Waterstone sharpening for dummies

In this video I will give you a tutorial on how to sharpen knives using water stones. I'm using a good starter set of stones in this video.
mind that there are many ways to sharpen knives properly and this is not the only good way.
The angle I use in this video is for the needs of the sushi restaurant. You can use a larger angle if you want.
The Chosera series has been replaced with the professional series!
Stones:
Naniwa Chosera 400
Naniwa Chosera 1000
Naniwa Chosera 3000
Stropping:
Leather strop with Bark River Black and White compound (3000 and 12000 grit).
Naniwa makes very high quality stones which don't need soaking as they absorb almost no water. These stones sharpen with their surface particles while softer stones sharpen with their slurry.
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Please watch: "Battle of the Ultimate Chopping Knives! Which is the Best!??"
kzbin.info/www/bejne/hmLYqYataK6Db68
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[@manelikalski]

Great video! I loved the part where you mention that the knife is a tool and one should not to be discouraged with slight grind marks on the blade (even though they can be polished out). It's all about making it a functional tool, aesthetics come secondary.

[@DutchBushcraftKnives]

+manelikalski thanks a lot!

[@georgebowman1060]

👍 relaxing Japanese music 🎶🎵 in the background too.

[@d.od.3463]

I'm rather a newbie at using bench stones which puts me in the 'frustrated category' at present. Ironically, one of the three sets of stones that I purchased to start off in this area of sharpening is exactly the same set that you are using here. The other two 'sets' are Spyderco (Medium) and a Spyderco (Ultrafine), and Shapton (500, 2000, 8000) waterstones. I've only been practicing for a couple of weeks and am making fewer disastrous results each time I go out to the workshop, however, I'm a long way from getting to the 'paper slicing' (at least most of the time) continuous results. I've watched this video and the technique you use and believe I have picked up some valuable lessons over some of the other KZbinrs that have uploaded videos. It seems that everyone has their own style, and I guess that over time I too will do so. Thanks for a nicely produced instructional video! D.O'D.

[@Laszlomtl]

A Humble Title you have given your presentation... I must say that it is one of the best out there!! Well suited for anyone interested in knife sharpening...

[@flowjoe100]

Excellent video, brought my kitchen knives back to life!

[@BirdShotIV]

Good info in this video, I'm really liking these chosera water stones. I only have one so far, a 2000 grit that goes after my 1500 grit diamond stone and before my leather stropping with compound. Great results on that kitchen blade!

[@DutchBushcraftKnives]

+BirdShot IV thanks mate! Stropping after 2000 can give you a really sharp and good result. I do recommend to get a lower grit stone like the chosera/professional 400 otherwise you will be working overtime for those dull or damaged edges,

[@moyshmie1623]

this is much more detailed than the most recent sharpening video ,thanks again 😄

[@DutchBushcraftKnives]

you are very welcome ! I might do a more detailed on in the future.

[@moyshmie1623]

In this video you show how to remove the micro bevel on a kitchen knife. be great to see you take a survival knife like Gerber Strongarm or a k-bar bar any knife that has a micro bevel that a good knife and show step by step how to remove the micro bevel . Then I can remove the micro bevel on my knife LOL

[@reasonmattersmost]

This is a well thought out tutorial. The quality and craft is evident. Thanks. I was not sure about buying multiple stones...seems like lots of money...but by showing the full, messy and wet process it looks doable. I especially appreciate the stationary camera. We do not need to see everything! It is nice to just show what the video is supposed to be about. I love the crazy vids with your friend but these more in depth videos are even better for those of us who are trying to actually learn some stuff. Thanks

[@tundraotto]

Flattening sharpening stones reminds me of people who "break-in" their barrels with cleaning them after every shot.....keeps stonemakers and barrelmakers in business. Good stuff.

[@nivbarzilay7983]

great video, you really seem to know your way aroud the stones. very educating and inspiring. thanks man

[@yesdeere1376]

So I just got my very first whetstones and sharpened my tops bob fieldcraft. My stones are 240/800 and 3000/8000 grit. It's not pretty but damn it's sharp. I've used a lot of different sharpeners and never had this level of sharp. I think with some practice and better stones I might get the perfect mirror finish. Thanks for all the videos you guys. I LOVE your channel! By the way the tops bob fieldcraft is an awesome knife. You should do a review.

[@DutchBushcraftKnives]

thats awesome to hear mate! The bob is coming our way (in 154 cm). Thanks a lot!

[@caidelander2561]

2.30 “these are chosera stones from SHAPTON” 😂😂

[@vladimirkovacevic1656]

awesome sharpening

[@jeffhicks8428]

I need me one of these Chosera stones from Shapton. Gottta find me some of them

[@thechugdude]

Just got my 400 grit chosera. I'm practicing on all my crappy kitchen knives lol.

[@GetH0NEY]

Its been 2 years. Have you become a sharpening master?

[@thechugdude]

@@GetH0NEY absolutely not. Haha.

[@Owieczkin]

@@thechugdude then how about: adept? As long as your sharpened knives cut stuff it's good for most tasks ;D

[@perpetualconfusion5885]

What about now

[@thechugdude]

@@perpetualconfusion5885 I'm getting there. 😂

[@Easy-fz6dm]

Man so different but still awesome

[@michaelblaylock2514]

DBK new motto "Will sharpen knives for sushi"

[@DutchBushcraftKnives]

hahaaha! Love sushi though

[@robhumphrey04]

awesome video. Thanks. It will help. I attempted to use some king stones to sharpen a scandi on a stainless mora. did not feel like I was getting anywhere so I just put it on a worksharp ken onion and put a convex on it.

[@daniel.rosina]

Exactly, the true scandi is very hard to be done manually. You naturally do convex by hands. But that's not bad, maybe even better 😀

[@JACKBLACKTOSE]

Spot on pointing out the sound made while sharpening! What grit waterstones would you recommend for someone starting out? I really want to ditch my pocket stones, cheers!

[@trailtrackersurvivalstande162]

Fantastic lesson thanks

[@daryooshfatemi]

Really enjoyed.

[@nippononna]

I think you are like a Japanese professional...

[@TheMeyera]

great video thanks !

[@DutchBushcraftKnives]

you are welcome! thanks a lot!

[@tonycanniffe2360]

Really feel like sushi now!

[@concernedaussie1330]

Awesome thanks.

[@ElkArrow]

I've purchased Chosera 400, 1000, 2000, 3000, and 5000 grit waterstones along with a universal stone Holder and a flattening stone. Waiting for them to arrive. I've got quite a few low quality knives made from 1095 carbon steel that are so dull they're essentially worthless. I've also got a strop with white compound but it's not sufficient for sharpening without the waterstones

[@BretCahill]

Where did you order your set from

[@BretCahill]

Where did you order your set from

[@npanos1]

Great!

[@deplorableamerican9451]

Thanks!

[@zeroa6]

Excelent tutorial. One question: When you are sharpening the belly and the point, ¿do you increse the angle upping your right hand a little? I mean, ¿you always keep the selected angle of the right hand (wich hold the handle of the knife), whatever part of the blade is contacting the stone? Hope you undertund me! And, ¿you noth post, edit and anwer the question of the channel? Thanks!!!!

[@DutchBushcraftKnives]

Hey mate thanks a lot! To sharpen the belly I higher my hand that holds the handle. This is not to increase the angle of the edge per se but this helps to keep the belly nice and round while maintaining the angle. If you would turn the blade completely so that the blade is aligned with the stone you can aslo sharpen the belly but this would create almost a tanto. This is most visible with my outdoor knives. These kitchen blade have a much longer belly which makes turning the blade on the stone necessary. Also on sharpening outdoor knives my raising of the handle is much more visible. I never edit my comments my answers after I post them unless I need to make a correction directly after posting them. hope this is what you meant. -stay sharp

[@zeroa6]

Thats exactly what I was talking about! Thank you very much!!!! I will be wainting for new videos like always.

[@zeroa6]

Oh! I almost forget!...Have another problem. I see you stropping this chef knife. My problem is I always go so far angle and fast strop on the knife, I loose my edge :/ Why is that?... May be my convex is not micro perfect?. Thanks guys!

[@DutchBushcraftKnives]

There can be several reasons 1: You are raising the angle to high on the strop rounding the edge instead of sharpening it. Strop in the same angle as you sharpen or only slightyl higher. 2: You are stropping on a belt without a hard surface. The belt with compound will curve around the apex dulling it 3: Your leather is too thick letting the apex sink too deep inside the strop 4: The steel on the knife is too soft. I had this with some cheap chef's knives. The sharpened apex just bended and broke of while stopping. 5: Sand particles inside the leather can damage the apex. Hope you can find your issue! good luck and just keep practising different methods.

[@zeroa6]

Really, thanks for your time!! I think my problem is that the compound is not well balance in the leather. Because the leather is very hard, so maybe my problem is not the leather. Maybe it can be another posibility!. I mean, in several parts the compound is higher than other parts of the leather. Do you have any tutorial about put, clean and get out compound of the leather?. Because I dont know how repleace it. THANKS!!!

[@robotfighter3124]

2019 anyone..no?......k I'll show myself out

[@_lets__box_2447]

Robotfighter .. out too🖒🙌

[@tommike4783]

Ditto

[@imaowner4802]

hey, i'm still hanging around!

[@d.h5741]

Imagine being 2019

[@FearNoSteel]

cool vid bro, loved the music Shapton huh? ;) just teasing, haha. I love the Chosera stones. I got my first one for Christmas. the 400 grit professional stone! they now come without a base and boast some sort of improvement over the Chosera. idk but wow, cuts like a demon!. I got a chance to use the whole set in the store the 3000 is a very very nice stone. polishes and cuts steel fast. great performance on that knife at the end. btw, check out Flitz metal polish for finishing the sides of those blades. Customers love it!

[@DutchBushcraftKnives]

+Big Brown Thanks for the comment mate! I love my chosera's but I also love my shaptons I my total line up is shapton 120, 220 Chosera 400, 1000, 3000, shapton 5k, Naniwa snow white 8k and shapton 12k. My 400 stone is almost at the end of it's life so I will be checking out the professional stone soon. maybe even make a comparison video. I don't think we have Flitz here in the Netherlands but I use something similar called Kingston unipoets in combination with a dremel if I really want to polish up the blade sides. I also recently made a video where I polished the sides of a blade with nagura stones which worked pretty well.

[@paipai7460]

+Dutch Bushcraft Knives I dont wanna get into talking about the stone i have heheheh, i will say i have a similar collection and then a selection of fine grit natural stones too. I wanted to ask, what diamond plate are you using for lapping your stones?

[@DutchBushcraftKnives]

+pai pai The diamond plate is a japanese plate called the SK-11. I bought it of ebay. his is the diamond plate I bought. It's from ebay www.ebay.com/itm/SK-11-Diamond-whetstone-waterstone-sharpening-stone-150-600-Free-/271836035708?hash=item3f4ab0ba7c:g:HiMAAOSwkZhWSX~V I would actually love to heat which stones you have in your collection :D

[@paipai7460]

+Dutch Bushcraft Knives Thats very good price diamond plate and it looks like it performs well. The stones i have are mostly used only with razors, i have a few which i use only with knives, they tend to be my cheaper stones. For razors i have a few Norton 8x3 waterstones 1k and a 4k, a selection of the thinner Naniwa speciality stones, 8k, 10k and 12k, My nats which i love, i have 2 Belgian coticule, Belgian Blue combis, my favourite of the 2 feels around 8k, i also have another coticule set in a wooden paddle that feels like it finishes around 10k. I have a nice big Charnley forest hone which i liberated from ebay, it was in a mess when i got it, but after about a month of lapping in got it back in great shape, i wouldnt like to guess at the approximate grit on this but people have estimated them upwards of 12k equivalent. Then i have my little Thuringian hone, Its unlabeled, but its case is an end hinged case, im unsure if its an Escher hone, but its a fantastic stone that gives a great shaving edge. I also have a few that i dont use so much, a small 6x2 Imperia La Roccia (would make a great little pack stone for finer polishing work, small and cheap price, rated around 12k, but i didnt like the shave from it) and some Welsh slate hones. I always loved the abbreviation used to describe natural stones and grit rating, PHIG - People's Hone of Indeterminable Grit :D I also have one Barbers hone i picked up cheap from ebay, a Norton Pike ezyedge, a great little pocket sized hone that lives in my ruck for keeping an edge on knives, similar to the ceramic side of a Falkniven DC hone, maybe around 8k aprox grit. I have a few other stones not really worth mentioning, generally carbo's and india's although some of them are nice little pieces of history and it was fun restoring them.

[@paipai7460]

+pai pai you might enjoy reading this, a series of 4 pdf's published by Henk Bos who unfortunately passed away in 2014. He traveled far and wide learning about sharpening stones and hones and wrote some fantastic and interesting stuff on the subject and published his writings on his website. bosq.home.xs4all.nl/ Have a look at the 4 parts titled grinding and honing, I think the Dutch ones are the same slijpen and wetten? enjoy

[@Rogerio_FM]

Wow you have the same Naniwa stones that I do!!! PS - I wouldn't call chosera's, let alone a 3k a starter kit stone.

[@nq3052]

nice job dude great vid

[@frenstcht]

Shapton water stones will do in minutes what takes hours with diamond stones. Diamonds may be the hardest things ever, but that doesn't mean they make good sharpening stones. The Shapton #120 will flatten and re-profile chisels and plane irons quickly. For me, the slurry is desired. When I was flattening a set of cheap chisels - remember that cheap chisels are extremely hard but poorly ground - it was when I let the slurry build up that I got the stone to really cut. I could hear the difference; I assume it's because as the grit breaks free from the binder, it's suspended in the slurry and because it rolls around, the grit presents all of its sharp angles. That's just a guess, though.

[@Freakmaster480]

Good diamond plates cut like nothing else. I've found literally nothing else that is able to cut quicker. Maybe you need to try cleaning the plate every so often. For major jobs the grit can get full of metal if you aren't paying attention.

[@frenstcht]

@@Freakmaster480 That's actually insulting.

[@labreezy2275]

I really gotta make more time to sharpen on Waterstones, practice makes perfect!

[@mugflub]

Killing me with that music, dude.

[@vagabond4576]

Music is awesome you twat.

[@WakeMarine]

Whisper Alley says you are good to go. Getting my stones wet once again! Psssssssst G.I..

[@SergioAlves5.5]

Congratulations good friend video ...

[@DutchBushcraftKnives]

+Sergio Pronobis 5.5 thanks mate! and thanks for watching

[@bjornvanspanje9130]

goed bezig gasten ga zo door!!!

[@georgebowman1060]

What was the music that he was playing in the background I didn't see it in the transcript?

[@giusepperobot]

Ciao Maarten, very nice channel! Have you ever tried Kai stones? what do you think about?

[@knurled1]

Have you been watching Wako's channel? 😉

[@DutchBushcraftKnives]

he made us start this channel haha

[@knurled1]

Dutch Bushcraft Knives Really? That's wonderful 😊

[@Karantu14]

Martin, where could i buy the diamond steel thingy to straighten the sharpening stones?

[@thechugdude]

I have the same question... but you asked a year ago so I don't tgink he saw your comment lol

[@moysfree6660]

I do not use Scotch-Brite but I watch "man at arms" when they forged knives and weapons the final polishes is with a Scotch-Brite wheel and they get the mirror finish easily every time so I was curious if you ever used it 😄

[@ModernBladesmith]

isn't that a satin finish?

[@gunny4029]

nic tutotial., did u try shaptons, how come japanese sharpeners still use nogura slurry stones on sope shaptons. i know it hase to do with the hardess of stone and to make it a bit more sliperery not all edc need such hard strockes, some v edges are meant to stay ve edges and onl concentrat gently near apex. all knives are different, you are talking about kitchen and becare full not to round out the convex, try glass shapton to flatten too much rounding of convex in kitchen knive

[@mrpopo5285]

I do bushcraft and i want a sharp blade, it doesent have to be redocolously sharp but shaving sharp would be nice, do you have any recomendations of a sharpening stone

[@Freakmaster480]

A fine dmt diamond plate works very well in my experience. Coarser would be faster but wouldn't get as fine an edge. If you have the money grabbing a coarse, extra fine, and making a strop with some compound will easily get you shaving sharp on basically any knife.

[@happinessisnowhere73]

Awesome video Maarten! Just wondering, do you have to flatten a stone after every use?

[@DutchBushcraftKnives]

Nope luckily not. The 400 stone needs flattening every 5-10 knives. The higher grit stones even less. However these stones are pretty hard so they don't wear as quick as other brands might

[@happinessisnowhere73]

Dutch Bushcraft Knives Thanks for the input my friend.

[@user-wy1jk4hh1y]

I had another question regarding Waterstone sharpening. Do you work the sharpening on every size of stone until you get a burr? I'm new at this waterstone thing so I really dunno when to switch to the next stone.great videos. Learning a lot.

[@DutchBushcraftKnives]

I don't pay attention to the burr only when I finish for the next stone. before I go to the next stone I switch sides more often to make sure it doesn't have any noticeable burr on the edge. I mostly sharpen on sound and visuals. I inspect the edge every few seconds to see how well the edge is polished and check if there are any spots that need more attention.

[@user-wy1jk4hh1y]

Dutch Bushcraft Knives ok, thanks for the info 👍

[@Strange-Viking]

I have no idea why I watched this xD maybe im suffering from knife-o-mania

[@oldwolf6091]

Same here. I sit watching these videos till really late at night and then go crazy with my sharpening. I have quite a few crappy knives for this purpose. Really becoming a maniac. Because I don't cook myself, it's my cook who gets the enjoyment of cutting with freshly sharpened knives everyday. I need to consult my shrink I guess.

[@TurtleBushcraft]

nice video atb John

[@cpbram]

Why don't you recommend using the honing steel that comes with kitchen knife sets? sometimes it is called a sharpening steel? I've found mine to be pretty effective in straightening out the edge if I use it often enough. I can definitely see how stropping would be pretty effective, but is there a place for the honing steel rod?

[@jbob2447]

I’ve tried and tried with the tools you have and even a tormek t8 and I still can’t get the cheapest of knives sharpened.

[@mrmdte88]

Am I wrong or he is not really doing a convex grind? Keeping that knife at steady angle will make more like a scandi grind, right? Just trying to understand, I am new to this.

[@DutchBushcraftKnives]

That's what a lot of people think. The way I sharpen though you can't hold your knife exactly in the same angle creating a slight convex as the angle changes with every stroke

[@marcohermans3207]

Goed bezig. Goeie techniek! Ik heb dezelfde stenen maar ze beginnen wat hol te worden. Welke diamant steen kun je aanraden voor 400/1000/3000 stenen? Dat stroppen op leer is nieuw voor me. Goeie videos btw!

[@DutchBushcraftKnives]

+Marco Hermans bedankt Marco! Ik gebruik een 150/600 steen van eBay uit Japan. Ik weet alleen de naam niet meer. In principe doet elke diamant steen de job alleen moet je je fijnere stenen afwerken met bv. 600 grit of een tijdje met je dressing/nagura er overheen na het egaliseren

[@MrKayouh]

Hey Marten, how do you know which stone to use for which situation ? Say I have here a friend's knife that he asked me to sharpen and it's very dull so I guess i'd start on 400 straight away. But say I have a kitchen knife that isn't sharp, but not dull either, should I start on 1000, 3000 maybe ?

[@daniel.rosina]

If you do recurrent maintenance of knives (so they are not completely dull), then start with 1000 stone. This one sharpens smoothly and the 3000 then polishes. The 400 is only for very dull knives (not sharpened for a year or more).

[@nobukiharata7584]

Have you tried the Murray Carter way of keeping the stones flat? It took me a while to get good at it, but I think its worth the effort because you dont waste any if the stones. Just curious what you think of it.

[@DutchBushcraftKnives]

+Nobuki Harata thanks a lot. Haven't see it yet but I'll look Into it!

[@leearrowsmith3872]

Wot sound should you have when you get the angle right?

[@davidpyper82]

What is the bipod on ur airrifle please . Love ur vids

[@haroldbridges515]

Seems like an excessive amount of flattening. Is it really necessary after every use?

[@gunny4029]

did you say 30'000 grit sand paper. here in the states i know of 2000 wet dry black sand paper only from car body shops, i will have to look for sandpaper you mentioned a true sushi knive is not the same on each side it is usually sharpened on one side. and the left side is kind of hollow. . i am not talking euro sushi but traditional japanese sushi knives who has been doing it for centuries but still a good water stone viv thanks hey, do a cut on news paper

[@DutchBushcraftKnives]

+ramble on I think I mentioned 3.000 grit. There is a 30.000 water stone but no sand paper as far as I know Most Japanese knives have a chisel grind to make a cleaner cut. It is even said that this leaves the cells in the fish or meat more in tact to prevent the lose of taste.

[@conners1045]

I know this is an old video but I would love to have a question answered. After you are done with the choseras how do to store them. Would it be okay to just run them under water after use to get all the steel particles out then dry them off with a towel and let them air dry or should you just give them a quick rinse and let them dry with nothing at all? I really want to get 3 of these stones but I'm hesitant because I've heard about them cracking. I know not to soak them or try to dry them with heat and all of those things. Im just not sure the best approach to take after sharpening. Thanks in advance

[@DutchBushcraftKnives]

I clean them with a sponge and let them dry near a window for a few hours (not in full sun). If they are dry I put them back into the package they come in. Just don't soak them, store them wet or dry them in hot sun and you should be fine!

[@conners1045]

Thank you for answering it’s much appreciated!

[@johnq4396]

Do you flatten your stones every time you use them? And how do you clean the metal streaks off of your stones? 3m pads?

[@lucaskane6571]

i was thinking of ordering a waterstone from budk, and i heard you say not to soak them in water cause it will damage them, is this true for all waterstones or only certain ones? Because the one on the website said to soak it for 15 minutes.

[@sleepete12]

I wonder how long these stones serve when I see how much material is removed with each use and after the "flattening" of the wetstone itself... Do they really deserve their price tag?

[@Freakmaster480]

I generally just stick to dmt plates. If you are a sharpening nut or are going for the finest edge possible then high grit water stones are worth it but for more normal sharpening and use a small selection of diamond or boron nitride plates are more than good enough.

[@gunny4029]

get dlt strop and white compound

[@Sanderopop]

I have a question. If you were in a survival situation and you had to bring a sharpener with you, would you bring these stones? Or would you opt for a different type of sharpener. Like those Lansky fixed angle sharpeners. Thanks!

[@DutchBushcraftKnives]

hey Snarky, I would actually never opt for something with a fixed angle. I would personally take a small fieldstrop and my fallkniven DC4. You can achieve a lot with those.

[@Sanderopop]

Thank you!

[@moysfree6660]

do you ever use a Scotch-Brite wheel to polish the knife to remove all scratches?

[@DutchBushcraftKnives]

never tried actually! If it hits the apex I;ll have to sharpen again I think. Do you use a scotch brite? share the knowledge hehe!

[@spectermad9180]

Nice.. But don't cut your arm hair with there knives there useing for food that's just wrong...but you did a great job..I get my knives sharp with the Smith sharping Diamond stones just 20 dollars but I been practicing for 10 years so I get them real sharp just not as sharp as yours but I try..ps..no more cutting arm hair its gross..if your going to do that do it with your own knife...have a good one

[@alexeid908]

Thank you for the video. You can name plate that aligns stones and where you can buy?

[@DutchBushcraftKnives]

+Alexei D This is the diamond plate I bought. It's from ebay www.ebay.com/itm/SK-11-Diamond-whetstone-waterstone-sharpening-stone-150-600-Free-/271836035708?hash=item3f4ab0ba7c:g:HiMAAOSwkZhWSX~V

[@alexeid908]

+Dutch Bushcraft Knives Thanks!

[@ckafi1011]

Those are some really nice stones, but a bit pricey for my liking. How long does a stone last?

[@DutchBushcraftKnives]

+Tobias F. The 400 stone lasted me about 3 years the other stones are still perfect and I think they will last me another 10 years

[@jasonorman9579]

hey martin how long did it take you to wear out your'e 400 chosera stone?

[@hopp1994]

how do you know when to flip the knife and sharpen the other side of the blade, and when to go to a higher grit stone? awesome tutorial!

[@DutchBushcraftKnives]

+Norbert i just watch the edge carefully. When i started sharpening I counted strokes. Now i do it on both feeling and vision. You can also feel the edge for a burr. If there is a burr you can go to the other side. However you should only do this when the knife still has a decent edge or you will sharpen the edge out of the center

[@hopp1994]

Thank you for your detailed answer! keep on doing videos, I love them! Cheers from Hungary

[@shoefly757]

Was anybody else hearing Bartender by T-Pain in the background music? Please tell me I'm not crazy

[@thedude1744]

Do I need this? Camellia Oil for my knives that are prone to rusting?

[@Owieczkin]

Cooking or linseed oil for kitchen knives, teflon or motor oil or Ballistol for heavy duty carbon steel knives that aren't used for food processing. Camelia oil is also a good option, there are many options here ;D

[@gibuenng2249]

Does sharpening your knife up to a higher grit stone make your knifes edge retention weaker?

[@Jacob-by1bk]

gibuen ng Yes, usually. Finishing on a lower grit (such as 1,000) will give the edge very small micro serrations, and it lasts a bit longer than the finely polished edge.

[@gibuenng2249]

Thanks for the reply!

[@ne.laser_jon]

do you have recommendations for less expensive stone brands? I know you get what you pay for, but I don't need professional quality

[@DutchBushcraftKnives]

king stones have a good name. They are much softer but it shouldn't be a problem for regular steels.

[@ne.laser_jon]

thank you! love the videos. informative and freaking hilarious!

[@Jacky_xu]

I really love this video. About the 50 grit diamond stone that you have there. Can i get a link or can i have the name of that stone please??

[@DutchBushcraftKnives]

the Diamond stone is a SK-11 150/600 grit www.ebay.com/itm/Japanese-Diamond-Daul-Whetstone-SK11-150-600-Sharpening-stone-sharpener-Japan-/252759339620?hash=item3ad9a17264:g:u-wAAOSwDk5UHXoN

[@ryanosaurousthepower]

What is the difference between different grains of the stone ?

[@DutchBushcraftKnives]

A finer stone will make a sharper edge. I don;t know if that is what you mean though

[@knurled1]

Ryan lee lower grit stones are coarser and remove more metal to give you the basic edge profile. Higher grit stones give you the finer and sharper edge. hope that helps.

[@ryanosaurousthepower]

thankyou so much

[@Rockhound1959]

Is there a certain website I can go to to buy the water stones

[@DutchBushcraftKnives]

+Joseph Catrone in Europe you can get these at knivesandtools.com the shapton stones I bought from diy-tool.com based in Japan.

[@bushcraftfancy7544]

hi! I have a question. I have recently received 1k,2k,5k shapton pro stones from my friend and am having trouble with the 2k and 5k stones. How do I know that I am finished with the 2k stones to go to the 5k stones? And how do I know that I am done with the 5k stones?

[@DutchBushcraftKnives]

+bushcraft fancy This is a good question! it's very hard to know exactly when to move on to the next stone. There is no standard for. Recently I can do it on instinct. I think the best method is looking at the scratches/finish the 1000 stone made. If you have completely polished away all scratches of the 1000 stone with your 2k stone you should be good (same goes for the 5k over the 2k). You should spent the most time on your 1k stone to shape the apex edge (1k can make a knife shave but not very well). The 2k stone should produce an edge than can shave of hair without too much effort (although the difference in sharpness between 1k and 2k is not really big). The 5k stone should shave of hairs by just dragging the knife over your arm and leave a nice mirror polish on the bevel. I still do recommend to strop over leather after 5k. Once you figure out what each stone is capable of delivering you'll find it much more easy to get your knives razor sharp. Becoming a master of sharpening takes many years of practice and I am too still in that learning process. It's weird how something that looks so simple can take so many years to reach perfection.

[@bushcraftfancy7544]

+Dutch Bushcraft Knives ok thanks! I heard that when moving to the 2k stone I should feel some resistance but later it would just glide because it changed the 1k scratches into 2k and the same with the 5k , I was not sure if that was true or not but your reply made it seem true thanks!!!

[@myhandletre3]

All you do is form a burr on one side then for a burr on the other side of the knife then lightly sharpen slowly lightly to remove the burr on both sides. Keep touching and feeling your blade edge to know when you are done. Then you ca n switch stones and start all over on the new stone.

[@76CzarekP]

i got some cheap stones from ebay 400/1000 and 3000/8000 and not even 8000 grit gives vg10 steel mirror finish. they do sharpen the knife but the finish is as foggy after 8000 as it is after a 1000. is ther any way to check the real grit of the stone?

[@DutchBushcraftKnives]

it might not be the grit. softer stones will leave a foggy finish most of the time. Some very expesive japanese natural stones are especially harvested for making a 'cloudy' finish. I find that shapton ha no kuromaku 5000 for example leaves a better mirror than my snow white 8000 stone. For making a perfect mirror on a convex youll definitely need stropping compound as well. Make sure you polish out all scratches of the previous stone when you go to the next grit before you step up another grit.

[@76CzarekP]

thanks for pointing that out. stones are definitely soft and get easily damaged/scratched. so as they say, stingy pays twice

[@2pointSummer]

so for starters is just enough to use 400 1000 and a 3000 grit stone ? what's the use of higher grit stones then like 10k and 30k ? pretty much just polishing or making the knife even sharper ?

[@desertfoxxx98]

Ian Skrivarnik they are just for making a mirror finish, I use a double sided stone with 1000 and 4000 grit it's a cheap one but that's all you need and a strop personality I make my own.

[@2pointSummer]

thanks =D

[@desertfoxxx98]

Ian Skrivarnik you're welcome. :-D

[@DutchBushcraftKnives]

yes, the 400, 1000 and 3000 grit are all you need! the 10k and 30k are for aesthetics but can be useful for sushi chefs. It is said a very sharp knives cuts molecules from eachother instead of breaking them which should deliver a better flavour. Im not sure though but it can definitely be useful for food prepping

[@2pointSummer]

alright I'm not working for Gordon Ramsay or any sushi chefs so basic set it is thanks guys love your work (=

[@thedude1744]

Hi. I'm a sharpening noob and I bought these stones and some of them came with a smaller squarish stone is that supposed to be a flattening stone? - Deadplay aka Viking God (sarcasm)

[@2stroke_fanatic357]

No, it is used to create a slurry and clean the stones from the metal loadup.

[@lz_377]

aaahhhhhh man don’t be giving Shapton credit for Naniwa’s products! Still love the vids though.

[@AxGOODxOLDxBOY]

What brand of Whetstones do you guys use?

[@DutchBushcraftKnives]

+AxGOODxOLDxBOY mostly shapton ha no kuromaku and the naniwa Chosera series.

[@AxGOODxOLDxBOY]

Dutch Bushcraft Knives thanks I'm looking to get a set of stones and don't know much except what I've seen in your awesome videos. Keep it up and thanks!

[@MichaelEber]

Chosera stones are from Naniwa not Sharpton. They are competitors. :)

[@DutchBushcraftKnives]

+Michael Eber I have both maybe I said it wrong haha

[@henrik2317]

I thought you were suppose to soak the waterstones, I shouldn't do that on any waterstones at all?

[@DutchBushcraftKnives]

Hey Hendrik, softer stones need to be soaked. These particular stones are very hard and can even damage (crack) from soaking as the water dissolves the bonding in the stones. The great thing about these is that you only have to splash them and they are ready to go.

[@henrik2317]

Aye thank you! But I also wonder if you use the same 150 grit diamond stone to flatten higher grits like 8000 just like you use it on your 400 grit stone?

[@gunny4029]

dont need to spend on diamond, 60 grit lapping stone a poowder that i cant recal a bit water and i have flattened the most abusive stones

[@daliarizzi4320]

👍🔪🍠

[@ChrisvilleUSA]

Holy sh!t, you guys got old

[@ZaklanaCeljadd]

M8, tuna is cut with yanagi or simmilar single bevel knives. That knife is a really bad choice for sushi...

[@DutchBushcraftKnives]

I know but the shushi chef doesn't seem to care. These are not my knives. I sharpen them for the sushi restaurant. I'm glad because a real sushi chef would never let someone else touch his knives haha.

[@ZaklanaCeljadd]

Ah, i miss understood. Nice video though, great way to explain why convex grind has better edge retention with keeping that slicing bite.

[@DutchBushcraftKnives]

thanks a lot!

[@jasonharris2654]

I really want to roast you for this music bro! But... good on the sharpening knowledge so... cheers!

[@truman5838]

A dull knife is safer lol

[@kermets]

to much guess work with the angle ? there must be a more accurate way cheers Brett

[@DutchBushcraftKnives]

+kermets measuring exact edge angles is very hard on convex blades. Most accurate way to quickly measure is see on what angle the knife starts to bite wood

[@supercalo79]

flattening your sharpening stone is hard to watch!! necessary evil

[@jaarriaga1978]

My only complain is your choice of music. Felt like watching porn with knives.

[@andyjohnson9402]

as it should be

[@AnthonyFister]

Knife sharpening... with a happy ending.

[@BackCountryRunaway]

Knife-porn

[@haroldbridges515]

Sounds like elevator music to me.

[@Osprey1994]

Push pull should be left a professional...

[@andrejkiss]

When you put your 12000 stropping leather into drops of water containing 3000 grit particles, you ruin it.

[@DutchBushcraftKnives]

+András Kiss but why would you put leather in water?

[@andrejkiss]

Dutch Bushcraft Knives by accident @ 26:40