My son bought two Mora knives for me. A medium blade and a neck knife. I appreciate learning how to properly sharpen them. I always have more than one blade on me at any time. I'm used to sharpening steel and stones depending on the blade, but I do not know how to do a Scandi grind blade. Old US-style blades all my life. Thanks for the lesson, Bjorn (Bull).
Perfect timing for me! My daughter was just today telling me that a chef showed her how to sharpen a knife ~ with a steel! All my kitchen knives were sharpened with stone and stropping. I am fussy about those knives. I was just recently given a Finnish knife for whittling and love it, Scandi grind of course. I grew up in the 50s and remember my uncles' farms, always with a strop in the barn, and the barbers too always had a strop. I will show her your video this afternoon while she is visiting. Thanks very much, Bjorn, great demo! From Vancouver Island.
I had an 80 year old Czech chef show me how to use the bottom of ceramic ramekins, and it was great to see you employ that technique here. Awesome job!
I love- how to-videos. I grew up learning bush craft but it was just a way of life then. The younger generations really need this information. Thank you!
This will come in handy, thank you! My husband just bought me a vintage Mora, Rostfri by Hellberg from Eskilstuna. It's a beautiful old thing with a gorgeous old leather sheath, but I do want to put a nice edge on it. :)
I hated the big factory grind marks on the bevel of my Garberg. Spent a couple of hours on a stone getting rid of them and put a mirror polish on the bevel instead.
I removed the micro bevel and my blade chipped. Took my Mora to a knife store and the put on a bevel even larger than the factory micro bevel. Any suggestions on how to remove bevel without it becoming brittle
I love my scandi-grind Bamsen knife - so easy to keep sharp! I use a slightly different way myself, when sharpening it though: small diamond type whetstone, move the stone not the blade. And I made a stropping block; some leftover leather pieces glued to a piece of wood.
I have a Mora Eldris blade. I tell people I have a Scandinavian Eldris blade and they get all hyped up and interested. Then I pull it out and show them and they just walk away. I love that little knife. It is such a great tool and I have even skinned and cut up a deer with it.
Hello from Texas! Thank you for this video. I have a new Garberg that needs a sharper edge than the factory put on it but I didn't want to screw it up. I'll try your method.
Thanks Ben. I’ve wondered about full sized knives. I’ve got a Swiss chip carving knife that I get a brilliant sharp & shiny blade. But I was a bit scared to try my kitchen knives. Thanks again.
Would love more content on knives, metals, and ancient weapons. Maybe even a collab with some iron bronze age experts. Great stuff. Im currently working on a custom hatchet, a SOG tactical head on a hickory handle with a leather wrap and dark stain.
And a great request it was. I remember my dad sharpening his knives. He would smile and chuckle a tiny bit when he was done and tested it out. I think he was proud of himself. I wasnt allowed to touch his stone. Boy could get upset.
Just received my first Scandi grind and love it! Like your explanation with everyday items! The leather belt was wonderful idea. From Okeechobee, Florida thanks for a simple instruction video and Just Subscribed. Love seeing more of your future videos.
Nice vid 👍Thanks for sharing your preferred technique. I personally like to start with the point/curve part of the blade on the stone and then run the blade towards the handle, i find it easier to maintain the angle of the bevel on the stone.
I used to used to sharpen a straight razor on a belt but I would roll the straight razor on its back each time I change direction. That's why the back of a straight razor is rounded not squared off.
1 year late but just water is best in my opinion. Oil is great but it sticks the fine pieces of metal to it and they're hard to get off. Plus, once you use oil once, you can't then use water again, and you'll have water around more often than oil. I use water and a rinse off the stone often while I am sharpening
0:44 - imho - While finding the bevel is easy. A person starting out with sharpening would still probably mess up. As there is one thing more important; you need to train the 'arm movements' (as you move the knife across the stone), first. As it is here, the user will stightly 'rock' the bevel. Its natural in arm/muscle movements to do this. It is something which many miss (the ability to move the knife across the stone perfectly on the same angle). If you don't specifically train this movement (first). You have to go through a bunch of 'real world' sharpening. Before your arms/muscles (etc) correctly alighn themselves to this practice. When you are trained in sharpening, the teacher can observe from a distance and see the issues (and correct you on them). Filming yourself is another way. But if you do this method, you will be a better sharpener/polisher (with no 'corrected' bad habits) from the start. PS: if there is a burr forming on the edge. Never push the knife on the stone. As parts of the burr will come off, slip under the blade and scratch the blade (the side touching the stone). It can also weaken (and make irregular/blunten) the edge (as the burr has to pass the edge too). In this situation (forming burr), only 'draw' the knife (spine facing you) towards you. That way, any burr is pulled away from the edge (and the knife). And left on the stone (to be washed off before the next pass with the knife). If you want 'super sharp' (from free hand sharpening), these are some of the things to try :) Peace.
I was born into the outdoors and was a Cub Scout at 7 and left the scouts in my late teens a# an adventure scout. I passed my knife and axe course at 12 years old and 46 years later still get told on the internet that I know nothing about this by younger people. 🤷♂️
Only things I'd add to what you were talking about are don't switch sides until you raise a burr, what a burr is and what you are achieving by stropping.
Yeah the belly on the Garberg is a bit of a chore to sharpen on stones. I use the pull or strop direction only with sand paper on flat hard surface. You can angle the belly and then just pull the knife towards you. This makes its that you can do the blade in sections feeling for the bur to build up. I notice in many videos of the Garberg carbon that lots of people dont sharpen the belly portion properly . You can see that because the black diamond coating is still on the belly wall and not removed like the rest of their blade. That unfortunately leads to a very obtuse grind in the belly so detailed carving is impossible. You should try it, its the same way just find the flat of the belly angle and pull . Its very cool once ya get it done using higher grits until its polished. I like using stones but for scandi grinds ive found no better way than this.
@BjornOutdoors Yes you're correct , im speaking about videos where people have removed the secondary grind yet can't seem to do so on the belly. The 14C28N also has a secondary edge its just harder to see it cause there is no coating. My original Gatberg I purchased at release for $50 , that one had a larger secondary . My carbon which I just purchased has a very tiny micro bevel ..It really causes an over bite takes some getting used too. I'll probably zero it eventually but, I want to use it for a year and see how it changes over time with stropping . I struggle with making every knife the same grind , it kinda makes knife life boring . 😉
I bought a custom made puukko off ebay a month or so ago. Its awesome, don't get me wrong, but the maker put a secondary bevel on it. Irks me to no end. Been trying to take it down to what it should be with my little field stone. But its taking forever. Lol
That was very pleasant and the end of spring looks very pretty in Norway! I like to purchase my whetstones from culinary stores for chefs. They come with a rubber base so it doesn't slip and slide. I see you used a piece of untreated leather 0:35? Also great for grip..
@@BjornOutdoorsWhat a daft statement, it has nothing to do with where the man is from, it's simply down to the fact that you obviously don't like constructive criticism. What he was saying was correct, when I heard you say you don't really use the tip of the blade when carving tells me everything on your knowledge of how to use a knife. I don't put this down to the fact your Scandinavian, I put this down to you simply not being as skillful with a knife as you may think. You never gain knowledge and skills when your to arrogant to listen to advice.
![Repairing the worst MORA BUSHCRAFT I have ever seen! - [WATERSTONE SHARPENING]](http://i.ytimg.com/vi/cuZHrq-zQ4Y/mqdefault.jpg)
![Repairing the worst MORA BUSHCRAFT I have ever seen! - [WATERSTONE SHARPENING]](/img/tr.png)
I never knew I could sharpen a knife with a mug. Now I know and I thank you very much Bjorn 🙂👍
Bjorn, thank you for teaching this old man a new skill. My Scandi grind blades are shaving sharp. Now how about an axe or hatchet?
My son bought two Mora knives for me. A medium blade and a neck knife. I appreciate learning how to properly sharpen them. I always have more than one blade on me at any time. I'm used to sharpening steel and stones depending on the blade, but I do not know how to do a Scandi grind blade. Old US-style blades all my life. Thanks for the lesson, Bjorn (Bull).
Perfect timing for me! My daughter was just today telling me that a chef showed her how to sharpen a knife ~ with a steel! All my kitchen knives were sharpened with stone and stropping. I am fussy about those knives. I was just recently given a Finnish knife for whittling and love it, Scandi grind of course. I grew up in the 50s and remember my uncles' farms, always with a strop in the barn, and the barbers too always had a strop. I will show her your video this afternoon while she is visiting. Thanks very much, Bjorn, great demo! From Vancouver Island.
Love the all military surplus outfit
I had an 80 year old Czech chef show me how to use the bottom of ceramic ramekins, and it was great to see you employ that technique here.
Awesome job!
I got the point! :)
Elegantly done
Exactly what I need now to sharpen my new Morakniv carving knife - thank you
Yes, anything you can teach us is welcome!!
I love- how to-videos. I grew up learning bush craft but it was just a way of life then. The younger generations really need this information. Thank you!
This will come in handy, thank you! My husband just bought me a vintage Mora, Rostfri by Hellberg from Eskilstuna. It's a beautiful old thing with a gorgeous old leather sheath, but I do want to put a nice edge on it. :)
Thank you so much... I actually got a Gerberg a few days ago and began reading a lot... This video answered so many questions I had.
Super practical technique. Thank you. I always enjoy your content.
I love you Bjorn, my Brother. You are in tune and always giving. Thank you for sharing an easy, but intimidating technique!👈😎👉
This remindes of years ago before 2020 the bushcraft channel was my favorite time .
Keep up the great videos I’ve loved watching you for years!
I hated the big factory grind marks on the bevel of my Garberg. Spent a couple of hours on a stone getting rid of them and put a mirror polish on the bevel instead.
I removed the micro bevel and my blade chipped. Took my Mora to a knife store and the put on a bevel even larger than the factory micro bevel. Any suggestions on how to remove bevel without it becoming brittle
Thanks for this Bjorn, very informative and educational
Excellent demo. Quite amazed me it was so simple. Thank you.
Thank you, Bjorn needed to learn this.
Sweet! I haven't seen finding the scandi flat more clearly.
I love my scandi-grind Bamsen knife - so easy to keep sharp!
I use a slightly different way myself, when sharpening it though: small diamond type whetstone, move the stone not the blade. And I made a stropping block; some leftover leather pieces glued to a piece of wood.
I normally don't comment, but this has been very helpful so thank you!
Glad it was helpful!
Very useful, Bjorn. Thank you for sharing.
Excellent! I use a similar method for the Head knife in my leather shop. Skal!
A great technique that will help me sharpen my knives. Thank you
I have a Mora Eldris blade. I tell people I have a Scandinavian Eldris blade and they get all hyped up and interested. Then I pull it out and show them and they just walk away. I love that little knife. It is such a great tool and I have even skinned and cut up a deer with it.
Thank you Bjorn ! That's what i'm looking for ! Great Channel ! 👍🏻 Best wishes, Markus 🙋🏼♂️
Finally, knife sharpening video that really SHOWS you what to do. Thank, brother, subscribed.
Thank you so much for this tip, love learning how to do outdoor training inside.
learned something usefull today. thank you
Hello from Texas! Thank you for this video. I have a new Garberg that needs a sharper edge than the factory put on it but I didn't want to screw it up. I'll try your method.
Thanks Ben. I’ve wondered about full sized knives. I’ve got a Swiss chip carving knife that I get a brilliant sharp & shiny blade. But I was a bit scared to try my kitchen knives. Thanks again.
Would love more content on knives, metals, and ancient weapons. Maybe even a collab with some iron bronze age experts. Great stuff. Im currently working on a custom hatchet, a SOG tactical head on a hickory handle with a leather wrap and dark stain.
Great knife. I went to mora in Sweden and I seen the garberg glaring at me. I got it with a leather sheaf.
Thank you very much.
Thank you for your time and video 👍🏻 I also am a scandi knife user 100% .They are the best grind if you ask me. All the best to you my friend 😉
And a great request it was. I remember my dad sharpening his knives. He would smile and chuckle a tiny bit when he was done and tested it out. I think he was proud of himself. I wasnt allowed to touch his stone. Boy could get upset.
I think people really over complicate knife sharpening, you did a great tutorial Bjorn
The cup is a very nice idea. Thanks for sharing
one can even use the rounded top edge of a rolled down side window of a car or truck.
Just received my first Scandi grind and love it! Like your explanation with everyday items! The leather belt was wonderful idea. From Okeechobee, Florida thanks for a simple instruction video and Just Subscribed. Love seeing more of your future videos.
Thank you Bjorn! Very informative and concise video... and now I need that mug.
Thanks 👍
Thank you for this , I will try this . Ty again sir .😊
Thank you for this great information. I will put it to use today.
Nice video Bjorn,
Some handy tips.
Also fairly simple to follow
Cheers
👍🏼👍🏼👍🏼
Thanks for this information very useful ✅🇨🇦
One for the algorithm 👍👍
Great video Bjorn. Just in time for hunting/camping season here. Maybe a how to on broadheads 🏹 ?
Thank you
great video. thank yo for the instruction bjorn
Excellent vídeo. 👋👋👋👋
Thank you for showing the technique. My son just recently took a bushcraft class and has his own morakniv
That's wonderful.
Terrific demonstration. Nice to see you embracing middle eastern fashion 😉
Thanks. And btw, a lot comes from that part of the world, like the numbers we use and many other things. The shemagh is common among western military.
Great explanation!! Thank you. 👍
Very nice. I do the same. Took me quite a bit of practice for the curved part though.
Thankyou for this. I will give it a try on my Mora carbon
If it's the Mora Garberg carbon, I think it has a secondary bevel. In that case, this technique will not work.
thanks, I've been waiting for this info from you
Wonderful tutorial Bjorn! KTF🙏
Many thanks!
"A man without a knife,
is a man without a Life." ☆
Nice vid 👍Thanks for sharing your preferred technique.
I personally like to start with the point/curve part of the blade on the stone and then run the blade towards the handle, i find it easier to maintain the angle of the bevel on the stone.
Ty!
Nice one mate.
I have the Helle Eggan it's nearly identical to that. The Helle GT too.
I used to used to sharpen a straight razor on a belt but I would roll the straight razor on its back each time I change direction. That's why the back of a straight razor is rounded not squared off.
Thank you for showing me how to sharpen knives. Am I supposed to use oil to wet the stone or just water?
1 year late but just water is best in my opinion. Oil is great but it sticks the fine pieces of metal to it and they're hard to get off. Plus, once you use oil once, you can't then use water again, and you'll have water around more often than oil. I use water and a rinse off the stone often while I am sharpening
@joshhoppring5051 Thank you.
0:44 - imho - While finding the bevel is easy. A person starting out with sharpening would still probably mess up.
As there is one thing more important; you need to train the 'arm movements' (as you move the knife across the stone), first.
As it is here, the user will stightly 'rock' the bevel. Its natural in arm/muscle movements to do this. It is something which many miss (the ability to move the knife across the stone perfectly on the same angle). If you don't specifically train this movement (first). You have to go through a bunch of 'real world' sharpening. Before your arms/muscles (etc) correctly alighn themselves to this practice.
When you are trained in sharpening, the teacher can observe from a distance and see the issues (and correct you on them).
Filming yourself is another way. But if you do this method, you will be a better sharpener/polisher (with no 'corrected' bad habits) from the start.
PS:
if there is a burr forming on the edge. Never push the knife on the stone. As parts of the burr will come off, slip under the blade and scratch the blade (the side touching the stone). It can also weaken (and make irregular/blunten) the edge (as the burr has to pass the edge too).
In this situation (forming burr), only 'draw' the knife (spine facing you) towards you. That way, any burr is pulled away from the edge (and the knife). And left on the stone (to be washed off before the next pass with the knife).
If you want 'super sharp' (from free hand sharpening), these are some of the things to try :)
Peace.
Beautiful stone. Any recommendations on stones for beginners?
"message to the men, not the women" thank you for the mirth!
I was born into the outdoors and was a Cub Scout at 7 and left the scouts in my late teens a# an adventure scout. I passed my knife and axe course at 12 years old and 46 years later still get told on the internet that I know nothing about this by younger people.
🤷♂️
Thats so simple! I used to send my knife to Saturn to get it sharpened by the metoerite rings! 😅
Only things I'd add to what you were talking about are don't switch sides until you raise a burr, what a burr is and what you are achieving by stropping.
What grit level is your wet stone?
Yeah the belly on the Garberg is a bit of a chore to sharpen on stones. I use the pull or strop direction only with sand paper on flat hard surface. You can angle the belly and then just pull the knife towards you. This makes its that you can do the blade in sections feeling for the bur to build up.
I notice in many videos of the Garberg carbon that lots of people dont sharpen the belly portion properly . You can see that because the black diamond coating is still on the belly wall and not removed like the rest of their blade. That unfortunately leads to a very obtuse grind in the belly so detailed carving is impossible.
You should try it, its the same way just find the flat of the belly angle and pull . Its very cool once ya get it done using higher grits until its polished. I like using stones but for scandi grinds ive found no better way than this.
The Garberg carbon steel version has a secondary bevel. You are not meant to sharpen it like a Scandi and the coating is supposed to stay on.
@BjornOutdoors Yes you're correct , im speaking about videos where people have removed the secondary grind yet can't seem to do so on the belly.
The 14C28N also has a secondary edge its just harder to see it cause there is no coating. My original Gatberg I purchased at release for $50 , that one had a larger secondary . My carbon which I just purchased has a very tiny micro bevel ..It really causes an over bite takes some getting used too. I'll probably zero it eventually but, I want to use it for a year and see how it changes over time with stropping .
I struggle with making every knife the same grind , it kinda makes knife life boring . 😉
I bought a custom made puukko off ebay a month or so ago. Its awesome, don't get me wrong, but the maker put a secondary bevel on it. Irks me to no end. Been trying to take it down to what it should be with my little field stone. But its taking forever. Lol
When using a belt as a strop, do you not put any paste on it?
That was very pleasant and the end of spring looks very pretty in Norway! I like to purchase my whetstones from culinary stores for chefs. They come with a rubber base so it doesn't slip and slide. I see you used a piece of untreated leather 0:35? Also great for grip..
Actually it is fall in Norway now. Winter is coming... 🥶
an axe sharpining video would be nice..
I never heard of using water. My grandpa always used gun oil so I always have, too. Is water better or is it just personal preference?
Should you do the backwards stoke though ???
Apply less pressure on the backward stroke ?
I am not doing that, just pulling it back to the starting position.
Cool
3:18 I'm not an expert, but I think you need to lift the handle more when you get to the end of the stroke where the blade curves.
Thanks, and I see a lot of these comments. I believe it has to do with the fact that non Scandinavians aren't really used to Scandi grinds.
@@BjornOutdoorsWhat a daft statement, it has nothing to do with where the man is from, it's simply down to the fact that you obviously don't like constructive criticism. What he was saying was correct, when I heard you say you don't really use the tip of the blade when carving tells me everything on your knowledge of how to use a knife. I don't put this down to the fact your Scandinavian, I put this down to you simply not being as skillful with a knife as you may think. You never gain knowledge and skills when your to arrogant to listen to advice.
But how to do for exemple an Falkniven
Easiest grind to sharpen. Beware that some high end Scandis come with a convex (belly) grind, that's a bit different to sharpen. More difficoult.
👍
When you have nothing you can even use sand or 5:14 a granuel from fine dirt on a log or wet stone,, just to pass along
Have used my car window glass to sharpen my knife
I sold my expensive fällkniven f1,excellent knife but i much prefer my cheaper mora garberg scandi
How to decappitate Bil Gats
Another great and helpful video. Well done. I’m a little bummed out that you don’t want us women to grow out our beards….. haha 😂
Yes, it was a bit of a joke there, but these days you never know!
@@BjornOutdoors sad truth there…. I forgot about that aspect for a moment.
What if my genetics don't allow for a long beard? :(
I beg to differ...If your strop is flexing to that degree, you are rounding your edge. Not sharpening it
I like that. Knives aren't my friends. I cut myself all the time. I'm dangerous around anything sharp.😢
@@valeriewalker954
Atitude determines ability and outcome. ☆
Kind elk 89
I suck,I hate myself! My wife made me shave my beard! I am such coward! If I didn't shave my beard I would not get any boom-boom!
Woah, slow down friend. Your beard will grow back. Did she also shave? Equal rights, right?
There can only be One Male in the relationship.
She's begging you to be her leader, and you follow instead... ☆
Dropped mine on concrete...
Sorry to hear that!
Your only as sharp as your knife
WOMEN OF THE WORLD, PLEASE GROW OUT YOUR BEARDS TO! JUST BE SURE TO GET RID OF YOUR FOOT HAIR!
The belt is con vexing your edge you need to use a solid piece leather with a hard backer so not to wrap around the apex of the edge
No, that takes a lot more stropping. This is just finishing it off in the field.