I sharpen spine away and alternate hands. Haven’t always, but your vids have urged me to train myself to do so. It’s very good advice and has helped me progress a lot. Not just on benchstones, but also pocket stones too. But when getting into a tight bolster or plunge grind like you talk about, I still keep the edge towards me and alternate hands though. Great video that’s worth way more than the run time suggest!
Great thanks triple B I think you are the premier contributor of knowledge to the community. I watch everything you post Do you ever hear from Michael Christy? I miss his content
@@dirtmcgirt6769 thank you mate apreciate it. Always fun to see mew people join my little family. Yes sir the magnacut blade is now dialed in and perfoming very well
@@knifesharpeningnorway I just typed something incredibly similar haha, and also subbed to you - I'm a sharpener down in Australia, a bunch of us tend to show up on BBB videos wanting some vitrified goodness haha!
@@jameshealy4594 haha awesome mate always happy to see all of us big ass adults wanting some damn good stones. I would love a scary thin triple b chef knife too but im as broke as broke can be.
@@knifesharpeningnorway I hear you on that one mate, I'm... struggling. Maybe we can come back and tell each other when we manage to get one of these bad boys in like, 2026 or so... ;)
I've been sharpening ambidextrously like you showed in your video, and while it really improved my consistency, I find that when I try to cut tomatoes, I can only break the skin if I slice pulling towards myself, while forward slicing does nothing. Have you experienced this when you sharpen ambidextrously?
I’ve really settled into ambidextrous, spine facing…just based on how I’ve developed, it gives me the best combination of hand-eye coordination and bevel sensation necessary to get reliable results with the “right amount” of convexity. That was really nerdy but it’s the best way I can describe it. Maybe someday I’ll feel the urge to switch it up but when you settle into something that works for you, it’s just kinda 🤷♂️
Hey Triple B Love all your content I have learned learned alot. Any word from Michael Christy? I have watched both yours and his content multiple times to really understand
The burr will happen regardless of which direction the pressure is being applied. The direction of pressure is very low on the totem pole of factors that are very significant for sharp knives.
I do a combination I do the spine out but keep it in my right hand when sharpening the other side so I do spine in instead of switching hands. what are those stones you're using in the video?
@@PraisetheIAMApologetics I've always switched hands the same way Shawn does. It's more likely to happen when I'm thinning as you're putting pressure right at the edge.
I fell so dumb! I’ve never thought about switching hands. I’m going to have to practice that. I always have a better edge bevel with the spine away from me.
This is same styles traditional what Japanese sharpen katana sword over 500 years ago without belt sander, jigs and etc. After that they sharpen kitchen knife to maintain edge with consistent angle each side.
@@dimmacommunication okay well then it will be easy. Just get any liquid which is acidic, I think vinegar is good because it’s plentiful and cheap. Then completely submerge the blade in the acid and leave it there for 20 minutes or so. Check it every few minutes to make sure it doesn’t go further than you want, if you want to speed up the process you can use boiling hot vinegar instead.
I really don't have any full size bench stones, only the DMT 6" and venev 1"x6" , so all of my sharpening happens with stone in left hand, knife in right. Most of the knives are under 6", but occasionally I'll do a full size chef knife or a 7" or 8" fillet. Do you ever find yourself in a situation where you would hold the stone while sharpening a la michael christy?
I’ve been watching your vids for a while and I started using this method of sharpening after seeing you and some others doing it. One problem I ran into is that I was altering the curvature of the blade and it was beginning to straighten out. I saw virtuvoice do a video about having that same issue. Do you have any suggestion for avoiding this? I am also having issues keeping the angle consistent. When I’m gripping the knife with my right hand it seems fine but when I switch hands to do the opposite side I see a lot of inconsistency. Maybe that will just come with practice? I’m always worried about changing the blade profile because the sharpening happens so quick with this method.
Break up the sharpening into sections focus more on the heel and the tip the middle section gets over sharpened by most people due to poor technique and not understanding that they need to focus on the tips and the heels
@@FearNoSteel thanks! I will try to focus more on the tip. I think I was afraid of over sharpening it or lifting the knife too much and rounding it off or something. I think I’ve done a good job of focusing on the heel so far. Someone else mentioned focusing on that in one of their videos so I made sure to do so. It may have been burrfection, but I’m not sure. Thanks again!
Your videos are great but if they weren't I'd watch them anyway just to dream of the day I can get at least the 400 grit vitrified stone. Mmmmmmm fast cutting no dishing splash stone *Homer drools*
I sharpen spine away and alternate hands. Haven’t always, but your vids have urged me to train myself to do so. It’s very good advice and has helped me progress a lot. Not just on benchstones, but also pocket stones too. But when getting into a tight bolster or plunge grind like you talk about, I still keep the edge towards me and alternate hands though. Great video that’s worth way more than the run time suggest!
Clear, succinct, and you covered many questions I had bouncing around in my head about sharpening. Excellent video, thanks.
Great video
Finally, a video they didn't take down! Good job, buddy!
Found this channel recently and its been a massive help. Thank you.
Appreciate it.. Short and to the point!
Great thanks triple B
I think you are the premier contributor of knowledge to the community. I watch everything you post
Do you ever hear from Michael Christy? I miss his content
Thankyou for your exellent videos. Thanks for sharing your knowledge.👍😁👏👏👏👏👏😊
Good video mate been freehanding for many years here. So drooling over thoose vitrified diamond stones
Recent subscriber to you. You’re no slouch yourself! Watched some of your latest with magnacut abuse. Keep them coming sir!
@@dirtmcgirt6769 thank you mate apreciate it. Always fun to see mew people join my little family. Yes sir the magnacut blade is now dialed in and perfoming very well
@@knifesharpeningnorway I just typed something incredibly similar haha, and also subbed to you - I'm a sharpener down in Australia, a bunch of us tend to show up on BBB videos wanting some vitrified goodness haha!
@@jameshealy4594 haha awesome mate always happy to see all of us big ass adults wanting some damn good stones. I would love a scary thin triple b chef knife too but im as broke as broke can be.
@@knifesharpeningnorway I hear you on that one mate, I'm... struggling. Maybe we can come back and tell each other when we manage to get one of these bad boys in like, 2026 or so... ;)
Useful video. Many thanks!
Can you do a video where you describe the feeling the knife and stone give you when you are over, under or on angle?
learn a lot from your vids BBB.. thanks for the knowledge sharing shawn
I've learnt to sharpen my knives spine away after watching ur videos! I only sharpen spine towards me to get into areas near the pesky bolsters
Great tips! Excellent!!!
I do it identical as u it's what gives me best results
I've been sharpening ambidextrously like you showed in your video, and while it really improved my consistency, I find that when I try to cut tomatoes, I can only break the skin if I slice pulling towards myself, while forward slicing does nothing. Have you experienced this when you sharpen ambidextrously?
I’ve really settled into ambidextrous, spine facing…just based on how I’ve developed, it gives me the best combination of hand-eye coordination and bevel sensation necessary to get reliable results with the “right amount” of convexity. That was really nerdy but it’s the best way I can describe it. Maybe someday I’ll feel the urge to switch it up but when you settle into something that works for you, it’s just kinda 🤷♂️
Hey Triple B
Love all your content I have learned learned alot.
Any word from Michael Christy? I have watched both yours and his content multiple times to really understand
Super interesting
I am a beginning sharpener.
Do you put pressure on both the forward and backward strokes. Im wondering about bur development
The burr will happen regardless of which direction the pressure is being applied. The direction of pressure is very low on the totem pole of factors that are very significant for sharp knives.
I do a combination I do the spine out but keep it in my right hand when sharpening the other side so I do spine in instead of switching hands.
what are those stones you're using in the video?
Sweet short vid Shawn😁🤘
How long did it take to adapt your left hand?
Hey Bear, what are some of your favorite online shops to buy knives?
Ohh the finger pads I've lost over the years lol small price for skills learned 🔥
@@PraisetheIAMApologetics I've always switched hands the same way Shawn does. It's more likely to happen when I'm thinning as you're putting pressure right at the edge.
👍🏻
"The Art of War" by Shawn ;)
I fell so dumb! I’ve never thought about switching hands. I’m going to have to practice that. I always have a better edge bevel with the spine away from me.
This is same styles traditional what Japanese sharpen katana sword over 500 years ago without belt sander, jigs and etc. After that they sharpen kitchen knife to maintain edge with consistent angle each side.
Just the left hand sharpening causes so many people to become jealous lol
Shawn can you make a video about making patina on carbon steel ? I found a lot of them but no good results 😥.
It’s very easy, do you know the exact steel you have? If you don’t, are you certain it’s carbon?
@@deathbyastonishment7930 Yes of course it's carbon, it's a mora.
It's also written on the blade, also it rusts :)
@@dimmacommunication okay well then it will be easy. Just get any liquid which is acidic, I think vinegar is good because it’s plentiful and cheap. Then completely submerge the blade in the acid and leave it there for 20 minutes or so. Check it every few minutes to make sure it doesn’t go further than you want, if you want to speed up the process you can use boiling hot vinegar instead.
@@deathbyastonishment7930 I did... but result was garbage ... just made the part not exposed rust. But a small patina formed
@@dimmacommunication the part not exposed? you should be exposing the entire blade?
I really don't have any full size bench stones, only the DMT 6" and venev 1"x6" , so all of my sharpening happens with stone in left hand, knife in right. Most of the knives are under 6", but occasionally I'll do a full size chef knife or a 7" or 8" fillet. Do you ever find yourself in a situation where you would hold the stone while sharpening a la michael christy?
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ua-cam.com/video/AZrmZFCmIAY/v-deo.html
I’ve been watching your vids for a while and I started using this method of sharpening after seeing you and some others doing it. One problem I ran into is that I was altering the curvature of the blade and it was beginning to straighten out. I saw virtuvoice do a video about having that same issue. Do you have any suggestion for avoiding this? I am also having issues keeping the angle consistent. When I’m gripping the knife with my right hand it seems fine but when I switch hands to do the opposite side I see a lot of inconsistency. Maybe that will just come with practice? I’m always worried about changing the blade profile because the sharpening happens so quick with this method.
Break up the sharpening into sections focus more on the heel and the tip the middle section gets over sharpened by most people due to poor technique and not understanding that they need to focus on the tips and the heels
@@FearNoSteel thanks! I will try to focus more on the tip. I think I was afraid of over sharpening it or lifting the knife too much and rounding it off or something. I think I’ve done a good job of focusing on the heel so far. Someone else mentioned focusing on that in one of their videos so I made sure to do so. It may have been burrfection, but I’m not sure. Thanks again!
How can I get a hold of you?
Nazare Tedesco lol Do you know the origins of the image (the lady) you used in this video?
hahaha essa aí foi boa! kkk
Not a fan of Senhora do Destino? C'mon
You da man
Sick
You gotta hold the stone in your hand so you’ll be ready for the end times. 🤘🏼
Hi,may i know how to contact you?
45°just locks it in position :)
Your pond looks less cluttered with just the super vitrified stones.
Super Vitrified keeps things simple.
Your videos are great but if they weren't I'd watch them anyway just to dream of the day I can get at least the 400 grit vitrified stone. Mmmmmmm fast cutting no dishing splash stone *Homer drools*
Show me what them hands do