How PRO’s actually sharpen knives! Fix your mistakes fast!!

[@sharpfactory3705]

I like your sharpening videos but as a professional sharpener i have to say a few things. Softer stones are not bad and if you cut into the stone while sharpening you put way to much pressure, softer stones have way more feedback than harder stones, 2. Learn to switch hands so that the edge of the knife is facing you at both sides while sharpening so your bevel consistency will be way better, 3. No pressure at all the apex is very weak against lateral force so you will bend the apex on the stones and your end result will be much duller, 4. Deburr on the stones on every stone, if your knife didnt shave hair after your 400 grit stone you didnt get the full potential of of your blade, if you dont deburr on every stone you will end up with a stubborn burr at the end that holds on to the blade and if you strop it agressiv you tore it of your apex and it takes good metal with it, if you weaken and remove the burr at every stone with as little pressure as possible the burr wil remove easyer and your knife will have a much cleaner sharper edge with more bite, 5. Dont over strop, you round your apex, a decent steel that is sharpen properly is easy to deburr just 2-3 controlled strokes on smoth leather or basswood with diamond spray on it is enough. best wishes from germany

[@hobe9078]

Excellent information. Thank you

[@johnchristopher3032]

I concur. Stropping on every stone is really important.

[@nextii7]

Was kostet denn das Schärfen bei dir/euch pro Messer? Frage für einen Freund! ;)

[@sharpfactory3705]

@@nextii7 moin, das kommt drauf an küchenmesser ohne Ausbrüche oder Reparaturarbeiten bis 13cm Klingenlänge 8€ bis 25cm 10€ und Taschenmesser oder Jagdmesser schleife ich auf dem Tsprof da kostet es bis 12cm Klingenlänge 15€ für einen normalen schliff und eine spigelpolitur je nach Aufwand Liebe Grüße

[@haraldmoeller-cp6nj]

Thanks this info never gets dull to listen to .🤓

[@ronniejarvis2679]

I was really starting to miss the old sharpening videos. Glad to see a new one

[@NandoKleijn]

Old school almost. Like it. Stones forever, gentlemen.

[@1mataleo1]

I learned to sharpen from watching Virtuovoice and thanks to his videos and a lot of practice , I now get my knives scary sharp. I’d like to add another pro tip onto what Maarten said: Aside from paying attention to the sound, also pay attention to the feel. Once you get a little experience and practice, the sound and feel will tell you everything you need to know. This applies to stropping as well

[@SteAbs]

A good ol traditional DBK video....I like it!

[@WorkerDroid]

I have had my old Lansky sharpening kit since 1994, and it is good for me since I have never had luck with stone sharpening by hand. I can do chisels and plane blades just fine but pretty sketchy on knives. This week I made 4 new “stones” for the Lansky. I had a set of those cheap diamond plates ($20 for 400, 600, 1000, 1200). So I glued on some timber backings, drilled a guide hole, and set in a set screw, just like on the original Lansky stones. I’ve sharpened a few knives and honestly, for an amateur, it’s easy and reliable to get near perfect results, especially on large knives. The diamond cuts fast. I finish with the Lansky ultra fine stone, and it works great. I admire your skills Marten, but I don’t think I could do any better than the old Lansky kit. Bravo to you both. Love the channel. I wish you great success and long lives.

[@thomasdeanda2360]

Thank you for all the education on knives, your channel has inspired me to go and enjoy the outdoors. Thank you gentlemen.

[@DutchBushcraftKnives]

Thank you for your kind words!

[@Bobby_Digital_23]

Sharpening or regrinding a convexgrind is something you begin to feel yourself with experience. Its hard to explain a feeling that is not common. These guys did it again! made a great job in it.

[@Bobby_Digital_23]

30 Years of KZbin and DBK is the only channel im obsessed to see the nu episode every fucking thursday. Happy Congratiolations Birthday Christmas Feierabend To You.

[@DutchBushcraftKnives]

hahah we are honoured! thank you so much!

[@Dr.Shankenstein]

KZbin established 1993 😎

[@Bobby_Digital_23]

@@Dr.Shankenstein jap, thirty years. Said it.

[@Bobby_Digital_23]

@@DutchBushcraftKnives every time since the first episode. I feel honored.

[@1diggers1]

30 years?… I remember the internet in the 90s, it would of taken an entire day to download this video. Buffering, buffering….

[@twistedhairball]

I really really miss this style of video. I love all of your work but this old school type are my favourite ones. Thanks boys!

[@craig87037]

Pro Tip: The slurry build up on the stone will also benefit when sharpening and don't strop too hard or you can slightly round the edge. Great video lads! Keep it up.

[@ericsmiley1266]

I wish I had friends like you guys. Thank you for another good video.

[@noyzmunky]

Cheers lads, you reignited my love for the song of steel last year.

[@gregwilson3395]

One of the best sharpening videos I've seen. It answered a lot of questions for me. Especially the leather stroping part. Thanks Martin!

[@bldy_FrmdaiX]

3:38 😂😭 martin and Micky you’re the best

[@joeh7299]

Excellent show gentlemen! Very instructive.

[@DutchBushcraftKnives]

thank you!

[@ivogriffu6803]

That sound trick that you gave us is definetively sticking to mi sharpening sessions, thanks for the good contnent and the fun you bring to us

[@workingknives]

Learning lots from the DBK guys.

[@pooslinger6839]

Even though i regularly sharpen with a stone, I can still Learn from videos like this. It’s good to gather all the info and techniques because there is always room for improvement! Thanks guys!

[@csg2537]

Really good video!!!!!!!....😎 No crazy things just reaĺ skills and professional things! GOOD!!!!!

[@BraxxJuventa]

Thanks for filming guyzzz! 😁👍🏼

[@JoeyB7615]

I convex almost all of my knives because of you guys

[@ragemoure5542]

Yay new video love y’all!!!!

[@The4cp]

I'm going to have to get the work sharp you guys reviewed. I'm awful at sharpening.

[@1diggers1]

Happy Thursday! I have been waiting... OK now I've got my DBK fix! Phew! More good sharpening tips guys. I've struggled for a long time to get consistent results with stones, I think my problem is I just don't sharpen frequently enough to get the muscle memory. BUT I recently bought the work sharp ken onion with knife grinder and that is really pretty easy to use. I used it to reprofiled my benchmade mini barrage to a 15-ish degree convex and the result was just the weight of the knife would slice through printer paper. Pretty sharp stuff. I'm not giving up on water stones though, they are still a more elegant and civilized way to sharpen. Thanks dudes. Oh yeah, I got a Fallkniven Scout in the mail yesterday and I already love it, it's just so cute!

[@Cid_1]

I really enjoy sharpening on Japanese whetstones. Though I mostly use Diamond and resin bonded diamond plates on more complex steel, I use Japanese stones for most kitchen knives and bushcraft knives with more primitive steel.

[@Spainkiller]

Hi, newbie here: why not just use one type of stone for all knives?

[@Cid_1]

@@Spainkiller The most ideal would be to use 1 type like diamond or resin bonded diamond, less mess. But I also enjoy using Japanese stones for the feedback and feel on my kitchen knives.

[@shannondixon9031]

I started on stones, my grandads Arkansas oil stone and the best synthetic carborundum I could find.... Worked through heaps of the other systems...I have a box full of different systems..... But I find myself often going back to those old oil stones..... Good vid guys

[@betterarmed]

What a fine idea for a video.

[@fossilimprint2954]

Thank you gentlemen, very helpful !

[@karl3261]

Thank you for this video. It helped a lot. Great video.

[@rinnsbebelindegrombe]

best format

[@lifeorliberty3086]

I kind of like his voice. Stay strong my friend.

[@ezk9026]

Great videos guys, thanks for not cutting off Martin hahah still love ya Mickey. Now when are we gonna destroy the LT wright bushcraft knives. They are excellent blades I own 4 of them. Made in USA all handmade by great people but I wanna see what the 3v can handle of the DBK DESTRUCTION TEST! Stay safe all.

[@acid6urns]

if they’re still sending out knives heat treated to 54 hrc i doubt it’ll do good in any test

[@jonathandiamond6801]

The DBK boys know their sharpness.

[@pAdDy111hDH]

Great video, guys!

[@smokyriverbushcraft]

Hell Yeah! DBK here to teach us how to sharpen like bushcraft legends 🗡️🗡️🗡️🗡️🗡️🗡️ 🌴🌴🌴🌴🎄

[@Bobby_Digital_23]

Oh yeah my man 🎉

[@laptophygieneplusmore166]

Thank guys for that final piece to finishing my knife sharpening learning. I was always making my knife dull when stropping but finally I shaved my arm hairs and part of my thumb 😂RIP thumb but damn it I got down

[@Bellend361]

Great video,going to order some stones and have a go now.👍👍

[@spencerbartley943]

Very nice stone great video

[@achimgeist5185]

I use a 400 grit diamond plate for reprofiling or edge damage, for sharpening shapton 1000 grit and 2000 grit ceramic stone, polishing with a shapton 5000 grit ceramic stone and end finish with a leather strop with 0.25 micron diamond compound.

[@mdunawaym]

I love my stones!

[@CaptainAiryca]

These pro-tips are gold. Thank you!! Someday I'll get my hands on stones like that. Y'all'd die if you felt how dull I let my knives get lol!

[@stroppystuff641]

Good video boys! Enjoyable as always

[@hanktheknife4352]

Heeeey it‘s thursday and DBK-Time! Today i‘m stoned, so what could i say… Like the format and, though i think i can sharpen my knives somehow (HAKD result 98 with the DBK Knife) it‘s good information presented nice. Thanks, honies!

[@marcelvdfvandamme5927]

De Beste Kerels 😉 Blijft leuk en informatief👍🏻

[@ledfarmer4571]

Well done

[@thefeatheredfrontiersman8135]

Martin, could you and that other guy(lol) do a video on your personal favorite sharpening stones. Coming from a guy that learned freehand sharpening from a series of diamond rods and files, I've really wanted to get into whet stones and ceramics. Another thing I've been trying to do is get a edge and hair to actually wittle. Shaving sharp is no problem but it's that final 10% I need help with. You and that other guy are awesome.

[@daniel.rosina]

I have been using the same stones and the same strop, the same compound as you for 2 years now. And they are perfect! Thanks to you, guys!

[@HorsemanX72]

Please do a video on how to sharpen a regular 0 degree scandi to a scandivex. That would be so helpful.

[@lars43771]

Great video! I sure do love my naniwa chosera/pro’s as well and use them when i can get away with it.

[@chillywilli]

I have made a block of wood for holding the stone and a strong plastic box (Gastronorm restaurant box) to lay it on. I fill the box with water to rinse the stones. Its mobile and gives the right hight when I am sharpening on the kitchencounter or my workbench. If you make the block of wood the size of your kitchensink it works perfect and cost next to nothing. I have Cerax stones which does need soaking, I believe the Naniwa grits are a little bit different. The hard Naniwa stones are the best choice, but I stick with mine until they are worn out.

[@humbertobautista7773]

Old school video! 🤠

[@ironkid8836]

Good idea 💡

[@thetinkerist]

Awesome info, thank you, you no-hair-on-arms stone sharpeners you!

[@DutchBushcraftKnives]

Hahaha

[@heyarno]

I get good results with stropping carbon steel. It's all I do for month of use. It always comes back to pleasant shaving sharpness. Unless I damage the edge, then I need to relearn the stone. My strop uses hard buffalo leather though, and I barely press on it. Just experiment a bit after you get down the basics, and you will find something that fits your needs and skill.

[@Wideranger]

Even a grumpy old bastard like me learns something from you two. Sometimes. Occasionally. Like just now. So...thanks 👍

[@DutchBushcraftKnives]

Haha thank you so much

[@matusknives]

I do some details differently than you guys, but this is a great way to sharpen knives and it was very well explained. Job well done.

[@debabrate69]

I CANT BELIVE I WASNT SUBSCRIBED FOR 2 YEARS BUT I WANTEDCHED EVERY VIDEO ....

[@danielcrutchley4858]

I would like to see an episode where you have every knife you both own, displayed in the background. I'm thinking there would be quite a few knives 😲

[@Lurifaks707]

That tools for gents ad was hilarious

[@geraintjones75]

Great vid, can you make a vid like this one, on how to sharpen convex blades?

[@leemichel8199]

I agree with you on stones being king for sharpening, but you also get what you pay for there's a lot of new comers that start on cheap stones ,like i did when i started ,,I now wish I had started on better quality stones ,now I have perfected my methods ,but had to learn the hard way ,if someone is serious about knives and buy high quality knives then I think that they should not cheap out on the stones ,what do you guys think ?.God bless you and your families..thanks for the hard work you put into the channel 🙏. Lee

[@ElggNamba]

Great video. i always have problems with longer knives, that don't fit on the stone like the small one you used. I don't get a nice sharpness all along the edge.

[@danielnrw7308]

Hey !!! I love your Videos !! Whats about the crut gloves ?? Good gloves ?

[@DutchBushcraftKnives]

Still Loving the crud! Best gloves I've owned so far

[@bazzc]

Belgian blue wetstone is a nice folow up stone to finish.

[@LosRiji]

To soft for steels beyond 63 HRC

[@bazzc]

@@LosRiji beyond 63 hrc I use a belt grinding machine 😎

[@LosRiji]

@@bazzc work sharp Ken Onion? Or a mature one?

[@bazzc]

@@LosRiji have both. But ko worksharp with blade grinding attachment works good enough.

[@dainiussileika2622]

Could you do a video on sharpening just the tip? Somehow, while I can get shaving sharp on the main part of the blade, the rounded tip is always much duller. Thanks!

[@just9911]

Kinda out of left field with this suggestion but here goes - have you guys ever done stone knapping? I would definitely watch a video of you guys starting with stone core and progressing to a knife (or hand ax).

[@emesser7087]

No pro tip but a tip. 80 percent of factory edges are not the best angle. So I'm my opinion very often it's not the best decision to follow the stock grind angle

[@SekeNoLike]

Yeah but I struggle to find the right angle, rn my benchmade 940 is at like a 17 degree angle which I think is too shallow and tbh I’m so scared to add a convex edge to any of my knives. I’ve only ever been around v edges my whole life. And I don’t use stones I used on the the work sharps. Also, most my knives are well past the 100-200 dollar range and to me that’s a lot and i don’t wanna fuck up any of the knives

[@Furko08]

​@@SekeNoLikeyou could get a cheaper knife or three and just start practicing with those

[@1mataleo1]

Very true. I almost always have to alter a new knife to suit my preferences

[@acid6urns]

@@SekeNoLike17 degrees is nowhere near too thin lmao s30v can handle that all day long. you could go down to 15 degrees and still be fine as long as you aren’t abusing the fuck out of it.

[@Wolf_K]

Providing the geometry and heat treat is ideal, knives can take 10° per side and less. It depends on the steel and you need to find the limits of each particular steel, then back off just a bit. 15-20° per side is quite ridiculous when an axe that slams into a piece of wood is less than 20° ps and takes no damage. The lower the apex angle means the less force required to cut. Less force equals less damage. Damage occurs via: Fracture (chips) Deformation (rolls) Abrasion (wear) Avoid this and you can see the limits to low angles can be taken to the extreme. Cliff Stamp (an actual Physicist) scientifically proved all this many years ago. Sadly, he’s deceased now. His work can still be accessed via archive etc.

[@widipuji972]

Cerax one of my favourites. Cheaper to

[@mariuszm7043]

You can get convex also from KME sharpening system with a special bent rod. Maybe an idea to test it?

[@roguesheep1747]

I Fooked up a San Mi SRK 🤣😂 I butter knifed it 😂 that horrible noise is what I was listening to 😬 finally sussed it , There was not a mark on any of my cheap ass Mora fishing knives ,I know I know I should have started with those ...your guys voices echoing through my mind "You should practice on cheap knives" practice on cheap knives" . after listening to shredding noise like when Quint pulls his fingernails across the chalkboard in Jaw 🦈 😆now I prefer oil stones . This video was stellar 👌.

[@thatguy044]

Worksharp released a rolling knife sharpener!!! I hope you guys get to try it.

[@xkaos6]

convex FTW!

[@jrndzlk]

Any chance of you guys reviewing reiff knives f4?? Would like to see your opinion guys, in my opinion very good competition to gunny.

[@kee9168]

I got a little confused to buy a knife , so I need advice from yours guy . Real steel knives and fallkiven f1 which one should I buy? By the way I like only convex knives. Please

[@janezjanez7493]

I would love to take advantage of the Work Sharp DBK bundle, but I live in EU. Any chance of making a good deal for us living on this side of the pond?

[@AdamJohnson-dr2ri]

My clamp style sharpener cannot be adjusted precisely but for a newbie it can still slightly convex or do a multi angle, with a better setup like a wicked edge you “should” be able to get really close to a convex with more control and then follow up with a very fine stone/strop to mostly round the edge out. I’ve only played with two angles so far but at some point I will buy a WE, when a knife hits the $250 plus price range I don’t trust myself to freehand sharpen(disclaimer, I’ve never owned higher end stones so that may play a big part in my semi disappointing results with freehand…I can freehand to the lvl of sharpness that most ppl would call sharp but getting to the next lvl so far has required a clamp style).

[@stevepadgett4071]

Thursdays takeaway: Received a free knife sharpening class from a top rated expert. WHO says you can’t teach an old dog new tricks! Way to go Maarten!

[@monapow1]

Hello, can you guys do video on aurora 2 cpm 3v please? or just tell me here what is your opinion in comparison with aurora scandi 3v etc. Thinking to buy but there are no reviews

[@hungrymanfromhungrylandent9122]

Can you finish on a coarse stone without a strop Im wondering this as i have a oil bench stone 120-320grit

[@DutchBushcraftKnives]

You could do without Stropping on leather. But you'd have strop the stone. It's not the same result but it works for getting rid of most of the burr

[@drkwrk5229]

You need to look at Helle Jegermester (Jägermeister) The knife even smells good!

[@budthecyborg4575]

1:57 "Do you want it any duller" Yes. You need to saw through a cable strapped to a metal frame. "Most people" badly chip and dent their work knives.

[@josefmalke6729]

You should try out The solognac sika Grip 100

[@prutsmaster]

Nu snap ik waarom mijn messen niet scherper werden met stroppen. Bedankt gasten!!

[@prutsmaster]

En nog bedankt voor de patch XD hij zit op m'n rugzak.

[@DutchBushcraftKnives]

Jij ook bedankt 😁

[@a.b.creator]

9:24 I like his Eminem reference 👍🏼 😎 I just lent my sharpening stone to a friend last evening and we were discussing why did my father used to wet the stone? So my friend tried it without wetting it and it sharpened the knife,but we are not experienced knife sharpeners. My sharpening stone has one grit on one side and a different grit on the other side. From a novice, do they have to be wet with water?

[@Satti-pk1rc]

How much time should we scratch or rub it

[@donz8501]

He mannen, top video. Ik slijp net als jullie alles wat ik binnen krijg meteen om naar convex. Maar ik doe het noodgedwongen nog steeds op schuurpapier. De ondergrond echter niet de muismat maar een lap leer (van een oude bank) zacht en flexibel. Ik krijg alles echt angstig scherp, maar toch....de skills van steen slijpen wil ik heel graag leren. Kocht een van de betere stenen bij K&T en aan de gang. In laten weken en slijpen maar. Een oude Mora als oefenmateriaal. Maar ik verpauperde die hele steen. Het mes bleef maar happen in de steen met de teruggaande beweging. Nu mijn eerste vraag: is er een manier om de steen week mooi vlak te krijgen en sterk? Het is net alsof hij "verpoederd" is en dus overal kleine hapjes er uit. Mijn tweede vraag: hoe voorkom ik dat happen. Mannen....een top kanaal dit, ik hoop op een antwoord en hoe dan ook..... een dikke 10 voor jullie.

[@danwar9762]

I swear you 2 are funny as fuck. 😂 Much love and respect 🤙

[@DutchBushcraftKnives]

hahah thank you so much! we appreciate it!

[@fathersonsurvival]

Can you do this with a diamond stone?

[@joelhunter984]

The voices in my head said "Stay home and sharpen your knives" so I did and now I have no hair on my arms and legs!!! I have lots of knives.

[@marquiquijones7518]

Do you sharpen a scandi grind the same way?

[@DutchBushcraftKnives]

Basically but my scandis are all very shallow convex as.i.like.jt that way. Just focus more.on keeping the angle. Go slower

[@marquiquijones7518]

@@DutchBushcraftKnives thank you kindly.

[@kneesusforjesus2879]

How do we do a big knife

[@f804.de.ruyter]

Dbk explaining sharpening for the 34th time😂

[@damian5049]

Is the best way to test the ideal sharpness (80-120 ) as you stated with your device.....I don't have that device ... what is it called?...... should i cut paper?... shaving your arm hair?.....

[@sambassist7602]

*Martin starts stroping * Micky : come on say something ! * Martin : yeah… uh… well that’s leather… 😂 don’t worry we like your voice Micky

[@Mote.]

I have a bunch of vintage scissors and modern scissors that are dull. I havent even tried to sharpen them because i don't want to wreck them.

[@DangolWhopper]

Stones are obsolete for sharpening. They're slower, generally more expensive, require more skill, knowledge, and experience, and can't offer better results than modern alternatives. If you're still using them it's because you like them better than other methods (nothing wrong with that), aren't being honest with yourself, or don't know any better. Rock on DBK, still love you boys!

[@LosRiji]

Like guided Systems or what are you saying?

[@DangolWhopper]

@@LosRiji Given the current understanding of what sharp means and which steps are required to attain it, the science doesn't allow for the manual labor and human error that is inherent to using progressively graded bench stones to be superior to more modern equipment and techniques. Knives can be sharpened very well using bench stones but given a scenario where all other factors are equal (such as time spent, skill, experience, understanding of process) then working a belt grinder or another modern tool into that process wins every time in all measureable parameters. Edge tools worked with modern techniques and equipment will be sharper, time spent sharpening will be less, fatigue and injury on the operator will be less, repeatability is in another universe, etc, etc, etc.

[@daveyboy6985]

heck I didn't think you could blunten a magnicut blade so easily, thought it would cut straight through the benchtop 😂

[@DuxLindy]

if you're not forming a bur or removing the scratch pattern from the previous stone on higher grit stones within around five minutes you've accidentally changed your angle or made too high of a jump between grits

[@darkcheaker]

It might be a dumb question for some, but still - why do you need a convex on your bevel?

[@DutchBushcraftKnives]

It's not mandatory but we like convex because we feel it feels better on wood and food prepping. Its also a very sturdy type of grind without adding hard shoulders that create friction like a secondary v edge

[@darkcheaker]

@@DutchBushcraftKnives I see. I'm used to sharpening kitchen knives, and tend to move towards lower angle, since I prefer sharpness over sturdiness, and I suck at sharpening. So now my convexed bevels are justified.