Yes, marteen was totaly on drugs this time

Never use your knife as a screwdriver

I agree that a glass cutting board will dull your knife up quick..that's why I don't use them. I just cut my veggies up right on my granite countertop instead. Why spend your hard earned money on a cutting board that's just going to dull your knife, when you can dull it on your countertop for no extra cost? 😂

The honing steel you can safely use if you use it in the correct way. That's NOT the way that Mickey is demonstrating trying to use it as a sharping steel but as Maarten described it. It's to center, straighten and align the edge with a few gentle strokes not trying to cut into the steel but in the same motion you would use a strop but with less pressure. Besides working with outdoor knives all my life I also worked in a professional kitchen and if you think that a professional chef sharpens his knives after every day at work you are wrong. If your edge seems to cut a bit off center you hone the knife and you only sharpen it when it becomes dull. So basically when you cut a tomato and you see and feel that the knife is sharp and cuts with ease but has the tendency to cut more away from that center line you hone the knife. If it doesn't cut the tomato with ease you sharpen it. Two completely different things.

One of the biggest Knife mistakes is, to forget to put the "E" in the word "Knife" in the title of you video. XD I think you will agree "Knif" mistakes like this should NEVER BE DONE! :P DBK rule, hope you smile at your mistake like I did! :D

Thank you for saying so many of the things people NEED to know! I mean who thought of glass, granite or stone chopping boards. Perhaps kitchen knife manufacturers, or serrated knife sellers.

Only use the spine of the blade to scrape food off your cutting board! Never the edge. It drives me crazy to see that.

Never buy a knife that the manufacturer doesnt list what kind of steel it is made of. Even if you are just looking for a cheap knife to abuse at work.

You basterdized the Honing Steel, but it's required use for meat cutters and butchers not just chefs. I am a professional meat cutter who will spend sometimes 6 or more hours on a cutting block cutting steaks and roast non stop, and without the steel you are screwed. After the first half hour to an hour cutting through meat and your edge hitting that poly butcher block your edge is trash, the steel is the only way to keep your knives going through the day is to straighten it. Chefs require razor sharp precision, butchers require a decently sharp knife for powering through thick roast and sinew over and over. Otherwise it would be using the sharpening stone every hour, and who has time for that!?

Normal (non abrasive)honing rods work just fine for any somewhat soft knife. Sure you won't be doing much on a ~60 HRC knife but it keeps my kitchen knives sharp for more than just a couple of cuts. With the right technique, all you do with them is straighten out a slightly rolled edge, that's it. No grinding.

My current folding knife came with a list of things not to do with knives... And I've done them all. Poking, scraping, and prying are why I carry a knife. That being said, my knives get seperated into 2 classes: those that get treated properly, and those that don't. Both are important.

Love you guys

I didn't watch it yet but i know this gonna be good

I know another thing you shouldn't do with knives: Stabbing it into the side of a tree stump, then standing on the handle =P

Don’t play with knives whilst stoned. Maartin stay chilled

When drying your knife do not wipe the blade edge. You'd be surprised how often people get cut doing this. I like to clean with the spine in hand and do a light pinch to get the whole blade and be right along the edge without slicing off a finger

Also don’t use acetone on your knifes. Very very strong solvent that can melt plastic handles and dissolve glue. Even break down stabilized wood.

When in the pig slaughter house, we used the knife steel to get the fat off the edge. With light presure,, otherwise will bull the edge. Then you have to pay the Mexican $2 at lunch , to resharpen the knife. Glass cutting boards, are my enemy agreed. Got a lansky shatpening system ( red box with ceramic stones) never looked back. Have lending horror stories, carry throw away razors for felons I worked with. Too many tears. Have told coworkers " I can hear knives scream please dont do that. around me. " If it can't shave hair, its still dull. Laughed cried loved the video. Keepem coming in rest home recovering, this keeps my spirits up, and bushcraft.

I had a camp counselor who worked at a souvenir shop and was showing me and some other kids the features of a knife he was trying to sell. And he was scraping a fire steel with the knife edge, and I told him not to because he said it wouldn’t dull. Yet still to this day it is one of the most cringe moment of my life.

Im glad im not the only one who is picky with knifes and what a knife is used fore.

Do not wash your knife with the green part of the sponge That’s some scotch brite and it’s abrasive

Very good info guys. Thanks

Oh God, dishwashers are really scary

Hello i am a knifesmith... i warn everyone about this but yet even my friend who paid 100 dollars for custom medium kitchen knife from me, did not listen... Exactly did what you show, used that freaking steel rod, even left unwashed knife after pealing apple :( I made him mirror polished (by hand with no scratches) handforged, european chef knife, i used differential hardening (Hamon) and it was from steel used to make mill bits. (we have different markings for steel in Czech Republic, so can not give you exact type) I was able to chip concrete floor without loosing a tip before selling it. Others here will just buy cheapest knife in store and say it is sharp. Lovely video! Thanks for helping with sharing knife care around the world. ☺

Thanks !

About my knive rules! Don't borrow them! Don't move them! Don't touch them! Don't you even look at them! 🔪

I’ve been saying a lot of this. I’m glad you made this video. People need to see it.

Good things to talk about guys. For real tho you guys are on point about all of this thanks guys!

Glad to hear mistakes that everyone SHOULD know but it seems like no one does...Kudos. And good call on the 'knif'. ;)

Great show

Regarding things not to do with knives. .. You definitely must not take you knife and plunge it into your best friend's chest and watch the light die from his eyes.

Yeah, my 1980 Mini was imported from the NL. What?! Rust you say?🤦‍♂️ Why did nobody tell me the NL was a freaking rainforest?!

Please Make a Video about the,, sacki messer''ITS a bloody amazing German knife for a ok price

It would be cool if you guys could show us the knife sheath when you're reviewing a knife. I noticed this the most when you reviewed the x series fallkniven. I was hoping you'd show us the locking mechanism.

I bought one of your knives. The sexy Bark River mini-Kalahari. What a sexy blade !

Once I poked around in the grass with a perfectly sharpened razor sharp S90V blade. You know that stuff which will keep an edge no matter what. It was only 2s of making a little hole. After that it was a dull chunk of steel. And when I say dull, I mean DULL. And that steel needs something like a KME with diamond stones to get it back right again. I learned my lessons.

This video is just do cool (and also the knife is), that I have to get back to it from time to time...

Never lend your knife to a Swedish person

Interesting... The honing steel is used how I thought it would be and I learned a new thing about dishwashers.

I always enjoy!

DBK made like Thursday the best day in the week. Loved the video☺🔪

can you do a review of the mora pathfinder?

Another great video guys. Hope you both have a wonderful weekend.

#6 If you have a leather sheath and a carbon steel knife - keep the bloody sheath out of the rain. Better yet, make a kydex sheath with a drain hole in the tip area.

I like this video, I shall push the button.

Yea. I guess that passes for a video..... Lol Thanks for another awesome Wednesday.

Thoughts on winkler knives?

Crappy honing steels are also often made of really soft metal too, so you can find yourself cutting into the bloody thing and taking the edge of your knife clean off.

Great video boys

Sweet...

@5:00 I don't know what you said, but i'mma memorize that and use it when i get pissed off and people will be like WTF!?!?

Cold Steel 4116 is very corrosion resistant. Edge retention is not the best, but it is easy to sharpen. I use the cold steel knives for food prep which works well.

I saw an orange two side V shape sharpener on the table, but you didn't comment on it. Is it valuable to use? I usually use it a lot with cheap kitchen knifes, but I usually don't use metal V side, only ceramic V, since that metal V can cut a lot of metal if not careful with the pressure.

VERY USEFUL ADVICE, FOR PEOPLE, VERY, VERY, VERY "WAKE UP", WHICH HAVE NO RESPECT AND DON'T KNOW HOW TO USE AND MAINTAIN THEIR KNIVES !!!

The feral rod sparks can reach over 3000 degrees Centigrade and they can also transfer a lot of that into the thin edge of a knife, untempering it. That knife might not stay sharp even after later sharpening it.

I've been using a honing rod for many years for my kitchen knives and I only ever have to resharpen then one a year and they basically stay razor sharp and there not expensive knives there good but nowhere need top of the line

Good👍

I dont know about the honing steel one, ive been using a honing steel on my hunting knives for ever and it seems to work just fine, you have to be careful not to raise the edge to much because thats when the abrasion will happen.

5:03 Imagine that you can understand Dutch. was weer een mooi videootje💪

I tend to disagree with the no sharpening steels, MAC black ceramic honing rods are great and some regular white ceramic rods also for quick touch ups!

In Germany we got the famous KM2000 and the Soldiers dig with it and put it strait back in the Scabbard/Sheath.......... whenever you find a used one for sale you can hear the chrrrrrrrrck sound when taking it out...

Very helpfull video for a knife noob like me!

Good content but I'm not sure I agree with you about the honing steel. I know what you're getting at but I find them useful. Even Fallkniven show how to use one on their knife sharpening tips page. Another tip is to spell knife correctly in the title, (maybe you did that on purpose to wind us up). LOL

Very good lads. Can u force my mother in law to watch it. Pleeeese. Ps there’s nothing wrong with a steel for final edge alignment. Like a strop. If your skilled it’s pretty good.

Marten, mikkie B please PLEASE test out the new bark river puukko it looks awesome and its a full tang puukko

I know you guys were proving a point by leaving the knife dirty but that's one of my biggest pet peeves about knives. I don't expect every one to be able stop and properly clean a knife but a simple rinse and dry wipe will save your knife.

Like from Brazil 🇧🇷🇧🇷🇧🇷

The pipe killed me😂😂😂😂

Very interesting... Hopefully this video will make the world a better place xD

I still like watching these videos too. I don't think you guys have made a bad video yet.

I have always avoided honing rod, i use water stones and some diamond plates for regrind. I am tempted to buy a workshop field sharpener for fast outdoor use in case my compact belgian stone is not enough because knife is too dull. in the package It features also a ceramic rod with coarse and fine side. Do you thing that is better to avoid also a good use (at the proper angle) of a fine ceramic rod? Would it be useful for any kind of job on blades? Thanks in advance DBK and happy new year!

Could you guys do a review on the Boker Plus Rold?

yesss..

Ganja eyes boys.😁

Martin finally tried Mickey's weed. Good for you. Knives are earth, earth grows plants. Some plants are fun. Some dishwashers are evil. Skills are glue and sticky. Max love to blades and boss respect.

Using a honing steel rod (aanzetstaal) is not ok, that I can understand, but there are also ceramic roods and rods with a Diamond surface. Those are very good and I get my best results with them.

Yeah man, I did enjoy it. Plus, I am wiser.

Can y'all do the real steel Bushcraft 2 with the Scandinavian grind

( WARNING : FRENCH PEOPLE TRYING TO SPEAK ENGLISH ) All my coworker knows about my addiction to knives. One day we do a BBQ and we have a big watermelon to cut, but with little serrated knives its very hard, so my coworker ask for a bigger knives to me, i take my bloody razor mora companion on my bag ( razor sharpened by myself ), give to him, and start to pray ! BUT TO LATE ! My coworker start to cut the watermelon on a glass plate, like you show on the video, he hit the glass with the edge everytime. i cryed a lot, and i resharped it when i come back home... since that day, i'am scared about lend my knives ^^

I enjoyed it a lot. one day ill be able to let u guys grab my money

Ik vind t altijd gaaf om ff een stukje Hollands te hooren. Genihaal.

review on the aurora 2

Do one on demacous steal

Hey boys what is your favourite strains ? Every month I get from Brussels straight to Amsterdam I take my weed the back to Brussels usual I I get some amnesia some diesel from the 420 and then some blue cheese from the barney's and eaf in the borejongen coffeehop they have the mean green sure I take it love weed love Dutch people and love knives to

3:40 my lovely Hultafors OK4

Re Nr.1 - the only exception is the Sheffield MOD, designed (besides wood chopping and bricks breaking) for trench digging ;-)

Please make a video about the Helle Viking!!!!!!!!!

Handed my benchmade to someone, the proceeded to try to pry something with it. I quickly put a stop to that

Is it ok to use the window of your Land Rover for sharpening like Ray Mears does?

I see knife reviews on amazon and knife companies people saying a knife is horrible quality because it rusted. For some reason many people think stainless steel no matter the type of stainless steel will never rust no matter what. An example is I read a review on a mora stainless steel Eldris the guy said “don’t buy this knife it’s the worst knife ever made it rusted after I left it in a bucket of salt water for 8 hours. Can you believe how terrible this is it’s not stainless steel even my cheap dollar store knife doesn’t rust in salt water.” What a joke. Check the composition of the steel before buying the knife if you’re so concerned. Get something with close to no carbon and a ridiculous amount of chrome or maybe get a diving knife made of titanium.

I cry whenever I see on films someone pushing their knife or sword into the ground, just to make it stand up. Also, menacingly dragging a blade across a wall or the ground, with film magic making sparks. All great ways to ruin your edge and disrespect your knife or sword.

Martin. Go to AA. Love you.

een aanzetstaal wordt voornamelijk gebruikt in slagerijen, omdat je daar gewoon niet de tijd hebt om te slijpen, overigens heb je tegenwoordig keramische exemplaren en dat werkt een stuk beter

would you guys use a diamond rod pen?

DBK, could you please test the Ontario air force knife?

Have you lovely bastards seen that bark river has made a PUUKO in cpm 3v. It is on knivesandtools and it looks wicked

Do you friendly lot have any opinions on Nord Crown knives? I recently aquired a Turist. 😁

DBK, what if you tested the KA BAR ZOMBIE KNIFE.

eyyy

DOE! DIE! ZIPPO! NOU! EENS! WEG! 😂