Very informative thanks. I personally prefer using paper verses stones as I feel as though I have more control. And yes whenever you find time I would enjoy seeing you sharpen a hook knife. Thanks Andy
Thank you. I enjoy your tutorials so much! I learn a tonne and I find them therapeutic, they’re calming. I have a question 🙋♀️ You mentioned that you would sharpen a chef’s knife differently to the sloyd. Can you elaborate please? Thank you 🙏
Hi there! The theory is the same, but a Sloyd has a much larger distal taper than commonly found on a chef's knife, so the physical motions are a little different
i have a 1200 edge craft and a 1200 golden lobster red wet stone and i have used that for years when i need mirror sharp edge i used a piece of grey slate stone. now i typically just go to 1200 because thats sharp enough to cut and with how much i abuse my daily kinves anymore is just extra work ill have to do every day
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Great video Andy! I really learned a lot. Kind regards from Norway 🇳🇴 😊
So happy to hear, thank you for watching!
This was awesome! I would love to see the hook knife sharpening. Thanks!
Good to know!
Nice review and demonstration Andy! I'm going to mention this video, your channel, and your website in the next episode of Wood Carving Weekly.
Wonderful to hear, thank you!
My pleasure Andy, happy to share!@@andyspoons
I've been nervous to sharpen my sloyd but you've given me confidence to have a go, thank you.
That's so wonderful to hear, thank you for letting me know!
Very informative thanks. I personally prefer using paper verses stones as I feel as though I have more control. And yes whenever you find time I would enjoy seeing you sharpen a hook knife. Thanks Andy
Paper is definitely the most forgiving medium to work with, I do enjoy it as well
Thank you. I enjoy your tutorials so much! I learn a tonne and I find them therapeutic, they’re calming.
I have a question 🙋♀️ You mentioned that you would sharpen a chef’s knife differently to the sloyd. Can you elaborate please? Thank you 🙏
Hi there! The theory is the same, but a Sloyd has a much larger distal taper than commonly found on a chef's knife, so the physical motions are a little different
Use your spoon mule to sit at when you sharpen and clamp your sharpening stick into the place where you hold your spoon when you use your draw knife.
Not a bad idea!
Great video! Sharpening a hook knife would be really nice to see.
I'll put something out soon, for sure!
i have a 1200 edge craft and a 1200 golden lobster red wet stone and i have used that for years when i need mirror sharp edge i used a piece of grey slate stone. now i typically just go to 1200 because thats sharp enough to cut and with how much i abuse my daily kinves anymore is just extra work ill have to do every day
More than fair enough! I would say 1200 is a great working edge 👌
Nice
Very nice. You got a new Subscriber.😃👍🔥
Nicolas🫡
Welcome! Happy to have you here 🙂
@@andyspoons 😃👍