Professional Sharpening Tip - WHY YOU CANT GET A RAZOR EDGE

[@kyle_noseworthy]

Consider donating to help support the channel! www.paypal.com/donate/?hosted_button_id=UAXWXU42LV35S SHOP @ kylenoseworthy.com/shop

[@jasonnguyen170]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@MoskovvickyEnsemble]

I fortunately can get razors edge BUT it took MANY videos like this and finally getting a genuine leather strop to get there. I am obsessed with EDC and keeping razor-sharp. Awesome tip man!

[@tobystevens9183]

Great video. You just described the holy grail of knife sharpening - getting the burr off. Most knife sharpers, even experienced and technically sound, do not get the burr off completely, or at all. You can easily feel it when you run your fingernail up from the neck to the tip of the bevel. You can see it very clearly in good light at the tip of the apex. Hand leather stropping does not work by itself. The softwood trick you demonstrated works pretty well. But my preference is a power leather strop. With just a little practice, it is easy to quickly get that burr off. I got tired of spending 20 minutes getting the last touches on an edge. A power leather strop has the job done in seconds. One thing rarely ever talked about in all the knife sharpening KZbin tutorials is that MANY CHEAP KNIVES CANNOT BE GIVEN A RAZOR EDGE. Many budget Gerber knives, for example, use garbage steel. They come dull out of the package and will never attain an edge that can shave hair, much less cut paper. That Henkel forged sudoku you used in your demo is a very easy knife to put an expert, hair shaving edge on. I own that model and several other forged Henkels. Great knives. If people new to knives and grades of steel learned the ins and out of good and bad knives, they would save themselves a TON of initial frustration. Not all knives can be made sharp. Period, end of story.

[@ahndeux]

There is a difference. With cheap knives you can make them razor sharp, the problem is that it won't stay razor sharp for long. Its really due to the Brinell hardness of the metal itself. If its soft, its going to dull faster. There is a reason why some knives are more expensive and its mostly due to the material and workmanship. However, for commercial fisherman, they prefer cheaper and milder steel for their fillet knifes. They just need to sharpen it more often and its much easier to sharpen. Its cheaper and easier to replace when broken. They have to cut hundreds and hundreds of fish so they have a lot of experience. The harder blades take longer and more skill to sharpen and they don't have the time for that.

[@iamgort70]

Yep I learnt from a mate about the 'wood drag' trick. Everytime he approached his cutting board he would drag his blade up across the edge of the timber then quickly strop his knife twice afterwards and away he would go. I asked him why he did this and he said it was removing metal left from last iron and straightening any blade 'weaves' in his knife. Might have been a bit of a habit but man were his knives always insanely sharp. I also know a guy who was working in an outback slaughter house (I'm in Australia) and these guys work REALLY fast with REALLY sharp knives. They also wear chain all gloves and these large hard nylon holsters that the quickly put their knife into whilst they are setting chunks of carcass getting it right to slice...this guy was rushing to finish work one day, to go to the pub of course!!...and in his rush he actually missed putting his filleting knife into his holster it wasn't until another guy on the line beside him pointed out that he had simply inserted his knife into the top of his thigh!! So sharp he didn't even feel it go in, luckily he didn't hit any major arteries..they rushed him off to local hospital, gave him a few stitches and he still made it to the pub for drinks. But now he's a fucking legend amongst his butchering mates!

[@kyle_noseworthy]

That is so gross!!

[@jamesfrye9663]

Absolute legend!!

[@russelltalker]

Real men don't wear holsters

[@sparkoceanic]

That conjures up quite an image

[@Hilary-ys1gk]

IAM GORT That was you I bet

[@bertkutoob]

A video well worth watching for those (like me in the bad old days) who have watched their blades getting smaller and smaller while "chasing the burr" from side to side hoping it will eventually fall off by itself. A stick of pine is now a full time part of my sharpening kit...

[@kyle_noseworthy]

That's a great review for this video man! I appreciate it a ton!

[@thinwolf4516]

I’ve been experimenting with this stropping technique for about three months on my Japanese kitchen knives and am extremely pleased with the results. I sold one of my less expensive blades and received a call from the buyer a few weeks later asking how I had sharpened the blade because after the initial use the buyer hadn’t been able to bring the blade back to truly sharp. After a brief explanation, the new user called back again to tell me how pleased he was and how he had started to use the technique on all of his blades with happy results. Thank you.

[@kyle_noseworthy]

That's awesome! good work!

[@ellieprice3396]

Kyle: thanks for this great sharpening tip. I've been puzzled for years why I cannot get my knives razor sharp. I believe your video has provided the solution to my problem.

[@kyle_noseworthy]

Good luck!

[@kyle_noseworthy]

Good luck Ellie!

[@Leviathanshadex]

That's a great trick. And also, I loved that paper shaving test! I could hear the steel ring as it split the paper so perfectly.

[@TheTurinturumbar]

Always nice when you get a tip from someone knowledgable in a field and realize you've thought of it and used it for ages already.

[@carbon1255]

yeah, this one is pretty common for people to develop naturally. Still useful for those who don't! After all, it gets beyond the visible here.

[@Dmaster2k]

I love hearing a blade sing as it cuts through paper, and after. Such a nice sound.

[@Bob_Adkins]

Good tip. Some experts believe in stropping, and it works the same to knock off or straighten the burr. Big mistake however, is using a soft leather strop, and/or over stropping. It just needs 4-5 strokes per side. Even better, use wood-mounted hard rawhide as a strop. You can't over strop with super hard leather. I use 1 micron diamond lapping paste on my strop, and it's all I ever need for routine sharpening. You don't need to smear on diamond paste every use, more like every 10th use.

[@krisnickfffs]

I always get that rough edge I had no idea. It would get dull after using it a couple times like you said. Great tip thank you very much.

[@johnbalogna803]

I use an old cork form a wine bottle to remove the wire edge then go back to what ever sharpening medium I was using to finish polish the edge.

[@sagebrushhillbilly4655]

You were at 2k sub ms when this was uploaded. Look at you now! You earned it, brother. This is a great tip!

[@rjiggy07]

years of watching posers trying to promote their sharpening techniques, finally I found someone that actually taught this old tool and diemaker something! And I am very glad to see you gave credit where it is due. I would be hard pressed to name a small fraction of the names of the journeymen that passed on to me their trade secrets that were passed to them, that I in turn have passed on... Thank You!! (it's still a lot faster to polish that wire up with some jeweler's rouge and call it good, and depending on the steel, it'll last a long while) (I'm talking 62rc D2) :)~ love my d2.. Thanks again!

[@Hockeyfan9884]

Yes , my skipper taught me this back in the early 80s while cod fishing , he also mentioned to me after doing this, give the knife a few swipes on the leather strap , and sure enough , I was not ever disappointed , wicked sharp !

[@johnksa4973]

After setting edge with a coarse grit to get the blade geometry right, do a few alternating side passes on the coarse grit stone with much lighter pressure and with the blade edge leading. This will remove any existing wire edge. From that point on, when moving to a finer grit to finish the edge, use only alternating side strokes, only with the blade edge leading and with increasingly lighter pressure. This should prevent a wire edge from reforming.The wood trick will work, but ripping that wire edge off the cutting edge of the blade at the end of your sharpening process won't do the cutting edge any good. You want it removed long before you're into the edge finishing stage.

[@aaronnelson1099]

This is why I love the tube learning is endless thanks for sharing Kyle... Wicked Sharp!!

[@cassanoa]

i actually do this already - because i noticed it cleaned up the edge - this confirmed my original thoughts

[@augreich]

I've been wondering why my blades dull quickly just after going through a piece of paper. Thank you.

[@mr.blizzy4101]

Murray Carter is an amazing man. He helped me with my senior project by showing me how to make a knife. Very kind gentlemen and very smart.

[@alant391]

Very happy I stumbled upon your videos

[@philpowell9111]

What you're saying is true. I used to work with other butchers. And they taught me how to sharpen a knife. And what you are saying that's what they taught me !

[@jesseperry9183]

I use a similar situation when I sharpen my engraving tools, but you are absolutely correct!

[@Houdinii1212]

Noticed that on mine... i was told to use cork. Then i got better and noticed a smooth almost dull feeling edge to the fingers was way sharper and smoother on a cut test

[@Marcus_Shaw]

Just seen this vid. Great tip. When I'm doing my pocket knife I draw it across a wedge of cardboard a few times before going to the final strokes then stropping 👍

[@misfitthemad276]

+Kyle Noseworthy I have used wood for removing the burr in the past too (by thinking about it though, not because someone else does - in fact I didn't know anyone else did it). I find it works best if you gently pull the knife through end grain wood rather than the way you did it.

[@silvermediastudio]

it's been done with ice hockey skates for 100+ years

[@kyuu_09]

I usually just strop with a leather piece with polishing compound, works nicely

[@dennislloyd494]

Cool, I remember this tip from 8th grade woodworking back in '65.

[@TheAllankuz]

Thanks for the tip - prior to putting my knife through this, I decided to try it on my broadheads and it worked perfectly!!

[@SSGSativa]

Good tip. I do the same except I use a wine cork. Works great for me.

[@redangrybird7564]

I used to open and drink a bottle every time I got rid of the burr from my sharpen knives. 😲👍

[@praetorgredior]

Great tip. Ive often found myself doing something similar to this without really thinking about why.

[@siriosstar4789]

That was VERY helpful. I'm finding that i'm getting a better edge by hand sharpening than with a guide . Not sure why that is , but i'm encouraged to keep practicing freehand and have set my guide aside for the time being.

[@kyle_noseworthy]

Keep going!

[@daveh9134]

Learnt from Murray's videos myself. I still do this every time!

[@kyle_noseworthy]

It works!

[@adrianlock654]

Thank you. An old wood shop teacher taught me that trick when sharpening chisels.

[@MrMZaccone]

Yes. Killing the wire edge "destresses" the edge, removing steel that has been rendered useless by the sharpening process. The most common mistake I see in novice sharpeners is that they are not actually dealing in one way or another with the "apex" of the blade.

[@brooksdubois4721]

hahah the end of this video looks like it's so satisfying. Wow. I doubt I've ever gotten a knife nearly that sharp.

[@mdh6977]

I've been doing this intuitively but it is nice to see confirmation on this technique...

[@WinStunSmith]

Dig you’re channel. Great stuff. One thing I’ve always wondered: every KZbin sharpening video, that I’ve seen, talks about forming a burr, saying it’s essential to get a blade razor sharp. And that method does achieve excellent results, no question. But, I’ve just never found it even remotely necessary, and it seems to remove more steel than not forming a burr. Now, making sure you apex and maintain a consistent angle - as much as possible if you freehand it - are absolutely vital. But neither require forming a burr. After sharpening my knives, I can easily shave hair (face or arm), and I’ve never, ever formed a burr. I will say it seems to take a bit longer than creating a burr, as you’re pretty much creating a micro burr, then immediately removing it when you sharpen the other side.....so, I make two or three passes on one side, then switch to the other and do an equal number of passes. It is a bit more difficult to tell that you have definitely apexed and are sure both sides are as they should be, but it doesn’t take long to get a feel for it. Anyway, great channel, always excellent material.

[@kyle_noseworthy]

I think similarly my friend! Thanks for watching!

[@francisjacobson1919]

nice to see young folks still keping true knives keep posting

[@waynegrunert7791]

Fucking awesome man, never seen a knife go through paper like that...well done

[@iamthatiam44444]

Wish he would stop rubbing his finger down the blade its freaking me out!!

[@daggylmcgra9653]

Yes! It certainly looks like that doesn't it. Of course he's not, but his technique could lead someone who has no clue how to feel an edge to think that you've got to near cut your skin to find out how sharp the edge is. I came to the comments to mention that and saw yours. It's never ceased to amaze me over the years when I've asked people how they feel the edge of a knife for sharpness and they've run their finger along the blade instead of across it. Luckily at that stage the blade has normally been blunt. So I get the chance to show them how to do it safely before it's sharp and can draw blood. After sharpening I'll show them again, and a lot of them are scared because they think they will cut themselves now, and that's when you reinforce the correct safe way to do it and hopefully they get it!

[@iamthatiam44444]

@@daggylmcgra9653 I slice paper, that'll do me🧐 hey hows your covid-19 where you are?

[@daggylmcgra9653]

@@iamthatiam44444; Yeah hi Julie. I am in NZ. Lock down's going pretty good really. In my third week now so have got nothing to complain about. Never had the virus, so that's what the isolation is all about for us. What about yourself?

[@iamthatiam44444]

@@daggylmcgra9653 Brisbane Australia, not as bad as your lock downs but still heavily restricted, luckily my life is relatively boring to start with so not much difference😋 just doing more gardening.

[@daggylmcgra9653]

@@iamthatiam44444; Ha haa. Good to hear. There are a lot over here saying we've gone too far, that we should've taken your approach. But our govt has made the decisions for the right reasons. Will be interesting to see how it pans out in the long run. [you're not Jules by any chance are you?]

[@melissamurley9967]

Knife sharping calms my nerves.

[@TheLordReverend]

Melissa Murley same here

[@angelmorales8007]

Same to

[@joefrayling9263]

it's very therapeutic knife sharpening it also stops your mind running because you need to think about everything you are doing

[@StewBro]

Sounds soo psychotic lol but I get wot u mean. Same here lol

[@illfaptothis333]

and knife calming sharpens my nerves

[@oldhamegg]

I'm glad you ate breakfast.

[@jimforgrave6365]

NS.....cereal? honestly, what are we 12? Take care of yourself man

[@dickiedollop]

It’s important we get our vitamins - now pass me my skippy cup 😁

[@dickiedollop]

vp5 you cant live without either

[@dickiedollop]

vp5 oh go on then why is that ?

[@izzuddinnaimofficial2563]

@@dickiedollop Stop talking to yourself

[@TheJustina102085]

KZbin: the place that makes me feel Inadequate at everything I do... 😂

[@daggylmcgra9653]

Just keep practicing, you'll get it. Most people watching this stuff are here to learn.

[@williamskinner129]

I always remove the wire edge by stropping with leather and fine stainless buffing soap. The wire edge tells you that you have reached the truncation point and you can begin work on the other side of the blade. ---- stropping not only removes the wire edge but also polishes the secondary bevel. The only test of sharpness I use is to shave hair on the back of my hand or arm. The edge is sharp if the hair is removed without effort and the shaved skin is not sore.

[@MrMZaccone]

Removing the wire edge with a strop may or may not remove all the metal that has been stressed in the process of producing the apex.

[@crypto9111]

I'm sure that is what he does as well. Any people that works on knives professionally will do that however it was only a tip aimed at forming an edge before he gets to stropping. its a fast easy way to get rid of the wire without stropping then returning to the stones after realizing that the blade was not as sharp as he expected from the false wire edge. I know I'm still new at sharpening myself but it is a interesting concept that seems logical and a way to save time.

[@oldyellerschannel4676]

It should. A good strop, with some 0.5 Diamond suspension sprayed on it should hone and polish any blade to razor sharpness. That's what stropping does. And I have to say, the stones you use, if they are not flat, and they are cheap stones, they will not do the job a good quality stone does. It pays to invest in a good system if you are going to sharpen a lot of blades.

[@deppurple700]

Very good idea makes sense i am going to do this next time . One more thing that is one of the sharpest blades I've seen on about 40 vidios it just glides through the paper bro nice work

[@lloydsims1573]

between honings, if my edge gets a bit rough, I work the edge using a polished rod (like a small chromed screwdriver) to remove small imperfections. Use it like a sharpening steel so the thin edge has no material removed, just relocated. I used to live in the mid-Michigan countryside and farmers didn't grind or file the blade on the combine (wheat, oats, soybean), but hired a blacksmith to hammer the edge sharp.

[@FishAdvisor]

Nice video bro! This is certainly a skill i could use. I'm a professional fishing boat captain and knives must be sharp for proper fillets. Thanks

[@kyle_noseworthy]

Be safe out there!

[@spoonsmith9506]

I'm glad others get a kick out of knife sharpening too.

[@ChadMorgan709]

Congratulations on 2000 subs. Beauty knife and edge. Great trick. I've mangled many a cutting board doing this both wood or plastic over the years. Cheers till the next one!

[@kyle_noseworthy]

Thanks Chad! The channel is growing faster than ever. Its a great little tactic.. the more you know..

[@bustabee143]

Bob ross paints happy trees, kyle sharpens happy blades

[@brianmeister7733]

Thanks, I will try your tip out the next time I break out the stones...I bet it makes a vast improvement...thanks again

[@ColossalSwordFormAndTechnique]

I prefer a tough edge. An edge that can tank chop medieval armor and dead logs. A sharp edge is nice, but it'll bend and dent. 1.) Lansky puck - good beginner for dull blades 2.) Norton abrasive puck - my second whetstone after using the lansky puck 3.) Binsui whetstone - perfect for making the edge even deadlier 4.) Arkansas whetstone - just to make it super deadly 5.) 400 and 1000 grit chefic whetstone - because it works best in knives, machetes, axes, and swords 6.) 20 inch leather strop block - the finishing touch for prefection.

[@CC-wolverine]

Murray Carter also showed with Stanly hap that you light draw the blade on the stone w barely any pressure and it will do the same thing. That or you can cut it off by dragging knife sideways on the stone as well

[@chandu007i]

paper cutting part was so satisfying man

[@m.n.4370]

Well, am using my jeans for stropping, but that too looks like useful

[@GriffinBenchmark]

Great tip! My wife's knives are Henckels! Great knives! 12 years old now... almost time for another set! 😆

[@kyle_noseworthy]

why replace?! haha use them into heirloom knives!

[@GriffinBenchmark]

She has them well, well, well used my friend... she's put a lot of weight on me with those heirloom knives! 😉

[@kyle_noseworthy]

haha that's excellent!

[@christianmcnally4323]

Lol, if you bought cutco it wouldn't be time for a new set

[@MatevzRotar]

I dragged it on my cutting board like 10 times and it still fells the same yay (i did it more times because my knife is a 63 on the hardness scale)

[@kyle_noseworthy]

It will still 'feel' the same way. You have to realize that this is on a near microscopic level. The hardness is pretty much irrelevant at this scale. That burr is so small.

[@cliffordb47]

I hope people at least try before they write negative comments your system absolutely works there’s no doubt it about if people do what you say and practice will get great results.

[@whitehoose]

It's not really a revelation that a knife is meant to be used. If you want to create a paper cutter it's fine, same rules if you are going to slice tomatoes. A chef/cook will use a range of blades depending on what you're doing at the time - if you want a meat knife you need some of the "rag" to get a grip on the muscle (the samuri smiths knew about using different grinds for demos and war - cutting rushes or flesh/bone) . For veg you're trying to stop the blade sticking in potatoes, cutting fish is best done with a single bevel. Working the grits isn't the same for every knife. What works for one job doesn't necessarily work for another. Some knives have only one bevel some have two. You sharpen for specific jobs, not to cut paper.

[@blueovalfan23]

i'll have to try that next time. i've had great luck with just lightly honing the bur away but like everything else one can't learn enough and this way might be better. though with what i've got, i think i do very well. since i made a leather strop, it's a whole new level of sharpening. anyone out there who doesn't use leather, try it. you can make your own like i did for cheap.

[@lar7905]

Thank you for the video. I read the comments on videos such as yours to acquire any other info that maybe relevant on a particular topic. I find myself getting really pissed and frustrated at the angry and rude comments others make and I think you deserve extra praise for being able to weed through this bullshit and still continue to produce a high quality video. Kudos to you. Greetings to you from Auburn, New Hampshire.

[@silvermediastudio]

audio sucks

[@geraldwest3428]

Good tip! I always finish mine across the edge of a cutting board.

[@mixerD1-]

Thank you Kyle... much appreciated my friend.👍🏼

[@DJSETEMOFF]

I work at a beef processing plant and I learned this trick from a co-worker, i'd always use a stone to sharpen my knife and notice my edge would be gone within minutes, and when I started to drag it against my plastic handle on the meat hook and give it one more go on a sharpening stone it'd be super sharp and more importantly STAY sharp, I wouldn't use wood though, maybe something a bit softer, like I said, plastic or preferably leather.

[@dizzy897]

I have some old J.A Henkels probably 15-16 years of use on them there the same steel as the one in the video I’ve found that the O2 holds a pretty decent edge it’s also fairly easy to sharpen very nice western style knives

[@illerob666]

Hey nice work. I can tell you how any of us rookies can find the wire burr. A Q-tip just let it glide down along the edge slightest burr your feel the cotton dragging. It will identify the burr and the wire. They'll be able to see the contrast in the knifes buffed edge and where it's not buffed but the wire.

[@kyle_noseworthy]

Good idea!

[@michaellangshaw1521]

Nice knife and you sure put one hell of an edge on it. I wish I could do it as well as that!

[@kevincheadle7946]

This is what I was missing thanks

[@MattyH73]

You touching the knife edge like that gives me anxiety. I don't normally get anxiety.

[@salimufari]

I could see you doing the draw stroke with the end grain instead of across it so you don't put too much pressure on the edge and retain as much as possible. The other benefit is the end grain would grab the 'wire' better because of the straw like qualities of the wood. Give it a try.

[@claods1]

Thank you Kyle for that tip, it really makes a different.

[@JamesJReid]

I use corks

[@bluemantom77]

I got a few Cutco knifes I just got my paring knife the only one I got that's not serrated it's like new again even sharpened my Milwaukee Fastback 48-22-1990 knife nice

[@dannythomson5239]

great channel man, hello from Edinburgh Scotland. subbed!

[@willieboy3011]

Good tip. I have encountered this issue before while sharpening. I do not know if this is related or not to this very situation. Every time I go from sharpening on my Smith's 750 grit diamond stone to a 1000 grit whetstone the blade goes from feeling sharp to not so sharp. Very discouraging. I will try and see if the wood cut works. Thanks.

[@1pcfred]

Not all steel is the same. Some is more fine grained so it responds to higher grits better than coarser grained steel does. That's why some knives are just better than others are. They take a sharper edge. There's steel that will only work up to a medium grit then there's steel that can polish down to the finer grits.

[@Fyvish1]

This is brilliant. Thanks for taking the time to share.

[@MrBestwank]

Leather is better than wood. Less damaging on the edge too.

[@lsubslimed]

Shawn Armstrong - Are you talking about stropping with leather or dragging (cutting) the edge through leather to shear off the burr like he did with the wood? If you mean the latter, that's a good idea and I'll have to give it a try sometime. I've used softer woods to do this but it does seem like leather would be softer and more consistent than having to deal with grainy wood. Seems like it would also "grab" the burr better.

[@Rectitude4U]

Shawn Armstrong yeah, I use a piece of leather made for straps, it’s thick and cheap. I’ve seen people do it on the edge of a cutting board, but I think leather is better.

[@Jason-vn5xj]

@@SimonWoodburyForget Scrap leather is $0.35 a pound at the surplus store I go to. I can swing it.

[@Jason-vn5xj]

@@SimonWoodburyForget The point is: No, leather is not expensive. Expensive leather is expensive. Scrap leather is dirt cheap. Look around. You can find a piece of leather a few inches long for a very, very reasonable price; next to nothing. But you have to go looking for it. If you want it brought to your door for you, then yeah, it's going to cost more than $0.35 a pound. You can get an old belt at a thrift store for $2. You can find an old shoe in a dumpster for nothing. This is not hard.

[@freerider8737]

Simon WoodburyForget he proved his point leather can be found cheap and amazon is for tossers

[@BLACKSYNTH]

I find the best thing to remove a burr and really polish the fine edge is amazon packaging! only takes 5 swipes on each side to get it like a razor blade.

[@sg3071]

Very good point, but it is not the only way to do it. Leather would do it too, if you need REALLY sharp blade. It takes time though, especially if is a good tool steel that is usually harder than steel used for knives. For some time in my twenties, I had to do it professionally. I had to do final hand sharpening. I sharpened machine disk blades to cut big piles of fabrics.

[@RustyGlovebox]

Great explanation if having trouble getting a good edge

[@kyle_noseworthy]

thanks Rusty!

[@tommythompson3119]

Thanks for the tip. I’ll try it soon.

[@kennethhicks2113]

Excellent! Comparison to leather strapping?

[@lenblacksmith8559]

That was good, where is your video please where you explaining how to test the edge with 3 finger that you mention in this video???

[@beentheredoneization]

Great tip and congrats on the 2K+!

[@kyle_noseworthy]

thank you sir!

[@addicted2tone349]

This explains a lot! I learned something today, this is good stuff. Thanks!

[@DjRjSolarStar]

Hah! I thought I was crazy for doing that! But I noticed that when I make 5-10 cuts through paper before final sharpening, the blade comes out sharper and holds its edge longer.

[@timkies3997]

For all of the idiots complaining about you touching the edge of the knife, I can only say, the proof is in the pudding, an old saying that explains that no matter how you do it, if the knife ends up sharp and you end up with all of your blood still inside of you, then you have been successful. This little tip about using the wood to get rid of the burr is actually helpful. Not all of us have a strop to help with our knife sharpening. But we all have access to a piece of soft wood that we can use. Thanks for the advice, Kyle. I can also say that having a quality knife like the Henkels you have there, is also important to getting a razor sharp edge. I have a Mora knife that is a cheap 15$ knife that while it is a good serviceable knife, will never be able to get as sharp as my JA Henkel knife. I am willing to use my Mora knives in ways that I would never try with an expensive knife.

[@alexdeadeye6905]

my leather strop is made of an old leather belt that i cracked. I recycled it by gluing it on a piece of wood. Costed me nothing. I got more leather when i was at some sort of thrift store. Outside by the giant bin there were throwing an old broken leather couch. I asked before they threw it if i could get a piece of leather off of it. I made several leather boards, for me and friends, i just had to buy more glue. :p I also have a mora, the thing is when i got it there was a secondary bevel on it. The thing with these knives is to have the "Scandy grind" one long single bevel. I had to grind quite a bit on it, but once i got rid of the crappy secondary bevel, it got sharp. I mean scary sharp. Hope this can help.

[@CyberBeep_kenshi]

I just started sharpening, with cheap old knifes. I used a ceramic rod with regards to the burr. Just a few passes. Worked as well. But as i said, just getting started:) so if it is a mistake i am sure someone's gonna comment;)

[@royksk]

Over 50 years ago, when I was an apprentice joiner, I was taught how to remove the burr from sharpened chisels and plane blades by stropping on the palm of the hand. However, I wouldn’t recommend doing this with a knife. Excellent video, thanks.

[@royksk]

Forgot to say, that the alternative was to draw the edge over the workbench edge as you’ve done with the piece of wood.

[@kyle_noseworthy]

Interesting technique! Did you find it to be effective?

[@royksk]

Kyle Noseworthy - Weiderfan It seemed to do the trick.

[@rjiggy07]

oh, about the backward strokes, never got that idea.. have you ever ground the end of a bolt on a snag grinder, just to find the threads all burred and buggard? Grind the end of the bolt with the wheel rotating away from the end, no burr, clean. Same applies to a blade edge, just takes more "grinding", that's why I start with a file first (not on 62rc, lol). But again, away from the edge strokes, with a slight draw angle, and please, clean with denatured alcohol, no oil, I can sharpen a blade with a file almost as pretty as a stone. Of course I'm using files that you don't find at Harbor Freight or home depot.

[@WinStunSmith]

I’ve finally decided to start using the ‘burr’ method, and I have to say, that once I got the hang of it, i have to admit that its saving me both time and steel. BUT.... I’ve got a TINY problem.... lol My daily use/EDC knives (two carbon steel and one S35VN) have now all been sharpened using the burr method. All three are so sharp, that I can drag them across my arm and easily shave hair with no pressure. However, one of the carbon steel blades has a few spots, at various intervals along the edge, where it looks like nearly microscopic pieces of steel have chipped off. Now, this is after fairly regular use, almost daily stropping, and one other time on a stone. And those little chip-looking spots, though the exact location has changed, since being sharpened on a stone again, persist. The knife performs great, no complaints about edge retention, but those little chip-looking spots are driving me nuts, especially since my other two knives have no such blemishes. So, is this a technique issue, or simply just this particular knife? 🤷‍♂️

[@kyle_noseworthy]

The knife could be sharpened at too shallow of an angle and/or the steel is very hard and brittle. On your next sharpening, I would steepen the angle slightly, and see what happens!

[@WinStunSmith]

Kyle Noseworthy: OK... yeah... it’s a Cold Steel Bushman Bowie. It took it in today, see if my buddy could drill an extra hole in the handle... like to broke his drill bit! It’s just spring steel! But, yep... hard as heck. And, you are correct! LOL... I have that thing sharp and thin enough to easily, and pain free, shave facial hair. LOL... I was so psyched about “scary sharp,” I sabotaged myself without realizing it. I’ve already eaten away a solid 2.5 mm off the cutting edge, in one sharpening! But... it’s a $20 knife, so... totally worth it! Thanks, brother. I kinda figured I’d screw it up, first time trying to put a stupid-sharp edge on it, so I bought two! Ha.. 😏 Appreciate it! 🤙

[@steveledbetter5613]

Cheap knife that wasn’t properly tempered. It was too hard and brittle. Not your fault. Except buying cheap knives. They will never “pay off”. 😀

[@hrgdavor]

looks like a very nice tip, I will definitely try it. Thnaks !

[@jamesmiller9823]

You can also use a leather strap like a barber uses on his razor blade to get the fine edge.

[@blacksheepchileno]

Thanks. Excelente, I will try it Greeting from Chile

[@ryanmurphy3025]

Nice tip, thanks for posting. Very logical but never thought to do this before.

[@kyle_noseworthy]

it works like a charm Ryan! Have you had the chance to try it out yet?!

[@ryanmurphy3025]

I have tried it out on a kitchen knife and my HB axe. Both slice through paper effortlessly.

[@111raybartlett]

Nice tip! And congrats on reaching 2000+ subs

[@kyle_noseworthy]

thanks brother!

[@ethancharles7918]

There are so many different ways on KZbin to deal with a burr! I've heard of stropping on stones after each grit, I've heard taking the burr off at the end with a leather strop, I've heard of it being taken off on the stone itself while sharpening, and now I've heard of taking it off with wood. Knife experts please let me know what method you do, I myself might do some experimentation to see what methods work best for me :) Gr8 video.

[@kelvynchan1998]

Stropping is a great way, running through the wood is one method too but you will risk dulling your knife slightly. So i would highly recommend using the stropping method with compound used.

[@un-toxic8860]

I didn't realize that running your blade over a piece of wood to take the burger off was a secret. I have had my Henkels for 20 years now still look and work the same as when I got them. I can butcher a whole elk without having to resharpen great knives.