Sure anything can be sharpened

[hso]

But...GOLLY!

https://www.instagram.com/p/CEHcIVB...913815625393012984936198733129066868788725112

 

[Ohen Cepel]

Wow! What is "white steel"? I'm impressed but always am paranoid about camera tricks or tricks in general.

 

[hso]

What is "white steel"?

Hitachi White Steel.

Shirogami / White Paper / Shiroko / White Steel
Named for the paper put on billets of steel at the Hitachi factory. Graded at #s 1, 2 and 3; #1 has the highest carbon content and #3 the lowest. Generally speaking #1 will hold it’s edge longest but be the most brittle, #3 is the toughest (chip resistant) with shortest edge life. #2 is the most commonly used white steel.

White steel is a very fine grained carbon steel made from a very low contaminate iron loved for its ease of sharpening and ability to take a very fine razor sharp edge quickly. White steel is a favorite of sushi chefs for knives in which a very fine finish is essential. Not the easiest steel to forge and temper properly, white steel done well is a testimony to a smith’s skill. White steel is fairly reactive and requires care to avoid rust as it has virtually no rust resistance.

 

[CapnMac]

There's a Japanese dude on YT that sharpens all sorts of things. Plastic, ice, you name it.

But, that's pretty amazing for slicing grapes, right there.

 

[earlthegoat2]

I have some Hitachi White Steel wood chisels and they are a joy to use.

I also have some in Hitachi Blue Steel that take forever to sharpen but are crazy sharp and hold an edge about the best of any chisel I have ever used.

 

[WrongHanded]

Rather than simply being very sharp, I think that clip speaks far more to a very thin blade with a precise flat grind, no micro bevel, and a high polish finish. Blade geometry designed to keep friction to an absolute minimum.

It's very impressive.

 

[Spats McGee]

Wow!

 

[Boattale]

Sharp enough. But I swear I've had knives that sharp here too.

 

[kBob]

OK so I only thought I kept my kitchen knives sharp......

-kBob

 

[troy fairweather]

I'd be impressed if he left the bottoms round, cuting it gives it some grip.

 

[sparkyv]

I'm impressed, and I too thought mine were sharp.

OK so I only thought I kept my kitchen knives sharp......

-kBob