In a world already saturated with Ai your channel my friend is a breath of fresh air. UA-cam used to be about channels like yours but now it seems to be descending into an Ai saturated swamp. You seem like a real genuine dude sharing interesting and real world skills. I'm not a knife sharpener and have no desire to become one but I still enjoy your videos and l ook forward to the new ones. Your humour is dry and enjoyable too. Very unashamedly Aussie. Keep it up and good luck going forward.
Actually, I’ve never had to “rebuild” serrations but I think it might work on the standard SG-250 wheel although I’d probably use an old small worn out one as it takes a large toll on the corners. Even the SG seems to be soft on the edges. I’ve been looking into ordering a tapered CBN bit to fit my Dremel for that job. It really is a rare request though. And the amount of effort I’d have to put in might make it uneconomical. But I’ve been thinking if a jig I could build to make sure they’re all even. Uneven coves on a serrated knife would be much fun I wouldn’t think. Appreciate your support and encouragement.
Yeah, you're probably right. They might be designed to be toothy. I have tried the same technique with the SG wheel (at various grits) and it does work but nothing slices as nice as when I do it on the SJ wheel and the SJ doesn't seem to wear down as fast. Doing this on the side of an SG wheel really takes its toll on the wheel and I need the SG to last longer as it's my business wheel. The SJ was outrageously expensive and just sits there like a shag on a rock so I take a perverse pleasure in abusing it like this. Plus it upsets people which I love.
Hey I really love your content. I am planning to open up a knife sharpening business in Toronto. Which machine would be best for me as a new business owner?
@@owaismemon8609 thanks man! Buy a Tormek T8...or two. Look for them used. But even new is a smart business investment. Use the standard SG-250 wheel. It's all that you will ever need. Buy the long knife jig and the regular knife jig. Buy the US-430 long and deep universal rest. Buy a few 80 and 320 diamond grit sharpening plates off eBay ($10 each). Buy a bunch of used knives at the opportunity store. Practice sharpening them. Dull them and sharpen them again and again. Use up one wheel to practice knife sharpening until you can do what I do with paper. Start a free "Google My Business" (GMB) page and ask for reviews. Once you have a dozen reviews and are on your second SG wheel you'll be up and running and will be making twice your investment back for every wheel you use at standard global sharpening rates. You can accomplish this as fast as you like. Charge $10 per knife minimum. More if you like but make sure you can produce knives as sharp as I do. The only limitation is in your mind. Good luck! Let me know how you go. 👍
I just ordered a couple of conical diamond things that go on a drill that are meant for sharpening square mortise drills, I got them for a bush hook that has a sharp corner and also some curves, but they look like they may perfectly work on serrated knives especially since the cone means they will fit multiple radii. The two different grits together were only like 10 bucks on Amazon.
I've tried several conical serrated knife files and found them all lacking. If you have time you should watch this video from Dr Vadim (deceased) over at Knife Grinders Australia channel... ua-cam.com/video/ggfvrt-fBeY/v-deo.html
@@iSharpenthe one I'm talking about isn't at all like the ones in that video I'll let you know when I try it how it works. I can't post the link on UA-cam comments but if you Google mortise bit sharpening it comes up with some of them.
@@toehser The one that he mentions in his video has been re-issued and is now for sale but they won't ship to Australia. www.crkt.com/accessory/veff-sharp-sharpener-veff1
I became a victim of the ultra left’s cancel culture. I made too many jokes about wokeism disease 🦠 and they finally had enough and took me down. There seems to be no limit to their fragility. Anyway, I was pissed off for several months but in the end I missed you all too much so I’ve restarted and along with making new content I’m finding the odd old video and re-uploading it to fill my channel again. So far the support has been encouraging. Would love a shout out to your 81,000,000 followers. Had 2,000 before and 250 videos, 500,000 views so that’s my current goal. I’d just got monetised as well. Appreciate your support and encouragement and stopping in for a comment. 😉👍
Yeah, it's very disrespectful of the beautiful Japanese stone. As mentioned at the start of the video I've already rounded the other (normal outside) corner so I had to turn my wheel around to make use of the inside corner. Poor old SJ-250. Oh well, it normally just sits there doing nothing, then one day I had the bright idea to use it because the corner of the SG-250 was too rough. It worked incredibly well so if I get a serrated knife that fits into that radius I'll use the SJ-250 and it make them that sharp. I was pretty pleased with myself because I've never seen anyone use a SJ-250 for that purpose.
I don't know about that but the wheel was sitting around being wasted because no one wants to pay for a shiny bevel, they just want a sharp knife. I tried the side of the standard SG-250 wheel but that was too rough and really took a toll on the wheel I use most. Wasn't willing to sacrifice a good working wheel so I tried the 4,000 grit and it worked great.
@@wbennett55 that’d be a bit rough for my customer’s standards. Customers bring them in to my rough like that. It’s my job to renew them so they slice like in this movie again. I’ve tried little round files and it makes it worse. But apparently they make CBN files shaped like small dowels. If they make them in 1,000 grit or higher I might try that. Or just wrap 1,000 grit paper around a screw driver shaft of the appropriate size might work.
@@iSharpen well, I think I do a pretty good job keeping my blades sharp with Lansky's 5-stone system...also, a friend has a buffing wheel and compound he lets me use
@@ulary not bad. I like them. They can hold a very sharp edge but are probably made of X45 steel so probably won’t last as long as (say) a Wusthof. Great for home use when sharpened correctly. Great value as you can usually buy a whole set used for about $50.
@@iSharpen Thank you sir.Here the mundail is also premium knives, I live in India and knives,all imported are expensive,too expensive so just like to invest in one good one for a lifetime.
@@ulary Get the Mundial Chef knife. Can't go wrong. Learn how to sharpen it properly and you'll have a friend for life. Good handles too. #sir-was-my-dad you can call me Baz.
Good to see you back and lucky I found you with your new name, missed you. Thought you may have gone all aussie and told them to go root themselves. Subscibed again
Bless ya. For months I was furious. I really do h8 the left's fragility and over developed sense of offence. It's ruining the world and definitely ruined mine. But in the end I have this tiny skill, it seems to interest some people so I had to give it a go. Turns out this new channel is growing at 4 times the rate of the old one. I'm chucking in a few old uploads but a lot was lost when they cancelled me as my phone was getting full at the end so I had to delete old films to make way for new ones. Onwards and upwards but the left can still go farque themselves. They created a new enemy in me. Hopefully I'll be able to hold my tongue on camera as this channel is not the forum for that. Except for the odd comment which hardly anyone will read ;-)
The machine is called a Tormek T8. The wheel is an SJ-250 Japanese water stone. They're both kind of expensive for non commercial users. They're available worldwide. This video was aimed at Tormek users. A non Tormek owner can achieve the same result with fine sandpaper wrapped around a stick.
My whole channel is mostly about sharpening regular kitchen knives. It’s certainly what I mostly do in my business. But that’s a bit boring to most people so sometimes I like to highlight the interesting knives that cross my bench. You’re new here so I’m not sure how many videos of mine you’ve seen but if there’s anything specific you want to see that I haven’t covered already please let me know.
Get some fine sandpaper and wrap it around something round that fits in the coves. Gently work the coves until you feel a burr on the other side. Then using some old leather, rub the burr away and test. You might have to go back and forth a few times but you’ll improve it. Or…send it to me and I’ll give it this treatment and send it back. I charge AUD$20 (plus shipping).
that's all fine and dandy but, what about the millions of people that own a serrated knife that have no access to a grinder?? Have you got an easier/better way??
I do. A piece of sandpaper wrapped around a stick that fits into the coves. That will work just as well. But what about the billions of people who don’t even have access to sandpaper? Or a stick?
I was excited to try my new knife sharpening kit on my bread knife, and then immediately regretted it. It turns out that more sharpness is not really helpful for cutting bread. It just made it scarier to use.
You're right. Sharpness does help but there's science behind both the coves and the peaks. It should've helped though. I wish you were a local so you could bring it around and we could discuss, look at it under magnification and see what went wrong. The alternative is to keep them rough but then it just makes a mess of the bread. You need both sharp peaks to serrate through the crust but then smooth sharp to cut through the soft without squishing it. Most sharpeners are frustrated by serrated. I always lose money (on an hourly rate) when I do a serrated knife because I'll inevitable spend more time than I get paid for. But as long as I'm not busy and it doesn't actually make a difference to my bottom line for the day I'm happy to go into battle with a serrated knife. What brand or style is your knife? Does it look like this one (a Mundial) or are the coves tighter or more spread out?
True but it was when I filmed it. Haven't seen anyone use the trillion dollar SJ-250 like that before. Next I'm going to try to achieve the same results with a stick and some sandpaper because too many are complaining about not being millionaires like I must be in order to afford the SJ-250.
Are you thinking of the fresh bread coming out of the oven, sliced with a razor sharp serrated knife then smoothed over with pure butter and maybe apricot jam?
HELLO BAZ, my friend and mentor! Damn, it's so good to have you back again! Looking forward to content on your new channel. Can you transfer content from your former channel to your new one? A very good resource. A BIG HANDSHAKE to you and a BIG HUG to Chili! Norm 🇨🇦🍻
G’day Norm! Good to see you again too. A lot material was lost when they deleted my old channel. I had some stuff on my phone and that’s all been uploaded here already. From here it’s all new stuff. The kangaroo tail strop stuff is new and interesting. Hope you enjoy the new material too.
No I haven’t. I’ve given them a slightly more obtuse edge on the top just like every single other sharpener does. Not one single sharpener ever sharpens the entire cove at the original angle because that’s unnecessary. All I did was dress the edge and as you can tell from the results it worked perfectly. If I’d “flattened the edge” it wouldn’t slice through paper as cleanly as it did.
@@barenekid9695 Hmmm, I simply sharpen them. I just can’t be a part of today’s throw away culture. Plus, my business is sharpening things my customers bring me so iSharpen. I like to fix perfectly good items. It gives me satisfaction. Plus I’m 1/3 the cost of a new Henkles knife. Sending a knife all the way back to the factory for them to throw away and send me a new one seems awfully wasteful. But I’m not you and you’re not me. Thanks for your comment.
@@truth-Hurts375 They're not that cheap. And only an utter moron would throw away a knife instead of sharpening it. Wouldn't be very good for business if I told all my customers to just throw their knives away every time they got blunt. My sharpening is cheaper than a new knife anyway. They're perfectly good knives that deserve sharpening, can be sharpened (often to better than new) and they can get a good deal of use out of a decent resharpened knife. I can't remember exactly but I think this was a Mundial knife. Nothing wrong with them and certainly not throw away items.
@@tubeonline629 wobble or oblong? Either way, it makes very little difference in my experience. If it gets too violent I smooth it out but a little is ok. You should see my leather wheel!
@@-Ok2024 because fine paper is a very good test of sharpness. Better than a tomato. It tells you a lot more. Gives you more feedback. It looks easy but believe me, it takes an incredibly sharp knife to cut through very thin paper.
@@iSharpen I have all cheap knives. The sharpener I have has has three slots with a handle you hold on the counter. I can make a Dollar general knife sharp as a razor. I have a beautiful cleaver big and heavy made in China 13.00
@@other-phone cool. Most pull through sharpeners are brutal on edges and really make a jagged mess but I’m sure there are some out there that do a decent enough job to improve the edge enough to get through the task at hand. As for razor sharp, that’s a specific measurement and standard. I’d love too see what pull through sharpener can produce an actual razor sharp edge. If it’s a known brand that you can link to please do and I’ll buy one and test it for the channel.
Luckily, that's not what I would ever say to my customer who's knife that was. It was part of a block they'd had for over 20 years. Besides, why throw it away when it can be sharpened in a few minutes and be better than new? Makes no sense.
In a world already saturated with Ai your channel my friend is a breath of fresh air. UA-cam used to be about channels like yours but now it seems to be descending into an Ai saturated swamp.
You seem like a real genuine dude sharing interesting and real world skills. I'm not a knife sharpener and have no desire to become one but I still enjoy your videos and l ook forward to the new ones.
Your humour is dry and enjoyable too. Very unashamedly Aussie. Keep it up and good luck going forward.
Wow! Thanks. Now I want a toasted cheese sandwich!
Rock it a bit, pause at the tip, repeat
My wife knows that one well
I was waiting for that…lol
😁👍
Lo and behold: we have a very sharp serrated knife and lyrics for a catchy kiddies song. Well done, thank you for sharing.
Check my latest video, I got one even sharper today!
Well done. Do you use this method to regrind serrations when they've been worn down as well?
Actually, I’ve never had to “rebuild” serrations but I think it might work on the standard SG-250 wheel although I’d probably use an old small worn out one as it takes a large toll on the corners. Even the SG seems to be soft on the edges.
I’ve been looking into ordering a tapered CBN bit to fit my Dremel for that job. It really is a rare request though. And the amount of effort I’d have to put in might make it uneconomical. But I’ve been thinking if a jig I could build to make sure they’re all even. Uneven coves on a serrated knife would be much fun I wouldn’t think.
Appreciate your support and encouragement.
Grind only the arcs, with a coarser wheel?
There would be a lot of small saws. Just as the manufacturer intended.
Yeah, you're probably right. They might be designed to be toothy. I have tried the same technique with the SG wheel (at various grits) and it does work but nothing slices as nice as when I do it on the SJ wheel and the SJ doesn't seem to wear down as fast. Doing this on the side of an SG wheel really takes its toll on the wheel and I need the SG to last longer as it's my business wheel.
The SJ was outrageously expensive and just sits there like a shag on a rock so I take a perverse pleasure in abusing it like this. Plus it upsets people which I love.
Hey I really love your content. I am planning to open up a knife sharpening business in Toronto. Which machine would be best for me as a new business owner?
@@owaismemon8609 thanks man! Buy a Tormek T8...or two. Look for them used. But even new is a smart business investment.
Use the standard SG-250 wheel. It's all that you will ever need. Buy the long knife jig and the regular knife jig. Buy the US-430 long and deep universal rest.
Buy a few 80 and 320 diamond grit sharpening plates off eBay ($10 each). Buy a bunch of used knives at the opportunity store. Practice sharpening them. Dull them and sharpen them again and again.
Use up one wheel to practice knife sharpening until you can do what I do with paper. Start a free "Google My Business" (GMB) page and ask for reviews.
Once you have a dozen reviews and are on your second SG wheel you'll be up and running and will be making twice your investment back for every wheel you use at standard global sharpening rates. You can accomplish this as fast as you like.
Charge $10 per knife minimum. More if you like but make sure you can produce knives as sharp as I do.
The only limitation is in your mind.
Good luck! Let me know how you go. 👍
@iSharpen Your guidance made it easier for me. THANK YOU SO MUCH.
Mundial knives and scissors from Brazil. Used to sell them here in the UK. Have a knife set with that same serrated blade.
@@george-1961 Mundial are great knives. I get a lot of them come through here.
I just ordered a couple of conical diamond things that go on a drill that are meant for sharpening square mortise drills, I got them for a bush hook that has a sharp corner and also some curves, but they look like they may perfectly work on serrated knives especially since the cone means they will fit multiple radii. The two different grits together were only like 10 bucks on Amazon.
I've tried several conical serrated knife files and found them all lacking. If you have time you should watch this video from Dr Vadim (deceased) over at Knife Grinders Australia channel...
ua-cam.com/video/ggfvrt-fBeY/v-deo.html
@@iSharpenthe one I'm talking about isn't at all like the ones in that video I'll let you know when I try it how it works. I can't post the link on UA-cam comments but if you Google mortise bit sharpening it comes up with some of them.
@@toehser The one that he mentions in his video has been re-issued and is now for sale but they won't ship to Australia.
www.crkt.com/accessory/veff-sharp-sharpener-veff1
Hi Baz, I was wondering what happened to your channel. Good to see your back. Nice channel name.
I became a victim of the ultra left’s cancel culture. I made too many jokes about wokeism disease 🦠 and they finally had enough and took me down. There seems to be no limit to their fragility.
Anyway, I was pissed off for several months but in the end I missed you all too much so I’ve restarted and along with making new content I’m finding the odd old video and re-uploading it to fill my channel again. So far the support has been encouraging. Would love a shout out to your 81,000,000 followers. Had 2,000 before and 250 videos, 500,000 views so that’s my current goal. I’d just got monetised as well.
Appreciate your support and encouragement and stopping in for a comment. 😉👍
I wrap a piece of wet and dry around a pen.
I’ve done the same. Works perfectly too. I’ve used dowel and screw driver too.
Well done, great job. Does the corner of this soft stone hurt when sharpening like that
Yeah, it's very disrespectful of the beautiful Japanese stone. As mentioned at the start of the video I've already rounded the other (normal outside) corner so I had to turn my wheel around to make use of the inside corner.
Poor old SJ-250. Oh well, it normally just sits there doing nothing, then one day I had the bright idea to use it because the corner of the SG-250 was too rough.
It worked incredibly well so if I get a serrated knife that fits into that radius I'll use the SJ-250 and it make them that sharp. I was pretty pleased with myself because I've never seen anyone use a SJ-250 for that purpose.
Wow!!! What a Genius!!!
I don't know about that but the wheel was sitting around being wasted because no one wants to pay for a shiny bevel, they just want a sharp knife. I tried the side of the standard SG-250 wheel but that was too rough and really took a toll on the wheel I use most. Wasn't willing to sacrifice a good working wheel so I tried the 4,000 grit and it worked great.
I use a half round file, works great
@@wbennett55 that’d be a bit rough for my customer’s standards. Customers bring them in to my rough like that. It’s my job to renew them so they slice like in this movie again.
I’ve tried little round files and it makes it worse. But apparently they make CBN files shaped like small dowels. If they make them in 1,000 grit or higher I might try that. Or just wrap 1,000 grit paper around a screw driver shaft of the appropriate size might work.
Wow.
thank you for imparting your sharpening skills, savvy, good poster...please be well.
Glad you got something useful out of it John. Are you a sharpener?
@@iSharpen well, I think I do a pretty good job keeping my blades sharp with Lansky's 5-stone system...also, a friend has a buffing wheel and compound he lets me use
@@JohnViinalass-lc1ow excellent. Sharp is sharp. Doesn’t matter how you get there.
Nice job!
Thanks for sharing that method.
Those Japanese wheels are expensive but you can get a similar result with some fine sandpaper wrapped around a stick.
Sir, is the mundail knives good?
Does it ❤️ mean a yes?
@@ulary not bad. I like them. They can hold a very sharp edge but are probably made of X45 steel so probably won’t last as long as (say) a Wusthof. Great for home use when sharpened correctly. Great value as you can usually buy a whole set used for about $50.
@@iSharpen Thank you sir.Here the mundail is also premium knives, I live in India and knives,all imported are expensive,too expensive so just like to invest in one good one for a lifetime.
@@ulary Get the Mundial Chef knife. Can't go wrong. Learn how to sharpen it properly and you'll have a friend for life. Good handles too. #sir-was-my-dad you can call me Baz.
@@iSharpen Thank you Baz, will subscribe 🙏
Good to see you back and lucky I found you with your new name, missed you.
Thought you may have gone all aussie and told them to go root themselves.
Subscibed again
Bless ya. For months I was furious. I really do h8 the left's fragility and over developed sense of offence. It's ruining the world and definitely ruined mine. But in the end I have this tiny skill, it seems to interest some people so I had to give it a go.
Turns out this new channel is growing at 4 times the rate of the old one. I'm chucking in a few old uploads but a lot was lost when they cancelled me as my phone was getting full at the end so I had to delete old films to make way for new ones.
Onwards and upwards but the left can still go farque themselves. They created a new enemy in me. Hopefully I'll be able to hold my tongue on camera as this channel is not the forum for that. Except for the odd comment which hardly anyone will read ;-)
So where does one find a wet grinder and wheel like those you are using?
The machine is called a Tormek T8. The wheel is an SJ-250 Japanese water stone. They're both kind of expensive for non commercial users. They're available worldwide. This video was aimed at Tormek users. A non Tormek owner can achieve the same result with fine sandpaper wrapped around a stick.
Great vid thank you
do you have any video's sharpen regular kitchen knives?
My whole channel is mostly about sharpening regular kitchen knives. It’s certainly what I mostly do in my business. But that’s a bit boring to most people so sometimes I like to highlight the interesting knives that cross my bench.
You’re new here so I’m not sure how many videos of mine you’ve seen but if there’s anything specific you want to see that I haven’t covered already please let me know.
Our bread knife really needs that treatment. It was a wedding present. In 1970!
Get some fine sandpaper and wrap it around something round that fits in the coves. Gently work the coves until you feel a burr on the other side. Then using some old leather, rub the burr away and test. You might have to go back and forth a few times but you’ll improve it. Or…send it to me and I’ll give it this treatment and send it back. I charge AUD$20 (plus shipping).
Lol
that's all fine and dandy but, what about the millions of people that own a serrated knife that have no access to a grinder?? Have you got an easier/better way??
I do. A piece of sandpaper wrapped around a stick that fits into the coves. That will work just as well. But what about the billions of people who don’t even have access to sandpaper? Or a stick?
@@iSharpen I'll give that a try, TY
@@scottym3 let me know how you go.
Chainsaw file
@@scottkinkead6324 chainsaw file?!
What is the RPM of your rotating sharpening wheels?
The Tormek T8 runs at about 100 rpm.
Sloooow
I was excited to try my new knife sharpening kit on my bread knife, and then immediately regretted it. It turns out that more sharpness is not really helpful for cutting bread. It just made it scarier to use.
You're right. Sharpness does help but there's science behind both the coves and the peaks. It should've helped though. I wish you were a local so you could bring it around and we could discuss, look at it under magnification and see what went wrong. The alternative is to keep them rough but then it just makes a mess of the bread. You need both sharp peaks to serrate through the crust but then smooth sharp to cut through the soft without squishing it.
Most sharpeners are frustrated by serrated. I always lose money (on an hourly rate) when I do a serrated knife because I'll inevitable spend more time than I get paid for. But as long as I'm not busy and it doesn't actually make a difference to my bottom line for the day I'm happy to go into battle with a serrated knife. What brand or style is your knife? Does it look like this one (a Mundial) or are the coves tighter or more spread out?
Secret sharpening skill - Not so secret anymore 😂
True but it was when I filmed it. Haven't seen anyone use the trillion dollar SJ-250 like that before. Next I'm going to try to achieve the same results with a stick and some sandpaper because too many are complaining about not being millionaires like I must be in order to afford the SJ-250.
Great
That was Delicious 😋
Are you thinking of the fresh bread coming out of the oven, sliced with a razor sharp serrated knife then smoothed over with pure butter and maybe apricot jam?
@@iSharpen Ok so I damn sure am now! 😂
Thought so...lol
HELLO BAZ, my friend and mentor! Damn, it's so good to have you back again! Looking forward to content on your new channel. Can you transfer content from your former channel to your new one? A very good resource. A BIG HANDSHAKE to you and a BIG HUG to Chili! Norm 🇨🇦🍻
G’day Norm! Good to see you again too. A lot material was lost when they deleted my old channel. I had some stuff on my phone and that’s all been uploaded here already. From here it’s all new stuff.
The kangaroo tail strop stuff is new and interesting. Hope you enjoy the new material too.
You have flattened the serrations.
No I haven’t. I’ve given them a slightly more obtuse edge on the top just like every single other sharpener does.
Not one single sharpener ever sharpens the entire cove at the original angle because that’s unnecessary. All I did was dress the edge and as you can tell from the results it worked perfectly. If I’d “flattened the edge” it wouldn’t slice through paper as cleanly as it did.
Hmmm.. I simply bought a Brand New Henkels Bread Knife ~30$. Even has a multi year warranty :-)
@@barenekid9695 Hmmm, I simply sharpen them. I just can’t be a part of today’s throw away culture. Plus, my business is sharpening things my customers bring me so iSharpen.
I like to fix perfectly good items. It gives me satisfaction. Plus I’m 1/3 the cost of a new Henkles knife. Sending a knife all the way back to the factory for them to throw away and send me a new one seems awfully wasteful.
But I’m not you and you’re not me. Thanks for your comment.
У ножа режет зуб - как и ножовки по дереву...
@@user-im9dt8ij3w it does have a cutting tooth like a hacksaw. I try not to disturb the teeth too much and just clean up the edge.
By a worthog shaperner from SA 🇿🇦
@@patshes1951 I’ll look them up. What are they? Why are they good?
@@patshes1951 I just looked them up. Might be a bit better than a cheap pull through but certainly no match for the Tormek. Way cheaper though.
The secret is out!!! 19,000 people are now privy. Thanks
Sharing is caring 😉
Using a $400 Japanese tool is not really a secret method, is it?
@@TR4zest I’ve never seen anyone else use the side of a $650 Japanese Tormek wheel to sharpen a serrated knife before. Have you?
@@iSharpenNo...because those knives are cheap as chips....Just go buy a new one
@@truth-Hurts375 They're not that cheap. And only an utter moron would throw away a knife instead of sharpening it. Wouldn't be very good for business if I told all my customers to just throw their knives away every time they got blunt. My sharpening is cheaper than a new knife anyway.
They're perfectly good knives that deserve sharpening, can be sharpened (often to better than new) and they can get a good deal of use out of a decent resharpened knife. I can't remember exactly but I think this was a Mundial knife. Nothing wrong with them and certainly not throw away items.
@@truth-Hurts375what an utterly ridiculous thing to say.
Looks like a lot of wobble in that wheel.
@@tubeonline629 wobble or oblong? Either way, it makes very little difference in my experience. If it gets too violent I smooth it out but a little is ok. You should see my leather wheel!
wonder why all test knife on paper we never cut paper with knife, i learn to test it on a tomato
@@-Ok2024 because fine paper is a very good test of sharpness. Better than a tomato. It tells you a lot more. Gives you more feedback. It looks easy but believe me, it takes an incredibly sharp knife to cut through very thin paper.
I run mine through hand sharpener
Do you mean a pull through?
@@iSharpen yes
@@other-phone 😳 What brand is your kitchen knife?
@@iSharpen I have all cheap knives. The sharpener I have has has three slots with a handle you hold on the counter. I can make a Dollar general knife sharp as a razor. I have a beautiful cleaver big and heavy made in China 13.00
@@other-phone cool. Most pull through sharpeners are brutal on edges and really make a jagged mess but I’m sure there are some out there that do a decent enough job to improve the edge enough to get through the task at hand.
As for razor sharp, that’s a specific measurement and standard. I’d love too see what pull through sharpener can produce an actual razor sharp edge. If it’s a known brand that you can link to please do and I’ll buy one and test it for the channel.
There is nothing a serated knofe can do that a sharp flat knife will not do better with less mess throw it away, it is not worth the effort.
Luckily, that's not what I would ever say to my customer who's knife that was. It was part of a block they'd had for over 20 years. Besides, why throw it away when it can be sharpened in a few minutes and be better than new? Makes no sense.
Well @waltermcphee3787 that’s simply not true.
@@svgs650r saying that is simply not true does not cut it as an argument.
@@waltermcphee3787 it most certainly does!… and no a non-serrated blade cannot do everything properly!
So your statement is a flat out lie!
@@svgs650r examples please