Enjoyed the video very much. I am a Japanese. Frankly I have never expected someone would introduce this old fashioned Japanese pocket knife. When I first had one of these, I think it was early 70s and every boy had one then. Sharpening pencils was one of the tasks.
Same here. But I was in Korea, and school there also have these cheap knives for sharpening pencils. However, I don't remember there was the thumb tab.
I love this knifes! I am just thinking about to get 4 same knifes for my friends. Our friendship started in 1981 at the daycare in small village in Hungary. Ever since then we are friends. Even though we use to meet only ones a year in a first weekend in august. So I am just thinking about to surprise them with a great tool
I would love one just for a knife to have for everyday use. I love the history behind them, and the craftsmanship. Things are just better when made in the old way with care.
What a great calm and easy to follow video. This one knife I will add to my collection of gentlemen's knife as an every day carry with my business suits
Yesterday was my birthday. A simple, minimalistic but beautiful and traditional pocket knife is all I wished. Someone said: 'simplicity is the ultimate sophistication' So true...
What a nice video. Lighting was a bit dark and camera angle was a little weird but honestly I just deeply appreciate this video in concept. I don't know what it is about it exactly but I really like it. Well done
i was upset to turn the likes from 420 to 421 but i liked this vid alot. i just got one and am obsessed. i just started getting into knives and im liking the traditional styled knives like the opinel and higo
They do say a good idea is destined to be repeated, and in Japan it became the Higonokami. A common pattern in the UK during the 12th to 16th centuries. Tod Cutler makes a reproduction. I thoroughly enjoyed the video. Thank you.
A Leather Honing Strop and some green honing compound will remove the burr created by the Whetstone every time you sharpen it. It makes a big difference in sharpness and it's just one easy extra step. Also, if you wish to take your honing up the the next level? They make Whetstones in various grades all the way down to 1,000,000 although 10,000 seems to be the limit for cutlery and then there's SEVEN grades of Poly-Diamond Emulsion from 4. down to .025 Micron(600,000 Grit), when you're REALLY ready to stop foolin' around. 😄 Great vlogs. Keep up the good work.
I love the history of these knives as well. They are given to school children to sharpen their pencils and cut their fruit. If you can find an original, it’s made by the last surviving sword maker of Japan. Higo No Kami. No collection is complete without one. Great video!
Man this is astounding videography, and narration. I recently learned about these knives and am still looking into them before I buy one. as I work in the outdoors and I don’t think this knife would be practical for me but I love the design and think I’ll pick one up for a letter opener 😅
Thank you so much for this video. I've been looking for a practical knife for so long and this has helped so much. The amount of detail you have gone into has been so helpful and I already am in love with the knife and its history.
I've got two Higonokami's. Both in different steels. SK5 and blue paper. With the SK5 steel i can dry shave the hairs from my arm. With the blue paper steel I can wet shave my face like a cut throat razor. All you need to do with any Higonokam is maintain the edge with a few swipes on a leather strop and wipe the blade with an oily rag each time you use it.
Thanks John for the info. Just looking at this crafted hand made legend makes me wonder into time where man explores his ability and skill an art forged into a unique culture .
got to know about higonokami knives a few weeks ago. and i love the brass handle and the simplicity of this knife and most of all its handmade, you gotta love handmade stuffs. saw on eBay with a different tip, katana like tip, very i mean very nice.
No need to ever put a secondary bevel on this knive . Just sharpen like you would a "scandi " place the entire cutting edge on stone and work back and forth or in a circular motion. Sharpening the intier cutting edge is very easy and I'm surprised with how many videos I see about this knife with recommendations on adding a secondary bevel when there is no need. One might add " but the secondary bevel will create a stronger cutting edge " and you would be correct, however this knife is not intended for "heavy" use and if maintained "as is" it will perform wonderfully for a long time
@@cedrics1220probably not gonna work for PVC, but its my EDC and its never let me down when it comes to any light work. Just make sure you keep it clean because its not stainless steel and it will rust.
Hi John, great video, i have a question, is there a way to get rid of the metal smell of the knife? its kinda strong on the hands after use and im not really a fan, so i was wondering if maybe some type of cleaning/oiling of the handle would get rid of that.
I love the idea of a handmade Japanese knife. I do alot of small wood projects. This knife would be a worderful addition, building handmade stuff with handmade tools.
I carry one in my tactical pack as part of my EDC. No expensive, fancy knife (altough i like those too;), just a sharp blade that does the trick. Brilliant in its simplicity. I call it my pocket katana.
Thank you for the info. I would use this knife for very fine carving of different small pieces woods when out walking and sat somewhere peaceful. Also for the wild mushrooms I collect and for many other tasks. They are a beautiful knife and a lovely change from the common penknifes. Thank you!
I have been waiting to get one and happen to see this channel! Maybe if I win this knife I will use it for everything (especially for carving wood or striping electric wire)! Thanks for sharing the history and hope to see this channel growth more and more!
I am very fond of pocket knives and have a few of my own. It would be nice to have something simpler and more traditional. I would maintain it and repect it.
i use baristol for my swords, keeps them from rusting. does smell a bit. bariatol is often used for firearms / air rifles. but its good for blades as well
I Just know this knife from some of my friends, then I find the video explaining about this knife. This video is the first one that I watch and really amaze with the knife and the historical about this knife. I like the way you explain this and the video. Now I want to make this knife as my wish list for my collection beside Victorinox Rescue Tools. Thanks for creating amazing vidoe explanation 🙏👍
What an awesome 😎 presentation and instructions and thank you for all the information in how to maintain it how do I get one of yours ?? Mine is a smaller one wanted to carry it on my keys but after your Video I will not do that also do you know what the inscription says ?? Would love to know more about the history that is what your presentation stands out thank you 🙏
I'll take one if possible, I work in the Maintenance department in John Hopkins hospital in Maryland & use knives all day long from work related issues & deliveries + is WD-40 good enough or should I get this oil?
Hi John my name is Mark I am a outdoors hunter fishing kinda guy I also enjoy building and crafting things from wood steel welding etc I also like different kinds of knives and your knife on the video looks like a handy one to have around
Hi! Sorry for the question. Is there a way to contact the manufacturer? I wish to know how and where to find an original higonokami knife that is nearest to the tradition. Sorry for my bad English and thank you in advance
Beautifully done my friend. Very relaxing video to watch, I just received a higonokami as a gift from my brother. I like it very much traditional, sharp and sturdy. Thanks for the video.
You can polish out those scratches with some 3000 grit sandpaper from Walmart in the auto section or even better pick up a ruixin pro 008 with the extra steel swivel and for $40 it will sharpen everything to a mirror shine if you wanted to ..
I am about to make a Video on a Higonokami knife I got recently and would like to use a bit of your vide and a link to this video in my video. If you would grant me that permission
If I used this as a backpacking knife for preparing food….could I just use water to wash it, make sure it’s dry, and the properly clean it one or weeks later/oil it, without it rusting? I wouldn’t want to take a bottle of oil with me backpacking,
great video :) However, it being a water-stone is what dictates it having to be wet... or is another verb meaning and has nothing to do with dampness or so ;)
Great review buddy, I collect knives for a hobby and am a keen wood carver and whittler, have been interested in these types of knives for a while now but am yet to pick one up as Im not sure which to have. I have listened to other knife lovers opinions and they seem mixed. I will make up my own mind but if you are willing I would like your opinion on which to have. If they are worth owning as I do suspect they are I will collect one of each type when funds allow. Keep the sunny side up. Craig, 🐸😎👍.
Well to be honest my buddy's bday is coming up and I'm carving him a wooden Tardis from Doctor Who and that would be perfect for carving the Windows. So please pick me and make the gift extra special
Hello I really enjoy watching your videos and I was wondering if any one had won the Higonokami knife yet and if someone hasn’t then i would love to sign up
I would use it for food like meat, fruit and veggies thats why the oil is better to savior the flavor not f the flavor😂 sorry im tired cant spell right now 😁😂😂😂
30 DEGREES PER SIDE WHEN "SHARPENING"?!? That is a 60 degree INCLUSIVE edge angle. 30 degrees per side/60 degrees inclusive is NOT "Sharp". NOT EVEN FOR AN AXE/HATCHET/ADZE A KNIFE should be sharpened to between 10 and 13 degrees per side/20 to 26 degrees inclusive. 10 degrees per side/20 degrees inclusive is ideal. An Axe/Hatchet/Adze or other chopping tool is ideally 15 degrees per side/30 degrees inclusive. At 30 degrees per side, you are raising the spine so the flats of the blade do not touch the stone, and are putting a "micro bevel" on a blade that originally did not have one. Sharpen like a Pukkoo: Lay the flats of the blade on the stone. PUSH (never pull) the edge across the stone, flip and repeat. When finished with the stone(s) STROP using a dry leather or canvas strop, WITH NO DIAMOND PASTE. If you REALLY WANT TO you can add a little red or green polishing rouge. Stropping is to eliminate any wire burr that may have developed. (Pushing the edge on the stone helps eliminate the formation of a burr. PULLING the edge on the stone is an excellent way to get a burr. Burrs are BAD. PERIOD. If you get a burr, you messed up.At least that is what 4 generations of knife users in my family taught me. (great-great grand mother, great grand mother and grand father, grand parents, and parents/uncles/aunts) on both the Paternal and maternal sides of the family. They were also unanimous on the edge angles. Forget cutting paper to see if the blade is "sharp" PAPER IS HIGHLY ABRASIVE AND DULLS THE BLADE THE FIRST CUT ! Use the fingernail test: Place the edge on your fingernail. LIGHTLY Holding the knife vertical to the table, slowly tilt your finger. If the blade DOES NOT slip on your fingernail until at a 70 degree or greater angle, the knife is sharp. You can test different spots of the blade, of course, to verify the edge is even. Want proof 60 degrees is not "sharp? Cut a block of wood to a "v" cutting both sides ar 30 degrees each side. Take a second block, cut to a "V" at 10 degrees each side. Compare the "V's" Which do YOU think is going to pass through a material easier? 20 degrees inclusive, or 60 degrees inclusive? (a square block set on edge is 90 degrees inclusive, BTW.) The 20 degree angle will have less resistance passing through a material. As an added bonus, the keener edge holds a "working edge" longer than a not so keen edge.That "razor edge" that "you worked so hard to get" is gone after the first couple cuts, NO MATTER WHAT THE BLADE STEEL IS. If you (dry) strop your knife after use, you will not need to use the stone as often, saving you blade steel AND wear of the stone. 9 times out of 10, dry stropping will restore your working edge - provided you don't let the blade get ultra dull before stropping or stoning. Remember: EVERY TIME you use a stone, you ARE removing blade steel at the edge.. Over time, the blade will resemble a toothpick, the point stick above the handle, as it shrinks in length, and so on.
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Enjoyed the video very much.
I am a Japanese. Frankly I have never expected someone would introduce this old fashioned Japanese pocket knife. When I first had one of these, I think it was early 70s and every boy had one then. Sharpening pencils was one of the tasks.
Same here. But I was in Korea, and school there also have these cheap knives for sharpening pencils. However, I don't remember there was the thumb tab.
I love this knifes! I am just thinking about to get 4 same knifes for my friends. Our friendship started in 1981 at the daycare in small village in Hungary. Ever since then we are friends. Even though we use to meet only ones a year in a first weekend in august. So I am just thinking about to surprise them with a great tool
This is very cool. I hope you did end up gifting your friends these knives ✌
Best video on this topic I saw on youtube which will be a reference to me. Just as one as a gift by my lovely wife, thanks for sharing your knowledge
I really appreciate how informative your video was! I subscribed and like you style! Could you do a video on survival knives?
I just ordered 3. With my family members interns engraved. Found your video while searching for more info.
Thank you
Incredible production! Love the way you filmed and produced this. The calmness, definitions everything
I would love one just for a knife to have for everyday use. I love the history behind them, and the craftsmanship. Things are just better when made in the old way with care.
What a great calm and easy to follow video. This one knife I will add to my collection of gentlemen's knife as an every day carry with my business suits
Yesterday was my birthday. A simple, minimalistic but beautiful and traditional pocket knife is all I wished. Someone said: 'simplicity is the ultimate sophistication' So true...
What a nice video. Lighting was a bit dark and camera angle was a little weird but honestly I just deeply appreciate this video in concept. I don't know what it is about it exactly but I really like it. Well done
i was upset to turn the likes from 420 to 421 but i liked this vid alot. i just got one and am obsessed. i just started getting into knives and im liking the traditional styled knives like the opinel and higo
I've got a jade-colored handle on mine. It's a great knife and conversation piece as well. Currently my favorite of the bunch :)
They do say a good idea is destined to be repeated, and in Japan it became the Higonokami. A common pattern in the UK during the 12th to 16th centuries. Tod Cutler makes a reproduction. I thoroughly enjoyed the video. Thank you.
A Leather Honing Strop and some green honing compound will remove the burr created by the Whetstone every time you sharpen it. It makes a big difference in sharpness and it's just one easy extra step. Also, if you wish to take your honing up the the next level? They make Whetstones in various grades all the way down to 1,000,000 although 10,000 seems to be the limit for cutlery and then there's SEVEN grades of Poly-Diamond Emulsion from 4. down to .025 Micron(600,000 Grit), when you're REALLY ready to stop foolin' around. 😄 Great vlogs. Keep up the good work.
I would use it as an EDC pocket knife
I love the history of these knives as well. They are given to school children to sharpen their pencils and cut their fruit. If you can find an original, it’s made by the last surviving sword maker of Japan. Higo No Kami. No collection is complete without one. Great video!
I know this is an old comment but would you be referring to the original as in the model name or an older higonokami knife?
I love your narrative and the presentation, video quality. You deserves more subscribers.
I just got myself one. It seems to be worth not only for its utility but also for being a piece of History.
Man this is astounding videography, and narration.
I recently learned about these knives and am still looking into them before I buy one. as I work in the outdoors and I don’t think this knife would be practical for me but I love the design and think I’ll pick one up for a letter opener 😅
Thank you so much for this video. I've been looking for a practical knife for so long and this has helped so much. The amount of detail you have gone into has been so helpful and I already am in love with the knife and its history.
I'd love to have one of these to teach my son how to carve small wood projectes
love to have one to open my AMAZON packages
I've got two Higonokami's. Both in different steels. SK5 and blue paper. With the SK5 steel i can dry shave the hairs from my arm. With the blue paper steel I can wet shave my face like a cut throat razor. All you need to do with any Higonokam is maintain the edge with a few swipes on a leather strop and wipe the blade with an oily rag each time you use it.
the way you narrate is lovely! very calming and informative video!
Thanks John for the info. Just looking at this crafted hand made legend makes me wonder into time where man explores his ability and skill an art forged into a unique culture .
got to know about higonokami knives a few weeks ago. and i love the brass handle and the simplicity of this knife and most of all its handmade, you gotta love handmade stuffs. saw on eBay with a different tip, katana like tip, very i mean very nice.
Great video! thank you so much, the edit, voice and even the words on the screen were very helpful!
No need to ever put a secondary bevel on this knive . Just sharpen like you would a "scandi " place the entire cutting edge on stone and work back and forth or in a circular motion. Sharpening the intier cutting edge is very easy and I'm surprised with how many videos I see about this knife with recommendations on adding a secondary bevel when there is no need. One might add " but the secondary bevel will create a stronger cutting edge " and you would be correct, however this knife is not intended for "heavy" use and if maintained "as is" it will perform wonderfully for a long time
Can this knife be used for EDC use? Not only to cut paper and cardboard, but some wood while hiking or zip ties and small PVC pipes while working?
@@cedrics1220probably not gonna work for PVC, but its my EDC and its never let me down when it comes to any light work. Just make sure you keep it clean because its not stainless steel and it will rust.
Hi John, great video, i have a question, is there a way to get rid of the metal smell of the knife? its kinda strong on the hands after use and im not really a fan, so i was wondering if maybe some type of cleaning/oiling of the handle would get rid of that.
I jusy ordered one of these lil guys. Im going to keep it in my tackle box!.
I love the idea of a handmade Japanese knife. I do alot of small wood projects. This knife would be a worderful addition, building handmade stuff with handmade tools.
Excellent video, it is clear you have put a lot of thought and effort into this
I carry one in my tactical pack as part of my EDC.
No expensive, fancy knife (altough i like those too;), just a sharp blade that does the trick.
Brilliant in its simplicity. I call it my pocket katana.
I like your Daruma!
Thank you for the info.
I would use this knife for very fine carving of different small pieces woods when out walking and sat somewhere peaceful. Also for the wild mushrooms I collect and for many other tasks. They are a beautiful knife and a lovely change from the common penknifes.
Thank you!
I just gifted my son one, it’s very stiff. How about a video on loosening and or tightening up the riveted hinge……just a thought!
I have been waiting to get one and happen to see this channel! Maybe if I win this knife I will use it for everything (especially for carving wood or striping electric wire)! Thanks for sharing the history and hope to see this channel growth more and more!
I am very fond of pocket knives and have a few of my own. It would be nice to have something simpler and more traditional. I would maintain it and repect it.
i use baristol for my swords, keeps them from rusting. does smell a bit. bariatol is often used for firearms / air rifles. but its good for blades as well
I Just know this knife from some of my friends, then I find the video explaining about this knife. This video is the first one that I watch and really amaze with the knife and the historical about this knife. I like the way you explain this and the video. Now I want to make this knife as my wish list for my collection beside Victorinox Rescue Tools. Thanks for creating amazing vidoe explanation 🙏👍
What an awesome 😎 presentation and instructions and thank you for all the information in how to maintain it how do I get one of yours ?? Mine is a smaller one wanted to carry it on my keys but after your Video I will not do that also do you know what the inscription says ?? Would love to know more about the history that is what your presentation stands out thank you 🙏
Little late finding this video! I’d use it to skin deer, I’ve got hen and rooster knives and case. Would love to try a Japanese knife
I'll take one if possible, I work in the Maintenance department in John Hopkins hospital in Maryland & use knives all day long from work related issues & deliveries + is WD-40 good enough or should I get this oil?
I bought one today and I'm very happy with it! I plan on using it to skin my next deer that I hunt🦌💥
I'd love to collect one of these knives since Im a collector of old traditional knives
I have a higonokami myself, but it is starting to rust a little, can I remove this with vinegar?
Hi John my name is Mark I am a outdoors hunter fishing kinda guy I also enjoy building and crafting things from wood steel welding etc I also like different kinds of knives and your knife on the video looks like a handy one to have around
I just picked up one but it is very stiff. Any tips on fixing this?
Nice video John thanks.
Interesting knife. I have an old SOG made in Japan which i love better than my Buck. This one appears superior.
Hi! Sorry for the question. Is there a way to contact the manufacturer? I wish to know how and where to find an original higonokami knife that is nearest to the tradition.
Sorry for my bad English and thank you in advance
Get a 6000 grit stone use it after using the 1500 grit. Great video though!
Subscribing in hopes you’ll start uploading again. Very informative stuff
Sick knife! these would make for a good shaver :D
Good luck in Japan! U re lucky to move there=) Best wishes)
Beautifully done my friend. Very relaxing video to watch, I just received a higonokami as a gift from my brother. I like it very much traditional, sharp and sturdy. Thanks for the video.
How often should you oil this knife?
Excellent vid. Congrats from France 🇫🇷.
Now for the big question. Do you sharpen with a secondary bevel or do you keep the double bevel?
You can polish out those scratches with some 3000 grit sandpaper from Walmart in the auto section or even better pick up a ruixin pro 008 with the extra steel swivel and for $40 it will sharpen everything to a mirror shine if you wanted to ..
My name is John too! I hope you make more videos. 👍
Awesome vid thank you for your care and time
I really love to use It for cut the various leaves of coulored salad that i produce in my Little farm...would be perfect!
I am about to make a Video on a Higonokami knife I got recently and would like to use a bit of your vide and a link to this video in my video. If you would grant me that permission
Balistol is a great oil for knives and other things, too!
If I used this as a backpacking knife for preparing food….could I just use water to wash it, make sure it’s dry, and the properly clean it one or weeks later/oil it, without it rusting? I wouldn’t want to take a bottle of oil with me backpacking,
So if you stab something there's a probable chance of the blade closing on your fingers?
Красавчик, бро ! Все показал!
Is it like a scandinavian grind?
How can you be sure that your Higonokami is original?...I'm not sure where I can find a 100% one
great video :)
However, it being a water-stone is what dictates it having to be wet... or is another verb meaning and has nothing to do with dampness or so ;)
Great video, thanks bro. Btw, a compliment; you sound just like otacon from metal gear solid 4 👍🏽
Can you sharpen pencils with it?
Yes, they were given to the school children to sharpen pencils…that’s what I have heard. But I can’t imagine not being able to
Do you know if the knife to the link you provide is authentic?
If it's from the Nagao Kanekoma Factory it's authentic
Great review buddy, I collect knives for a hobby and am a keen wood carver and whittler, have been interested in these types of knives for a while now but am yet to pick one up as Im not sure which to have. I have listened to other knife lovers opinions and they seem mixed. I will make up my own mind but if you are willing I would like your opinion on which to have. If they are worth owning as I do suspect they are I will collect one of each type when funds allow. Keep the sunny side up. Craig, 🐸😎👍.
I wouldn’t use it for any project but as a gift from one chef another.
Excellent video. I would love to use BBC a knife like this in my care of my grapevines in Chile.
awesome video man, could really use one going out for camping :-)
I bought a couple on Kickstarter. Fantastic knives
Well to be honest my buddy's bday is coming up and I'm carving him a wooden Tardis from Doctor Who and that would be perfect for carving the Windows. So please pick me and make the gift extra special
@Valentino Milan Neat to know that both of your accounts has been created to write that comment
I know the giveaway is over but I would make a comfort bird for my father 😊
Отличное видео 👍🏻
Thanx for video=)
2:57 wait... So if i ever flew to Japan i wouldnt be able to legally keep my 15cm(blade alone) kalash bayonett in my pocket? Rip
Whet means to sharpen not to wet it.
2:45 whats shattering?
Why does he sound like pastor Jeff from young sheldon tho. Great vid btw
Google sharpening videos, Higonokamis should have a polished edge that is a serrated
By going that direction it’s making micro burrs and you have to go the over way on the stone to polish it down to a polished edge
Hello I really enjoy watching your videos and I was wondering if any one had won the Higonokami knife yet and if someone hasn’t then i would love to sign up
Oh sorry the project I would use it for is leather I make bags and wallets out of leather and I would use it to cut the leather
肥後守懐かしいな…
Any oil will do . Olive oil even cooking oil.
I would use it for food like meat, fruit and veggies thats why the oil is better to savior the flavor not f the flavor😂 sorry im tired cant spell right now 😁😂😂😂
30 DEGREES PER SIDE WHEN "SHARPENING"?!?
That is a 60 degree INCLUSIVE edge angle. 30 degrees per side/60 degrees inclusive is NOT "Sharp". NOT EVEN FOR AN AXE/HATCHET/ADZE
A KNIFE should be sharpened to between 10 and 13 degrees per side/20 to 26 degrees inclusive. 10 degrees per side/20 degrees inclusive is ideal.
An Axe/Hatchet/Adze or other chopping tool is ideally 15 degrees per side/30 degrees inclusive.
At 30 degrees per side, you are raising the spine so the flats of the blade do not touch the stone, and are putting a "micro bevel" on a blade that originally did not have one.
Sharpen like a Pukkoo: Lay the flats of the blade on the stone. PUSH (never pull) the edge across the stone, flip and repeat.
When finished with the stone(s) STROP using a dry leather or canvas strop, WITH NO DIAMOND PASTE. If you REALLY WANT TO you can add a little red or green polishing rouge. Stropping is to eliminate any wire burr that may have developed. (Pushing the edge on the stone helps eliminate the formation of a burr. PULLING the edge on the stone is an excellent way to get a burr. Burrs are BAD. PERIOD. If you get a burr, you messed up.At least that is what 4 generations of knife users in my family taught me. (great-great grand mother, great grand mother and grand father, grand parents, and parents/uncles/aunts) on both the Paternal and maternal sides of the family. They were also unanimous on the edge angles.
Forget cutting paper to see if the blade is "sharp" PAPER IS HIGHLY ABRASIVE AND DULLS THE BLADE THE FIRST CUT
!
Use the fingernail test:
Place the edge on your fingernail.
LIGHTLY Holding the knife vertical to the table, slowly tilt your finger.
If the blade DOES NOT slip on your fingernail until at a 70 degree or greater angle, the knife is sharp.
You can test different spots of the blade, of course, to verify the edge is even.
Want proof 60 degrees is not "sharp?
Cut a block of wood to a "v" cutting both sides ar 30 degrees each side.
Take a second block, cut to a "V" at 10 degrees each side.
Compare the "V's"
Which do YOU think is going to pass through a material easier? 20 degrees inclusive, or 60 degrees inclusive? (a square block set on edge is 90 degrees inclusive, BTW.)
The 20 degree angle will have less resistance passing through a material.
As an added bonus, the keener edge holds a "working edge" longer than a not so keen edge.That "razor edge" that "you worked so hard to get" is gone after the first couple cuts, NO MATTER WHAT THE BLADE STEEL IS.
If you (dry) strop your knife after use, you will not need to use the stone as often, saving you blade steel AND wear of the stone. 9 times out of 10, dry stropping will restore your working edge - provided you don't let the blade get ultra dull before stropping or stoning.
Remember: EVERY TIME you use a stone, you ARE removing blade steel at the edge.. Over time, the blade will resemble a toothpick, the point stick above the handle, as it shrinks in length, and so on.
Nooo come baaaack
Ok I really like your video. But all the little notes in the top corner got a bit annoying. Thanks for the video.
Stop putting definitions for every other word. Kind of annoying