knife edge retention tips 8 plugged edges

Рет қаралды 403

23 күн бұрын

ever start work with a sharp knife working on something fatty or sticky, and suddenly lose your edge? it could be that your edge is just plugged up and the edge just needs a quick cleaning to get back to work. caltoncutlery.com

Пікірлер: 21

@mannynieves493 19 күн бұрын

Good video and thank you for cheering you talent.

@joecalton1449 17 күн бұрын

thanks!

@Griffin_pipes 21 күн бұрын

Awesome tip never thought of that. I've noticed the tape thing my self. Had both things happen to me but never thought of that being the issue. Thanks for sharing.

@joecalton1449 20 күн бұрын

Glad it was helpful!

@scoutthedog9310 21 күн бұрын

Awesome video. I never thought of that!

@joecalton1449 21 күн бұрын

Thanks for watching!

@Casiomidi1 20 күн бұрын

Great info' Joe

@joecalton1449 17 күн бұрын

thank you!

@CGSLNGZ 21 күн бұрын

Great video Joe! I exoerience alot of tape\adhesive plug up at work.... WD40 works great to clean it up

@joecalton1449 20 күн бұрын

wd-40 is an awesome cleaner!

@S.Vallieres 17 күн бұрын

Lighter fluid and gasoline work great too on tape/sticker glue, tree sap (particularly conifer resin) etc. When using chainsaws, ATVs, snowmobiles... gas is readily available. But of course, when skinning games as discussed in this video, using gasoline to clean a blade is not an option...

@ericasedc 21 күн бұрын

Loving this content Joe! Thanks for everything you do for us!!!❤❤❤❤❤

@joecalton1449 20 күн бұрын

thanks for the kind words erica!

@S.Vallieres 17 күн бұрын

1:46 ---> " things were really good for this buck that year "... until it crossed your way! 😂

@joecalton1449 14 күн бұрын

i guess you have a point there.

@TheScrawnyLumberjack 21 күн бұрын

I disagree on the claim that fine edges have no slicing ability. I find with protein a high grit edge 10k or greater cuts super well. The protein feels like it just moves out of the way of the edge vs when the edge is coarse its tearing more than cutting.

@joecalton1449 21 күн бұрын

on clean meat I can see your point. but the second you add in gristle or silver skin, then the higher grit edges start to struggle. I did a fun little series awhile back probably title opinel edge tests, where I took 3 of the carbon steel opinels, and put a dmt 325, king 6,000, and a king 6000 stropped on crox and used them to work up a mule deer that I had picked up a week earlier. I was wrong, it was chefs knives 325, 6000, 30,000 kzfaq.info/get/bejne/bpiJfdlqz9OqYH0.html

@muhammedk470 21 күн бұрын

Hi Joe. Thanks for the videos. Can u do one on restoring and sharpening straight razors. Thanks

@joecalton1449 20 күн бұрын

thanks! I have several videos on honing straight razors on my channel. for restoring them, i like to keep vintage ones mostly the way I find them besides honing. maybe tighten up the pivots, some oil, cleaning, and thats about it.

@amirhameed9714 21 күн бұрын

Honing steel will also remove that fat, my question is which edge will be more resistant to that bucks fat 325 grit edge or polished edge

@joecalton1449 20 күн бұрын

i like the 325 grit edge. but I have watched professional butchers work and they seem to get by really well with a steeled edge. so i think its best to try both and see which on you like the best