Victorinox Sharpener vs. blunt kitchen knives - will they sharpen? Idiotproof Sharpening? Part 2.

[@udi112]

I have the same sharpener. Cheap steels often require 30 slaps on each side

[@MB_EDC]

This was early on in me using the Sharpener. I have got a lot better with it now. It works really well on Utility blades too.

[@miklospinter]

Coloring the edge with a marker as well as feeling/looking for a burr makes a lot of sense to see and understand what you are actually doing. Don't worry, the more you practice and the more sharpening videos you watch (which I highly recommend), the less guessing and the more precision you will have. Keep it up :)

[@MB_EDC]

Thanks - I learn so much from the comments!!!

[@Richard-y7q]

Lightly go over the blade at the end to take off the little burs.with the ceramic.

[@MB_EDC]

Thanks. My technique has improved since I made this video. Most times I use a strop instead of the sharpener or after the sharpener. Stropping removes less metal and gives a sharper edge.

[@blacknapalm2131]

I am still struggling with mine, maybe I am getting the angle wrong or something but its not sharpening at all haha 04:35 actually I will try again doing this, I am afraid I am being too 'artistic' with the sweeps and not just straight vertical I will let you know!

[@MB_EDC]

I find mine sharpens well. Check out my latest video - the one year review. That might be more helpful.

[@Crosscreekone]

It may be due to camera angle, but it looks to me like your angle is closer to 45 degrees than 20-a useful edge for a chopping tool, perhaps, but not for a small knife. Also, holding both the sharpener and the blade freehand will result in a wavy and imprecise edge, because humans aren’t built like precision machines. This is why I recommend resting your hand holding the sharpener on the table with the tip of the sharpener on the table to stabilize that piece of the puzzle. Then you only have to hold the angle of the blade as you stroke it on the sharpener-much easier and more likely to result in a consistent edge.

[@MB_EDC]

I think that the camera angle makes it look worse. I am trying for 20 degrees. It is hard to be consistent with this sharpener. I'll try the method that you suggest.

[@miklospinter]

The first knife - as far as I can tell from the video - used to have a very high grind at a low angle, and no additional edge bevel, so kind of like a scandi grind. Maybe that's why you said that it used to be very sharp in the beginning. If you put a secondary / micro bevel on it, that will most likely make it sharper than it was, but because it's a higher angle than the original one, it might create a tougher but also less sharp edge, I believe.

[@MB_EDC]

I think you are correct. I don't think I can recreate the original grind easily with the victorinox sharpener.

[@miklospinter]

@@MB_EDC I think those really high edges are the easiest to get right. Try to hold the rod horizontally. (I usually tilt it a little but so that one of the four larger surfaces is facing upwards.) Put the knife down on the stone and star lifting it up. You can watch for the shadow underneath the edge to disappear. You can also feel when the edge lays flat on the stone. Just carefully move it up and down until you can feel when the edge is the most stable of the rod. This is e a lot easier to feel on knives that have a higher grind than those that only have a very fine edge bevel.

[@miklospinter]

@@MB_EDC Also, if you put some marker on the edge, you can monitor what you are doing. I believe this helped me the most to find the right angle and get a feel for it.

[@miklospinter]

For the amount of effort, these seem to be good results, especially the first one. Maybe you should also check the edge itself with the microscope, or at least a magnifying glass. Based on the video only (so I might be totally wrong), I still think that you did not match the original angle of the edge bevel, but created a micro bevel instead. Which can make the knife sharper, of course, but I think that it shouldn't be the main goal.

[@MB_EDC]

Thanks - I think you have a point about the micro bevel. On the green knive it has an almost full flat grind. I think the second knife has a harder steel and with more work after the video - I did manage to get a better edge. I am still learning a lot every time I make these videos and with each knife I sharpen.

[@EDCandLace]

3:20 that angle is VASTLY to steep.. your putting easy a 65-70 degree inclusive angle on that knife.

[@MB_EDC]

I think the camera angle made it look worse, but you have a point I am working on improving my technique.

[@EDCandLace]

And dragging the tip of the knife off the abrasive like that will round off you knifes tip very quickly

[@MB_EDC]

Yep it did that. I’m still learning.

[@miklospinter]

Holding the rod at angle is an interesting technique. Like on the Spyderco Sharpmaker, for example. But I would be concerned with two things: 1. the small variations in the angle. I can hardly believe that you can develop any kind of muscle memory for always holding the rod the same way. 2. the lack of feel for the actual angle of the edge. I always hold the rod horizontally, then I find the angle of the edge by lifting the blade and carefully feeling and looking when the edge seems to fully lay flat on the rod. This angle can be very different for every knife. (Or of course, you might also want to put your own angle... but still.) With you method, I can't imagine that I could get any feel for the correct angle. My method probably requires a lot more practice, but as soon as you get a feel for it and develop some muscle memory, I think you could get more consistent results. But that's just my opinion.

[@MB_EDC]

You are right of course. For consistency some form of fixed angle is essential. With the victorinox - the best I can do is to get somwhere between 10 and 20 degrees. Which is fine for a field sharpener. If I really get into this I will need a sharpening system with better angle control like one of the Lansky standard sharpeners systems

[@miklospinter]

@@MB_EDC I only have free hand sharpeners: this Vic dual one, some small stones that I use handheld, and some bigger stones which I hardly ever pull out. And recently I got a DMT diafold sharpener. Those are all good options, but they probably take a lot longer to learn. But once you do learn to use them, the results can still be great. I love my Vic Dual sharpener. I maintain my mother's kitchen knives with that (only the rod, not the pull through, I hate that), and it works like a charm. After a lot of practice, of course...

[@manumanou76]

C'est 20 à 25 degrés, pas 50😂

[@MB_EDC]

Mais oui. Mon angles est aussi mal que mon français

[@DinsDale-tx4br]

honest to god ..don't beg for likes and subscribes at front .. it is a definite turn off.

[@MB_EDC]

This was one of my early videos. I had more bad habits then. Maybe check out one of my more recent videos...

[@DinsDale-tx4br]

@@MB_EDC I was about to add ..just having finished watching ... what a bloody good video! :-)

[@DinsDale-tx4br]

I am smiling here. I have a problem in that I comment as I go along. Me? I have cuts on my hands, nicks sorta thing. I am gonna by some of those Yellow post it notes instead 🙂

[@MB_EDC]

@DinsDale-tx4br Thanks....I am still learning and taking my viewers on my journey. I appreciate you taking time to comment....

[@Semeion7]

You just did a FAKE cutting the paper at both first tries. Pathetic!

[@MB_EDC]

I can see how it might look like that but no. I use PostIt notes because they have a consistent size and thickness which can otherwise affect how the knife cuts through the paper. A blunt knife skids over the surface and a sharp knife bites into the paper and gives a cleaner cut the more sharp it is. Try it yourself.

[@Semeion7]

@@MB_EDC stop tricking people man, it is not fair

[@MB_EDC]

I have no motivation to trick people. I am just learning how to do this and sharing my journey. If you can’t see this then that is up to you. Try the test yourself.

[@DaroriDerEinzige]

@@MB_EDC I just chimp/jump in (sorry englisch isn't mine native language), to point out that the Victorinox Sharpener is primarly for softer steels like the one in the Victorinox. Your GermanKitchen Knife could also have e.g. a "softer steel" while the other was maybe made from D2 or alike. Which could be the reason the result wasn't as good. Idk, I personally hat "good" results with the Ceramic Sharpener on the top specifically with my SAK / Multitool Knife but you can see under the Microscope, I think, that the Geometry doesn't work out for your normal Kitchen Knife. No offense, maybe I am wrong, but a Norton India Oil Stone or alike worked out better for me with Kitchen knives; while this Sharpener was great for the Victorinox stuff (especially if you outdoor/around with your Motorcycle e.g.) and don't have a leather strip & sharpener stone. You can get the SAK's razor sharp with that tool and a leather strip by the way. Only for a short time though, due to the "softness" of the steel. But that's the benefit of Soft steels; you get them faster sharp. Like 440C is easier to sharpen than D2 or VG10.

[@MB_EDC]

@DaroriDerEinzige You make some really good points. It works well with softer steels. I also use a Fallniven DC3 and I am stropping all of my knives before I even think of using a sharpener.