I should have made this more clear in the video but the angle finder is placed on the FLAT portion of the knife near the ricasso. The flat portion is parallel to the knives centerline. So this shows the exact angle we are sharpening at without being affected by the bevels. Here is a video explaining this better➡ kzread.info/dash/bejne/qqmHqLyfaNnYd8Y.html Best VALUE stone as of now➡amzn.to/3yrojAY Angle guides➡amzn.to/3wHKr9z Angle finder➡amzn.to/3ymKRmr These are Amazon affiliate links. As an Amazon associate I earn from qualifying purchases.

@MichaelRainabbaRichardson

20 күн бұрын

Links to tools?

@SOLDIER_OF_GOD777

20 күн бұрын

I have to admit you was right on the money! I placed the top bevel on my 20 degree guide and ran it through and it made a total difference both in paper cutting and hair and actually had no resistance cutting through a cheap paper towel. Really appreciate this video and your knowledge my friend 👍🙏

@sterlingmullins1011

20 күн бұрын

I see that on a lot of the knives you sharpen, in regards to the blade shade, the edges are relatively "straight" from heel to tip. Do you have any recommended material on sharpening edges on say a clip point, bowie type tip, or similar? Feels like I am having difficulty maintaining consistent contact with the stone towards the tip as I have to adjust the angle I hold the knife.

@socjocke

20 күн бұрын

Hehe, I jumped to the comments to say this, nice to see you corrected it :)

@giladyassur

19 күн бұрын

You can measure the spine thickness and the blade height, and then calculate a rough (but fairly accurate) approximation for the angle of your blade using the triangle formed by these measurements. Half of the smaller angle of that triangle represents the additional angle created by the knife thickness when sharpening. To determine the true angle you are sharpening at, simply add this angle to the one on your angle finder.

He is THE Edge Lord. ❤

@danieldvora3637

21 күн бұрын

Lol. you just had say that...

@amitbentsur6947

21 күн бұрын

Big time!

@MrBearbait75

21 күн бұрын

I disagree with you. He is the edge GOD!!! 😂😂

@mundusmamon5834

21 күн бұрын

Why not both? ​@@MrBearbait75

@PW-72648

21 күн бұрын

Bruh

Alex, I’m a 68 year young knife maker out of PA, making folders since 1983. I enjoy your honest and detailed videos. I always find a little nugget of knowledge I can add to my toolbox - sort of like re reading a favorite book again for the third time. For those that are just starting out on their knife sharpening journey, here’s a tip that should correct the problem that’s been correctly described in this video. If the knife you’re planning to sharpen has an, exposed full thickness and parallel flat, in front of the handle - Double face tape the plastic wedge to the CLEAN diamond stone so it sticks out approximately 1/4” beyond the edge of the stone. Place the flat of the blade in front of the handle, not the blade bevel itself, against the wedge and you should be now be holding the knife at the sharpening at the angle marked on the wedge. Depending on your sharpening technique you may need to either purchase another set of wedges or simply cut the one you have in half to allow two reference positions when switching to the other side of the blade. Sharp Knives, an enjoyable slice of life. Enjoy Mike

It can be the best Chanel I have seen so far about how to sharpen knives. Thank you for a great job.

@m4rvinmartian

21 күн бұрын

Anytime anyone dares argue with me about sharpening a knife, I just tell them, watch all of his videos and get back to me.

@OUTDOORS55

21 күн бұрын

Lol thanks! Btw who's arguing with you about sharpening?😉

@m4rvinmartian

21 күн бұрын

@@OUTDOORS55 As a private chef you 'invade the space' of kitchen warriors backed by an Amazon Army. *So you break out a humble 50 year old glass smooth Arkansas stone, to 'feel' if your edge is clean on a gloriously long and perfect slicing knife of unknown but definite antique age, and they want to snatch it from your primitive hands with a, **_"oh no, I got a machine for that silly"_** and wreck it through their newest whizz/brrrt sharpener that they bought on one of their wine adventures through the Amazon forest.* Your choices at this point: - surrender your weapon to the enemy and lose a knife you cannot replace, - embarrass the person who probably argued with her hubbs to have you here, by explaining how geometry and physics works, and lose future business, - or... smart method, don't bring 100% important knives with you in your case, throw in 2-3 sacrificial ones, and agree with her, and suggest she start with those, because they are the most important and will need to be used next.

Thank you! That is a really good explanation and guidelines. May I suggest a video idea? You have all these cool sharpening videos, I really like them. But most of the time you sharpen a small knife on a big stone. I have trouble sharpening my kitchen knifes (size like the dollar store one you showed here) on the small Sharpal you recommended. You dont seem to have problems with this, but I cant quite figure out how you do it. (Especially when the knife is not straight all the way to the tip, but starts to do a curve. How do I hold the angle there?) Maybe you could do a short video on this topic?

@KeithCooper-Albuquerque

21 күн бұрын

Yes! I have wanted a little more on kitchen knives. I have a Henckles 8" chef's knife (30 years old) with ice-hardened steel. I am getting is sharp but not as sharp as I'd like.

@scotto541

21 күн бұрын

Yes, please!

@jpstocks63

21 күн бұрын

This would be fantastic. I do love your videos. More videos on bigger / kitchen knives would awesome.

@joshcarter-com

21 күн бұрын

I do my larger knives in sections, just doing whatever length of edge is comfortable for the stone, then moving down a bit and overlapping the sections.

@Alexander_Sannikov

21 күн бұрын

smaller stones are just worse in my experience. I also ordered a small sharpal and i was really struggling with it. then the big one came back in stock, I ordered that one and it was much better.

Alex, just wanted to tell you that since your last video, you’ve picked up a lot of positive opinion on Reddit, especially in r/sharpening. Those fine guys and gals over there love your content and speak highly of you.

@Judgement_Kazzy

21 күн бұрын

Damn, you know it's good advice when even the redditors are happy

@OUTDOORS55

21 күн бұрын

Awesome! Some good people over there sometimes 👍

@m4rvinmartian

21 күн бұрын

@@Judgement_Kazzy Joke? Reddit is leftist trash.

@samhunter6813

21 күн бұрын

Sometimes 😂

@ashtonsprunger4647

21 күн бұрын

Did anyone think that was an axe in the thumbnail?

Being a math geek, I must make a correction. You actually need to split the difference between the angle guide and that digital level in half to get the actual apex angle that you create. This is because the difference of the measurement is between the angle guide and the total taper of the blade, not the center line.

@kirkjohnson6638

14 күн бұрын

Thanks, I wanted to comment the same.

Those macro shots are stellar!

I recently bought the Sharpal Stone with the angle guide and last weekend i had to sharpen the same garden knife twice. I realized the problem with the angle guide right away. I was using the 17 degree side of the guide but the knife looked like it was at 25 degrees. I was able to use the guide but only after repositioning the blade on guide so that most of the knife wasn't contacting the guide. Thanks for addressing that!

@CerusVI

20 күн бұрын

Right? Isn't this kind of incredibly obvious? What do some people think a sharpening stone is doing mechanically?

FINALLY!!! Thank you, Alex! You’ve finally addressed the issue I’ve been trying to get an answer to for ages. Same goes for fixed angle sharpeners. If the center line of the blade isn’t parallel to the clamp, the angle won’t be accurate. Even the Ken Onion sharpener. You still have to account for the bevel. Hope you’re feeling better!

@carloschaparro07

21 күн бұрын

Same! I asked the same in the last video.

@kadmow

21 күн бұрын

- yes the clamp also may or may not centre the knife properly. (figuring out the design taper of the blade is important - everybody can make use of an angle finder.) Fixed angle systems at least allow you to get a consistent (machine like) primary bevel.

Another solid gold video, thank you so much for this clarity! We love everything you create and share. The best! God bless you brother!

You answered a question I've had for such a long time free handing. Thank you so much!!!!

Fantastic - thanks! I noticed this same thing when I got my Sharpal, with the orange angle guide. I was working on a 0.25" thickness blade in 440C stainless (Entrek) for camp/hunting use. I thought I would use the 20 deg guide. I realized that there was a big difference between the center line, and the actual angle against the stone. So I figured that using the 14 degree angle was closer to getting 20 degrees with that knife, and went with it. Then I eyeballed rotating the edge up a little from the guide to get closer to 14 deg. I'm getting shaving sharp, but not hair whittling - yet. Maybe when I get the strop...

Thanks! I think not being afraid to sharpen at a steeper angle was just what i needed

13:53 "I hope I explained it well." A 15 minute video with absolutely no filler - not even a break for your wonderfully daft humour! - and packed with solid, detailed, reliable info backed up by who knows how many hours of experience and testing. Yes, Alex, you explained it well. I mean, who else is telling us about the edge retention benefits of adding half a degree to the bevel?

Thanks Alex! I'm a beginner & all your video's have helped immensely! Hope your feeling 100%!

I can't thank you enough for the priceless information you continually share with us. I have learned SO MUCH since stumbling upon your channel! THANK YOU!

Thank you for speaking on this subject! There's a lot of sharpeners on yt that are measuring their angles from the bevel.

Thanks for all your helpful info. I had the same issue--cuts paper but won't shave. This baffled me because I could always get a shaving edge when I used my Arkansas stones. Your video inspired me to examine my technique using my cheap ($16 for a set of 4) diamond stones from amazon. I discovered that I had to strop with more strokes compared to sharpening with an Arkansas fine. Once I did this little tweak my knives all shaved after a proper stropping. It seems like diamond stones leave more of a burr, but again that may be my newbie technique--I still have much to learn, but that is part of the fun! Kind Regards

Thank you this is quite helpful, what info I was looking for.

Although I use a KME to sharpen (with an angle cube), I seem to be doing it backwards. I sharpen to approx 17.5 and no lower for fear of damage. I should be sharpening around 15 degrees and increase only if I detect damage according to this video. I'm certainly willing to give it a try. I do have a new custom made knife in D2 60hrc that I am reluctant to sharpen yet. It does shave from the maker, and I strop it daily. The edge seems to be holding up well. Cool that you featured Pete in this video. You and Pete are my 'go to guys' for ACCURATE knife/sharpening info! THANKS for this video!!

Thanks for the video. Interesting and clear.

Thanks very much for the vid, it is greatly instructive

Im glad you addressed this, i just got that sharpening stone, and was wondering about just this.

@Votum123

21 күн бұрын

Same here, the best timing for this video to come out for me as I've just started sharpening and already have decent results but I know I'm not quite there yet.

Thanks for the great explanation. I know from experience in cutting tapers in a machine shop that a small error in setting the taper angle is doubled on the part you are machining. If I may can I ask you to do a video on sharpening tanto style knives? I have received a couple now but I am unsure of how to keep the transition of the blade a sharp point without rounding it off.

I used the angle finder to help find out the best place to put my thumb as a guide so I could focus on free hand sharpening with your method. It actually came in handy because at first my angle I was sharming at was too low and I wasn't getting good results.

This has confirmed my issues I’ve been having. Thanks Alex your channel is the best out there, I simply don’t watch any others for sharpening advice

My dad gave me his fathers tomahawk. He never knew his father as he died when my dad was 2yrs old. It was all he had left. We moved states and he found it in the garage, and after our move, gave it to me cleaned up with a std handle when i was 12. I threw the handle and handmade a new one using Australian hardwood. I then ground the entire thing on a belt sander, hand sanded it, polished it down to 1500 grit wet n dry. I heat treated and oil dipped several times. Re sanded, blued it, fitted the waxed wood handle with a hand made brass wedge., and sharpened it over two weeks of spare time. I showed dad, and he couldn't believe it. Great moment to see him realise how i had treated it with respect. It hung in our family business behind his desk on a framed family photo collage that was added to with each passing down. I ended up passing it on to my son after my marriage split, explaining the family story, and that it was probably over 100 yrs old the times it had been restored, and that it was gifted to him as a present for his own kids etc. A few years later he posted a video of him and his friends throwing this tomahawk at the trees and his rear fence while drunk. It was clamped into the picture frame with the family photos, behind glass. So it probably wasnt removed with care, and the family pictures, ... no respect. He abused me when i was angry with him next time we met. Said it was "just an axe". ... We dont talk any more. My son become "woke". And an arse.

If you have an angle cube, it's easy to measure the angle of the primary bevel (not the edge bevel) on most knives. Place the cube at the edge of a table, with the long side facing you. Zero it out. Then lay the blade of the knife on the table with the butt of the handle facing you (with the handle hanging in the air). Place the cube on the blade and measure the angle. Divide that in two, and you have the angle of the primary grind. Add that number to whatever guide you're using to determine the actual sharpening angle.

@user-lw7pe9nr3x

21 күн бұрын

The thing is that the surfaces of many knives hasn't flat and it means that We can't use angle meter to get angle correctly with. My best regards.

@BladeLabMiami

21 күн бұрын

@@user-lw7pe9nr3x True enough, but you can't really use an angle wedge on those sorts of knives anyway.

@OUTDOORS55

21 күн бұрын

Yeah, you can zero it and then that's your angle on any bevel. I think very few people will actually have an angle finder though. Haha 😂

@Blueski888

21 күн бұрын

@@OUTDOORS55Hey Alex: You can install a free angle finder on any cellphone.

@ryanyoung3890

21 күн бұрын

@@OUTDOORS55 if they have a smartphone they can download an angle finder app (at least I know I have one on my iphone) and it isn’t perfect but it works well enough for me to do what was described.

Very interesting and helpful. Love and peace. Tim

Thanks for answering!

I’m happy to know my instincts were right about the guides, I always spend way too long figuring out if I’m looking at bevel angle or spine

This is the kind of content we need more of. Great job, extremely helpful. Thanks!!

Nice video! Good to see you posting. Hope you’ve been feeling better!

Thank you! I hope your health is coming back!

Thanks for your time. Explains stuff I will not understand. I do have idea. I have a problem feeling a burr. I will feel a burr ( what I think is a burr) in certain parts of a knife. Not along the whole edge. Thanks for your advice!!!

Nice to see an old technice again, as carpenter I learnded to sharpend my tools first at 25 degree for having a thinner blade to going into the wood, but after that going to a 30 degree angle for a bit so that you see like 2mm of that 30 degree angle over the 25 degree for lasting much longer sharpness. Chisels are flat on the backside so the angle seems to be more than for a knive but in reality its not (2x17=34 degree) And also if you look your knife: if its tapered it has also a double angled edge. Hope this makes sense. greatings and keep up with this !

Always good info!

This was very helpful. Thanks.

Awesome video (again), and yes, very well explained! Thank you!

One of the best videos about this subject! Monster! Thanks Alex

Its so wild to finally see you using some different knives! Yet another awesome informative video. Thanks for all you do and sharing your experience and wisdom with all of us. Keep up the great work!

You are the best analytic sharpenig authority, who is able to bring the complexity of multi angle geometry, steel diferences, grit variation into an understandable explanation/demonstration. Simply a stellar perfomance!!!

More good info. Thx! I was sharpening too steep, 20++ degrees. I'll be shooting for 17-20 degrees mostly now, sometimes less. Now I know how to check it better.

Always great information thanks mate !!

Great vid. Do you have a suggestion how to deal with thumbstuds that get in the way of a very acute angle?

Another great video, Alex! Excellent explanation. Something I would like to see is how you would sharpen a long, thin blade such as a 9" filled knife. Thanks!

Thanks for bringing this topic up. The only brand of angle guides that I've seen that address this very issue in their instructions are the Wedgek brand.

Thx! This really gave an answer to a longer time question! Appreciated! And I am a bit relieved that tapered blades just deviate by 2-3 degrees.

Thanks bro ! Ever moving forward in the quest for an ultimate edge.

Great vid. Ultimate question.. I'm think of buying the angle guide with the bubble and magnet fro. Sharpal. Is that accurate?? Thanks

I think this is the 4th video I have watched, and I just wanted to say thank you. You do a terrific job of explaining and showing exactly what is going on and what needs to go on. Just subscribed today, keep up the great work!

@OUTDOORS55

7 күн бұрын

Thanks for the sub! Really appreciate it👍👍🙏

Another well thought of analysis on sharpening rationale and techniques. Thanks!

Crystal clear! Thanks

76 year-old guy here, who's spent his whole life with dull knives, wondering why they never, no matter what I do, get sharp. I've watched your channel for 4 months now, and I know more about sharpening than is comfortable in a non-sharpening conversation. However, this video is closer to the holy grail area than most of your other tutorials. I bought some diamond stones, got a strop and some compound, grabbed a couple of knives, and did exactly what you're talking about here. I got them kinda paper-cutting sharp, but not shaving sharp, and wound up growlingly frustrated at why it's so easy for you, and so impossible for me. I was, after my move, going to buy some angle guides (glad I haven't yet), because I intuitively felt that the angle issue was where I was falling down. In addition, I think I was substituting pressure for angle effects, and I found that the more pressure I used, the longer it took me to built the burr. Frustrated again. Most of my knives are kitchen / chef knives, most the dollar-store-knife situation - same non-taper from the top to bottom of the knife. In a month or so, when I can dig out my stones (after my move), I have some really new techniques to try. Thank you. My goal is to become the sharpening guru for our extended family, and I'm gradually getting there. Hope your health improves. I've dealt with long Covid issues, and the problems of doctors not being able to pin down cause/effect is a big part of my life. Get better.

Great information as always sir! Do you happen to have any tanto style pocket knives and tips for that style of knife? Look forward to your next video

Just had this issue and I could not figure out my issue. Thank you so much!

I work with chainsaws and youve got me thinking about the mechanics of sharpening in a whole new way. Depth into the tooth is critical, as it dictates how fine or blunt the cutting edge is, which is a tradeoff between durability and razor sharpness and hence cutting speed.

This is the best explanation of sharpeningI've ever heard. It answers and solves my problems with getting a good edge. I don't really care about a razor sharp edge since they seem to dull quickly. But I would like a good strong edge that lets me dress out an elk without having to stop and sharpen. Thanks and good luck!

Your videos are really helpful. Pretty much everything I know about sharpening has come from your channel. I sharpened one of my dad's kitchen knives last time I went home and he texted me the other day saying he was using it to cut up a chicken and that it worked amazingly. I was relieved to hear that because I was 90% sure he was about to say he cut his finger off or something. Thanks for the videos. If you take requests, I'd like a video(s) about more niche blades. Maybe serrated blades, recurved blades, and blades that have heavy curves where it's hard not to bend the wrist.

Very informative! As always

Dude, GREAT video. Thank you for making this one. It was a huge help!

I want to say thankyou so much for making this video. I am a new user. I 3d printed myself my own angle guides. On certain knives it as been too obtuse and i have also been struggling with burr removal despite using a strop aswell(1micron dmt, im waiting for 6micron to become available to me). I will take your words into account and try to put more acute angles on said knives.

Hey great videos, when you made the cheap 2 block forge and used 1084 steel, can 1095 steel also be used ?

Woahhhhh, now I know why my knife gets dull within a couple minutes of putting it to wood... I just figured my technique had general suck. I guess I'll have to make myself a strop now, lol. Thank you for the video! I am pretty new to sharpening and I am certain that your content is saving me hours and hours of confused frustration. In particular I appreciate that you are unrelentingly specific about the physical mechanics and properties of these things--that way I am learning not just what to do, but why. It makes a huge difference. :)

Good knowledge and tips! Awesome sharpening skill! Please make a review about the green agate sharpening stone!! 🙏

Old knife sharpening guy I grew up near would make a prow-curve (like a boat) to the apex on knives he wasn't sure about and then rotate em up and down while taping the back with a metal rod to figure out what apex a knife needed. Didn't know if he was doing by sound or feel, but he got stuff shave sharp all the time. I presume there's a huge subtlety in that skill. Remember to leather strop your knives after washing them, it superheats the edge and vaporizes any moisture - but also remember the stropping angle is more acute because you're heating the blade not milling it. Leather stropping also gives a mild temper to the edge of iron blades like razors.

Greatings from Germany. Thanks a lot for your videos. You are the reason why I bought a sharpening stone, made my own strop and still trying to focus and getting better in sharpening knives. So all of our knives at home are "test objects". Thanks again for all of your videos. Most of them are very well explained. So beginners can get your advices, can understand them und use them while sharpening. Great. I usually don´t comment at KZread. I think you are my 3rd comment after years of using this plattform. But you and your videos with all the helpful information earn it. Stay/become healthy and keep going what you do!

Good Job. The music reminds me of the 80's and my trusty ole C64!

The wedgek agm angle guides come with 10 different guides with single degree increments from 10-20 degrees so I think those plus making adjustments as needed is a decent option. They also have a wider flat spot to rest the blade against instead of the pyramid shaped ones which I found can be tricky with staying flat against if you aren’t focused on it. Another cool thing I found is a video from a channel called Felix Immler, he shows a few great options to diy a laser goniometer dirt cheap so anyone can check the angles of there edges very accurately. I know you can get a few now for under $100 but these diy plans can be done from nearly free to under $20.

Awesome, as soon as i realized what impact the geometry with all of it's intricacies has on a the cutting performance and the ability to hold an edge the quality of my sharpening leapt 10 fold. Cheers

Can you please test IKEA SKARANDE sharpener (the one with rings), is it worth buying? Looks like it could help maintain the right angle and doesn't require great skills. In fact, trying stone sharpening for a number of times I couldn't get even close in shave test to this sharpener...

Love from Canada bud!

So much to learn for this channel. I recently sharpened my S35VN White River backpacker pro with the thumb technique he described free hand on my 300 grit diamond stone. Felt sharp and cut paper well. But the edge got noticeably less sharp after cutting some veggies on the countertop to try it out. Any reason why? The countertop is not granite or anything super hard. Maybe a rolled burr? Edit: oops, looks like he answered my question later in the video

Man. I have learned so much from this simple video. Thank you

Alex, which diamond stone do you use here? Why don't you use your Sharpal which you like the most?

I never had an angle guide and basically free-handed. If I saw this videos way back when I started, I would not have to learn on my own mistakes. I got the apex much pointier than was needed. The knives were quite sharp, but they lost sharpness rather fast. And that might have been the reason why even a honing steel removed material by my observation, as it removed any remaining burr (or even rolling over apex?). And it still does remove material, because I did too pointy apexes for a long time and have it in my muscle memory. But I am trying to become better each time. I had nobody to learn from, watched no videos, read no books. Trial and error. This channel is very good, even though it is not about kitchen knives. Luckily I ruined no knives over all those years, just made my life harder. I am talking about kitchen knives that cut only food, not wood, cardboard or bones. The most used knife is a 16 cm long Zwilling Twin Pollux Ice Hardened which is rated at 55 to 58 HRC. Thanks to its rather "low" hardness (it is by far not the top of the line), I did not experience any chipping even with a rather pointy apex. It is lightweight and cuts very good in my opinion when sharpened. Even though it is the "cheap" stamped type, not forged. I do have a "better" (and longer) knife, and it cuts maybe a bit better, but working with it is exhausting. I use it only to cut/chop big pieces of food, e.g. cabbage. But I have yet to resharpen it and use the 5000 Shapton Kuromaku, which I acquired only a couple of weeks ago. I hope to get it sharper than ever, hair wiggling sharp (I never achieved that before).

Good to see you banging out the content Alex.. I always learn something or change my perspective. Like being devoted to my pest control. 🤪 I still can't get past that email. 👍👍🔪

I love your videos. Thanks for all your work and effort you put into this project

Great thorough info!

I am currently building a Japanese style tanto, it has a convex edge geometry. I have the blade sanded to 1000 grit almost mirror finish but the edge is still very dull. I’m pretty certain I have an apex, any tips? Thanks for the awesome videos 👍 on a different note I would be curious to see how you’d sharpen a single bevel edged knife. (Sushi knife)

Hey I got a question, I got a Fiskars billhook and the edge didnt even have an apex, I used a file and a coarse stone from a Spyderco sharpmaker but im still having trouble getting it right so I was wondering if you had any tips and tricks for that style of blades

Geez man, your videos never fail to impress! Thanks for all the consistent and valuable information in such a tight and concise presentation. Love your videos.

What's your opinion on the sharpal Holdbubble Angle Guide # 194H. This measures the angle from the side of the knife.

I literally just finished using that exact system he's using and actually dulling my knife making the exact mistakes he demonstrated when he posted this video lol! It posted perfectly on time for me! I was so frustrated and confused. Thank you so much for making this video. Your like the Master Yoda of knife sharpening!

Thank you for this

Great video! Interesting about only needing a half degree higher for added stability. I wonder at how many degrees higher, would a micro bevel significantly change cutting performance. Say one sharpened at 12 dps and put a 17 - or 20 dps micro bevel on the knife. At what point would that micro bevel negate the performance of the low sharpening angle?

I realised this the first time i used that little block. Started using the little bubble level guide from sharpal on the flat of the blade straight away.

heyy really appreciate your vids, they re the most usefull i found to upgrade my skills... could you make ( or link if you already did) a vid about sharpening more flexible knives and how to sharpen bigger knives with smaller stones??

Spot-on, Alex!!!

Would it be worth investing in one of those magnetic digital angle finders then? They start at about fifteen/twenty quid here!

Yes you explained it well, you are extremely helpful and understanding what your trying to accomplish is easy to follow thank you ☺️

Thank you for what you do here! And also, I (and I'm quite sure We) appreciate the integrity with which you approach these videos. I bet that can't always be easy, but please know it is effective in building trust.

So when do you start offering 2-4 hour sharpening clinics? I'd pay for that. Recently got the two-sided diamond sharpal stone. I find I like the diamond feedback and cutting much better on the diamond stones. Keep up the good work!

Im going Krazy here trying to find a system that works... What if anything else do you recommend for a razor edge knife? Will the diamond stone 400/1400 grit and a leather strop be sufficient? Or do I need something else? Thanks

Great review as always ! Where can I purchase that cool magnetized block indicating angles ? 😀

Omg, you're on a studio now? Cool! Ngl, last time I stumbled upon one of your videos, you were in a shed, dont know how long ago it was, but I'm sure its been more than a year. Congrats!

That was great. Thank you.

Invaluable information , very few yters go into such great detail

What do you do to deburr the knife? Do you only mean the stropping or is it some light passes on the rough stone? My knives sometimes seem too often dull really fast and sometimes slower, i suspect even after striping perhaps some micro burr is still there. Would be great to know how you actually manage to make the edge so clean.