Yes thanks so much. Yes I love what I do. Just trying to help folks.
@joostfloot527919 күн бұрын
Very helpful, thanks Peter! It's noticeable how passionate and knowledgeable you're about sharpening knifes.
@peternowlan519618 күн бұрын
@@joostfloot5279 thank you very much. Yes I love what I do. Passion, Practice, Persistence, Patience. 😊👍
@lesamos89002 ай бұрын
PITY YOU DIDNT DO A SMALLER KNIFE LIKE A STEAK KNIFE
@peternowlan51962 ай бұрын
Same procedure however the serrations are smaller of course. I use a diamond cone shaped tool to form the burr on the back. Google “DIAFLAT serrated knife sharpener”.
@921mic3 ай бұрын
Thanks, man!
@peternowlan51963 ай бұрын
You bet!
@peternowlan51964 ай бұрын
Good luck and you’re welcome
@sibylle_p4 ай бұрын
The problem is finding the right rod size for your knive. There is no standards
@peternowlan51964 ай бұрын
I have a solution for you😊.You just need to find a rod of some type, like a wooden dowel of a diameter that fits into the serrations. Then wrap some wet/dry sandpaper around it, 400 grit for example. Now just run that through each serration. You just need something that fits, like a pencil even. Form the burr then remove that burr using a stone. Does this make sense ? ( yes I know the serrations are not a standard size but you can just buy a wooden dowel to fit.
@sibylle_p4 ай бұрын
Yes! That makes sense, thank you!
@swamp.stomper4 ай бұрын
Thanks a lot Peter. I hope to get another lesson in with you soon
@andrebrazeau-te9ng4 ай бұрын
Thankyou
@jolox.4 ай бұрын
Excellent video! Such a great tutorial! I'm going to subscribe! I was always unsure of how to do serrated knives, but this is very helpful and I'm going to try to do it and my sliced tomatoes are sure to be much happier!
@nickangelovski4358 Жыл бұрын
You da Man!
@peternowlan5196 Жыл бұрын
Thank you so much.
@SherwoodSchwartz123 Жыл бұрын
Excellent. Thanks for posting.
@ChristopherSLucas-hv7nz Жыл бұрын
Very interesting. Thank you Sir.
@ChristopherSLucas-hv7nz Жыл бұрын
Very interesting! I am going to try this. It makes much sense to me. Thank you Sir.
@howardtoob Жыл бұрын
Try an ARC welding rod for sharpening. The Flux is a great abrasive.
@peternowlan5196 Жыл бұрын
You know at first I thought you were joking. I never would have thought of that. Thank you
@richw.6832 Жыл бұрын
What size ceramic rod do you use or suggest?
@blistersteel2 жыл бұрын
I thought that was a Kaicut bread knife at first. Nice video sir.
@hansjensen54222 жыл бұрын
Thank you for good video, well presented, information easy to understand. At 4:30 you are removing the burr in one direction, but at 6:50 and 7:** you're removing the burr in different directions. Which direction is the correct/best for removing the burr?
@peternowlan51962 жыл бұрын
Thank you. I’m this video I was just using two directions to demonstrate the burr removal procedure using a stone and if no stone avail another abrasive. However I remove the burr on a serrated knife using the direction seem at 4:30. Never hesitate to ask me questions at [email protected]
@dragan32902 жыл бұрын
I did this year's ago with a diamond file. It worked great considering it was my first time ever. Excellent video subbed and liked 🙂👍👍👍cheers from Australia.
@peternowlan51962 жыл бұрын
Thank you. I actually grew up in Australia, NSW.
@steveaga46832 жыл бұрын
Is it possible to sharpen a micro-serrated knife?
@peternowlan51962 жыл бұрын
They are not designed to be sharpened really but what I do is basically sharpen them as if they were not serrated. I don’t spend as much time on them, I don’t really form a burr even but they do get sharper for sure. So not like the technique in the video. More like typical knife sharpening.
@golfessor2678 Жыл бұрын
@@peternowlan5196 try a rat tailed tapered diamond file
@gunterbecker85283 ай бұрын
GREAT WORK MATE GREAT INFORMATION GREAT ADVICE!
@bahamaroot2 жыл бұрын
Very straight forward and easy to follow instructional video Peter, very informative. Absolutely nothing wrong with the video quality.
@peternowlan51962 жыл бұрын
Thank you🙏
@gashosimon26782 жыл бұрын
nice and simple process. great advice. What are you talking about the video quality? Its great! And it is the content that matters most, not the technical mumbo jumbo...
@peternowlan51962 жыл бұрын
Thank you very much. I’m always paranoid about the video quality but you’re absolutely right. Take care.
@kitcraft95167 жыл бұрын
Peter, I would love to see more sharpening & instructional videos. I randomly found your blog which led me here and I think you cover a lot of topics on your blog that would make for great videos!
@jordanellison31798 жыл бұрын
I really appreciate you posting this Peter. It's an excellent video that makes me want to improve how I sharpen knives. I used to rely on a steady progression of stones up to 8,000 grit to achieve a sharp edge as a way to compensate for my lack of ''coarse stone courage'. Though now I'm finding that this tends to create an edge that, while shiny and sharp, lacks the all important edge retention.
@peternowlan51968 жыл бұрын
Jordan, first of all, thanks for watching and also for commenting. I created this video to accompany an article I wrote on my Blog about it sharpener-pete.blogspot.ca/2016/08/pressure-clarified_17.html. Many years ago, before I discovered the importance of coarse water stones, I saw them simply as a tool to raise a burr and then move on to the "good" stones, the ones that will really make the knife sharp. That was flawed thinking on my part. A 400 grit or even 1,000 grit stone has a tremendous amount to offer and plays a pivotal role in the sharpening process. The key, in my opinion of course, is to make the knife sharp on the coarse stone and while doing so, while using it, be mindful of the fact that it is a somewhat aggressive abrasive so you just need to monitor your pressure and this is where I really started seeing my best results, but I am always very careful not to over do it. I think we have a tendency to over-refine as well, so a stainless knife doesn't need an 8,000 grit finish and yes, this over-refinement can have a negative impact on edge retention on these type of knives. So what I do, if I do take out my 8K stone, it is used with very very light strokes, stropping really and by this time, the knife is sharp, it is sharp before I move off of the coarse stone. Thanks again for watching. Respectfully, Peter Nowlan
@peternowlan5196 Жыл бұрын
Absolutely and I did the same. It’s just a matter of making the knife as sharp as you possibly can of the first stone you use. Then at 1,000 grit it’s often good to go. Nowadays I often stop there followed by a strop.
@peternowlan51968 жыл бұрын
I made this video for my Blog. It is designed to accompany an article I wrote for Knifeplanet on the importance of pressure while sharpening. It is simply a minor adjustment I made a few years ago during my sharpening process. I just spend an extra couple of minutes on each stone to achieve the goal of finishing with an edge that is clean as possible, completely free of any metal debris formed during the burr forming step. I know this one ended quickly and is by no means perfect so if you are here to pick it apart, have at me. I don't usually come back and check on comments because I put these on my Blog. (At least I don't do them in the vertical mode anymore). Thanks for looking.
Пікірлер
Yes thanks so much. Yes I love what I do. Just trying to help folks.
Very helpful, thanks Peter! It's noticeable how passionate and knowledgeable you're about sharpening knifes.
@@joostfloot5279 thank you very much. Yes I love what I do. Passion, Practice, Persistence, Patience. 😊👍
PITY YOU DIDNT DO A SMALLER KNIFE LIKE A STEAK KNIFE
Same procedure however the serrations are smaller of course. I use a diamond cone shaped tool to form the burr on the back. Google “DIAFLAT serrated knife sharpener”.
Thanks, man!
You bet!
Good luck and you’re welcome
The problem is finding the right rod size for your knive. There is no standards
I have a solution for you😊.You just need to find a rod of some type, like a wooden dowel of a diameter that fits into the serrations. Then wrap some wet/dry sandpaper around it, 400 grit for example. Now just run that through each serration. You just need something that fits, like a pencil even. Form the burr then remove that burr using a stone. Does this make sense ? ( yes I know the serrations are not a standard size but you can just buy a wooden dowel to fit.
Yes! That makes sense, thank you!
Thanks a lot Peter. I hope to get another lesson in with you soon
Thankyou
Excellent video! Such a great tutorial! I'm going to subscribe! I was always unsure of how to do serrated knives, but this is very helpful and I'm going to try to do it and my sliced tomatoes are sure to be much happier!
You da Man!
Thank you so much.
Excellent. Thanks for posting.
Very interesting. Thank you Sir.
Very interesting! I am going to try this. It makes much sense to me. Thank you Sir.
Try an ARC welding rod for sharpening. The Flux is a great abrasive.
You know at first I thought you were joking. I never would have thought of that. Thank you
What size ceramic rod do you use or suggest?
I thought that was a Kaicut bread knife at first. Nice video sir.
Thank you for good video, well presented, information easy to understand. At 4:30 you are removing the burr in one direction, but at 6:50 and 7:** you're removing the burr in different directions. Which direction is the correct/best for removing the burr?
Thank you. I’m this video I was just using two directions to demonstrate the burr removal procedure using a stone and if no stone avail another abrasive. However I remove the burr on a serrated knife using the direction seem at 4:30. Never hesitate to ask me questions at [email protected]
I did this year's ago with a diamond file. It worked great considering it was my first time ever. Excellent video subbed and liked 🙂👍👍👍cheers from Australia.
Thank you. I actually grew up in Australia, NSW.
Is it possible to sharpen a micro-serrated knife?
They are not designed to be sharpened really but what I do is basically sharpen them as if they were not serrated. I don’t spend as much time on them, I don’t really form a burr even but they do get sharper for sure. So not like the technique in the video. More like typical knife sharpening.
@@peternowlan5196 try a rat tailed tapered diamond file
GREAT WORK MATE GREAT INFORMATION GREAT ADVICE!
Very straight forward and easy to follow instructional video Peter, very informative. Absolutely nothing wrong with the video quality.
Thank you🙏
nice and simple process. great advice. What are you talking about the video quality? Its great! And it is the content that matters most, not the technical mumbo jumbo...
Thank you very much. I’m always paranoid about the video quality but you’re absolutely right. Take care.
Peter, I would love to see more sharpening & instructional videos. I randomly found your blog which led me here and I think you cover a lot of topics on your blog that would make for great videos!
I really appreciate you posting this Peter. It's an excellent video that makes me want to improve how I sharpen knives. I used to rely on a steady progression of stones up to 8,000 grit to achieve a sharp edge as a way to compensate for my lack of ''coarse stone courage'. Though now I'm finding that this tends to create an edge that, while shiny and sharp, lacks the all important edge retention.
Jordan, first of all, thanks for watching and also for commenting. I created this video to accompany an article I wrote on my Blog about it sharpener-pete.blogspot.ca/2016/08/pressure-clarified_17.html. Many years ago, before I discovered the importance of coarse water stones, I saw them simply as a tool to raise a burr and then move on to the "good" stones, the ones that will really make the knife sharp. That was flawed thinking on my part. A 400 grit or even 1,000 grit stone has a tremendous amount to offer and plays a pivotal role in the sharpening process. The key, in my opinion of course, is to make the knife sharp on the coarse stone and while doing so, while using it, be mindful of the fact that it is a somewhat aggressive abrasive so you just need to monitor your pressure and this is where I really started seeing my best results, but I am always very careful not to over do it. I think we have a tendency to over-refine as well, so a stainless knife doesn't need an 8,000 grit finish and yes, this over-refinement can have a negative impact on edge retention on these type of knives. So what I do, if I do take out my 8K stone, it is used with very very light strokes, stropping really and by this time, the knife is sharp, it is sharp before I move off of the coarse stone. Thanks again for watching. Respectfully, Peter Nowlan
Absolutely and I did the same. It’s just a matter of making the knife as sharp as you possibly can of the first stone you use. Then at 1,000 grit it’s often good to go. Nowadays I often stop there followed by a strop.
I made this video for my Blog. It is designed to accompany an article I wrote for Knifeplanet on the importance of pressure while sharpening. It is simply a minor adjustment I made a few years ago during my sharpening process. I just spend an extra couple of minutes on each stone to achieve the goal of finishing with an edge that is clean as possible, completely free of any metal debris formed during the burr forming step. I know this one ended quickly and is by no means perfect so if you are here to pick it apart, have at me. I don't usually come back and check on comments because I put these on my Blog. (At least I don't do them in the vertical mode anymore). Thanks for looking.