If you were using the 220 side of your norton 220-1000 combo stone then you are the only person I've ever seen get any work done on a chisel with it. Otherwise, the 1000, 4000, and 8000 grit stones are good. The one caveat is that many people report that the 8000 side is actually coarser than an 8000 grit waterstone, in terms of the scratches it leaves. On the other hand, straight razor shavers report being able to get a decent shave off of the 8000, IF they take some sharpening strokes in its slurry, after its dried. They have very high standards too.
Why would you want a chisel that sharp? Different sharpness edges are for different purposes. You wouldn’t want an axe as sharp as a sushi knife. It would break the edge.
An axe should be just as sharp as any other tool, even a sushi knife, but you need to adjust the cutting angle to make the edge tougher. Kitchen knives usualy have a cutting angle of around 15 to 20 degrees whilst woodworking tools usually only start at 25 degrees and in some cases go as far as 35 degrees depending on the situation (like for a splitting axe for example)
Why do you want a dull chisel? The point of any edge is to apex, he’s not changing the angle by sharpening it, just bringing the two planes to meet at a less rounded apex. Sure, the apex is more fragile, but it’ll just blunt down to however sharp you sharpen your chisels to anyways, and you can regularly hone your chisel to keep it sharper for longer.
If you were using the 220 side of your norton 220-1000 combo stone then you are the only person I've ever seen get any work done on a chisel with it. Otherwise, the 1000, 4000, and 8000 grit stones are good. The one caveat is that many people report that the 8000 side is actually coarser than an 8000 grit waterstone, in terms of the scratches it leaves. On the other hand, straight razor shavers report being able to get a decent shave off of the 8000, IF they take some sharpening strokes in its slurry, after its dried. They have very high standards too.
That's great feedback, thanks.
@@SharpeningSupplies what edge a liner are you using?
The 8000 norton is way rougher than my 1000 shun whetstone.
Yo lo afilo a mano alzada. Me funciona!!!😂😂😂😂😂
El afilado a mano alzada es genial. Buen trabajo.
What angle were you sharpening the front at?
Just matching the current angle, which I think is 30 degrees.
Nice work! How long did that take?
Great question. I don't recall how long the sharpening took. It would have definitely been slowed down by messing around with the camera.
#bottleofwater
Why would you want a chisel that sharp?
Different sharpness edges are for different purposes. You wouldn’t want an axe as sharp as a sushi knife. It would break the edge.
It's BECAUSE it is a chisel that it should be that sharp. You wouldn't make dovetails with an axe or a sushi knife.
@@sparkyheberling6115sushi knife challenge…
An axe should be just as sharp as any other tool, even a sushi knife, but you need to adjust the cutting angle to make the edge tougher. Kitchen knives usualy have a cutting angle of around 15 to 20 degrees whilst woodworking tools usually only start at 25 degrees and in some cases go as far as 35 degrees depending on the situation (like for a splitting axe for example)
For wood working? Duh
Why do you want a dull chisel? The point of any edge is to apex, he’s not changing the angle by sharpening it, just bringing the two planes to meet at a less rounded apex. Sure, the apex is more fragile, but it’ll just blunt down to however sharp you sharpen your chisels to anyways, and you can regularly hone your chisel to keep it sharper for longer.
Dude, fix your collar 🙄