Lets give this classic blade some TLC and recognition

[@huzza123]

I used Victorinox butcher knives for 10 years as a retail meat cutter. I’ve seen them used and abused in all kinds of ways, they are really great for the money.

[@MusicalWeasel]

This couldn’t have uploaded at a better time. I love your videos Pete. I don’t even have to watch it all to know it’s a solid video. Keep up the good work.

[@MusicalWeasel]

Update now that I’ve watched the video, your free hand sharpening has come a long way this year. You’re spot on about the mysterious “feedback” that stones give you just won’t get it until you do it.

[@billybunter3753]

Don't just blindly trust him! 😂

[@MusicalWeasel]

@@billybunter3753 idk man of all the people on the internet I trust Pete more than 99% of them.

[@billybunter3753]

@@MusicalWeasel I'm just joking mate. 👍

[@jamescrumbaker3169]

I'm a simple man. I see a video by Pete, I click the like button.

[@Chappvid]

Thanks!

[@Down_Time_Dad]

Great video, I would recommend adding a Nanina dressing stone to your setup, helps get rid of any embedded metal particles in the stone, and produces a nice slurry on stones up to 3000g.

[@lammy884]

you can still see the deep scratch pattern from the 320. very rough grinding pattern after the last stone, but it has one good thing. the tomato skin is easier to cut for a longer time. 😅 for this soft steel its better for kitchen use to finish with the SP2k. take a look at the *Katocut Novi-Pro*. thx 🙏

[@jamescrumbaker3169]

I love sharpening free-hand. I typically only use a DMT extra coarse diamond stone and a Spyderco medium bench stone (which are on sale for $50 on their website atm). That usually gets my kitchen knives hair-popping sharp relatively quick. I though about upgrading to some Shapton's, but opted for a Wicked Edge system instead. I can sharpen scissors with that system, which has actually gotten me more customers than knife sharpening, believe it or not!

[@rebdomine1]

Think about getting a flattening stone, they're great for deloading the stone too. I have a 25cm Vic chefs knife as my main beater and I love it. It's a great beginner knife because the steel is soft enough that it needs to be frequently sharpened, which allows you to practice sharpening a lot more than you would with a harder 60+hrc knife. Love your microscope footage, I think I'll pick one up at some stage. Glad you're getting in to whetstones!

[@kvernesdotten]

Your hand sharpening has become quite good, its fun to watch the progression. One tip though, try not to "slip" the end of the blade off the edge of the stone like at 13:30, that can often lead to rounded off tips (edit: or chipping the stone). Its better practise to just stop with the tip still on the stone and lift it off.

[@CedricAda]

yeah its my weakness, especially while filming and checking the viewfinder

[@kvernesdotten]

@@CedricAda Haha fair enough, the edge did become both sharp and looked great though so ig I was just trying to do some helpful nitpicking :D

[@snakehead5444]

FYI, the Kershaw dessert warrior kitchen 3 pack is a nice gift set and blades are ground really thin.

[@Wolf_K]

Re the victorinox level knives: The two most important factors in a knife that performs well: 1) heat treat protocol; 2) geometry. (I know you know this. I just consider why manufacturers don’t actually do it) When VG10 can _far_ out perform 10V in edge retention* simply because it has better geometry than a typical factory Spyderco^ it speaks volumes about the lack of perspective in the world of knife fans and the obsession with duper steels.~ * Source: Cliff Stamp ^ Spyderco are already high performance for a factory made knife. ~ The only duper steel I’ve experienced to be actually worthy of the hype is Maxamet (with custom geometry). Anything “below” that level is simply not worth it. I’d rather 52100, AEB-L, O1, A2, etc with optimized geometries and heat treatments. Edit: Re Coarser grit Shaptons. They are _highly_ sensitive to pressure, as all stones are but these even more so, and so if you’re using a blade with very narrow contact area on the stone the pressure rises exponentially compared to using a Yanagiba, or most single bevel knives, etc. With narrow bevel blades the pressure should be reduced _significantly_ to accomplish: - A good rate of steel abrasion. - Low rate of stone wear. - Long life of stone itself. If high pressure is used on small bevel knives then you’ll chew through these stones in no time, even on “Scandi bevel” knives, which are still a relatively narrow bevel compared to others…I know from experience on this one as I used up almost half of a Shapton 220 via using too much force doing a regrind on a Scandi bevel blade. I made that mistake years ago when I didn’t know any better about abrasives, binders, friability, pressure, etc. Shapton gives us a hint (and only a hint 😂 ) to this on the packaging with these stones. That color coded chart saying what each stone is good for etc, if you’re observant you’ll see that some narrow bevel knives aren’t recommended on certain stones while wider bevel ones are. This isn’t because the stone won’t cut it, but due to the above reasons and the contact area of certain blades and the relationship between them and the friability of the stone itself. Experiment for yourself with a few knives with bevels being narrow, medium, and wide and apply various pressures and you’ll see.

[@jesseadams45]

On the worksharp grinder, try that same elbow lift maneuver. I always did it the way worksharp says, but Jim Stewart from Bark River taught me to do the same elbow lift on the belt. This is why most stock grind lines run perpendicular to the spine rather than following the bevel around the tip. I've had way better tip evenness doing the elbow lift regrinding blades.

[@tacticalcenter8658]

Bark river are scammers bro.

[@jesseadams45]

@tacticalcenter8658 I respect your opinion, but I live an hour from the factory and have known them personally over the last 15 years or so and have never had any bad experiences. They've always bent over backward for me, just bringing a knife in and spa'ing it on the spot for free or just chatting. I've sat and talked with Mike and Jim for hours over the years. So, I don't doubt you've had some bad experience, but it's not been mine.

[@davidneal6920]

Good sharpening demo. A lot of butchers use victornox blades 🇳🇿 🇦🇺

[@andrewdarowski1975]

As a recovering chef, i wouldn't sharpen something soft like that above 1000 grit. They're awesome knives, but even at mad high grits, they'll stop cutting tomato skins, or slicing meat faster than something toothier.

[@CedricAda]

haha @ ‘recovering chef’. If its anything at all like ‘The Bear’ i totally understand. Interesting point and will take it on board!

[@Wolf_K]

For meats # 1000; for vegetables you can take it much higher > # 10000 at 7°ps quite easily.

[@andrewdarowski1975]

@Wolf_K oh, yeah, it'll take it for sure. And it'll cut like a laser beam, but being as it's so soft, it'll lose it quickly. I'm saying that I never found it worth the time to go further than 1000

[@Wolf_K]

@@andrewdarowski1975 For longer edge retention on softer steels, grind the primary bevel as low as it will go and then apex a micro bevel at about 15° ps. If you do it cleanly you’ll see a dramatic increase in edge retention. This changes the geometry to thin and the apex to strong and so the combined result is longer edge retention and better cutting ability.

[@WarRadish]

Just another Aussie with a big knife 😉

[@phillxor]

That's not a knife!

[@MacaroniDemon]

I always kept mine touched up on the sharpmaker. Victorinox steel sharpens so quickly and easily

[@onesky8647]

I’ve never used my chef’s knife to open a package. That’s a sacrilege.😳However, I don’t know what the knife is doing behind my back because the edge keeps getting dings.😂

[@Pablo668]

Nice work. I have some mondial knives that need sharpening. Might have to give them a try. That Victorinox knife looks a bit flat in section. I prefer kitchen knives to have a bit more of a V shape to them, coming up to a thicker spine.

[@DinoNucci]

Nah

[@Will-jd2br]

Taking jewelry stainless steel up to 8K shows dedication to the hobby 😅

[@DinoNucci]

Wat?

[@Phil-u3v]

I have the blue medium grit Spyderco stone. If you were less enthusiastic, could you do all your sharpening with just this one stone and a strop or would you be adding more stones to your repertoire? If so which?

[@o0FranklySpeaking0o]

Ohhhh bedtime story at 22:23hrs, great timing

[@dw8143]

An enthusiast caught in a trap. No truer words for you and me. 😂

[@MichaelE.Douroux]

The six inch Victorinox chef is my go to.

[@paullmight42]

DBK is now the most violent stropper on the interwebs....

[@kathleensmith370]

thanks

[@firstjohn3123]

While not a Victorinox fan, I use a very similar knife in all the same ways. I prefer an AUS10 steel though over the (Sandvik ?) in Victorinox. ¯\_(ツ)_/¯ It should never be an 'ewe, not my good knife' hesitation to grab kitchen knife....which is where keeping things 'real' actually works. My 2nd most used knife is a "boning" knife (about 7.5")...Which is actually a non-slip handled semi-flexible filet knife...always under $25 US. Accent on the non-slip part. Victorinox makes a great one of those as well. As always, your content is enjoyed. Thx.

[@sloanNYC]

Yup, have that knife too! LOL

[@billybunter3753]

Knife sharpening should be an Olympic sport! I mean us Aussies sure can break dance, so why not knife sharpening?

[@sweetdrahthaar7951]

Oh major jab. I had almost forgotten that performance that no doubt, embarrassed an entire continent😂

[@CedricAda]

I am the raygun of sharpening 😸😸

[@billybunter3753]

@@sweetdrahthaar7951 It wasn't our finest moment in history, no....

[@billybunter3753]

@@CedricAda Never would I doubt it! 🤣👍

[@aaronparenteau2444]

Toight like a toigah!

[@kermitthepog7063]

You threw away half your strawberries! I hope they went to the hens!

[@CedricAda]

they did 😃

[@o0FranklySpeaking0o]

WTH was that on the screen at 5:40

[@CedricAda]

a fly on the lens!!

[@billbush1270]

@@CedricAda So, how sharp was it?

[@Surago]

14:36 i love you pete but please do not do this. Sandpaper might be fine for your lower grit stones but you dont want to contaminate your higher grit ones. It will get the abbrasives lodged in them. If you want your stone clean, use soap and water. If you want it resurfaced get a quality flattening stone.

[@lyndonmarquis414]

You know, I’ve never owned a Victorinox kitchen knife? Somehow, I skipped ahead to more expensive stuff. Maybe I’d have made fewer expensive mistakes if I’d actually started with a Swiss workhorse…

[@CedricAda]

these are great for making those, very forgiving

[@axion8788]

Truth.

[@lionknives3]

Yeah

[@greyfox3303]

You sold out to big steel ,husk is the piniccle of knife design

[@JohannSwart_JWS]

People whine about the Rockwell hardness of that steel, calling it "soft". Well, it is hardened to a reasonable 57 or so, and I did not see a single chip on that blade. And it sharpens easy. Those are good qualities, not negatives.

[@DinoNucci]

Wat?

[@Wolf_K]

The equivalent Japanese chef knife would be 67hrc +/-. HRC isn’t linear and so 67 to 57 is 52.9% difference in hardness. That’s quite significant. 58hrc to 70hrc = 67.3% difference. 55Hrc to 60hrc = 23.6% difference. So, yeah; I consider 57hrc quite soft, especially for a knife designed to cut foods.

[@DinoNucci]

@@Wolf_K correct

[@DinoNucci]

PizzA

[@johnniekeats]

Dude, how do you even let your stones get that filthy! Just rinse them after every session.

[@CedricAda]

I am chaotic and fitful 🥹

[@hmansion]

Pro tip - buy a 12” x 18” Shapton 1000, use it as your cutting board. The more you slice, the more you sharpen! 🏆

[@DinoNucci]

You should run for Congress