Marking Knives - Common Problems & Sharpening

Рет қаралды 5,522

4 жыл бұрын

First in a series of videos on the humble marking knife. Subscribe to be sure and catch the rest.
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Cheers, Mitch

Пікірлер: 28

@738polarbear 2 жыл бұрын

Very straight up knowledgable chap.

@mitchwoodwork 2 жыл бұрын

Cheers

@TheSMEAC 2 жыл бұрын

Mitch, I always appreciate your videos. Don’t know how I missed this one, but it came up in my feed today. So I’m caught up a little better now. Great content as always 👍

@mitchwoodwork 2 жыл бұрын

Cheers Shannon. Not the most exciting video, but hopefully useful information.

@drobb4207 4 жыл бұрын

Mitch delves into the engineering of it all. Even an experienced wood worker should glean some great info from well done video!!!!

@mitchwoodwork 4 жыл бұрын

Cheers! I've set the bar for the follow up videos then ;-)

@skiphayes1795 Жыл бұрын

Very nice. Thank you.

@mitchwoodwork Жыл бұрын

Cheers!

@HeavyboxesDIYMaster 4 жыл бұрын

Thanks for sharing!

@RicardoSantos-zh5uz 4 жыл бұрын

Another great video, with precious content. Thanks Mitch.

@mitchwoodwork 4 жыл бұрын

Cheers Ricardo

@lbhunter6341 7 ай бұрын

I make my first pass lightly with the heel of the blade and make subsequent passes more firmly with the tip of the blade with flawless results

@AndreiIR000 4 жыл бұрын

Thank you very much for taking the suggestion for making this video! I didn't know it was so easy to sharpen them till now and I finally understood how to rest the knife on the ruler to stop cutting into it (fingers still intact but it was very frustrating). This is definitely a reference video on marking knives. Will share to woodworking (fb) groups.

@mitchwoodwork 4 жыл бұрын

Thanks Andrei. You've reminded me that not all viewers come to my videos with all the marking out tool and technique knowledge.

@stevecollins9450 4 жыл бұрын

That's the best information on marking knives that I've seen on you tube Mitch, thanks. I have a marking knife but don't use it very often, someday when I don't need an eraser anymore I'll be using one :>).

@mitchwoodwork 4 жыл бұрын

Haha, the one big drawback over a pencil, you can't get a knife line eraser. Try laying out in pencil, until you have all the right lines, then go over again with the knife to lay in the cut lines (don't use the pencil lines to set the knife, but instead use a steel rule or other measurement device. Pencil just confirms your heading for the right spot)

@SteS 4 жыл бұрын

Thanks Mitch being a leftie that double sided one looks great. For pouches I just make a cardboard sleeve ensuring the blade has plenty around it and run a few wraps of duct tape to hold all together.

@mitchwoodwork 4 жыл бұрын

Cheers Stephen

@robertsparkman8516 4 жыл бұрын

Excellent!

@mitchwoodwork 4 жыл бұрын

Cheers Robert

@gunterschone8402 4 жыл бұрын

Nice video, Mitch. Very well explained and shown. Smile, as Stanley knives I also have, only for the 18mm break blades. have a "normal" marking knife with 2 cutting edges on one side and 2 Japanese marking knives (6mm and 12mm), ground on one side. The Japanese scribing knives can also be used to carve very well, I've already carved a pretzel with them. :-) Wish you and your family a nice Easter. ;-)

@mitchwoodwork 4 жыл бұрын

Cheers Gunter, and a Happy Easter to you and yours too. I do like the Japanese marking knives, but I've not carved with them before. I have a small set of Kirschen chip carving knives for that

@gunterschone8402 4 жыл бұрын

Hello Mitch. Thanks for the answer and greetings. I also have a carving set, it's a 12-piece set by Pfeil. :-) Here is the link: ---------- www.dictum.com/de/schnitzeisen-bildhauereisen-baca/pfeil-compact-bildhauereisen-satz-12-teilig-700692 ---------------

@bevanstuart9013 4 жыл бұрын

Thank you. This was very nicely prepared and I learned quite a lot from it. How do you feel about using old cutlery such as a meat carving knife to make a marking knife?

@mitchwoodwork 4 жыл бұрын

Thank you Bevan. A lot of cutlery is stainless steel, for obvious reasons, but not all is hardenable with heat treating. I suggest using the file test and only proceeding with any where the file skates. Cutlery knives are usually double bevel across the whole width, so you could probably assign one side as the flat back, grind off the edge, and then grind a bevel on your preferred side. Let me know how you get on