How to Hone a Knife - The Workshop Ep. 5

[@richardbaize2829]

How refreshing to have a real person who can suffer the same challenges as the rest of us, instead of a clearly processed and purified version. The squeaky toy after the fails just cracked me up. Kudos to Josh for sticking with it!

[@ChuckPM12]

Amen!

[@1734245]

I agree. I learned a lot .

[@crkt]

The squeaky toy had us dying 😂 Great to see the raw process - and the frustrations that can come with it. Great video, guys! 👍

[@AYellowPepper]

Hope to see some CRKT knives on the show soon!

[@ZGoddessLola]

It is almost the same with what happens to most of us after the first time sharpening the knife and it feels like, did we mess up the factory edge?! it was sharp enough before to slice that paper sheet, before putting it on that ceramic, damn it, just skip the ceramic and jump ahead to stropping, LMAO

[@jonrosenberg6826]

So true. I've been trying to sharpen knives with a newly acquired whetstone today, and turned to KZbin in "What aren't I getting" frustration, but that squeaky noise turned everything around.

[@THoey1963]

Like the others said, thanks for not editting it out and letting us rookies know that even pro's need to take their time.

[@bwax1542]

Thanks for not editing the fails out of the video. We learn by watching the bad with the good. And how we need to improve our techniques.

[@joaosousa6950]

love the vulnerability. we are all this guy at some point in our sharpening journey. refreshing

[@soner818]

It's great to hear someone talk about the importance of sharpening through the different grit sizes. A lot of videos on knife sharpening dismiss that and think that it is not necessary to work through the different grits. That's where I disagree with them. Going from a 320 grit to an 8000 grit or from a 600 grit to an 8000 grit only produces a sharp serrated edge. A better edge is produced by working through the grits to get a nice smooth polished edge (mirror finish) that should even cut against the end grain of a piece of hard wood timber. By watching so many knife sharpening videos I don't think many people know how to do this or have not reached this level of competency.

[@pab40sc]

Been There and done that. Thanks for making it real and not some hollowood video. I have to go back often and take my time to get it show perfect.

[@papageo5]

I think the paper got slightly damp from the humid air, whereas the paper from the magazine has a glossy coating, protecting it from humidity. I've done that with mail I in my workshop and then realized what was happening. Went inside, got some "fresh" mail, worked great. As an added bonus, I was shredding evidence of certain purchases my wife didn't need to know about.

[@greatrixbrad]

This is a brilliant video. Thank you for sharing such an honest experience of sharpening that every sharpener has gone through... Now, can the Worksharp engineers please, please please invent a sharpeness tester that makes that squeaky noise when the edge isn’t ready yet? :)

[@FlavourlessLife]

Thank you so much for leaving the fails in. A helpful reminder that it's okay if things don't work first time round.

[@DiegoAriasG]

Good job Josh!!!! Jajajajaja people know you are the best and those things used to happen, in those cases the best we can do is take a little rest to breath and start again with patience, it mustn't be easy with the camera pressure there. Thanks for the video!!!

[@dkiller7902]

Hands down one of the best knife sharpening videos I’ve seen.

[@richardclark8550]

Perfectly honest video! Just like in my garage, slice that paper, not, and do some more sharpening. Then, slice that paper, yes!

[@Michael-hs6ii]

Josh....thank you for honesty.... gonna be patient as I sharpen my Old-timer I've named Uncle Grant

[@jefflicciardello1583]

Thanks I am glad you proved it is not as easy as it looks

[@gerrycapone6089]

Thanks buddy for keeping it real.

[@jotahontas4353]

love how the antlers line up over his head often, once you see it you can't unsee it.

[@martinmllebjerglarsen1793]

Awesome video which shows some of the frustrations that i also feel, very good entertaintment! Good work showing this, and not editing it out. Not sure if you have covered it yet, but discussion the method to determining the sharpness of a knife could be highly interesting, as these cut in paper, tomato, sponges gets a bit unscientific at times.....

[@gscop1683]

Im glad it isnt just me that gets a pretty decent edge on my working knife...then decide to perfect it and dull the whole blade

[@phillo1818]

Lol, reality check, we’ve all been there! I’m just thankful there wasn’t a camera recording me...lol

[@eavalos3]

I really enjoy the "clean cut / fail counter". I thought it only happened to me.

[@harveybeekerthegreysquirre8262]

Is Doug Holser still around. Or did he Retire ?

[@Mrplacedcookie]

is the jiggle of the triangle shape sharpener meant to that

[@PittsburghDisneyFans]

Whats the knife he is using here? Neat colors on the scales

[@soner818]

The problem with the paper test is that paper has grains. Cutting with the grain is easy for a sharp knife, cutting across the grain may produce some difficulties and be unsuccessful. But a really sharp knife should cut to some extent even across the grain. Great video.

[@Rileynd17]

When you’ve raised a burr on both sides, can you feel it in both like when you hung the fish hook?

[@WorkSharpOutdoor]

You will only be able to feel it on one side at a time. For example if you sharpen the right side of the bevel you will produce a burr on the left. Flip the knife over and sharpen the left bevel and with your first stroke you will likely push the burr to the right side. There will not be any burr remaining on the left. Clear as mud? Let us know if this doesn't answer your question, happy to help!

[@ChuckPM12]

Great video! It’s so comforting to know that this happens in real life for pros too. I do have a question: do you recommend using stropping strokes as well as cutting strokes on lower grits? I understand that you should not use stropping strokes on the higher grits 🤔 I look forward to more videos!

[@WorkSharpOutdoor]

The great thing about sharpening is you can use what works for you. If you try out a pull stroke rather than a push stroke and you can hold the angle consistent, and connect throughout the belly of the blade then this can be really effective. It's different muscle memory. Our next video we cover stropping. Personally, I usually save the pull strokes for the leather strop, or when sharpening a longer blade on a whetstone.

[@garyfrombuffalo]

What grit is the ceramic?

[@rctrue]

I wanna say 1000

[@garyfrombuffalo]

@@rctrue According to an email Work Sharp sent me, it's 1000-2000 depending how much pressure you use.

[@snowserfireansmoke]

Great 👍 Video 🇺🇸🔪🔥💨

[@Shimmmyd84]

Doesnt help when the stones moving around😢

[@billn2421]

'Why it isn't sharp?' That's the question I ask myself every time. 😅

[@johngreen5837]

Try with your left hand. You'll be amazed

[@ClarkyAv]

Pretty sure there was plenty of stropping in this video, although not the knife sharpening kind 😂

[@TheManic.5-OH]

That looks like a SOG AEGIS, I bought it and regrettably gave it to a friend that doesn't use it lmao

[@ogloc6308]

8:01 lmaoooo

[@Birdmacher]

Looks like he's got antlers

[@davehardan8323]

A stone that wiggles around can't be helping

[@abnergaldos8695]

Lol, now i feel better

[@k9teamzagrebskolazapse149]

Everything is mowing