawer and sharpening it at a duller angle can help keep a heavy duty knife sharp for longer, same idea as his video on wire cutters, tell her that one is for cutting bones or opening aluminum bags
then, have a well sharpened knife on a separate stand, call it fancy knife or whatever, for cutting veggies, soft meats and the typical stuff
Wow. Now this is a vivid result and demonstrates why I enjoy your channel so much. Thanks, Alex!
Most excellent!!! Thanks for taking the time to do this while you're less than 100%, and I hope you feel better soon.
Excellent! Of course the edge angle has a huge effect on edge retention and cutting ability. They are "opposites" so it is a matter of having the correct compromise for each use case.
can ü elaborate a bit on this?
@jarrettmoreland4921 The video was about this.
The thinner the edge, the better it cuts and the more susceptible to damage it is. You cannot have both maxed, the cutting ability and strength.
At the extremes we could look at a razor blade versus an axe.
This is the reason our kitchen has many different knives with different edge geometries. The biggest hurdle is to make the family members aware of this effect and not destroy edges by using too delicate a knife for heavy duty cutting.
Their favourite is to use the tip of a knife to pry something. I have repaired knife tips oh so many times due to that.
@@kokehri hahaa rockstar. thank ü for that.
Great info brother. Truth is king.
Always favor truth above corporate profits!
Hmmm .... isn't "Truth" against the law now? 🤔
RUclips bans the truth regularly.
Why do you hate America?
🥴
@@blaiseutube Why do you hate nails?
@@skippylippy547 Because they are just small railroad spikes and it takes a lot more of them to forge together to make a large steel dildo for your pleasure troll.
I’m looking to get a cheap microscope to inspect the apex of my knife just for curiosities sake what is the minimum magnification required to inspect the scratch pattern and look at burrs effectively?
Very interesting video, I love learning something new from them like sharpening, testing, different edges, heat treatment explanations instead of watching 60 flavors of magnacut and expensive knives or whatever is trendy this month.
Thank you for making this video. This should be a mandatory watch for anyone who is into the world of knives.
As always. Just good old straightforward common sense. Thanks again...
Very helpful thanks.
Any chance you can do a vid on best angles for knifes in different usages like kitchen, bushcraft, cardboard, hair whittling (not sure if that’s a legitimate use for normal people 😂) etc…
You are the man! Thanks for the demonstration. I wouldn't have believed your results, otherwise.
Love how you show stuff like this. Keep up the good work!
I just sharpened my otf to 30 degrees turned it over did other side, so it's 30 degree right, or do I do 15 degree on one side and 15 on other side and it's 30 degrees?, thought whatever u sit it in an do ur knife that's wat degrees it is right, but Herd someone say u add both sides together to get ur degrees
I always learn something from your videos! Great work.
We can use the same angle with 3v and different protocols. Lets say we compare the standard crucible protocol vs the low temper protocol. The low temp protocol will reduce the risk at the same angle. So while you are right, geometry does matter. So does the protocol.
@@tacticalcenter8658 this is more about analyzing the test than the protocol.
Preach brother! Love the simple and easy examples.
I was waiting for your response to these videos that have also been popping out for me. I knew there was something wrong with those tests. Thanks!
This was primarily in response to a ad i saw running on instagram from a Chinese company trying to sell their "knives". 🙂
I learn something every time I watch a video of yours. Thanks 💪🏼
Thanks for another great informative video. Please keep them coming. Best wishes to you and yours in the new year.
You may be able the chance the edge angle. But not the blade geometry. Some people (like me) like robustness over slicing performance
Yep, Can't add material where it's been removed👍
@@OUTDOORS55 yessir. Excellent video.
Makes you wonder why industrial metal shears are 70deg or even worse in scrap yard guillotines.
It's so easy to make a good skinner look bad, cutting a nail and a crow bar wedge with an edge skinning a deer.
Thanks for bringing this up . Silly nail tests.
Science teaches us a bunch when we try new things. Great video!!
This channel just stays awesome.
Excellent demonstration!
Very interesting!👍🏻👍🏻 What would have happened to a convex edge?
THANK U !!!!!
FINALLY I KNOW AT WHICH ANGLE TO SHARPEN MY MACHETE ! 25DEG !!!
You are way too clever. I've seen knives tested that way before and just thought "Well, I don't chop nails with my knife so... " but it's good to know there's a reasonable explanation for those knives that survive and those that don't.
Great video dude,, awesome to see and definitely very helpful when trying to understand the process.
Learned something new here today! So today is a good day :-) Thank you, I appreciate it a LOT !!
Greets from the Netherlands,
TW.
Great video one of the best I’ve seen in a while… excellent explanation in my opinion
This is why I watch your videos, to learn. Thanks
Youre a Knife Guru, thats gotta be it. 🙏
Hi. The other day, I mislaid my leather strop. Somehow (i was very tiered), I thought cardboard would a good replacement, and put diamond compound on it. It was the kind of cardboard that is in the back of a notes block. It actually ended up working way better than my leather strop ever had, and i continued using it ever since. Maybe it was my leather that was bad, and i have some solidity concerns, but i still found it share worthy.
This is amazing. Thank you so much for this information.
Super. Thanks for taking the time and effort to educate us. Very informative.
Ty for giving me closure.
very well demonstrated and explained thanks
It likely has to do with the angle for shear stress in steel being 45 degrees when in linear compression. Basically steel under high linear compression loads wants to shear at a 45 degree angle. So anything under 22.5 degrees the shear stress has no-where to go so it fractures. Cold chisels (used for cutting through metal) are normally sharpened between 50 and 60 degrees (25 and 30 degrees each side) for this reason.
Excellent educational video, geometry v. heat, and Geometry FTW!
I pretty much said exactly this on a peterbuilt knife channel video the day before yesterday. Its geometry over steel and heat treatment when it comes to failures when chopping thru nails.
I am not too interested in knives.. Watching your videos because you make good videos, and know what you are talking about.
One thing I am wondering about is what is the perfect edge angle for different uses?
Keep up the good work.
@@elnes66 theres no perfect angle. It depuon what you're doing. Thanks for watching! Really appreciate it👊
Thank you for the video. I recently saw a video from another channel showing a folding knife by Magpul that is made with metal injection molding that is expected to probably be available around March 2025. I'm curious to see your initial impressions and maybe look at it under the microscope that you've been using.
I never paid much attention to the nail test, because i thought it's way out of my use case.
Until I forgot my hatchet and batoned through what I thought is a knot in the wood.
It turned out to be a wood screw.
And I was very happy, when my carbon steel garberg survived without damage that a few strops couldn't fix.
That little sacrifice in slicyness did buy a lot of stability.
Most of the time I still prefer slicy though.
Could you please create a video that analyzes the differences between push cut and knife cutting edge angles? Thank you.
What a great teacher.
You can learn something new every day,, !!!
Just subbed on the strength of this video,, 👍🇬🇧👍
Look at a cold cut chisel vs a hot cut chisel. A cold cut has a very blunt angle compared to a sharper hot cut chisel. The cold cut angle spreads the pressure across more edge area and moves the material more efficiently. The hot cut chisel can be sharper because its expected to be used on material that has been heated to a degree of softness/maleability. Kitchen knives often have 20°.
Please review the sharpened best sharpeners when you get a chance thank you
This is very interesting!
I was not aware of this fact!
This was amazing! Awesome video dude!
Congrats for hitting 400k
So I've seen you make this point and it seems clear. However, I have QUESTIONS... Actually, only one. In another video about angle guides, you were pointing out that the higher angles on the angle guide were too steep and led to dullness and not keeping an edge. What is the minimum practical angle for a general purpose, carry knife, of reasonable steel and heat treatment if I want to make it shaving sharp but maintain reasonable edge retention? I'm looking for a ballpark, not a specific number, more of a range, like 14 to 16 or something. What I am after is just shaving sharp, not knife nerd sharp and that will hold up to standard sort of tasks...
Great lesson.
Yeah convexed edges at 54 hrc can go through a nail no problem. Geometry is everything. When I see bucks fail...I just feel that maybe buck should quit advertising that their 110 will slice through a nail with that hollowgrind.
Very informative, must be why my cold chisels are always over 25 deg. Happy weekend! Froggy
@@1947froggy Rats! You beat me to it, I was going to remind people what the angles are on a cold chisel. But I was thinking 73.5 % of folks won't know what we are talking about.😪
@@leonardbremner6726 My grandpa was a machinist still have a couple of his :)
Awesome video. Thanks for sharing.
What sharpener are you using?
Wish you made it clear heat treatment IS important. Sure, my esee clone will stop chipping when I baton if I just put a 30 degree angle. But why would I do that when my Spyderco Enuff 2 in K390 that is much thinner and has a 17 degree angle but doesn’t chip.
@@bboyshr6 not saying its not important. We are analyzing the test itself here. Not necessarily the knives
Brilliant, thank you! p.s. hope your health is better now, as it seems to be !
Super cool, thanks for all the infos!!
Thanks for the explanation, though it’s pretty obvious when you think about it. You don’t use a carving knife to chop down trees and a tree felling axe isn’t usually any good for fine slicing onions, etc
Can I assume the angle is inclusive and not per side?
No it has to be per side to chop a nail
@ , Wow, No wonder it doesn’t damage the knife blade. 60° inclusive is duller than an axe!
A cold chisel, which is designed for cutting cold mild steel, has about a 60 deg included angle.
An edge that goes through steel perform poorly for cutting meat and veggies.
Do you have any videos on how sharpening a serrated knife
I saw an ad from the sixties where a Buck 110 cut a nail with no damage then they tried it with a new Buck 110 and it left a nail shaped inditation in the blade that ruined it . I know they haven't changed a Buck 110. Also I saw a Spyderco Endela VG 10 chop right through with no damage what so ever. I understand what your saying but is it all just blade geometry? I've seen multiple 3v knives go right through nails without even chipping
Thanks again for another amazing vid
Does this imply I should be sharpening my cheap kitchen knives at an angle greater than 20 degrees so the edge lasts longer cutting bones? It wasn't clear how the angle affects the knifes "sharpness".
Excellent explanation.
Question for you, when skinning a moose, the hair is really abrasive. Would it benefit from a bigger angle?