I am 65 and learned nothing new, but I agree 100%, in everything you said. Particularly about not loaning out knives and the differences between the users hand.
thanks for this video ! i was sharpening cheap kitchen knives free hand to 15 degrees . i could cut thru telephone book paper , but not quite as smooth as i'd like . i tried your 19 degrees and i can't believe how much better it worked ,and way easier to get a nice edge . only trouble is that i don't get to sharpen my wifes knives as often as i;d like .
Belt sharpeners are great but I still like to free hand sharpen. Thank you for taking time to watch and leaving a comment, if I can be of help with anything let me know. :)
When my wife asks me if she can use my knife I always ask what for ? Lol once she was like to fit though this tv cable 🤣 I said no you can use my side cutters lol. She seems to think a sharp knife should cut through steel cable 😂 I mean I'm sure you could make it work but it would destroy my edge. Many people do not realize what a knife should and should not be used for so I won't just hand my knife to anyone without knowing what they intend to use it for.
I’m with you, Mike A man I worked with asked to borrow my knife, knowing that I always carried. Having no knife makes me feel undressed. So I reluctantly complied. That day I was carrying my razor sharp thin bladed folder that I use for whittling. Next thing I know he’s got it jammed in a file cabinet lock thinking he could pick it. Now, you wanna knife - go buy one.
Great amount of information in a short time, Ive skipped years of wasted time and money by watching this. for free ? ...THANK YOU ! Merry Christmas ! Also such joy and pride in sharpening your own knifes to an impressive edge.
after some years of sharpening i have one absolute favorite. I sharpen most of my users to a 20 degree per side V-edge and then microbevel it at 25 degrees with 1000 grit. And after a little stropping my blades shave hair without any pressure and also hold their sharpness due to their convex-like geometry. The reason I don't just go with a real convex is that I just don't reach that level of perfection with free hand sharpening and would also take much longer.
Great info!! I'm a novice, and seem to like my folders at a 20 per side. I'm learning and would like to go more acute but the 40 degree works for me. Hope you put out more content like this.
I took a 15 degree factory edge in s30v up to a 20 and it has had zero chips since. For a steel known to give a long lasting working edge I don’t know why the factory would go lower than something like 17 degrees
Patrick,Great video and concise information I can put to use. I am building a new jig and want to have it set up for a reasonable, yet variable range. Thanks again!David
Mt knives Iam a beginning knife maker I bought a knife jig and was wondering what angle to grind to start I am really thinking of 15 degrees on each side making a good 30 degrees
thats an easy question, and the easiest answer is depending on the quality of the steel. for instance my 5160 carbon steel katana is sharpened at 28 degrees because it will hold its edge. where as some of mother kitchen knife's are all at a 40 degree because most of the are just nickle and iron..... er ... stainless.. cept the lagostina.. holy cray they make high qaulity knives, oh I sharpen the katana with ricepaper at the end... :-\
my years of sharpening i am still confused about life of knife in using original same angle, i find i am going to far up to the thicke part of blade so some thining has to be done for my 19 deg, but very high quality steels, kitchen knives i don.t need to even use much more than 400 grit whet stones i feel the toothy edge cut tomatoes better than i high polished 3000 grit finish and strop, but my dilemma is kife of knife i either over sharpened at one time going very high uo to where there was no more thinn to create a good angle. people say never thin but i don't buy that i do on my hunting or scandi bushknives and always let my hand work naturally to get a good convexed edge for least friction, some folders i remove edge shoulder line completly, it is done by machine anyway whatever the sharpest i can get and i find i always have to lower angle at least a hair, so i don't get a bur too fast and eventualy have to work harder to thin. i hope you understand what i am trying to say
Hi, thanks for interesting vid. I am a total beginner compared to a lot of people so not sure if you can help I have struggled for a long time and tried a lot of different hand sharpening methods but always struggled to know how to keep a consistent angle. I am manly trying to sharpen kitchen knifes but with different widths the height of the back of the knifes will vary to get the same angle at the edge. Is it just experience and I need a lot more practise or can you give any tips on consistent edge angles for different width knifes ?
Great Video! Very informative. I was a little put off, by the brightness of the light shining on your head! You really do need to reposition that light. What you are saying is too important to be distracted by this glitch. It really makes it look like part of your head is gone, at certain sides. Made it hard to concentrate on what you said!!! Thanks for the “mostly” GREAT Video!!!! Oh I’m a girl! We do notice these things!!! LOLOLOL “DANGER”Girl with a *** SHARP*** blade!!! LOL Thanks!! Lots of Love coming at cha!১!
Thank you, Patrick! All I could find at first was a bunch of flapping lips and a couple professors. This video is right on what I needed to know. Appreciate you sharing your knowledge.
Hello there, greetings from Paul, Zwolle, The Netherlands🤝 I have a Tops/Buck CSAR-T Folder. A so-called “expert” claimed that the blade had to be sharpened at a 15 edge angle degree so it was done. A dissaster! Could you please advice me in what angle degree it must be sharpened? I myself think it should be done in a 25 edge angle.... Thanks already (and I’m sorry for my bad English....) Sincerly yours, Paul::
You can make a thick knife razor sharp you just have to apex the knife completely at whatever angle you’re using. You can shave hair with a 25 degree angle, you just have to get a consistent sharpening angle on each side, and stropping afterwards really brings out the sharpness by removing the microburr and getting the edge all nice and polished.
Great Video! I usually aim for a back bevel of 30ish degrees on and a cutting edge of around 35 degrees on my pocket knives. for my straight razor i put some electrical tape on the spine then sharpen it resting flat on the tape. What was the final grit used on the knives in this video?
I'm using Japanese water stones to sharpen. Currently I'm working on a old Buck 110 I found laying on my dad's tool bench. I'm using Chroma knife sharpening blade rails made for a 20 degree blade angle but, for the life of me, I can't get the blade sharp enough to cut paper. I'm using 400, 800, 1000, 2000, and 3000 grit water stones. I'm wondering if the blade angle is too low. Any thoughts?
I made a mistake and handed my s110v para 2 to someone who thought all knives were prying tools. Long story short the blade was chipped and I had to have the blade brought back. The angle was and still is 15 degrees I'm wondering if I should bring it up to a 25 or something.
Having trouble myself with the case chromium vanadium holding an edge...I use the wicked edge Gen 3 sharpener. I can get to to a real mirror looking edge and it will shave! But it want hold that edge long at all. And I sharpened it at 19 degrees per side...any help much appreciated
Without seeing your process or the knife it is hard to say. There could be several things going on. Might be the knife or might be something else. I personally have never had a knife I couldn’t sharpen. Some knives don’t hold an edge.
Just made my first file knife. Sharpend it to 12.5 per side on my new sharpener. Cuts great! But will it be good for bushcraft? Wasn't sure of angle. 12 per side or 25 lol. I would also like to know what grit you finish with, I only did 1500 but waiting on new stones,up to 3000. I hope I am good with that.(making camping/bushcraft/survival knife's)
All my CARRY KNIVES are at 5 degrees and are double edge. I don'y play no games. One knife I had made out of depleted uranium and that 5 degree edge has been redone only ONE TIME in 8 years!! I even bought a converted crossbow that throws 8 knives per load and it is amazingly well made. Playing around aint in my program. I get things squared away. Like they say in Tennessee, Don't mess with Texas.
Is D2..a good quality steel? Just found yall. Really appreciate your knowledge. mark Baton Rouge...I have new Emerson...should I change the bevel? I'm not sure if or how to do this ? ty mark
I sharpen all my knives at 25°. (with lanskey) The problem that I bumped into it my moraknive. I can't get it sharp.. It's way to low of an angle to sharpen. Is a microbevel an option?
Knife angles onlyr really matter if you're using a sharpening system where you can accurately gauge the angle. No one can free hand sharpen a knife where they can say this is 20, 21 22, etc degrees they are just eyeballing it, and it works you can get a knife very sharp free handing it. Nothing wrong with systems. With a sharpening system it can vary with the width of the knife. If you have your system set to an angle for a narrow blade and sharpen a wide blade at the same angle the angle on the knife will be different.
BennyCFD I respectfully disagree I can gauge within reason the angle I am at, as long as you know a ballpark and with practice you can develop the muscle memory. Don't underestimate your skills, people have been able to do amazing things free hand. Look at the things professional athletes do everyday, it's no different.
There is no way anybody free hand sharpening can say this is this angle or that angle...........yes it's always in the ball park. And I agree there are some free handers who can sharpen a knife as sharp or even sharper than those who use a system. Just takes practice, and it's cheaper.
Hi Patrck i purchased a marbles pull thru knife sharpener and it says 60 degree on it what does that mean, 30 on each side or 60 on each side and also is it ok to use this on my pocket knife, im no expert so thats why im asking you, i Thank you in advance and hope to hear from you
Mark R. pick yourself up an artists compass or machinists adjustable square... you can make a template to envision what the angle is you are holding the knife at as you sharpen... or what it likely is.... your sharpener, probably sharpens what is called an included angle of 60 degrees, meaning 30 degrees per side. it really is a cool topic... i knew one man, quite a bit older than me, who could sharpen a pocket knife at a very steep angle and get it sharper than any razor I've ever picked up... i personally tend to sharpen very low angles and can get a very nice edge... but cannot come close to what that man can do... and my edge, and the blade itself.. will not last as long as his. if you like to sharpen very fine edges... i suggest you stay away from clip point knives for your folding pocket knife... as the fine edge will wear the blade out much faster...and eventually the clip point will protrude beyond the handle material when the knife is closed....and can cut you, as you reach in your pocket for it... (know from experience)... .if is a clip point pocket knife... sharpen a steep angle to make the blade last longer... if is not a clip point...and when closed, the point has a lot of coverage from the handle... then sharpen however you like... may last 20 years. have a goodn
I just got a Chris reeve knife and I put it on my wicked edge, one side was 20 degrees and the other side was like 27 I was amazed how far off the other side was, in your opinion what would you do about this, I thought about re setting the edge to 20 on both sides?
I would double check the setup and make sure that is the case. And if it was I would correct the bevel. Also if you bought it new I might contact them about it.
it is fine for some applications (sushi meat), it will tend to pull to one side if trying to cut the wrong things with it. I have sharpened some knives like that but never built one.
I prefer these longer videos with quality explanations because they explain the "why" and not just the "how" . If you want good information (or anything else good for that matter), you've got to be patient.
Thank you for the info. Explained in an easy to understand way. I am 65 and you taught me something today.
You are welcome, I am thankful it can be of help!
I am 65 and learned nothing new, but I agree 100%, in everything you said. Particularly about not loaning out knives and the differences between the users hand.
Nice video. Thanks for not only answering the question but taking the time to demonstrate.
Well done video, covering a lot of basic material and understanding. Really nice job.
thanks for this video ! i was sharpening cheap kitchen knives free hand to 15 degrees . i could cut thru telephone book paper , but not quite as smooth as i'd like . i tried your 19 degrees and i can't believe how much better it worked ,and way easier to get a nice edge . only trouble is that i don't get to sharpen my wifes knives as often as i;d like .
Lol
Just got a belt sharpener and learning the angles. I should have bought a belt sharpener a lot sooner.
Great info. Thanks.
Belt sharpeners are great but I still like to free hand sharpen. Thank you for taking time to watch and leaving a comment, if I can be of help with anything let me know. :)
Thanks for the video it answered my question on what angle to sharpen a knife.
You are welcome! :)
Mike McHenry Great advice
Thanks 7 years later timeless
When my wife asks me if she can use my knife I always ask what for ? Lol once she was like to fit though this tv cable 🤣 I said no you can use my side cutters lol. She seems to think a sharp knife should cut through steel cable 😂 I mean I'm sure you could make it work but it would destroy my edge. Many people do not realize what a knife should and should not be used for so I won't just hand my knife to anyone without knowing what they intend to use it for.
I’m with you, Mike
A man I worked with asked to borrow my knife, knowing that I always carried. Having no
knife makes me feel undressed. So I reluctantly complied. That day I was carrying my razor sharp thin bladed folder that I use for whittling. Next thing I know he’s got it jammed in a file cabinet lock thinking he could pick it. Now, you wanna knife - go buy one.
Great amount of information in a short time, Ive skipped years of wasted time and money by watching this. for free ? ...THANK YOU ! Merry Christmas ! Also such joy and pride in sharpening your own knifes to an impressive edge.
after some years of sharpening i have one absolute favorite. I sharpen most of my users to a 20 degree per side V-edge and then microbevel it at 25 degrees with 1000 grit. And after a little stropping my blades shave hair without any pressure and also hold their sharpness due to their convex-like geometry. The reason I don't just go with a real convex is that I just don't reach that level of perfection with free hand sharpening and would also take much longer.
40 degree angle?!
Awesome video and demos to back up what you were saying. Very informative. All makes perfect sense. Thanks heaps for sharing.
Thanks this gave me a practical demonstration on angles
Great info!! I'm a novice, and seem to like my folders at a 20 per side. I'm learning and would like to go more acute but the 40 degree works for me. Hope you put out more content like this.
I personally sharpen my knives at 15 degrees (my friend told me that's what spydercos come from the factory) so that's what I do.
I took a 15 degree factory edge in s30v up to a 20 and it has had zero chips since. For a steel known to give a long lasting working edge I don’t know why the factory would go lower than something like 17 degrees
That helps a lot thanks.
Excellent vid!
Well explained. Exactly what i was looking for. Thank you.
Thank you :)
Patrick,Great video and concise information I can put to use. I am building a new jig and want to have it set up for a reasonable, yet variable range. Thanks again!David
Excellent information delivered in an understandable way, thank you!
Thank you 👏
Wow the best explanation video yet!
Great explanation, thanks for taking the time to explain it so well👍
thank you so much for the awesome explanation, kudo's friend.
Thank You 👏
Great info. Thanks, just beginning to use a belt sharpener.
Mt knives Iam a beginning knife maker I bought a knife jig and was wondering what angle to grind to start I am really thinking of 15 degrees on each side making a good 30 degrees
This has been a great video very straight forward, I have subscribed.. I make outdoor and fishing videos myself
man you just solved my whole problem
I did enjoyed you vid and it help too.
good info, thanks Patrick
Thank you
perfect explanation thank you
You are welcome, thanks for watching!
Thanks. Good information.
Thank you 👏
thats an easy question, and the easiest answer is depending on the quality of the steel. for instance my 5160 carbon steel katana is sharpened at 28 degrees because it will hold its edge. where as some of mother kitchen knife's are all at a 40 degree because most of the are just nickle and iron..... er ... stainless..
cept the lagostina.. holy cray they make high qaulity knives, oh I sharpen the katana with ricepaper at the end... :-\
my years of sharpening i am still confused about life of knife in using original same angle, i find i am going to far up to the thicke part of blade so some thining has to be done for my 19 deg, but very high quality steels, kitchen knives i don.t need to even use much more than 400 grit whet stones i feel the toothy edge cut tomatoes better than i high polished 3000 grit finish and strop, but my dilemma is kife of knife i either over sharpened at one time going very high uo to where there was no more thinn to create a good angle. people say never thin but i don't buy that i do on my hunting or scandi bushknives and always let my hand work naturally to get a good convexed edge for least friction, some folders i remove edge shoulder line completly, it is done by machine anyway
whatever the sharpest i can get and i find i always have to lower angle at least a hair, so i don't get a bur too fast and eventualy have to work harder to thin. i hope you understand what i am trying to say
Thanks for a really helpful video 👍🏻
No problem, thank you!
Awesome video very educational
informative video, thanks for posting but thickness of blade is a big factor also
sam terian you are correct, most blades are too thick. Don't buy a knife like that, it's not a knife it is a pry bar 😂
Hi, thanks for interesting vid. I am a total beginner compared to a lot of people so not sure if you can help I have struggled for a long time and tried a lot of different hand sharpening methods but always struggled to know how to keep a consistent angle. I am manly trying to sharpen kitchen knifes but with different widths the height of the back of the knifes will vary to get the same angle at the edge. Is it just experience and I need a lot more practise or can you give any tips on consistent edge angles for different width knifes ?
Great Video! Very informative. I was a little put off, by the brightness of the light shining on your head! You really do need to reposition that light. What you are saying is too important to be distracted by this glitch. It really makes it look like part of your head is gone, at certain sides. Made it hard to concentrate on what you said!!! Thanks for the “mostly” GREAT Video!!!! Oh I’m a girl! We do notice these things!!! LOLOLOL “DANGER”Girl with a *** SHARP*** blade!!! LOL Thanks!! Lots of Love coming at cha!১!
I will try to do better next time :) Thanks for watching
I use 20° to 25° for my bushcraft knives
Great video helped me a lot, you look like a brown-bearded Louis C.K. -Thanks
Glad it helped :)
Included angle 3:24
Good stuff, thanks🔪
Thank you, Patrick! All I could find at first was a bunch of flapping lips and a couple professors. This video is right on what I needed to know. Appreciate you sharing your knowledge.
I'm new sub, fantastic video. Going to check out .net. Thanks
Thank You, I get enough comments I don't see them all but I try to keep up! Thanks for subbing!
thank you man for your knife! Please keep it up.Good Kiife!
I use 30 degrees
If the knife has 30 degree angle from the factory will sharpening with a 20 degree guide on a work sharp system damage 420 hc steel?
No, it will not damage the steel. :)
Thank you.
Hello there, greetings from Paul, Zwolle, The Netherlands🤝 I have a Tops/Buck CSAR-T Folder. A so-called “expert” claimed that the blade had to be sharpened at a 15 edge angle degree so it was done. A dissaster!
Could you please advice me in what angle degree it must be sharpened? I myself think it should be done in a 25 edge angle....
Thanks already (and I’m sorry for my bad English....)
Sincerly yours, Paul::
I am not familiar with that knife but it really comes to personal preference. What don’t you like about the edge? Is it too brittle?
Seems to me an included angle of 25 and then using a strop would give about 30 for light general use.
Good shit, thanks a million.
Great Video
I've been sharpening wrong I always tried to make thick knive razor sharp it seems to always rip the paper test
Sounds like me learning how to sharpen on my Kabar BK2.
You can make a thick knife razor sharp you just have to apex the knife completely at whatever angle you’re using. You can shave hair with a 25 degree angle, you just have to get a consistent sharpening angle on each side, and stropping afterwards really brings out the sharpness by removing the microburr and getting the edge all nice and polished.
I think I will go for a 15* and then go to 19* micro bevel.
Loved the visual. You helped me out alot. What do you think would work for a d2 and 440c pocket knife. Got the Ken onion work sharp
Pocket knives I would sharpen around a 21 degree
Great Video! I usually aim for a back bevel of 30ish degrees on and a cutting edge of around 35 degrees on my pocket knives. for my straight razor i put some electrical tape on the spine then sharpen it resting flat on the tape. What was the final grit used on the knives in this video?
Thank You! Yes, razors are designed to be sharpen that way. Makes it super simple.
I'm using Japanese water stones to sharpen. Currently I'm working on a old Buck 110 I found laying on my dad's tool bench. I'm using Chroma knife sharpening blade rails made for a 20 degree blade angle but, for the life of me, I can't get the blade sharp enough to cut paper. I'm using 400, 800, 1000, 2000, and 3000 grit water stones. I'm wondering if the blade angle is too low. Any thoughts?
No lower to 15 degrees.
What's the best angle for widdling?
I made a mistake and handed my s110v para 2 to someone who thought all knives were prying tools. Long story short the blade was chipped and I had to have the blade brought back. The angle was and still is 15 degrees I'm wondering if I should bring it up to a 25 or something.
I prefer a shallow angle I personally would stick around 19-20
Having trouble myself with the case chromium vanadium holding an edge...I use the wicked edge Gen 3 sharpener. I can get to to a real mirror looking edge and it will shave! But it want hold that edge long at all. And I sharpened it at 19 degrees per side...any help much appreciated
Without seeing your process or the knife it is hard to say. There could be several things going on. Might be the knife or might be something else. I personally have never had a knife I couldn’t sharpen. Some knives don’t hold an edge.
Do these angles start at the bevel or are they just at the edge?
Just made my first file knife. Sharpend it to 12.5 per side on my new sharpener. Cuts great! But will it be good for bushcraft? Wasn't sure of angle. 12 per side or 25 lol. I would also like to know what grit you finish with, I only did 1500 but waiting on new stones,up to 3000. I hope I am good with that.(making camping/bushcraft/survival knife's)
Just subscribed, thanks great video.
Yeah that is a little low for bushcraft work. I also try not to sharpen to fine of a grit. I really like stopping around 220 grit then stropping.
All my CARRY KNIVES are at 5 degrees and are double edge. I don'y play no games.
One knife I had made out of depleted uranium and that 5 degree edge has been redone only ONE TIME in 8 years!!
I even bought a converted crossbow that throws 8 knives per load and it is amazingly well made. Playing around aint in my program. I get things squared away.
Like they say in Tennessee, Don't mess with Texas.
should i sharpen my manix 2 at 20° angle or a different one
Cool. So do I set my bevel jig so its at 50 degrees for a 25 degree angle or 25 degrees for a 25 degree angle? Does that make sense?
25 degrees per side so a 50 deg inclusive angle.
Questions is 15 degree same as 30 degree inclusive? Sorry new to sharpening, thx
Yes, that is correct
Is D2..a good quality steel?
Just found yall. Really appreciate your knowledge.
mark Baton Rouge...I have new Emerson...should I change the bevel? I'm not sure if or how to do this ? ty mark
Yes, I use XHP which is like D2 but stain resistant
About your Emerson, that is up to you. I cover all that in my video Beyond Razor Sharp. You can find it on my website mtknives.net
D2 is a nice quality steel for a lower price range
25 it"s ideal for bushcraft?
18-20
wait but what if my oven doesnt go lower than 200 degrees?
I sharpen all my knives at 25°. (with lanskey) The problem that I bumped into it my moraknive. I can't get it sharp.. It's way to low of an angle to sharpen. Is a microbevel an option?
I am going to try 20
I have a crkt m16 with 12c27 and I have it at 15⁰ and its insanely sharp and will shave with absolutely no pressure at all, is this a good angle?
That is up to you, if you like the edge then good, if you find it gets dull to fast then change the angle. I like mine on the sharper side
Now how to identify good steel and crap steel
Practice
Knife angles onlyr really matter if you're using a sharpening system where you can accurately gauge the angle. No one can free hand sharpen a knife where they can say this is 20, 21 22, etc degrees they are just eyeballing it, and it works you can get a knife very sharp free handing it. Nothing wrong with systems. With a sharpening system it can vary with the width of the knife.
If you have your system set to an angle for a narrow blade and sharpen a wide blade at the same angle the angle on the knife will be different.
BennyCFD I respectfully disagree I can gauge within reason the angle I am at, as long as you know a ballpark and with practice you can develop the muscle memory. Don't underestimate your skills, people have been able to do amazing things free hand. Look at the things professional athletes do everyday, it's no different.
There is no way anybody free hand sharpening can say this is this angle or that angle...........yes it's always in the ball park. And I agree there are some free handers who can sharpen a knife as sharp or even sharper than those who use a system. Just takes practice, and it's cheaper.
The glare on this guy's dome makes it look like he's missing a notch out of it.
Maybe I am ;)
Hi Patrck i purchased a marbles pull thru knife sharpener and it says 60 degree on it what does that mean, 30 on each side or 60 on each side and also is it ok to use this on my pocket knife, im no expert so thats why im asking you, i Thank you in advance and hope to hear from you
Mark R. pick yourself up an artists compass or machinists adjustable square... you can make a template to envision what the angle is you are holding the knife at as you sharpen... or what it likely is.... your sharpener, probably sharpens what is called an included angle of 60 degrees, meaning 30 degrees per side.
it really is a cool topic... i knew one man, quite a bit older than me, who could sharpen a pocket knife at a very steep angle and get it sharper than any razor I've ever picked up... i personally tend to sharpen very low angles and can get a very nice edge... but cannot come close to what that man can do... and my edge, and the blade itself.. will not last as long as his.
if you like to sharpen very fine edges... i suggest you stay away from clip point knives for your folding pocket knife... as the fine edge will wear the blade out much faster...and eventually the clip point will protrude beyond the handle material when the knife is closed....and can cut you, as you reach in your pocket for it... (know from experience)... .if is a clip point pocket knife... sharpen a steep angle to make the blade last longer... if is not a clip point...and when closed, the point has a lot of coverage from the handle... then sharpen however you like... may last 20 years.
have a goodn
PS do you sell that neck knife? I'm needing one. thanks..mc
I just got a Chris reeve knife and I put it on my wicked edge, one side was 20 degrees and the other side was like 27 I was amazed how far off the other side was, in your opinion what would you do about this, I thought about re setting the edge to 20 on both sides?
I would double check the setup and make sure that is the case. And if it was I would correct the bevel. Also if you bought it new I might contact them about it.
MT Knives unless the angel on my gauge and wicked edge pro is off but I already corrected it, don’t know if they will do anything now but I can try
i just teached everyone to make like paper airplane i said that is 22.5 angle that will work on any knife shave you hair off
You looks like eric rowan
What would you sharpen a K-Bar at?
Depends on the user, use, and if it is an older one or newer one. There are many factors in sharpening a knife to consider to find the “right” angle.
can you suggest a good tactical knife ? please. ( not costly)
You get what you pay for, I don't have a suggestion without more information. There are way too many variables.
I can recommend the Cold Steel Kobun. Effective, easy to conceal and not that expensive
Japananese style 11*
what method do use to check angles?
sam terian c'mon, give these guys an answer
sam terian just like I showed in the video. You can also buy an angle gauge.
Patrick Roehrman, and how do you use an angle gauge... Sorry man I had to do it.
30 degrees
The
Hi Patrick
what do you think of one side edge "bevel" rather than 2
it is fine for some applications (sushi meat), it will tend to pull to one side if trying to cut the wrong things with it. I have sharpened some knives like that but never built one.
i see shiny headXD
Get on with it! Damn
Sorry you feel this way, I am sure you will find something better on youtube. Have a great week
I prefer these longer videos with quality explanations because they explain the "why" and not just the "how" . If you want good information (or anything else good for that matter), you've got to be patient.
I use a piece sandpaper rapped around a piece of wood that’s my expensive sharpening. Stone he he he don’t waste your 💰
Buy a microphone. They are cheap. Don't be a dork.
Thanks
So full of.yourself. Just get on with the details and less about yourself
Sorry I came off that way, I definitely don't feel that way. I hope you learned something useful. :)
4 minutes in and he still hasn't stated what angles to use - looking elsewhere.