Don't let that large knife bolsters ruin a knifes cutting performance, here is how I like to do it.
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- Опубликовано: 27 янв 2024
- In this video I show how I take down bolsters that have gotten in the way of a knifes cutting performance.
Links to things I use in my shop all in one place www.alexandriaknifesharpening...
Time Line:
2:20 Start of Demo
3:54 Recommendations for those with Harbor Freight 1x30s
5:23 Polishing bolster
6:44 How I organized my content
Rubber Jewelers Block amzn.to/3vV8JMI
Toolcker 1x30 I have two links below to check for price and availability very popular
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Links to most of they gear in my shop www.alexandriaknifesharpening...
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Glad I discovered this channel. Just bought a HF 1x30 and have sharpened about 30 knives in the past couple of weeks. My wife says the knives are great but she couldn’t chop because of the bolster protruding. This will help me fix the problem. Thanks:)
FYI, some knife bolsters are hollow.
@@Uncle_Red good to know. Tx
Right on!
Very few mostly cheap all metal knives but a good point to be on the lookout for if they have a metal handle all in one piece some are hollow mostly seen in Cusinart and very cheap Sabatier sets usually under $40 for the entire set. Not the case with better ones like Wusthof who make a similar knife but it is actually solid
Thanks mate, well explained and very generous of you to share all of those resources....i will definitely go and check your page out in more detail!
Awesome, thank you!
Thank you for another awesome video!!
Thanks for watching!
Another really informative video! Thanks. It never occurred to me that you could grind the bolsters down. My 13-year-old set of Chicago Cutlery knives all have full bolsters, except for the Santoku knife that has about a half bolster that has made it my favorite of the set. I find the full bolsters make them a little harder to sharpen them on my Worksharp KO, and I really wish the full bolsters were about a 1/4” or more shorter for ease of both sharpening and using. Is it feasible to take the bolster down that much on those knives, or is that something you would not recommend? I don’t think I want to try doing that with my Workshop KO, but I don’t think the bolsters on those are hollow and I might consider getting that done by a pro on my chef and boning knives.
When I had a knife with a bolster I ground a little radius with a chainsaw file right in the transition. Made it a lot smoother to sharpen
Some people like to cut them way back I like knives with no bolster on them most of all
I just had this issue with a bolster today! Perfect timing. Did I miss how you fixed that belly portion of the knife? Thanks Paul
I did not show it but I just ground the middle sharpening till it got down to wear i wanted it
Great video again! Sorry for the question but what is the best belt speed for sharpening with a 1X30 or 1X42. Thank you.
I like to work at at speeds under 2100 generally 1750-1900 for sharpening I like to strop at 1400
Does edge leading or edge trailing matter when you remove the bolster?
Not really you can go either way easier IMO edge leading edge trailing pulls the piece away from you towards the top of the machine I feel you have much more control edge leading