@@buckw65 had to learn that one the hard way. It’s one way I test how hard a mystery knife is. Remember that school job I just did with 55 knives and 22 scissors? I did all the knives without needing to regrade the wheel even once because the knives were soft standard stainless steal. But one global or quality Japanese knife will knock the grains off the wheel in a few minutes. Even an X50 knife like a Wusthof will smooth the wheel. That’s why I love the SG250. It feels “alive”. Appreciate the feedback.
@iSharpen learning to feel and hear a wheel change grit will take some time in the saddle I think. I'm working overtime this weekend so I can order my new grinding wheel.....woooohoooo
@@buckw65 Just run your thumb on it while it's running. You'll feel it right away. Do you grade it with diamond plates? If not, I strongly advise you buy a few 80 and 320 grit diamond plates. I did a whole video on them on the old channel. Might have to do another one if there's a need.
I’m a beginner in knife sharpening and was wondering which degree was you sharpening at? Read that global should sharpens at 10-15 degrees, is that correct?
@@Johnfdbroke hi John welcome to the game. For now stick to 15° Per side for almost everything (30°total). It’s a good starting point and although you could sharpen at a sharp angle on some knives and some other heavy duty knives such as boning knives and cleavers will require a 40 to 50° angle for most kitchen knives 30° is a starting point.
I’m the only one as far as I can tell. I’m thinking of doing a video explaining why and how I think it’s the best way by far. I’ve been doing it this way for quite a while now and my tips are always perfect. Doing it the other way always ends up with odd looking incomplete tips and weird looking heels too. This way I get good tips and heels. I think it’s the way everyone should do them.
@@hbarncraftworks3447 me too, when I started off. That’s what got me thinking about a better way. I’m 100% convinced that doing it this way is the best way if you care about how your tips look and perform.
Great advice as always. I totally agree with the over honing. It was my nemesis at the start and as you said a couple of light passes is all you need.
Appreciate the confirmation.
I'm learning more all the time. Thanks so much
Cool! May I ask what you picked up in this video?
@iSharpen one thing was that a harder metal could change the grind of the wheel
@@buckw65 had to learn that one the hard way. It’s one way I test how hard a mystery knife is.
Remember that school job I just did with 55 knives and 22 scissors? I did all the knives without needing to regrade the wheel even once because the knives were soft standard stainless steal. But one global or quality Japanese knife will knock the grains off the wheel in a few minutes.
Even an X50 knife like a Wusthof will smooth the wheel. That’s why I love the SG250. It feels “alive”.
Appreciate the feedback.
@iSharpen learning to feel and hear a wheel change grit will take some time in the saddle I think. I'm working overtime this weekend so I can order my new grinding wheel.....woooohoooo
@@buckw65 Just run your thumb on it while it's running. You'll feel it right away. Do you grade it with diamond plates? If not, I strongly advise you buy a few 80 and 320 grit diamond plates. I did a whole video on them on the old channel. Might have to do another one if there's a need.
Nice video
Thanks, do you sharpen?
I’m a beginner in knife sharpening and was wondering which degree was you sharpening at? Read that global should sharpens at 10-15 degrees, is that correct?
@@Johnfdbroke hi John welcome to the game. For now stick to 15° Per side for almost everything (30°total). It’s a good starting point and although you could sharpen at a sharp angle on some knives and some other heavy duty knives such as boning knives and cleavers will require a 40 to 50° angle for most kitchen knives 30° is a starting point.
@@iSharpen thanks for a quick answer, keep the good work up!
I don’t think I’ve ever seen someone starting out on the tip of the blade. Interesting.
I’m the only one as far as I can tell. I’m thinking of doing a video explaining why and how I think it’s the best way by far.
I’ve been doing it this way for quite a while now and my tips are always perfect. Doing it the other way always ends up with odd looking incomplete tips and weird looking heels too.
This way I get good tips and heels. I think it’s the way everyone should do them.
I’d be interested in seeing a video on you explaining the benefits of starting at the tip. I’ve had the bevel widen at the tip several times.
@@hbarncraftworks3447 me too, when I started off. That’s what got me thinking about a better way. I’m 100% convinced that doing it this way is the best way if you care about how your tips look and perform.
@@iSharpenI dive bomb as well
@@thomask837 hehe, the “normal” way feels backwards to me now. It makes me really happy when you guys give it the nod.