Knife Sharpening : Knife Sharpening: Edges & Goals

Sharpening actually involves creating tiny teeth in the blade's edge. Learn about knife edges and goals for knife sharpening in this free tools video.

Expert: Thomas Stuckey
Bio: Thomas Stuckey of Knife Sharpest has been sharpening knives for 20 years. He also designs and crafts custom knives and is a professional knife and tomahawk thrower.
Filmmaker: Mark Bullard

Category:

Howto & Style

Tags:

• knives
• knife
• sharpening
• whetstones
• knifes
• stones
• techniques
• specialty
• Ceramic
• Sharpening
• Rods
• Leather
• Strops
• Knife
• Steels
• Scissors
• Cleavers
• Scimitars
• Machetes
• Serrated
• Knives
• Pocket
• Combat
• kniv

[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

[godcody]

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

[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

[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.

[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.

[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.