Ruixin Pro Knife Sharpening Kit: Angle Setup and how to use

Ruixin Pro Knife Sharpening Kit: Angle Setup and how to use

[@darrelllandrum1404]

I reckon he ain’t ever sharpened a knife in his whole life. The lower the number, the more coarse the stone is.

[@MrNORE14]

I reckon, lol please read article to get the point. I reckon, lol your too funny again I reckon. Can't stop laughing. Needed that laugh, thank you and have a happy holiday I reckon😂😂

[@robcrissinger776]

​​@@MrNORE14 He happens to be correct ahole Higher number is final stage A nicely sharp knife needs a touch up you use a high grit or a honing steel . Why do a video if you don't know how to do one and are willing to argue with others that have a clue. Wow what a moron... You're tightening the device to the table not setting the angle. Is this a joke? Or if not the worst demonstration ever..

[@M3RRIH3W13]

This is a great explanation of the Ruixin. I just bought one and have been watching (and messing up) for days. But, one thing that I would add to your video is the angle when you turn over the knife. Ruixin has bent the bottom side of the clamp that holds the knife. One KZbinr got both sides to 15* by putting 3 pieces of electric tap under the screws on the bottom side. Yet, some bottom clamps are correct. Great video, Mr. Nore. It's the best on the Tube!!

[@rhamil54]

Getting the clamp close to 15 degrees is difficult - the table you clamp to has to be perfectly level, and nothing I have with a overhang is. But if you zero the digital angle gauge on the clamp 'snout' like you're doing, then measure at the top of the stone holder, it should not matter. After zeroing the gauge, then you can measure your 15 degree stone angle (knife bevel) directly without the addition and subtraction. Oh, and you do have your stone grits backwards. 120 grit is extra course, and 1500 is super fine. Thanks for a good video!

[@MrNORE14]

Add a piece of cardboard under the clamp.

[@MrNORE14]

The reason I zero the gauge is because I'm showing people how the manual says to set up your sharpener. Please read the manual that came with the sharpener if you need more info. Thanks for feedback.

[@anotherjoshua]

this is the best video explaining the angling system. thanks.

[@DaHingle]

Thanks, this is the video I was searching out, my unit is a wasabi, but same basic unit!!! Much appreciated!

[@robertbrandywine]

Somehow you misunderstood what that Popular Mechanics article was telling you. From that article: The heavy hitter of coarse stones is the 220, and it removes metal in a hurry. If the knife is chipped or has lost a proper edge profile, you can bring it back to shape with this stone. But if you don’t do much repair work, skip this grit size. Instead, a 600-grit stone is better to begin the sharpening process. That is exactly correct. Most knives are fine to start with a 600-grit stone and you can end there too for many knives, depending on use. As others have said, if you are going to use the 3000 grit stone it would be the very last you would use. It won't ruin your edge if you use it first, it just won't do much.

[@MrNORE14]

No, I did not misundernstand the article and thanks for just explaining again my point. You guys are so quick at trying to correct people instead of listening. This video was just to show how to setup and use and give people an ideal on how to use the stones. Hope you learned something from the video and it helped you.

[@ozziepride1973]

@@MrNORE14 you said for sharp blades use the 600.. that's incorrect thats for dull, ive been sharpening blades 35 years

[@MrNORE14]

@@ozziepride1973 thank you and please read the article I have posted.

[@otiswinkerbean]

I have owned this sharpening kit for over a year now and it sat unused after I screwed up the angle on my first old dull knife attempt. This video was excellent in this aspect - I have high hopes!

[@jasonsigler8500]

Thank you! This was a great explainer

[@steveboone7390]

Hi there. Just a tip. Lowest grits like a 50 or 100 are for reprofiling and you ascend to finer grits like 800 or 1500 to finish off and then ceramics and or strops for fine tuning and any burr left.

[@MrNORE14]

Read comments maybe you will read the article and understand what is being said. Thanks for the feedback.

[@garydumbauld4212]

Nice video, but please, please set up your lights -before- you start filming! Also, with sharpening stones the higher the number, the finer the grit. Start with a lower grit stone, end up with a higher grit stone…

[@MrNORE14]

Again again, please read popular mechanics article I have listed. To understand why I informed my listeners to my way of sharpening. There are more ways and devices to sharpening a knife people.

[@richiedee8883]

So many people are telling you that the lower the number on your wet stones...the coarser the grit !!! If you have a blunt knife start with a low number grit, and work your way up.

[@SPralphy7651]

Thank you that was a very good informative video. I ordered my electronic protractor today.

[@petereverett4526]

Thank you for the demo of setting up the angles. I am waiting for delivery of my sharpener and your demo will be useful. I had been confused about adding angles etc, but now I understand. The comments about grit size are referring to what you say at 2.40 mins. You say 120 for if your knives are already sharp, and then 1200 if your knives are dull. It's the other way round, as the quoted article says. The comments are trying to be helpful, not negative. Thanks again for sharing.

[@MrNORE14]

Again, you are all missing the point of what I'm saying and what they say in the article. You are so use to how things are suppose to be done. Think for yourselves. Why do you think you understand my video on how to setup the angles with this sharpener. When there are a thousand videos out there about this sharpener and not one properly explains how to setup the angles until you watch my video. That should make you all think.

[@cudgee7144]

@@MrNORE14 Well i am thinking for myself. You did not check that the angle remained at 20 degrees when you flipped the knife holder before you started sharpening. Thinking for myself this is what i would have most definitely done. You always check both angles with your cube before you start sharpening, this is just standard sharpening practice for those of us that think before we start to make sure everything is correctly adjusted.

[@MrNORE14]

@@cudgee7144 again read the manual with your device and it will show you how to set it up correctly, like I stated. I'm going by the instructions.

[@cudgee7144]

@@MrNORE14 And the instructions are wrong because you should be checking the angle on both sides to make sure they corelate before starting sharpening otherwise you are going to end up with uneven bevels.

[@MrNORE14]

@@cudgee7144 the good thing I can tell you is that the uneven issue has not been a problem for me and my sharpener works just like it was advertised. Thanks for the feedback.

[@ScottishB0b]

OK. The lower the number the rougher the grit, just like with sand paper 3,000 would be one of the very last ones you'd use. On a very dull knife, you'd start at the 120 and work up.

[@MrNORE14]

Please refer to popular mechanics magazine and their article called "The best way to sharpen a kitchen knife." This should explain my point exactly without me saying anything.

[@troybyers147]

A 1500 grit is much finer than a 120 grit. For a dull knife start at 120 then work up to 1500.

[@MrNORE14]

@@troybyers147 you can start at a 600 and work your way up to 1500. The article I mentioned above, it's free on the internet please check it out. It will explain everything to you.

[@kobagrill6486]

@@MrNORE14 send the link to help with your explanation 😜

[@MrNORE14]

@@kobagrill6486 www.popularmechanics.com/home/food-drink/a13150392/how-to-sharpen-kitchen-knives/

[@ZackariahCombs1]

Good review but the grits work like this ….. the lower the number the Courser the grit. For example if you have a 120 grit and a 300 grit stone the 120 is courser it will remove more material than the 300 grit stone. An so on an so on down the line it goes. Lower the number, the courser the stone. Higher the number= finer the stone. . But one question i do have…. Will the sharpening arm except files if you realy wanna remove some metal to shape and establish the profile of the blade, question #2. Is it better to use water or cutting fluid? Ive used both and it seems to me cutting oil or Diesel/kerosene works better but kinda stinks an is a tad messy but is it good for the stone?……? I would imagine you would want to wash it in soap an hot water from time to time to prevent build up in the pours of the stone? But anyway If anybody knows comment let a man know what you all think

[@MrNORE14]

Thank you.

[@ozziepride1973]

Ok vid but you got it wrong, course for dull blades fine to hone, so the 1500 is a finishing stone

[@MrNORE14]

No, I did not, again read the article. Thanks for your input but the matter has already been solved. Just read the comments.

[@lawrenceohair5347]

The only angle that matters is the angle between the sharpening stone and the knife! The angle between the clamp holder and the bench is not relevant. LOL

[@MrNORE14]

Thanks for your feedback.LOL!!!😭😭😭

[@andyvast-binder4316]

pronounced like Raisin

[@jonathancollister7483]

Nope if you don't know how grit sizes for sharpening stones are generated and designate a 240 grit as a finishing stone and a 3000 grit as a course reprofiling stone. Guessing you have never sharpened a knife before least of all judging which stones are better or worse. Why did you bother making this video!!!!

[@MrNORE14]

Read the comments and you might learn something.