ty for this video!!! i have this sharpener....never seemed to work too well.....I missed the part about dampening it a bit.....so will go try to use it again....ty again!!!! great video.....short concise but very useful! ty
This is akin to honing a blade vs sharpening one & if it's knicked u have to take it down to the lowest point in the divot. Think how u care for chefs knives. I see people tossing their dull rotary blades into a sharps container together. It's like watching someone toss a brand new chefs knife unsheathed into a knife drawer with a bunch of other knives. That's how u get knicks. Also, letting food dry on the blade, having to scrub it and putting in the dishwasher. Don't let it get dull in the first place. Keep it honed. I'd say that u should hone the blade after every project. U change or sharpen a needle after every project. U hone a blade every time u cook. That little tool won't sharpen knicks out. It will prob keep a new blade sharp tho.
ty for this video!!! i have this sharpener....never seemed to work too well.....I missed the part about dampening it a bit.....so will go try to use it again....ty again!!!! great video.....short concise but very useful! ty
wow. worked! awesome! wetting it was the secret for it working so well! yayyyyy
Thank you I am so glad I watch this video it made all of the difference in getting my blades sharpened. Do we need to use any oil??
No, all I do is moisten the sand paper surface with a little drop of water, or a little spritz from my ironing spray bottle, it doesn't take much.
I got to try mine Again after seeing this how to video!
Excellent tool. Saves money by re-sharpening blades. Good buy.
Thanks ! Very useful 👌🏻☺️
Glad it was helpful!
Is it sand paper or something else? How long will that last?
It is a fine sandpaper, I am still using it, I have probably sharpened blades 40 times, and it is just now looking worn, but it still does the trick.
How much pressure do you apply as you turn the blade? It doesn't look like you are applying any pressure at all.
I only apply minimal pressure, it does a good job even just pressing a little bit.
This is akin to honing a blade vs sharpening one & if it's knicked u have to take it down to the lowest point in the divot.
Think how u care for chefs knives. I see people tossing their dull rotary blades into a sharps container together. It's like watching someone toss a brand new chefs knife unsheathed into a knife drawer with a bunch of other knives. That's how u get knicks.
Also, letting food dry on the blade, having to scrub it and putting in the dishwasher.
Don't let it get dull in the first place. Keep it honed. I'd say that u should hone the blade after every project. U change or sharpen a needle after every project. U hone a blade every time u cook.
That little tool won't sharpen knicks out. It will prob keep a new blade sharp tho.
I agree, I think a knick or chip in the blade would damage the tool.
What size blades?
The blade I sharpened was 45mm