It was a pleasure meeting you Saturday 5/11/2024 in La Crescenta. I'm George of Geejoe Sharp and I wish I'd had the time to chat. Hope you have time to make more videos in the future, I know vid can be a time suck LOL. Anyway, best to you in the future!!
these videos are so fun to watch dude, you have a great personality, film everything really well and the editing is smooth. I wanted to binge watch all of your stuff only to find out you only have a few videos, subscribed and can't wait for more nice chill videos!
oh wow you did a smooth job with the chisels just by the looks of it, I tried doing it freehand on the beltsander the other day for a customer, he just had a couple of banged up chisels, and like you said, its a real challenge to get them squared off/ straight edge. Doing chisels is real hard without a jig :D
Hey man. I love your videos. Keep the good work. Me and my dad do the same job as you. It’s so good to see another person doing the same as me. Keep the good job and congrats
Really enjoying these videos. Hello from Canada. I got one of the first production run of Misen knives and the chef knife has been fantastic. Please keep up the videos!
Great videos. I have certainly copied some of your processes and tools as it seems you have dialed in the efficiency factor. Thank you for the content and detail. May I ask. With the blue belts you used (1x42). I assume they are ceramic. Do you know roughly how many blades you can complete with a 220grit or similar? Thanks!
Dude, found your video from Shorts and I’m hooked! I run a small sharpening business in Canada and seeing your grind is inspiring. My process is mainly on a coarse and fine wet wheel grinder, with a belt for re-profiling and major damage. Any tips for getting more work and establishing yourself in your local community and getting your name out there more? Great content, subscribed and excited to see how your business grows!
When you repair chipped knives, seems like sometimes you begin grinding at a 90º angle and other times at your chosen sharpening angle, say, 18º. How do you choose and why?? (Really like your videos. Thanks for doing them.)
I am a chef- cook for over 38 years and I am now 55 years old I have never seen someone that does what you do going out to setup a place to sharpen knives I live in DADE CITY FLORIDA NOW when I was a cook in TAMPA FLORIDA I would take my knife from home to the restaurant that I worked at he would take them that day and then come back the next week and bring them back to me it cost a $1.00 for each one I have some that I bought from him plus some that he gave me I have know him for over 30 years because I worked at the restaurant that he go to and do there knives
The mixing of steel’s comes down to whetstone sharpening and the videos on UA-cam and how they tell you to not rinse of the fibres that are on your stone. The best way I get chisels sharpened is slowly get the dints and don’t let it get hot. Then after I have done that I get some wet and dry sandpaper and then sharpen it on that. The first way I started sharpening knives was I would cut a piece of shark skin off the side of the body and then nail it down to a piece of wood that let it dry out so it stiff and then I would squirt water on as I needed it and they would come out pretty sharp this was when I worked on a long line tuna boat
I want to add onto this. I’ve met a lot of loggers who use axes and they say that the angle at which an axe is sharpened has a MASSIVE impact on its utility.
that looked like a miyabi black. zdp 189 blade. fascinating high end kitchen knife steel but that's not a great knife, it's a showy knife, and it's quite over priced. if you're fine with the heavier western hybrid handle the main issue with the miyabi black and a lot of miyabi in general is the fact that its too thick behind the edge, looks like the silly looking gaudy cladding is just too thick. it's not ground thin enough. but hey, zdp is some incredible steel. it's too brittle in the thinnest edges tho.
You need to add a before and after test for at least a few knives, you content is very interesting but would be ten times more interesting to see the difference in the product after you are done.
Enjoying your videos. Would love either a long form video or a short about something of the better quality knives there are. Shun is on the no no list. Who’s on the hood list?
Hey Steven! I have a blunt carbon steel long hewing spearhead i need sharpened. None of the local knife sharpening businesses will touch it because it's the size of a short sword and it's a spearhead. I noticed you're also in California and i was wondering if i could send it to you to have you sharpen it! You're more than welcome to use any footage you make of it for a future video. Or if you ever make it up to San Francisco, i have a decent sized collection of katana, wakizashi, tanto, naginata, kama and other edged Japanese weapons - many of which have factory edges on them that leave a lot to be desired - we could make a whole video series out of sharpening the whole collection up! Let me know!
It was a pleasure meeting you Saturday 5/11/2024 in La Crescenta. I'm George of Geejoe Sharp and I wish I'd had the time to chat. Hope you have time to make more videos in the future, I know vid can be a time suck LOL. Anyway, best to you in the future!!
This is awesome man. Great to see someone else passionate about sharpening.
these videos are so fun to watch dude, you have a great personality, film everything really well and the editing is smooth. I wanted to binge watch all of your stuff only to find out you only have a few videos, subscribed and can't wait for more nice chill videos!
steven sharpens - you seem like a knowledgeable and honest man. I hope your channel takes off! Subscribed!
Saw one Short today, watched the rest, then all your videos, you are a great creator. Love to see your work. Hi from New Zealand
Damn, I dunno how I came across these videos but do post more. I enjoy you explaining knives with a little more insight. Good stuff
Love these vidss!! Love how you explain all the terminologies but summarise well to say "keep your knives dry"
Super cool vid. It’s great to see someone local setting up shop and I always enjoy watching the process. Keep up the amazing work!
Hi! What kind of paper do you use when sharpening? 1000 grit?
oh wow you did a smooth job with the chisels just by the looks of it, I tried doing it freehand on the beltsander the other day for a customer, he just had a couple of banged up chisels, and like you said, its a real challenge to get them squared off/ straight edge. Doing chisels is real hard without a jig :D
I’m just getting into knifemaking, thanks for your videos they show me things I don’t know.
GoooOOOOOD Morning sharpenerss!
GUUUUTEN MORNING!!
Hey man. I love your videos. Keep the good work. Me and my dad do the same job as you. It’s so good to see another person doing the same as me. Keep the good job and congrats
Really enjoying these videos. Hello from Canada. I got one of the first production run of Misen knives and the chef knife has been fantastic. Please keep up the videos!
Dope video. I was thinking "I wish there was a dude like this near me" turns out you are a 10 minute drive away. See you Friday!
Great videos. I have certainly copied some of your processes and tools as it seems you have dialed in the efficiency factor. Thank you for the content and detail. May I ask. With the blue belts you used (1x42). I assume they are ceramic. Do you know roughly how many blades you can complete with a 220grit or similar? Thanks!
Dude, found your video from Shorts and I’m hooked! I run a small sharpening business in Canada and seeing your grind is inspiring. My process is mainly on a coarse and fine wet wheel grinder, with a belt for re-profiling and major damage. Any tips for getting more work and establishing yourself in your local community and getting your name out there more? Great content, subscribed and excited to see how your business grows!
You dont charge enough my man.
Especially living in California.
I second this ☝️
If you ever find yourself in Asheville NC, stop by Microtech Knives. We love meeting fellow steel junkies.
Your enthusiasm is even better than your sharpening skills! You genuinely seem to really enjoy talking to the people.
Cool little setup
When you repair chipped knives, seems like sometimes you begin grinding at a 90º angle and other times at your chosen sharpening angle, say, 18º. How do you choose and why?? (Really like your videos. Thanks for doing them.)
I dont know if I should start off with several belt sanders or a Tormek. Any advice would be helpful!
The randomness of YT recommended your videos. Glad it did 👍just sub'd. Hope you upload a video again soon
What pads are you using under the table on your small buffer motor?
Can you give me all the details? And what you use them for?
Very good video's.
I am a chef- cook for over 38 years and I am now 55 years old I have never seen someone that does what you do going out to setup a place to sharpen knives I live in DADE CITY FLORIDA NOW when I was a cook in TAMPA FLORIDA I would take my knife from home to the restaurant that I worked at he would take them that day and then come back the next week and bring them back to me it cost a $1.00 for each one I have some that I bought from him plus some that he gave me I have know him for over 30 years because I worked at the restaurant that he go to and do there knives
The mixing of steel’s comes down to whetstone sharpening and the videos on UA-cam and how they tell you to not rinse of the fibres that are on your stone.
The best way I get chisels sharpened is slowly get the dints and don’t let it get hot.
Then after I have done that I get some wet and dry sandpaper and then sharpen it on that.
The first way I started sharpening knives was I would cut a piece of shark skin off the side of the body and then nail it down to a piece of wood that let it dry out so it stiff and then I would squirt water on as I needed it and they would come out pretty sharp this was when I worked on a long line tuna boat
Did that man say you were going to impregnate his knife? Great vid as always!
I need more videos man 👀
How do you do the boning knifes that have the c shape in the blade by the handle?
Can you explain the denim pillow please?
Steven; the hot knife guy!
Can you sharpen a reverse xurved knife like an emerson elvia
What do you think about vosteed’s kitchen knives
Out of curiosity, what is your opinion on Cutco knives?
What grits do you use on the belts?
What belt grinders do you use?
What’s that grinder you’re using?
I wish we had a skilled sharpener like this where I live. The only option I've been able to find is Ace Hardware.
Sounds like a great opportunity to learn and provide a service in your community;)
For axes I use a grinder with metal grinding layered sandpaper, 60 or 80 grit. Then finish with belt grinder. It's fast and easy.
I want to add onto this. I’ve met a lot of loggers who use axes and they say that the angle at which an axe is sharpened has a MASSIVE impact on its utility.
잘 하시네요
whats the sharpener system you use?
God bois stiven...
Whats your upload schedule?
Anyone know the grinder he uses? Looking to upgrade from my basic WorkSharp?
Kalamazoo
Kalamazoo 1smvp
Can you make faster😂😂😂
The audacity of some people. But it’s woke california so what else do you expect from those people.
oh god the chisels are freud
If you just call it a patina instead of rust its easier to sell lol.
that looked like a miyabi black. zdp 189 blade. fascinating high end kitchen knife steel but that's not a great knife, it's a showy knife, and it's quite over priced. if you're fine with the heavier western hybrid handle the main issue with the miyabi black and a lot of miyabi in general is the fact that its too thick behind the edge, looks like the silly looking gaudy cladding is just too thick. it's not ground thin enough. but hey, zdp is some incredible steel. it's too brittle in the thinnest edges tho.
You need to add a before and after test for at least a few knives, you content is very interesting but would be ten times more interesting to see the difference in the product after you are done.
Enjoying your videos. Would love either a long form video or a short about something of the better quality knives there are. Shun is on the no no list. Who’s on the hood list?
Hey Steven! I have a blunt carbon steel long hewing spearhead i need sharpened. None of the local knife sharpening businesses will touch it because it's the size of a short sword and it's a spearhead. I noticed you're also in California and i was wondering if i could send it to you to have you sharpen it! You're more than welcome to use any footage you make of it for a future video. Or if you ever make it up to San Francisco, i have a decent sized collection of katana, wakizashi, tanto, naginata, kama and other edged Japanese weapons - many of which have factory edges on them that leave a lot to be desired - we could make a whole video series out of sharpening the whole collection up! Let me know!
Work sharp will speed things up bruhh