Mate, thanks for that. I have been a Saddlemaker for over 52 years here in Australia. I do things a little different to you, but the same result really. I could feel your challenges in trying to get various points across to folk scrabbling with the whole sharpening deal. It isn't easy, but you did well. Take care of yourself, Lad. Regards, Peter.
Ben gives a good explanation of how knives and knife sharpening works. Having been a veteran meat cutter who made his living with knives ranging from 18-inch scimitar steak knife to a 4-inch boning knife which I had to maintain sharpness every day. If I put a fine edge on my knives, they would be dull after a few cuts. So, I maintained a utility edge which could be run over a steel and brought back to sharp very easily. Anyone who makes a living with knives learns what type of edge is needed for what they need to cut. I do leather work as well which requires a smoother edge so the strop is needed for this, but heavier use knives like a butcher knife do not need to be stropped, in fact the knife will become dull due to bone and other difficult to cut materials found in the carcass. The only thing I would add is when honing a blade, I start honing a little in back of the edge to thin that part down so I can maintain the correct edge geometry for the finished edge. If you don't do this you will eventually get into the thicker part of the knife, your edge will develop a more obtuse angle and be more difficult to use and maintain.
Just got my first round knife, marked Newark N.J. H.F. Osborne who was a brother to C.S. Osborne . They were partners 1858 to 1877 then H.F. went into business for himself 1877 to 1901. They're considered alittle better and rarer. More comfortable shorter abit more tear dropped end handle. Fits in palm better. Good ones can be top dollar . Got a good one , was listed as C.S but was stamped h.f. Sure like the old school leather tools.
Lots of people will try to convince you they are right any you are wrong. But they don't have your experience of YOUR trade. So really they are just talking out of their @@@holes.
Mate, thanks for that. I have been a Saddlemaker for over 52 years here in Australia. I do things a little different to you, but the same result really. I could feel your challenges in trying to get various points across to folk scrabbling with the whole sharpening deal. It isn't easy, but you did well. Take care of yourself, Lad. Regards, Peter.
Ben gives a good explanation of how knives and knife sharpening works.
Having been a veteran meat cutter who made his living with knives ranging from 18-inch scimitar steak knife to a 4-inch boning knife which I had to maintain sharpness every day. If I put a fine edge on my knives, they would be dull after a few cuts. So, I maintained a utility edge which could be run over a steel and brought back to sharp very easily. Anyone who makes a living with knives learns what type of edge is needed for what they need to cut.
I do leather work as well which requires a smoother edge so the strop is needed for this, but heavier use knives like a butcher knife do not need to be stropped, in fact the knife will become dull due to bone and other difficult to cut materials found in the carcass.
The only thing I would add is when honing a blade, I start honing a little in back of the edge to thin that part down so I can maintain the correct edge geometry for the finished edge. If you don't do this you will eventually get into the thicker part of the knife, your edge will develop a more obtuse angle and be more difficult to use and maintain.
The exact video I needed!
Who would u recommend sending one off to . Thanks for ur videos there very helpful
Have you got a video for half head knife
I sharpen mine the same way. I have a couple very old osborn knives and they are really good steel.
Just got my first round knife, marked Newark N.J. H.F. Osborne who was a brother to C.S. Osborne . They were partners 1858 to 1877 then H.F. went into business for himself 1877 to 1901. They're considered alittle better and rarer. More comfortable shorter abit more tear dropped end handle. Fits in palm better. Good ones can be top dollar . Got a good one , was listed as C.S but was stamped h.f. Sure like the old school leather tools.
yes those have great steel in them , enjoy that knife@@r.g.8416
Dude! Rock star!
Great info. What angle do you sharpen at?
Great info thanks 🤙
Lots of people will try to convince you they are right any you are wrong. But they don't have your experience of YOUR trade. So really they are just talking out of their @@@holes.