Step By Step Grit Progression Kitchen Knife Sharpening 

What a great episode, Charlie Brown

I've got a custom kitchen set in 52100 at 61rc. I sharpened most of the set down at 16 degrees inclusive. They cut absolutely amazingly, the steel is ample tough enough and stable enough to handle 8 degree per side edges and the edges hold up for an incredibly long time at those extremely love bevel angles. It's makes cooking so much nicer when you are working with knives that have ultra thin stock that come down to around 5thou at 16 degrees. It's exactly why I had the set made in 52100 instead of something like super blue that's run much harder.

Enjoying all of your videos, regardless of system used. Relaxing, interesting and informative. The music is a +2 to relaxation. Thanks again for your work, Pete!

Holy Dooley he's pumping knife ❤🇦🇺🪃🙏

I enjoyed this most excellent video with a small glass of Windex.

Perfect close ups! Thanks

clicked on video expecting to learn more freehand tips since you posted that recently, look forward to more of those!

Could you test Ganzo g807 9cr14mov steel? I have very interesting result on cardboard so I would like to see your result with your method. Spoiler alert: the price/cuts ratio is outstanding.

All of these years sharpening knives and cutting rope, Pete has some guns on him! 💪🤠👍

Do you notice a difference between the film plates and strops with diamond emulsion?

Thus was a great video. Is there any chance you will do a video of thinning the blade? Cheers

love the Stiltzkin tattoo and the Dali music. and of course the crazy detailed vid!

Ever since you conquered the small Spyderco stone, I’ve been waiting for you to take on the Leatherman Signal sharpener. Hope your family is all well.

Great work. Microscopic views are really cool. I really should get around to sharpening my knives.

I know I would love to see you sharpen your bk-9 on the system.

Great video, Pete! But is that knife "DOUBLE HAIR WHITTLING sharp???" I really like my original KME, along with all of the accessories I have purchased over the years. And Brian is a fantastic rep for the KME company! But the price of this new sharpener, along with my previous KME investment, has made this new iteration cost prohibitive FOR ME. But it sure looks nice. One thing for anyone who already owns a KME...that new double clamp will fit the original KME sharpening system. IIR, it is around $140USD. I would rather spend another $140 than the nearly $600USD for a new system. But that's just FOR ME. THANKS for this video, Pete!

Hi! Thanks for all your good videos. Have a dumb question from America, don't know who or where to ask. Have you encountered any difference with stropping from heel to toe or from toe to heel? I generally use a Work Sharp Pro system for cutting and honing, but like to strop by hand with several stropps. Thanks!

G'day Pete, great example to use mate, ....... eveyones got one of "those" kitchen jobs ; ) Personally I'm not so fussed with "mirror" edges, though I do use the finest of paper curls as a baseline. Dont cha just love it when a knife glides through ....... whatever it needs to glide through. I do think red meat is a better test, chicken is much more forgiving. Having said that, slicing a breast parallel to the bench i.e for schnitzels, is a good indicator too ...... cant say I'm a fan of the pounding caper ; ) Yeah, the new model KME is much improved. Like the "stability bar" mind you, (as with any of these type of systems), reckon I'd be bolting or clamping the base plate to the bench and yep for sure, as well as using an angle block. Cheers Duke.

NEW SPYDERCO VIDEO PLEASE!

Ah crap. Now you're motivating me to dig out my KME and sharpen a few blades. Too much rl drama the past 6 months so I haven't been sharpening. Once the kid goes back to school in a couple of weeks I'll actually have time to get some things done. I have several blades that are overdue for a tune up. What's the longest blade that you think the new KME can handle?

Would love to see some MKC reviews

I use the Worksharp Pro and then I use 3M lapping films down to 60,000 grit for a great mirror finish. Thanks as always. 🎸🔪

Hi Pete! Mineral oil (i use ballistol) is a great lubricant for diamond stones 👍

Wow Pete the new phone looks good, particularly on the first shot.

Which of your tools do you think you would use to thin down a knife stock?

do you like this system better than the ts prof

Considering this knife has seen some rough use a thick 15 degree edge seems like a good choice but that is not ideal for cutting performance. If you take good care of your chef knife you can thin it down and finish with a 15 degree microbevel and it will cut much better. Compare both geometries with onion Brunoise test. Thick edge gets stuck and falls heavily on the board while thin edge cuts smoothly.

Have you ever used Ballistol instead of WD-40? It's far superior in most arenas except smell!

just how I like spending my wednesday nights

RU-vid unsubscribed me somehow? I have some catching up to do. I have been loving my spyderco sharpmaker lately. Good compliment to the wicked edge.

I was amazed, the first time I used my Work Sharp Pro and saw the little magnetized crystals of steel, forming towers all over my blade lol. And that was only at 220 grit! I can’t even imagine what it looks like at lower grits. mMust be pretty cool to look at, but very annoying to deal with

Heck of a result if you've got the time to do it

It's black because the angle of that mirror is not reflecting light back at the camera

I gave up on mechanical sharpening- not very portable. But this was interesting

Not a cook with a lot of experience, but people say that veggies respond to a toothier edge and that a more polished edge works well on meats. I'm sure technique matters.

Falkniven!

👍👍

Pineapple didn't stand a chance mate

Asmr

Wish it was cheaper.

Is this final fantasy 3 music?