I tell you this. From small pocket knives to large fillet knives, I have the Norton commercial Arkansas stones. 3 stones in a plastic box. After a little practice without honers or any other tools, you can hone your own skills in free hand. The curve and the point is challenging for most. Just use as much of the stone as possible. Long smooth strokes. And I like to sharpen 25 strokes for one side until you get a consistent curl of steal throughout the entire edge. Then turn the blade and 25 strokes. Then finish it off by alternating last 5 or so strokes. They all shave hair on my arm. Bareskin. Thats plenty sharp. Learn difference in 30° & 40° angle for the edge you want. And yes, after razor sharp, sharpen on fine stone after each use. Youll never need the coarse stones.
Ok, I'm really enjoying these videos and learning a lot. But, Josh, if you are going to use two cameras, look at the other camera when filming from that one. Sorry, I know, nit-picking. I'd just use one camera and stay looking at it. Use the second for close ups, angled view of tools, etc. It reminds me of the anchorman that doesn't know which camera is filming him. (Putting my flameproof gear on for the replies) :D
If you can't see light reflection on the edge of a knife either the knife is sharp or the edge is not facing a direct light source. Move the dull knife around until you see it reflecting off the edge.
Wow! I don't believe it the first knife sharpening video I've seen that talks about light reflection on the knife edge. I can't believe that not many people know about this to see if the knife is dull, a very important thing to do. So many videos talk about the importance of burrs and none of them mention light reflection. Well done on mentioning light reflection.
The most thorough test once you have a sharp knife is the paper test. Run your knife along the edge of a paper, the sound should be consistent and a sliver should be taken, with even pressure. If the paper suddenly stops, you have a knick. If you have to increase force or the knife suddenly skips, you have a dull spot. The tests in this video only tests part of the blade.
Nice how you admit, at the end, that the video title is a complete lie, and that is has nothing to do with being able to tell if your knife is sharp...
The thumbnail test is the best! It works--just using the blade's weight while the handle is held lightly between fingertips. A handy system for sharpening knives is to use the unglazed underside of plates as a fine sharpening stone--they all come with different grades. The glazed ones are good for fine tuning.
The perfect substitute for the thumbnail is a plastic drinking straw. Not only can it be used to see if the blade "bites" but the end of the straw can be drawn down the edge to detect, by feel, chips and nicks too small to be seen with the naked eye. They are cheap and if you have a problem with plastic, you can even use biodegradable ones. They also work.
Doesn't the Belt have to go one specific way when sharpening a knife blade like for instance when using a stone on it you push in one direction For both sides of the blade. On the electric belt sharpener goes up one side and down the other.
Great point you bring up here! There is a lot more room for error and mistakes when sharpening on a belt that is moving into the cutting edge. We have limited this by building in guides and a rest for the blades to limit how much pressure the knife can put on the belt. This makes any difference negligible. Any difference will be amplified with overuse of the coarse belts - the key here is to maintain and hone frequently. This goes for any system.
Loved the tip about the light! And in my case, as my eyes are getting "dull", I got a x10 magnyfier. Perfect!😀👏👏👏 The tip about the nail...I lost one in the job with a Global knife, so.... Sharpening and cooking (or anything) increases the chances of getting cut by themselves, don´t test your luck if there´s no need,. 😉👌
Ok i have the worksharp and it does a good job i love it but i cant get a knife as sharp as a buck knife like the 119 am i doing something wrong or does your product not sharpen that sharp?
Definitely gonna start using the Sharpie more, my thumb nail is a little worse for wear, plus letting blades drop to my nail here and there doesn’t help at all 😆
Hey Matt! Personally I like a ceramic for two main reasons. 1. Steels can get beat up (usually with abuse) and develop chips and the knife blade catches on those and can damage the blade. 2. Ceramic is an abrasive that is harder than steel, so it actually removes a small amount of material while you hone. This speeds up the process and produces sharp results faster. Like much of sharpening this is a personal preference for my balance of how I use my knives, and how sharp I like to keep them. - Josh
after Sharpening blades for almost 40 years .... I tend to very gently slide My thumb across a blade and look for a sound, and feeling ... Not Down the Blade!!! I have used the nail test but don't like it ..using My thumb I can check up and down the blade for a full spot in seconds...it just comes without thinking about it now..great video...
I am honestly surprised at why you did not mention the paper cutting test. Although I am very glad to see the other tests used (which I would say more accurately tell you how sharp/dull a knife is). Love your series of videos!
Really a paper cutting test is a measure of sharp, not a measure of dull.... a fine balance. We show plenty of paper cutting.... that's about the only way we test sharp consistently.
@@WorkSharpOutdoor Although it wasn't as apparent to me in that episode, I do completely see that now. As someone who desires to casually teach sharpening and the value of a sharp knife, your series has helped me tremendously!
love how you try to "slide down the sharpie" when the knife isn't even on the pen, or how you try to "cut the tomato" when the knife isn't even in contact with the damn thing
The thumbnail test send chills down my spine. I just hate the feeling i have to use the sharpie
Excellent video!
First day in my school the teacher told to us: Never use the fingers to check the sharpeness of a knife, always use the nails.
I tell you this. From small pocket knives to large fillet knives, I have the Norton commercial Arkansas stones. 3 stones in a plastic box. After a little practice without honers or any other tools, you can hone your own skills in free hand. The curve and the point is challenging for most. Just use as much of the stone as possible. Long smooth strokes. And I like to sharpen 25 strokes for one side until you get a consistent curl of steal throughout the entire edge. Then turn the blade and 25 strokes. Then finish it off by alternating last 5 or so strokes. They all shave hair on my arm. Bareskin. Thats plenty sharp. Learn difference in 30° & 40° angle for the edge you want. And yes, after razor sharp, sharpen on fine stone after each use. Youll never need the coarse stones.
Ok, I'm really enjoying these videos and learning a lot. But, Josh, if you are going to use two cameras, look at the other camera when filming from that one. Sorry, I know, nit-picking. I'd just use one camera and stay looking at it. Use the second for close ups, angled view of tools, etc. It reminds me of the anchorman that doesn't know which camera is filming him. (Putting my flameproof gear on for the replies) :D
Thanks for the feedback Terry - knife sharpening is our first nature... still working on our on screen talent.
Good test: When the knife cuts your finger but nothing else, it's dull.
Sharpen diy 1:56
Lol you can’t see a reflection on the blades edge, I don’t care how full it is
If you can't see light reflection on the edge of a knife either the knife is sharp or the edge is not facing a direct light source. Move the dull knife around until you see it reflecting off the edge.
Wow! I don't believe it the first knife sharpening video I've seen that talks about light reflection on the knife edge. I can't believe that not many people know about this to see if the knife is dull, a very important thing to do. So many videos talk about the importance of burrs and none of them mention light reflection. Well done on mentioning light reflection.
This should be the first result for how to tell if your knife is sharp. This is the best explained and presented video on the subject! Great job!
Have you seen Cedric And Ada's latest video ? He uses a Field Sharpener to repair a severely chipped S110V PM2 .
Great tests. Just trying out my new WS guided field sharpener. I'll do some before/after. Thanks!
A great episode from the guys in the Workshop. I can't wait for next week!
The most thorough test once you have a sharp knife is the paper test. Run your knife along the edge of a paper, the sound should be consistent and a sliver should be taken, with even pressure. If the paper suddenly stops, you have a knick. If you have to increase force or the knife suddenly skips, you have a dull spot. The tests in this video only tests part of the blade.
The sharpie in place of the thumbnail is a great idea. My wife can now test it without cutting herself. Thanks.
Does your wife not have fingernails?
@@tjgolden Yes those expensive ones that she is careful not to damage. 😂
Nice how you admit, at the end, that the video title is a complete lie, and that is has nothing to do with being able to tell if your knife is sharp...
Josh and Kyle may be living on the edge....
I see what you did there.
My dad taught me to drag the knife across the thumbnail. You can feel where it digs in and where it is dull
is there an alternative to tomatoes? I'm allergic so I don't have them in the home. (I can do the herb test.)
Wich ceramic hone would you suggest ?
The thumbnail test is the best! It works--just using the blade's weight while the handle is held lightly between fingertips. A handy system for sharpening knives is to use the unglazed underside of plates as a fine sharpening stone--they all come with different grades. The glazed ones are good for fine tuning.
Finger nail is good spot assessment but doesn't tell you if you have any small nicks or dull spots.
How about making the music on your channel a little louder, I'm not quite stone deaf after this video. Seriously?
The perfect substitute for the thumbnail is a plastic drinking straw. Not only can it be used to see if the blade "bites" but the end of the straw can be drawn down the edge to detect, by feel, chips and nicks too small to be seen with the naked eye. They are cheap and if you have a problem with plastic, you can even use biodegradable ones. They also work.
Doesn't the Belt have to go one specific way when sharpening a knife blade like for instance when using a stone on it you push in one direction For both sides of the blade. On the electric belt sharpener goes up one side and down the other.
Great point you bring up here! There is a lot more room for error and mistakes when sharpening on a belt that is moving into the cutting edge. We have limited this by building in guides and a rest for the blades to limit how much pressure the knife can put on the belt. This makes any difference negligible. Any difference will be amplified with overuse of the coarse belts - the key here is to maintain and hone frequently. This goes for any system.
Loved the tip about the light! And in my case, as my eyes are getting "dull", I got a x10 magnyfier. Perfect!😀👏👏👏
The tip about the nail...I lost one in the job with a Global knife, so.... Sharpening and cooking (or anything) increases the chances of getting cut by themselves, don´t test your luck if there´s no need,. 😉👌
Ok i have the worksharp and it does a good job i love it but i cant get a knife as sharp as a buck knife like the 119 am i doing something wrong or does your product not sharpen that sharp?
Awesome video RIP my thumbnails & sharpies :D
i pressed a bit hard and cut partially through the sharpie, guess my knife is sharp
Definitely gonna start using the Sharpie more, my thumb nail is a little worse for wear, plus letting blades drop to my nail here and there doesn’t help at all 😆
underrated love your content boys
I just realized my carbon steel katana isnt really sharp as it suppose to be
anyone know what that satin folder is in the first segment?
I like it when companies provide useful information.
Glad it was helpful!
Could you guys address why you prefer a ceramic hone over a steel for kitchen knife maintenance?
Hey Matt! Personally I like a ceramic for two main reasons. 1. Steels can get beat up (usually with abuse) and develop chips and the knife blade catches on those and can damage the blade. 2. Ceramic is an abrasive that is harder than steel, so it actually removes a small amount of material while you hone. This speeds up the process and produces sharp results faster. Like much of sharpening this is a personal preference for my balance of how I use my knives, and how sharp I like to keep them. - Josh
Well then how can you tell if it is razor sharp?
for me the easiest way is to cut a paper
after Sharpening blades for almost 40 years .... I tend to very gently slide My thumb across a blade and look for a sound, and feeling ... Not Down the Blade!!! I have used the nail test but don't like it ..using My thumb I can check up and down the blade for a full spot in seconds...it just comes without thinking about it now..great video...
We can't officially recommend this method.... we would be getting a call from our lawyers. But I've been known to use this method from time to time.
i prefer the three finger test that Murray Carter uses.
Love these videos 👍
Thanks buddy.. Helpful
Good sound tips on what to look for.
Can't see you
Thanks Guys can’t wait to see sharpening high end Culinary Knives 🔪
I am honestly surprised at why you did not mention the paper cutting test. Although I am very glad to see the other tests used (which I would say more accurately tell you how sharp/dull a knife is). Love your series of videos!
Really a paper cutting test is a measure of sharp, not a measure of dull.... a fine balance. We show plenty of paper cutting.... that's about the only way we test sharp consistently.
@@WorkSharpOutdoor Although it wasn't as apparent to me in that episode, I do completely see that now. As someone who desires to casually teach sharpening and the value of a sharp knife, your series has helped me tremendously!
love how you try to "slide down the sharpie" when the knife isn't even on the pen, or how you try to "cut the tomato" when the knife isn't even in contact with the damn thing