This channel is gold! I’ve watched hundred’s of hunting videos trying to learn as much as I can, and this channel is by far the best I’ve come across. Thank you cliff.
@@CliffGrayThank you so much for your many words some of us need this verbal explanation more than others and ignore the negativity 🙏🫂 you sir have a new sub .....
I found that when i use a rod if i think of whittling wood and try to "cut" the rod it's more effective for me. As you state you can feel and hear the right placement. Good video.
Using the sharpie is not different than using Dykem layout fluid in the machine shop for layout or seeing where your tooling is touching your material. Great advice for everyone.👍
Great video! I make knives and I think the most common issue like you said is that your not actually honing the edge your hitting the apex like you described.. Each different knife setup for cutting different materials will have a different bevel angle for strength or ease of cutting so as long as your just polishing the very edge back no matter what the angle is your getting a sharp knife..
Hey cliff i tried going steeper on a angle on the honing rod i feel it its like it becomes a magnet to the steel its a solid feeling. I went steeper i felt it and the knife ddnt become sharp. I mean the angle is steep though but thats the only way i felt it. I also tried it on a smooth steel i ddnt feel it as much as a coarse steel
I’d rather just buy a new knife, and throw the dull one in a box with the others, because every time I attempt to sharpen a knife it just pisses me off. I accept the fact that I do many things well, but sharpening a knife isn’t one of them. I don’t need the aggravation.
hahaha, I hear ya. Try this man - just as a hail mary - use twice the pressure and twice the angle you think is correct that next time you sharpen. Stay on one side until a burr is crazy obvious along the entire edge. Your finger nail will catch it if you drag it up to the edge from the opposite side you are sharpening. Then flip the knife and do the same on the other side (side with the burr) until that burr is gone. This type of thing will really screw up an edge up over time - but you can do that 3-4x with 60 seconds of effort and I'm almost certain you will increase the life of the knives you are tossing by 4-5x. Hope that relieves some frustration. ha!
@@CliffGrayYep, it's worth trying to sharpen on a brick or something coarse as all hell and go full ham on it. With enough practice, one could shave hair right off that brick. Use a cheap kitchen knife for practice. I wasted so much time with a 1200 grit water stone and low angles regrinding it. I mostly use a 400 grit diamond now, and sometimes polish on a 6000 for an extra sharp edge, but it's unnecessary unless you want to shave with it basically.
11 points out of ten Clay. why " eleven" because you grounded the steel into the bench as opposed to waving it around like the swedish chef on crack.,,,,, "A" 20 plus year meatworks employee can do that._ the rest of us need a" 360 degree plasmatic titanium Guard" and a robust medical plan before even thinking of doing it. I could say more , but won't. you are on to it and the real deal.( American who knew 🤷♂🤷♂)
This channel is gold! I’ve watched hundred’s of hunting videos trying to learn as much as I can, and this channel is by far the best I’ve come across. Thank you cliff.
Thanks Ryan!
@@CliffGrayThank you so much for your many words some of us need this verbal explanation more than others and ignore the negativity 🙏🫂 you sir have a new sub .....
I really appreciate you taking your time to help other people thanks cliff
This was the most helpful sharpening video I’ve seen.
Great to hear 👍👍👍
Wow this video helped me alot thank you brotherrrrrrr
Great video brother! Your knife sharpening vids are always the best man 👍
I found that when i use a rod if i think of whittling wood and try to "cut" the rod it's more effective for me. As you state you can feel and hear the right placement. Good video.
For sure…. That works well 👍
Thank you for all of your videos!
Of course! Glad they are helpful
Using the sharpie is not different than using Dykem layout fluid in the machine shop for layout or seeing where your tooling is touching your material. Great advice for everyone.👍
Thanks!!!
GREAT tips !!!
Thank you, this was very useful
Great to hear 👍
Great video! I make knives and I think the most common issue like you said is that your not actually honing the edge your hitting the apex like you described..
Each different knife setup for cutting different materials will have a different bevel angle for strength or ease of cutting so as long as your just polishing the very edge back no matter what the angle is your getting a sharp knife..
Thanks Jeremy! 👍
Hey cliff i tried going steeper on a angle on the honing rod i feel it its like it becomes a magnet to the steel its a solid feeling. I went steeper i felt it and the knife ddnt become sharp. I mean the angle is steep though but thats the only way i felt it. I also tried it on a smooth steel i ddnt feel it as much as a coarse steel
I’ve been using a steel for a long time
Hey cliff I'm increasing my angle slightly I still cnt get it sharp do you know what could be the problem
Hay cliff hope all is going well man. Any chance ur going to drop a i.s. bino video soon.
Ha. Yeah there is. I’ll probably do a short video or two on the sig IS Binos
@@CliffGray kind figures those the ones u were using. Can't wait to hear what u think.
If it’s really dull a diamond rod or coarse ceramic will put an edge on it.
I’d rather just buy a new knife, and throw the dull one in a box with the others, because every time I attempt to sharpen a knife it just pisses me off. I accept the fact that I do many things well, but sharpening a knife isn’t one of them. I don’t need the aggravation.
hahaha, I hear ya. Try this man - just as a hail mary - use twice the pressure and twice the angle you think is correct that next time you sharpen. Stay on one side until a burr is crazy obvious along the entire edge. Your finger nail will catch it if you drag it up to the edge from the opposite side you are sharpening. Then flip the knife and do the same on the other side (side with the burr) until that burr is gone.
This type of thing will really screw up an edge up over time - but you can do that 3-4x with 60 seconds of effort and I'm almost certain you will increase the life of the knives you are tossing by 4-5x. Hope that relieves some frustration. ha!
@@CliffGrayYep, it's worth trying to sharpen on a brick or something coarse as all hell and go full ham on it. With enough practice, one could shave hair right off that brick.
Use a cheap kitchen knife for practice. I wasted so much time with a 1200 grit water stone and low angles regrinding it. I mostly use a 400 grit diamond now, and sometimes polish on a 6000 for an extra sharp edge, but it's unnecessary unless you want to shave with it basically.
Nice video but your not sharpening, just honing. Still very nice and helpful tips!
👍💯
11 points out of ten Clay.
why " eleven" because you grounded the steel into the bench as opposed to waving it around like the swedish chef on crack.,,,,,
"A" 20 plus year meatworks employee can do that._ the rest of us need a" 360 degree plasmatic titanium Guard" and a robust medical plan before even thinking of doing it.
I could say more , but won't.
you are on to it and the real deal.( American who knew 🤷♂🤷♂)