Thanks for the skills info on the starting point to grind. Makes total sense !! I've just started sharpening and found ending with the point is too wobbly
Exactly the reason I started doing it “backwards”. By the time I got to the tip, my muscle memory was gone, and the jig had always lifted to an incorrect angle. I figured that by starting at the tip it’d always be at the correct angle and the heels always finished better as well. I found starting at the heel was always awkward too. I think this should be the standard way now.
@@buckw65 True, I have tens of thousands of hours (decades) of muscle memory as a welder which I can feel being activated every time I pull a knife. I see people online struggle with smoothness and I know I'm lucky to have that smoothness built in.
@iSharpen I'm a millwright by trade. We do a bit of welding. But now we're near as much as a ticketed welder. But I fully understand what you're saying. For me, it will be a lot of practice trying to develop that muscle memory.
@@buckw65 My eyes see what needs to be done, I focus on what's happening at the wheel and my body instinctively moves. Stance, comfort and arm extension is all handled autonimously. Perhaps similar to when you're winding both wheels on a mill manually. You don't think, you just do.
Been finding creating new bevels on thicker blades like the myriad of abused Mora/Gerber hiking/hunting/fishing knives we have laying around is my niche, I'm talking 4-6mm bevels without the 15-20 degree cutting edge angle (at first), insane cutting edge, oddly satisfying. Could never get the WM-200 working anyway, that kinda stuff will have to wait until the KS-123 becomes available. Recently tried starting with the point as per your preference, I agree it's so much more controllable and forces me to put even pressure across the whole blade, I can make multiple passes before inspecting, contra the one pass starting with the heel and finishing at the point with limited uneven pressure. One thing I can't bring myself to do though, is standing behind and over the machine like you do, have had instances where it bites in and goes flying in that direction, I don't wanna self-you must never hesitate-myself (if you ever saw the morgue scene in The Rock, 1996) 🤣
@@PatrickBesanson well, according to Dr. Vadim it’s approximately 3x the diamond grit. So about 1,000. Now, in my experience the smooth side of the grading stone does get the wheel a little smoother so I’m guessing about 900. I think it’s a perfect finishing grade. It’s also a good grade to grind knives that are in great condition but just blunt. I revert to the 80 grit (250) for creating new bevels or working on damaged knives then finish with the 320, hone, strop, razor sharp.
@@iSharpen Personally, I enjoy the same things as you. My hobby is sharpening knives and scissors and learning from more experienced people like you! I also have a very tiny channel where I upload videos, but rarely. So don't stop inspiring!
really enjoying your videos. Great, simple, plain explanations on what you do. I always have a use a good quantity stone and manually sharpen. Just bought the same machine as yours. I didn’t realise you have to use a diamond plate on the wheel prior to sharpening. Question would you say to all you would really need is a 80grit and 320grit diamond plate for general sharpening? Any particular brand?
@iSharpen Wow, thanks for the advice, I'll definitely look into it! Cheers mate! 🍻 P. S. I couldn't reply to your reply so this won't be in order as far as text threads go.
Finally, I get to see how you sharpen start to finish. Beautiful work sir! I'm thinking of getting into sharpening as a side gig myself and I noticed you had a sharpener that I have sourced on Amazon. They're not cheap but if you can make money out of it it would pay for itself. How much do you charge to sharpen a knife like that? I wouldn't be any competition for you as I am in Canada and I think you are in New Zealand correct me if I'm wrong.
Glad to hear it. Put a smile on my face. I'm in Australia. You can absolutely make money sharpening knives. Even if you buy a Tormek T8 with all the bells and whistles you'll pay it off in no time once you can reliably sharpen to razor sharp standard. Word will quickly spread. You can easily make several hundred dollars a day. My best was $500-ish and I had hours to spare, I could've done more. I charge AUD$15 for a standard knife. Up to $25 for a blue steel Japanese knife (they take longer). 90% of the knives I sharpen are $15. I work from my home workshop. I don;t offer a mobile service though I do on occasion pick up and deliver if it's for a older person or a large order. I offer paid pick up and delivery and have on occasion been taken up on it. I'm not the cheapest but I never aimed to be. I'd rather offer a quality precision service rather than a cheap belt sanding high speed service. People either appreciate it or not. It's up to them but my loyal customers love my razor sharp edges. Glad to hear you like to full sharpening videos as I like making them the most because very few others show a full sharpening process from start to finish in real time. None of these types of videos will go viral but they certainly help new sharpeners or people who've just bought new Tormeks. I know this because I wish I had some to watch when I was starting. I'm about to do another one today actually so stay tuned. Please keep in mind I have some controversial methods such as starting every grind tip first, using only Chrome Oxide (green) honing compound and taking a casual approach to angles. But it all works for me and I've never had a complaint from any customer. In fact the opposite is true. They're all astonished at how sharp my edges are and always thrilled. I would encourage you to start a knife sharpening business right now, today. Start with a "Google My Business" (GMB) listing and make sure you encourage people to leave reviews. I have over 160 of them, they're all 5 star reviews and they really help. Look me up. Search on google for "Findon Knife Sharpening Adelaide" and you'll see my listing. Ask me anything. I love helping new sharpeners. Baz
It’s just a regular kitchen knife as can be found in every kitchen on earth. I suppose running through a shopping centre waving it in the air yelling “where’s the snack bar?!” might get you some attention but owning one or taking one to be sharpened isn’t a problem in most normal countries. Are there restrictions on regular kitchen knives in your country?
@@iSharpen Well with the ease of which Australians gave up their firearms, I would have been certain by now y’all were down to knives with no longer than 2 1/2 inch blades and rounded tips. But what do I know…🤷🏼♂️
@@daviddoucet2220 Australians have plenty of guns. Don’t believe everything you see online. There was a buy back and some people sold them back to the government. Automatic machine guns are restricted just like they are everywhere. No one gave anything up “with ease”. Those who want a gun can have one unless you’re a mental lunatic. Just like in the U.S. But to think that any government would restrict anyone to a 2 inch kitchen knife is a bit of a stretch. We’re not mentally retarded. We’re allowed to cut meat just like everyone else on earth.
Thanks for the detailed explanation of why you start with the tip first.
I have a longer video planned. But that’s the basic explanation.
Thanks for the skills info on the starting point to grind. Makes total sense !! I've just started sharpening and found ending with the point is too wobbly
Exactly the reason I started doing it “backwards”. By the time I got to the tip, my muscle memory was gone, and the jig had always lifted to an incorrect angle. I figured that by starting at the tip it’d always be at the correct angle and the heels always finished better as well. I found starting at the heel was always awkward too.
I think this should be the standard way now.
@@iSharpen exactly. What works best for your muscles and coordination is the best.
@@buckw65 True, I have tens of thousands of hours (decades) of muscle memory as a welder which I can feel being activated every time I pull a knife. I see people online struggle with smoothness and I know I'm lucky to have that smoothness built in.
@iSharpen I'm a millwright by trade. We do a bit of welding. But now we're near as much as a ticketed welder. But I fully understand what you're saying. For me, it will be a lot of practice trying to develop that muscle memory.
@@buckw65 My eyes see what needs to be done, I focus on what's happening at the wheel and my body instinctively moves. Stance, comfort and arm extension is all handled autonimously. Perhaps similar to when you're winding both wheels on a mill manually. You don't think, you just do.
Another great vid baz!
Appreciate your feedback and encouragement Mitch.
the gestures are just perfect
Haha, appreciate your support. You guys get me. Good to know.
Been finding creating new bevels on thicker blades like the myriad of abused Mora/Gerber hiking/hunting/fishing knives we have laying around is my niche, I'm talking 4-6mm bevels without the 15-20 degree cutting edge angle (at first), insane cutting edge, oddly satisfying. Could never get the WM-200 working anyway, that kinda stuff will have to wait until the KS-123 becomes available.
Recently tried starting with the point as per your preference, I agree it's so much more controllable and forces me to put even pressure across the whole blade, I can make multiple passes before inspecting, contra the one pass starting with the heel and finishing at the point with limited uneven pressure.
One thing I can't bring myself to do though, is standing behind and over the machine like you do, have had instances where it bites in and goes flying in that direction, I don't wanna self-you must never hesitate-myself (if you ever saw the morgue scene in The Rock, 1996) 🤣
I know you use and recommend chrome oxide on your honing wheel. But have you tried any diamond honing compounds? Or just not worth it?
@@loiphin with the results I get I think it's too much faffing around. Crox is finer, cheaper and easier to use.
Love your videos man!
What grit does the 320 diamond plate equate to on the Tormek stone?
@@PatrickBesanson well, according to Dr. Vadim it’s approximately 3x the diamond grit. So about 1,000. Now, in my experience the smooth side of the grading stone does get the wheel a little smoother so I’m guessing about 900. I think it’s a perfect finishing grade. It’s also a good grade to grind knives that are in great condition but just blunt. I revert to the 80 grit (250) for creating new bevels or working on damaged knives then finish with the 320, hone, strop, razor sharp.
Everything u make are perfect 👍👍
Knife sharpening does seem to suit my skills and personality perfectly. I love it. I hope it shows.
Thanks for your encouragement. 👍
Good job and great video!
It’s not easy to know what you guys enjoy so I appreciate the feedback.
@@iSharpen Personally, I enjoy the same things as you. My hobby is sharpening knives and scissors and learning from more experienced people like you! I also have a very tiny channel where I upload videos, but rarely. So don't stop inspiring!
@@RazorSharpBG subbed. Get them up there. I’ll watch every second.
@@iSharpen Thank you for the support!!! I really appreciate it!!!
really enjoying your videos. Great, simple, plain explanations on what you do.
I always have a use a good quantity stone and manually sharpen. Just bought the same machine as yours. I didn’t realise you have to use a diamond plate on the wheel prior to sharpening. Question would you say to all you would really need is a 80grit and 320grit diamond plate for general sharpening? Any particular brand?
@iSharpen Wow, thanks for the advice, I'll definitely look into it! Cheers mate! 🍻 P. S. I couldn't reply to your reply so this won't be in order as far as text threads go.
No probs. I’m curious though. Why couldn’t you reply to my reply?
Finally, I get to see how you sharpen start to finish. Beautiful work sir! I'm thinking of getting into sharpening as a side gig myself and I noticed you had a sharpener that I have sourced on Amazon. They're not cheap but if you can make money out of it it would pay for itself. How much do you charge to sharpen a knife like that? I wouldn't be any competition for you as I am in Canada and I think you are in New Zealand correct me if I'm wrong.
Glad to hear it. Put a smile on my face. I'm in Australia. You can absolutely make money sharpening knives. Even if you buy a Tormek T8 with all the bells and whistles you'll pay it off in no time once you can reliably sharpen to razor sharp standard. Word will quickly spread. You can easily make several hundred dollars a day. My best was $500-ish and I had hours to spare, I could've done more.
I charge AUD$15 for a standard knife. Up to $25 for a blue steel Japanese knife (they take longer). 90% of the knives I sharpen are $15. I work from my home workshop. I don;t offer a mobile service though I do on occasion pick up and deliver if it's for a older person or a large order. I offer paid pick up and delivery and have on occasion been taken up on it. I'm not the cheapest but I never aimed to be. I'd rather offer a quality precision service rather than a cheap belt sanding high speed service. People either appreciate it or not. It's up to them but my loyal customers love my razor sharp edges.
Glad to hear you like to full sharpening videos as I like making them the most because very few others show a full sharpening process from start to finish in real time. None of these types of videos will go viral but they certainly help new sharpeners or people who've just bought new Tormeks. I know this because I wish I had some to watch when I was starting. I'm about to do another one today actually so stay tuned.
Please keep in mind I have some controversial methods such as starting every grind tip first, using only Chrome Oxide (green) honing compound and taking a casual approach to angles. But it all works for me and I've never had a complaint from any customer. In fact the opposite is true. They're all astonished at how sharp my edges are and always thrilled. I would encourage you to start a knife sharpening business right now, today. Start with a "Google My Business" (GMB) listing and make sure you encourage people to leave reviews. I have over 160 of them, they're all 5 star reviews and they really help. Look me up. Search on google for "Findon Knife Sharpening Adelaide" and you'll see my listing.
Ask me anything. I love helping new sharpeners.
Baz
Tip first is a great idea.
@@FranktheDachshund I know, right?! Doing it the other way now seems backwards to me.
I love watching real professional's
Your encouragement is valuable. Appreciate the feedback.
It says "an error occurred"
That’s weird. Try logging out of your account and logging back in again or closing the app and reopening it. sometimes those things help.
@@iSharpen test
@@iSharpenI guess I just needed to add a space after your TH-cam ID.
@@Yourockrockyou2 good tip.
People need to stop using scotchbrite to clean/scratch their knives!
Can’t argue with you there. Some sharpeners I’ve seen online seem overly concerned with looks over performance. Shiny is nice but sharp is better.
I didn’t know y’all could own or possess a knife with a blade that long or sharp. One might have a slim chance of self defense with a blade like that.
It’s just a regular kitchen knife as can be found in every kitchen on earth. I suppose running through a shopping centre waving it in the air yelling “where’s the snack bar?!” might get you some attention but owning one or taking one to be sharpened isn’t a problem in most normal countries.
Are there restrictions on regular kitchen knives in your country?
@@iSharpen No restrictions, I live in Texas. I have many, many knives of all types and quite a few pew-pews to go with them.
@@daviddoucet2220 awesome. As it should be. But I’m curious, why the surprise with this kitchen knife?
@@iSharpen Well with the ease of which Australians gave up their firearms, I would have been certain by now y’all were down to knives with no longer than 2 1/2 inch blades and rounded tips. But what do I know…🤷🏼♂️
@@daviddoucet2220 Australians have plenty of guns. Don’t believe everything you see online. There was a buy back and some people sold them back to the government. Automatic machine guns are restricted just like they are everywhere. No one gave anything up “with ease”. Those who want a gun can have one unless you’re a mental lunatic. Just like in the U.S.
But to think that any government would restrict anyone to a 2 inch kitchen knife is a bit of a stretch. We’re not mentally retarded. We’re allowed to cut meat just like everyone else on earth.