I began collecting knives about 2 years ago. I started sharpening about 2 months ago. Of course only on old/unused knives. Which is good, because so far I'm terrible at it. I believe I'm keeping a good angle, but I've only managed to make a semi-sharp knife fully dull.

Crispy.... best word ever for a great knife tip. NOT crispy tips suck so bad. Great vid as always. Tune in for the knives, stay for Gage. ;-) In Samurai sword language this section of the blade is called the "Monouchi" and the very tip is the "Kisaki". Sharp as always!

@SharpKnifeShop

Жыл бұрын

oh very cool little tid bit there sir! I appreciate your sharing your knowledge. Sure better than the way I described it haha.

You are amazing . You took sharpening knife's to another level .Bravo

Thanks for teaching us about your tip tips

Thanks for these tips!

Thanks Gage, for rolling right out of bed to make us a video 😂 Also, I'm setting the "that's what she said" over and under at nine and a half.

@roospike

Жыл бұрын

😁

@markusr.8125

Жыл бұрын

I like his hair. Better than showing w a stupid cap. 🎉

Great video Gage - good job! It's important to get the whole knife sharp!!!

Best ever sharpening tips I ever saw for the zip! Thanks for teaching and sharing your experience!

These are REALLY great tips, and an excellent demonstration of good and bad technique. Thank you!

Love the Yu Kurosaki raijin gyutos in the back, such cool handle options. Though I have to admit I'm partial as I own one of them now! After all this time watching your content, happy to have finally purchased a knife from you all

Thanks, that's very useful!

@SharpKnifeShop

Жыл бұрын

Glad it was helpful!

Very good video ! If I may, for deburring the most effective strokes are the ones edge leading, I mean when you are "trying to bite into the stone", this breaks the burr instantly especially at high grits (tiny burr) and you only need to move a few mm technically, so I think it would be a slight improvement if ending with super light edge leading strokes 8:20 I think you're totally right, the direction of the scratch may have an impact of how the knife cuts, but how you demonstrate it at 8:40 only shows 1 scratch direction, so it doesn't change anything there... I don't know if it's a good idea to have scratch pattern in all directions tbh anyway, or if it helps anything

if you think about it logically, how well you hold an angle would mean following the actual profile and thus maintain the correct angle as the blade curves and thus wouldn't be having the issue. Personally, I would say to try to one long stroke. if you're suggesting push pull with grinding on the pull aka edge trailing, just try one long edge trailing stoke. Thats easier for most and it works well. follow the curve, that means you have to change angles as you reach the tip, meaning your hand needs to shift, the actual edge should stay in same relative position to the abrasive surface as the blade curves which naturally means your hands must move and adjust to that, generally that means the hands must get higher at the tip but also say you're starting at the heel and ending at the tip on an edge trailing stroke, you should be going from perpendicular to more parallel as you reach the tip and as you get to the tip you need to move your hand higher on the third axis, height. this means you follow the actual curve of the blade and actually maintain the right angle and contact all the way down. Doing it in one long edge trailing stroke is very easy to do. One fluid motion. You know what it's like? Stropping. Sometimes I think knife guys over complicate things. You can sharpen a knife with nothing but abrasive power, some water or oil and MDF. aka a strop. What to do with burr? well you use smaller, finer abrasives to polish it off. All you need is 3 abrasives. One course to grind, one medium to sharpen and one fine to polish and finish it. Debado 220 is bad ass green silicon carbide demon of a stone. I would say it compares favorably to any of it's rivals like 220 naniwa the 220 and 320 shapton pros, the 240 sigma select, and even the norton waterstone. I likely forget some. But they're all silicon carbide based.

Here to stare at your tip!

🤔 Gage, Are you actually Jesse Pinkman incognito? Hmm...🙂 Maybe. Just kidding-I have learned quite a bit from you and thanks for passing valuable info to us to care for our kitchen knives!

Where can I get that stone?

youll never see this but just turn the knife. when youre working the belly and the tip comes off the stone, turn the knife so youre at a 90 degree angle to the stone

How do you fix a tip that has been slightly rounded up? I loved my stock takamura R2 gyuto tip, but I sent it to a pro sharpener and although the knife was scary sharp, the tip had been slightly rounded up instead of the stock flat, crisp tip

@jeffhicks8428

9 ай бұрын

tisk tisk. you should honestly learn how to do it yourself. its not hard at all. just do it. one of the easiest "skills" you will ever learn in your life once you actually get over the fear and try it and apply yourself.

What is the knife in the thumbnail?

@johnniemiec3286

Жыл бұрын

Looks like it could be a Hatono-san SG2 bunka.

@SharpKnifeShop

Жыл бұрын

nailed it!

Just here to say I'm not comfortable touching tips

Dude your audio is bad. I love the fuckin’ vids otherwise!!