Commercial knife sharpening: - Volume sharpening of kitchen and butcher knives - Knife rental for commercial kitchens - Sharpening station for meat/fish/poultry plants and abattoirs - Consulting on knife sharpening for meat/fish/poultry plants - Sharpening of high-end knives
rest in peace, my friend may God have mercy on your soul. You have inspired many of us. I truly believe in the spiritual nature that you will understand this. Thank you so much, sir.
Impressive how you are working with sharpness. I myself am also a sharpness freak and research all aspects of sharpening by hand. In my opinion what you could do better is measuring, you go way too fast while you explain the rest so well. I want to feel every gram before I cut the wire. I also have a theory about the Aluminum base and test clip that I show in this video www.youtube.com/@computeronzin
This is far too slow and you are overheating the edge of the blade, which reduces cutting life. See the CATRASHARP, from the UK, which sharpens 100 knives per hour, without overheating the cutting edge.
@@alexanderturl sorry i am not a random you tube watcher. I worked for the CUTLERY AND ALLIED TRADES RESEARCH ASSOCIATION (CATRA), I'm the UK for 44 years. They are the world leaders in knife technology, testing and researchers of specialist knife, cutlery and hand tool manufacturing equipment. Hence my experience to comment.
I’ve been deburring from the back ever since watching this video and get excellent results. It makes total sense. I have quantitatively proven this works.
Thank you! i was looking for this piece of information, could have sworn i've heard it on some video from Tormek. I was always deburring on the burr side
What about the ones that come up when you search for mortise bit sharpening, I haven't tried it yet but I got a couple of those for the corner of a bush hook knife and I thought of them for serration also.
You don't sharpen a Japanese knife on a coarse-grain grinder! Otherwise you have to Polish for a long time. White Belgian chunk for sharpening, Arkansas stone with Balistol honing oil bring the polish and the edge retention. Every carpenter's apprentice learns this at the beginning of their apprenticeship.
I like what you are doing and how meticulous you are. But you should NEVER touch the flat side of a single bevel knife! That defeats the whole purpose, handling of a single bevel knife. When you finish sharpening through all the grits. The bur should be extremely minor and just the lightest stropping will get rid of it.
While watching the video your book was mentioned, am interested in learning more about it. Price, length, subject, etc. Can the book be found on Amazon?
