Knife Sharpening 1

[golf603]

Although knives are often sharpened at the manufacturing facility they are rarely sharpened to the maximum edge for both sharpness and edge retention. Most knife geeks are rarely satisfied with the factory edge and instead choose to sharpen their knives with angles of their choosing for either ultimate sharpness, edge retention or some degree of both.

[mumpump]

i'm no expert, but i thought brand new knives were like razor sharp, so why do you need to sharpen them?

[Lvduggo69]

U made me feel dumb. Even thought iam nott.

[DRSharpening]

Please visit our blog at japeneseknifesharpening blogspot

[DRSharpening]

Our websites...

japaneseknifesharpeningstore

japaneseknifesharpening

drsharpening

[DRSharpening]

Thanks again to the poster and to all of you who have either posted such nice comments and/or have done business with us in the past.

Regards,

Dave Martell

[DRSharpening]

4. Since these videos were shot we've started to sell Japanese sharpening stones and related equipment. We sell only what I use everyday and everything is hand picked by myself and tested to make sure that I have a place for these items in my own sharpening arsenal. All of my stones work together and can be custom mix 'n matched to fit to your specific needs.

[DRSharpening]

3. I no longer use Shapton stones. While I think that they're great stones I now find that I've grown to appreciate feel and feedback as much as cut rate and edge quality. Shapton stones have almost no feeling and feedback.

[DRSharpening]

2. The mystery $36 stone mentioned (the Bester 700x) is not used anymore by myself. It was great for what it did, which was to follow the DMT D8XX 120x plate but since I don't use that anymore I've found no need for this one. The Bester 700x is a great transitional stone to jump from x-coarse stones to coarse stones but it's just not a good jumping off point, just too slow for cutting an intial bevel.

[DRSharpening]

A couple of things to note...

1. I don't use diamond plates to sharpen on anymore. I've found that on really thin and hard knives the plates can dig deep grooves which in turn can, if all things align correctly, chip out the edge. I've actually had edges chip while I was polishing them on 8 & 10k stones that were initially sharpened on diamond plates.

[DRSharpening]

Hi everyone, this is Dave from D&R Sharpening Solutions.

After hearing about these videos all of these years I finally got over to read the comments and see what's up. I'd like to thank the poster for adding them - THANKS! :)

[unicornlxi]

I'm a collector of specific brands of 3+ in. one hand opening folders. Also only guy I know who can take a perfectly usful blade and made it totally dull (I found a hand held spring loaded sharpener that does a decent job w/o skill). So thanx 4 the vids (have not studied them yet). I will still have 1 problem, my #1 carry knife has a fully serrated blade. I have no idea what 2 do w/it. Do u post or know of anyother postings that show how 2 sharpen an aggressively serrated blade? Thanx.

[ilikegunsverymuch]

well i know that to sharpen a serrated blade you use a ceramic cylinder in between each serration

[unicornlxi]

Thanx, I kind of figured that's what 2 use but I don't know how 2 use it. Do u know of any vids giving instructions on serrated knives specifically? Also, the serration is such that there is a large serration followed by 2 small and then a large again, etc. Do I change diameter of sharpening stick for each size? I really learn better if I can watch how 2 do it. Thanx again 4 the reply (curious: what do u carry, if anything, in the gun dept., trying 2 get different opinions). Peace.

[ilikegunsverymuch]

Go to expertvillage and put in knife sharpning.they have alot of videos about sharpning.for the gun I'm to young but my dad carries the kel tec p11

[unicornlxi]

Thanks

[dsheckx]

This is a great video but I feel I need to warn you all. What he is showing you takes ENORMOUS skill. Finding the edge isn't easy but maintaining it consistently under moderate to hard pressure takes years of experience. Notice he is doing the all free hand on one of the most difficult blades in the world to sharpen. Don't go out and buy this stuff thinking it will work the same way for you. Be ready for a large (but fun) learning curve.

[TheGunmother]

I am new to the knife world but have always sharpened my own knives. I heard about waterstones and found the videos fascinating. In #2, Dave goes on and on about his $36 stone but doesn't give the name. Could you please tell me what it is? Thanks

[jedirifleman]

he is talking about a 700 grit "bester" stone

[TriKri]

What does 700 grit mean? 700 of what?

[jedirifleman]

in basic terms it it the roughness...700 peices of grit per square inch was the old way to measure how rough or smooth sandpaper was...the more grit the smaller the particle and the finer the finish.

[TriKri]

Isn't that pretty rough in that case? 700 pieces per square inch means about one mm between each particle, I think it sounds kind of much, but maybe it is a normal distance?

[uhoopla]

One mm would be 27 grit. 700 grit is 28 particles per mm.

[SierraRomeoLives]

Leather: that is exactly "what" I use to find my angle in most cases. I had a Bo Randall Custom come in to sharpen-Roughly valued around $10,000 and all it needed was a few passes on my medium and ultra fine ceramic flatstones-if you get the angle wrong on a job like this-you're screwed. I take a piece of leather-maybe 8"x4"- lay the edge across,lift and push slightly forward-when you feel it catch in the leather-your there..and do the same for the tip-it's often a different angle. Thanks

[allgoo19]

That's a Nakkiri Boucho(Houcho) the guy's sharpening. Most commonly used kitchen knife in Japan. After all these years with stainless steel blade chef's knives, carbon steel nakkiri boucho still is the best in my opinion.

And it's relatiely cheap, because of the quantity they produce.

[KayakersTravelogue]

Great video thanks for posting!

[hueburke]

if you are ever in Kyoto, Japan, find the Nishiki Market and look for Aritsugu. family business, 400+yrs. all in japanese cutlery. this place is the best knife shop in the world. no joking. stunning, awe-inspiring wall of japanese knives. my wife's family bought us a basic kitchen knife from this store and it is way beyond sharp.

[koreanwutard]

ya i spent 42k for my culinary school.. and they don't know shit about sharpening knives lol... what a waste of money..

[besk1]

how come he's dragging the knife backwards across the stone? i've always been told to lift then start at the back again. Are those japanese water stones he's using?

[golf603]

Yes, those are Japanese waterstones he's using. Every sharpener develops his/her own style for sharpening. There are many ways of getting the job done, this is just the way that works for Dave.

[lovinglistener]

I also drag my edge back along the stone, essentially 'stropping' the edge on the stone. This helps me to remove metal faster, but it also helps remove some of the bur that developes.

[watercrawl]

Dave rocks!!!