Want to thank FYBS for helping me out. I bought a Benchmade Bugout directly from Benchmade. It came without any screws in one side of the handle. I emailed them and asked them to send me four screws and I'd take care of it myself. They replied that they wouldn't. They wanted me to send in my knife, at my cost, and in about a month I'd get it back - hopefully with all the screws in it. I took it to FYBS and they put in the missing screws for me - no muss, no fuss. You never know what gems you're going to find unless you look. Thanks, Lt. Dan
We use both a forward-to-backward and an up-and-away stroke depending on the situation. And you are right, using the entire stone does not happen often. We do flip the stones and swap left and right to try to even out the wear. It has worked out pretty well thus far and we have sharpened many, many knives.
We discover the existing angle of the blade by painting the cutting edge with a permanent marker then experimenting with different angles until we find the settings that removes the most amount of ink/dye/paint along the blade. When a blade has been hand-sharpened it is sometimes necessary to select an angle that is a compromise between all of the different angles present on the blade and reprofile the edge with one angle along the entire length. Thanks for the excellent comment and for watching. ~Lt. Dan
How do you know how forward or back to put the knife in? I have the WE Go and it comes with a “ruler” but i cannot get it right. I actually have that exact knife 😂
The placement of the knife in the holder really depends upon how flexible the blade is. When I am sharpening a 6" (15cm) filet knife I may have to reset the blade five times and only sharpen the blade that is just above the clamp. The trick here is to blend the sharp portions together as you move the blade in the clamp. I may have to make this into a video... Thanks for the question, Jose!
You really think any chef Japanese or otherwise even goes thru all this to sharpen a knife. I'm sure they get it just as sharp or even sharper sharpening by hand. Your really think any chef even cares if there is a scratch on the blade.
Would love to have one myself definitely need to keep my EDC sharp thanks again for sharpening my PK
You are welcome, thanks for watching.
Want to thank FYBS for helping me out. I bought a Benchmade Bugout directly from Benchmade. It came without any screws in one side of the handle. I emailed them and asked them to send me four screws and I'd take care of it myself. They replied that they wouldn't. They wanted me to send in my knife, at my cost, and in about a month I'd get it back - hopefully with all the screws in it.
I took it to FYBS and they put in the missing screws for me - no muss, no fuss.
You never know what gems you're going to find unless you look.
Thanks, Lt. Dan
Thank you for giving us the opportunity to help you, David! We look forward to seeing you next time. ~Lt. Dan
I’ve noticed that almost everyone that uses this system only uses a quarter of the stone instead of all of it.
We use both a forward-to-backward and an up-and-away stroke depending on the situation. And you are right, using the entire stone does not happen often. We do flip the stones and swap left and right to try to even out the wear. It has worked out pretty well thus far and we have sharpened many, many knives.
I am a Newbie. Very nice video. I am Wondering how you were able tell bevel angle by just looking? Any help would be greatly appreciated
We discover the existing angle of the blade by painting the cutting edge with a permanent marker then experimenting with different angles until we find the settings that removes the most amount of ink/dye/paint along the blade. When a blade has been hand-sharpened it is sometimes necessary to select an angle that is a compromise between all of the different angles present on the blade and reprofile the edge with one angle along the entire length.
Thanks for the excellent comment and for watching. ~Lt. Dan
awesome thank you@@FYBS
How do you know how forward or back to put the knife in? I have the WE Go and it comes with a “ruler” but i cannot get it right.
I actually have that exact knife 😂
The placement of the knife in the holder really depends upon how flexible the blade is. When I am sharpening a 6" (15cm) filet knife I may have to reset the blade five times and only sharpen the blade that is just above the clamp. The trick here is to blend the sharp portions together as you move the blade in the clamp.
I may have to make this into a video... Thanks for the question, Jose!
Can I send you one of my handmade strops to check out? I'm doing a little public feedback!
wish i got the money for this but never have the money for it sad times
just get credit what else do you need to get
You really think any chef Japanese or otherwise even goes thru all this to sharpen a knife. I'm sure they get it just as sharp or even sharper sharpening by hand. Your really think any chef even cares if there is a scratch on the blade.
Yes many people have side gigs doing exactly what you describe. Whetstones you don’t know they angle really it’s just feel
i make women uncomfortable with my bulge in yoga so i do understand a need for man yoga. really more sensitivity for different body types