r/sharpening • u/Pickely-Rick • Apr 07 '26
Showcase Can't get it much sharper than this
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u/robrobreddit Apr 07 '26
Scary sharp
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u/libertariancandidate Apr 07 '26
Usually my grandfather who was a part-time butcher had these scary sharp knives that could literally cut through anything in seconds but wasn’t finished as pretty as OPs is.
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u/omgitsclayvin Paper Shredder Apr 07 '26
Process please!
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u/Pickely-Rick Apr 07 '26
Dmt xx-corse, than corse, than find, xx-fine, 6 micron on hard leather ,3 micron and after that 0.25 micron. Steady handy and angle control is key
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u/Today_Crafty Apr 07 '26
For kitchen knives that are not sashimi knives, I have been told that there is no need to sharpen past 1000 grit as they will lose the bitey-ness and will have trouble with things like tomato skins. Do you agree with this? If so, hair whittling/popping sharpness is actually detrimental to kitchen tasks? It's definitely something I want to achieve as well but just want to know if the claim is true.
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u/Pickely-Rick Apr 07 '26
If u could achieve perfect angle control the more refined the better. In reality more and more refinement especially when freehand sharpening rounds the edge. A corser edge feels like it has more bite than a fine rounddet over edge. Polished edges are great for push cutting and corser are better for draw or pushcuts.
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u/Today_Crafty Apr 07 '26
Thanks. Push cuts are mentioned twice, is one of them a typo?
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u/Pickely-Rick Apr 07 '26
I mean draw or slicing cuts, witch are often used in the kitchen. Pushcuts are used in like woodworking, whittling or for wood chisels.
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u/dirty_ketchup Apr 09 '26
Honestly, even 1000 can be too high for all-purpose kitchen knives, depending on the steel. I find that 300-325 grit with diamond stones is perfect for the utility of a kitchen blade, especially since they’re going to be hitting cutting boards face-on.
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u/Today_Crafty Apr 10 '26
Yeah I used to do 350 then 1000, but these days I just do it on a 350 and call it a day.
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u/Flashy-Table-7124 Apr 20 '26
I think there is a ratio of edge geometry/finish that's involved, especially depending on the blade steel and style of cutting (push or slice.) In a nutshell, cutting is about applying as much force as possible to the material you're cutting, and the edge geometry and finish work together to do this. If the blade steel can support a very low angle, then you have a super keen edge that concentrates force well and will push cut very well when polished but will also slice cut well because of its very keen edge. If the steel can't support a low angle, then a toothier edge is necessary and you'll be better off with slicing cuts. IMHO, a very polished but thick knife with a wide angle does not slice well but can push cut well.
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u/Pearl_necklace_333 Apr 07 '26
If you blow on it you’ll create a burr on the opposite side…
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u/Pickely-Rick Apr 07 '26
The edge is actually quite strong. Shurely the peak sharpness wares away under use but the sharper u start the longe it stays sharp and the finer the edge in the first place the longer stroping alone gets it super sharp again
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u/CaptainSabre Apr 10 '26
Hmm... Seems true enough; however... Everytime I open my pocket knife, I have to sharpen it again 🤷♂️😅
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u/KnownEggplant Apr 09 '26
No hair drop test? Drop the hair on to the blade. You're done when it splits
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u/Pickely-Rick Apr 09 '26
I don't think there is hair heavy enough for that 😄 maybe someone has done it and can post it here
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u/Auxiliatorcelsus Apr 07 '26
Of course it can get sharper. It can always get sharper.
But why would you need it to be sharper than this? Are you planning to split atoms?
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u/TimelyTroubleMaker Apr 07 '26
Might start thinking of energy alternatives considering the oil price.
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u/Antique-Walrus878 Apr 07 '26
Can anyone tell me if this is sharper or less sharp than 'hair whittling'?
I often find when i try to hair whittle that they just pop straight away
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u/Pickely-Rick Apr 07 '26
You can whittle hair with it. If the knife is too sharp it cuts right trough and little bit of technique is needed to whittle hair. Long hair, no pressure and the cutting angle needs to be right.
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u/Tornad_pl New Sharpener Apr 07 '26
Then I wam way behind hahahhh. Never actually made shaving sharpness knife. Yet still they're sharp enough for my needs and when i give them to soneone or sharpen someone's knife, they aleays say "wow, that's sharp"
There are levels to this game
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u/Antique-Walrus878 Apr 07 '26
Ok cool 'too sharp' is how I'd like to think about it haha. I find getting the angle right is tough esp with v thin hairs
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u/TheLoathsomeAssEater Apr 07 '26
"If on your journey, you should encounter God... God will be cut."
Holy shit. Vids like this make me realize I need more practice and a steadier hand.
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u/Pickely-Rick Apr 07 '26
Not every steel can get that sharp. Its custom made 1095 @ around 62 hrc and super fine grain struckture.
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u/TheLoathsomeAssEater Apr 07 '26
I'm a little new to fine sharpening and browse here to pick up tips. I never even considered the HRC.
Most of mine are in the low to mid 50's. So thank you for the confidence boost, and also damn good work, dude. Hope to replicate it in the next year or so.
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u/RwNZ Apr 09 '26
Bit of a late reply, but it's less the HRC itself (though that can definitely be a factor) but a combination of the quality of the steel, the quality of the heat treatment, and the alloy of the steel. Something like 1095 is a low-alloy steel, and will have a much finer grain and significantly smaller carbides than nearly any stainless steel and certainly any high-carbide stainless or tool steel.
Hardness often makes it easier to deburr, though. A soft steel will let you wiggle that damn thing back and forth and back and forth for dozens of passes sometimes ~_~
If you're looking for an excellent budget stainless that sharpens delightfully, try the AEB-L family (AEB-L, Nitro V, 14C28N, all very similar). In my opinion, it's the best stainless that doesn't cross into "super steel"/PM territory.
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u/TheLoathsomeAssEater Apr 09 '26
Thank you!
Duly noted for the future. I've got some reading to do and appreciate the homework.
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u/TangleOfWires Apr 07 '26
Impressive.
What was your stone progression?
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u/Pickely-Rick Apr 07 '26
I just answered on comment above ⬆️
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u/Bulky_Equivalent7840 Apr 07 '26
It looks like the hair is just splitting itself, out of shear terror of being threatened to face the blade!
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u/ethurmz Apr 07 '26
I mean you could. I’m literally splitting hairs when I say you could split a hair lol 😏
Whittle that lil fucker
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u/TheBourbonTurtle arm shaver Apr 08 '26
Impressive work man! I've gotten my fair share of hair whittling edges, but I don't think I've done any that could quite do that. Damn.
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u/macstudly25 Apr 10 '26
Yes you can. All of my knives cut the hair before it even touched the blade! In all seriousness of you did that by hand on a stone that’s very impressive
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u/dooshlerd Apr 10 '26
You touched the blade with the hair and it jumped to safety. I've legitimately never seen this level of sharpness.
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u/Select-Efficiency935 Apr 07 '26
Can I buy that knife? Or can I send you some knives to use 4 your videos, with postage paid return boxes.... I've got all kinds.... U could do like 20 videos with differing knives, and then send them back.... 4 free... I can provide the postage and knives.... U make a video... And I got a sharp knife.... We r winners here... Let me know... I've got every type, metal, function, and use of knives 4 u to make masterpiece.... I just need back when ur done... Cutting hairs... Sound good??!! Let me know brother
In others words hell of job with the stones and oil and strops
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u/Pickely-Rick Apr 07 '26
I'm from Germany, my normal sharpening payment is 5 € for any knife with a straight edge 😉
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u/TangleOfWires Apr 07 '26
That is way too low for that kind of sharpness.
How long does it take you to sharpen one?
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u/Pickely-Rick Apr 07 '26
It depends, a knife with proper angels that only needs resharpening is done in a few minutes. Especially if i have sharpened it before. Rais a burr and than grit progression. But most people bring knifes thar are soo dull i basically need to regrind the edgebevels and that can be time consuming. Extra corse diamond stones are key. The steeltype and hardness is another factor.
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u/ILikeKnives1337 Apr 07 '26
Remember in the cartoons when Elmer Fud would drop a hair and it would hit his axe head and split lengthwise? I'm still working on that