Hey guys, check out raythesharpener.com. This is my own website where I personally make, design, pick and choose the best products based on my years of experience in knives and sharpening.
@@MrMarrok657 I use a random sharping rock and a stone my dad bought years ago no idea if it’s whetstone but I just use oil. My knives work well still so it works
@raythesharpener5260 okay but you know that unless you always use high end rui whetstones on high quality knives your gonna damage the blade use some diamond stones to
You sharpen well. You have a good technique. How do you sharpen your personal high quality knifes? Like pocket knives and larger fixed blades as well the kitchen knives. Also, the strop, looks like you dont give a shit about contaminting the fine grit with coarse grit. I wish I had tour devil may care attitude lol
Yes, and also, it's very hard to sharpen high-grade steels with whetstone with diamond stone it's so easy, especially dmt dia sharp stones it also lasts for almost a decade
Curious: Can you explain why I would not want to have my VG10 knife sharpened with belts? Is this traditional wisdom only for even higher carbon knives? I refer to the notion that the heat produced will affect the temper of the blade, or that the steel is too fragile/hard/prone to chip. I can get a usable edge on my knives, but not effortless through paper sharp. Only local sharpeners use power tools as far as I can tell, no stones.
How can I remove aluminum stuck inside phores of a pocket stone? I did not think it would be so hard.. I usually use school eraser but does not work on this..
lansky sharpening set is awesome!, if you can find one! im not sure on the spelling, but it holds the knife in place for you and you use oil with it, so its pretty easy to do!
If you are using a slow speed belt and frequently dipping in water to keep the edge cool there is absolutely no noticeable difference between belts and stones ...stones just last longer and take longer
SAME! I was fuckin around and talking while sharpening and cut the side of my thumb off. A little under in half and my nail bed is screwed D: Always be careful with sharp knives, or you might lose feeling on on side of your thumb
Oh yeah man, that pinch point between the blade an stone still kinda terrifies me. Never cut myself, yet, but in my imagination it's instant amputation
Use oil instead of water, the cheap shitty ones from harbor freight will dry out regardless because they're crap. A quality whetstone like KAI is what you want to shoot for
The whetstone creates a burr, the strop is just getting rid of the burr, and the reason it burrs is because the edge gets so thin it folds over. And then you strop to get rid of the fold (burr), hope this helps
It does, it mechanically breaks the burr off (leaving a slightly duller edge than if you were to abrade it, not noticeable for normal use of knives though), leaves slight microconvexivity (if using compound) this makes the knife slightly sharper and slightly tougher. It can also realign slight nicks and dents, very tiny ones, and takes quite a few passes. It is good for beginners, but I moved away from stropping after sharpening, there isn't much need for it unless you struggle to properly deburr. I do use it for maintaining an edge though.
I don’t know where people are coming up with these ridiculous prices on RU-vid. Only people that look for or offer sharpening on social media see prices like this and they come from people who do this as a hobby in their home after learning online; they’re certainly not from anyone that has an actual shop and does this professionally. Even a water stone service (rather than belts) takes ~ 3 minutes (maybe 5 tops) in a Professional environment. The most OVER PRICED shops in Manhattan (with insane overhead) that are “Certified” to sharpen & repair by various name brand manufacturers out of Japan don’t even charge that much for customers that are shipping their knives in, and are even less expensive for chefs, butchers etc… Really high prices are almost exclusively for a small variety of specialty Japanese style knives and things that require significant repair
No one cares about knives other than Asians in this way I mean like sharpening them I see so many bogus b******* things online like I know he's real but you get the point
Or get a Worx GS knife and tool sharpener from Menards Lowe's or Home Depot or even your friendly neighborhood Ace Hardware might have it and a couple of extremely cheap knives from Goodwill or the salvation army thrift store and learn how to put a katana edge on just about everything (stop sign)😅 in about 5 minutes.....😁😉
And this is coming from someone reffering to something as a "katana edge"? Please define this term as a katanas edge is no different from any other blades edge
