My husband was a knife maker, he did the most beautiful work. After 35 years together, he passed away two years ago. I’ve seen him work, his finished products, heard him talk about knives, well, for 35 years. As ashamed as I am to say, I don’t know how to sharpen a knife, can you believe that? It was always just done, like by elves! I never bothered to learn, didn’t need to. So here I am with knives, scissors, pocket knives galore that are getting dull as hell. So I figured I better learn. I’ve been through numerous web sites and watched umpteen makers contradict each other just to try to kiget this down. You are the first one I subscribed to. Straight but comprehensive, to the point with tips and suggestions and no macho “me knife maker” chest beating. I notice others feel similar. Your video helped me recover a kitchen knife that someone must have used to cut down galvanized fence with (and when I find them they’re dead) LOL. The chips were bad. It’s not so pretty maybe, but I saved that bit*h with your help. Thanks. I’ll be watching.
Sorry to hear about your husband. That you have repaired a chip is impressive. I do not know many men who actually do this. I have to repair only my 2nd chip, although mine is much worse than the one here. My wife used to tell me that I don't have any hobbies; I just work outside when I am off of work. She was right. Then I began sharpening knives. I grew to love this. I just play some music, sharpen, and relax my mind. Also, women are very good with their hand dexterity. There is no reason why you would not be as efficient as anyone, male or female. This is not a matter of strength. Keep it up; you may grow to love it too.
This was actually a great sharpening reference and full of really great information. I especially liked the visual aid with the cardboard cutout. Definitely earned my subscription man!
Have been hand sharpening my knives for years with decent results. Wasn’t until I fell down the freehand sharpening rabbit hole a couple months ago did I seek any guidance. Your channel has been a huge part of my new found success. Thanks so much Alex!
Really great visualization with the cardboard! I love how you manage to make a rather dull topic into a fun video. Very informative channel, should have more subs.
Good info. My first chip I just reprofiled on diamond stone without smoothing the chip out, as you did in step #1. Time consuming indeed. My 2nd chip removal was much larger. I hit some hidden brick with my 1095 steel blade. I saw your video, and added step #1. It took time either way, but not nearly as long by flattening the chipped edge first. Thanks. Now to stop chopping on ground with hidden bricks.
I adore the quality of your videos. They are not over edited, they don't have long as fuck intros, you just get into the video and then provide LOADS of information. You deserve more subscribers because of the work you do. Please keep up the good work
can i say how much a appreciate your explanations i would love you to review other knife sharpening videos and show us in cardboard, i feel your explanations can really explain burs off a knife effects its cutting potential and so many other small things people have a hard time grasping.
You can sharpen out the chip. Even though it removes the same amount of material for some reason this way is much faster. I think it’s because there’s no guessing as to whether or not the chip is removed. You simply remove, then sharpen. Rather than sharpen and constantly check if the chip is still there. Just what I’ve experienced.😀 thanks for watching my friend 👍
Great video as always Alex. Nice that you explained when to move up the stones by the scratch patterns. Very helpful tip for us newbies. Keep up the good work.
Good video, I liked the info about grinding out the chip using a 90 degree angle on the blade. I have never done that but I'll have to give it a try on the next knife that I have to sharpen for somebody. Thanks again.
I thought to have a chipped blade, but it was really just a burr. The finger nail tipp showed me that^^ I honed it out and it is fine again. Recently purchased Mora Companion.
Thank you for the video, really appreciate that. Would you use this technique on knives that have a faulty factory grind? I'm tidying up my kitchen knives and the tips on a few of them have these deep spots or dips on them that wont touch the stones I'm using when I'm sharpening them... is that also a time to just work the edge down like you did in this video?
Love the videos after you talking about bowed in blades I have a tanto blade that is bowed it and you can tell from factory how do u fixed that with a tanto?
I have this cheap stone I got from my uncle and it’s my favorite it’s called a Norton IB-8 or something like that I think it’s a 150 and 400 but it works great
Great video. Very informative and useful. Please can you show us how to sharpen cheap kitchen knives that have chips and dents in them. Also can you sharpen serated knives?
I have a small chip or two on the spine of my izula from when I dropped it. Will this affect the integrity of the knife? How can I buff those imperfections out?
One of the best instructive videos on this topic I've seen so far. Very nicely explained (liked your cardboard Spyderco blade 😅👍🏻) and edited! ATB, Bernhard
DSNugent91 I would honestly recommend trying out hand sharpening. If you're scared get some dollar store kitchen knives to practice with. I tried hand sharpening for the first time recently using 320 grit sandpaper and a shitty setup and managed to take my knife to completely dull to somewhat sharp without completely ruining it.
I've tried in the past with a small bit of success but as I got more expensive knives I just found it more consistent (easier and a better finish) to use a system. I've been recently watching Mike emler and he has made me wanna give it another go, but a real go at it this time.
DSNugent91 I can't fault you for going with a controlled system if it gives you better results and I myself have a controlled angle lansky system on the way. But, there just something so satisfying and relaxing about hand sharpening
I have the lansky deluxe edition or something like that, it goes from a 80 grit to a 1000 grit then I strop for mirror finish but after watching a few videos I'm going to purchase the 1500 stone and I'm not sure but I think I seen a 3000 stone for it as well
I will use the #120 by Shapton to fix chips on my knives, what whetstone granularities are recommended next in the process? Would it be something like #120 then #400 then #800?
Is it generally true that you'd use a coarser stone for bigger chips? (Would 120 be too low for more visible chips?) How much pressure do you use when grinding at a 90° angle?
This is what I do on tomahawks too, though I use a file for the first step (suppose it'd work on axes and hatchets too). I've never actually chipped a knife bad enough to need to do this but good to know it's essentially the same procedure.
I use the same method on axes as well. For some reason it’s much faster than trying to sharpen out the chip. I just started doing it anytime I had a small chip or nick and it works much better for me. Thanks for the comment 😀👍
DUDE Excellent video! i had lots of issues with chipping and eventually learned to do it like this. you could have saved me the hassle if you released this a few years ago lol. i would say dont apex on a very coarse stone. like say 50grit or 100grit. other than that you are right. its best to fully apex with your coarse stone as long as it isnt too coarse. i dunno i just wanted to add that from experience. too coarse a stone will ruin the apex. you can probably remove alot of those small scratches with a couple strops. ive recently obtained some diamond paste. using 1micron, .5 micron and .25 micron it cleans up those left over scratches pretty well. but thats being a little cray cray lol.
Yeah I should have clarified on the coarse stone but. This was a 400 get stone I apexed on. The lowest I ever have to go is 220. Haha I almost never mirror polish as my polish is usually wrecked by the end of the day anyway. Guess I should stop cutting sand pepper with it! Thanks for the comment 😀👍
My chips are near tip on kitchen knife at 90° should I run entire length of blade along stone? I only had 800 grit stone and was trying to sharpen it out oops. Thanks for video
What about fixing an uneven edge. A friend of mine used bench grinder on a sog trident I have n made a real uneven edge, do I just bluntly recreate it n then sharpen from there? Or do I slowly sharpen with a rough stone until it's even.?
Alex, man how do you sharpen like that. Im trying to mirror your technique but mine isn’t even close to yours. Thanks for the chip tip. I didn’t know that. Great video, keep them coming
Hi there, I really like this video on how to deal with knicks. Since I work with woods I usually just sharpen chisels on the coarsest grit until the knick is gone. But your method seems to be much easier and useful. I also have a question, I have have water stone 1000 and 6000. And I would sharpen the kitchen knives with it. I also watched and like your video on sharpening knives and always refer to it. But as I sharpen my knives I am worried that I am rounding off edge. How do you know if you have rounded off your edge? I feel like I am sharpening my knives the wrong way. Any helps or tips would be appreciated.
If you round off the edge it will be dull. Maintaining an angle is the most important part. If your getting shaving edges your edge is not rounded off. Just practice going slowly and maintaining an angle. Thats really it! Hope this helps😀
If that's your zdp-189 endura then I feel your pain with the chipping. I have a delica in zdp and it seems like it like to chip or micro-chip rather than having the edge roll over. It took me forever with a lansky system with diamond stones to re-profile and sharpen.
I've often wondered how you approach chips. Good info man. I have some decent sized chips in a new bushcraft axe that im very sad about. Not sure how they even got there. Being that im not any good at sharpening a knife im terrified to start grinding away at it, since it was not cheap. Let me know if you need a prop for an "axe chip fix" vid. lol I'd gladly deliver!
An axe would be the same. Although its easier to use a file for axe chips. Just file the chips out, then file back to a point. You would be surprised how sharp a file will make an axe. If you need it sharper you can use sand paper to sharpen it. Its really not hard to do. A lot of the old loggers used to only sharpen with a file. You can't really mess up an axe beyond repair by hand. Theres so much steel on an axe you can almost fix anything. Its worth taking the time to learn. Then if it happens again (and it will😉) you can just fix it. Just use a good new file!
Get yourself a Lansky puck from Amazon for $7. They are perfect for axe/hatchet sharpening and re-profiling since they fit snugly into the cup of your hand. The one I bought is a dual grit 120/280. Very easy to use.
I sharpen my santoku that day and I sharpen it up till 5k grit. my bevels are super duper thin. I notice small micro chips on the the edge but slices. Could this be cause by any sharpening mistakes I could have done? I decide to move on to 8k and then 13k...
Thanks for the video. No link for the rubber base for the stones... do they come with the stones or if you bought them separately- can you provide a link?
I typically don't like micro bevels. Most of my knives are from 17-20 degrees. IMO micro bevels don't add a lot of benefit. Unless you have a problem with edges rolling or chipping at their current angle and don't want to re profile. If you have to sharpen a lot, a knife with a micro bevel will eventually turn into a weird dual bevel thing that will eventually need a re profile job anyway. Just my personal opinion😀
OUTDOORS55 thanks a lot! I have a wicked edge and a spyderco sharpmaker that my dad used back in the day. I sharpen at 15-18 and use the ultra fine stones which are at 22-23 degrees to refine the edge
Hey man, What is your favorite low grit wet stone out there? My bearmoo 240/800 grit gets eaten up super fast and I would like to have one that will last a bit longer..
I use edge pro stones by hand all the time. The 220 grit is awsome and last forever. They are small but also don’t require soaking and are ready to use almost instantly. They also sell a 120 grit as well.
Helpful video, yeah! I'm setting here working on some of my knives when the notification pops up ! Question, have you come across problems with sharpening Damascus steel on a knife ? I seem to have trouble getting a decent edge on mine, maybe it's just the steel it's made of ! I wouldn't think that it would be much different from other knive steel, maybe it is. Thanks for sharing and take care. 👍
Only sharpened one Damascus blade. Most of them are hardened pretty hard. I always use a coarse (220 grit) stone to start, no matter the condition. It helps you apex right away and fast. This is my secret to dealing with super hard steels. Hope this helps😀
If you want a pure mirror edge and dont care about it biting and what not. You should always go one way only with one grit. And next one go against it. This way you will see all the deeper scratches and know when their all gone. After that change directions with next grit till all oppiside angle scratches are gone rinse repeat.
That is the most requested sharper to review by far! I probably will at some point. But I will tell you this, I don’t like any kind of “pull through” sharpening system. So it is definitely going to be biased. I’m not saying you can’t get good results with that sharper, just not the best results. Just my opinion 😀
hay ALEX really big fan you rock this may be a dumb ass Q but would you please make a clip about the grid levels as you go higher and what is the benefits sorry if i made type O s im south african and english is a second langues AND ROCK ON
Frederik Kjaer- Scandis can be a huge pain with a big chip. You would use the same method to remove the chip, then re profile. Scandis have HUGE bevels so that means a lot of metal to remove. A very coarse stone will help.
Any one who can answer me this... Do i really NEED to remove that chip?... could i just wait till from future sharpenings i reach the point where the chip is disapearing by the lose of materials from the normal sharpening?
Love your videos bud but it drives my OSD crazy that you don't flatten those stones lol I don't mean it in a bad way or anything just hacking on you. Any way thanks for doing these videos
My husband was a knife maker, he did the most beautiful work. After 35 years together, he passed away two years ago. I’ve seen him work, his finished products, heard him talk about knives, well, for 35 years. As ashamed as I am to say, I don’t know how to sharpen a knife, can you believe that? It was always just done, like by elves! I never bothered to learn, didn’t need to. So here I am with knives, scissors, pocket knives galore that are getting dull as hell. So I figured I better learn. I’ve been through numerous web sites and watched umpteen makers contradict each other just to try to kiget this down. You are the first one I subscribed to. Straight but comprehensive, to the point with tips and suggestions and no macho “me knife maker” chest beating. I notice others feel similar. Your video helped me recover a kitchen knife that someone must have used to cut down galvanized fence with (and when I find them they’re dead) LOL. The chips were bad. It’s not so pretty maybe, but I saved that bit*h with your help. Thanks. I’ll be watching.
Sorry to hear about your husband. That you have repaired a chip is impressive. I do not know many men who actually do this. I have to repair only my 2nd chip, although mine is much worse than the one here. My wife used to tell me that I don't have any hobbies; I just work outside when I am off of work. She was right. Then I began sharpening knives. I grew to love this. I just play some music, sharpen, and relax my mind. Also, women are very good with their hand dexterity. There is no reason why you would not be as efficient as anyone, male or female. This is not a matter of strength. Keep it up; you may grow to love it too.
❤❤❤❤
yeah i can believe you didn't know how to sharpen a knife, your husband was a knife maker.
Rip, hope the videos teach, but damn that would have been really handy to learn his craft to teach your kids.
@@prawngravy18 You're goofy for that.
This was actually a great sharpening reference and full of really great information. I especially liked the visual aid with the cardboard cutout. Definitely earned my subscription man!
Have been hand sharpening my knives for years with decent results. Wasn’t until I fell down the freehand sharpening rabbit hole a couple months ago did I seek any guidance. Your channel has been a huge part of my new found success. Thanks so much Alex!
Awesome so glad to hear 👍👍
Comprehensive as always 👍 I liked how you made a visual reference because that is helpful to people learning. Stay awesome Alex.
man this guy’s videos are really really good
Thank you my friend 😀 I appreciate you taking the time to watch 👍
Really great visualization with the cardboard! I love how you manage to make a rather dull topic into a fun video. Very informative channel, should have more subs.
Many thanks, I now have the knowledge to hopefully fix the damage (chip and dip) caused by an inexperienced person who worked on my knife years ago.
This is valuable, well-presented information. Thank you for this. Didn't know what to do until I read this.
This explained my question exactly. That’s an amazing level of sharpness.
Good info. My first chip I just reprofiled on diamond stone without smoothing the chip out, as you did in step #1. Time consuming indeed. My 2nd chip removal was much larger. I hit some hidden brick with my 1095 steel blade. I saw your video, and added step #1. It took time either way, but not nearly as long by flattening the chipped edge first. Thanks. Now to stop chopping on ground with hidden bricks.
thats what i needed to hear and see. i have 2 chips, and my carvings are not great. ill work on it ASAP. excellent.
Thank you. Using the cardboard drawing of a blade was a nice way to break it down and show an example of your explanation
Nice, love the detail! Learning a lot about proper sharpening...
Mad sharpening skills, that's for sure! Great, informative video.
Thanks for watching and the comment!
I really admire your way of sharpening knives, they're perfect. YOU ARE A PERFECT SAMURAI ...
I adore the quality of your videos. They are not over edited, they don't have long as fuck intros, you just get into the video and then provide LOADS of information. You deserve more subscribers because of the work you do. Please keep up the good work
I hate intros, so you will most likely never see them here😀 Outros on the other hand, are cool! Thanks for the kind words my friend😁
OUTDOORS55 np dude, keep up the good work
can i say how much a appreciate your explanations i would love you to review other knife sharpening videos and show us in cardboard, i feel your explanations can really explain burs off a knife effects its cutting potential and so many other small things people have a hard time grasping.
Awesome Channel, so-hands on and straight forward…. Thank You…
Very Good instructions on fixing the blade, exactly what I was looking for. Just Subscribed.Good Job.
These are great pointers, and helps me! I'm super lazy. I used my belt sander to take out chips in my larger blades from the block.
Always thought you had to sharpen out the chip. This makes sense, thanks.Harry
You can sharpen out the chip. Even though it removes the same amount of material for some reason this way is much faster. I think it’s because there’s no guessing as to whether or not the chip is removed. You simply remove, then sharpen. Rather than sharpen and constantly check if the chip is still there. Just what I’ve experienced.😀 thanks for watching my friend 👍
Thank you so much for the tips and techniques and review.. it allowed me to revive my knives. Something I thought I could not do.
Awesome! Glad I could help😀
Great video as always Alex. Nice that you explained when to move up the stones by the scratch patterns. Very helpful tip for us newbies. Keep up the good work.
Thanks my friend!
Good video, I liked the info about grinding out the chip using a 90 degree angle on the blade. I have never done that but I'll have to give it a try on the next knife that I have to sharpen for somebody. Thanks again.
I thought to have a chipped blade, but it was really just a burr. The finger nail tipp showed me that^^
I honed it out and it is fine again. Recently purchased Mora Companion.
Thank you for this! I can't tell you how much of a problem I've had with this in the past. I kinda want to get a chip now, just to try this out.
Haha NO, chips are evil !
Good explanation for beginners. Well done.
Thanks for watching😀
Excellent video I need it this and will apply all of your knowledge in restoring a knife I hit. Thanks
Amazing sharpening guide
It's about time. Thanks👍
looking at your consistent edge are satisfying, Alex
Thanks for watching my friend 😀
Even tho this is making me cringe by dulling the knife i still did this and it work so a big thank you to you
Cool, I've never heard about that method of chip removal. Nice video.
Please do a similar video but with a scandi grind.
does it work on skandi grind?
Thank you for the video, really appreciate that. Would you use this technique on knives that have a faulty factory grind? I'm tidying up my kitchen knives and the tips on a few of them have these deep spots or dips on them that wont touch the stones I'm using when I'm sharpening them... is that also a time to just work the edge down like you did in this video?
Love the videos after you talking about bowed in blades I have a tanto blade that is bowed it and you can tell from factory how do u fixed that with a tanto?
I have this cheap stone I got from my uncle and it’s my favorite it’s called a Norton IB-8 or something like that I think it’s a 150 and 400 but it works great
Awesome man, thanks tons 👍👍👍
Great job. Thanks.
Excellent closeups!
Thanks!😀
Just the video I need for restoring my dad's old knife.
Great video. Very informative and useful.
Please can you show us how to sharpen cheap kitchen knives that have chips and dents in them. Also can you sharpen serated knives?
Great video. Thanks!
Great informational video. Would this technique work for making a serrated blade into a smooth blade?
very helpful many thanks for a excellent video 10/10
Thanks for watching 😀
Linus knife tips. Great vid btw
I have a small chip or two on the spine of my izula from when I dropped it. Will this affect the integrity of the knife? How can I buff those imperfections out?
One of the best instructive videos on this topic I've seen so far. Very nicely explained (liked your cardboard Spyderco blade 😅👍🏻) and edited!
ATB, Bernhard
Thanks my friend! Turned out the blade I drew looked like a spyderco blade. Didn't do that on purpose lol!😉
Great vid. I use a fixed system to sharpen now because I'm honestly too nervous and doubtful to do it by hand but I might give it another go.
DSNugent91 I would honestly recommend trying out hand sharpening. If you're scared get some dollar store kitchen knives to practice with. I tried hand sharpening for the first time recently using 320 grit sandpaper and a shitty setup and managed to take my knife to completely dull to somewhat sharp without completely ruining it.
I've tried in the past with a small bit of success but as I got more expensive knives I just found it more consistent (easier and a better finish) to use a system. I've been recently watching Mike emler and he has made me wanna give it another go, but a real go at it this time.
DSNugent91 I can't fault you for going with a controlled system if it gives you better results and I myself have a controlled angle lansky system on the way. But, there just something so satisfying and relaxing about hand sharpening
I have the lansky deluxe edition or something like that, it goes from a 80 grit to a 1000 grit then I strop for mirror finish but after watching a few videos I'm going to purchase the 1500 stone and I'm not sure but I think I seen a 3000 stone for it as well
Useful & Helpful as usual! Support!!
thanks!
Will this work with a mora?
same question i have. mora skandi grind
I will use the #120 by Shapton to fix chips on my knives, what whetstone granularities are recommended next in the process? Would it be something like #120 then #400 then #800?
I finally learned what a burr looks like you're the best
Is it generally true that you'd use a coarser stone for bigger chips? (Would 120 be too low for more visible chips?) How much pressure do you use when grinding at a 90° angle?
Hi! It would be fun to see how you would sharpen a serrated edge!
I wish I’d had watched this video yesterday. Today I spent a lot of time trying to remove the same kind of chips by sharpening it the normal way
This is what I do on tomahawks too, though I use a file for the first step (suppose it'd work on axes and hatchets too). I've never actually chipped a knife bad enough to need to do this but good to know it's essentially the same procedure.
I use the same method on axes as well. For some reason it’s much faster than trying to sharpen out the chip. I just started doing it anytime I had a small chip or nick and it works much better for me. Thanks for the comment 😀👍
very good thank you: specially as i did some mistake you mention!!!
DUDE Excellent video! i had lots of issues with chipping and eventually learned to do it like this. you could have saved me the hassle if you released this a few years ago lol.
i would say dont apex on a very coarse stone. like say 50grit or 100grit. other than that you are right. its best to fully apex with your coarse stone as long as it isnt too coarse. i dunno i just wanted to add that from experience. too coarse a stone will ruin the apex.
you can probably remove alot of those small scratches with a couple strops. ive recently obtained some diamond paste. using 1micron, .5 micron and .25 micron it cleans up those left over scratches pretty well. but thats being a little cray cray lol.
Yeah I should have clarified on the coarse stone but. This was a 400 get stone I apexed on. The lowest I ever have to go is 220. Haha I almost never mirror polish as my polish is usually wrecked by the end of the day anyway. Guess I should stop cutting sand pepper with it! Thanks for the comment 😀👍
Great video. Could you make a video about sharpening knives with Arkansas wet stone? Thank you
I don't own any Arkansas whetstones or any natural stones. If I end up getting some I definitely will😀
My chips are near tip on kitchen knife at 90° should I run entire length of blade along stone? I only had 800 grit stone and was trying to sharpen it out oops. Thanks for video
Thanks for pointers
What about fixing an uneven edge. A friend of mine used bench grinder on a sog trident I have n made a real uneven edge, do I just bluntly recreate it n then sharpen from there? Or do I slowly sharpen with a rough stone until it's even.?
Alex, man how do you sharpen like that. Im trying to mirror your technique but mine isn’t even close to yours. Thanks for the chip tip. I didn’t know that. Great video, keep them coming
Haha too much time sharpening! Thanks for watching my friend😀
Damn you a pro !
great tutorials
Thanks!
Have you done any videos on sharpening concave edges? Like a kukri or karambit?
No videos yet but they will be coming 😀
Hi there, I really like this video on how to deal with knicks. Since I work with woods I usually just sharpen chisels on the coarsest grit until the knick is gone. But your method seems to be much easier and useful. I also have a question, I have have water stone 1000 and 6000. And I would sharpen the kitchen knives with it. I also watched and like your video on sharpening knives and always refer to it. But as I sharpen my knives I am worried that I am rounding off edge. How do you know if you have rounded off your edge? I feel like I am sharpening my knives the wrong way. Any helps or tips would be appreciated.
If you round off the edge it will be dull. Maintaining an angle is the most important part. If your getting shaving edges your edge is not rounded off. Just practice going slowly and maintaining an angle. Thats really it! Hope this helps😀
If that's your zdp-189 endura then I feel your pain with the chipping. I have a delica in zdp and it seems like it like to chip or micro-chip rather than having the edge roll over. It took me forever with a lansky system with diamond stones to re-profile and sharpen.
Your videos are awesome.
Thanks!😀
Man your editing is pretty good already. It'd be cool to see a kitchen knife sharpening video, and an axe one... hah.
s4n714g000 Check is video Scary Sharp axe edition. You see him sharpening an axe on a sharpening stone there.
Is apexing profiling?
Thank you I have a chip in my spyderco that was pretty big and I dont know how it happened but 5 minutes on the 150 grit and it's gone already
I've often wondered how you approach chips. Good info man. I have some decent sized chips in a new bushcraft axe that im very sad about. Not sure how they even got there. Being that im not any good at sharpening a knife im terrified to start grinding away at it, since it was not cheap. Let me know if you need a prop for an "axe chip fix" vid. lol I'd gladly deliver!
An axe would be the same. Although its easier to use a file for axe chips. Just file the chips out, then file back to a point. You would be surprised how sharp a file will make an axe. If you need it sharper you can use sand paper to sharpen it. Its really not hard to do. A lot of the old loggers used to only sharpen with a file. You can't really mess up an axe beyond repair by hand. Theres so much steel on an axe you can almost fix anything. Its worth taking the time to learn. Then if it happens again (and it will😉) you can just fix it. Just use a good new file!
Get yourself a Lansky puck from Amazon for $7. They are perfect for axe/hatchet sharpening and re-profiling since they fit snugly into the cup of your hand. The one I bought is a dual grit 120/280. Very easy to use.
Can you make a video on how to apex a single bevel gyuto?
I sharpen my santoku that day and I sharpen it up till 5k grit. my bevels are super duper thin. I notice small micro chips on the the edge but slices. Could this be cause by any sharpening mistakes I could have done? I decide to move on to 8k and then 13k...
Thanks for the video. No link for the rubber base for the stones... do they come with the stones or if you bought them separately- can you provide a link?
They come with the stones 😀
Cool! Thanks! I learn a lot from your channel- I appreciate the time you spend for us.
Perfect Brother....
Thanks!
I broke the tip off my spyderco caly 3.5...any “tips” for how to resolve?
Would you recommend sharpening at say 15 degrees and putting an 18-20 degree micro bevel? Or is it better to just have a 18-20 degree
I typically don't like micro bevels. Most of my knives are from 17-20 degrees. IMO micro bevels don't add a lot of benefit. Unless you have a problem with edges rolling or chipping at their current angle and don't want to re profile. If you have to sharpen a lot, a knife with a micro bevel will eventually turn into a weird dual bevel thing that will eventually need a re profile job anyway. Just my personal opinion😀
OUTDOORS55 thanks a lot! I have a wicked edge and a spyderco sharpmaker that my dad used back in the day. I sharpen at 15-18 and use the ultra fine stones which are at 22-23 degrees to refine the edge
You're Awesome!
Thank you for the knowledge :)))
Thanks for watching my friend!
Where did you get your stones?
Hey man, What is your favorite low grit wet stone out there? My bearmoo 240/800 grit gets eaten up super fast and I would like to have one that will last a bit longer..
I use edge pro stones by hand all the time. The 220 grit is awsome and last forever. They are small but also don’t require soaking and are ready to use almost instantly. They also sell a 120 grit as well.
OUTDOORS55 awesome thanks man! I’ll check them out.
ah... i seeeee.... cool, cheers.
Helpful video, yeah!
I'm setting here working on some of my knives when the notification pops up !
Question, have you come across problems with sharpening Damascus steel on a knife ?
I seem to have trouble getting a decent edge on mine, maybe it's just the steel it's made of !
I wouldn't think that it would be much different from other knive steel, maybe it is.
Thanks for sharing and take care. 👍
Only sharpened one Damascus blade. Most of them are hardened pretty hard. I always use a coarse (220 grit) stone to start, no matter the condition. It helps you apex right away and fast. This is my secret to dealing with super hard steels. Hope this helps😀
OUTDOORS55
Thanks!
If you want a pure mirror edge and dont care about it biting and what not. You should always go one way only with one grit. And next one go against it. This way you will see all the deeper scratches and know when their all gone. After that change directions with next grit till all oppiside angle scratches are gone rinse repeat.
If your chip was 2-3x bigger would you still grind it 90° on a stone?
Yes, id grind the chip out first then reprofile.
Alex,thank You for sharing your Knowledge and time.Will you plead review the Block sharpener? I got a feeling it's horseshit.
That is the most requested sharper to review by far! I probably will at some point. But I will tell you this, I don’t like any kind of “pull through” sharpening system. So it is definitely going to be biased. I’m not saying you can’t get good results with that sharper, just not the best results. Just my opinion 😀
@OUTDOORS55 does this work with kitchen knives?
yes
hay ALEX really big fan you rock this may be a dumb ass Q but would you please make a clip about the grid levels as you go higher and what is the benefits sorry if i made type O s im south african and english is a second langues AND ROCK ON
You still have that tripod? I had one like that a while back, but I used it as a toy, since I was just a kid.
What tripod are you referring to? I have a couple😀
How can I do this with a Scandi grind and a big chip?
Frederik Kjaer- Scandis can be a huge pain with a big chip. You would use the same method to remove the chip, then re profile. Scandis have HUGE bevels so that means a lot of metal to remove. A very coarse stone will help.
I am going to have to try this I have a pocket knife that has nicks up and down most of the blade 😅😕😥
I havd a couple chips on my knives but I havent found a reason to remove them yet. They still cut just as effective and will still shave hairs.
Nick Hall I have a pretty big chip on the serrated blade of my Leatherman rebar and I like to think that it's adding to the serrations
Any one who can answer me this... Do i really NEED to remove that chip?... could i just wait till from future sharpenings i reach the point where the chip is disapearing by the lose of materials from the normal sharpening?
If the knfie works for you, I don't see why not.
400 isn't rough enough for me, I break out the 80 grit bonded diamond when get chips.
Given it's Christmas it's not a burr it's brrr
Love your videos bud but it drives my OSD crazy that you don't flatten those stones lol I don't mean it in a bad way or anything just hacking on you. Any way thanks for doing these videos
Haha I do flatten them they just don’t stay flat for long! Thanks for watching man😀
Nice cardboard example