Knife Sharpening : Knife Sharpening: Edges & Goals

[collewobbles]

These ARE the BEST knife sharpening videos I've ever seen. Thank you so much for posting these on youtube. Colin - UK

[BALDMAXXX]

His explanation of what happen to a edge at different levels of abrasives is the best description I have heard yet. Once you view his series, you are pretty well set at the amateur level for blade sharpening. GREAT JOB THOMAS!

[risethrought328]

this guy is one of the few true experts of expertvillage

[merwinfamilyjohn]

I'm glad to see you giving factual information on a properly sharpening a knife. The honing of the edge after sharpening does make the all the difference in useful sharpness and edge retention.

[kaloncar]

Thanks!

[nallepuh6969]

this guy fucking knows his subject

[singy1980]

He is a very good teacher!

[peteacher52]

Some good points made here and I learned a bit even though I always thought I was pretty handy at sharpening knives. I haven't seen a strop used since my late grandfather used one to touch up his cut-throat razor! Makes good sense, though.

[bluenoserr]

Freaking great video. Thanks.

[artistsComplex]

does a person have to sharpen a knife from the most coarse to the finer sharpeners or can a person just sharpen using a fine sharpener and then use the strop? and is there a substitute for a strop? (all i do is cook and i don't know where to get a strop - or whether or not i have the money to)

[gorpkaiser]

@artistsComplex Yes, for a very dull edge you need to start with an extra coarse hone. Otherwise you'll end up very frustrated because the fine hone won't remove nearly enough metal the knife will never get sharp. Instead, you can take it to a professional to be sharpened. After that you will just have to touch up the knife occasionally with a fine hone.

[Slic3R1]

@artistsComplex well you could use a fine stone to sharpen your knife but a coarse stone will speed up the process greatly

[wolpack1116]

@artistsComplex For kitchen work, there is really no need to strop. For cutting things like bread and soft fruit with tough skin, like tomatoes, a coarser edge can work better. After going through all the grits for a very dull knife, you can just use the fine stone for a long time, unless you damage the edge accidentally. When the fine stops working in a reasonable amount of time, go back to medium, when that stops, coarse is next.

[FaceChanger316]

@artistsComplex What I do for my knife (which is AUS8 steel, holds an edge alright but not great) is go with a coarse stone, then use a piece of glass with some 320 grit wet-dry sandpaper over it, then 600 grit, then instead of a leather strop (which I don't have) I use bare glass, which bends down, flattens, and straightens those teeth he talked about. Gets my knife nice and shaving sharp, and it lasts a good long time in my experience. You might try that.

[DanLarson91]

Excellent video! This knowledge takes my sharpening to a whole new level!

[dkbeebe]

I like the information this guy has presented, I hope that he continues to bring us good info like this.

[teyacapan]

love it and totally get it thanks!

[liftercatcher]

Thank you thank you thank you!

[sevenedges]

depending on what your cutting you may not want a polished edge. Somethings like seatbelts rope etc are better cut with a coarser edge. Just make sure you take the burr or wire edge off. And you don't need a strop or even a fine stone to do that.

[tackymalefactor]

Finishing! Thank you so much! I was wondering why I can make my knives like razors for a day or so then going right back to the stone.

[huandogofwar]

thank you sir that was very usefull

[TheJORPR777]

Where can I get a leather strut or however you spell it.

[dmtau]

Thanks!

[hashsmoker123]

ok,well i have a combat knife i need razor sharp that will hopfully keep its edge.

anyone experience mind explaining step by step how to properly sharpen it.

would be greatly appreceated

[kochos777]

same question and also about how long should it take?

[bigboss686]

@hashsmoker123 if you're worried about not being able to do it yourself. And you need it for self defense, you should think about mailing it off to razors edge in Salt Lake City Utah.

They do EXCELLENT work and the prices are more than fair even with shipping included.

[spoonman73]

Awesome explanation! Keep it coming!

[Sargeizm126]

You are the go-to guy for knife sharpening. I really learned something when you explained the 'teeth' of the blade, and then finish them off with a leather strop so it keeps its edge. Thanks a TON!!

[ardeet]

Very useful. I didn't know about the "saw" edge and the importance of finishing off. It explains why my sharpening has been hit and miss. Thanks

[bugsy1491]

you cant go from the hard side of the stone to the leather(skipping the rest)? - trying to find some way to skip past things cuz i have no idea where im gonna get the ceramic sharpening rods, or even the stone....

thanks for the vids btw, really helpful - lets one know how bad one has been to one's poor knives, and how to fix the situation

[mcbrite]

Seeing as you typed this, I assume you're on the internet, so finding the rods or the stones shouldn't be to hard if you heard of the little known wonder that is the mysterious "Google"...

[blowdog]

Excellent description, you demonstrated why finishing off a knife is so important in maintaining it's razor sharp edge for longer. Great stuff thanks.

[bangtwister]

Hello, Thanks so much for taking the time and demonstrating Knife sharpening. You explained it really well and I know now I need a leather belt!

[godcody]

thanks for uploading and i'm thinking about being a blacksmith soon.

[wolpack1116]

For cutting fibrous materials like nylon webbing, rope, fruits, and such, many people prefer a coarse finished edge. I personally do not, but I've tried it and it does work as advertised. Some people go no further than a file finish for a very course edge.