knife edge retention tips 10 sharpening practice

[@ericasedc]

Great start to my day watching a Joe video!!!!

[@joecalton1449]

thank you very much erica! that last one you did with the sharpening choil was pretty cool also!!

[@ericasedc]

@@joecalton1449 why thank you!!

[@MeowCat-gm5vb]

Really enjoyed your series of videos on sharpening.

[@twatmunro]

Love me some Joe Calton sharpening advice.

[@joecalton1449]

i am glad to hear that you are enjoying it!

[@Circa1664]

Best one yet. Thanks.

[@joecalton1449]

Glad you enjoyed it!

[@S.Vallieres]

Hi Joe, interesting video as usual. To answer your interrogation about Victorinox steel grade, I've read on multiple occasions and places they use 1.4110 and run it at around 56 HRC. Whatever they use, it's my opinion they should switch to 14C28N and run it at around 62-63 HRC. It would burr much less, still have relatively high toughness and corrosion resistance and this would translate to much better edge retention. Even with the higher hardness, because it would burr much less, it would probably be easier to sharpen to crisp edges... But you know what, Victorinox really doesn't care about my opinion! 😅

[@joecalton1449]

i agree that it would be very cool if they were to either change steels or heat treats, but even though the steel in the cutting blades are soft, they are still one of the best pocket friends around, and have been for a long long time!

[@PotatoCheese]

Great video as usual joe, really digging this series. All really solid tips.

[@joecalton1449]

Glad you like them!

[@mannynieves493]

Great video.

[@joecalton1449]

Glad you enjoyed it!

[@scoutthedog9310]

I always look forward to a video from you!

[@joecalton1449]

Happy to hear that!

[@russtibbs9216]

Benchmades s30v burr does the same thing. It is a pain to get off, I am guessing it’s because the steel is soft.

[@joecalton1449]

ive never put a file to it to check that I remember, but the 2 blades i have had from them in that steel have not held an edge as long as i would have liked.

[@muhammedk470]

Hi Joe. Do you recommend the lansky hard Arkansas? It's the only affordable Arkansas from the country where I live

[@joecalton1449]

the lansky ark that I have is a nice stone. and I would buy it again if I was in the market for another one.

[@muhammedk470]

@@joecalton1449 Thanks. Is there much of a difference between the soft and the hard Arkansa on the lansky? The reason for asking, is that the soft comes in 8 inch and costs only a little extra, whilst the hard only comes in 6 inch (here in South Africa). Will be using mainly for kitchen knives for polishing after sharpening with the kw65 kingstone or other oilstones.

[@joecalton1449]

@@muhammedk470 i just checked and my lansky is the soft one, in a green protective case. my understanding of the arks, is that they are all the same stone, but the hard is more dense than the soft. I do know that you can greatly vary the finish that they give on steel by how they are condiditioned. if you want a coarser finish, lap the stone with like a 80 grit loose sic powder, if you want a fine polish, then lap the stone with finer powder. i dont know if you can lap a soft enough to match a hard ark that has been lapped soft also, but i bet you could get close.

[@muhammedk470]

@@joecalton1449 thanks for all your guidance

[@pinarppanrapir9489]

Do you have experience sharpening 5160 at about 58 hrc? How do they compare say, to your 1095?

[@joecalton1449]

i do work in 5160, but not at that low of hardness. I use it mostly in choppers, or hard use sort of knives, and do a differential heat treat where the edge it at its maxiumum working hardness, the center portion is springy, and the back is softer and supports the working edge portion. in that case I can run the edge much harder and still have a stable blade. i dont own a hardness tester, but a file will not cut the edge very well. but just about any sharpening stone will cut it easily so it is easy to sharpen. the burr comes up easy, refines easy, and removes easy. so in that respect it is very similar to my 1095. my 1095 i use for kitchen knives, straight razors, pocket knives, edc's, utilities, some hunters, ect... knives that are not destined for hard use, so there I usually run edges very very thin. and a file wont really cut them either. but again my 1095 is easy to sharpen on just about everything, burrs come up easy, refine easy, and remove easy.

[@pinarppanrapir9489]

@@joecalton1449 Understood. I do think 58 hrc is a bit too low on the hardness scale too, but it was what I found available on the local shops.

[@MeowCat-gm5vb]

Really enjoyed your series of videos on sharpening.

[@MeowCat-gm5vb]

Really enjoyed your series of videos on sharpening.

[@MeowCat-gm5vb]

Really enjoyed your series of videos on sharpening.

[@joecalton1449]

Glad you like them!