Hi Jennet! I am also a Killmer student (‘16) and I have to say this video helped me out of a reed rut this week. My sharpening angles were all screwy and taking it back to basics helped to get my knife sharp (enough!) in no time. Thank you!
This is a very good video. I'm always in admiration of your control of the knife, Jennet. By looking at your knife blade I can see that you are getting a very consistent edge along the entire length of the blade day in and day out, and your knife scrapes evenly and aggressively in all your videos. That tells the story of how effective your sharpening techniques really are. I would only add that I would destroy my knife if I were to hold knife in one hand and stone in the other. I am simply not that practiced. I need the stability of the table top to hold my stone still, and both hands on the blade for the same reason. So, I would presume to suggest to viewers to consider using the table top as a stable platform if they also find this true for them.
Thanks a lot for this enlightening video! I was used to scraping with (and sharpening) single bevel knives. My sharpening method did not work well with double hollow knives. The trick with putting it angled over the stone again really makes a difference!
I am coming back to oboe playing after decades away. I needed to remember how to sharpen my knife and this technique was how I first learned to sharpen my knife when I first started making reeds. My knife is now sharp and I can start reed making again!
I love your videos Jennet! I share them with my students all the time but this one worries me a little😂. While you use pretty much the same angles and three step process I use to sharpen, you are telling people to do that first step towards their fingers while holding the stone. That seems dangerous. Not sure that I would encourage that exact way to do it but thank you for all of your dedication in your videos!
You know, you're totally right. And if I had had in 2016 the camera "skills" I have now I would have been able to have the stone at the edge of the table instead of in the middle, and been able therefore to sharpen without holding the stone. That's the way I normally do it in real life. Clearly I need to re-record this one!
G Oboist I actually don’t have a landwell to demonstrate with. My Nielsen knife, shown here, is a double hollow ground knife, and the principle would be the same for the landwell.
@@JennetIngle What part of the sharpening process are you now using your diamond stone for, setting the burr or for sharpening a dull knife? Which diamond stone?
@@sherylreimer6615 Oh this video was a LONG time ago! Currently I have a not-very-impressive hardware store fine diamond stone that I occasionally use for reinvigorating an older duller knife. But I'm still doing all of my day-to-day sharpening on this same Spyderco.
omg, that's like one of the worst sharpening techniques I've ever seen, I cringed during the entire video, this was like violence against knifes. please stay away from sharpening knifes and just focus on playing the oboe, you are doing more harm than good with these "tutorials" .
I find it interesting that there are so many different ways recommended to sharpen a double hollow knife. One would have hoped that by now people would settle down on a single method. This method is the one I find most often in books and from people that actually make oboe reeds, however many online videos recommend using a very low angle from both sides. I think that there is a difference in sharpening a double hollow knife when used for cutting vs when used for scraping. Apparently even Daryl Caswell has a method which is slightly different, described here reedsbyholly.com/sharpening-the-reed-knife/ As always thank you for all the videos.
That's a great point - some people who use multiple knives for multiple purposes do sharpen at various angles. Cutting versus scraping, bark versus finishing. I prefer to let my knives be generalists, but I respect anyone with the patience and attention to keep a variety of knives sharp in a variety of ways!
Hi Jennet! I am also a Killmer student (‘16) and I have to say this video helped me out of a reed rut this week. My sharpening angles were all screwy and taking it back to basics helped to get my knife sharp (enough!) in no time. Thank you!
Noah K , thank you! Happy to have helped! ESM I’m Glad!
This is a very good video. I'm always in admiration of your control of the knife, Jennet. By looking at your knife blade I can see that you are getting a very consistent edge along the entire length of the blade day in and day out, and your knife scrapes evenly and aggressively in all your videos. That tells the story of how effective your sharpening techniques really are. I would only add that I would destroy my knife if I were to hold knife in one hand and stone in the other. I am simply not that practiced. I need the stability of the table top to hold my stone still, and both hands on the blade for the same reason. So, I would presume to suggest to viewers to consider using the table top as a stable platform if they also find this true for them.
Thanks a lot for this enlightening video! I was used to scraping with (and sharpening) single bevel knives. My sharpening method did not work well with double hollow knives. The trick with putting it angled over the stone again really makes a difference!
Glad it was helpful!
I am coming back to oboe playing after decades away. I needed to remember how to sharpen my knife and this technique was how I first learned to sharpen my knife when I first started making reeds. My knife is now sharp and I can start reed making again!
Fantastic! Welcome back - I'm so glad to be helpful!
This has been so helpful! Thank you
I love your videos Jennet! I share them with my students all the time but this one worries me a little😂. While you use pretty much the same angles and three step process I use to sharpen, you are telling people to do that first step towards their fingers while holding the stone. That seems dangerous. Not sure that I would encourage that exact way to do it but thank you for all of your dedication in your videos!
You know, you're totally right. And if I had had in 2016 the camera "skills" I have now I would have been able to have the stone at the edge of the table instead of in the middle, and been able therefore to sharpen without holding the stone. That's the way I normally do it in real life. Clearly I need to re-record this one!
Jennet Ingle yes!:). I hope this wasn’t taken as a negative comment. I adore your videos. They always get me out of my reed ruts!
Can you do a video for a hollow ground beveled knife like a landwell?
G Oboist I actually don’t have a landwell to demonstrate with. My Nielsen knife, shown here, is a double hollow ground knife, and the principle would be the same for the landwell.
it is an excellent video.
Thanks for watching!
HEY ... you use my favourite 2-sided ceramic stone! Spyderco, right?
Yup, it sure is! I'm using a diamond stone now, as well, but I still love my Spyderco.
@@JennetIngle What part of the sharpening process are you now using your diamond stone for, setting the burr or for sharpening a dull knife? Which diamond stone?
@@sherylreimer6615 Oh this video was a LONG time ago! Currently I have a not-very-impressive hardware store fine diamond stone that I occasionally use for reinvigorating an older duller knife. But I'm still doing all of my day-to-day sharpening on this same Spyderco.
👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
omg, that's like one of the worst sharpening techniques I've ever seen, I cringed during the entire video, this was like violence against knifes. please stay away from sharpening knifes and just focus on playing the oboe, you are doing more harm than good with these "tutorials" .
What do you do differently? I know that my way works for me, and I'm sure that your technique works for you as well!
I find it interesting that there are so many different ways recommended to sharpen a double hollow knife. One would have hoped that by now people would settle down on a single method. This method is the one I find most often in books and from people that actually make oboe reeds, however many online videos recommend using a very low angle from both sides. I think that there is a difference in sharpening a double hollow knife when used for cutting vs when used for scraping. Apparently even Daryl Caswell has a method which is slightly different, described here reedsbyholly.com/sharpening-the-reed-knife/
As always thank you for all the videos.
That's a great point - some people who use multiple knives for multiple purposes do sharpen at various angles. Cutting versus scraping, bark versus finishing. I prefer to let my knives be generalists, but I respect anyone with the patience and attention to keep a variety of knives sharp in a variety of ways!
All I know is that this method works great for my reed knives--and I love the simplicity of the three step method.
I mean, it clearly works. These are reed knives, not chef knives and special amazing 1000 year old japanese knives