Oof sorry to hear about the tooth, been there too and it can be really painful when it pokes whenever you try to talk or eat, and for some reason the tongue suddenly finds itself exactly in that spot all the time now. All the sympathies for this one!
Nicely done man. I wish I would have come across this along time ago. That white board was nice. I'll add you to my prayers. Mouth pain is no joke. You are a trooper man. I was wondering why you didn't put as much out lately. I sure hope you feel better soon. This was an informative video. The first scandi knife I tried to sharpen I sure messed up. Again I hope you feel better soon man. Nicely explained tonight brother I learned a thing or two!
Praying for you Chris, I know very well what you mean, I live with chronic pain everyday & night from various injuries & issues, & the mouth/teeth/tongue/jaw/larynx/pharynx ect can be extraordinarily painful, lets no even go down the road of absis's & other oral infections. Cheers mate, hope you are on the mend asap.
Thank you! All prayers are gladly accepted! It's gonna get better, but for now, it really is a bummer. The infections I have had to deal with since my teeth gorgeous broke out have been gnarly and painful. I always pull through, though. Thank you for the.k8nd words and your prayers!
The only grind that I find intimidating to sharpen is a convex all I feel confident doing is stripping them.I need to learn that but the only way is probably a belt grinder but that seems expensive when I only have one convex knife
Yea, the worksharp belt sharpener is amazing, but a little pricey, at $90. It makes it a little bit less painful because you can sharpen machetes, hatchets, axes , and other stuff like that,as well. Still, 90 bucks is 90 bucks. Thanks for the great comment!
The way I was taught bevels is that they are named in the order the maker would put them in, so the primary bevel would be the grind that shapes it, the secondary would be the cutting edge coming from the sharpening you do after you shape it, and a micro bevel would be a tertiary bevel either put there on purpose to sturdy up the edge or caused by something like a pullthrough sharpener or cerami rod. I still think of it that way, but it gets confusing sometimes because even people like Murray Carter who is a master bladesmith will refer to the secondary bevel as a primary bevel and its not like you tell a master bladesmith its wrong, right? The way my brain sorts this is that everything is a variation of flat (neutral), convex (rounded) or concave (hollow). I feel like it helps having some categories to "pin" things onto. Especially for those of us whose primary language is not English, theres even more names for the same things that needs to be sorted haha
Yes! That's awesome! Categories that will always simplify it. That is a great add, and yes, I wouldn't say anything to a.master either. Lol. I literally looked it all up and studied up, just to fill in any gaps that I had myself. I'll tell you this, though: I looked on a few different source.sites, and they had differences. So I guess it truly is up to the individual how they want to refer to the bevels. Thanks for adding that awesome info!!!
@@theun-professionaldad2232 Heres a random shower-thought btw! We always say that hollow grinds are great slicers right, but have you ever thought that to make a hollow to begin with, you kinda need there to be blade stock to grind away in the first place? So logically hollow grinds not only inherently needs to be thicker at the spine than a flat grind to make that shape, but they also get a shoulder where the grind starts. I do think hollows are good for slicing, but I feel like a hollow grind is better if you throw away what you cut (ie hunting, work knives that gets used alot for cable ties/straps etc) and that flat grinds are better for when you want to keep the piece you cut off (like in cooking). I know Japanese S grinds are technically hollow, but those are so slight I dont feel they count haha. Ok sorry im spamming now
@kvernesdotten no, don't apologize!!! You are so right. I was just getting ready to say that about the Japanese knives, and you beat me to it. Your points are on point! Lol. No pun intended. We'll, maybe a bit. The very purpose of doing videos like that is to start conversations and to get feedback, and you have given some excellent and extremely true feedback. Thank you for adding to the conversation and giving those great points to think about.
Oof sorry to hear about the tooth, been there too and it can be really painful when it pokes whenever you try to talk or eat, and for some reason the tongue suddenly finds itself exactly in that spot all the time now. All the sympathies for this one!
You are not.lying there!!! Lol. Every time I open my mouth. I'll get past it soon, but it really sucks in the meantime. Thanks for the kind words!!!!
good job man, thanks👍
Thanks.for the.commemt!
Nicely done man. I wish I would have come across this along time ago. That white board was nice. I'll add you to my prayers. Mouth pain is no joke. You are a trooper man. I was wondering why you didn't put as much out lately. I sure hope you feel better soon. This was an informative video. The first scandi knife I tried to sharpen I sure messed up.
Again I hope you feel better soon man. Nicely explained tonight brother I learned a thing or two!
Thank you so much for.the kind words!!! I'm back on the grind!
Praying for you Chris, I know very well what you mean, I live with chronic pain everyday & night from various injuries & issues, & the mouth/teeth/tongue/jaw/larynx/pharynx ect can be extraordinarily painful, lets no even go down the road of absis's & other oral infections. Cheers mate, hope you are on the mend asap.
Thank you! All prayers are gladly accepted! It's gonna get better, but for now, it really is a bummer. The infections I have had to deal with since my teeth gorgeous broke out have been gnarly and painful. I always pull through, though. Thank you for the.k8nd words and your prayers!
The only grind that I find intimidating to sharpen is a convex all I feel confident doing is stripping them.I need to learn that but the only way is probably a belt grinder but that seems expensive when I only have one convex knife
Yea, the worksharp belt sharpener is amazing, but a little pricey, at $90. It makes it a little bit less painful because you can sharpen machetes, hatchets, axes , and other stuff like that,as well. Still, 90 bucks is 90 bucks. Thanks for the great comment!
The way I was taught bevels is that they are named in the order the maker would put them in, so the primary bevel would be the grind that shapes it, the secondary would be the cutting edge coming from the sharpening you do after you shape it, and a micro bevel would be a tertiary bevel either put there on purpose to sturdy up the edge or caused by something like a pullthrough sharpener or cerami rod. I still think of it that way, but it gets confusing sometimes because even people like Murray Carter who is a master bladesmith will refer to the secondary bevel as a primary bevel and its not like you tell a master bladesmith its wrong, right?
The way my brain sorts this is that everything is a variation of flat (neutral), convex (rounded) or concave (hollow). I feel like it helps having some categories to "pin" things onto. Especially for those of us whose primary language is not English, theres even more names for the same things that needs to be sorted haha
Yes! That's awesome! Categories that will always simplify it. That is a great add, and yes, I wouldn't say anything to a.master either. Lol. I literally looked it all up and studied up, just to fill in any gaps that I had myself. I'll tell you this, though: I looked on a few different source.sites, and they had differences. So I guess it truly is up to the individual how they want to refer to the bevels. Thanks for adding that awesome info!!!
@@theun-professionaldad2232 Heres a random shower-thought btw! We always say that hollow grinds are great slicers right, but have you ever thought that to make a hollow to begin with, you kinda need there to be blade stock to grind away in the first place? So logically hollow grinds not only inherently needs to be thicker at the spine than a flat grind to make that shape, but they also get a shoulder where the grind starts.
I do think hollows are good for slicing, but I feel like a hollow grind is better if you throw away what you cut (ie hunting, work knives that gets used alot for cable ties/straps etc) and that flat grinds are better for when you want to keep the piece you cut off (like in cooking). I know Japanese S grinds are technically hollow, but those are so slight I dont feel they count haha.
Ok sorry im spamming now
@kvernesdotten no, don't apologize!!! You are so right. I was just getting ready to say that about the Japanese knives, and you beat me to it. Your points are on point! Lol. No pun intended. We'll, maybe a bit. The very purpose of doing videos like that is to start conversations and to get feedback, and you have given some excellent and extremely true feedback. Thank you for adding to the conversation and giving those great points to think about.
First, let's goo!!
Thank you!!! I'm so grateful!