Talking About Angles and Consistency
This video may raise some controversy as I seem to be dismissing angles. Let me clarify by saying that if the knife still has an identifiable, somewhat sharp edge, you want to try to match that edge. This video is for when the knife is totally dull and the original edge is useless.
Happy to answer questions in the comments.
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Link to Tojiro 4k stone.
www.districtcutlery.com/4000-...
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Пікірлер: 15
Absolutely agree, the only thing you archieve if you overthink every little thing in knifesharpening is a Burnout. Nice Video
Great advice thanks
Love it. Agree on all points!
Solid advice. I bought that 4000 from you a couple of years ago, good stone.
@districtcutlery
Жыл бұрын
Thanks Glenn, I try other stones but I always go back to this one.
Use a plastic or wooden wedge 15 or 20 degree , measure the angle, put the knife on the wedge, remove the wedge, then stick finger between knife and stone and you can eyeball during sharpening
Nice technique right there
lol. I don’t need to say anything, you know what I’m thinking. 👊👍
@GlennLaguna
Жыл бұрын
Hey Peter, you also got great videos on hand sharpening out there on KZread. You and Ryan should get together and do a video together talking about hand sharpening and knives. Your concepts on levels of pressure, I pretty much follow that now.
Nice advice about the angle.
on a steel that melts like butter on an abrasive like white #2, yeah, any angle you choose with any abrasive you use will set a new bevel. Because the steel melts like butter on even the slowest traditional stones. Don't try that with something odd and funky like hap40 which doesn't play nice with normal abrasives. But even just any stainless steels, like even those German knives, the chromium content makes it MUCH more difficult to grind vs, the zero alloy carbon steels like white. I don't worry about angles. put the knife on the stone and grind. You'll figure it out eventually. Even tho white steel is literally the easiest steel to sharpen thanks to high hardness, fine grain, and very little abrasion resistance. even tho it deburs easily, I think one of the hallmarks of more skilled sharpeners is being able to generate very little burr at all at any stage, and to already have it basically down to zero before you even touch a finishing or polishing stone.
Thank you sir for the explanation. Still struggling to deburr
@David-gld
13 сағат бұрын
I de-burr on the stone. I use very light edge trailing strokes on the stone, essentially stropping on the stone. I strop on card board (the inside of a cereal box) for just a little more refinement.
As a novice I’m unsure what it is you sense with the three finger test. I assume with experience you just can feel the sharpness? Are you feeling for retrained burr?
This guy has an angle.