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Anyone else get total Bob Ross vibes in some ways from these videos? Just a chill experience listening to someone who enjoys what they're doing and the craftsmanship. Always a pleasure.

I can't believe you used a belt grinder. You could've easily removed the chips on whetstones ;)

The patience with agro comments is great!

Fantastic job! Just had the exact same thing done on my Shun cleaver. Your customer will be super gratified!

Another Very Happy Customer, Thanks Kyle ! ATB T God Bless

Kyle, that first camera angle from your perspective was awesome, you could almost tell with each stroke that the chip was getting smaller and smaller. Awesome end result. Very impressive. Job well done brother !!! They will love it when they get it back . Just beautiful

Thank you from the U.K Kyle. I bought my parents a beautiful Zelite Royal knife from Japan. They used it and used it then once used it on a glass chopping board and obviously flattened the edge. I was nervous about sharpening it but after watching a few of your videos, I took my time and I managed to get a lovely edge back. 😊👍🏻

I really appreciate your gentle spirit and your family friendly content. You don't know how refreshing it is to not have to worry about foul language when I watch your videos. So very much appreciated. Thank you and God bless you and your family.

You know we’re getting into serious work when we get that Noseworthy lip pout.

That point of view angle was an experience! Hopefully I learn how to sharpen the way you do or better.🙏🔪

I unfortunately struck a rock with my kukri while i was removing an old blackberry bush and I felt so bad about the ding two thirds along the length of the blade. It's a tool and will take wear, I can remake this edge I thought to myself. It's got a slightly stranger shape now as I decided to only work on the area around the damage, so it has a little extra inward contour along the blade edge but it's sharp all the way along and does the job just as well as it did before. Watching videos like this one has really helped me know what to do to keep sharp and repair my blades after wear and tear. Thanks for all the advice from the masters online

Thank you, Kyle! As always, informative and fun.

Gorgeous work Kyle! Absolutely amazing!

I found some 72 inch belts online that go up to 4000 grit. I made a jig that's adjustable that mounts to my KMG and it is the best sharpener I've ever used. I put it on the slowest speed and can take a new edge to its sharpest in just a couple passes.

Thanks for your informative videos. Always appreciate the instruction.

Love your videos. Everything you do you explain so well and clearly. Appreciate you taking the time to do both one video solely stone sharpening and this with the belt grinder. Amazing. Thank you so much!

Great eye for such delicate work, it’s actually so hard to do and you make it look easy. It’s a joy to watch

Really impressive sharpening on that knife. You always make it look easy. Its hard to think the amount of time that you have put in to improve your skills.

I've watched a ton of sharpening videos but this has been the most informative

omgoodness wow Kyle!! what an edge transformation!!! I love to watch your skills of knife restorations . still one of my favorite channels to watch . your voice is very relaxing to listen to !!! Great informative video as always Kyle! take care and stay safe my friend !!!

Enjoy your stone work. Looks relaxing.

Those are such beautiful knives. Every kitchen should have quality knives for food prep. Great video.

Beautiful knife by the way!✨

What a great video. Beautiful whetstone work. I have all of the Naniwa Pro stones and love them (with some Suehiro’s) and really want to get the Shapton glass series. Take care my brother from the North!

The sharpening and restauration Videos are the best, you have to try the shapton lapping disc is like a nagura but much harder and you can flaten your stones with it also

That is beautiful work, you sir are a master at your craft. So possible video idea, what all of your stones, strops, grinders and all that you have to do your work both knives and whatever else and what you would recommend from beginner all the way to advanced. Might be alot and if you have done it already I just havent found it yet.

That looks like a fun knife to repair.

When I was looking for a couple kitchen knives, naturally I looked at Shun and others but I settled on the Miyabi 5000 MCD series. Perhaps one day I’ll send those to you for a touch up. Beautiful knives that are well built

“Probly” is not a word.

Shuns are usually about a 14 degree cutting angle... they are crazy sharp out of the factory.

That last edge check was metal. Awesome video man

Very good, as always.

1:30 - imho - another reason to avoid belt sanders (and other machine tools NOT designed for true 'knife sharpening'). They risk heating the blade and deferentially changing the temper of the metal. Especially someone unaware of how little heat is needed to alter the temper. A course water stone, cuts quick (including removing chips) and doesn't heat the blade at all. Understanding which (and when) to use Waterstones correctly, speeds up your sharpening game immensely. Sadly, even in Japan, this mistake is made to speed up production. It also leads to Choppers (like this one) having an edge ..maybe not 'true' to these Choppers originally. These days incredibly thin edges are put on Choppers (to give them impressive 'sharpness'). However when you chop through bone, with these modern super sharp choppers, they chip out like this. fyi - I have an old Chopper (about 150 years old). Its sharp (for its job), has the correct blade angles for the tool, cuts/chops through bone and won't chip when you do that.

Those chips on a Damascus blade I've been told could be from using a steel, so happened to mine.

that final cut test gets me every time

Thanks for this excellent tutorial. It is much appreciated. I found a NANIWA Nagura dressing stone that is 800 grit, not one that is 600 grit on Amazon. Are you sure about the grit size? It probably doesn't matter, but accuracy of identification helps your viewers find the correct item.

Love your work! Inspiring :)

Nice... I like the pov... Been hoping for that for some time

Hey Kyle, brilliant job! You mentioned that you shave with a straight razor. Would you be able to do a video on transforming a blunt “as shipped” razor to one so sharp my face doesn’t deserve it 😂👍

Sweet video

That chip is exactly why I use a Wusthof Chinese cleaver instead of a Shun. I've chipped a Shun on a kiwi seed! It's too hard!

It all depends on what your workload is if you have a handful of knives the all need repair You use your best judgment as to the method of repair because if you have a knife that it will be a little bit less time to use a grinder than a wet stone and and a little bit more efficient to do that particular repair and that's what you're going to use

I just assumed the belt grinder could affect the heat treatment.

Shun has a nice presentation. But I find them to be similar to other mass produced clad cheapies from china. But to be fair, those colorful Chinese vg10 knives are nice for the price. My boss, that is a home cook ,loves those things. He is too picky about cooking things. But this is how its done in the shop. Grind it out on the belt and then move to the stone. If the chip is big enough, I take it out on the grinder wheel first, to save time.

You the man, dude

Use paper from telephone books or cheap thin magazines it shows the sharpness of the knife better even though you can tell its very shard

Just received 3 shapton pros yesterday from Paul. 120/220/1500. I’m only missing the 8k and 30k now. The 120 is a beast and harder than the 320. The 320 is more like 500 imo and the 1000 is like 800. The 1500 is a true 1000grit imo and just might become my favourite of my collection over the 2k. I only go to 2k on kitchen knives and strop from there

Great job sir. I clicked on that red button.

When you bridge micro bevels to the primary grind, does that make it more dificult to maintain? It seems like it would make honing a little less intuitive.

Really enjoyed the video. Where do you purchase your sharpening supplies?

Any reason you don't use shapton glass stones in the lower grits?

Very nice! I am curious what you condition your strop with. I know you said “uncompounded” but it doesn’t look raw. I ask because I have a family heirloom Porpoise Leather strop from my grandfather’s Atlantic City butcher shop, and I would love to nourish the leather and hang it in my woodshop. Any suggestions are appreciated, and thank you for sharing your intellectual property and honed sharpening skills! -CYC

I'm not a subscriber. You lost my subscription several years ago, but I drop in from time to time. This is one of your better videos that I have watched. The close up point of view on the grinder was fantastic, as was the instructional element to the whetstone work. I actually learned a great deal from this video. I'm not sure why anyone would criticize you for your technique. It's your video, your business, and your shop. It works under your rules. Let the know-it-alls make their own videos. Thank you, Kyle!

How different are sanding belt grits from whetstone grits? With a 400-grit belt the chip was removed completely, but you continued on a coarser 320-grit stone. Wouldn't one continue with a finer grit to finish the edge?

As I’m just getting into free hand sharpening on whetstones, I’ve seen where some will sharpen at a lower angle and then go back and slightly raise the angle for a more durable edge. This is the first time I have seen you do this (maybe I haven’t watched enough of your videos to see if you do this often). Now I’m slightly confused. Is it necessary to do this, or should I continue to sharpen at a particular angle without going back a second time while raising the angle slightly?

Hi Kyle if you dont have the stones or sanders can you use a file set to sharpen your knifes cheers

That's sho is purdy now 👍

Everyone be sure to like, share and subscribe. This guy deserves more credit than he gets.

Those belt grinders... Are something I have wanted for years... Many years... But they are expensive

Kyle do you do chisels as well? Can’t remember if I have seen you do any. I have some great vintage ones with terrible cutting edges on them and I don’t have the tools or experience to restore them. I’d love to send them to you.

haha just an add on to a previuos comment under your videos, was about heavy duty knives: darn a cleaver like that just calls for a perfect chives chopping, how did they manage to chip it like that? i feel sorry for the owner. then i thought our can opener broke the other day and i was actually opening a can of peeled tomatoes with the corner of the big chopper that we have! i mean that's good steel, very sturdy, we send them back to the sharpening guys once a week and they come back one inch thinner hahahaha chefs are terrible people :P

you can hear the blade singing when it cuts

Do you ever fix your stones? Dishing in the stone or chips missing on the edge. If you do how would you go about it.

It's pakkawood handle.

What’s your take on explaining why the primary is the primary and why the secondary is what it is and where did you learn that, I have seen it explained reverse also???

Why do you sharpen edge first instead of the other way? does it matter at all?

44 seconds in and I'm going "Ouch! OMG that poor knife!" I have a set of Shun knives given to me by my brother. I don't have that specific one though but same style. I'm super careful with them. They're also a slimmer profile than I'm really used to. (Posting this before I've watched the whole video yet.)

So what actual useable, functional sharpness do you think you're getting going from a 1000 to a 4000 grit stone? Do you think you could tell in a blind test cutting various foods.

What is something else you can use. If you don't have a dressing stone.. or cleaning stone...

What do you charge to sharpen a knife like that?

Come on ppl... Let's not say.. stupid... Or rude comments... It's not really that needed

👍👍

knife go brrrrrr

This kind of Vegetable Cleaver is too often to be chipped. People are confused this one to a meat cleaver which is much stronger, thus, they chop hard bones and then complain about the brittle edges. 😅 In the hand of users from Japanese, Chinese, Vietnamese.. this Shun cleaver will keep its edge much longer

Shun's Classic cleaver is probably one of the best cleavers on the market, with a price tag to go with it. When I was in the market for a cleaver, they were going for $300 USD. I own a Shun Classic 8" chef's knife, and the Shun Classic 7" Santoku, and they are AWESOME kitchen knives! But you do have to handle them with care, as the edges will chip easily. As a matter of fact, you have to be very careful with the use and maintenance of these knives at all times. I use a Shun honing steel to keep those knives in tip-top condition, and it works great. When I need to resharpen, all I need are King 1000 and 6000 grit whetstones, but I only need to do that about once a year. But I did try just using the big old Naniwa "Big Green Brick of Joy" 2000 grit stone the last time I sharpened my chef's knife, and it did an outstanding job. No need for further polishing! Shun knives can hold an amazing edge, and it keeps for sometime. However, as you saw with this cleaver, most people should NOT own Shun knives, as they DO need to be handled with care. If you treat them like a typical German made knife, you will damage it easily. You need a very light touch when using Shun, and good technique. Most cooks don't have that skill. As for repairing knives with whetstones, I do it all the time. It takes longer, but it works great, as long as you have the skill and patience to do it. Great video as always! BTW...I've never used Shapton stones, but they are on my list to get next, as I've heard nothing but good things about them.

I guess people need to realize that VG-10 is a fine CUTLERY steel, but NOT great for splitting firewood or heavy bone.

Pretty random quesiton- do you have tips for someone that wants reasonably sharp kitchen knives but is also super lazy? Like, of the various easy sharpening tools that litter the kitchen gadgets aisles, is there one you'd recommend?

Always learn lots from your vids you should of been a teacher lol

Aren't Shun knives single-beveled? I guess not

I’m confused with the nagura usage philosophy. You use the same nagura, whatever the stone you’re cleaning’s grit. Why not match the grits? Clearly it works, but why does it work? Thank you.

Oh dear. The owner of the multi-chipped-cleaver needs to stop choppin’ anything harder than their head-bone-skull.

Mahaann, why do you do videos while you are sharpening... You could be much faster if you don't record.... ;)

5 seconds ago!

These are trash knives

We enjoy listening to you talk. If you stop talking I'll stop watching

Just some useless advice man, NOBODY wants to watch 15 mins of whetstone sharpening haha 😂🤦‍♂️ great info!! But got rather mind numbing Lol