You're Sharpening At The Wrong Angle, And Its Why You Can't Get A Razor Edge

Рет қаралды 142,669

Күн бұрын

You're Sharpening At The Wrong Angle, And Its Why You Can't Get A Razor Edge
Why knife sharpening angle guides can miss-lead you and keep you from getting a sharp knife.
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Personal statement⬇️
As an affiliate, I earn commissions from qualifying purchases, at no additional cost to you.
I bought everything in this video with my own money, and am free to link to anything I want.
Recommendations, comments, and criticisms, are based on personal experience with products.
At this time, (time of video upload, subject to change) I am NOT sponsored by any company.
Thanks
Chapters:
00:00The problem with edge angle guides
01:33 looking at different knives on an guide.
03:20 Why are angle guides keeping you knives dull?
04:29 Can I sharpen a knife at 25 degrees? NO
05:40 The biggest mistake beginners make with angles!
05:59 A beginners biggest fear is probably not what you think.
08:12 What if you really DO go too steep?
10:52 Its complicated sorta..
12:50 What angle I use for my bevels.
13:47 The rule of thumb for angles.

Пікірлер: 591

@OUTDOORS55 16 күн бұрын

I should have made this more clear in the video but the angle finder is placed on the FLAT portion of the knife near the ricasso. The flat portion is parallel to the knives centerline. So this shows the exact angle we are sharpening at without being affected by the bevels. Here is a video explaining this better➡ kzfaq.info/get/bejne/rtuDeb2XndzWd5c.html Best VALUE stone as of now➡amzn.to/3yrojAY Angle guides➡amzn.to/3wHKr9z Angle finder➡amzn.to/3ymKRmr These are Amazon affiliate links. As an Amazon associate I earn from qualifying purchases.

@MichaelRainabbaRichardson 16 күн бұрын

Links to tools?

@SOLDIER_OF_GOD777 16 күн бұрын

I have to admit you was right on the money! I placed the top bevel on my 20 degree guide and ran it through and it made a total difference both in paper cutting and hair and actually had no resistance cutting through a cheap paper towel. Really appreciate this video and your knowledge my friend 👍🙏

@sterlingmullins1011 15 күн бұрын

I see that on a lot of the knives you sharpen, in regards to the blade shade, the edges are relatively "straight" from heel to tip. Do you have any recommended material on sharpening edges on say a clip point, bowie type tip, or similar? Feels like I am having difficulty maintaining consistent contact with the stone towards the tip as I have to adjust the angle I hold the knife.

@socjocke 15 күн бұрын

Hehe, I jumped to the comments to say this, nice to see you corrected it :)

@giladyassur 15 күн бұрын

You can measure the spine thickness and the blade height, and then calculate a rough (but fairly accurate) approximation for the angle of your blade using the triangle formed by these measurements. Half of the smaller angle of that triangle represents the additional angle created by the knife thickness when sharpening. To determine the true angle you are sharpening at, simply add this angle to the one on your angle finder.

@bostwix 17 күн бұрын

He is THE Edge Lord. ❤

@danieldvora3637 17 күн бұрын

Lol. you just had say that...

@amitbentsur6947 17 күн бұрын

Big time!

@MrBearbait75 17 күн бұрын

I disagree with you. He is the edge GOD!!! 😂😂

@mundusmamon5834 17 күн бұрын

Why not both? @@MrBearbait75

@PW-72648 17 күн бұрын

Bruh

@michaelstankiewicz8780 16 күн бұрын

Alex, I’m a 68 year young knife maker out of PA, making folders since 1983. I enjoy your honest and detailed videos. I always find a little nugget of knowledge I can add to my toolbox - sort of like re reading a favorite book again for the third time. For those that are just starting out on their knife sharpening journey, here’s a tip that should correct the problem that’s been correctly described in this video. If the knife you’re planning to sharpen has an, exposed full thickness and parallel flat, in front of the handle - Double face tape the plastic wedge to the CLEAN diamond stone so it sticks out approximately 1/4” beyond the edge of the stone. Place the flat of the blade in front of the handle, not the blade bevel itself, against the wedge and you should be now be holding the knife at the sharpening at the angle marked on the wedge. Depending on your sharpening technique you may need to either purchase another set of wedges or simply cut the one you have in half to allow two reference positions when switching to the other side of the blade. Sharp Knives, an enjoyable slice of life. Enjoy Mike

@jacekkieblesz655 17 күн бұрын

It can be the best Chanel I have seen so far about how to sharpen knives. Thank you for a great job.

@m4rvinmartian 17 күн бұрын

Anytime anyone dares argue with me about sharpening a knife, I just tell them, watch all of his videos and get back to me.

@OUTDOORS55 17 күн бұрын

Lol thanks! Btw who's arguing with you about sharpening?😉

@m4rvinmartian 17 күн бұрын

@@OUTDOORS55 As a private chef you 'invade the space' of kitchen warriors backed by an Amazon Army. *So you break out a humble 50 year old glass smooth Arkansas stone, to 'feel' if your edge is clean on a gloriously long and perfect slicing knife of unknown but definite antique age, and they want to snatch it from your primitive hands with a, **_"oh no, I got a machine for that silly"_** and wreck it through their newest whizz/brrrt sharpener that they bought on one of their wine adventures through the Amazon forest.* Your choices at this point: - surrender your weapon to the enemy and lose a knife you cannot replace, - embarrass the person who probably argued with her hubbs to have you here, by explaining how geometry and physics works, and lose future business, - or... smart method, don't bring 100% important knives with you in your case, throw in 2-3 sacrificial ones, and agree with her, and suggest she start with those, because they are the most important and will need to be used next.

@FanaticTentacle 17 күн бұрын

Thank you! That is a really good explanation and guidelines. May I suggest a video idea? You have all these cool sharpening videos, I really like them. But most of the time you sharpen a small knife on a big stone. I have trouble sharpening my kitchen knifes (size like the dollar store one you showed here) on the small Sharpal you recommended. You dont seem to have problems with this, but I cant quite figure out how you do it. (Especially when the knife is not straight all the way to the tip, but starts to do a curve. How do I hold the angle there?) Maybe you could do a short video on this topic?

@KeithCooper-Albuquerque 17 күн бұрын

Yes! I have wanted a little more on kitchen knives. I have a Henckles 8" chef's knife (30 years old) with ice-hardened steel. I am getting is sharp but not as sharp as I'd like.

@scotto541 17 күн бұрын

Yes, please!

@jpstocks63 17 күн бұрын

This would be fantastic. I do love your videos. More videos on bigger / kitchen knives would awesome.

@joshcarter-com 17 күн бұрын

I do my larger knives in sections, just doing whatever length of edge is comfortable for the stone, then moving down a bit and overlapping the sections.

@Alexander_Sannikov 17 күн бұрын

smaller stones are just worse in my experience. I also ordered a small sharpal and i was really struggling with it. then the big one came back in stock, I ordered that one and it was much better.

@kxrsuperstar 17 күн бұрын

Alex, just wanted to tell you that since your last video, you’ve picked up a lot of positive opinion on Reddit, especially in r/sharpening. Those fine guys and gals over there love your content and speak highly of you.

@Judgement_Kazzy 17 күн бұрын

Damn, you know it's good advice when even the redditors are happy

@OUTDOORS55 17 күн бұрын

Awesome! Some good people over there sometimes 👍

@m4rvinmartian 17 күн бұрын

@@Judgement_Kazzy Joke? Reddit is leftist trash.

@samhunter6813 17 күн бұрын

Sometimes 😂

@ashtonsprunger4647 16 күн бұрын

Did anyone think that was an axe in the thumbnail?

@michaelsokolski126 12 күн бұрын

Being a math geek, I must make a correction. You actually need to split the difference between the angle guide and that digital level in half to get the actual apex angle that you create. This is because the difference of the measurement is between the angle guide and the total taper of the blade, not the center line.

@kirkjohnson6638 10 күн бұрын

Thanks, I wanted to comment the same.

@scottmoore5359 16 күн бұрын

76 year-old guy here, who's spent his whole life with dull knives, wondering why they never, no matter what I do, get sharp. I've watched your channel for 4 months now, and I know more about sharpening than is comfortable in a non-sharpening conversation. However, this video is closer to the holy grail area than most of your other tutorials. I bought some diamond stones, got a strop and some compound, grabbed a couple of knives, and did exactly what you're talking about here. I got them kinda paper-cutting sharp, but not shaving sharp, and wound up growlingly frustrated at why it's so easy for you, and so impossible for me. I was, after my move, going to buy some angle guides (glad I haven't yet), because I intuitively felt that the angle issue was where I was falling down. In addition, I think I was substituting pressure for angle effects, and I found that the more pressure I used, the longer it took me to built the burr. Frustrated again. Most of my knives are kitchen / chef knives, most the dollar-store-knife situation - same non-taper from the top to bottom of the knife. In a month or so, when I can dig out my stones (after my move), I have some really new techniques to try. Thank you. My goal is to become the sharpening guru for our extended family, and I'm gradually getting there. Hope your health improves. I've dealt with long Covid issues, and the problems of doctors not being able to pin down cause/effect is a big part of my life. Get better.

@MrBowser2012 17 күн бұрын

I recently bought the Sharpal Stone with the angle guide and last weekend i had to sharpen the same garden knife twice. I realized the problem with the angle guide right away. I was using the 17 degree side of the guide but the knife looked like it was at 25 degrees. I was able to use the guide but only after repositioning the blade on guide so that most of the knife wasn't contacting the guide. Thanks for addressing that!

@CerusVI 16 күн бұрын

Right? Isn't this kind of incredibly obvious? What do some people think a sharpening stone is doing mechanically?

@Mrplacedcookie 17 күн бұрын

Those macro shots are stellar!

@weevilinabox 16 күн бұрын

13:53 "I hope I explained it well." A 15 minute video with absolutely no filler - not even a break for your wonderfully daft humour! - and packed with solid, detailed, reliable info backed up by who knows how many hours of experience and testing. Yes, Alex, you explained it well. I mean, who else is telling us about the edge retention benefits of adding half a degree to the bevel?

@skepticynic5150 17 күн бұрын

FINALLY!!! Thank you, Alex! You’ve finally addressed the issue I’ve been trying to get an answer to for ages. Same goes for fixed angle sharpeners. If the center line of the blade isn’t parallel to the clamp, the angle won’t be accurate. Even the Ken Onion sharpener. You still have to account for the bevel. Hope you’re feeling better!

@carloschaparro07 17 күн бұрын

Same! I asked the same in the last video.

@kadmow 16 күн бұрын

- yes the clamp also may or may not centre the knife properly. (figuring out the design taper of the blade is important - everybody can make use of an angle finder.) Fixed angle systems at least allow you to get a consistent (machine like) primary bevel.

@Jesus4444me 17 күн бұрын

Another solid gold video, thank you so much for this clarity! We love everything you create and share. The best! God bless you brother!

@logic.and.reasoning 14 күн бұрын

My dad gave me his fathers tomahawk. He never knew his father as he died when my dad was 2yrs old. It was all he had left. We moved states and he found it in the garage, and after our move, gave it to me cleaned up with a std handle when i was 12. I threw the handle and handmade a new one using Australian hardwood. I then ground the entire thing on a belt sander, hand sanded it, polished it down to 1500 grit wet n dry. I heat treated and oil dipped several times. Re sanded, blued it, fitted the waxed wood handle with a hand made brass wedge., and sharpened it over two weeks of spare time. I showed dad, and he couldn't believe it. Great moment to see him realise how i had treated it with respect. It hung in our family business behind his desk on a framed family photo collage that was added to with each passing down. I ended up passing it on to my son after my marriage split, explaining the family story, and that it was probably over 100 yrs old the times it had been restored, and that it was gifted to him as a present for his own kids etc. A few years later he posted a video of him and his friends throwing this tomahawk at the trees and his rear fence while drunk. It was clamped into the picture frame with the family photos, behind glass. So it probably wasnt removed with care, and the family pictures, ... no respect. He abused me when i was angry with him next time we met. Said it was "just an axe". ... We dont talk any more. My son become "woke". And an arse.

@Gamescare 13 күн бұрын

You answered a question I've had for such a long time free handing. Thank you so much!!!!

@johndonato3638 17 күн бұрын

Fantastic - thanks! I noticed this same thing when I got my Sharpal, with the orange angle guide. I was working on a 0.25" thickness blade in 440C stainless (Entrek) for camp/hunting use. I thought I would use the 20 deg guide. I realized that there was a big difference between the center line, and the actual angle against the stone. So I figured that using the 14 degree angle was closer to getting 20 degrees with that knife, and went with it. Then I eyeballed rotating the edge up a little from the guide to get closer to 14 deg. I'm getting shaving sharp, but not hair whittling - yet. Maybe when I get the strop...

@clintwinkler6669 12 минут бұрын

Love from Canada bud!

@javiersaturno9689 4 күн бұрын

Thanks very much for the vid, it is greatly instructive

@johnmarken3945 6 күн бұрын

Thank you this is quite helpful, what info I was looking for.

@arubanjames 12 күн бұрын

Always good info!

@rtlove_tubeless7454 16 күн бұрын

Thanks for all your helpful info. I had the same issue--cuts paper but won't shave. This baffled me because I could always get a shaving edge when I used my Arkansas stones. Your video inspired me to examine my technique using my cheap ($16 for a set of 4) diamond stones from amazon. I discovered that I had to strop with more strokes compared to sharpening with an Arkansas fine. Once I did this little tweak my knives all shaved after a proper stropping. It seems like diamond stones leave more of a burr, but again that may be my newbie technique--I still have much to learn, but that is part of the fun! Kind Regards

@C42WatChe42C 17 күн бұрын

I can't thank you enough for the priceless information you continually share with us. I have learned SO MUCH since stumbling upon your channel! THANK YOU!

@SethCrowderMusic 17 күн бұрын

Thanks! I think not being afraid to sharpen at a steeper angle was just what i needed

@ryanwolf7252 17 күн бұрын

Im glad you addressed this, i just got that sharpening stone, and was wondering about just this.

@Votum123 17 күн бұрын

Same here, the best timing for this video to come out for me as I've just started sharpening and already have decent results but I know I'm not quite there yet.

@wolfhja8734 17 күн бұрын

You are the best analytic sharpenig authority, who is able to bring the complexity of multi angle geometry, steel diferences, grit variation into an understandable explanation/demonstration. Simply a stellar perfomance!!!

@Ron-FX 17 күн бұрын

Nice to see an old technice again, as carpenter I learnded to sharpend my tools first at 25 degree for having a thinner blade to going into the wood, but after that going to a 30 degree angle for a bit so that you see like 2mm of that 30 degree angle over the 25 degree for lasting much longer sharpness. Chisels are flat on the backside so the angle seems to be more than for a knive but in reality its not (2x17=34 degree) And also if you look your knife: if its tapered it has also a double angled edge. Hope this makes sense. greatings and keep up with this !

@Zenkai76 9 күн бұрын

I used the angle finder to help find out the best place to put my thumb as a guide so I could focus on free hand sharpening with your method. It actually came in handy because at first my angle I was sharming at was too low and I wasn't getting good results.

@krazmokramer 16 күн бұрын

Although I use a KME to sharpen (with an angle cube), I seem to be doing it backwards. I sharpen to approx 17.5 and no lower for fear of damage. I should be sharpening around 15 degrees and increase only if I detect damage according to this video. I'm certainly willing to give it a try. I do have a new custom made knife in D2 60hrc that I am reluctant to sharpen yet. It does shave from the maker, and I strop it daily. The edge seems to be holding up well. Cool that you featured Pete in this video. You and Pete are my 'go to guys' for ACCURATE knife/sharpening info! THANKS for this video!!

@simonknox5580 17 күн бұрын

This has confirmed my issues I’ve been having. Thanks Alex your channel is the best out there, I simply don’t watch any others for sharpening advice

@prjndigo 13 күн бұрын

Old knife sharpening guy I grew up near would make a prow-curve (like a boat) to the apex on knives he wasn't sure about and then rotate em up and down while taping the back with a metal rod to figure out what apex a knife needed. Didn't know if he was doing by sound or feel, but he got stuff shave sharp all the time. I presume there's a huge subtlety in that skill. Remember to leather strop your knives after washing them, it superheats the edge and vaporizes any moisture - but also remember the stropping angle is more acute because you're heating the blade not milling it. Leather stropping also gives a mild temper to the edge of iron blades like razors.

@radrad5119 16 күн бұрын

Your videos are really helpful. Pretty much everything I know about sharpening has come from your channel. I sharpened one of my dad's kitchen knives last time I went home and he texted me the other day saying he was using it to cut up a chicken and that it worked amazingly. I was relieved to hear that because I was 90% sure he was about to say he cut his finger off or something. Thanks for the videos. If you take requests, I'd like a video(s) about more niche blades. Maybe serrated blades, recurved blades, and blades that have heavy curves where it's hard not to bend the wrist.

@filipefaria898 15 күн бұрын

One of the best videos about this subject! Monster! Thanks Alex

@tonyrutten2293 17 күн бұрын

Thanks Alex! I'm a beginner & all your video's have helped immensely! Hope your feeling 100%!

@New_Wrench 11 күн бұрын

Thank you! I hope your health is coming back!

@BladeLabMiami 17 күн бұрын

If you have an angle cube, it's easy to measure the angle of the primary bevel (not the edge bevel) on most knives. Place the cube at the edge of a table, with the long side facing you. Zero it out. Then lay the blade of the knife on the table with the butt of the handle facing you (with the handle hanging in the air). Place the cube on the blade and measure the angle. Divide that in two, and you have the angle of the primary grind. Add that number to whatever guide you're using to determine the actual sharpening angle.

@user-lw7pe9nr3x 17 күн бұрын

The thing is that the surfaces of many knives hasn't flat and it means that We can't use angle meter to get angle correctly with. My best regards.

@BladeLabMiami 17 күн бұрын

@@user-lw7pe9nr3x True enough, but you can't really use an angle wedge on those sorts of knives anyway.

@OUTDOORS55 17 күн бұрын

Yeah, you can zero it and then that's your angle on any bevel. I think very few people will actually have an angle finder though. Haha 😂

@Blueski888 16 күн бұрын

@@OUTDOORS55Hey Alex: You can install a free angle finder on any cellphone.

@ryanyoung3890 16 күн бұрын

@@OUTDOORS55 if they have a smartphone they can download an angle finder app (at least I know I have one on my iphone) and it isn’t perfect but it works well enough for me to do what was described.

@markparkerjr.9001 17 күн бұрын

Its so wild to finally see you using some different knives! Yet another awesome informative video. Thanks for all you do and sharing your experience and wisdom with all of us. Keep up the great work!

@lamarwilliams185 14 күн бұрын

Thanks for your time. Explains stuff I will not understand. I do have idea. I have a problem feeling a burr. I will feel a burr ( what I think is a burr) in certain parts of a knife. Not along the whole edge. Thanks for your advice!!!

@Ki7FNE 17 күн бұрын

This is the kind of content we need more of. Great job, extremely helpful. Thanks!!

@Old52Guy 17 күн бұрын

This is the best explanation of sharpeningI've ever heard. It answers and solves my problems with getting a good edge. I don't really care about a razor sharp edge since they seem to dull quickly. But I would like a good strong edge that lets me dress out an elk without having to stop and sharpen. Thanks and good luck!

@TdSharp 17 күн бұрын

Thank you for speaking on this subject! There's a lot of sharpeners on yt that are measuring their angles from the bevel.

@johnhensley6077 16 күн бұрын

I literally just finished using that exact system he's using and actually dulling my knife making the exact mistakes he demonstrated when he posted this video lol! It posted perfectly on time for me! I was so frustrated and confused. Thank you so much for making this video. Your like the Master Yoda of knife sharpening!

@TheLlamea 15 күн бұрын

Woahhhhh, now I know why my knife gets dull within a couple minutes of putting it to wood... I just figured my technique had general suck. I guess I'll have to make myself a strop now, lol. Thank you for the video! I am pretty new to sharpening and I am certain that your content is saving me hours and hours of confused frustration. In particular I appreciate that you are unrelentingly specific about the physical mechanics and properties of these things--that way I am learning not just what to do, but why. It makes a huge difference. :)

@brandonm3375 17 күн бұрын

Awesome video (again), and yes, very well explained! Thank you!

@stevenlip9936 16 күн бұрын

Greatings from Germany. Thanks a lot for your videos. You are the reason why I bought a sharpening stone, made my own strop and still trying to focus and getting better in sharpening knives. So all of our knives at home are "test objects". Thanks again for all of your videos. Most of them are very well explained. So beginners can get your advices, can understand them und use them while sharpening. Great. I usually don´t comment at KZfaq. I think you are my 3rd comment after years of using this plattform. But you and your videos with all the helpful information earn it. Stay/become healthy and keep going what you do!

@paulhiltibidal8626 3 күн бұрын

I think this is the 4th video I have watched, and I just wanted to say thank you. You do a terrific job of explaining and showing exactly what is going on and what needs to go on. Just subscribed today, keep up the great work!

@OUTDOORS55 3 күн бұрын

Thanks for the sub! Really appreciate it👍👍🙏

@erikziak1249 17 күн бұрын

I never had an angle guide and basically free-handed. If I saw this videos way back when I started, I would not have to learn on my own mistakes. I got the apex much pointier than was needed. The knives were quite sharp, but they lost sharpness rather fast. And that might have been the reason why even a honing steel removed material by my observation, as it removed any remaining burr (or even rolling over apex?). And it still does remove material, because I did too pointy apexes for a long time and have it in my muscle memory. But I am trying to become better each time. I had nobody to learn from, watched no videos, read no books. Trial and error. This channel is very good, even though it is not about kitchen knives. Luckily I ruined no knives over all those years, just made my life harder. I am talking about kitchen knives that cut only food, not wood, cardboard or bones. The most used knife is a 16 cm long Zwilling Twin Pollux Ice Hardened which is rated at 55 to 58 HRC. Thanks to its rather "low" hardness (it is by far not the top of the line), I did not experience any chipping even with a rather pointy apex. It is lightweight and cuts very good in my opinion when sharpened. Even though it is the "cheap" stamped type, not forged. I do have a "better" (and longer) knife, and it cuts maybe a bit better, but working with it is exhausting. I use it only to cut/chop big pieces of food, e.g. cabbage. But I have yet to resharpen it and use the 5000 Shapton Kuromaku, which I acquired only a couple of weeks ago. I hope to get it sharper than ever, hair wiggling sharp (I never achieved that before).

@timmarshall4881 17 күн бұрын

Very interesting and helpful. Love and peace. Tim

@Circa1664 17 күн бұрын

This was very helpful. Thanks.

@Shiftdougler 15 күн бұрын

Very informative! As always

@scotto541 17 күн бұрын

Thank you for what you do here! And also, I (and I'm quite sure We) appreciate the integrity with which you approach these videos. I bet that can't always be easy, but please know it is effective in building trust.

@danpost4755 17 күн бұрын

Another great video, Alex! Excellent explanation. Something I would like to see is how you would sharpen a long, thin blade such as a 9" filled knife. Thanks!

@symons666 16 күн бұрын

Always great information thanks mate !!

@EmptyP 16 күн бұрын

Thanks for bringing this topic up. The only brand of angle guides that I've seen that address this very issue in their instructions are the Wedgek brand.

@danocancu1678 16 күн бұрын

Killin me with the Neeves knives interview being under a price wall. Understandable, but it makes my poor self very sad. Y’all 2 guys are some of my favorite sharpeners on the tubes! Certainly the 2 of you have taught me more than anyone else. I’m actually pretty darn good at freehand now and it’s like a zen process for me ! Thanks.

@OUTDOORS55 16 күн бұрын

Sorry! We didn't actually film it to be published in full. It was to gather some content in smaller portions for future videos. I wasn't even going to publish it till we talked about it in the end. We will be doing more stuff together in the future for sure!

@MrMarsBlades 15 күн бұрын

Awesome, as soon as i realized what impact the geometry with all of it's intricacies has on a the cutting performance and the ability to hold an edge the quality of my sharpening leapt 10 fold. Cheers

@Psyytrance00 3 күн бұрын

It takes practice and good guidance,which you provide. 😁 And that's it. From the very begining i didn't want to use those guides. I wanted to train my hand,so i can execute the right angle if you would woke me at 3 am. And i've learned. So for all of you that are disencouraged,it's not that hard. Practice is all you need.

@rickwhyte7716 9 күн бұрын

good job.. I've been frustrated sharpening my Gerber knife. problem solved.

@makenchips 10 күн бұрын

To a beginner this is like alphabet soup what do other people who know someone about steals hardness blade angles blade thickness variations geometry I think you did a superb job I think you're spot on your evaluation of all the criteria spoken about. Well done Columbus Michigan

@JM-wy1st 16 күн бұрын

Another well thought of analysis on sharpening rationale and techniques. Thanks!

@carloschaparro07 17 күн бұрын

Thanks for answering!

@saincoat 15 күн бұрын

I love your videos. Thanks for all your work and effort you put into this project

@flyingsodwai1382 16 күн бұрын

Good Job. The music reminds me of the 80's and my trusty ole C64!

@Beldraakthesludir 16 күн бұрын

Locally my knives are the sharpest anyone has seen which makes me think I should make a sharpening video, then I remember your content and scrap the whole idea. Keep up the great work! For anyone that want to take a deep dive into the surprisingly complicated science of sharpening, you have done the knife world the greatest service imaginable. Hat tip, bow, and kudos to you sir!

@000gjb 14 күн бұрын

I own a Tormek wet stone sharpening machine. The plastic guide labelled as the Anglemaster WM-200 which you use to set the post height and cutting angle of the blade, has angled notches from 16 to 70 degrees on the edge of the Anglemeter to measure the angle of the beveled edges of the blade. Can be purchased separately.

@AlbiesProductsOnline 17 күн бұрын

Yes you explained it well, you are extremely helpful and understanding what your trying to accomplish is easy to follow thank you ☺️

@charliep1098 16 күн бұрын

I want to say thankyou so much for making this video. I am a new user. I 3d printed myself my own angle guides. On certain knives it as been too obtuse and i have also been struggling with burr removal despite using a strop aswell(1micron dmt, im waiting for 6micron to become available to me). I will take your words into account and try to put more acute angles on said knives.

@IntelWond 17 күн бұрын

It was very interesting to watch, especially the info on a $1 knife. Still a lot to learn.) Will try to get that perfect edge on cheap kitchen knives.

@horstelvis83 16 күн бұрын

Thx! This really gave an answer to a longer time question! Appreciated! And I am a bit relieved that tapered blades just deviate by 2-3 degrees.

@MrTuffCookies 11 күн бұрын

I'm only 1:00 into this and I know exactly where this is headed and I've tried to explain this to people numerous times with what feels like little success. But yes 100% with this, angle guides like that are not generally reliable unless you know what you're doing and/or know the angle of the primary grind of the blade so you can compensate for that somehow.

@lumntoob999 17 күн бұрын

The wedgek agm angle guides come with 10 different guides with single degree increments from 10-20 degrees so I think those plus making adjustments as needed is a decent option. They also have a wider flat spot to rest the blade against instead of the pyramid shaped ones which I found can be tricky with staying flat against if you aren’t focused on it. Another cool thing I found is a video from a channel called Felix Immler, he shows a few great options to diy a laser goniometer dirt cheap so anyone can check the angles of there edges very accurately. I know you can get a few now for under $100 but these diy plans can be done from nearly free to under $20.

@HyakuJuu01300 16 күн бұрын

Great work as always

@quintonrichards4805 17 күн бұрын

As a new sharpener, this video helped turn the lights on for the knife angle to use. Like the principle of lining up that angle makes sense and I could do it with different blade thicknesses rather than that $1 flat kitchen knife. Thank you!

@patrickray7434 16 күн бұрын

Dude, GREAT video. Thank you for making this one. It was a huge help!

@christopherlaborde1670 17 күн бұрын

Hope your health is getting better 🤞, Thank you for the great content!

@user-ff6pu1vj6x 16 күн бұрын

More good info. Thx! I was sharpening too steep, 20++ degrees. I'll be shooting for 17-20 degrees mostly now, sometimes less. Now I know how to check it better.

@howardbrinkdoepke2014 17 күн бұрын

Man. I have learned so much from this simple video. Thank you

@FerociousSniper 17 күн бұрын

I noticed this was the case, but it doesn't bother me because I am almost exclusively sharpening chef knives. I actually really like the angle guide. I thought I was sharpening at a 15° angle, but it turns out I was doing about 12°. This explains why my knives were getting dull super fast. Now they stay sharper longer.

@mrrooter601 16 күн бұрын

if your chef knives are getting dull fast you are probably still doing something wrong. I was in the same boat for SUCH a long time despite practicing a lot and watching tons of videos. of course the thing this channel has shown to many people is that getting a proper burr and actually buffing it off with a strop is many times easier and more effective than any other popular methods. once it clicks, you will never struggle with dull knives again, it went from taking an hour to maintenance all my most used knives, to 10 minutes at most. even with a super small angle like that you should still be able to bring your chef knives back to razor sharp with a few passes on a strop (unless you are cutting bone or absolutely bashing them into wood). I used to redo the entire sharpening process every time they got dull (and they got DULL), maybe every few weeks. now that I have them sharpened properly (deburred on a stop with compound), even with a very small angle, my main chef knife wont even drop below paper cutting sharp in that same timeframe. which again is brought back to full shaving sharp with 20 passes on a strop with 5 micron compound. Its a pretty old set from Camillus, so minimum 20 years old at this point, so its not some fancy new steel or anything. of course maybe its just what steel your knives are made of, but whatever. the thing is, once you get your knife to an angle that works, you should not need a guide any more. to just touch an edge up even if you bring it back to a stone, if you go slow you can FEEL when the edge is at the right angle. Its lead me to only pull sharpen because its easier to feel that way. and once you get to the strop the angle is even more all feel. Like I said, I was in the same boat, then the tips from this channel clicked and suddenly I had perfect edges that lasted exponentially longer stayed sharper, and were MILES easier to bring back to as sharp or sharper than they had been before.

@ColdHawk 16 күн бұрын

Nice video! Good to see you posting. Hope you’ve been feeling better!

@zennez1985 16 күн бұрын

Perfect explanation, as always! Greetings from Germany💚🤘

@jeffcanfixit 17 күн бұрын

Good to see you banging out the content Alex.. I always learn something or change my perspective. Like being devoted to my pest control. 🤪 I still can't get past that email. 👍👍🔪

@foxbritten 16 күн бұрын

This is some top tier work, kudos

@stephanel2324 17 күн бұрын

Crystal clear! Thanks

@fredp1983 16 күн бұрын

Great thorough info!

@Julian-yx4we 17 күн бұрын

Geez man, your videos never fail to impress! Thanks for all the consistent and valuable information in such a tight and concise presentation. Love your videos.

@timwagster9458 16 күн бұрын

Awesome tutorial! The flat grind an mostly straight blades are easy to sharpen. I, and maybe some other viewers, would like to see how you maintain proper angle on the curved portion of a clip point and spey blade (e.g. hunting knife and trapper). Thanks and continued prayers for 100% recovery. I hope you have a great trip to knife show. 👍😁

@tothepoint7258 17 күн бұрын

Just had this issue and I could not figure out my issue. Thank you so much!

@daBulgarian 16 күн бұрын

Awesome video as always man! I was wondering whether you think it could be worthwhile demonstrating sharpening a kitchen knife block set. You’ve got like chef’s knives, meat cutting knives, fruit knives, etc. what angles would you use, how would adjust for each knives length, width, etc. I feel like a lot of at home cooks could make good use of that :) all the best!

@holgermuller3760 17 күн бұрын

Thank you again, and my best whishes, incl. health and everything.

@COLDMKULTRA 17 күн бұрын

Very, very helpful and educational information ... Thank You 👍👍👍

@RaginKavu 12 күн бұрын

Omg, you're on a studio now? Cool! Ngl, last time I stumbled upon one of your videos, you were in a shed, dont know how long ago it was, but I'm sure its been more than a year. Congrats!

@samistarii 17 күн бұрын

Invaluable information , very few yters go into such great detail

@barneyruckus 16 күн бұрын

Thank you for this

@bluesideup007 15 күн бұрын

Good explanation.

@olivvapor4873 12 күн бұрын

Great review as always ! Where can I purchase that cool magnetized block indicating angles ? 😀

@martinhafner2201 16 күн бұрын

The first time I saw those edge guides, my first thought was that the angle is being added to the grind angle. A lot of my pocket knives have a total grind angle of about 8 degrees or 4 degrees per side. I tend towards high sabre grinds and some FFG. So I've never used them. They measure the angle from the wrong reference. But you bring up a good point. They can be used with a little compensation. I would need to find or make some 12-15 degree angle guides to cover my high sabre and FFG knives. My trick for finding the existing angle on a knife is to clamp it into my Lansky sharpener and slide a quarter inch dowel along the edge towards the angle slots, as if it were a sharpening stone, adjusting from a shallow angle going more obtuse until it bites on the dowel. The Lansky angle reading is only approximately accurate, so I measure the half width at the back of the clamp to the discovered angle slot and measure the distance from the apex to the front of the back of the clamp (as close to the centerline as possible). If you divide the half width by the apex distance and then apply the arc tangent, you'll get the half angle of the actual edge with only very small confounding factors. I found my BM North Fork came from the factory with 25 degrees on one side and 35 on the other, so it was time for some heavy diamond grinding. It was much easier to do because I knew exactly what I was getting into instead of trying to sharpen it armed with half truths or complete fiction.

@keiths8151 17 күн бұрын

Very informative, your are truly a master of your craft.

@m101ist 31 минут бұрын

25° is the grinding angle for wood chisels and plane blades.

@jensebu78 16 күн бұрын

That Orange Sharpal Pyramid helped me a lot to get an angle correct. OK, might not be the correct angle, but i learned to keep that specific angle. And even a few days ago i went back to it. I bought a japanese kitchen knife (in japan). It is made out af VG10 steel. I had problems to get it hair whittling sharp. So i decided to use the pyramid again and had a very good result soon! The hairs of my wife kind of popped away when they got close to the knife. I think there are much worse tools to learn the "correct" angle. At least with kitchen knives. Before that i had a fixed angle to clamp at the back of the knife. That was really bad, Scratches the knives and you get a different angle on different knife widths...

@jasonbruno3483 16 күн бұрын

Spot-on, Alex!!!

@kevinoneill41 11 күн бұрын

I have had great success getting my knifes sharp enough to shave with. First I use two stones 1000 and 3000 grit then I strap it works everytime I have used a steel from time to time however the edge dosen't seem to hold well.