Hello Wako. a long time since You took a clip on water stones, I guess there are many like me who love the sharpening and the stones, Unfortunately you are focusing more in hunting+Flashlights+Hunting knives. the Subject of sharpening stones was neglected in the last year,I am sure that all lovers of the sharpening stones Miss these video clips. Thank you very much Wako.
you sir are the master... most enjoyable and educational knife videos... clear comparisons, good information, great examples of knives, the techniques you use to sharpen them and in use demonstrations (both at home and in the field)... thank you, thank you, thank you... I will subscribe today... by far my favorite channel on the subject
Thanks for the insight and your videos. I have watched them all! Eventually, I would like to invest in some water stones, but they are just to expensive for many of us. In the U.S. many of us use the Norton oil stones. Some of us boil them to remove all the oil from within them, and use them like water stones which works well.
Ah! This is precisely what I've been trying to explain to other sharpeners. It is very easy to inadvertently flatten a blade belly line without great care. I wondered if others had the same experience
This method inevitably flattens the belly line. This is an old video. Currently I don't change the blade angle but only raise the blade to go to the tip.
@@virtuovice I came across this after watching you ed more recent sharpening videos. I also now manage the edge contour by simply lifting as necessary. In another video, you drew my attention to the increase in pressure that occurs naturally at the turn from flat to belly to tip.
Using your honing method, I am able to sharpen my knives that have a hardness of 58-60rc much faster. ( elmax, 154cm, & s35vn to name a few.) thank you for sharing. your channel is great. Keep up the good work. Thumbs up. Ken.
Your videos have taught me everything I know with hand sharpening, I dont have good enough stones yet so I have water proof quality sand paper to get the polished fine edge. Belly's are extremely hard to learn at first, another one that his tricky for me is the handle flat or choil area, some knives can be a bit of a pain like the Mora Garberg. The Garberg is relatively easy to profile, the steel is very good but the way they designed the racosso area makes getting the edge lined up a bit difficult.
Hello from Ireland. You have great skills sir. I've been enjoying your water stone sharpening videos this week. . In a few days I'll have my first water stone to practice on. Thanks for the inspiration . . I really want to learn and master this ancient art form. Good man
Good and detailed video, changed a few bellies back in the day before I developed an instinctive technique similar to this but I never considered it in this kind of depth, I think many people will find this video very helpful.
Hello, With 1000 grit waterstones which is finer a shapton pro 1k or a king 1k? I own a king 1k, and I think it's way to course for a semipolished toothy edge as I like. Great sharpening videos!
+Michael7 Rattlesnake Shapton pro 1k must be even coarser than King 1k. If you need a finer stone than King 1k from Shapton, it is 1.5k or 2k. I guess what you need is 2k. Thanks.
Mr. Wako -- do you sharpen to the point of raising a burr? If not, how do you determine when it's time to stop sharpening and go to the strops? Thanks for your comments. Forrest
Hello, this method is wrong about sharpening the belly line. Don't turn the blade viewed from above. The blade has to be perpendicular to the stone even for the belly. Just tilt up the handle for it. Turning the blade for the belly results in shallowing its curve. Don't turn it to keep the important belly line. The angle change on the stone viewed from a side is correct to make a convex geometry. Depending on your own extent of the angle change you own convex geometry comes out.
Great video!
I think the belly is one of the hardest parts for beginners. You explained it very well.
Thank you for these videos! You explained it very well!
Hello Wako.
a long time since You took a clip on water stones,
I guess there are many like me who love the sharpening and the stones,
Unfortunately you are focusing more in hunting+Flashlights+Hunting knives.
the Subject of sharpening stones was neglected in the last year,I am sure that all lovers of the sharpening stones Miss these video clips.
Thank you very much Wako.
you sir are the master... most enjoyable and educational knife videos... clear comparisons, good information, great examples of knives, the techniques you use to sharpen them and in use demonstrations (both at home and in the field)... thank you, thank you, thank you... I will subscribe today... by far my favorite channel on the subject
Thanks for the insight and your videos. I have watched them all! Eventually, I would like to invest in some water stones, but they are just to expensive for many of us. In the U.S. many of us use the Norton oil stones. Some of us boil them to remove all the oil from within them, and use them like water stones which works well.
Ah! This is precisely what I've been trying to explain to other sharpeners. It is very easy to inadvertently flatten a blade belly line without great care. I wondered if others had the same experience
This method inevitably flattens the belly line. This is an old video. Currently I don't change the blade angle but only raise the blade to go to the tip.
@@virtuovice I came across this after watching you ed more recent sharpening videos. I also now manage the edge contour by simply lifting as necessary. In another video, you drew my attention to the increase in pressure that occurs naturally at the turn from flat to belly to tip.
I really appreciate you making these vids Mr Wako, thank you
Using your honing method, I am able to sharpen my knives that have a hardness of 58-60rc much faster. ( elmax, 154cm, & s35vn to name a few.)
thank you for sharing. your channel is great. Keep up the good work. Thumbs up. Ken.
Love your videos! You make sharpening look so easy.
Your videos have taught me everything I know with hand sharpening, I dont have good enough stones yet so I have water proof quality sand paper to get the polished fine edge. Belly's are extremely hard to learn at first, another one that his tricky for me is the handle flat or choil area, some knives can be a bit of a pain like the Mora Garberg.
The Garberg is relatively easy to profile, the steel is very good but the way they designed the racosso area makes getting the edge lined up a bit difficult.
Way to go Dr.! As always very informative. Thank you.
Hello from Ireland. You have great skills sir. I've been enjoying your water stone sharpening videos this week. . In a few days I'll have my first water stone to practice on. Thanks for the inspiration . . I really want to learn and master this ancient art form. Good man
Thank you...been doing this from studying you and experience...this was very well explained in excellent english I admire you!
Good and detailed video, changed a few bellies back in the day before I developed an instinctive technique similar to this but I never considered it in this kind of depth, I think many people will find this video very helpful.
Thanks for your videos they are awesome. like knifes and flashlights just is much as you do thanks again
Great execution of sharpening.
Thanks for sharing another excellent video!
Thanks for the nice video, very helpful explanation for beginners
Nice video! Thanks for sharing!
Good to know I can just get the Ha No Kuromaku instead. The M24 are available at double the price.
Very good explanation.
Thank You very much Professor.
nice info sharing !!!
Hello,
With 1000 grit waterstones which is finer a shapton pro 1k or a king 1k? I own a king 1k, and I think it's way to course for a semipolished toothy edge as I like. Great sharpening videos!
+Michael7 Rattlesnake Shapton pro 1k must be even coarser than King 1k. If you need a finer stone than King 1k from Shapton, it is 1.5k or 2k. I guess what you need is 2k. Thanks.
Mr. Wako -- do you sharpen to the point of raising a burr? If not, how do you determine when it's time to stop sharpening and go to the strops? Thanks for your comments. Forrest
Yes. The burr is the sign to stop and go to the other side.
👍
Hello Mr wako, if i want to reprofile a flat bevel with V edge into Convex edge, should i do the same method you use in this video?
Hello, this method is wrong about sharpening the belly line. Don't turn the blade viewed from above. The blade has to be perpendicular to the stone even for the belly. Just tilt up the handle for it. Turning the blade for the belly results in shallowing its curve. Don't turn it to keep the important belly line. The angle change on the stone viewed from a side is correct to make a convex geometry. Depending on your own extent of the angle change you own convex geometry comes out.
What are your thoughts on DMT continuous diamond hones?
Thanks o/