Hey guys, welcome back Ricky here. Alright. So today I want to address the question of do micro bevel actually work or help
I've
seen people say that micro bevels will improve your knives sharpness others have said that the micro bevels will
Increase your knives longevity in terms of edge retention and others have said that micro bevels will keep your knives from chipping
But you have to understand that my knife tests are not meant to replace
real experience from chefs and working professionals a micro bevel is taking essentially the sharpened edge of a knife and giving it an
either a single or double
Additional bevel at the very cutting edge just as all the knives sharpened at fifteen degrees on each side giving us an effective cutting angle
Of 30 degrees the knife number two has a 15 degree bevel and a 30 degree
Micro bevel knife number three had an original of 15 and 15 degree cutting angle
But we are adding 30 degree of a micro bevel and each side
We have an effective 60 degree cutting angle at the micro bevel level
So in terms of the actual stones were being used they were all sharpened on the Suehiro Debado 1000 LD
1000 LD and then all polish on the Suehiro Debado 6000 LD
so the first knife off of the whetstone had a sharpness level of 203 off the PT50A
buy edge. On the second
I've got a sharpness level of 234 just over 10% sharpness or just over 10% less sharp
Then knife number one the third knife was at 320. I did fifty cuts on each
Knife and then in between every ten cuts
I did a really quick test on the PC 58 to see what their edge levels are
Consistently the knife number one and knife number 2 - were really neck-and-neck. There was really no major difference between their sharpness levels or edge retention
throughout the test
now the two scores the two numbers that I always asked you guys to kinda watch is the first and the last and see what's
the differences between them and so you can see a knife number one starting at 203 and ending at
374 knife number two. We started at 234 but ended at 390 so it's a less than two percent
Less dull than knife number one now
There is one very specific data that I want you guys to pay attention to and this may make a difference or this may kind
Of speak to you in terms of what you're actually looking for
Is that the graph on knife number two?
It looks to be a little bit more linear and a bit more stable relative to knife number one
Where knife number one the first two cuts actually showed you the biggest I would say edge retention loss
relative to knife number two
Now if I've gone to a hundred cuts on the rope the results may actually be skewed towards the micro bevel knife
I can't confirm that and the reason why I can't go to 100 cuts is because my
wrists and my elbows
I've got some pretty severe damage in them at this point. So I really can't do the Rope cut test very often
that's why I only do 50 cuts and
You know measuring in between so I apologize that I can't go beyond 50 cuts per knife
I wish I could but I medically can't at this point
So one definite conclusion micro bevels will not make your knives
Sharper while I cannot confirm that micro bevels will actually give you a tougher edge for your knife
I will say that it is possible if your knife was set, right?
May help your knives retain your edge
Longer in the long run that they do seem to give you a knife a more gradual decline and edge sharpness
now should you set your
Micro bevels with a single or double so you can see from the results here that double micro bevel today gave me just the least desirable
results in terms of overall
sharpness and overall edge retention
if you were to ask me if you should set a micro bevel I would say if you want to go ahead but avoid the
Double-sided micro bevel and just go for the single. I find that is much easier and
certainly better in terms of overall sharpness and
Overall edge retention and relative to the double micro bevel
For those who are really curious when you should set a micro bevel or if you should set a micro bevel
Here's my answer
for those who have sharp knives and you're very happy with your edges and you aren't having any sort of chipping issues and
Nothing is really wrong. Other than the knives getting dull every three to four weeks. Don't worry about micro bevels
I don't think that micro bevels are something that everyone should try just because you're getting into knife sharpening and somebody on YouTube or somebody
on some sort of knife form is saying that
Your knives aren't properly sharpened unless you put a micro bevel on them. Don't listen to those people
Those are the very same people who make the knife community or the knife world, very poisonous and very volatile
Those are the same people who will shame you when you buy a Yakell
or Miyabi or a Kramer or a Zwilling?
you know or Shun they
Only want to hear themselves speak and the only one regurgitate what somebody else said on a forum that they agree with there is no
one way to sharpen a knife and there's no one way to maintain a knife's edge and
What you'll see on the forums and on many YouTube channels is there's only one way to do something
don't listen to what everyone else is saying don't listen to what they're saying and
Experience everything for yourself and that is a point of my channel
Well, obviously I want to hear from you to those who have set micro bevels in the past
Have they been successful for you? And for those who are just getting into knives sharpening
Do you feel that micro bevels is another way of the knife experts out there
Adding another step another layer to sharpening that is taking away your enjoyment from just enjoying a sharp knife. All right guys
Well, that'd be it for today's video. I'll catch you in the next one