knife edge retention tips 3 sharpening isnt a bad thing

[@BodomFox]

Sharpening knives is an invaluable skill. I started learning how to sharpen as soon as I got my first knife several years ago, which was stainless Opinel №9. I think it is one of the best things that happened to me. It ended up being my hobby and more than just a mechanical skill, it influenced my whole personality and how I treat my other tools and equipment. I even dream of starting a small sharpening business for a while now.

[@rickwhitson2804]

Awesome. I've been thinking the same thing. I'm almost 62. I've done it a long time. People at work are all the time wanting me to sharpin there knives. I'm going to start charging. LOL 😂

[@joecalton1449]

if that is what your dream is, then go for it!

[@muhammedk470]

Thanks. Please keep the videos going

[@joecalton1449]

will do :}

[@saldomino1639]

Thanks Joe !

[@joecalton1449]

you are welcome!

[@mistersmith3986]

Tip #1. We are knife people. Tip #2. We are ridiculous. Tip #3. And we love it!!!

[@thiago.assumpcao]

I use mostly chef knives and even soft 56 HRC low carbon can last shaving sharp without any touch up for 3 months using one or twice a week. On a knife with 60 HRC VG10 I had over eight months shaving sharp without any touch up. Adding a high carbide alloy for edge retention on chef knife sounds even worse if you consider we don't cut anything abrasive. Usually edge gets worn out by rolling or chipping and the extra carbide will not help with that. What I do care on kitchen knife is cutting capacity. I would rather have a clean steel with high hardness, high toughness to withstand an ultra thin edge. That being said geometry is more important than steel and people barely talk about it. I sharpened a 54 HRC chef knife with a 5 degree edge and a double microbevel of 10 and 15 degrees. This crazy geometry that cuts like a beast can still cut paper towels after medium impact on cutting board.

[@joecalton1449]

thin is where its at!

[@namelesske]

TA Outdoors years ago did a video about Swiss Army Knife survival, with a relatively soft knife steel with intelligence you can do anything with the proper technique. Any Steel is still harder than most of the natural materials found in the wild, you need to know how to preserve the knife first. Than later think about miracle steels and upgrades.

[@joecalton1449]

absolutely!

[@JDStone20]

Worrying about edge retention is a joke, toughness is silly unless you are chopping or batoning, and I still believe batoning is an emergency technique, at least that is how I was taught back in the late 1970's and throughout the 1980's. If you have proper edge and blade geometry, for the task at hand, you will finish the task or damage the blade, well before you wear down the blade to a working-edge or the edge is below scrap shaving. You only figure this out by using the knives you own, and not worrying about the steel type. A well shaped handle is more important to me than having a so-called super steel. Super steels are not super, they are just hard to sharpen. Just for clarification, I am agreeing with Joe, not contradicting him. Carry a pocket stone and you can keep and edge sharp almost indefinitely. Sal Glesser of Spyderco told me he uses the F Spyderco Tri-Angle rods on a Spyderco Sharpmaker every night on his pocket knife, and I think that is a great practice.

[@raphaeldallanese3012]

👍

[@lindboknifeandtool]

I am edge strength man myself **slaps suspenders**

[@lindboknifeandtool]

Hope all is well. You deleted Instagram didn’t you? Or stopped?

[@muhammedk470]

Even if the knife in question is a cheap chinese stainless steel (eg 3cr13), edge retention is not a issue?

[@joecalton1449]

good to hear from you!

[@lindboknifeandtool]

What drew me to your knives was your non participation in the hype based stuff. Timeless knives.

[@lindboknifeandtool]

2:46 I parrot this. My dulling is done through gross damage 😂 One diminishing returns thing I’ve noticed is that some steels don’t have them as much. Maxamet doesn’t physically damage as hard as 52100 but the extra time sharpening I think evens out. I have a wonderful cottonwood specimen in my town. It’s just FULL of burl.

[@lindboknifeandtool]

I thought that was your HT oven switching on and off it’s just Fido 😂

[@joecalton1449]

thank you for the kind words!

[@ronstoner1823]

I don't give a hoot in hell about “edge retention”. I want a knife that's easy and quick to sharpen. Toughness is more important than edge retention. D2 is about the best steel there is by my estimation.

[@drewrinker2071]

Yep, I dropped my crucarta onto the floor and because it's not tough the edge rolled so easily. I think that's why 14c is gaining popularity is because ppl are realizing it's corrosion resistant easy as hell to sharpen and deburr and it's tough as hell. Less edge retention then d2 but guess what I sharpen more d2 then anything else