Bolster Reduction On A Chef's Knife and Why it is Important
Тәжірибелік нұсқаулар және стиль
I explain why it is important to reduce the bolster and fix any recurves on a chef's style knife. I even show you how to do it.
Matt Hendricks
The Sharpening Guy LLC
thesharpeningguy.com/
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Пікірлер: 16
Great work as always Matt👍.
@TheSharpeningGuy
Жыл бұрын
Thanks
What scotch bright wheels do you use for your grinders there?
Great video! Great setup! What wheels do you use on your grinders? Look like Scotchbrite wheels on the lower grinder and sisal wheel above. What grit are the two lower wheels? Thanks again!
@TheSharpeningGuy
Жыл бұрын
Thanks! The wheel I blended the bolster on is scotchbrite. They don’t really do a specific grit. The buffing wheel is cloth.
All the toys. Love to see and re see your video’s.
@TheSharpeningGuy
7 ай бұрын
Thanks! I’m glad you enjoy them.
Seems to me that you are putting a lot of heat into that blade without cooling it in water between changing sides. Can you tell me why?
@TheSharpeningGuy
Жыл бұрын
When you use a rough belt like that that is specifically designed for cutting tempered steel, you use light pressure to let the belt do the work, and use a sharp belt, very little heat is actually generated. The blade barely got what could even be considered warm during that process.
how does one know if it’s a hollow bolster
Timely topic. I hate bolsters. Would you tackle on stones without use of grinder and belt? I also have a dremel for dog nails.
@TheSharpeningGuy
Жыл бұрын
I would use a block of wood wrapped in sandpaper instead of a stone. You would likely gouge your stone out if you used it to grind the bolster down.
@l26wang
Жыл бұрын
@@TheSharpeningGuy Ah you did say as much later in the video.
Could you do it with a Ken onion?
@TheSharpeningGuy
7 ай бұрын
It would technically be possible, but it wouldn’t be that easy with that narrow of a belt.
Hollow bolsters, never heard of that. 😕