At 65 years old I finally get it. I was told all my life the same number of passes each side. I guess I never did bring a burr up , or make apex. This is a life changing event for me. Also the best explanation I've ever heard in my life. I can NOT THANK YOU ENOUGH !!!!! needless to say I have subscribed .

Thanks for your knife explanations. In 40 years of manufacturing and grinding carbide saws, cutters and router bits, I always turned away hand knife sharpening because it wasn't automated or thinking it was too time constraining. After listening to you explain your skills and techniques I realized I missed out. BTW your sound and video is on point, good job.✌

This is the finest intro video I have seen on KZfaq-you are an excellent instructor and I thank you for explaining the basics so I could easily understand -edge-leading & edge trailing is something often overlooked in similar videos, and your point about using one course grit until raising a burr makes absolutely perfect sense the way you tell it. Thank you for taking the time to make this video!

This was the most informative how to video on sharpening that I have ever viewed. Great job!

Very nice! At 55 yrs old i have been sharpening knifes 40 + years with some great results... I get it now, it was pure luck those few times i got what i considered perfection. Thank you! I will for sure check out your other videos. I do have a problem with your attitude though........ you suggested its a waste of time to work on lowering my golf score, Huuuumph.

This is the most detailed video I’ve seen that STRESSES so heavily the need to get a burr. Sincerely appreciate your point of view. Great job with the detailed explanation. I do agree it is so hard to feel the burr if using higher grits if you think you’re just touching up.

This is by far the best sharpening video I've found. Look forward to seeing more of your work. Thanks

By far the best intro to sharpening I have ever seen. Thank you for making this video!

Finally. I been a boy scout, in the military, a life time of working with tools and now retired for the past 7 years and after watching your video I finally get it. I took the leap and sharpened one of the wife's knives and she was impressed. Huge points in my bucket. Thank you for your excellent video. Is that the YIXING 1x30 belt sander you were using? Looks pretty sturdy and now that I have a little confidence I'm ready to invest in a proper tool. Thanks again, job well done!

Wow, just an incredible video. More information, presented in the clearest way that I have ever seen on KZfaq or anywhere for that matter. Thank you.

This is the best demonstration I have seen. Thank you

The best explanation I've found on sharpening.

Thank you. I have probably watched hundreds of sharpening videos over the years. You showed & taught me more from 1 of your 30 minute videos then I learned off all those combined. You are an excellent teacher along with showing it. I'm subscribed & plan to see as many of your videos as I can. Thank you again

I'm now 30 years into my sharpening journey, yet the basics are still the basics.

Thanks for caring enough to re-shoot this video. As someone working on his sharpening game with a TSPROF system, this was super helpful.

That was the best. I've seen to many videos using up to 4000 grit stones on hunting/bushcraft knives and i always knew something was L'ill off, man you explained it so clear if someone doesn't get, oh well ! THX for straightens those myths out for me and likely lots of us. 🤙 bro

I could always get a "pretty sharp" edge. Critical time & effort saving technique!! Thank You.

You took difficult task and made it look easy. Thank you

Wow! I learned a ton about sharpening. Thank you very much sir. Excellent video.

Thank you for a great video and excellent tips on using lower grit belt to get the burr before jumping to the higher grit belt. I follow many belt sharpening channels but your tip is the best advice that anyone can give. Keep you the good work.

Thanks for the basics. Starting to learn sharpenig on Tormeck

This is so trippy. When I learned to sharpen in culinary arts class we were taught that a burr is the enemy and we only did one pass at a time before switching sides to combat the formation of a burr.

Best all-in-one intro sharpening video I have seen 😊 I guess talking about angles also would belong here.

I can confirm this works even using a cheap, multi-slot angeled chef grinder. I've been using that thing wrong the whole time. When I used it on one of my main kitchen knives, using the advice you give here, the edge is now as sharp as I've always been trying to get it. Could have used this advice 40 years ago. Thank you for sharing.

You're teaching well, Bro. How many hours I've wasted polishing the side of a blade - not the edge of a blade! After 30 years of woodworking, sharpening throughout, I took up shaving with a straight razor. Suddenly, I really HAD to learn about edges. I bought a microscope a 10,000 grit stone , a 30,000 grit stone, and a strop. I've owned stones for over 50 years and I say your take on the subject is right on!

Thank you so much for your advice in the sharpening path, amazing video.

Best sharpening explanation ever!!!

Thank You! very sharp knives with your instructions.

Outstanding lesson! Thanks soooOOo much.

Excellent info. Thanks

Thank you very helpful video.

I really enjoyed this video. The angle of the sharpening is also important. I make the odd hunting knife and I find a 30 degree is optimum for the steel I’m using. It would be interesting if you produced a video on angles.

Best video by far Thank you so much

Fantastic! Very informative! Thanks!

Great video, clear, informative and will be following this method. Thank you!!!!

This was very helpful for me. I really appreciate the detailed explanations. So thank you again.

Excellent video thank you

So it was 9 side one and 6 side two and in general 2-3 strokes difference won't make a huge difference esspecially on kitchen knives. If you want you can totally do equal strokes on side two once you have your bur. When sharpening a kitchen knife or any knife. If you are using a good belt and if your angle is very close to the original angle 3-5 strokes usually raises a bur. If it takes longer then you are probable changing the angle a bit, and if it takes a really long time it's either a huge angle change, or a very very very, dull knife. In those two cases I would try to keep close to the same amount of stroke per side.Keep in mind this video is trying to keep it simple for most people who can't get a knife sharp and in general I have found the most simple way to explain it. (Get a bur on side 1), (Get a Bur on side 2) Then go up in grit. But in general a few stoke more or less on one side or the other isn't going to make a difference in the final outcome

Thank you. Yes, I will apply your guidance. Going to your website next.

Excellent video & instruction. One of the best ever regardless of subject period. Thanks

Excellent video! Just what I needed. Ordered my first 2x72 and a ton of assorted belts ....Thanks

Excellent, thank you!

It was instructive! Thanks a lot for this video! ❤

Your video was just what I was looking for. Thanks

Great video thank you

My grandpa loved his knives. They were so sharp. He once told me that they were so sharp they cut your eyes just looking at them. 😂😅 He tried to teach me Yeah no that didn't work. 😅 I can't to this day 😢. Good video

Good stuff! Thanks!

I sharpen knives and straight razors on whetstones only, synthetics and Japanese natural stones. The most important step is setting the bevel. If the early work isn’t done correctly, subsequent steps won’t matter.

I knew all this,but like the strop you refined my understanding. Thank you

Just sharpened a knife sharper than I ever have before. Finally catching on. Ty this video really set me on the right path.

My man! Always a beautiful day when I can learn something or refresh something I forgot about thank you for your time!

Pure Gold...Thank You

Thanks for your time. I’ve been sharpening wrong for years. I’m happy with just slicing paper. Then I bought a mora. I never knew a knife could get that sharp!!!

I bought a triplex 15x hand loupe for actually seeing the burr. It's an excellent tool to see exactly what you have done to your edge, and what you need to do to clean it up. I have used heavy packing box cardboard to quickly and simply clean an edge up. Excellent video and reinforces a lot of what I've learnt in my journey through the process.

Thanks for this!!!👍👍👍

Excellent video!!

Best video I've seen. Thanks

I thought 30 Minutes! To show how to sharpen a Knife? I am glad I did. Finally, a way that I can understand with the logic and the why's. Thank you so much!

Wonderful information! I’ve made the mistake of getting a burr on one side only and once I removed the burr, I thought that was all that was needed!…NOW, I know better. Thank you, now I’m off to my garage and I’ll see if I can sharpen an old DullKnife, which Ihave many.

Very informative.

Good tips, i discovered this myself after almost 2 decades 😅, when you are doing the final bevel it is much better to just sharpen one side at a time, not alternating to the other side, wait for the burr to appear before doing the other side of the bevel, spend the same amount of time to both sides, then you can alternate after that using your finest grit, you can purchase cheap usb microscope now, you can easily observe the edge if it is correctly sharpened

Spot on directions here. Not raising a burr is the biggest sharpening mistake I have made in the past. If I focus on raising a burr for the full length of the blade before changing sides or grits it invariably works well and I end up with a sharp knife 👍

I have just started making knives, but seem to absolutely suck at properly sharpening them. After watching your video here, I believe I’m just being impatient….not letting the edge to apex properly. Heading back out to the shop now. Thank you!

very impressive, thank you for posting and the use of your web site.

Great explanations of the theories. As a chef with a number of different knives, I can work with what you've shown across my collection of equipment more effectively. Thanks for sharing your strategies.

Really great video on the basics of knife sharpening. Gonna be a new subscriber 👍🏼

Very good video, i learned a lot

I'm always fascinated in how different knife sharpening experts have different theories and explanations as to what and how a blade becomes sharp. A couple of things that stood out from your video. Once you have sharpened the first side of the blade and created the burr, and switched to the other side, the first passes will actually knock off the burr you have just created. You then proceed to create another burr on the opposite side. This is a very good indicator you have created the peak you are looking for. You would then strop the blade for two reasons. This knocks the remaining burr off the blade. This also polishes the cutting edge, which helps to create less friction when cutting, and adds that final ultra sharp edge. A hone is used to straighten the cutting edge after using the blade for any length of time. It is a good idea to hone the cutting edge on both sides before each use. In my 20 years of blade sharpening, I have never heard anyone say you would hone a blade to knock the burr off. This has already been done in the stropping stage. Honing is purely for maintenance of the cutting edge. I really like your setup. Makes knife sharpening a doddle by the looks of it. 😊👍

Paul; You are an excellent teacher, explaining step by step of your procedure sharpening a knife. I’ve been doing this for over 30 years, yet just little things you mentioned, helps to be more efficient and understanding the procedure of sharpening a knife using different grits and leather belt. Thank you!

I’ve watched many videos on sharpening. This is the best by a country mile 👍

Great explanation and to the point. Subbed.

Very informative. I sharpen my carving tools and turning tools by hand. I never seem to get them as sharp as those I see on KZfaq: these carvers and turners use knives/tools that glisten with sharp, like razors. This video is a game changer. Thank you.

Very good explanation of how to sharpen an edge. 👍🏽

Nice video, completly agree on not moving up till you feelna burr. I had this problem when i started. I thought i would ruin the knife going too low a grit. You have a new subscriber thanks.

What do you have placed on your flat platton? That you have making it bow out for hollow grinding?

First time I have heard sharpening explained properly!

Thank you , my friend . I'm in DC , an Elder Blackfoot Native, born with a knife in my hand. Your presentation is one of the best if not the best. Why? You don't speak in "fork tongue" , you seem to have enough equipment and belts? Most of all I feel you care about steel and the life in steel. Consuming flesh is no longer necessary to survive so I've made a standard at 4 Nano points on everything. I sharpen for church kitchens (450 locations) to avoid folks from hurting themselves using dull knives (cutting apples, greens and stuff!). I'm gong for a Blade Master recognition so I thank you for your input and the comfort in your presentation.

Paul, thank you! Xclnt, systematic education of the basics

thanks alotttt!!!

Thanks for the leads

Thank you so much, I had been frustrated by not getting a burr. I was starting at a medium grade. So i took my worst steak knife. And started at the coarsest grit i had. and make a burr on BOTH sides. Then moved upwards. Thanks again.

Thank you so much

Asians watching them helped my technique using progressive stone's, My favorite is called Smith's diamond coat , somewhat survival sharpener and has poly hardened cover and attacking to handle also has course and fine, this is my go to sharpener.

Great tutorial on the basics of knife sharpening! You knocked it out of the park! Watching your videos has revived my interest in knife sharpening ! The old Tormek is out of the closet and back on the work bench!

Damn good info. I could understand.👍👍

Great video I learned alot. I always do the same amount of passes on each side looking for a burr, now i know to stay on one side until you get a burr. What was the angle you used? Thanks!

I learned so much

After 3 years and countless video even im my native language, your made it all clear for me

Great video. I can tell he is good at sharpening. No band-aids.

Great video just starting out just bought the 200 cbn. Love the 600 and 1000. Do you start sometimes with a 600 if it already is some what sharp? I used your link for the 200

@alxsharpen, I'm getting an Electronix 1x30 which has a single speed of 3400 RPM. It's much like the Harbor Freight. Does belt speed play an important role in sharpening? Perhaps at different grits? Or, with different metal blades? If so, I'll look for a variable speed add-on. Thanks!

great video , new in knife making so this video was very informative .. just a question , what angle to generally sharpen ? i can see a guide on your grinders .. thank you A

Love the setup on the sharper, what is it and how is it mounted ?

How do you feel about guided sharpening systems like the worksharp precision?

Thank you for a fabulous video Paul. Can I ask a question please? If you’re using the T8 with composite ’honing wheel’ would you finish with stropping on the toolckr as well?

Im a bess tester fanatic. But wanted to say I wish i had seen this years ago. I started with different sharpening techniques and never established the burr. I was so concentrated on the exact amount of pass per side that it actually delayed my practice. Ypu are absolutely correct. Get the burr on one side and the other side will follow suit. Apex gold brother!

This is a must watch, learn from a master

After watching this i successfully got my Everyday carry pocket knife pretty darn sharp, I have a stone course on one side finer on the other and a leather strip, I used it before it helped just not great! Well now after your video it obviously works now I was just doing it wrong😂😂 Thanks for putting this out❤️

How did you get that angle guide on that belt sander ? I have the HF 30” and two of the Chinese belt sanders you have. I can’t find an angle guide for them.

Hi, Ive seen a few of your videos since this one was linked in a knife sharpening forum I'm on. I've bought and been playing with a tormek t8 and found on some on my knives when put in to action bits of the edge roll. I mainly use knives for bushcraft type activities. Would you suggest keeping with it and just having a bigger bevel (15 to 20 degrees per side at the moment) or would a convex edge work better? I'm trying to work out if I can keep with the tormek adding in the newer centering jig or if I should invest in a worksharp belt sander type device which can get you a convex. I'm just a person that likes sharp tools. Not in it for the business aspect. Thanks