A "Professional" Ruined my Clients Knives! - [ Sharpening Stone Edge Repair ]
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- čas přidán 3. 03. 2022
- Part two, Knife restoration after a so-called professional destroyed a beautiful set of Wusthof knives belonging to a customer of mine.
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Your name would be perfect for a florist lol 👍
I am surpised you wet your stones this way. our company keeps them in a waterbathe for 4-10 hours before usage
@@sarahbentague1466 It really depends on the stone. Most higher end modern stones recommend no soaking at all, as the stones can deteriorate, split, and crack!
@@kyle_noseworthy After going trough a bunch of comments and seeing that no one asked, I'll do it. (It's just a question out of curiosity, so please don't hate me to oblivion)
So, the question is:
What benefit(s) brings you to water the stone, sharpen, water, sharpen (and so on, to keep it wet), if any, instead of keeping a constant flow of water over the stone while sharpening the knife, to prevent the stone to "gum up" (clog up) with metal shavings?
In my view, constant flow of water will remove some/most of those deposits before clogging up, thus almost always having an almost "fresh and clean" stone to sharpen your knife on.
It's just a curiosity. Thanks for eventual answers (Also, sorry for any bad english/spelling)
hey can you email me a link to those stones ?
The “Bob Ross” of hand sharpening… truly an artist.
Happy little burrs!
Wow, I had that same thought! Lol.
Totally thought the same thing, didn't have to scroll far to find this comment.
Yes!! Same thought here as well!
@@aquiamorgan2416 beat me to it
I love how he says "we got a great response on the last video" and the last video has literally 1.1 million views in 10 days. You don't have to be that humble for us! You're super talented and you deserve the sudden attention!
When this video was posted the video had just over 250k views or so. Within a week that's almost a million more views. I'm excited for this man!
Never seen this guy before in my life. The holy algorithm just bought it up and now I’m ere to finish the journey of this 2 part series :)
Dude seems nice but I have no idea why the algorithm threw it at me. It doesn't coincide with any of my other typical watches.
He got extremely lucky and I'm sure he knows that. Comes with the territory of this hell site
It's good to stay humble 😊
@@WeskAlber you must of been talking about getting stoned. You cant even talk without the apps listening in on ya
When my wife saw the unboxing of these knives and she has a cursory interest in knives at best she was "Eww those look ugly" and I had to explain that was how they came back from a "professional knife person" that way but I said our guy Kyle was going to remake them as best as he could and that they would look great, and I was right.
Haha that's awesome Andrew. Thanks for sharing. I hope you showed your wife the 'after' to restore my reputation!
@@kyle_noseworthy You don't need to worry I will :)
Sometimes the CZcams algorithm just picks a winner. This is mesmerizing. So cool to see a pro craftsman at work.
This is probably one of the very few times I would love to see a reaction video when the client gets them back and has had the opportunity to use them.
Outstanding work bud! I hope you have wee ones you can pass on your craft to.
The owner must be very relieved by now, after the disaster having this good work done. Congrats on your craftmanship. Amazing
My Grandad taught me how to sharpen all farm tools, including knives and scissors. Over 70 years ago.
I have sharpened an awful lot of knives. This guy is one of the very few "pros" who actually knows how to sharpen knives. I do not like the factory edge. It is not very useful in the real world. I put different angles on different type knives. A hog scraping knife needs a different edge to a skinning knife.
Thank you, Jean! I'm glad you were taught like that from a young age. What a great heritage
That's absolutely right. Seen a video of an American knife factory, and they told they did an average sharpening, just because every client will change the edge angle and sharpen it again. As you told us.
@@voornaam3191 yeah and I guess the people forgot and stopped teaching the skill
Thanks for sharing that . So many skills and bits of knowledge are being lost . 👍
I agree in a farming and hunting context I use different edges for different things, In a professional kitchen, the factory edge on these knives is fantastic, because they are generally only doing a few jobs, very frequently. I've been sharpening knives since I was a kid as well. not nearly as experienced as yourself, however 20+ years sharpening them, and did 10 years in professional kitchens. (which different kitchen knives have different angles anyway) however that's the purpose of these ones, general kitchen use)
I'm willing to bet that ledge at the back of the knife blade was caused by an electric knife sharpener that you cant get the entire length of the blade into and over 20 years wore out enough.
Even some of the manual ones have trouble if the grip gets in the way. And don't even get me started on the German knives with Bolsters like ones from HENCKELS.
@@tbonesullivan You seem to have mixed up something. first of all there is not necessarily a difference in quality between the one or the other, and while some prefer the bit of finger protection provided by the bolster, other prefer ones without a bolster because of easier sharpening. That's personal preference. When it comes to sharpening machines or some hand sharpeners, I found it does not matter if the handle or the bolster get in the way. those things just start to ruin your blade just a little bit further down the blade.
Originally the difference was in the manufacturing process. While Wüsthoff, also known as Dreizack (trident) as the brand is typically known here in Germany still have most higher quality knives forged, which usually happens with a bolster, the more budget friendly (by no means cheap!) variants are made from stamped out or cut out steel bands. J.A.Henckels, or Zwilling (Gemini or Twins in English) here on the other hand mostly switched over to stamped/cut steel blanks quite early on. The higher end series still are forged and have bolsters though, they seem to be more prominent again in the newer series. Some knifes are available with full or half bolsters, for those who prefer either way (half bolster is only about the size of the handle and doesn´t go down to the cutting edge). I even have seen some stamped metal series, that had bolster like finger guards made from a plastic material added on. Looking at both with the latest series, there are for both brands currently more models with bolsters than without, out of experience those with bolsters seem to be better balanced as the bolster adds weight. That is if you prefer them evenly balanced, some prefer their knifes more blade heavy. Japanese knifes on the other hand seem to come forged without bolsters traditionally. They may have an added bolster to protect the grip, but they are overall lighter in general as well.
Oh and by the way, while Kyle without question does a great job, both on the restoration as well as on the sharpening. Unless it is some kind of family heirloom, it would not make sense economically to restore those knifes to such extend when damaged. Sharpening of course any time. But looking at the current series, a set of those exact three knife forms (no bolsters, molded and riveted plastic handles) comes at about 126 EUR. The price of the work hours would by far exceed the value of the knifes. Same kind of knifes with bolsters start from 310 EUR by the way, only going up when looking into wooden handles.
Where I live, those two are only two of the bigger and more known brands among at least a dozen premium knife brands we have here. The factory shops of both are actually in walking distance. Greetings from Solingen.
Given that these are kitchen knives it was probably caused by using a steel to sharpen them.
@@alexanderkupke920 how do you feel about Messermeister?
Clearly knowing what you're talking about & being from the land of knives I figured you might have some different insights compared to the mostly marketing stuff we get here in the US.
@@nickdavison9771 I thought a steel was just to re set the edge & removed very very little to even zero material?
This was the best knife sharpening video I've seen. I've seen so many other videos on it and no matter how much I watch I just walked away confused. You explain things in plain English. Like sharpening on whetstones doesn't have to be as complicated as some other creators would have you believe!
You are exactly right, Luis! It isn't nearly as complicated as some portray. No magic needed. haha Thanks for watching!
Having declared my dissatisfaction with this sharpener last night czcams.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
I have a guy I take all my knives to. He's a honest, upright dude who genuinely loves sharpening knives and only charges like $5 or a $1 per inch. When I first met him, he told me some real horror stories about mobile sharpeners or these "pro sharpeners" who legit ruin knives and cause good guys like him to be met with skepticism.
There was a mobile sharpener here ages ago who, I shit you not, just used a belt sander and high grit belts on every blade.
Turned them all into serrated edges, essentially.
@@asurasyn you mean low grit belts?
@@JvS1711 yup
One of the weirdest realizations was "how" I was taught wrong to begin with in knife sharpening, and though I understand "now" what was going on, how it confused me soo much as a child and teen. I honestly thought knife sharpening was rocket science, and approached it that way. LOL
My father had a 400 grit stone that he only used oil on, and after about 15 years of not cleaning this stone, it had gone to effectively a 4,000 grit stone that he used to make mirror finishes with, in several senses his approach was "keeping" the edge not making one. Thinking I was doing him a favor I cleaned it, and got chewed out like I had put the cast iron skillet in the dish washer again..... I never could understand his "need" to have a self-made 4,000 grit stone rather than just going out and buying one you could maintain separately, aka not spending half a decade creating. He was effectively using a metal sheet to polish knives, the surface of the stone having long been lost to a shiny gray veneer. This being said, the polish level he got from his "dirty" stone, surpasses most knife maker's ideal of mirrored steel, (he had a thing about counting teeth) its just so awkward "failing" that hard into an actual win, cause reading and watching "other" professionals and trying to reinforce what my family had taught me... Almost nothing matched up except they both agreed, angle is everything... In a weird juxtapose, his ability to shine shoes was just as unorthodox and counter intuitive, however instead of spending half a decade preparing, 3 minutes tops poof, again with the counting teeth thing, leather "and" wood were equally viable surfaces for him to polish... The man all but worshiped paste wax. To finish however, every time you say "metallic particles in the stone" and "skating" across the stone. yeah... That memory pops right up.
Ok
Ok
Your dad is the self claimed professional
At the high end of fine grit stones there are different effects on the polish (visual only, same sharpness) especially if the knife is made of contrasting layered steels. Some fine grits will leave a glossy polish on a wide range of steels(and tempers) and others stones will polish one steel and leave a dull matte on another. Some folks just prefer a matte finish, or they want the matte-gloss combo in the case of highlighting layered steels, and of course some just like a high gloss all around. It has to do with the combo of grit type (crystal shape, hardness, and toughness), binder(weak, strong, rigid, rubbery), and grit range (The mix of finer and coarser particles used to get the average denoted by the grit number.)
If you aren't into looks then the main considerations for sharpening at a given grit level are just balancing cutting speed, resistance to uneven wear/speed of wear, and cost per usable thickness. (can't use stones to zero unless maybe cemented to a backing plate.) Secondly some stones are troublesome and tend to crack if over soaked and such, or maybe they make so much mud that the edge can't ever get crisp as it mushes through the abrasive mud. (However the mud may have something to do with that layered steel contrast mentioned earlier.)
@@mytech6779 the jist of what I was trying to say is trying to learn how to "sharpen" a knife when the only quality stone in the house is 4,000+ grit, and the guy teaching you says this is all you ever need, yer gonna spend a few days of futility and when I cross referenced how professionals did it, nothing matched up....(I spent years in this limbo)
I love how he explained everything. He broke sharpening down to such simple components.
Common sense really, people make sharpening overly difficult. Good steel helps though.
6:22 "Now you can either work away from yourself here now, or you can flip and use your other set of hands" I know it's just a slip of the tongue, but my brain just constructed an image of you having a spare pair of hands hanging from your toolbelt xD Magnificient work, as always it's great to see a (perceived) lost cause brought back from the brink.
You’re a great teacher,easy to listen to. No showing off. True professional.
Enjoyed these two videos. It's nice when people have a sentimental attachment that makes them choose restoration over replacement. I've sharpened a few friends' knives for free because they're barely worth more what I would charge for my time.
Yeah, some people like shitty knives
@@troyounce3295 Those are safer, they always say. Well, in Norway there are some outdoor schools. Very young kids learn skills they would never learn in regular schools. Kids can use a sharp knife!
@@troyounce3295 to be fair, nice knives aren’t cheap
@@beelzemobabbity modest knives can be collected over time. However most people have no idea what makes knife Y different from Z and think the measure of quality is how sharp it is when purchased.
@@mytech6779 From what my very basic understanding of it is, the way to measure quality is not just how sharp it is, but how it feels to hold it (is it balanced? feel comfy to grip? no odd weight?), how good the size/weight ratio is, and how LONG it is able to keep its sharp edge, not just how sharp the edge is.
So relaxing to watch a true master who clearly loves the art of his work.
I'd love to know what your customer's response was when you sent his knives back to him.
This should be the only "how to sharpen" tutorial. Love the straight approach, no messing around.
that paper test at the end put a smile on my face. had to replay it a couple times
I can see the smile on the face of your client now. I love that there are professionals out there that genuinely love what they do. Thanks
When I was first trying to learn how to sharpen knives the person I was getting most of my info from was super uptight about evenness and number of strokes, and while I always felt like it wasn't as big a deal as he made it out to be, I had nothing to dispute it, and started getting stressed out if I lost count or changed pressure slightly etc.
Hearing you say that's nonsense while putting an awesome edge on a knife you just restored beautifully makes me feel quite vindicated, and happy to have found this.
Thank you for the excellent and informative video.
This means a lot to me because been a chef for 30 years I lov my knifes with a passion and some times people don’t get what they mean to us so I get it . Great job helping them with a family gift to be enjoyed for many years to come
Just as I was commenting my my dog about how beautiful that white stone was, I noticed the music. Great video! I didn't realize how relaxing watching knife sharpening could be, and I'm learning something!
Watching you sharpening those knife is the most relaxing thing ever.
Always love to watch a true craftsman that #1 knows his stuff and #2 enjoys what he is doing!
It’s a pleasure watching a true professional at work.
Thank you Andrew!
jeez I can only imagine the joy the client feels
you give more care to your knife sharpening whetstones than the original "professional" gave to the knives
good work
WOW. I simply have no words. I myself have no interest in this type of content, but the level of enthusiasm and genuine care for the craft has me hooked on everything you were doing. Definitely subscribed now
There's something that I find oddly satisfying about hand sharpening, it's almost therapeutic for me. Well done, Kyle. I envy your sharpening prowess...
I agree, 100% !
Carefull- that might become a micro aggressions.
The Fun Police: probably
Sharpening is kind of a Zen activity almost. Something you can pour your entire being into, and close yourself off from the world. Simply beautiful.
Same! I have a nice set of Global knives - I wait for a sunny day and then spend an hour sharpening them in the garden. Very relaxing!
Yes ! That's one reason I like the Lansky system.
But TOO relaxing to be around shard blades.
Have you ever considered doing a knife sharpening ASMR video? The gentle passing of a knife on stone is quite soothing. Something to consider. Glad I came across your channel. All the best to you.
I don't give a shit about knives. I have no idea why your videos have been recommended to me. I don't know why I started watching part 1 of the repair of these knives, but you can be damn sure I watched both parts all the way through. There's something relaxing about this kind of thing. Top work!
It's always so delightful watching a true craftsman at work.
No matter what the craft it’s always amazing watching a master work.
The Handles in the first video were abysmal, I'm glad you took them totally apart and fixed them properly, including welding that tang back together. The sharpening also was excellent and you certainly have a very sharp blade now on that larger knife. Very good rescue of Quality Bladeware.
Oh that hurt my heart to see… Not sure who the “maker” was but he or she should be ashamed!!! You did some beautiful restoration work there. The owner will be pleased!
may I say that I especially love the way they chose the new handle? the old handle design just looked ugly and boring, while the new one has a certain elegance in it, despite being more simple
my dad used to sharpen a gardening tool when i was little, i ruined his grind stone... when he cleaned it all up i did not realise that you needed water for that and that brown stone... later i apologized for what i have done and said i want to be just as strong as you dad... he then showed me how he had cleaned the grime stone after seing how earnest i was wanting to become stronger even as a little boy... thank you for making me recall those memories...
Slicing paper with a freshly sharpened knife is always so satisfying
Im self taught in sharpening, from watching my grandfather and several old japanese craftsman. Glad to see an expert does it similarly to the way i developed. Must be doing something right as all my knives are super sharp.
Ever since quitting my job in a restaurant kitchen, I've felt like I was missing something... I have a very old whetstone for my home, but watching you inspired me to put in an order for some Shaptons a few minutes ago. Really awesome to see what you're doing to restore these knives, hope you keep it up!
I don't know how your videos ended up in my feed but I'm grateful they did because I'm hooked! Beautiful work!!!
Okay... when it comes to my own personal taste in relaxing videos, apparently this content is right up there with metal forging videos, Bob Ross painting, and carpet cleaning.
Brilliant to watch a craftsman taking pride in his work. The owner will be over the moon. John
It must be so satisfying to do jobs like this, you are clearly someone who enjoys their work, and of course a true professional. Very enjoyable to watch.
When he cuts the paper like it's air..... it's just..
*chefs kiss*
I learned knife sharpening at a trade school, we used a wetstone to do it and I loved how the knives cut afterwards and can't stand to use anything but a sharp knife when cooking
Hard to believe that is the same knife you started with. What a beautiful transformation Kyle. Watching you so lovingly sharpen that knife is a truly zen moment in time.
Dude, your hand-sharpening skills are next level. You've completely trained out that natural sweep that hands/arms like to make when moving back and forth like we see here. Ur like a robot.
👏🏻👏🏻
I taught myself how to sharpen years and years ago. The technique i use looks odd at first but works real well. I lock my upper body arms shoulders etc. and use my hips as the pivot point and my fingers to micro adjust the angle as needed depending on the blade shape.
Just wanted to say I really appreciate that you took this project as an opportunity to educate as well, not just point out a ridiculous crap job and then show your after... this ended up having a lot of good knife user/maintenance info in it too.
This is like the Bob Ross of knife work. Fantastic.
THIS is a pro who knows what they're doing! Great job, Kyle, and an excellent video!
Kyle I'm a machinist by trade and a knife collector. I always get my friends dull knives to hand sharpen. It took me a very long time to keep my angles as consistent as you buddy! Great work fixing the blades and handles. Your quality and the fit and finish were very good. I am curious about your prices as I would be very proud to buy a knife you have crafted for my collection. I will be looking for a way to buy a knife from you as I have some extra cash to spend at the moment. Great work bro!
Machinist. Kings of the trades! Currently working to add machinist tooling to my shop actually, so Im glad to have you around Ryan. You can reach me at weiderfan.business@gmail.com
I found a soothing knife channel, is a sentence I never thought I would say.
You have a very nice speaking voice. It's rather soothing to hear you talk as you sharpen.
I've been working in a large slaughter house for a couple of years. You learn sharpening your knife, from the men who know the skill. They show you. The tools we used were a band sander to remove any "dents" and renewing the right corner at the edge, a rubber wheel for cleaning the edge and finally the fine sharpening steel. A wet stone is better, but it takes more time, so our team did it this way. The art was, removing just a tiny bit of steel. Do not over do the sanding. For our work, we gave the tip of the knife a sharper edge. That was the area we used most. And believe me or not, when you lightly sanded, rubber wheeled and "steeled" a knife, you could get it sharp for days on end. When you did everything right, that is. Working with your knife 8 hours a day, guess what's important? Knowing how to sharpen it correctly and fast. That's why I love this channel, I've worked with a knife.
Just found your channel.
The Sharpening ASMR with calming Chello music made my day!
Excellent work!
I was literally just thinking about investing in some stones to sharpen my knives. How serendipitous an education you've provided :)
i love hearing you ramble about your work and the finer points of sharpening, while throwing in a few tips about your tools. it really communicates how passionate you are about this stuff, and it makes it that much more enjoyable. keep it up!
With freehand sharpening i think everybody needs to find their way of doing it. Have seen very different ways of holding the knife, directions of strokes ect. I have started using water stones in childhood (before the internet became common), and i usually only do forward strokes. But the reasons for that have to do with how i learned to use files and how i learned to use waterstones. And they don't automatically apply to others. So i am interested in how others do their sharpening, but not critizising if they prefer forward, back, both, circular, longside, broadside...
With files i learned to only use forward strokes so that the surface we filed didn't get scratched by the metal "cutting pockets" and the shavings they contain. (With the right file and technique you can easily get a shiny surface, if you keep the file in only forward strokes.)
And we were taught that it is easier to achieve a straght surface this way too. (you only need to concentrate on the forward direction, because on the backward movement the file does not touch the workpiece, so a tiny break for the brain and muscles, less fatigue.)
For waterstone sharpening: When i started with waterstone sharpening, the file thing was years away still, and so i used forward and back as well as circular motion. But it always got convex due to that. Great for sharpening an axe, less so if you don't want a convex edge. So to this day, these movements on waterstones are wired in my reptilebrain to make a convex edge. (never unlearned that) So as long as i don't want to convex the edge, i need to stay with oneway sharpening. (usually forward, because i'm used to it)
For convex edges i do use forward and back.
I had my personal favorite knife, a Solegen(sp) ruined in 1975 when it was sent out for sharpening. I paid about $75 when I bought it in 1974 when I was training under a Master Chef during high school. It really pissed me off, still, these 48 years later. It was sent out by mistake as I always used a steel rule and kept it separate.
Last time someone else touched one of my knives.
P.S. I became a lawyer. Now I just stab people in the back with knives……
when i was still a apprentice i went and bought some expensive solingen knives and they were precious to me. but. being young and naive i let people use them and they were used about the kitchen to open cans hack trough bones, stab the walls possibly? since the tips all broke off... and eventually they were stolen. now i still work the job but my attitude to knives is i will just buy 2 swibo knives every other year and leave it at that. I do regret not becoming a lawyer though but thats another story.
Nice. Our shop teacher used to do that (1:53) to our knives in class. This was back when we could actually bring knives to school. One of the things we had to know was how to properly sharpen various kinds of blades including our knives. The teacher would intentionally file the edge from the blade and then we would show that we could sharpen it. That was the beginning of the year before we could use his tools and do any projects.
50 years later, this is still one of the most useful skills I think a person can develop.
When I saw you bring out the leather part at the end, it reminded me of my grandfather 53 years ago when he used his straight razor.
would like to see a part 3 from the client who received his knives back after your great restoration. Curious to hear the response.
Those turned out really well, especially for how bad they looked to start with. Was interesting to see your process in restoring them, and those handles in particular are just gorgeous. :o
When I was young I decided to read the bible. The first thing that struck me deeply was three little words. "Sharpen thine axe.' I took that advice literally, and did sharpen my axe, and my pocket knife, my cane knife, my garden shears and my chisels, and my planes. The feeling of a sharp tool cutting wood or grass, or fish is satisfaction to a high degree. You are the best sharpener that I have ever come across and so I thank you for sharing your obvious passion for excellence.
Reminded me so much of my childhood watching the joy of painting. You must have watched as well.
Beautiful work! these knives surely started out in rough shape. it's amazing that you were able to bring them back and create such fine knives.
I have a wusthoff, I bought it about 16 years ago. I love everything about it EXCEPT: Where the blade meets the handle the metal thickens up to the width of the handle, making a concave in the blade virtually impossible to avoid. I made the mistake of getting the knife "professionally" sharpened, and they put a huge concave up to where the blade meets the handle. So I had to grind down the thickened metal to get it to the point where I could remove the concave with a whetstone.
WHY would Wusthoff thicken the metal like that???
the piano in the background with the sharpening is verry soothing keep up the great work!
It's refreshing to see someone who truly enjoys their craft. My favorite part was the sharpening. You really are talented and an artist, it's very fascinating to watch!
Yep, if you're going to use Japanese Water Stones you definitely need a Nagura stone to go with them! I use Naniwa 'Super Stones' -- a 5-stone kit going from 220 grit all the way up through 12,000 grit -- and have a separate, matching Nagura stone for each of my water stones. The matching Nagura stones are also Naniwa Super Stones and are made from exactly the same material and are at the same grit level as each of the stones themselves, a 220 for the 220, a 12,000 for the 12,000, etc... That's definitely overkill and probably not necessary, but it keeps me happy and not worrying about accidentally transferring some 1,000 grit abrasives to the surface of my 12,000 grit stone.
The truth is, however, that as much as I love my water stones I tend not to use them that much. Generally, I'm using a KME guided sharpening system with diamond stones. The diamond stones cut really fast, and the guided system means you can get precise, repeatable results every time, something that despite my best efforts I have not been able to do on bench stones.
The superstones are a REALLY good value in my opinion. I really like them. A little soft, but great performance and price. Your nagura set up sounds pretty sweet!
Do you need to use Japanese water, for these stones? And why not?
@@voornaam3191 Well, I suppose if you're going to Japan it couldn't hurt to pick some up! ;)
Great job adding recovering those tangs. I really like the new handle material, shape and finish you put on them. I’m wondering why you didn’t re-profile, thin and refinish the blades on the belts before you sharpened the secondary bevel though?
You have got to be one of the best knife sharpeners I've ever seen
Came for the knife repair, stayed for the Newfie accent. Subscribed and looking forward to tearing through your videos. Much respect from Vancouver BC.
I’ve watched both videos and I guess I was expecting to see the surface of the knives to be more polished, to have a mirror finish. Maybe that was the look you were going for. Either way, you’ve taken these knives from disaster to heirloom.
That's what he could have done before sharpening for a mirror or satin finish to get scratches out..or even better before he put the handles on you need a buffer compound and first sandpaper to do that...
Kyle, you're the man! Super fun and relaxing to watch. You've 'honed' your skills quite 'sharply' 😂 Cheers from Minnesota!
cutting that paper was the most satisfying thing I've ever seen
Over here debunking all the BS that I have heard from other so called pros on sharpening saying oh you need to keep it even on both sides only the same amount of strokes per side or you throw everything off!! I always thought it was BS just thinking logically so its good to hear it from someone that does this in a professional manner!!
Thanks Timothy!
Great video! Yes, forgetting to take care of your heel on a regular basis eventually gives you a chef's kukri. 😉. Loved your stone work. I need to get me one of those nagura (sp?) stones. Do you ever put an appleseed edge on your knives rather than a defined bevel? Cheers,
Is "appleseed edge" also known as "convex edge"? Also, does it serve a purpose to use a different edge finish?
Stella Stargazer, yes, it is also called a convex edge. Although I personally usually do a traditional flat bevel edge because it's easier with my current setup, I have heard that the convex edge provides more strength and support to the cutting edge. But I'd rather have Kyle comment on that, since he's the expert. Cheers,
I always put a convex edge on my blades.
But that's because I'm terrible and new at sharpening, and it just happens by accident. XD
Great videos. You are the "Bob Ross" of knife sharpening.
Haha Thanks brother!
Watching you bring those knives back was awesome.
The vertical scratches near the handle (presumably from the previous maker) bothered me as much as the other items you fixed. Why not polish the sides before adding new handles?
Yes, I probably would have done that as well. Make them look uniform again.
Those are marks from the buffer used to finish out the handle install. Polishing is generally the last step of such a project. I'd bet my lunch money the finished product will be uniformly polished.
The tang was broken. He took it apart and resoldered them.
I was thinking the same thing about the blade sides and how gorgeous they would look with a polished mirror finish with those beautiful handles.
Yeah I noticed that too and I would like to see it polished, hope he show all three knives in perfect conditions in a video ahead.
you should let people know where your friend sent them out to, to be fixed so others don't make the same mistake
The sad part is that us hard working hand sharpeners have too much pride for that. We just hope they learn their mistakes from their customers. The good hand sharpener enjoy so much of what we do
I’am glad CZcams insisted for me to see this knives series.
You are saving them with love and passion and it’s beautiful to watch.
I picked up a box of kitchen knives from a junk shop and just sharpened all of them and made handles for practice. Great work you make it look easy.
Looks like the poor process you inherited included grinding off the bolsters. Did you check those areas for their heat treatment? I'd expect that they were probably overheated.
It is easy to grind on blade handles and not overheat them - just as it is easy to overheat them. It's all about how often he cools the blade during the process.
@@CanadianCuttingEdge - I was specifically referencing the work done by the unmentioned 'maker' whose choices don't give me great confidence that things were kept cool.
Quick question - why didn't you re-establish scratch lines on the chef knife? At 7:55 it's pretty evident - there are perpendicular scratch lines at the back of the blade near the handle. Was it just not part of the commission? Absolutely gorgeous work on this in any case!
That may be from the previous "professional"
@@JadedSerpent from cleaning off epoxy squeezeout I'd assumed.
@@JadedSerpent Oh, I'm certain it's from the previous guy. But you can get rid of them by going to a grit lower than the grit of those lines and re-sanding in the direction you want. I'm sure Kyle knows this, and the answer might be as simple as "going back to 80 grit to re-sand would've taken longer than I had for this commission" or "they don't really show up well in normal lighting so it's not a big deal." I'm just curious.
I love to watch a professional ! Thank you so much !
Great Job Kyle. I'm a butcher in Alberta and have watched dozens of vids like yours going back about 9 years. I don't even remember what I was watching today that ended up bringing up your "part one" in the list. Anyway, now I've watched both start to finish and have to say, you're the top of the class in what you do as far as the video's, explanations, demonstrations, reasoning, and end product appears to be. Some good guys out there doing similar stuff, but you simply did it all better. Looking forward to watching more over the beautiful long weekend evenings. Happy Victoria Day.
I love sharpening knives its so therapeutic and makes cooking so much easier
Passionate Professional 👍😃👍
I love those who love what they do, and are gems in their craft. That's you Bro👍
Never thought I would become so invested in the restoration of a set of knives. I need to see these things through to the finished product!
now trat was the best sharpening demo I have ever seen, down to the basiics without brimborium mysticism, thanks a lot, appreciate your effort!
I won't ever have the space for a studio of any sort but love watching these, and listening to the explanations.
Very nice. I can go to bed tonight knowing that I learned something. Thank you!
Loved this vid. The way you were describing how not to get caught up in counting strokes and all that kind of gave me Bob Ross vibes XD.
Came back to this one after finishing the series.. its so peaceful. Thanks
This whole video was worth the satisfying paper-cutting at the end 🤩
All I can really say is, Amazing! Simply Amazing! You do amazing work my friend. You definitely know what you are doing. I actually enjoyed watching the whole process of your work.
I was just sitting here listening to you speaking and I was thinking, this guy sounds like he's from here... Checked out your website from the link below and, bang! sure enough!! Excellent job, and now I have something new to watch and local at that! Thanks
It is such a pleasure to watch a TRUE professional at work... it's almost hypnotic!
It's very reassuring to know that there are still artisans like you Kyle, who not only take such pride in what they do, but actually LOVE their craft!... something that's clearly obvious from your comments as you transitioned through the various stones.
Bravo, my friend 👍🏻🥃