Does Knife Sharpening Direction Really Matter? YOU'RE DOING IT WRONG!

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Does knife sharpening direction really matter? Today we find out!
0:00 I was wrong on my initial impression on sharpening direction
01:13 How I am usually told knife sharpening direction matters
02:12 Does burr size matter? And is there really a difference?
02:22 Explaining the first test
03:33 Test results up close
05:05 Explaining second test
06:00 Second test results up close
07:27 Does a larger burr take longer to remove?
09:00 Up close results of the burr removal test
10:10 My thoughts...
About⬇️
Hi, Im Alex, im a knife maker and RU-vidr, based out of southern Pennsylvania and my youtube channel is Outdoors55. This channel started as an outdoor backpacking channel, but quickly grew into a knife/ knife making channel. Everything I do on my channel is family friendly. I primarily focus on knife / knife making videos but occasionally throw in something different. Thank you for watching!😀
website www.outdoors55.com
knifesharpening #knifemaking #knife #knifemaker #outdoors55
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14 июн 2024

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Комментарии : 756

@OUTDOORS55 2 года назад

Is there a Difference? Let me know below what your thoughts are! Knives in video⬇ amzn.to/3PSY1f8 amzn.to/3m1WJRe Full disclosure These are affiliated links I earn from qualifying purchases

@lukearts2954 2 года назад

In a _SURVIVAL_ situation, the *backwards* people will always have the advantage, not being burrdened with an overabundance of progression... X"D As for cheap or expensive: I'm still happy with the MORAKNIV set that I bought last year (your affiliate link went to a knife that was only available per 3 pieces for my country), and to that I say: "Spasseebah!" ;)

@urastus9202 2 года назад

it looks obvious to me, in every comparison, that the backwards sharpened bevel looks rounded. The forward sharpened bevel looks like it was done by a machine - very uniform. They do look almost the same after burr removal though.

@2adamast 2 года назад

There is the idea that on muddy stones moving forward through the slurry will not only eat the burr but also the apex. That's a difference when finishing a knife.

@wingnutbert9685 2 года назад

Anyone other than a world championship , Olympic knife sharpener whining about the difference is just wanking off. And the irony of comparing burrs is pretty funny considering it's removed once created!!! People really need to improve their lives if arguing over burr size is their measure of affirmation......

@slthbob Год назад

Of note is the use of the blade... as a backwards strope "trailing edge" will promote the formation of the "Feather Bur"...soft steel and such for a barbers razor... exploited to shave hair but so fragile it must be stroped after each use...

@kongandbasses8732 2 года назад

Some years ago an oldtimer woodsman and survivalist gave me the best survival tip ever: "If you ever happen to get completely lost, and your live is in danger, just sit down and start sharpening your knife. In no time at least 5 guys will appear out of nowhere and tell you how to do it right. At least one of them should know a way out."

@johnhenderson4187 2 года назад

Man, that's funny! 😆

@allanwagner4570 2 года назад

😝🤣

@belliott538 2 года назад

Love It!!!

@Kishqui 2 года назад

My new life goal is to wander the woods lost giving sharpening advice.

@censusgary 2 года назад

There’s a corollary I read the other day: The best way to get a question answered on the Internet is not, surprisingly, to post the question. It’s to post the wrong answer. At least a dozen people will immediately post responses correcting you.

@j.k.7807 2 года назад

Thanks Alex. Within the last 6 months, the folks at WorkSharp made a video testing edge leading vs edge trailing vs back&forth sharpening. The end result was... (SPOILER ALERT) Edge leading produced the sharpest and cleanest edge followed by trailing and finally back&forth. However, the differences amongst the three were so tiny that one needed a microscope or an edge tester to tell the difference. The real answer was that practice and consistency are more important than direction.

@kyleduddleston4123 2 года назад

I was interested in finding the video you mentioned. If it's the right one, it was actually 11 months ago. Just a tip for anyone else looking for it on their channel.

@louisvictor3473 2 года назад

At least from my experience, that is the case. Burr is overrated in the first place, it just helps you know you can stop, but it is not making anything sharper, the final geometry does. Doesn't matter direction, motion, whatever, if you sharp each side a litle at a time until you're satisfied. If you removed metal right and you got the right shape, that is it. It does make sense that different directions would make a microscopic difference in the finish of the very apex, but that is it. It wouldn't matter on a flat sheet, you're griding the metal out anyway by the same relative motion amd process in any direction. And an edge is just a flat strip of metal in each side ultimately, so I expect similar response to similar input. I just use whatever orientation seems to feel right for any knife and stone combination (based on geometry so i can actually get the blade in, based on how smooth or rough the movement feels), and I ain't yet got a knife (or axe) I can't make at least cut paper and shave even if rough on the skin after enough work, right out of a coarse stone. And sometimes even straight from a medium without a coarse first when that is all I had even though the blade was a mess, it just took longer and I left the really nasty chips.

@user-sj5jm7tz7q 6 месяцев назад

I belive they actually tested the sharpness with that sharpness gauge

@SpawnofHastur 4 месяца назад

@@louisvictor3473 Cliff Stamp (RIP) was well known for his insistence on sharpening without forming a burr and it seemed to work for him. Man could sharpen a knife on a brick.

@PsylomeAlpha 2 месяца назад

Of course, WorkSharp, as producers of sharpening kits, have a vested interest in people sharpening their blades in the way that wears the sharpening kits faster; i.e. forward sharpening, so I don't trust that they didn't fudge the test if by no other reason than having someone who prefers forward-sharpening and thus has better skill with it doing the testing

@FlexDRG 2 года назад

As posted all over the comments... Direction doesn't seem to matter much. I just feel that with edge leading you have a higher risk of biting into the stone and taking a chip out of it. Hence edge trailing would be a bit saver for the stones.

@clintonm2357 4 месяца назад

I sharpen leading edge on diamond and trailing on Arkansas Stone. It just feels right. Not scientific, but it does prevent biting.

@EvenTheDogAgrees 4 месяца назад

I sharpen on the belt grinder, most of the time, leading edge on fine grit belts (usually 3M Trizact). If the knife ain't gonna dig into a soft belt running at high speed, it definitely ain't gonna dig into a hard, flat stone. Perhaps your fear stems from the fact you're pushing too hard on the knife when sharpening? You're supposed to let the stone do the work; otherwise you'll just be flexing that apex to and fro, and you'll never end up with a sharp edge.

@rolls_8798 3 месяца назад

I haven't watched the video but I find it easier to hold form and angle when sharpening with edge leading. It's easier to end up with an inconsistent bevel, and an unintentional convex edge if you have the edge trailing. Mostly it's harder to feel and maintain the whole surface of the bevel on the stone while trailing. I do always trail on my final passes to help thin out and start working the burr back and forth. If you couldn't tell, I'm not that deep into the world of sharpening and my skills are fairly limited

@American-Plague 3 месяца назад

@rolls_8798 Yeah but you're spot on though. You can feel it better with edge leading. A simple way to find your strop angle is to VERY, VERY LIGHTLY edge lead at a shallow angle, raising the angle as you slide the blade. As soon as it catches (the same way you FEEL your angle when sharpening), stop raising the angle and strop edge trailing (never stropping edge leading... you'll destroy your strop).

@user-ud1cn2kj9m 20 дней назад

Indeed

@Kholaslittlespot1 2 года назад

As someone who's only just got into knives and started watching your vids while you were on hiatus, I'm really glad to see you back making more content.

@OUTDOORS55 2 года назад

Thanks appreciate it!

@JustIn-op6oy 2 года назад

My grandfather (wordworker/carver, longtime mechanic & carpenter, outdoorsman, knife maker) taught me that the type of stroke is somewhat tailored to the application and edge type of the knife as well as how badly the edge is banged up. For touch ups of a v-grind, trailing edge is enough on a stone, deburr, then trailing edge on a strop to finish. For repairing a damaged/chipped v-edge, combination of leading and trailing edge is more efficient at removing material, then deburr, then strop/polish. Convex grinds I'm pretty sure he said always needs to be trailing edge strokes. I wish he was still around today (besides just me missing him) because his experience/wisdom could definitely help a lot of people. The man could get ANYTHING sharp enough that it could shave paper just free handing on a couple stones. He didn't like guided systems or rod based systems.

@JustIn-op6oy 2 года назад

He was also a huge proponent of regular usage of a strop (particularly for his woodcarving knives) as maintenance instead of waiting until a knife was thrashed before resharpening. While he never really focused on achieving a polished edge, invariably most of his regularly used knives ended up having a mirror finish. His biggest bit of advice was to not rush/force it. Let the abrasive do the work and just focus on consistency.

@JustIn-op6oy 2 года назад

One weird thing he did that I'm not sure is generally applicable was when repairing ingot stainless steel blades was doing some of the deburring on the end of a 2x4. I get that it breaks the burr off, but not sure what the logic behind that was.

@marshalllee2509 2 года назад

Absolutely love your Comment

@JustIn-op6oy 2 года назад

@@marshalllee2509 thanks dude. Just trying to pass on (to the best of my ability) the important lessons he taught me.

@twatmunro 2 года назад

@@marshalllee2509 -- Yup, just here to echo Marshall's observation about how great a comment this was. Also, quite a lot of old school sharpeners pull the blade through a piece of soft wood to deburr after sharpening. It wasn't just granddad.

@zeenakcarcgin 2 года назад

you educating us on anything and everything, big or small with knives is always doing some useful my man!

@kevola5739 2 года назад

I’ve learned nothing from this but have been highly entertained so mission accomplished.

@jakelilevjen9766 7 месяцев назад

What I would be really interested in is a comparison of sharpening handle-to-tip vs tip-to-handle. This will cause the direction of the scratch pattern to be reversed, and I have been wondering if that would result in different performance on pull vs. push cuts.

@Iron-Bridge 6 месяцев назад

I like this idea. Been seeing a number of viewpoints from various experts and it can be overwhelming.

@aimansyahmidzulkhairy909 5 месяцев назад

Yes! The direction of sharpening that will determine the diagonal direction of the edge will effect the cut in push and pull. You can test it with your finger to see which direction the edge bite more. But at higher grit like above 3k grit, it doesn't really matter since you will have a little to none microscopic saw tooth on the edge because at that point the edge is smooth and fine. This biting direction also won't matter when cutting harder materials, it helps with soft and slick material like plastic and tomato skin which means the direction of sharpening from heel to tip or tip to heel are useful for kitchen and utility knives. Push and pull action on sharpening will bite equally on the push and pull cut.

@clgmafnas 2 года назад

these results lead me to believe one thing: you are incredibly consistent with your technique and sharpening either forwards or backwards will yield minimal differences in sharpness. just my 2 cents

@tombrown4683 2 года назад

Glad to see you posting videos ! Been sharpening for over 40 years, mostly freehand. Still find things that cause me to modify my technique every so often. My conclusion; as long as you are consistent with the angle & light pressure, it doesn't matter how you do it. Remove metal till it's sharp and some people will say you're doing it wrong.

@dreddmann9292 Год назад

as long as your willing to learn different ways, be it old ways and new ways, you will always be sharp.

@TheDoomerBlox Год назад

Knife sharpening done wrong, as is tradition. Tone metal, coming to a knife near you!

@dreddmann9292 Год назад

if whatever different ways you are using still gets the knife sharp, then who's to say which way is the right way. if it gets the knife sharp to how you want it and need it to be then you are doing it on how its suppose to be done.........to get it sharp as fuck!

@kraftzion Год назад

I sharpen both forwards, backwards and circular. I finish on strop backwards and/or steel forwards. I have stropped on leather, old aluminum rod dirty pieces of plastic, green compound loaded leather, anything that I thought would work. With the caveat that I can only achieve the same sharpness on a perfectly smooth or very close to perfectly smooth honing rod they all work. I can not get quite as sharp finishing on a honing steel with a lot of texture, ceramic rod or diamond impregnated honing rod. I like relatively simple knife steel like 14c28n, cruwear. Poor results trying to finish s90v on anything but a diamond loaded strop. As far as sharpening I have tryed water stones, 1x30 sander, wicked edge sharpener, my favorite is just freehand with 3x8 diamond plates holding the knife with1 hand andthe plate with the other kicked back in my garage chair. Bevels probably a little more convex, takes a little longer but more enjoyable and still whittles hair when finished.

@Sonny_V 2 года назад

Hell Yeah. Always a good day when OUTDOORS55 drops some content

@joeyjoejoeshabadoo1301 2 года назад

I've been sharpening my knives forever and I always learn a lot from your videos. Glad to see you creating and posting again! Thanks!!

@andrewreay261 2 года назад

So happy you’re back posting videos!! Would love to see more DIY on the house

@c.f.leffen2929 2 года назад

Extremely well done, Sir. Very educational, interesting, and well worth following your channel. All the Best to You and Yours!

@user-kj6bo9wk6m 5 месяцев назад

I really like your videos man. You put in lots of effort to make concise, entertaining videos that tackle the important questions. Keep up the great work.

@Mike-kr9ys 2 года назад

Interesting study/comparison. Thanks for testing that so thoroughly. Good stuff!

@SlingsAxes 2 года назад

Thank you for doing the work and documenting the results.

@marcinhelinski9457 2 года назад

I appreciate educational aspect of your videos as well as entertainment value of them :) Great job! Many thanks and cheers from Poland!

@nateplissken3019 2 года назад

From your magnified shots it looked to me that going backwards formed a more consistent and uniform burr. I use both methods depending on the blade shape and my ability to remain consistent with my technique. So for example if it's easier for me to remain consistent, specifically with the sharpening angle, pushing away from me than I do that. So one side of the blade is done forward and the other backwards. I do this alot with tantos, longer blades and knives that have a portion of serrations I have to work around. Basically I go whatever direction I can maintain my sharpening angle most consistently. Doesn't seem to be a wrong answer as long as your knife is sharp when your done.

@chrisdewet4384 3 месяца назад

Backwards surely looked better......my preference way too

@bullridermusic2054 2 месяца назад

YES! How can't people and he see that, especially on the last shot??

@brunobirkenstock3049 2 года назад

Great to see, that u r back! Greetings from Germany and keep up the good work, Alex.

@GravityRoller 2 года назад

In my first hand experiences ..., Yes, the size of the bur makes a difference when it breaks off. Larger bur will leave a wider apex for additional refining. In my experiences, ET (Edge Trailing) produces a bur more quickly and more easily than EL (Edge Leading). This may be positive or negative situ depending. The size of the bur is directly relevant to abrasive grit size, the amount of pressure applied and how long you keep grinding (pushing material past the apex). To attempt to say one method is right or wrong is misunderstanding the fact that the results are simply sometimes different and also dependant on the steel and geometry. I typically use both EL and ET in a sharpening progression.

@StephenCooteNZ 5 месяцев назад

Thanks for the interesting video. My father used a circular motion... and so do I sometimes. It worked for him and it seems good enough to me. If I'm using a really fine, hard stone in good condition I will generally apply my finishing strokes by pushing the edge forward as this has seemed to give me a shaving edge more often. If the stone is not flat... or if it is particularly coarse or if it has protruding grit.... I pull the edge backwards so that the imperfections are less likely to catch or damage the edge. If I am using abrasive paper for sharpening, I drag the edge backwards also. Life was less stressful when I didn't think about perfect cutting edges and the theoretical best sharpening technique. I just grabbed my knife and went hunting. If the knife was blunt I'd maybe use a stone and then do a few licks down a sharpening steel. Over the last few years (the RU-vid era) I've been disappointed when my super-sharp knives became blunt in a short time when field dressing game (particularly after cutting around the hocks). So one thing I often do now is to use a softer blade like might be used in a meat processing plant and I restore the edge as on a butcher's steel when it feels blunt. (I must state here that no matter what anybody says, at least some common sharpening steels DO remove metal from the edge. You can see the shavings and if you look at the edge of the newly sharpened blade through a magnifier you can see the cutting pattern). More recently I've tried to set aside my fixation for "shaving sharp" and concentrate on "durable" .... sharpening to get an edge on a field dressing knife that will allow me to field dress for as long as possible without having to change knives or sharpen them. I'm currently going for a toothier edge made by a coarse diamond steel. It seems that some guys are having a good experience using serrated knives for field dressing, and while I have no wish to carry a serrated knife, I think most hunting knives have some degree of serration.... it is just a matter of selecting how much serration by selecting the most suitable grade of grit. Cutting happens when enough force is applied to a small area. A finely sharpened blade presents less area to the material being cut. A serrated blade may apply all the force to just one or a few serrations which really can make things tear apart. Maybe I'm on the wrong track, but I will see how the next few hunts work out. My ancestors butchered game with bits of rock. I have steel.... I just have to decide on the best type of edge for what I do. Best wishes from New Zealand.

@jeremys8360 4 месяца назад

For toothy edges, I like 400 grit diamond and then a 3-5 micron strip. Seems to make the “teeth” sharp and remove burrs

@e.t.preppin7084 3 месяца назад

Not beyond 600 is my favorite. Good luck mate

@01Tubee 2 года назад

Thanks for sharing this. Also glad to see you putting out more content.

@markteaney8381 Месяц назад

Thanks for the great information you put out in your videos.

@VTdarkangel 2 года назад

In my experience, the difference between the two is so little that I can't separate them consistently enough to determine if it is stroke direction or some other technical failure. If you have a consistent stroke, it won't matter which direction it unless circumstances, such as bevel grind type, demands a specific stroke.

@charlesroberts9675 2 года назад

Really like these in depth videos, thanks.

@blueswan2175 2 года назад

Great test have wondered about this forever 👍👍👍

@pateralus9 2 года назад

This is so cool that you did this! I love these types of videos. Dang man, I'm so glad you're back!

@OUTDOORS55 2 года назад

Thanks appreciate it👍👊

@ml3141 2 года назад

Very small difference, but from the video the backwards looked better. This video you have made is very useful since I'm sure many people like me wonder about that! Thank you!!!

@cudgee7144 2 года назад

Agree. Backwards looks a lot cleaner and crisper, even the scratch pattern looks more uniform. Looks like the tiniest of burr remaining on the leading edge blade.

@riggsvsoliver 2 года назад

I think that is also the result of “pushing” steel away from the edge instead of into the edge, but either way they still sharpen, but backwards is my preferred way simply because it’s better looking and in my case, sharper too

@ml3141 2 года назад

@@riggsvsoliver You got a good point. For people who are not experts, pulling the blade is more likely to produce good results.

@H00Dwinked26 3 месяца назад

Agreed! Science of sharp blog reinforces our though

@gregmccormack5709 2 года назад

Very interesting! I honestly feel like burr removal is so important and very difficult to get the hang of compared to other sharpening steps.

@paulbelcher7059 2 года назад

Great. Sharpened backwards for years, probably because of watching you but will try forwards. Good information mate. Keep on keeping on. From the UK

@MAGAMAN 2 года назад

I didn't think you guys were allowed to have knives.

@cmtptr 2 года назад

@@MAGAMAN screwdriver shiv

@saintofchelseathomascarlyl5713 2 года назад

lol

@paulbelcher7059 2 года назад

@@MAGAMAN it's complicated. 2 inch blade is the legal carry length. Flick knives, switchblades and assisted openers are not allowed. Locking blades are not allowed either. You can't open carry a sheath knife but if you are doing outdoors stuff then the police turn a blind eye. I do building work and don't use Stanley knives (box cutting knives) but use various knives of various lengths and, once again, the law looks the other way. I brought a few knives and had them imported. A butterfly knife didn't make it and I knew I was in trouble. Sure enough after a few months the police knocked on my door and I had to go to the station, had my rights read, got a freebie lawyer and was questioned. Waited another few weeks and was told they were going to take no further action but I had to do a knife awareness course. For a butterfly knife. But if I'd found a retailer in the UK who sold butterfly knives I would not have had any trouble...not allowed to take it outside my property but could all it a part of a collection or some such shit. As I say, complicated. Leatherman multitools are illegal carry because the blade locks. I said to the pi..policeman that the locking law is fucking bullshit because collapsing sharp blades are fucking lethal. He agreed. He didn't even want my stupid case because there is a lot more dangerous shit going on than a 50 something year old bloke who mistakenly imported an illegal weapon for his collection.

@PetesGuide 2 года назад

What about sharpening in both directions? Might the burr and sharpness be the same as in just one direction, but the sharpening takes less time because of the higher efficiency of the motion?

@JohnDoe-zb7dz 2 года назад

this

@JohnSmith-gs4lw 2 года назад

Yep. That’s exactly what I do. Have done it that way ever since I watched a few videos by people who make their living sharpening knives and they all said, “The question I get all the time is, what direction do I pull it across the stone?” Their answer? “Doesn’t matter.” They do it both ways because it’s twice as fast. Plenty of hobbyists who’ve figured this out as well. Go watch some of Michael Christy’s old videos. Insane attention to detail and encyclopedic knowledge of sharpening. Going to tell me he’s doing it wrong? How many people do you think use their guided sharpeners in only one direction? Or rewire their Worksharps to run the motor in the reverse direction?

@elevationmoto6208 Год назад

Just found your channel. Been sharpening edge leading all my life. Tried edge following and I prefer it! Thanks for making these fantastic videos.😀

@Mr.Gottfried 2 года назад

Thank you for this video. I liked it a lot, as always. ✌🏼

@myfatassdick 2 года назад

My dad was a butcher for a long time and the way he’s always sharpened his knives on the stone is forward AND a backward So when I sharpen my own knives in the stone I also go forward and backward It feels uneven or like I’m wasting time when I only go either forward or backward Why not both

@wasylbakowsky5199 2 года назад

I was going to mention that very thing, that's how I do it as well, back and forth...

@jimsiress9687 2 года назад

Thanks for that 👍 Very good !

@peterm1Rev 2 года назад

I always sharpen forwards as this is how I learned to do it 30 or more years ago. I also learned never to put too much pressure on the blade as this turns whatever burr might form. My distinct experience through the years though is that sharpening forwards is much more important when sharpening cheaper softer steels which are more prone to burr formation than good high quality steels.

@scojo6377 2 года назад

Based on your comment and several others I think I'll try lightening up on my pressure. At least when I'm not removing a big nick or something. Also I hate blades with an inward curving belly shape, because they're a royal pain for me to sharpen. I once took a folder and reefed on it untill I flatend the curve completely. 17 years experience total, but only 2 or so since I actually learned how to sharpen-(I was a 12 year old with a hand file and most of my knives were train wrecks after I got done with them.)

@kongandbasses8732 2 года назад

@@scojo6377 For recurved blades (inward curving belly) I highly recommend using a round ceramic rod in a somewhat similar grit progression as the Lansky Turnbox ("medium grit" and "fine grit"). For doing a new bevel better use a diamond rod, this rods remove more material. Or use a round dowel like a broomstick, wrapped in sandpaper. This makes the sharpening of recurved blades a piece of cake. For stropping I recommend a narrow strop (1" - 2") or stropping on the edge of your strop. Some recommend sharpening recurved blades on the edge of the very same whetstone you use for straight blades. It is doable, but using rods or sandpaper on a dowel makes sharpening recurved blades a piece of cake.

@puzzlering1 Год назад

Thank you, another great video, very interesting and informative. Take care Sam

@gregvanderlip7726 2 года назад

Great vid bro always love the content

@elliottdmann 5 месяцев назад

This is nerdiness at its most beautiful - sincerely. I think this is a great test. Thank you for sharing your work and findings!

@caldonsharpening9643 7 месяцев назад

I LOVE this creator..doesnt seem to me so far that he replies to many comments though...he is so smart!

@1734245 Год назад

Ten minutes ago I finished watching another of your videos and added a comment. I felt I couldnt leave this one without adding the same comment i.e. Thank you very much for your extremely informative videos !!

@hotheadedjoelhaha Год назад

Really appreciate your videos!

@YQMaoski 2 года назад

That was really informative, thank you!

@gogart3 2 года назад

good info, good test

@captnaberystwyth2879 2 года назад

It's as i suspected.. Thanks for doing the hard work.

@omarcurbelo5342 2 месяца назад

Looks more consistent and more even on the going backwards to me

@Pablo668 5 месяцев назад

I've been watching this channel for a little while now, and ended up subbing. Since this vid I'm pretty sure I've seen you do both on occasion. I really don't hink it makes a difference, especially considering you are so thorough with the process (including stropping).

@allanmurphy7474 4 месяца назад

From a minor standpoint forward looks a little better. Thanks so much for answering these seemingly small points with your in-depth research and photos. Cheers

@docwillis1443 2 года назад

Great video, I’ve learned a lot from your channel 👍

@christiankammer2379 4 месяца назад

Thank you!

@griff7749 2 года назад

2:03 I appreciate the audio editing there, where you add the box falling to the alternate shot. Nice continuity

@mohdzaudikhasni8829 2 года назад

Great explanation alex.. keep it up..

@denishuizing4329 2 года назад

Man I’m glad you’re making videos again. I missed watching

@georgepattinson1036 2 года назад

Nice to see u back 👍

@davidharvey1798 2 года назад

Didn't even read the title....saw it was an outdoors55 vid and clicked away. Always enjoy the content man.

@andrewhernandez9674 2 года назад

I know I'm coming late to this, but come on man, nobody would hate you. We love you for this stuff.

@bigmikeg84 2 года назад

2:09 Using notebook paper instead of printer paper like a chad, it's the small details like this is why I trust your advice. I think as long as you aren't over doing it on a single side, it shouldn't really matter which direction you go. I don't really stick to a single direction, just depends on the blade and what I'm trying to do with it.

@danielbrowniel 2 года назад

Spydercos do it for me. It's the goldilocks knife.

@wigglywrigglydoo 2 года назад

Very interesting, and I appreciate the chapters format the video. Do you feel that one sharpening method gives you better feedback than the other? I am interested to know if edge training has its place in polishing and honing than edge leading.

@h.h2538 2 года назад

Thank you so much for your video, I really love it 😊

@vtlochsman2724 2 года назад

Lol good show mate! Subscribed!

@Arthurian. 2 года назад

Your expression at 1:42 was perfection lol your sharpening videos I've learned a lot from. Cheers

@talon769 2 года назад

Love your channel!! FYI, I got ZERO notification when you put this video up. YT may be playing games with your channel.

@MrBuds58 2 года назад

just getting into the knife world, thank you sir!

@Enigma-Sapiens 2 года назад

Strange, I never got a notice for this video. Great video and subject, thank you!

@weaponman3872 2 года назад

Great video , I often wondered this !!

@BTC_DNA 6 месяцев назад

Thank you for making a meaningful video! You did a basic experiment and showed us that the results are comparable. I hope this settles the "debate"!

@javiersp01 2 года назад

Thanks Alex !!!

@MrP0lar 5 месяцев назад

thanks, this helps

@allanknives 2 года назад

So what you’re saying is… it doesn’t matter how you sharpen the knife as long as it gets sharp. Got it! And your videos are always a treat!

@bradleybissell7641 5 месяцев назад

I agree with you. Keep up the good work. Don't let the haters get under your skin.

@onebackzach 2 года назад

I usually sharpen backwards and forwards for sake of efficiency. I'm sure it's not going to create the "perfect edge" but I can get it shaving sharp in a short period of time, which is all that I'm really after. A lot of people argue about the best way to sharpen things, but I think it's down to whatever feels comfortable to the individual and allows them to maintain a fairly consistent angle.

@shabadooshabadoo4918 5 месяцев назад

Plus back and forth its dead easy to hold angle. That's another benefit I find.

@leadingedgeknifeandtoolsha4128 2 года назад

I have also found that there is very little difference between edge leading and edge trailing, especially on whetstones. Now where does it make a difference, if you use a belt, edge trailing is great because, under the right lighting conditions, you can see the burr form. Seeing the burr form is very helpful when working with damaged knives, it lets you know when you have apexed the damaged areas. This is one of those myths in sharpening, along with "you must sharpen to at least 7k grit, or it just won't cut" or "my pull though sharpener does a great job". Thanks for the video!! all your videos are great!!!

@laurentecrivain6944 2 года назад

Uh, you can't really lead with a belt, whether it's a strop or an electric belt.

@torsen1987 4 месяца назад

Good work as usual (:

@Ann-rf8fi 5 месяцев назад

Your sense of humor reminds me of my youngest brother. Even the way you word things.

@EDGY12345 2 года назад

Great vid. tks

@thomasadkins7159 Месяц назад

You are the man! I must admit it that very few people could have tackled this question with any legitimacy, but you seem to confirm that sharpening direction, if it matters at all, is adequately handled by de-burring steps normally performed as a finishing step. Therefore, the direction really becomes a matter of preference for the person manually doing the motions. Good work!

@matthewpeterson1318 2 года назад

I love the video but now I would love to see back and forward vs circular motions and both along Side the footage from today

@misterdanny8644 2 года назад

What about sharpening sideways.

@ChaosPootato 2 года назад

1:50 you got me there xD The position and absence of reaction are perfect

@rogerhess3109 Месяц назад

Good video showing key information; I spent some time working with a butcher; did most everything you covered while maintaining his knives, but the final step was to use the leather (or Fabric) strop to put a polished edge on the knife. It only takes a moment, but the results gave a far better cut,

@MichaelR58 2 года назад

Good video , thanks for sharing , God bless !

@mikepettengill2706 Год назад

Thanks for doing all the careful work it took to get this information. Interesting the whole way through. Too bad it won't put the debate to rest, but maybe some folks will duplicate your work for themselves and maybe opt out of the next argument?

@jeffdowns2146 2 года назад

Thanks for the info, I have wondered if it really makes any difference which direction to sharpen.

@Pilph1966 2 года назад

I thought backwards looked better on all accounts. However, the difference is likely so small it can't be measured. What I have learned is it is easier to maintain the angle of the bevel going backwards and sharpen more even. It also prevents a slip and slice when you are doing it quickly. Honestly, I don't think it really matters enough for it to matter. I will keep doing backwards as it works better for me. I used to always do forward and was able to get them kinda sharp. Now that I do backwards I get them scalpel sharp everytime and do not have the risk of slicing myself due to a slip.

@mkguba3843 4 месяца назад

That's what I thought. Backwards is more control and smoother. Blade wont dig in to the whetstone. And forwards pictures all looked like they had more burs so idk if he just mixed them up when talking

@slalomnorth 2 года назад

If you’re having trouble feeling for the burr, one tip I use that I don’t hear mentioned much is to use a flashlight. If there’s a burr the light will barely reflect back at you

@robertmunguia250 Год назад

Nice info! Question is Where do you get that black mat? I’ve been seeing those with every video almost.

@samthai818 2 года назад

Wonderful information! I always wondere, but go back and forth anyways not believing there is any difference. You took the time to confirm it for us. We are in debted.

@snowforest7250 2 года назад

Best sharpening channel i know so far love u bro

@OUTDOORS55 2 года назад

Thanks appreciate it👍

@advance9572 2 года назад

Great video!! I usually sharpen backwards...guess all that matters in the end is the knife is sharp 👌 Also loved the part when you were scolding yourself! 😂

@extensive7286 2 года назад

thank you for commenting this.

@Danielson1818 2 года назад

I hate that it's being called forward and backwards. I'd say away or into the edge. Sharp is sharp though.

@michaelmosley254 2 года назад

Cool video nice to have you back up and running

@kyleduddleston4123 2 года назад

"Watch yourself!" 🤣

@latetodagame1892 2 года назад

Your close up shows what I felt. A weird round dullness when going backwards.

@b2bogster Год назад

I'm trying it the other way now.....just for fun. I sharpen forward usually. I like your comments in one of your other videos about this. So cheers 🍻 to trying something new. Thank-you keep up the good work can't wait to see more!

@markjohnmercado2052 Год назад

I'm a butcher in uk your video's help me a lot thanks bro. New subscriber 💯

@OUTDOORS55 Год назад

Thanks for stopping by👍👊

@zrugel 6 месяцев назад

neat. I had always wondered which direction was better for burrs. (turns out neither) thank you for the information.

@whentheysay 2 месяца назад

Thank you for the video. Is there any different if we sharpened it back and forth instead of just in one direction?

@knight16 2 года назад

Very good video!

@mladenvojinovic 2 года назад

1st You are back! 👏 2nd You killed me with h8ters bit 3rd Great video

@kongandbasses8732 2 года назад

Even if I use my Lansky guided system, where I use to shatpen in both directions, I raise a burr. Feels like the burr has nothing to do with the direction of the sharpening motion. The burr will rise on the oposite side of the apex, or, said in different terms, on the side that is looking away from the force that removes steel. Sounds logical. Nice video of yours. I was missing your work and appreciate it a lot. I have learned a lot about sharpening knives from your videos, even came into stropping - and started freehand benchstone sharpening. I used the Lansky guided sharpening system and later the Turnbox, everything because I have seen your videos about this systems. Now I use the Work Sharp "Benchstone" with two diamond plates in 320 and 600 grit and a ceramic plate with about 1000 - 1200 grit. Started out with the angle guides, but after a short time I was able to use this benchstone free hand. I want to thank you for starting my interest into learning something new, I really appreciate it. Stay safe everybody, and stay blessed. Greetings from Germany!

@davidhuber7166 2 года назад

The muscles in the arm have more precision control in the backstroke this is know in many crafting cutting tasks. More control leads to greater control of the precision burr…if you want it small that is easy if you want it big that is also easy… what do you want…it is up to you - I vote that more control - backstroke is the greater winner! Love your videos; I have learned a lot!