Thank you Ricky, I am learning lot of things from you about sharpening; but I must admit (not only in this video, I saw a few more) I tought that your effort and our time that we spent on your chanel deserves a better paper to test :) Best wishes.
Great video(s). Question: if it takes 110 strokes to form a burr on the first side, but significantly less on the other side, does'nt that mean you have/get an asymmetric bevel?
Bas van Dijk no....in fact if you got the same number on both sides that would actually give you an asymmetric bevel....assuming you’re not switching sides every few strokes this is because sharpening one side actually makes the other side smaller and therefore you have to remove less material which means less strokes
Did you have a problem with rust spots after using water to cut? I had this problem and actually bought some cutting oil made for diamond stones and after a couple sessions the rust spots went away.
Why are you turning the stone around when doing the other side? and is it nesecary only with diamond stones or is it beneficial allso for stones like king 1000 etc.
i usually do that with all of my stones. it's just a habit i developed to make sure my stones wear relatively evenly. sometimes i do it mid-sharpening if i'm only sharpening one knife, but some days, i sharpen a half a dozen knives at a time, and i usually do it in between each knife.
There are some on Amazon advertised as whetstones flatting plates (sometimes) that are very reasonable. If you intend to primarily sharpen, there’s a 4 sided one that’s only $17 and I swear it works well. You don’t have to pay DMT prices.
yeah, of course. it's only necessary if the has a large grove in it. if you have good sharpening habits and move the knife around the stone, you shouldn't need to flatten a chosera
Does the crumpled newspaper actually give you accurate sharpness results? I feel like your knife is sharper than the crumpled paper shows. I know that this is a course stone, but this result in cutting the crumpled paper with a course edge looks the same when you cut it with a polished one. Maybe catalog paper, phone book paper, or even notebook paper would be better.
A Diamond stone will perform significantly better with a cutting lubricant over water. It also will prevent your plate from rusting. Trend Diamond plates are very good with the 1k I get amazing results and move from that to your 8k stone. Can’t remember which one but great combination and significantly increased speed of producing that first edge.
so what's your favorite style of sharpening that single stroke or the traditional Japanese style??? I don't know why but I like the traditional Japanese style sharpening.
Many people will stop at this level of sharpens or will proceed to steel their low carbon low to medium hardness SS blades with a regular or fine cut sharpening steel / burnishing rod... I have never used an Atoma 140 plates on such SS knives and I like what I am seeing. Are you familiar with the sharpening technique named "plateau sharpening" where a progression of abrasives (and you have some awesome new stones) is used in such manner that raising a burr is avoided - you can search for "Sharpening : slurries, oil stones and waterstones and plateau sharpening" or if the link is working - ruclips.net/video/Mh3QVZnOAsg/видео.html&ab_channel=CliffStamp You have interest in sharpening and great set of stones - it will be interesting to hear your opinion on this technique... have a nice day
Sorry to say that, but that is does not correspond to my reality. 1. You can use water on a diamond stone. But you do not have to. You can remove the iron particles with rubbing alcohol, a hand vacuum or just shaking it. No need to make that mess. 2. If you do over 100 stroke on a stone, you are using a wrong one, or cannot hold angle. 1400 (JIS scale) is way to fine, and you are using way too low pressure at the apexing phase. If you cannot sharpen a dull knife within 2 minutes to a shaving burr edge, you are not sharpening, but engaging in some kind of meditative exercise. 3 You did not succeed getting the knife sharp after hundreds of strokes. You forgot to check the burr on the whole length of the blade. First I thought you are a magician, that you do not have to make additional passes on the tip and the base. But you have simply ignored checking. 4 In the end there is still burr on the edge where it is actually sharpened. It tears paper. Use a strop. You can sharpen a knife to hair whittling sharp just by using a medium course (jis 600) diamond stone and a diamond strop in minutes. I mean 2 minutes. I am confused, why you are doing this. Is this some kind of cultural thing? The knife gets offended if you remove material too quickly? Checking burr is for losers? Are there some health benefits for doing this so long?
Thank you Ricky, I am learning lot of things from you about sharpening; but I must admit (not only in this video, I saw a few more) I tought that your effort and our time that we spent on your chanel deserves a better paper to test :) Best wishes.
110 strokes to form a burr ! I know it's rounded but you are too good to do this !
Great video(s). Question: if it takes 110 strokes to form a burr on the first side, but significantly less on the other side, does'nt that mean you have/get an asymmetric bevel?
Bas van Dijk no....in fact if you got the same number on both sides that would actually give you an asymmetric bevel....assuming you’re not switching sides every few strokes this is because sharpening one side actually makes the other side smaller and therefore you have to remove less material which means less strokes
I thought you hade slide the knife the opposite way when stropping? Or is that just from when you do it on leather?
Did you have a problem with rust spots after using water to cut?
I had this problem and actually bought some cutting oil made for diamond stones and after a couple sessions the rust spots went away.
Dry both the knife and stone, and oil after.
Why are you turning the stone around when doing the other side? and is it nesecary only with diamond stones or is it beneficial allso for stones like king 1000 etc.
i usually do that with all of my stones. it's just a habit i developed to make sure my stones wear relatively evenly. sometimes i do it mid-sharpening if i'm only sharpening one knife, but some days, i sharpen a half a dozen knives at a time, and i usually do it in between each knife.
Any recommendations on diamond stones for someone on a budget? Also your thoughts on continuous diamonds bs interrupted. Thanks and keep on truckin.
will pick some up soon
There are some on Amazon advertised as whetstones flatting plates (sometimes) that are very reasonable. If you intend to primarily sharpen, there’s a 4 sided one that’s only $17 and I swear it works well. You don’t have to pay DMT prices.
would it be ok to also use the atoma 400 to flatten Chosera water stones? Or is it even necessary?
yeah, of course. it's only necessary if the has a large grove in it. if you have good sharpening habits and move the knife around the stone, you shouldn't need to flatten a chosera
Yea I'm still learning. Your videos are very helpful and thank you for the reply!!
Does the crumpled newspaper actually give you accurate sharpness results? I feel like your knife is sharper than the crumpled paper shows. I know that this is a course stone, but this result in cutting the crumpled paper with a course edge looks the same when you cut it with a polished one. Maybe catalog paper, phone book paper, or even notebook paper would be better.
i'll do a comparison test and find out!
Why do you call it "stropping" when the edge is leading?
because it's not on leather
A Diamond stone will perform significantly better with a cutting lubricant over water. It also will prevent your plate from rusting. Trend Diamond plates are very good with the 1k I get amazing results and move from that to your 8k stone. Can’t remember which one but great combination and significantly increased speed of producing that first edge.
you can buy a product called honerite and it will make water non corrosive, and a small bottle makes 6 quarts
so what's your favorite style of sharpening that single stroke or the traditional Japanese style???
I don't know why but I like the traditional Japanese style sharpening.
depends on the knife's profile. some knives, you simply have to go with one style, or the other.
Wait…why is this under-viewed?! Do diamond stones not last as long?
Can u Show some sharpening on dmt?
i'll see if i can pick up some
@@Burrfection And?
i'm interested as well!
@@Burrfection Any news on that? Many claim that dmt is the best
The speed of sharpening is greatly increased by sharpening dry and there is more feedback from the plate.
will have to try that some time
Why are you dulling your knife before sharpening?
haha. i think you need to see more of my videos to understand.
Burrfection l0l yes he does... poor knives...
Many people will stop at this level of sharpens or will proceed to steel their low carbon low to medium hardness SS blades with a regular or fine cut sharpening steel / burnishing rod...
I have never used an Atoma 140 plates on such SS knives and I like what I am seeing.
Are you familiar with the sharpening technique named "plateau sharpening" where a progression of abrasives (and you have some awesome new stones) is used in such manner that raising a burr is avoided - you can search for "Sharpening : slurries, oil stones and waterstones and plateau sharpening" or if the link is working - ruclips.net/video/Mh3QVZnOAsg/видео.html&ab_channel=CliffStamp
You have interest in sharpening and great set of stones - it will be interesting to hear your opinion on this technique...
have a nice day
ok. i'll watch the video and see what i think. thanks for the link
Can't count lol!!!!
haha. nope
Sorry to say that, but that is does not correspond to my reality.
1. You can use water on a diamond stone. But you do not have to. You can remove the iron particles with rubbing alcohol, a hand vacuum or just shaking it. No need to make that mess.
2. If you do over 100 stroke on a stone, you are using a wrong one, or cannot hold angle. 1400 (JIS scale) is way to fine, and you are using way too low pressure at the apexing phase. If you cannot sharpen a dull knife within 2 minutes to a shaving burr edge, you are not sharpening, but engaging in some kind of meditative exercise.
3 You did not succeed getting the knife sharp after hundreds of strokes. You forgot to check the burr on the whole length of the blade. First I thought you are a magician, that you do not have to make additional passes on the tip and the base. But you have simply ignored checking.
4 In the end there is still burr on the edge where it is actually sharpened. It tears paper. Use a strop.
You can sharpen a knife to hair whittling sharp just by using a medium course (jis 600) diamond stone and a diamond strop in minutes. I mean 2 minutes.
I am confused, why you are doing this. Is this some kind of cultural thing? The knife gets offended if you remove material too quickly? Checking burr is for losers? Are there some health benefits for doing this so long?
Such is life
@@Burrfection Yeah, such is...