@@iSharpen Not only entertaining us, but also teaching us something new. If I can, I'd like to suggest an idea for future videos: Maybe add a quick edge retention test at the end, like 10 or maybe 20 cuts through cardboard with a final Bess reading. I think that would be a great way for us sharpening nerds to not only compare the initial Bess reading, but also get a feel for how it performs. I started doing that, it only takes a minute and is an additional data point that goes beyond the initial Bess score. Writing this, is just realized what a nerd I am...
Being a slicing/carving knife there's no need to fix the heel because it'll never be in the way. Your knuckles will contact the surface before the heel does. If it was a chef's knife I'd do the heel but for these knives it's of no benefit.
It’s usually not worth cutting in new serrations, since customers hate paying extra. This way they’ll at least still have a knife, and a sharp one at that.
@@lars43771 my thoughts exactly. Plus, without a spacing jig they never turn out as nice as a factory cove. But when he said "don't worry, I'll throw it away" I said no, I'll make a nice and unique knife out of it" he's a fisherman. I think the flat end and 15 degree edge might work well with filleting a big fish.
If you buy the right ones (sellers come and go) they will last for many months. Mine last several months and I use them a LOT. Just search ebay for "diamond sharpening plates"
No. That's only necessary for a chef's knife. These carving/slicing/bread styles don't have the knuckle clearance to get that low so the bolster stick out will never be an issue. .
Very creative idea. And as always, I like your approach to making videos, very relaxed and chill. Your channel with probably blow up soon.
@@floraly88 thanks. Ya think? I hope so. If I can make a living entertaining you guys I'd be a pretty lucky dude.
@@iSharpen Not only entertaining us, but also teaching us something new. If I can, I'd like to suggest an idea for future videos: Maybe add a quick edge retention test at the end, like 10 or maybe 20 cuts through cardboard with a final Bess reading. I think that would be a great way for us sharpening nerds to not only compare the initial Bess reading, but also get a feel for how it performs. I started doing that, it only takes a minute and is an additional data point that goes beyond the initial Bess score. Writing this, is just realized what a nerd I am...
😁👍
Sweet!
Another 15 minutes to regrind/clean up the heel and Then you got a new knife😎
Being a slicing/carving knife there's no need to fix the heel because it'll never be in the way. Your knuckles will contact the surface before the heel does. If it was a chef's knife I'd do the heel but for these knives it's of no benefit.
I think that would make a good sashimi knife
It’s usually not worth cutting in new serrations, since customers hate paying extra. This way they’ll at least still have a knife, and a sharp one at that.
@@lars43771 my thoughts exactly. Plus, without a spacing jig they never turn out as nice as a factory cove. But when he said "don't worry, I'll throw it away" I said no, I'll make a nice and unique knife out of it" he's a fisherman. I think the flat end and 15 degree edge might work well with filleting a big fish.
Do you often change your 80 grit and 320 grit diamond plates? Do they wear out?It is possible to give a link or exemple where you buy it.Tank you
If you buy the right ones (sellers come and go) they will last for many months. Mine last several months and I use them a LOT. Just search ebay for "diamond sharpening plates"
That knife flexable enough to be a fillet knife? Over your right shoulder above the monitor what is the second knife from the left end? Schrade?
It has a bit of flex but not much. You have a good eye though. That's an extremely flexible 6" "Flexi Fillet" knife from Shun.
There's a video on it here ua-cam.com/video/WQyh9aU-GFw/v-deo.html
Did you consider sharpening the blade back to the bolster?
No. That's only necessary for a chef's knife. These carving/slicing/bread styles don't have the knuckle clearance to get that low so the bolster stick out will never be an issue. .
@@iSharpenthanks. Enjoyed the video