Stone in video and best value currently available → amzn.to/4eIkoQZ Check my review on it here → kzitem.info/news/bejne/lq1om6OAb2l0ZH4 As an amazon Associate I earn from qualifying purchases. ----------------------------------- Check description for other recommended sharpening items thanks!
@Rye_Bread704
3 ай бұрын
Best stone I have used and I was on the fence until I saw your video review on this stone.
@Sideshowbobx
3 ай бұрын
Do we have a tutorial on serrated/saw toothed knife edges so far? And what diamond tools work best here - I use a couple standard round and halve round diamond files so far for reshaping but none for honing well yet.
@LifeMyWay007
2 ай бұрын
Yes, a bit boring - HOWEVER it is VERY informative. A bit lower on the Entertainment value but Very High in Information value. Overall, you continue to make great content. (I know I keep saying that over and over but it is true.) QQQ - I am a full time RV and need to sharpen my axe, any axe sharpening tips (new video???) Can I use my same Sharpal 325/1200 or an axe needs something different?
@Buffatestuff
Ай бұрын
Do you have any recommendations for a good kitchen knife brand that won't break the bank, comes with a good edge to start with, holds it, and sharpens well?
@johnvanepps
17 күн бұрын
Thank you Alex - ordered!
@EternalKing06
3 ай бұрын
Instead of sharpening a Santoku which has an almost flat edge, I would love to see you sharpen a more aggressively curved kitchen knife. I think a lot of people struggle to keep a consistent angle along the entire edge because of the size and the curve at the tip and can benefit a lot from your expertise. An example would be Wusthof Amici. An a lot cheaper alternative to that $300 knife would be the Ikea Voerda Chef's knife (which is about $13)
@jeffreyr.lapennas6069
3 ай бұрын
Yeah I find a chef's knife or a boning knife is a different animal than a santoku.
@VVrayth
3 ай бұрын
It's really just as simple as moving the handle closer or further from your relative to the angle of the curve. Just mark the edge with a marker and practice.
@yellowked
3 ай бұрын
@suspicionofdeceit Same here
@williamw7134
3 ай бұрын
You can tilt your whole body when working on curved edges.
@okiedoke6373
3 ай бұрын
He does videos on curved blades and I've been watching him for years now and then what I've discovered is everybody's going to have especially with me I say everybody I just mean me I'm going to have an angle that suits me better one that I can hold now what I have noticed in sharpening is that the flatter you hold the blade the sharper it will be the cheaper the knife the faster it will dull I thought that a sog had good steal but they don't and good luck finding any Valyrian steel
@kennymartin5976
3 ай бұрын
I know these might be boring from an pros perspective, but as a regular joe who's fed up with pull sharpeners and is just looking to keep his kitchen knifes sharp, your videos have been extremely informative and helpful. Seeing you sharpen blades in real time is super helpful as tutorials for complete noobs like myself.
@lotheravanti4295
2 ай бұрын
This dude literally got me into sharpening my own knives after seeing what a pull through does
@t.jakstadt2690
2 ай бұрын
@@lotheravanti4295same. I just ordered the sharpal stone and a leather strope with 4 micron paste. Hopefully this will get my knifes finally razor sharp
@mmusgrove
Ай бұрын
I agree. I know they're not gigantic numbers on KZitem and boring for you, but for beginners, they are SO helpful. Especially for me to get out of all the bad habits I learned. They stick forever! And I can get so much better gear than 40 years ago. My dad sharpened blades totally wrong, which really wasn't all his fault. We grew up out in the middle of nowhere, where you couldn't buy anything. Pre-internet. Now, there is too much info, not enough wisdom. Channels like yours address that, so I tryly enjoy the work you do. I've learned a lot.
@muhammedk470
3 ай бұрын
Thanks for using a big knife
@Szeniel
3 ай бұрын
Oh wow, someting we all waited for
@EDC_IWB
3 ай бұрын
This was really good.. The great thing about these real-time videos is that there's always a takeaway that I haven't heard before anywhere else. If you ever don't know what content to make you can always pick a knife and do a real-time sharpening. As a personal request I'd like to see a good real-time sharpening with a convex edge.
@sibylle_p
3 ай бұрын
Me too!
@jcouture300
3 ай бұрын
Agreed (re: sharpening a convex edge)!
@hisokamorow6709
3 ай бұрын
It might be boring for you to do and for people to sit through. But for those that are the kinda people that need to SEE to learn. This video is HUGE! As the other lads mention, slap a few different types of knives, curves, single-side bevels, etc, and we are set! Thank you for this !
@thegreatestshowcries2380
3 ай бұрын
Hey Alex, six months ago I was an idiot and had the crappy stone - made from pebbles. I knew intuitively I was messing something up, but sure, I could cut like 3 tomatoes before having to pebble and steel it again. Shaving?!?! You gotta be on drugs. Anyway, I got your unicorn stone and was cutting paper, okay. A strop, then cheap diamond smelling paste, and really mediocre results. Perfect practice and all, finally the better diamond stuff and strop 2.0 and then 30x & 60x loops, and holy moly!! The burr was finally truly removed for real - clearly the first time I had - took me awhile more than I thought - but wait, okay now: and I had never knew what a sharp knife was until then, hairs popping off my back, my wife’s back too - just from touching the blade to my arm. Seriously, you have created a once teachable idiot into a fairly respectable free hand knife sharpener! All respect and gratitude to you for your awesome production work on these videos - love your music choices always, except for this one- and thank you for your passion, I so value your thinking and approach to all you do!
@TimJohnson-x1o
3 ай бұрын
i mean congrats but learning how to sharen a knife is basiclly one of the easiest things you could ever bother to learn. I really can't think of many things that are easier to learn. yet guys treat it like it's some big deal. mostly little boys, but guys too for sure. Learn how to play an instrument, talk another language, then you'll have something to be proud of. Hell learn how to a trick on a skateboard, boys love that too, right? That's 20x harder than getting a knife sharp on a stone. learn how to draw something. learn how to fix your AC. Learn how to administer a computer network. You didn't need any of that stuff to learn either. all you needed one knife and one decent stone and then actually apply yourself. like actually take more than 2 seconds and actually try to learn how to do it. anyone that actually bothers will realize how easy it actually is after maybe 10 minutes of trying for 3 days you'll be able to do it good enough. almost anything else would take you longer to learn. anything actually worth being proud of would take 100x longer.
@2e826
3 ай бұрын
@@TimJohnson-x1ou okay Brody?
@monkpato
3 ай бұрын
You think people are learning how to sharpen out of pride? Don't be an idiot.
@chrisself4303
3 ай бұрын
@@TimJohnson-x1owe’re all so glad that the grand master of knife sharpening has graced us with his presence. Sorry, I probably should have asked what your pronouns are before guessing, but I digress. I bet you’re a blast to hang out with. There’s a reason that basically any knife sharpening video gets thousands of views, and it’s not because knife sharpening is easy and people just love watching someone sharpen a knife. We’d all love for you to leave a link to one of your knife sharpening videos so that we can skip past this guy’s videos and learn from the real knife whisperer himself. Itself. They self….whatever you go by. Anyway, drop up a link to your video, seriously. I’m dying to see your wizardry at work…..
@23lkjdfjsdlfj
3 ай бұрын
@@TimJohnson-x1o Tell us you've never sharpened a knife without telling us you've never sharpened a knife :-)
@chrisstearns10
3 ай бұрын
I think that any noobs to sharpening will appreciate this video. Well done, great video!!
@cat22_a1
3 ай бұрын
I'm a noob and I agree!
@chrisstearns10
3 ай бұрын
@cat22_a1 I am not a nood, but I am still trying to learn from professionals to see if I can get better 👍👍
@cat22_a1
3 ай бұрын
@@chrisstearns10 Well, I'd just like to be able to get a knife sharp for once LOL I mean shaving sharp. I can only get so far and its really sub par
@chrisstearns10
3 ай бұрын
@cat22_a1 when you practice, make minor changes and try to examine where you knife is contacting the sharpening surface. Make a few swipes then look at you knife edge to see if you have the right angle. If not make small adjustments until you see that you are grinding in the correct place.
@_Circus_Clapped_
3 ай бұрын
I'm just an amateur, I don't have access to all the things he uses though, I can get the apex but I don't have a strop
@101skills.
3 ай бұрын
You are a blade genius! The skill/talent you have is the best I’ve ever seen Edit: how’s your treatment going? Well I hope!
@OUTDOORS55
3 ай бұрын
Not great but hanging in. Trying to get videos out🙂 Thanks my friend 👊👍
@101skills.
3 ай бұрын
No problem man. Hang in there! I’ll be praying for you. 👊🏼
@lucasrohde
2 ай бұрын
I’ve watched dozens of sharpening videos and this is the most to the point and instructive. And your microscopic video on the burr, and rounding the edge is a perfect compliment. Thank you.
@richardalexander5758
2 ай бұрын
Thanks, I have a fairly expensive 400 -1000 grit diamond stone and your technique really improved my ability to achieve a good working edge. Thanks again.
@CukiDarko
3 ай бұрын
This is the true master of the craft, shows how to do it, making edge dull and resharpen it in real time! Much respect!
@EDCandLace
3 ай бұрын
Well done Alex, this will be the default video I send people to when they are asking questions as total beginners... this video just saved me a whole bunch of typing to answer those questions! Well laid out, easily understandable and well spoke.. very nice job.
@Aexium
2 ай бұрын
Took me a while to watch the video, as I wanted to do it calmly with enough time to really pay attention. There are still things to learn from you even after watching a lot of your videos. And finally kitchen knife content!!!
@EPeltzer
3 ай бұрын
Every single household in the entire world has a kitchen knife or five that need sharpening. Pretty much. So that's as big a potential audience as you could imagine. As opposed to hunting, camping, self defense knife aficionados, yes there are quite a few, but nothing like, well, everyone. And yes the big difference is the blades are longer. I'm a big fan of the channel but really mostly for chef's knives. Good to see this vid.
@lotheravanti4295
2 ай бұрын
I got into this dude's channel for my kitchen knives
@frankbrowning328
3 ай бұрын
I would have to disagree with a kitchen knife video being boring as it requires a bit different procedure than say a 3'' sheep's foot blade that most anyone can figure out and do. What I mean by this is explained in the video in how to accommodate a 10''+ blade on a 3''X8'' stone or an even smaller stone.
@gedfi
3 ай бұрын
Especially the final "how fast you can do this" was valuable. With a good diamond stone, there is no excuse for a dull edge...
@antimatter2380
3 ай бұрын
would love to see a comparison and technique vid on karambit and recurve blades. I have a Fox folding karambit I could let you borrow so I can learn from the master what I should buy and how to get it whittling sharp.
@davidel6282
3 ай бұрын
Thank you! Love your videos and even through I sharpen my knifes for a while now, its always therapeutic to see you in action
@dismaldunc
3 ай бұрын
ok, hands up if you dragged yer thumb on the stone and abraded some skin off.......... just me then? 😊
@pahaahv
2 ай бұрын
We want real time kitchen knife sharpening videos because our knives' edges are often duller than the backs of our knives. Yes you sharpen your super hardened camping knife but most of us don't even have one, but what we do have is dull kitchen knives and too much information on how to "sharpen" them - especially Gordon Ramsay polishing his stick. Thank you for making this video :D
@blarghinatelazer9394
Ай бұрын
As I understand it, some people would probably pay good money for that. The stick polishing, that is.
@Enigma-Sapiens
3 ай бұрын
Great demonstration, thank you!
@NZHardhouser
3 ай бұрын
HI Alex - A big thanks to you for your invaluable time and information you've provided in your recent sharpening vids... I took your advice and bought the 320 /1200 grit diamond stone, as well as some 6 micron diamond compound and fashioned up a strop... The results were fast and outstanding... for years I struggled to sharpen anything using a Twin grit Alu Oxide stone... Thank you so much, you champion sharpening instructions - concise, clear and no BS... Kudos mate. A suggestion unless done already, I have a couple of hunitng knives ( drop point style ) so touching on how to correctly sharpen the curves ... just a suggestion... Take care!
@brianb9410
Ай бұрын
I have been “sharpening’ knives, chisels and plane irons for 30 years. My results have always been barely sharp. After watching a few of your videos (and buying this stone) my results have improved greatly! I enjoy your delivery and find you to be extremely clear in your presentation. Barely an extra word in any of the videos I’ve seen. Thank you! I have recommended your channel to everyone I know who sharpens their own stuff.
@johnteran8889
3 ай бұрын
your advice to start with a course diamond stone has been absolutely invaluable. I gained the abikity to raise a burr and all my kitchen knives and pocket knives are sharp thanks to you!
@connorjan
3 ай бұрын
Even if you have mentioned a lot of this information in various videos before, it is really great to have it all presented in one place. Thanks so much for this one! Looking forward to the next one and hope all is well!
@tyrotrainer765
9 күн бұрын
i echo what Alex says about water on a diamond stone - I totally wrecked my first by cleaning it with water; it rusted and delaminated. I have been using a nice stone for about a year now and it is good as new - I do the sharpening on the coarse side, as Alex says, and then refine on the fine side. I then give it a good rub down with a paper towel and isopropyl alcohol, ready to put away.
@JDStone20
7 күн бұрын
Congratulations on growing your channel, and your production quality is off the charts! I am jealous on both accounts! Hopeully you are making a ton of money! Again, jealous! LOL!
@Gumbo2x
14 күн бұрын
I am so happy that there is no stupid, disturbing music in this video.
@fightocondria
2 ай бұрын
"Don't overthink this" -- People are here because they want to overthink it.
@NicholasA231
3 ай бұрын
I'm getting better with a knife like that. (Thanks!) Would be really helpful to get insight on how to hold angle. apply even pressure, etc with something like a narrow 10" filet knife, especially toward the curve and important tip where so much fine work is done and getting really sharp if difficult (for me).
@gordonneverdies
8 күн бұрын
I like the real time videos too. I know it sounds crazy but, especially for new people, they feel like they're missing something with the edits.
@joewalters9268
2 ай бұрын
Show them the sharpie trick.
@matthiasvanhoorn362
3 ай бұрын
Fantastic Video exactly what I search! I always sharpen on 1000 grit stone up to 3000 and 5000. I only can feel burrs up to 1000. Could you tell me please how I know when to switch from 3000 to 5000 and maybe to 8000? On these fine stones I couldnt feel any bure as indicator.
@GaWrann
3 ай бұрын
straight blades are not that hard to sharpen, having problems with sharpening those drop points that have a higher point angle or ones with out curves before the choil
@Rye_Bread704
3 ай бұрын
I suggest using a abrasive rod for a curved section by the handle. Those types of knives are called recurved blades they are definitely harder to sharpen on a flat stone but I have done it.
@OUTDOORS55
3 ай бұрын
Stay tuned 👍
@GaWrann
2 ай бұрын
@@OUTDOORS55 ♥ id suggest you maybe consider a pov camera for that last few minutes also, thanks in advance
@keewitz612
27 күн бұрын
Very good videos, thank you. One small question however: during the coarse side work in this video, the stone does not seem to be horizontal in the support (left is higher from the viewer's perspective, one can see it in the reflection on the mirrored side of the stone). These sharpal supports are really tight, and they should, but one has to press firmly to put the stone in place. I guess you have a well developed muscle memory and subconscious feeling for the angle that your movement compensates for the tilted stone, but I just wondered...
@johanneswerner1140
2 ай бұрын
I really liked the explanation on why to minimise the burr. I thought it had to be this, learned it the hard way sharpening plane irons (I is idiot.... your videos make me less stupid)
@RStout59
3 ай бұрын
Awesome! 7 to 9 inch fillet knife next.
@geezer2tech154
3 ай бұрын
Oh, the Zen of knife sharpening! More calming than synchronized swimming, I'm coming back to watch this video whenever I get stressed out.
@ArmThePoor161
3 ай бұрын
Can you recommend a way to sharpen a long blade like a machete? Have you got experience with these knives? I don't wanna use just a file
@joncapybara3503
10 сағат бұрын
Interesting that you use primarily edge leading strokes. I learned (perhaps incorrectly) that the best way to approach sharpening kitchen knives was to use edge trailing strokes. I mostly use ceramic water stones though. Is that the source of the difference? The chances of catching an edge with an edge leading stroke on a water stone seems much higher than with a diamond plate. The videos I learned with also recommend using lots of small strokes, and only working on a small section of the blade at a time. This is what I've been doing for the past several years, but then again my knives aren't super sharp and don't seem to keep an edge as long as I'd like, though that could be because of the heat treat? Or just due to them being heavily used in kitchens? I'm not sure. I do know that I've gone through two pretty nice japanese knives in the last 7 years and they're both substantially shorter than they were when I got them and really thick behind the edge. Must be my technique that's wrong.
@Count_Smackula
3 ай бұрын
I have trouble maintaining the angle on my steeply curved butcher knife. I'm going to try sharpening it in sections like you did with this chef's knife.
@DoctorKwack
3 ай бұрын
thanks this video was very helpful
@wildbillmiller614
22 күн бұрын
I am having problems with the tip of the knife. Do you have any suggestions or could you do a video on tip sharpening tips?
@tomthecat8172
3 ай бұрын
Got the SHARPAL block via your affiliate link as a gift to my dad for Father's Day. I sent him a link to your channel and he's been having a hoot ever since! Thanks for everything you do
@lancebila4543
Ай бұрын
1:03 that was a very nice thing to do for your Dad. I hope he can make good use of the stone, and giving him the link was very thoughtful. You're a good son.
@maticus123
3 ай бұрын
I personally struggle with drop point knives, or really any other knife that has a curve and a thinner primary bevel towards the tip. I always have to change my wrist position and kind of guess the angle when working the tip of the blade.
@ImRandomDude
3 ай бұрын
last time I was this early, my blades were sharp from the store
@101skills.
3 ай бұрын
@@ImRandomDude 😂
@dirtyketchup
Ай бұрын
This is awesome, and it helps confirm a lot of the principles and conclusions that I am coming to as I am learning to sharpen with diamond stones. Now for the really doozy; make a video sharpening a large kitchen knife with a curved blade.
@ARAW-__-
3 ай бұрын
Got better watching that guy. Now I use a piece of brick (for real 😅)
@Salvatore-h9t
3 ай бұрын
Great video as always Alex, you’ve totally expanded my knife sharpening skills and knowledge, in fact I love your videos so much that I always re-watch them. I have a video that I would like to see if you have time, could you make a video on how you make your diamond stripping paste in real time? I would like to have good strop compound that I don’t have to pay $50. If you could make this video that would help me, than you!
@windowbreezes
3 ай бұрын
dont tell Neeves but your sharpening videos are better. 😊❤
@urglegurgle5807
17 күн бұрын
How to sharpen a chef’s knife; don’t. They’ll only complain if someone else touches their knife.
@danielburke8350
17 сағат бұрын
And if it's Gordon Ramsey he'll curse at you and throw things at you.
@Dave_Creates
3 ай бұрын
This is exactly the video I was looking for; thank you! I have a single "good" kitchen knife that is my primary workhorse and I'd had it with pull thru sharpeners. Got the Sharpal you've featured previously (and in this video) and have been pretty pleased even though I've only just started. I do have a question regarding the stone. Would it be ok for painted blades? I've a set of cheap Cuisinart knives that have the blades all painted a different color and think they'd make for good practice in improving my sharpening skills. A stiff bristled toothbrush would be fine in removing any paint that transfers, I presume? Thanks again! Love the videos!
@ruftime
3 ай бұрын
Thank you! Long blades are harder to sharpen…..EDCs are kid’s play….besides, kitchen knives actually get used everyday😎
@deansonneborn7134
2 ай бұрын
How about a chisel ground knife blade?
@neiljudell1437
3 ай бұрын
Good to see you making content. How the heck are you feeling???
@OUTDOORS55
3 ай бұрын
Not great but hanging in there👍 Thanks for asking 👊
@spex7503
3 ай бұрын
Alex, thank you. I know I'm just one of many who follow you with little or no interest in EDC or outdoor knives. I've been applying the knowledge you've shared previously to sharpen my kitchen knives but this video filled in a lot of gaps and answered some niggling questions.
@larshoneytoast722
2 ай бұрын
What if I change the position of the stone based on what side I'm sharpening? (Assuming you're not switching hands when you sharpen the opposing side)
@clavididk1236
3 ай бұрын
Thanks again outdoors555 🙌 🙌 i finally got an edge on a cheap smith and wesson knife i have and it cuts throigh towel paper 🙌 🙌
@walterkrueger326
3 ай бұрын
Using your fingernail to test for a burr is a GREAT idea! (I've never seen this tip elsewhere.) Very informative and useful video. Thanks!
@stpetie7686
3 ай бұрын
Every video I watch from this channel. something makes more sense or becomes clearer. Awesome job. As usual.
@scooterdoo1
3 ай бұрын
I just started sharpening a month ago learning on chef knives. I learned a lot from your videos so far and got a few to hair cutting sharp. You might have a video like this posted but I have a half serrated edc knife I am trying to sharpen. Do you have any videos sharpening a similar knife? I am having difficulty holding and angle and difficulty stopping on my dmt before the serrations. I am sharpening trailing edge but the 45 degree angle gives me difficulties because of the 3” blade and serrations being half of that. It’s a cheap Smith and Wesson extreme ops
@UnCoolDad
3 ай бұрын
Can you do sharpening of a convex grind? A Bark River knife for instance.
@christophermeraz-mata
2 ай бұрын
That's honestly the most helpful video you've ever done. I know it's boring for you but it's exactly what I needed to see. I just want to sharpen my kitchen knives. 🙂 Thank you!
@mouseherald8434
3 ай бұрын
Great video! I was just having trouble today getting the tip and heel, thank you for solving this problem
@willhamer3901
3 ай бұрын
For buying your first diamond stone with a limited budget, would you buy this sharpal stone and a strop with the green compound or just a cheaper 400 stone and 6-micron diamond compound and strop?
@arturravenbite1693
3 ай бұрын
The strop is as important as the stone imo. If you don't get an answer from the uploader I'd go with the 400 and the 6 micron diamond compound. Green compound honestly isn't anywhere near as good and you don't need a 1200 grit diamond if you can't get sharp with 400 and 6 micron anyways
@eranreuveni4662
2 ай бұрын
When you strop, why change direction (knife tip first)? Why not use the same muscle memory with a movement identical to when you sharpen (handle side first but still backwards movement)?
@sasines
3 ай бұрын
This video was right on time for me as I was noticing one of my larger kitchen knives needs some sharpening. Thanks Alex your videos are always helpful.
@trevorreeves5041
2 ай бұрын
No gimmicks, not tricks, just good old muscle memory.
@DerekKraan
3 ай бұрын
> Fine diamond stones wear out quickly, coarse ones slowly This is the opposite of how aluminum oxide stones work, maybe indicates that for higher grits, an aluminum oxide stone would be the better choice?
@milesmcallister2342
3 ай бұрын
The wobble on that table would drive me nuts for this.
@RStout59
3 ай бұрын
That wobble builds character and adds to the challenge.
@Evo_Spec
3 ай бұрын
Would you be able to make a video on doing a knife with a curve? I have a Global Santoku and I didn't realize right away but I kind of thinned out the blade near the tip and just wondering what technique is usually used to sharpen these other than being very careful with a sharpie or something.
@HKM-fj5fk
3 ай бұрын
Also some recommendation for cheap and good kitchen knifes. Thanks for this video. Kitchen knifes account for majority of knife in the world. So this a great video
@IcecalGamer
3 ай бұрын
From what i know, 99.99% of the cheep knives are the same. The differences are design and handle material wise (wood/plastic/ metal /w.e). Few brands (.01) actually have a great out of box edge, but if you've watched this channel you can sharpen them in 5 min, even on a brick.
@tavern.keeper
3 ай бұрын
The plain, cheap knives made for food service workers are all you need. You can spend 20x more on super knives made from Japanese steel or whatever, but they won't cut 20x better. They're maybe 10% better. Buy the cheap Mercer knives with the white plastic handle, or go to a local restaurant supply store and get whatever they have on the shelf.
@Greg_Chock
3 ай бұрын
I'll second @tavern.keepers recommendation. Besides Mercer Culinary, I also have a Dexter Russell, Victorinox and Tramontina (yes the machete maker) kitchen knives. A hidden gem is the Cangshan Top Cut series using 14C28N steel with non-crazy handles. I wish I could get some of the Morakniv Frost series kitchen knives.
@FulvioGa
3 ай бұрын
Can you make that knife hair splitting? If you make that knife hair splitting will you notice the difference with a not hair splitting sharpening when cutting vegetables?
@georgebowman1060
Ай бұрын
Awesome 👍 I'm really glad you included how long it really took in real time at the end of the video that puts everything into perspective.
@symons666
3 ай бұрын
It always seems much easier to me on a flat blade like that, but much harder on a poinfed knife with a distal taper
@danj9339
2 ай бұрын
Seeing as I've got a house full of blunt scissors it'd be great to see how to sharpen them on a diamond stone. Thanks!
@ZarlanTheGreen
2 ай бұрын
From the various sources I've seen/read, on the topic, it's not that different to sharpening a knife, of similar size. (a chisel grind, more specifically. A scandi chisel grind, I suppose you could call it?) There are just two things to remember: 1. Take the two parts apart, if possible. (otherwise, just open it up as far as you can, to get as much of the edge as possible) 2. Only sharpen one side of the edge. The outer side. Never sharpen the inner side. (the side that contacts the other blade) That side has to be flat. Also, grinding it down, creates a gap between the scissor blades. (well, unless you grind down all areas where the two parts touch, equally, I suppose) This makes the scissors function notably worse, if at all.
@joec20
2 ай бұрын
Thanks for sharing your knowledge and skills 🥰
@prjndigo
2 ай бұрын
and, effectively, why scalpel sharpeners and hobbyists working in fine-scale both use circular motions...
@SteinzVsKnives
3 ай бұрын
much love my brotha and thank you to the words of encouragement you gave me my channel just hit 600 subs and im so damn excited to keep going!
@DeSalvoLaw
Күн бұрын
Great videos! Now I gotta sharpen my knives... Man, you get the knife razor sharp! Good steel holds a better edge. It is a good idea to buy a good combo stone and strop and learn how to use them. Once sharp, they will stay sharp for a while. Cheap steel knives can be made sharper quickly and temporarily with no knowledge with a pull sharpener for $10 bucks, but it doesnt do a great job. But the softer steel means you have to use them frequently. Basically this mean "crush the tomato versus slice the tomato". I have both. I am not sure the quality of my knives, but it sure it nice to have a sharp knife. They aren't expensive., but they aren't the cheapest of the cheap, either. I'm gonna have to break out the stones...
@danielbottner7700
3 ай бұрын
Ignoring the blade chips yields 5x to 10x relative blade life. This preserves the thinnest portion of the blade extending the practical life of the knife. Preservation of the thinnest portions of the blade is very important to reduce cutting force. This is especially important when cutting in high density foods like sweet potatoes. My preference for kitchen knives are blades thinned to 0.005 to 0.006 behind the cutting edge. The relatively small cutting edges require only a couple of light passes per-side. Your practical advice is always appreciated, a real service to people around the world..
@brunobrendhan2740
3 ай бұрын
Great video Alex! I was about to ask you in any video about how properly change to the fine stone. But that video just answered my question. I bought yesterday that sharpal stone following your feedback about it, I'll recieve it in a month, a great upgrade from a cheap aluminum oxide stone to a nice diamond stone. Cheers from Brazil!
@tonyfweb
2 ай бұрын
Thanks to you I've been able to get my knives shaving sharp by free hand sharpening! I was originally using a fixed angle sharpening system that worked fantastic, but it was really time consuming to set up. After watching you get shaving sharp results off a brick, I went and found a brick from the garden, a $1 knife from Dollar Tree, and got to practicing. Once I became proficient, I went and got this sharpening stone. I usually keep it in the kitchen so that I can quickly grab it and do quick maintenance on my knives as I go. You have saved me so much time! So, thank you! I still wish you would review the sharpening system though as I do believe it's a great system, just time consuming. I was using the Lansky 4 Stone Deluxe Diamond System.
@ScooterFXRS
3 ай бұрын
I think the wobbly table might help give people the idea of how much pressure one uses, particularly in course vs fine grits. You don't have to ape it, just nice firm pressure and slack off as you get your edge.
@Rye_Bread704
3 ай бұрын
When I was first learning how to sharpen I felt it more difficult to sharpen a large kitchen knife. When I did get to sharpen a kitchen I found it was much easier than a small knife
@sibylle_p
3 ай бұрын
Same here!
@vano__
3 ай бұрын
Every new video of yours sparks some motivation in me. Hopefully your going to make enough videos so that I finally learn how to properly sharpen a knife 😂
@dodgedforgottenn
3 ай бұрын
Excellent video! Doing this on a larger knife is extremely helpful. Thank you!
@josephjones1025
2 ай бұрын
That was good. Thank you Sir. I learned a couple of new things. Im grateful to ya.
@msromike123
2 ай бұрын
A handful is about 6.
@Throwsessive
3 ай бұрын
Can you make a video sharpening a kukri or knife with an inside radius blade? Thanks for the videos you have done,they are quite informative
@BStreet666
2 ай бұрын
This answered so many questions regarding larger kitchen blades that are well overdue at my place. Thanks for making this video.
@psychozulu
2 ай бұрын
I've been thinking of getting some expensive Japanese kitchen knives, and they all recommend using wet stones, do you think it's ok to use high quality diamond plates instead?
@OUTDOORS55
2 ай бұрын
yes👍
@Dragon-bl2qd
3 ай бұрын
Mate the sharpening stone is wonky at the start, you can fix this by doing a nice palm thwack and itll go into the plastic like lines along the edges
@dowjones3
13 күн бұрын
I used your link for that sharpening stone and after watching this video i was able to get my wifes wusthof kitchen chef knife hair whittling sharp. First time I have been able to do that.
@sibylle_p
3 ай бұрын
I heard you say in one video that you sharpen every knife at the same angle, hence the rule of thumb. But I read that Santoku knives need to be sharpened at a smaller angle then other kitchen knives. What are your thoughts about that?
@arturravenbite1693
3 ай бұрын
It's user preference. All that really matters is it is thin enough to cut well. If you want I thinner to cut better at the risk of being fragile then sharpen it thinner. Generally speaking though a cheap knife isn't going to worth the trouble. The knives are ground too thick in the blade and the metal is really too soft to hold a thin edge well. If you get a good one it should be good enough steel to hold up to the thin grind and it will come with one already
@TruthWielders
3 ай бұрын
Thumbs up for the rule of thumb ! Sometimes solutions are so simple... I should have thunk ! Thank you !
@DunkThemMuffins
15 күн бұрын
I've been working in restaurants for a long time now, and dull knives drive me insane. I literally bring in a set of stones to sharpen every knife I'm going to be using; it usually takes about a week for someone to realize which knives I've sharpened and monkey them up on a stainless steel countertop lol. The last place I worked at, my head chef offered to sharpen my little CRKT Mk16 for me. I said yes because hey, I know him and he keeps his stuff pretty sharp. When I got it back, it was the dullest knife I've ever seen. He used a whetstone that had a giant bow through it, forming a U throughout the top. That little Mk16 has since been retired from cardboard duty :(.
@robertpaterson7311
Ай бұрын
Many thanks for this video. I am a complete beginner looking for a basic setup to sharpen my kitchen / filleting knifes for personal use, so will this SHARPAL 162N Diamond stone be a good stone to cover everything I need or would you think another stone / stones will be better for me ? Very helpful videos thanks, just need to find a consistent angle / movement !!!!
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