How to Sharpen a Knife With a Stone (9 Steps)
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- čas přidán 27. 11. 2022
- The number one question I have been asked as a knife maker - for decades now - is how to sharpen a knife.
I can't tell you how many times I've heard someone say, "I'm so bad at sharpening knives!" or, "I don't know how to sharpen a knife!"
But I have to be honest with you: if you're struggling to sharpen a knife, it may not necessarily be you or your skills that are lacking. It might be the knife itself that’s the problem.
Take edge geometry, for example. When you feel the edge from the top of the spine downward, you might notice a lot of thickness or heaviness behind the edge. That much steel will get in the way when sharpening.
Also consider the hardness and type of alloy of the steel. Let’s say it's 67 HRC on the Rockwell scale - an extremely brittle level of hardness. To keep the blade from breaking, the manufacturer will have to have made it really thick, meaning that blade will resist sharpening on a stone.
Edge geometry, steel hardness, and heat treating may be out of your control, but what you can control is the type of knife you choose.
That's why our blades are so popular. I make our blades with thinner edge geometry, and I use the right type of steel. And yet, I know every single knife that's ever been made is going to go dull, including ours. In that case, send it back to us - we'll resharpen it for free through our Generations program.
But the real question is, can you resharpen it while you're out in the field? Can you get that edge back with a quick touch up? I want you to be able to resharpen your blades to keep going in the field, and that comes down to whether you know how to sharpen a knife with a stone.
Learn more: www.montanaknifecompany.com/b...
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Great Whetsone tutorial Josh! 👏👏👏
Your method makes more sense than ANY other presentation that I’ve seen. Thanks for this!!!
Thank you for watching!
Awesome tutorial thku I'm always sharpening my pocket beater and I still suck however watching the video always inspires and keeps me motivated to keep my knive sharp. Still not using my good blades yet lol to much till I get a sharpening system 😅 great video thks again 😊
Great video, Josh!
Hey thanks! Good video!
Got this for Christmas; too me 30 minutes to get an edge on 2 kitchen knives. This tutorial has helped a bit but I just can't seem to master the technique. Just be aware that this way to sharpen knives is not for everyone.
Wow one of the best in you tube
Thanks so much!!
For the stropping portion do you use any wax or oil or is the leather dry? Also, do you have strops for sale or recommend certain features to look for when purchasing?
Thanks for the great tutorial and thank you for making a fantastic product!
Thank you ! Great video thanks for the great 👍 advice !
Thanks!!
Excellent tutorial Josh thank you! One thing I have learned about 52100 is that it can , with proper heat treatment, take a wicked edge with not alot of work.
I frequently touch up my neck 52100 with my dmt 1200 hone and a car window or bathroom tile😂 the tip portion is the challenge so im gonna try it your way.
Now i know why you use it in your blades ;)
What is the HRC of the speedgoat if i may ask?
👍
👍🔪
( steps? shit I have a2 step process. 1) give it to a guy that already knows how, 2) pay him and pick it up.
Nothing wrong with that!
Hard and wear resistant are two totally different thing. 45 HRC 10v is more wear resistant than 65 hrc 1095. Why? Because wear resistence isn't primarily factored on hardness. Hardness only modulates wear resistance about 1% to 2% for each HRC. But to be clear the hrc scale is not linear, meaning the higher you go the more each point is actually worth in terms of hardness of the material. Second. Sharpening isn't about grinding away metal. It's mostly about two things. Apex formation and burr removal. And the fact of the matter is that both apex formation and burr removal is generally much easier on harder steels. So... you're wrong again, shocker. Harder steels might be more difficult to grind but they are EASIER to sharpen. Everyone knows that.
Что точно, так это то, что вы не умеете точить. Заусенец может легко сломаться и попасть в вашу еду. Он плохо удерживает край. Кушайте металл