Anybody who thinks a steel "rolls" the edge is an imbecile. A steel keeps the blade STRAIGHT. A steel does not "sharpen" the knife. It keeps the blade straight which holds the edge.
This is exactly how I sharpen my kitchen knives, only difference is I use an edge-trailing motion with the steel, it works the same from my experience, and has little to no chance rolling the edge. It's also how you are supposed to use a steel to straighten the edges of your kitchen knives, even though many cooks(and some chefs I've met) seem to think the rolled micro serrations will magically unroll if they they stroke the knife into the edge :P
I use a ceramic rod.i let it rest on a table for more stability and I look for a sweet spot when sharpening,it feels almost as if you're cutting into the rod, it feels smooth but you feel resistance.once I get it sharp i use a leather belt and it's hair popping sharp.thing I look for is smoothness of the edge,often a new knife will have tool marks, I get those are all smooth..a tip- the very edge should NOT reflect light, if it does then you have a burr that still needs working until it's dark
if you dont like to free hand sharpen, id say get the wicked edge. especially if money is no concern. you can buy the standard which puts an amazing working edge on your knife. and if you are one of those people that obsess over a razor sharp knife, their are acessory stones that get up to 10000 grit. and then you can get leather strop pads with micron pastes that get up to 100000 grit. combine that with the fact that you set the angle, and you get a real professional job.its no gimmick at all
I use a Lo Ray stone kit.....I never seem to be satisfied with the results. maybe I'm doing something wrong? anyways, love your videos...they help a lot! keep them coming!
Cool vid- It took me over a year before I coud do anything but make a knife blunter- I pull AWAY though, rather then 'cutting' into the sharpener. I think people just go with what works for them-sharpening like you do my hand moves too much and i get a funky edge.
I dont use a steel much but I do strop on leather- but my knives are mainly simple carbon steels and I think their a lot easier to sharpen then fancy stainless steels.
Chisel grind knives are a rip-off. Why would any knife company force their customers to re-profile their knives to make them workable?? And to grind the left sides of the blades when the majority of people are right-handed! I won't buy any chisel grind knives unless the company agrees to fix them. Not everyone knows how to reprofile knives, nor do they have the tools.
i learned very little...i know ur trying to help, but u kind of made me feel like i have A.D.D. (i was hoping for more show of sharpening) i think u could have done this video in a quarter of the time w/out all the pausing & small talk.
@AerialGround pffftttt...method very well may work but "how to" process needs work. i cant handle repetitive talk about nothing (esp. nothing on the subject)...like Pacino says "one time...dats all u gotta tell me"...& the pausing, wow! some people like this either think they are talking to idiots who cant process simple information or just like to hear themselves speak.guess we all have our own methods of learning that work best for us.sorry about ur dyslexia..idk what DAA is heehee.
You could score MAJOR points by avoiding going over and over the things you ARE NOT, and the things you CAN'T DO, and the ways you ARE NOT USED TO DO IT.
A much better video could be produced in almost half the time.
Please have your graphic illustrations READY BEFOREHAND, rather than wasting even more time criticizing your artwork.
I didn't mean I can do it better. No way. I don't even have a camcorder, and I don't have a stage voice, nor the speed of delivery.
My specialty if you will, is that of a critic. :)
I simply believe an instructional video should be concise. There is no point hearing him what he might do maybe in the future if he feels like, nor how busy his life is with "important" stuff.
Let me share with you what I recently discovered. I've tried the Spyderco sharpener, Arkansas stone etc. and ultimately just yesterday I bought the Lansky system and today I bought the diamond hone for it. ALL my Spyderco's are scary sharp. If you struggle to sharpen buy a Lansky system, I guarantee you within 5 minutes your blade will be so scary sharp it will blow you away!!
My cousin notched one of his knives (DEEPLY), and all we had to sharpen it was a metal file, so it took me like an hour and a half to get the notches (yes, multiple) out, but at least we got them out, and according to him, the knife was sharper than he ever had it.
Hey nutn i have a eze lap (its the kind that is sort of just a rectangle set into a piece of wood and it reccomends grinding the blade in circles, im not really comfortalbe with this ive never done it before with my whetstones should i just use it "the normal way"? or do as it sais? if i end up doing it the circular way i will have to ruin a few edges before i get the hang of it so i dont want to do it if i dont and i also dont want to mess it up on the eze lap by doing it the normal way
I suck too I keep trying to look up how to sharpen and it doesn't tell me what I'm doin wrong lol anyone now which is better a rod/any metal stick file or a wet stone type sharpener. Not hate please :)
And with a chip, you mean the one on that AK 47? (sorry just kidding, that was awesome)
Correct me if I'm wrong, but is a fine sharpener only, going to make the same result, just in more time, or does a chip really require a really abrasive sharpener?
I just received my cold steel kukri and it really disappoint me... The knife is DULL! I was not expecting that from cold steel. I hope I can fix that with the help of your video!
a steel is not a "sharpening" device, it is a "honing" device, it just realigns any burrs that are on your knife, it doesnt actually take any steel off your knife.
if sharpeners actually take steel off, then wouldnt you eventually take ALL of the steel off? like if you sharpen enough will that eventually whittle down my blade? sorry i'm new to knives
@spazzz64 Yes, unless you have a magical blade that violates the laws of physics then eventually your knife would be completely worn down. This would most likely take longer than your lifetime under normal usage with a decent steel.
love your videos... but just a hint on sharpening (i just watched the first 6min atm, so if you corrected this already, i'm sorry for criticizing) try laying the sharpening utility on a solid surface (i prefer stones); it helps with keeping a constant angle ;)
A lot of times (with kitchen knives especially), when it seems dull it's because the "micro serrations" in the blade are out of alignment. Using just the steel will straighten them back up in a few passes bringing the edge back to it's original cutting performance without having to sharpen it. You can use a steel on a blade as often as you want with no harm, but you can only sharpen it so many times since you are removing metal, so you would be increasing the longevity of the blade Great vid!.
Hey man i just started hiking and i go out to the mountains by myself sometimes and do some survival stuff. I just want to tell you i love watching your videos and you are so fortunate to be able to go up to the Rocky's like that. I hope someday ill be able to go there with my dad. Keep up the videos. And what do you think about the benchmade Marc Lee edition? im thinking about getting one
Thanks for the video. I also like micro serations on a kitchen knife. I once got carried away with water stones and went down to 8000 grit then stropped the edge to a mirrored finish that would not even snag a cotton ball it was dragged over. It would also not start a cut in a soft tomato with out a lot of pressure as it was too smooth. A few strokes on the fine ergo-chef diamond steel to give it some bite and it cut beautifully. Its easy to get too fancy with sharpening.
@labrat7357 Sound's like you weren't pressing down quite hard enough on the stone. If you had reached the full potential of the 8000 grit it would've passed through the tomato like it wasn't even there.
I finish my kitchen knife on a 4000 grit stone, then use a strop of green chromium oxide polish, then jewelers rouge. After that I take it down to 1 micron diamond paste (diamonds leave more defined cuts, and cut faster than anything, leaving real micro serrations that bite) then to .25 micron diamond. The edge is only as big as the carbides it's made of. Regardless, the tomato stands no chance. You may be messing up the profile with your strop, the knife should always bite after.
Nice video, but the only way to keep a correct sharpening angle is MECHANICALLY. no way with the wrist..
I personally sharp my knives with a HIGH SPEED STONE.. Of course this destroys the steel.. BUT I DON'T EXPECT MY KNIVES SHOULD LAST FOREVER!! And it works in the meanwhile....
@Fizzypop1211 in nutn vids he does wander, and his subs is like a community, and his videos are like chatting at a gun or knife show, if you know what i mean?
@shidoink Thanks for the clarification. I logged on and searched - totally unprepared - knife sharpening techniques - finding a "specialist community" kind of went {slowly} over my head !!
dude thanks for making that vid! could you make a vid on the block sharpener thought, I hear it works good you but Im not for sure about it. I want to make sure that its up to par before i hike the colorado trial. Do it if you have time? Thanks.
If you can get really good at this method of sharpening, kudos to you. I don't think I'll ever get to this level, which is why I use a tabletop sharpener. It's nearly impossible to screw it up when you do it that way. I'm fairly clumsy, so it works great for me. :D
to really test your edge try cutting across the grain on pine wood. i can easily make a shaving edge, but the master test is making a shiny cut on pine end wood.
I used to sharpen knives to a razor edge but I've learned a faster way that gets me an edge I find to be more useful. I run the blade along the length of a very course stone like I'm trying to whittle it. (I use a little WD40) This leaves vertical striations in the blade that act like mini serrations. I clean the burr by drawing the edge thru a piece of pine a few times. This method is quick & easy & gives an edge that cuts paper thin tomato slices & melts thru rope.
You don't use a steel to sharpen knives. A steel simply puts the edge back on the knife after extensive use. You need to use a steel prior to sharpening your blade on a sharpening stone. Steels don't sharpen. As a trained chef working in the industry for over a decade, I would never let people think that you can sharpen your blade with just a steel. Nice instructional video on using a steel, but please give the right information and don't say its for sharpening. Thanks
The fact that you're not an expert at sharpening blades is one of the reasons this tutorial is so helpful. We regular joes out there can gain a lot by just learning the basics. Thanks for the helpful tips, nutnfancy.
you know you are not sharping your knifes when you use a steel you are just strighting the blade, to really sharping a knife you need some kind of stone if wet or dry stone. Also the cermaic steels should many be used for cermaic knifes, the steel is just taking out burs in your knife guys i dont know why everyone uses a steel to sharpin even kitzen should know that ask him. you are just taking away the burs and you need to remove steel with a stone to really sharpin
My uncle tried to sharpen my Spyderco... He made it more dull... That didn't bother me, the thing that did bother me was he blamed it on VG-10 steel. These were his words exactly "Cheap Japanese steel."
If he wasn't my uncle (and ignorant) I would have punched him.
not to be a dick...but the steel rod should be used first. then go course to fine.....finish her off with leather.....you dont have to spend money on a strop, an old leather belt works just the same
i agree with u i dont have any problems with this guy at all but i agree but i wulda used a stone im a big fan of oil stones only 16 and ive been sharpening for less than half a year and all my knives can be used for shaving ive got the bald patches on my arms to prove it
thanks ! I watched a few other videos and realize I've been sharpening knives the wrong way for years. I always just used a steel or a stone. I see now I should have been using a couple stones followed by a steel followed by leather.
This comment has received too many negative votesshow
Hey Nutfancy i'm in to the survival stuff and i'm 12 years old and i don't know what reprofiling means. I don't want to search it up, because Wikipedia will probably be too complicated, so can you tell me what it is simpliliy please? Thanks. just to say keep up the great videos :)
Reprofiling means to recreate the blades angle. Most factory knives come at a 20' angle each side(40' in total). Some people reprofile there knives to a 15' angle (30' total) making the knife sharper and causing it to be a better slicer.
another way u can do this is ,,,,well i have and eze and its a butterfly style....so its small/.........u can hold the knife and run the sharpener down it while looking down the blade.....but i sharpen my buck 110 with it and thats what i shave with........and more pressure when it is dull and less when it is getting sharper i find helps quit a bit
I think what Nutnfancy is saying is some people are born with a genetic advantage to be able to do certain activities to a far better standard than others (inherited genes). For example if you or i studied as much as Einstein we still wouldn't be anywhere near as smart. Likewise if we played basketball from when we were 3, we still wouldnt be as good as Jordan because he has all the natural gifts required to excell in the activity. Height, hand eye coordination, reflex etc.
that edge is Ok, but wont last as much as a finished edge. By finished edge i mean that you need to use a ceramic rod and then a leather strope, after the diamond and steel, cause those micro serrations need to be polished, cause when cutting, they will easily fold to one side or another and that makes your knife dull. You need it to be straight and polished like a broken glass, so reduce the micro serrations with ceramic rod, take them off with a leather strope and that edge wil last longer.
Another thing I feel the need to bring up because of recent experience...
You briefly mentioned pressure. This is really important...if you bear down too hard while sharpening you'll end up turning your good knife into a hacksaw blade every time!
Thanks for the video Nutnfancy. I'm new to sharpening...I'm aquiring a few different sharpeners: some whetstones, a 3 sided benchstone, pocket size medium/fine diamond plate, ceramic rod, stuff to strop on, couple different pull-thru sharpeners...gonna experiment and find out what works for me....what doesn't will end up as christmas gifts lol
I saw one thing you did wrong. Don't bring the blade towards your hand, instead, put it on the opposite side of the stick, and go away from your hand, for both sides. It's safer.
@stalker7d7 it may be safer but bringing it toward you is easier and makes it a lot more likely you will get the right angle, Most steels or ceramics have a guard to protect you. If your totally inept or just dont want to risk it *although i have never managed to ever cut myself on a steel* try buying a chain link glove like they use for shucking oysters etc. Then you really wont care where it goes unless you stab yourself in the arm... good luck ;)
Steels actually don't roll the edge if used right, but they also don't sharpen either. What they do is re-center the edge in the center of the bevel. Since with use a knifes edge will roll to one side or the other, a steel will put that back in the middle, but it really doesn't sharpen, it can also de-burr slightly, but stroping is better and faster at it.
Anybody who thinks a steel "rolls" the edge is an imbecile. A steel keeps the blade STRAIGHT. A steel does not "sharpen" the knife. It keeps the blade straight which holds the edge.
bnsaints 3 weeks ago
A knife should ALWAYS be sharpened with a wet stone when ever possible.
bnsaints 3 weeks ago
nutin are u a highscool science teacher becuse everything you say is dirty
alexpoz09 4 weeks ago
you may know your guns but at knives............
maika0staretza 1 month ago 5
I'd love to learn this method. Been using the Lansky.
Is this how you field sharpen during Bivouacs?
chestertheman1 1 month ago in playlist Favorite videos
Comment removed
Canuckles333 2 months ago
lmao 10:20
cooooooool1357986420 2 months ago
This is exactly how I sharpen my kitchen knives, only difference is I use an edge-trailing motion with the steel, it works the same from my experience, and has little to no chance rolling the edge. It's also how you are supposed to use a steel to straighten the edges of your kitchen knives, even though many cooks(and some chefs I've met) seem to think the rolled micro serrations will magically unroll if they they stroke the knife into the edge :P
p.s. sorry for the mini rant, and great vid :D
stranger534 3 months ago
10:22 you had a porky pig moment.
reaperofgenocide 3 months ago
who noticed the scab from the tenacious?
gilliesniper99 4 months ago in playlist KNIFE CARE by Nutnfancy
This has been flagged as spam show
2:50 thats what she said 2:57
Jonbino 4 months ago
Comment removed
Jonbino 4 months ago
The diamond rod is adequate.
SuperRip7 4 months ago
im 12 and i love your show
spader111click 5 months ago in playlist KNIFE CARE by Nutnfancy
I use a ceramic rod.i let it rest on a table for more stability and I look for a sweet spot when sharpening,it feels almost as if you're cutting into the rod, it feels smooth but you feel resistance.once I get it sharp i use a leather belt and it's hair popping sharp.thing I look for is smoothness of the edge,often a new knife will have tool marks, I get those are all smooth..a tip- the very edge should NOT reflect light, if it does then you have a burr that still needs working until it's dark
maczuka 5 months ago
Comment removed
maczuka 5 months ago
You are right Nutn' not everybody is born with that Skill.
No way I can sharpen a knife with my file and stone.
Great video!
Joker4232 5 months ago
u can sharpen ablade with a nother blade
slevi123 6 months ago
Hi everyone,
Looking for some advise please...
I use my folding knife to prepare food. What kind of non-toxic oil I can use to keep my knife protected and lubricated.
Thanks.
Commando0333 6 months ago
@Commando0333 I use mineral oil. It's available at most drugs stores and it's very inexpensive.
SpydercoTac 5 months ago
how is the spyderco sharpmaker??
timberland1108 6 months ago
@timberland1108 It's generally considered to be the best tool that you get as a non-pro sharpener. I've never heard of anyone who has failed with it.
TzunSu 6 months ago
sorry *coarse
SoCalAirs0ft 7 months ago
Just a quick noob question, but what would be the difference between course and medium? Is Course harder on the blade? Thanks.
SoCalAirs0ft 7 months ago
@SoCalAirs0ft Coarse removes more metal.
Kylef7735 7 months ago
@Kylef7735 I see. Thanks.
SoCalAirs0ft 7 months ago
@SoCalAirs0ft Yep, going from most coarse to least it goes Coarse, Medium, Fine, Ultra fine.
Kylef7735 7 months ago
I had no idea you posted this, now to sit back and enjoy
Nikolai553 7 months ago
i can sharpen 5inch balisongs right? im just guessing yes. And btw its already sharp but a little dull. And i wanna get it better
Vforceboy 7 months ago
if you dont like to free hand sharpen, id say get the wicked edge. especially if money is no concern. you can buy the standard which puts an amazing working edge on your knife. and if you are one of those people that obsess over a razor sharp knife, their are acessory stones that get up to 10000 grit. and then you can get leather strop pads with micron pastes that get up to 100000 grit. combine that with the fact that you set the angle, and you get a real professional job.its no gimmick at all
Mrsingingdude1 7 months ago
I use a Lo Ray stone kit.....I never seem to be satisfied with the results. maybe I'm doing something wrong? anyways, love your videos...they help a lot! keep them coming!
jtmccloud1 8 months ago
Can I use diamond sharpening method on my vg steel Fallkniven F1 (convexed edge?) I just don't see much about this type of steel and edge. Thanks
cre8vedesign 8 months ago
I use a 4" mediam arkansas stone
MrNateman89 8 months ago
Cool vid- It took me over a year before I coud do anything but make a knife blunter- I pull AWAY though, rather then 'cutting' into the sharpener. I think people just go with what works for them-sharpening like you do my hand moves too much and i get a funky edge.
I dont use a steel much but I do strop on leather- but my knives are mainly simple carbon steels and I think their a lot easier to sharpen then fancy stainless steels.
Okapi folders take an edge you can shave with.
shortwavejones 8 months ago
Chisel grind knives are a rip-off. Why would any knife company force their customers to re-profile their knives to make them workable?? And to grind the left sides of the blades when the majority of people are right-handed! I won't buy any chisel grind knives unless the company agrees to fix them. Not everyone knows how to reprofile knives, nor do they have the tools.
MuzzleBlast357 9 months ago
Lanksy sharpener with guide rods and a leather strop will get your knife 2x as sharp.
stratelite 9 months ago
"I like the longer rods".
ryzom125 9 months ago
6:36 nice dick lol
Brodster4life 9 months ago
Thank you so much nut! You rock!! I have a question, do you have an actual EDC video?
survivalist911 10 months ago
@survivalist911 He has two. One from '08 and from from '11. Check on his channel. Just type in EDC. Hope that helps.
Downtoearth316 10 months ago
Great video. Simple and works.
AerialGround 10 months ago
... wet and dry sandpaper is the only way to go ..., use it over a wooden dowl or just roll it into a tube ... razer sharp edge ... no problem ...
WATTYATHINK 11 months ago
@WATTYATHINK lol no
cyberslick18 9 months ago
i learned very little...i know ur trying to help, but u kind of made me feel like i have A.D.D. (i was hoping for more show of sharpening) i think u could have done this video in a quarter of the time w/out all the pausing & small talk.
FIREstarter0418 11 months ago
@FIREstarter0418
I have DAA and Dyslexia..
Great video and easy to follow.
btw,, the method he is using works very well. I know for a fact.
AerialGround 10 months ago
@AerialGround pffftttt...method very well may work but "how to" process needs work. i cant handle repetitive talk about nothing (esp. nothing on the subject)...like Pacino says "one time...dats all u gotta tell me"...& the pausing, wow! some people like this either think they are talking to idiots who cant process simple information or just like to hear themselves speak.guess we all have our own methods of learning that work best for us.sorry about ur dyslexia..idk what DAA is heehee.
FIREstarter0418 10 months ago
@FIREstarter0418
Thanks for replying, Yep, a Dull Achieved Angle just doesnt cut it.
AerialGround 10 months ago
@AerialGround yw... but this is Dull And Annoying..makes me want to cut somebody. heehee i kid...kinda.
FIREstarter0418 10 months ago
Try to switch side of that shapener. i little hard just to say in words but i might do i video how to do it if u want to
Petegrin1 11 months ago
Not a bad video.
You could score MAJOR points by avoiding going over and over the things you ARE NOT, and the things you CAN'T DO, and the ways you ARE NOT USED TO DO IT.
A much better video could be produced in almost half the time.
Please have your graphic illustrations READY BEFOREHAND, rather than wasting even more time criticizing your artwork.
angelface22322 1 year ago
@angelface22322 can you upload a knife sharpening video? i would watch it..thank you
FIREstarter0418 11 months ago
@FIREstarter0418
I apologize for the misunderstanding.
I didn't mean I can do it better. No way. I don't even have a camcorder, and I don't have a stage voice, nor the speed of delivery.
My specialty if you will, is that of a critic. :)
I simply believe an instructional video should be concise. There is no point hearing him what he might do maybe in the future if he feels like, nor how busy his life is with "important" stuff.
angelface22322 2 months ago
Let me share with you what I recently discovered. I've tried the Spyderco sharpener, Arkansas stone etc. and ultimately just yesterday I bought the Lansky system and today I bought the diamond hone for it. ALL my Spyderco's are scary sharp. If you struggle to sharpen buy a Lansky system, I guarantee you within 5 minutes your blade will be so scary sharp it will blow you away!!
TheBgcheez 1 year ago
@TheBgcheez
I have a Spyderco sharpener set and it works great.
To make it scary sharp as you call it, I give it a final touch with a portable compact sharpener.
angelface22322 1 year ago
Man, i love that sound!
Petegrin1 1 year ago
My cousin notched one of his knives (DEEPLY), and all we had to sharpen it was a metal file, so it took me like an hour and a half to get the notches (yes, multiple) out, but at least we got them out, and according to him, the knife was sharper than he ever had it.
charlesburton95 1 year ago
how did i miss this vid 2 years ago -_-
dnasplice 1 year ago
SWEET I found the sharpening vid
vassal11 1 year ago
Hey nutn i have a eze lap (its the kind that is sort of just a rectangle set into a piece of wood and it reccomends grinding the blade in circles, im not really comfortalbe with this ive never done it before with my whetstones should i just use it "the normal way"? or do as it sais? if i end up doing it the circular way i will have to ruin a few edges before i get the hang of it so i dont want to do it if i dont and i also dont want to mess it up on the eze lap by doing it the normal way
aguywitha 1 year ago
I suck too I keep trying to look up how to sharpen and it doesn't tell me what I'm doin wrong lol anyone now which is better a rod/any metal stick file or a wet stone type sharpener. Not hate please :)
TheShadoKnite 1 year ago
Just sharpen your blade on a fine oval steele before and after use and there is no need for long term sharpening.
spress97 1 year ago
And with a chip, you mean the one on that AK 47? (sorry just kidding, that was awesome)
Correct me if I'm wrong, but is a fine sharpener only, going to make the same result, just in more time, or does a chip really require a really abrasive sharpener?
Just asking your opinion!
Rikcey 1 year ago
Mate, do you reccomend the A.G Russell sharpener? I need a new one.
jfkdjfd 1 year ago
What do you think i should buy for my first sharpening 'kit'?
NineZeroSix906 1 year ago
@NineZeroSix906 spyderco sharpmaker
Tux3d0 1 year ago
the problem i always have when i sharpen a knife is exactly that, its sharp and then i cut myself somehow.
TheLoneWolf1124 1 year ago
thanks for the video, easy and well explained! gonna try it with a kitchen knife, dont wanna mess up my victorinox :D
fluffyman15 1 year ago
2:50
That's what she said.
teddybeardustin 1 year ago
Thank you!
Like all of your video, this one is useful!
I just received my cold steel kukri and it really disappoint me... The knife is DULL! I was not expecting that from cold steel. I hope I can fix that with the help of your video!
-One of your fan from Québec, Canada!-
ludogauthier 1 year ago
a steel is not a "sharpening" device, it is a "honing" device, it just realigns any burrs that are on your knife, it doesnt actually take any steel off your knife.
mjayhill 1 year ago
good work on that edge
lost14559 1 year ago
I see that tenacious singature on his lower thumb
SuperFretShredder 1 year ago
Thats a nice edge! I have neve got a knife that sharp on my own
gaffneyyy 1 year ago
if sharpeners actually take steel off, then wouldnt you eventually take ALL of the steel off? like if you sharpen enough will that eventually whittle down my blade? sorry i'm new to knives
spazzz64 1 year ago
@spazzz64 Yes, unless you have a magical blade that violates the laws of physics then eventually your knife would be completely worn down. This would most likely take longer than your lifetime under normal usage with a decent steel.
Spectre426 1 year ago
just ordered my 10" diamond EZE-Lap...thanks Nutn :)
I'm excited to sharpen my Skyline again!
dangeroustogoalone 1 year ago
Great Video!!!! Thanks for posting this.
ANIMALMUTHA77 1 year ago
Next time you will do your video _ DO SOMETHING! STOP TALKING. You talking, talking, talking without actual action!
KeeeperMax 1 year ago
nice one
9948297302 1 year ago
bice one
9948297302 1 year ago
love your videos... but just a hint on sharpening (i just watched the first 6min atm, so if you corrected this already, i'm sorry for criticizing) try laying the sharpening utility on a solid surface (i prefer stones); it helps with keeping a constant angle ;)
kmetvhribih 1 year ago
A lot of times (with kitchen knives especially), when it seems dull it's because the "micro serrations" in the blade are out of alignment. Using just the steel will straighten them back up in a few passes bringing the edge back to it's original cutting performance without having to sharpen it. You can use a steel on a blade as often as you want with no harm, but you can only sharpen it so many times since you are removing metal, so you would be increasing the longevity of the blade Great vid!.
DefMunky75 1 year ago
Hey man i just started hiking and i go out to the mountains by myself sometimes and do some survival stuff. I just want to tell you i love watching your videos and you are so fortunate to be able to go up to the Rocky's like that. I hope someday ill be able to go there with my dad. Keep up the videos. And what do you think about the benchmade Marc Lee edition? im thinking about getting one
cmancavidrummer 1 year ago
Thanks again Nutnfancy
sadnessinside123 1 year ago
You drew a sharp vigina! JK! JK! XD
gaintpandafilms 1 year ago
Thanks for the video. I also like micro serations on a kitchen knife. I once got carried away with water stones and went down to 8000 grit then stropped the edge to a mirrored finish that would not even snag a cotton ball it was dragged over. It would also not start a cut in a soft tomato with out a lot of pressure as it was too smooth. A few strokes on the fine ergo-chef diamond steel to give it some bite and it cut beautifully. Its easy to get too fancy with sharpening.
Best Regards
Jeff
labrat7357 1 year ago
@labrat7357 Sound's like you weren't pressing down quite hard enough on the stone. If you had reached the full potential of the 8000 grit it would've passed through the tomato like it wasn't even there.
MrTefached 1 year ago
@labrat7357
I finish my kitchen knife on a 4000 grit stone, then use a strop of green chromium oxide polish, then jewelers rouge. After that I take it down to 1 micron diamond paste (diamonds leave more defined cuts, and cut faster than anything, leaving real micro serrations that bite) then to .25 micron diamond. The edge is only as big as the carbides it's made of. Regardless, the tomato stands no chance. You may be messing up the profile with your strop, the knife should always bite after.
maxguitarhero 1 year ago
i use an oil stone and a file
if m out in the bush
wet and dry paper of varied grades
stuartstratford 1 year ago
Nice video, but the only way to keep a correct sharpening angle is MECHANICALLY. no way with the wrist..
I personally sharp my knives with a HIGH SPEED STONE.. Of course this destroys the steel.. BUT I DON'T EXPECT MY KNIVES SHOULD LAST FOREVER!! And it works in the meanwhile....
GatoTotal 1 year ago
@GatoTotal If your good at doing it free-hand on stones, like me, you can keep the same angle every time.
MrTefached 1 year ago
ha ha ha the picture looked like a sharp dick loz..... legend man
DJJimCowley 1 year ago
i dont think robbing your house would be a good idea i dont wanna get stabbed in the balls lol....xD
o0okierano0o 1 year ago
if you go to target and buy a diamond blade knife sharpener.....takes about 7 passes to sharpen to a nice sharp blade......
orangechicken210 1 year ago
nutnfancy, you need to make 1 more vid, your at 666!!!
IamSunnyD 1 year ago
Man you waffle, 2.20 in and still no sign of sharpening.
2:36 and you're proving the paper is dull....well it aint alone..
byee
Fizzypop1211 1 year ago
@Fizzypop1211 in nutn vids he does wander, and his subs is like a community, and his videos are like chatting at a gun or knife show, if you know what i mean?
shidoink 1 year ago
@shidoink Thanks for the clarification. I logged on and searched - totally unprepared - knife sharpening techniques - finding a "specialist community" kind of went {slowly} over my head !!
Fizzypop1211 1 year ago
Comment removed
Fizzypop1211 1 year ago
Nutnfancy, What is a good type of lubricant for rust prevention? Is silicone based lubricant good?
helicop99 1 year ago
Is there a good place where you can send a knife in to be sharpened that you can suggest.
7Trucido 1 year ago
thnaks for making this video
ScrollPro 1 year ago 45
@ScrollPro Thanks for watching it, man.
nutnfancy 1 year ago 35
@nutnfancy see also this web site magicsander com
jomp1951 1 year ago
i dont mean to be rude, but fuq me did this vid, really, need, to,be ,that looooooooong , i kept saying to myself , get on with it man.
fernandoalonsoynwa 1 year ago
when it comes to survival knifes do you still use steel rods?
IandDuncan101 1 year ago
What about John D: You're betraying him D:
vuur150 1 year ago
Whoa nutn said "dick around" hahaha
ABK1325 1 year ago
dude thanks for making that vid! could you make a vid on the block sharpener thought, I hear it works good you but Im not for sure about it. I want to make sure that its up to par before i hike the colorado trial. Do it if you have time? Thanks.
laxplayer13cal 1 year ago
If you can get really good at this method of sharpening, kudos to you. I don't think I'll ever get to this level, which is why I use a tabletop sharpener. It's nearly impossible to screw it up when you do it that way. I'm fairly clumsy, so it works great for me. :D
5440Borderline 1 year ago
i use a chainsaw sharpening rod and a thing for touch up on kitchen knifes and i get it razor sharp on machetes
benpie12 1 year ago
to really test your edge try cutting across the grain on pine wood. i can easily make a shaving edge, but the master test is making a shiny cut on pine end wood.
huandogofwar 1 year ago
I used to sharpen knives to a razor edge but I've learned a faster way that gets me an edge I find to be more useful. I run the blade along the length of a very course stone like I'm trying to whittle it. (I use a little WD40) This leaves vertical striations in the blade that act like mini serrations. I clean the burr by drawing the edge thru a piece of pine a few times. This method is quick & easy & gives an edge that cuts paper thin tomato slices & melts thru rope.
deezynar 1 year ago
haha the knife at the beginning was sharper then any of mine : / i suck at sharpening but this vid has inspired me to give it another try .
how do you feel about sharpeners that give you a controlled angle do you think they give an ok edge?
great vid
painfull94 1 year ago
nutnfacny likes it long
bigmike784 1 year ago
Nice video Sir
Doggorunning 1 year ago
You don't use a steel to sharpen knives. A steel simply puts the edge back on the knife after extensive use. You need to use a steel prior to sharpening your blade on a sharpening stone. Steels don't sharpen. As a trained chef working in the industry for over a decade, I would never let people think that you can sharpen your blade with just a steel. Nice instructional video on using a steel, but please give the right information and don't say its for sharpening. Thanks
enyx5322 1 year ago
can you get a razor edge with the EZE-LAP
OregonBackpacker 1 year ago
This comment has received too many negative votes show
man you talk waaaaay to much... just show us how to sharpen a knife lol
lobzdik 1 year ago
@lobzdik No one is making you watch.
m1ghtysauc3 1 year ago
@lobzdik Hey I have an idea, suck my schlong. You'd complain if he wasnt thorough enough if it had been shorter.
Dman40475 1 year ago
Comment removed
OregonBackpacker 1 year ago
The fact that you're not an expert at sharpening blades is one of the reasons this tutorial is so helpful. We regular joes out there can gain a lot by just learning the basics. Thanks for the helpful tips, nutnfancy.
crzymn246 1 year ago
at2:13 hey said dick around lol
extremefred 1 year ago
Why is Nutn disabling ratings on his videos?
ArtisanTony 1 year ago
@ArtisanTony i would imagine because of trolls sir, that cruise the net and down people. i don't blame him.
ShadowsThatCompelYou 1 year ago 2
Nice!
ArtisanTony 1 year ago
maybe iam seeing things but is that when he cut himself with tenacios spydrco at 2:37 lol
mustangfootball63 1 year ago 13
Yes, that cut stayed for months! He should have had a stitch put in it. -- Veri (Nutn's sister)
nutnfancy 1 year ago 6
nutnfancy, i hope you see this comment!!!
Please, do not cut paper with the blades edge!
The clay residues in the paper will permanently damage you blade's edge, even sharpening will not get it out.
googly9volt 1 year ago
Your camera angles are awesome. Is there a camera on your head? :) Your videos are great and informative. xoxo missy
missiana69 1 year ago
you know you are not sharping your knifes when you use a steel you are just strighting the blade, to really sharping a knife you need some kind of stone if wet or dry stone. Also the cermaic steels should many be used for cermaic knifes, the steel is just taking out burs in your knife guys i dont know why everyone uses a steel to sharpin even kitzen should know that ask him. you are just taking away the burs and you need to remove steel with a stone to really sharpin
dc13579 1 year ago
Lol, love the drawing man!
imheretorockyou 1 year ago 2
My uncle tried to sharpen my Spyderco... He made it more dull... That didn't bother me, the thing that did bother me was he blamed it on VG-10 steel. These were his words exactly "Cheap Japanese steel."
If he wasn't my uncle (and ignorant) I would have punched him.
harrisonthewiz 2 years ago 40
lol. wow. I agree.
mlacey56 1 year ago
@harrisonthewiz ha ha ha ha its typical of the older generation.... they always blame the tools or put blame on something else rather than themselves
DJJimCowley 1 year ago
@harrisonthewiz Someone is a dumbass (No offense)
Kylef7735 1 year ago
This has been flagged as spam show
i would use a ceramic stone to sharpen a knife...
mihai1993r 2 years ago
i would use a ceramic stone to sharpen a knife...
mihai1993r 2 years ago
nutnfancy youre the best!
DMTfabric 2 years ago
lol i still see the tenacious cut
CROSSFIRE145 2 years ago 8
I know! That cut took months to heal..he should have had stitches. - Veri
nutnfancy 2 years ago
@nutnfancy my cat cut me in the EXACT place that his knife did.wth
countpopethe3rd 1 year ago
not to be a dick...but the steel rod should be used first. then go course to fine.....finish her off with leather.....you dont have to spend money on a strop, an old leather belt works just the same
mlacey56 2 years ago 2
@mlacey56 i agree. i get mine to "killer" level sharpness. good to know any of my blades i pick up are LASER sharp.
darktim99 2 years ago
i agree with u i dont have any problems with this guy at all but i agree but i wulda used a stone im a big fan of oil stones only 16 and ive been sharpening for less than half a year and all my knives can be used for shaving ive got the bald patches on my arms to prove it
obertin16 2 years ago
but once again just my opinion i dont have any problem with anyone who disagrees
obertin16 2 years ago
a leather belt sharpens knives ? I would not have thought that.
knappydanny 1 year ago
it removes the burr that is created along the knife edge, by sharpening, its a finishing touch
Specterx97 1 year ago
thanks ! I watched a few other videos and realize I've been sharpening knives the wrong way for years. I always just used a steel or a stone. I see now I should have been using a couple stones followed by a steel followed by leather.
knappydanny 1 year ago
good book on sharpening is the razors edge he's got videos out to. he in the guiness book of world records for the sharpest edge
SuperGozzy 2 years ago
india stone works the best
SuperGozzy 2 years ago
ahh thats pretty good info..i think that knife is sharp enough.. how much sharper do you need a cooking knife?
dkingjimmy 2 years ago
This comment has received too many negative votes show
Hey Nutfancy i'm in to the survival stuff and i'm 12 years old and i don't know what reprofiling means. I don't want to search it up, because Wikipedia will probably be too complicated, so can you tell me what it is simpliliy please? Thanks. just to say keep up the great videos :)
ZombieMowrify 2 years ago
Reprofiling means to recreate the blades angle. Most factory knives come at a 20' angle each side(40' in total). Some people reprofile there knives to a 15' angle (30' total) making the knife sharper and causing it to be a better slicer.
jaredbotha 2 years ago
I think it's technically called the "grind". The profile of a blade is the shape when viewed from the side (i.e. Bowie, dagger, clip, etc.)
Theriomalstrom 2 years ago
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Theriomalstrom 2 years ago
another way u can do this is ,,,,well i have and eze and its a butterfly style....so its small/.........u can hold the knife and run the sharpener down it while looking down the blade.....but i sharpen my buck 110 with it and thats what i shave with........and more pressure when it is dull and less when it is getting sharper i find helps quit a bit
yeknaps 2 years ago
use sharpining stone,, do a vid on that please,,ur so lucky to handle all those guns
chris225101 2 years ago
skills are aquired, not inherited
dfhrandall 2 years ago 2
I think what Nutnfancy is saying is some people are born with a genetic advantage to be able to do certain activities to a far better standard than others (inherited genes). For example if you or i studied as much as Einstein we still wouldn't be anywhere near as smart. Likewise if we played basketball from when we were 3, we still wouldnt be as good as Jordan because he has all the natural gifts required to excell in the activity. Height, hand eye coordination, reflex etc.
THEDROPPEDSOCK 2 years ago
thanks for the videos!
CrickTroutMaster 2 years ago
Thanks for watching, Crick! -- Veri
nutnfancy 2 years ago
that edge is Ok, but wont last as much as a finished edge. By finished edge i mean that you need to use a ceramic rod and then a leather strope, after the diamond and steel, cause those micro serrations need to be polished, cause when cutting, they will easily fold to one side or another and that makes your knife dull. You need it to be straight and polished like a broken glass, so reduce the micro serrations with ceramic rod, take them off with a leather strope and that edge wil last longer.
zionburner 2 years ago
How to you clean the ceramic rods? I really need to know, I don't to do it wrong and ruin my sharpener...
hcoll 2 years ago
Hcoll, I asked Nutn and he said that he uses Comet cleanser on his ceramic rods. -- Veri (Nutn's sister)
nutnfancy 2 years ago
Hey, didn't expect a reply, much less from Nutn(through you I guess haha). Thank you!
hcoll 2 years ago
Glad to help. -- Veri
nutnfancy 2 years ago
Hi, can you show me how to sharpen a recurved blade? I have a dull ZT-0350 blade and is hard to sharpen using flat sharpener.
gerysc 2 years ago
Another thing I feel the need to bring up because of recent experience...
You briefly mentioned pressure. This is really important...if you bear down too hard while sharpening you'll end up turning your good knife into a hacksaw blade every time!
StormRider308 2 years ago
Thanks for the video Nutnfancy. I'm new to sharpening...I'm aquiring a few different sharpeners: some whetstones, a 3 sided benchstone, pocket size medium/fine diamond plate, ceramic rod, stuff to strop on, couple different pull-thru sharpeners...gonna experiment and find out what works for me....what doesn't will end up as christmas gifts lol
StormRider308 2 years ago
I saw one thing you did wrong. Don't bring the blade towards your hand, instead, put it on the opposite side of the stick, and go away from your hand, for both sides. It's safer.
stalker7d7 2 years ago
@stalker7d7 it may be safer but bringing it toward you is easier and makes it a lot more likely you will get the right angle, Most steels or ceramics have a guard to protect you. If your totally inept or just dont want to risk it *although i have never managed to ever cut myself on a steel* try buying a chain link glove like they use for shucking oysters etc. Then you really wont care where it goes unless you stab yourself in the arm... good luck ;)
nowhereusa 2 years ago
you cant run a steel in a kitchen while pushing the blade out, it takes too much space and is unsafe
Maccaumjftw 2 years ago
thanks broham
koky5150 2 years ago
I use a belt grinder then a honing stone...to finish off
cheryl1358 2 years ago
Excellent video ! very informative as all your videos are; thanks for taking the time to make them !
kahvac 2 years ago
Steels actually don't roll the edge if used right, but they also don't sharpen either. What they do is re-center the edge in the center of the bevel. Since with use a knifes edge will roll to one side or the other, a steel will put that back in the middle, but it really doesn't sharpen, it can also de-burr slightly, but stroping is better and faster at it.
QuietBearr 2 years ago
any tips for sharpening a kukri nutnfancy ?
CoolXer0 2 years ago