I LOVE CTS-BD1N STEEL

Lets sharpen my Yata 8in chef after testing.
now it has my edge. Ill keep using it and trying other stones to see what I like.

[@cfltitan]

Just got my first knife in BD1N recently in a Spyderco para 3 lightweight. Seems like a pretty good steel so far and took a REALLY nice edge on my worksharp precision adjust elite.

[@Nate196501]

You're hooked on your diamond stones now. That's what success does to a person, they forget their roots. :) I showed my wife your tub setup a couple of weeks ago and she instantly whacked me in the head and said, "don't you even think about it!" So, I setup my own tub far away from the kitchen sink! When I sharpen the kitchen knives up that good she burns dinner so I don't do it as often as she'd like me too.There is absolutely no way I'll let her on my computer and see this one or we'll be at Bed, Bath, & Beyond tomorrow buying new ones! I'll agree of course if I can get a couple more of my TOPS I've been wanting to get and Santa forgot about...

[@FearNoSteel]

Nate Brabant laughed my ass off bro

[@probioticx2201]

wow this is incredibly sexist. not offended by much but youre a certified biggot :)

[@m00nsplitter72]

Nice job with the sharpening (as always), and I envy your ambidextrous technique (I couldn't use my left hand for anything other than guiding). I would offer a slight correction, however, and that is that Spyderco ceramic stones, of which I own many, including the 8" x 3" EF, do dish, and flattening them is a lactic acid inducing chore. I use them more selectively now, making light passes to set a crisp micro-bevel on a water-stone shaped clean edge, which they excel at.

[@theknifeconnection9571]

What a phenomenal knife sharpener

[@bixby9797]

Flatten your stone. Absolutely. Great video. I've moved to Japanese stones and although it is a stretch moneywise the results are worth it.

[@zdp-189]

My fav steels both to use and sharpen and all qualities considered are, obviosuly ZDP-189, then BD1N, and CTS-XHP...then Elmax. These steels aren't even considered to be in the premium or high end tier, but all the more I like them IF you can find them at discounted price. Most people moved away from XHP now, very few use BD1N, and even less ZDP.

[@stefanwolf88]

Great end result. Have a nice day.

[@FearNoSteel]

Stefan Wolf sharp Knives make me happy

[@TNUni167]

What's the name of this knife? Could you please post a link on where to get it?

[@reispab]

Hello friend, I hope you and yours are well. I tell you that I am practicing your sharpening method and it has given me great results and that I use the common aluminum oxide stones thank you very much

[@FearNoSteel]

reissner pabon fuck yeah!

[@esp9sram]

Looks like they removed the vanadium and added nitrogen to achieve a 63 HRC. Impressive! Looking to buy some new kitchen knives soon. This video will help me make that decision easier. Thanks Shawn!

[@FearNoSteel]

KBF dude, you might be surprised by the edge holding.

[@lorisb1513]

Looks great Bro.

[@FearNoSteel]

Loris Buschor cuts like a champ. I've been cooking up a Strom for the fam lately

[@ureasmith3049]

What brand 1200 grit stone?

[@roospike]

The quality of the bd1n steel and the cost without requiring to be cladded leave me wondering why it isn't more popular?

[@Rascal77s]

Bought a nexus bd1n 8" 63 hrc knife on amazon for $44. Supposed to arrive today. Can't wait to try it.

[@FearNoSteel]

nice, let me know how you like it :)

[@Rascal77s]

@@FearNoSteel my sister stole the 1st one. My mother stole the 2nd one. 3rd one' is coming on Tuesday but if my niece comes over I have a feeling I won't be getting one til Friday.

[@FearNoSteel]

Bahahha

[@dfailsthemost]

Is that the suehiro 1200 grit? I just heard about spyderco's new para 3 in cts bd1n. Nice that the first thing I find is BBB saying "I love bd1n!" . Sold

[@SkinnyVinnyLive]

Can you patina these blades?

[@jaylane82]

Very very nice Sir. 👍😎👍

[@FearNoSteel]

Jay Lane don't call me sir I work for a...hahaha just joshin'

[@Nate196501]

Actually, you'd love it, I'm using a 13 X 19 inch with 1 inch lipped all the way around it cookie sheet as my water-stone enclosure. She hasn't noticed yet...

[@Zaque-TV]

Its saying 58-60 on the hardness. But it strops beautifully

[@natebowman637]

Just got a spyderco ukpk in cts BD1N

[@Jef]

Hey what brand is your 400 grit, speckled stone? I just got the Imanashi 400, and can't find much info at all on it.

[@FearNoSteel]

Jef Jewell Same stone, they are known as the "latte" stone, it's made under several different banners by the stone makers in Kyoto Japan. It's a high purity alumina ceramic with a virtified ceramic bond, high porosity, it is a very hard bond but at the same time great grit release. That's what gives it the amazing feedback. Not for everyone though, they dish Wayyyyy faster then resin and magnesia bonds.

[@Jef]

I used it last night and wow I'd put the hardness level on the same field as any of my Nubatama stones. Way harder than the Shapton Pro's. The little info I did find on it, was stating it was a muddy, friable stone. Not what I experienced at all. Wonder if something changed. Regardless, the one I have, rocks. Gonna get some more steel on it before I make any judgements, but so far, I really like it.

[@danzbmw]

I just bought three Yata knives CTS-BD1N , looks like a Yata this gentleman is sharpening. These are my first Quality knives, I definitely won’t dish wash and I’m curious about the best synthetic cutting board ? Yes I’m not a pro but I think I got some quality knives here. Any recommendations on the cutting board? Thanks! Danny San Diego

[@chenhua9465]

Where can I find this YATA knife?

[@fightingusik4265]

Talk to me about edge performance. I'm guessing retention is good but do you find it chippy?

[@FearNoSteel]

Fuck no

[@SuperSteelSteve]

Lol so weird.... I do the EXACT same thing... I always put my edge on when i get a new knife. And i always raise a big burr when im removing a factory edge. Alot of people don't realise how fatigued the factory edges are.

[@FearNoSteel]

haha yup, I noticed when I make a knife it HAS to be finished by hand at the edge

[@MrWeedpeet]

Very very sharp! What was that 1200 grit stone? This was cutting freaking fast!

[@FearNoSteel]

MrWeedpeet you can find simliar stones at Japanese Knife Imports, it's a ceramic soaking stone with a vitrified bond. Fricken great feedback. This stone in particular is a no name stone from the stone makers in Kyoto Japan

[@FearNoSteel]

It's more like a 700 grit stone mang, very toothy

[@MrWeedpeet]

Big Brown Bear like a bester 1200? I need to find them in germany or Europe. :/

[@DANVIIL]

I dumped both of my Spyderco ceramic stones because I thought they were crap compared to a decent Japanese Waterstone. They cut like shit and have zero feedback and was so happy to see them sell on eBay. I much prefer the King 1200 to either of them or my Chosera stones. Believe or not there is a huge difference between the King 1000 and the 1200. The 1200 is far superior. I sharpen 90% of the time my Japanese chef knives vs EDC knives. I own 9 Japanese water stones at last count but you don't need any more than 3-4 stones depending on the kind of knives you need to keep sharp and the steel they are made from. Good luck.

[@FearNoSteel]

yup the spyderco stones can have the feedback of a bathroom tile if your used to a nice waterstone. I dont like the kings because the lack the cutting speed and I dont get the powder steel edges as crisp because of the softer abrasive and lower abrasive volume. I like the feedback and finish they offer and they are a great price but ive moved on to better stones. if you like a 1200 then it sounds like you prefer the more polished side of a medium grit stone without too much polish this is a better stone www.japaneseknifeimports.com/collections/naka-toishi-medium-stones/products/gesshin-2000-grit-stone

[@aray9628]

Where did u learn how to sharpen?

[@FearNoSteel]

A Ray watch "Japanese knife Imports" and practice

[@reispab]

You hace a video about ti sharp a kukri?

[@FearNoSteel]

reissner pabon I do not

[@biscuitkitchentreviews]

What knife is that? Maker/model?

[@FearNoSteel]

Adam Yarbough Yata knives 8"chef

[@Crazyknives]

Big Brown Bear where can I buy that Yata Knives?

[@reispab]

Uff great , the shap stones we're buy ?

[@FearNoSteel]

reissner pabon Japanese knife Imports

[@reispab]

Big Brown Bear congratulations an excellent result, I love your technique and the A1 pro. In South America sharpening stones are not easily obtained

[@FearNoSteel]

reissner pabon haha jeez that's rough man. I'm not sure what I'd do without awesome stones. Thanks bruddah for watchin', man I need an update video on the a1 pro.

[@reispab]

Big Brown Bear brudda? Same a bro?

[@FearNoSteel]

reissner pabon it's how you say "bro" but with a "Hawaiian" accent

[@dfailsthemost]

I am updating my resume to include "polished finesse with a little bite".

[@adanma17]

Salsa prep😄

[@myvenusinuranus]

are you ambidextrous? I can only sharp with my right hand

[@0zmosis2001]

I have the need the Need for Speed

[@FearNoSteel]

lol wat xD