How To Sharpen A Knife In Real Time | Knife Sharpening For Beginners

[@OUTDOORS55]

Check the description for further video resources on techniques mentioned in this video. Happy Easter everyone! Heres the stone used in this video⬇ amzn.to/3J6aE45 Disclosure⬇ Affiliated link As an amazon affiliate, I earn from qualifying purchases. ------------------------------------------------------------------------------------------------ I bought everything in this video with my own money and am free to link to anything I want.

[@hkguitar1984]

Thank You for the tip when Stropping with a "spongy" piece of leather, I was using too much pressure and rounding over my Apex. Great Content, thank you Also, I do hope you're feeling better and on the mend.

[@monsterbuster_1596]

you promised a realtime vid and you delivered thank you

[@samueljackson856]

They sell cheap laser angle finders on Amazon. Would like to see you use one on a finished sharpening job. It really shows how clean and accurate you get the angle. (Edit: it will also reveal if you are convexing the edge)

[@samueljackson856]

The paper test can be a sharpness test. The less sound it makes the sharper the knife. The sound your paper makes you're probably in a 250-300 gram range. Just guessing lol. Why don't you do the wire cut test and laser test. If you can get one to 50 grams on a larger knife it would be impressive. 😊

[@stevegagnon1449]

Since I m sharpening my kitchen knives the way you teach, I want to cut lot of stuff when I cook to "test" my knives 🤣

[@lamegame420]

You should do one of these with a longer knife. Sharpening a pocket knife is great for beginners, but it would be awesome to see if you do it differently for a longer knife

[@Hydrazine1000]

Seconded! I've bought this very Sharpal stone because of the glowing review on this channel and I too would love to get guidance and tips on how to sharpen kitchen knives.

[@JohnSmith-zs1bf]

Yes I have large filleting breaking scimitars butcher type knives that are 10-14 inches and want to improve my tech on the sharpal

[@PhilipTheBird]

Yeah I've specifically still got questions about how to deal with the curve towards the tip of many kitchen knives (don't know the proper terminology sorry).

[@ironfoot1938]

Yes a curved knive tutorial would be great. You need to change your angle when you get to the curve, and I always struggle with that. Edit: I guess you don't call it changing the angle.

[@JohnSmith-zs1bf]

@@ironfoot1938 I've seen tutorials saying to keep the angle the same and lift the handle side up (torwards the sky) as you get to the curve. Seems to work but I'd like to see OD55 method

[@terryanderson8075]

When you said “I have no idea what angle that is” I was instantly released from my obsession with the ‘correct’ angle. It was what I imagine an exorcism might be like. Thank you for that.

[@mikafoxx2717]

The correct angle is as shallow your tasks for that knife allows, shallower is better for edge retention and sharpness and cutting ability. Go more obtuse if it chips or rolls the edge. It all depends on the steel, the heat treat, the use case. Kitchen knives can be really shallow, an axe not as much.

[@johnmackey2240]

I've been making knives for 4 years or so now. I found the grind and the edge is irrelevant for the vast majority of things you do with a knife... Except for the kitchen. Fat, steep beveled blades make slicing ingredients are real pain in the butt (That's probably obvious to everyone watching this video), but they are usually great for practically everything else in a utilitarian sense. I don't keep track of angles at all. I just eyeball aesthetics and go for symmetry while taking into consideration the primary purpose of the blade. You are so right. We get super anal about sharpening these blades to a precise angle that we determined would be most appropriate, and it almost never makes a difference- especially EDC.

[@zacharysherry2910]

​@@johnmackey2240word. That being said, you can pretty much eyeball for at least too acute or too obtuse of an angle. It's because of what you said. It's almost always "within" a certain range and everything in between has a place. 👍

[@Enishidono]

I can understand when you say these types of videos don't do well views wise, but as someone who is currently learning, I sincerely appreciate this. Cheers, mate! 🍻

[@rbmarrow8162]

You are selling yourself short by a lot of $. You have to fix the fact that you're not getting a cut of the sale of the sharpening stones you're recommending. You're the reason these stones are hard to find. You have built a solid reputation and we trust your referral. You deserve a cut of the big bucks. Good to hear you're healing up well. It is amazing that you can take such a simple topic and turn it into this much good info and entertainment. I am always learning new stuff. That may be because I am a little slow and forget what is said too quickly. Lol. I also hate the phrase “practice makes perfect”, if you practice badly you will only get good at doing things badly.

[@marcinmerrimack1726]

He gets a commission from a sale if buyers use his links to purchase. (And there’s nothing wrong with that.)

[@OUTDOORS55]

I do get a commission from the sales on Amazon if I recommend something. Luckily almost every type of stone is available on Amazon so that allows me to link to what I recommend. And if i dont like something i can link to an alternative. Im not opposed to sponsorships but they would have to be some I already recommend and use personally 🙂

[@rafybassilious8390]

Happy to see you’re doing well

[@franka9760]

That's the best stone sharpening video I have ever seen! I'm sharing it far and wide!

[@OUTDOORS55]

Wow that's awesome! Glad it helped!

[@bakamojojojo]

Hey, just wanted to say thanks. I've got fucked up hands and have spent years (and a decent amount of money) going through all the electric, guided and 'easy' sharpeners. None of which saved my hands or gave a decent edge. Following your guides, I can now make my kitchen knives sharp in minutes. Not only that, they stay that way for so much longer. So thank you! I hope you're feeling better.

[@fairgolfer]

Thank you. My hands are not great, rheumatoid arthritis. Your post is inspiring 👍

[@bakamojojojo]

@@fairgolfer No worries! I have similar and this is definitely the easiest time I've had sharpening knives.

[@theebombdiggidy2011]

Happy Easter Alex I’m praying for you and hope you have a speedy recovery.

[@TWKKNIVES]

You are hands down the best. You are ridiculously humble which adds to your relatability as well as how you (whether intended or not) instill in the viewer a feeling of confidence that they can become a great freehand sharpener. It's been a couple years for me personally and while I can't always get every knife I sharpen hair whittling sharp, thanks to your videos and a Lot of practice there's no knife in any steel (with proper heat treatment) that takes me longer than a couple minutes to get an edge that's hair popping sharp. Thank You

[@shortcircuit7310]

Alex does the best sharpening videos on KZbin, IMO. Simple , straightforward instructions. He backs up the theory of what he's doing by showing us the excellent imagery of the edge. From an ease of use and lack of mess point of view, I sharpen on cheap diamond stones from Temu, with a strop. If anyone wants to learn sharpening, my tip would be to not start on stainless steel kitchen knives, which are relatively difficult to form a burr and need more work because of their length. To learn the basics, pick up a small Opinel knife, the carbon steel one, not the "Inox" which is stainless. The carbon steel forms a burr really easily and the burr comes off easily too. And it takes a really short time to do because the blade is so small. Once you understand the process with the Opinel, you can go to other more difficult knives

[@DaryooshF.Sh.P-vq6mu]

Man you are global treasure. You have made my life full of joy. I sharpen knives for years but you are the reason I’m using diamond plates for corse and medium necessity and Ceramic stones as fine instead of cumbersome messy whetstones. I use only a 10 k Naniwa just before strop only to get mirror bevel faster. Keep it up high 🔪

[@orangetruckman]

Well, I appreciate you providing a real-time sharpening video. With the knowledge I was taught, knives were never really “sharp” and wouldn’t maintain the edge. I’m getting better, but still have some bad habits to change. Seeing you doing your things helps improve my skills 💁🏼‍♂️ thank you for sharing the knowledge. Hope things are headed in a positive direction with your health.

[@vivienpandart]

Hello, I love to cook, and could you make a video of sharpening a chef knife ? Or a butcher knife ? (Curved one) Because I feel the length of these knifes make it harder, I would like to see how you do it. Anyway love your videos, this is the channel that helped me the most with sharpening.

[@Xxxero42]

I love these real time sharpening videos. I consider myself to be a pretty ok hand sharpener, and it's all pretty much because of you. When I first started sharpening, I had no idea. But a few years of watching your videos and practicing, I'm a lot better than I was! Thanks Alex!

[@OUTDOORS55]

Right on👊

[@Got2no]

After many hit and miss attempts at trying to sharpen knives I followed your instructions on keeping the apex symmetrical and a consistent scratch pattern using the rule of thumb etc. and I was able to sharpen my knife razor sharp. Thanks!

[@OUTDOORS55]

Wow awesome! Glad to hear my friend 👍

[@JohnSleeman-df5tt]

I recently started watching your videos and just ordered the two sided diamond stone you recommended and the tools I need to make a strop, I went found you when I went looking for a person that could help me find the right tools and proper techniques to sharpen knifes since my cheap kitchen sharpeners where not doing the trick that you for all your help!

[@selfhosted918]

I just switched from the cheap $25 stone I got about 10 years ago to the Sharpal you recommended. Can't believe I lived with that cheap white and blue stone for so long. It would take forever to get a good edge. I just did my SG2 Miyabi in about 5 minutes and got a better edge. You really know your stuff. Thanks so much, I actually enjoy sharpening now.

[@FransiNatraTheMan]

13:25 I totally felt identified with your reaction 😂, that "oh! It's sharp!" look. I kind of know that a surgeon sharp knife is not required for most of my applications (I just like to cook). But I'm also a mechanical engineer, I know one or two things about steel, and I'm also obsessed with sharpness. It is always this sensation of "let's make it sharper, I can make it sharper" I recently found your channel and I have learned so much. My onions don't even know they are being sliced and diced now. Thanks for sharing your knowledge.

[@ryanlane9026]

I honestly love watching your videos. Iv watched this video 6 times … thanks for showing how it’s done

[@miker5502]

The strop is the key to happiness when sharpening…thanks Alex for the quick tutorial! Cheers from Nova Scotia..MikeR.

[@guyincog8429]

I just mimmicked what you did on an old kitchen knife that couldn't do anything but bend paper, and I got it to a point where I can slice through a sheet pretty well in around ten minutes. This is such a revolutionary approach (the coarse = less work = less/faster learning curve = more fun etc), thanks for reviving my hope to become competent at this at some point in my life! Amazing production as well on the videos!

[@cymbolic_space1832]

I get my diamond stone, strop, compound finishing stone on tuesday. I have been struggling with cheap amazon stones in ignoance for three years until I found this channel last week. I am so excited to be able to get a proper and consistent edge. god bless you man!

[@OUTDOORS55]

It will make a difference in learning. Just keep practicing👍

[@cymbolic_space1832]

they showed up today and my knife now shaves my arm air, not perfectly but still. DMT coarse 325 mesh, Shapton K0707 Blue Medium and DMT 0.5 micron spray (after watching this probably too fine) on a S30V steel blade. I am going to have to send you some money. These tips have been top notch. @@OUTDOORS55

[@bobc3144L]

I bought your recommended stone and a strop. I’m doing better than I ever have in my life going very slowly and really keeping the angle constant. The thing that seems to help me the most is using their little included, pyramid shaped angle guide to start the angle and keep it the same each time. Thanks for your videos. They’re the best I’ve seen on simple knife sharpening.

[@arubanjames]

Great to see you making videos! I bought the sharpal from your last video and am awaiting it arrival, very excited, because I bought Norton stones years ago, for way too much money, and they are a giant mess to use. Thank you for your work!

[@OUTDOORS55]

I have the nortons as well. Used them for years but hated the mess. Never again 😂👍

[@arubanjames]

@@OUTDOORS55 I bought the shapton 2000, the sharpal 400-1500, and the cheap China diamond stone so I can leave it in my work bag for field sharpening chisels and such when I’m not home. I can’t wait to try them, and I went back to your video so I could use your link. Thanks brother! I hope all is well!

[@polisheverything1970]

Nice to see your spirits are higher than last week, great demonstration as always. Best wishes from here in the UK.

[@gregorygolden1296]

Of ALL the knife sharpening videos out there, you are the one everybody should watch.

[@guyincog8429]

For sure, just such a quality approach to everything, calm, to the point, well thought out. Amazing teacher.

[@leskerf]

You do the best videos. Clear, concise, and thorough, with an occasional touch of comedy. Thanks for the great views.

[@medicus5565]

I believe you are the first person (that I've watched on YT) to mention the "softness" of the leather as a factor. I have struggled for awhile trying to get that perfect result and, I suspect, it was because I was pressing too hard on my strop. Now that I've lightened the pressure on my strokes, I'm getting better results. Thanks for sharing your expertise.

[@captc502]

Hey, just wanted to say thank you for your videos. I had gotten a full whetstone set on Black Friday, but after watching your stuff I returned and got a much cheaper diamond set. After watching your technique and your super helpful microscope images, I got a really good idea of what I was looking for in a burr. I'm now slicing paper with some coarse stones, and haven't even gotten a strop yet! Thank you so much for your content.

[@slobash33]

Just want to say thanks from New Zealand. Was spending a lot on "professional" sharpening on our kitchen knives that went dull again really quickly. Splashed out on a diamond stone and a leather strop, watched your videos a few times and took a crack at some of them and even with the first, rookie go at it they're so much better. I will continue to check out your vids and refine my technique, thank you!

[@New_Wrench]

I'm waiting for a mirror edge long format video. Stones used, fatigue, little adjustments while sharpening between the lower and higher grits. I'm two Amazon affiliate links in. Give me something to show off to my friends this summer with a mirror edge santoku.

[@mariusleoca7783]

I listened to your advice and proceeded to buy a two-sided diamond stone (400 and 1000), a strop, and cromium oxide (I couldn't find diamond compounds in my country). I started to train on my kitchen knives, with mixed results but better than I expected. After two weeks and some knives, I proceeded to sharpen all the knives in my office, where they were super dull and almost unusable. This is where I've learned the most and had the best results after 3.5 hours of sharpening 10 knives. Even on the coarse 400-grit size, it takes some time (15-20 minutes) to give a bevel to a very dull knife. When I come back to a knife that I already sharpened, it doesn't take more than 5 minutes to get it back to shaving sharp. What I've seen is that edge retention is a small issue for me, as knives don't shave anymore after 1-2 weeks of usage. Maybe it's my technique or the type of steel the knives have. I will continue to get better at sharpening knives, and that is thanks to you!

[@scottwatson6053]

I just bought this stone based on your previous videos, it arrived today and I just spent a couple hours with my inlaws sharpening their kitchen knives and shop tools......we thank you

[@fleckyd1]

First thank you for sharing your knowledge it has revolutionised how I now sharpen my blades. I'm a carver/whittler take your pick and have been recommending you to people since I found you 12 months ago. As you probably know carvers hardly ever use a stone on the blade unless it's damaged but we strop our blades to get the edge back. What's happening to our edge that it comes back so quickly by stropping. I'm now using diamond paste which is so much better than the other stopping crayons. Hope your health is improving each day, thanks again.

[@NeevesKnives]

HAPPY EASTER GOD BLESS, hopefully you are doing well or getting through your issues.

[@OUTDOORS55]

Thanks bro! You as well!

[@kentgreenough75]

Hope your health is soon as sharp as your edges! Another great video, watching from Finland. And with your help all my puukkos are razor sharp!

[@outahismind_]

Love the Sharpal, Thanks for the recommendation. I took the time to scrape the foam out of the inside (was a pain in the butt to do) but cut a nice piece of leather to replace it that I can take out and lay on the block to strop with. Give a nice all in one kit.

[@jameshaulenbeek5931]

A great, inexpensive knife to both own and practice sharpening with is an Opinel. Either the carbon or stainless blade, or both!

[@Aerzon1v1]

Just bought a couple for practicing. Going to throw a proper 13dps v bevel on them. Not a fan of the convex grind, and for my practice it needs to be a standard bevel anyway as all my other knives are like that.

[@7784000]

Amazing macros of the apex! That takes some time and effort fot sure but I guess this helps beginners to get a better understanding of whats going on during the sharpening process.

[@tjmass2]

Glad youre working with your hands boss!

[@MountainEagle77]

This real-time sharpening is what I’ve been looking for. Awesome sharpening video. Definitely the best I have seen on KZbin in real, practical, no-nonsense terms. Thank you. Subscribed to your channel.

[@kwakamonkey]

Great video for people who want to learn using stones as many use Lansky and the others rather than stones and want to learn .

[@TerenceA72]

I'm so glad youtube has these kinds of videos. For years I thought education was the key but I was very wrong. It turns out that all the things I'm lacking knowledge in has nothing to do with education but is in fact is because I don't know the secrets. Don't worry though from now on I'll treat learning things as I should and make sure I keep these things secret ;)

[@wafarris]

Thank you. Great video. Just got my double sided stone and sharpened my first 3 or so cheap kitchen knives with it and my new strop. I will be watching this and your five minute sharpening video over and over again.

[@barrymccockinner5548]

I spent years as a young teen trying to figure out how to get razor sharp edges out of cheap/ wrong stones and rarely prevailed.. your videos gave me a much fuller understanding of sharpening and now all of my knives are shaving sharp, thank you

[@OUTDOORS55]

Sweet! Great to hear!👍👍

[@disaster2048]

Good day from Ukraine, sir! Im a long time fan of your work. As a knife enthusiast i, for some reaso, to this day was unlucky to come across a really good knife. Knives are somewhat enchanting for me so i look for a really precious one. Those ones youve shown in your videos feel like legendary weapon. As you know there is a war going on at my home and i have gone to the military service. Life can end abruptly here so i decided to try and ask. Can you please sell me one of your super knives, like the one you have shown chopping wood all day etc? It can be ugly, unfinished or broken, i just want to finally see what the really good and properly tempered steel from a real master feels like. Thank you in advance! For anyone who see this please upvote so the master can see it. Thank you very much and may you all live long and happy lives.

[@OUTDOORS55]

I dont sell knives at the moment sorry! Thank you for watching my videos I really appreciate it! Stay safe my friend and God be with you🙏

[@robertbundy166]

Thank you for the clear and valued knowledge that you master. Your ability to deliver instruction without hype is very refreshing!

[@pmpkmc]

i recently picked up this stone based on your initial recommendation, just something to stop me from taking out the grinder each time to fix up an edge. I found that if i take the foam out of the case i had enough room to put a double sided strop in there made with a 7/16 board with 1um and a 6um strop on either side.

[@craigg6951]

I started about a month ago. I got a cheap set for my bday and bought the sharpal a couple of weeks ago and a good strop and have learnt tons from your videos. I'm getting good results whilst still learning. Great to see you posting and by far the best content I have seen. Thank you.

[@CainXVII]

I grew up sharpening carving knives, I was just a kid so I never was worried about not getting it right. I got pretty good at it. Fun to see that my technique looks a lot like yours even though I am completely self-taught. Now I sharpen quite a bit of knives, razor blades and break-off blades in my work. I cut styrofoam and your blade has to be very sharp to make good cuts, it also dulls quickly. I recently found that if I re-sharpen my break-off blades on a 3000 grit stone they keep better afterwards than when they are brand new...

[@NicoloGatto-pn9jr]

The best sharpening tutorial i ever seen i manage to get hair popping Sharp After 1 day of experience off a shapton glass 1000 and a old leather belt

[@PotatoSmasher4242]

Very helpful seeing real time sharpening, much more helpful than the fast forwarded examples in other videos. The sound the knife makes, the hand movement, you can even get a feel for how much pressure is used. Keeping the two bevels matched is a cue I've never thought of, I will try to implement it next time.

[@Bad.Pappy.Official]

Much appreciated. Always best to learn new tricks from a pro so I can tweak my basic skills.

[@d3w4yn3]

This is so to-the-point, you need to make teachers in other industries teach like this!!!

[@raminmoheb6504]

I recently discovered your videos. Your knowledge and experience really come through. Thank you for sharing them with us.

[@daimonos418]

Thank you for teaching me how to use a whetstone. I bought the Kalolary 400/1000 you also recommended and have seen immediate results from your technique.

[@MrBearbait75]

SUPER useful!! Thank for continuing to teach us how to hand sharpen! And showing us how it really is simple once you have the basics down. Going slow as you're learning is so important, to me anyway. Hoping for your continued healing!

[@rzeczysrednie1613]

Thanks for the video ! For a couple of months now I've had problems sharpening my kitchen knives - more often then not I didn't even get a burr to remove. I thought that maybe there was an issue with my sharpener but it was my technique. 1st attempt following your guide and I'm cutting paper in 1/3 of the time it took me before. Thank you !

[@CannedMan]

I bought the Sharpal based on your review of it, and have been extremely pleased with how my plane irons have turned out. Thanks! This video is going to prep me for getting all my kitchen knives sharpened well. Again thanks!

[@Looey]

Bought Amazon 400 Green/1000 Blue/6000 White stone set before I discovered your channel. Thank you so much for your videos! I am learning technique, like twisting the body whilst keeping the arms and hands static.

[@Mr_Obvious]

I've gotten pretty proficient at sharpening now, but I remember very well how frustrating all this was when I first started. Videos like this really helped me a lot! I appreciate people like you who took the time to make content like this to help people like me to become better at this. Once you get that muscle memory, and the ability to just feel the feedback to the point you know you're on the right angle it's really not very hard to get a scary sharp edge, but until you reach that point, it can be extremely frustrating to try and sharpen your knives, and cause many of us to invest a ton of money on fixed angle systems. Nothing against them, they obviously work, but the good ones are very expensive, and they take longer to sharpen a knife than freehand does. I went that route for awhile, but thankfully I was determined to learn freehand, so kept practicing on my cheap budget knives until I finally got the hang of it. Now my KME system sits collecting dust.

[@davidf3974]

Thanks to videos from you and kneeves knives, ive gone from conpletely inconpetent to sharpening up a few knives at a time in a few short minutes. Love these videos

[@jeffrdnck7973]

I heard the word recovering, that’s outstanding and thanks for another outstanding video!

[@runeborgbjerg]

I watched the whole thing mainly because you said that these types of videos do poorly. Also, i really like the short blade example since many guides focus on full chef knives. This is good stuff. Thanks for this :)

[@patricksmatrick6193]

I’m pretty decent with any guided sharpener but freehand has been calling out to me and this has been very helpful.

[@skippylippy547]

So relieved that you are getting well and staying healthy. I purchased this stone on your recommendation. It's everything you said it was. Many thanks!

[@-IE_it_yourself]

thanks to your videos buying a 150-600grit oil stone was a game changer, thanks for teaching me about how sharp you can get from a low grit stone.

[@kerrfoot]

Dittos on the longer knife. Right now I am mainly wanting to get all of the kitchen knives sharp and some of them are 12 inches long. Sharpened one this evening and did it in two or three sections. Worked beautifully. It’s taken me about a month to get good at this, but the video you did here tied up a lot of loose ends. Or I should say, helped me sharpen my skills lol. Thanks again

[@JDStone20]

Good work Alex! I wish I would have had this video 30 years ago, as you explain everything and demonstrate it very concisely and cleary!

[@chris-bq9ky]

I'm so grateful for these videos. Finally after a couple of years i can consistently get to hair whittling sharp. Thanks! I notice you do it slightly differently to most videos.....most intructions say....do one side only till you raise a burr on the opposite side, then flip do the other side till you raise the burr on the opposite side. So by the time your are ready for another stone, you have raised a burr fist on one side then the oppsite. That way you have an even apex. Do you have any reason why you don't do this? Your way clearly works, but it does seem a little different to most folk?

[@dooshlerd]

I'm not even a beginner sharpener, and your descriptions of good form (rule of thumb, index finger, etc) are perfect descriptions of how to set up. I use a guided system because I've always struggled with freehand consistency, but these are helpful for me. Can you do a future video about any specific tips for full reprofiling?

[@mitchelltj1]

I really appreciate the detail you put into this and the in-between shots of the edge. Thanks for sharing your experience and stay well!

[@Nick5o9]

Thank you so much for teaching me how to sharpen! I've tried so many methods and setups. Yours is the simplest and the way you present it is really comprehensive! Plus you address some issues (like the fact that some steels de-burr fairly easily while others need more work) that really frustrated me. I hope you get better and wish you the best!!

[@jamesbarisitz4794]

So right. Muscle memory and paying attention to what's happening. Still the best macro edge photography on YT!

[@josephknudson5097]

Took your advice. Waiting for the Sharpal to arrive. Can't wait to finally learn how to properly sharpen a knife. God bless you.

[@filipefaria898]

Thanks my friend! This could be a boring video but was great, very honest, direct and informative. Congrats

[@riverrazors7915]

I have been using my sharpal for over 4 years now and it still cuts well , back then almost no one knew about sharpal.

[@therealjoshtodd]

I really really appreciate that you make these videos. I've watched all of your reference videos in the past and I've tried hand sharpening SO many times and my problem is I just can't keep a consistent angle. As I'm sure you know, it doesn't take much variation to fuck up an apex. It makes me sad because I have some nice diamond stones. I ended up just buying a tsprof sharpening system and it works fantastically and I can get a mirror edge that will whittle hair. I do really really wish i could hand sharpen though, but I don't think it's ever gonna happen. I say all that to say that that's why I think these videos aren't that popular. It's just SO hard to teach hand sharpening over a video (or at least learn it) so I think people either reach out to friends/relatives to teach them in person, or they just buy systems where they don't have to hold a perfect angle. just my $.02

[@mosquitok833]

So glad I found your channel. Love how you sharpen knives.

[@shabadooshabadoo4918]

at 4:28 when your diamond plate is kinda slanted, mine did that too when i bought it. Just take your knife and remove little bits of the plastic nibs in the holder until it fits nicely.

[@jacknewland-om2nl]

thanks for this video , after watching this video I sharpened my knives with no problem .

[@urinovsky]

As you recommended, I ordered a Sharpal stone. And a leathers strop with Dialux red polishing compound. Waiting for all the orders to arrive. Hopefully I will be able to sharpen my kitchen knives. Thank you!

[@Aexium]

It's good to see you stropping uncut, because the amount of passes you should do on a strop is something I definitely neglected at first. I just got a shapton kuromaku 5000 to go with the dual sided sharpal and the strop and the results are so good. It's all from your videos and it really did pay off to do just the sharpal for a while to get the hang of it as finer and splash stones are way harder to use properly than a coarse diamond.

[@jahzzy]

I'm glad to see you still grinding, literally and figuratively. Keep it up!

[@carlpowers7291]

I’m so glad that you made this video because I was really getting frustrated using less coarse grits

[@terjeruud5996]

Hi Alex. My name is Terje and I am a 70-year-old guy from Norway, just retired. I have become interested in knife sharpening and have watched your videos with great interest. I have a couple of questions. I have followed your advice and bought the Sharpal stone you use here. 1. Many other KZbinrs tell us that new diamond stones must be prepared before use. Is this correct? 2. The box says it's a wet diamond stone, but I can't see you using any kind of liquid. Why? I look forward to your reply. I have decided to follow only your advice because I like your logic and the way you teach. And from the bottom of my heart my best wishes for your health situation. 😎😊

[@OUTDOORS55]

Diamond stone will break in somewhat. Thats where the poorly adhered diamond simply fall of the first use or two. I typically just sharpen a dull knife to break them in. You cam use water but its not necessary. Plated stones are made with a carbon steel bade that can rust through the nickel coating causing premature wear. Its up to you what you prefer.🙂

[@trichomelover4209]

I really enjoyed this video as a beginner, lots of good info. Thanks

[@61hink]

Based on my own experience plus what I've learned on this channel, here's what I recommend for novice sharpeners like me: get that Sharpall stone, it's great, and get a couple of Kiwi knives. Kiwi knives are like 2 for $12 and they're awesome. They dull super fast but they sharpen up equally fast so you will be practicing your angles and techniques over and over and over, with no risk of messing up. If you mess up, it's easily fixed. And those Kiwi knives get so sharp and have such a thin cutting profile, they honestly work as well as my $120 Japanese chef's knife for most chores.

[@pohuy2180]

got pretty good results with your sharpening technique. thanks for the info, very useful.

[@walter.bellini]

Thank you Alex It is a shame that the matrix of YT doesn’t push these videos up for this level of helpful content, because it is VERY helpful for so many of us. Based on all the videos I have watched of yours, I have purchased the DMT Course 325, and Shapton’s 1000, 2000, 5000 and a Hutsuls Strop with white (750 grit) and green (3000 grit) compounds. To practicing we go!

[@Spiralem]

At which point do you replace or hone the strop? The diamond stone that was recommended has a 1200 grit side.. Do you recommend using that before stropping?

[@arturfino]

Going back to all your sharpening videos while I wait for my sharpal :) Man you have a gift! Thanks for taking the time to share it. Really miss your videos!!

[@lubosmato]

I got into knife sharpening because of your amazing videos. Thank you!!!

[@spellegren]

Thank you for the lesson! Could you please do a similar video with a longer knife. Like a 8-9" carving knife, or even a chef's knife. Do you sharpen in sections?

[@CarnivoreConservative]

The price of that stone was only 39 when I used the link you provided last time. Super nice stone.

[@freddupont3597]

Good to see you are getting better and recovering; please take care of your health. Cheers, & thanks for the video

[@scottdunbar4898]

Hey Alex. Thanks for the video. So glad to see you doing what you do best. You are a great teacher.

[@johnfreeman2956]

@15:16 I totally understand what you mean about the cost/benefit from a functional standpoint. Personally, I like the feeling I get when I see a mirrored edge, so learning that there is a marginal increase in performance is icing on the cake.

[@adamjensen8112]

These might not do as well as product reviews but I really appreciate videos like this

[@MrJgjhgjhgjg]

Thank you so much for actually showing close ups of the edges at the various stages and explaoning what I'm looking at. I cant tell you the number of times i have tried to have knife sharpening mechanics explained to me only to be frustrated by all the wishy-washy explanations of whats going on at the apex.