You do realized Iron is a needed nutrient to live? 😂 the iron in knifes in the same as the iron in meat and vegetables. It's just in microscopic amounts.
The video is stupid, but those "chips" you see are just the gigantic pieces of burr from the 80 grit sand paper. It is an effective method to establish a primary bevel, but the dude should polish the blade with a much more high grit stone and then strop to achieve sharpness
Ты не выё*ывайся тут а ходи к людям по-домам и затачивай ножи, обычные, кухонные как самурайские чтобы волос в полёте резал. Пиз*еть все мастера а как наточить людям ножи, бесплатно с выездом на дом, ни одного не найдёшь. Вот и справляется народ как может.
Только как правило, ножи у большинства на кухне дешёвые, из говняной стали и на их заточку хорошей точилкой уходит много времени. Раньше как и Вы, страдал той-же фигнёй, точил с красивыми спусками. Теперь точу на обычном бруске за пару минут. А обновить комплект китайских ножей раз в 5 лет не так уж и дорого и ничего не стоит по сравнению с затраченным временем на их заточку.
@@Aleksey_V_S Точил на руках, сперва криво косо, потом получше, купил точилку, заточил пару раз, дальше точу на руках, но теперь с несколькими абразивами
Including the trip to the hardware store, it cost me three hours to assemble this apparatus, and I still didn’t do it correctly. It would be nice to know the exact tools, sizes, and specifications that you used
Get a sharpening stones for f*cks sake, this is a terrible way to sharpen a knife because it doesn't sharpen it removes too much steel and it's too coarse and can be very dangerous!
@@user-wp7rg5wc8v говноделка это, а не самоделка. Хотя бы по расположению лепестков на диске. А для кухни и обычного ножа достаточно и керамической кружки и о дно поправить кромку.
@@user-qo1nq4pb4t здравствуйте! Да, способ с кружкой рабочий. Если нет заминов, выкрашиваний рк. Ещё можно на пасте(зелёной, и серой) довести. Кружка работает не хуже керам.мусата я полагаю. Больше в комментах не встретил про способ заточки на кружке. А так вообще прикольно и чай попить, и нож поточить!(Не стёб).
As someone who quite regularly sharpens folding knives fixed blade knives and kitchen knives as a hobby for the past 7 years I’m cringing 🤣🤣 gotta commend the hustle though just use a whetstone mate in grit ascending from coarse to fine then use a leather strop if you want to be extra fancy use some jeweller’s polish on the strop but honestly you don’t need it just use some natural oil from your palm
Thisbis ridiculously unsafe and will absolutely ruin your knife. I have been chief sharpener for one of Canada's biggest meat producers for 30 years and I can tell you that this a dangerous and ridiculous way to put an edge on a knife..
It’s rotating the wrong way. Try the other direction and it shouldn’t shred your edge. I would also only use this for initial profile of bevel not edge refinement.
Beside me, when the sharpenner rotation is against the knife handle, you are wrong way, because uoy are killing it. I listened that from a ranchman, my grandfather.
I agree with you but how do you sharpen a knife on a whetstone? Do you push the blade away from you or pull the blade towards you? When I got a job as a meat cutter/butcher right out of high school as a young lad I bounced between a few stores and I took a job at a smaller, but well known "Mom & Pop" store/meat shop and one day I saw the #1, or head meat cutter sharpening a few knives which was no big deal until my brain recognized that this guy was pushing the knife away from him on a 3 sided oil stone. When the old guy seen me staring at him he said "What?" and I told him that I have never seen anyone sharpen a knife the way he did by pushing the knife away from him The old guy said that he does everything ass backwards and I shrugged my shoulders and went back to the meat block and started cutting cow chunks again. After 30 minutes or so of me making little chunks of cow out of big chunks of cow my knife became dull and working my knife on a steel no longer helped. I looked over on one of our counters where the head meat cutter was sharpening the knives at and saw a pile of knives that he did so I grabbed a boning knife, but already had "This knife will have to be worse than the crappy edge on my knife" thought in my head. I took the newly, backwards sharpened knife and went back to work and immediately noticed that using this backwards sharpened knife was like just touching the piece of meat the knife blade would cut through just from gravity because the blade was so sharp! This #1 meat cutter was the only guy that I ever saw run the blade away from him, (tip first) and their may be more people that I never saw but there was an extremely sharp edge on these knives that I would have bet were dull. Hell I use a Lansky with diamond hones on all of my knives and have done so for the last 30 years so I will stick to my Lansky sharpener for everything that has a cutting edge on it except my mower blades, I will still use a flapper disc and 4 & 1/2" angle grinder
That’s probably more suited for sharpening tools such as scythes and billhooks l would say rather than smaller stuff like knives that require a finer edge. Be quite good for machetes too I bet, and if you go with worn discs to begin with l think that’s probably going be easier on the blade.
It would need a finer paper, a better edge that is more precise and accurate, remember always there is a difference and you want BOTH. Precision is where you make your slice, cut, grind, shave, chip, or chunk and accuracy is how often you make it there compared to your other cuts. So to be precise without being accurate will screw things up and to be accurate without being precise will also screw things up. Dial both in and you are good to go. Finer grit and it needs to be done EXACTLY in the right spot EVERY time. I would suggest a grinding stone and some oil, it is like $2 online everywhere. Maybe $3 now. I got some at Gǎngkǒu huòyùn. If you don't know that is Chinese for harbor freight. Now you know.
там даже видно, что в конце заточка в другую сторону, и явно сделана не зачисными дисками от болгарки. А так топ урок что бы просрать кусок шланга, два диска от болгарки и нож.
Согласен,я себе купил заточку под определенный угол и всего два раза ей точил ,сейчас лежит без дела ,потомучто надо резать продукты а ты с этим станком кувыркаешься полчаса!!!
As most previous comments have stated, "How to completely ruin a knife edge bevel" would be a great title for this vid. It only cuts because it is basically serrated at theis point, and this edge geometry will not stay sharp, will probably chip as well.
DON'T DO THIS, his edge was full of knicks afterwards, it doesn't remove the burr, and that is a very low grit pad, is not getting anything razor sharp, not even close, this is how you ruin the edge of your knife
I like sharpening stones. I have a little patience. I also understand a bit about cutting edges. I'm a machinist. But I wonder if this is a good way to rough out a chipped edge in a damaged knife?
лепестки с абразивным покрытием круга в разные стороны уложены. Один круг будет крутится не по направлению, что приведет к износу быстрому круга и отрыву лепестков с абразивным покрытием.
I actually bought such disks and tried it. I chipped the blade multiple times and ruined the temper. I had to resharpen it putting a brand new edge, hoping that the temper is holding a little at least.
Only if a knife is cerated or has teeth do you use a forward and backward motion. A straight edge only goes one way. If you feel it needs to go back and forth.. IT'S NOT SHARP !!
🍅🍅🍅Cooking using sharpened knife🔪
👉th-cam.com/video/3c1EXLIMwGA/w-d-xo.html
👀Full Video👇
👉th-cam.com/video/rBUDmgzY9MU/w-d-xo.html
ダイソーさんのお力を借りた方が、、、
Yeah bull shit
That knife won't even cut butter
😊😊😅😊😊😊😊😊
@@larryw866 🤦😂
How to ruin your knife!
😁😂
... Without sharpening it properly! The worst of my knives cuts tomatoes with less effort! I even have a fork that does a better job 😂
@@ErCanEverything I think you made it worse buddy you even made it serrated 🤣
Correct bro. what is he doing
Parabéns pela higiene no manuseio do alimento, mas a faca ficou beeeem meia boca...
The best way to destroy the blade.
Ah, nothing better than iron shavings with my morning tomato 🍅
Good source of iron Dr. Recommended
You do realized Iron is a needed nutrient to live? 😂 the iron in knifes in the same as the iron in meat and vegetables. It's just in microscopic amounts.
@@alexcoronathese are iron chunks. You’d feel a crunch eating that tomato to find a piece of iron in between your teeth
Brilliant tred lol.
I do have an iron deficiency, my knife is made from steel though :(
I saw those chips in the edge you created. Lmao. How not to sharpen your cutlery is what this video should be labeled.
Не пробовал так точить но очень хочу попробовать не знаю что из этого получится большой знак вопроса по крайней мере для меня
How to make a makeshift seratted tomato knife should be called
The video is stupid, but those "chips" you see are just the gigantic pieces of burr from the 80 grit sand paper.
It is an effective method to establish a primary bevel, but the dude should polish the blade with a much more high grit stone and then strop to achieve sharpness
Поздравляю, ты убил нож
Теперь не режет а пилит)))
Я думла чт он щас будет болгаркой резать
Убил, при чём в хлам!!!
Нож не убил . Их примерно так и на заводе затачивает. У него лепестки в разные стороны смотрят. Если кончик ножа зацепит, то он убьёт пальцы.
@@svechnikov94 по сути любой нож это пила, 😐
Классный способ убить нож.
Now it looks like a saw!
Congratulations, the saw is beautiful
Teşekkürler Ünal Demirer👍
Yeni videomda, domates yerine odun kesmeye denerim bu bıçakla.
😂
Beat comment he did not slice after he sawed
😂
R.I.P. that knife 🔪 😢
How to destroy a knife with a horrible edge
... Without sharpening it properly: The worst of my knives cuts tomatoes with less effort! I even have a fork that does a better job ^^
Agreed
That edge is way to long for a kitchen knife. When you slipped and hit the counter top you probably folded over the edge right there.
I’ll stick with Neeves Knives for the sharpening advice
@@Ichimichi468 👍
A moment of silence for all the knife owners who tried this😅
Holy crap I could SEE the chips in your blade. It wasn’t even zoomed in! It’s wild how fast you can destroy your edge.
The flaps only work if they are being pulled along the edge. The disk on the left side is being used in reverse...
Вот руки бы таким самоделкиным отрывать
скажи спасибо что сваркой не прибибенил это на вал болгарки ... чтобы ножик вообще к фигам из рук катапультировало ...
А главное заметил что помидор писец какой твёрдый , он бы с огорода мягкий так порезал бы ...
👍😉
Ты не выё*ывайся тут а ходи к людям по-домам и затачивай ножи, обычные, кухонные как самурайские чтобы волос в полёте резал. Пиз*еть все мастера а как наточить людям ножи, бесплатно с выездом на дом, ни одного не найдёшь. Вот и справляется народ как может.
@@ErCanEverything хули ты лыбишься, мудак?)
How to sharpen the mind of a politician, yes, but not the blade of a knife.
Здравствуй!
Все политики - БЕЗумцы и "контрактники" управляемые системой упырей Ъ Там точить нечего...
You can hear the individual teeth he made with a grinder cut into the tomato 😂
Самое ужасное, что этот дятел, судя по рукам, уже далеко за 40 по возрасту.... и они нас окружают 😎
да, очень похоже на сороковочку. всем ведь известно, что нужно помельче наждак брать.
@@variostar5569 сорок лет ему) а беда с углами заточки. Под такими углами даже спуски не делают
Дадада
The hell does his age have anything to do with a shitty sharpener?
@@hilldwler420 он в 40 лет достаточно тупой, что бы показывать плохой вредный самодельный инструмент
У одного из дисков, направление лепестков навстречу, если кончик ножа попадет под лепесток, канал остановится.
Нет, если круги крутятся от автора, то ничего страшного не произойдёт. И не важно какое направление лепестков
@@user-lu2dz9yd1f Да, вы правы.
@@user-lu2dz9yd1f тогда оператору конец🤣
когда он был якобы тупой он не делал движения (режущие)а когда якобы заточил он делал режущие движения
@@user-ci7sj2mn2k Ещё и помидор зелёный, как дерево
"How to greatly accelerate wear during the sharpening process."
That would be a far more appropriate title.
Looked like you were sawing that tomato, not slicing it.
Good method to transform your knife into serrated. 😂
Exacto....serrucho
How to ruin my knife in a few seconds
Like a razor :D Good one. You can ride home on that edge :D
😂
😂😂
Well done, the knife himself even showed that he killed the cutting edge of the knife
Тоже точил ножи как придется, лет 6 назад заморочился сделал ножеточку типа апекс, как я без нее жил. Ножи теперь красиво со спусками заточены.
Только как правило, ножи у большинства на кухне дешёвые, из говняной стали и на их заточку хорошей точилкой уходит много времени. Раньше как и Вы, страдал той-же фигнёй, точил с красивыми спусками. Теперь точу на обычном бруске за пару минут. А обновить комплект китайских ножей раз в 5 лет не так уж и дорого и ничего не стоит по сравнению с затраченным временем на их заточку.
@@Aleksey_V_S Точил на руках, сперва криво косо, потом получше, купил точилку, заточил пару раз, дальше точу на руках, но теперь с несколькими абразивами
Есть камни разные, но на кухне удобнее мусат
Making a saw blade
😁😃
Los tomates se cortan con cuchillo de sierra,ya que el acido de los tomates se comen el filo de los cuchillos,o eso pense siempre.
Including the trip to the hardware store, it cost me three hours to assemble this apparatus, and I still didn’t do it correctly. It would be nice to know the exact tools, sizes, and specifications that you used
😉
Get a sharpening stones for f*cks sake, this is a terrible way to sharpen a knife because it doesn't sharpen it removes too much steel and it's too coarse and can be very dangerous!
Yeah, to avoid them…
Люди покупают несколько камней, разной зернистости, доводят лезвие до идеала пастами и кожей, так же горе лайфхакер:
Для дешевого кухонного ножа эти бруски нахер не нужны
Какими пастами, кухонный нож. Нормальная самоделка
@@user-wp7rg5wc8v говноделка это, а не самоделка. Хотя бы по расположению лепестков на диске. А для кухни и обычного ножа достаточно и керамической кружки и о дно поправить кромку.
никто кухонные так не точит
@@user-qo1nq4pb4t здравствуйте! Да, способ с кружкой рабочий. Если нет заминов, выкрашиваний рк. Ещё можно на пасте(зелёной, и серой) довести. Кружка работает не хуже керам.мусата я полагаю. Больше в комментах не встретил про способ заточки на кружке. А так вообще прикольно и чай попить, и нож поточить!(Не стёб).
Неспелый помидор отлично режет
👍😉
A truly sharp knife isn’t forced.
I could have used this method on my cheap knives :) BUT not on the expensive collection
Am Geräusch erkennt man den Fehler. Ein gutes Messer würde ich nicht so behandeln. Aber für manche ist das egal.
My dad told me to always go by the sound of the knife and listen for it when it is sharp.
Сложно представить что может быть опаснее, чем засовывать нож в «это», которое крутится еще и на себя. Если его закусит, это может плохо закончится
Вот именно так хотел написать опасно да
I just love how you cut differently from the first attempt to the after sharpening attempt.
So glad that everyone I’ve seen is essentially calling this dude a moron
Тогда бы уж взял что ли крыши с зерном поменьше , а скорость побольше, а ток исцарапал всё 🤣🤣🤣
А лучшее вручную нормально точить!
в этом и была задумка. Нож теперь хорошо пилит. )))
@@cactusjack8601 Сам себя он пилит.
А скорость побольше это рецепт отпуска режущей кромки до состояния пластилина. Ну уж нет.
it could work. but sand paper grid is very important. its a knife not a saw.
As someone who quite regularly sharpens folding knives fixed blade knives and kitchen knives as a hobby for the past 7 years I’m cringing 🤣🤣 gotta commend the hustle though just use a whetstone mate in grit ascending from coarse to fine then use a leather strop if you want to be extra fancy use some jeweller’s polish on the strop but honestly you don’t need it just use some natural oil from your palm
😭😭😭😭😭😭😭😭😢для чего этот нож появился на свет😢😢😧
🤣😅😂
Thisbis ridiculously unsafe and will absolutely ruin your knife.
I have been chief sharpener for one of Canada's biggest meat producers for 30 years and I can tell you that this a dangerous and ridiculous way to put an edge on a knife..
I agree. What degree angle would you suggest for a kitchen knife?
помню, в общаге точил ножи между двух болтов под углом, заточка не идеальная, но лучше, чем та точилка, что была
Есть такое хорошее выражение, что острый нож, и хорошо заточенный нож - это разные вещи
Убийца ножей!
видимо серийный убийца .
I like the way I can hear it sawing into the tomato, how loud it cuts is the sign of a good edge
Нож об нож, самый простой способ. Ничего выдумывать не нужно ))
How to make a straight edge into a serrated one.
研げてるようで研げてない。刃毀れしてるから、刃が入っていかない😂
雑
It’s rotating the wrong way. Try the other direction and it shouldn’t shred your edge. I would also only use this for initial profile of bevel not edge refinement.
Beside me, when the sharpenner rotation is against the knife handle, you are wrong way, because uoy are killing it. I listened that from a ranchman, my grandfather.
I agree with you but how do you sharpen a knife on a whetstone? Do you push the blade away from you or pull the blade towards you?
When I got a job as a meat cutter/butcher right out of high school as a young lad I bounced between a few stores and I took a job at a smaller, but well known "Mom & Pop" store/meat shop and one day I saw the #1, or head meat cutter sharpening a few knives which was no big deal until my brain recognized that this guy was pushing the knife away from him on a 3 sided oil stone.
When the old guy seen me staring at him he said "What?" and I told him that I have never seen anyone sharpen a knife the way he did by pushing the knife away from him
The old guy said that he does everything ass backwards and I shrugged my shoulders and went back to the meat block and started cutting cow chunks again.
After 30 minutes or so of me making little chunks of cow out of big chunks of cow my knife became dull and working my knife on a steel no longer helped.
I looked over on one of our counters where the head meat cutter was sharpening the knives at and saw a pile of knives that he did so I grabbed a boning knife, but already had "This knife will have to be worse than the crappy edge on my knife" thought in my head.
I took the newly, backwards sharpened knife and went back to work and immediately noticed that using this backwards sharpened knife was like just touching the piece of meat the knife blade would cut through just from gravity because the blade was so sharp!
This #1 meat cutter was the only guy that I ever saw run the blade away from him, (tip first) and their may be more people that I never saw but there was an extremely sharp edge on these knives that I would have bet were dull.
Hell I use a Lansky with diamond hones on all of my knives and have done so for the last 30 years so I will stick to my Lansky sharpener for everything that has a cutting edge on it except my mower blades, I will still use a flapper disc and 4 & 1/2" angle grinder
That’s probably more suited for sharpening tools such as scythes and billhooks l would say rather than smaller stuff like knives that require a finer edge.
Be quite good for machetes too I bet, and if you go with worn discs to begin with l think that’s probably going be easier on the blade.
It would need a finer paper, a better edge that is more precise and accurate, remember always there is a difference and you want BOTH.
Precision is where you make your slice, cut, grind, shave, chip, or chunk and accuracy is how often you make it there compared to your other cuts. So to be precise without being accurate will screw things up and to be accurate without being precise will also screw things up. Dial both in and you are good to go.
Finer grit and it needs to be done EXACTLY in the right spot EVERY time.
I would suggest a grinding stone and some oil, it is like $2 online everywhere. Maybe $3 now. I got some at Gǎngkǒu huòyùn.
If you don't know that is Chinese for harbor freight. Now you know.
там даже видно, что в конце заточка в другую сторону, и явно сделана не зачисными дисками от болгарки. А так топ урок что бы просрать кусок шланга, два диска от болгарки и нож.
Funny, my father was happy to think of this method a few months ago. After trying with 1 knife he abandoned quickly
Для помидорки сойдёт. Чтобы не заморачиваться. Мне лично не надо идеальной заточки. Я жрать хочу
😄
🍅🍅🍅👌😄
th-cam.com/video/3c1EXLIMwGA/w-d-xo.html
Согласен,я себе купил заточку под определенный угол и всего два раза ей точил ,сейчас лежит без дела ,потомучто надо резать продукты а ты с этим станком кувыркаешься полчаса!!!
@@user-he3lb3md2p ну у меня даже шуруповерта нет. Я камушек юзаю :)
@@ErCanEverything херня какая то!
I havent laughed this hard in years. Thank you!
As most previous comments have stated, "How to completely ruin a knife edge bevel" would be a great title for this vid. It only cuts because it is basically serrated at theis point, and this edge geometry will not stay sharp, will probably chip as well.
Ecco come rovinare un coltello 🤦♂️
😃😁
Una forma complicada pero veloz, de acabar con el filo de un cuchillo
You better not be feeding those tomatoes to anyone 😂😂😂😂 those fingers tho😂😂😂😂😂
1) throw that knife away. 2) get a proper knife. 3) get a proper sharpening stone. 4) you are set for life
that knife looked SHARP
😅
How to turn a Knive into a saw blade is what this should be titled
The easiest way I have found is to just rub it in random directions and angles with hard pressure on a rough sidewalk.
Just because you can, doesn't mean you should.
DON'T DO THIS, his edge was full of knicks afterwards, it doesn't remove the burr, and that is a very low grit pad, is not getting anything razor sharp, not even close, this is how you ruin the edge of your knife
I like sharpening stones. I have a little patience. I also understand a bit about cutting edges. I'm a machinist.
But I wonder if this is a good way to rough out a chipped edge in a damaged knife?
Pro tip: buy a $8 pull-through sharpener instead of 2 $18 flap discs and a $90 4.5 disk grinder.
I have knife sharpening content on my channel if you want to see some of the sharpest knives you’ll ever see.
I'd say if you've been using the knife as a rock carver and need to evenly recondition it. This would be a starting method.
Lol there's chips in the blade sounds like dude is cutting wood at the end 😂
Bro turned his knife into a saw 😂
I can only get so much more excited to get back in the kitchen my dude please chill with this
лепестки с абразивным покрытием
круга в разные стороны уложены. Один круг будет крутится не по направлению, что приведет к износу быстрому круга и отрыву лепестков с абразивным покрытием.
Jesus Christ, that blade edge looks like the damn Rocky Mountains. That isn't a sharp knife. It's a sharp burr.
I actually bought such disks and tried it. I chipped the blade multiple times and ruined the temper. I had to resharpen it putting a brand new edge, hoping that the temper is holding a little at least.
I almost cried watching this, say bye to your heat treatment
That hurts my Heart as a knife lover😢
Меня не оставляет одна мысль ,почему на месте заточки не округленные полосы а прямые?
Alternative title:
How to make a crappy spatula from a knife.
Я думал он этим будет помидор пилить.
You made that bad boy a saw
A little bit more and you could saw through a piece of 2x6 with ease! 👏🏻👏🏻👏🏻👏🏻
This id defenetly not like a razor, but it's sharp.
Sounds like a butter knife after “sharpening”.
Make sure you take the tempering out BEFORE sharpening
Ovo je po meni najbrže i najjeftinija mogućnost da se naoštri nož 👍👍👍
Ain’t no way that was just a minute.
That edge looks absolutely hideous what in the world would you do that to your knife for
You also ate the fuck outta that blade holy shit !!!
That edge totally isn't burred to hell and back
Looks to me that it makes a sharp saw rather than a sharp knife. Am I the only one?
Must use Sandpaper with opposite work direction
A razor huh more like a saw . Dude had to to move the knife back and forth just to get through the tomato 😂
This hurt my soul. You just made a chipped up edge that barely can cut a tomato.
Only if a knife is cerated or has teeth do you use a forward and backward motion.
A straight edge only goes one way. If you feel it needs to go back and forth.. IT'S NOT SHARP !!
I will definitely try this but not on a knife worth more than $5
I wouldn’t sharpen the cold chisel bit from a jackhammer like that.
That edge was rough as old boots.
Super jest ten cały pomysł z tymi tarczami pozdrawiam serdecznie 👍👍👍👍
Easier to manually drag the knife along the sandpaper disc at the correct angle