I guess, he meant that you should, you know, "stick" lateral side of your knife to one side of the opening to give knife needed angle, then stick to another side of the opening, then again to first one and so on. That way knife's spine will not be perpendicalr to sharpener, it will always be declined slightly either to left or right. Personally, i don't know, if this will help you really sharpen a knife or not, but I presume this IKEA sharpener can be used to "restore" rolled over edge on some softer steels, you know, as some sort of moussat, but I don't think you need to incline knife anyhow in that case.
I bought extra clamps for my TSPROF K02/3 so that I can hold my flexible knives with 3 or 4 clamps and it works very well or I try my Haptstone Extendable Magnetic Table and it hold kitchen knives very well as well with no flex, but I know these are somewhat expensive solutions.
That’s good to know. I had a comment to try it on some more expensive knives and although it put a bit of a better edge it wasn’t as sharp as I like it. Thanks for the info take care and stay safe.
Thanks so much I really appreciate it, although I’ve taken a small break as my wife has some medical issues and I wanted to give her my full attention, but I will be back good sir. Take care and stay safe.
Hello. I gave up on that style of sharpener years ago. I had no real success at all. For my kitchen knives i use a ceramic rod for general maintenance and stones for sharpening. Like you i find flexible blades more challenging and in my younger days i ruined a few by trying to go to fast. Older and wiser now. At least in this case. Lol. All the best.
You are completely right, I just need to slow down and take my time with the flexible knives and I think I might try to find a corse ceramic rod and see if that will keep them honed. Take care.
I use this exact sharpener for sharpening cheap Fiskars and Ikea knives and it works. I mean it takes about 10 pulls to bring these knives from "dull" to "somewhat sharp, but still usable" state (i.e. They cut paper like your knife in the beginning of the video.). Please note that these knives are made of 52-55 HRC soft steel. Curious thing is that it doesn't work at all with other cheap knives I often find in vacation houses which I rent. Perhaps these use harder steel or have cutting edges profiled to a different angle? I don't know for sure, but typically I get tired after 30 pulls with little result. Also, most people will resort to using a small serrated knife if they need to slice a tomato. For example, Victorinox has 5.0833 model which is immensely popular across Europe and lasts years without being resharpened. If it stops cutting, you buy another one for $5. Mass production and consumerism at its finest. I wouldn't expect people to spend $100 on a set of whetstones or a sharpening system and learn how to use them if they spent $30 on a set of 5 knives. Professionals and knife afficionados like yourself spend far more on their tools and know how to keep them in a working condition.
Thanks So much for the reply. I wonder why it doesn't sharpen some of the other cheaper knives you own? I wonder if its the steel, Ive found sharpening some of the really cheap steels the stones take off so much steel on the first few passes it clogs the stone and doesn't cut at all or not very much at all. just a thought take care.
I use the Worksharp Angle Knife Sharpener for some of my knives and it seems to put a great edge on many different sized blades. I have never used the Spyderco Sharpener but they both appear to work the same way. I think I'd rather lose a little steel than play around with these cheap ineffective gadgets. Hope you are healthy cus we all know you're wealthy and wise. Take care my friend. From Ontario...stay safe and sharp.
Thanks my fiend I really appreciate it. I think I will get the diamond stones for the work sharp and just use that for my kitchen knives. Take care and stay safe.
Interesting, but one piece of advice: this video tutorial is considerably too long for the content it presents. I think that some editing and more concise explanation could reduce it to 8 or 5 minutes, but it also depends of course on the type and style of the video that you want to make. Good luck with your channel.
Thanks for the constructive words I appreciate it. I will have a look and see if I can trim it up. I do have some very minor editing skills, but I think where to make the cuts is also a valuable skill do you have any advice as to where I can get those skills? Take care and have a great week.
We sell similar cheap sharpeners at work and a lot people buy them. lt’s not uncommon for people to drop $100-$200 on a knife, then spend only $10 on a sharpener.
I know and this one hasn’t done very good at all. I might try it on a different knife or type of knife just to see, but so far it’s a bust. Take care buddy
I put my IKEA three wheel sharpener into the trash bin. It doesn't work properly. Instead I like and use the IKEA ceramic rod to keep my blades sharp for a longer time. When the blades gets dull I use an electic sharpener and I am totally satified with the really good result.
@@TheBigCanucker I bought the WorkSharp Elite Knife Sharpening solution. It works great for me. It makes some dust during sharpening, so I do not use it in the kitchen. If I would like to use an electric shaprener in the kitchen I would give the Tormek T1 a try.
The idea of this style of knife sharpen is to ruin good cutting edges so you buy more knives. If you are flexing a thin blade you are putting too much pressure on the blade. There is no good reason to remove more metal than needed to freshen any edge; or for that matter removing damaged from the edge. Light even pressure and using fewer strokes works better. Professional meat cutters are a good example of the little time it takes to sharpen knives. They simply can’t waste time tinkering with knife edges. Funny thing is; they use very sharp knives every day because they depend on them for speed and precise cutting. You could say the same thing about Chefs, Carpenters, Timber cutters and wood carvers. Learn what they use and you will be much better off than using knife sharping gimmicks.
Yes for sure they are a waste of time effort and money so far and yes I suppose it takes time and patience to sharpen these this blades I can get too rammey for sure. Thanks for your input buddy take care.
As far as this type of budget the under 20 I don’t think k there any good universal option, but if you want to spend a bit more I have high hopes for the Worksharp electric pull through sharpener. I hope to have one soon.
Jeg har prøvet flere måder, og det kan forbedre en kant, men aldrig nok til at få mig til at føle mig godt tilpas ved at bruge skærperen, men tak så meget for dit input, pas på og vær sikker.
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If you pull the knife through at an angle using the sides of the opening as the guides, it works brilliantly!
I will have to give it another try thanks for the heads up.
What angle, though? More in line with the wheels or more against the wheels?
I guess, he meant that you should, you know, "stick" lateral side of your knife to one side of the opening to give knife needed angle, then stick to another side of the opening, then again to first one and so on. That way knife's spine will not be perpendicalr to sharpener, it will always be declined slightly either to left or right. Personally, i don't know, if this will help you really sharpen a knife or not, but I presume this IKEA sharpener can be used to "restore" rolled over edge on some softer steels, you know, as some sort of moussat, but I don't think you need to incline knife anyhow in that case.
I bought extra clamps for my TSPROF K02/3 so that I can hold my flexible knives with 3 or 4 clamps and it works very well or I try my Haptstone Extendable Magnetic Table and it hold kitchen knives very well as well with no flex, but I know these are somewhat expensive solutions.
I will post my solution soon and it only cost $3 lol.
I believe IKEA licensed it from Fiskars "Essential Roll-Sharp". Looks identical and my dad had one for as long as I can remember
That’s good to know. I had a comment to try it on some more expensive knives and although it put a bit of a better edge it wasn’t as sharp as I like it. Thanks for the info take care and stay safe.
@@TheBigCanucker I think it's mostly meant as a guided honing steel. With a cheap knife you can just keep rolling until "good enough"
it is fiskar...look on the product. And it works great. Mines 5 year old and still works. Even lent it to my dad and brother.
@@Djuntas I saw their logo underneath after writing that
I think you are doing fine - interesting knife stuff and interesting content.
Keep up the good work 👍
Thanks so much I really appreciate it, although I’ve taken a small break as my wife has some medical issues and I wanted to give her my full attention, but I will be back good sir. Take care and stay safe.
Hello. I gave up on that style of sharpener years ago. I had no real success at all. For my kitchen knives i use a ceramic rod for general maintenance and stones for sharpening. Like you i find flexible blades more challenging and in my younger days i ruined a few by trying to go to fast. Older and wiser now. At least in this case. Lol. All the best.
You are completely right, I just need to slow down and take my time with the flexible knives and I think I might try to find a corse ceramic rod and see if that will keep them honed. Take care.
I use this exact sharpener for sharpening cheap Fiskars and Ikea knives and it works. I mean it takes about 10 pulls to bring these knives from "dull" to "somewhat sharp, but still usable" state (i.e. They cut paper like your knife in the beginning of the video.). Please note that these knives are made of 52-55 HRC soft steel. Curious thing is that it doesn't work at all with other cheap knives I often find in vacation houses which I rent. Perhaps these use harder steel or have cutting edges profiled to a different angle? I don't know for sure, but typically I get tired after 30 pulls with little result.
Also, most people will resort to using a small serrated knife if they need to slice a tomato. For example, Victorinox has 5.0833 model which is immensely popular across Europe and lasts years without being resharpened. If it stops cutting, you buy another one for $5. Mass production and consumerism at its finest.
I wouldn't expect people to spend $100 on a set of whetstones or a sharpening system and learn how to use them if they spent $30 on a set of 5 knives. Professionals and knife afficionados like yourself spend far more on their tools and know how to keep them in a working condition.
Thanks So much for the reply. I wonder why it doesn't sharpen some of the other cheaper knives you own? I wonder if its the steel, Ive found sharpening some of the really cheap steels the stones take off so much steel on the first few passes it clogs the stone and doesn't cut at all or not very much at all. just a thought take care.
added water, and then slightly tilted the knife to the side, while running it through. Did it about 15x, knife was way sharper.
Cool I’ll have to give it a try, but so far any sharpness I’ve gotten from the sharpener has been underwhelming, but never give up lol.
@@TheBigCanucker I am a total amateur, all I know is after I used it, it cut my veggies easier.
You shouldn't use water. As long as the knife has been shaped-sparpened, this one is meant to keep them sharp, not actually make an edge
I use the Worksharp Angle Knife Sharpener for some of my knives and it seems to put a great edge on many different sized blades. I have never used the Spyderco Sharpener but they both appear to work the same way. I think I'd rather lose a little steel than play around with these cheap ineffective gadgets. Hope you are healthy cus we all know you're wealthy and wise. Take care my friend.
From Ontario...stay safe and sharp.
Thanks my fiend I really appreciate it. I think I will get the diamond stones for the work sharp and just use that for my kitchen knives. Take care and stay safe.
Interesting, but one piece of advice: this video tutorial is considerably too long for the content it presents. I think that some editing and more concise explanation could reduce it to 8 or 5 minutes, but it also depends of course on the type and style of the video that you want to make. Good luck with your channel.
Thanks for the constructive words I appreciate it. I will have a look and see if I can trim it up. I do have some very minor editing skills, but I think where to make the cuts is also a valuable skill do you have any advice as to where I can get those skills? Take care and have a great week.
We sell similar cheap sharpeners at work and a lot people buy them. lt’s not uncommon for people to drop $100-$200 on a knife, then spend only $10 on a sharpener.
I know and this one hasn’t done very good at all. I might try it on a different knife or type of knife just to see, but so far it’s a bust. Take care buddy
I put my IKEA three wheel sharpener into the trash bin. It doesn't work properly. Instead I like and use the IKEA ceramic rod to keep my blades sharp for a longer time. When the blades gets dull I use an electic sharpener and I am totally satified with the really good result.
I want to try the new worksharp electric sharpener to see how that works.
@@TheBigCanucker I bought the WorkSharp Elite Knife Sharpening solution. It works great for me.
It makes some dust during sharpening, so I do not use it in the kitchen.
If I would like to use an electric shaprener in the kitchen I would give the Tormek T1 a try.
So, if the Aspket was a Final Fantasy villain, which one would it be? jajajajaja
Cloud of Darkness.
@@TheBigCanucker Damn, you called my bluff! Respect.
@@CSGraves lol.
The idea of this style of knife sharpen is to ruin good cutting edges so you buy more knives. If you are flexing a thin blade you are putting too much pressure on the blade. There is no good reason to remove more metal than needed to freshen any edge; or for that matter removing damaged from the edge. Light even pressure and using fewer strokes works better. Professional meat cutters are a good example of the little time it takes to sharpen knives. They simply can’t waste time tinkering with knife edges. Funny thing is; they use very sharp knives every day because they depend on them for speed and precise cutting. You could say the same thing about Chefs, Carpenters, Timber cutters and wood carvers. Learn what they use and you will be much better off than using knife sharping gimmicks.
Yes for sure they are a waste of time effort and money so far and yes I suppose it takes time and patience to sharpen these this blades I can get too rammey for sure. Thanks for your input buddy take care.
You might be confusing these with the flat carbide plate style sharpener that tears the metal and also sharpens in the wrong direction.
My hope was to get a tool that can sharpen ANY knife, and is that it? It seems not. BIG disappointment.
As far as this type of budget the under 20 I don’t think k there any good universal option, but if you want to spend a bit more I have high hopes for the Worksharp electric pull through sharpener. I hope to have one soon.
I guess it’s just a shitty knife. I get fairly good results on some knives and not so good results on other knives.
Good to know I will perhaps try it on a better knife.
It’s 5 bucks
Du skal køre frem og tilbage
Jeg har prøvet flere måder, og det kan forbedre en kant, men aldrig nok til at få mig til at føle mig godt tilpas ved at bruge skærperen, men tak så meget for dit input, pas på og vær sikker.
Unnecessarily stretching the video
@@puneetwadhawan4945 Well I do get paid by the minute lol.