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IMO, the angle he's created using the whetstone is way too blunt, good for when you're trying to force the knife through bone etc. I've personally found that when you do all this, you can get the final little sharpness by grabbing a coffee mug or similar that has some unglazed porcelain on the bottom, sliding the knife with very little pressure (not much more than the weight of the knife blade) across this porcelain will give it that extra sharpness.

Also, I had an uncle when I was a kid who was a professional butcher, he told me that using a glassy smooth butcher steel would always keep a knife sharp if you used it frequently (a steel with ridges removes metal, but a smooth steel just bends the edge back to original), but since then I've learned that the metal on the edge becomes case hardened (think of trying to break a wire clothes hanger by bending it, but the bent area becomes stronger so you have to move to another spot until the case hardening is enough to bend only that) so you really need to use a stone now and again to grind off the case hardened metal off.

IMO, the angle he's created using the whetstone is way too blunt, good for when you're trying to force the knife through bone etc. I've personally found that when you do all this, you can get the final little sharpness by grabbing a coffee mug or similar that has some unglazed porcelain on the bottom, sliding the knife with very little pressure (not much more than the weight of the knife blade) across this porcelain will give it that extra sharpness. Also, I had an uncle when I was a kid who was a professional butcher, he told me that using a glassy smooth butcher steel would *always* keep a knife sharp if you used it frequently (a steel with ridges removes metal, but a smooth steel just bends the edge back to original), but since then I've learned that the metal on the edge becomes case hardened (think of trying to break a wire clothes hanger by bending it, but the bent area becomes stronger so you have to move to another spot until the case hardening is enough to bend only that) so you really need to use a stone now and again to grind off the case hardened metal off.

(post is archived)

[–] • 2 pts

Probably great information, but 10 minutes to tell me that one thing? Pass.

[–] • 3 pts

I've noticed excessively long videos myself, and if it's a simple question I'll just google it and get the answer in 30 seconds. Why do they do this? I suppose they get more money somehow for longer videos. I also notice a lot more "sponsor" ads embedded into the video, but holding down the right arrow key gets you past those pretty quickly.

[–] • 1 pt

It's because of money and algorithm fuckery.

[–] • 0 pt

You can send your dick Pics in like 60 seconds. Imgbb.com. Why don’t you do that with the time you’ve saved from not watching the video. Just send me a link

[–] • 1 pt (edited )

I have paid a lot of attention to sharpening recently. Reconditioning an old axe and hatchet, and putting work into my kitchen knives.

I came across this Clay Hayes (last season of Alone tv show contestant) video on sharpening arrow broadheads and he does his finishing strop with a buffing wheel on a bench grinder. https://www.youtube.com/watch?v=SWoCZpiRQTE

[edit] removed spoiler

[–] • 0 pt

Thanks for spoiling it asshole ; kek

[–] • 0 pt

Yeah, I figured anyone interested would know the result by now, but I edited the comment.

[–] • 1 pt

When I was a kid I Found a big rusted machete blade in the river. Nice big hunk of steel. My dad took it to this local guy who makes knives. He made the most beautiful knife out of it. Bone handle. Still have it. I have a ton of knifes a collection if you will and that’s the pride of all of them. Guys a master. I always wanted to Learn but Iv not gotten around to it quite yet. My dad owns a few knifes from the guy it sucks cause he’s older and you never know how long hes gonna be around. Every one he makes is gorgeous they’re all works of art. He does it to perfection. The kind of knives I could see costing thousands of dollars aftwr he’s gone the same way an artists work becomes more valuable when you know there is only a finite supply

[–] • 0 pt

I've personally found that when you do all this, you can get the final little sharpness by grabbing a coffee mug or similar that has some unglazed porcelain on the bottom, sliding the knife with very little pressure (not much more than the weight of the knife blade) across this porcelain will give it that extra sharpness.

Interesting. Way back some guy gave me a little sheet of ceramic about the size of a stick of gum he used to sharpen ice skating blades.

[–] [deleted] • 0 pt

So... test it on a jew is the wrong answer?

[–] • 0 pt

Well, you can if you must, but you need to clean it off as if it were hazardous material.