Some minor detail I noticed for sharpening in this video... With file or whetstone, you move the knife with it's cutting edge deeper into the stone/file. With the edge being pushed, where you pull the edge on the leather. I think this is to get rid of some of the flap at the edge and also to not cut into the leather.
I have been sharping knifes since i was 7 years old (im 30 now) and i learned more about the practice of sharpening from this little 2 minute video then all my experience. this is one of the best thing period i have seen about knife sharpening. the only thing dave forgot to mention is the angle your to hold the knife as you sharpen it. you want it so the edge is flat against the stone.
He does say, very quietly, 15-20 degrees. You don't always want to match the edge angle, in case it was ground wrong initially or has been worn irregularly. Good video though, and always be learning people, there is more to know than you can possibly imagine...
I have too many friends who beat a blade up and then buy a new knife smh. I have oil Stones, Japanese water stones and strops with and without compounds. I maintain my blades monthly or as needed and still have most better than factory edge at all times.
Every kitchen should have a knife sharpener and a steel. A steel is the culinary term for that file face used. A good quality well taken cared of knife can last decades.
Some minor detail I noticed for sharpening in this video...
With file or whetstone, you move the knife with it's cutting edge deeper into the stone/file. With the edge being pushed, where you pull the edge on the leather. I think this is to get rid of some of the flap at the edge and also to not cut into the leather.
It makes me laugh at the end of these videos Wil shaking David hands and going away like thinking, "man I need a beer."
I have been sharping knifes since i was 7 years old (im 30 now) and i learned more about the practice of sharpening from this little 2 minute video then all my experience. this is one of the best thing period i have seen about knife sharpening. the only thing dave forgot to mention is the angle your to hold the knife as you sharpen it. you want it so the edge is flat against the stone.
He does say, very quietly, 15-20 degrees. You don't always want to match the edge angle, in case it was ground wrong initially or has been worn irregularly. Good video though, and always be learning people, there is more to know than you can possibly imagine...
Then you must have not applied yourself for even 2 minutes over 23 years.
Watched the entire third season on Hulu and not one time did I see these David Baker forging tips in the episodes.
Dave have one of the most manly mustaches ever it had alot of class and it makes me wanna grow one of my own
Dave is such a likeable character. Big up.
Dam it I need a dave's how to series for ... well I was going to say forging but dam I'll happily listen to that man tell me anything
Will there ever be an international Forged in fire?
I hope so
there has been that episode.
What is stropeing? I thought it was a strop, stropping?
it is.
old dude looks like noha brown from the future .alaskin bush people is class
I use the back of a ciramic plate to Sharpe my kitchen knife
I have too many friends who beat a blade up and then buy a new knife smh. I have oil Stones, Japanese water stones and strops with and without compounds. I maintain my blades monthly or as needed and still have most better than factory edge at all times.
Every kitchen should have a knife sharpener and a steel. A steel is the culinary term for that file face used. A good quality well taken cared of knife can last decades.
Can you please turn on the closed captioning for this, and all your other videos? Thanks!
That looked like an India oilstone not a Waterstone?
beutiful hair lol mushroom dinozorus
Stropeing. Pronunciation.