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Knife Knowledge: Why we strop! 

Never a Dull Moment
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3 окт 2024

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Комментарии : 49   
@adrianhh1
@adrianhh1 3 года назад
like i seriously feel that you deserve more subscribers. the visual presentation is superb and easy to understand.
@nadm
@nadm 3 года назад
We will get them in time. I appreciate it. We try to keep it simple and real. We always do everything on camera so there's no movie magic. Thanks for coming and supporting. We're going to get there together. You were in at the beginning and we appreciate you being here.
@soultobelly3833
@soultobelly3833 Год назад
Man, this was helpful! And the fact that you used mashed potatoes and cheese to illustrate the steel was both entertaining and EXTREMELY helpful in teaching me. Classic!! Thank you so much for taking the time to make this video!!
@nadm
@nadm Год назад
Thank you and I'm glad you liked it. I thought it was originally and unique. We are going to shoot these videos again, because some people aren't going back far enough in the library to find them.
@sonkekoster3105
@sonkekoster3105 3 года назад
The explaination of the burr with the pile of food is great. I totally agree with your arguments. I am a big fan of my strop.
@nadm
@nadm 3 года назад
Make sure you watch tonight's video. I'll be available in the chat at 9 o'clock Eastern standard time.
@andrebaran7337
@andrebaran7337 3 года назад
I am referring everyone to this video when it comes to asking questions about stropping. Perfect visual aids
@nadm
@nadm 3 года назад
Thank you my friend! Thanks for watching the show and I appreciate you coming.
@nicholasconcheung
@nicholasconcheung Год назад
This is a very well explained video. Thank you!! I really like your knife basic knowledge series. Super informative!
@nadm
@nadm Год назад
Thank you very much.
@rafamolina3802
@rafamolina3802 3 года назад
Clear as water. Thousand of videos about stroping and this one is the best until now at least in the ones I've seen. Thanks from Spain.
@nadm
@nadm 3 года назад
Those are extremely kind words! Thank you for taking the time. That really means more than you can know. God bless
@makingmovesz
@makingmovesz 2 года назад
you had me with the cheese and potato as visual aids.
@nadm
@nadm 2 года назад
Lol! I’m glad you’re happy! We are going to be touching on the subject again soon.
@Blablablateelbal
@Blablablateelbal 2 года назад
I tried this recipe and it was delicious.
@nadm
@nadm 2 года назад
Just make sure you season properly! Lol
@ilzephyrli
@ilzephyrli 3 года назад
Wow this is actually an amazing visual explanation! And a bit funny too ahaha
@nadm
@nadm 3 года назад
Thanks for watching! I appreciate that. We're trying to do something different.
@jeronimomacias481
@jeronimomacias481 3 года назад
Awesome visuals.
@nadm
@nadm 3 года назад
Thank you so much! We are definitely trying to do some different things. I'm glad you like it and we are open to any suggestions you may have. We have a lot of stuff we're working on.
@jjcirafesi
@jjcirafesi 3 года назад
Great visuals with the food and very memorable, nice job!
@nadm
@nadm 3 года назад
Thank you. We’re trying to do something new. Thank you for watching
@biscuitkitchentreviews
@biscuitkitchentreviews 3 года назад
Need more knife explanations in cheese media.
@nadm
@nadm 3 года назад
Everyone has enjoyed it so I will get right on it
@Sanshin04
@Sanshin04 3 года назад
this is a great visualization :) love it. I hope the your channel will keep developing because so far it's great :) Bless you :)
@nadm
@nadm 3 года назад
Your support is all we have and it’s enough. We’re trying to come up with new ideas. We have so many new ideas. We’re thankful for you being here and your words mean everything. Don’t be afraid to tell us what we’re doing wrong. As we grow will try to get better. God bless you for taking the time
@thiago.assumpcao
@thiago.assumpcao 2 года назад
This is how I like to do edge maintanence. Just a few alteranting edge trailing strokes on stone or loaded strop and its good to go.
@nadm
@nadm 2 года назад
Simple and clean!
@SuperBooger2000
@SuperBooger2000 3 года назад
Bro! I love the cheese representation of an edge! Great explanation of what is happening and how to fix it.
@nadm
@nadm 3 года назад
Thank you! I'm not supposed to play with my food.
@SuperBooger2000
@SuperBooger2000 3 года назад
@@nadm haha. I won’t tell!
@ureasmith3049
@ureasmith3049 3 года назад
Another good tutorial Greg! Thanks for sharing. Looking forward to more.
@nadm
@nadm 3 года назад
You coming is showing so much support. You watching and giving any advice or any critique is always helpful. I appreciate you. It means a lot
@sonkekoster3105
@sonkekoster3105 3 года назад
But I had done it the other way roound - first on the 8k stone and than finally on the strop. For my daily maintenance, I only use the strop. The stone i would use if I can feel that somewhere the edge is folded over. I often test it with my nails. Works good for me.
@nadm
@nadm 3 года назад
I don't understand. I do it on the AK and then the strop. So I agree with you.
@mytech6779
@mytech6779 2 года назад
@@nadm In the video you did the strop first then the stone.
@nadm
@nadm 2 года назад
@@mytech6779 I’m sorry you’re not understanding what was going on in that video. I was showing you how to do the technique. First I showed you on leather. Then I showed you the same technique on Stone. I wasn’t insinuating that you go from leather to stone. I’m just showing how little pressure you’re using. I’m just showing the direction of the tip or the heel. At no point in time did I say to go from the lather to the stone. If you watch the entire series you’ll have much more detailed information. If you listen to the entire video then you would’ve understood what was going on to that point. I’m just moving the knife from one to the other to showcase the technique itself. I said if you use it on the stone and you need some water. A lot of people do the technique just on stone and they never go to leather. I don’t recommend it but that is exactly what people do. I don’t say to go from the leather to the stone. I’m just showing the technique
@thechumpsbeendumped.7797
@thechumpsbeendumped.7797 Год назад
Who else had flashbacks to Spielbergs film Close Encounters Of The Third Kind?
@nadm
@nadm Год назад
My inspiration exactly
@jarnojussila911
@jarnojussila911 3 года назад
Nice tutorial video, good job! this knife is incredibly cool. i have the same knife 210mm and the tester showed 86 grams!
@nadm
@nadm 3 года назад
Congratulations yourself! I did not have the tester when I got it over a year ago. As you know, there’s nothing like one of these. God bless and thank you for the compliment. If you are subscribed then you are entered into the knife giveaway. Make sure your subscription is public and not set to private like it is in the default
@sharamkh
@sharamkh 2 года назад
Dig your videos! I have one question: why did you strop on the leather before the stone? Is your 8k stone finer than the grit/micron on your strop?
@nadm
@nadm 2 года назад
The give helps to rip away any loose particles. It's really good if you use diamond emulsion. You can smooth the Apex with the stone but you may not always rip off the extra metal
@simptrix007
@simptrix007 3 года назад
Well explained, BTW why KS has 70/30 edge? Do you feel any benefits using this knife? Is it better for certain tasks?
@nadm
@nadm 3 года назад
That is the edge that is set by the factory. I believe, it is their belief that that is more of a laser edge. I also believe that once you on the knife, it is yours to do whatever you want to do.
@simptrix007
@simptrix007 3 года назад
@@nadm I am kinda confused with your answer so you sharpened it to 50/50?
@nadm
@nadm 3 года назад
@@simptrix007 I'm saying you're allowed to sharpen it to a 50-50 when it's yours. I don't think most people actually sharpen things to a 50-50. I'm going to be doing a video on this. If you sharpen than you know that we spend a lot of time on the first burr. Don't you think people generally don't spend an equal amount of time on the opposite side? I think people are accidentally doing a 70-30 or a 60-40. I don't think it's their intention. When I sharpen the knife, I'm not actually trying to make it a 50-50. Most people are trying to just make a new edge on their dominant side and then they flip the knife over. I think in the end they end up doing it a little closer to 70-30. That's a video coming up in a couple weeks. Like I said, it's your knife, you can do whatever you want to. The snake is a laser so at this level it is microscopic. I'm sorry for the confusion. By the way, my email is in my about. You can always reach out! We're in this together. Have fun
@johnjomp
@johnjomp 3 года назад
Yes, it was different. Overly complicated
@nadm
@nadm 3 года назад
You’re more than welcome to always leave suggestions. Everyone has different ways they process information. I am a visual learner. Some people are quick and some people need you to really take the time. I’m glad that you process information faster than others. We need to make sure that the other people get it. I’m sorry if it seems overly complicated to you but to some people it makes things a little clearer for them.
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