youre the only sharpener ive seen on here teaching your technique that explained the issue of what causes your bellies to be sharper than the rest of the knfe, and you even explain how to fix that. that tip alone makes this video valuable compared to all the others. keep that stuff up man. thats real help to the community

I've seen many, many knife sharpening videos; many of them really good, but, here, now, you're giving me a lot of tips to cure difficulties, which, I hadn't an inkling of before. So I've been just sharpening away, IGNORING JUST ABOUT EVERYTHING! And what you've said makes SO MUCH sense. I think that this will really help. Thank you so much .... great video.

Yes, the video is a little rushed people. He admits that several times. There was so much information packed into this video, and honestly he shows us how effective a "messy", fast, free hand job can be. I know for me that's often the only time I can spend before running out the door. Thank you Randy.

Great vid, Randy, and thanks for the shoutout as well. You make very valid points throughout the video, and I can certainly understand the point of view. If you have a specific knife, and you're trying to replicate the edge geometry applied at the factory, many knives just can't be done any other way but freehand, and you're very good at it indeed. But my approach is just a bit different I guess. I prefer to look at a blade, consider its use and the needs of the owner, and apply the edge geometry the knife should have had (IMHO) from the factory. I want this geometry to be able to be continued throughout the entire edge in most cases, and sometimes modifications need to be made. I'm not saying every knife needs a sharpening notch or a forward finger choil, but when I have to make a choice between preserving a design I view to be flawed and facilitaing proper sharpening, both for me and for the customer in touch-ups, I generally opt for the latter. BTW, I rarely apply a notch to Spydies with the 90-degree plunge. As long as you're using a stone with a good sharp edge, you can dress that up to be sharp all the way to the shoulder. This video is proof that in the knife world, there are definitely more than one way to skin a cat... and end up with a skinless cat ;)

Ok was thinking boring then I decided to shut up and listen and i realized you have mad skills and tons of knowledge

This video really has helped me over the years keep my spydercos sharp and now the belly lesson is great. It would be great to see an up to date video on sharpening where you are at now.

I love how you go into EVERY detail if feel as i should be paying. GREAT JOB BRO!!!!! Thank you sir.

I am of the same opinion as you on sharpening stones. I have had a Spyderco Sharpmaker for decades and have bought a number of stones that I will be using. I have put off getting a guided sharpener to this point and have thought about a Work Sharp but think that getting your technique down by feedback is the better option. I do keep a Gerber pocket pull through ceramic in my EDC kit for an emergency.

You're very good at explaining things and keeping it simple. Good videos man, I actually just bought the exact same Spyderco bench stone you have after watching this. I've been using a (worn) coarse DMT stone and finishing on a Spycerco white 3/4" x 7" flipstone. It shave's in both directions and slices phone book paper but think I can do even better with a bigger fine stone like this. Thank you

Good vid Randy. I hardly ever sharpen to a full mirror any more but people still love it. Freehand all the way!

just revisited this after two years, thanks again

really how comfortable how you are with the stone, and your knife. im sure this guys doing a great job

our knife sharpening philosophies are virtually identical lol! when u were sharpening the 0450 i thought to myself "that's exactly how i sharpen mine" even with like the double "stroke".. I always wondered if anyone used these methods and have even been unsure if i was doing something wrong but the results don't lie.. something about sharpening freehand just feels right to me. oh and i was wondering if u sold that Strider on ebay? right around September i bought that same knife and it is a little beat up (well used) some of the scratches on the blade finish had me thinking holy shit! is that my knife? awesome video man! and the reassurance in my methods r greatly appreciated! the little bit of self-doubt i had is now gone lol!

try using windex with your diamond stones. It works really well, wont rust metal, and its cheap. Learned that from Snody

Love this vid. Glad you decided to do this one. I've really been considering getting into freehand lately and this vid will help me a ton

dang it ,I'm running out of time,I'm gonna have to do another video,I dont even know what i'm going to title this,I better do another video,I have no time to show stropping sothat will be a new video..hahahahahahahah,I love it bro i'm just giving ya shit,I love all your techniques and use them regularly I'll have to do another video to finish my comment I ran out of time..lmao

Great video Randy! You have inspired me to sharpen my knives freehand years ago and the ultra fine Spyderco was the first stone that I bought. It's a great skill to have and I prefer freehand sharpening to all the other systems. It's faster and much more fun imo

Great Video one question how mush pressure do you put on the stone when you sharpen

Been meaning to get a few of the Spyderco bench stones.

give you self some slack you aren't a Hollywood editor an the only people who care a trolls. good video

If you're looking for cheaper diamond paste, search "Kent Blades" on Amazon. I've had good experiences with their 2.5 and 1.0 micron paste so far.

Love that ZT...just a beautiful knife.

I share your opinion on 'troll comments'. Nice video!

Really enjoyed the video and look forward for more. You said a time are two about wasn't our time. As for as i am concerned any time you can learn something is a gain for us. Thanks for taking the time. Question on the lion steel sr2 can you remove the thumb studs as i am scared of breaking mind. Wanted to put larger.

I think you did a good job with this vid. a lot of good info.... nice job.

nice vid..I'm going to get that stone and strop thanks... the marker trick works perfect... :)

Cbn emulsions work super well also need to try some diamond sprays

Can you get some metals sharper than others? I know certain metals retain their edge longer.

this is a good video however all I use is a two grit oil stone a soft arkansas and a hard arkansas I also have a ceramic rod that is about an inch thick that's it i will strop a knife sometimes if I'm skinning a deer or something

you seem like the friendliest person on the planet

I am very into knives, but I am also very new to sharpening. So many different ways to do it. Is sharpening as difficult as it looks?

Good video just wondering if i should buy spyderco sharp maker and how well does it perform for knives that are slightly dull?

This was like watching a Jason Bourne movie at times, but I enjoyed it anyway.

great video very very helpful ty

Nice work!

Nice video, but I do have one question. What is a knife? Just kidding, my real question is what you think the best progression of sharpening stone grits would be or if you think that the progression of grits is unimportant to getting a knife sharp.

When your sharpening the heel of a knife blade are you using the corner of your stone? And is the 8x3 spyderco ultrafine radiused on the edges? I have a spyderco 8x2 ultrafine and it has sharp squared corners and edges unlike the medium and fine stones that I have.

Great vid as always.

Thanks for the great vid! Any tips on sharpening m4?

Exactly how many years old was that coarse diasharp at they time you made this video? I want to get one but I'm hesitant because I don't want it to wear too fast.

Cutting is why I don't use diamonds for sharpening. I've watched what they do to steel under a microscope, and it scares me. Diamonds do cut fast, and that's the problem, they cut, rather than buff. It probably doesn't matter if you don't use a knife hard and often, but I use my good knives every day, and I have to sharpen them at least two or three times per week. Using diamonds to do this could shorten the life of the knife by several years. I don't want to cut steel at all, let alone cut it fast. I want slow buffing with the stones I use, and with the strops I use. Then again, I'm probably just old-fashioned. I use Arkansas or Japanese stones, I use jeweler's rouge on a strop, and I don't buy flip knives, either. Just have no use for them. So much of it is personal preference, whether sharpening a knife,, buying a knife, or using a knife. I haven't seen a sharpening system other than freehand that allows perfect control of every size, shape, and type of knife. But I don't collect knives as art. Whatever knife I buy, cheap, expensive, or even historical, is going to get used, and used hard. For me, use is where the real art is. Anyway, I love your take on knives, and on sharpening. I certainly intend to watch many more of your videos. I like it when someone holds different views. That's how we learn. One thing, though. Before the link to the next video the description reads All about STRIPPING. Makes me afraid to watch it.

Hey! I know this vid is old af, hopefully you’ll see my comment. I’m relatively new to freehand sharpening and I get a burr on both sides, but by the end of sharpening I’ve got a pretty mediocre edge. Good enough that my kitchen knives are sharper than all my friends’, but let’s be real, that’s a pretty low bar. Do you think something’s going wrong with deburring? And what would you say is the difference, in terms of technique and process, between getting a knife acceptably sharp and getting it really sharp? Thanks in advance!

I use the Lansky system. What do you recommend if my edge after some hard use has a little crack in it. Should I go back to the corse stone all the way to the fine to fix? Any suggestions?

Great vid! Can you recommend a good strop?

how would you do a longer blade like say a Kbar?

Thanks for the video. But suggest just a little more prep effort.

Ok thanks.

How do you determine the edge angle to sharpen at?

I have zero money to spend on knife stuff (using it for school) I only have one of those metal stick kitchen knife sharpeners, will that work?

what strop are you using?

Good video. New subscriber🔪

N Y C E

I do not know how really sharp are your knives, but I see in this video that you constantly pass your finger in the edge. IF I do that with most of my knives I will get a cut.

FAST FORWARD TO 16:30 FOR THE SHARPENING. OR WATCH ANOTHER VIDEO...YEAH, DO THAT INSTEAD!

WOW! 16 minutes just to sharpen the bloody knife!!! GET TO IT ALREADY!!!!

Matt Damon?

why do take so long to start you explain the same thing 4 time wtf

Bla bla-bla-bla et encore bla-bla-bla bla bla-bla-bla....🤯

you talk too much