Knife sharpening session (1) Victorinox on Morihei and Shapton glass

So just home from the dentist, and got some work to do. As im running out on stones to do my "first impressions" on, i have decided to include some footage from when i work. This will provide some variations in knives, techniques and stones as well. And i think, will be a good addition to the channel.
Knife: Victorinox,
Steel: Stainless (X50CrMoV15)
Stones: Morihei 500# , Morihei 1000#, Shapton glass 6000#
00:00 apologies
01:50 Morihei 500
05:45 Morihei 1000
07:17 Shapton glass 6000
10:00 Test-cut and strop before finishing

[@CrisGar76]

Buen trabajo, saludos

[@louis2p]

Hi, I have the shapton glass 1K, 4K and 6K and they are all workhorses. At first I was worried that the stones are so small but they don't see to wear very fast.
The 1K cuts very fast and gives a descent finish. It's capable to handle pretty much any steel even up to 67HRC (We have to trust Burrfection on that I don't have such a knife, 63 tested myself).
I've also heard that the low grit ones 320 and 500 are really really good.
best

[@lofotenknifeworks2278]

Yea I have come to like the glass stones, and I use them regularly. But I do tend to gravitate towards the larger softer stones as I really like to work with slurry, at least while polishing :)

[@rupertkoyd9944]

Do you remember the length of this Victorinox? It looks (on camera) to be longer than the 8 inches. I can see also that it is not the extra-wide version, so maybe that guves the appearance of a longer blade. It looks like 240mm or 230mm (instead of 210mm)

[@lofotenknifeworks2278]

I dont remember the excact length im afraid. but Victorinox chef knives are sold in a 250mm version. so that might be it :)

[@rupertkoyd9944]

@@lofotenknifeworks2278 I see. Thank you👍🏻😎

[@bjornelenfors2039]

I like your videos. One question: I already have some Shapton Glass stones, and some Naniwa Professionals in various grits. What would the Morehei give that the others don't have?

[@lofotenknifeworks2278]

Variety. morihei`s stated goal is to create stones that mimic natural stones, and they do succed to some degree. As for hardness i feel that they are somewhere in between shapton glass and naniwa pro, and the feedback is in some grits similar to naniwa pro. But they also vary a bit between grits. i use the 1k and 6k the most, but im looking at getting a 4k and the 9k as well :) But to answer your question. you dont "need" them. But i feel that "everyone" has naniwas and shaptons, and i like to vary between stones as i sharpen a lot. Morihei gives me something different, while still being amazing as well.

[@bjornelenfors2039]

@@lofotenknifeworks2278 Thank you! :)

[@TocilarulTimisorean]

i don't think that angle will hold an edge for long to that knife. The steel hardness is just too low to hold it's edge at 15 degree sharpening angle. I'm curious, the person that uses it how often does it sharpen it, or is it yours ?

[@lofotenknifeworks2278]

The edge leading strokes at the end creates a small secondary bevel at the apex wich really helps out with that. This is my neighbours knife actually. It's the first time this knife is sharpened on a stone but it had been maintained very well on the steel. It has not needed another sharpening yet, although I don't know how often he uses it 😁

[@TocilarulTimisorean]

@@lofotenknifeworks2278 Well this is new for me! From my point of view what you are reffering to is "microbevel". The secondary edge (wich in your knife does not have) is above primary cutting edge and usually done by knife makers. And also creating a microbevel means sharpening a blade at a certain angle, then sharpening it again raising the angle with fiew light passes, therefore resulting a microbevel.
Leading strokes do same thing as trailing strokes wich is deburring, the difference is that leading strokes are more agressive than trailing and are proven to be efficient on grits high as 8000 max.
Maybe i understood something wrong, but this is what i learned so far.