Chinese 0545

Matt K

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?

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