sharpening crappy chef knife with crystolon and washita

Рет қаралды 833

5 ай бұрын

Пікірлер: 9

@billyboy7 11 күн бұрын

As the world turns.......just for grins, I did a replica of what you did, your style and your type of progressions, finishing on a hard Washita but I did add a few passes on a denim strop with 1 micron diamond spray. Sharp, sharp, sharp, and much quicker.......a totally different style from mine but it's much, much, quicker and not so many different progressions.......thanks again.

@Sharp.Penguin00 5 ай бұрын

Did you do high passes on the coarse stone? It looks like you were getting some 45 degree passes there. What does that do?

@garfilo1 5 ай бұрын

It makes sure that the knife is apexed.

@Sharp.Penguin00 5 ай бұрын

@@garfilo1 ok cool, thank you. I thought you only did a few high angle passes on the finishing stone. So I should sharpen at my 15-20 degrees. Before leaving the coarse grit do a few 45 degree passes. Back to regular angle on finishing stone and last few passes high angle again? Sorry, I'm a newb and you have the sharpest knife I've ever seen. I want to use your method

@garfilo1 5 ай бұрын

@@Sharp.Penguin00 When I do the high angle pass it is very light. And you don't have to go to a full 45 degrees. I was exaggerating in the video a bit so that the difference would be noticeable. It really only has to be a few degrees higher than your normal sharpening angle. The higher angle of attack you use for the apex the tougher the edge will be. But you will lose some absolute sharpness. If your knife has thin geometry behind the bevel then it won't matter too much.

@Sharp.Penguin00 5 ай бұрын

@@garfilo1 ok so I could still stick with 20 degrees and light edge leading higher angle on the finishing stone? Just for burr removal and edge strength?

@billyboy7 5 ай бұрын

Jayson, nice. What is the grit on the Crystolon and what is the oil? I like your style but damn be careful in your sharpening and food prep. I have a couple of the Washita's from the Natural Whetstone Co. and like them better than Dans.

@garfilo1 5 ай бұрын

Norton calls it 120 grit. Not sure how that compares to other companies grit ratings. But it is very very coarse.

@garfilo1 5 ай бұрын

I'm just using olive oil because it's right there and I'm lazy.