How to sharpen kitchen knives professionally
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- Опубліковано 8 чер 2024
- Today in the shop I show you the process of sharpener a repeat customers set of knives.
These knives were in very good condition and only required minor sharpening.
Sharpener I use is the Ken Onion elite sharpener from work sharp
www.acutaboveknifesharpening.com
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As always Thank You
Good technique. You speak fairly soft, wasn't expecting that loud music to come blasting in.
So sorry about that. I will be more cognizant of that in future videos. Thank you for your feedback
@@ACutAboveKnifeandLeather I wear hearing aids. That music is a no go for me.
I’ve got the same setup and really enjoy these machines.
I attach a magnetic bubble level to the blade to ensure that in consistently level during my passes.
Great video!
That’s a great idea! Thanks for the comment
Coolest knife sharpener and technique I have ever seen. Saw your comment in OffTheRanch comments. That is what brought me here. I am so tired of dull kitchen knives and haven't had any luck with the electric knife sharpeners I have been through. This might be the answer! I have searched for a knife sharpening service near me, no luck.
Glad you came over to check us out!
I have tried many different products over the years and love the work sharp elite knife sharpener. It marks all the boxes for me. Portable, compact, reliable, affordable, and consistently puts a razor edge on anything I sharpen with it.
If you ever need items sharpened I do offer shipping solutions to take care of my non local customers.
Have a merry Christmas!
Try the 1 by 30 belt sander from Harbor Fr. It’s pretty good also for beginners.
I will be doing a review on the work sharps and give my reasons for running these and not the 30”. Not saying they are bad, I just have reasons why I don’t run them
That's very cool !!
Nice video, two Worksharps! Good job! I'll have to break out my Worksharp now and use it. Thanks for the vid.
I actually have three! It may be overkill but it cuts time drastically by not spending time changing out belts.
Nice job!
Nice video - impressive hand movements and muscle memory.
Thank you, after several thousand knives sharpened you find your rhythm
What grit belts do you use other than the x4 (3000 grit?) and the stropping belt
Thanks for sharing your insights. Do you have a preference for how thick the blade behind the cutting edge for various use case scenarios ?
That is all gonna depend on the intended use of the knife. Also a few other determining factors are the overall thickness of the blade, how tall your bevels are, as well as steel type. An average I shoot for is 0.004” thickness before grinding my secondary bevels.
I hope this helps.
Nice video! How would you sharpen scissors with the ken onion? Does it have a slot?
www.worksharptools.com/wp-content/uploads/2019/08/Web_Ken-Onion-Edition.pdf
Then look up page 10 this will show you how you can use the Ken onion sharpener to sharpen scissors. I haven’t used it personally to do this as I have a twice as sharp so I can’t say what kind of results you will get
Great video! Do you, or have you worked on serrated blades, like say cutco?
Yes I have and do quite frequently. I find most customers don’t want to deal with the hassle of shipping back to cutco to be sharpened so they bring them to me.
@@ACutAboveKnifeandLeather What do you use for Cutco serrated knives
@@aaronjensen1922 I use a ceramic rod followed by a leather strop I have a video showing how to sharpen serrated knives. This is the best way I have found to sharpen them
Please add more details, like what angle your sharping at. Thanks
I have a video in the works on a detail approach to how I sharpen
Looks like a 22 degree
You are correct and have a good eye. I run a 22 degree secondary bevel on almost all kitchen knives. I can’t say all because there are some exceptions.
Is the belt spinning towards you are away from you? Nice job on the blades.
Away.
Does anyone know if this is an attachment? I have the Ken Onion version, which it looks like he has as well, but it looks a lot different. Is this a better way to sharpen knives than what comes stock?
This is the ken onion blade grinding attachment
What keeps the belt from sliping on the drive shaft??
Tks.
There is a small rubber o ring that sits in a groove on the motor shaft
@@ACutAboveKnifeandLeather
Thank you... That's what I needed to know.
last question? where can you by your set up?
If you are referring to the work sharp elites I bought mine directly from work sharps website. www.worksharptools.com
I am hoping the first of 24 I will get a discount code for my viewers to use
Where u buy your sanders
I buy all my work sharp products directly their website.
Question Sir...how do you manage all the metal dust? Do you find all the metal shavings to be an issue?
Thank you for the question. Yes it is indeed an issue. Everything ends up dusty and with doing leather work that is a negative for me. I want to build a extraction hood for these sharpeners to lower the dust amount. I run a shop filtration unit and wear a n100 half mask to make it habitable. But I am constantly vacuuming and sweeping my bench and work areas
Hello! Thank you. I'm running the same system, eventually to 4 or 5 Ken Onion Editions so I don't have to swap out belts. On an episode of Thursday Night Grind, Matt had a Shop Fox downdraft table with his Ken Onion sharpeners mounted to the table. Just thought I'd mention it as an option.
Thanks for the insight I will give this a look!
Another question Sir. I noticed you are sharpening at 23 degrees. Can you explain why 23 not 20 not 15?
I try and stay between 19-23 for kitchen knives depending on quality of steel I find this gives a sharp long lasting edge. Most of my customers prefer longevity over surgical grade sharpness. This is a general range I use but not the end all be all angle I sharpen too if that makes any sense.
Can you sharp a straight razor????
Yes I can but sharpening them is a much different process using flat stones. I would never personally sharpen one any other way.
@@ACutAboveKnifeandLeather My question has big reason. I have a bad straight razor. After a lot of In tries and analysing it and speaking with a professional that confirmed it was impossible to hone, I realised the specifically reasons of that impossibility! And if the steel has not been treated wrong during the process vof frozen! The only possibility is to use the same technique applied on Spyderco sharp maker, Lansky system and so on. This is a try! Very genial 👌 but with a big interrogative 👉 No one can know if it will work! BUT MY EXPERIENCE TELL ME IT should work using the side of the whetstone like a Spyderco!!!! This will remove any geometry because the blade can't touch the stone correctly!!!@ A regrind is expensive and impossible for being not enough material to maintain a good size!!! Will cost less buy a new one! Try this on a good razor with stones using them like a Spyderco sharp maker ( angle first and flat side of the corner after!see video!)
Can we talk about those WELL used pairing knives 😂 I wonder if that was intentional or not
A lot quicker than a stone. I imagine leather strop would finish the job quite nicely.
I used to use a guided knife sharpener. Although it gave great results the time it took wasn’t profitable.
Before sending them back to the customer, all knives are ran on a leather strop. This gives a scary sharp edge
@@ACutAboveKnifeandLeather nice 👍
stones are not that slow, check out channel PG :)
Excuse me, how much does each knife cost?
It all depends upon the knife, and materials used
Where's the detail on the knives didn't see much
I have several other videos showing the details into sharpening using the worksharp a I plan to revisit this and give a better in depth video
Sir? Where is the tomato test? And would like to see you shave with one........carefully. Also, ever thought about looking under a magnifying glass? ..............
I will grab a couple from the store next time. Oh they shave hair for sure I have run out of spot to shave on my arm
"sharp" is cutting a paper towel like you just cut a piece of newsprint paper...stab it and slice down.. should leave a clean edge cut in the towel.
Water to cool the blade…………………
Yes. The blade will start to heat up as you grind away material during the sharpening process. If you do not mitigate this heat you will destroy the temper of the steel. Resulting in a portion of the blade that will not retain a sharp edge
@@ACutAboveKnifeandLeather Indeed, but it is inevitable in the way that you sharpen the knives.
The apex where you are grinding is very small, only some micrometers. Your belts will heat the very edge up to temperatures that reduce the hardness of the steel. That will significantly reduce the edge retention for your clients.
This has been studied scientifically, among others by Roman Landes. Here is a good discussion about the topic: www.bladeforums.com/threads/losing-temper-when-sharpening-has-anyone-tested-this.1161163/
The solution is simple: wet or mist your belts or use whetstones.
@@ACutAboveKnifeandLeather I wanted to add that you won't feel the high temperature generated right at the apex when holding the knife. It is only the small surface of the apex touching the belt that will heat up to 200-400F. This heat will then disperse throughout the mass of the blade, perhaps only increasing the temperature of the entire blade by a few degrees.
Nevertheless, the damage is done where it matters most: at the cutting edge.
I’ve heard of this but will disagree that it results in the blade edge loosing its temper. If this were the case you would actually be able to see the color of such heat in the edge under a jewelers loop. The blade itself acts as a heat sink pulling the heat that’s created at the edge this with proper techniques result in no loss of temper.
I’ve used this technique on thousands of knives and have never loss the temper on a blade, with most customers doing a yearly re-sharpen.
Proper use of a belt grinder is key tho. Lower speeds for lower grits. Keeping surface feet down reduces chances of overheating. Along with keeping the blade moving and not isolating in one spot
See how your medium flexes so much? My solid state stone system will WALK away of your final #. I can take a decent korean or German steel t a 7....a freakin Cooks knife. SEVEN
Congratulations I’m not in a competition to produce the sharpest knife possible. I’m in the business of sharpen the average joes and Janes kitchen knifes. If i spent the amount of time it would take on slate stone to create a knife as sharp as what your stating above I wouldn’t have a very profitable business. On average my customers bring me their knives on eve a year to be sharpened. If I sharpened them your way I bet they would be chipped and require more work to fix bc the edge produced your way is a flat grind instead of a more durable convex grind. First time your #7 cook knife hits a bone I bet the edge chips or curls onto itself.
Just because your knife is sharp doesn’t mean it’s superior. 🫳🎤 thanks for watching and learning tho
@@ACutAboveKnifeandLeather WELL!!!....you make some good points. Sorry Man, i was 6 beers deep when i typed that, and you are right, a 7 high grade Korean steel edge lasts about 2 minutes on those horrible crappy hard plastic cutting boards I tell friends constantly to replace w bamboo! Good luck w the business and thanks for your posts.
sharpening your crap on a sander is not professional
That’s not a sander
I challenge you to bring your setup and let’s test who makes a sharper knife. Put your money where your mouth is
@@ACutAboveKnifeandLeather I use whetstones they'll be sharper by far you can shut it now lol
@@ACutAboveKnifeandLeather show a video of bess score of your knives
@@madlok9114 obviously you didn’t watch or listen to what I said. If your here just to post dumb comments then find the exit door. I still will take the challenge against your wet stones. Been done this road and shut many guys like yourself up with your old way of doing things. If you want to make money in this trade you won’t use stones plane and simple. Bring your stones and let’s settle it.
I would never use that crap on my personal knives. Even with your power tools, I'd bet I can sharpen most kitchen knives just as quickly and get vastly better results with nothing than a modern SNG stone.
Been doing this for many years and have sharpened thousands of knives. I get mirrored razor finish on every knife in a matter of a few min. This is the way I have chosen to sharpen knives that gives me the best result the quickest. You can choose which ever way you’d like to sharpen your own knives. I don’t understand the motive behind ridiculing the way I sharpen knives within my business.
Another flaw to your comment is sharpening with a stone creates a different edge profile compared to a belt sharpener. When you use a stone you create a flat grind that is far more susceptible to chipping and edge rolling as well as dulling faster compared to the convex edge you create using a belt grinder. Two offers sharpening techniques with vastly different results.