The number one mistake made by people trying to sharpen their own knives.

[@poindexter1387]

At 65 years old I finally get it. I was told all my life the same number of passes each side. I guess I never did bring a burr up , or make apex. This is a life changing event for me. Also the best explanation I've ever heard in my life. I can NOT THANK YOU ENOUGH !!!!! needless to say I have subscribed .

[@ALXSHARPEN]

Thank you glad it helped once you have this knowledge the great thing is it applies to almost every sharpening system .Keeping the sides even is important too but without a bur raised you won't apex it. In general if it's taking way too long to raise that bur on one side your angle is probably a little low and raising it will get you there sooner. Changing the angle of a knife significantly can take a lot of time on some sharpening systems especially manual ones like Wicked Edge,TSProf ,Work Sharp Precision, KME, etc. This is why low grit stones are a must have for those systems IMO unless you want to be at it all day.

[@robertf3o8xx9gillette2]

Thanks, good info.

[@koolkevin2357]

I could not have said it better! Thanks!

[@ClarkIsraeli]

How are we supposed to sharpen a knife, how did you learn anything without examples on sharpening a knife?

[@2adamast]

Being thorough seems more important for me. I sharpen until the apex has no reflection (and the cut is nice). The burr is to me alike a burned crust on a cake (ref Cliff Stamp). Changing angles and setting up a knife takes indeed a lot more time and a gig to get a consistent angle.

[@russelltownsley5351]

This was the most informative how to video on sharpening that I have ever viewed. Great job!

[@ALXSHARPEN]

Thank you!!!

[@marcosofsky2605]

This is the finest intro video I have seen on KZbin-you are an excellent instructor and I thank you for explaining the basics so I could easily understand -edge-leading & edge trailing is something often overlooked in similar videos, and your point about using one course grit until raising a burr makes absolutely perfect sense the way you tell it. Thank you for taking the time to make this video!

[@ALXSHARPEN]

Wow thank you - Love to hear it was helpful info

[@jimmyjoe7705]

I think you just fixed me 😂 can't wait to try it!

[@deehendon4204]

Excellent explanation of the process of sharpening. Bravo!

[@chunglow7646]

Eggzackly so

[@wde1978]

By far the best intro to sharpening I have ever seen. Thank you for making this video!

[@ALXSHARPEN]

Wow, thanks!

[@tfahr1229]

This is by far the best sharpening video I've found. Look forward to seeing more of your work. Thanks

[@ALXSHARPEN]

Thanks 👍

[@philponder5460]

Very nice! At 55 yrs old i have been sharpening knifes 40 + years with some great results... I get it now, it was pure luck those few times i got what i considered perfection. Thank you! I will for sure check out your other videos. I do have a problem with your attitude though........ you suggested its a waste of time to work on lowering my golf score, Huuuumph.

[@ALXSHARPEN]

That is awesome!

[@mgraham_Indiana]

This is the most detailed video I’ve seen that STRESSES so heavily the need to get a burr. Sincerely appreciate your point of view. Great job with the detailed explanation. I do agree it is so hard to feel the burr if using higher grits if you think you’re just touching up.

[@ALXSHARPEN]

Glad you enjoyed it!

[@siclmn]

I have wasted years of my life polishing the sides of knives thinking that maybe they would get sharper. Thank you so much for this valuable information. Raise the burr first.

[@JHoward-k2r]

Wow, just an incredible video. More information, presented in the clearest way that I have ever seen on KZbin or anywhere for that matter. Thank you.

[@ALXSHARPEN]

Wow, thank you!

[@silver152]

This is the best demonstration I have seen. Thank you

[@ALXSHARPEN]

Thank you glad it seems to have helped a lot of you.

[@jeffsnouffer7336]

Thank you. I have probably watched hundreds of sharpening videos over the years. You showed & taught me more from 1 of your 30 minute videos then I learned off all those combined. You are an excellent teacher along with showing it. I'm subscribed & plan to see as many of your videos as I can. Thank you again

[@ALXSHARPEN]

Wow, thanks!

[@larrycater-tx613]

Many years ago. I had an old guy tell me that only happened with cheap knives. (The burr). I have struggled with knife sharpening for years. Thank you.

[@doubleohhhhseven]

Thanks for caring enough to re-shoot this video. As someone working on his sharpening game with a TSPROF system, this was super helpful.

[@ALXSHARPEN]

Glad it was helpful!

[@newlonburnworth8396]

Thanks for sharing this information with us amateurs out here. It was really helpful

[@aarronroberts811]

Reminded me of the fundamentals that sometimes I forget. Great one thank you

[@USAphotoguy51]

Wow thank you so much. Like lots of other commenters I am 100% guilty of doing everything backwards…I have listened to so many so called experts and you are the first person that really knows what your are doing.

[@gadgethunter5732]

The best explanation I've found on sharpening.

[@ALXSHARPEN]

Thank you! After talking to so many frustrated people and asking them what they did it's clearly the biggest mistake

[@tomohandly2314]

Great video! So informative and well taught. Thank you!

[@frankbonetti2780]

Great video….what brand of knife sharpener do you use it looks amazing…oh what angle is your grinder set for…I would love to own that grinder …any info on it would be awesome

[@farisal-salihi3780]

Thank you for a great video and excellent tips on using lower grit belt to get the burr before jumping to the higher grit belt. I follow many belt sharpening channels but your tip is the best advice that anyone can give. Keep you the good work.

[@ALXSHARPEN]

Thank you that's a nice compliment glad you got something out of it

[@JamesSobieck-pd7jl]

Same with me, on the best explanation on raising the burr and how to ,or why you should keep track on how many times you sharpen on each side. Great job on your explanation.

[@keithadler965]

Perfect!!!! The best sharpening tutorial. Thanks

[@clauderivet5180]

That was the best. I've seen to many videos using up to 4000 grit stones on hunting/bushcraft knives and i always knew something was L'ill off, man you explained it so clear if someone doesn't get, oh well ! THX for straightens those myths out for me and likely lots of us. 🤙 bro

[@ALXSHARPEN]

Glad you enjoyed it!

[@gregwaters944]

You took difficult task and made it look easy. Thank you

[@jthepickle7]

You're teaching well, Bro. How many hours I've wasted polishing the side of a blade - not the edge of a blade! After 30 years of woodworking, sharpening throughout, I took up shaving with a straight razor. Suddenly, I really HAD to learn about edges. I bought a microscope a 10,000 grit stone , a 30,000 grit stone, and a strop. I've owned stones for over 50 years and I say your take on the subject is right on!

[@MrMZaccone]

One of the best beginner videos out there.

[@zigzag8429]

Finally. I been a boy scout, in the military, a life time of working with tools and now retired for the past 7 years and after watching your video I finally get it. I took the leap and sharpened one of the wife's knives and she was impressed. Huge points in my bucket. Thank you for your excellent video. Is that the YIXING 1x30 belt sander you were using? Looks pretty sturdy and now that I have a little confidence I'm ready to invest in a proper tool. Thanks again, job well done!

[@CitizenValve]

Thank you so much! No one else has ever described the importance of the burr in the creation of the apex like you have! I now realize why I have been frustrated for years and feeling like a loser! Thank you! 😊

[@ccopeland712]

Wow!!! Your explanation of burr raising and when it's appropriate to move on to the next grit is sort of earth shattering for my understanding of how to sharpen, AND the way you explain it is absolutely perfect. Getting a truly *razor* sharp edge has always eluded me, but I think that applying your knowledge is going to change that for me. Thanks!!!!

[@paulfaheyFineArt]

I could always get a "pretty sharp" edge. Critical time & effort saving technique!! Thank You.

[@stanr4612]

I really enjoyed this video. The angle of the sharpening is also important. I make the odd hunting knife and I find a 30 degree is optimum for the steel I’m using. It would be interesting if you produced a video on angles.

[@robertosborne4086]

Great video. Thanks for explaining it for beginners like me.

[@LynneDentino]

I agree, I love the way he educates me, I get it when he explains the basics

[@charlesyonk4315]

Thanks for the basics. Starting to learn sharpenig on Tormeck

[@ALXSHARPEN]

Awesome I love my Tormeks they are my choice for expensive knives EDC's and a lot of things that come in my shop. I have many videos on Tormek Sharpening

[@itechhen]

I got into sharpening during COVID and I got decent free hand w/ 1x30, i always go edge trailing but i definitely learned some stuff just watching this. Great video

[@vickvasaleano]

Best sharpening explanation ever!!!

[@stephanelachance3833]

Thank you sir, very nice explain.That will help me out.

[@earlearl8850]

Great video that stuck to the topic, And informative. Thank you!

[@peternikitorowicz9225]

what a great video! Now it makes perfect sense why my knifes aren't sharp, thanks sooo much!

[@richardgreene1451]

I’m fascinated with your blade guide. I would love to know how you made that. The desired angle every pass, what a cool idea! That’s a real problem with me especially on a 2x72 grinder. Thanks for any help.

[@edsonmenini]

Fantastic video and explanations, thank you for sharing! 💯

[@RangerBuzz]

I can’t thank you enough for taking the time to make this video! This may best the best video and instruction I have ever seen on sharpening! I have struggled for years to get a decent edge on my knives. I started sharpening with a wet stone on a handle that my grandfather used but never could get the same sharpness that he could. Then sometime in the 90’s someone was doing a demo on the Lansky guided sharpeners and since he put suck a great edge on my knife I had to buy it so I could do the same… I never could get that same edge and I didn’t know why. I spent a lot of money and tried many other things over the years and always seemed to fail until about three years ago when I purchased both the Work Sharp Ken Onion Edition belt sharpener and the field sharpening stone. It was at this time I finally learned that I was looking to create a bur but I often struggled to get to the point of creating the bur and when I did I am sure I destroyed the edge buy switching sides and only trying to match the passes. I have been getting the best results in my sharpening experience using the belt sharpener but not to the point of getting an edge that can push cut as you have shown and now I know why. I am looking forward to getting out my sharpening gear and trying my different systems to see what I can achieve with my new knowledge. I am also looking forward to seeing more of your videos to see what else I have been missing! Thank you!

[@ALXSHARPEN]

@@RangerBuzz thank you it seems to have helped many people get the basics down and even though there is plenty to learn more in depth understanding this will help most people get started sharpen things.

[@koolkevin2357]

I thought 30 Minutes! To show how to sharpen a Knife? I am glad I did. Finally, a way that I can understand with the logic and the why's. Thank you so much!

[@ALXSHARPEN]

Thank you glad it was helpful

[@Johnconno]

I'm now 30 years into my sharpening journey, yet the basics are still the basics.

[@DouglasSchmit]

WHAT?

[@nanchassch]

fantastic video. I love sharpening and have been doing it for a while but I'm still an amateur. Love your tools. I will check out your web site. Question: Do you sharpen planer knives? If so, how do you do it? thank you

[@musamor75]

Thank you very much for sharing your deep knowledge of knife sharpening. If I may be allowed, perhaps the word "burr" came up a little too often. I'm a 66 year old cabinet maker, and all my life I've been obsessed with sharp edges- but that's on chisels, gouges (carving) and plane irons. A burr is something you DON'T want. Fair enough, it is telltale, but it is not an end in itself. The burr is just a litmus paper test. Once it's there it has to be got rid of- as quickly as possible. It's NOT the burr that cuts, it's the razor sharp edge. What is an edge? It is two surfaces on an incline the meet at infinity. That "apex" as you call it has to be strictly ZERO- nothing. The "sharpest" edge, under a microscope is a rough looking affair. A lot of people are badly mislead as to what they think is an edge, but that in reality is either a rounded affair, or else a jagged surface more like a rip saw. Most edges are terribly rounded- which is a catastrophe- that will NEVER cut properly. Both bevels should be dead flat, or sometimes hollow, but NEVER round. I honestly think that most simple souls are just not cut out to be able to sharpen. I have always said that the edge on a tool is like a sharp wit, or knowledge. Or even humour for that matter. A keen edge is a way of life; a philosophy. Dull people have dull knives. Witty people, I would hope, have sharper knives- just like their wit. I have a very deep respect and admiration for the Japanese Masters. Some of their natural stones can reach up to 30,000 grit. But the quality of their steel allows this. Just to end this long tirade, you can NEVER get a keen edge on poor quality steel- there's too much impurity, and the (Rockwell) hardness is mediocre-less than 51. Rubbish. The hardness on my Japanese hand-forged chisels is truly awe inspiring- they reckon about nearly 30 to 50 times that of Western tool steel. And it holds an edge at least a hundred times longer. I only use water stones for sharpening. Greetings from France.

[@2adamast]

But you can get a good edge on a card scraper able to shave the most difficult wood using a "rubbish" HRC 50 steel. Nothing wrong to admire the japanese, but there was a lot of knowledge here too. I have wooden planes of the thirties with two distinct layers of steel like the japanese and some have even a third extra hard surface layer

[@BorisDesmond]

Best all-in-one intro sharpening video I have seen 😊 I guess talking about angles also would belong here.

[@victorhernandez5349]

Thank You! very sharp knives with your instructions.

[@ARDENSHAW]

Just sharpened a knife sharper than I ever have before. Finally catching on. Ty this video really set me on the right path.

[@ALXSHARPEN]

Glad it was helpful

[@dorseywsg]

Thank you , my friend . I'm in DC , an Elder Blackfoot Native, born with a knife in my hand. Your presentation is one of the best if not the best. Why? You don't speak in "fork tongue" , you seem to have enough equipment and belts? Most of all I feel you care about steel and the life in steel. Consuming flesh is no longer necessary to survive so I've made a standard at 4 Nano points on everything. I sharpen for church kitchens (450 locations) to avoid folks from hurting themselves using dull knives (cutting apples, greens and stuff!). I'm gong for a Blade Master recognition so I thank you for your input and the comfort in your presentation.

[@ALXSHARPEN]

Nice and thank you for your kind words good luck with becoming a Blade Master

[@daveheiskala7007]

Wow! I learned a ton about sharpening. Thank you very much sir. Excellent video.

[@fer201084]

Thank you so much for your advice in the sharpening path, amazing video.

[@ALXSHARPEN]

thanks

[@maxmcrae379]

I bought a triplex 15x hand loupe for actually seeing the burr. It's an excellent tool to see exactly what you have done to your edge, and what you need to do to clean it up. I have used heavy packing box cardboard to quickly and simply clean an edge up. Excellent video and reinforces a lot of what I've learnt in my journey through the process.

[@ALXSHARPEN]

I have a 15 and a 20x loop in my shop mostly for checking the quality of laser engravings but they are very helpful and affordable unfortunately as I have gotten older my eye sight isn’t what it was in my 20-30s now at 55 I find the digital microscope more helpful plus it’s magnification is far beyond 20x but it’s a great option. I have tried a bunch of things in that area I have a headset that has swap able loops that works well with glasses. Very helpful when working on small detailed things

[@SnakeHouseGlass]

This was very helpful for me. I really appreciate the detailed explanations. So thank you again.

[@ALXSHARPEN]

Glad it was helpful!

[@Strength-in-Union]

Brilliant! Thank you for making it so clear. 👌🏼

[@kthwheeler]

Best video by far Thank you so much

[@DavidStein-v6z]

Very well explained. Thank you.

[@stuartknight2174]

Wow …. I could have saved myself countless hours if I had just watched this video first ! That was the best explanation I have ever seen. I am just about to retire from my job in the medical profession and am thinking seriously about setting up a small local knife sharpening business. It does not have to be super profitable but I just want something I can do from home to fill in my days. I love knives and have tinkered with them all my life. I am wondering… could I start with just the machine in the video here and a few belts ? Or would I need other equipment as a startup ? Any other advice would be greatly appreciated! Again amazing video … it all makes so much sense to me now why I have never attained a razor like edge !! Lol

[@denniskeane5862]

Excellent video & instruction. One of the best ever regardless of subject period. Thanks

[@ALXSHARPEN]

thanks

[@martinnmnuoz]

I’ve been working in my father’s butcher shop for about four years, sharpening my knives, watching how others sharpen theirs, and yet it wasn’t until after watching this video that I managed to achieve a razor-sharp edge in just a few minutes. Thank you so much for sharing your knowledge! The only issue I encountered was that sometimes, when you sharpen just one side of the knife and create the burr, then switch to the other side, you might feel the burr after just a few passes. However, this can be a deceptive burr because it simply flipped to the other side instead of being fully formed. In reality, the apex hasn’t been created yet, so you think you’re done, but you’re not. That happened to me at first when following your advice. What I did to fix it was to keep sharpening even after feeling the burr on the opposite side, ensuring I removed enough material from the other side before moving on to removing the burr.

[@ALXSHARPEN]

@@martinnmnuoz that is excellent advice I have had to clarify that I was trying to keep it simple so I have said to people since if you don’t get a burr right away 3-5 stroke because it can take a lot sometimes then you do want to do the same or very close to the same on the opposite side so your bevels stay even. If 2-3 stokes gets you a burr then it’s not a big deal but often when starting on that one side we are really re-profiling the knife to a new angle that might be different than what it originally came with, and that can take several strokes as you clearly ran into but understood that you should do very close to the same amount on the other side. Well, put excellent advice for the followers.

[@bigviper64]

Wonderful information! I’ve made the mistake of getting a burr on one side only and once I removed the burr, I thought that was all that was needed!…NOW, I know better. Thank you, now I’m off to my garage and I’ll see if I can sharpen an old DullKnife, which Ihave many.

[@Ted-F-Strassburg-III]

I can confirm this works even using a cheap, multi-slot angeled chef grinder. I've been using that thing wrong the whole time. When I used it on one of my main kitchen knives, using the advice you give here, the edge is now as sharp as I've always been trying to get it. Could have used this advice 40 years ago. Thank you for sharing.

[@ALXSHARPEN]

Thanks for sharing

[@bobdetweiler1120]

Paul; You are an excellent teacher, explaining step by step of your procedure sharpening a knife. I’ve been doing this for over 30 years, yet just little things you mentioned, helps to be more efficient and understanding the procedure of sharpening a knife using different grits and leather belt. Thank you!

[@ALXSHARPEN]

Thank you

[@mhager017]

Thanks for the video. I rarely comment on videos but I feel the need to because this was so helpful. I'm a new knife maker and I've used this method to set the secondary bevel after heat treating. I start with 120 then progress to 220, 400, 800, 1000, and leather strop. Gets my knives shaving sharp and can cut thin paper with ease. Thanks again!

[@ALXSHARPEN]

Thank you for watching please subscribe and like and share we are almost at 10K

[@chrisp7729]

Never thought I'd learn about sharpening from Jason Lee. Great video.

[@ALXSHARPEN]

Me neither

[@meaty109]

WOW Great video Paul! ....I could never tell by other videos if the belt was going INTO (Leading) the blade or AWAY(Trailing) from the blade....Great stuff....Do you have an opinion on the WorkSharp sharpeners....I use a set of inexpensive wet stones....and just not very successful... Thanks for the XLNT info!

[@EdgeAddict-x7z]

My man! Always a beautiful day when I can learn something or refresh something I forgot about thank you for your time!

[@ALXSHARPEN]

Thank you for Watching it please share and like it

[@johnshifflett1722]

Really great video on the basics of knife sharpening. Gonna be a new subscriber 👍🏼

[@lamarwilliams185]

Thanks for your time. I’ve been sharpening wrong for years. I’m happy with just slicing paper. Then I bought a mora. I never knew a knife could get that sharp!!!

[@ALXSHARPEN]

Yeah the are great knives

[@Norcosaw]

Thanks for your knife explanations. In 40 years of manufacturing and grinding carbide saws, cutters and router bits, I always turned away hand knife sharpening because it wasn't automated or thinking it was too time constraining. After listening to you explain your skills and techniques I realized I missed out. BTW your sound and video is on point, good job.✌

[@ALXSHARPEN]

Thank you in the Guild of Professional Sharpeners we had a presentation from a company that sharpened saw blades for contractors & industry not so much residential stuff a few month ago and he said it had lots of room for growth not a lot of sharpeners going that stuff. It was a pretty cool presentation. if I was younger and wanted a business I would consider doing that seemed like a needed area in the market of sharpening.

[@iandoug1]

😊😮 th😊😊😮f dad dd

[@JaronPope]

Holy crap dude, you just blew my mind! You explained that so perfectly. I get it now. Thank you for this video.

[@ALXSHARPEN]

Awesome from the comments some people are still confused but I try and straighten them out

[@cletusberkeley9441]

Excellent video! Just what I needed. Ordered my first 2x72 and a ton of assorted belts ....Thanks

[@ALXSHARPEN]

how you liking that 2x72

[@larrymessier2196]

Thank you,,, That was a very good video,,, i learned a lot from you,,, Great job,,,

[@heping07]

The best sharpening video.

[@100BearPaw]

What do you have placed on your flat platton? That you have making it bow out for hollow grinding?

[@Baku-oc5fc]

What make/model are your belt grinders?

[@tomlevasseur8550]

At the beginning of the pandemic I was sharpening a Schrade Bruin in 1095 on a couple of Arkansas stones. Now I have close to 50 knives, most in super steel a TSProf KO3, a Work Sharp set up, Venev Orion stones for the guided system and larger ones for free hand sharpening, Diamond plates, Gunny juice, strops, etc.

[@MarcHalverson]

Great explanations of the theories. As a chef with a number of different knives, I can work with what you've shown across my collection of equipment more effectively. Thanks for sharing your strategies.

[@ALXSHARPEN]

Right on, I have many great chefs tell me that they don't teach much about sharpening in cooking schools. Many sharpeners I know started out as Chefs and saw a need for sharpening in their area and started doing it some even go full time.

[@TheNasaer]

Great video, Now, that I have correctly sharpen mine knife and been using in the kitchen and it gets dull, what is the correct way to touch up or bring it back to the sharp edge I had the beginning.

[@ALXSHARPEN]

@@TheNasaer I have a recent video on talking to your customers about honing their knives and why it’s important

[@ALXSHARPEN]

@@TheNasaer kzbin.info/www/bejne/f4GnfZidZqaejtksi=pMmagzHBU9ImfkJx

[@PRO3685]

great video , new in knife making so this video was very informative .. just a question , what angle to generally sharpen ? i can see a guide on your grinders .. thank you A

[@ALXSHARPEN]

Generally 17 for western kitchen knives 18-19 EDC, Japanese 14-16 thats what I like

[@flyingsodwai1382]

This is so trippy. When I learned to sharpen in culinary arts class we were taught that a burr is the enemy and we only did one pass at a time before switching sides to combat the formation of a burr.

[@6Sally5]

I have just started making knives, but seem to absolutely suck at properly sharpening them. After watching your video here, I believe I’m just being impatient….not letting the edge to apex properly. Heading back out to the shop now. Thank you!

[@ALXSHARPEN]

How did it go ?

[@dsslimone]

Nice video, completly agree on not moving up till you feelna burr. I had this problem when i started. I thought i would ruin the knife going too low a grit. You have a new subscriber thanks.

[@ALXSHARPEN]

great welcome

[@toonybrain]

Very informative. I sharpen my carving tools and turning tools by hand. I never seem to get them as sharp as those I see on KZbin: these carvers and turners use knives/tools that glisten with sharp, like razors. This video is a game changer. Thank you.

[@ALXSHARPEN]

Glad to help

[@macattackperth5631]

Spot on directions here. Not raising a burr is the biggest sharpening mistake I have made in the past. If I focus on raising a burr for the full length of the blade before changing sides or grits it invariably works well and I end up with a sharp knife 👍

[@ALXSHARPEN]

thank you

[@RazorSharpMuenchen]

But you should switch sides while repairing or creating a new bevel, of you sharpen just 1 side until you get a burr and then switch, the first side will be much more wide because the second one will get a burr a lot faster So I mean try to grind both sides equal until you are close to the tip if the bevel, then focus on 1 side, create a burr and switch, then you get the same bevel on both sides

[@ALXSHARPEN]

If you are sharpening and your angle is close to the original you should only need 2-4 strokes to raise a burr on 120 grit Cubitron if it takes more than 4 strokes you re-profiling the knife and then I agree you should count and do an equal amount on the other side generally speaking kitchen knives don’t take long to raise a burr unless your belts are dull or the knife is very very dull or the angle 📐 is way off from the original edge angle.

[@RazorSharpMuenchen]

@@ALXSHARPEN exactly :)

[@jasonwood7340]

Great video, I really liked it. Have you ever tried using a buffing wheel (trailing edge) as your last step? I went down the rabbit hole a while ago and found a guy that did some experiments with buffing the edge on chisels as a finishing step. His result were quite compelling and I tried it myself and it does indeed make a chisel / hand plane edge last longer (even a cheapo chisel!). From what I understand, it makes the edge into one contiguous surface and makes it much more durable. If you interested I will try and dig up a link to his documentation.

[@RichardDavis-g5b]

Your video was just what I was looking for. Thanks

[@ALXSHARPEN]

Glad I could help

[@swordfish1120]

Very good explanation of how to sharpen an edge. 👍🏽

[@ALXSHARPEN]

Glad you enjoyed it!

[@thorleslie3903]

Great video, clear, informative and will be following this method. Thank you!!!!

[@ALXSHARPEN]

Thanks

[@ALXSHARPEN]

So it was 9 side one and 6 side two and in general 2-3 strokes difference won't make a huge difference esspecially on kitchen knives. If you want you can totally do equal strokes on side two once you have your bur. When sharpening a kitchen knife or any knife. If you are using a good belt and if your angle is very close to the original angle 3-5 strokes usually raises a bur. If it takes longer then you are probable changing the angle a bit, and if it takes a really long time it's either a huge angle change, or a very very very, dull knife. In those two cases I would try to keep close to the same amount of stroke per side.Keep in mind this video is trying to keep it simple for most people who can't get a knife sharp and in general I have found the most simple way to explain it. (Get a bur on side 1), (Get a Bur on side 2) Then go up in grit. But in general a few stoke more or less on one side or the other isn't going to make a difference in the final outcome

[@mikesummers8141]

Paul, Great video but have a question. I’ve been sharpening for a very long time, but always on stones and angle guided systems. Often if I stay on one side of the knife until a burr forms, that side may have a much bigger/wider bevel (especially when I sharpen budget knives for customers). So instead, I alternate sides until I get close to a burr (you can tell by feel on a stone or angle guided system). Once I get the burr on the original side I started with, then I follow the rule of staying on that side until the burr forms just like you mention. So my question is: do you not have problems with different size bevels like I mention while using belt grinders? Thanks for the reply! I love the material you put out even though I don’t use belts! Great job!!

[@ALXSHARPEN]

If that's happening something must not be centered. Are you on a Tormek? A self centering jig should give you even bevels. If I noticed something was way off I would correct it, but I don't see that many bevels that are way out of whack in kitchen knives. I have seen it far more often with Edc's often its bad technique when people turn the blade into the stone rather than lift up to to reach the tip.

[@ALXSHARPEN]

In general I have found that it takes almost the same times or strokes to get the second burr if someone is concerned that much just count your strokes and do the same on side two. But in reality they will never be exactly the same each side when done by hand as your pressure and many other factors may be different. So unless you made a machine to control all these factors it's not really important. And for new sharpeners just learning this IMO is the best way to learn and get to sharp fast because if they don't apex the knife you can be there all day and never get sharp. I would also say that they majority of people don't sharpen often enough so the argument I always here that it's reducing the life of the blade is kind of a joke when so many knives I see in my shop and I sharpen several thousand a year almost zero that have bee so over ground they have no useful life left. My best residental customer get them done every 6 months most 1 time a year by pro chefs every 3 months but lots and lots of people are once every several years. So taking off a little to much metal is not the crime many make it out to be since most people don't get them done enough. I would rather a new sharpener give a person back a really well sharpened blade that's like new that they will be happy with than one that goes dull in a month because they didn't do enough. @@BladeLabMiami

[@wadigga3810]

Awesome video! What angle do you use and you keep the same angle for every type of knife/blade shape

[@ALXSHARPEN]

Western Kitchen knives 17-18 degrees Japanese 15-16 EDC 19-20

[@headoak3791]

Hi love how helpful you are! What belt sander are you working on? Also does it come with the angle gauge, or did you make that yourself?

[@ALXSHARPEN]

On my KZbin home page for my channel up top are several links worth checking out this is one thats their it's a list of most of the tools in my shop www.alexandriaknifesharpening.com/sharpening that I made for those wanting to get into sharpening

[@headoak3791]

How do you feel about the work sharp Ken Onion elite grinder, in comparison to the machine you are using in this particular video?

[@ALXSHARPEN]

@@headoak3791 I only own a regular KOE but in my opinion it's a great machine to learn on or to sharpen your own stuff I do know people who use them for sharpening service but I am not a fan of that. I think you are better served by bigger machines with bigger belts but if you only have a small space it can and does work for people. I am not a fan of doing all edge trailing sharpening so that is my biggest issue with it. Edge tailing takes to long for me I have lots of knives to sharpen every day and speed is alway a factor also I would go through to many small belts but if you want to learn to sharpen or do your own stuff it's a good machine and I am sure the new one is even better. It's a lot of money in my opinion and I would rather spend mine on a bigger machine but in its class (small easy to use sharpeners that do a nice job) It's very good and I still find uses for mine in my shop that's why I still have one. It's also great for some odd things ulu knives and mezzaluna knives I also used mine as a dedicated stopping machine for many years for those who do not know what we are talking about here is the link amzn.to/4bEhHgd

[@ALXSHARPEN]

its called a Toolcker

[@Mantux86]

It was instructive! Thanks a lot for this video! ❤

[@ALXSHARPEN]

Glad it was helpful!

[@keithcress1335]

Outstanding lesson! Thanks soooOOo much.

[@ALXSHARPEN]

Very welcome!

[@ronsellew5696]

Great tutorial on the basics of knife sharpening! You knocked it out of the park! Watching your videos has revived my interest in knife sharpening ! The old Tormek is out of the closet and back on the work bench!

[@ALXSHARPEN]

I wouldn't want to run my business without one.

[@turbokeene]

I’ve watched many videos on sharpening. This is the best by a country mile 👍

[@ALXSHARPEN]

Glad you think so!

[@jbflyinglow]

I knew all this,but like the strop you refined my understanding. Thank you

[@Kevin-q1o6n]

Hi I just came upon your channel. I have a whet stone kit. I followed the instructions using 400 grit and then 1000 and so on. I understand that the higher the number the finer the grit. My knife is sharper than it was. The burr is unclear to me. What should I be looking/ feeling for?

[@chriszepeda5843]

@Kevin-q1o6n that's the ideal but I'd try to not skip to high. So after 400, I'd go 600, 800, then 1000. The metal will have less microscopic cuts.

[@MrBillUp]

I'm always fascinated in how different knife sharpening experts have different theories and explanations as to what and how a blade becomes sharp. A couple of things that stood out from your video. Once you have sharpened the first side of the blade and created the burr, and switched to the other side, the first passes will actually knock off the burr you have just created. You then proceed to create another burr on the opposite side. This is a very good indicator you have created the peak you are looking for. You would then strop the blade for two reasons. This knocks the remaining burr off the blade. This also polishes the cutting edge, which helps to create less friction when cutting, and adds that final ultra sharp edge. A hone is used to straighten the cutting edge after using the blade for any length of time. It is a good idea to hone the cutting edge on both sides before each use. In my 20 years of blade sharpening, I have never heard anyone say you would hone a blade to knock the burr off. This has already been done in the stropping stage. Honing is purely for maintenance of the cutting edge. I really like your setup. Makes knife sharpening a doddle by the looks of it. 😊👍