This may very well be a scientific breakthrough in the knife community

This Gabe edge is certainly not garb edge. I'll show myself out

Thumbnail game on point

Now we just need a tutorial on how to do it.

Now we need a video showing us how to sharpen like Gabe

I bet Gerald at outpost 76 would love to try this on his cardboard cutting.

Some knife reviewers get their subscribers with antics. This guy earns them with pain, suffering and invaluable info. Mad respect.

Tried this technique out on an old Henkel knife with a very dull edge (unknown stainless steel) and a very dull Leatherman blade, just using a Worksharp field sharpener at the preset 20 degree angle. I did about 10 strokes on the coarsest plate, then did the other side with 10 strokes on the smooth ceramic. Stropped both sides equally. Both edges were able to slice free held paper towel easily, with less than 2 minutes of time investment. I asked a friend, untrained in sharpening, to try it on one of his gas station quality folders. Same results. This really seems to work, and doesn't take much expertise. I imagine if you alternate "rough" sides every sharpening, your bevels will stay fairly equal. Anyway, while I love super steels, and have many of them, I tried this method on mediocre to terrible steel and it gave great results.

I think Sal and Eric Glesser would contend that this mimics the advantages of a serrated edge, just on a very small scale. The 250-grit side is like the side that would have the serrations ground in.

I really want to hear a LOT more about this sharpening method. First step will be to learn it yourself, so you can 1) repeat a test of the claims, and 2) DEMONSTRATE the technique so we can sharpen this way too.

I have eclectic tastes and judging by your comments I might be one of the few that notices the constant JRPG music usage in your videos. If you noticed this or already knew, congrats you’re an awesome person. Thanks man, I feel like kindred spirits.

I Think this kind of concept for sharpening is one of the best.. Japanese knife makers did some similar sharpening on kitchen knives and they stay bloody sharp for long time.

That’s passion :) thank you for holding the pencil drawing a few seconds. So I was able to screenshot and print it. I really like your little notes and explanations on it. The traceability was given for me by this sheet. I really do appreciate your scientific work and effort. Greetings Marcel

I do knife snarpening on the side. Maybe 20 a week. Not a ton but I’ve done over a thousand. Mostly high end kitchen knives usually to razor sharp. But also every other type. I own half a dozen systems, trying out before I got great at stones, the best system for every day man is the work sharp guided sharpener and get the extra plates/strop plate. It’s like $35 or so. I’ve done hundreds of Knives on that thing and don’t need any replacements. It’s brilliant. I’ve got their expensive ken onion work sharp pro and rarely use it. Only if reshaping a knife. I will go back to this little plate sharpener. I wish they’d pay me for the plugs I give them. Stropping is the most underrated or under utilized thing for sharpening. I just made a dozen 8” x 3” strops using maple, veg tanned full grain leather.

Love the data you present with documented facts it's GREAT.

I am going to try this out! I am amazed that this has not been tried before but it makes sense. My next sharpening task is going to get this edge! Very cool that Gabe did this and sent it to you and you tested it! Thanks so much!

This is so interesting. I’m gonna have to try this on my KME. Thanks for the great content.

Thank you for showing this method. Really neat.

"Knife makers hate him with this simple trick "

I'm testing this now on my CPM3V bush knife and my S30V EDC user. I'm using 380 and 600 diamonds and 10000 stroping compound. So far..? Wow!! Thanks for coming back!

Love the content! glad to see the Knife Lab up and running inn a Pandemic-proper method :-) thanks Pete!

I think the reason this works as well as it does is that it sort of duplicates a "micro" version of a good serrated edge. Scallops on one side and flat to the edge on the other, like the classic "spyderedge" on a Spyderco.

Man I love this channel. Great blend of comedy and facts.

For those that want to dabble in this idea, try using the sharpmaker with the diamond/cbn rod on one side and progressing up to the UF rod on the other.

I wonder if the direction of the coarse grit vs fine grit (which one is angled toward the tip) has any meaningful difference for different kinds of cutting tasks.

Two things come to mind here. 1. It’s possible it makes a difference right handed vs left handed. I know when I paper test often the edge is sharper on one side, depending on which side I end with on the strop (being lazy). 2. I find that different sharpeners, stones, systems etc work different for different blades and steels. I can get better results on one system with one knife but struggle with another for example. I dunno. I leave it at if it cuts it cuts.

There's another year of content right there 😁

Thanks Gabe! everybody will be excited to see your method tutorial. Thanks for introducing it through this great channel.🙂👍thanks again, jas frm Aotearoa 🌏

There's obviously a lot of variables here, but your highest number on M4 steel 700 passes on a toothy finish. This would represent a roughly 40% increase over that score. M4 is known to prefer a toothy edge, but this is madness. If your New Zealander friend is the inventor of this method, he deserves an international holiday in his name.

Great as usual Pete. Love these tests. Don't know why. Just do. Now, where's my sharpening stones!

I'm going to give this method a try. The knives I carry stay sharp for a very long time. (K390, Maxamet, ZDP189) It is super hard to notice a bump in performance. I really appreciate the effort to test and measure the results...

You have to get the guy to show us how he sharpened the thing. Thanks for going through the work!

This is totally amazing. I can’t imagine how long it took him to, by trial and error, come up with this method. Not only that but the actual sharpening process itself likely takes a considerable amount of time. I wish I had the proper equipment because I would like to give it a trial…..

This is a Beautiful Thing; it makes me happy.

Tried this on an s30v military at 17 degrees per side on a KME.140 grit on one side, 1500 on the other,stropped with 4 micron , .5, and .025 micron. Stroller thE 140 side only for burr removal. Edge was both fine and super bitey. Easily S-cute phonebook paper and is also super sticky. Thanks for letting us know about this and for all you do for us.

I'd be curious if he'd let you KME them and test them again just for kicks and see how they do. Just thinking compare exact knives sharpened both ways.

This is brilliant 👍 I'd love to see a sharpening guide on this new technique!

Ah man this is exciting stuff. Good on y’all Gabe and Pete! Music was on point my man

Man, love that sketch.

This method has made my pm2 stay sharp for so long my mind is blown

Some theory here, as none of this sharpening theory can be proven...If a knife can be sharpened for a specific task at hand, what task was this knife sharpened for, cutting the rope, or cutting the paper? Perhaps the 1001 rope cut required SLIGHTLY more pressure than the 1001 cut of some other steel, but was too small of a difference to notice by hand. However, because the edge sharpening and geometry was more optimized for cutting paper, this edge gave different results. Hmm....I think I've wandered into the edge retention black hole of thought again...please help...

Great stuff! As always 👍😁🙏

For EDC the last few years I go somewhere between 220 or 320 grit for the full bevel, and make sure the edge is clean off those stones. Then I use a 16000 grit stone at a slightly higher angle to get the very apex with maybe 5 light passes per side. It leads to relatively nice push cutting (push cut phonebook paper easily) with the slicing aggression of the coarser grit.

It's amazing what you are willing to endure for your art !!

Very interesting! Thanks!!

That's a great result for m4.

That method basically creates a micro serrated edge on one side. I do something similar to my edc's.

Pete spoiling us with the frequent uploads

This is the best channel on youtube

This was cool. Thanks.

Gabe is like the final boss!

Right after your previous video I sharpened a pairing knife using 45 microns on one side and 6 on the other followed by stropping. A crappy steel, it was sharper than ever as I use it every day. Not scientific (which your rope tests essentially are) but promising. One aspect of the slicing paper test (I use newsprint) is the sound. When blades become super sharp the cuts are virtually silent, a real tell. Anyhow, thanks for another worthwhile video.

These 2 NZ Gabe knife data points are very intriguing! Going to attempt it on my Resilience, see if the ole 8Cr13MoV will see similar improvements.

Looks like a really great edge have to try it out one day. And just a warning Don’t watch redo of healer

Would love to see an update on this edge!!!

I would love, love, LOVE to see what the edge looked like when full sharp under a microscope, to see what the toothy-style edge actually looks like up close. And then for a bonus what the edge looks like after this rope-cutting test.

Very very interesting 👍👍 thanks for sharing 👍🏼

So when is the sharpen yourself a Gabe-edge video being released? Oh and your local ropedealer must be a wealthy man by now haha

Fantastic!

You're a goofball and we love it!

Need to try this on a standard steel like AUS-8 or D2 and see what kind of performance you can get.

Insane!

Interesting results. I might try myself when I get a new diamond plate that is coarse enough. And you really need to build a work station that gives you a more ergonomic setup. My shoulders and arms hurt just from watching. Keep up the great work! 👍

Try both sides at 240 then hone on a fine ceramic a dozen times. Coarse edges should cut rope longer than a keen edge. Edge “keenness” types need to match your task. Like racing tires or snow tires on a high performance car, it depends.

When you slice paper to check progress. Does it make any difference to cut with left to right and right to left? Cheers

Have you seen the Horl 2 sharpening system. It's meant more for kitchen knives but does a 20°. Amazing planetary gear set inside.

Try out k390 or rex45 with 400-600 on one side and 2000 grit on show side. K390 seems to really benefit from sharpening with this method. Looking forward to you experimenting with different steels, grits, angles using this method

Yeah, there's definitely something to this. I tried it, and I have some observations: 1. It's super fast to sharpen like this. From a non-paper cutting edge it took 3 minutes on s35vn to get scary sharp. 2. Strop the smooth side only, just wipe the rough side a couple of times to de-bur. And watch your angle on the strop. It's easy to mess the micro serrations up if you come from too high an angle, strop at the same angle you sharpened at. 3. The diagram at the end is, as far as I can tell, spot on with how it works. It's a micro serration that wears down slower than a mirror edge. But I don't know why. 4. Keep an eye on the edge centering, swap rough and smooth sides once in while. This is a monster edge, far sharper than anything I could hope to do in the amount of time it takes to do it.

GOOD JOB, NOW I MUST HAVE A COARSE DIAMOND STONE, now I wonder about VG-10, BD1N, XHP, etc

Excellent music choice for this epic video. Cheers for doing all this and yes we all look to you because you are pretty consistent with your methods and that’s what we like. Now go rest!

I tried to approximate this sharpening scheme on my QSP Penguin with my Lansky ‘controlled angle’ system. Initially, I used the coarse (purple) diamond hone on the show side bevel at 20 degrees and went up the grits through the white ceramic hone on the other side. I stropped both sides with 0.5 micron diamond paste on a leather Lansky hone. The knife shaved hair and sliced newsprint paper but didn’t seem to slice wood (pine) as easily. Definitely more drag when whittling. So I took the show side bevel up a grit to the medium diamond (orange) hone and re-stropped. The knife then shaved hair easily and sliced pine well. I grabbed some corrugated cardboard and sliced off 30 pieces. Still shaved hair. Huh. Obviously I don’t have to take both sides of the knife up to the ultrafine grits to get a good sharp edge. This certainly simplifies sharpening. The Penguin is D2. I’ll have to experiment with some of my 440C Ganzo and 8CR knives to see what happens.

Cedric!!! This is great! But you're making it sound like this sharpening method is more work to do. If I am understanding it correctly it takes half as long for me when I tried doing it. I just used a cheep old lansky sharpener and did coarse and 280 grit on both sides then just favored one side with the rest of my grits until I had that one side polished. Then I finished both sides with a leather strop and polishing compound to remove any burr. And if you are worried about the edge getting uneven wear then just favor the 250 side a bit more before starting on the other side with the higher grits. I did it this way and got a better edge than I normally get with my Lansky. And yeah, I don't think it's necessary to switch back and forth from one side to the other. Just get them both to 250 and blast the one side all biased like. Leave the 250 side behind and get back to it in the end with the leather strop. That worked for me any ways

Very cool!!

M4 about to get the clout it deserves

Dear Pete, I've come up with a new sharpening method. You do one grit per 3/4". Give the entire edge a "striped" look. You also invert the grit on the other side of the blade for any given stripe. For example, this scale working like: "showside/lockside". My tip is 0.1u/100 grit, the belly begins at 1500/600, it continues to 1u/400 followed by 800/2200 and the heel of the knife is 100/0.1u. This creates a matrix of jagged hell that rips through material and actually grows sharper with use. This edge is best achieved with a Wicked Edge, since the stone width is close enough for "stripe" width. Can't wait for the video of you replicating it. I have a feeling it will be your big break. Cheers. 2,200 push cuts through the finest twisted sisal in the northern hemisphere and the edge was actually sharper then when I began.

Amazing

It is my theory that the polished side is like the chisel grind on a serrated edge, the coarse is obviously like the serrated side. I think the polished side supports the coarse side much like Spyderco,s serrated edges.

I've got to try this with one of my D2 knives and see if it helps. i wonder if it makes any difference what side the finer grit is on?

I'm going to need to see if I can reproduce something similar to this on my Ken Onion WorkSharp. Might not get quite this kind of results, but it seems like it'd be a very utilitarian edge in so many ways, and utility it's my jam. Never did care about mirror edges of any of that.

Gotta try on a few knives right away. DMT 325 or 220 on one, and ceramic 6-8000 on the other. I would assume that the micro serration works great for softer materials, but less ideal for harder cutting tasks. Once the serrations “break” my guess is that it’s then going faster downhill, than a dual super polished bevel. Lots of guessing. : D

Does it make a difference which side you sharpen first? Or what direction the scratch patterns go?

I sharpen by hand holding the stone in my left hand. I have always had crossed grain edges. Though I don't use different grits per side. I stopped doing razor buffed edges a long time ago because a buffed edge isn't useful for an EDC. A nice "butcher's edge" works for most things. Unless you want to carve wood or cut leather. They require a buffed razor edge. A scalpel is only about 600 grit.

I have that M4 para 2! Best steel I've ever used, tougher than maxamet.

Thanks for the 420 alert. I thought it was about time.

Gabe the edge wizard

I liked the explosion from cutting ham.

That's amazing

Damn imagine one of his edges on maxamet

Thanks Pete, I really appreciate what you do for our community. But please take care of your hands that’s gotta hurt.

I wonder if you could use that method on a sandrin blade or will it even sharpen the same.

I would love to see some REM images of the edge. Sounds like a job for Larrin or Science of Sharp blog.

I would like to get a knife in k390. I am thinking either the Pm2 or the stretch 2 coming out. I have not handled the stretch 2. What is your opinion on the 2 knives since they are quite similar. The lock is not a factor. I am thinking blade shape and how it feels in the hand. Thank you

Thanks for the review and especially going the extra mile there. I wonder what the results would be on VG10 or even 8CR13Mov. Would it put these in SSSM (Super Steel Super Model) territory compared to a conventional sharpened high end steel? Maybe one day.

Pete, how do you always post just as I'm sitting down for some grub? Yesterday's video was lovely with the jar of canned peaches. This one today is going to have to be pretty stellar to keep up with the sofrito beans and rice I've just whipped up, but about 2 minutes in I think you've done it man!

The illustration at the end looks like some kind of medieval science manuscript

Does this edge strop back up? What would you use to strop this edge?

Any update on this edge? I have done it on a few nights to varying degrees of success never anything less than on par if not better then symmetric grit edges

If I already have a polished edge can I just use my low grit on one side and strop to be finished? I have s30v btw

You, sir, are a machine!

If this becomes the new sharpening standard, we are going to have to all chip in for Pete's bionic replacement arms, because his will have been worn down to just painful nubs. My arthritis was screaming just from watching and I'm a good deal older than Pete. Still, I would really like to know more about this sharpening method, and ideally a tutorial. Maybe get Gabe himself on as a guest to show us and take a bow! Pete, if Gabe sends you a Maxamet knife to test, do it over a day or two!