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He says he’s sharpened 15 or 20 knives. Apparently that’s enough to make a tutorial video. Seriously? WAC.
A few things that I don’t like:
- Using a sharpie to find the right angle. He’s basically assuming that the knife has the right angle when you sharpen it. Ok for some new knives depending on how much the manufacturer cares. No good for older knives sharpened by others. How hard is it to halve 90 degrees twice then go a bit further?
- Unless your fingertips are super sensitive, you won’t feel a burr off a 1,000 grit plus stone. I can feel one on an 800 stone. Go for the burr at 800 and then polish the edge by feel on a higher grit.
- Is finishing on a high grit stone stropping, even? If you want to strop, get a strop. Or glue some thick old belts to a board and make one.
If you’re worried about ruining your knives get a shit knife and practice practice practice until you’re not shit.
- Using a sharpie to find the right angle. He’s basically assuming that the knife has the right angle when you sharpen it. Ok for some new knives depending on how much the manufacturer cares. No good for older knives sharpened by others. How hard is it to halve 90 degrees twice then go a bit further?
Sharkstar-
Yeah the vid has its downsides but I found the explanation of the technique ok.
Agree of the practicing on your shit knives first - it took me a good few sessions on the cheapies before moving on to the Japanese knives.
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You make more than fair points, but he did explain some things that I didn't find in the connaisseurs' sharpening vids. After watching this, the other vids with the more experienced sharpeners (i.e. from ryusen make a bit more sense.
Lw.
damskodonny
Nice! I think I've got that stone, or a very similar one but all the writing has gone off mine now!
It turns out Youtube is chock full of [mostly irritating] "experts" on the subject of knife sharpening!
I think this is the video I watched a couple of times before going for it:
https://www.youtube.com/watch?v=TkzG4giI8To
Not saying it's the best ever but I can get my knives quite sharp nowadays using the block like yours so I must have learned something.