Coarse Grit Knife Edges Are Weird - Coarse Vs Fine grit Edges Cut Under Microscope

Probably the best VALUE stone as of now⬇(Affiliated links, everything bought with my own money, see full disclosures below) amzn.to/3WcbiF3 Review → https://youtu.be/5w25oJ67C1I This setup is a close second⬇ amzn.to/4b1VwS1 amzn.to/3xGimj1 (you need both since the cheap diamond stone 1000 grit isn't actually 1000 grit) Review→ https://youtu.be/06OW8ahqZDg HOW TO SHARPEN A KNIFE IN 5 MINUTES⬇ https://youtu.be/pagPuiuA9cY These are Amazon affiliated links. As an amazon affiliate I earn from qualifying purchases. ----------------------------------------------------------------------- Personal statement⬇ As an affiliate, I earn commissions from qualifying purchases, at no additional cost to you. I bought everything in this video with my own money, and am free to link to anything I want. Recommendations, comments, and criticisms, are based on personal experience with products. At this time, (time of video upload, subject to change) I am NOT sponsored by any company. Thanks

Another master class in macro photography. Unreal results.

Such amazing work. I love youtube videos that not only talk about the basics, but actually put theories to the test rather than blindly following what is considered "correct".

Hah, so I'm not an idiot! I used to have a second job that involved cutting kevlar rope a lot. At the time I sharpened my knife to a very fine grit and it always worked like a charm. Unfortunately I dropped it and it got quite a bad chip right in the middle of the blade. As I didn't feel like spending hours on my 800 grit stone (that's the lowest I had), I brought it to a professional knife sharpener to get it fixed. He did an awesome job and even polished it so it looked like new again, but it felt less sharp to me when cutting kevlar ropes. When checking with him, I discovered that he stopped at 1600 grit while I used to go on to 3000 grit. He basically told me I was an idiot for doing that, as it was a waste of time and doesn't make any difference. It's been ten years since that discussion happened, but I still visit his store regularly and will definitely show him this video haha!

Would love to see an obsidian shard edge that up close.

I think edge retention is what we need to know, if there is a difference there maybe.

i'm curious if edge retention is a factor in a coarse vs fine challenge

It honestly pisses me off that we cant get this level of education from our school systems lmao you are a phenomenal teacher and i really appreciate you and the work you put into your content

I think that stropping compound is what makes both knives perform so similarly. Both edges look super polished right near the apex. Some of it has to be skill related too producing a really nice apex for the strop to polish.

I have a fun story about tomatoes. It's actually the reason I found your channel. And one of the reasons I obsessively try to get the sharpest edge possible. I work in a commercial kitchen, and there's nothing worse than having to prep a bunch of slightly mushy/on their way out tomatoes with a knife that isn't super sharp. As you can see in your closeups, you release a little bit more juice with the coarse edge. Every little bit matters when you end up with tomato juice down your front and into your shoes eventually. It's better than raw fish water in your boots all day though. Anyway, love the content and I've found that "little bit extra" that I've been missing in my edges thanks to your content.

The BEST channel for knife stuff AND camera work.

I think that spending the extra time to get the fine mirror edge is the fun part of sharpening knives, not the necessary. For EDC, I'd say coarse grit micro saw tooth edge would be fine. But for zen reasons, there's just something so satisfying about going after that extra fine edge. I'm not quite there yet but I'm enjoying the process in getting there.

My relative got troubles with nervous system, so now she cuts herself more frequently. Small injuries made by knife polished by 2k grit stone disappear much faster than if knife was sharpened on 400 grit. This is important enough for me to spend more time for sharpening.

The hard maple cut at the end was really striking. Awesome video and in a class by itself.

Love your deep dive into the world of sharpening! Macro videos are outstanding! Thank you for making these videos.

To answer your question... depends on the application. You can tell in the tomato cut that the fine edge creates smaller water droplets, meaning less tissue damage at a deeper microscopic level. That's the type of sharpness for something like sushi or ultra fine culinary cuts. Everything else is a one-stone job

Your macro work is outstanding!

I think the point that this video clarifies more than any other is this: The difference in how satisfying a coarse edge is to use vs a fine edge... Is WAY smaller than the huge difference between how mildly satisfying it is to watch a knife slice stuff with the naked eye vs the ludicrous enjoyment I am experiencing right now just watching it slice stuff over and over in slow motion through a microscope. I'm just so satisfied right now watching this video. My brain is like "Ooooooooh"

Very well done. Another factor is that more stones means you have to stay consistent with your angle even longer. More stones mean more overall time and breaks in sharpening where you have to reset your grip, so you have imagine most people have worse angles. So if you aren’t really skilled at sharpening just using one stone probably means you’ll get a better edge.

i always thought i was decent at sharpening my blades/tools, but watching your videos has stepped my game up to a whole level. if you have any tips/tricks/secrets to sharpening drill bits please make a video on it. imo that would be an extremely valuable video not just for your existing community but for many people that have never watched any of your videos.