The number one mistake made by people trying to sharpen their own knives. 

At 65 years old I finally get it. I was told all my life the same number of passes each side. I guess I never did bring a burr up , or make apex. This is a life changing event for me. Also the best explanation I've ever heard in my life. I can NOT THANK YOU ENOUGH !!!!! needless to say I have subscribed .

This is the finest intro video I have seen on RU-vid-you are an excellent instructor and I thank you for explaining the basics so I could easily understand -edge-leading & edge trailing is something often overlooked in similar videos, and your point about using one course grit until raising a burr makes absolutely perfect sense the way you tell it. Thank you for taking the time to make this video!

This was the most informative how to video on sharpening that I have ever viewed. Great job!

By far the best intro to sharpening I have ever seen. Thank you for making this video!

This is by far the best sharpening video I've found. Look forward to seeing more of your work. Thanks

This is the most detailed video I’ve seen that STRESSES so heavily the need to get a burr. Sincerely appreciate your point of view. Great job with the detailed explanation. I do agree it is so hard to feel the burr if using higher grits if you think you’re just touching up.

Wow, just an incredible video. More information, presented in the clearest way that I have ever seen on RU-vid or anywhere for that matter. Thank you.

The best explanation I've found on sharpening.

Very nice! At 55 yrs old i have been sharpening knifes 40 + years with some great results... I get it now, it was pure luck those few times i got what i considered perfection. Thank you! I will for sure check out your other videos. I do have a problem with your attitude though........ you suggested its a waste of time to work on lowering my golf score, Huuuumph.

This is the best demonstration I have seen. Thank you

Thank you. I have probably watched hundreds of sharpening videos over the years. You showed & taught me more from 1 of your 30 minute videos then I learned off all those combined. You are an excellent teacher along with showing it. I'm subscribed & plan to see as many of your videos as I can. Thank you again

Thanks for caring enough to re-shoot this video. As someone working on his sharpening game with a TSPROF system, this was super helpful.

Finally. I been a boy scout, in the military, a life time of working with tools and now retired for the past 7 years and after watching your video I finally get it. I took the leap and sharpened one of the wife's knives and she was impressed. Huge points in my bucket. Thank you for your excellent video. Is that the YIXING 1x30 belt sander you were using? Looks pretty sturdy and now that I have a little confidence I'm ready to invest in a proper tool. Thanks again, job well done!

I'm now 30 years into my sharpening journey, yet the basics are still the basics.

You took difficult task and made it look easy. Thank you

Best sharpening explanation ever!!!

Thanks for your knife explanations. In 40 years of manufacturing and grinding carbide saws, cutters and router bits, I always turned away hand knife sharpening because it wasn't automated or thinking it was too time constraining. After listening to you explain your skills and techniques I realized I missed out. BTW your sound and video is on point, good job.✌

That was the best. I've seen to many videos using up to 4000 grit stones on hunting/bushcraft knives and i always knew something was L'ill off, man you explained it so clear if someone doesn't get, oh well ! THX for straightens those myths out for me and likely lots of us. 🤙 bro

Best video by far Thank you so much

Thank You! very sharp knives with your instructions.

I could always get a "pretty sharp" edge. Critical time & effort saving technique!! Thank You.

Thank you for a great video and excellent tips on using lower grit belt to get the burr before jumping to the higher grit belt. I follow many belt sharpening channels but your tip is the best advice that anyone can give. Keep you the good work.

Excellent video! Just what I needed. Ordered my first 2x72 and a ton of assorted belts ....Thanks

Thank you so much for your advice in the sharpening path, amazing video.

Thank you. Yes, I will apply your guidance. Going to your website next.

Outstanding lesson! Thanks soooOOo much.

Great video, clear, informative and will be following this method. Thank you!!!!

You're teaching well, Bro. How many hours I've wasted polishing the side of a blade - not the edge of a blade! After 30 years of woodworking, sharpening throughout, I took up shaving with a straight razor. Suddenly, I really HAD to learn about edges. I bought a microscope a 10,000 grit stone , a 30,000 grit stone, and a strop. I've owned stones for over 50 years and I say your take on the subject is right on!

Thanks for the basics. Starting to learn sharpenig on Tormeck

I bought a triplex 15x hand loupe for actually seeing the burr. It's an excellent tool to see exactly what you have done to your edge, and what you need to do to clean it up. I have used heavy packing box cardboard to quickly and simply clean an edge up. Excellent video and reinforces a lot of what I've learnt in my journey through the process.

This was very helpful for me. I really appreciate the detailed explanations. So thank you again.

I can confirm this works even using a cheap, multi-slot angeled chef grinder. I've been using that thing wrong the whole time. When I used it on one of my main kitchen knives, using the advice you give here, the edge is now as sharp as I've always been trying to get it. Could have used this advice 40 years ago. Thank you for sharing.

Wonderful information! I’ve made the mistake of getting a burr on one side only and once I removed the burr, I thought that was all that was needed!…NOW, I know better. Thank you, now I’m off to my garage and I’ll see if I can sharpen an old DullKnife, which Ihave many.

Fantastic! Very informative! Thanks!

Your video was just what I was looking for. Thanks

Wow! I learned a ton about sharpening. Thank you very much sir. Excellent video.

Excellent video thank you

Excellent info. Thanks

It was instructive! Thanks a lot for this video! ❤

I knew all this,but like the strop you refined my understanding. Thank you

Thanks for the video. I rarely comment on videos but I feel the need to because this was so helpful. I'm a new knife maker and I've used this method to set the secondary bevel after heat treating. I start with 120 then progress to 220, 400, 800, 1000, and leather strop. Gets my knives shaving sharp and can cut thin paper with ease. Thanks again!

Excellent video & instruction. One of the best ever regardless of subject period. Thanks

My man! Always a beautiful day when I can learn something or refresh something I forgot about thank you for your time!

Just sharpened a knife sharper than I ever have before. Finally catching on. Ty this video really set me on the right path.

Very detailed vedeo..thanks

Thank you very helpful video.

Best video I've seen. Thanks

Wow …. I could have saved myself countless hours if I had just watched this video first ! That was the best explanation I have ever seen. I am just about to retire from my job in the medical profession and am thinking seriously about setting up a small local knife sharpening business. It does not have to be super profitable but I just want something I can do from home to fill in my days. I love knives and have tinkered with them all my life. I am wondering… could I start with just the machine in the video here and a few belts ? Or would I need other equipment as a startup ? Any other advice would be greatly appreciated! Again amazing video … it all makes so much sense to me now why I have never attained a razor like edge !! Lol

Best all-in-one intro sharpening video I have seen 😊 I guess talking about angles also would belong here.

Great video thank you

Thanks for your time. I’ve been sharpening wrong for years. I’m happy with just slicing paper. Then I bought a mora. I never knew a knife could get that sharp!!!

So it was 9 side one and 6 side two and in general 2-3 strokes difference won't make a huge difference esspecially on kitchen knives. If you want you can totally do equal strokes on side two once you have your bur. When sharpening a kitchen knife or any knife. If you are using a good belt and if your angle is very close to the original angle 3-5 strokes usually raises a bur. If it takes longer then you are probable changing the angle a bit, and if it takes a really long time it's either a huge angle change, or a very very very, dull knife. In those two cases I would try to keep close to the same amount of stroke per side.Keep in mind this video is trying to keep it simple for most people who can't get a knife sharp and in general I have found the most simple way to explain it. (Get a bur on side 1), (Get a Bur on side 2) Then go up in grit. But in general a few stoke more or less on one side or the other isn't going to make a difference in the final outcome

This is so trippy. When I learned to sharpen in culinary arts class we were taught that a burr is the enemy and we only did one pass at a time before switching sides to combat the formation of a burr.

Excellent, thank you!

Pure Gold...Thank You

Thanks for this!!!👍👍👍

Excellent video!!

Great explanations of the theories. As a chef with a number of different knives, I can work with what you've shown across my collection of equipment more effectively. Thanks for sharing your strategies.

Paul; You are an excellent teacher, explaining step by step of your procedure sharpening a knife. I’ve been doing this for over 30 years, yet just little things you mentioned, helps to be more efficient and understanding the procedure of sharpening a knife using different grits and leather belt. Thank you!

Very informative. I sharpen my carving tools and turning tools by hand. I never seem to get them as sharp as those I see on RU-vid: these carvers and turners use knives/tools that glisten with sharp, like razors. This video is a game changer. Thank you.

Good stuff! Thanks!

I’ve watched many videos on sharpening. This is the best by a country mile 👍

Thank you,,, That was a very good video,,, i learned a lot from you,,, Great job,,,

Very good video, i learned a lot

very impressive, thank you for posting and the use of your web site.

Very good explanation of how to sharpen an edge. 👍🏽

What do you have placed on your flat platton? That you have making it bow out for hollow grinding?

I really enjoyed this video. The angle of the sharpening is also important. I make the odd hunting knife and I find a 30 degree is optimum for the steel I’m using. It would be interesting if you produced a video on angles.

Nice video, completly agree on not moving up till you feelna burr. I had this problem when i started. I thought i would ruin the knife going too low a grit. You have a new subscriber thanks.

I thought 30 Minutes! To show how to sharpen a Knife? I am glad I did. Finally, a way that I can understand with the logic and the why's. Thank you so much!

My grandpa loved his knives. They were so sharp. He once told me that they were so sharp they cut your eyes just looking at them. 😂😅 He tried to teach me Yeah no that didn't work. 😅 I can't to this day 😢. Good video

I have just started making knives, but seem to absolutely suck at properly sharpening them. After watching your video here, I believe I’m just being impatient….not letting the edge to apex properly. Heading back out to the shop now. Thank you!

First time I have heard sharpening explained properly!

Very informative.

Thank you so much, I had been frustrated by not getting a burr. I was starting at a medium grade. So i took my worst steak knife. And started at the coarsest grit i had. and make a burr on BOTH sides. Then moved upwards. Thanks again.

I sharpen knives and straight razors on whetstones only, synthetics and Japanese natural stones. The most important step is setting the bevel. If the early work isn’t done correctly, subsequent steps won’t matter.

Really great video on the basics of knife sharpening. Gonna be a new subscriber 👍🏼

Thank you , my friend . I'm in DC , an Elder Blackfoot Native, born with a knife in my hand. Your presentation is one of the best if not the best. Why? You don't speak in "fork tongue" , you seem to have enough equipment and belts? Most of all I feel you care about steel and the life in steel. Consuming flesh is no longer necessary to survive so I've made a standard at 4 Nano points on everything. I sharpen for church kitchens (450 locations) to avoid folks from hurting themselves using dull knives (cutting apples, greens and stuff!). I'm gong for a Blade Master recognition so I thank you for your input and the comfort in your presentation.

Great tutorial on the basics of knife sharpening! You knocked it out of the park! Watching your videos has revived my interest in knife sharpening ! The old Tormek is out of the closet and back on the work bench!

Great explanation and to the point. Subbed.

Great video just starting out just bought the 200 cbn. Love the 600 and 1000. Do you start sometimes with a 600 if it already is some what sharp? I used your link for the 200

Spot on directions here. Not raising a burr is the biggest sharpening mistake I have made in the past. If I focus on raising a burr for the full length of the blade before changing sides or grits it invariably works well and I end up with a sharp knife 👍

How do you feel about guided sharpening systems like the worksharp precision?

Thank you so much

I'm always fascinated in how different knife sharpening experts have different theories and explanations as to what and how a blade becomes sharp. A couple of things that stood out from your video. Once you have sharpened the first side of the blade and created the burr, and switched to the other side, the first passes will actually knock off the burr you have just created. You then proceed to create another burr on the opposite side. This is a very good indicator you have created the peak you are looking for. You would then strop the blade for two reasons. This knocks the remaining burr off the blade. This also polishes the cutting edge, which helps to create less friction when cutting, and adds that final ultra sharp edge. A hone is used to straighten the cutting edge after using the blade for any length of time. It is a good idea to hone the cutting edge on both sides before each use. In my 20 years of blade sharpening, I have never heard anyone say you would hone a blade to knock the burr off. This has already been done in the stropping stage. Honing is purely for maintenance of the cutting edge. I really like your setup. Makes knife sharpening a doddle by the looks of it. 😊👍

Love the setup on the sharper, what is it and how is it mounted ?

Awesome video! What angle do you use and you keep the same angle for every type of knife/blade shape

@alxsharpen, I'm getting an Electronix 1x30 which has a single speed of 3400 RPM. It's much like the Harbor Freight. Does belt speed play an important role in sharpening? Perhaps at different grits? Or, with different metal blades? If so, I'll look for a variable speed add-on. Thanks!

Great video I learned alot. I always do the same amount of passes on each side looking for a burr, now i know to stay on one side until you get a burr. What was the angle you used? Thanks!

great video , new in knife making so this video was very informative .. just a question , what angle to generally sharpen ? i can see a guide on your grinders .. thank you A

what steel is the best to use or manufacturing like chicago cutilery

Good tips, i discovered this myself after almost 2 decades 😅, when you are doing the final bevel it is much better to just sharpen one side at a time, not alternating to the other side, wait for the burr to appear before doing the other side of the bevel, spend the same amount of time to both sides, then you can alternate after that using your finest grit, you can purchase cheap usb microscope now, you can easily observe the edge if it is correctly sharpened

Great video. I can tell he is good at sharpening. No band-aids.

Im a bess tester fanatic. But wanted to say I wish i had seen this years ago. I started with different sharpening techniques and never established the burr. I was so concentrated on the exact amount of pass per side that it actually delayed my practice. Ypu are absolutely correct. Get the burr on one side and the other side will follow suit. Apex gold brother!

How did you get that angle guide on that belt sander ? I have the HF 30” and two of the Chinese belt sanders you have. I can’t find an angle guide for them.

Thank you for a fabulous video Paul. Can I ask a question please? If you’re using the T8 with composite ’honing wheel’ would you finish with stropping on the toolckr as well?

Paul, thank you! Xclnt, systematic education of the basics

Hi, Ive seen a few of your videos since this one was linked in a knife sharpening forum I'm on. I've bought and been playing with a tormek t8 and found on some on my knives when put in to action bits of the edge roll. I mainly use knives for bushcraft type activities. Would you suggest keeping with it and just having a bigger bevel (15 to 20 degrees per side at the moment) or would a convex edge work better? I'm trying to work out if I can keep with the tormek adding in the newer centering jig or if I should invest in a worksharp belt sander type device which can get you a convex. I'm just a person that likes sharp tools. Not in it for the business aspect. Thanks

After 3 years and countless video even im my native language, your made it all clear for me

Thank you for the VERY informative video. I have just one question. What model 1x30 Sharpener would you recommend if you were to only buy one?