This wacky sharpening method makes this M4 even crazier 

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

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

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

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...

"Knife makers hate him with this simple trick "

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

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

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.

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 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.

Please ask him which stones he uses and for a possible tutorial, I still dont quite follow whats going on here, im a bit daft

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.

what about full polish, then one side polished one coarse, then full coarse?

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.

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.

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.

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 am most courius if this sharpening method shows simmilar improvements on simpler steels like 1095 or O1.

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.

Very very interesting 👍👍 thanks for sharing 👍🏼

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.

Where are we with this sharpening method?

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

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.

Im curious now what a budget steel could do

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

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

Damn imagine one of his edges on maxamet

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

Insane!

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.

Now the real question: Can rex121 or maxamet beat the sandrin knives with this method? You gotta try now Pete

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

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…..

How long with the new sharpening style until hand therapy?

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

Wow, that hit the spot)) Wonder how maxamet and rex 121 would perform with the same type of an edge) Great to see new vids from you Pete, kind of missed ya, cheers mate.

Yes very interesting, even with all the disclaimers. :o) Cool when some new techniques significantly improves something. I would love to see these edges under a very strong microscope, compared to, sort of similar steels and edges, sharpened with different methods or "more traditional" rather maybe? Just to see if the drawing is representing reality or if something else, as suggested in the comments under the previous video is more spot on? Maybe some day? :o) Nice day, no matter what.

MY ENTIRE LIFE HAS BEEN A LIE.

We've secretly rebladed these text knives with REX-121 to troll Pete. Let's see how long it takes him to notice.

There's another year of content right there 😁

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.

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.

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

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.

I know everyone is asking for Maxamet, but I would be really interested in seeing how the technique works on AUS8 or a similar steel.

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

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.

Cmon Pete..... its been put out there numerous times now.... get a few rolls of sisal... and try this method of sharpening with maxamet and rex 121... Hell... why not do S30V S90v and s110v while you're at it..... lol.... 👍👌🍻🥂🍺👊😁

Cedric I love your knowledge buddy. Will Maxamet steel stay sharp longer then M4.

I love M390...but hate sharpening it. How is M4 with toughness and sharpening vs M390?

Really wish I could send my M4 940 to him to sharpen. Idk why Benchmade can't grind an even edge but mine is ever so slightly uneven and M4 is proving to be a bit of a bitch to sharpen (and de-burr) with what I have currently. Just feels like I'm not really getting all I can out of it. That or maybe I just should have bought a Spyderco in M4 instead since they seem to actually give a shit about steel preformance more so than just saying "look we have this nice blade steel on a knife you guys like...that'll be way more than its worth and yes the grind will be off as well as the heat treatment."🙄

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.

Sooo.....task specific edge design is going to be more and more of "a thing". Your friend and yourself are part of its genesis. ....tip of the spear if you will......edge of the spear??? Hegehehe LOL

Hi Mate ;) How are You? I hope well! I'm just an Aussie Dick, From N.S.W, lol :D I really like your Vid'S! I have a really novice Q: for Ya? What is Benchmark Steel? Or more specificaly...BenchMark Knife Steel? Than You for taking the time Mate ;) I'm new to writing/Posting ANY comments or Q's: on youtube Videos So I don''t know how this Works or more to rthe point how I'm supposed to see You answer, lol!!!! ;D Nat Vukic

WOW .... I think you just caught a couple of near perfectly heat treated pieces of steel. Now if you can get 300 cuts with a piece of 8cr13mov , Then I'll be a true believer ....

This is a Beautiful Thing; it makes me happy.

Have I missed a video? This Wacky Sharpening Method.

Completely random question please Pete, lifelong knife obsessive but completely pants at sharpening and I want to improve. Watch mostly you and a bit of the ol' Shabazz. Anyway, my question is this: You seem quite adept at freehand sharpening from what I've seen, mind if I ask why you use the KME? I've recently invested in a KME with the basic stone set, but still mostly using the sharpmaker still for touch ups and a spot of freehand. Thanks mate 👍 (UK Viewer 😄)

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

Ha, i have that exact knife, im gonna dual grit my edge, watch me screw it up and its gonna suck! 😂

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 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 don't think this edge finish has much to do with it. I think Gabe just gets a nicer more crisp apex than Pete does on his KME. He's probably just a very good sharpener.

What sharpener system that you use? What is your course side? Thanks from Portugal!

bro take rex121 for dual grit, and bust your chart :D

Either Pete or Gabe has to do a sharpening tutorial with more information on this technique. Pete has to do his rope cut tests on SPY27 soon, I'm dying to know if it's worth the premium that Spyderco charges.

Well technically it cut at 1051 cuts, if you count the opening of the rope package as the first cut. Or? At least maybe 1050 and 1/2 cuts! Simply because the plastic bag package is not as abrasive as rope, so it only counts as a half cut...Or! If you want to get scientific about it. Ah! just messing. I can see how this method of sharpening which looks to make a micro serrated edge would cut better then the regular sharpening edge method. Though if you want to split hairs about it. I mean real world use in knifes, is just dudes repeatedly banging there edge into a rock while trying to do some backyard bushcraft feathersticking or something, then complaining there knifes get dull fast. Or cutting a tomato on a solid stone countertop instead of on a wood kitchen board. Then complaining the knife gets dull fast. The real test should be, how many cuts into a solid stone would any edge and steel last? if there is a steel out there that gets above 0 cuts before going dull. I would say we found ourself the real supersteel out there. Or more like the super duper steel. So! I think, that purely cutting, this test is great. And this method of sharpening seems to work. Which is what I heard that knifes were designed for anyways...Cutting stuff. Or at least I'm 70% sure thats what knifes are for.

Would like to know the hardness of the blade, I assume since it's CPM M4 that its heat treated, what is the Rockwell C scale? another steel would be CPM 10V should also produce I would think even more cuts before dulling, but these sintered metals can be brittle so there's a point between long lasting edge and possible chipping to be aware of good video thanks for making it

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!

I am suffering with You, but try some of the ergonomic suggestion that You have gotten, stand up, correct height of worksuface, a guide for the rope, a system to take the load of picking the rope. Or maybe some who has the knowledge, could build a cutting apparatus, and donate it?

Insanity; we may be witnessing the entrance into a new realm here, people.

How about that edge finish vs 250 grit finish and strop ( same abravise and strop) with the same knife and steel. So we could see if there's a difference

I wish you’d test it on 1” dia. Rope, Or with a slashing motion on a free-hanging 1” rope. Good test.

Not a criticism. I'd like to see someone do a similar testing with cardboard. It would be challenging and I can see a lot of variables being a problem. I work in a box Factory so it's my main use. I would be curious. It would also add a heat component to the testing. Which could be interesting.

Steel makers hate this simple revolutionnary trick

Can we get s step by step of the sharpening process? God what would REX121 do with this edge?

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

Maybe you should stand up during these tests? Seeing you cut from this angle I can see you raise your right shoulder up towards your ear to get leverage. RSI is no joke, as you know, but really you should have the cutting surface more even with you belly button so you can extend your arm without lifting your shoulder. Level shoulders will also help you do more accurate cutting tests, as this will mitigate the declination that de-gradients the dynamic divisional shear surface.

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

Sounds like that method is creating micro-serrated edge. Neevesknives talked about it, that some steel perform better if you do them with for example 600grit stones instead of mirror polish, because the small "teeth" the coarser grits leave help the edge to bite into material.

Factory worker: Who actually uses this stuff? This seems like such an outdated technology and material for the 21st century. Boss: Don't question the business model, all we know is Australia has an insatiable demand for twisted sisal.

Gabe the edge wizard

I need help. Does anyone know the original edge angle degree for the Cold Steel Recon 1 Spear Point S35VN?

How this method gets even bevel on different grid stones that have different cutting ability？I’ve heard some people sharpened their kitchen knife with medium stone after they reach mirror edge to get a toothy edge. Other methods like focus on lower grid then strop or just stop at coarse. Although I didn‘t try them yet.

Very cool idea, but I'd like to see the performance of a coarse edge on both sides. I am aware that you tested a 600 grit edge and found it to be better than a mirror polish, but can you test a 250 grit edge as well? I struggle to understand the benefit of taking one side to a 6000 grit...

Gabe. New Zealand. Is that freaking Gabe Newell?

I hate this video. What a waste of time! Now I have to spend hours resharpening all my knives... No seriously this is blowing my mind. I want to see an edge test with a scandi grind sharpened like this to really see what's going on

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

Those pm2 justify the money ? Nice music ! Very fun video

I have a wicked edge gen 3 with a ton of stones and a large knife collection. I want to try to replicate these results on my S30V military but problem is I'd need to locate the same brand rope and a similar wood cutting board

There may be something too this. I know you wouldn't want to try maximet with that sharpening style. You may have to take a break and restart cutting the next day.

Pete, maybe you should get some sort of twisted sisal rope hand crank feeder thing

This method of sharpening a blade has been around for centuries, sailor’s would sharpen their blades in a method called reverse blade. This was used to cut large rope lines before the advent of serrated blades. Reverse blade sharpening.

Would it help your arm if the cutting surface was lower?

What am i missing here,how did you actualy sharpen edge😕

I’ve been thinking most of the bgm in your vids was from chrono trigger but this one definitely is.

Should test how those two edges perform individually and see if there is a difference.