00:04okay what we got here is the little knife that failed at 100 slices with a 18 degree
00:19edge it has been resharpened to 16 degrees because we are testing our bevel angles and we're now going to
00:37see what this disappointing little piece of whatever can do at 16 degrees because at 18 degrees it was very
00:46disappointing
00:47so now we are going to be slicing at 16 degrees and it is very very sharp and slicey but
01:00will it hold in there at all will it give us any edge retention that's the big question can it
01:10give us any edge retention that's a question too
01:1616 degrees 1000 grit let's see what happens
01:47so
01:55so
01:59so
02:03so
02:16so
02:20so
02:31so
02:37so
02:44so
02:50so
02:57so
02:58so
02:59so
03:05so
03:15so
03:16so
03:16all right it's definitely a failure point there
03:27so i'm going to take out my magnification
03:35so
03:46so
03:50so
03:51so
03:51so
03:56so
04:05so
04:06so
04:06so
04:06so
04:06so
04:26so
04:27so
04:27so
04:27so
04:30that feels a lot better to my finger
04:33that feels a lot better to my finger
04:41yeah
04:44i think after the first 50 slices it just rolled the edge and then progressively got worse
04:50so
04:50so
04:50so
04:50so
04:50so
04:50so
04:50so
04:50so
04:50so
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