You should have more subscribers and more likes. I watch this video about once a year and notice something new every time. Thank you, Elija!

Finally someone that understands the pain that is bolsters!! For the ordinary chef they are a real complication in sharpening

Sharpening perfection. So enjoy your presentations. A learning process for me every time.

Just wanted to say thank you. Your videos are very helpful and a pleasure to watch plus its nice to see someone take such pride in there craft. Seems hard to find these days.

What a fantastic job you did! I need to do this with my Wusthof chef's knife. I wish I had your awesome workshop!

Thanks for sharing sir! Much appreciated!

Seeing that burr pop out like that at 5:10 made me realize my work space is too f'n dark! Great video, i want to get a leather wheel now.

Interesting and informative Thanks!

I have learned so much watching your videos, thank you !

@PatronSaintofKnives

8 жыл бұрын

+Bob C Thank you for taking the time to comment!

Hi, I really enjoy your videos and hope you have many more to come! On top of the blade sharpening charge do you charge extra for bolster reduction if needed and if so how much do you charge? Thank you!

Great video :)

I've never had the chance to use any type of belt Sanders I've only ever done it by hand with a wet stone. I can get my knives sharp but no where near what you can.. you do an amazing job at it.. Is there any tips you could pass along to me about wet stones and any advice on leather belts to hand sharpen knifes that won't break the bank because I'm on a tight budget..

Do you have plans to do the re-serrating a knife soon? I would very much like to see that. I have another question you may have an answer for. When one has bought several sanding belts and had them for several years the glue holding them together gets old and won't hold and pops the belt. Do you have any sure way to re-glue these again? Thanks, Tom

What and where do you get the leather wheels for the bench grinders? What about whetstones or oil stones? Hooked on sharpness!

I notice you sharpen on the slack part of the belt. I am curious to how do you keep from creating a convex edge? Thanks for the great video!

@PatronSaintofKnives

8 жыл бұрын

+Kenny Hallam Hey Kenny, I generally start out on the platen using a vertical belt and then move to the slack part of the belt for the horizontal work. I keep the belts very tight and aim for a slight convex edge, which is geometrically more stable yet still produces an extraordinarily sharp edge. I do flat grinds on Tanto Blades due to the sharply defined angle at the upswing.

My apologies for only getting to see your video six years later but what a great video for me. My cherished kitchen knives are worn on the cutting edge to the point that they look like boning knives. That damn bolster!! I’m sure the tempered edge may well be long gone but I love those knives. Do you, or anyone else here with better knowledge than me, think that I could take that bolster down with a grinding wheel (I don’t have a belt sander) and the knife edge that hasn’t worn, without damaging the cutting edge? Thank you so much for posting. Great video and the one I’ve been looking for. Regards from Northern Ireland. ☘️

@PatronSaintofKnives

3 жыл бұрын

Certainly possible, but I would practice on a couple of cheap thrift store knives first. I can almost guarantee that it will not go as smoothly at first as you think it will. Move in close, brace your arms against your body. Keep dipping water close. Hold tight, grinders are more dangerous than belts.

@magnificentmuttley2084

3 жыл бұрын

Patron Saint of Knives - Many thanks for the quick response. I had even thought of using a hand file but that would take ages. Your safety advice is a very welcome reminder - that is something which has made me a little reluctant to attempt this before now. I always listen to the advice from a professional. These are Sabatier chef knives that are almost 30 years old, not the most expensive but great knives to use, when sharp. Thanks again.

Any tips on how to do with whetstone sharpening? I wanna ship you my knives! Awesome stuff! -Chef Kevin

Thank you for the answers. Do you always sharpen with the belt going away from you and off the end of the blade, or do you have circumstances where you have the blade going against the belt travel? On the buffer rpm, would it be more like the 1800 rpm or the 3600 rpm? Thanks again, Tom

@PatronSaintofKnives

8 жыл бұрын

+arkomo54 Hey Tom,The only time I sharpen into the blade is when I work on the bolster. You are also creating muscle memory, which allows you to explore small refinements for difficult techniques, but also sets you up to cut into your leather belt by mistake If you stop paying complete attention. I have sharpened (carefully) into the blade a few times when working on thick butcher knives where I wanted to see what the angle was from the other side, but although I know there are people who swear by sharpening into the edge, I have had belts suddenly cut and fly off the machine and I don't like it. Probably closer to 3600.

liked and subscribed

Sir, can I ask you where I can buy a leather wheel, the one you used at the end. I contacted you years ago about knife sharpening and thanks to the advice you gave me I have got very good at it. I think a leather wheel would be better than the leather belt, I have tried to find them on the internet but no luck. I hope you are able to help me with this, thanks in advance, Mark, In New Zealand

@PatronSaintofKnives

3 жыл бұрын

Amazon.

Hello You mention that the red belt grinder is a Viel. What brands are the green and yellow brands? Thank you Sal New hampshire

@PatronSaintofKnives

8 жыл бұрын

+Patals The green and yellow belt sanders are just run of the mill cheap Harbor Freight specials. They have lasted for years. They move quite fast and need to be used carefully not to burn the blade, but are completely serviceable. The Viel is better.

What's the best way to do this if you don't have a shed full of belt sanders? I have a Wusthof Classic that does not have this problem yet but will eventually as I've started using whetstones to sharpen it.

@PatronSaintofKnives

5 жыл бұрын

passdasalt Honestly, if you don’t have the equipment, then you should send it to me. If you buy a belt sander and you can get one cheap, be prepared for a learning curve.

@passdasalt

5 жыл бұрын

@@PatronSaintofKnives Thanks for answering. Sounds like sage advice, cheers.

I did this to a cheapish knife and the bolster was hollow after removing the high point with my Worksharp. How would you suggest dealing with this other than buying a better knife. Lol I have filled it with hot glue just to keep anything from getting in there and rotting basically.

@PatronSaintofKnives

3 жыл бұрын

I’ve heard JB weld works. There are about thee companies that do this. Chefs choice, Equale, and another one I can’t remember at the moment. Just remember, a company that cuts corners like that, also doesn’t use good quality steel in their blades either.

You sir are a pleasure to watch. On your veil you have what looks like a leather wheel tie strapped up by the belt, what is its main purpose? Which rouge do you use on the leather belt and then on the leather wheel? Also, what rpm is the grinder the leather wheel is running on? And, where do you purchase your belts and rouge? A lot of people say the only way to go is one of the expensive 2x72 belt grinders. I am glad to see someone doing expert sharpening on inexpensive belt sanders. Thanks for posting the video. Tom

@PatronSaintofKnives

8 жыл бұрын

+arkomo54 Hey Tom,I use a basic green rouge for the belt and pink scratchless for the leather wheel (www.knifemaking.com/default.asp) I have moved from the leather belts to felt belts from www.supergrit.com/ they performs the same way as leather, but don't stretch out the same. They last for thousands and thousands of jobs and cost much less. I get my leather Wheel from www.econabrasives.com They should last indefinitely until you screw up like I did. I can't remember rpm... standard for a grinder.

Nice anvil in the background.

Is it very expensive to completely remove the bolster all of the way up to the bottom of the handle? Sort of like turning a Wusthof Classic into a Classic Ikon? I have a full set of old Gerber Balance Plus knives (full bolster) and would like to have the bolsters ground down. Not sure if they are worth it.

i want to remove the bolsters off my generic kitchen knives

@PatronSaintofKnives

4 жыл бұрын

Do you mean remove completely or reduce to match the current edge, or shape to be a part of the edge?