In the last year I have convexed and shallowed the secondary bevel on all of my hollow grind knives. This has made a huge difference in the attainable sharpness level. Most of my hunting knives are 420 HC, so i have to strop a micro bevel on them to get the edge to hold. For me, it is the best hunting edge because you get the "no suction" meat slicing power of the hollow grind and the sharpness/toughness of the shallow convex. It is an awesome edge.
Yes. Their warranty repairs are awesome. All the scales were thinned dowen as I like. And they polished off all of my sharpening scratches and put a new logo on the blade. They all came back like new.
Another great video. After watching almost all of your sharpening videos I feel I received a download like in the movie The Matrix. I know I can sharpen better now.
Thank you for your video, Wako-san! It is very calming to watch your work with water stone. I am still having trouble sharpening my first convex blade (an Enzo Tundra) as I am used to scandi grinds and it is a mystery for me how to sharpen a convex blade on a flat stone. I thought that would flatten the convex bevel, but you are able to sharpen your convex knives very well.
Love your video's. Understanding apex, steel hardness and how to correctly sharpen a knife is an art. Especially on stones. I cheat using a wicked edge sharpener. Wish I had your talent.
I suggest you try the KME sharpener. Epoxy a small flat piece of metal to the back of the stone holder and use an angle cube to precisely set the bevel. Get the diamond stone kit and buy an extra course stone and an extra extra fine DMT and cut it down to 4" so it fits the holder. Thank you for your videos. They are very informative.
Using a tight stitched muslin wheel on a buffer with compoud sharpens some knives even better than the strop (for me). On the BRK forum, Mike Stewart confirmed that this is their process for all knives. He rarely uses a strop on his own knives; he uses the buffer with a light touch. It will also remove the scratches further up the blade you pointed out. You can use the buffer first, and then the strop. It works.
Some of us are knife people, some of us are flashlight people, some of us are wild plant people some of us are cooking people, some of us are family people, but we are all WAKO people.
you think you would start a sharpening service? done by you; since your the man could do well. your site is great I already sharpen one knife to your edge and was shock how well it came out.
Hello, I recently subbed you and have been enjoying your videos. I tried searching "virtuovice fillet knife," but I couldn't come up with what I was looking for. I wondered if you were a fisherman and had done any reviews on fillet knives for fish cleaning. Is there a possibility that some fish fillet knife reviews and maintenance videos could come in the future?
Unless the primary bevel geometry is convex or flat, the total removal of the shoulder is impossible. My newly made shallow bevel needs a transition line to the primary hollow bevel. But the line should not be called shoulder because it doesn't prohibit me from stropping the apex. It is just a bevel transition line. Thanks.
+David Iamserious All Fallknivens have a micro bevel invisible with bare eyes. Please watch it through a magnifying glass. If you like to remove it with water stones, I would recommend you Shapton Ha-no-kuromaku 1000 and 2000 grits. Thanks.
I understand the theory behind the convex edge, but while stropping, my brain tells me to increase the angle at the end of the stroke to get the most sharpness and a true convex. My brain also tells me this edge will not bite, and it is confirmed by my fingers. My convex knives cut paper smoothly, but never get screaming sharp.
Bob Adkins my sympathies. my brain's always telling me things, too. just kidding. seriously though, I agree with your point here. convex edges for me seem to require more finesse, and even then it's hit or miss. But I had a Busse ASH 1 whose convex edge was screaming sharp and stayed like that with minimal stropping. yet other convex edges (Busses and not) were hard to bring to merely serviceable sharpness. heat treat at the micro level, I guess.
Carthago Delenda Est... it depends on what you are looking for. I am just starting to do some real looking into convexing, because my scary sharp V-edges don't always hold up as well as I'd like when cutting stuff in the real world. While a convex edge might not give you as sharp an edge as a V-edge, the trade off is that it will be more durable. Currently, I'm leaning toward V-edge for kitchen knives, and convex edge for folders/fixed/hunters (and maybe cleavers).
i really enjoy watching your knife vids and i love hearing you talk you have a calming voice and very nice knifes..thank you
In the last year I have convexed and shallowed the secondary bevel on all of my hollow grind knives. This has made a huge difference in the attainable sharpness level. Most of my hunting knives are 420 HC, so i have to strop a micro bevel on them to get the edge to hold. For me, it is the best hunting edge because you get the "no suction" meat slicing power of the hollow grind and the sharpness/toughness of the shallow convex. It is an awesome edge.
Yes. Their warranty repairs are awesome. All the scales were thinned dowen as I like. And they polished off all of my sharpening scratches and put a new logo on the blade. They all came back like new.
Another great video. After watching almost all of your sharpening videos I feel I received a download like in the movie The Matrix. I know I can sharpen better now.
I like listening to your voice, so I am watching this video again as I sharpen my knife. :)
couldnt agree with you more! right on the money! WAKO is the youtube king now!!
I just love your videos Sir. Keep it up, always learn a lot from you.
Thank you for your video, Wako-san! It is very calming to watch your work with water stone. I am still having trouble sharpening my first convex blade (an Enzo Tundra) as I am used to scandi grinds and it is a mystery for me how to sharpen a convex blade on a flat stone. I thought that would flatten the convex bevel, but you are able to sharpen your convex knives very well.
Love your video's. Understanding apex, steel hardness and how to correctly sharpen a knife is an art. Especially on stones. I cheat using a wicked edge sharpener. Wish I had your talent.
I suggest you try the KME sharpener. Epoxy a small flat piece of metal to the back of the stone holder and use an angle cube to precisely set the bevel. Get the diamond stone kit and buy an extra course stone and an extra extra fine DMT and cut it down to 4" so it fits the holder. Thank you for your videos. They are very informative.
Using a tight stitched muslin wheel on a buffer with compoud sharpens some knives even better than the strop (for me). On the BRK forum, Mike Stewart confirmed that this is their process for all knives. He rarely uses a strop on his own knives; he uses the buffer with a light touch. It will also remove the scratches further up the blade you pointed out. You can use the buffer first, and then the strop. It works.
I have learned a lot from you my friend I sharpen blades now that I could never get sharp its amazing thank you very much !
Some of us are knife people, some of us are flashlight people, some of us are wild plant people some of us are cooking people, some of us are family people, but we are all WAKO people.
What a great video and explanation. Thank you for sharing your time and skill.
Hello Wako, that was a great sharpening tutorial as always. Thanks.
I am a freshwater fisherman. Japanese trout is very small like 30cm at the maximum, and we usually grill it as a whole without filleting. Thanks.
You should make a line of your own custom fixed blades, i'm certain you would excel.
Great video as always. I just purchased a chosera stone after watching a few of your videos. They should sponsor you lol.
Thank you very, much this Technic has really helped me a lot.
What an absolute pro :O
I have watched you for quite some time and was wondering when you are going to start to make your own knives,you will excel at this,I am sure.
you think you would start a sharpening service? done by you; since your the man could do well. your site is great I already sharpen one knife to your edge and was shock how well it came out.
Hello, I recently subbed you and have been enjoying your videos. I tried searching "virtuovice fillet knife," but I couldn't come up with what I was looking for. I wondered if you were a fisherman and had done any reviews on fillet knives for fish cleaning. Is there a possibility that some fish fillet knife reviews and maintenance videos could come in the future?
Thanks I like your sharpening technique
thanks for your very good explanation
What microscope are you using? Would you recommend it ?
Unless the primary bevel geometry is convex or flat, the total removal of the shoulder is impossible. My newly made shallow bevel needs a transition line to the primary hollow bevel. But the line should not be called shoulder because it doesn't prohibit me from stropping the apex. It is just a bevel transition line. Thanks.
virtuovice so the newly created shallow bevel is just more gradual then the hollow grinds original primary bevel?
and on Scandinavian grinds you remove shoulder to make convex? but can't remove shoulder on hollow grinds knives?
I like this dude.
Wish you could help me get my petty z kitchen knife sharp. It’s kicking my butt. Haha
Would You recommend that 30 degree angle on say a buck 119
What do you use to look at edge blades? Can you link to product please?
Where is the best place to purchase Chosera stones to start?
I found "baseless" versions at "chefsknivestogodotcom", but have not purchased any yet. You can buy a removable base also.
Great series of videos. Are you totally removing the bevel from the hollow grind so there is no shoulder left or are you leaving some?
DLT Trading 2 sided Strop Paddle very hard to beat, very happy with it.
real nice...bark river comercial :)
Awesome
Oh jeezzzzeee now I need to buy a microscope
Thank you
What stone should i buy or use for sharpening?
i have a fallkniven s1 and can't seem to get it sharp
+David Iamserious All Fallknivens have a micro bevel invisible with bare eyes. Please watch it through a magnifying glass. If you like to remove it with water stones, I would recommend you Shapton Ha-no-kuromaku 1000 and 2000 grits. Thanks.
nice
I understand the theory behind the convex edge, but while stropping, my brain tells me to increase the angle at the end of the stroke to get the most sharpness and a true convex. My brain also tells me this edge will not bite, and it is confirmed by my fingers. My convex knives cut paper smoothly, but never get screaming sharp.
Bob Adkins my sympathies. my brain's always telling me things, too. just kidding. seriously though, I agree with your point here. convex edges for me seem to require more finesse, and even then it's hit or miss. But I had a Busse ASH 1 whose convex edge was screaming sharp and stayed like that with minimal stropping. yet other convex edges (Busses and not) were hard to bring to merely serviceable sharpness. heat treat at the micro level, I guess.
Carthago Delenda Est... it depends on what you are looking for. I am just starting to do some real looking into convexing, because my scary sharp V-edges don't always hold up as well as I'd like when cutting stuff in the real world. While a convex edge might not give you as sharp an edge as a V-edge, the trade off is that it will be more durable. Currently, I'm leaning toward V-edge for kitchen knives, and convex edge for folders/fixed/hunters (and maybe cleavers).
poo Tang this is a Bark river knife. wako doesnt sell knives. yet. :D
Sorry, what was the knife name?
This is Zedteq handmade knife from New Zealand. Thanks.
I have a buck 119 and I'm pretty sure I'm getting the angle right, but it wont sharpen?
Love your videos just wish I could understand what you are saying 😂
you sound like swedish.
*****
ahahaha
This horo bevel. Very EEEEasy 😂
you just turned em straight, I think most came her to.learn to maintian convex, not ruin :(
I was interested in the video until I heard the terrible accident