5 tips to INSTANTLY find the angle when sharpening a knife!
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- Опубликовано: 5 май 2024
- In this video, I share 5 techniques you can use to find the correct angle when sharpening your knives.
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Here is a link for the DMT diamond stone in the video:
www.sharpeningsupplies.com/DM...
#knife #knifesharpening #sharpening #offthestone
Stay tuned because I’ve started a series of 30 different videos explaining different techniques for knife sharpening. These videos will be packed with tons of different knife sharpening hacks that will help you to master sharpening and enjoy it! Most importantly, your knives will cut efficiently for the tasks at hand!
Thanks for watching and God bless!
Thanks Mate, cheers from New Zealand
I like how dramatic this feels.
Why they beginning sound like a mesl theleoma commercial talking bout compensation
🤣
Haha
You explained certain things not found on other videos. Thanks for this pal
@M. Sm. You are very welcome and glad to help! Thanks for watching!
Nice to see another lefty knife lover just like me , keep up the good work 👍
Haha yes!
Cool thanks Epic and the team.
This is the very best 101 video for beginning knife sharpening thanks for all you do !!!!
Glad to help and you’re very welcome!
thanks a lot for the very useful tips - off to try some of them right now :)
You’re very welcome!
I find my beloved kitchen knives only need the occasional touching up with an 800 grit diamond stone and stropped on a leather honing block, with 2 micron diamond paste, to get hair-whittling sharpness every time. I judge the angle by rocking the edge on the stone first, until I feel the edge's flat spot against the stone, then increase the angle another degree up. It's a skill like any other, it involve lots of practice that ultimately rewards you with impressively sharp knives. I sharpen all my own drill bits, scissors, lawn mower blades and chisels too, saving me a load of money in the process. 👍😉
Nice explanation of terms..and process.
Thanks! Glad to help!
Instead of permanent marker using tooling dye works really well and is easy to remove.
Great info bro.
Thank you! Glad it was helpful!
This is informative as much as it is funny, I appreciate your tips and sense of humor
Haha, I’m glad you get my form of goofy 🤣 Thanks for watching and commenting!
I remember thinking I wasn't doing so badly when this first came out, and then some time afterward using a magnifying glass and seeing how convex my edges really were. They were sharp enough, but they were all convex and I wasn't going for that. 😑 Now I'm relearning the motions to take the consistency up and get the angles more accurate. The sliding trick is an especially helpful one because you're always sliding the knife anyway and it gets you into the "feedback" of the stone, which can be subtle and hard to detect if you're riding the shoulder too much. One thing I discovered is that everyone tells you to "lift" the knife as you get into the belly, when in fact it's more a _turning_ the knife on the stone as you hit the belly, because the actual sharpening angle doesn't (well, shouldn't) change. Turning the knife _seems_ to be the same as a lift, because the flat part of the bevel isn't parallel to the knife any more. (It's easier to show on a big mockup of a knife, as the late Ken Schwartz does in his "Advanced Knife Sharpening Techniques : Maintaining a Constant Bevel Angle Around a Curved Tip.") Learning that has helped me in thinking about how the knife's attitude to the stone changes, even if the doing it correctly remains a (*cough*) challenge.
@mfreeman313 I always appreciate your insightful comments! I'll have to consider turning the knife more than raising it up. The belly can be such a pain in the butt to sharpen, and I remember never being able to form a burr consistently on the belly when beginning sharpening.
And I'm sure I'm convexing my edges a bit too. I have never looked at my edges with magnification, but that is a good idea!
@@offthestone You prove your edges with the hair whittling and everything else, don't worry, but that said, human beings can't really equal the precision of a factory bevel or a guided system. I'm sure the megasuperduperstars like Murray Carter and Takayuki Shibata come close, but of course maybe they're not human. It's said almost all freehand sharpeners convex a little. It doesn't hurt the performance-a Bark River's brand-new convex edge will show you that much-and I convexed a Mora 511 once just to try and it's really very sharp. But the Sharpie trick and in particular a magnifier will help you inch, like the snail climbing Mount Fuji, slowly, slowly toward greater mastery IMHO.
@@mfreeman313 Most certainly true! Maybe they're not human 😂 That was great!
Very good!
Thank you!
If you don't mind me asking, what is that gorgeous MICROPHONE you are using? It sounds great, but I can't quite make out the brand on the bottom. I've always used Sennheiser, EV and Shure, etc, but I don't recognize the design of this mic.
Hey thanks! It’s the Shure Sm7b. It’s a great mic 😊
I stayed for the dramatic intro, but I liked for the slow jazz talk radio voice
I can't thank you enough.
I’ve recently wanted to learn how to sharpen knives, maybe as a side job to earn extra money. Wanted to know more about angles and the hand sharpening basics without having to buy a powered Worksharp tool first. This is helpful, thank you 🙏
I can help you, I am a beginner as well! However, the problem I have is my angle consistency is the problem. My tip for you for buying a sharper would be diamond stones, or better if you buy those trusted high-quality whetstones that are recommended by experts. I use my thumb as an angle guide for my knife. It's a good technique I found my self trying.
I'd highly recommended a tormek. You can't NOT make money sharpening with one once you learn how to use it. This freehand bullshit is just that... bullshit. You can eventually get good at it if you have patience and consistency, but you need to know what a sharp knife is first. I've been sharpening for 10 years and have a lucritive side business sharpening, but it takes a pile of time to get consistently good with all the steels and knife types out there. Good luck.
I bought the work sharp guided field sharpener and it did good enough of a job to get my things to become sharp.
Tho for a job, yeah, I don't see anyone doing things free hand like a primitive. But for a hobby, that's a different story.
@@Utrilus I use mine for hobby, my angel consistency seemed better after using light as an angle guide! Everything around you is literally important when sharpening in my opinion.
@@hesitate1726 I saw a video by someone who used a sharpie to help with the thumb technique. He marked a point on the blade and then on the thumb to line it up so thumb is always on the same spot.
Tho I haven't tried it, don't have stones big enough to use it.
Do you push/pull the tip of the blade off of the sharpening stone, or do you stop with the tip still on the stone?
It’s a good practice to keep the tip on the stone, so you don’t round off the tip on accident. I’ve been lazy in the past with this, but I’m trying to be more conscientious about it now
I often find angle correctly but cant maintain it near the end and tip of the knife. Any tips are highly appreciated.
Here’s a video I made about that. Hope it helps!
2 TIPS to help you sharpen the tip of your knife
ruclips.net/video/4FrOutA7kh8/видео.html
@@offthestone i am actually doing the same as shown in 2nd tip - starting from tip but not sure if that's okay. Now i can do it more confidently because of your video.
Thank you.
Another thing that worked really well for sharpening belly is round sharpening stones.
I don't really understand RUclips search algorithm. I searched similar words as in your title video but it didn't show up in results. Wish your videos reach more people soon. Good luck!
I’m so glad these videos are helping! The tip and heel can be really tough to sharpen. When you get it, it is very rewarding though.
Very,very impressed of how you mastered and express these concepts. ..that most others do not. Years ago I learned the expression " solved problems have easy solutions ". I partially interpret that to mean once you solved something you wonder why you didn't think of that before. These all make "simple sense" ....and letting us know the combo is very much appreciated.
@@1734245 Thank you very much for the kind words, and that expression makes a lot of sense! When I first learned sharpening it was quite the struggle, so I learned most of what I teach from my mistakes. Glad you’re finding the tips helpful! Stay sharp 😃🔪
Thank you for this. I’m puzzled about the secondary bevel. I either can’t see it or I’m interpreting most of the drawings wrong. All I see is one bevel on both sides making the apex. What am I missing?
Totally understand the confusion because it is a bit tricky. If you look at the top or spine of your knife (the opposite side of your cutting edge) you can observe how thick the steel is. The primary bevel is how that thicker steel at the top tapers down to the cutting edge. The secondary bevel is literally your cutting edge, which is also tapered.
Another way to say this is to look at the knife if it is horizontal. That would be the tip or handle of the knife is to your left or right and your spine and cutting edge are on the top or bottom. Look at the spine of your knife (the part of the steel that won’t cut you because it doesn’t have an edge) and how it tapers into an apex. The cutting edge is just simply that horizontal line at the edge of your knife that is ground to 15 or 20 degrees on each side.
I hope that helps and hope I didn’t confuse you more lol! Stay sharp and blessings!
Thank you for taking the time to give me such a detailed response. I think what’s confused me is that some people are referring to the face as the primary bevel and others are referring to the cutting edge as the primary and the micro bevel as the secondary. I even saw a picture that referred to the cutting edge as the primary bevel. Thanks again 🙏🏼
@@Jy3pr6 I’m glad to help! Yea, it can be confusing when there are pictures, diagrams, and comments that are misleading.
Have a wonderful day and God bless 🙏
@@offthestone God bless you too brother, and all your loved ones ☦️
@@Jy3pr6 I remember noticing people were using the terms either way. I suppose it might be more intuitive to think of the cutting edge, the one that does the work, as the "primary" one. But "secondary" for the cutting bevel makes more sense when you consider the order in which they're ground.
Nice tricks, having all of them is probably what really helps, not just one. This is the first video I've seen that talks about how to find the angle, I had to search for it specifically! They all just say 'it comes with practice' :^p
You have a link for that stone?
Just put it into the description. Thanks for the suggestion!
The uneven bevel grinding is pointless for fresh factory edges. If they are uneven and you try to fix it on the wrong side you just make it worse... you have to center the tip and apex all the way for you can worry about size difference in bevels
This looks like a 6"×2" DMT stone. If so, where did you get those clip on, non slip feet from?
I don't know why, but it was really bugging me not being able to see his face. It's like I'm watching Wilson W.Wilsons grandson.
everytime you pass the knife on the stone, or strop,You have to stop the blade,before it exceeds the stone's surface. Also, to hit the belly part apex properly, you have to lift the handle up, when you reach that part. Next, you never use only one or 2 fingers, holding the blade stable on the stone, at only one part of the blade. You have to use 3 fingers, to cover all the blade's lenth. That way, the little pressure you have to apply, to keep the blade angle and the blade on the stone, is equal along all the edge and not only at one point of it. That also helps for other aspects too.
I could keep correcting, but I 'll stop and only say, that I've only found 2 people, on RUclips videos, that I can call professionals. The rest, do not know yet, or do not understand, that knife sharpening, is 70% about experience, 20% about knowledge and only 10% aboiut tools used, in terms of importance. We have to sharpen thousands of knives, and we still will leanr something new, even after many years of experience.
PS Yes. there are amny different ways to sharpen a knife, that doesn't mean that are all characterized as proefessional ways.
PS 2 I sharpen knives for living, both at work as it is my main job,as also at home,for almost 40 years now. On 1995, I got my first degree, in Chemistry/Metallurgy, just because of my love for knives.
PS 3. Please, keep the advise, but delete my comment. My intentions are to help, and not offend you or disrespect your work. Forgive me for my complaints.You have little if any at all to do with them. Keep doing what you love the most, that's the right path!
Question: Another You tuber says those stones your currently using are too aggressive. Your thoughts?
Really depends on what you are going for, what you are sharpening, and your level of experience. My appeal to these stones for a beginner is that you can form a burr more quickly, which could help you to get a knife sharper more quickly. But as I’ve said in another video, you could just as easily mess the knife up quicker too.
I just think it is a better option to have a coarser stone to start with because it can rule out trying to sharpen a very dull knife with a fine stone, which is hard to do.
I've seen some RUclips gurus warn people off coarse stones, maybe because they think we're dumb and are going to grind the knife away until it looks like Grandpa's Rapala fillet knife, but it seems like more of them recommend that exact range (320 to 600) to help newbies get a burr in a reasonable number of passes. I know it helped me, simply because you have fewer opportunities to wobble the knife.
Well, if you are talking to mostly newbies, recommending coarse stones makes sense. You get into sharpening because you have a few dull knives, usually a really dull one, so surely you start with a coarse stone. Going for polished edges and grits beyond 3000 is only for sharpening enthusiasts, anyway. A 1000-grit can give a knife sufficient working sharpness for casual home cooking.
I think most people's big mistake is they don't start with a rough enough Stone because they don't realize how long it would truly take with a fine stone at first
Hi, I'm Zack and I'm struggling with angle finding dysfunction
off the stone? more like off the frame :)
True 😁
SHOW YOUR FACE! Great vid by the way.... Very well explained. Your talented son.
Haha! Watch my newer videos if you want to see my mug 😀 Thanks for the kind words
asmr ah intro
Lol
ROFL this is like an asmr video, good tips tho
HAHA! Thanks man
0:13 to skip the unsettling ASMR intro 😬
Haha!
? why don't you use a lubricant on your stone?
This video should titled “how to mimic the factory angle when sharpening your knife” not how to find the angle you want on your knife.
Exactly what I was thinking. Also, if you're a newby like me, maybe I've already changed the angle of the secondary bevel by my own poor techniques. Several of the techniques shown here would only cause me to match that already-established wrong angle. The method of halves is the only one which would not have this shortcoming.
Great video, but close your eyes and listen... It's Jeffrey Dahmer talking to us. Lol
I told you, we're just gonna sharpen some knives and then you can go home! 😆
Hahaha 🤣
Richard Ramirez lol
learn what steep means .
Lol
I thought it was correct? A steep angle on both secondary bevels makes a large angle point. Two shallow angles make a razor finish.
@@mahoganybookshelf3284 I guess I should say higher or lower for some people. I’m sure people understood what I meant when saying steep. I’ve heard many say steep and shallow.
On my phone your knives must be so sharp you've cut the off the top of your head.
Hahaha!! That was good stuff, Spike 😊 Thanks for watching!
Dude I can't handle you're voice
Bro, not saying I don't appreciate your video, but butch up your voice some. This was like watching "How to sharpen a knife by NPR"
Lmfao! Spot on!
NOT a Sharpie
Why is he showing half his face ? OFF YOU GO ! no tolerance for freaks.
So how's work at NPR? Lol