Razor Sharp Blade Sharpening Method Guaranteed! In Just 5 Minutes

[@zoltansimek5202]

It's horrible! You are the killer of the knife.

[@xinwang9099]

Having declared my dissatisfaction with this sharpener last night kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.

[@ЮрийНовицкий-э2у]

Так делать НЕЛЬЗЯ! Сначала нож убил,а потом решил подправить.Так можно точить мотыги на огороде,что я и делаю.

[@magnoherrera]

Lima

[@klipper68]

Да ладно дуру то гнать....ЕЩЕ КАК МОЖНО!!!!! Мотыгу правда не пробовал.

[@ЮрийНовицкий-э2у]

@@klipper68 Серёга,у меня нож есть,стоимостью за 30 000 ₽.Вот как ты думаешь,буду я его говнякать болгаркой с лепестковым кругом с зернистостью Р 100, или да же Р З00.Когда нужен камень 5000 тысячник.Дальше если голова на месте,ты всё сам раставешь по полочкам .А мотыгу попробуй заточить,понравится.

[@klipper68]

@@ЮрийНовицкий-э2у Ну Юрок глупо бы было само собой,да и вряд ли тебе придется.....он и по своему предназначению и не используется по ходу.....висит на стене в ножнах скорей всего. Мы тут Юрок про простые ножички как и мотыги ......с зернистостью и остальной ахинеей с твердостью по Бринеллу или Роквеллу в результате отпуска,закалки или отжига.....Юрок я тя умоляю ты не на того напал.

[@магическийпоносик]

@@klipper68 у меня офигенный шеф нож, купленный всего за 1000 рублей, и я никогда в жизни не стану его убивать болгаркой, несколько таких заточек и твоим ножом можно будет уже только колоть, но никак не резать. моей бабуле так её сын "мастер" 6 ножей кухонных испортил, уже точи их не точи, им до лампочки, они не режут, все, баста.

[@salvatoreligotti]

Sì ma bisogna fare attenzione a non scaldare troppo la lama, altrimenti perde la tempra e diventa di burro, altro che katana. Secondo me non è il metodo migliore per affilare.

[@gino3286]

Buongiorno basta ridurre la velocità del disco?

[@klipper68]

Скорей ко....что бы получить эффект отжига или отпуска на стали ...температуры нужны более большие.

[@giuseppecerqua]

Affilatura che dura un minuto e mezzo!

[@Sam-sk7tx]

Si affila sulle pietre ad acqua,a mano!!

[@lockedout8643]

I used to use this method for cheap knives on my commercial fishing boat, wouldn't let a grinder anywhere near my Japanese kitchen knives.

[@CreativePassion88]

Admirably diligent workers. Respect for you!!!

[@LiuDienNuoc2024]

Yes ❤❤

[@InventorJ88]

The video is so good, from start to finish, it's very convincing. Can you teach me how to make videos? ❤

[@S4MUR4IJACK]

Nooooo.....!!!!!! Never like this! Have You ever seen a chef, a butcher, a knifemaker doing something like this? I can't believe this

[@higherup9862]

Now you've seen it. A chef or a butcher won't survive in the bush. This man will. You might hurt yourself sharpening a knife like a man. 😂

[@michaelowens6533]

Does the result not speak for itself?

[@imretotik9061]

Több mint 10 éve foglalkozok köszörüléssel, de flexet nem használok. Legtöbbször vizes köszörűvel, Lansky készlettel, meg különféle bőrkorongokkal dolgozok, ezek nem égetik meg a kés pengéjét. A filckorong pasztával nem rossz, de kisebb fordulatszámmal kell csinálni.

[@spacexevent7]

Üdv! Milyen paszta ez, amit ráken az ember?

[@imretotik9061]

@@spacexevent7 Polírpaszta. Többféle szemcseméretben kapható, van 500-tól 20.000 grit nagyságig. De egy 3000 grites paszta bőven elég egy konyhakés borotvaélesre fenéséhez.

[@gaborkaracsonyi672]

Ez ma már senkit nem érdekel, mert mindenki mindenhez is ért. Hatalmas baromságot láthatunk a videóban.

[@gaborkaracsonyi672]

kzbin.info/www/bejne/eZm8lqRtnbOfgLc

[@luisjose670]

¿como se llama ese producto que añades que parece una pasta o lubricante al segundo disco para quitar el resto que hay en el filo? graciassssss

[@andreaslange8256]

Using a fast spinning grinder on a blade bears the risk of overheating and dishardening the steel. The blade may be sharp then, but not for long. If one is aware of this and knows what he does, no problem. But just grinding down your knives too fast because it´s comfortable may result in a destroyed blade.

[@crueltyjuggernaut3912]

it's not too fast, on a video.

[@szeleczkyszabolcs6589]

Dobrý...aký kotúč a material-pastu ste použili pri leštení

[@conrad6592]

Dear Professor thanks a lot for this awesome vídeo. I'd like to know what kind of disk is the last one you used . Thanks for your knowledge.

[@avtechnz]

If you want to use a similar but much safer method for quick results use a belt sander with 120 grit clamped in a vice upside down. Sharpen edge into the movement (not trailing) and do one side until you feel a bur then the other side. Finish off using a steel or fine stone. Wear a thick jacket, leather gloves and eye protection or face shield when using the belt sander. Angle grinders are dangerous tools and deserve respect especially when grinding something like a knife. The flap wheel will grab the knife in a millisecond if you get the angle wrong.

[@jorgegallo5417]

Please can you be more specific about the polishing substance specification you used in the presentation? because I believe is an important subject to obtain a good result.

[@RenderingsToTheMAX]

its jewelers compound

[@Alkebulan2060]

2:50 disc what do you call it ?

[@FrancisTridemont]

I tried, it works. Super. Thanks.

[@petrsemion6087]

Несколько таких заточек и ножу хана.

[@kydex-Ukraine]

одна... присмотрись там кромка гуляет...

[@ДмитрийМетрыцанюк]

После наждачки шестидесятой, круг войлочный 😂ну не дебил ли

[@МаксимЛоскутов-п9ь]

Даунито кто так ножи точит , через год от него нечего не останется.

[@robertmandap2994]

What did you used in buffing disk

[@Whosurdaddy71]

What did language you speak?

[@callumclark3358]

It’s buffing compound. Comes in different colours from coarse to fine.

[@ronaldzelinski145]

This is ok for a beater, but not a nice spyderco or chris reeves!

[@mrdong1989]

the most amazing creator

[@HợpNguyễn-v8l]

It's really razor sharp, very good

[@Vulpine_Cloaker]

as a fabricator, there are multiple things wrong here that i can point out. #1: side-switch grinder. someone may get mad about this but... those things are unnecessarily dangerous, a paddleswitch is much safer because: if you lose your grip or if it hops out of a vice (thats a whole different problem) it will usually stop, unlike a sideswitch. #2: there were no gloves being worn, that may not seem like a problem to some people, until you realize, those things tend to get effected areas hot. #3: it was put into a vice. now, that may not seem like a problem either, but if that thing ain't secured enough that leverage is needed to loosen it, than that grinder will most likely shake out. #4: a sanding disk (or tigerpaw, same thing really) was used. you should never use a grinder for this kind of thing, however especially not with tigerpaw, if it decides to catch or you lose control... you got a sharp object potentially harming you.

[@EM170ARG]

As a manufacturer, can you say something about what the video is about? Does sharpening work or not? Or are you just going to give safety advice?

[@Vulpine_Cloaker]

@@EM170ARG it works to varying degrees depending on the approach you take. if you make use of a angle grinder, it does work but will go through the knife quicker because of the more aggressive nature of a grinder. the average knife sharpening tool is okay-ish for getting a knife back in working condition. but the best approach in my opinion is to use something like a file or whetstone, sure it takes a lot longer, but you are also losing a lot less knife once you become proficient enough with it compared to using a grinder or most sharpening tools.

[@r.g.a5300]

Hello, is it only sharpened on one side?

[@rizgariilhan]

Bari kullanılan parçaların isimlerini yazsaydınız mesela bilemeden sonra kullanılan o mavi renkteki malzeme nedir ??

[@JürgenHerzfeldt]

Wo bekomme ich die Abziehen scheine

[@TipsDIY8989]

Can knives that are rusted or broken be repaired?

[@AmazingSmart-ngth]

WOW...great ideas 💡 ✨!!! I will definitely use some of these ideas. THANKS 😊

[@fanda789]

Hlavně nezkoušejte naosrřit nůž tímto způsobem...

[@krzysztofbulera4521]

Co to jest za specyfik, którym smarowana była tarcza polerująca?

[@HnrPram]

I suggest to use the higher grit like grit 400 or 600, it can make the knives sharper and will not reduce the metal material... It's just my humble opinion 👌🏼😊

[@СтефчоГеоргиев-ч7э]

И меня мой друг таг обманул,ну на конец признал что работает на професианола

[@СтефчоГеоргиев-ч7э]

На професионалная нажатачная 400 и тогда метод работает. УСПЕХ !!!

[@ИванИваныч-ы7у2ш]

А они бывают такой зернистости-? - 120,150, - - - другие не видел. - Спасибо.

[@nlke1999]

@@ИванИваныч-ы7у2ш "kanto" made in japan grit #40~#400

[@abdurrafay8084]

What kind of polishing compound is this?

[@k315k27]

Es wird eine 2. Scheibe ... verwendet. Was ist das? Eine Polierscheibe?

[@beecnul8r]

Just use honing stones and you will get great results.

[@Alotipsalo]

Thank you for all these great tips. Keep these ideas coming. Great video.

[@LiuDienNuoc2024]

Good 😊

[@draganpastrovic2157]

Could over heat the edge?

[@darrell840]

Yes. And ruin the whole geometry. Those videos are all bullshit. I always flag this shit for dangerous and misleading content

[@draganpastrovic2157]

@@darrell840 I agree

[@davidfoxrn]

Go slow! Could ruin the heat treatment.

[@Jamesmaverick1]

What is the additional product for the cleaning or polishing ?

[@Engineer-rd6cx]

паста ГОИ , pasta most like green stone for polishing metal surfase, look analog ГОИ by english

[@mirceaciurel3655]

Unde se gaseste panza de pentru polidisc si pasta si pasla!!!!???

[@mokumerxxx435]

Very nice, thx for watching

[@Nosoynadie877]

Con grano de 60 u 80 afilas tu un cuchillo?

[@Mark-u2b3f]

I love knifes🔪😊

[@Namon1234]

what is the second step. you applied something on the second blade .what was that past you applied on second time

[@190374190374]

Was für eine Paste Benutzt du zum Schluss?

[@tommay7272]

Das ist normales Polierwachs.

[@karolzysk356]

Czym on smaruję ten filc?

[@oilukhach2473]

Sáp lơ đánh bóng bề mặt kim loại, inox.

[@flaatiife]

Die deletantische ansicht wie mann abrutscht beim Schneiden bis ( 0:22) ist wirklich Werbe und Zirkus reif. Ich nehme dafür ein Wetzstein für Sensen oder noch besser einen ausrangierten Härtestab. Dafür brauche ich auch nur 5 Minuten. Elsterglanz zum polieren und das Ding ist genauso scharf.

[@decifra-me1621]

Eu uso pedra de rio para amolar a faca, depois faço o teste matando uma capivara... pra degolar fica melhor se estiver cortando como uma navalha

[@tuntun-tc3gr]

What “ power type / stone type “ for sharpening during time ?

[@alexwestman8289]

Not only is that ridiculously unsafe , but it is a terrible way to achieve an edge. I have been chief sharpener for one of Canada's biggest meat producers for 30 years and have sharpened over 1 million knives. This is just dangerous.. while you may have a steady hand and a horse shoe up your ...... you know what... but if others try this they can easily be injured ..

[@kam75]

and bye bye temper..

[@TheRealChuckNorris]

I've heard the term "cutler" as the name for a person sharpens knifes while working at a meat locker but a "chief sharpener" is new to me. We always sharpen our own blades using electric sharpener we would stick our knifes into and after about 10 seconds the blades apex would be perfect.

[@geedubb-q1u]

Could probably get a bench grinder for the same price as that angle grinder and it would be 100% safer.

[@kuglarzemocjami339]

You',ve right it could be dangeros for device . After work like this, possibilty to not usefull enough in the future

[@edwin_cho]

Yes, its very dangerous! If someone put blade in a wrong position and direction, against the spinning grinding stone. You could have a very strong flying blade!

[@ahmettek315]

So do we need such a tool to start with? How much would it cost? Bottom line, sharpening a knife is an hard work and buying a new knife is cheaper.

[@newsupra1]

very good tips, really razor sharp... But... The edge waving.... How to Straighten up the edge?

[@meganya8559]

Приветствую, мастера! Видео - лайк однозначно! Подскажите, это болгарка или полировальная машинка? Буду признателен если уточните и модель.

[@meganya8559]

и что за огромный камень ГОИ??)))

[@foma2326]

Чтобы заточить нож нужны: тиски + болгарка + зачистной круг по дереву + шлифовальный круг + напряжение на 220В = ДУРДОМ. Мужик, у тебя с головой всё в порядке?

[@klipper68]

Ну если руки золотые в смысле золотые руки....то все это под РУКАМИ не только для заточки ножа ЕСТЬ.......а если они под к@й заточены,то можно и зубками туже картоху чистить....Аль оселком дрочить но не больно то наточишь....Но кому и кобыла невеста.

[@MonteCristo-j7o]

​@@osb777 кто прошел ?

[@Idler333]

И еще говно на выходе

[@user-Danilo.video65]

Buongiorno Che tipo di pasta metti nella parte della lucidatura o per fare filo della lama? Grazie

[@josegodoy7227]

Tipo jacaré... vende no mercado livre.

[@ahmetgokce3737]

keçeyesürülen nedir?

[@jmbstudio6873]

Great way to heat up your blade and ruin the heat treat and temper. Use a stone, or better yet a wet stone. You're welcome.

[@CaitlinS86]

they also make wet grinders

[@MehmetTuna-zj6no]

​@@CaitlinS86❤ha ha ismteş

[@walkingshow1226]

Sharpner tools name?

[@jacquescarrera7180]

What is that blue stuff...?

[@Recyclingandcreative]

must try it now

[@BennyCFD]

Interesting technique and effective .......................................................

[@slponch]

То есть хочешь заточить нож - имей болгарку с шлифовальным и зачистным диском. Иначе никак. :) Поржал

[@ГлаварьСемьи]

если хочешь испортить нож то да,этот ломастер сжег кромку и теперь это не нож а кусок опущеного железа который не держит лезвие,а если хочешь заточить нож имей хороший брусок и руки растущие из плечей,нож может казаться холодным при заточке на больших оборотах,но в том месте где кромка он очень тонкий и она нагревается очень сильно,я работаю на заводе и у меня доступ ко всевозможным наждакам,но я точу свои ножи только бруском в ручную

[@donpolovinon2434]

И тиски...

[@pusatdemiroglu4778]

bunun ismi nedir.internette bulamadim??

[@НиколайГрачев-н1д]

Как надоело смотреть как убивают ножи

[@ВладимирСафронов-ы1ш]

Почему убивают? Ну на 15 % нож раньше придется выкинуть. Острота то и рез присутствуют. И стоит копейки.

[@scarface702]

@@ВладимирСафронов-ы1ш лезвие скорее всего перегрето. И такая заточка не надолго, да и все последующие.

[@rebe1005]

​@@ВладимирСафронов-ы1ш а как долго продержаться?

[@SerenePizzaSlice-qb6nb]

Although he did it the wrong way, I am still impressed with how sharp it is.

[@ALVARENGA464]

O QUE É A PASTA(BARRA) AZUL???

[@josedietrich8409]

Pasta para pulir.

[@gematria125]

Very nice and very sharp I know hardness of the tomato..but always wonder what is name of that polishing stone if you don't mind ?

[@pixelcomet]

polishing paste

[@josemariaferrelopez7322]

Que tipo de disco es el último que ha utilizado y que piedra es la azul? Gracias

[@СтаниславБалобанов-б1щ]

Один покажет все начинают других людей дурить

[@josedietrich8409]

Es un disco de paño, la barra azul es pasta de pulir...

[@amadeocastro1810]

muy bueno! con que pegaste el tomate a la mesa?😁

[@JustATakit]

To each their own but I wouldn't advise using this method for multiple reasons the biggest being the risk of over heating your blade!

[@jorgetobiassalazarjimenez4659]

Acabas de dañar todo el cuchillo!mejor es con una piedra de afilar cuchillos y un cabello lo parto en dos, y no sólo una hoja ni manzanas)

[@lecimalaquias1390]

@@jorgetobiassalazarjimenez4659 u

[@kasperk1780]

With that metod you just destroid the edge.

[@atmanar8640]

80 грид слишком грубый диск. Можно использовать хотя бы 120 грид. Очень аккуратно работаешь. При таких оборотах и грубом круге одно неверное движение и в лезвии будет большое углубление. А не пробовал использовать не лепестковый, а плоский круг? Свои ножи точу на водном камне. А вот топор точу болгаркой. Только наоборот: топор неподвижно зажимаю лезвием горизонтально, а болгаркой вожу по кромке без особого давления. Таким образом получается конвексная заточка (линза) - самая подходящая для топора.

[@ramirosuarez3479]

0:06 0:06

[@jozsefrentai1654]

elhiszem .hogy azt akarod mutatni mijen éles let az a kés de te ahogy elkeztel vágni és mellé csuszik az nevetseges

[@CreativeTopTrick]

So perfectly

[@Александр-р8ч3м]

Можете написать чем что использовали для мягкой насадки

[@AnhNguyen0618]

the way to turn a good knife into a dull iron scrap

[@Johnny99-e3f]

works awesome sharp as hell ...(vice was lose ,grinder had the button on the wrong side wore no gloves or eye protection had the wrong grit disk disk was loose too) just so the sharpening police know!

[@ramonvsaenz]

Podrías comentar que producto utilizas para la últimas pasadas??? Gracias

[@Александр-ч6с2ч]

Пастогой

[@DIYTrends88]

Thanks@

[@rosatocolombini-8173]

Dove trovo il materiale ??

[@jorgegallo5417]

What is the substance he is putting in the rotating pad???

[@buckbuck4074]

Some kind of polishing compound.

[@jeffreystorer4966]

As a butcher by trade,any knife sharpening method that overheats the blade will change its temper and destroy it ,if you have good knives don't do this to them

[@JustMeBlindFreddy]

I will "temper" that comment😀, which I otherwise agree with strongly. You can sharpen even chisels using a high speed grinder, if you frequently cool the blade before any blueing occurs. But you have to be extremely to do it _before_ the blueing occurs!

[@1uztoyota765]

Knife good for cutting soft material not hard material edge may be too thin. But good idea just change the angle for more accute angle and will cut harder objects edge should last longer too. But good idea with thepolishing wheel

[@mucana_art]

A smart handyman who inspires and makes work easier

[@kennethcrowe300]

wow

[@LiuDienNuoc2024]

3:21 very good I nice ❤❤

[@nektonikakoi102]

👍 Паста для полировки?

[@Engineer-rd6cx]

Паста ГОИ,каменб такой зенленыц,был пастой но окаменел сл временем,в свром аиде за 45 лет ни разу не встречал, только окаменевшую,но она натираетмя хорошо

[@joesmith-t2z]

i think even a 220 grit flap disc would be too aggressive-if they even come that fine. Now the buffing disc would be great if you had the right grit paste. A cordless drill doesn't turn te disc fast enough. At least, my old one doesn't.

[@yasarkurtoglu433]

wow das ist ein tolles Video.

[@polarowl9620]

Der gute Mann zeigt, wie man ein Messer auf gar keinen Fall nicht schärft.

[@branedzakic8532]

Und wann er überhitzt ist , kannst im wegschmeißen.

[@ihormoskalenko5378]

2:36 sharpening the other side of the knife requires professional skills and is very dangerous. Experts will understand why. But there is a way out! At least for a kitchen knife, sharpening on one side does not reduce the properties of the knife in any way. On the other side, you just need to remove burrs.

[@me2bfc]

This is not a good way to sharpen. It is a good way to throw a knife at yourself with power tools. It is also a good way to overheat the edge of the knife and cause a loss of edge holding.

[@JorgeIvanovich]

A grinder and knifes.What could possibly go wrong..

[@opytkulikova]

Я прекрасно затачиваю свои кухонные ножи на полировальном круге без пасты. Советую.

[@seminky5341]

Just one side?

[@luishuelva30]

Que es la pasta azul?

[@donjuancarlosdimarcos668]

So forgive my ignorance, but in which direction is the grinder spinning, clockwise, or counterclockwise?

[@RoboCop_currymade]

Depends on which way you look at it

[@claudioquaglia714]

1) non si affila così 2) l’inclinazione non è costante ne corretta. 3) si affila sempre con una mola a bagno di acqua per non stemperare il coltello ecc. 4) dico ciò perché provengo da una famiglia che da oltre 100 anni affila di tutto e di più .👋👋

[@nicholasmisita8613]

Hell yeah I have this same set up in my Kitchen sir.

[@onedayagogo]

😂😂😂

[@Zsolt-t5w]

Az eggyik oldala hihető de a másik az nagyon baleset veszélyes a valóságban ez nemigazán igy működik a forgásirány miatt

[@mattlechner8442]

never run your fingers over the knife edge, not unless you don't care about cutting yourself. Not ever.

[@josewalterbdarocha3722]

já existe esmeril... morça. e amolador de facas...

[@武三村]

やってみたら、すごくよかった。研磨または切断用よりずっと安全で楽でした。

[@Gisimaru]

🤣👍 купіце канцалярскі нож са зменнымі лёзамі, і не парцеся

[@edwin_cho]

This is very dangerous! If someone put blade in a wrong position and direction, against the spinning grinding stone. You could have a very strong flying blade!

[@СергейСорин-в1щ]

На видео показано обработка одной стороны ножа. А за это время я обычным осликом десять ножей натачу до идеальной остроты