How to STONE SHARPEN a knife perfectly every time!
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- Опубліковано 7 лют 2025
- #knives #knifesharpening
How to STONE SHARPEN a knife perfectly every time! whetstone sharpening knives.
How do you sharpen a knife? I'll show you today using only two whetstones.
Check out my online store at knknives.ca
Email me at kyle@np-inc.ca
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Email me at kyle@np-inc.ca
Kyle, I'm 64, best sharping video I've seen. On a hunting trip about 15 years ago a friend showed me his technique, same as yours and I've been doing it ever since. Thanks
To you older guys that think Kyle is a youngster that's trying, Kyle Noseworthy knows his stuff! I just turned 70 & he has taught me more than anyone about sharpening knives! Yeah, I was pretty good, but I followed his technique & his choice of stones, and I became far better. Many thanks to Kyle, who taught me the technique, and God Almighty, who gave me the ability!
Thanks so much for sharing that, Tom!
Loved the video. Really an Old School vibe to the old days when you made quite a few of these videos. You’re one of the folks who helped me refine my sharpening back in the day.
Thanks Richter! I put out so many sharpening videos back in those early days!
@ you sure did
Thanks Kyle for the guide and greetings from Germany to Canada! 🇩🇪 🇨🇦
Amazing video! I have been watching since before the knife making, and the sharpening has always been my favorite to watch! 🎉
Nice review Kyle. Thank you! I love your straightforward comments and the fact that you don't get bogged down in the minutia that tends to kill one's enthusiasm for learning a new skill. "Everything you need, nothing you don't."
Thanks William! I do find the minutia to be exhausting and discouraging, or it was in the early days. Too much to wrap the head around. Unnecessary!
it was your videos from many years ago that gave me the confidence to try some whetstones. happy to get a refresh course!!!!.
Really good straightforward video on sharpening. One thing that you might advise people in the future, as to getting the proper angle, is to use a sharpy on the edge, take a few passes, then check to see how to adjust, if needed.
Good to see a sharpening video again.
Brilliant Kyle, best video on how to sharpen I've come across, take care.
What a great video, defo checking out you're knives on you're website 👍🏼👍🏼👍🏼
Great informative video Kyle . I bought similar stones a few years ago and it has dramatically changed the end results of all my knives !!
The shape of the grip on that knife looks awesome and very comfortable !!
Cheers
Thanks Rick!
I used these techniques from your other video when i first started and still use them to this day, the shadow trick works every time, Thanks Kyle!
Great video, Kyle. Thanks for sharing. I believe the first video of yours that I watched was based on knife sharpening. What an essential skill for those who use their knives.
Great sharpening tutorial Kyle!
👍
Thanks a lot for sharing your technique and advices.
I really like the Murray Carter method for sharpening and yours is quite similar. I really appreciate how you disregard the BS snobbery regarding steels and stone elitism etc :) One thing I'd say is missing from this video is deburring; on that O1 it probably isn't as much of an issue but most people will be sharpening stainless and if they don't deburr they'll have a bad edge within minutes of use. This is where I've found the strop to be essential to fully remove the burr and I'd be interested to see your method.
I've been upgrading my stones and I've found the 2000 grit Chosera to be amazing for finishing off the edge and getting the burr 99% gone, so I only have to spend a few minutes stropping to finish it up. It polishes great and cuts incredibly well. Working with steels like LC200n there have been times I feel like I've fought for hours trying to get the damn thing clean!
Excellent refresher Kyle. I use the same wet stones on my knives and sometimes finish with a 4000 grit and leather strop. Depends on the knife. The two knives I bought from you are still working great and I keep them sharp. This refresher on sharping is fantastic as I don't sharpen often enough so it good to see your technique as a reminder. Thanks.
Thanks again. Use your bake apple every day. Love the neck sheath.
Love me a Kyle Noseworthy sharpening video. I also use a Blue/black Kuromaku, and a 1000 and 5000 Shapton Glass. Why? Because I learned freehand sharpening here from Kyle.
Shapton are great for non supersteels such as any of your basic tool steels and stainless steels and up to say S30V. After that you definatly want to invest in a good set of Diamond stones such as plated (Atoma are great) or bonded diamond stones (Venev are a good example). When your getting into really high hardness steels diamonds are a lifesaver. Also although you can go inexpensive with knives would suggest something with a good heat treat on it. Recommend 14C28N due to most companies doing that steel correctly for example and you can find knives for less than $40 in it. Trying to sharpen a super cheap knife with a bad heat treat will bring nothing but frustration to the beginning sharpener. Thanks for the great vid and keep making sharp things fun and enjoyable.
Thanks Todd! I certainly agree with your last point regarding poor steel bringing frustration. I can think of a particular couple of famous brands and models that do this continually.
Great stuff, Kyle! I don’t think people need to mess with waterstones; they require regular maintenance, are messy, and can take a long time with harder steels. The best setup for beginners (and experienced sharpeners) are diamond stones, IMO. So easy to use, last a long time, and don’t require flattening and conditioning.
Thanks Eric! We all have our preferences, certainly. I haven't been a fan of diamond stones, but they have their following for sure, and for good reasons!
@@kyle_noseworthy -- I like them to flatten my whetstones. :-)
Perfect emphasis on simplicity in all things related to knives, especially sharpening and your use of 01 steel. Powder metallurgy is cool and has a place, but not on my hip when I'm 100 miles from anywhere with just pocket stones.
Bingo! You nailed it, Ariel.
Dude! Tipping the toledos a little heavy these days? Wow!
Hi Kyle One thing that seem to always be missed with these instruction videos (all sharpening videos) is the skill needed to hold the consistent angle of the blade or chisel? this will be developed over time and practice but for the beginner IMO is the number one issue that gives us poor results . can you share some tips on this aspect of sharpening Cheers
Hey Lee, thanks for commenting! I'm not sure I believe that it's a skill, but rather just a feel you experience and develop with time. I think this can only come with practice and a feel, as you mentioned in your comment. I would set your knife perfectly on the stone, set up your hands, arms, and wrists so you're comfortable, and then take a mental snapshot of what that looks and feels like.
The best feedback of whether you're holding the right angle is how the edge FEELS scraping the stone. I can sharpen knives just as well with my eyes closed, because the feedback is better felt than seen.
Kyle do you ever use Arkansas stones? I get some of my best edges with them. Would love to see you do a review on them.
I have played with them in years past, and I think I even own a couple, but I don't use them often. They cut much more slowly than modern compounds. They certainly have their place though, and many enjoy them!
You look familiar to me do you let the Nova Scotia?
Thanks for sharing . . .
- My question is what's happening to the metallic crystal structures & their boundaries;
those just below the crystal &/or atomic structures we are abrading away ?
- How do we minimize the damage to these metallic structures that will ultimately
be forming the cutting edge ?
- Is anyone willing to share their thoughts or knowledge on this subject ?
This is a deep subject for sure, any & all comments are appreciated.
I usually strop my knives with green jewelers rouge at the end Is that ok to do
Absolutely!
How to sharpen a knife perfectly every time??? That's easy.. Hire me to do it.
Uncle Kyle??!!!!
I'm getting old! I can at least move to 'uncle' status, I figure!
I have to laugh being a former sharpening snob. What a waste of money that was and unless you are a top line chef, you will never have to past what Kyle said. And in the field? One high grade diamond stone with a clear plastic eraser to clean the stone and you’ll have the skin off twice as fast as your buddy. Why? ‘Cause he’s still setting up the $700 pro sharpening system with the angle of the dangle just right. Also I enjoy sharpening so sometimes I’ll take out the snob-stones and go to 30,000 just for the hypnotic enjoyment of the sound, certainly not because it makes the butter spread better.