This is the sharpest knife in the world!

[aegis]

I wonder what the blade of an obsidian tipped scalpel looks like.

[PilaCiu]

That's a utility razor, not a scalpel

[anatole]

Fun fact : the same instrument has two different names depending on its purpose.

It's called a bistoury for surgeries and a scalpel when used in labs to dissect.

It's also called a lancet when double edged

[lucusekali]

Remember guys, size doesn't matter

[XxTheLostSeraphxX]

When he said 'Scalpel' I screamed at my screen, 'THAT’S AN EXACTO KNIFE!'—

[こんにちは-br]

Obsidian: "my time has come...., you must continue your journey... without ME.."

[cc]

Just wait until bro learns about obsidian scalpel

[Iwannagofast]

And now we wait for some yahoo to say “why didn’t you test the knife on concrete to see which one cuts better?”

[Nexzso]

I’m so happy people like you are in the community❤️

[schaserneo]

i feel like i watched 10:00:00 HOURS of a short

[weedconesuer]

The problems with most (but definitely not all) machined edges on mass produced knives is there's typically no decent method of quenching so many blades while they're being machined so the heat can cause the edge to soften more than necessary. It's why any professional blacksmith will tell you if you plan on using a belt sander to put a bevel on a blade quench it with water as often as you can to prevent the temper from being weakened by the heat produced by the friction of sandpaper on metal. It's why despite the sometimes massive price gap buying hand made kitchen knives is always the superior way to go and you help support small business in addition to getting beautiful quality knives. I'd rather pay 200 for 2 or 3 knives that will hold an edge than 50 for 20 knives that go dull in a week

[cholkymilkmirage]

the scalpul looks fucking gorgeous zoomed in

[JanaSzIsBasicGlitch]

oh I love using scalpels ... or chiped stone because.... thats just cool :D

[KC-bgth]

Only sharpen your knives after buying them if you either know how to with a whetstone, or plan on sharpening them constantly (if you don’t have expensive knives with good steel)

I bought an expensive knife sharpener that was much more efficient than my manual pull through one. The cost of the sharpener was lower than a new knife set that matches my kitchen.

Unfortunately, my purpose was to restore my old knife set….which it did tremendously.

However, because of how sharp they are now, they dull MUCH more quickly… This is fine if you’re a professional chef, or somebody that knows how to get the right angle with a whetstone.

But for 95% of consumers, the sharpness that the manufacturer ships their knives with is sharpened to be ‘sharp enough’ to prevent the need to constantly need to sharpen them. Most people do not have expensive steel, so edge retention is not something that they will be buying. Telling somebody to sharpen a knife that likely has poor edge retention is setting them up for an unending cycle of sharpening.

[Sudheer-fxfd]

If this is worlds sharpest knife then I am also a Elon musk

[HLDUPWAlTAMINUTE]

My mom always sharpens her kitchen knives to the point where it looks like the second one

[pnrking]

Thanks please get a before and after use of the knives video too if they get dull

[ImageLoX]

Define sharpest? At cutting paper? At cutting meat? Wood? Rope? Because different edge angles, grits, steels, all make a difference. My kitchen knives are at a much steeper angle than my edc folders. Mirror edge doesn’t translate to “sharper” for certain tasks.

[schlooonginator]

Let's not ignore the important other factor, edge geometry.
Thin edges will have a huge advantage over thicker in cutting ability which is the main reason a razor is sharper than say a kitchen knife and a kitchen knife sharper than say a bushcraft knife and so on.
Your comparing apples and oranges here regardless of how well "sharpened" it is.
Almost always the thinner blade will cut paper better. Try cutting a vegetable with it though.

[asherrose]

It's not the mirror polish that makes it sharp, it's all about holding a consistent angle, burr removal, and stopping. You can get a hair whittling edge with a 400 grit stone and a strop, it's just a very coarse edge