Sharpening some kitchen knives - different approaches
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- čas přidán 29. 09. 2018
- This video documents a full sharpening of a vegetable knife from Global. The method was using a stone in hand technique. The video also documents and demonstrates two other approaches to sharpening knives commonly used in the kitchen.
There are three separate sharpenings in this video.
You are the best at this. I recommend you to people.
This video was excellent as well. I love being able to see both sides of the knife being sharpened
I love this video. I can see all the little differences and details you put into the video. Love the black text of joy. The more information the better. Makes rewatching it fun. Also super educational
Great video. I share your passion for sharpness but not your talent. I'll just keep practicing. These videos are a big help. Thank you.
Sorry I write my comments as the video starts, I already posted but more hair whittling. Damm Mr Christy you are truly talented, no doubt you have earnt it.
Cheers mike, it always a pleasure watching you go about your business and learning from the best.
Roln Thnda thank you.
Love your vids, 👍s up.
The end result is always the same. I come away a tiny bit better off. Thank you for helping others, we do need it. Your blades tell the truth, there sharp as f*#$. Honestly impressed with the hair whittling I've seen in the past.
Marc Martens thank you.
I Like Your Style Man!!!
George Frazier thank you, brother.
That is an interesting idea for the Arkansas stones as they are natural stones so that basically reuses all the pieces which are too small to be full stones.
Cliff Stamp it’s a nice stone. I know it’s just an Arkansas, but they did a good job with it and I enjoy using it.
i like the double view options in style with common scence commentary get it done
Whenever you sharpen you have always sharpened edge facing you. You would switch hands so you could have the edge facing you so you could check your angle. Now you kept your knife in hand and did edge facing and spine facing strokes. Was this because you want a more utilitarian edge and aren’t looking for that high level of sharpness or are you playing around with different techniques?
Hi Dude this isn’t the first time I’ve done it that way on video. I can do it either way.
Glad to hear you like that arkansas stone! Have you ever tried any of the black arkansas?
RMFN it’s been years.
Glad to see another video from you. Question, were you able to get one of St.nick's Knives exclusive para 3 in CPM 4V?
A.S.O.K.A Edge no. Had to let that one pass.
Would have loved to see you put that para3 in 4V to work. Still, glad to see new vids from you. I still find myself viewing all your older posts. Your vids really helped me see the difference between sharpening with sweeping motions to sharpening in a vertical motion from spine to edge. Much better bite and healthier edge. Keep up the good work👍
A.S.O.K.A Edge yeah, a 4V Para3 video would have been cool.
A.S.O.K.A Edge also, I’m glad the content helped.
@@ASOKAEdge call Spyderco and tell them to send one to Mike :D
Do you have any experience with the Suehiro 15k?
Michael Shults no, not yet.
At what degree are you sharpening the kitchen knives?
Makwa Claw probably 30ish, but I wasn’t all that worried about the angle with this one. This is more like playing around for me.
So how much pressure are you using with your strop? I'm having trouble once I go past 1 micron that the knife seems to get duller rather than sharper. Depending on steel I use 3.5, 2.5, and 1 micron on basswood at which point the knife is very sharp, but when I try to finish it off on leather strops with .5 micron, and .25 micron, the polish comes up, but the sharpness seems to get less.
matrix5175 if you’re using a soft leather, you need to compensate for that and use less pressure. I use harder leathers and I make the strops to take a lot of pressure.
@@michaelchristy4982 dumb question i'm sure... but how do i know if i have a "hard" leather or a soft one? i bought some vegetable tanned tooling leather off amazon and have made my first few strops from them using the standard white and green compound... but i just bought some 3.5, 1 and .5 micron paste that i wanna use on my next strops im about to make... but now im wondering if i got the right leather? i'm a total noob so i apologize in advance for being clueless...
Brett Gozdeck just pay attention to how much the leather gives when you strop on it.
The compound you bought... is it a spray or did it come in a syringe?
@@michaelchristy4982 hey man thanks for responding... came in a syringe
www.amazon.com/gp/product/B0735JDLTJ/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
here's the leather i got... do you think i should use the hard flat side? or the soft furry side?
www.amazon.com/gp/product/B07MXQYFPW/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
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