i havent been this excited to get a blade since i first heard about HFB. Your knives are a thing of beauty sir, and this next drop is gonna be for me :) this video is also amazing, so thank you! im about to practice what you just showed right now :)
I am an artist and sharpen my gouges with the figure eight motion, but I have never had as good a method for knife blades. Thank you for the sharpening idea of the tip first. It works!
Good to see you breaking into the video world sir! One thing I would recommend is to check into listing what items you are using and listing them in the detail below your web page, such as links to where to get that 1k stone, link to what you have the stone sitting in. Folks will appreciate your help not only in your instructions, but also helping them to 'cut' through all the sources out there as to where to get a proper stone as some of them are terrible and should be avoided while others are good to use and have a track record and will help your viewers right away. Maybe even get to where you might get sponsored by a stone maker and carry them on your website?
@@joshsmithknives Got it, I see you have a slew of items listed there as well as the water stones, www.montanaknifecompany.com/collections/work-sharp nice ;-)
Why do you pull the edge instead of push it or do circular motions on the stone? What part does blade steel play in what angle you sharpen at? I sharpen differently depending on use and steel. Great beginner guide to sharpening though!
I love sharpening knife’s, I’m pretty dang good at it too, but for some reason like to watch someone teach it lol Never did the backwards way but love seeing it
I "back bevel" almost every knife I get, reducing the main bevel to 15 d.p.s. This leaves me excellent geometry to build a very narrow bevel at @ 21 degrees, which takes only seconds to maintain or even restore when it begins to dull. I also mark my edges with a black marker before starting on them. This makes it almost impossible to miss by going too high or too low in angle.
His method works if your only cutting a sheet of paper ! If you want to learn how to sharpen a knife watch " the bearded butchers " video on knife sharpening
@@user-pm7pw1tl3tBetter in what way ? TH-cam creators are often entertaining , however, it is smart to listen to experts and people who use knives professionally. Shaving delicate arm hair or slicing a sheet of paper may look impressive to you but a knife edge needs to also be DURABLE .
I tried cutting paper with two knives both cut the same but when you cut rope one does a much better job that’s why I don’t think paper or hair is a good test for sharpens
Cutting paper isn't hard unless it's absurdly thin (like tracing or rolling papers.) But it's good for edge consistency, making sure it's sharp enough along the entire edge.
Based on comments, I've determined I'm the real knife sharpening/knowledge amateur here. No one asked what's a _"burr?"_ context clues tells me it's the sharp feeling but then it might also be that rough feeling also. Idk...off to Google I go & back here to watch with knowledge of a _"burr"_ 🙃 *_Burr-_* _adj;_-Gucci mane's catch line
With knives the burr refers to the thin steel "wire edge" that folds over the opposite side when sharpening. It can most easily be felt by dragging the blade backwards down you thumbnail. A honed edge will glide smoothly, while a burr will catch and scrape.
Well, that’s just the opposite of everything I have learned from 95% of knifemakers and sharpeners over the last 65 years. But every engineer is right, just ask them!
Continuous surface hard diamond plates can sharpen ANY steel and do not dish, last a very long time unless you are sharpening very hard "supersteels" . Get good ones. I use water to lube them with a drop or two of dish soap added. I carry a DMT rat tail large trIfold red for touch up...you can follow any bevel angle by eye very easily, it weighs very little, handles recurves ...I hone more than I sharpen and use high grade ceramic by Spyderco
Actually these old methods of blade sharpening are becoming outdated! Through technology and innovation, there are much better options available that will give you such a sharp edge that is beyond belief! One of the new Techniques is using a high capacity flux capacitor that will produce micro lasers beaming through nano fiber optics, producing sharp edges as close as one billionth of a zero inch!
i havent been this excited to get a blade since i first heard about HFB. Your knives are a thing of beauty sir, and this next drop is gonna be for me :) this video is also amazing, so thank you! im about to practice what you just showed right now :)
I am an artist and sharpen my gouges with the figure eight motion, but I have never had as good a method for knife blades. Thank you for the sharpening idea of the tip first. It works!
Good to see you breaking into the video world sir! One thing I would recommend is to check into listing what items you are using and listing them in the detail below your web page, such as links to where to get that 1k stone, link to what you have the stone sitting in. Folks will appreciate your help not only in your instructions, but also helping them to 'cut' through all the sources out there as to where to get a proper stone as some of them are terrible and should be avoided while others are good to use and have a track record and will help your viewers right away. Maybe even get to where you might get sponsored by a stone maker and carry them on your website?
Thank you for the suggestions. Those stones are on our website montanaknifecompany.com
@@joshsmithknives Got it, I see you have a slew of items listed there as well as the water stones, www.montanaknifecompany.com/collections/work-sharp nice ;-)
Why do you pull the edge instead of push it or do circular motions on the stone? What part does blade steel play in what angle you sharpen at? I sharpen differently depending on use and steel. Great beginner guide to sharpening though!
I love sharpening knife’s, I’m pretty dang good at it too, but for some reason like to watch someone teach it lol
Never did the backwards way but love seeing it
I "back bevel" almost every knife I get, reducing the main bevel to 15 d.p.s. This leaves me excellent geometry to build a very narrow bevel at @ 21 degrees, which takes only seconds to maintain or even restore when it begins to dull. I also mark my edges with a black marker before starting on them. This makes it almost impossible to miss by going too high or too low in angle.
Just picked up a Blackfoot… Incredible knife. Do you use any compound on the strop?
I was always told light pressure on the knife when sharpening, why do you think people say that?
how do you know what angle to hold the blade?
All this says to me is assert dominance on the knife and it will sharpen to your will
His method works if your only cutting a sheet of paper ! If you want to learn how to sharpen a knife watch " the bearded butchers " video on knife sharpening
There are way better videos than that..
@@user-pm7pw1tl3tBetter in what way ?
TH-cam creators are often entertaining , however, it is smart to listen to experts and people who use knives professionally. Shaving delicate arm hair or slicing a sheet of paper may look impressive to you but a knife edge needs to also be DURABLE .
It's good knowaledge
Excellent thanks
Thx for the video, what brand was the knife you sharpened?
Those are our knives here at Montana Knife Company
Montanaknifecompany.com
I tried cutting paper with two knives both cut the same but when you cut rope one does a much better job that’s why I don’t think paper or hair is a good test for sharpens
Cutting paper isn't hard unless it's absurdly thin (like tracing or rolling papers.)
But it's good for edge consistency, making sure it's sharp enough along the entire edge.
Why not push the knife instead of pulling it?
I would like to know as well
Based on comments, I've determined I'm the real knife sharpening/knowledge amateur here. No one asked what's a _"burr?"_ context clues tells me it's the sharp feeling but then it might also be that rough feeling also. Idk...off to Google I go & back here to watch with knowledge of a _"burr"_ 🙃
*_Burr-_* _adj;_-Gucci mane's catch line
With knives the burr refers to the thin steel "wire edge" that folds over the opposite side when sharpening. It can most easily be felt by dragging the blade backwards down you thumbnail. A honed edge will glide smoothly, while a burr will catch and scrape.
Burr, Raymond...Ironside, nuff said!
Well, that’s just the opposite of everything I have learned from 95% of knifemakers and sharpeners over the last 65 years.
But every engineer is right, just ask them!
Continuous surface hard diamond plates can sharpen ANY steel and do not dish, last a very long time unless you are sharpening very hard "supersteels" . Get good ones. I use water to lube them with a drop or two of dish soap added. I carry a DMT rat tail large trIfold red for touch up...you can follow any bevel angle by eye very easily, it weighs very little, handles recurves ...I hone more than I sharpen and use high grade ceramic by Spyderco
Actually these old methods of blade sharpening are becoming outdated! Through technology and innovation, there are much better options available that will give you such a sharp edge that is beyond belief!
One of the new Techniques is using a high capacity flux capacitor that will produce micro lasers beaming through nano fiber optics, producing sharp edges as close as one billionth of a zero inch!
😂😂😂😂