Spyderco Sharpmaker | Comprehensive Review & Serrated H2 Salt Sharpening
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- čas přidán 18. 01. 2024
- A detailed look at the Spyderco Sharpmaker and demo on a serrated H2 Salt 1 Knife!
Also check out my tutorials on dual grit sharpening.
What's a dual grit edge, you may ask?
Think: high performance aggressive knife edge!!! This method for versatile razor sharp knives is fast, easy, and leads to edge retention increases of up to 50% in some tasks! Watch my tutorials to quickly learn innovative hand sharpening techniques with whetstone, diamond plate, & honing strop.
The dual grit method is a specific method for sharpening one side of the edge coarse and the other fine - an updated tutorial is below:
• CPM MagnaCut Dual Grit...
And the results have been observed by independent testing:
• You Won't Believe How ...
If you're curious about the science behind the edge mechanics, check out this scienceofsharp.com article in which Dr. Todd Simpson analyzes the effect:
scienceofsharp.com/2021/06/15...
Please consider supporting me on Patreon if this helps you,
www.patreon.com/thehomeslice?...
Whether your passion is bushcraft knives, survival blades, hunting & fishing knives, edc knives, or kitchen knives - this method could revolutionize the way you sharpen your knives and make your edge last longer!!!
#thehomeslicesharpening #dualgritedge #dualgrittest
My first sharpening system and still one of the best imo. Sal is a genius and he's done so much for the knife industry that we take for granted now. One handed opening knives, pocket clips, serrated edges, super steels on factory knives (still have my 440v military), help with s30v and s35vn development, introduction of many steels, different lock designs, guided sharpening system, use of ceramic stones for various sharpening and more than I can't think of now.
I dunno of many, if any other people who have done as much for the knife industry. He's an incredible man who just loves knives and talking about them with other knife nuts. "Talked " to him on the forums and see him respond to many others (show me other knife company owners doing that) and he seems like a great guy.
Thank you for everything Sal and now Eric.
Amen to that! Sal is amazing! An inventor who changed the history of cutlery forever.
I feel honored to have received a couple items from him, and even more honored to receive a few emails from him personally... How wild, what a legend!
@@homeslicesharpening That's really awesome Gabe. I'd mark out if I got to talk with Sal directly. I hope your project with them goes through. I'd be proud of you and definitely get one or two to support my friend and favorite knife company.
This was my first sharpening system 20 years ago. Still as good as the day I got it. Nice to see a quality review.
Aw thanks heaps. I appreciate the feedback. I have been loving it for speedy micro-beveling, refreshing an edge, and angle consistency. Such a cool product from such a cool company!
Hi The Home Slice!
I’m happy for you that you discovered the Spyderco Triangle Sharpmaker. 👍
I understand you’re new to this system and unexperienced, so please, let me give you some advices for improving your technic.
I would like you to know that I own the Triangle Sharpmaker and many Spyderco serrated knives, in hollow grind, full flat grind and saber grind in different steels (2x8cr13mov, 1xAUS8, 5xVG10, 1xH1, 2xK390), and all my serrated blades are razor sharp with this tool.
In the video, when you sharpen the knife, you push the blade too hard on the ceramic rod. That will cause to roll the edge and flatten the teeth (especially on « soft » steel like H1 - H2)
Try to put enough pressure on the blade to maintain contact with the rod but no more. You’ve got to feel the friction and trust the ceramic to do its job.
Also, think that serrated blade have a chisel edge. It differs from the plain edge that have a V shape edge.
You only sharpen the serrated edge and leave flat the other side of the blade.
Make ten passes on the serrated edge and one or two on the flat side for exemple, and do it again as long it is necessary.
When you do the pass on the flat side for deburring, try to tilt the blade as close as possible of the rod without scratching the surface.
Don't make a to fast movement or the teeth will "jump" on the rod. And the inside of the serrations will not be sharpened.
You can also make ten pull from the handle to the tip and then, ten push from the tip to the handle to be sure of sharpenig on all the edge surface.
Like everything new, we need training.
I hope my english is correct 😕 and my advices are usefull 🤞.
🔵⚪🔴
Very very useful Thank you!!! Thanks for taking the time - I will try these suggestions!
PS My good friend Edouard is from Marseille and his brother is named Yann!
@@homeslicesharpening I'm from Nice, 200 kilometers east from Marseille. If one day you pass by Marseille to see your good friend Édouard, send a message and I'll Come with a Triangle Sharpmaker and some serrated Knives 👍🏻
@@YannNichols Sounds good bro - I would love to return to Marseille or France in general!
I’ve be using the Sharpmaker for years to sharpen the custom folders I make. A few tips and tricks for you.
1 - I discussed this one with Sal at Blade 2008 - attach a feeler gauge or business card with double faced tape to the flat parallel portion of your blade or the inside of your handle. It will allow you to see and maintain the vertical alignment of the knife much more easily. 2 - to quickly reprofile a damaged edge, double face tape a blue or red DMT Double Sided Diafold Sharpener to the flat side of the ceramic stone. 3 - to edge trail strop using the Sharpmaker, attach a strip of leather to a narrow strip if of plexiglass and again attach to the flat side of the ceramic rod using double faced tape. Enjoy. Mike
Beautiful! Thanks heaps for the information, I'll have to tinker around! All the best bro, Gabe.
Sal says in the instructional video to only do step 3 with serrated blades, which is the corner side of the white rods. The video is on CZcams if it wasn't included in the box. Also, the product Barkeepers Friend works great for cleaning the rods.
Thanks heaps, I watched the video (a little late I'm afraid) and I'm getting better results now. Thanks for the tip, I also tried Barkeeper's Friend and could not believe how easy it made ceramic cleanup!!! Cheers.
The old video on here of Sal demonstrating the Sharpmaker might literally be my all time favorite knife related video.
Edit: Spydercos serrations get SO good after a few sharpenings, when the tips round off and stop snagging on things.
I used to use the slip stone method, but the sharpmakers triangle stones are way better.
Ooooh I'll have to see if I can get the serrations to that level, that sounds awesome!
I love these videos with serrated knives!
Haha, nice! I am hoping to do an EDC series soon and carry this serrated knife and compare the slicing ability gained by serrations to the slicing ability gained with a high vanadium powder steel!
Like other commenters, I have been using the Sharpmaker for years and love it. One thing I might add is that Idahone makes a course alumina ceramic stone for the Sharpmaker that is a big plus for dull knives. I think is is about 100-200 grit. Also, it is my understanding that the Syderdco medium stone is 500-600 grit. Thanks for the video!
Beautiful - thanks so much for the information... I appreciate it!
I love spyderco ceramic rods for my serrated knives, and cbd rods on kitchen knives
I use like butcher steel instead of putting them in the angle
I have been tinkering around with that as well, with some pleasing results!
I love my sharp maker
I can see why!!!
I recall seeing a video offering two options. One is in line with your videos where they gave 5 passes on each side. They don’t use the medium stone and went directly to the white fine stone. The rep indicated the brown stone as it takes off two much metal. The other method
Involves making 5 passes on the serrated side and one on the serrated side. It may take several passes.
Here is the link czcams.com/video/wAu1b9N4oC0/video.htmlfeature=shared
Thanks!!!
Home slice should watch the video which came with the Sharpmaker, at least the part about sharpening serrations. One should do multiple passes on the ground serrated side, then one on the other. Most folks seem to do 3 to 1.
Thanks mate! I watched it after this, but I appreciate the tip - I have a long way to go with sharpening serrations to their full potential!
Wooden dowels are your friend for stropping serrations!
I have been thinking about doing that! Thanks!!!
@@homeslicesharpening credit to Michael Christy, he’s got a whole serrated sharpening method in this video: czcams.com/video/_ufue1riPu8/video.htmlsi=NblCHxCsRUxUngmr
The Sharpmaker was my first successful foray into sharpening when I got one in the early 90's. Granted, it had a few less configurations back then. Practically foolproof for maintaining blades that are more or less already sharp. I invested in the diamond sleeves for a little more aggressive abrasion.
If a knife noob ends up with something sporting a _really_ obtuse edge though, that's when one's sharpening horizons may need broadening... like when I tried to sharpen on of those fat British MOD 4 survival knives on the sharpmaker. Oof! Does the name Sisyphus ring a bell?
Yeah I could see that. I want to recommend it as a stand-alone option to all beginning sharpeners, but I have misgivings from my experience that not all edges are either thin or less than 20 dps and reprofiling would be bruuuutal.
@@homeslicesharpening Absolutely! But ironically, some beginners are intimidated by low grits that can hog of a lot o f steel fast... perhaps not without reason, as it's easy to make a mess if you're just a beginner!