knife edge retention tips 8 plugged edges

ever start work with a sharp knife working on something fatty or sticky, and suddenly lose your edge? it could be that your edge is just plugged up and the edge just needs a quick cleaning to get back to work. caltoncutlery.com

[@Griffin_pipes]

Awesome tip never thought of that. I've noticed the tape thing my self. Had both things happen to me but never thought of that being the issue. Thanks for sharing.

[@joecalton1449]

Glad it was helpful!

[@mannynieves493]

Good video and thank you for cheering you talent.

[@joecalton1449]

thanks!

[@scoutthedog9310]

Awesome video. I never thought of that!

[@joecalton1449]

Thanks for watching!

[@Casiomidi1]

Great info' Joe

[@joecalton1449]

thank you!

[@CGSLNGZ]

Great video Joe! I exoerience alot of tape\adhesive plug up at work.... WD40 works great to clean it up

[@joecalton1449]

wd-40 is an awesome cleaner!

[@S.Vallieres]

Lighter fluid and gasoline work great too on tape/sticker glue, tree sap (particularly conifer resin) etc.
When using chainsaws, ATVs, snowmobiles... gas is readily available.
But of course, when skinning games as discussed in this video, using gasoline to clean a blade is not an option...

[@S.Vallieres]

1:46 ---> " things were really good for this buck that year "... until it crossed your way!
😂

[@joecalton1449]

i guess you have a point there.

[@muhammedk470]

Hi Joe. Thanks for the videos. Can u do one on restoring and sharpening straight razors.
Thanks

[@joecalton1449]

thanks! I have several videos on honing straight razors on my channel. for restoring them, i like to keep vintage ones mostly the way I find them besides honing. maybe tighten up the pivots, some oil, cleaning, and thats about it.

[@TheScrawnyLumberjack]

I disagree on the claim that fine edges have no slicing ability. I find with protein a high grit edge 10k or greater cuts super well. The protein feels like it just moves out of the way of the edge vs when the edge is coarse its tearing more than cutting.

[@joecalton1449]

on clean meat I can see your point. but the second you add in gristle or silver skin, then the higher grit edges start to struggle. I did a fun little series awhile back probably title opinel edge tests, where I took 3 of the carbon steel opinels, and put a dmt 325, king 6,000, and a king 6000 stropped on crox and used them to work up a mule deer that I had picked up a week earlier. I was wrong, it was chefs knives 325, 6000, 30,000 ua-cam.com/video/82YJv9jmF0I/v-deo.html

[@ericasedc]

Loving this content Joe! Thanks for everything you do for us!!!❤❤❤❤❤

[@joecalton1449]

thanks for the kind words erica!

[@amirhameed9714]

Honing steel will also remove that fat, my question is which edge will be more resistant to that bucks fat 325 grit edge or polished edge

[@joecalton1449]

i like the 325 grit edge. but I have watched professional butchers work and they seem to get by really well with a steeled edge. so i think its best to try both and see which on you like the best

[@DaryooshF.Sh.P-vq6mu]

Butchers use steel every once in a while to get rid of that clogged fat more than other reasons. 🍻🔪