I met Hap at woodworking show years ago. Bought some of my favorite Japanese chisels from him. He’s a great teacher his sharpening products are top shelf.
perfect timing! My 100 micron diamond plate is coming in today, and I just got a stage / sink bridge with some backing plates for my existing stones. exciting stuff
Loved the video, just wished he would have addressed angles more as in how to stay consistent and which angles to use. Wish I could spend a day with these guys. Thank you
For nicks (chips) and rolled edges, have you ever tried a belt sander? Like a $50 dollar 3x18 sander designed for wood, turned upside down and clamped? Just hold the sharpening angle you want and be careful not to heat the blade up?
@@SharpeningSupplies --- For chips you can be done in ten minutes. It will put a mega-burr on, steel peanut butter. I like it because you minimize hand motion. (No need to tell you, Tom, but anyone who tries make darn sure it's all edge-trailing, belt moving away from you. You must switch hands.)
I’ve been stoning about a month now and came up with your method on my own. It’s the mirror image. Dominant hand only is not the mirror image. I think dominant hand sharpening is inferior. Your hands are the same. Flipping it over in the dominant hand is moving from thumb to fingers. If you’re new, learn using two hands. Trust it is humanly possible and you do fit into that category. Start with junk knives until your coordination improves. Think musical instruments - There’s a learning curve. Thank You for reinforcing my technique.
with respect and in my personal opinion, I wouldn't recommend removing the knife off from the stone then hitting/stroking the knife into the stone. It looks almost like he is bouncing the knife on the stone. It seems damaging to the tip end of the knife.
Typically, Hap doesn't remove the knife from the stone, but he was showing just an edge trailing stroke, which he suggests is more forgiving for beginners. I also prefer to keep the knife in contact with the stone. Aside from my asinine comment early in the video, there are lots of different ways to sharpen your knives. Thanks for pointing out the techniques you disagree with. Always interesting to hear differing opinions.
Good eye! Yes, the Naniwa Aotoishi and Suehiro Debado MD are up on those shelves. www.sharpeningsupplies.com/Naniwa-Aotoishi-Sharpening-Stone-P1624.aspx www.sharpeningsupplies.com/Suehiro-Debado-MD-Stone-P1723.aspx
![Sharpen your Serrated Knives [DMT CONE]](/img/n.gif)
Thank you Tom and Sharpening supplies. I really enjoyed working with you on that video
Thanks Hap! I had a great time, and certainly learned a lot.
I met Hap at woodworking show years ago.
Bought some of my favorite Japanese chisels from him.
He’s a great teacher his sharpening products are top shelf.
Hap is Just an awesome sharpener he Puts Just so much thought in to his product
It's a very well-thought-out system.
perfect timing! My 100 micron diamond plate is coming in today, and I just got a stage / sink bridge with some backing plates for my existing stones. exciting stuff
That is exciting stuff. The Nano Hone system all works together really well.
Thanks for this nice demonstration
It was great to have @NanoHone Hap come in and demonstrate his skills.
Excellent training video., many good suggestions.
Glad you liked it!
I've just found you guys, great video.
Glad you liked it!
Loved the video, just wished he would have addressed angles more as in how to stay consistent and which angles to use. Wish I could spend a day with these guys. Thank you
Next time!
Thank you for the video, interesting that you didn't use a strop to remove the fine burrrrrs
In theory, you should be able to deburr on stones alone. But a strop makes it a lot easier. For me at least.
Thanks ^^
No problem
For nicks (chips) and rolled edges, have you ever tried a belt sander? Like a $50 dollar 3x18 sander designed for wood, turned upside down and clamped? Just hold the sharpening angle you want and be careful not to heat the blade up?
Personally, I (Tom) have not used one for knives. I have put a single bevel broadaxe on one though.
@@SharpeningSupplies --- For chips you can be done in ten minutes. It will put a mega-burr on, steel peanut butter. I like it because you minimize hand motion. (No need to tell you, Tom, but anyone who tries make darn sure it's all edge-trailing, belt moving away from you. You must switch hands.)
I’ve been stoning about a month now and came up with your method on my own. It’s the mirror image. Dominant hand only is not the mirror image.
I think dominant hand sharpening is inferior. Your hands are the same. Flipping it over in the dominant hand is moving from thumb to fingers. If you’re new, learn using two hands. Trust it is humanly possible and you do fit into that category. Start with junk knives until your coordination improves. Think musical instruments - There’s a learning curve. Thank You for reinforcing my technique.
with respect and in my personal opinion, I wouldn't recommend removing the knife off from the stone then hitting/stroking the knife into the stone. It looks almost like he is bouncing the knife on the stone. It seems damaging to the tip end of the knife.
Typically, Hap doesn't remove the knife from the stone, but he was showing just an edge trailing stroke, which he suggests is more forgiving for beginners. I also prefer to keep the knife in contact with the stone. Aside from my asinine comment early in the video, there are lots of different ways to sharpen your knives. Thanks for pointing out the techniques you disagree with. Always interesting to hear differing opinions.
Do I see a Green Brick of Joy and an MD 400 sitting on the shelf back there??
Good eye! Yes, the Naniwa Aotoishi and Suehiro Debado MD are up on those shelves.
www.sharpeningsupplies.com/Naniwa-Aotoishi-Sharpening-Stone-P1624.aspx
www.sharpeningsupplies.com/Suehiro-Debado-MD-Stone-P1723.aspx
Murray Carter is much better