Excellent video. And a really neat tip to put the knives in the block "upside down" so the cutting edge isn't against the wood - I've just popped into the kitchen and reversed all of mine!
Honestly, I don't see why so low views. You do well in explaining but cut to the chase in the same time. Excellent video! You have a new subscriber. RESPECT THE PALLET!!!!❤🎉
I have heard that dishwasher salt degrades the sharp edges of knives as well as damaging the handles, also a number of accidents have occurred when sharp pointed knives have been put into the dishwasher with the point upwards in fact a few years ago there was a fatality when a woman slipped and fell onto one as she was either loading or unloading it
Well that sounds like an even better reason for keeping the good knives out of the dishwasher! I hadn't heard about the potential salt corrosion issue, but I understand that salt is used in a lot of tablet and powder-based detergents because it helps to dissolve them in the water.
Thanks for your time and efforts on a entertaining and informative video. Just one question how do you know when to go to the finer side of the stone is it just feel or you do you have some way of telling? Cheers.
I usually judge it by feel, using that "thumb test". It's important to test along the whole length of the blade, because some areas usually get to sharpness sooner than others. If you have good eyes and/or a magnifying glass you can also do a visual check and make your decision that way. In truth, the first blade didn't need to be worked on the coarse side at all (it just needed a touch-up), but for the video I needed to demonstrate the whole process (coarse-fine-strop).
Honestly, I don't see why so low views. You do well in explaining but cut to the chase in the same time. Excellent video! You have a new subscriber. RESPECT THE PALLET!!!!❤🎉
Ah, but if TWW was a BIG channel I wouldn't have the time to respond to every comment! That situation is unlikely to change, so I'll continue to apply the Personal Touch. 😁 Thanks for commenting, if you liked this video you might enjoy the "Hedge Clippers" one too: ua-cam.com/video/_coEGoJY5fI/v-deo.html
Excellent video. And a really neat tip to put the knives in the block "upside down" so the cutting edge isn't against the wood - I've just popped into the kitchen and reversed all of mine!
I'm glad you liked it! And thanks for taking the time to comment, I appreciate that. :-)
Honestly, I don't see why so low views. You do well in explaining but cut to the chase in the same time. Excellent video! You have a new subscriber. RESPECT THE PALLET!!!!❤🎉
I had all these 1/2 sharpened knives waiting around just waiting for pt2.
If you're happy to share, I'd be very interested to see some photos of your freshly-sharpened blades!
showmywork@tightwadworkshop.com
I have heard that dishwasher salt degrades the sharp edges of knives as well as damaging the handles, also a number of accidents have occurred when sharp pointed knives have been put into the dishwasher with the point upwards in fact a few years ago there was a fatality when a woman slipped and fell onto one as she was either loading or unloading it
Well that sounds like an even better reason for keeping the good knives out of the dishwasher!
I hadn't heard about the potential salt corrosion issue, but I understand that salt is used in a lot of tablet and powder-based detergents because it helps to dissolve them in the water.
Thanks for your time and efforts on a entertaining and informative video. Just one question how do you know when to go to the finer side of the stone is it just feel or you do you have some way of telling? Cheers.
I usually judge it by feel, using that "thumb test". It's important to test along the whole length of the blade, because some areas usually get to sharpness sooner than others. If you have good eyes and/or a magnifying glass you can also do a visual check and make your decision that way.
In truth, the first blade didn't need to be worked on the coarse side at all (it just needed a touch-up), but for the video I needed to demonstrate the whole process (coarse-fine-strop).
You should have washed the sharpened knives so the meat could have been used for stir-fry
Yes, but unfortunately I realised that too late in the recording process. Poor planning on my part.
His no longer the sharpest tool in the shed.
Well no, they're back in the kitchen now.
Not the sharpest ones I've ever achieved, but good enough for where they'll be used.
Honestly, I don't see why so low views. You do well in explaining but cut to the chase in the same time. Excellent video! You have a new subscriber. RESPECT THE PALLET!!!!❤🎉
Ah, but if TWW was a BIG channel I wouldn't have the time to respond to every comment! That situation is unlikely to change, so I'll continue to apply the Personal Touch. 😁
Thanks for commenting, if you liked this video you might enjoy the "Hedge Clippers" one too:
ua-cam.com/video/_coEGoJY5fI/v-deo.html