You can achieve the same results with a Shapton. All you need is water, just splash it on and go. And you just saved a ton of money.

Imagine this working on normal knives cos why not?

where have u been

Can I do that with my large ham slicer, the same way?

this could have been an april fools video because of all the innuendos you could potentially get out of this lmao

have your views changed over the years? asking because there are stones on your store that you recommend flattening more regularly like the Naniwa Hibiki series under the description

Awful idea

I’ve always wondered why some knives can get sharp enough to cut paper towels with a slice and others won’t then found different blade steels and heat treatments can have different edges . Prob close to sharpened 0ver 200 folding pocket knives and a good handful are razor razor sharp . The maxamet from spyderco is pretty amazing with the toothy sharpness while some 154cm kubey steel is also very good and some civivi d2 and 14c get s a sharp sharp edge . I just noticed how some 14c gets really mirror polished and some doesn’t and some gets sharper than others of the same steel . I use diamond emulsion stropping compound 1000 and 14000 and have been using oh heck I forge the name but they’re really really good stones

I'm very angry that this is a good trick. I spent 3 years transitioning from sandpaper and 57-and-under HRC blades through $300 in whetstone and my grandma passing before I had a clear Arkansas stone. And this one simple tip is better than 2 years.

Before I bought a couple diamond stones I made whetstones from glass tiles and sand paper. I just glued the sandpaper to the tiles starting at 320 grit and going up to 3000 grit using spray adhesive. I honestly tell my friends that want to get into hand sharpening to start with that. If they want to be cheaper, go ask the big box stores if you could buy the cutoff scraps of glass. The glass is important since you want it as flat as possible. It works wonders on stuff for woodworking as well, such as planes and chisels. EDIT: Also I got the idea because of wood working and sharpening those items using that method. Figured I'd give it a go for knives.

Thank you so very much for sharing. This is most interesting. I have plans to soon go to Japan, which has been a desire for years. I appreciate your sincerity and all of the information you disclose on KZbin.

What knife brand is your favorite

Sir if you are interested in the quality cabinet, table and chairs, I would recommend Marc Spagnolo - on The Wood Whisperer, on You Tube. IOf he cannot help he will make a recommendation. His furniture is remarkable.

I just found this channel and was wondering what you do with any cleavers that you own? I have 3 cleavers, a really old solid one that I love but needs a new handle, a cheapish basic cleaver with a thinner blade that I think se when the other ones are not handy and finally I recently bought a Chinese style cleaver that I am slowly reprofiling over many sharpeing sessions into a single bevel knife. None of these cleavers will fit into my spare knife drawer or the knife block I have on my counter top.

My favorite meal is potatoes with sprouts and applesauce. A truly Dutch meal. Sprouts are like small cabbages

For Christ sake, don’t forget the TIP!!!🤪🤣😂

~300 is ok, but the first Mcusta I bought from Burrfection store, was at 50s.... After using it and sharpening it myself, I can keep it around 100-150

I remember I watched this guy cut apples for like 2 hours in a knife comparison video a few years ago. Don’t even know what the knives were but glad to see he’s still uploading.

Doesn't help me if I have nothing but a bread knife and a sponge

Not as bad as doing it to a serrated… but u need to try my method… “inverted palm sander.” Remember? I have 10k paper to finish even. 😅 use like a stone, very little passes though.

The steel is 19c27 ... all that money for 19c27 ?

u can use also regular t cup`s bottom

Are u the vocalist of hoobastank?

Teenage boys would be very good at this.

Sand paper on a sheet of glass works too.

Are you pinching the edge of the blade when you're sliding the sandpaper sponge combo? Trying to figure out where you're applying pressure

PLEASE sign me up for a cutting board! :-)

Simpy, quick, cheap and easy. That's why he's the best on here. He's the first one I've ever seen shapen a bread knife. Great video as always.

what’s the use of the sponge?

No! 4:03

This is awesome! I have Victorinox serrated paring knife which has stayed sharp but I’ve been dreading to sharpen in the coming months.

Weeeeell, I usually sharpen my bread knives (or basically any serrated ones) with soft cloth polishing wheels and polishing compound on both sides away from the heel. Works like a charm, is fairly quick and preserves the grooves as well. And they really get a new bite out of it.

Thank you. Really helpful.

Cutting board looks great! Put me down for one! 😁

I may have to try this. I have some nice german steak knife serrated knives and since I use a round steel a lot on my big knife, so I tried steeling the serrated blades and was pleasantly surprised. You just have to go light and feel for an edge.

What!! Your own Tung oil without the Tung oil?

should use adametion knife.

Bro use the tip of your knife. You're nowhere near utilizing it's size.

Would you be able to specify what is the ideal angle to sharpen that kind of knife? Thank you!

*AWE HELL NO! I won't even put the scotch brite on my blades!*

I have a question? I'm using a scanpan knife at home and I don't really like a thick back and it's a little heavy. In your opinion what is a good blade chef's knife with a comfortable handle???

Well to be quite honest I really don't have a favourite food. I love all food and like to mix different cultures and experimenting. Sometimes I HAV a brake though top meal and sometimes evan the dog runs away lol

I have a similar block for a swivel knife for leather work and I'm interested to know how my chefs knife will go I used to take hours on my butchers knives stone n steel. If this works it'll be a looooooot ezyer and less work lol

Finally I can sharpen knives..thats a motion I'm quite good at

I'm interested in knife sharpening but have never done it before. Can you post a video of a beginner kit that you sell? I'd like to see each component and how to use it.

What a load of💩if the sponge was actually making an improvement why dont u try cutting something without using other forms of sharpening tools after the sponge. I have been a cert 3 Slaughterman for over 7 years the only thing u needs to take of fine burrs is a plastic handle of a knife steel just cut straight into it running the whole length of it 2-3 times perfect! also cutting paper dulls the edge of the blade why not demonstrate on a boneless ham or something we actually cut in the kitchen

I’ve been practicing this sharpening technique since I was a teenager.

Smart, effective and easy. What's there not to like ? The serrated knives have always been a kind of PITA in my knife sharpening life. I don't like serrated blades on pocket knives but I was gifted a bread knife recently which I definitely love and intend to keep as sharp as possible. Thanks for the tip !

What if in your website, when you click on the "What's New" it played a sound effect saying "What's New Scooby Doo"

great tip to extend the life of what would normally be a knife not worth properly resharpening.