5 REASONS YOU CANT GET YOUR EDGE SHARP 

👊 thank you

To be fair. I use straight razors. If u look it up, it isn't hard to find info on how to bevel, sharpen, hone, etc..

To be fair. I use straight razors. It isn't hard to find info on how to sharpen, hone, etc..

If anyone could, It'd be the guy making single hairs pop in two under their own weight

@@Zeeboklown I have a lot of how to Sharpening videos, from step by step videos, different shapes, different steels, different stones etc.. even Sharpening systems. I believe I even did a straight razor Sharpening video

Wouldn’t it be nice if the knife companies kept the bevels even when they make the knife?

@@ChuckPM12yes 😂

@@ChuckPM12 absolute facts hahaha no one ever seems to mention how frequent that is.

Thanks! Glad I saw this cause everyone makes it look super easy but I’ve been getting frustrated cause I can’t seem to get the hang of it and I get frustrated cause I just want to sharpen my knives razor sharp & finally be satisfied 🔪😆🤌

​@@profitboytravisjust practice a lot you'll eventually get better and gain muscle memory for it

@@calebfoster4855 appreciate it g

​@@profitboytravis it can be very frustrating, but at some point it clicks and becomes easy. Don't mindlessly practice, keep trying little different adjustments to try and find out what exactly is the barrier for you. What exactly is preventing you from getting the sharp edge. Often, people just use to acute of an angle and it takes forever to get the burr. It's better to start off practice larger angles to get a burr quickly. And use a coarser (but not too coarse) stone like a 300 grit shapton glass. And a knife with easy to sharpen steel. Not some super steel pocket knife. Carbon steel kitchen knives tend to be very easy to sharpen.

Stropping always convexes the edge to some extent which isn't always desirable. It also removes micro-serrations which are desirable in some edges for example kitchen utility knives.

I use paper as a strop as well in addition to leather. I use both standard 20lb copy paper and receipt paper which are both great ways to remove the burr on the cheap and when out and about.

It's always best to deburr to the best of your ability on a stone.

YES STROPPING IS EXTREMELY IMPORTANT TO KEEPING YOUR EDGE SHARP, ITS A MAINTENANCE TOOL ALSO A CERAMIC ROD OR STONE IS GREAT OR BOTH, SO YOU CAN HONE AND STROP THEN WHEN THOSE WONT WORK YOU SHARPEN

Do you mean 30° inclusive? Which would be 15° per side, imo 30° per side is a very high angle, I personally don't usually ever go above 20° unless requested for some reason. 22° can be ok in some cases if your wanting a very tough edge, I love Arkansas stones on simple steels and carbon steels. I should do a video on Arkansas stones again soon

I like gunny juice, which I linked and pinned in the top comment, of all the compounds I've used, it's the best

I assume you have a strop that stays without a compound as well?

My Strop has gunny juice on it and no I usually always have some sorta compound on my strops, whether more Abrasive or less

👊

@@Smooth_Bandit0 Yeah man , I use a Jewel’s loop to check the progression of my edges, I can see if a spot on the blade needs more attention to perfect the edge

@@Smooth_Bandit0 Your welcome I’m glad you figured it out, I know exactly what you mean , now you can really understand and see how the stone is cutting the steel , you can actually see when the edge is completely even from heel to tip , I know there is so much to learn keep watching Jerads live sharpening vids I learned so much from him and there is always a question to ask , I always loved knives and got back into them for the past year and a half , learning to sharpen knives opened a whole new world for the love of knives

Bill Burr

With good steel he can make a burr so good it comes off in a wire that is one piece that's as long as the edge. It's crazy how good he is.

@@lavenderpants8695who? Can you share the link (or the name of the video in case RU-vid delete the link) of that? I would love to see how someone achieves a burr like that.

So don't spend money on stones and shit?

@@Oshianis ......I dont,....and never said I did. I have never bought a stone my entire life. The only reason I have one, is because I found it in my grandpa's house after he passed away.

They also destroy the edge and remove a ton of metal. That they seem to work doesn’t mean they do a good sharpening. You would notice a very big difference if you could compare the same knife sharpened with that device and a proper method. It’s good if it works for you though, but, they’re very different.

More to come! Thank you for watching 👊

I have an entire playlist of Sharpening videos if your interested that are full length and great details

@@NeevesKnives Yeah I've been checking those out too (: I like your channel a lot. I'm glad I found it

Awesome 👊 why have you stopped?

Wore out all but the whetstone lol mostly i cant afford to replace the good stone due to price of the available stones and i don't like diamond sharpening stones and the whetstone is hard to find any of usable size anymore due to over harvesting by commercial business' - and any whetstone that's left is in the Ozark Nat'l forest and cant be taken-

Used up all my good stones except the whetstone which i gave to a man that was starting his sharpening business with advice as to how to preserve the stone- and a promise he wouldn't downsize the stone- its 4" x 5" x 1" natural stone from the Boston Mt.s which i harvested myself back in 1971

@@iduswelton9567 sounds like you should try dipping your toes back in again, nothing like rekindling an old hobby

The stone that's the hardest to find in any good size and thats not to expensive was the Black Carbide stone - its a crushed diamond dust impregnated stone in a coal matrix and impregnated with coal oil- very rare in anything larger then 1" x 3" × 1/2" size- the last one i owned was 5"L x 3"W x 1"H

I wanna get a finer grit diamond stone, but it i don't have the cash atm

Different blades? There are metallurgical limits to sharpness.

@@georgedunn320 I'm just not the best at sharpening, lol. I practice all the time though, and I can get most blades to consistently cut paper now.

I'd say you're in the top 10% of knife sharpeners. Let me know when you can drop a meter of thread on an upturned blade and come away with two half-meters. Seriously, some steels just aren't meant to be super-sharp. Metal ends shaped by abrasion just never reach the keenness of ceramics shaped by fracture.

Don't blame the tool for your lack of ability :)

How much do he charge per knife?

It's not hard, try it

That's somewhat a myth; striations (scratches) don't effect the apex of the blade (the very edge, where cutting starts), so it doesn't really matter in that regard, but if you have anything go up onto the bevel, you can experience a little resistance compared to other directions. Depends on grit, what you cut, how you cut, etc. Generally, disregard it, it doesn't meaningfully impact anything. Sharpen however you like. I've done it so the striations are parallel with the blade, and horizontal to it, and everything inbetween, never have I had it effect me. Edge angle, apex thickness, and remaining burr are going to be your determining factors on how sharp/effective a knife is.

using the right stones make a huge difference in time effort and results

High carbide steels require diamond because other stones are not hard enough, I've shown pictures where edges are sharpened by other stones like natural ones and the carbides are left hanging out of the steel. Diamonds cut the steel and the carbides. And for some steels they just work better as far as cutting the steel like you mentioned.

@@NeevesKnives Yeah I know :) I've bought stones in 2015 for the 1st time in my life and they were diamond ones from EZE-LAP. I've found chinese ones to be much cheaper but amazing non the less. Now cause of the situation in UA-RUS we can't buy Venev stones or Poltava. I think the Poltava factory has been bombed 😥

@@dimmacommunication if you need plates, ultra sharp makes great diamond plates affordable.

@@NeevesKnives Thank's for the tip, is the producer from USA ? Cause now with low Euro the price with import tax and VAT will be enormous. I will stick to my old ones :) They lasted me a long time

Arkansas stones won't work on some of the steels I sharpen, I do have them and use them on simple steels on occasion but many of the steels I sharpen require diamond, also they cut much faster especially if you do alot of Sharpening

I've not run into steal that cant be sharpened with the right natural stones, and the with the right amount of patience. What types of steel were you not able to sharpen with them?

@@Tinhead426 Rex 121, maxamet, k390, s110v, s90v, 20cv etc... it's because of the high carbide volume for high wear resistance. The stones don't cut the carbides. Diamonds however cut every steel very efficiently. And tests have shown that the edge retention massively goes up with diamond. In some cases you might be able to get the edge sharp but it will be of very low quality suffering from micro chipping, carbide cracking, low edge retention etc.. natural stones still have a great place and are amazing as there are a lot of simple steels, and carbon steels which they do very well with, and in some cases even better with.

It is easy, you only need to know 3 things; angle, what a burr is, and how to remove it. Steel doesn't really matter, abrasive used doesn't matter to much, grit doesn't matter, you don't need to learn about geometries, and you don't need to learn theory behind it. Put the knife to the abrasive, move it around until you get a burr, flip it do the same, take single passes until burr is gone. Sharp. One stone, no knowledge, sharp edge.

If your Sharpening good quality edges, your forming a burr, they might be small but in order to hit the apex to get the entire edge you still form a burr, I recommend to the people that are at higher experience to form small burrs not big ones, but to tell people that barely understand they don't need a burr is ridiculous

@@NeevesKnives When I say it takes elite skill I'm not telling people that barely understand what to do. Have you watched the 2 videos I referred you to?

@@oceanwaves83 no it seems youtube is deleting them

The V-set carbide blade sharpeners? They're garbage. They literally just shave metal off instead of sanding it down. I've ONLY used them to get a START of an edge on cheap mall ninja/wall hanger swords cus they're so long I can get the whole edge started with full strokes, instead of slowly sharpening it section by section like I would with a stone. Tho, like I said, I only did that with garbage steel.

It helps remove micro-burrs, polishes the edge, helps align the edge, and slightly sharpens too. Useful tool, but not needed.

what grit stone are you using?

@@NeevesKnives 6,000 to 8,000?

A lot of the time you do.

@@autumn5592 most of the times you don't.

@@davidwalker7383 High end knives (and other cutting tools) come edgeless from the factory or maker. Midrange knives are sharpened without cooling on grinders, and often have weakened steel from overheating, and have hit or miss sharpness, some can be 'sharp enough', some cant even cut butter. Cheap knives are dull and overheated. The only ones that come properly sharp are makers that sharpen and test their own knives, or mid-high range japanese knives.

@@autumn5592 You're talking out of your ass.

@@davidwalker7383 nope

Lol, u answered it own first question, it depends on the knife, and what ur gonna use it for, an as for the second, I believe that's the bevel, grind, or edge. I've heard people use one of those three when referring that part. And the VERY edge where both angles of the grind/bevel, is the apex. Think of the tippy top of a pyramid. That's the apex.

@@Zeeboklown Thank you.... 🙏 😔 🙏 For your reply, sorry it took me two months to say thank you, but You Tube still has a few html 🐛 bugs to fix. It's looking pretty good here lately. Anyway to knives and the bevel and the apex and 🎭 ,,,, etc (my keyboard app thinks it knows what I really meant to say, so if you see "spec" above it, used it's typo correct algorithm to change "apex" to "spec" a 3rd time) Anyway back to what this carbon based unit is talking about. I know way back near the half way point of the last century there was a book that was used in a knife making shop class that showed all the parts of a butcher's knife. I know this because I still have the knife I made. I won't go on, but I got an A+ and it was my Mom's prise possession. To this day it has only been steeled and my wife uses it rather than the knives in the expensive set I baught her. To my point(not apex), I wish I had paid attention in shop. Mr. Singleterry knew how to make a superior knife and he knew how to temper a blade and I must have copied that blade profile chart pretty good. That knife is,,,, I can't say,,,, you could date it and you would thus know how old I am. Well, I wish I had made Mom "a set" of knives instead of just one. The book had all the instructions and of course the names of all the parts of a knife blade. I just need a refresher as I show my grandkids. I have my Mom's butcher's knife as an example, but I am a little mixed up on some names like secondary bevel and apex and the 🎭 and the🐛 and the🎄. HAPPY HOLIDAYS!!! }😀 it 10/27/2022 at this writing 😀{ Again, Thank you.... 🙏 😔 🙏 🙏 🖖 🙏 😔 🙏 🙏 🙏

@@walterwjr947 ty very much! I really appreciate the praise. For real 😊

Nonsense.

Take your time and be patient, I'm going to upload a short tomorrow that I think will help you

@@NeevesKnives dude you awesome! Thank you!!!

Increase angle, try to 'slice' the surface of the stone off.

Yes, for all knives

Great way in some cases, I would say try to have a smaller one if possible as it can pull steel from the apex if it's not fatigued enough, but as long as it's fatigued and or small, it's a great way