while you sharpen ,I'll cook ,coz sharpening is my job ,do your job and give lessons of cooking if you want but please dont teach your own method ,its not really the best way to do . and I can speak cooking I m french !
is it only me or does he really miss the edge on the front oand the back while hes sharpening
and the way hes working with his steel.. still doesnt strick over the full blade and since he doest not have a real guard on his steel hes still using his downwarts movement...
@fairhillnorrie they could also ask theyre butcher or go to a slaughterhouse alot of them have a butchsupply store right next to them so they could by an steel there
...Marcus, you should not wobble the steel while doing at. It's all about consistent angle. Also, when you were on the stone, your stroke weren't smooth and consistent. In fact, it appears that you possess the knowledge, but not the skill.
At least three mistakes already in three and a half minutes. 1. Do not put the knife's edge perpendicular to the stone. 2. The stone should be stable, and not rocking side to side. 3. You need to condition your stone, it's too concave.
Marcus, great tutorial on hand sharpening. For sharpening without power, I think your method makes perfect sense. Personally, I use an electric belt sander followed by a leather strop for my chef knives. The diamond steel or regular steel is used for in kitchen touch-ups.
Great video - thanks! My sister is a chef and got tired of my kitchen full of expensive, very dull knives. She got me the norton 3 stone sharpener like yours, and my son and i have been trying to master it. Your video was very helpful.
@Ju105 It depends on how dull is, a dull or blunt knife can still be sharp enough to break the skin but it can be very difficult to cut into something hard. So that's why you sharpen it.
He has my knives!!!
DJCRooK3D 1 week ago
while you sharpen ,I'll cook ,coz sharpening is my job ,do your job and give lessons of cooking if you want but please dont teach your own method ,its not really the best way to do . and I can speak cooking I m french !
sacya89 1 week ago
chatter steeling kills the edge that u just made!!!!!
dirtymexician 1 week ago
toooooooo long
Rajachemayel 3 weeks ago
This has been flagged as spam show
is it only me or does he really miss the edge on the front oand the back while hes sharpening
and the way hes working with his steel.. still doesnt strick over the full blade and since he doest not have a real guard on his steel hes still using his downwarts movement...
CountryMaster16 3 weeks ago
Comment removed
CountryMaster16 3 weeks ago
@fairhillnorrie they could also ask theyre butcher or go to a slaughterhouse alot of them have a butchsupply store right next to them so they could by an steel there
CountryMaster16 3 weeks ago
...Marcus, you should not wobble the steel while doing at. It's all about consistent angle. Also, when you were on the stone, your stroke weren't smooth and consistent. In fact, it appears that you possess the knowledge, but not the skill.
chatbox 1 month ago
At least three mistakes already in three and a half minutes. 1. Do not put the knife's edge perpendicular to the stone. 2. The stone should be stable, and not rocking side to side. 3. You need to condition your stone, it's too concave.
chatbox 1 month ago
Marcus, great tutorial on hand sharpening. For sharpening without power, I think your method makes perfect sense. Personally, I use an electric belt sander followed by a leather strop for my chef knives. The diamond steel or regular steel is used for in kitchen touch-ups.
docdavidb 2 months ago
Hi Marcus,
Great video - thanks! My sister is a chef and got tired of my kitchen full of expensive, very dull knives. She got me the norton 3 stone sharpener like yours, and my son and i have been trying to master it. Your video was very helpful.
-doug
gatordoug 2 months ago in playlist Uploaded videos
Nice video Marcus, thanks. Like your 3 stone machine. I use a regular two sided stone to keep my home kitchen knives sharp.
Greetings from Spain.
TheTheEnixero 2 months ago
a dull knife means its blunt does it not shiney
Ju105 3 months ago
@Ju105 It depends on how dull is, a dull or blunt knife can still be sharp enough to break the skin but it can be very difficult to cut into something hard. So that's why you sharpen it.
xunevencircles44 3 months ago