Yes thanks so much. Yes I love what I do. Just trying to help folks.
@joostfloot5279
Ай бұрын
Very helpful, thanks Peter! It's noticeable how passionate and knowledgeable you're about sharpening knifes.
@peternowlan5196
Ай бұрын
@@joostfloot5279 thank you very much. Yes I love what I do. Passion, Practice, Persistence, Patience. 😊👍
@lesamos8900
3 ай бұрын
PITY YOU DIDNT DO A SMALLER KNIFE LIKE A STEAK KNIFE
@peternowlan5196
3 ай бұрын
Same procedure however the serrations are smaller of course. I use a diamond cone shaped tool to form the burr on the back. Google “DIAFLAT serrated knife sharpener”.
@921mic
4 ай бұрын
Thanks, man!
@peternowlan5196
4 ай бұрын
You bet!
@peternowlan5196
5 ай бұрын
Good luck and you’re welcome
@sibylle_p
5 ай бұрын
The problem is finding the right rod size for your knive. There is no standards
@peternowlan5196
5 ай бұрын
I have a solution for you😊.You just need to find a rod of some type, like a wooden dowel of a diameter that fits into the serrations. Then wrap some wet/dry sandpaper around it, 400 grit for example. Now just run that through each serration. You just need something that fits, like a pencil even. Form the burr then remove that burr using a stone. Does this make sense ? ( yes I know the serrations are not a standard size but you can just buy a wooden dowel to fit.
@sibylle_p
5 ай бұрын
Yes! That makes sense, thank you!
@swamp.stomper
5 ай бұрын
Thanks a lot Peter. I hope to get another lesson in with you soon
@andrebrazeau-te9ng
5 ай бұрын
Thankyou
@jolox.
5 ай бұрын
Excellent video! Such a great tutorial! I'm going to subscribe! I was always unsure of how to do serrated knives, but this is very helpful and I'm going to try to do it and my sliced tomatoes are sure to be much happier!
@nickangelovski4358
Жыл бұрын
You da Man!
@peternowlan5196
Жыл бұрын
Thank you so much.
@SherwoodSchwartz123
Жыл бұрын
Excellent. Thanks for posting.
@ChristopherSLucas-hv7nz
Жыл бұрын
Very interesting. Thank you Sir.
@ChristopherSLucas-hv7nz
Жыл бұрын
Very interesting! I am going to try this. It makes much sense to me. Thank you Sir.
@howardtoob
Жыл бұрын
Try an ARC welding rod for sharpening. The Flux is a great abrasive.
@peternowlan5196
Жыл бұрын
You know at first I thought you were joking. I never would have thought of that. Thank you
@richw.6832
2 жыл бұрын
What size ceramic rod do you use or suggest?
@blistersteel
2 жыл бұрын
I thought that was a Kaicut bread knife at first. Nice video sir.
@hansjensen5422
2 жыл бұрын
Thank you for good video, well presented, information easy to understand. At 4:30 you are removing the burr in one direction, but at 6:50 and 7:** you're removing the burr in different directions. Which direction is the correct/best for removing the burr?
@peternowlan5196
2 жыл бұрын
Thank you. I’m this video I was just using two directions to demonstrate the burr removal procedure using a stone and if no stone avail another abrasive. However I remove the burr on a serrated knife using the direction seem at 4:30. Never hesitate to ask me questions at [email protected]
@dragan3290
2 жыл бұрын
I did this year's ago with a diamond file. It worked great considering it was my first time ever. Excellent video subbed and liked 🙂👍👍👍cheers from Australia.
@peternowlan5196
2 жыл бұрын
Thank you. I actually grew up in Australia, NSW.
@steveaga4683
2 жыл бұрын
Is it possible to sharpen a micro-serrated knife?
@peternowlan5196
2 жыл бұрын
They are not designed to be sharpened really but what I do is basically sharpen them as if they were not serrated. I don’t spend as much time on them, I don’t really form a burr even but they do get sharper for sure. So not like the technique in the video. More like typical knife sharpening.
@golfessor2678
Жыл бұрын
@@peternowlan5196 try a rat tailed tapered diamond file
@gunterbecker8528
4 ай бұрын
GREAT WORK MATE GREAT INFORMATION GREAT ADVICE!
@bahamaroot
2 жыл бұрын
Very straight forward and easy to follow instructional video Peter, very informative. Absolutely nothing wrong with the video quality.
@peternowlan5196
2 жыл бұрын
Thank you🙏
@gashosimon2678
2 жыл бұрын
nice and simple process. great advice. What are you talking about the video quality? Its great! And it is the content that matters most, not the technical mumbo jumbo...
@peternowlan5196
2 жыл бұрын
Thank you very much. I’m always paranoid about the video quality but you’re absolutely right. Take care.
@kitcraft9516
8 жыл бұрын
Peter, I would love to see more sharpening & instructional videos. I randomly found your blog which led me here and I think you cover a lot of topics on your blog that would make for great videos!
@jordanellison3179
8 жыл бұрын
I really appreciate you posting this Peter. It's an excellent video that makes me want to improve how I sharpen knives. I used to rely on a steady progression of stones up to 8,000 grit to achieve a sharp edge as a way to compensate for my lack of ''coarse stone courage'. Though now I'm finding that this tends to create an edge that, while shiny and sharp, lacks the all important edge retention.
@peternowlan5196
8 жыл бұрын
Jordan, first of all, thanks for watching and also for commenting. I created this video to accompany an article I wrote on my Blog about it sharpener-pete.blogspot.ca/2016/08/pressure-clarified_17.html. Many years ago, before I discovered the importance of coarse water stones, I saw them simply as a tool to raise a burr and then move on to the "good" stones, the ones that will really make the knife sharp. That was flawed thinking on my part. A 400 grit or even 1,000 grit stone has a tremendous amount to offer and plays a pivotal role in the sharpening process. The key, in my opinion of course, is to make the knife sharp on the coarse stone and while doing so, while using it, be mindful of the fact that it is a somewhat aggressive abrasive so you just need to monitor your pressure and this is where I really started seeing my best results, but I am always very careful not to over do it. I think we have a tendency to over-refine as well, so a stainless knife doesn't need an 8,000 grit finish and yes, this over-refinement can have a negative impact on edge retention on these type of knives. So what I do, if I do take out my 8K stone, it is used with very very light strokes, stropping really and by this time, the knife is sharp, it is sharp before I move off of the coarse stone. Thanks again for watching. Respectfully, Peter Nowlan
@peternowlan5196
Жыл бұрын
Absolutely and I did the same. It’s just a matter of making the knife as sharp as you possibly can of the first stone you use. Then at 1,000 grit it’s often good to go. Nowadays I often stop there followed by a strop.
@peternowlan5196
8 жыл бұрын
I made this video for my Blog. It is designed to accompany an article I wrote for Knifeplanet on the importance of pressure while sharpening. It is simply a minor adjustment I made a few years ago during my sharpening process. I just spend an extra couple of minutes on each stone to achieve the goal of finishing with an edge that is clean as possible, completely free of any metal debris formed during the burr forming step. I know this one ended quickly and is by no means perfect so if you are here to pick it apart, have at me. I don't usually come back and check on comments because I put these on my Blog. (At least I don't do them in the vertical mode anymore). Thanks for looking.
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