Very nice explaining about bevel's etc. Learned a lot again thank you!

Wow. Excellent explanation. I Ve had to find this same methodology out myself the hard way sharpening for years and countless trial/error tests. Wish i found your video like 10 years ago sir ;D

Excellent up to date explanations. Thanks very much!

great video thanks so much. subbed to your channel

WHY DID IT END THAT WAY

I have a hard time finishing my knife. I have a king 1000/6000 so what you do is raise the burr on both sides with the 1k, polish on 6k scrubbing motion and then slightly raise the angle, edge leading to remove the burr? About what angle do you usually sharpen at? Any help is greatly appreciated. Thank you for the video!!!

@garfilo1

6 ай бұрын

I usually shoot for 12-15 degrees per side.

@Sharp.Penguin00

6 ай бұрын

@@garfilo1 thank you. I've never been able to cut paper the way you do. I know you talked about all of it in the video I just wanted to make sure I understood your instructions. Thank you for the awesome video! Will you be doing more videos of sharpening instructions?

Hi - this is a nice video. I'm a little bit unclear as well. I find that I'm getting my knifes sharp enough to cut hair but they dull after a cutting through cheese or some light use where they can no longer cut hair. I'm a little confused by the process. Am i correct in assuming that this is just for touching up when you're knife is sharp and you'll basically do edge leading strokes on a 1-2k grit stone, then edge trailing on a strop and back to some light edge leading on the stone?

@garfilo1

3 жыл бұрын

This video is a few years old. You are correct that it assumes your knife is in pretty good shape already and just needs a touchup. I am basically making the argument that edge leading strokes are better for touchups than edge trailing strokes. Edge trailing strokes are more likely to draw a wire edge. This will feel sharp initially but not be very stable. An edge leading touchup on a mid-grit stone can help keep a crisp apex. Nowadays I use a soft Arkansas or coticule for in-hand touchups. kzread.info/dash/bejne/mX1tla1xmLHYkqg.html

Impressive results, it's been awhile since I've seen a video that made my jaw drop open. Some follow-up questions for you though because I saw your other video and where you were sharpening a knife. It kind of clashes with what I learned. I see that youdo a push and pull sharpening on both sides and then a single stroke strop and then move to the next Stone and do the whole process over again. Why not continue doing the push and pull technique on both sides move to the next Stone and then repeat the process from the beginning and then do the finishing strokes on the last Stone use

@garfilo1

5 жыл бұрын

The scrubbing motion is way faster than sweeping and has the added benefit of thinning as you go, but it creates much bigger burrs. If I do all the sweeping type strokes at the end then it takes a lot more time to get rid of the burr. Alternating between scrubbing and sweeping strokes during my normal progression helps to minimize the burr as I go along. Also, I very rarely do a full progression on my work knives. They get "sharpened" maybe two or three times a year. However, they get a two minute touch up two or three times a week. Usually on Shapton pro 1000 and then Naniwa super stone 2000. And then a pasted leather strop just to clean the edge a bit and remove any nasty dangling particles. Finishing at these mid grit levels it is much more important to minimize the burr as you go along. Especially if you are sharpening softer steels. Residual burr/wire edge/foil edge kill edge durability. Even for softer steels, the longer you can put off having to grab the honing steel the better. Doing sweeping strokes helps. And one last point. Scrubbing is faster, but it's more likely to develop over grinds where you put a little dip in the edge, especially near the heel. This can make the edge lose board contact when you are dicing peppers or slicing scallions resulting in accordion cuts. Doing sweeping cuts on each stone helps ensure that you are keeping a nice uninterrupted arc for your cutting edge. When I was first learning I relied too much on scrubbing and used too much pressure and it resulted in wavy edges. Sweeping as you go along provides a nice visual cue and helps minimize this issue. You can see the nice even burr flipping back and forth and getting smaller and smaller as you go along by how it glints in the light. Only doing scrubbing you lose this visual cue.

Interesting video. I’d love to know what ya think of my current plan. I’m developing a burr on a shapton 1k, than doing edge leading strokes with less pressure, than doing light edge leading strokes on a king 3k. Than strop, I can almost get paper towel but to be honest I don’t know what im doing at all.

@garfilo1

8 ай бұрын

That's a good plan. Personally I would skip the strop and just work on getting paper towel cutting sharpness off of the 3k.

@HavenUpsurge

8 ай бұрын

@@garfilo1 what would you recommend doing on the 3k

@garfilo1

8 ай бұрын

@@HavenUpsurge finish the knife with some light edge leading strokes on the 3k stone after whatever your normal sharpening routine is on the 1k stone. Like in the video

@HavenUpsurge

8 ай бұрын

@@garfilo1 thanks!!!

So if a knife is already sharp, can I just strop and use a finer stone like 5000 with light strokes? ould you please do a dummy version for us home gamers? maybe something on maintenance sharpening would be very helpful! thanks and keep up the good work!

@garfilo1

3 жыл бұрын

Some people like to use a strop or a fine finishing stone. While working professionally I usually used a smooth ceramic honing rod. My preference nowadays for touchups is a small natural stone like a coticule or soft arkansas. I prefer to use edge leading strokes. This will essentially cut a new microbevel at the apex. The natural stone would be less likely to raise a burr than a similar synthetic. If you use a "stropping" motion, i.e. edge trailing motion on a stone there is a much higher risk of drawing a fin edge or wire burr. kzread.info/dash/bejne/mX1tla1xmLHYkqg.html