How to sharpen knives with a grinder to a razor. An easy way to sharpen a knife in a minute

How to sharpen knives with a grinder to a razor. An easy way to sharpen a knife in a minute

[@TheHolydruid]

those disks are so dangerous, if you mess up a little bit and the tip of the knife hits the disk it will send the knife flying like a fucking bullet

[@leecrabtree8021]

This video has been uploaded by someone who clearly has absolutely no understanding as to how dangerous a grinder is. KZbin needs to be taking shit like this down because its just encouraging ill informed people to behave recklessly

[@DanStarTheFirst]

Most people have at least one scar from a grinder all it takes is one thread dangling from a sleeve and an abrasive wheel :D

[@lukasungeitis9954]

Yes i am a victim of this video already ;(

[@scroungyredneck936]

I use this type grinder wheel to clean up rusty cast iron skillets, etc and to get them like a mirror smooth . Food doesn’t stick if you’ll get the orange peel finish off. Polish it up with grinder then season over campfire or in oven

[@TheCNSR]

🧢 your knife had 0 problems cutting the tomato the first time until you started twisting your wrist like you weren't sure how a knife works 😒 why lie in the beginning and where was the cardboard test at the end?

[@seamuswarren]

Whoopsie 😬 If possible, I suggest beginners use sacrificial knives or scrap metal or gardening implements like spades and pitch forks. The sparks don’t hurt bare skin but I suggest using protective eyewear and working in a well ventilated space free of highly flammable petro-chemicals.

[@tylermelton1746]

Professional sharpener here, The knife is dull because he's using a granite board which will destroy your edge faster than anything. Using a soft wood or plastic board is far better for your knives. Honestly not a bad vid. Went about it safely by securing the grinder and the sparks don't mean you have de-tempered the knife. If the colour of the steel of the blade changes, that's when you have removed the hardness. As long as the steel on the kife itself doesn't change color its fine. Early in my sharpening service I used to use the exact same way for my course sharpening as well as removing chips in the blade. Then finished on stones for a finer edge. It works, just not great for the final edge. Rather finish on a 800 or 1k grit stone or higher and then strop

[@thiago.assumpcao]

If there is color change that means you messed up the knife very badly. You don't need to go that far to loose some points of hardness and reduce edge durability. According with tempering diagrams 200 degrees is enough to start loosing hardness on most steels. If it's sending glowing sparks the apex is clearly overheating.

[@tylermelton1746]

@@thiago.assumpcao but also remember that's just the sparks getting hot. Not to mention literally every knife maker I've ever seen make a knife does the majority of the grinding before heat treatment and tempering yes. However they brought grind to a point, they then need to finish the grid to the final thickness and final finish grit they want. Each one of those belts will send sparks out after heat treatment and tempering. Then on the Japanese kitchen knife side if things. They forge, heat treat and temper before any grinding. Then rough finding on water wheels because it's heavy grinding and you're bound to overheat the blade with any form of heavy grinding when not cooled but the water wheels still cause sparks. Then over to the finishing grits which are done differently depending on which maker the knife is done by. Normally either on belts, which produce sparks, or on large buffing wheels which also happen to cause sparks as they take the knives up to about 180 to 200 grit on those buffing wheels. The finishing of the Japanese knives are done without any water cooling and yet Japanese kitchen knives are known as some of the hardest knives out there. While what you said about 200 degrees being enough to start to change the hardness may be true its doesn't affect the edge adversely in any noticeable ways unless you're doing something wrong.

[@thiago.assumpcao]

@@tylermelton1746 Sparks dont heat up after leaving the knife. They get that hot during abrasion while in contact with the knife. Heat dissipates so we dont see it on the entire knife. Heat treatment damage by machine sharpening without color change is not only a theoretical issue. Some knives look perfect but don't get a good edge no matter what you do. After grinding off a fair bit of steel knife changes behavior and cuts better. On a less severe case you may have a good initial sharpness but loose edge durability because of hardness loss. Detecting such issues would be quite hard unless you do durability tests. Machine sharpening without water cooling is possible but doing it right takes a lot of time with constant water dipping. Water cooling saves a lot of time.

[@tylermelton1746]

@@thiago.assumpcao of course it takes a lot of time. But the point I was trying to make is to get that issue you need to be doing something wrong. In this case that would be not regularly cooling the blade. In the case of a grinder fresh disks or belts mean you have to dip less.

[@kenmastersmaster]

Are you guys saying if there's sparks you've gone too hard and it's over tempered the knife and destroys the edge? I just bought a belt sander to sharpen my knives. Didn't think it would soften the edge

[@6047874]

I normally do this once in a while, maintaining it with a stone or a sharpening rod just before some fine cutting. Can also be used on a machete if want to cut branches in the garden. Have some eye protection as sparks and metal filings will be flying around. Only do if you know how to handle an angle grinder as it is a dangerous power tool.

[@gyuikkim8706]

Thanks for good infos!

[@AmazingSmart-ngth]

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

[@cotteeskid]

Interesting that the grit started at 80 and finished at 100. I watched a vid yesterday with stones that started the grit at 240 and went to 3000. I suppose the difference is quick and nasty for a potential disposable knife compared to decent and sustainable grind for a premium knife.

[@hermanderaeymaecker4134]

for example japanese stones use a different grit system than the west. I tend to start with a 240 grit belt and go up to 600 (not always), and then strop on some leather. This angle grinder method above is a way to get yourself injured (look at the direction it rotates), even a belt grinder needs to be used with caution. Last year a very experienced knifemaker from the US died when the belt caught the knife. Just use sandpaper and some patience if you don't want to invest much. It works fine.

[@creativetools148]

Good idea 👍

[@ivanovich_rosales.]

Que bien gracias por compartir ahí te sigo

[@alierem4266]

Why after sharpening, the knife is hitting the stone block? Will it not dull the edge, instead of using softer block?

[@tomeglinton9213]

it doesnt matter the knife still isnt sharp at all

[@samjenner7706]

Great stuff mate, thanks. Off to Bunnings again! Subscribed btw 😁

[@marceloefsanchezdebustaman4522]

Gas loco hermano!!! Además de no ser correcta la manera de afilar es muy peligroso.

[@ugurbagci777]

Emeğinize, bilginize, birikiminize ve yüreğinize sağlık...

[@robertodebeers2551]

Better run cold water on that warmed steel edge to maintain temper.

[@romantyk49]

no i to są konkrety a nie jakieś pseudo porady teoretyczne. Jak to mówią czarno na białym i o to chodzi .Dzięki

[@tomaszsobczak219]

No nie bardzo konkrety, w taki sposób to można siekierę z bazaru ostrzyć i to nie do końca. Po pierwsze, ostrzy się na mokro i chłodzi klingę wodą. Po drugie, gradacja 80-100 nie do przyjęcia. Fakt, pomidor pokroisz, ale z papierem czy z mięsem już będzie problem. Przy takiej metodzie można co najwyżej zniszczyć stal (rozhartować).

[@raydrexler5868]

End grain cutting boards are better. Thicker softer and sell repairing. Easy to make too. And they don’t dull knives!

[@user-yr4tu9hw6l]

И на сколько,такой заточки хватит))) если идёт перегрев и отпуск режущей кромки хочешь быстро сточить и выкинуть нож,делай как автор видео.

[@user-pf7qc9pz4g]

Слышь , мастер с дивана , ты сам то ножи точил без воды ?

[@user-yr4tu9hw6l]

@@user-pf7qc9pz4g точил на сож,

[@user-yr4tu9hw6l]

@@user-pf7qc9pz4g я кстати только сейчас этим и занимаюсь,60-70штук в день,через мои руки проходит,ножей,топоров

[@thao976vlog6]

Cách bạn mài dao rất ok

[@ruanniemann2604]

Marble cutting board?

[@Antyklerikal1205]

разделочную доску нужно на нормальную поменять и тогда помидоры будут резаться

[@gagikavetisayn5992]

И что будет с полотном после заточки если нож дорогой ? Изуродуется через пару раз заточки

[@sergey.9317]

дорогие ножи болгаркой никто не точит.я брату отдавал в профессиональную заточку на профиле ,заточка лучше заводской и держится дольше.

[@user-vj7jm6ey7w]

Точно.. Совет для идиотов. Хотя на этих ножах метал дрянь. 40Х13, и из листового штампуют. Твердость от силы 55 единиц.

[@hoathoxuan3437]

Nói xạo . Mài thế quăng luôn dao cho xong

[@TheSimonid]

На пять таких операций и нож можно будет выбросить, скорее то что от него осталось. И не дай бог нож упрется в лепестки остриём может закончится очень плохо на такой скорости

[@user-rr5bk7fm6r]

правильный заголовок,хочешь убить нож .делай так

[@opytkulikova]

Лайк за желание поделиться своим опытом! Угол заточки режущей кромки ножа выдержан примерно 30 градусов, для кухонного ножа это рабочая заточка, все правильно, желательно было бы автор озвучивал углы заточки режущей кромки ножей, имеющих разное назначение. Или автор этой информацией не владеет?

[@seamuswarren]

That $79 foot massager is NOT TAKING AUSTRALIA - OR ANYWHERE ELSE - BY STORM. (Referring to a Google ad. )

[@pleistorossica7362]

Very dangerous, get a sharpening stone even a cheap stone will do the job ...

[@krisjanicki1972]

Dziękuję 👍😉

[@nikolakadic3069]

'Wisdom brings success'. The Bible

[@Marco-up6yu]

Parabéns

[@TruthSeekerRachel74]

Most genius idea I've seen you have all day! Thanks and thank you for warning people not to put the knife in there at a straight angle so it doesn't whip out of people's hands and stab them when they're grinding it... 🤣🤣🤣

[@michaelmosley254]

I wish I had watched before I bought all them belt granders

[@931Pete]

This is the worst knife sharpening I've ever seen. Please do not try this at home.

[@imrithvishwamitr8770]

Thanks Sir

[@imretoth2341]

meg márvány alátéten darabolni egyből kiveszi az élét👍🤣🤣

[@pikifrino]

Good job, thank you

[@phamhungnguyen563]

mài xước hết cả dao mà tỏ vẻ nguy hiểm thì ko ai bằng =))

[@stevenjohnwoollen2432]

Like so many good ideas for angle grinder but please not without a guard there for safety

[@jonathancupp3686]

The guard just gets in the way. I took my guard off the day I got the tool. You don’t need them unless you are a novice with an angle grinder.

[@octyl95]

As well as the fact you didn't even strop your blade, whoever eats that tomato is gonna turn into steel man lmao

[@YantoLascollection]

mantap 👍

[@user-ho1uk6qi1k]

안녕하세요...궁금한게 있는데요 저 그라인더 고정하는걸 뭐라고 부르는지요?

[@Volodymirkrakouny9745]

Про заусенец молчу, тут и отпуска металла хватит..

[@user-os7jg8ln8m]

Нужен ленточный абразив.

[@shiplu.mokaddim]

With that cutting board, indeed you need a grinder to sharpen knife

[@fishingwithfilitsa]

Super

[@2-old-Forthischet]

Another method is using a cheap 1" belt sander.

[@Baetzibaer]

Cool: Endlich eine Methode, jedes Messer schnell und dauerhaft zu ruinieren ... -- na ja, um das Ding aus dem Video ist es nicht wirklich schade 🥴🥴🥴 Und er fängt mit 80er Körnung auf einer Flex-Scheibe an ... Warum nicht gleich mit einer Stahlbürste und dann mit einer 20-Zoll-Feile, Hieb 1??? Feile, Deutscher Hieb 1 = grob: Für grobe Schrupparbeiten viel Materialabtrag und grobe Oberflächen ...

[@tomasslegl9958]

Super Moc hesky Dase takle na brosit i jiné nůž 🔪 Nůž třeba do přírody Nebo zubaté nůž a co nůžky ✂ Děkuji vám hesky zbytek dne

[@DrewJacobson61]

Quick way to wear out the blade!

[@Didztr]

Just tried this and it worked but I wouldn’t do it on a good quality knife. Really messing up the blade. So easy to make it uneven. Lots of shards of metal. However, after working it carefully, they seem to cut pretty good!

[@user-sw1jz9ju3s]

Cum se numește chestia aia care ai prins Polizorul? Adică cea portocalie😊

[@songongianchooithanhthan8627]

👍

[@trungthanhnguyen3915]

Có máy mài dao mà để dao cùn vậy hướng dẫn ai

[@manandatractor]

If you didn't drag your knife across a piece of granite to cut a tomato maybe it wouldn't need to be sharpened as often.

[@guitarThaidang]

Cảm ơn đã chia sẻ 😍

[@gamitgamit-ks2ms]

Disk ka kya name he

[@viktorkralik4904]

Stop using your knife on a ceramic board and your knife will last longer and this type of sharpening knife is bullshit if you like your knifes never sharpen it like this

[@nelunicoara4483]

It's JUST for ad-hoc sharpening when you haven't soemthing else.

[@nelj3376]

✋👍

[@NPonlamuangsri]

A ten degree bevel using an 80 grit abrasive to cut on a marble cutting board. What could possibly go wrong?:

[@simonedelbrocco1081]

Anche io lo faccio da parecchio tempo in questo modo.. Però uso una smerigliatrice col numero di giri regolabile

[@soloperformer5598]

So you start sharpening with and grinder and finish with a razor, that's a novel way to do it.

[@tiborvig9734]

Késmániás bolondok !!

[@tomthompson7400]

buy a glass cutting board , and you wont have a sharp knife in the house .

[@jx22283]

1:04

[@zernicht9r286]

hey dont use your knife on stone ore clas plates its harder than the steel of your knife thats the problem

[@fernandom.q7518]

Acabou com aço da faca

[@user-dw3zl3iw1i]

Ответ - никак! После этих извращенных операций наж резать не будет, от слова вооообще! Он будет ПИЛИТЬ, так как на режущей кромке образуется микропила.

[@user-xt7bp1gt1h]

Это верно!! Пилить будет только 3 помидорки !!)))

[@user-yd9ph9hx2x]

1분??? 3분!!!

[@user-kb3zf3rj1b]

Fantastic, super 👍

[@daddydayne]

That's incredibly dangerous... If the tip of that knife gets caught in one of those laps it will rip that knife right out of your hands...

[@03shrvy]

Full disclosure!! This is not for little bitches. I repeat, this is not for little bitches. So if you’re not a little bitch, then please excuse @daddydayne little bitches comment

[@tubagussultan7423]

Hati2. Blum terbiasa jangan lakukan hal tersebut. Dimmer set sebagai pengontrol.

[@NickGranville]

This is a bad idea; not only is this dangerous as it may grab the knife and throw it out Fo your hands (imagine it hurling at you! 😮) but also that grinder will crest heat which could ruin the knifes temper (they’re heat treated to get to the idea hardness). So just buy a stone and learn how to do that

[@liviulazan4532]

Ai rupt traducerea,dar ai canal!

[@user-mo5ft1il2n]

ушатик совсем больной.. сделал из ножа пилу и показывает, что это остро.

[@user-kk5lu4fs1t]

Опасное занятие, вредный совет нож может вырвать из рук

[@borisneufeld6297]

Привет 🤝 Да ему вааще не надо точить ножи... При Наличии такой разделочной доски.... 😂😂😂

[@user-iw6lf1ij3l]

Ну это полная глупость - точить нож вдоль режущей кромки.

[@lit..lyricz781]

These comments are pretty funny but I wanna know is it affective ?🤣🤣

[@sergey.9317]

я кухонный нож как нибудь по старинке,руками и камушком поточу.а ножи подороже на заточку профи отдаю.

[@kenmastersmaster]

Lol WTF you need 600 to 1k grit to sharpen properly. This just took a bunch of material off. That's not close to razor

[@muhasarica]

80 lik diskten sonra 100 lük disk takmanızdaki mantığı anlamadım

[@doug_1489]

thats going to eat your blade up pretty quickly...ok for cheap knives though

[@octyl95]

Your gonna mess up your knife using a grinder all your doing is getting a quick sharp blade that's gonna dull even quicker do it by hand

[@user-dg8yt9oq7h]

До бритвы даже 400наждачкой не заточишь, а 100 тем более.👎👎👎

[@miroslavpolasek7340]

češzina

[@alexborisoff4612]

За такое руки отрывать надо!

[@uio86a]

Can I shave a straight razor?

[@petercope3263]

ok on a cheap knife maybe , wouldnt want to remove that much material of my knives though really but interesting video .

[@biplabganguly]

Use a felt disk and use rubbing compound at the final step for smooth, shiney and sharp edge

[@user-wo4jk6vv5p]

Ребята успокойтесь , помидор режит и хорошо.

[@quimt.6440]

No hagáis eso. Es una brutalidad. Mejor mirar los videos de los japoneses afilando cuchillos.

[@rathernot6660]

No wayyyyyy

[@petrihuhtala6914]

Hioma kivi sillä se veitsi teroitetaan eikä kulmahiomakonela olen ammatiltani lihanleikkaaja ja yli 30 vuoden kokemus

[@petren672]

Asi to jde i takto, kdo ale rozumí broušení nožů tak se musí dost smát. Jak například docílíš oboustraného úhlu brusu,souososti a dalších hodnot? Navíc ten nůž takto ,, nabrousíš'' tak 5x a je poloviční.O tom že ti to může snadno rozbít hubu ani nemluvim 🤦

[@hunteryoung3500]

May do a good job but very dangerous

[@marvenhim]

кидает нервно, пальчиком крутит назидательно... видеокурс от психа: КАК УПОРОТЬ ЛЮБОЙ НОЖ ЗА ТРИ МИНУТЫ

[@kizuo_]

こんなの包丁には使えないよね

[@user-oc2xi3jv8d]

Ширпотреб это не нож! Купите дорогой нож и он прослужит вам долго и честно! Я купил в нашем ТЦ. В Японской лавке нож за 5 тычяч. Жалею что не за 8семь. Качество отменное. Не чета этому хламу!

[@user-bt8sk6jt4q]

Если на стекле резать помидоры и поддерживать лезвие ножа в состоянии бритвы , то какая форма его будет через месяц. Он превратится в канцелярский ножечек

[@andreass.6126]

Die 1. Tomate war schon sehr reif und weich. Die Haut angehende faltig. Tomate 2 war noch fest und wäre auch mit nicht geschliffenem Messer ohne Probleme schneidbar.

[@user-xt7bp1gt1h]

Он превратится в серп !!(((

[@pijnto]

Not on my knives

[@Maggioretom]

Man! Move your blade back and forth without pushing! And go STRAIGHT!!! You'll see your knife maybe work better...

[@nostradamusagency]

Um.... No! Just get sharpener.

[@NiclasGudmundsson]

Haha, not even close to razor sharp... And a stupid way to sharpen a knife..