You are clearly skilled and knowledgeable. But you spent 8 1/2 minutes saying the same thing over and over and over before finally grinding the knife. No wonder you have so few views! I wanted to pull my hair out for about 8 minutes!
@miguel1545252 күн бұрын
Nice work!
@SethMangan7 күн бұрын
Thank you for the education.
@AndrewHampson-kp7by16 күн бұрын
Appreciate your communication skills. This is excellent and I feel confident it will help me..cause man....I need some help.
@tomsommer5420 күн бұрын
Wow! Nice job. I have a home made 2x72 and I’m trying to re learn how to sharpen. I forgot everything. Thanks. I will try again.
@richardalano26124 күн бұрын
I know this is a year old but you are still the best of the best Ryan! 🙌🏻❤
@6864473129 күн бұрын
Obrigado . Top ...
@lyonsharpeningservice2896Ай бұрын
What is the backing you have created behind the belt?
@nitrorsfourАй бұрын
Hello from Canada 🇨🇦. Thanks for this.
@ddeliyskiАй бұрын
Originally these are ground convex. Do keep the convexity with your radius platen or they go flat/concave? I've had mine thinned here in the UK on a horizontal wheel and performance went up but it's extremely sticky now.
@thebadguy4206Ай бұрын
Great job brother
@ILikeCatsMoreThanILikeYouАй бұрын
Havet watche the vid yet.. just needed to say how much I appreciate that your name is Swanson and you look like Ron Swanson...that is all.
@biscuitkitchentreviewsАй бұрын
What kind of grinder are you using? I've been looking into getting a 2x42 and they all seem a little different.
@fionnhovawart95942 ай бұрын
You've done a really good job. Super skilled work. Phantastic 👍 BR from 🇦🇹
@hw75042 ай бұрын
@39:41 I keep seeing what you call the primary edge being referred to as the secondary bevel and what you refer to as the secondary edge called the primary bevel (the grind). I wish the entire community could agree on the terms. Anyhow, love these videos.
@lone-wolf-12 ай бұрын
Great skills! 👍
@stevecho2 ай бұрын
So for a corrective job like this, what are you charging? Would it be the same rate as you typically charge for a sharpening/thinning? I wonder this with my own fledgling sharpening business as I recognize that some sharpening jobs are really just quick "touch ups" and others are marathon jobs trying to correct bad work done by previous sharpeners. Do I just sharpen everything at the same rate and trust that the law of averages take over, or go case by case?
@Nickporter172 ай бұрын
Ryan you're awesome! I'm newly in love with jknives. I'm a little bit confused about the terminology you were using. When I Google primary edge and secondary edge most of the diagrams in the image search refer to the cutting edge as the secondary bevel. When I Google parts of a Japanese knife they call that cutting edge the hasaki (you called it primary edge). The other bevel is a kireha and the primary bevel, according to these diagrams (you called it the secondary edge). Can you please explain which is correct? Is this a common misunderstanding?
@michaelmorrison48432 ай бұрын
Where can I get the felt belt and blue compound? 🤔
@J_LOVES_ME2 ай бұрын
That knife is amazing! What a great size! You sure are good at this.
@VinegarAndSaltedFries2 ай бұрын
I’ll be honest that knife hasn’t seen nearly the use to warrant this. But hey what the customer wants right? You aren’t doing anything wrong …in fact you are doing a great job respecting The blacksmiths work but I find this completely senseless on the customers side of things. Like why acquire a Takeda knife? That said after sharpening again and again and again after much use and that angle becoming more and more severe I can absolutely get behind this kind of Thinning. As is though it feels like rushing the natural processes. But what do I know.
@J_LOVES_ME2 ай бұрын
I can't tell you how many knife sharpening videos I have watched. Your teaching style has been hands down the best for me though, I have learned more from you than all the others together!
@J_LOVES_ME2 ай бұрын
Fujiwara knives.... so expensive, but they sure can look rough! Scratches and even looking unfinished at times. Holy smokes - that looked amazing!
@calitovegas4082 ай бұрын
Wherecan I get one of those belt grinders?
@Luminoso723 ай бұрын
i can‘t find anyone who is thinning knives here in switzerland, i have nakiri denka and santoku denka i want to thin out like this, love watching your vids…
@danielbottner77003 ай бұрын
That's very time consuming, really shows your dedication to your craft. I actually calculate the desired angles & build the tooling to ensure the desired result, but that also takes a lot of time.
@GrantHendrick3 ай бұрын
Thank you for the helpful tutorial.
@GrantHendrick3 ай бұрын
Thank you for a very helpful video.
@WeberSharpening3 ай бұрын
I see you are using a soft platen there. Does this help with vibration?
@M70ACARRY3 ай бұрын
Do you apply more pressure on the deburr? Sounded like it. I know little, BTW.
@districtcutlery3 ай бұрын
Slightly more pressure to deburr, but only because you can.
@danoking693 ай бұрын
Hey man, what kind of belt grinder to you use, I see people using kalamazoo in the USA, I'm from Canada. Thanks for the video!. Cheers.
@districtcutlery3 ай бұрын
It's a 2x42 by palmgren. Just search for 2.42 and it's the main one.
@danoking693 ай бұрын
@@districtcutlery Thanks man. Appreciate the info.
@gravediggermaxvabeachva3 ай бұрын
when on the felt, what angled you try and use?.......why blue.......? thanks
@districtcutlery3 ай бұрын
Leather belts stretch rather quickly whereas felt barely stretches at all
@jeffhicks84283 ай бұрын
they call it blue super because it's a lazy and maybe perhaps intentional marketing driven mistranslation of what it actually is which is blue extra. extra what? Extra chippy is what I'd say, but really it's extra everything and then some. more carbon and more alloy. Despite what Americans are apt to believe blue "super" is not the highest grade among these traditional Japanese steels made by Hitachi. That would be blue #1. Ask Hitachi, they will tell you tell the same thing, in fact it's right on their website, and they would know since they're the ones who literally invented and produce these steels. Why is it better? Because it's more balanced and critically it's less brittle at high hardness, overall better suited to a kitchen knife. And the blue steels were actually specifically created for use in kitchen knives. White steel on the other hand was not, which is another misconception and myth. Smiths love white because it's extremely easy and cheaper to work with. Easier to forge and grind. Blue "super" aka blue extra and blue #2 are considered to be a step down from Blue #1. Why do you think blue extra is so common and even comes on knives that cost $100? Try to find a Blue #1 knife that costs $100. Good luck with that, you won't find it. It's only used on higher end knives and is much less common than the others. Now if we really want to get real and chap some bums in the process, American 52100 is objectively a VASTLY better steel for a kitchen knife than all of the above. It's every bit as fine grained and will have easily twice the toughness, aka vastly less prone to chipping, of the best of the bunch which as I said is blue #1 at 64+ hrc. As are all the more modern steels of course but 52100 is actually another low alloy steel like blue steel. Low alloy steel is often confused for carbon steel, like white steel, in common parlance among the less knowledgeable. Even ingot stainless steels like AEBL will great outperform any of those steels by a country mile. That doesn't it's bad or it's not enjoyable. I have a Denka that I ordered from Fujiwara and regrined myself. It's a very cool, if irrational, knife. Even white steel knives, which I generally do not recommend at all as the steel has nothing but downside when compared to blue steel for any double bevel knife, can be quite enjoyable.
@jammbbs16883 ай бұрын
I absolutely hate trying to sharpen my Condor kukri I do alright sharpening convex grinds but it's not fun
@einundsiebenziger54884 ай бұрын
How about getting rid of that black stuff and the scratches on the upper half of the blade first? 😉
@districtcutlery4 ай бұрын
The skill in all of this is to not remove all of that.
@minibuns62204 ай бұрын
How much for regular Takeda sharpened to original spec (240)? How much for a reprofile (sharpened ma y times has “mezzaluna shape.’) and original scandi like grind on a 220 Takeda gyuto? How much to fix major chips and regrind sharpen Shibata 195 battleship gyuto? I want to send all in for service. Thank you
@districtcutlery4 ай бұрын
Takedas are usually $80-$100 per piece. The Shibata maybe $60. It’s a case by case basis and I like to see them first. Send them in with your contact info and I’ll reach out with a quote
@minibuns62204 ай бұрын
@@districtcutlery so awesome to hear back from you, thank you. Very happy to see that it is you that will be working my Takeda knives. I will be contacting you by email and sending knives off next week. Thank you again
@minibuns62204 ай бұрын
“This is AS not NAS so probably not as expensive” it’s actually the opposite. Also, I have a few Takedas to send for service! This is amazing work. Wow!
@districtcutlery4 ай бұрын
I always consider stainless clad more expensive since it’s generally more expensive from the factory, but I certainly could be wrong in this case. Feel free to send those Takedas in and I’ll take good care of them.
@minibuns62204 ай бұрын
@@districtcutlery After seeing this I am absolutely convinced, I am so happy to know you’ll be the one doing the work. Yes he discontinued supplying them thus increasing the price otherwise I agree the NAS is a much more manageable version. My AS also seem thinner too and potentially more fragile in this regard. Thank you again sir, I will be sending out knives sometime this week.
@natewarner3594 ай бұрын
Yes
@einundsiebenziger54884 ай бұрын
What purpose does that biased grind serve other than showing lefties that they're a minority? Seriously, how much better is cutting with a 70/30 grind over a regular 50/50 grind?
@solosamuraiz15263 ай бұрын
It's bc it is sharper , u could have looked that up faster instead of posting on a years old vid. They also sell left hand single bevel knives & places rebevel for a fee. Thy make less bc there is less demand, same as anything in the world .
@einundsiebenziger54884 ай бұрын
Can't help it, but the combination of a super-shiny polished cutting edge with a dimpled, pitted, patina'd or almost black upper half of the blade looks odd. All smooth and shiny is the way to go, but to each their own.
@Ash_and_Loon2 ай бұрын
it's funny, I feel exactly the opposite
@billmanning88064 ай бұрын
120, 240, 600, felt/blue ... great video, Thanks!
@voran13242 ай бұрын
A30 is 800 grit
@MrOlliekosel5 ай бұрын
Hey cool video. What was the third belts name again? And Where do you get the felt belts and compound?
@districtcutlery5 ай бұрын
Felt belts are from Super Grit. Blue compound from Above shears
@MRmladen1115 ай бұрын
Well done
@robbabcock_5 ай бұрын
Good stuff! It's east to beat your head on the wall, unable to figure why you're not getting a good edge only to notice the blade isn't straight! 😂 Flattening those stones, man- it's a chore but you gotta do it! Thanks for some good tips.
@andreasjonsson80755 ай бұрын
Why don't you run the blade vertical?
@peternowlan51965 ай бұрын
Ryan what a coincidence. I was teaching a fella to sharpen recently and that’s exactly what he was doing, rolling the blade up a little as he was getting to the end of the stone so starting at one angle (I teach the Pinky Angle) then lifting the blade and adjusting the angle. Luckily I caught it early so he was fine after that. Crazy you talked about what I just went through.
@juantiberyan65825 ай бұрын
Thank you for this amazing quality video
@juantiberyan65825 ай бұрын
Amazing video!
@concddad5 ай бұрын
Oh, one other question: How loud is your belt sander there? I'm in a small townhouse, and as I contemplate grinding options, quiet-for-neighbors is paramount. Thanks again!
@districtcutlery5 ай бұрын
It's super loud. Would not recommend for in the house.
@concddad5 ай бұрын
Where does one get that curved platen, or, if you made it, what did you make it out of to keep friction heat down? Thanks.
Пікірлер
You are clearly skilled and knowledgeable. But you spent 8 1/2 minutes saying the same thing over and over and over before finally grinding the knife. No wonder you have so few views! I wanted to pull my hair out for about 8 minutes!
Nice work!
Thank you for the education.
Appreciate your communication skills. This is excellent and I feel confident it will help me..cause man....I need some help.
Wow! Nice job. I have a home made 2x72 and I’m trying to re learn how to sharpen. I forgot everything. Thanks. I will try again.
I know this is a year old but you are still the best of the best Ryan! 🙌🏻❤
Obrigado . Top ...
What is the backing you have created behind the belt?
Hello from Canada 🇨🇦. Thanks for this.
Originally these are ground convex. Do keep the convexity with your radius platen or they go flat/concave? I've had mine thinned here in the UK on a horizontal wheel and performance went up but it's extremely sticky now.
Great job brother
Havet watche the vid yet.. just needed to say how much I appreciate that your name is Swanson and you look like Ron Swanson...that is all.
What kind of grinder are you using? I've been looking into getting a 2x42 and they all seem a little different.
You've done a really good job. Super skilled work. Phantastic 👍 BR from 🇦🇹
@39:41 I keep seeing what you call the primary edge being referred to as the secondary bevel and what you refer to as the secondary edge called the primary bevel (the grind). I wish the entire community could agree on the terms. Anyhow, love these videos.
Great skills! 👍
So for a corrective job like this, what are you charging? Would it be the same rate as you typically charge for a sharpening/thinning? I wonder this with my own fledgling sharpening business as I recognize that some sharpening jobs are really just quick "touch ups" and others are marathon jobs trying to correct bad work done by previous sharpeners. Do I just sharpen everything at the same rate and trust that the law of averages take over, or go case by case?
Ryan you're awesome! I'm newly in love with jknives. I'm a little bit confused about the terminology you were using. When I Google primary edge and secondary edge most of the diagrams in the image search refer to the cutting edge as the secondary bevel. When I Google parts of a Japanese knife they call that cutting edge the hasaki (you called it primary edge). The other bevel is a kireha and the primary bevel, according to these diagrams (you called it the secondary edge). Can you please explain which is correct? Is this a common misunderstanding?
Where can I get the felt belt and blue compound? 🤔
That knife is amazing! What a great size! You sure are good at this.
I’ll be honest that knife hasn’t seen nearly the use to warrant this. But hey what the customer wants right? You aren’t doing anything wrong …in fact you are doing a great job respecting The blacksmiths work but I find this completely senseless on the customers side of things. Like why acquire a Takeda knife? That said after sharpening again and again and again after much use and that angle becoming more and more severe I can absolutely get behind this kind of Thinning. As is though it feels like rushing the natural processes. But what do I know.
I can't tell you how many knife sharpening videos I have watched. Your teaching style has been hands down the best for me though, I have learned more from you than all the others together!
Fujiwara knives.... so expensive, but they sure can look rough! Scratches and even looking unfinished at times. Holy smokes - that looked amazing!
Wherecan I get one of those belt grinders?
i can‘t find anyone who is thinning knives here in switzerland, i have nakiri denka and santoku denka i want to thin out like this, love watching your vids…
That's very time consuming, really shows your dedication to your craft. I actually calculate the desired angles & build the tooling to ensure the desired result, but that also takes a lot of time.
Thank you for the helpful tutorial.
Thank you for a very helpful video.
I see you are using a soft platen there. Does this help with vibration?
Do you apply more pressure on the deburr? Sounded like it. I know little, BTW.
Slightly more pressure to deburr, but only because you can.
Hey man, what kind of belt grinder to you use, I see people using kalamazoo in the USA, I'm from Canada. Thanks for the video!. Cheers.
It's a 2x42 by palmgren. Just search for 2.42 and it's the main one.
@@districtcutlery Thanks man. Appreciate the info.
when on the felt, what angled you try and use?.......why blue.......? thanks
Leather belts stretch rather quickly whereas felt barely stretches at all
they call it blue super because it's a lazy and maybe perhaps intentional marketing driven mistranslation of what it actually is which is blue extra. extra what? Extra chippy is what I'd say, but really it's extra everything and then some. more carbon and more alloy. Despite what Americans are apt to believe blue "super" is not the highest grade among these traditional Japanese steels made by Hitachi. That would be blue #1. Ask Hitachi, they will tell you tell the same thing, in fact it's right on their website, and they would know since they're the ones who literally invented and produce these steels. Why is it better? Because it's more balanced and critically it's less brittle at high hardness, overall better suited to a kitchen knife. And the blue steels were actually specifically created for use in kitchen knives. White steel on the other hand was not, which is another misconception and myth. Smiths love white because it's extremely easy and cheaper to work with. Easier to forge and grind. Blue "super" aka blue extra and blue #2 are considered to be a step down from Blue #1. Why do you think blue extra is so common and even comes on knives that cost $100? Try to find a Blue #1 knife that costs $100. Good luck with that, you won't find it. It's only used on higher end knives and is much less common than the others. Now if we really want to get real and chap some bums in the process, American 52100 is objectively a VASTLY better steel for a kitchen knife than all of the above. It's every bit as fine grained and will have easily twice the toughness, aka vastly less prone to chipping, of the best of the bunch which as I said is blue #1 at 64+ hrc. As are all the more modern steels of course but 52100 is actually another low alloy steel like blue steel. Low alloy steel is often confused for carbon steel, like white steel, in common parlance among the less knowledgeable. Even ingot stainless steels like AEBL will great outperform any of those steels by a country mile. That doesn't it's bad or it's not enjoyable. I have a Denka that I ordered from Fujiwara and regrined myself. It's a very cool, if irrational, knife. Even white steel knives, which I generally do not recommend at all as the steel has nothing but downside when compared to blue steel for any double bevel knife, can be quite enjoyable.
I absolutely hate trying to sharpen my Condor kukri I do alright sharpening convex grinds but it's not fun
How about getting rid of that black stuff and the scratches on the upper half of the blade first? 😉
The skill in all of this is to not remove all of that.
How much for regular Takeda sharpened to original spec (240)? How much for a reprofile (sharpened ma y times has “mezzaluna shape.’) and original scandi like grind on a 220 Takeda gyuto? How much to fix major chips and regrind sharpen Shibata 195 battleship gyuto? I want to send all in for service. Thank you
Takedas are usually $80-$100 per piece. The Shibata maybe $60. It’s a case by case basis and I like to see them first. Send them in with your contact info and I’ll reach out with a quote
@@districtcutlery so awesome to hear back from you, thank you. Very happy to see that it is you that will be working my Takeda knives. I will be contacting you by email and sending knives off next week. Thank you again
“This is AS not NAS so probably not as expensive” it’s actually the opposite. Also, I have a few Takedas to send for service! This is amazing work. Wow!
I always consider stainless clad more expensive since it’s generally more expensive from the factory, but I certainly could be wrong in this case. Feel free to send those Takedas in and I’ll take good care of them.
@@districtcutlery After seeing this I am absolutely convinced, I am so happy to know you’ll be the one doing the work. Yes he discontinued supplying them thus increasing the price otherwise I agree the NAS is a much more manageable version. My AS also seem thinner too and potentially more fragile in this regard. Thank you again sir, I will be sending out knives sometime this week.
Yes
What purpose does that biased grind serve other than showing lefties that they're a minority? Seriously, how much better is cutting with a 70/30 grind over a regular 50/50 grind?
It's bc it is sharper , u could have looked that up faster instead of posting on a years old vid. They also sell left hand single bevel knives & places rebevel for a fee. Thy make less bc there is less demand, same as anything in the world .
Can't help it, but the combination of a super-shiny polished cutting edge with a dimpled, pitted, patina'd or almost black upper half of the blade looks odd. All smooth and shiny is the way to go, but to each their own.
it's funny, I feel exactly the opposite
120, 240, 600, felt/blue ... great video, Thanks!
A30 is 800 grit
Hey cool video. What was the third belts name again? And Where do you get the felt belts and compound?
Felt belts are from Super Grit. Blue compound from Above shears
Well done
Good stuff! It's east to beat your head on the wall, unable to figure why you're not getting a good edge only to notice the blade isn't straight! 😂 Flattening those stones, man- it's a chore but you gotta do it! Thanks for some good tips.
Why don't you run the blade vertical?
Ryan what a coincidence. I was teaching a fella to sharpen recently and that’s exactly what he was doing, rolling the blade up a little as he was getting to the end of the stone so starting at one angle (I teach the Pinky Angle) then lifting the blade and adjusting the angle. Luckily I caught it early so he was fine after that. Crazy you talked about what I just went through.
Thank you for this amazing quality video
Amazing video!
Oh, one other question: How loud is your belt sander there? I'm in a small townhouse, and as I contemplate grinding options, quiet-for-neighbors is paramount. Thanks again!
It's super loud. Would not recommend for in the house.
Where does one get that curved platen, or, if you made it, what did you make it out of to keep friction heat down? Thanks.