5 REASONS YOU CANT GET YOUR EDGE SHARP
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- เผยแพร่เมื่อ 21 ก.ค. 2022
- 5 REASONS YOU CANT GET YOUR KNIVES EDGES SHARP
CJRB SMALL FELDSPAR
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CJRB FELDSPAR
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ULTRA SHARP 3 DIAMOND PLATES 2X6
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ULTRA SHARP 3 DIAMOND PLATES 3X8
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STONE HOLDER
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STROP
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GUNNY JUICE STROP COMPOUND
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VOSTEED KNIVES
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Bro. You explained in like 30 seconds what no one else could in like 20 minutes
👊 thank you
To be fair. I use straight razors. If u look it up, it isn't hard to find info on how to bevel, sharpen, hone, etc..
To be fair. I use straight razors. It isn't hard to find info on how to sharpen, hone, etc..
If anyone could, It'd be the guy making single hairs pop in two under their own weight
@@danielkeslerjr4407 I have a lot of how to Sharpening videos, from step by step videos, different shapes, different steels, different stones etc.. even Sharpening systems. I believe I even did a straight razor Sharpening video
One of if not the best video showing these steps, brilliant shot of the burr
Type much?
It really is I didn’t even know what it looked like until now
@@southern_merican he missed two commas, what's your point?
100% accurate explanation of what it takes to sharpen a knife properly... the closeup of the burr breaking loose was ohhh soooo crispy!
Thank you, you can tell that it was decently heat treated
I agree, a burr that crispy deff ain't happening on crappy heat treats.
I'm the 420th like on this comment. That's ALWAYS good luck!
Ladies and gentlemen , This is the guy who guided me through the process of acquiring the sharpening skill and with a little practice became a reality . It’s a glorious world indeed . 👏
Thank you Bird 👊 🙏
@@NeevesKnives I want to become a pro at sharpening knives just like you someday.
@@victorramosjr2239 you can absolutely
I am a professional knife sharpener who not only sharpens knives but the gamut and have to say that you did a fantastic job on this tutorial and great way of explaining with visuals to accompany the advise. I feel you nailed this and will help many and make my business suffer lol. Way to go!
To fullfill this I will add that keeping both bevels even is very important as well as, try to keep the smallest burr possible - it will keep the apex uniform and to its sharpest possible.
You sir did a fantastic video! Well done
Wouldn’t it be nice if the knife companies kept the bevels even when they make the knife?
@@ChuckPM12yes 😂
@@ChuckPM12 absolute facts hahaha no one ever seems to mention how frequent that is.
not what i had in mind when i searched “videos to edge to” but it’s interesting none the less
😂
😂
Reason#6 too busy watching Neeves Knives
😆 that's excusable
Hahaha that's so true
My Dad spent months restoring this Wakizashi blade that had been severely neglected. He spent months slowly using different stones to remove all the chips, scratches etc that the "Nagasa" received over its life. When it was finally finished and he was using a cloth to buff the "Nagasa" he dropped the sword and it nearly cut his thumb off.
And realize that this is not an overnight thing. Blade sharpening is an art and arts take time and practice to achieve mastery of. And it is such a great feeling when you are given a butter knife and give back a katana.
Thanks! Glad I saw this cause everyone makes it look super easy but I’ve been getting frustrated cause I can’t seem to get the hang of it and I get frustrated cause I just want to sharpen my knives razor sharp & finally be satisfied 🔪😆🤌
@@profitboytravisjust practice a lot you'll eventually get better and gain muscle memory for it
@@calebfoster4855 appreciate it g
@@profitboytravis it can be very frustrating, but at some point it clicks and becomes easy. Don't mindlessly practice, keep trying little different adjustments to try and find out what exactly is the barrier for you. What exactly is preventing you from getting the sharp edge. Often, people just use to acute of an angle and it takes forever to get the burr. It's better to start off practice larger angles to get a burr quickly. And use a coarser (but not too coarse) stone like a 300 grit shapton glass. And a knife with easy to sharpen steel. Not some super steel pocket knife. Carbon steel kitchen knives tend to be very easy to sharpen.
Jared sharpens my knives and I HIGHLY recommend you use his sharpening advice and services. He's one of the best I've ever seen. I'm always a little scared of my knives when I get them back because they are so sharp you can cut yourself and not even know it happened.
I’ve watched dozens of videos on sharpening knives some were upwards of half and hour and not a single one was as useful as this video right here
Thank you, I have a ton more in my Sharpening playlist
When I first started I watched hours of videos on how to use stones and you did a better job in 30 seconds
You can just use the strop to deburr the edge and save yourself a step. The back side of a piece of raw leather works well as a strop if you don't have one. Stained/finished leather will work as well, but you may have to make a few extra strokes. Also, the angle on both sides should be as even as possible. Great video for those wanting to learn sharpening.
Stropping always convexes the edge to some extent which isn't always desirable. It also removes micro-serrations which are desirable in some edges for example kitchen utility knives.
I use paper as a strop as well in addition to leather. I use both standard 20lb copy paper and receipt paper which are both great ways to remove the burr on the cheap and when out and about.
It's always best to deburr to the best of your ability on a stone.
This short video was more informative and simple to understand than any 30 minute video I’ve watched
👊
As an experienced sharpener I can say this video is great!
You emphasized the importance of the burr which was like a light bulb moment for me years ago now. That and stropping are the ones that should be taught front and center !
The average person,unless they're a Barber that does straight edge shaving doesn't strop and most dont even think of the strop, which is a bummer !
Appreciate it !
YES STROPPING IS EXTREMELY IMPORTANT TO KEEPING YOUR EDGE SHARP, ITS A MAINTENANCE TOOL ALSO A CERAMIC ROD OR STONE IS GREAT OR BOTH, SO YOU CAN HONE AND STROP THEN WHEN THOSE WONT WORK YOU SHARPEN
My typical sharpening is 30° angle sharpen coarse (if new edge), sharpen wet fine, hone wet fine, strop on leather belt, then apply thin layer of oil with finger and wipe off excess! I use a German made Böker Congress and that's my routine for getting a razor sharp shaving knife! I also use an Arkansas wet stone with oil for the fine and don't worry about diamond grit, but of course that's a fine carbon steel blade and I would definitely chose a diamond grit for harder metals because honestly some knives need it!
Great Video As Always!
Do you mean 30° inclusive? Which would be 15° per side, imo 30° per side is a very high angle, I personally don't usually ever go above 20° unless requested for some reason. 22° can be ok in some cases if your wanting a very tough edge, I love Arkansas stones on simple steels and carbon steels. I should do a video on Arkansas stones again soon
Finally someone who actually knows how to sharpen
Fantastic shot of the burr great explanation 👍
This video is hugely impressive. Tons of great advice in under a minute. Thanks for sharing
That was good😊
I sharpen stuff for 30 years now and you explained it the very same way I got told back in the days.
Very good bro🤜🏻🤛🏻
Don't forget to get some compound for the strop, smurf poo really helps
I like gunny juice, which I linked and pinned in the top comment, of all the compounds I've used, it's the best
I assume you have a strop that stays without a compound as well?
My Strop has gunny juice on it and no I usually always have some sorta compound on my strops, whether more Abrasive or less
This channel is amazing for someone like me who likes knives and has just started collecting, amazing info and examples of that info at work
👊
I really enjoyed this video.
I worked with a man named Shaun in a butcher shop and he taught me all this stuff and many techniques of cutting different meats with different knives. And even how to use Other knives when camping or hunting. This gave me good memories ✌🏻😊
Excellent info sir, cant believe you pulled that off in such a short time. Well done my man
More to come! Thank you for watching 👊
Damn that was a huge Burr 😂
@@Smooth_Bandit0 Yeah man , I use a Jewel’s loop to check the progression of my edges, I can see if a spot on the blade needs more attention to perfect the edge
@@Smooth_Bandit0 Your welcome I’m glad you figured it out, I know exactly what you mean , now you can really understand and see how the stone is cutting the steel , you can actually see when the edge is completely even from heel to tip , I know there is so much to learn keep watching Jerads live sharpening vids I learned so much from him and there is always a question to ask , I always loved knives and got back into them for the past year and a half , learning to sharpen knives opened a whole new world for the love of knives
Bill Burr
With good steel he can make a burr so good it comes off in a wire that is one piece that's as long as the edge. It's crazy how good he is.
@@lavenderpants8695who? Can you share the link (or the name of the video in case TH-cam delete the link) of that? I would love to see how someone achieves a burr like that.
Awesome video .
A lil tip for all who see , when sharpening you may discover that after going from a coarse grit to a finer one your blade is not any sharper than it were before ( I personally like cutting paper too much so I do it all the time to see the progress ) and that the resistance you may feel is not as it really should be . I found after a while that stropping in between grits helps , a small number of strops to reset the burr does wonders . Not only does it make it easier but also from my experience makes an even sharper edge .
Now that is the Reader's Digest version.
This is an excellent video. All of this applies. Once you master this, you can sharpen with anything.
I've been practicing and it's feels satisfying to get the edge through stroping successfully 🙌🏾
This had more useful information in it than some others who have much longer videos. Thanks for also showing what a burr is.
Love your videos, best knife YT channel out there!
Thank you
Perfect explanation! Bottom line - right stones and take your time! It's an ART.
Thank you for this (: I kind of just learned on my own how to sharpen my knives. So it's always been very hit or miss if my blades are super sharp or just meh. This clarifies a lot about the process and gives much more consistent results
I have an entire playlist of Sharpening videos if your interested that are full length and great details
@@NeevesKnives Yeah I've been checking those out too (: I like your channel a lot. I'm glad I found it
I've been sharpening knives for over 40 year and he is correct on everything.
Magnificent. Appreciate the craft. Great video.
Finally a proper how to sharpen a blade. It needs to include the stropping technique. I had my dad's razor strop the he used on his straight razor which he shaved with for seventy years. Unfortunately his razors and strop were lost when I lost my home.. I made a strop from an old boot I found and my hunting knife, tomahawk and Swiss army knife are all shave sharp.
That's a great beginning for most western knives, It's all about geometry. . .grit, and use of the knife
I've seen a good 30 different knife sharpening tutorials in shorts, this is the only one worth it's salt.
Seen the word 'burr' mentioned so many times and this is literally the first time a video has actually made clear what a burr is!
10 dollar sharpeners from sheels, or Walmart works just fine. All I'm cutting is boxes, tape, and a bit of meat. My knives work perfectly fine with those sharpeners, used them for 6 years no issues
So don't spend money on stones and shit?
@@Oshianis ......I dont,....and never said I did. I have never bought a stone my entire life. The only reason I have one, is because I found it in my grandpa's house after he passed away.
They also destroy the edge and remove a ton of metal. That they seem to work doesn’t mean they do a good sharpening. You would notice a very big difference if you could compare the same knife sharpened with that device and a proper method. It’s good if it works for you though, but, they’re very different.
when i was a boy without a phone i figured it out so this is a game changer no bullshit just straight facts your a teacher my friend
Well executed short: claimed five, recited five; no blather, no preface, no ads, just what was promised, no more, no less.
I love the irony of slicing through a knife catalog 😂
Your video has what is probably the best video of the burr I have seen. Good job!
Thanks for sharing Bro, excellent piece of work!
This is definitely the best and fastest explanation of the science of sharpening
The biggest game changer for me when i was starting to sharpen was using a sharpie marker on the edge of the blade to see where my stone was actually sharpening and to see the apex.
I'll keep these tips in mind next time I sharpen my kitchen knife. I bought a double stone about a year ago, I've only try to sharpen the knife a handful of times and I'm never satisfied with the end result. It's sharper than when I started but not as sharp as it can be and the edge never last.
Neeves your the best sharpener on TH-cam by far my friend.
Just the video i was looking for thanks!
Cool short Jerad. Thx
Another tip. This is a skill you learn over time.
DUDE ! This is the most useful video/clip I've ever seen, or been told
Thanks, best tutorial in no time at all, great job
"I recommend diamond plates" - shows Naniwa water stone 👌
It's probably the naniwa resin bonded diamond stone. Diamond stones don't all look alike.
It's certainly not a diamond plate. And that looks a lot like the 1k Naniwa Pro. Anyway, I don't recommend diamond plates unless we're talking Atoma 140 or something. The rest suck for various reasons @gray_gogy
@@AnarchAngel1 I guess it nots a diamond plate per se, but I am quite sure it's a resin bonded diamond stone.
What would you say is a downside of a resin bonded diamond stone?
@gray_gogy They have their uses...really abrasion resistant super steels for instance. But they're expensive, I've seen problems with warping, usually very thin for the money you spend, I wouldn't want to flatten one with a diamond stone (the way most people flatten water stones and the easiest). They're just overkill for most steels. Diamond is an aggressive abrasive as well and leaves very deep scratches. I've also noticed that the finer you go with diamonds the less consistent the grit size is. I just don't like them. I own like 2 knives that I feel actually need diamonds. My other stones like Shapton Pros easily take care of normal steels. I know how to sharpen so I'm not a steel snob that has to have the most ridiculously wear resistant steels on the market. I'm fine with mid tier steels because I just keep them sharp. "Super steels" (Maxamet etc.) are for guys that can't sharpen their knives. Yeah they hold an edge longer but they're conversely very difficult to sharpen. I use an Atoma 140 for repair work and flattening. Other than that, I almost never wish I was working with diamonds
Thank you that was more effective 30 seconds. Down to the point
1.) second cut file - for brand new blunt edge sharpening 2.) 1000 grit whetstone to touch up the edge 3.) naniwa whetstone - deburr the burrs 4.) leather strop - complete deburring
The good man here ain't lying.
You sound like the Billy Mayes of knife sharpening, and you know what? I'm sold! I'll take 12!
lol
This helps alot! My wife has been complaining and doctors just can't help
Love it brother you're killing it!
Love that the sheets are from knife catalogs lol
Great advice J!
Black sharpie/marker the edge to make initial grinding visually easier to see what youve ground away and what you havnt.
I can get a shaving edge on most of my blades. I use a file then a diamond hone. problem is everyone asks me to sharpen their knives lol
Excellent summary thanks you 👍
Yep, very correct and important!
In german we say "richtig und wichtig" :)
Love your channel!
Awesome work, explained everything in a short
An expert sharpener, and I mean it in a good way wow❤
Notice the pencil marks as well! It's a good way to tell how much you need to sharpen. When it's gone it's a good time to check it
I've always been told a good way to deal with burr removal is after its developed on one side of the blade edge, you gently run the the edge through a wine cork; then bring the other side to the stone. Finally strop.
Fatiguing the burr. Perfect explanation. Thanks.
Well done. Looks fantastic
Very nice advice 👏🏼
One of the best things my grandfather did for me when I was still a kid was buy me a good set of Arkansas stones and some oil and taught me how to properly use them.
Good Man
Definitely worth a subscription
Excellent tips, great vid!
I would think the most important one is being consistent with your angle though. I guess this vid assumes you already know about that. Sharpening is such an art!
Same stuff I have heard time and time again, but the one thing I don't hear often is the suggestion that people get a shit knife that they can risk destroying and just see how sharp you can get it. You DO NOT want to fail over and over again on a nice knife. Now the only downside to this, is that you may manage to sharpen a softer steel, but then you hop over to something a bit more serious and you are struggling to get it sharp again.
I managed to bring back a couple knives with a guided sharpener from worksharp, but I have accepted the reality that I need a lot of practice especially if I ever want to freehand sharpen. Ideally you have someone who can guide you, but if you don't then just be ready to screw up... a lot.
Just sharpened my Pretatout for the first time. Pretty good hardness but not as hard as my older Benchmade 154cm.
It still makes a great work knife that has great ergos.
Yeah all the ones if sharpened felt great, they do good heat treatments on their 154cm from kansept, I think my Benchmade in 154 might be slightly on the softer side
I need to get better with the free hand
Well done.
I just recently started sharpening my own knives, and I'm having a hell of a time with the belly of the knife. I must not hold my angle consistently because I can't get a consistent Burr. The flat part of the blade seems to be going all right, but the belly of the blade is always dull. must have watched 1000 videos by now and can't seem to get it right LOL
This is probably the only video answering this question and it kills me
Awesome tips. I have to watch one of you dedicated sharpening videos.
Solid advice here 👌
Finally, someone that knows what they are talking about. I was just about to make a video, but I don't think I could do better.
I went to a professional sharpener he handled it just right got my old knives razor sharp and my dull old pocket knife more sharp than ever. Also the price was reasonable
How much do he charge per knife?
Concise and brief, excellent
I really wish people would put more emphasis on buying knifes made from quality metal and that have a good bevel.
Maintaining a consistent angle is also essential.
It's absolutely essential, I believe i said that but in order to create a quality edge bevel you need to maintain the same angle until you get a burr and cover the bevel with the new scratch pattern
Another tip before sharpening use steel rode as it will sharpen the knife sometimes I find dull knives before I use the stone I use the steel and I end up not having to use the stones.
Thanks for the tips
Thank you!
Jschlatt here teaching me how to prepare my weapons 💀
THANK YOU FOR REMINDING ME THAT I HAVE STROPS 🤣. I was wondering why my M4 Shaman wasn't stupid sharp then did a few passes with 3 micron gunny juice and BOOM POPPING HAIRS OFF INSTANTLY.
Thanks again for the very useful video! It's funny, some days I can get a hair-splitting edge, other days, with the same stone and knife, I can't get to to cut paper. The more I practice, the more consistent I get though.
Different blades? There are metallurgical limits to sharpness.
@@georgedunn320 I'm just not the best at sharpening, lol. I practice all the time though, and I can get most blades to consistently cut paper now.
I'd say you're in the top 10% of knife sharpeners. Let me know when you can drop a meter of thread on an upturned blade and come away with two half-meters.
Seriously, some steels just aren't meant to be super-sharp. Metal ends shaped by abrasion just never reach the keenness of ceramics shaped by fracture.
Finally you need a good oil to protect your edge when not in use! Edges get dull just sitting there because rust forms on the thinnest part of the blade: the edge!! Food grade mineral oil or Ballistol works great to keep your knives sharp and rust free.
Nonsense.
Very instructive
Instructions unclear: still got Bill Burr in my ear telling me I suck and I failed miserably at everything I did in life
Thank You!!!👍👍👍