At 65 years old I finally get it. I was told all my life the same number of passes each side. I guess I never did bring a burr up , or make apex. This is a life changing event for me. Also the best explanation I've ever heard in my life. I can NOT THANK YOU ENOUGH !!!!! needless to say I have subscribed .

@ALXSHARPEN

3 ай бұрын

Thank you glad it helped once you have this knowledge the great thing is it applies to almost every sharpening system .Keeping the sides even is important too but without a bur raised you won't apex it. In general if it's taking way too long to raise that bur on one side your angle is probably a little low and raising it will get you there sooner. Changing the angle of a knife significantly can take a lot of time on some sharpening systems especially manual ones like Wicked Edge,TSProf ,Work Sharp Precision, KME, etc. This is why low grit stones are a must have for those systems IMO unless you want to be at it all day.

@robertf3o8xx9gillette2

2 ай бұрын

Thanks, good info.

@koolkevin2357

2 ай бұрын

I could not have said it better! Thanks!

@ClarkIsraeli

Ай бұрын

How are we supposed to sharpen a knife, how did you learn anything without examples on sharpening a knife?

This is the finest intro video I have seen on KZread-you are an excellent instructor and I thank you for explaining the basics so I could easily understand -edge-leading & edge trailing is something often overlooked in similar videos, and your point about using one course grit until raising a burr makes absolutely perfect sense the way you tell it. Thank you for taking the time to make this video!

@ALXSHARPEN

5 ай бұрын

Wow thank you - Love to hear it was helpful info

@jimmyjoe7705

4 ай бұрын

I think you just fixed me 😂 can't wait to try it!

@deehendon4204

4 ай бұрын

Excellent explanation of the process of sharpening. Bravo!

@chunglow7646

2 ай бұрын

Eggzackly so

This was the most informative how to video on sharpening that I have ever viewed. Great job!

@ALXSHARPEN

4 ай бұрын

Thank you!!!

By far the best intro to sharpening I have ever seen. Thank you for making this video!

@ALXSHARPEN

4 ай бұрын

Wow, thanks!

This is by far the best sharpening video I've found. Look forward to seeing more of your work. Thanks

@ALXSHARPEN

4 ай бұрын

Thanks 👍

This is the most detailed video I’ve seen that STRESSES so heavily the need to get a burr. Sincerely appreciate your point of view. Great job with the detailed explanation. I do agree it is so hard to feel the burr if using higher grits if you think you’re just touching up.

@ALXSHARPEN

4 ай бұрын

Glad you enjoyed it!

Wow, just an incredible video. More information, presented in the clearest way that I have ever seen on KZread or anywhere for that matter. Thank you.

@ALXSHARPEN

4 ай бұрын

Wow, thank you!

This is the best demonstration I have seen. Thank you

@ALXSHARPEN

2 ай бұрын

Thank you glad it seems to have helped a lot of you.

The best explanation I've found on sharpening.

@ALXSHARPEN

5 ай бұрын

Thank you! After talking to so many frustrated people and asking them what they did it's clearly the biggest mistake

Very nice! At 55 yrs old i have been sharpening knifes 40 + years with some great results... I get it now, it was pure luck those few times i got what i considered perfection. Thank you! I will for sure check out your other videos. I do have a problem with your attitude though........ you suggested its a waste of time to work on lowering my golf score, Huuuumph.

@ALXSHARPEN

2 ай бұрын

That is awesome!

Thank you. I have probably watched hundreds of sharpening videos over the years. You showed & taught me more from 1 of your 30 minute videos then I learned off all those combined. You are an excellent teacher along with showing it. I'm subscribed & plan to see as many of your videos as I can. Thank you again

@ALXSHARPEN

4 ай бұрын

Wow, thanks!

Finally. I been a boy scout, in the military, a life time of working with tools and now retired for the past 7 years and after watching your video I finally get it. I took the leap and sharpened one of the wife's knives and she was impressed. Huge points in my bucket. Thank you for your excellent video. Is that the YIXING 1x30 belt sander you were using? Looks pretty sturdy and now that I have a little confidence I'm ready to invest in a proper tool. Thanks again, job well done!

Thanks for caring enough to re-shoot this video. As someone working on his sharpening game with a TSPROF system, this was super helpful.

@ALXSHARPEN

2 ай бұрын

Glad it was helpful!

Best sharpening explanation ever!!!

I'm now 30 years into my sharpening journey, yet the basics are still the basics.

@user-pn2wu9lh7u

2 ай бұрын

WHAT?

You took difficult task and made it look easy. Thank you

Thank You! very sharp knives with your instructions.

Thank you for a great video and excellent tips on using lower grit belt to get the burr before jumping to the higher grit belt. I follow many belt sharpening channels but your tip is the best advice that anyone can give. Keep you the good work.

@ALXSHARPEN

7 ай бұрын

Thank you that's a nice compliment glad you got something out of it

Thanks for the basics. Starting to learn sharpenig on Tormeck

@ALXSHARPEN

2 ай бұрын

Awesome I love my Tormeks they are my choice for expensive knives EDC's and a lot of things that come in my shop. I have many videos on Tormek Sharpening

Thank you so much for your advice in the sharpening path, amazing video.

@ALXSHARPEN

4 ай бұрын

thanks

Thanks for your knife explanations. In 40 years of manufacturing and grinding carbide saws, cutters and router bits, I always turned away hand knife sharpening because it wasn't automated or thinking it was too time constraining. After listening to you explain your skills and techniques I realized I missed out. BTW your sound and video is on point, good job.✌

@ALXSHARPEN

3 күн бұрын

Thank you in the Guild of Professional Sharpeners we had a presentation from a company that sharpened saw blades for contractors & industry not so much residential stuff a few month ago and he said it had lots of room for growth not a lot of sharpeners going that stuff. It was a pretty cool presentation. if I was younger and wanted a business I would consider doing that seemed like a needed area in the market of sharpening.

That was the best. I've seen to many videos using up to 4000 grit stones on hunting/bushcraft knives and i always knew something was L'ill off, man you explained it so clear if someone doesn't get, oh well ! THX for straightens those myths out for me and likely lots of us. 🤙 bro

@ALXSHARPEN

2 ай бұрын

Glad you enjoyed it!

Outstanding lesson! Thanks soooOOo much.

@ALXSHARPEN

3 ай бұрын

Very welcome!

This was very helpful for me. I really appreciate the detailed explanations. So thank you again.

@ALXSHARPEN

6 ай бұрын

Glad it was helpful!

Excellent video! Just what I needed. Ordered my first 2x72 and a ton of assorted belts ....Thanks

@ALXSHARPEN

7 ай бұрын

how you liking that 2x72

Best video by far Thank you so much

I could always get a "pretty sharp" edge. Critical time & effort saving technique!! Thank You.

My man! Always a beautiful day when I can learn something or refresh something I forgot about thank you for your time!

@ALXSHARPEN

7 ай бұрын

Thank you for Watching it please share and like it

Great video, clear, informative and will be following this method. Thank you!!!!

@ALXSHARPEN

2 ай бұрын

Thanks

You're teaching well, Bro. How many hours I've wasted polishing the side of a blade - not the edge of a blade! After 30 years of woodworking, sharpening throughout, I took up shaving with a straight razor. Suddenly, I really HAD to learn about edges. I bought a microscope a 10,000 grit stone , a 30,000 grit stone, and a strop. I've owned stones for over 50 years and I say your take on the subject is right on!

Your video was just what I was looking for. Thanks

@ALXSHARPEN

4 ай бұрын

Glad I could help

I bought a triplex 15x hand loupe for actually seeing the burr. It's an excellent tool to see exactly what you have done to your edge, and what you need to do to clean it up. I have used heavy packing box cardboard to quickly and simply clean an edge up. Excellent video and reinforces a lot of what I've learnt in my journey through the process.

@ALXSHARPEN

7 ай бұрын

I have a 15 and a 20x loop in my shop mostly for checking the quality of laser engravings but they are very helpful and affordable unfortunately as I have gotten older my eye sight isn’t what it was in my 20-30s now at 55 I find the digital microscope more helpful plus it’s magnification is far beyond 20x but it’s a great option. I have tried a bunch of things in that area I have a headset that has swap able loops that works well with glasses. Very helpful when working on small detailed things

This is so trippy. When I learned to sharpen in culinary arts class we were taught that a burr is the enemy and we only did one pass at a time before switching sides to combat the formation of a burr.

Excellent video & instruction. One of the best ever regardless of subject period. Thanks

@ALXSHARPEN

26 күн бұрын

thanks

Wow! I learned a ton about sharpening. Thank you very much sir. Excellent video.

It was instructive! Thanks a lot for this video! ❤

@ALXSHARPEN

2 ай бұрын

Glad it was helpful!

Wonderful information! I’ve made the mistake of getting a burr on one side only and once I removed the burr, I thought that was all that was needed!…NOW, I know better. Thank you, now I’m off to my garage and I’ll see if I can sharpen an old DullKnife, which Ihave many.

I knew all this,but like the strop you refined my understanding. Thank you

Just sharpened a knife sharper than I ever have before. Finally catching on. Ty this video really set me on the right path.

@ALXSHARPEN

3 ай бұрын

Glad it was helpful

Excellent video thank you

@ALXSHARPEN

7 ай бұрын

thank you

Best all-in-one intro sharpening video I have seen 😊 I guess talking about angles also would belong here.

I can confirm this works even using a cheap, multi-slot angeled chef grinder. I've been using that thing wrong the whole time. When I used it on one of my main kitchen knives, using the advice you give here, the edge is now as sharp as I've always been trying to get it. Could have used this advice 40 years ago. Thank you for sharing.

@ALXSHARPEN

2 ай бұрын

Thanks for sharing

Thank you. Yes, I will apply your guidance. Going to your website next.

@ALXSHARPEN

2 ай бұрын

Wonderful!

Fantastic! Very informative! Thanks!

@ALXSHARPEN

2 ай бұрын

Glad it was helpful!

Thank you very helpful video.

@ALXSHARPEN

2 ай бұрын

Glad it was helpful!

Paul; You are an excellent teacher, explaining step by step of your procedure sharpening a knife. I’ve been doing this for over 30 years, yet just little things you mentioned, helps to be more efficient and understanding the procedure of sharpening a knife using different grits and leather belt. Thank you!

@ALXSHARPEN

7 ай бұрын

Thank you

So it was 9 side one and 6 side two and in general 2-3 strokes difference won't make a huge difference esspecially on kitchen knives. If you want you can totally do equal strokes on side two once you have your bur. When sharpening a kitchen knife or any knife. If you are using a good belt and if your angle is very close to the original angle 3-5 strokes usually raises a bur. If it takes longer then you are probable changing the angle a bit, and if it takes a really long time it's either a huge angle change, or a very very very, dull knife. In those two cases I would try to keep close to the same amount of stroke per side.Keep in mind this video is trying to keep it simple for most people who can't get a knife sharp and in general I have found the most simple way to explain it. (Get a bur on side 1), (Get a Bur on side 2) Then go up in grit. But in general a few stoke more or less on one side or the other isn't going to make a difference in the final outcome

Best video I've seen. Thanks

@ALXSHARPEN

5 ай бұрын

Thank you

Excellent info. Thanks

@ALXSHARPEN

3 ай бұрын

thank you

Thanks for your time. I’ve been sharpening wrong for years. I’m happy with just slicing paper. Then I bought a mora. I never knew a knife could get that sharp!!!

@ALXSHARPEN

2 ай бұрын

Yeah the are great knives

What do you have placed on your flat platton? That you have making it bow out for hollow grinding?

Great video thank you

@ALXSHARPEN

7 ай бұрын

thanks

Very good explanation of how to sharpen an edge. 👍🏽

@ALXSHARPEN

2 ай бұрын

Glad you enjoyed it!

Great explanations of the theories. As a chef with a number of different knives, I can work with what you've shown across my collection of equipment more effectively. Thanks for sharing your strategies.

@ALXSHARPEN

4 ай бұрын

Right on, I have many great chefs tell me that they don't teach much about sharpening in cooking schools. Many sharpeners I know started out as Chefs and saw a need for sharpening in their area and started doing it some even go full time.

I really enjoyed this video. The angle of the sharpening is also important. I make the odd hunting knife and I find a 30 degree is optimum for the steel I’m using. It would be interesting if you produced a video on angles.

I sharpen knives and straight razors on whetstones only, synthetics and Japanese natural stones. The most important step is setting the bevel. If the early work isn’t done correctly, subsequent steps won’t matter.

very impressive, thank you for posting and the use of your web site.

@ALXSHARPEN

7 ай бұрын

No problem 👍

Pure Gold...Thank You

@ALXSHARPEN

2 ай бұрын

Thank you😃 🔪

Excellent, thank you!

@ALXSHARPEN

2 ай бұрын

Glad you enjoyed it!

Really great video on the basics of knife sharpening. Gonna be a new subscriber 👍🏼

Very informative. I sharpen my carving tools and turning tools by hand. I never seem to get them as sharp as those I see on KZread: these carvers and turners use knives/tools that glisten with sharp, like razors. This video is a game changer. Thank you.

@ALXSHARPEN

2 ай бұрын

Glad to help

Nice video, completly agree on not moving up till you feelna burr. I had this problem when i started. I thought i would ruin the knife going too low a grit. You have a new subscriber thanks.

@ALXSHARPEN

4 ай бұрын

great welcome

I’ve watched many videos on sharpening. This is the best by a country mile 👍

@ALXSHARPEN

4 ай бұрын

Glad you think so!

Excellent video!!

@ALXSHARPEN

2 ай бұрын

thanks

Great video just starting out just bought the 200 cbn. Love the 600 and 1000. Do you start sometimes with a 600 if it already is some what sharp? I used your link for the 200

@ALXSHARPEN

7 ай бұрын

I do like to assess everything and start where I think it's best .So yes you can do that when you have multiple wheels

Great tutorial on the basics of knife sharpening! You knocked it out of the park! Watching your videos has revived my interest in knife sharpening ! The old Tormek is out of the closet and back on the work bench!

@ALXSHARPEN

7 ай бұрын

I wouldn't want to run my business without one.

Thanks for this!!!👍👍👍

@ALXSHARPEN

7 ай бұрын

No Problem

My grandpa loved his knives. They were so sharp. He once told me that they were so sharp they cut your eyes just looking at them. 😂😅 He tried to teach me Yeah no that didn't work. 😅 I can't to this day 😢. Good video

@ALXSHARPEN

2 ай бұрын

Very cool

Spot on directions here. Not raising a burr is the biggest sharpening mistake I have made in the past. If I focus on raising a burr for the full length of the blade before changing sides or grits it invariably works well and I end up with a sharp knife 👍

@ALXSHARPEN

4 ай бұрын

thank you

@RazorSharpMuenchen

4 ай бұрын

But you should switch sides while repairing or creating a new bevel, of you sharpen just 1 side until you get a burr and then switch, the first side will be much more wide because the second one will get a burr a lot faster So I mean try to grind both sides equal until you are close to the tip if the bevel, then focus on 1 side, create a burr and switch, then you get the same bevel on both sides

@ALXSHARPEN

4 ай бұрын

If you are sharpening and your angle is close to the original you should only need 2-4 strokes to raise a burr on 120 grit Cubitron if it takes more than 4 strokes you re-profiling the knife and then I agree you should count and do an equal amount on the other side generally speaking kitchen knives don’t take long to raise a burr unless your belts are dull or the knife is very very dull or the angle 📐 is way off from the original edge angle.

@RazorSharpMuenchen

4 ай бұрын

@@ALXSHARPEN exactly :)

I thought 30 Minutes! To show how to sharpen a Knife? I am glad I did. Finally, a way that I can understand with the logic and the why's. Thank you so much!

@ALXSHARPEN

2 ай бұрын

Thank you glad it was helpful

Love the setup on the sharper, what is it and how is it mounted ?

@ALXSHARPEN

2 ай бұрын

kzread.info/dash/bejne/pnx9qa2MkZfSgNI.htmlsi=eCZyFe3DAreEtDJk

@alxsharpen, I'm getting an Electronix 1x30 which has a single speed of 3400 RPM. It's much like the Harbor Freight. Does belt speed play an important role in sharpening? Perhaps at different grits? Or, with different metal blades? If so, I'll look for a variable speed add-on. Thanks!

@ALXSHARPEN

4 ай бұрын

Its a huge factor 3400 is far to fast for sharpening

How did you get that angle guide on that belt sander ? I have the HF 30” and two of the Chinese belt sanders you have. I can’t find an angle guide for them.

@ALXSHARPEN

6 ай бұрын

go to my categories and look at the Toolcker 1x30 videos I have done I have a few one of them is showing how I made the angle guide work for it.

Awesome video! What angle do you use and you keep the same angle for every type of knife/blade shape

@ALXSHARPEN

19 күн бұрын

Western Kitchen knives 17-18 degrees Japanese 15-16 EDC 19-20

Good stuff! Thanks!

@ALXSHARPEN

2 ай бұрын

Glad you liked it!

Thank you for a fabulous video Paul. Can I ask a question please? If you’re using the T8 with composite ’honing wheel’ would you finish with stropping on the toolckr as well?

@ALXSHARPEN

7 ай бұрын

I don't but it's totally a good choice. I for a long time did strop on the 1x30 but now my favorite is to do it on a leather flap wheels. I am planning a video on stropping options

@thomask837

7 ай бұрын

@@ALXSHARPENThankyou for your reply! I look forward to each video you make!

How do you feel about guided sharpening systems like the worksharp precision?

@ALXSHARPEN

6 ай бұрын

It's great the original one I only like for EDC's and smaller knives the new pro is far better for a wider variety of knives like kitchen knives. I just wish they made it so it could use other company stones but I am sure there are people making them I haven't looked I got one for the original model. One of my first videos was showing how to have that unit more stable.

Great explanation and to the point. Subbed.

@ALXSHARPEN

Ай бұрын

Awesome, thank you!

First time I have heard sharpening explained properly!

Hi, Ive seen a few of your videos since this one was linked in a knife sharpening forum I'm on. I've bought and been playing with a tormek t8 and found on some on my knives when put in to action bits of the edge roll. I mainly use knives for bushcraft type activities. Would you suggest keeping with it and just having a bigger bevel (15 to 20 degrees per side at the moment) or would a convex edge work better? I'm trying to work out if I can keep with the tormek adding in the newer centering jig or if I should invest in a worksharp belt sander type device which can get you a convex. I'm just a person that likes sharp tools. Not in it for the business aspect. Thanks

@ALXSHARPEN

7 ай бұрын

If you’re rolling your edge the chance that it’s because of it being because its got a small hollow grind as apposed to a convex grind when done on a Tormek is very slim. I would definitely test higher angels first rather than buying a belt system. It’s most likely the angle and the steel hardness over the concave or convex grind. Also just so you know the centering jig can make a convex grind on a knife thats one of the other cool features of that jig It has to sharpen spots on the jig and if you go up and down between them when using it gives you a convex grind. I did on my craft knife that I use there is a pic of it in the community chat on my KZread I put a fake Damascus pattern on it with my laser but if you go look at it you will see it has a very convex profile so that jig may solve both things for you can have a self centering jig and one also capable of doing Convex grinds on the Tormek

@iancoe3044

7 ай бұрын

@@ALXSHARPEN yeah I thought on the higher profiles first tbh. I've been eyeballing paying £45 first over paying £200 plus for the belt grinder and seeing how I get on as well. I've got some big choppers (esee junglas skrama 240 to name a few) and don't want to f**k them up by putting a hollow grind on them. Cheers for responding.

Thank you so much, I had been frustrated by not getting a burr. I was starting at a medium grade. So i took my worst steak knife. And started at the coarsest grit i had. and make a burr on BOTH sides. Then moved upwards. Thanks again.

@ALXSHARPEN

2 ай бұрын

your welcome

I have just started making knives, but seem to absolutely suck at properly sharpening them. After watching your video here, I believe I’m just being impatient….not letting the edge to apex properly. Heading back out to the shop now. Thank you!

@ALXSHARPEN

3 ай бұрын

How did it go ?

Thank you , my friend . I'm in DC , an Elder Blackfoot Native, born with a knife in my hand. Your presentation is one of the best if not the best. Why? You don't speak in "fork tongue" , you seem to have enough equipment and belts? Most of all I feel you care about steel and the life in steel. Consuming flesh is no longer necessary to survive so I've made a standard at 4 Nano points on everything. I sharpen for church kitchens (450 locations) to avoid folks from hurting themselves using dull knives (cutting apples, greens and stuff!). I'm gong for a Blade Master recognition so I thank you for your input and the comfort in your presentation.

@ALXSHARPEN

2 ай бұрын

Nice and thank you for your kind words good luck with becoming a Blade Master

what steel is the best to use or manufacturing like chicago cutilery

@ALXSHARPEN

2 ай бұрын

I mostly sharpen and repair knives if you are interested in knife making my buddy Jeff Moore gets his blanks made from a place in Pennsylvania that cuts his blanks for him. I am not an expert in what’s the best steel for manufacturing. I know there are tuns of options for great steel today but since I’m not really making knives you’re better off speaking with a knife maker. I know he likes Peters Heat Treating in PA 814-333-1782 they have a website at petersheattreat.com

Thank you for the VERY informative video. I have just one question. What model 1x30 Sharpener would you recommend if you were to only buy one?

@ALXSHARPEN

6 ай бұрын

amzn.to/40Ep97k this one its great

@kevinc1956

2 ай бұрын

@@ALXSHARPEN …OMG. That’s not much more than I put into buying my KO Workshop Edition and their tool grinder accessory. Wish I’d seen this a year ago!!!

Very informative.

@ALXSHARPEN

3 ай бұрын

thank you

Great video I learned alot. I always do the same amount of passes on each side looking for a burr, now i know to stay on one side until you get a burr. What was the angle you used? Thanks!

@ALXSHARPEN

2 ай бұрын

My website is alxsharpen.com check the for sharpeners section

What belt sharpeners are you using in this video. I been wanting to Start sharpening business I m a knife guy I have a fix fixed angle system the TSprof I also have the little worksharp with the small belts I haven't got in to using that yet. I free hand on wet stones or Dimond stones if I need to Reprofile or change edeg angle I use the tsprof I m still learning I v tried to lower a edge angle on one of my knifes and one side came out fine the other wasn't so good. But keeping the same angle that comes on the knife I can free hand ok every knife I do gets better and better at least I have tha t going for me.

@ALXSHARPEN

3 ай бұрын

Check the link in the description I have everything listed

I'm always fascinated in how different knife sharpening experts have different theories and explanations as to what and how a blade becomes sharp. A couple of things that stood out from your video. Once you have sharpened the first side of the blade and created the burr, and switched to the other side, the first passes will actually knock off the burr you have just created. You then proceed to create another burr on the opposite side. This is a very good indicator you have created the peak you are looking for. You would then strop the blade for two reasons. This knocks the remaining burr off the blade. This also polishes the cutting edge, which helps to create less friction when cutting, and adds that final ultra sharp edge. A hone is used to straighten the cutting edge after using the blade for any length of time. It is a good idea to hone the cutting edge on both sides before each use. In my 20 years of blade sharpening, I have never heard anyone say you would hone a blade to knock the burr off. This has already been done in the stropping stage. Honing is purely for maintenance of the cutting edge. I really like your setup. Makes knife sharpening a doddle by the looks of it. 😊👍

great video , new in knife making so this video was very informative .. just a question , what angle to generally sharpen ? i can see a guide on your grinders .. thank you A

@ALXSHARPEN

2 ай бұрын

Generally 17 for western kitchen knives 18-19 EDC, Japanese 14-16 thats what I like

Very good video, i learned a lot

@ALXSHARPEN

3 ай бұрын

Glad to hear it!

What belt grinder are u using looks like a nice size for sharpening?

@ALXSHARPEN

5 ай бұрын

It's in the description of the video

Paul, Great video but have a question. I’ve been sharpening for a very long time, but always on stones and angle guided systems. Often if I stay on one side of the knife until a burr forms, that side may have a much bigger/wider bevel (especially when I sharpen budget knives for customers). So instead, I alternate sides until I get close to a burr (you can tell by feel on a stone or angle guided system). Once I get the burr on the original side I started with, then I follow the rule of staying on that side until the burr forms just like you mention. So my question is: do you not have problems with different size bevels like I mention while using belt grinders? Thanks for the reply! I love the material you put out even though I don’t use belts! Great job!!

@ALXSHARPEN

5 ай бұрын

If that's happening something must not be centered. Are you on a Tormek? A self centering jig should give you even bevels. If I noticed something was way off I would correct it, but I don't see that many bevels that are way out of whack in kitchen knives. I have seen it far more often with Edc's often its bad technique when people turn the blade into the stone rather than lift up to to reach the tip.

@BladeLabMiami

5 ай бұрын

Well, you will get unequal bevels if you spend more time grinding one side than the other. If you sharpen one side until you form a full burr, and then flip the knife, you may think you've pulled a burr on the second side very quickly when in fact you've just flipped the burr you created on Side 1 without really grinding Side 2 to the apex. Or, if you over-ground Side 1, you may really have a burr on Side 2, because the edge bevel is now decentered. In either case, the answer is to spend the same amount of time grinding both sides to get even bevels, even if the burr formed much more quickly on Side 2.@@ALXSHARPEN

@ALXSHARPEN

5 ай бұрын

In general I have found that it takes almost the same times or strokes to get the second burr if someone is concerned that much just count your strokes and do the same on side two. But in reality they will never be exactly the same each side when done by hand as your pressure and many other factors may be different. So unless you made a machine to control all these factors it's not really important. And for new sharpeners just learning this IMO is the best way to learn and get to sharp fast because if they don't apex the knife you can be there all day and never get sharp. I would also say that they majority of people don't sharpen often enough so the argument I always here that it's reducing the life of the blade is kind of a joke when so many knives I see in my shop and I sharpen several thousand a year almost zero that have bee so over ground they have no useful life left. My best residental customer get them done every 6 months most 1 time a year by pro chefs every 3 months but lots and lots of people are once every several years. So taking off a little to much metal is not the crime many make it out to be since most people don't get them done enough. I would rather a new sharpener give a person back a really well sharpened blade that's like new that they will be happy with than one that goes dull in a month because they didn't do enough. @@BladeLabMiami

@BladeLabMiami

5 ай бұрын

Totally agree with you. Just relating my experience when I first started out -- especially on fixed angle systems, where sometimes it might take 30 minutes to raise a burr on one side, and then it seemingly takes just a minute or two to raise the burr on the other side. If that happens, you can't stop at that point or you will get a wonky edge bevel. You have to keep going for about the same amount of time you spent on the first side, even if it does seem like you're wasting steel. I should note that this is mostly an issue when reprofiling to a lower edge angle. @@ALXSHARPEN

I bave that same machine on your right, could you guide me how you made that blade resting attschment or where did you get it please :)

@ALXSHARPEN

3 ай бұрын

I have a video on it look in my categories I have an entire section of videos on the Toolcker and I have links in all me descriptions to get parts I use.

Im a bess tester fanatic. But wanted to say I wish i had seen this years ago. I started with different sharpening techniques and never established the burr. I was so concentrated on the exact amount of pass per side that it actually delayed my practice. Ypu are absolutely correct. Get the burr on one side and the other side will follow suit. Apex gold brother!

@jasodengofoden3227

4 ай бұрын

Wow my spelling on that post was awfull. Apologies haha.

@ALXSHARPEN

3 ай бұрын

I never judge on spelling, because I'm a horrible speller

Great video. I can tell he is good at sharpening. No band-aids.

@ALXSHARPEN

2 ай бұрын

I have cut myself it's always been cleaning stuff off a knife or scissors but never sharpening.

This is a must watch, learn from a master

@ALXSHARPEN

2 ай бұрын

Thank you

Hey Paul, if I want to finish on a A16 trizac, could I start with a 120 cubitron and maybe on the second 1x30 using an A16 at maybe 1° higher angle? Specifically for markets, if I want to avoid a three-step process but finish with an A16. I think this would be too slow for certain steels, but for standard kitchen knives It seems like it wouldn’t slow down the process too much. Would love your thoughts though.

@ALXSHARPEN

6 ай бұрын

I think for a market you would be better served going 120 to A30 and done. 120 to A16 I have concerns doing that it's a big jump and will probably wear that A16 belt fast. Being finished with any grit from 600-1200 in my opinion is fine but I wouldn't make a huge jump If you only want to do a two belt process I think 120 to A30 is perfect to stop after the A30 strop and be done it will be plenty sharp

Helpful information! I like your setup along with the small rests. Would you share the manufacturer and specs?

@ALXSHARPEN

Ай бұрын

In the description and om my channel trailer and links at the top of my channel

After 3 years and countless video even im my native language, your made it all clear for me

@ALXSHARPEN

2 ай бұрын

glad it helped