My pleasure

@@robertpaterson7311 hi Bob, I completely understand your concern. It’s really just practice. You don’t need to be “exact”. If you are at the right angle or less you will be ok. You just don’t want to over rotate. What I did is bought practice knives under 10 bucks (in my Amazon store) and dulled, sharpen and repeated at least 10x over a few weeks and that develops muscle memory. Trust me, you will learn the right angle based on just practice and feel. I did 15, 17 and 20 degree practice. On a 15-17. Or 18-20 holding it lightly and not pressing are at those angle ranges will be fine. Remember you just need a slight pressure for this. I am going to start doing KZbin lives on how I do this as I see many experts I respect going very deep and getting so complex they make it seem too complicated for me so I started doing it my way (non-expert) and get incredible results now. If I told you how much I spent on sharpeners, stones, etc…had I found this years ago I would of not done all that but it was great experience for non-kitchen knives. The real magic happens with a leather stop after the sharpening and honing process. Check out my leather strop video. Practice does make perfect. Get the cheap knive and practice. If you can slice through paper smooth as butter, you’re there.

@@BBQBIKERSPYDER Many thanks for your reply and thoughts. I also have bought loads of stones and systems so want to get it right this time, but do I buy this machine or buy the cheaper Ken Onion machine which might sharpening my knifes enough for what I need ? Cheers Bob

@@robertpaterson7311 I think that’s a totally different machine with belts, works very well but it is a personal decision. I actually use both. Kitchen on my T1 and my EDC, axe and tools on my Ken Onion. Although I have a T4 now and they just released an axe jig! You can go down a rabbit hole I know. It’s a very personal decison. For Kitchen knives T1 or T2 is tops for me.

@@BBQBIKERSPYDER Thank you for your thoughts. As you say a deep rabbit hole and wish there was a straight forward answer but at these prices it could be an expensive mistake if I have to buy twice !!!

@@robertpaterson7311 can’t go wrong with the T1, the Worksharp will me much more of a learning curve and you can easily damage your blades if you do not have any experience. The T-1 is fool proof for kitchen knives. The belt sharpener requires a lot more practice and if you are going to be sharpening just kitchen knives I would only recommend the T1 as some manual systems are double it’s price.

Thank you so much, Typhur makes an excellent set of thermometers.

@@toomuchwelding1013 👍🏼

Hi Yes I will be doing a series of videos. I am waiting to receive the kit.

@@kingsleychan great! Good choice. Yes I actually was creating my own and discussed with Hone who was also experimented. It absolutely works if you spend the time to do it and work through the progressions of discs.

I should add it is not “sharpening”. The HONE system does all that great now. This is for high polishing.

@@UkuleleJayBBQ so cool how hone is so receptive of your feed back. Kudos to you Jay for being their field tester! All our sharp knives will need to thank you

@@kingsleychan great to work with and they really have built a solid product that fixes all the issues with other rolling sharpeners.

@@themillersbbq 300°F, no wrap, cross membrane in back (do not remove), no binder, sugar based rub. Indirect 300°F solid, Gateway barrel, coconut charcoal.

@UkuleleJayBBQ I wonder if I can do that with my gravity smoker. Soon I will get a barrel

@@themillersbbq if you can get it to a consistent 300°F you should. Never used a gravity fed but it should work, as you want indirect. If direct you may end up burning the rub depending on it’s sugar content.

@@HarryManback46and2 thank you, greatly appreciate that!

Once sharp the 2000 and ceramic are magic. I actually did mirror polishes already and yes there will eventually be a video. I think while it looks amazing it’s for “show” so those collector knives will enjoy a mirror polish. For the average person and cook it will not be necessary. But the Pro Accessories kit will still be all you need.

Hi Hanoii, There are so many variables that's a very hard questions to provide a single answer, but I would say the essential for someone who has knives that are just dull but are not damaged or nicked would be the following: 700 grit, 1000 grit, 2000 grit and 3000 ceramic. The idea of the pro accessories kit (which I would recommend) is that is has all you need. So getting the pro accessories kit also provides you a very nice leather strop which is also important. All my videos show how to use all these (I don't think I have done a 200 grit repair yet but that video will be coming), but I have many how to use including the AngleMate so you can make sure to sharpen at any angle of your knife. Hope that helps.

Amazing. I was asking more of time or number of rounds each disc as you mentioned you would spend more time on it. Just to have a starting point idea. Greetings from Argentina

@@hanoiithat’s exciting this went International! Here is a video that goes over that: HOW TO SHARPEN your knife with the HONE Rolling Knife Sharpener kzbin.info/www/bejne/nInKhmt4lpuVjas let me know what you think.

I recommend the HONE honesharp.com which is not a knock off. Check out all my videos on Hone. No one has all the functionality they have with their pro accessories kit and new extender.

Hello are you referring to the “extender” ?

@@LesHoa-DuMal appreciate that! However I am no super hero. Just a guy with a passion.

Surprisingly for the average home cook or backyard bbq person it does work well. I was skeptical several years back until I took the leap. Remember it’s power, and diamond and the honing wheel is power which for “dull knives” works great. This is not a unit for repairs or making knives. For that there is the T-4 and T-8. I always recommend a good leather strop (see my video on that) as the final stage of ANY sharpener. Thanks for the comment!

@@texasfan8892 it’s a technique that once you get down is a great way to do them. The great thing about barbecues and do things many different different ways and they’ll all come out good as long as you get the technique down. As far as the haters, no one cares about them. We all know they are lonely people with a lot of jealousy and self hatred wishing they had a better life. If they did they wouldn’t have all the time to make fake accounts and only comment. Plus we know who they call when they really need help. Happens 100% of the time 😎 thanks for the comment and appreciate you being part of the channel!

My pleasure!

@@iracohen3864 definitely but my Hexclad has done an incredible job for 9 years and never fails me.

You'll smell worse doing that to yourself, I'd advise not putting yourself in the trash.

@@UkuleleJayBBQ You and I both know what I meant. Stop the foolishness 🤡

@@PeristalsisActivateI could agree with you but then we’d both be wrong!😂

@@irasalesassociatesinc.3945 162 for 12 hrs, Sous vide.

@@Shootsmith new mountain studio 😎

@@UkuleleJayBBQ nice!

No both sides

Thank you. Both great oils. I use olive oil in marinades, dressings, and other cooking and use Avocado when searing on higher heat to keep the smoke down.

@@UkuleleJayBBQ ❤️

@@Jaxkckingdom thank you! It is fantastic and the fat is mind blowing unlike regular pork.

@@UkuleleJayBBQ mouth was watering

@@Jaxkckingdom love it! 👍🏼

@@zeem96 this is the Scintillation State, and I’m your Governor! 😂

At this point I need to contact Buck & see if they can replace the blade on my Buck 110 Auto, because the Hone has completely ruined the blade & still won't sharpen it.... I really wish they would not claim to sharpen ANY knife, clearly that if not the case

Absolutely. I would use the 400 or 200 first, then move to 700, 1000, 2000 and 3000 honing.

Hi there, I usually do 250º and let them go until they reach about 200-203º which took about 9 hrs for these using @knottywoodbbq pellets and rub. No wrapping, no spritzing. The rub has some sugar and carmelizes so you if you have a sugar rub I would keep it at 225º to 250ºF max. Don't worry about time, plan it all day. Every butt depending on weight, fat content, bone in v bone out, all will vary on time. Use a very good thermometer in the meat and for ambient temperature (never use the ones built into a smoker if they are on the lid or side as they can be up to 30ºF off.

@@0421eddie thank you so much!

@@markjones8312 oh I love that butter under the skin. I actually did put compound rosemary butter under but needed to keep it short. I will be doing a full KZbin on this.

@@bremboflyyep! I am going to plan a Tioga Pass trip soon before the snow closes that route.

@@RazorsEdgeDIY look on the package and the guide is there. When you place a strip under one side, you lower that side by 2 degrees and increase the other side by 2 degrees.

@@UkuleleJayBBQ thank you Chef!

@@RazorsEdgeDIY my pleasure.

@@RazorsEdgeDIY my pleasure.

@@weirdog9645 hi Wierdog I do not edit anything after posted nor would I ever. I live in a great time full of humor, fun, providing content that is informative and that’s my point of view. You make life what you want. Sounds like you live a much stressful life. I hope you find peace one day.

@@zasz3 hi there. This was quite a while ago. I am not sure they have it any longer but send me an email and I will ask. The T-1 saves the guessing and training from a manual sharpener and for the average person a knife is dull from never honing or sharpening but the knives I have received from folks are not “damaged” just super dull with rolled edges. The T-1 is designed for the average person. With an 8 year warranty, you just can’t go wrong with it. Swedes built top quality, hands down.

@@zasz3 thanks for the comment. Sounds like a great idea for a video. I will do that and put it on my list, thanks!

@@UkuleleJayBBQ The reason why, is because there are som guys doing the T1 with the same sharpness-measuring device that you have, complaining that it only provides a result around 350 with the T1. It sounds kinda wierd, therefore, it would be nice to see whether or not a strop is needed along the T1 for amazing results like yours or if those guys only need more training :) /Lenny

@@SkiKat-USA thank you very much! Funny I had someone else mention the shirt😎

@@sharonshumpert1917 glad you found value in your purchase. If you are happy that is all that matters.

@@UkuleleJayBBQ 👍

@@rushiwar6107 sorry they are not the original rolling knife sharpener. You may want to watch my video so you can stop repeating what you hear others repeating incorrectly and learn the truth. A U.S. inventor is the original rolling knife sharpener inventor. The original “Rolling” sharpener was never invented by Germans, it was invented by An American DECADES before HORL.

@@UkuleleJayBBQ ahh ok thank you

A million recipe book sales say otherwise.

Thank you very much. I appreciate you watching. A higher grit continues to remove the more course marks left by the courser grit before. The higher the grit the less steel you remove. The hardness means it will take you longer to remove steel with finer grits and when you are in the 6000 range and up your are essentially polishing the metal as the more striations you remove (cleaner surface of the metal) the shinier the surface. Japanese, German, even Chinese they can all use the same steel. X50CrMoV15 is X50CrMoV15. The hardness means the knife will wear but will take longer to sharpen. A 3000 used correctly at the proper angle will not cause any damage. Damage a majority of the time is a user issue not a grit issue.

@@UkuleleJayBBQ thank you for reply. I assumed at that high of grit it would mostly be a polish and not necessarily needed for honing, let alone sharpening.

@@pusmma correct. Honing only to deburr and remove that wire burr or other burr than develops. Anyone can sharpen using up to 2000 diamond, then 3000 honing. And finish with a leather strop and you have double razor sharp knives but it’s a process and time and all depending on the hardness of the steel, steel ingredients, length of rolling needed. After 20 or so sharpenings it becomes intuitive based in initial inspection, feel.

@@davidbufton8075 never heard of it. As long as you are happy and find value in the products you use, that’s all that really matters.

@@Mark-pi7vj yes for kitchen knives it works excellent and the goal is making it easy and not having to worry about grits. The power honing wheel is huge to hone your knives each use and remember get a good leather strop and the PA70 3000 grit paste to put on your strop ( I have some videos of that). For the “average” kitchen cook or backyard bbq person this is all you need really. The T2 is awesome but a much bigger learning curve and is designed for pro kitchens really.

@@UkuleleJayBBQ Thanks for replying (you got yourself another subscriber). Ok, I'll go ahead with the T1 then. T2 is 3 times as expensive as well. Do I really need to hone each use? My wife is the clean(ing) type, there is no way she'll let me stand it on the counter haha. And I don't feel like taking it out every time. I have 2-3 knives that I alternate use throughout the week 4-5 times/days. So maybe once a week will do just fine? I'll check out your leather strop video(s)!

Hi Mark, thanks for the sub. No you don't have to do it every time. It's ideal to do it after each use to just keep that apex as straight as long as possible until the apex is worn and there is no curving over of the very tip edge. The 600 is absolutely fine for home cooks. If a knive is more dull, you just do more passes until you get that burr then do the other side or just do 10 strokes on one side, flip and do 10 strokes on the other, then move to 6 strokes on one side, six on the other, 3 on one side and 3 on the other and 1 on each side and you are done for the most part. The goal is get to a nice sharp kitchen knife and with the 600 it's not a repair grit but not a polishing grit like 1200. If you see some of my videos, I can take a dull knife (really dull) and with the T1, the honing wheel and finishing with a leather strop get it double razor sharp. My videos are for the average person not the knife geeks who go crazy with sharpening to a mirror polish. It's a waste on kitchen knives...waste of time and energy in my opinion. If she uses a few knives often then honing 1x a week should be ok. Remember, you don't have to hone at all except after you do the sharpening to get off any micro abraisions or tiny burrs you won't see with the naked eye. I fought that battle with my wife too ;-). My T1 is in the cabinet next to the counter for a quick pull out and plug in and us...that was the best I could do in my new kitchen LOL.

@@UkuleleJayBBQ Thanks again!

@@Mark-pi7vj my pleasure!

@@velsonhorie8006 Thanks for the feedback!