Great job. I love to sharpen also. In a sense it's a drag when all your knives are already sharp! Tonight I got to sharpen the neighbor's dull Victorinox chef's knife.
@@wmiller5693 Absolutely! Specially because it is fun. But I have to say that I invested a huge amount of time into getting that last percent of sharpness so to speak. I tried lots of different methods, also studied barbers and how they sharpen and strop their razors, various compounds and leather combinations... Really cool and fun stuff. One of the "challenges" was also to come up with a sharpness test that is repeatable, consistent and that it demands an extremely sharp edge. Overall an awesome journey and a hobby I still didn't get tired of after about 3 years of doing it : )
Luka Peternel hey can I ask your opinion on a couple things? I just started sharpening and I am slowly building my collection of stones and accessories but I would love to pick your brain on a couple of things.
Luka Peternel thanks brother... I was first wondering if you sharpen pocket knives… I ran out of knives and asked a buddy if he had any knives that needed to be sharpened and he brought me about 15 pocket knives so I was wondering how you deal with the large bellies on a lot of these pocket knives and also I am having trouble with sharpening the lower part of kitchen knives about the lower quarter inch of the blade Do you have any suggestions? Sry I was trying to word it short. I’m sure I will think of a few more questions.
hi nice video, always a plasure to look a sharpening session, if you don't minde, i want to tel you that the stone coming with chosera stones is a cleaning stone, ment for cleaning the stone if clogged or loaded. if you don't clean off the stone with water after passing with that stone, you gone end up sharpening with the cleaning particules on your stone, wish is about 600 grit lol
@@samuelprima thanks for responding... I bought a dish rack made for plates and store all of my stones on their side like you would plates. It’s worked better than anything else I’ve seen. I highly recommend it.
That's a good idea. In general, you don't want to put your stones through any rapid temperature or humidity changes so storing them on a dish rack as they dry outbid a good idea!
As he said , it was still pretty sharp before sharpening, this is maintenance sharpening . You don't want your knives all is slightly dull at all, they should always be peak sharpness
i sharen i on a electric file, 320 sandpaper and a leather belt to powerstrop it love how it takes a wicked edge and i'm happy i don't have to baby the blade used to sharpn i on a king 1000/6000 stone,but i became a lazy bastard
Great job. I love to sharpen also. In a sense it's a drag when all your knives are already sharp! Tonight I got to sharpen the neighbor's dull Victorinox chef's knife.
petition to your share adress. I would like to move out and be your neighbour!
Cool video, great sharpening! And It's always nice to see a fellow sharpening enthusiast : )
Thanks! Yeah ..and it doesn't take much to get the hang of it.
@@wmiller5693 Absolutely! Specially because it is fun. But I have to say that I invested a huge amount of time into getting that last percent of sharpness so to speak. I tried lots of different methods, also studied barbers and how they sharpen and strop their razors, various compounds and leather combinations... Really cool and fun stuff. One of the "challenges" was also to come up with a sharpness test that is repeatable, consistent and that it demands an extremely sharp edge. Overall an awesome journey and a hobby I still didn't get tired of after about 3 years of doing it : )
Luka Peternel hey can I ask your opinion on a couple things? I just started sharpening and I am slowly building my collection of stones and accessories but I would love to pick your brain on a couple of things.
@@lz_377 Sure, ask away? 👍🏻
Luka Peternel thanks brother... I was first wondering if you sharpen pocket knives… I ran out of knives and asked a buddy if he had any knives that needed to be sharpened and he brought me about 15 pocket knives so I was wondering how you deal with the large bellies on a lot of these pocket knives and also I am having trouble with sharpening the lower part of kitchen knives about the lower quarter inch of the blade Do you have any suggestions? Sry I was trying to word it short. I’m sure I will think of a few more questions.
hi nice video, always a plasure to look a sharpening session,
if you don't minde, i want to tel you that the stone coming with chosera stones is a cleaning stone, ment for cleaning the stone if clogged or loaded. if you don't clean off the stone with water after passing with that stone, you gone end up sharpening with the cleaning particules on your stone, wish is about 600 grit lol
Have you had any problems with hairline cracks on your Choseras? I just bought the 400, 800, & 3k without the base.
Got hairline cracks on my Naniwa Pro 5000 but those are relatively normal and don't affect the performance.
@@samuelprima thanks for responding... I bought a dish rack made for plates and store all of my stones on their side like you would plates. It’s worked better than anything else I’ve seen. I highly recommend it.
That's a good idea. In general, you don't want to put your stones through any rapid temperature or humidity changes so storing them on a dish rack as they dry outbid a good idea!
It was sharp from the start.....
As he said , it was still pretty sharp before sharpening, this is maintenance sharpening . You don't want your knives all is slightly dull at all, they should always be peak sharpness
i sharen i on a electric file, 320 sandpaper and a leather belt to powerstrop it
love how it takes a wicked edge and i'm happy i don't have to baby the blade
used to sharpn i on a king 1000/6000 stone,but i became a lazy bastard
knife looks brand new, doesnt need sharpening, Better to get a dull knife and sharpen it and show results...
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