Just an FYI, the Shun stone in the video is not a natural stone. While it may use natural material in its construction, it is not classified as such. We apologise for the error.
This has been a very difficult task to accomplish as far as finding accurate grit numbers. Japan is one of the few countries that can be trusted as far as accuracy and quality of product. Amazon is filled with knock offs. Thank you for posting this clip.
I don't own or plan to own a sharpening stones, in fact, I only have 1 straight edge knife yet I watched the whole video. I don't know why but I find this incredibly entertaining and educational!
+natureshamy same here i was just about to type a similar comment then saw this one so ill just hop on the wagon. yea i dont work with or really do much with knives yet found this quite engrossing
Best video yet. His stroke uses the whole stone face. Key to a sharp knife and keeping stone face flat. Been doing it this exact way for 50 years. Great great demonstration of proper strokes !
Thank you, just picked up a synthetic stone 3k-6k to sharpen my leather working Head knives and swivel knife, Video gets to the point and no extra non essential info people tend to do when making videos. Thanks again for the info.....
This video was extremely informative; not only answering every question I had, but also some I hadn't even thought of yet! Very clear, very well lit - just extremely professional - thank you very much!
Thank you for the great educational tutorial. Very few people really understand nor have the desire to sharpen the knives the way they should be sharpened.
Going back over what you taught, I picked up several new pointers, but the dividing halves from 90° was maybe in hindsight simple, but I hadn't thought of it. Really nice! I have just subscribed. Thanks for your help!
this video was helpful i recently bought a 600-2000 stone because some of my knifes are dulling as well as some of mt larger blades (17 inch machete) also i live in a middle class neighborhood and wanted to pull in a little extra money by sharpening my neighbors knifes on the cheep!
I really got a lot of information from your video, I have 2 chefs Knives and want to get the best performance out of them, so keep doing what ya doing my friends, luv from the UK
Arkansas stones were the primary sharpening tool for most people back in the day in US. Now there are many options. Diamond stones work very well up to 1000-1200 grit. The soft whet stones take me much more time, especially the higher grit like 8000. Good presentation and information. Use water on whet stones but not diamond stones.
I like my water stones but find the DMT mono Chrystal double sided 600 / 1200 to be an incredibly efficient and fast method. they last a very long time, very flat . I went for the 10 inch size as I use them for my planer and chisels as well. Also when I sharpen I draw the knife from back to edge only, less chance of damaging the edge.
Good video. I just want to add that yes water is great but for the diamond stone i saw that oil is better. What happens is that if u use water on the diamond stone it can get in between the diamond particles and bonding material causing corrosion which can cause the particles to come lose. I would like to hear your opinion on it. Personally a 320/1000 ($30 at homedepot) grit water stone plus a leather(free) and fine grit 3000,7000 sandpaper($14 set off Amazon) is more than enough to make any knife razor sharp. I am having great success with that. Shaves hair off me like a hot knife through warm butter. You did not mention ceramic and splash and go stones. Also i saw one guy said diamond stones are hard to find above 1200 grit, but his video was about 7 years old i think. Anyway, great video i found what i was looking for. Thx man. Thats what i wanted to say but forgot: mono vs polycrystal diamond and method of bonding the crystals to the stone. Ive seen electroplating as being the best. Anyway i dont need to buy any stones. My set up works great. Cheers man.
@@yourface3154 its what i have been doing and after a couple knives i was getting pretty damn good results. i sharpened my hatchet and its sharper than my brand new benchmade knife so i guess ill keep on pulling the blade and sharpening on the trailing edge.
First knife sharpening tutorial I've given a thumbs up to. Thank you for sharing. I hope to one day own a Japanese water Stone. Thank you Mister Andre Ing. What a great video!
when sharpening is it better (better results) to push the edge into the stone or pull the edge away from the stone? I like to pull the edge away because I'm afraid I'll mess up the edge if im off with the angle
great vid, i feel like you explained it more concisely than that other really popular sharpening channel with that asian guy who has a brick. his vids aren't bad, but I feel like his playlist aren't really as organised as this video was here.
Hi I bought a 3000-8000 grit double sided wet stone, it's my first time using a wet stone. As a beginner is it ok to start with or I need something else also? Please suggest.
I noticed the stone was soaking in water for a period of time. How long was it in there? When taken out to use, does it need to be kept wet or does it need soaking again after so many minutes? Great info.
You never talked about manufacturers of the Japanese stones. I would like to pick one out, but I still don't know what I'm looking for as far as namebrand.
Excellent question. I see Americans are usually pushing into the stones while Japanese chefs always go both ways and apply pressure when pulling away from the blade. It's either a carbon steel vs. non-carbon (Japanese knives are known to rust if not kept dry between uses), or just a different tradition? I'm guessing both ways are fine, as long as you do all your strokes in the same direction. I'll keep investigating though.
I've never really understood what the purpose of pre-soaking the stone in water is for? And also, adding drops of water to the stone during the sharpening process...after the stone is out of the water. What is the purpose of doing these both? Thanks! :)
Very interesting video with some new things learned. I think the video would've been more interesting, if he showed an example of how to sharpen an extremely dull blade. And show an example of how and when to utilize the coarse side, and the hard side of the stone. And the differences in result (if possible to be shown) between using the cheap stones and the expensive stones. I never used oil before, i also wonder about the difference in results in between using oil and water.
That was the very first thing I noticed too. Dragging the tip off the edge is ok if it's controlled and you don't let the tip DROP/SCRATCH off the edge like he does, but I kept watching and each and every time, he lets the tip drop off the edge without controlling the motion...essentially damaging the tip.
Picked up some good tips there. Thanks. The marker pen one 👍. I only have one stone but dont know what grade it is. Its white on the thickest side then on the thin side I would call it pink if I had to make a choice. It looks most like the one 4th from the right as we look at them. Think he said something about 1000, 3000 witch I have no idea what that means. He says that its quite a good one so that surprised me as I bought it absolutely pissee ("wasted") out of my head in the middle of the day in benidorm on holiday so that's a bonus if it is anywhere close to decent . I'm not expecting the world I just want it to work Anyone know what he ment by the 1000. 3000 ???? Is it the grade of the thick and thi side?? P.s. cool vid, thanks from the UK. Xx
Lachlan Hamilton huh, I keep mine point up because I find it easier to grab with a natural grip and if One gets knocked off it strikes handle down instead of point down. Personal preference I guess.
Chefs tip of the day: Wet knives should always be hung tip down, so water doesn't accumulate where the handle meets the blade. Magnetic rails should generally be avoided anyway, both for safety and to keep from nicking your edges.
I don't have a magnetic bar and don't think they make sense, but if you do and care at all about your edges, attach knives spine first and remove them spine last (edge first). As for wet knives, DRY THEM before putting them away!!!
0:28 - Is this a $1 stone from the Alibaba marketplace? I bought the exact same stone in my city for $40, and then found another identical stone for $5. The only difference was the logo. Then I looked for other stones and found several more identical stones at different prices with different logos. Even the rubber backings were identical.
Which stone or other means of sharpening should I buy first if I am on a budget? I'd like possibly a stone or anything else that works good to sharpen a couple folders I have, they're all pretty cheap folders, ranging from 25-50$, most have AUS-8 or 8cr13MOV steel. I don't necessarily need the BEST edge but just something decent to keep it cutting, i'm willing to sharpen it very often if that's necessary (for example if i only buy a finer stone i would be willing to sharpen it every week) Any ideas?? :)
Dany NBA Nick from Capilano Mall location in Vancouver recommends the following: "A medium sized 400/1000 Grit EdgeLogix stone is a great choice if you want to try out free hand sharpening. It will give you great results with practice. But for ease of use and setup, the Worksharp Guided field sharpener is tough to beat! The latest version of this field sharpener can be used at home, doesn't take up much space, and doesn't require pre-soaking like stones do. The abrasives on the field sharpener are diamond, so they are fairly aggressive, but can put an edge on very quickly. It also comes with angle guides for each stage, in the event you aren't confident in your freehand abilities. It's also one of the few sharpeners that comes with a ceramic honing rod stage, and leather strop stage." Check out the listing below which includes a video that shows you everything it does: www.houseofknives.ca/Sharpeners/Sharpeners-Featured-Brands/Sharpeners-Work-Sharp/Work-Sharp-Guided-Field-Sharpener
HOK Canada Thank you very much! It looks like a great product for starters, I love the angle on the edge for references. Also I've tried once sharpening my folding knife with a smith's hand use diamond sharpener, and the result is very strange.. It cuts well but when I feel the blade with my finger it's very grippy, like it would kind of tear paper instead of cleanly slicing it, I know that factory edge is very smooth, did I do something wrong while sharpening?
Dany NBA Hand pull sharpeners are fine for a quick/dirty sharpen in the field. They are very convenient and we do sell a lot of them. Unfortunately the quality of that sharpening definitely isn't the best.
Oh dear! I am so confused with the numbers. What exactly is 4000/8000, 300/1000 and some are 1200/2000. I know the smaller front number means coarse and the bigger number is fine. So what numbers do I go for when buying a knife sharpening stone? (Whetstone) 😢Plea...se help. 😅 Thank you. 😊
I got a new knife but after some months it doesn't cut as well as when it was new. How many times should I sharp the knife on each side ? Like 10? 40? 100 times? more?
MagnusE sharpen back and fourth on one side, until you feel a burr upon the opposite side your sharpened. It will feel like a piece of metal has curled over the knife, then start on the OTHER side. Once you have created a burr on both sides, and done equal strokes both sides of the edge have crossed over center.
JClaude Moran thats the difficult part, continue to do alternating strokes or "passes" on each side, with increasingly LESS pressure, then try pulling the edge gently through a piece of soft wood a couple times. Getting the burr off clean without miss aligning your edge is difficult. You can try stropping on some leather as well, but that is a whole nother skill! If your knife is new like you said, and the edge is not damaged, watch my honing video on my channel, you may not need to bother grinding any steel off. You should only sharpen your knife once in a while, you hone your knife on a regular basis!
The technique I use is to sharpen the knife on one side until you can feel a bur on the other side. (Opposite to the side you are grinding on the stone). Once you can feel the bur switch and grind down the bur on the other side until you can feel it forming on the first side. This will ensure that the two sides of the knife meet. The number of strokes will vary based on the knife steel and dullness. Once you have done this with the coarse stone proceed to the next finest stone and do 10 on each side (about 5 sets of this) and continue to do this until you get to your finest stone. Then once you have used this stone use a leather strop with black then orange then white and finally jewelers rouge to polish it to a razor edge.
On your link you misspelled your site name it's house of knives.ca plural, you have it as singular house of knive, even then it's misspelled singular is house of knife. ;-)
Depends on the quality and brand of stone. Unfortunately there is no universal standard. There are 3 main qualities of stones starting from good to best, silicone carbide, aluminum oxide and within aluminum there are many qualities based on ceramic bonded versus resin bonded. From our experience use something 10K plus like this one houseofknives.ca/edgelogix-ceramic-whetstone-7-4000-10000-grit-with-silicone-base-c18070/
That being said this newer Kori Japanese stone which is resin bonded performs very similar to the Edgelogix 10,000 grit houseofknives.ca/kori-whetstone-8-4000-grit-im-bg4000/
After you have worked through the different grits sharpening your knives…you come back to re sharping your knife. Do you go back through all of the different grits
For the most part, the higher grit is the lighter colour (finer). While the darker colour is the lower grit (coarser). But this may not always be the case so always double check with the manufacturer if its not expressly indicated on the stone.
what's the difference between using the technique you use in the video and the technique others use where they take the knife and move it back and forth opposed to moving downwards?
Idd you see some vids where they keep on going back and forward, pushing and dragging the knife over the stone. Most you do see sharpening the edge moving the edge towards the stone.... Guess maybe you can go back 'n forward to get it sharp enough and then finish up with moving into the edge for the final touch.
Xavier Sotelo i think this method is just a little easier to maintain the consistent stroke, especially on knives with a steep blade curve, at least thats what ive heard some say. I go back and forth when sharpening, but i use/buy knives that have a shallow blades curves(most chefs knives and kitchen knives have shallow curved blades), and tanto blades(oviously for edc not food prep).
Just an FYI, the Shun stone in the video is not a natural stone. While it may use natural material in its construction, it is not classified as such. We apologise for the error.
That's exactly what I was wondering about when you mentioned it in the video as being natural. Thanks for the corrigendum.
Does it work on swords
This has been a very difficult task to accomplish as far as finding accurate grit numbers. Japan is one of the few countries that can be trusted as far as accuracy and quality of product. Amazon is filled with knock offs. Thank you for posting this clip.
I don't own or plan to own a sharpening stones, in fact, I only have 1 straight edge knife yet I watched the whole video. I don't know why but I find this incredibly entertaining and educational!
😅
+natureshamy same here i was just about to type a similar comment then saw this one so ill just hop on the wagon. yea i dont work with or really do much with knives yet found this quite engrossing
Funny that.
Lucky you - i actually bought a whetstone after watching the whole video...and i dont even have any knives
UninstallingWindows 😂😂😂😂😂😂😂
Best video yet. His stroke uses the whole stone face. Key to a sharp knife and keeping stone face flat. Been doing it this exact way for 50 years. Great great demonstration of proper strokes !
Thank you, just picked up a synthetic stone 3k-6k to sharpen my leather working Head knives and swivel knife, Video gets to the point and no extra non essential info people tend to do when making videos. Thanks again for the info.....
Thank you for this video, I appreciate, as I'm a beginner at stone sharpening.
Thank you! I've watched several videos on sharpening and not only am I ready to go I feel quite relaxed by your soothing voice.
I was just looking to get into sharpening some of my knives. This video was exactly what I needed. Thank you!
This video was extremely informative; not only answering every question I had, but also some I hadn't even thought of yet! Very clear, very well lit - just extremely professional - thank you very much!
Thank you for the great educational tutorial. Very few people really understand nor have the desire to sharpen the knives the way they should be sharpened.
Are we not gonna talk about the fact on how fkn perfect and satisfying these stones look ? Really nice video thumbs up
Going back over what you taught, I picked up several new pointers, but the dividing halves from 90° was maybe in hindsight simple, but I hadn't thought of it. Really nice! I have just subscribed. Thanks for your help!
I’m just getting into sharpening my own knives and this was very helpful. Thank you.
this video was helpful i recently bought a 600-2000 stone because some of my knifes are dulling as well as some of mt larger blades (17 inch machete) also i live in a middle class neighborhood and wanted to pull in a little extra money by sharpening my neighbors knifes on the cheep!
How much money did you make so far?
Using a marker is a great idea. Thanks for the video
Great video! Very informative! I wish more people would adopt the adage that "A sharper knife is a safer knife" like you said.
Real knife people know that, but as for how many think about it... *_maybe_* 25%.
I really got a lot of information from your video, I have 2 chefs Knives and want to get the best performance out of them, so keep doing what ya doing my friends, luv from the UK
You have very good teaching qualities. Thank you 🙏🏽
Your video was pretty informative. You definitely gave me some insight into sharpening angles. Thank you very much 🙏
Arkansas stones were the primary sharpening tool for most people back in the day in US. Now there are many options. Diamond stones work very well up to 1000-1200 grit. The soft whet stones take me much more time, especially the higher grit like 8000. Good presentation and information. Use water on whet stones but not diamond stones.
I like my water stones but find the DMT mono Chrystal double sided 600 / 1200 to be an incredibly efficient and fast method. they last a very long time, very flat . I went for the 10 inch size as I use them for my planer and chisels as well. Also when I sharpen I draw the knife from back to edge only, less chance of damaging the edge.
Good video. I just want to add that yes water is great but for the diamond stone i saw that oil is better. What happens is that if u use water on the diamond stone it can get in between the diamond particles and bonding material causing corrosion which can cause the particles to come lose. I would like to hear your opinion on it. Personally a 320/1000 ($30 at homedepot) grit water stone plus a leather(free) and fine grit 3000,7000 sandpaper($14 set off Amazon) is more than enough to make any knife razor sharp. I am having great success with that. Shaves hair off me like a hot knife through warm butter. You did not mention ceramic and splash and go stones. Also i saw one guy said diamond stones are hard to find above 1200 grit, but his video was about 7 years old i think. Anyway, great video i found what i was looking for. Thx man.
Thats what i wanted to say but forgot: mono vs polycrystal diamond and method of bonding the crystals to the stone. Ive seen electroplating as being the best. Anyway i dont need to buy any stones. My set up works great. Cheers man.
you are the ONLY person i have seen sharpen on the leading edge/stroke.
I just watched another person do that, I was always taught to pull the knife. You get the blade sharp and your stone should last a lot longer.
@@yourface3154 its what i have been doing and after a couple knives i was getting pretty damn good results. i sharpened my hatchet and its sharper than my brand new benchmade knife so i guess ill keep on pulling the blade and sharpening on the trailing edge.
I would've have like to see you use the industrial diamond sharpener
Really enjoyed your video. Very complete and explained beautifully. Thank you.
I'd imagine this guy would absolutely lose his shit if he went to anyone's house and found blunt knives.
.Nice ,you actually show the right way to sharpen knifes
Very informative and easy to understand. Thank you.
Thank you, your basic technique is very sound and results in an extremely sharp edge.
bill h i
How often we should replace the stone? Ty for useful informations
When you wear it down completely you replace it.
Those stones look very satisfying
Very good video. Thanks for a good demonstration of types and how to use!
Thanks for organized, very educational video. It really helped me.
Great vid. Thx!
So helpful. Thank you!
You just deserve more subs,
Thank you very much for the great video.
Thank you, very informative, clear and concise.
Very lucid explanation!
Great video thnx
Thanks for this video. Very useful & informative.
First knife sharpening tutorial I've given a thumbs up to.
Thank you for sharing.
I hope to one day own a Japanese water Stone.
Thank you Mister Andre Ing.
What a great video!
Good information, thanks!
Great class. Thank you.
thank you so much for this video I learned a lot from this 👍
Great video! Thanks for posting.
Great explanation. Thank you. 👍
when sharpening is it better (better results) to push the edge into the stone or pull the edge away from the stone? I like to pull the edge away because I'm afraid I'll mess up the edge if im off with the angle
great vid, i feel like you explained it more concisely than that other really popular sharpening channel with that asian guy who has a brick. his vids aren't bad, but I feel like his playlist aren't really as organised as this video was here.
Very good show
I use the quadstone it's very fast and effective, then I strop on 3m trizact 3000 grit sandpaper and then trizact 5000 grit sandpaper.
Hi I bought a 3000-8000 grit double sided wet stone, it's my first time using a wet stone. As a beginner is it ok to start with or I need something else also? Please suggest.
I noticed the stone was soaking in water for a period of time. How long was it in there? When taken out to use, does it need to be kept wet or does it need soaking again after so many minutes? Great info.
Very informative, thanks a lot for this video.
is the shun stone still a high quality stone? worth the price and will last?
Very helpful and informative!
Thanks for the video. This has helped me a lot.
Awesome video, thanks!
Great and informative video and review. However, it would have been amazing if there were links to the stones or mention the maker and model.
You never talked about manufacturers of the Japanese stones. I would like to pick one out, but I still don't know what I'm looking for as far as namebrand.
All the videos I've seen say to do pressure when pulling away from the edge to form a burr. What's the correct way?
Excellent question. I see Americans are usually pushing into the stones while Japanese chefs always go both ways and apply pressure when pulling away from the blade. It's either a carbon steel vs. non-carbon (Japanese knives are known to rust if not kept dry between uses), or just a different tradition? I'm guessing both ways are fine, as long as you do all your strokes in the same direction. I'll keep investigating though.
Edge leading vs edge trailing is a personal preference and tradition. Neither is better than the other in the long run.
thanks bro this was a helpful video for me!
I've never really understood what the purpose of pre-soaking the stone in water is for? And also, adding drops of water to the stone during the sharpening process...after the stone is out of the water. What is the purpose of doing these both? Thanks! :)
Is the Diamond stone use the same Technique? Wished you touched base on that for at least another 10 seconds
Very interesting video with some new things learned. I think the video would've been more interesting, if he showed an example of how to sharpen an extremely dull blade. And show an example of how and when to utilize the coarse side, and the hard side of the stone. And the differences in result (if possible to be shown) between using the cheap stones and the expensive stones.
I never used oil before, i also wonder about the difference in results in between using oil and water.
Yes - a little more up-close camera work during the process. We like detail :)
In the intro, you drag the tip of the knife off the edge of the stone. Doing this will round the tip.
probably dont need a tip for cooking.
OursCinema
No reason to destroy your knife for no reason. That's like saying your car doesn't need bumpers to drive!
true
That was the very first thing I noticed too. Dragging the tip off the edge is ok if it's controlled and you don't let the tip DROP/SCRATCH off the edge like he does, but I kept watching and each and every time, he lets the tip drop off the edge without controlling the motion...essentially damaging the tip.
No, not for cooking. You need a saucepan for that. For cutting, and especially fine cutting, the tip is quite important.
Great video, got a subscription.
Does the marker make a difference? Can a Sharpie be used and if so does it mess up the stone? TIA
thank you for the info and great video
'longer would be better'
story of my life...
what is that orange pad under the stone? Any suggestions as to where we can buy this?
Dear friend thanx for sharing of knowledge about this , God bless you
Picked up some good tips there. Thanks. The marker pen one 👍.
I only have one stone but dont know what grade it is.
Its white on the thickest side then on the thin side I would call it pink if I had to make a choice. It looks most like the one 4th from the right as we look at them. Think he said something about 1000, 3000 witch I have no idea what that means.
He says that its quite a good one so that surprised me as I bought it absolutely pissee ("wasted") out of my head in the middle of the day in benidorm on holiday so that's a bonus if it is anywhere close to decent . I'm not expecting the world I just want it to work
Anyone know what he ment by the 1000. 3000 ????
Is it the grade of the thick and thi side??
P.s. cool vid, thanks from the UK. Xx
Imagine tripping up and falling into that wall! I keep all my knives point down on the magnetic rack incase I do that.
Lachlan Hamilton huh, I keep mine point up because I find it easier to grab with a natural grip and if One gets knocked off it strikes handle down instead of point down.
Personal preference I guess.
Chefs tip of the day: Wet knives should always be hung tip down, so water doesn't accumulate where the handle meets the blade. Magnetic rails should generally be avoided anyway, both for safety and to keep from nicking your edges.
I don't have a magnetic bar and don't think they make sense, but if you do and care at all about your edges, attach knives spine first and remove them spine last (edge first).
As for wet knives, DRY THEM before putting them away!!!
So is the middle grade one you list here (Aluminum Oxide) otherwise known as Corundum?
is there a trick to get the black stuff off the stone that forms during sharpening?
Just rinse with water while the stone is still wet. Else buy a special cleaning stone.
Some folks use Scotch Brite pads.
Which ( grit ) stone is best for chef knife ?
0:28 - Is this a $1 stone from the Alibaba marketplace?
I bought the exact same stone in my city for $40, and then found another identical stone for $5. The only difference was the logo.
Then I looked for other stones and found several more identical stones at different prices with different logos. Even the rubber backings were identical.
I'm looking for a video on how to sharpen a curved knife. Most TH-camrs only do the easy knives; the straight knives.
I didn't get the rule of thumb regarding the angle. Could you please explain it shortly here. Thanks.
Which stone or other means of sharpening should I buy first if I am on a budget?
I'd like possibly a stone or anything else that works good to sharpen a couple folders I have, they're all pretty cheap folders, ranging from 25-50$, most have AUS-8 or 8cr13MOV steel.
I don't necessarily need the BEST edge but just something decent to keep it cutting, i'm willing to sharpen it very often if that's necessary (for example if i only buy a finer stone i would be willing to sharpen it every week)
Any ideas?? :)
Dany NBA Are you looking for something portable? Or for home use?
HOK Canada Strictly home use
Dany NBA Nick from Capilano Mall location in Vancouver recommends the following:
"A medium sized 400/1000 Grit EdgeLogix stone is a great choice if you want to try out free hand sharpening. It will give you great results with practice. But for ease of use and setup, the Worksharp Guided field sharpener is tough to beat!
The latest version of this field sharpener can be used at home, doesn't take up much space, and doesn't require pre-soaking like stones do. The abrasives on the field sharpener are diamond, so they are fairly aggressive, but can put an edge on very quickly. It also comes with angle guides for each stage, in the event you aren't confident in your freehand abilities.
It's also one of the few sharpeners that comes with a ceramic honing rod stage, and leather strop stage."
Check out the listing below which includes a video that shows you everything it does:
www.houseofknives.ca/Sharpeners/Sharpeners-Featured-Brands/Sharpeners-Work-Sharp/Work-Sharp-Guided-Field-Sharpener
HOK Canada Thank you very much! It looks like a great product for starters, I love the angle on the edge for references.
Also I've tried once sharpening my folding knife with a smith's hand use diamond sharpener, and the result is very strange.. It cuts well but when I feel the blade with my finger it's very grippy, like it would kind of tear paper instead of cleanly slicing it, I know that factory edge is very smooth, did I do something wrong while sharpening?
Dany NBA Hand pull sharpeners are fine for a quick/dirty sharpen in the field. They are very convenient and we do sell a lot of them. Unfortunately the quality of that sharpening definitely isn't the best.
What is the best sharpening wetstone 1000 grit for razor?
What type of stone should be used with oil?
Wow!
It is audible that the knife he is sharpening is getting sharper.
hello can you please help me to choose right stone for sharp a silky NATA 24CM ?
THANKS
Seven inches is generally pretty much always adequate. At least, in my experience.
Oh dear! I am so confused with the numbers. What exactly is 4000/8000, 300/1000 and some are 1200/2000. I know the smaller front number means coarse and the bigger number is fine. So what numbers do I go for when buying a knife sharpening stone? (Whetstone) 😢Plea...se help. 😅 Thank you. 😊
well done presentation. TU
"7 inches is adequate." That's... that's what she said?
"more than adequate"
You wish!
if your girlfriend is a whale then yoi need more than 7''
If your girlfriend is a whale she'll take what she can get :)
eminusipi LMFAOOOOOOOO
Will this work for hunting knifes?
I got a new knife but after some months it doesn't cut as well as when it was new. How many times should I sharp the knife on each side ? Like 10? 40? 100 times? more?
MagnusE sharpen back and fourth on one side, until you feel a burr upon the opposite side your sharpened. It will feel like a piece of metal has curled over the knife, then start on the OTHER side. Once you have created a burr on both sides, and done equal strokes both sides of the edge have crossed over center.
Max Savino How do you get rid of that burr?
JClaude Moran thats the difficult part, continue to do alternating strokes or "passes" on each side, with increasingly LESS pressure, then try pulling the edge gently through a piece of soft wood a couple times. Getting the burr off clean without miss aligning your edge is difficult. You can try stropping on some leather as well, but that is a whole nother skill!
If your knife is new like you said, and the edge is not damaged, watch my honing video on my channel, you may not need to bother grinding any steel off. You should only sharpen your knife once in a while, you hone your knife on a regular basis!
The technique I use is to sharpen the knife on one side until you can feel a bur on the other side. (Opposite to the side you are grinding on the stone). Once you can feel the bur switch and grind down the bur on the other side until you can feel it forming on the first side. This will ensure that the two sides of the knife meet. The number of strokes will vary based on the knife steel and dullness. Once you have done this with the coarse stone proceed to the next finest stone and do 10 on each side (about 5 sets of this) and continue to do this until you get to your finest stone. Then once you have used this stone use a leather strop with black then orange then white and finally jewelers rouge to polish it to a razor edge.
Max Savino You've got some good videos. I just subbed.
On your link you misspelled your site name it's house of knives.ca plural, you have it as singular house of knive, even then it's misspelled singular is house of knife. ;-)
+imallearsru Thank you :)
+HOK Canada (House of Knives) You're welcome.
imallearsru
awesome video. what kind of oil wil be used on stones?
water :-)
Recommended grit for a straight razor? It need to be razor sharp, literally. Is 4000 sufficient to cut course hair off skin?
I would suggest a straight razor be brought up to a minimum of 10-12k
Depends on the quality and brand of stone. Unfortunately there is no universal standard. There are 3 main qualities of stones starting from good to best, silicone carbide, aluminum oxide and within aluminum there are many qualities based on ceramic bonded versus resin bonded. From our experience use something 10K plus like this one houseofknives.ca/edgelogix-ceramic-whetstone-7-4000-10000-grit-with-silicone-base-c18070/
That being said this newer Kori Japanese stone which is resin bonded performs very similar to the Edgelogix 10,000 grit houseofknives.ca/kori-whetstone-8-4000-grit-im-bg4000/
@@HouseofKnives1979 alright, what about the blades of an electric clipper? Still 10,000?
I want to make any knife shaving sharp or at least close what grits should I use
After you have worked through the different grits sharpening your knives…you come back to re sharping your knife. Do you go back through all of the different grits
I want that set off knives!! 😁
What is the best for a big bowie knife
Does the orange part is the rough part?
For the most part, the higher grit is the lighter colour (finer). While the darker colour is the lower grit (coarser). But this may not always be the case so always double check with the manufacturer if its not expressly indicated on the stone.
what's the difference between using the technique you use in the video and the technique others use where they take the knife and move it back and forth opposed to moving downwards?
I was literally thinking the same thing ...
Ashley Fernandez well I haven't got a response yet so I'm still confused as u are...haha
Idd you see some vids where they keep on going back and forward, pushing and dragging the knife over the stone. Most you do see sharpening the edge moving the edge towards the stone.... Guess maybe you can go back 'n forward to get it sharp enough and then finish up with moving into the edge for the final touch.
I would like to know that too since this technique requires much more time then just doing the back and forth.
Xavier Sotelo i think this method is just a little easier to maintain the consistent stroke, especially on knives with a steep blade curve, at least thats what ive heard some say. I go back and forth when sharpening, but i use/buy knives that have a shallow blades curves(most chefs knives and kitchen knives have shallow curved blades), and tanto blades(oviously for edc not food prep).
What are the grits of the small stone pls
So are stones that don't require soaking and wear far less, like the Chosera stone, to be avoided?
The chosera stones are better than any he has on the table in this video.