Knife Repair: Broken Mundial Tip

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 21

  • @bobcambridge8870
    @bobcambridge8870 2 หลายเดือนก่อน +1

    Nice job as always Baz 👍

  • @TheDavidGordon
    @TheDavidGordon 2 หลายเดือนก่อน

    Thanks Baz,,,,,,,,,Just repaired a Friends knife with broken tip,,,,,,,,,,,do not have large belt sander but my old Worksharp 3000 with 6 inch glass platter worked on the 9 inch Zwilling,,,,,,,saved lots of time grinding a new edge as i have usually been my way of fixing this problem.

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน +1

      Cool! Yeah, even a file would work. As long as people remember to bring the spine down to the edge and not the other way around. Consider my cockles warmed.

  • @stress.relief
    @stress.relief 2 หลายเดือนก่อน +2

    you do such an amazing job! wow you transformed that knife!

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน

      Pretty neat trick eh? Why throw it away when it can be as good as it ever was?

  • @RobertCugno
    @RobertCugno 2 หลายเดือนก่อน

    What a cute assistant (Chilli) !

  • @neillscan
    @neillscan 14 วันที่ผ่านมา

    Good stylee gives me confidence.

  • @royal1956
    @royal1956 2 หลายเดือนก่อน

    The reason the papers catch where they do is because that's where the stress starts to find multiple ways out.
    There are many forces working on that thin paper, and once you reach the point where the stability provided by your fingers doesn't suffice anymore the material will flex more or less depending on factors such as blade geometry, angle of the cut, rigidity of the material itself yadda yadda.
    The stress is gonna look for the easiest way out, the sharper the knife the lower the deviation from the original trajectory, and if it isn't sharp enough it'll start to rip.

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน

      Are you referring to the stress in the paper?

    • @royal1956
      @royal1956 2 หลายเดือนก่อน

      @@iSharpen yup

  • @adamtabbit
    @adamtabbit 2 หลายเดือนก่อน +1

    Hey baz, after you sharpen, hone and strop. Can you show us how the knife preforms on a tomato? I have been doing this process and I find that I loose the bite to cut tomatoes etc. Thanks

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน +1

      @@adamtabbit I don't eat veg and prefer to stay away from them but for a specific tomato knife I'll leave the grit at 80 (240). That gives it a bit more tooth.

  • @02bigkev
    @02bigkev 2 หลายเดือนก่อน

    great work. how do I contact you about purchasing a kangaroo tail?

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน

      Thanks Kev, my phone number is in almost every movie in the background somewhere. I'm on google as Findon Knife Sharpening and all my contact details are in the "about" section. I'm currently waiting to hear if I'll be granted an export permit so I can only currently sell them to an Australian address. What country are you in?

    • @02bigkev
      @02bigkev 2 หลายเดือนก่อน

      @@iSharpen I'm in NSW Thanks mate

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน

      @@02bigkev Cool, we have a facetime call, you choose a tail and I express post it to you. If you want me to make a nice hanging strop it'll take me a few hours to make it and I'l express post it to you same or next day depending how busy I am with knives.

  • @rhinejuice
    @rhinejuice 2 หลายเดือนก่อน

    51K and still climbing!!

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน +1

      @@rhinejuice it took a long time to get my first 1,000 but they're my best 1,000. You guys are the originals.

  • @randomfpv22
    @randomfpv22 2 หลายเดือนก่อน

    I just know Baz is a tip man.
    I’ll see myself out

    • @iSharpen
      @iSharpen  2 หลายเดือนก่อน +1

      Nice tips and high heels.

    • @randomfpv22
      @randomfpv22 2 หลายเดือนก่อน

      @@iSharpen well I was guna ask if you like tips or heels but I knew the answer.