Yo question I have a KA BAR it’s a military knife would this work for it? I’m horrible at sharpening watched so many videos bought a worksharp belt sharpener and bought belts haven’t tested the new belts yet but yea idk would you consider making a slow breakdown on knife sharpening? Cause I’ve got good stones just can’t freaking use ‘em properly

If that’s what you sell are you implying that you sell soft steels?

@@sweetsclifton4667 no, it’s too good of a knife for this to work

I bought the sharpener but never got delivered to me. Fake web.

Scam

i knew i wasnt the only one who heard that 😂

Ayyyyy brother

What?

Till what happens?

That’s not a knife, this is a knife

What are you talking about

?..

@@limppeacesign This is so bad it hurts. That screeching sound on your edge, I have no words for it. You can get a better edge on any cheap stone if you learn how to sharpen.

a honing rod isn't for sharpening. nice that you put the work into making work like new though. using a file to profile it may have helped make it go a little quicker

You sharpened a knife with a honing rod?!?! That’s just for realignment not sharpening.

@@rolls_8798 depends on what steel, and the hardness of the knife. If its above 60 HRC using a file to remove material is going to be super slow, and above 62 or 63 good luck.

@@_BLANK_BLANK yeah, I guess. I suppose a slow grinding wheel on a bench grinder could have helped but a coarse whetstone could be the best option. I did pretty much reprofile my axe with a whetstone. slow ass process but great results. would definitely use a file next time though

@@rolls_8798 an axe should be softer in general. So a file would work well I think.

I’ve got the I’m pretty sure it’s the smallest one that Work Sharp makes and it sharpens everything from my little pocket knife to my dads huge steak knife they’re incredible

Don't use the "V" sharpeners it will destroy your knives, it creates a very weak edge that wont hold for long, i recommend getting an actual stone, its easy to learn and will improve the durability of your knives. I usually go up to 20° while sharpening.

@@randytheamazingseaturtle6614 thank you ! I thought so but after I saw him using these (although I’m aware he’s a pro) I just wanted to ask again to be sure. Reason why I didn’t buy on is all the talks about the right angle - I was insecure if I could handle it right without destroying my knives edge

@@famousgoldentouch tip for getting the right angles, use a towel you can fold it to get the right angles in the beginning, sharpen one side until you see a burr, then go to the other, after that you go to a higher grid stone and repeat, when you are done use a strop with compound to polish your tools, it helps clean your blade up and it will remove excess material, soafter that you will see a massive change in sharpness. (I know a few bladesmiths and people who are in the knifeworld including me). I don't really like this guy's videos because he is trying advertise stuff that destroys your knives, instead of providing the right information. If you need any more information or tips you can always send me a message

The butcher block fairy comes to deliver them at night. LOLl. Where do you think he gets them? Either way, they'll be just fine to use for cooking.

If boneless only soft protein, the current M42 HSS series will hold up For a very long time, probably a kiritsuke and a cleaver would suit you, daily maintenance use a strop + ceramic rod. raythesharpener.com

You care to elaborate how exactly it will fuck your knife up overtime

@@diychad7268 It causes the blade to become uneven. You'll have low points and high points. We had one like that at a BBQ restaurant I worked at. We had to sharpen our knives often because we were cutting up 8 to 10 briskets a day along with ribs and various other meats. We'd have to replace our knife every couple of months because the blade would get wavy, kind of like a keris but more jagged and not as uniform.

@@diychad7268 pull through sharpeners like this use a carbide cutting blade that rips steel away in a hurry. It also doesn't allow for the primary grind (the steel behind the edge) to be removed to become thinner so you end up having a very thick edge that doesn't slice as well.

@@gregjohns5235 so, what was the solution?

​@@jonnyguitar747 What if they don't know how to use one?

The stones are likely to remove much less material on the edge of the knife

Because it's not actually a good option for sharpening. Those kinds of sharpeners are for home cooks with cheap knives. High quality stones are meant for professional grade knives made from higher quality steel that would be ruined by one of these pull-through sharpeners

@@eliasroos7185 itd definitely a sponsor man aint no way when he knows how to do it and especially he rarely uses it and his mobile sharpening service set up is actually kinda insane and guess what that little shit isn't there he needs to drop the sponsor frfr

@@eliasroos7185 Your knife is not going to be ruined by using one of the pull through sharpeners, There is no heat involved so you Can always fix it

@@eliasroos7185 lol explain to me how higher quality steel would be ruined by a sharpener that uses what would have to be diamond coated steel and ceramic rods? It’s basically like using a honing steel except two of them set to create a specific bevel angle. You could use a stone on any blade and square off the beveled edge way faster than that sharpener could bring it back lol! And depends on the knife manufacturer but even knives meant for home cooks can use steel hard enough that it’ll take forever using a stone to reprofile the blade

A strop

I would do some research on what those sharpeners will do do your knife 😂 there is a reason this isn’t mainstream bro.

@@gunsrfun378 it literally says if you have a cheap knife clearly saying not to use on your hood knifes

@@andresescobar9341 if you can’t use on good knives why tf would you get it😂, I don’t buy shitty knives this dudes a clown to me.

@@gunsrfun378 it’s not made for people like you that’s the point

@@gunsrfun378 Yeah but he sharpens knives and not everybody have great knives or even good knives so so some of his business is sharpening shitty knives

@Over Wave nothing wrong with using a cheap knife but that doesn't mean you should use shit sharpeners like this. Using a stone prolongs the knifes life getting even more uses out of it

Clown

You even read the title of the video? Lmao

@@croom332 What do you mean?

@@luci-kl8eb they mean do you even read the title of the video?

Pull thru knives should be used in an emergency or on knives below 40 bucks IMO. Remember in an emergency or on cheap blades! They remove to much metal to use on the tungsten part and the course. If ur gonna use mid to expensive knives use stones or pull thru ceramic sharpeners and a strop

Not everyone has the time or desire to learn how to do it the right way. If you wanna learn how to do it the right way that’s perfectly fine but not everyone is going to want to. I would like to learn someday but until then I’m just gonna use the cheap sharpener. It works well enough for what I’m doing. I know everyone says how much material it takes off and how many years it takes off of a knife. But for me I’ve had the same knives forever and they’re not even close to gone so I think it’s fine. And when they do shave down to nothing I’ll just buy a new one.

@@mikemikemikemikemikemeup I mean you can buy a guided sharpener like a worksharp precision adjust and not destroy your knives. They aren’t much more expensive than a pull through either

and easier

Whet stones are supposed to be wet, not sure if you were making a joke or not

@@papatycoon4320 no I am not making a joke. It’s how you sharpen a knife. Using water isn’t bad just not the intended way

The video is sped yo by 1.5 🗿

That and someone filing their nails

Never use those knife "sharpeners" they scrape off material and create a very weak edge, it will completely destroy your knife. Using a stone can help create a strong and sharp edge that will hold for way longer and will not destroy your knife, also it is very easy to learn.