A common misconception is that more obtuse angles have better edge retention. As long as the steel is hard enough to support a lower angle, the lower angle will cut better for longer than a higher angle. Of course, if the steel isn't hard enough, the edge will roll pretty quickly. And if it's hard, but not tough, it will probably chip. It's always a balance!
Interesting view. I've always sharpened boning knives at 20 dps for this exact reason. My best edge retention (from anecdotal evidence) has come from stropping on the kangaroo tail. I have several professional full time cutters on my client list (meat works, butchers...etc) and they've all reported increased retention since moving to roo tail. In your view, what is the best way to test this hypothesis?
@@iSharpen I think the roo tail is great -- no complaints there. I'm just talking about the effect of different angles. Vadim, from Knife Grinders AU, had a regular business sharpening knives for a poultry plant. His experiments demonstrated that they were getting the best edge retention sharpening at 12° per side, and that wasn't with exotic steels. They were using pretty standard Victorinox chefs knives.
@@BladeLabMiami 12! I missed that video. I've got to look it up. I'm happy to sharpen to as sharp an angle as possible. Sone of the fatter knives do produce gigantic bevels at low angles though. Looks ugly.
@@iSharpen Yeah, it can be ugly when you go super low. In a perfect world, you'd thin those blades, but that's a lot of work and customers probably wouldn't pay for it unless it's a really expensive knife.
@@BladeLabMiami I don't have thinning skill and experience nor the correct equipment but I do know another guy who I'd refer them to. Never been asked though.
Thanks Baz! 17.5 DPS works for 90 % of our kitchen knives, and we provide a 3d printed angle guide fit to their honing rod or the Idahone( best value pick by Americas Test Kitchen) we stock. A great add on sale, good for 30-50 units a month.
@@richardchambers256 cool. The answer is that sharpness is largely a factor of apex edge prep and burr removal as all these angles were as sharp as each other. The lesson here is "it doesn't really matter". Angle (I think) is more of a factor in how easily an edge will bend and lose sharpness due to misalignment. I should do a stress test to test that.
Hey Baz, great video! The only way a 40 degree edge will out last a shallower angled edge, is when the shallower edge would get impact or torsion damage(rolling or chipping). If the knife is used for it’s specific task and the steel and heat treat support it, the shallower angled edge will always last longer for pure cutting. Unfortunately a lot of home chefs use their knives in ways that will chip or roll the edge. This is when a bit more meat behind the apex can be beneficial to them.
@@lars43771 thanks. Yeah I told him the 30 would be initially sharper but a bit more fragile and the 40 more robust under mistreatment or rough work and he was fascinated and keen to test and get back to me. I'm sure they'll all be fine for almost any task in a domestic environment though.
@@iSharpen when not cutting on plates or platters, they definitely should be, no edge will hold up to that. I even run my big chopping knife at 15 degrees per side. It holds up perfectly fine this way for me. I’d be hesitant to put that same edge on a customers chopping knife however. I’ve seen what people do with their knives…
@@gerardvanengelen9001 thanks. Sure, on some tools it matters, but in the world of kitchen knives where some people are obsessed with the exact angle, my point is that it matters less than most people think. For hundreds of thousands of years no one could sharpen at any exact angle. Even today anyone who uses a manual bench stone is guessing and probably introducing a range of different angles along the edge.
Absolutely. Amazing professional sharpening your edges are phenomenal.I have never seen someone slice through paper like that so easy and quiet, impressive!
@@bullridermusic2054 there are some on here better than me but I'm coming along 😉. I can tell you, it's a lot of fun. I recommend it even as a hobby. Satisfaction levels are off the chart. 📈
my problem is, is this I can be standing side-by-side using the same pots my mother, God rest her soul was using, to make Italian sauce, and I can never match up her results. Same could be said if I was an alongside you with my T8s. I can never get the same results with Tormek’s Original stone as l do with their diamond stones. Or even several other companies CBN wheels. I got the same plates as you to change the grits 80×3 and 320×3. Even with Tormek’s greater changing stone, it never comes close to diamonds in my opinion of course. I’m so glad you get those amazing results. I can’t even come close. When using that stone. Again, sir, I’m just saying this is my experience. and I fully understand that the stones cost money so as the CBN do. But when I use that kangaroo tail watch out Great stuff as keeping up so happy for you, sir
@@Phil.D333 as long as the knives get sharp. I bet if I was to watch you doing it I might be able to find something I do that you're not. But if the diamond wheels work for you that's all that matters.
Hello sir. I got my T8 the other day and I love it! So quiet and feels really professional. I have sharpend 4 chefknifes whith good results and that is all because of your videos! Thank you for what you do. I really appreciate it and love youre system. It is fast and effective. 🙏 Question: How much better is the kangaroostropp in relation to ordinary letherstropps? I dont think i can get a roostropp in sweden. Sorry for my english 😊
@@anteboy91 the kangaroo tail strop is the Lamborghini of strops. Cow leather is the Toyota. I'm trying very hard to get my export license so I can sell kangaroo tail strops worldwide. Soon I will know but the Australian government is very strict. However I've spoken to them many times and they like me now. They're helping me through the process. I have high hopes of getting my license. Stay tuned. I want a kangaroo strip in every knife sharpener's workshop.
@@iSharpenif I may ask, how much does your tormek setup cost and what wheels and flattener do you use? I don’t like asking about how expensive something someone else has. I apologize for being blunt.
@@101skills. Trust me, everyone will know. I will make a big deal of it. I hope to formally put in my application next week and it can take up to 2 months for them to decide. They might also get back to me and ask for more information.
Consistently & repeatedly testing sharpness is more difficult than it would appear. I use phonebook paper and attempt to slice a single line of text in half or even quarters. It requires a fairly well refined blade to slice phonebook paper at all as thin paper is more difficult to cut than thicker paper. A sharp blade can cut a single line of text from the page consistently, a sharper blade can cut a single line of text in half and the most refined blades will cut about 1/4 line of text that simply curls into a ribbon as the blade slices through. I’ve found this method of testing provides the most consistent results in a test medium that almost everyone has available.
Perfect water flow over the edge as you’re passing the knife through. Also, Baz, is that a gluon kangaroo tail on the other SG 250 on the other machine?
if I can add Baz, when my kangaroo tail starts to crack along the edges, I’ve taken a fine grit wheel on my drum and smooth them out a little bit. This way I find the blade runs up and down smoother without catching. But by the looks of the way it cuts yourcigarette paper, you don’t need anything else lol you’re doing everything right, sir
Good question. The leather wheel does a great job of removing the burr that's developed while grinding but it doesn't remove the root of the burr or (as some people call it) the "wire edge" which is a tiny microscopic left over burr which can cause premature bluntness often experienced after sharpening. The kangaroo tail has little ridges that no other leather has that (it's been discovered) has the ability of removing the root of the burr (wire edge) and creating not only a more refined (sharper) edge but on that lasts significantly longer too. I can prove the sharper aspect with before and after tests as I've done dozens (hundreds) of times now. The longevity is only anecdotal but from my feedback, quite real.
@ thank you for the reply. So if the kangaroo strop removes the root of the burr, why even use the leather wheel in that first place and only use the kangaroo strop?
@@vinnym5095 Another great question. The burr can be quite ragged and rough and could easily damage the tough but (still) leather kangaroo tail strop. I guess you can think of the leather wheel as removing most of the burr except that last little crucial bit. Many people are even happy with the level of refinement you can gain just by using the leather wheel. In fact many of us had no choice until now. In fact until the leather wheel came along, many sharpeners would just deliver the knives with the burr thinking it was sharp enough.
You guys are artist and craftsman - people think it’s easy sharpening a knife, it’s not easy doing it right. Let me ask a question, if you sharpen a knife razor sharp and then reharden it, will it keep the edge longer?
Ran out of clips! Waiting for my UA-cam payment to buy some more. Should drop in the next few days. They pay on the 21st-23rd of every month for the last month.
I know right? It's cool as hell. It has strong magnets and it revolves on a bearing. It was made by Baccarat but I've never seen one before or since. I just did a quick search and couldn't find one. Make one out of a lazy susan kit. I was thinking of making and selling them actually.
Trying to remember, and that gets more difficult every day..... With some of the harder steels, don't you sharpen at about 18 degrees or so? I was expecting you to use the string cutter thing, or what ever they make it out of and the measure comes out in grams or some thing like that. We gringos don't know grams..... Side note, I did find a source for kangaroo tail here. Maverick Leather in Bend Oregon said they could get me some. I am guessing they are importing it. Been about a month. No connection with them other than they are a source for roo leather which you don't find everywhere...
Thanks for your comment. Knives can be sharpened at any angle. The sharper (steeper) the better. It's more the intended use that determines angle choice. 15 (x2=30) to 20 is fine for a regular kitchen knife made of any material. Ask Oregon if they can get kangaroo TAIL from nature animals. It's very specific and for a good reason. It's called a BESS meter. I ran out of clips. Don't worry about the grams. The lower the number the better. I knife should be under 150 because that's how sharp a utility razor blade (box cutter) is. 50 is how sharp a disposable shaving razor is. Appreciate your comment. Hope you stick around.
That diamond plate for adjusting the stone coarseness is a great trick. I had been only using the wheel dressing tool. Please, a humble recommendation, speed up the video. Nothing is more boring than watching so many passes on the wheel. I was looking for the 4x speed setting!
@@timpurcell2717 thanks for feedback. Did you know that you have your own speed settings on UA-cam if you want to speed it up. If you press or click on the side of the video you instantly double the speed of any video. Many people don't know that. But of course if you do that you might miss my instructional notes I say as I think of them. That's a risk you'll have to take though if you're in a hurry. I keep things in real time for those who are Tormek users to see how long things actually take and to gauge my actual speed. This is important. Too many people were speeding up their videos when I was starting and I could never gauge the correct speed of travel so I chose to offer a realistic video of exactly how long it takes. I see some UA-cam Tormek's throwing their knives around on the wheel like spastics and that's incorrect. I'm one of the first to offer realistic videos showing the actual process in real time. Others enjoy this aspect of my videos and just like watching me work. Those are the people who I'm catering to. This is largely an instructional channel. Im too fat an old to consider myself an entertainer. There are plugins you can install in your browser that will allow you to install speed controls on your video player so you can speed it up. Perhaps explore that avenue and I'll consider placing a warning banner at the start of my videos stating that sharpening can be boring if you're in a hurry.
@@iSharpen its a Honing steel like the ceramic ones but from ruby, thats why its way more abrasive. you can google it here on youtube (sieger longlife rubin). I use it for 10 years now and my knifes came out razorsharp
Remember the first comment I posted to your channel when I said something like “from here, it doesn’t look like the point of the knife is touching the wheel”? I listened to your answer and hadn’t thought about it till now. I THOUGHT IT WASNT TOUCHING THE WHEEL CAUSE THE POLISH ON IT REFLECTED THE WATER! Boy am I an idiot 😂
@@jamescrydeman540 yep, I'm waiting on feedback but these will just see regular domestic duty so they'll be used for a variety of chores. We'll see. If the customer gets back to me I'll let everyone know in an update.
I have an axe that’s shaving sharp. I don’t think angle has much to do with sharpness, within reason, purpose of use and the strength of the steel is more important, I’m not likely to be slicing tomatoes with my axe, the edges on my kitchen knives wouldn’t last long chopping wood.
I don't own a single knife that's more than 30 inclusive, and that includes non kitchen knives. Most of my kitchen knives are 15-20 inclusive. Also there is a difference between a keen edge, which is what you mean when you say "sharp." and what sharp actually means, which is cutting ability, which depends more on the geometry of the primary bevel than it does on a keen edge. High quality kitchen knives are in the range on 10 thou behind the edge. That's what really matters much more so than a keen edge on a kitchen knife. If those knives are >20 thou behind the edge, and with such obtuse secondary bevels, they'll cut like pigs. Even if you put a nice 20 inclusive edge on a kitchen knife that's got poor geometry, as soon as that edge is toast, the knife won't cut anything. Good kitchen knives don't need an edge at all to move through ingredients with ease. That's geometry. The only thing the edge itself effects is something called cut initiation, aka what casuals call "bite." And the only thing "edge retention" which casuals are obsessed with effects is how long that cut initiation sticks around. Says nothing about what matters, aka cutting ability, aka the real meaning of the word "sharp" in the context of a knife. And no you don't need fancy steels on kitchen knives. The common 4416 German steel used in a lot of common kitchen knives is plenty good for anyone that isn't a professional chef. What really counts, and what's usually lacking on common kitchen knives is the geometry. This is why Japanese kitchen knives are so popular these days. Even mass market factory made Japanese kitchen knives come with geometry in the range of 10 thou behind the edge.
A curious perspective. I can't agree with all of it due to the large volume of experience I have with sharpening knives and the hundreds of times I've received feedback on my edges but thanks for sharing.
I believe he’s sharpening professional chef knives. That robust edge stands-up much better in that environment. He spends a lot of time on each. Especially polishing the edges! =SHARP! The longevity is due to the knife’s materials.
@@stephenhowell1786 professional chefs don’t use robust edges most of the time hahahaha. They’ll use a cheap beater knife for robust tasks. Professional chefs prefer thinner geometry. Period. Anyone that has experienced thinner geometry prefers it instantly. It’s less work with thinner geometry. It’s easier on the hand and joints to use thinner geometry.
Have to say that it is really depending on the knives. I have an old Hackman knife that was "cheap" but has good, "hard" steel that keep its sharpness well. But then I have Sanelli "professional" CroMo knives that are hard to get sharp and needs resharpening often. They are thin and "soft" and from the beginning the edge was concave instead of convex. I also use the T-8 👍🏼🫡🤗.
Real world performance in real world use case scenarios. Looking forward to the results. I have built testing equipment to quantify the performance a variety of chef's knives. Testing performance of blade grinds & handle styles. I will share the results In a video with charts & data gathered using high density foods.
if I can add Baz, when my kangaroo tail starts to crack along the edges, I’ve taken a fine grit wheel on my drum and smooth them out a little bit. This way I find the blade runs up and down smoother without catching. But by the looks of the way it cuts yourcigarette paper, you don’t need anything else lol you’re doing everything right, sir
@@maxmcrae379 From me! But I can only ship to an Australian address until I'm granted my export permit. Those wheels are in motion but until then only for Australians I'm afraid. What country are you in?
Love this brother! Keep it up! Thanks for sharing your craft
A common misconception is that more obtuse angles have better edge retention. As long as the steel is hard enough to support a lower angle, the lower angle will cut better for longer than a higher angle. Of course, if the steel isn't hard enough, the edge will roll pretty quickly. And if it's hard, but not tough, it will probably chip. It's always a balance!
Interesting view. I've always sharpened boning knives at 20 dps for this exact reason. My best edge retention (from anecdotal evidence) has come from stropping on the kangaroo tail. I have several professional full time cutters on my client list (meat works, butchers...etc) and they've all reported increased retention since moving to roo tail.
In your view, what is the best way to test this hypothesis?
@@iSharpen I think the roo tail is great -- no complaints there. I'm just talking about the effect of different angles. Vadim, from Knife Grinders AU, had a regular business sharpening knives for a poultry plant. His experiments demonstrated that they were getting the best edge retention sharpening at 12° per side, and that wasn't with exotic steels. They were using pretty standard Victorinox chefs knives.
@@BladeLabMiami 12! I missed that video. I've got to look it up. I'm happy to sharpen to as sharp an angle as possible. Sone of the fatter knives do produce gigantic bevels at low angles though. Looks ugly.
@@iSharpen Yeah, it can be ugly when you go super low. In a perfect world, you'd thin those blades, but that's a lot of work and customers probably wouldn't pay for it unless it's a really expensive knife.
@@BladeLabMiami I don't have thinning skill and experience nor the correct equipment but I do know another guy who I'd refer them to. Never been asked though.
Thanks Baz!
17.5 DPS works for 90 % of our kitchen knives, and we provide a 3d printed angle guide fit to their honing rod or the Idahone( best value pick by Americas Test Kitchen) we stock. A great add on sale, good for 30-50 units a month.
@@ruftime I agree. 35 is a good compromise and works well on the thicker knives where 30 would produce a wide bevel.
Always wonderful to see you work and learn from you!
Thanks Danny.
One of the most satisfying things ever is getting a full knife. Razor sharp like this. Incredible stuff.
It so is.
Thank you for answering a question that I've had for years but nobody ever told the NUMBERS. Thanks!
What question was that? I'm curious.
@@iSharpenMy question was what is THE NUMBER of the exact angle for the best sharpness.
@@richardchambers256 cool. The answer is that sharpness is largely a factor of apex edge prep and burr removal as all these angles were as sharp as each other. The lesson here is "it doesn't really matter". Angle (I think) is more of a factor in how easily an edge will bend and lose sharpness due to misalignment. I should do a stress test to test that.
That’s only the terms used for that equipment; if it helps.
If in USA, his angles are high; but, highly polished to perfection! =SHARP!
Avg in USA about 25degrees
Using a digital angle finder
I believe this is using German measurement methods
Well done, Baz. A useful comparison well presented.
Hey Baz, great video! The only way a 40 degree edge will out last a shallower angled edge, is when the shallower edge would get impact or torsion damage(rolling or chipping). If the knife is used for it’s specific task and the steel and heat treat support it, the shallower angled edge will always last longer for pure cutting. Unfortunately a lot of home chefs use their knives in ways that will chip or roll the edge. This is when a bit more meat behind the apex can be beneficial to them.
@@lars43771 thanks. Yeah I told him the 30 would be initially sharper but a bit more fragile and the 40 more robust under mistreatment or rough work and he was fascinated and keen to test and get back to me. I'm sure they'll all be fine for almost any task in a domestic environment though.
@@iSharpen when not cutting on plates or platters, they definitely should be, no edge will hold up to that. I even run my big chopping knife at 15 degrees per side. It holds up perfectly fine this way for me. I’d be hesitant to put that same edge on a customers chopping knife however. I’ve seen what people do with their knives…
Is this 30, 35 and 40 deg collectively or 15, 17 and 20 per side?
@@gordondereuck187 this is 30/35/40 all inclusive yes.
@@gordondereuck187both are correct. Collectively, a 30 degree angle is equal to a 15 degree angle on either side.
Great video. My experience is that for woodwork the angle matters in terms of easy of cutting
@@gerardvanengelen9001 thanks. Sure, on some tools it matters, but in the world of kitchen knives where some people are obsessed with the exact angle, my point is that it matters less than most people think. For hundreds of thousands of years no one could sharpen at any exact angle. Even today anyone who uses a manual bench stone is guessing and probably introducing a range of different angles along the edge.
Absolutely. Amazing professional sharpening your edges are phenomenal.I have never seen someone slice through paper like that so easy and quiet, impressive!
@@bullridermusic2054 there are some on here better than me but I'm coming along 😉.
I can tell you, it's a lot of fun. I recommend it even as a hobby. Satisfaction levels are off the chart. 📈
Nice video and comparison 😊
The bevels looked so perfect. Very impressed. Very. 🙂
I find windex removes polishing compound pretty well. Just spray once per side and wipe off
@@The_AntiVillain I have alcohol in a spray bottle which I sometimes use. But wiping isn't too bad.
Try contact cleaner spray. Sharpie marks vanish easily too
@@simonhouweling9771 I use IPA to remove marker.
@@simonhouweling9771
?
@@iSharpen what is IPA?
Thanks. This was nice.
Well done, sir.
Touché, touché, bats, right down to the end, sliced through like butter
my problem is, is this I can be standing side-by-side using the same pots my mother, God rest her soul was using, to make Italian sauce, and I can never match up her results. Same could be said if I was an alongside you with my T8s.
I can never get the same results with Tormek’s Original stone as l do with their diamond stones. Or even several other companies CBN wheels. I got the same plates as you to change the grits 80×3 and 320×3. Even with Tormek’s greater changing stone, it never comes close to diamonds in my opinion of course. I’m so glad you get those amazing results. I can’t even come close. When using that stone.
Again, sir, I’m just saying this is my experience. and I fully understand that the stones cost money so as the CBN do.
But when I use that kangaroo tail watch out
Great stuff as keeping up so happy for you, sir
@@Phil.D333 as long as the knives get sharp. I bet if I was to watch you doing it I might be able to find something I do that you're not. But if the diamond wheels work for you that's all that matters.
Thanks for the comparison, this was interesting. What is your preferred angle for a chef knife? What do you usually do?
30-ish. 15 per side. It's my go to. I can pretty much guess it now without using the angle guide.
@@iSharpen
So when you say 30° 15 on each side on your angle setter, what do you say that at?
This is my ADHD needing more clarification or is it dyslexia? Who knows?
@@Phil.D333 15° each side. Total of 30°. He is setting the anglesetter at 15° 😊
@@Phil.D333 yes. 15 degrees on the angle setter.
Perfect water flow over the edge as you’re passing the knife through
Hello sir. I got my T8 the other day and I love it! So quiet and feels really professional. I have sharpend 4 chefknifes whith good results and that is all because of your videos! Thank you for what you do. I really appreciate it and love youre system. It is fast and effective. 🙏
Question: How much better is the kangaroostropp in relation to ordinary letherstropps? I dont think i can get a roostropp in sweden.
Sorry for my english 😊
@@anteboy91 the kangaroo tail strop is the Lamborghini of strops. Cow leather is the Toyota. I'm trying very hard to get my export license so I can sell kangaroo tail strops worldwide. Soon I will know but the Australian government is very strict. However I've spoken to them many times and they like me now. They're helping me through the process. I have high hopes of getting my license. Stay tuned. I want a kangaroo strip in every knife sharpener's workshop.
@@anteboy91 great news on your T8! It's an amazing machine and I'm glad I was able to get you started. Makes me feel good.
@@iSharpenbe sure to tell me when you have your license! If I have the money, I will immediately buy one. I hope you can get it soon!
@@iSharpenif I may ask, how much does your tormek setup cost and what wheels and flattener do you use? I don’t like asking about how expensive something someone else has. I apologize for being blunt.
@@101skills. Trust me, everyone will know. I will make a big deal of it. I hope to formally put in my application next week and it can take up to 2 months for them to decide. They might also get back to me and ask for more information.
Consistently & repeatedly testing sharpness is more difficult than it would appear. I use phonebook paper and attempt to slice a single line of text in half or even quarters. It requires a fairly well refined blade to slice phonebook paper at all as thin paper is more difficult to cut than thicker paper. A sharp blade can cut a single line of text from the page consistently, a sharper blade can cut a single line of text in half and the most refined blades will cut about 1/4 line of text that simply curls into a ribbon as the blade slices through. I’ve found this method of testing provides the most consistent results in a test medium that almost everyone has available.
Have you tried rolling paper?
I'm new here, that was really interesting and I have now subscribed :)
@@ImolaS3 cool! Welcome aboard. Do you sharpen?
I’m curious - have you tried digital angle measurement tools? How would you compare them with the tool you’re using here?
They don't work on wheels. But I'd like one anyway.
Perfect water flow over the edge as you’re passing the knife through.
Also, Baz, is that a gluon kangaroo tail on the other SG 250 on the other machine?
@@Phil.D333 no, just duct tape. It's just there as a counterbalance on the shaft.
ah counter weight
if I can add Baz, when my kangaroo tail starts to crack along the edges, I’ve taken a fine grit wheel on my drum and smooth them out a little bit. This way I find the blade runs up and down smoother without catching. But by the looks of the way it cuts yourcigarette paper, you don’t need anything else lol you’re doing everything right, sir
@@Phil.D333 has it improved your edges?
@@iSharpen
Buddy, it’s the best thing I ever learned from you overall I’d say 90% of the time I’m getting easily under 100 on the bess scale
My wife is afraid to feel these knives in the sink
@@Phil.D333 that's the main thing. Some yt sharpeners are happy (over joyed even!) with anything under 200.
@@Phil.D333 sharp knives should never be in a sink.
What’s the purpose of using the leather wheel hone and then using the kangaroo strop?
Good question. The leather wheel does a great job of removing the burr that's developed while grinding but it doesn't remove the root of the burr or (as some people call it) the "wire edge" which is a tiny microscopic left over burr which can cause premature bluntness often experienced after sharpening.
The kangaroo tail has little ridges that no other leather has that (it's been discovered) has the ability of removing the root of the burr (wire edge) and creating not only a more refined (sharper) edge but on that lasts significantly longer too.
I can prove the sharper aspect with before and after tests as I've done dozens (hundreds) of times now. The longevity is only anecdotal but from my feedback, quite real.
@ thank you for the reply. So if the kangaroo strop removes the root of the burr, why even use the leather wheel in that first place and only use the kangaroo strop?
@@vinnym5095 Another great question. The burr can be quite ragged and rough and could easily damage the tough but (still) leather kangaroo tail strop. I guess you can think of the leather wheel as removing most of the burr except that last little crucial bit. Many people are even happy with the level of refinement you can gain just by using the leather wheel. In fact many of us had no choice until now. In fact until the leather wheel came along, many sharpeners would just deliver the knives with the burr thinking it was sharp enough.
You guys are artist and craftsman - people think it’s easy sharpening a knife, it’s not easy doing it right. Let me ask a question, if you sharpen a knife razor sharp and then reharden it, will it keep the edge longer?
@@WoodsPrecisionArms don't know but I'm guessing there's a reason people sharpen after the hardening.
Sharpening, as we talked about it and as seen in this video is only done on hardened and tempered steels
Would love to always see the bess numbers. great videos though
Ran out of clips! Waiting for my UA-cam payment to buy some more. Should drop in the next few days. They pay on the 21st-23rd of every month for the last month.
Nice rolling papers, bro. Are the hemp or nah? Lol
Both!
Very nice
where can I find a counter top knife holder like your one in the 28min mark. did you make or buy it?
I know right? It's cool as hell. It has strong magnets and it revolves on a bearing. It was made by Baccarat but I've never seen one before or since. I just did a quick search and couldn't find one. Make one out of a lazy susan kit. I was thinking of making and selling them actually.
How about Edge retention these knife. ?
Probably not brilliant. But good enough for domestic use.
Trying to remember, and that gets more difficult every day..... With some of the harder steels, don't you sharpen at about 18 degrees or so? I was expecting you to use the string cutter thing, or what ever they make it out of and the measure comes out in grams or some thing like that. We gringos don't know grams.....
Side note, I did find a source for kangaroo tail here. Maverick Leather in Bend Oregon said they could get me some. I am guessing they are importing it. Been about a month. No connection with them other than they are a source for roo leather which you don't find everywhere...
Thanks for your comment. Knives can be sharpened at any angle. The sharper (steeper) the better. It's more the intended use that determines angle choice. 15 (x2=30) to 20 is fine for a regular kitchen knife made of any material.
Ask Oregon if they can get kangaroo TAIL from nature animals. It's very specific and for a good reason.
It's called a BESS meter. I ran out of clips. Don't worry about the grams. The lower the number the better. I knife should be under 150 because that's how sharp a utility razor blade (box cutter) is. 50 is how sharp a disposable shaving razor is.
Appreciate your comment. Hope you stick around.
Those really nice/expensive Japanese knives are often sharpened that way. And then there are those sharpened on only one side...
That diamond plate for adjusting the stone coarseness is a great trick. I had been only using the wheel dressing tool. Please, a humble recommendation, speed up the video. Nothing is more boring than watching so many passes on the wheel. I was looking for the 4x speed setting!
@@timpurcell2717 thanks for feedback. Did you know that you have your own speed settings on UA-cam if you want to speed it up. If you press or click on the side of the video you instantly double the speed of any video. Many people don't know that. But of course if you do that you might miss my instructional notes I say as I think of them. That's a risk you'll have to take though if you're in a hurry.
I keep things in real time for those who are Tormek users to see how long things actually take and to gauge my actual speed. This is important.
Too many people were speeding up their videos when I was starting and I could never gauge the correct speed of travel so I chose to offer a realistic video of exactly how long it takes.
I see some UA-cam Tormek's throwing their knives around on the wheel like spastics and that's incorrect. I'm one of the first to offer realistic videos showing the actual process in real time. Others enjoy this aspect of my videos and just like watching me work. Those are the people who I'm catering to. This is largely an instructional channel. Im too fat an old to consider myself an entertainer.
There are plugins you can install in your browser that will allow you to install speed controls on your video player so you can speed it up. Perhaps explore that avenue and I'll consider placing a warning banner at the start of my videos stating that sharpening can be boring if you're in a hurry.
This gives bob Ross vibes
Huge compliment. Thanks!
Bob Ross was more free handed, but this man is definitely a pro !
@@jonnelson7677 Huge compliment Jonn. Thank you. I'll try to remain as normal as possible. I think we need more normal right about now.
I want one! Where do I buy it?
It's called a Tormek T8. They're available globally. Try and find a used one. New ones are nice but a bit ecky.
@@iSharpen many thanks
How to adjust the angle
You raise and lower the support bar so the knife is higher or lower on the machine. Higher for big angles, lower for sharper angles.
may i have your opinion on ruby rod sharpeners? i have the sieger and it is pretty quick
@@SitzenderBulle I've never heard of a ruby ridge sharpener. Tell me more.
@@iSharpen its a Honing steel like the ceramic ones but from ruby, thats why its way more abrasive. you can google it here on youtube (sieger longlife rubin). I use it for 10 years now and my knifes came out razorsharp
Remember the first comment I posted to your channel when I said something like “from here, it doesn’t look like the point of the knife is touching the wheel”? I listened to your answer and hadn’t thought about it till now. I THOUGHT IT WASNT TOUCHING THE WHEEL CAUSE THE POLISH ON IT REFLECTED THE WATER! Boy am I an idiot 😂
😉
@@iSharpen I knew it was still making contact with it at least cause how else would it get sharp? Lol
As long as you are using them on the same thing for the same purpose and outcome then the one that stays sharp longest is the sharpest.
@@jamescrydeman540 yep, I'm waiting on feedback but these will just see regular domestic duty so they'll be used for a variety of chores. We'll see. If the customer gets back to me I'll let everyone know in an update.
I have an axe that’s shaving sharp. I don’t think angle has much to do with sharpness, within reason, purpose of use and the strength of the steel is more important, I’m not likely to be slicing tomatoes with my axe, the edges on my kitchen knives wouldn’t last long chopping wood.
I agree with you. I've long ago debunked the angle myth.
i sharpen to 15/30 its the smootest edge on a knife you can get .i can shave hair from my arm after im done
Some very pleasant sounds going on!
I spot the puma folder !
@@Tomorrows.Horizon good work! You're one of only two people who have. It's for sale. All my knives are for sale. I believe it's a Sargent.
I don't own a single knife that's more than 30 inclusive, and that includes non kitchen knives. Most of my kitchen knives are 15-20 inclusive. Also there is a difference between a keen edge, which is what you mean when you say "sharp." and what sharp actually means, which is cutting ability, which depends more on the geometry of the primary bevel than it does on a keen edge. High quality kitchen knives are in the range on 10 thou behind the edge. That's what really matters much more so than a keen edge on a kitchen knife. If those knives are >20 thou behind the edge, and with such obtuse secondary bevels, they'll cut like pigs. Even if you put a nice 20 inclusive edge on a kitchen knife that's got poor geometry, as soon as that edge is toast, the knife won't cut anything. Good kitchen knives don't need an edge at all to move through ingredients with ease. That's geometry. The only thing the edge itself effects is something called cut initiation, aka what casuals call "bite." And the only thing "edge retention" which casuals are obsessed with effects is how long that cut initiation sticks around. Says nothing about what matters, aka cutting ability, aka the real meaning of the word "sharp" in the context of a knife. And no you don't need fancy steels on kitchen knives. The common 4416 German steel used in a lot of common kitchen knives is plenty good for anyone that isn't a professional chef. What really counts, and what's usually lacking on common kitchen knives is the geometry. This is why Japanese kitchen knives are so popular these days. Even mass market factory made Japanese kitchen knives come with geometry in the range of 10 thou behind the edge.
A curious perspective. I can't agree with all of it due to the large volume of experience I have with sharpening knives and the hundreds of times I've received feedback on my edges but thanks for sharing.
I like too use a nice bible's papers to test, it's cheaper and bigger than papers
Not a bad idea! Nice and controversial too. I like your style.
@@iSharpen I'm not religious but what are you supposed to do with extra bible's? I have 3 and threw 4 away haha
I sharpen my kitchen knives so shallow. I can’t stand “robust” edge geometry. They cut like this. My knives are no where near 30 degrees inclusive.
@@AntwonDaBusiness good for you.
I believe he’s sharpening professional chef knives. That robust edge stands-up much better in that environment.
He spends a lot of time on each. Especially polishing the edges!
=SHARP!
The longevity is due to the knife’s materials.
@@stephenhowell1786 professional chefs don’t use robust edges most of the time hahahaha. They’ll use a cheap beater knife for robust tasks. Professional chefs prefer thinner geometry. Period. Anyone that has experienced thinner geometry prefers it instantly. It’s less work with thinner geometry. It’s easier on the hand and joints to use thinner geometry.
the rizla glide. sharp as needs be. for 99.9% most everything. 99.999% people will need.
@@billynomates920 100% agree.
Have to say that it is really depending on the knives. I have an old Hackman knife that was "cheap" but has good, "hard" steel that keep its sharpness well. But then I have Sanelli "professional" CroMo knives that are hard to get sharp and needs resharpening often. They are thin and "soft" and from the beginning the edge was concave instead of convex. I also use the T-8 👍🏼🫡🤗.
Real world performance in real world use case scenarios.
Looking forward to the results.
I have built testing equipment to quantify the performance a variety of chef's knives.
Testing performance of blade grinds & handle styles.
I will share the results In a video with charts & data gathered using high density foods.
@@danielbottner7700 that's awesome Daniel! I look forward to learning new things from your tests.
if I can add Baz, when my kangaroo tail starts to crack along the edges, I’ve taken a fine grit wheel on my drum and smooth them out a little bit. This way I find the blade runs up and down smoother without catching. But by the looks of the way it cuts yourcigarette paper, you don’t need anything else lol you’re doing everything right, sir
but I bet my kangaroo tail is nowhere near the quality of yours
Your new one will be the highest qualify with fantastic ridgeadge. 😉
Where can I buy a kangaroo strop like yours?
@@maxmcrae379 From me! But I can only ship to an Australian address until I'm granted my export permit. Those wheels are in motion but until then only for Australians I'm afraid. What country are you in?
@@iSharpen
Zimbabwe lol