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Post by MuerteBlack on Oct 11, 2011 9:25:37 GMT
Ever since I came across these belts, I wanted to give them a try on my swords. I finally took the plunge and ordered the 240MX through 1200MX belts. Let me tell you, they lasted through my longsword and katana and still show no signs of wear aside from some blackening from metal filings. The grit is still perfectly intact. Also, the scratch patterns left feel a lot more controlled than the belts I used to use. All in all, I am very impressed. It also gave me a chance to rework the edge on my longsword a bit. The previous edge was shaving sharp, but it was a bit weak and had a few pits in it. I did a new edge on it that is still very sharp and slick (finished it with the leather strop) but I put it at a very fat angle for strength. It feels very dull to the touch, even if the finger is slid along it, but it's deceptive. A fingernail test or shaving test proves its actual sharpness. It still shaves hair off of my arm. I carefully honed my Kuramono as well, being careful not to alter the recent polish that I just put on it and ruin that work. It turned out well and the sword is now just... so sharp it's silly. I made a 3 part video documenting the process. In the video I also showed off how, when I last polished my Kuramono, I gave it niku. I'm kind of proud of that. It was something that was bugging me about it for a while and I had plenty of hamon to spare. [EDIT] I just made a quick video demonstrating the new edges.
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Post by MuerteBlack on Oct 12, 2011 2:34:51 GMT
I wish. I am an apartment dweller unfortunately so bottles or tatami are out of the question. I also don't like using cardboard anymore because it dulls edges. Any suggestions/requests?
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SanMarc
Senior Forumite
Posts: 3,193
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Post by SanMarc on Oct 12, 2011 2:44:56 GMT
Cucumbers, works really well inside.
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Post by MuerteBlack on Oct 12, 2011 3:03:50 GMT
I've done cucumbers and other veggies before, but I have never really been satisfied with their feedback. You could use bad technique with a butterknife sharp SLO and still cut them just fine. I liked cardboard because you have to have good technique to cut the lighter stuff or else you would just bat it. The problem, though, is it is too abrasive and it isn't long before the edge starts to dull.
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Lunaman
Senior Forumite
Posts: 3,974
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Post by Lunaman on Oct 12, 2011 4:15:05 GMT
Jumbo pool noodles. Stiffer and much wider than standard pool noodles, non-abrasive, and give good feedback on sharpness and speed.
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SanMarc
Senior Forumite
Posts: 3,193
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Post by SanMarc on Oct 12, 2011 17:34:13 GMT
Then there is Bellpeppers.
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Post by Lonely Wolf Forge on Oct 13, 2011 2:03:20 GMT
pumpkins and watermellons
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SanMarc
Senior Forumite
Posts: 3,193
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Post by SanMarc on Oct 13, 2011 2:13:24 GMT
Thats a lot of cleenup for inside.... :?
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Post by Lonely Wolf Forge on Oct 13, 2011 2:22:36 GMT
>______>
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Post by Jakeonthekob on Oct 13, 2011 17:11:37 GMT
Newspaper... Free and the apparatus to set it up is literally just a piece of string and some tape/paper clips. XD
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SanMarc
Senior Forumite
Posts: 3,193
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Post by SanMarc on Oct 13, 2011 19:26:20 GMT
Newspaper is abrasive, thats what he is trying to avoid......
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Post by LittleJP on Oct 13, 2011 19:33:36 GMT
Dayum, I love these belts too. Sharpened up the carving knife with em for the turkey, and I was able to shave before the dinner with it too (Don't worry, I washed the knife before and after shaving)
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Post by MuerteBlack on Oct 13, 2011 21:55:02 GMT
Haha yeah I know right? Shaving becomes so addictive once you get a blade that sharp. And yeah, I also used those belts to sharpen my kitchen knives, and I have to resist the temptation to shave a few hairs each time I pick one of them up.
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Post by John Greybeard on Oct 14, 2011 2:24:19 GMT
So when you see a guy with totally hairless arms - just means he really knows how to sharpen a blade, eh?
I never even try to explain all the bald patches on my forearms...
And Thanks for the tip on the micro-mesh belts, can't wait to give 'em a try!
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Post by MuerteBlack on Oct 14, 2011 2:25:29 GMT
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Post by Jakeonthekob on Oct 14, 2011 7:39:18 GMT
You have satisfied the masses... XD
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Post by Crimsoned on Oct 18, 2011 18:25:18 GMT
Most news paper is finely abrasive, if it's a single sheet of free hanging newspaper it's not a problem what so ever.
The only things that really eat edges and are commonly cut are cardboard, and printer paper.
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