OuchSAK's have a can opener on them.
Quote from: Dean51 on February 15, 2019, 04:56:35 PMOuchSAK's have a can opener on them. I was doing some testing with this one. In the current Fixie challenge. Awl in the name of knife science.......
Discussion is not possible with people that are not willing to listen, learn, and heaven forbid admit they were wrong and change their minds......Guys like Pete at C&A outdoors and Supersteel Steve have even made videos where they address their critics. I don't get involved in the mess that is youtube comments, but considering the criticisms they address in the videos it would seem many carry the same opinions as expressed here.I'm a developing knife maker, I want to learn and I do not have the time, knives or opportunity to repeat these tests, so I deeply appreciate what they're doing.I'm not willing to disregard a whole body of evidence because a few values in a spreadsheet were entered wrong, mistake admitted and corrected.I fully support their attempts at doing real world testing within limits.....which they both freely admit.I understand Pete's sarcasm......I understand Steve's into............Closer to home, my mentor tuned his Elmax chopper till it could go through just about everything, including nails hidden in tar poles.....If you think a production knife can compete with what a dedicated maker can get from the same steel, I say good luck......Nothing against ESEE, but I wonder if any of their knives have ever done the ABS journeyman test?Price cannot be determined by the steel type, remember that very expensive damascus blade is just 1070 or 1080 combined with 15N20, both those are poorer cousins (as far as % carbon is concerned) to 1095 and cheaper still........Many GEC's would be a great example of paying a premium for a tiny piece of 1095........
I've never seen "Super Steve", so my following comments are nothing to do with him, really. I'd just like to point out that I mostly freehand sharpen. I do have an Edgepro, but that doesn't see much use. Since I'm a freehand sharpener, it might be the case that someone who tests knives with a freehand edge is more relevant to me. Testing where the edge has been rigorously sharpened on a machine is not so relevant, for me, though such testing is still interesting. The controlled sharpening systems create a different edge. I prefer a freehand edge, with tends to be slightly convexed. Therefore, testing that is reflective of my sharpening-style may really be more relevant to me.
With freehand you get a convex edge that can vary, angles can not be held consistent. Even with two identical knives you could get two results.When testing two steels that are close that variable will throw off the results.
As far as Super Steel Steve is concerned, I appreciate the fact that he free-hand sharpens, that said his free-hand is better that mine and most people's Lansky efforts.FYI he's now testing till the knife no longer shaves, then carries on till it no longer slices paper.
The Lansky can be "improved" but it certainly has its quirks. I only use it to set the bevel then use strops to keep the edge. If damage does occur then back to the Lansky or Whet Stones if I feel they would be "easier".
Cedric admits he is not a good sharpener but still publishes data. That's just wrong.
Quote from: Dean51 on February 18, 2019, 02:41:45 PMCedric admits he is not a good sharpener but still publishes data. That's just wrong.By all means, explain the logic of that statement to me.....
Pete is now referring to his testing as bro-science.Steve gives his answer at the start of every video.I'm surprised at all the nit-picks and the preference of no data and ignorance over admittedly less than perfect data......I've learned so much watching these videos I can only be thankful.
I do have a question tho, is there anyone doing actual testing using methods that would be considered proper?
I appreciate the work done by all testers. I sure am not going to do it so glad someone is. Information gathered by any of these testers and I'll lump in reviewers are all fine. I'll have to check out the other guy as I do like to hear a variety of thoughts on any topic.
I finally got around to watching SS and his testing. As I said earlier, I do enjoy these testers and the data they produce is interesting. I'll watch the video thanks. I have to admit I learned a thing or two about how far to take an edge with certain steels. I don't have said steels however it was enlightening. I know even amongst the knife community sharpening is highly debatable topic. Hats off to those who go thru the trouble to do the testing. They are certainly setting themselves up for a lot of critique.