How I sharpen VG-10

[@The_sinner_Jim_Whitney]

600-1200-1 micron is how I sharpen nearly all of my knives. Great working edge.

[@MrDudewiththeshoes]

I love this knife. Nimble and practical. Thanks for making a short video.

[@billyboy7]

Yes and also a great value....no bolster.

[@howardgreen9718]

I nearly screamed when you dulled it, I wasn't expecting that lol

[@FearNoSteel]

shannonandsheila1 that works for Cliff because he doesn't sharpen to a burr. He gets it close the uses a micro bevel.

[@RubricoA.]

@shannonandsheila1 destressing the edge to remove fatigue metal

[@michael_the_chef]

i've had problems in the past in getting vg10 sharp, so i use a 400 atoma diamond plate do set the bevel, polish with 1000 and 3000 chosera stones and give it a few stroke on a leather strop. razor sharp, quick and easy

[@aaronwolfe9640]

Super master or not seeing your technique has been a phenomenal help

[@mrthuiwa]

Sharpen with left and right hand , an artist at work.i m ashamed at myself because I m a chef for 22 years and I can only sharpen with right hand. U are a master I have much to learn from u.thankyou

[@rowanfernsler9725]

There is no point to use both hands except to get a perfectly symmetrical looking edge

[@dimmacommunication]

My 2nd knife was a tojiro f-332 , very pleased with it . 1st was a victorinox

[@gregmccormack5709]

Great video! I just started switching to using both hands as well and it felt awkward at first but I agree my edges are better.

[@SoCal_ayyayyron]

Nice video! Super informative.

[@butchthompson4279]

Hey BBG got a question for my favorite blade steel guru .Do you have any input on the H-1 steel in Spydercos aqua salt fixed blade .? I'm trying to decide if I want to take the plunge .

[@FearNoSteel]

alot of dudes enjoy it for extremely corrosive environments but it's not going to cut as long as 8cr13mov, aus8 etc. IMHO its a very fancy 420HC that doesn't rust, none of the rumors about work hardening actually factor in to real world use and performance. I think it good stuff but just not cost effective for the average dude. Its only reasonable if corrosion is whats dulling your knife over cutting wear.

[@butchthompson4279]

Thanks BBG guess I'll lean toward the s90v then .As usual a very erudite explanation .

[@e.t.preppin7084]

Great job. I prefer the edge pro but there are definitely more than one way to skin a cat 🐈. No worries folks I love cats.

[@skycorrigan6511]

Are there brick and mortar places where I can be trained in free hand? I've always used fixed systems, but there's something so amazing about free hand

[@robinsharkey6658]

Buy a Shapton 1K Kuromaku, watch John's videos on the JKI channel and watch more BBB too :)

[@reachgpp]

So i was looking into getting a bearmoo 400/1000 grit stone and a 3000/8000 grit stone on amazon would you recommend these for a beginner im looking for something to use for my kitchen knifes and keep them razor sharp also wouldn't mind practicing on a few of my camping tools to start before moving to my nice kitchen knifes.

[@FearNoSteel]

Naniwa professional stones man save money in the end

[@CanadianBullFrog]

I am very impressed

[@Jef]

Your set up is awesome. Super jealous you can use both hands :p

[@FearNoSteel]

Jef Jewell thanks bruddah

[@knutehert3854]

thx nice technique

[@SantiagoMenendez]

Hello BBB! Jut found your channel recently and I really appreciate your videos, very thankful. I just wanted to ask a question about sharpening. When using stones, do you apply pressure when the edge is going forward on the stone or when you are pulling it back?? Also are you ambidextrous or just very Talented?? Awesome technique!!!

[@michaelshults7675]

Are you using the opposite hand to for feel the correct angle?

[@tomb3911]

I start with 1k grit on my vg10 and then move to a 3k and then a 6k. I don't notice much of a difference between the 2 higher grit stones but its a cheaper stone so maybe it's just not accurate on grit. I don't get any type of a mirror polish from the 3k or the 6k. Are my $20 Amazon stones just bunk on accuracy of tue grit numbers?

[@dimmacommunication]

Probably they are , 12k shapton gets a mirror finish :)

[@figlie]

The higher the grit the lower is the pressure applied? How do you feel de burr?

[@anthonycapo1998]

what kind of stone flatteners do you like? do i really need to get an atoma 140?

[@dimmacommunication]

I flatten my stone with silicone carbide paper on a glass or flat stone. For chisels you probably would need an Atoma , for knives I think this works well

[@bogdantirea6085]

How one can maintain the same angle every time ? I am dissapointed.

[@FearNoSteel]

Lock your wrist

[@chadswood]

awesome!

[@FearNoSteel]

Venson that probably explains the sharpening process better for ya, but there is alot to it. my advice is just do it. Takes practice to hold the angle but it will come.

[@chadswood]

Big Brown Guy it's funny because I have been trying to learn how to sharpen properly for a long time now and nobody talks about burrs. Burrs were the missing key for me lol. Thanks for making this video, it's the first video that actually explained things in a manner that made sense! I just got my F1 sharp as crap :)

[@FearNoSteel]

Venson that's badass, I remember learning and I had the same problem hahaha.

[@chadswood]

Big Brown Guy Well I'm glad it wasn't just me. How is it that nobody talks about burrs. It makes so much sense now that I know lol. I have watched so many videos from virtuovice and others and never even heard the word burr once haha

[@FearNoSteel]

Venson some try to sharpen without making a burr but it's just not possible. either you get a very, very small one or you don't reach the apex, also some don't deburr, they just microbevel. lots of different techniques, this on works the best in my experience. also so we don't get confused, when I hone, I don't make a burr.

[@garethbaus5471]

I can't tell for sure, but it almost sounds like a cat is purring in the background.

[@tomb3911]

I will say that everywhere I uave read or watched lots of pekple say not to touch japanese vg10 with lower than a 1k grit stone. My 1k cuts super fast but its also a very thin knife. Its a shun classic line

[@pd5156]

People are using Naniwa Chosera 800 with much better steels with success :P

[@paddyspotatopeelers2154]

Enjoyed that pal thank you.atb paddy.

[@FearNoSteel]

paddys potato peelers thanks my man