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Any Idea how hard/good that blade is???

The blade is a Chinese make multi-layer VG10.
The SG wheel graded with a diamond plate to #1000; leather wheel honing angle controlled with the FVB.
This way of honing ensures complete deburring and wire edge removal without rounding the edge - this knife will stay very sharp for long.

My own best result with this setup is 75 BESS, and I am delighted to see people following our methods do better.

:oI'll be a stubborn guy, but I have to understand !!!
How do you recognize that this blade is VG10 if it is not written on the blade?
Perhaps only the great experience can lead to this determination

Excuse the profane question.
If one does not have a Bess or a tester available, how can he know if a burr is positive or negative?
To be able to carry out the most suitable sanding.
Thank you.

Thanks Wootz, as always very exhaustive !!!

"However, if you hone the knife on the Japanese wheel edge-trailing at a little shallower angle, we do it at 0.5 degree less using our FVB, and then deburr on the Tormek leather wheel at the exact edge angle, you can get near Gillette razor edge of 0.1 - 0.15 micron, 55-60 BESS."

Hi Wootz,
I give a practical example, correct me if I'm wrong.
If I have to sharpen a blade at 15° dps, on a Tormek wheel, first I set the sharpening angle to 14.5° and then on the leather wheel I set the 15° to eliminate the burr?
Thank you

Excellent opportunity ...... INTERESTED 

Wootz,
OK !!! Grazie

Mine arrived yesterday. I want to read through the book before I use it though. I had misinterpreted Wootz's method of honing at a little bit larger angle than the grind. He squared me away in another thread but I want to go in with a better understanding of the edge finishing.

I also have problems understanding Vadim's method on the final polishing angle. Yes, the lack of knowledge of steels plays a fundamental role .... at least for me.

I have been visiting this forum for some time and figured I would share a project that I just finished up, it allows for changing the offset of the holder to adjust for different blade thicknesses.

Basically, I cut the clamping section off an SVM-45 and mounted it to a sliding dovetail joint.   The casting for the handle section wasn't all that uniformly round, so I threaded some 12mm SS rod and replaced the shaft while I was at it.

When "zeroed" it has the same offset (1.25 mm) as the stock SVM-45, the dovetail adds +/- 3.5mm, which should handle the adjustment for most blade thickness, up to about 9mm.

Sorry it's not really a DIY solution for most, but maybe it help give someone an idea for something simpler.

Already complimented on the project.
A question arises. Have you thought about producing a small series? surely they should be snapped up

Oscar winning work and thought.

[comma]

Appreciate your post, Van. It is important to know, because Italy uses comma as a decimal separator.
Your devices are Android, aren't they?
Today I should be getting confirmation from Germany and Austria that the applet processes well the comma decimal separator on iPhone and iPad. We had issues with comma before, but our developer has fixed that.

Yes, my devices are Android and your program works fine.
I don't think that for an application of this kind it makes a difference to use the comma or the dot in dividing the decimals.
By custom, we use the comma for the decimals and the dot to divide the hundreds (120.75 - 1.200,75)
"see use the Google translator put the dot after the number one and it is automatically converted to a comma"

Good morning,
although I have been writing for some years I never wrote on the forum
because I only have to learn. And thanks to you I'm learning a lot. Many doubts have disappeared, but others are born going forward.
These days I am trying the Vadim program and I am fully satisfied with the results found using the application on tablet and on mobile.
I just wanted to make my modest contribution, but I know that Vadim doesn't need it, for an application that makes us all happier and faster at work. 
Thanks for the attention.