SHARPENING - START TO FINISH

Hey folks, thanks for tuning in as always!
In todays video we're going to sharpen a knife start to finish with minimal cuts so you can follow along at home with us! This one runs a little long so get your stones soaking while you make yourself a coffee and lets get to work!
You can find our selection of sharpening tools and accessories here :
Stones - sharpknifeshop...
Accessories - sharpknifeshop...
Or browse our website at your own pace at : www.sharpknifeshop.com

[@fishbone9159]

I'm about to sharpen my first knife with my newly delivered whetstone. Timing is in point!

[@Gekkoo_o-0]

This video is incredibly useful 👌
I've been recently in Japan and I was lucky enough to meet a 93 Sharpening master in a small city. He's sharpening knives for 75 years.

[@Faiyaz7]

All of your videos are so informative. By far the best channel for knife info in general. Surprising how low the subscriber count is! Y’all deserve more :D awesome video

[@SharpKnifeShop]

Thank you so much, tell TH-cam for us! ;)

[@KimchiM3]

Thankful for the ongoing and constant content!

[@turtleh]

Thanks, I don't own any Japanese knives but I recently got into hand sharpening chef, and my edc/folding knives with just stones. Grabbed the Atoma #400 from your Toronto store to make sure my stones are flat.

[@SharpKnifeShop]

Amazing! Thank you so much for your business, we really appreciate it!

[@jpmuzz1]

Great stuff!! you really earn our support, rare these days

[@MDRenjoyer]

thanks, been sharpening for years and still struggle with sharpening the tip

[@christopherrudolph6883]

Thank you for all your helpful videos! They have helped me a lot to improve on my sharpening.
I have one question, though: During de-burring, do you lift your handle up slightly as well to ensure that the tip of the blade makes contact with the stone? So is it the same as during the regular sharpening passes?

[@SharpKnifeShop]

That's awesome, so glad we were able to help you out. Yes, making sure the tip is contacted during deburring is very important and is the same method we use when doing the regular sharpening passes. I hope that answers your question!

[@christopherrudolph6883]

@@SharpKnifeShop It does indeed! Thank you for taking your time to answer my question.

[@cloud16343]

Love the video! Just wondering if the angle matters when you're using the Strop?

[@disarmyouwitha]

Can you sharpen Japanese knives on diamond stones of equivalent grits?

[@amirhameed9714]

What should be the angle and pressure on stropping

[@miguelmedina4466]

I can't seem to develop a burr and I feel like I'm being consistent with my angle

[@sunnyday3148]

It's definitely usually angle. I use to have this issue in beginning.
A few tips
Get a beater knife to practice on...if you don't already have one.
Try a lower grit. 180 is prime.
Use your index finger or middle finger to feel for burr. They're wayyyyy more sensitive than thumb.
The burr doesn't need to be huge age addressed here.
Practice, practice, practice!
🥰

[@carmineleggieri]

Question - As someone who is right handed, when I'm sharpening the backside of my knife (holding in right hand, edge trailing stroke toward my body) I sometimes scratch the ferrule of my handle on the stone. What would cause this? Too shallow an angle?

[@SharpKnifeShop]

Likely has to do with how you're orienting the knife, I like to keep my knife perpendicular to the stone when sharpening the backside.

[@AncientMysteriesAndInnovations]

Nice tutorial

[@thomaswilliams4229]

How long do you soak your whetstone for?

[@TocilarulTimisorean]

I think you are obsessed with flatening the stone, too often 😂

[@eyalsamson]

What knife is this?

[@yoonyoungjun2510]

Gage!