I was browsing around YouTube the other day and I came upon this guy's channel.
The 1st video that I watched was on strops. I learned a lot and I decided I needed to watch a few more of his videos. Very educational.
The high magnification he uses showed me that I only thought I knew what a burr was. But if you view it down to the microscopic level I realized that I haven't really been forming and completely removing the burr...I just thought I was.
I also learned that if the microscopic burr remains, then it's that which allows an edge to dull so quickly. We have some higher end kitchen knives and I can get (what I thought) was a very sharp edge on them. But the edges just never hold up. No matter how carefully we baby those knives, the hair popping edge just won't last. I now realize that it's because I left a microscopic burr and it's actually the burr that rolls so quickly during use making the edge dull.
What this guy does that amazed me so much was what he did with the edge of a dollar store knife, yes a piece of crap $1 knife. Not only does he get them sharp enough to whittle hair, the edge is unbelievably durable.
He also addresses in a video using pull-thru type sharpeners and why they actually weaken the edge. Directional sharpening (which creates the microscopic scratch pattern) is critical to edge strength and retention. He doesn't really address directional cutting but when you see the high magnification images of scratch patterns, it seems obvious that the scratches produce an edge that cuts better in one direction than it does in the opposite direction. Will the direction of scratch patterns really matter when we sharpen a broadhead? Probably not but I contend that the edge will indeed cut better if the scratches are oriented based on the direction of the cut.
If for only one reason, watch his vids to see him whittle a hair. Absolutely incredible how sharp, and durable his edges are even with junk steel.
The 1st video that I watched was on strops. I learned a lot and I decided I needed to watch a few more of his videos. Very educational.
The high magnification he uses showed me that I only thought I knew what a burr was. But if you view it down to the microscopic level I realized that I haven't really been forming and completely removing the burr...I just thought I was.
I also learned that if the microscopic burr remains, then it's that which allows an edge to dull so quickly. We have some higher end kitchen knives and I can get (what I thought) was a very sharp edge on them. But the edges just never hold up. No matter how carefully we baby those knives, the hair popping edge just won't last. I now realize that it's because I left a microscopic burr and it's actually the burr that rolls so quickly during use making the edge dull.
What this guy does that amazed me so much was what he did with the edge of a dollar store knife, yes a piece of crap $1 knife. Not only does he get them sharp enough to whittle hair, the edge is unbelievably durable.
He also addresses in a video using pull-thru type sharpeners and why they actually weaken the edge. Directional sharpening (which creates the microscopic scratch pattern) is critical to edge strength and retention. He doesn't really address directional cutting but when you see the high magnification images of scratch patterns, it seems obvious that the scratches produce an edge that cuts better in one direction than it does in the opposite direction. Will the direction of scratch patterns really matter when we sharpen a broadhead? Probably not but I contend that the edge will indeed cut better if the scratches are oriented based on the direction of the cut.
If for only one reason, watch his vids to see him whittle a hair. Absolutely incredible how sharp, and durable his edges are even with junk steel.
