02-15-2018, 10:06 PM
(This post was last modified: 02-15-2018, 11:00 PM by KnifeGrinders.)
By request of one of our customers we've made a short video documenting sharpness of his Reate Horizon-Ti in M390.
This one:
This reminded me that I shamelessly used part of Mike's video from his YouTube channel in another our video.
Better late than never: Mike, apologies for not asking for your permission, I hope you don't mind, do you?
It's this one: https://youtu.be/4irTV1xZ-EM
But back to that Reate - as long as we were documenting sharpening it anyway, on its example I've detailed how we sharpen knives to sharper than razors, using old and new photos and microscope images.
Added a few contemplative bits as well.
Hopefully you may find something useful for yourself out of it.
Sharpening steps are detailed on our Australian forum:
https://www.australianbladeforums.com/vb...ailed.html
Unexpectedly, we've encountered a funny situation with the edge oxidation, because of which we cannot deliver a knife to the customer same sharp as it comes out of our workshop. Though we do get sharper than razor edges out of our workshop, I am yet to find a way to deliver them to the customers.
Owing to the oxidation, sharpness drops a little by the time the customer gets his high-end knife, and the edge has just a Gillette DE razor sharpness, not sharper (no showing off meant).
With mainstream steels the oxidation can be removed by stropping on a clean linen/jeans/leather, but this doesn't seem to work with the high-end corrosion-resistant steels.
I can restore initial sharpness by stropping on a leather with #100,000 diamond suspension, stripping off the oxide layer, but the restored sharpness lasts for a few hours, and drops back as soon as new oxide layers form. Actually this is an expected behavior from the Chromium added for corrosion resistance.
This oxidation challenge is a new area for me, came to my attention only when we started getting sharper than razor edges, and I do not have a solution at the moment.
Any advice pointing in the right direction will be much appreciated.
This one:
This reminded me that I shamelessly used part of Mike's video from his YouTube channel in another our video.
Better late than never: Mike, apologies for not asking for your permission, I hope you don't mind, do you?
It's this one: https://youtu.be/4irTV1xZ-EM
But back to that Reate - as long as we were documenting sharpening it anyway, on its example I've detailed how we sharpen knives to sharper than razors, using old and new photos and microscope images.
Added a few contemplative bits as well.
Hopefully you may find something useful for yourself out of it.
Sharpening steps are detailed on our Australian forum:
https://www.australianbladeforums.com/vb...ailed.html
Unexpectedly, we've encountered a funny situation with the edge oxidation, because of which we cannot deliver a knife to the customer same sharp as it comes out of our workshop. Though we do get sharper than razor edges out of our workshop, I am yet to find a way to deliver them to the customers.
Owing to the oxidation, sharpness drops a little by the time the customer gets his high-end knife, and the edge has just a Gillette DE razor sharpness, not sharper (no showing off meant).
With mainstream steels the oxidation can be removed by stropping on a clean linen/jeans/leather, but this doesn't seem to work with the high-end corrosion-resistant steels.
I can restore initial sharpness by stropping on a leather with #100,000 diamond suspension, stripping off the oxide layer, but the restored sharpness lasts for a few hours, and drops back as soon as new oxide layers form. Actually this is an expected behavior from the Chromium added for corrosion resistance.
This oxidation challenge is a new area for me, came to my attention only when we started getting sharper than razor edges, and I do not have a solution at the moment.
Any advice pointing in the right direction will be much appreciated.
http://knifeGrinders.com.au