I Sharpen Very Damaged Global Knives

[@timhenery7718]

I enjoy your long format videos. I find your comments educational. I'm interested in starting a sharpening business and you've taught me a great deal.

[@iSharpen]

Cool! You are exactly who they’re aimed at! I make videos for me when I was starting out. I wish I had these to watch when I started so I figure there might be a few others who might enjoy them too. Appreciate the feedback Tim.

[@PaulBaur]

I enjoy your real time movies a lot, please keep ‘em coming. Thanks for sharing!

[@iSharpen]

@@PaulBaur that’s good to know. I always wonder if they’re too boring for people. I know I’d want to know exactly how long things actually take if I was starting out. Too many creators fast forward through the actual work wondering too much about people’s attention span. I think there’s a need to slow down and watch something in real time sometimes. It may not get thousands of hits but that’s not important to that one guy who wants to see all the work involved. I’m really glad you made this comment Paul. Thank you.

[@RokU5]

I enjoy the real time videos and the shorts too. The real time videos are pleasant to watch when relaxing. You give verbal and visual tips missed on shorter videos. Thank you for your efforts!

[@iSharpen]

@@RokU5 yeah, the shorts are just to get a bit of attention and let the wider audience know I’m here. They get a far greater reach than the long form videos.

[@udojahn7091]

Agreed. I cringe when I hear people putting expensive knives in the dishwasher! 😢

[@Redhackle]

Just came upon your video’s. Do have a basic one for Tormek beginners. I looked and didn’t see anything like that at first glance. Thank you Kenny

[@iSharpen]

@@Redhackle welcome Kenny.

[@2008razvan]

the noise is also on new machines. It's more about the plastic vibrating. Old machines are as good as new ones.

[@dannyrexknight]

Great job on the edge. I do think thinning would benefit the knife greatly though. A good knife is only as good as its overall geometry.

[@iSharpen]

Thanks but global knives are already very thin. Even after losing 1 or 2mm off the edge it’s still way thinner than 80% of the German knives. Thinning takes too long to be commercially viable with negligible benefits in my experience. There are very few scenarios where a slightly thinner knife would have a noticeable difference in performance. In most cases it’d be cheaper to buy a new knife. I use this method to repair otherwise useless knives that would’ve been thrown away. This way, for $15 they get a knife that’s often twice as sharp as when new anyway. Feedback I’m getting suggests that this method is just fine. The only exception might be a very expensive Japanese knife that’s been severely damaged and is now over 1.5mm thick behind the edge. This is extremely rare. Even at 1.5mm with one of my edges it’d still outperform the new version. Any knife less than 1.25mm with a properly sharpened edge would still be fantastic to use. I didn’t measure the global at finished thickness but I’d be very surprised if it was thicker than 0.5mm which is still very bloody thin. In my opinion the edge is more important than the thickness. I sharpen very fat cleavers that still perform better than most new chef’s knives.

[@dannyrexknight]

@@iSharpen Thanks for getting back. I believe that thinning is just as important (if not more.) I agree it does not need to be done as often but when it starts getting thick like that, I do. I use a belt grinder / linisher which is fast for reprofiling geometry. A quick belt swap to scotchbrite and the things look new. I finish with an edge pro or bench stones. I have done some experimenting with comparing thinned and not by cutting hard veggies like carrots, potatoes, etc and the difference is stark. Much less splitting. Onions make a huge difference too. Anyway, I appreciate the video, not trying to throw mud, just a different opinion.

[@iSharpen]

@@dannyrexknight I’ll take your experience on board. Appreciate you sharing.

[@floraly88]

I noticed that you strop in a much bigger angle than you sharpened. To me that makes sense, I do it as well, because I want to apply pressure only at the very apex right where the burr is. But I heard many times that it's important not to change the angle when stropping. Why do you reckon so many people say that?

[@iSharpen]

@@floraly88 people believe all sorts of things. I'm going off my experience only. When I tilt the knife up towards the edge it always cleans up faster and nicer.

[@floraly88]

@@iSharpen Good to see that at least I'm not the only one doing it like that.

[@iSharpen]

@@floraly88 I do try to keep it near the bevel angle but I definitely raise it a bit to make sure I'm working the spec which is the only thing that matters.

[@adrianhochmann3091]

hey isharpen, how do you package the knifes for clients? I had a few; that tossed the knifes right back together in a bag. on the inside and outside I cried a little. now I take a piece of thicker paper, fold it in half and fix it around the blade. how do you do it?

[@iSharpen]

@@adrianhochmann3091 I tell them to bring a tea towel or I wrap them in paper too. Every client gets a lecture about knife care.

[@biscuitkitchentreviews]

In this instance, you really should be thinning down the blade. You removed a ton of material and you can tell the blade is thick by how wide that bevel is.

[@iSharpen]

I did touch on this. Global knives are very thin. There’s no need for thinning as they’re well within the range of thickness to still perform well. I think some people are too obsessed with thinning. It takes time and a lot of skill and ruins the look of a knife unless you’re going to follow it up with polishing and I’m pretty sure no one would pay me for all that work. These (and most of the knives I sharpen) and relatively inexpensive kitchen knives. Thinning might be worth it for heavily damaged expensive Japanese knives but not neglected throw away regular every day kitchen knives. People just want a knife that cuts again and I deliver more than that every time as you can see from the results.

[@Goochgravysuppliers]

​@iSharpen, it's because you can tell the difference when cutting once the thickness shoots up like that, just won't have the same Performance but the average person probably won't even care considering how the knife looked lmao

[@iSharpen]

@@Goochgravysuppliers I really don’t think it makes that much difference if any noticeable difference. I think this obsession with thickness and exact angle are a furphy. All reports from my customers are that sharpness is way more important and they get knives sharper than they’ve ever been. It seems to be the most important thing.

[@rhinejuice]

I really dislike those things in hand! Unrelated question....... Have you ordered the KS-123 ?

[@iSharpen]

Yeah, they do have a funky handle. It’s an acquired taste. I’m not a huge fan except maybe for the large G2 chef knife. They perform very impressively. As for the KS-123; not really interested in something that will slow me down that much for no good reason. The WM-200 works perfectly well and takes 3 seconds to use. Remember this is not a hobby for me. I need to work fast. I’m going not spend half an hour earning $15 and giving half of it to the government. I need to work on turnover. I need knives per hour. Even these repairs take me too long for the five extra bucks I charge. The KS-123 would send me broke. Might be fine for the casual non commercial hobby user to play with though.

[@antonioraimundomontana2380]

Hi Baz! I like to watch your sharpening adventures. 🔪 Thanks for your job 🙏🏻 Allow me to share my limited experience, when i need to reshape and fixing knives in this conditions I use a small 1x30 belt grider. It's way more versatile, you can accurately grind small angles and flat surfaces with ease. And it's also very cheap 😉

[@iSharpen]

Thanks for your kind words Tony, Yes I've been thinking about getting an smaller 1x30 belt grinder but nothing is cheap down here in Australia so I have to look at the justification. Both the Tormek and my larger 6 inch belt grinder where just tools I already owned and adapted to knife sharpening. I bought the 6 inch for woodwork and the Tormek for sharpening wood turning chisels. The Tormek came with the knife sharpening jigs and one day I decided to try them and was astonished at the result (although my first knife was a complete disaster - I still have it hanging right there as a reminder of what not to do). I look at other knife sharpening workshops and vans with great envy and wish I had both the tools, machines and skills they do but for now I'm sticking with what I have because I think I'm pretty good at Tormek sharpening and I have to keep an eye on my spending and justify any new machine with how fast I can get my money back for it. But I expect that I will eventually expand my workshop to include new tools and machines as I grow. Especially if I can start to get KZbin to pay me a decent amount like those shops are making. If this channel takes off and I start making the big money those other guys do I'll certainly be investing in more gear to learn and show.

[@apollo5751]

My Global Chef's 8" is now 26 years old. I need to run it through a honing steel regularly but it cuts extremely well, still.

[@iSharpen]

They’re super thin and made of very hard steel. If your fingers work with that funky handle and you don’t abuse them they’re a great knife.

[@apollo5751]

? Global's are professional chef knives. With the 8" your index finger stays on top of the blade to guide the cut. I believed you already knew that?

[@iSharpen]

@@apollo5751 some chefs like them, some don’t. The steel is hard. Some people use them with a pinch grip, others use them with lighter guided cutting technique (index finger on the top), others use caveman grip. They certainly are high quality knives but that thin grip doesn’t sit well with all cooks, professional or not. I’m not a professional cook so I don’t have an opinion on how to use or hold them. But as a professional sharpener I know that they can be abused.

[@PieroZanetti]

Great video ❤

[@paulsherry8272]

When is the other Tormek rocking up?

[@iSharpen]

I got ripped off. It was a scam. There was no Tormek. He stole my money. I'm down $700. Gumtree say “we have no idea who he is and even if we did we wouldn’t tell you in order to protect him”. That’s a direct quote. The police said “we don’t care” and the bank said “we’re not telling you who he is”. It seems like an excellent way to get rich with police protection and the banks helping to keep the criminal anonymous. I might just start selling things that don’t exist too. And here I was being worried about not having enough money all my life. This is the perfect way to make as much money as I want with absolutely no way of ever being caught. Fucking brilliant! Ingenious.

[@RokU5]

Sorry to hear about getting ripped off on the Tormek. I have a hard time doing the right thing when I see so many around me getting away with not doing the right thing, it is very frustrating. I guess my conscience and how I was raised can’t let me be a scumbag.

[@iSharpen]

@@RokU5 being a scumbag can be very painful. It’s easy to avoid.

[@RokU5]

@@iSharpen Yes it is. Sometimes I feel like the nice guy finishing last though. I do have the advantage of a clear conscience. As yours say, no worries!

[@CrimeVid]

Horrible knives to hold, put em back in the dishwasher. I'd watch the rest of this,but you're only going to end up with a set of sharp nasty knives.

[@iSharpen]

@@CrimeVid must admit, I don’t like how they feel in the hand either. But the steel is great.

[@udojahn7091]

The pock marks to me means they have been put through the dishwasher many times. The detergent erodes the knife.

[@iSharpen]

@@udojahn7091 yep, and the heat and the banging and clanging. Dishwashers are death to knives.

[@aarononeal5421]

Is there another way of buying kangaroo tail anywhere?

[@iSharpen]

@@aarononeal5421 there must be. There's a guy with an export license on eBay. Try him.

[@Yourockrockyou2]

Hi Baz, one interesting tip sharpening, uh... tip, lol, shows a correct & incorrect tip sharpening method that may not be obvious to a beginner like me. I copied and pasted his video and the particular time stamp is 13:35 to 14:00. I guess I didn't watch your tutorial close enough to catch that and thought you may find it interesting. Hope the link works. kzbin.info/www/bejne/qKKaeISooZVpfJYsi=dTKgesbJjVU2B_lZ

[@iSharpen]

He's correct, I've done them all this way and you should too. Although I start at the tip in order to control the angle better at the tip. Starting at the heel and ending at the tip produces bad heals and bad tips. Starting at the tip and ending at the heel produces great tips and handsome heels. Once you learn my tip-first method (which I call "dive bombing") you'll never go back. You're on a mighty journey. Enjoy every step. This is what life is about.

[@Yourockrockyou2]

@@iSharpen oh good! Thanks & I appreciate all your knive vids! Thanks so much for investing your time to enrich this art!❤️🍻

[@iSharpen]

@@Yourockrockyou2 at first I honestly thought no one would watch or be interested in knife sharpening and at first no one was. Some of my vids are starting to take off though. Seems it’s not just you and me.

[@Yourockrockyou2]

@@iSharpen Hahaha right on!