Thank you so much for this brilliant video. I tried this method and, first time doing it, got one of my knives incredibly sharp - much sharper than usual. Honestly, adding in the passes on the strop between stones didn't add too much time to the process. For the increase in sharpness (and personal satisfaction), I'm absolutely going to continue practising and refining my skills using this method. Again, thanks a million for this video.
Nothing personal here...not a comment about either the content nor your presentation...but after getting home after a 12 hour shift I fell asleep watching this last night...I watched it again today...and great video thanks for taking the time to make it...and yet again thank you for sharing your experience...
Hi peter mark the chef from good old uk thanks a lot for all your great work your humour while teaching is a great addition loved the one where the burr dose Not have to be so big that you can hang it off the wall a classic keep up the epic work Thanks
Pete, you’ve forgotten more than I’ll ever know about sharpening chef knives, but I am surprised at the insertion of the strop(s) between the burr’s at each grit. It seems as though it would drastically increase the time needed for each blade to be sharpened.Perhaps that’s just my perception since you are explaining as you work. Thank you again for sharing your experience and your evolving process.
Thank you so much. The strop between stones thing is not something I do all the time. I usually do it after the 1k stone. For example, 400 grit to start, form burr, remove burr and then to the 1k stone. I do strop after that before moving on. I have an extra stone holder for the stop so it really does not add to much time. Thanks again, I really appreciate your question.
So hitting the edge of the edge means you raise the angle slightly on every higher stone? Thanks for letting us know about your techniques. Very appreciated
Great video Peter. Don't you "deburr" automatically by just moving to the next, finer grit stones? Meaning that you should only need to deburr, strop, or use a cork at the very end after the finest grit stone? Thanks.
Hi there. Yes you can deburr by just letting the finer stones do the job or as you said run the edge over a cork. However, that is the way I used to do it 10 years ago. I found that once I learned to manipulate pressure and use ever diminishing levels of pressure on every stone to remove the burr that the quality of my edges improved quite significantly. Burr Removal, the cleaning of the edge is the most important aspect of sharpening so I don't rely on finer stones or a cork to do that for me. Please keep in mind that this is the technique that I use (And many others), I am not one to say that other methods are not as good. If I didn't try other things I would not be half the sharpener that I am today. Removing the burr right from the start was one of the best things I ever did. I failed a lot of times at different approaches but not this one.
Another great video! When you polish up to 12k or higher, do you use the same method or stropping strokes only for those stones? I've seen many go both ways on that. Thanks brother!
Too many deburring steps for me. Finish on medium stone with light edge leading strokes; drag thru my 2x4 base; microbevel on ceramic rod; passes sharpness tests.
Thank you so much for this brilliant video. I tried this method and, first time doing it, got one of my knives incredibly sharp - much sharper than usual. Honestly, adding in the passes on the strop between stones didn't add too much time to the process. For the increase in sharpness (and personal satisfaction), I'm absolutely going to continue practising and refining my skills using this method. Again, thanks a million for this video.
Another great video from the edge maker :)
That metal doesn't want to leave the mothership.....had a chuckle.
Nothing personal here...not a comment about either the content nor your presentation...but after getting home after a 12 hour shift I fell asleep watching this last night...I watched it again today...and great video thanks for taking the time to make it...and yet again thank you for sharing your experience...
Thanks Jeff, I am glad that you you a good sleep because of my video i like constructive criticism by the way, I never take it personally
@@HalifaxSharpenerPete there's definitely an ASMR quality to the video
Hi peter mark the chef from good old uk thanks a lot for all your great work your humour while teaching is a great addition loved the one where the burr dose
Not have to be so big that you can hang it off the wall a classic keep up the epic work Thanks
Great video as always mate 😁😁😁
Pete, you’ve forgotten more than I’ll ever know about sharpening chef knives, but I am surprised at the insertion of the strop(s) between the burr’s at each grit. It seems as though it would drastically increase the time needed for each blade to be sharpened.Perhaps that’s just my perception since you are explaining as you work. Thank you again for sharing your experience and your evolving process.
Thank you so much. The strop between stones thing is not something I do all the time. I usually do it after the 1k stone. For example, 400 grit to start, form burr, remove burr and then to the 1k stone. I do strop after that before moving on. I have an extra stone holder for the stop so it really does not add to much time. Thanks again, I really appreciate your question.
So hitting the edge of the edge means you raise the angle slightly on every higher stone? Thanks for letting us know about your techniques. Very appreciated
Great video Peter. Don't you "deburr" automatically by just moving to the next, finer grit stones? Meaning that you should only need to deburr, strop, or use a cork at the very end after the finest grit stone? Thanks.
Hi there. Yes you can deburr by just letting the finer stones do the job or as you said run the edge over a cork. However, that is the way I used to do it 10 years ago. I found that once I learned to manipulate pressure and use ever diminishing levels of pressure on every stone to remove the burr that the quality of my edges improved quite significantly. Burr Removal, the cleaning of the edge is the most important aspect of sharpening so I don't rely on finer stones or a cork to do that for me. Please keep in mind that this is the technique that I use (And many others), I am not one to say that other methods are not as good. If I didn't try other things I would not be half the sharpener that I am today. Removing the burr right from the start was one of the best things I ever did. I failed a lot of times at different approaches but not this one.
Hey Pete,
Is that chromium oxide on that leather strop?
Thanks,
Mike
What could it be used instead of the leather strop?
You don't need a strop to deburr, you can deburr on the sharpening stone. Look for Stefan Wolf's videos for example.
Another great video! When you polish up to 12k or higher, do you use the same method or stropping strokes only for those stones? I've seen many go both ways on that. Thanks brother!
I starrt with the same approach, but my pressure is a little lower and I always finish with a few stropping strokes on every stone actually.
@@HalifaxSharpenerPete good deal and thanks!
What stone is the 3k @peter?
Im reckoning by looks its the Naniwa professional 3000 love it and use it quite a lot myself
@@knifesharpeningnorway thanks, 93 pound for those 😬
@@RichardDowd aha yeah dont know how much Knivesandtools takes, you have one for many many years
Hi Richard, that is a Naniwa Chosera 3k
@@knifesharpeningnorway Its the Chosera, same thing I guess by yes, a very nice stone indeed.
You couldn’t feel a burr off the 400 grit?
No I could not detect a burr off of the first stone which was 200 grit.
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Can i cut the throats of my enemies with these knife sharpening tricks?
Too many deburring steps for me. Finish on medium stone with light edge leading strokes; drag thru my 2x4 base; microbevel on ceramic rod; passes sharpness tests.