The number one mistake made by people trying to sharpen their own knives.
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- Опубліковано 23 жов 2023
- Several times each month customer in my shop will admit that they have failed trying to sharpen their knives. Many have purchased some sharpener they saw on social. Some even spent a lot of money on some expensive sharpening stones only to fail when they go to sharpen it. Follow the instructions I give you in this video and you will be on your way to sharpening like a pro no matter what system you use. (This does not apply to pull through sharpeners) If you value your knives throw that thing in the trash. For Sharpeners Link is below.
www.alexandriaknifesharpening...
At 65 years old I finally get it. I was told all my life the same number of passes each side. I guess I never did bring a burr up , or make apex. This is a life changing event for me. Also the best explanation I've ever heard in my life. I can NOT THANK YOU ENOUGH !!!!!
needless to say I have subscribed .
Thank you glad it helped once you have this knowledge the great thing is it applies to almost every sharpening system .Keeping the sides even is important too but without a bur raised you won't apex it. In general if it's taking way too long to raise that bur on one side your angle is probably a little low and raising it will get you there sooner. Changing the angle of a knife significantly can take a lot of time on some sharpening systems especially manual ones like Wicked Edge,TSProf ,Work Sharp Precision, KME, etc. This is why low grit stones are a must have for those systems IMO unless you want to be at it all day.
Thanks, good info.
I could not have said it better! Thanks!
How are we supposed to sharpen a knife, how did you learn anything without examples on sharpening a knife?
This was the most informative how to video on sharpening that I have ever viewed. Great job!
Thank you!!!
This is the finest intro video I have seen on UA-cam-you are an excellent instructor and I thank you for explaining the basics so I could easily understand -edge-leading & edge trailing is something often overlooked in similar videos, and your point about using one course grit until raising a burr makes absolutely perfect sense the way you tell it. Thank you for taking the time to make this video!
Wow thank you - Love to hear it was helpful info
I think you just fixed me 😂 can't wait to try it!
Excellent explanation of the process of sharpening. Bravo!
Eggzackly so
This is the most detailed video I’ve seen that STRESSES so heavily the need to get a burr. Sincerely appreciate your point of view. Great job with the detailed explanation. I do agree it is so hard to feel the burr if using higher grits if you think you’re just touching up.
Glad you enjoyed it!
By far the best intro to sharpening I have ever seen. Thank you for making this video!
Wow, thanks!
This is by far the best sharpening video I've found. Look forward to seeing more of your work. Thanks
Thanks 👍
Very nice! At 55 yrs old i have been sharpening knifes 40 + years with some great results... I get it now, it was pure luck those few times i got what i considered perfection. Thank you! I will for sure check out your other videos.
I do have a problem with your attitude though........ you suggested its a waste of time to work on lowering my golf score, Huuuumph.
That is awesome!
This is the best demonstration I have seen. Thank you
Thank you glad it seems to have helped a lot of you.
Wow, just an incredible video. More information, presented in the clearest way that I have ever seen on UA-cam or anywhere for that matter. Thank you.
Wow, thank you!
The best explanation I've found on sharpening.
Thank you! After talking to so many frustrated people and asking them what they did it's clearly the biggest mistake
I'm now 30 years into my sharpening journey, yet the basics are still the basics.
WHAT?
Thank you. I have probably watched hundreds of sharpening videos over the years. You showed & taught me more from 1 of your 30 minute videos then I learned off all those combined. You are an excellent teacher along with showing it. I'm subscribed & plan to see as many of your videos as I can. Thank you again
Wow, thanks!
Thanks for caring enough to re-shoot this video. As someone working on his sharpening game with a TSPROF system, this was super helpful.
Glad it was helpful!
I could always get a "pretty sharp" edge. Critical time & effort saving technique!! Thank You.
This is so trippy. When I learned to sharpen in culinary arts class we were taught that a burr is the enemy and we only did one pass at a time before switching sides to combat the formation of a burr.
Thank you for a great video and excellent tips on using lower grit belt to get the burr before jumping to the higher grit belt. I follow many belt sharpening channels but your tip is the best advice that anyone can give. Keep you the good work.
Thank you that's a nice compliment glad you got something out of it
Wonderful information! I’ve made the mistake of getting a burr on one side only and once I removed the burr, I thought that was all that was needed!…NOW, I know better. Thank you, now I’m off to my garage and I’ll see if I can sharpen an old DullKnife, which Ihave many.
That was the best. I've seen to many videos using up to 4000 grit stones on hunting/bushcraft knives and i always knew something was L'ill off, man you explained it so clear if someone doesn't get, oh well ! THX for straightens those myths out for me and likely lots of us. 🤙 bro
Glad you enjoyed it!
I bought a triplex 15x hand loupe for actually seeing the burr. It's an excellent tool to see exactly what you have done to your edge, and what you need to do to clean it up. I have used heavy packing box cardboard to quickly and simply clean an edge up. Excellent video and reinforces a lot of what I've learnt in my journey through the process.
I have a 15 and a 20x loop in my shop mostly for checking the quality of laser engravings but they are very helpful and affordable unfortunately as I have gotten older my eye sight isn’t what it was in my 20-30s now at 55 I find the digital microscope more helpful plus it’s magnification is far beyond 20x but it’s a great option. I have tried a bunch of things in that area I have a headset that has swap able loops that works well with glasses. Very helpful when working on small detailed things
Excellent video & instruction. One of the best ever regardless of subject period. Thanks
You took difficult task and made it look easy. Thank you
My man! Always a beautiful day when I can learn something or refresh something I forgot about thank you for your time!
Thank you for Watching it please share and like it
Thanks for the basics. Starting to learn sharpenig on Tormeck
Awesome I love my Tormeks they are my choice for expensive knives EDC's and a lot of things that come in my shop. I have many videos on Tormek Sharpening
This was very helpful for me. I really appreciate the detailed explanations. So thank you again.
Glad it was helpful!
Thank You! very sharp knives with your instructions.
Excellent video! Just what I needed. Ordered my first 2x72 and a ton of assorted belts ....Thanks
how you liking that 2x72
You're teaching well, Bro. How many hours I've wasted polishing the side of a blade - not the edge of a blade! After 30 years of woodworking, sharpening throughout, I took up shaving with a straight razor. Suddenly, I really HAD to learn about edges. I bought a microscope a 10,000 grit stone , a 30,000 grit stone, and a strop. I've owned stones for over 50 years and I say your take on the subject is right on!
Thank you so much for your advice in the sharpening path, amazing video.
thanks
Best sharpening explanation ever!!!
Wow! I learned a ton about sharpening. Thank you very much sir. Excellent video.
Best all-in-one intro sharpening video I have seen 😊 I guess talking about angles also would belong here.
Just sharpened a knife sharper than I ever have before. Finally catching on. Ty this video really set me on the right path.
Glad it was helpful
Great video, clear, informative and will be following this method. Thank you!!!!
Thanks
Thanks for your time. I’ve been sharpening wrong for years. I’m happy with just slicing paper. Then I bought a mora. I never knew a knife could get that sharp!!!
Yeah the are great knives
I knew all this,but like the strop you refined my understanding. Thank you
I really enjoyed this video. The angle of the sharpening is also important. I make the odd hunting knife and I find a 30 degree is optimum for the steel I’m using. It would be interesting if you produced a video on angles.
I can confirm this works even using a cheap, multi-slot angeled chef grinder. I've been using that thing wrong the whole time. When I used it on one of my main kitchen knives, using the advice you give here, the edge is now as sharp as I've always been trying to get it. Could have used this advice 40 years ago. Thank you for sharing.
Thanks for sharing
Your video was just what I was looking for. Thanks
Glad I could help
Best video by far
Thank you so much
I sharpen knives and straight razors on whetstones only, synthetics and Japanese natural stones. The most important step is setting the bevel. If the early work isn’t done correctly, subsequent steps won’t matter.
Thank you. Yes, I will apply your guidance. Going to your website next.
Wonderful!
My grandpa loved his knives. They were so sharp. He once told me that they were so sharp they cut your eyes just looking at them. 😂😅 He tried to teach me Yeah no that didn't work. 😅 I can't to this day 😢. Good video
Very cool
Great explanations of the theories. As a chef with a number of different knives, I can work with what you've shown across my collection of equipment more effectively. Thanks for sharing your strategies.
Right on, I have many great chefs tell me that they don't teach much about sharpening in cooking schools. Many sharpeners I know started out as Chefs and saw a need for sharpening in their area and started doing it some even go full time.
Paul; You are an excellent teacher, explaining step by step of your procedure sharpening a knife. I’ve been doing this for over 30 years, yet just little things you mentioned, helps to be more efficient and understanding the procedure of sharpening a knife using different grits and leather belt. Thank you!
Thank you
Really great video on the basics of knife sharpening. Gonna be a new subscriber 👍🏼
Outstanding lesson! Thanks soooOOo much.
Very welcome!
So it was 9 side one and 6 side two and in general 2-3 strokes difference won't make a huge difference esspecially on kitchen knives. If you want you can totally do equal strokes on side two once you have your bur. When sharpening a kitchen knife or any knife. If you are using a good belt and if your angle is very close to the original angle 3-5 strokes usually raises a bur. If it takes longer then you are probable changing the angle a bit, and if it takes a really long time it's either a huge angle change, or a very very very, dull knife. In those two cases I would try to keep close to the same amount of stroke per side.Keep in mind this video is trying to keep it simple for most people who can't get a knife sharp and in general I have found the most simple way to explain it. (Get a bur on side 1), (Get a Bur on side 2) Then go up in grit. But in general a few stoke more or less on one side or the other isn't going to make a difference in the final outcome
Spot on directions here. Not raising a burr is the biggest sharpening mistake I have made in the past. If I focus on raising a burr for the full length of the blade before changing sides or grits it invariably works well and I end up with a sharp knife 👍
thank you
But you should switch sides while repairing or creating a new bevel, of you sharpen just 1 side until you get a burr and then switch, the first side will be much more wide because the second one will get a burr a lot faster
So I mean try to grind both sides equal until you are close to the tip if the bevel, then focus on 1 side, create a burr and switch, then you get the same bevel on both sides
If you are sharpening and your angle is close to the original you should only need 2-4 strokes to raise a burr on 120 grit Cubitron if it takes more than 4 strokes you re-profiling the knife and then I agree you should count and do an equal amount on the other side generally speaking kitchen knives don’t take long to raise a burr unless your belts are dull or the knife is very very dull or the angle 📐 is way off from the original edge angle.
@@ALXSHARPEN exactly :)
I thought 30 Minutes! To show how to sharpen a Knife? I am glad I did. Finally, a way that I can understand with the logic and the why's.
Thank you so much!
Thank you glad it was helpful
Very informative. I sharpen my carving tools and turning tools by hand. I never seem to get them as sharp as those I see on UA-cam: these carvers and turners use knives/tools that glisten with sharp, like razors. This video is a game changer. Thank you.
Glad to help
What do you have placed on your flat platton? That you have making it bow out for hollow grinding?
It was instructive! Thanks a lot for this video! ❤
Glad it was helpful!
Nice video, completly agree on not moving up till you feelna burr. I had this problem when i started. I thought i would ruin the knife going too low a grit. You have a new subscriber thanks.
great welcome
I have just started making knives, but seem to absolutely suck at properly sharpening them. After watching your video here, I believe I’m just being impatient….not letting the edge to apex properly. Heading back out to the shop now. Thank you!
How did it go ?
I'm always fascinated in how different knife sharpening experts have different theories and explanations as to what and how a blade becomes sharp.
A couple of things that stood out from your video.
Once you have sharpened the first side of the blade and created the burr, and switched to the other side, the first passes will actually knock off the burr you have just created. You then proceed to create another burr on the opposite side. This is a very good indicator you have created the peak you are looking for.
You would then strop the blade for two reasons. This knocks the remaining burr off the blade. This also polishes the cutting edge, which helps to create less friction when cutting, and adds that final ultra sharp edge.
A hone is used to straighten the cutting edge after using the blade for any length of time. It is a good idea to hone the cutting edge on both sides before each use. In my 20 years of blade sharpening, I have never heard anyone say you would hone a blade to knock the burr off. This has already been done in the stropping stage. Honing is purely for maintenance of the cutting edge.
I really like your setup. Makes knife sharpening a doddle by the looks of it. 😊👍
Great tutorial on the basics of knife sharpening! You knocked it out of the park! Watching your videos has revived my interest in knife sharpening ! The old Tormek is out of the closet and back on the work bench!
I wouldn't want to run my business without one.
Very good explanation of how to sharpen an edge. 👍🏽
Glad you enjoyed it!
Thank you so much, I had been frustrated by not getting a burr. I was starting at a medium grade. So i took my worst steak knife. And started at the coarsest grit i had. and make a burr on BOTH sides. Then moved upwards. Thanks again.
your welcome
After watching this i successfully got my Everyday carry pocket knife pretty darn sharp, I have a stone course on one side finer on the other and a leather strip, I used it before it helped just not great! Well now after your video it obviously works now I was just doing it wrong😂😂
Thanks for putting this out❤️
Best video I've seen. Thanks
Thank you
I’ve watched many videos on sharpening. This is the best by a country mile 👍
Glad you think so!
very impressive, thank you for posting and the use of your web site.
No problem 👍
Excellent video thank you
thank you
Fantastic! Very informative! Thanks!
Glad it was helpful!
Thank you very helpful video.
Glad it was helpful!
Great video just starting out just bought the 200 cbn. Love the 600 and 1000. Do you start sometimes with a 600 if it already is some what sharp? I used your link for the 200
I do like to assess everything and start where I think it's best .So yes you can do that when you have multiple wheels
Excellent info. Thanks
thank you
Great explanation and to the point. Subbed.
Awesome, thank you!
First time I have heard sharpening explained properly!
Thank you , my friend . I'm in DC , an Elder Blackfoot Native, born with a knife in my hand. Your presentation is one of the best if not the best. Why? You don't speak in "fork tongue" , you seem to have enough equipment and belts? Most of all I feel you care about steel and the life in steel. Consuming flesh is no longer necessary to survive so I've made a standard at 4 Nano points on everything. I sharpen for church kitchens (450 locations) to avoid folks from hurting themselves using dull knives (cutting apples, greens and stuff!). I'm gong for a Blade Master recognition so I thank you for your input and the comfort in your presentation.
Nice and thank you for your kind words good luck with becoming a Blade Master
Good stuff! Thanks!
Glad you liked it!
Im a bess tester fanatic. But wanted to say I wish i had seen this years ago. I started with different sharpening techniques and never established the burr. I was so concentrated on the exact amount of pass per side that it actually delayed my practice. Ypu are absolutely correct. Get the burr on one side and the other side will follow suit. Apex gold brother!
Wow my spelling on that post was awfull. Apologies haha.
I never judge on spelling, because I'm a horrible speller
Thanks for this!!!👍👍👍
No Problem
Great video I learned alot. I always do the same amount of passes on each side looking for a burr, now i know to stay on one side until you get a burr. What was the angle you used? Thanks!
My website is alxsharpen.com check the for sharpeners section
Thank you for a fabulous video Paul. Can I ask a question please? If you’re using the T8 with composite ’honing wheel’ would you finish with stropping on the toolckr as well?
I don't but it's totally a good choice. I for a long time did strop on the 1x30 but now my favorite is to do it on a leather flap wheels. I am planning a video on stropping options
@@ALXSHARPENThankyou for your reply! I look forward to each video you make!
Great video thank you
thanks
Love the setup on the sharper, what is it and how is it mounted ?
ua-cam.com/video/tHIGKSa4lPo/v-deo.htmlsi=eCZyFe3DAreEtDJk
Thanks for touching on "blade leading VS edge trailing " . Even when I use an angle grinder with a flap disc on a mower blade, I wondered at what point I might catch the cutting edge and tear up the "Lions Tongue " grit surface.
Why are you honing a mower blade on leather - If I have to hone it I use paper wheel you will ruin your leather . The truth is mower blades don't even really need honing many do it so it feels sharp to the customer but testing has shown it's not necessary as long at you have a good 30-35 degree angle it's good to go. Also only the last 1-1.5 inches on a mower blade is what counts it does all the cutting. It rounds over in about 15 hrs so in general if a person cuts once a week the blade should be sharpened around every 2 1/2 months if you want to cut the burr so it feels sharp then use a file on the back side rather than your good leather hone.
Actually, I don't strop or use leather on my mower blade. I usually hit the blade first with my bench grinding wheel as a general rough prep shaping. Then I use my angle grinder with a 5 inch flap disc at about a 120 grit to finalize the process. It takes out small stone nicks on the backside too. @@ALXSHARPEN
Helpful information! I like your setup along with the small rests. Would you share the manufacturer and specs?
In the description and om my channel trailer and links at the top of my channel
The 30 degree angle is 15 degrees each side. I did find another of your videos on how to get more precision sharpening. I’ll try the 17 degree per side(34degree) you use to compare what I have been using. Thanks.
great video , new in knife making so this video was very informative .. just a question , what angle to generally sharpen ? i can see a guide on your grinders .. thank you A
Generally 17 for western kitchen knives 18-19 EDC, Japanese 14-16 thats what I like
Excellent video!!
thanks
Excellent, thank you!
Glad you enjoyed it!
Pure Gold...Thank You
Thank you😃 🔪
Hi,
Ive seen a few of your videos since this one was linked in a knife sharpening forum I'm on.
I've bought and been playing with a tormek t8 and found on some on my knives when put in to action bits of the edge roll.
I mainly use knives for bushcraft type activities.
Would you suggest keeping with it and just having a bigger bevel (15 to 20 degrees per side at the moment) or would a convex edge work better?
I'm trying to work out if I can keep with the tormek adding in the newer centering jig or if I should invest in a worksharp belt sander type device which can get you a convex.
I'm just a person that likes sharp tools. Not in it for the business aspect.
Thanks
If you’re rolling your edge the chance that it’s because of it being because its got a small hollow grind as apposed to a convex grind when done on a Tormek is very slim. I would definitely test higher angels first rather than buying a belt system. It’s most likely the angle and the steel hardness over the concave or convex grind. Also just so you know the centering jig can make a convex grind on a knife thats one of the other cool features of that jig It has to sharpen spots on the jig and if you go up and down between them when using it gives you a convex grind. I did on my craft knife that I use there is a pic of it in the community chat on my UA-cam I put a fake Damascus pattern on it with my laser but if you go look at it you will see it has a very convex profile so that jig may solve both things for you can have a self centering jig and one also capable of doing Convex grinds on the Tormek
@@ALXSHARPEN yeah I thought on the higher profiles first tbh.
I've been eyeballing paying £45 first over paying £200 plus for the belt grinder and seeing how I get on as well.
I've got some big choppers (esee junglas skrama 240 to name a few) and don't want to f**k them up by putting a hollow grind on them.
Cheers for responding.
Thank you for the VERY informative video. I have just one question. What model 1x30 Sharpener would you recommend if you were to only buy one?
amzn.to/40Ep97k this one its great
@@ALXSHARPEN …OMG. That’s not much more than I put into buying my KO Workshop Edition and their tool grinder accessory. Wish I’d seen this a year ago!!!
Great video. I can tell he is good at sharpening. No band-aids.
I have cut myself it's always been cleaning stuff off a knife or scissors but never sharpening.
How do you feel about guided sharpening systems like the worksharp precision?
It's great the original one I only like for EDC's and smaller knives the new pro is far better for a wider variety of knives like kitchen knives. I just wish they made it so it could use other company stones but I am sure there are people making them I haven't looked I got one for the original model. One of my first videos was showing how to have that unit more stable.
After 3 years and countless video even im my native language, your made it all clear for me
glad it helped
Asians watching them helped my technique using progressive stone's,
My favorite is called Smith's diamond coat , somewhat survival sharpener and has poly hardened cover and attacking to handle also has course and fine, this is my go to sharpener.
I can understand that one has to end up with a bur before going to the honing or stropping stage, but I can't see why one can't get to that point by alternate strokes on each side.
Let's imagine I have a badly nicked blade and I grind off the entire bevel to straighten the edge. The blade now has no bevel. If I sharpen one side until I get a bur, I would have effectively created a chisel edge with a wide bevel on one side and a bur on the flat side. With a couple of strokes on the flat side, I will create a bur on the bevel side. Now I have a blade that has an apex, but with one massive bevel and one tiny bevel.
Not sure I can explain the science of why in a text but if you try to do it I know from experience it just doesn't work. I learned this many years ago on my Wicked Edge the hard way and you will be at it all day and never get sharp.
@alxsharpen, I'm getting an Electronix 1x30 which has a single speed of 3400 RPM. It's much like the Harbor Freight. Does belt speed play an important role in sharpening? Perhaps at different grits? Or, with different metal blades? If so, I'll look for a variable speed add-on. Thanks!
Its a huge factor 3400 is far to fast for sharpening
Nice video! I see you have several Consew setups. Have you ever had the controller not stop the motor? I just experienced that. Have been through everything in the setup. Will drop to 200 rpm but will not completely shut off. Keep up the great videos!
No I have not maybe ask Cliff Curry he may know
Very informative.
thank you
I think I’ve been swapping sides too early and too often. Excellent video. I wasn’t going to watch as I thought it would be “inconsistent angle” as the reason. This makes me want to get the belt grinder out 👍🏴🇬🇧
Glad it was helpful!
The biggest mistake is those old lunatics that would sharpen their hunting and pocket knives on a bench grinder. How so many people thought that was a good idea is beyond me, there's probably millions of those scarred up knives just waiting to be sold at yard sales after Grampa dies.
What belt sharpeners are you using in this video. I been wanting to Start sharpening business I m a knife guy I have a fix fixed angle system the TSprof I also have the little worksharp with the small belts I haven't got in to using that yet. I free hand on wet stones or Dimond stones if I need to Reprofile or change edeg angle I use the tsprof I m still learning I v tried to lower a edge angle on one of my knifes and one side came out fine the other wasn't so good. But keeping the same angle that comes on the knife I can free hand ok every knife I do gets better and better at least I have tha t going for me.
Check the link in the description I have everything listed
Very good video, i learned a lot
Glad to hear it!
Paul,
Great video but have a question. I’ve been sharpening for a very long time, but always on stones and angle guided systems. Often if I stay on one side of the knife until a burr forms, that side may have a much bigger/wider bevel (especially when I sharpen budget knives for customers). So instead, I alternate sides until I get close to a burr (you can tell by feel on a stone or angle guided system). Once I get the burr on the original side I started with, then I follow the rule of staying on that side until the burr forms just like you mention.
So my question is: do you not have problems with different size bevels like I mention while using belt grinders?
Thanks for the reply! I love the material you put out even though I don’t use belts! Great job!!
If that's happening something must not be centered. Are you on a Tormek? A self centering jig should give you even bevels. If I noticed something was way off I would correct it, but I don't see that many bevels that are way out of whack in kitchen knives. I have seen it far more often with Edc's often its bad technique when people turn the blade into the stone rather than lift up to to reach the tip.
Well, you will get unequal bevels if you spend more time grinding one side than the other. If you sharpen one side until you form a full burr, and then flip the knife, you may think you've pulled a burr on the second side very quickly when in fact you've just flipped the burr you created on Side 1 without really grinding Side 2 to the apex. Or, if you over-ground Side 1, you may really have a burr on Side 2, because the edge bevel is now decentered. In either case, the answer is to spend the same amount of time grinding both sides to get even bevels, even if the burr formed much more quickly on Side 2.@@ALXSHARPEN
In general I have found that it takes almost the same times or strokes to get the second burr if someone is concerned that much just count your strokes and do the same on side two. But in reality they will never be exactly the same each side when done by hand as your pressure and many other factors may be different. So unless you made a machine to control all these factors it's not really important. And for new sharpeners just learning this IMO is the best way to learn and get to sharp fast because if they don't apex the knife you can be there all day and never get sharp. I would also say that they majority of people don't sharpen often enough so the argument I always here that it's reducing the life of the blade is kind of a joke when so many knives I see in my shop and I sharpen several thousand a year almost zero that have bee so over ground they have no useful life left. My best residental customer get them done every 6 months most 1 time a year by pro chefs every 3 months but lots and lots of people are once every several years. So taking off a little to much metal is not the crime many make it out to be since most people don't get them done enough. I would rather a new sharpener give a person back a really well sharpened blade that's like new that they will be happy with than one that goes dull in a month because they didn't do enough. @@BladeLabMiami
Totally agree with you. Just relating my experience when I first started out -- especially on fixed angle systems, where sometimes it might take 30 minutes to raise a burr on one side, and then it seemingly takes just a minute or two to raise the burr on the other side. If that happens, you can't stop at that point or you will get a wonky edge bevel. You have to keep going for about the same amount of time you spent on the first side, even if it does seem like you're wasting steel. I should note that this is mostly an issue when reprofiling to a lower edge angle. @@ALXSHARPEN
I totally agree. I tend to start at too fine a grit and turn it over too soon. Many times Ive got to a mirror polish that won’t cut well. Only been at it for 50 years😊
Many of us have done that then we see the huge value in low grit abrasives to save time and money. It's never to late. I turned 56 yesterday and I learn things about sharpening and lasers every day the good thing is it keeps it interesting.