Having declared my dissatisfaction with this sharpener last night ru-vid.comUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
My son is almost 13 and has been talking about being a blacksmith for about 5 yrs. He loves knives, swords, most things with an edge. I figured out today he wants to be a bladesmith. I found you, we're going to be watching. Me, mostly for sharpening kitchen knives and learning with him. I'll have the knowledge to share with him. Thanks.
It's really easy to get caught up in the ridiculous number of knife sharpening techniques that are out there, especially when each one is claimed to be the "best" way. I think Jason Knight hit the nail right on the head when talking about tossing out the measurements and just doing what feels right based on experience. Great video.
Thanks for sharing your knowledge. Massive respect for you as a maker. Not only your level of craftsmanship and skill but your willingness to part with knowledge you’ve spent years acquiring is truly appreciated. Also the “happy little knife sounds” bit had big Bob Ross energy 😂
Thank you for this. I'm a chef. Its good to hear someone talk about a knife edge suiting its purpose. I don't shave with my knife. I cut meat and produce. Love your philosophy and presentation. Cheers!
I've just purchased my first set of whetstones. Planning to begin sharpening (practicing on my own and friend's kitchen knives first) so I can begin a little sharpening service side-hustle in the city I live in to slowly put together money for my workshop! I've been following a number of knife makers on RU-vid for years and I can't wait to begin my journey to be a maker!! Wish me luck folks :-)
Your instruction for knife sharpening is about as simple as you can get. No complicated explanations. Cut and dry. I aslo enjoy your subtle dry humor. Hilarious!!!
I really appreciate your common sense approach to sharpening while not getting caught up in the nuances and details. I feel like I’ve been struggling with sharpening lately and I think I need to get back to the basics. Thank you.
I like that this is more about technique than "You need a 15 degree angle, use 5.75 pounds of force on a 4300 grit Shapton stone or you ruin the blade". Nothing beats experience.
@@JasonKnightMS And thank you for sharing with us. There are so many dry, by the book type videos on knife sharpening. This on the other hand was a joy to watch and learn from. Your presentation and personality is great. And your craftsman's candour makes it amazing. Best of luck!
??? 15°...??? 16.6325° or you may as well throw your money in the bin! Sheeshamaleesh 15 degrees indeed, oh my, I can't even... do, do you really??? Totally in shock right now lol...
Dude!!! You’re giving away my cardboard secret!!!! Nooooo!!! I do love that your sharpening techniques and philosophy are almost perfectly in line with mine. You sound like you totally know your craft, and I love that. I started using the cardboard trick many years ago, sometimes I’ll take a pretty dull knife that does have a good edge, but isn’t cutting tomatoes, and I’ll just hit it hard with a good piece of cardboard, make it cut tomatoes again really quick. GREAT Job.
Finally another person who gets it. I've been sharpening knives with a dimond stone and a ceramic stone by hand just like this for years. People are always amazed how sharp I get my knives. I've tried teaching people too. But for some reason it's hard for a lot of people to grasp it and do it well. Most people have to put the stones on a table to get decent consistency. I always hold my knives and stones. So it's nice to see I'm not the only one.
I agree with you! Maintaining an angle consistently by hand is just not feasible or even achievable for the vast majority. My brother taught me that hand sharped using oil stones in the mid-80s and I used to get some (what I thought at least) sharp edges on the blades I owned back then. I have since acquired some very high-end steels that have an HRC of between 59 and 63 depending on the steel used such as D2 tool (Konsond)/S35vn (CPM)/san mai III VG1 (Hattori)/ATS34 (Hitachi). I find that most people complain that they can not sharpen these steels effectively and just give up and pay the shipping to send it some guy who sharpens professionally. I always wanted to be self-sufficient when it comes to keeping my blades in tip-top condition. I would never send one of my blades to a so-called professional sharpener ... I have seen some of the edges these guys throw out after charging you over $100 USD and it just hilarious. I moved away from free-floating stones and after trying the good the bad and the ugly in the clamp system world. KME/wicked edge/edge pro/viper/Hapstone ... I settled with my Hapston V7 because most of my blades are on the larger side and I can load the carrier with whatever stone I want to use. Here is the result of using DMT down to 3 microns (XX Fine)/3M Diamond lapping films from 3 microns down to 0.1 microns and then a Ken Schwartz 0.1 micron CBN emulsion on kangaroo leather. Here is the result ... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--r1hPdorEN0.html You can see the geometry and the apex in the fist few mins. I now only own a KME and my Hapston V7 ... I only use DMT stones and 3M lapping films/Ken Schwartz 0.1 micron CBN emulsion on kangaroo leather. If it is not broken then there is no need to fix it. This method is also idiot-proof! Once I have set my angle and locked the stone carrier in the position I do not even have to think about what I am doing ... the angle stays exactly the same right down to the CBN emulsion on kangaroo leather stop that also mounts in the stone carrier.
Never realized you could strop with cardboard. My belt says "Thanks dude!" 😃 I've been subscribed for a few months now. Really glad you decided to do this channel.
Of all the aspects of being a knifemaker this is the most important. Being able to sharpen a blade says you know more than most people when it comes to knives. Wonderful video.
You highlighted a very good point to only use the weight of the blade when sharpening. That was one of my biggest mistakes and it was a tough habit to break because I tried to rush the process. When I backed off the pressure and just let the weight of the blade do the work I was finally able to get that hair shaving sharpness
Been using cardboad to finish knives for years and it is an amazingly good method as well as cheap!! Nice to know Im not the only one using what would otherwise be trash to get blades to shaving sharp!
This is the first video ive seen with someone holding the stone. Im relatively new and always found I get the most efficency as far as speed and angle consistency. Great video.
I have to say that your videos are very inspiring. I like to see how you work and I really appreciate when you admit that you don't know everything, still learning. And I guess that is the driver for all development, wanting to learn more... Thank you for sharing what you know - so far!
Sharpening a knife is something I have struggled with since I go my first Swiss Army knife as a Cub Scouts. This video made a lot of sense to me and is how I do it now. Thank you for sharing.
Maaaaaaan. I can't articulate a comment adequate to convey how much I appreciate this upload. I've been meticulously consuming "sharpening" vids since I got into the hobby about 4 years ago. I think this is the first one to **click** in my language. I hope the knife community can appreciate your vids even a quarter as much as I needed this. (Did that make sense?) I wish knife guys with your experience would share their knowledge more often. Making vids is a pain in the ass, so please know at least one novice is super appreciative! And I intuit that your uploads help *EVERYONE* in the community collective, no matter the level, so ........ You know........ Uhhhhmhhh... What was I sayin'.... You know - Props. 👍 Thanks for taking the time.
I love the fact that he's not all in to specifics. He just simply does what works. If you get into numbers I feel you start feeling you HAVE to get to those numbers. There's a reason why we do this. We're not buying a factory knife. Everyone's knives are different.
Dude, you got it all wrong. The moon is a plasma. 🤣 "Happy knife sounds" made my day. Your comedic timing was spot on. Thank you for sharing. Sharpening is the love child of art, sports and war. Muscle memory & personalization meet in a harmonic apex to create a wicked sharp weapon of the culinary battlefield.
Nice info. I picked up sharpening probably 7 years ago. Took me about 2 years to really get good and remember muscle memory and finding where the edge stops when you raise the blade on the stone used for sharpening. I like 400 grit plus a strop and I get amazing results with that combination for a wide range of different knives.
Thank you for this video..its was quite informative and ive needed a video like this for quite a while to help me maintain my knives without all the crazy steps
Seriously great to see this quality of content and skill on youtube. no more sifting through shit just come straight here for the blade information. Thanks for sharing!! makes me want to try forging edged tools!
Thank you so much for demystifying the sharpening of a recerve knife, I have been wanting to Forge an Indian (from India) Bichawa and Khanjarli style blade since I saw one in The Illustrated World Encyclopedia of Knives, Swords, Spears & Daggers: Through History In Over 1500 Photographs and the one thing that stopped me was I did not know the right sharpening stone for the job, I will be picking up one of the sharpening rods ASAP. Also, I am glad I am not the only person out there who 'freehand' sharpens there blades. I have been told I should lock it in a vise however I have been sharpening blades the way I do since i was about 6 or 7 years old, I'm 32 years old now its been engraved into my body that this is how you sharpen a knife effectively. Please keep up the good work.
I pretty much have done the same for past 60 years. One old mans tip. If you want to quickly make sure your wire edge is truly gone strop on a single sheet of phone book paper or newspaper backed by some smooth wood. Raise the back of the knife slightly as you strop from your sharpening angle and if there is any wire edge left it will tear the paper if not you will glide right over it. I also use a rolled up magazine to strop in a pinch learned that from Ken Warner many years ago. Open it to a page with lots of printing which is abrasive roll it up tight and strop as normal a few times to remove any wire as you did one the cardboard. Hope to see you at Blade!
Excellent video. Your method is much like mine. Muscle memory, feel and sound all play a part in it. My grandfather was a Swedish cabinet maker and I learned on his lap sharpening his planer blades and chisels and later knives. He gave me my first pocket knife when he thought I was ready to use and maintain it around 1965.
Why worry about critisism? You have your way & that is right for you! That is all that matters when you get the result YOU want. Cracking work. I just WISH I had your patience.
This was an awesome vid! I got into blade sharpening, still learning, and that lead me getting into smithing, also still learning. But I have run into a lot of the things you said that you might in my travels with sharpening and found somethings that work and others that don't and many of that you reinforced for me. Also, your way of looking at sharpness of a blade or edge has definitely given me something to use as a good gauge on how far I should take my edges and some new ideas for me to try. Super awesome work add looking forward to all the other stuff I might be able to learn fro you Good Sir!
That was pretty damn interesting. I can get my knives pretty sharp on my belt grinder with the 1200 grit. But not like those. I'm really enjoying your videos Jason. I've gotten a lot better info from yours than many of the other videos on RU-vid. Keep it up man.
Outstanding Video! I like the fact that I am a novice knife maker but I understood everything you shared. I also appreciate the fact that you don't promote an exact set of standards. As in most weapon construction it is usually an organic experience, each person will do it differently which inherently makes the end product unique. Good job
Great tips on sharpening. I didnt know card board could be used in place of a strop. Ur under the radar sarcasm was funny. When u mentioned "fighting dragons and dinosaurs," i grabbed my phone to leave a comment & my compliments. Subscribed!!Yes!! Good channel everyone!!!!
I used to work maintaining a coal pulverizer, we would line the wall with ceramic tiles about 3x6 inches. I took a couple home ( they would break all the time so where would be boxes and boxes of them) and use them as a fine sharpening stone.
For using the diamond rod, might I suggest try clamping it to a table corner? Where the rod is aiming at the person and you are always sharpening away from you.
I use a clamping system on my blades and can get a very fine edge. I listened to what you said and have adjusted some of my process and can get the same edge with less effort. Your experience and knowledge have been applied, thank you.
Very informative, as a chef who self sharpens his own knives I'm always looking for more tips and tricks. All my forged kitchen knives got that thick spine, while my factory knives a thinner spine.(forged vs stamped)
After watching 3 videos today. I really like the straight to the point ( I do it this way cause it works ) great content and very instructional thanks for letting us see how you do what you do.
Awesome informative video! Being a new bladesmith and still learning I really appreciate these! Thanks for sharing, and looking forward to the video about edge geometry that you were talking about making!
*I am New here to your Channel, recently a part of the sprinkled donut Forge group* *I like my blade almost razor sharp, and when you have your tapering bevel Edge it'll definitely last longer before it goes dull thanks for sharing good info* Bye for now Ken, I look forward to hear from you.
You're one of the few people I know other than me that actually will hold a stone and sharpen. My entire family thinks im crazy. There's just something to feeling it all in my hands that feels better. And I get them sharp so it must not be that bad of a technique.
Raavaoli Norman, you and me both. I was starting to wonder why no one else does this. It's so much easier to maintain the same angle holding the stone and you can basically feel that you have the right angle for whatever knife you're sharpening.
Great video. Edge leading is the way to go when cleaning the burr. I dont get any durability with hair withiling edge but shaving sharp can last a very long time. I either go shaving sharp or paper towel.
I use that same Spyderco Ceramic stone... along w/the finer White Spyderco one to finish up the Damascus Chef knife I got from you brother! Thing slices like a mo-fo!! The Wife loves it!!
Great information. I really need to master this skill. I’m the guy everyone brings they’re dull knives to sharpen. They always appreciate the service, but I want to get to the razor sharp level
It's really good to see an American making handles like yours for your knives. I've only ever seen such handles on knives made in Asia and often wonder why American knives don't utilize this excellent grip retention handle. Your knife designs in this video are excellent.
hello J man i watched your video on getting edge on a blade, i made a 1x1 square tube with a rubber side, what used to take me about 3 hours to finish now crap i done 2 knives thanks,i am a new blade maker so in the learning stage made 6 what i call bush blades again thanks for shareing
