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Matt K
  • 4/17/2025
Hits the rope for a slice test
Transcript
00:00All right, this is a Chinese ZT
00:23I can't open that with the flipper tab because somebody in their infinite wisdom tightened up the frame lock
00:39And it's been tightened up so much that it takes quite a bit of force to move that from the lock position
00:48There's no way this thing will one-handed open
00:55So, there we go, super tight, super secure
01:08Reasonably sharp
01:10I think it was done on the guided system
01:16Not a very even grind on those bevels
01:22I don't know if we can see this side, it's got a certain amount of bevel on it
01:27And then you go to this side and there's a certain amount of bevel on it
01:31Yeah, so I think we're going to have to sharpen this side more in the future than this side
01:41To basically just even it out
01:46OK, one Chinese ZT
01:50Let's see
01:51I think it's a zero something
01:55Zero
02:00Zero
02:01Zero five four five
02:03OK, yeah
02:05All right, let's see what it can do
02:10It's crispy
02:12I may have ground the spine as well
02:15So make it more crispy, I don't know
02:18Let's see how it goes
02:19Let's see how it goes, eh?
02:20Let's go.
02:49Oh
03:19...
03:39Oh, it's cutting more and more of my finger away.
04:09Some knives are just not really good for close-in work.
04:14This one isn't quite as controllable as some others.
04:19You can see we're really nipping at my finger there.
04:24Oh, there's some real increase.
04:39I'll go quickly.
04:41No problems.
04:43But when we slow down...
04:46Okay, sorry.
04:47Let's start again.
04:48We'll slow down and do a nice low...
04:51Oh, there we go.
04:52Crushing, crushing.
04:54Okay.
05:12Nope.
05:18Yes.
05:23No.
05:24No.
05:26No.
05:27No.
05:28No.
05:29No.
05:30No.
05:31No.
05:32No.
05:33Okay, that's a failure point.
05:38Alright, we found our little failure point.
05:46There's a little bit of snup, crackle and pop.
06:11There's a little bit of snap, crackle and pop then.
06:21Oh, we've got ourselves some edge back.
06:28Oh, yeah.
06:29Oh, yeah.
06:30Holy cow.
06:31That's...
06:32Nope.
06:33We don't have shaving sharp back.
06:35Look, the tip there is taking hair off.
06:38But, uh...
06:39Still, it feels pretty crispy.
06:41Not shaving sharp, crispy, but, uh...
06:45Not shaving sharp, crispy, but, uh...
06:46Not shaving sharp, crispy, but, uh...
06:52But, certainly, uh...
06:53Paper slicing, crispy, but, certainly, uh...
07:00Paper slicing, crispy.
07:01There's a quick and dirty wood straw.
07:03There's a quick and dirty wood straw.
07:32And we're doing a pretty reasonably thin sort of slice there.
07:37That's not overly thick.
07:41So that's stroked back, which tells me that we rolled that edge.
07:47How thin can we go?
07:51No, that's just me.
07:52I'm just trying to keep a nice thin edge.
07:56And we went through.
08:01Okay, I'd say that's, you know, a working edge.
08:06So, yeah.
08:07I'll have to go inside and see what angle that was at.
08:13Because, uh...
08:16Yeah, that was a rolled edge.
08:18And I think it started rolling pretty early.
08:21So, not the most brilliant thing in the world, eh?
08:26I think it's up.
08:27Yeah.
08:28I think it's the most brilliant thing in the world, eh?