Links to tools?

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 👍🙏

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.

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

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.

Lol. you just had say that...

Big time!

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

Why not both? ​@@MrBearbait75

Bruh

Never had this sort of sharpening guide here in my country. If there comes one with the stone, it's one that you clamp on the back of your knife and then slides along the stone with the blade itself. With this the thickness of the Blade influences the angle less, but rather the size of the knife which then has a massive influence on the resulting angle. Therefore i never really used that sort of guide as it seemed so variable depending on which knife you use. But I can imagine that this type of guide at least helps to archive a consistent angle but at the cost of a too steep or sharp angle. Taping such a wedge guide on your stone is an interesting idea as a reference, might give it a try if I ever get one of those with a stone in the future. Although the thing about sharpening I struggle the most with is if the blade got a curve towards the tip, not holding and finding the right angle in general

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

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

@@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.

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.

Yes, please!

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

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.

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.

Thanks, I wanted to comment the same.

I had the exact same thought but I see you beat me too it.

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

Awesome! Some good people over there sometimes 👍

@@Judgement_Kazzy Joke? Reddit is leftist trash.

Sometimes 😂

Did anyone think that was an axe in the thumbnail?

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

Same! I asked the same in the last video.

- 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.

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.

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

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 😂

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

@@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.

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.

Thanks for the sub! Really appreciate it👍👍🙏

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.