As a beginner, I have watched dozens of knife sharpening video, this one tops the lot. Clear, simple and practical, thank you Ben! Now...to find me a decent combi-waterstone!

Great lesson Ben. You've taken a process that is daunting to most of us and made it much more manageable. Thank you.

Good job at explaining the sharping process. This is exactly how I do it. These are wicked sharp after this.

Finest example of knife sharpening available.

Thanks for this clear and well-explained upload.

Great video, and fantastic knives - got one, absolute favourite! Recommended.

As ever Ben, great tutorial

Excellent advice as always Ben. Thankyou Sandy

Excellent video mate, really easy to follow through.

Well laid out tutorial. Thank you. Atb.

Nice vid! Great Step by step walk through

Great video. Brilliant idea with the pen.

Very nicely done, clear simple instructions

By far the best sharpening vids I've ever seen. Genuine thanks!

This is the best sharpening video I have seen so far on the net Ben.... perfect Scandinavian edging... Old news paper wrapping around the board for a final strop is also a good tip... and in the field use the flat part of the car door window as a honing steal for a quick straighten up... there are a couple of videos on KZfaq which demonstrate this and it really does work.. Cool Beans mate.. Cheers Ben T

Excellent tutorial!

Outstanding video!

Very informative and excellent videos. Thank you.

Amazing channel! I love looking earth, explore and loosen up...

great vid mate finally got my knife extremely sharp!

awsome vid straight to the point easy to understand one of the best sharpening vids on youtube

Top video. Very clear. Thanks.

Fantastic Scandi grind sharpening tutorial. Thank-you very much...

Loved all of your knife sharpening videos. So clear and simple yet very effective. Didn't know about the marker pen or newspaper. You have just got yourself another subscriber.

Very helpful, one of my weaknesses is knife sharpenening, so found this very helpful. Appreciated

Hats off to you, by far the best sharpening video I have seen.

Perfect explanation thank you 👍🏼

Very helpful - Thank you

Nice and actually instructive video. Thx

It was Great 👍 thank you 😊 🙏

Thanks Ben. I have a sharpening stone, but was a bit lost trying to use it. The tip with the pen is great.

Excellent video my friend,that's how it's done.Thats how we did the wood planes and the chisels back in the day,rough sharp edge.Stay safe.

Best knife sharping video on the net . no bullshit grate video mate well done

Brilliant. Thanks mate

Well explained, liked the tip of using the marker. Subbed. All the best from Scotland. Garry

Very helpful. Thanks.

Loved ur video. First one of ur vids I watched and instantly subscribed. Very helpful thank you

Amazing channel! Excellent tutorial! will definitely follow the channel. Many thanks !

good stuff Ben. Love your work dude

Great stuff - thanks

Bloody lovely knife

Nice one Ben

Awesome. Thanks. Peace from Berkshire.

Excellent thank you.

Hands of craftsman

Brilliant!

Brilliant! I employ many of your techniques when sharpening my blades, however, most have a double bevel with approximately a 20 degree finish edge. Have you a video showing the best way to sharpen this style of blade as well as other types, like full flat grind and the like? You earned a dedicated subscriber, as learning is the backbone of survival. Cheers!! Zip~

great vid thanks!

this guy makes vids that are so terrifically helpful...detail tips so you can really do the things he showa....cheers..laphant1.....if i had teachers like that i would have taken a gillion shop classes...lol

great video

This is great

ty!!

Thank u

Nice Vid.

Bingo, well done! Howdy from the Rocky Mountains.

Thank you so much!! Ive had my mora for a while and i couldn't figure how to sharpen the tip. Now its razor sharp! Also how do you clean your water stone? Mine is white but has this weird green hue to it..this should also come in handy with my new wetterlings.

very nice, thanks 👍✌🥃

Hey man great vids! Love em! What brand stone would u recommend ?

Thanks Ben.I would not use WD-40!!. We used it at work just before we shut down for christmas.it was sprayed on roller belt lines.when Christmas break was over the rollers were coated ln RUST!!!.this was done ever year that I worked there.about. 10 years.thought you should wood like to know.my kids and I like your videos.. Hope this helps.

Bravo

your fingers tell a story, I bet you could strike a match with them.....nice presentation, ta

really interested stuff you have on here Ben. I'll hit the sub button in a moment. Atvb dave

Axe puck to the bevel, spiderco whetstone ceramic 850 to the leading edge.

That nice is a beauty.

Thanks Ben. I think I recognise you from the Bushcraft show.? In any case, great video. Thank you for helping us noobies.

top notch quality again just a quick question is it needed to use a nagura stone? Also does this method get rid or dinks on the edge because i have a couple nasty ones from some real hard ebony

An excellent informative video. I've often thought on the oil to protect the blade but what if you're using the blade for food preparation? I wouldn't like an oily tang to my cheese sandwich.

The back & forth technique was bad I thought, but maybe its not as the results you have are first class!

excellent video, and one of the best I have seen on scandi edge sharpening, verry similar to the technique I use. You might want to lighten up on the strop pressure a bit though.

What do you think is the best make of 4" sanding belts, and wet n dry paper. I have made the sharpening jig you showed, with corian. Thanks for showing it. I have several pieces of perfectly flat granit, just need good wet n dry paper.

Really good video. This is all the info you need to get a knife razor sharp. Sad to see how many gadget, which tries to help you over-complicate things...

This is really helpful, Ben; thank you. Please use some Vaseline petroleum jelly on your hands, ya hear!

Hi Ben, I have been really enjoying watching your videos. In particular, I watched your video on how to sharpen a bushcraft knife and tried to sharpen my Companion Mora carbon steel knife using a King Ice Bear water stone (250/1000 grit). In 3-4 years I have owned this knife, I have mostly used it for whittling green wood and I never sharpened it until it became completely blunt... I tried using a Fiskars knife sharpening tool to little real avail, and prior on a sharpening stone not knowing what I was doing except it didn't help much. The blade which should be 2 cm wide is now 1.6 cm wide, the blade looks worn... So I had a go whilst watching your video. I started with 250 grit and noticed that each time the line I made with my marker pen would only half disappear which made me wonder whether perhaps I wasn't following the grind and somehow rounding the grind. I did both sides twice on the 250 grit, and at some point I felt the blade was less dull, so I went to the 1000 grit. Each time I would do more and then I felt the blade keep reverting to being dull again. I went back and forth between 250 and 1000 for almost six hours before I stopped. Your video makes it look so very simple... so where am I ballsing it up? In the middle of a pandemic might seem like not the best time to enquire about courses but I am beginning to wonder whether watching videos will be enough... Do you run courses in knife sharpening? Either when courses can be attended again or perhaps online? Oliver

Do you apply pressure on both strokes or just the pull stroke?

would you do this same technique for just standard pocket knives?

How to sharpen a Scandi grind? I have a morakniv, and I am afraid to damage the knife!

Do you soak the Water-stone over night ? On the instructions with mine it said to do so but I wasn't sure... Also have do you feel about blade angle clips (knife guides I believe they are called) that you place on the blade for sharpening to get the right angle ?

what oil would you recommend? Great tutorial. thanks

Mineral oil is good for rust protection and is cheap, does not go rancid.

Where did you get the wet stone, and the strop?

Would the same process apply to a scandi mod ? Scandi convex specifically?

Is the process the same with a oil stone? And is 123 oil good for a carbon steel blade?

Please, same information about that "marking-pen"

There's another channel that says not to use a strop on a scandi grind

good shit

What exactly am I looking for to know when I'm done on a side?

For some reason I am incapable of using a whetstone. My knife couldn't cut butter now.

What knife is that?

0:23 hello beni fod thanks for video informacion

nice trick with the marker. where can i get that stone subbed

im kinda new to bushcraft and survival knives but somewhat understand the grinds and from what i could tell wouldnt this work with any type of grind? plz help im confused

У вас можно топоры преобрести ?новые

hi

WD-40 is only good for replacing water or to penetrate hinges etc. that won't budge due to rust. It is a rather poor choice for knife maintenance: It won't protect the blade very well against rust, it is not food safe and an environmental hazard if it gets into bodies of water. It is also a less than average lubricant for folders and may affect certain glues and plastics b/c of the solvents it contains. Your average 3in1-oil is a better - and cheaper - choice. Better yet would be a food-safe variety if you intend to cut food with it. Actually, if you live in a rather dry climate, you can just clean the knife - even carbon steel ones - with dishwashing liquid, dry it thoroughly and be done with it. I only oil knives for long-term storage.

So why do so many dudes pull the blade sideways instead of like you do it? I like your way better i just wonder why they do it?i mean the way you do it on the strop is how they use the stone

Would it be easier to work without wearing those chewed up leather gloves............oh..........wait a minute...........my mistake.

So basically just copying a Ray Mears video about a year before. Very original.

I don't much care for Japanese water stones. Too messy, too expensive, and completely unnecessary for me. I greatly prefer Quality Arkansas Oilstones. I don't know how often you look at you knives under a microscope, but I can't see any difference in edge quality at all, and find 6000 and higher grits do nothing more that an extra hard Arkansas Oilstone and a good strop does. But what people really need to learn is how to sharpen a bushcraft knife in the field. It could save their lives, and Japanese water stones, and not much good in the field unless you have a mule. Arkansas stones are far easier to carry and use in the field, but people need to know how to keep a knife sharp without any commercial stone. If you can't pluck a rock from a stream and turn a dull knife into a sharp knife, you aren't ready for a survival situation. "Razor sharp is also KZfaq, marketing nonsense. No woodsman ever put a razor bevel on his knife, and neither did knife companies until know nothings on KZfaq started demanding such an edge. It's a silly, silly, silly thing to do to a good knife, and unless al you intend to do with your knife is shave hair and perform surgery, it's goes beyond silly and passes dumb. "Sharp" has nothing to do with whether a knife will shave hair or slice paper. Nothing at all, but KZfaq still teaches that it does, and those who learned from KZfaq actually believe it. "Sharp" is simply the condition of the edge. Period. An edge with a ten degree bevel per side will shave hair, but it isn't one bit sharper than an edge with a twenty-five degree bevel which will not shave hair. The ten degree bevel simply has more metal behind the edge which prevents the edge from slicing through tiny, unstable thing such as hair. Both edges will do all the real world cutting you need to do, but the twenty-five degree bevel per side will keep its edge up to five times as long. There have been standards for bevel degrees since the early twentieth century, and they still work far better than the "sharp as a razor" crowd knives. Scalpels, Japanese sushi knives, and razors----ten to twelve degrees per side. Pocketknives----fifteen degrees per side. Kitchen and food prep knives---seventeen degrees per side. General, all around use knives, and most belt knives for outdoor use----twenty degrees per side. Hunting knives intended for large game----twenty-five degrees per side. Unfortunately, KZfaq has taught people that only the incredibly silly "razor sharp" is a good edge. It isn't good, it's silly, and because of how much easier it dulls, it can be deadly in a survival situation. At the very best, it takes decades off a knife that's used early and often.