The Day I Mastered Sharpening.
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- [It's "BCK" I know] How to sharpen your knife using a whetstone WITHOUT being a 100-years-old-Japanese-sushi-chef. Get the sharpening stone here : amzn.to/2CXMuG4
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BIG love,
Alex - แนวปฏิบัติและการใช้ชีวิต
"we can still go a bit further by..." *starts undoing belt*
Jesus christ Alex
+Napoleon San Martin Sounds like me.
at least it wasn't for testing the sharpness!
That was my favorite part. :3
Wait, that wasn't supposed to be a *feature* of this video?
@@jackspradt1562 Pooty Tang style? 🤣🤣🤣
Please make "The Day I Mastered" a series where you learn various cooking tricks and tricks!
Oskar Andersson great idea.
Agreed. This guy is the best.
Short series. Alex is already a master. ;)
True!!! :D
love this idea!
That 15 degrees is not critical, in fact there are different angles for different kinds of knives. Filet knives have a 10 degree angle, general ktichen knives hav 20. Some chefs even have a personal preference that "just works" for them.
Also, this was sharpening: the act of making sharp. Not to be confused with honing, the business with the big iron stick that you see butchers do all the time in movies. Remember the really thin edge that Alex mentioned, that curled over? He doesn't polish it away completely, in fact that very thin edge is what does the cutting and as you cut, you push that thin edge from side to side and it get's bent all over the place. Honging the blade against a honing steel straightens the sharp edge so it aligns with the direction of cutting again.
if your knife doesn't cut properly, don't sharpen it, but hone it first. If that doesn't help, then you can sharpen.
vinny142 its incredible how big of a difference honing with a steel makes, you think your knives are dull but really they can stay sharp for weeks (depending on use), they just need regular honeing *-*
vinny142 thank you so much! I've always just used the whet stone my grandpa gave me.
Thanks for the advices ! I've been trying to sharpen my knifes with a stone(which isn't that great but hey... it was covered in dust somewhere in the kitchen so ~ i can't complain too much :p ) i'm glad to know that the angle doesnt matter that much haha i'm trying my best to be roughly between 10 and 20 degrees tho So i can be a japanese who can actually make clean looking sushis! dull knifes turn them into mochi lol (mochi are basically a paste made by crushing rice)
As mentioned, the angle itself is less important, than maintaining a consistent angle during the sharpening process is.
A tip i've learned through my years in a proffesional kitchen is, that if you do a circling motion when you're using your wet stone, gives a faster and better result. Also, practice makes perfect.
But as mention above, not honing your knife is a good way to over sharpen your knife and eventually ruin it. And by ruining it, i mean reaching the softer metal inside the blade, by over sharpening.
Your accent is sharper than the knife bro..
underated comment :')
0:39 dose naifs are totolly dur
Vous savez parler français les bro ?
@@Nath-ud3uj nöff baggett
I've always wondered, is Alex a physicist/engineer who loves to cook or a chef who loves physics/engineering
He is an engineer who loves cooking
I'm guessing the first
A chef would've just put a paper towel under his stone to keep it from moving
It's what we do with cutting boards as well to keep it save
Electrical engineer
Ex coder he said
French
Hi Alex, I think this post is GREAT! I've earned a living with the job title of machinist and toolmaker (outilleur?) for the last 40 years. Sharpening tools is something I had to learn early. The reason you are creating the "rolled edge" or burr on the edge is the back and forth motion over the stone. If you don't want to create the rolled edge, then just "push" the blade as if slicing off a thin piece of the stone. Don't pull or drag the edge over the stone. It's perfectly OK to push and pull when starting your sharpening but when you get close to finish sharpening, I recommend you change to using just the slicing motion while sharpening. You choose.
Jimmy Ramirez thanks for the tip :)
Jimmy Ramirez that’s how I do this.
Why do you push the blade instead of pulling it?
it gets rid of the burr
Yes, Kim...more correctly, it prevents the burr from forming.
Alex I sharpen by hand professionally and I know it is not easy to make videos but I enjoyed your video. I am blown away by the amount of replies and I would ignore many of them, especially the one advising to use WD40 instead of water. Successful sharpening is 90% technique and 10% equipment used.It is important to understand that dull knives have an negative impact of the food being prepared at the molecular level, there is a lot of collateral damage being done as a worn edge tears through vegetables and protein. As you indicated, your grasping of the fundamentals and an understanding of what is taking place is what drove you to success. It is a long journey Alex, manage your expectations and have fun as you seem to be doing. I make videos for Knifeplanet and I enjoyed this one, fun to watch and enlightening. Well done, much respect.
Nobody:
TH-cam: Wanna watch a French man sharpen a knife?
Lmao it recommended me him making croissant outta no where
Ali Hasan it’s cwuh san
Yes
if id say english man for every other youtube video it wouldnt end xD
Finally my life is complete
The editing the music choices the camera angles the usefulness of the video the fun… This could be one of the best videos on the Internet.
Best channel for amateur cooks. Scientific, entertaining, somewhat budget friendly, and just flat out one of the best culinary educational channel out on youtube.
B-Beloved
C-Chef
N-kNife
Thank you
Only 4 seconds in and had to pause
C outeau
A imé de
C hef
He’s french ffs
Hahaha! Yes! I laughed super hard...but I'm fairly sure it has a lot to do with English being his second language. :)))
In france the "k" is so silent it doesn't appear.
I came for the reason Hank came in the comments. And like he said I am not disappointed in what I saw.
1. too much pressure (thats wearing ur stone too much)
2. to stop stone moving u can use wet piece of cloth between the stone(holder) and the desk
3. the 15degree angle is not that important, wider angle means the edge is more resistant to breaking but get dull faster and vice versa
Someone who actually knows shit
@@fasszopobuzifeherciganyzsi6817 Knife sharpening isn't rocket science, I mastered it when I was 9 because my father was a knife maker, and I want to carry on that hobby! Although Andrew is correct, kitchen knives are just manufactured with a smaller angle, which is less tough, although gets sharpened faster, and can acquire a better edge.
@@raideno4488 I agree, it isn't rocket science, however, you are lucky that your old man made knives, most of us never watched our dad sharpen a knife at all.
You got to have a person in the family who knows how to sharpen and who is willing to teach you. Cheers.
Angle is more purpose. Angle number does not matter to me but mine are low angle with each knife having a sweetspot. I was once obsessed with angle too. Your not 100% correct on the dulls faster as there are Harder metals that keep the edge for months. Higher angle does make it resistant to damage as it is not as thin. Toughness and Hardness are trade off. Hardness is the ability to keep the edge. Toughness is the ability to resist damage. Hard HRC (62+) thin knives can sing if your technique is sloppy and they flex. Trust me Japanese knives can cut carrots so they feel plastic smooth. They are so much fun but poor skill can ruin them. Disclaimer I am a convert to Japanese knives but realize that you still need tough knife for hard items and shells that would chip a fine blade. Were all different in what we work with and how we use our tools.
But how the f&#k do I learn to hold a consistent angle along the whole length of the knife?
"BCN stands for Beloved Chef Knife"
English teachers: "Aight imma head out"
TheFlamingDane I thought I was the only one that picked that up.👍
barcelona
*Alex modifies his sink permanently to sharpen his knife and prevent the stone from slipping.*
Oh okay.
*I just set the stone onto a towel*
thats not so stupid. This way the stone sits there rock solid.
He said that it also helps "watering" the ztone sithout doin a mess
The plastic holder for my wet stone has rubber feet. No slipping.
Or you could, you know, just put a wet towel under it.
@@eriknystrom5839 So was his.
My dad was a chef from France and had insane knife sharpening skills. He also used to test the sharpness by shaving his arm; that brought back a lot of memories. He was not, however, as fun in the kitchen as you are, Alex. In fact, he was a cranky diva. I like your wacked out, fun style *much* more. Keep it up--these videos are great! (Discovered them today and promptly subscribed.)
I have watched alot of knife sharpening videos and made alot of mistakes to know how to sharpen a knife and alex you did a great job in explaining how to sharpen a knife very easily. Kudos and salut :)
Oh Alex. You have very quickly become my favourite youtuber. Incredible stuff.
Dude i have been following you for a few months and for every of your videos i see i fall in love more and more with what you do
greetings from Spain
This is the first video of yours that I've watched and I was impressed. It was comprehensive, instructive and entertaining and I really enjoyed your sense of humour. Lately my mother has become much less mobile (she's fallen down the stairs twice this year) so as part of reducing her workload I've taken over half of the cooking duties (three or four times a week - my dad does the other four or three). Previously I didn't get many opportunities to cook (I don't count cooking for yourself, where it was usually a case of rustling up something quick and easy). I've always thought of cooking as a social thing, a way of showing your guests that you appreciate them and want to do something for them. The point being that while, in the past, I would have watched your videos for fun, I now have a reason to subscribe. Thank you and well done!
5:36 Being from a Nordic country, I can actually feel it with the pölp of my thömb.
A very interesting video, once again (yeah I know it's nearly two years old by now...). Alex has inspired me to try new kinds of cooking challenges and gear maintenance.
You have brought the video and sound editing in this video to the next level. "Like not this level, like THIS level!".
Good job! But i have a TIP!put a paper towel under the supporto and try to collect all the powder left by the stone during the sharpening process. Use it later as stropping paste (or compound) on a piece of softwood or leather.
Luigi G Sounds like a great tip, thanks, I’ll try it too!
One question: doesn’t the paper towel get super wet under the stones? What’s your tip on keeping the stone wet whilst having the paper towel collecting the powder underneath?
Acher i'm glad you could find this useful. Of course the kitchen paper will soak but those little stone grains are suspended in the water so, let it soak. Then you can squeeze it on your favourite stropping surface. Or you can brush the stone with your piece of stropping leather.
Luigi G Thanks, I’ll try it tomorrow!
Holds really sharp knife
"How can we see if it is sharp?"
TAkes Of beLT
oh
...L'chaim
Half way into the video, and already learned more than countless hours with other videos! Bravo monsieur 💎
You are the only person who actually explains it in a good way, thank you sir.
BCN stands for BELOVED CHEF NIFE!
Michael 😂😂😂
I even replayed it for 3 times just to make sure I didn’t mishear it. was about to make a comment too!
Unknown Person for real bro
LOVE IT... but his English is WAY BETTER than my French.
Fuck I'd give this guy HCN just to not have to hear that voice..
*A joke for chemists and psychos*
Damn that thinly sliced tomato is super satisfying to watch!
When I he took off his belt I thought to myself “oh this video is about to get very interesting!” Haha! Great video as always, Alex! 👍
+Stephanie Peterson hahahaha.
THANK YOU. You answered every single question I had about sharpening a knife on a whetstone. I LOVE THIS VIDEO. thankyouthankyouthankyou!
Hi Alex . . . I've been following your channel here for some time now and I must say it's the perfect balance between heart and mind in the kitchen. But on this sharpening episode I think we may have crossed the line into the realm of "over-engineered" (for routine sharpening, that is; bringing a blade "back from the dead" is another matter altogether). . For years I have simply stroked my knives along a diamond encrusted steel, maybe 5 or 6 strokes per side, and am getting the same results as your "see-through" tomato slices. It's just steel and abrasive, after all - - and in the spirit of Italian cooking, less is almost always more.
Can you please make a dinner food prep for college students? Ideas for dinner that college students can make for cheap and be healthy? It would be extremely helpful and so amazing to see your perspective! Thank you
Miriam Massaad stews, stirfrys, currys, rich sauces are your best friend. Make a massive batch, store it in an airtight container in the fridge and warm up one portion every night. You can freshly cook your rice, pasta, potato whatever but don't have to (rice reheated is fine, not so much pasta or potato, imo)
Brothers Green Eats
So much this... good advice.
Miriam Massaad Take a home economics course instead of an underwater basketweaving course.
Find a local butcher shop, pool your money with roommates/ friends. Buy meat "package" from butcher ie a quarter cow/half a pig etc. Use an earth box to grow your vegetables and you're done.
I like that you went straight for the King with no apparent research, good choice lol. As Oscar Wild said "I'm a simple man, I'm always satisfied with the best"
Days before 2019 Holidays: I dropped my knives to be sharpened by a "professional" and they wrecked them. Turns out they just used one of those grinding wheels!
Valentine's Day 2020: Chinatown here in NYC (I'm sure other cities as well) has seen business plummet due to the Corona Virus paranoia, so I showed some love by dropping coin down there today. Found the KW-65 in one of the shops, it was $10 more than Amazon but I feel it was money well spent. Now I can sharpen my damned knives the right way. Thanks for the breakdown on the burr part. I think I have a razor strop around here somewhere. Probably with my first-aid kit from the last time I used it to sharpen my straight razor
All my life trying to understand this and today i finally did, thank you so so so much! Love your videos !
Best no-brainer sharpening knife video I've watched on TH-cam! 👍
"i wanna make the most understandable sharpening guide" Proceeds to speak in a french accent
me: this is gonna be great
His videos are so underrated, great content that's educational but also super entertaining
Alex is amazing!!!
That is why we subbed.
Trueee
I've got a little handheld sharpener thing, with the ceramic, or steel things in the V shape. It gets me a decent tomato cut, pretty good, but not like that! Once you showed that tomato slice. You had me ringing the bell!
Liked the understatement chuckle after the first paper cut with the first knife too.
I want that. ✌️
Get rid of that damn pull through sharpener. Damages your blade.
Merci mille fois Alex. I had purchased a wet stone a year ago but was unable to find anyone to show me how to use it.
I did find vlogs that assumed i was already a pro, but your tutorial is concise, informative, detailed without being
condescending. I am now going to soak my stone (which I did not know to do) and get to work. Encore, Merci!
Great video. I liked the diagrams and geomettric calculations,... the scientific approach👍
Jesus, i am french and i find him offensively french !
Excuse me im off to pee. Wee we.
yep, use Australians get the same when watching movies.. hell Australian actors have been told they are not Australian enough..
Zut alors! Ce n’est pas possible ! Les Français sont toujours offensive. Mais je l'aime.
@@hopefilledsinner3911 lol!
Ha ha ha, je suis espagnol et vraiment avec cet accent je ne sais pas s'il parle français ou anglais
Thanks Alex, now I am able to sharpen my knives and for a 13 year old like me it is a nice hobby because I already have a fascination for cooking.
And i am Going to make the secret knife storage thing like yours (and I am sad that your herb poster is sold out)
Btw. I recently cut my self with the wire edge😔😂
Alex, Yes, it is a great experience the first time you can slice through paper or, better yet, a tomato. As always, you bring such inventiveness and joy to your videos. That said, your lessons here are a good starting point, but you -- as I and many others as well -- will learn the finer points the more you do this, such as better technique on sharpening the curbed area to teh tip and the more desired sweeping motion instead of back-and-forth. How to sharpen a knife invites as many opinions as what oil is best to use in your car.
Paul Heagen I FOUND YOU
I just discovered your channel looking for information on knives sharpening. I really enjoy your sense of humour. The few videos I watched are both informative and entertaining. Keep up the good work!
Awesome! Went through the same sequence of events a couple years ago, after years of messing with various gadgets. Alex, thank you for this awesome tutorial!!!
This reminds me of Jun from Jun's Kitchen when he sharpen his knives lol
Omg same
I'm gonna try sharpening my knives now!!!
8:23 ooo so satisfying :D
8:37 *YOU* *MOTHE-*
Yo nice profile pic
Care to share the sauce?
Its from demon slayer kimetsu no yaiba
What a superb video Alex - thank you! I've been working for a couple of years now to become proficient in sharpening our kitchen knives. I actually have that same exact 1000/6000 stone from Amazon and have watched many, many, MANY videos here, trying to develop my technique. It's not that I hadn't gotten decent(ish) results, but I'd never gotten truly great results and, more importantly, I just didn't have a truly clear mental model of what was going on. Even already knowing about the "wire edge", I couldn't quite put it all together. That all changed with your video - the combination of your explanation, illustration and demo absolutely nailed down the problem and solution for me. I watched your video a couple of times and immediately sharpened 2 knives to a polished razor result. Not only that, but I sharpened them faster than ever before and throughout the process I knew exactly what was going on, what I was checking for, when it was time to switch sides and exactly when the job was done. I can't tell you how happy it made me and I got the sense that you felt the same way! Here's a cool little trick I figured out - if you hold the knife at eye level and look straight across the width of the blade from the backside to the sharp side, you can shine a flashlight across the blade in the same direction and easily see the wire edge as a white line reflecting back the light. It's easier and more accurate to just do it by feel, but it was nice to visually confirm the physical reality of the wire edge. Again, thank you!
Yo, loved the vid. Have been trying to learn how to sharpen effectively and yours is the only one that has gone through all the details. Thanks!
As someone with ADHD i'd like to say that you teach in a way that makes me focus and understand everything you're saying. I've watched so many videos on this and like you said, none of them fully made sense. In fishing there are techniques that just require muscle memory and when you're fishing, you're not even thinking about it but you know how it feels and I believe that understanding how things feel makes a huge difference in learning and you help me understand what it is i'm feeling for. thanks.
N for knife
lol just realized...
Lmao
Issa niphe
Lmao 😂😂😂
П шояD
BCK you mean?
i know BFG tho, and no, i dont mean that movie^^
Judging by the wall behind him he likes another acronym that starts with a B
conrsb what do you mean?
1:22
I liked how you prepared the angles. Brilliant, and thanks!
Wonderful, Alex! Of course, not to 'put too fine of an edge on it' (not to be too nitpicky) but in the tomato slicing shots, you leave out the classic test of that portion: the instant that the blade tries to, then penetrates the tomato skin...so showing the knife approach, then cut the skin tells all!
And also: 810,000+ subscribers?! I thought I was only one of a few who had discovered your quality work and enjoyed your humor!
This is just as satisfying as watching Jun scrub and polish that dirty old knife to a beautiful blade, but Alex makes it much more... educational, I'd say? Also, I'm off to sharpen my 100-yen Daiso knife. Love this video; paper slicing is always super satisfying to watch.
Something to note about really cheap knives, they might not be made with a steel strong enough to take a good edge. There is a video by the channel burrfection where he sharpens a martha stuarts kitchen branded knife and is unable to get it to take an edge. So if you are having problems getting an edge it may be the knife not you.
This - I need to get a really good chef knife and santoku... right now I have a Chicago Cutlery on the former, Hamilton Beach on the latter... both can't maintain an edge very long. I manage, but it's time to upgrade.
what brand are you looking into?
Well that's the thing, I have zero idea which brands I *should* be looking into - I don't need a 200 dollar knife (I cook once a day where I would really need a quality knife) - looking for something around maybe 75-100 USD?
TheVexiis if you want a Japanese style knife look into tojiro otherwise whustoff is good victorinox makes a decent knife for pterry cheap I think it's called the fibrox. But as long as your knife isn't garbage and you know how to maintain it it not terribly important what it is.
I love your accent. Its so.... Inspector Clouseau.
" - Your pölp. Of your thömb".
I love it. :)
The massive amount of work that goes into your video's are really inspiring.
Great video!
very satisfying seing you cut these thin pieces from the tomato even without holding it. you motivated me to try that, too. i have so many dull knives...
This video surprised me, I thought it was going to be lame but turned out to be one of the better sharpening videos I have watched (and I have watched a few). Great tutorial
but... but...
knife begins with a k...
The French man disagrees
Shhh
Therein lies the joke.
ure fake news
ka-nife
Are all of those scratches on the first two inches of the knife at 7:78 part of the mastery? Happens when you let the blade tip off the stone because of improper pressure across the blade.
You should be able to buff that out using some 6000 grit automotive paint sandpaper.
You usually take those off when stropping by adding polishing compound to your leather strop to add a polished mirror finish to the edge.
Actually, you jumped to the 6000 grit a little bit too fast. You should get a clean edge BEFORE going to 6000, as the 6000 grit is a finishing step, not sharpening. It gives that extra mirror look to the edge (because it smoothes the edge much more, thus makes it that extra bit cleaner and even)
To people interested in sharpening, you should definitely check Burrfection's TH-cam. channel.
Jiraiya-08 ...yeah, he clearly did it wrong :-/
Burrfection has info on technique. Furthermore, he provides the right action to perform to protect the belly of the knife or the curve. But I think both videos are great.
Iv looked into a lot of videos trying to figure out the best way to sharpen and how to get it razor sharp, and no one provides such detail as this video. Taught me a lot just now and FINALLY everything makes sense, my knife sharpening research is now complete thanks to u. If I had watched your video in the first place it would have been a lot faster lol
One of the best sharpening videos I've ever seen. Thanks!
FYI, If you have a silicone baking mat, you can use it to keep the stone from moving.
david kowalkowski that’s what I use too. You can get ones with a lip on amazon too so it catches the water
I always just get a terrycloth wet and lay it on the table first. Do the same with cutting boards.
He (k)nows how to spell (k)nife. It's a joke. He spelled it correctly in the credits. C'mon people. Alex, is there anything you do that isn't genius? Thanks for using your powers for good.
I'm french and i can still feel what is really the "burr" when listening to you!!
Thank you thank you thank you!!! You explained EVERYTHING that I questioned about sharpening your knife! Amazing video! Thanks again.
Nice job. The stop on the sink is especially ingenious
Remember, what makes a knife good is not how sharp it is, but for how long it stays sharp.
+ThisIsMyFullName I like this.
ThisIsMyFullName And remember a tiny change in edge geometry can have a huge influence on how long any knife stays sharp.
That and the skills of the user.
I use black iron knives, cheap, my fav is with me now for 30 yrs. Easy to sharpen, with proper handling, a stroke with the steel puts you right
ThisIsMyFullName well the most influential parameter that can effect how long a knife can stay sharp is the steel quality and hardness
Truly a wonderful video... Great tutorial, and as always, just so much fun... Your energy keeps bringing me back... Thank you so much!!
“You see that rounded stoopid edge”
Excellent work! I have been thinking a lot myself how to make these skills accessible for everyone. Well done sir!
VERY good video on sharpening!
It shows the basics needed to perform the sharpening step by step, nothing more, nothing less :)
Get a rug pad to hold your stone in place. It is cheap and it effectively holds the stone in place for most kitchen surfaces. I can not do want you did to your sink because I live in a rental home.
Magnets or suction?
Neither. The you want the rubber netting that you would normaly place under the carpet to keep the thing from sliding around on wood or tile floors. Look up rug pad on amazon.
Alex, you're so extra and I love it!
BCN=best chef nife
BCK=best chef knife
He is happy with his "nives" and that is the main thing, grammar is just a technicality. 😀✌
Watched multiple whetstone videos today, this one gets favorited.
Just came back to watch this awesome, simple and clear tutorial again. You achieved your goal;)
always though that the right angle for sharpening was 30 degrees, but doesn't matter. If you use the same angle on both sides of the blade, it should cut properly
The smaller the angle, the sharper the knife and more fragile the blade. Crazy low numbers like 5 degrees would be impossible to achieve and really high numbers like 45 degrees wouldn't be sharp at all
BCN stands for Beloved Chiefs Knife
Wait... that doesnt work?
Scott Kendall K C Q all make the same sound, people just Qant dekide which one to use
Scott Kendall K C Q all make the same sound, people just Qant dekide which one to use
Chief's or chef's? Native Americans can probably sharpen knives fairly well too. 😉
Your english accent is nice
Great video Alex!! I've watched a ton of videos on the subject and yours really is the most complete as well as concise and funny! Great job and thanks!
Loved the way you explained so logically. Great video 👍
That paper slicing sound... that's some manly ASMR. :-P
Me: Chef im gonna sharpen my knife...I need super glue and a small piece of plastic..also nobody can use the sink for 15 mins.
Chef: I see you watch Alex too.
"BCN stands for beloved chef nife"
What a satisfying thing it is to get your knives REALLY sharp.
Alex hello from Greece. You re doing a fantastic job keep it up, i m a big fan. In 2:26 that thing is for the stone maintenance after sharpening to prevet it from getting curved
Some things we cannot see; we can only feel them with the pulp of our thumb.
Oh, PULP! Was wondering what he was saying
Absolutely no idea why I watched the entire video 🤦♂️
Haha same
Sghapen
Cghlear
Pghoperly
I can 100% understand
For a french accent, yours is the most unsettling
Great video, way to make it fun and accessible to people. More people need to do a better job of sharpening their knives, I hope this inspires them!
About two months ago I randomly got dragged to this video on a night that I guess the algorthim was as drunk as I was. I was blown away. I have since seen all of Alex's videos and I am still blown away by the quality of the explanations and of the production. I also love Alex's dry humor and for a French guy, his English is really good, and even current and idiomatic.
"While the wet stone is busy getting.... WEHT."
NOOOO!!! You don't need a 15 degree angle to sharpen all knives! It depends on where your edge is and it's different on basically every knife. Take your knife and run the blade along the stone until you feel it grab, thats your angle. Also when using a whetstone don't apply pressure on your forward strokes it will cause your stones surface to become damaged. Also once you have an edge profile use a leather strop with compound to keep it sharp.
Plenty good enough for his purpose, and still better than what he was using prior.
@@rdizzy1 of course, just trying to pass on what I know I doubt he will see if but on the off chance he does hopefully he will learn something. Took me a long time to learn how to sharpen properly.
That wire poster though
This is great for teaching how to communicate and share differences through conversation.
I don’t know why this channel was in my recommendation but I’m thankful for that.