Have you had a cheap knife that keeps going dull as you sharpen it. Here's the solution

If it hasn't happened to you just know at some point it may and here is my solution for cheap knives that go dull as you sharpen them.
Here is my list of tools and Item's i use in my shop.
www.alexandria...

[@kvernesdotten]

This is really good advice, and funny enough I just finished reading up on a paper from dr Vadim about how edge retention seems to go up, not down when giving it more acute angles, but at the same time you kinda need the strength and ductility from super steels to really benefit from it. Also seems to align with Outdoors55 when he tried sharpening a ceramic knife and found that it simply does not have the toughness to hold the angles he'd normally sharpen at and would just collapse under itself, but adding a few degrees seemed to solve it.

[@gregmccormack5709]

I just had one of these..... I had picked it up for practice. It's good to know it wasn't my technique lol.

[@pinarppanrapir9489]

My mother is very agressive with her knives, using her whole shoulder to cut meat and sinking into the cutting board. For her, I put the angle at 45 degree per side 😅.

[@Villepillle]

Dude no wonder she's gotta out in some shoulder as well 😂 you made me laugh, thx dude.

[@kvernesdotten]

Why do I get an image in my mind of a lady hammering her tomatoes with a metal cube?

[@ALXSHARPEN]

@@kvernesdotten LOL

[@Kh2456]

This came at a perfect time for me. I was trying to sharpen a cheap stainless-steel knife on my 1x30 and was experiencing this same exact issue.

[@Johnny19O]

Thanks Paul, I am learning a lot about sharpening watching your videos. I have a Tormek with Diamond wheels. Do you have or would you consider making a video on single bevel tool blades like chisels and plane blades? How do you check and flatten the back of these blades and would you bother making a secondary or micro bevel on the blade if you are using a Tormek to sharpen?

[@BetterGreenPlanet]

You can buy all the equipment in the world but experience and technique can not be bought. Another great video. Thanks for sharing your knowledge and keep up the great work.

[@Phil.D333]

Although it does look 11% better the second time around. Even at 20° she still resisting on the paper cup. Paul you’re trying your best and I hear you to at least add to Ed retention in the end. Thank you for the video, sir.

[@BladeLabMiami]

I'd suggest honing at 19 or 20 degrees after the 17 degree sharpening. Might fix it for you.

[@kvernesdotten]

As in, microbeveling it on purpose?

[@BladeLabMiami]

@@kvernesdotten Exactly that. The cheaper the steel, the more it helps.

[@Riaan1906]

Thank you for another great video. I love those little angel setters!

[@ALXSHARPEN]

The do make life easier thats for sure