You don't know how to use it. If you don't rebuild the angle of the blade, this will not sharpen any knife...to do so, you need to use some pressure to take off metal chunks out of the blade, then use the fine ceramic side very gently, not using pressure. I have a pocket knife sharpener from smith's and it makes miracles on the dull knifes, I can imagine what this big brother of it can do, especially with the adjustable angel.
Hi. How important is it to keep the the edge razor sharp? Is a decent sharpness ok or should sharpening be done frequently? Thank you so much. How often should a pocket knife be sharpened/ is there a maintenance schedule?
A blade will oxidize depending on the metal so if you have a blade sitting for a long time like many months I'd sharpen it before using it. If it was already sharp then simply pulling it through the fine cutters is good enough. Sharpening depends on usage. There's no good answer. And is it important? It's safer, Using dull knives can lead to bad accidents because you have to use more force to try to cut things, and using more force means if you slip, you're pushing that blade into something with more force. So personally I find it VERY important to have sharp knives when I'm using them. Using a pull-through is VERY easy, but don't do what this guy did. He varied the way he pulled back, not always pulling straight back. Also he needed to go about 2X the speed he was moving, AFTER he started pulling faster toward the end. If you hear a rough sound when pulling through the fine cutters, you got about 20 - 30 pulls still needed through the course cutters. When you get to the fine cutters the metal should feel smooth when you pull it through. If it doesn't something ain't right.
When I heard the blade going through the fine blades, I said to myself you got about 20 - 30 more pulls through the course blades. I'd also be pulling about 2X the speed you are to get a very even pull, and focus not only on the straight up and down, but pulling straight back.
The suggested angel is the difference between large blade width. Your blade is smaller that the large kitchen knife 🔪. Mainly because they are thinking from 5 1/2 are larger your blade is smaller than that so the angle is incorrect. I have one and a regular sharpener. Most tactical and survival knives have a much bigger spine and yours does not so you have to close the angle on your sharpener. Wet stones are good but when you need a quick edge which this was designed for it can give a pretty sharp edge and using the honing or fine can give you a semi razor edge. That kitchen knife is not what they recommended for its angle your using. It’s about a standard knife angle. I have the diamond sharpener duel sided, the fine and extra fine diamond sharpener and can get a razors edge each and every time. The hand held can put an edge more even to be used with other stones. When knives are damaged the average idiots don’t know how to use wet stones and destroy the blade altogether. But understanding the proper angle of what type of knife your sharpening and it will do a good job. I bush craft and destroy edges and with good swipes can put a positive edge each time. Wrong knife for the wrong angle sir!!!!!! As simple as that. I just hope your not one of those doing negative things to get people to watch your channel. Their product works….for real! SEMPER FI
The same length, width and height blade made by two different companies using different steel could have a difference of 5 - 6 degrees from the factory. Older German steel kitchen knives used to come factory sharpened at 20 degree more often than not and it really didn't matter the type of kitchen knife. Many newer German blades come at 14 or 15 degrees. On the other hand you spend a couple hundred bucks buying a Japanese made Japanese steel kitchen knife where the steel is VERY hard and also hard to sharpen but of course it holds an edge much better, and you find those blades leave a craft shop sharpened at 11 to 12 degrees. So there's a lot of variation regardless of the size or type of knife. If the product description doesn't say it I contact the company to see how they set the blade. I want to do my best to keep the edge at the factory sharpened angle or bring it down by no more than 1 degree. For instance all Mercer Genesis kitchen knifes are set at 15 degrees, anything from a 10 inch chef knife to a little pairing knife to a Santoku. It's all 15 degrees. It's what Mercer wants with the type of steel they use. I sharpen it to 14 degrees because I have a Wusthof 4 stage pull though that is both 14 and 11 degrees. It goes with the newer Wusthof Classic line of kitchen knives and it's an excellent pull through so I just use that for my blades because they all either came at 15 or 14 degrees from the factory.
beard and hair obviously different. Can you share your hair color? I wanted to do mine too. It really looks great. I wonder why you are not coloring your beard too. You are a young man
Your are moving it too much and keeps going in and out of focus, also not leaving it long enough in one spot to actually see it otherwise it would be great.
filet knife should be 10 degrees & a wustoff chef knife is 14 degrees a wustoff santuko is 10 degrees. Also a cheap knife like you are using will most likely not get sharp. Plus probably needs to build a new edge. This was painful to watch.
You are trying to sharpen the wrong blade with the wrong sharpener, clearly at the wrong angle. You should be using wetstones; 400, 600, 1000/1200 grit. All you're doing is re-contouring the original full-face bevel angle for a micro edge bevel, effectively ruining it. Your results are what to expect when using this incorrectly.
Thanks for watching. Wetstones were not the topic of this video but you are correct...they are far superior. The topic of this vid was the Smith's sharpener and how o use the tool.
@@ScrollsawVideo , works fine for a quick sharpen . We just used it processing 2 deer and a elk . It kept everything nice and sharp . That is all I ask out of a knife sharpener . And hard to find one that works this good on different edges . We was using 2 buck knifes , outdoor edge knifes , hickory knife and a kershaw knife .
I made a video on this exact sharpener on my channel and Ryan in my class said "you were doing it wrong" I think he was just jelly I got one of these things
Thanks for the video
Be on the lookout for more sharpening videos.
Would it be easier, for curved blades, to hold the knife in a vise with edge up and run the sharpener over it?
You don't know how to use it. If you don't rebuild the angle of the blade, this will not sharpen any knife...to do so, you need to use some pressure to take off metal chunks out of the blade, then use the fine ceramic side very gently, not using pressure. I have a pocket knife sharpener from smith's and it makes miracles on the dull knifes, I can imagine what this big brother of it can do, especially with the adjustable angel.
Hi. How important is it to keep the the edge razor sharp? Is a decent sharpness ok or should sharpening be done frequently? Thank you so much. How often should a pocket knife be sharpened/ is there a maintenance schedule?
A blade will oxidize depending on the metal so if you have a blade sitting for a long time like many months I'd sharpen it before using it. If it was already sharp then simply pulling it through the fine cutters is good enough.
Sharpening depends on usage. There's no good answer. And is it important? It's safer, Using dull knives can lead to bad accidents because you have to use more force to try to cut things, and using more force means if you slip, you're pushing that blade into something with more force. So personally I find it VERY important to have sharp knives when I'm using them.
Using a pull-through is VERY easy, but don't do what this guy did. He varied the way he pulled back, not always pulling straight back. Also he needed to go about 2X the speed he was moving, AFTER he started pulling faster toward the end. If you hear a rough sound when pulling through the fine cutters, you got about 20 - 30 pulls still needed through the course cutters. When you get to the fine cutters the metal should feel smooth when you pull it through. If it doesn't something ain't right.
When I heard the blade going through the fine blades, I said to myself you got about 20 - 30 more pulls through the course blades. I'd also be pulling about 2X the speed you are to get a very even pull, and focus not only on the straight up and down, but pulling straight back.
The suggested angel is the difference between large blade width. Your blade is smaller that the large kitchen knife 🔪. Mainly because they are thinking from 5 1/2 are larger your blade is smaller than that so the angle is incorrect. I have one and a regular sharpener. Most tactical and survival knives have a much bigger spine and yours does not so you have to close the angle on your sharpener. Wet stones are good but when you need a quick edge which this was designed for it can give a pretty sharp edge and using the honing or fine can give you a semi razor edge. That kitchen knife is not what they recommended for its angle your using. It’s about a standard knife angle. I have the diamond sharpener duel sided, the fine and extra fine diamond sharpener and can get a razors edge each and every time. The hand held can put an edge more even to be used with other stones. When knives are damaged the average idiots don’t know how to use wet stones and destroy the blade altogether. But understanding the proper angle of what type of knife your sharpening and it will do a good job. I bush craft and destroy edges and with good swipes can put a positive edge each time. Wrong knife for the wrong angle sir!!!!!! As simple as that. I just hope your not one of those doing negative things to get people to watch your channel. Their product works….for real!
SEMPER FI
The same length, width and height blade made by two different companies using different steel could have a difference of 5 - 6 degrees from the factory. Older German steel kitchen knives used to come factory sharpened at 20 degree more often than not and it really didn't matter the type of kitchen knife. Many newer German blades come at 14 or 15 degrees.
On the other hand you spend a couple hundred bucks buying a Japanese made Japanese steel kitchen knife where the steel is VERY hard and also hard to sharpen but of course it holds an edge much better, and you find those blades leave a craft shop sharpened at 11 to 12 degrees.
So there's a lot of variation regardless of the size or type of knife. If the product description doesn't say it I contact the company to see how they set the blade. I want to do my best to keep the edge at the factory sharpened angle or bring it down by no more than 1 degree. For instance all Mercer Genesis kitchen knifes are set at 15 degrees, anything from a 10 inch chef knife to a little pairing knife to a Santoku. It's all 15 degrees. It's what Mercer wants with the type of steel they use. I sharpen it to 14 degrees because I have a Wusthof 4 stage pull though that is both 14 and 11 degrees. It goes with the newer Wusthof Classic line of kitchen knives and it's an excellent pull through so I just use that for my blades because they all either came at 15 or 14 degrees from the factory.
beard and hair obviously different. Can you share your hair color? I wanted to do mine too. It really looks great. I wonder why you are not coloring your beard too. You are a young man
All of it is natural...lol, and Im 60 years old.
Thanks.
Mines great
Your are moving it too much and keeps going in and out of focus, also not leaving it long enough in one spot to actually see it otherwise it would be great.
filet knife should be 10 degrees & a wustoff chef knife is 14 degrees a wustoff santuko is 10 degrees. Also a cheap knife like you are using will most likely not get sharp. Plus probably needs to build a new edge. This was painful to watch.
You are trying to sharpen the wrong blade with the wrong sharpener, clearly at the wrong angle. You should be using wetstones; 400, 600, 1000/1200 grit. All you're doing is re-contouring the original full-face bevel angle for a micro edge bevel, effectively ruining it. Your results are what to expect when using this incorrectly.
Thanks for watching.
Wetstones were not the topic of this video but you are correct...they are far superior. The topic of this vid was the Smith's sharpener and how o use the tool.
It works great , just not idiotproof .
Its ok for a starter but the quality ones work a lot better.
Thanks for watching.
@@ScrollsawVideo , works fine for a quick sharpen . We just used it processing 2 deer and a elk . It kept everything nice and sharp . That is all I ask out of a knife sharpener . And hard to find one that works this good on different edges .
We was using 2 buck knifes , outdoor edge knifes , hickory knife and a kershaw knife .
I made a video on this exact sharpener on my channel and Ryan in my class said "you were doing it wrong" I think he was just jelly I got one of these things
No. Pull through sharpeners suck. Don't waste your money. You'd be better served with a cheap stone.