Класс!Много способов заточки ножей видел-но такой в первые:но думаю что это один из многих и видимо что то в японском стиле.Но главное результат-и автору это удалось:)Спасибо за видео-очень поучительно,тоже буду пробовать этот метод:))
Dia plates scare the shit out of me but this video intruiges me. Would you reccomend a dia plate on a cladded knife? Or would it be best to stick with a beston 500?
@PepsiRawks the mizuno tanrenjo in this video is a cladded knife. i've sharpened all different sorts of knives with this DMT plate. it really doesn't matter what kind of knife it is, as long as you don't use too much pressure on the plate.
After a full days work, my knife stays relatively sharp. Would I need to always start with a 1k stone? or can I just start/finish with my 6k? I have noticed that many finish with this because the high polish grits do not hold the edge for long in a professional kitchen. I don't know why but after finishing with my 12k, the edge does deteriorate faster. could be the steel or heat treatment?
I know the coarser stones remove more metal, if I am starting with an already sharpened edge at 15 degrees, what procession would I need to go through to get that mirror polish? I finished off the 6000grit, and am waiting for the Naniwa 12,000. is there anything after that I need or would benefit me to get to finish after the 12,000?
@trubornagain well, depending on the type of steel, 12000 would give you mirror on a stainless for sure.
to properly answer your question, after 12k, there are still very many options to go that would benefit both the knife's sharpness as well as its appearance. one option is leather strop charged with chromium oxide. cheap and easy make and use.
30k stone is expensive. microfilm is medium expensive and your edge MUST be dead flat.
get some leather, glue it to a 2x4. easy and cheap.
How long does a sharpening like this last? How many hours/sessions before you have to start at 1500grit...can you skip to 5000 or something with a well-maintained knife?
Okay, so you did exaggerate the dullness at the beginning, obviously. I see it cutting just fine, you are screwing your technique to make it look duller.
@soulfly7112000 any knife can cut. listen to the sound it makes in the beginning. it doesn't cut the paper, it rips it. listen to the sound of the knife cutting the paper at the end. it's much quieter when the knife cuts the paper and not rips it.
Very nice one! i found ure video on dutch site for buying Japanese knives (shinsakuto). just bought a hiro shiki there. i tried your way on a very old cheap knive stopped at 5000 grid already very sharp and shiny! going to do al my chef knives soon like this. only little trouble with round tip, but i'll figure it out. next step building a strop, chromium oxide is on the way. make it shine and sharp! thanx mate! greets from Holland
@TheJaapvanderschoof thanks for checking out my video! when sharpening round tips (like western style slicers), you don't need to lift the knife's handle up because there is no taper in the tip, because there is no real tip. hope this makes sense, hahaha! cheers : )
@eceipretsam Not really no ;) don't understand "taper" just translates in to waxcandle, lol. But it sounds ZEN. i only did a few knives now. think it will go better by practice and still fun to do. thanx anyway for the response.
*wondering which two weirdo youtubers watched this video and gave it thumbs down*
This process is similar to what I do with my Mora. On a day when I'm feeling too rushed, it can be tedious. On a day when I'm feeling relaxed, I can almost fall asleep doing it because it's almost hypnotic. LOL
I agree with everything you did, until you stropped the blade. The leather removes the very fine teeth you worked so hard to put into the edge, I'm not talking about the burr, just the actual edge the stone gives. Now you have a knife better for chopping rather than slicing. Depends what your doing in the kitchen I guess.
@karloyeah love it. i've had the knife for a long time and it's been a great knife. i'm looking at it right now. the metal is blue#2 which is great for just about anything. i use it mostly for kitchen prep and cutting meats and whatever. i have a whole video of me using this knife. it's a good knife.
it's a great knife. i really like the buffalo horn on mine. i have white horn with red and black streaks. very nice. you wanna buy mine? hahaha, i have too many knives.
Hey great video!!!! I am starting to get into knife sharpening and can now get just about all my knives shaving sharp but I dont think what I have will get the job done like your stones do. Your one of the only guys on here that goes both ways with the stones now is that a Japanese technique? I bought the spyderco sharpmaker but I wish I would have bought some good bench stones like yours instead I really like that mirror edge you get.
reat video! i have a misono ux10 240 mm gyuto (lefty) that needs some sharpening in a few weeks. i have yet to buy the necessary equipment for the task. what stones and other tools do i need to have? i'm trying to keep my budget at the 150-200 dollar range, preferably at 150. since its a lefty version how do i sharpen the darn thing?
@garrycation hmm, you can get a pretty decent set of stones for that price range. king stones are pretty affordable and they get the job done.
as for left knives, since it IS a gyuto shape, you can sharpen it almost the same, but with the dominant bevel on the left side of the knife. you can always sharpen it 50/50. it wouldn't be a problem.
great video! i have a misono ux10 240 mm gyuto (lefty) that needs some sharpening in a few weeks. i have yet to buy the necessary equipment for the task. what stones and other tools do i need to have? i'm trying to keep my budget at the 150-200 dollar range, preferably at 150. since its a lefty version how do i sharpen the darn thing?
this was a really great video! not only did you show that you can get a rusty dull knife extremely sharp, but you also made it shine like a mirror and showed how to level out stones and what not. By the way, which of your diamond stones did you use to flatten the water stones? I am only asking since you didn't specify in your vid about which flattening stone you used and the 2nd diamond stone you used was not given credit. lol :b
Hey--is the face of the blade flat or hollow ground? I'm wondering if you could get a mirror polish on it. I spent five minutes with an 8000 grit stone on my first yanagiba only to learn the back of it was concave...
@hanserclimbs yanagiba's and traditional single beveled knives are concave on the backside. you can mirror polish the edges of the back, but i would focus on sharpening and polishing the very wide single bevel. i think i might do a single bevel sharpening video next! thanks for watching : )
Just want to warn against cleaning up the knife after sharpening-I cut myself pretty bad once doing that. Now I only polish a blade before sharpening, or if I've carefully taped the edge up.
Nice video, but I use my 1x30 at home. I don't have the patience to get that level of polish by hand unless I have to!
On the strop, you can only stroke away from the edge, to avoid cutting into the leather. On a stone, where you are actually taking off metal, you can stroke back and forth.
oh crap, i accidentally removed a comment when i was trying to reply.
the question was what angle the knife was sharpened at.
the short answer is- i dunno.
the real answer is that it is very difficult to measure angles while free-hand sharpening. after the knife was sharpened, i measured the angle with a digital angle measurer. i stuck it on the blade while holding the bevel flat against a granite reference block. the face side was 7.6 and the back was 10.4.
hey! no, they're not made specifically for cutlery, yes and yes, they can be store bought and ordered online. they're made by '3m' adhesive company and they come in an array of sizes. there's a method of sharpening called the 'scary sharp' method which incorporates sharpening exclusively with these microfilms. i was thinking of doing a video of this next. : )
It depends, did you see the way he was cutting it? He hit the paper and it just went through, he didn't hold it carefully he just touched the blade to the paper and it split. It looked like thin magazine paper too. I do not doubt that the knife would have whittled hair, the edge was polish nicely.
I ordered Naniwa #10000 stone, hope I'll touch it with my blades in two weeks. If I'll get some significant results I'll try to find tests to estimate blade sharpness.
@gimyungful sorry for the delayed responce, but it's a DMT xxcoarse diasharp diamond stone. i use it to sharpen as well as flatten. i like it because it's flat and will not warp.
You're talking like Japanese knives are made of a special steel that doesn't work with DMT stones or something lol. Diamond stones are fine for sharpening japanese knives, diamond stones are easier to maintain, don't dish out and cut faster.
dmt work great for sharpening, no doubt about that. however, according to the japanese, in order to properly display the lines of a forged blade japanese waterstones are to be used. i havent really done any research to see how much of it is myth, but i like the old school method better.
you make the diamond stones sound like they last forever... the ware out especially if you grind a lot of hard steels to reset the bevels. I killed my first DMT when I thinned my Aritsugu :(
They wear out when you put alot of pressure onto them, you're supposed to let the diamonds do the work and use very light pressure, when you bear down on the blade to grind you will dislodge the abrasives that are in the stone.
I have a question - do you sharpen your cleavers in the same way? im a bit confused about how to sharpen them because of the large blade road, do you do a flat ground edge or compound edge?
yes, i sharpen cleavers the same exact way. it's all about where the edge makes contact with the stone, nothing else matters. it's all about keeping the sharpening angle consistant.
hehe, yeah, my dmt coarse stone is pretty worn, so it's ok. if you look at the photos at the end of each segment, you can see that the scratch pattern of the dmt coarse is pretty smooth.
Great video, and in High def to boot. I would love to see how to set angles on the knives I'm sharpening. Is there a way to do it with precision without Edge-Pro?
If you have time and don't mind showing it. You've got an audience. :)
Very sexy video beautiful shot and a joy to watch but a little more practical could of been a section on correct angles and so forth. Having said that as an entertainment this is superb.
great video, finally a proper sharpening video on youtube. I wish I had all those variety of stones and a leather strop, gotta get myself a leather strop.
one thing I recommend for everyone is to get a roll of rubberized anti slip pads from the dollar store. I use them everywhere, for under my cutting boards, under my sharpening stone, in my car, etc. They work great and yuu can get a whole roll for a buck.
Well, any leather belt, the wider the better. That was the only reason I recomended cowboy kind. I'm sure you can find a leather belt that is about 2 - 2.5 inches wide.
it doesn't even need to be any sort of special leather, just smooth leather. i started out just screwing the leather into a wooden block, but it works better and is flatter if you glue the leather on first, then screw.
i like your taste of music btw nice tutorial bro
legalAlien15 2 months ago
can i flat the water stone with the diamond plate?
labefana91 5 months ago
where is the music from?
regards
ik999 6 months ago
Comment removed
ik999 6 months ago
Класс!Много способов заточки ножей видел-но такой в первые:но думаю что это один из многих и видимо что то в японском стиле.Но главное результат-и автору это удалось:)Спасибо за видео-очень поучительно,тоже буду пробовать этот метод:))
gs300blak 7 months ago
i really enyoy watching your movies, they are very good.
maxbify 7 months ago
Dia plates scare the shit out of me but this video intruiges me. Would you reccomend a dia plate on a cladded knife? Or would it be best to stick with a beston 500?
PepsiRawks 8 months ago
@PepsiRawks the mizuno tanrenjo in this video is a cladded knife. i've sharpened all different sorts of knives with this DMT plate. it really doesn't matter what kind of knife it is, as long as you don't use too much pressure on the plate.
eceipretsam 8 months ago
Testing that knife on a lee valley catalog? blasphemy!
ntlsteven 8 months ago
well sharpened!! :-)
knivesfishwild 8 months ago
the video said 'AKK!' but i said 'OH SHIT!!!!'
justyoustupid 8 months ago
After a full days work, my knife stays relatively sharp. Would I need to always start with a 1k stone? or can I just start/finish with my 6k? I have noticed that many finish with this because the high polish grits do not hold the edge for long in a professional kitchen. I don't know why but after finishing with my 12k, the edge does deteriorate faster. could be the steel or heat treatment?
trubornagain 9 months ago in playlist knife sharpening
I know the coarser stones remove more metal, if I am starting with an already sharpened edge at 15 degrees, what procession would I need to go through to get that mirror polish? I finished off the 6000grit, and am waiting for the Naniwa 12,000. is there anything after that I need or would benefit me to get to finish after the 12,000?
trubornagain 9 months ago
@trubornagain well, depending on the type of steel, 12000 would give you mirror on a stainless for sure.
to properly answer your question, after 12k, there are still very many options to go that would benefit both the knife's sharpness as well as its appearance. one option is leather strop charged with chromium oxide. cheap and easy make and use.
30k stone is expensive. microfilm is medium expensive and your edge MUST be dead flat.
get some leather, glue it to a 2x4. easy and cheap.
eceipretsam 9 months ago
I have a quick question;
How long does a sharpening like this last? How many hours/sessions before you have to start at 1500grit...can you skip to 5000 or something with a well-maintained knife?
kylezwarich 10 months ago
use water for sharped?
1ESTfanmovie 1 year ago
@1ESTfanmovie yes, only water is used.
eceipretsam 1 year ago
Okay, so you did exaggerate the dullness at the beginning, obviously. I see it cutting just fine, you are screwing your technique to make it look duller.
soulfly7112000 1 year ago
@soulfly7112000 any knife can cut. listen to the sound it makes in the beginning. it doesn't cut the paper, it rips it. listen to the sound of the knife cutting the paper at the end. it's much quieter when the knife cuts the paper and not rips it.
eceipretsam 1 year ago
Very nice one! i found ure video on dutch site for buying Japanese knives (shinsakuto). just bought a hiro shiki there. i tried your way on a very old cheap knive stopped at 5000 grid already very sharp and shiny! going to do al my chef knives soon like this. only little trouble with round tip, but i'll figure it out. next step building a strop, chromium oxide is on the way. make it shine and sharp! thanx mate! greets from Holland
TheJaapvanderschoof 1 year ago
@TheJaapvanderschoof thanks for checking out my video! when sharpening round tips (like western style slicers), you don't need to lift the knife's handle up because there is no taper in the tip, because there is no real tip. hope this makes sense, hahaha! cheers : )
eceipretsam 1 year ago
@eceipretsam Not really no ;) don't understand "taper" just translates in to waxcandle, lol. But it sounds ZEN. i only did a few knives now. think it will go better by practice and still fun to do. thanx anyway for the response.
TheJaapvanderschoof 1 year ago
*wondering which two weirdo youtubers watched this video and gave it thumbs down*
This process is similar to what I do with my Mora. On a day when I'm feeling too rushed, it can be tedious. On a day when I'm feeling relaxed, I can almost fall asleep doing it because it's almost hypnotic. LOL
CanItAlready 1 year ago
na... good job dude! ;)
would be proud if i could it at least half as good as you .___.
well.. i just have to learn it!
SeksGnom 1 year ago
Thanks for the video.
Dtmdeman 1 year ago
Why the gay music
brownbear696969 1 year ago
I agree with everything you did, until you stropped the blade. The leather removes the very fine teeth you worked so hard to put into the edge, I'm not talking about the burr, just the actual edge the stone gives. Now you have a knife better for chopping rather than slicing. Depends what your doing in the kitchen I guess.
aobbuddy 1 year ago
What's the length of the blade from heel to tip?
karloyeah 1 year ago
@karloyeah 240mm
eceipretsam 1 year ago
@eceipretsam How do you like it? I'm thinking about getting one... how's the edge retention and all that stuff? :)
karloyeah 1 year ago
@karloyeah love it. i've had the knife for a long time and it's been a great knife. i'm looking at it right now. the metal is blue#2 which is great for just about anything. i use it mostly for kitchen prep and cutting meats and whatever. i have a whole video of me using this knife. it's a good knife.
it's a great knife. i really like the buffalo horn on mine. i have white horn with red and black streaks. very nice. you wanna buy mine? hahaha, i have too many knives.
eceipretsam 1 year ago
@eceipretsam haha really? how much? how long have you had it?
karloyeah 1 year ago
@eceipretsam are you seriously interested in selling? cuz im interested in buying! how can I PM you?
spothemo 1 year ago
Hey great video!!!! I am starting to get into knife sharpening and can now get just about all my knives shaving sharp but I dont think what I have will get the job done like your stones do. Your one of the only guys on here that goes both ways with the stones now is that a Japanese technique? I bought the spyderco sharpmaker but I wish I would have bought some good bench stones like yours instead I really like that mirror edge you get.
nitrojunkie11 1 year ago
from which way are you applying pressure? heel to tip or vice-versa, I'm trying to get better at sharpening :)
gnowPZ 1 year ago
That music gives me cancer.
meat2dawad 1 year ago
This has been flagged as spam show
reat video! i have a misono ux10 240 mm gyuto (lefty) that needs some sharpening in a few weeks. i have yet to buy the necessary equipment for the task. what stones and other tools do i need to have? i'm trying to keep my budget at the 150-200 dollar range, preferably at 150. since its a lefty version how do i sharpen the darn thing?
garrycation 1 year ago
@garrycation hmm, you can get a pretty decent set of stones for that price range. king stones are pretty affordable and they get the job done.
as for left knives, since it IS a gyuto shape, you can sharpen it almost the same, but with the dominant bevel on the left side of the knife. you can always sharpen it 50/50. it wouldn't be a problem.
eceipretsam 1 year ago
great video! i have a misono ux10 240 mm gyuto (lefty) that needs some sharpening in a few weeks. i have yet to buy the necessary equipment for the task. what stones and other tools do i need to have? i'm trying to keep my budget at the 150-200 dollar range, preferably at 150. since its a lefty version how do i sharpen the darn thing?
garrycation 1 year ago
this was a really great video! not only did you show that you can get a rusty dull knife extremely sharp, but you also made it shine like a mirror and showed how to level out stones and what not. By the way, which of your diamond stones did you use to flatten the water stones? I am only asking since you didn't specify in your vid about which flattening stone you used and the 2nd diamond stone you used was not given credit. lol :b
cdioUSMC 1 year ago
@cdioUSMC i used the DMT xxcoarse diamond stone to flatten. i always use this one to flatten.
thanks for watching : )
eceipretsam 1 year ago
Hi Eceipretsam! You've made very good job making this video. Because of that anybody can sharpen in professional way. All the best! Michael
mibo747 1 year ago
@mibo747 thank you! i'm happy people are enjoying my videos : )
eceipretsam 1 year ago
Hey--is the face of the blade flat or hollow ground? I'm wondering if you could get a mirror polish on it. I spent five minutes with an 8000 grit stone on my first yanagiba only to learn the back of it was concave...
hanserclimbs 1 year ago
@hanserclimbs yanagiba's and traditional single beveled knives are concave on the backside. you can mirror polish the edges of the back, but i would focus on sharpening and polishing the very wide single bevel. i think i might do a single bevel sharpening video next! thanks for watching : )
eceipretsam 1 year ago
Just want to warn against cleaning up the knife after sharpening-I cut myself pretty bad once doing that. Now I only polish a blade before sharpening, or if I've carefully taped the edge up.
Nice video, but I use my 1x30 at home. I don't have the patience to get that level of polish by hand unless I have to!
luv2sharpen 1 year ago
Are those the 8x3 diasharps?
sharpkifeuser 2 years ago
yes
eceipretsam 1 year ago
Now this is an excellent vid!
Great sharpening, great music
and great editing!
One question: the music blew me away :) , could you please give me the band names?
THX! :)
atokombeled 2 years ago
they are from the katamari damacy video game
j3ckl3r 2 years ago
Oh, thanks, mate! :) ;)
atokombeled 1 year ago
いなあ～～～
s161008 2 years ago
ive been a slaughterman for 25 years and i use the same method .but only on one stone .yes it does work for me .great vid
gjkdjdh 2 years ago
Do you stroke back and forth, or just back back back?:P
SlappieBob 2 years ago
On the strop, you can only stroke away from the edge, to avoid cutting into the leather. On a stone, where you are actually taking off metal, you can stroke back and forth.
RebelWrestler45 2 years ago
japanese steel so most likely 15 degrees, europian knives are usually 20 degrees.
babu21angel 2 years ago
oh crap, i accidentally removed a comment when i was trying to reply.
the question was what angle the knife was sharpened at.
the short answer is- i dunno.
the real answer is that it is very difficult to measure angles while free-hand sharpening. after the knife was sharpened, i measured the angle with a digital angle measurer. i stuck it on the blade while holding the bevel flat against a granite reference block. the face side was 7.6 and the back was 10.4.
eceipretsam 2 years ago
when holding the knife by the handle in your right hand, the face side is side facing away from you and the back is the side your thumb's on.
eceipretsam 2 years ago
for japanese double beveled knives, i usually aim for the 60/40 grind.
eceipretsam 2 years ago
Comment removed
j3ckl3r 2 years ago
Does the flattening of the 6000grit king stone ect with the DMT plate eliminate the need for using a nagura stone? =) thanks
ArmoredSheepdog 2 years ago
yes and no. yes because flattening with dmt plate creates a natural mud, but personally, i don't use naguras.
eceipretsam 2 years ago
Nagura is for raising mud and cleaning the glaze not for flattening.
mainaman 2 years ago
Comment removed
ArmoredSheepdog 2 years ago
wow that was slick. 5/5. I haven't seen those microfilm sheets before, is that something made specific for cutlery? Local store or bought online?
ArmoredSheepdog 2 years ago
hey! no, they're not made specifically for cutlery, yes and yes, they can be store bought and ordered online. they're made by '3m' adhesive company and they come in an array of sizes. there's a method of sharpening called the 'scary sharp' method which incorporates sharpening exclusively with these microfilms. i was thinking of doing a video of this next. : )
eceipretsam 2 years ago
Superb vid, great music, very well done. Thank you.
piccanninni 2 years ago
paper cutting it is very primitive test to show sharpness quality.
make more demonstrative significant tests.
kabyzdoh 2 years ago
It depends, did you see the way he was cutting it? He hit the paper and it just went through, he didn't hold it carefully he just touched the blade to the paper and it split. It looked like thin magazine paper too. I do not doubt that the knife would have whittled hair, the edge was polish nicely.
lovinglistener 2 years ago
I ordered Naniwa #10000 stone, hope I'll touch it with my blades in two weeks. If I'll get some significant results I'll try to find tests to estimate blade sharpness.
kabyzdoh 2 years ago
what do you use for sharpening your stones?
the thing you use looks new to me.
could you let me know?
gimyungful 2 years ago
@gimyungful sorry for the delayed responce, but it's a DMT xxcoarse diasharp diamond stone. i use it to sharpen as well as flatten. i like it because it's flat and will not warp.
eceipretsam 1 year ago
Why do you use a Diamond stone and not a traditional whetstone.never seen a diamond stone used on Japanese knife before.
chefgav1 2 years ago
diamond is okay on japanese knife, just don't over use it, couple strockes are enough to take plenty of metal off.
chefofroc 2 years ago
You're talking like Japanese knives are made of a special steel that doesn't work with DMT stones or something lol. Diamond stones are fine for sharpening japanese knives, diamond stones are easier to maintain, don't dish out and cut faster.
Roger1379 2 years ago
dmt work great for sharpening, no doubt about that. however, according to the japanese, in order to properly display the lines of a forged blade japanese waterstones are to be used. i havent really done any research to see how much of it is myth, but i like the old school method better.
j3ckl3r 2 years ago
you make the diamond stones sound like they last forever... the ware out especially if you grind a lot of hard steels to reset the bevels. I killed my first DMT when I thinned my Aritsugu :(
mainaman 2 years ago
They wear out when you put alot of pressure onto them, you're supposed to let the diamonds do the work and use very light pressure, when you bear down on the blade to grind you will dislodge the abrasives that are in the stone.
Roger1379 2 years ago
thank you !! hi from mexico, 5 stars!!!
huaste07 2 years ago
Thanks for this great vid!
swishbrade 2 years ago
WOW
Some serious skill there, really good ty for that, (when can I bring my knives round *winks*).
Just high lights how f***ing stupid those MORONS at Expert Village Idiot are.....!
agricjim 2 years ago
thanks! i'm glad you enjoyed the video.
hahaha, i'll sharpen your knives, but i'll charge ya! : P
eceipretsam 2 years ago
great video
I have a question - do you sharpen your cleavers in the same way? im a bit confused about how to sharpen them because of the large blade road, do you do a flat ground edge or compound edge?
qsyne 2 years ago
yes, i sharpen cleavers the same exact way. it's all about where the edge makes contact with the stone, nothing else matters. it's all about keeping the sharpening angle consistant.
i always do flat grinds with micro bevel : )
eceipretsam 2 years ago
That was a really entertaining sharpening video love the music you used 5 stars.
SharpeningNut 3 years ago
Comment removed
SharpeningNut 3 years ago
Did you actually go from a course DMT stone to the 6K King? Quite a leap.
KluayNamWa 3 years ago
LOL....just saw your comment.....
KluayNamWa 3 years ago
hehe, yeah, my dmt coarse stone is pretty worn, so it's ok. if you look at the photos at the end of each segment, you can see that the scratch pattern of the dmt coarse is pretty smooth.
eceipretsam 3 years ago
Probably the best knife sharpening video on You Tube! Great stuff!! Cool sharpening music too!!!
sicktrick33 3 years ago
When the knife comes new, is it ground on one side or both sides?
azngangstr0 3 years ago
this knife is a double beveled knife, so it is ground on both sides.
eceipretsam 3 years ago
hahaha.. i can't believe i watched the whole thing... cool vid curtis...
AnswerGuyLive 3 years ago
thanks rog : D
eceipretsam 3 years ago
what angle do you use on your knives?
benny187 3 years ago
Hey C-Dawg.
Great video, and in High def to boot. I would love to see how to set angles on the knives I'm sharpening. Is there a way to do it with precision without Edge-Pro?
If you have time and don't mind showing it. You've got an audience. :)
Thanks.
MuzkLvr 3 years ago
wow, what an edge.
thosialg08 3 years ago
The piece of metal used for flattening the stones looks like an 8 inch DMT Coarse Diamond Plate.
Maverick200SX 3 years ago
Great Job man!
Best sharpening video on youtube!
First video that actually shows how to sharpen a completely dull knife into a razor sharp one.
What is that piece of metal that you used for flattening the stones?
lazichimp 3 years ago
yeah, the flattening stone i use is a dmt XXC, the same one i use to set the bevel on flat bevel knives.
eceipretsam 3 years ago
Great Video and fantastic sound (^u^)//
is it no problem for the dmt XXC ?(^o^#)?
the flattening I mean.
and it's the 120 micron right?
kumasan1977 3 years ago
This is the best knife sharpening video I have ever seen.
Excellent!
Bill
MrBillTroop73 3 years ago 2
Fantastic video! What is this music? I need it...
puxima78 3 years ago
first track:
asuka sakai feat. ado mizumori - 'a crimson rose and a gin tonic'
second track:
hideki tobeta feat. yui asaka - 'katamaritaino'
both are from a playstation video game called Katamari Damacy. i never played the game, but i liked the soundtrack : P
eceipretsam 3 years ago
excellent video! well made! i enjoyed watching the process the dedicated knife reviving :D
luckystrikes88 3 years ago
Very sexy video beautiful shot and a joy to watch but a little more practical could of been a section on correct angles and so forth. Having said that as an entertainment this is superb.
tiggmanage 3 years ago
great video, finally a proper sharpening video on youtube. I wish I had all those variety of stones and a leather strop, gotta get myself a leather strop.
one thing I recommend for everyone is to get a roll of rubberized anti slip pads from the dollar store. I use them everywhere, for under my cutting boards, under my sharpening stone, in my car, etc. They work great and yuu can get a whole roll for a buck.
openmindedproduction 3 years ago
Just find an old leather cowboy belt. Cut the piece of it and mount on the wooden blok. It is exactly what he had.
Charliethedawg 3 years ago
now to find myself an old leather cowboy belt...
openmindedproduction 3 years ago
Well, any leather belt, the wider the better. That was the only reason I recomended cowboy kind. I'm sure you can find a leather belt that is about 2 - 2.5 inches wide.
Charliethedawg 3 years ago
it doesn't even need to be any sort of special leather, just smooth leather. i started out just screwing the leather into a wooden block, but it works better and is flatter if you glue the leather on first, then screw.
eceipretsam 3 years ago
I'd love to see a tutorial on polishing, something else you do very well.
golf603 3 years ago
congrats man- this vid is very nice- I wish we could press del on those other garbage sharpening vids, others uploaded...
knifeforums rules :-)
hunspikey 3 years ago
Outta Sight!!!
-ddog
daheintz 3 years ago
very nice, great to see the whole process done right
I wish this video would get more hits than some other videos that are complete rubbish
AHoboJetSpy 3 years ago
There ya go :D
Dwarvenchef 3 years ago