WHY YOU CANT GET A RAZOR EDGE

[@kyle_noseworthy]

Consider donating to help support the channel! www.paypal.com/donate/?hosted_button_id=UAXWXU42LV35S SHOP @ kylenoseworthy.com/shop

[@grover2727]

As a retired meat cutter I am very critical of these sharpening videos. Kyle is giving very good information, listen very carefully to what he is teaching. 95% of these Utube sharpening videos are complete trash. It does take time to learn this skill, but, you will use it for the duration and hopefully pass it down.

[@nicholaspaz]

Thx for commenting. Seriously accurate. I saved this video, and watched more as your comment suggested.

[@DaimyoD0]

I mean, I'm inclined to disagree with a lot of sharpening tutorials, not because I believe I know better, but rather because I attempt them and struggle to get a razor edge, despite the fact I'm reasonably dexterous and good at following directions. So I'd have to say, I feel like your criticism would be more helpful if you explained what exactly you take issue with in this tutorial and explained how it could be taught better. Go over what you think the most important aspects of sharpening are, even just in outline form.

[@grover2727]

@@DaimyoD0 Another excellent knife sharpening video is on the channel "the bearded butchers " by watching these type of professionals you learn how to get sharp edge but more important a DURABLE edge. The quality of your tools is important too. Don't spend 100's of dollars on kitchen knives, here are 2 brands who make excellent kitchen knives at very reasonable prices, Mercer and Victorinox

[@TheWtfnonamez]

Dear lord you are genius! What you said about the shadow is critically important. I reckon one placed small flashlight on my work surface would probably teach me where Im going so badly wrong. I have watched thousands of sharpening videos and never heard this tip before. Brilliant mate!

[@knarlygnivesandoutdoors8034]

I love when you do sharpening videos, I’ve been sharpening for a couple years now and even if I’d been doing it for 20 years there’s always room for improvement, I always learn something when I watch these videos. -Kyle

[@kyle_noseworthy]

Thanks so much bud!

[@knarlygnivesandoutdoors8034]

Kyle Noseworthy you’re welcome brother, it’s always a joy watching your work in action, genuinely.

[@sharpen-up]

Agreed. I run a sharpening service, and you really can't learn enough, as there's always tips to get it to the next level! Good job!

[@matthewhoward4549]

@@sharpen-up Thank you!

[@1pcfred]

I've been sharpening knives for 48 years. There's still room for improvement.

[@lw8882]

That tip about the blade shadow is invaluable! Thankyou!

[@benandsylvia]

Finally, a Canadian! And an east coaster at that. I'm sharpening my own stuff for over 30 years and i can't say enough about the strop ! You hit the nail on the head. 1) Proper stones. 2) Proper angle back and forth. 3) Take your time. It's not a race. Learn to like it. Make yourself comfortable;music, whiskey, cigar,whatever. 4) Strop Strop Strop. You don't have to spend a lot of money to buy one. You can glue a piece of leather 2 the back of a board. Experiment with different kinds of leather just a small piece 12 in Long 4 inches wide that should do it. A little bit of Carpenter's glue and roll it down tight. If you take your time with that leather you can actually shave depending on the knife. My test is on my left arm. If I can actually shave the hair on my left arm then it's good enough for me. And yes my left arm is practically bald going to have to start shaving the coin purse soon.

[@andrewwalsh9540]

This is the first video of yours I've watched, and I have to say I was absolutely thrilled to see the NFA No Compromise logo being represented. Also enjoyed the video and learned a few things. Keep up the good work Sir. 😎

[@marvinbrock960]

You’re so helpful and patient, thanks Kyle for your knowledge.

[@bobwebber8521]

Have never seen anyone with such an aversion to having wet fingers.

[@gangoffour6690]

Captain OCD

[@blairmoultz1550]

Sooo good. Bothering me too. Stop touching it then!!! Great video. Dry fingers.

[@drewfirst3486]

You must get triggered easily. Dry hands are safe/non-slip hands. Plus he is making a video/distracted.

[@markferry7927]

just force of habit.

[@alejandroovalle7585]

I can’t unsee

[@davidhayes7596]

Don’t give up . It took me years to Develop a feel for free hand sharpening. Improvement comes with time.

[@tedrowland7800]

Your neighbor across the river. (Metro Detroit). Great detailed explanation. I need more stones and a strop. (have 400/1000). Never used a strop. This will be new. Love the shadow illustration.

[@madscientistshusta]

It wasnt until i started using a magnifying glass that i was truly able to get better at sharpening.

[@jentrue]

Great tip thank you

[@kevinmartin5448]

Damn why didn't I think of that thank you

[@knutpohl339]

I fully agree. That's been a major game changer for me. A cheap pocket microscope is amazingly handy. I've bought this one: www.amazon.com/Carson-MicroBrite-60x-120x-Lighted-Microscope/dp/B00LAX52IQ/ref=sxin_10_ac_d_rm?ac_md=0-0-bWljcm9zY29wZQ%3D%3D-ac_d_rm&cv_ct_cx=microscope&dchild=1&keywords=microscope&pd_rd_i=B00LAX52IQ&pd_rd_r=521d6476-7184-4ce4-b206-d738b1742eb3&pd_rd_w=6PaOP&pd_rd_wg=S4tSn&pf_rd_p=1493ce18-a74b-4311-9662-82d8e55e9a65&pf_rd_r=0CC4XV6N47DW3GE77BFH&psc=1&qid=1617956595&sr=1-1-12d4272d-8adb-4121-8624-135149aa9081

[@johnnielsen82]

Came for the advice, stayed for the ASMR 🤩Thanks man, great advice and great vid!

[@8lazingSaddles]

Thanks for the great video. It helped me, along with looking at the edge with a powerful magnifying glass, to hone my sharpening skills.

[@Mix-dg4tf]

No doubt, very good explanation. Excellent work.

[@MorellioBenoir]

Would you consider trying to run the Forged in Fire challenge?

[@tootall5559]

For the most part, your method is correct. I generally don't use a stone. I use sandpaper pasted down flat, I use the wet dry kind, wet. I can go to 12000 grit. The reasons I find that most people can't get a good edge is the same, they don't keep the angle the same. However, depending on use, type of blade and other factors, you may not want the same kind of edge on every blade. A shallow angle will give you a finer edge, but it will not last as long as a less (more numerically, 30 degrees up to 48 degrees.) shallow edge it will last longer. Say on scissors you use almost no angle at all on one blade and just a bit of angle on the other. The other thing I run into about blades not keeping an edge, is the steel simply isn't very good, and no matter what you do, it will not retain a good edge for very long. Lots of cheap crap out there. Some blades will retain an edge through all kinds of things it shouldn't. Like you say, cardboard, especially corrugated cardboard, will dull any blade relatively fast. for that, I prefer an aggressive serrated edge. Of course, I will use what is at hand, I carry about 8 different knives at all times. For touch ups, I use a diamond impregnated steel that fits in my pocket. I'm not exactly sure of the grit, but it's a very fine grit, and being in steel helps bring back a rolled edge kind of like a sharpening steel.. most don't know how to use one or why it works. Its only for turning a rolled edge, it's not for honing. A lot of people use silly things like grinders to sharpen their blades, and wear them down to nothing rather quickly.

[@C010rbl1nd]

I prefer a V-edge on my axes and wood working knifes, yes they are not as durabel but they are sharp, and I like sharp tool, Its allso autopiloteasy to sharpen. I enjoy working with sharp tools and dont mind the time spend on re sharpening tools in an agressiv angle. But your choice is your sharpening, choose what is right for you.

[@robertchall8576]

Great info .two things you need to sharpen a knife a good stone and a good knife. You have a cutting edge. Working edge and shaven.most people don't shave with a knife.

[@سیویکمرغ]

Your video was the best out of 50+ videos I have seen on the subject.

[@kyle_noseworthy]

Thanks so much! Glad it could help you out friend!

[@glenmartin2437]

Thank you. I learned a few critical things.

[@nickdunbar2967]

Great Kyle. Cheers man. I was going to ask about the accent but having read a few posts I won't. My excuse is I'm an English teacher. Thanks again.

[@googlechicken]

Great looking knife, love the handle, really nice work

[@recon1stcav]

I have a butter knife that's sharper than anything in the house lol. Its actually a scalpel now. I attribute it to the flat, scalpel-like shape. Try it!

[@paulcaola6004]

Yes, guys like that razor edge!! Shaving 1” patches of hair off their arms all day …. BUT !! How about a video / opinion on the reality of the razors edge vs a working edge. Longevity, practicality, application. What’s being cut? How often do you want to touch up your edge ? What’s the quality of your knife, type of steel ? Soooooo many factors. Please Teach us .

[@aaronkahn-bork1120]

Great tips, thank you! Could you make a video talking in depth about de-burring strategies, especially on more difficult steels such as 20cv?

[@texasblaze1016]

Its important to touch something wet and dry your fingertips with a paper towel repetitively for at least 30 times before you start sharpening

[@LordHolley]

The nose knows...probably never heard that one before.....nice videos.

[@Person-uz5lw]

I painted that exact painting as my first painting a few years ago

[@penpal141]

🇨🇦......sharpest people! I found the angle comes naturally after time and consistency. Just keep doing the same thing and don’t think too much about it. Each new knife comes with its own angle, it takes a while for it to become your own angle.

[@tamarazawada]

Great video Kyle!!! Thank you for amazing advice!

[@harryv6752]

Great vid! Thanks for the tips!

[@steveleston1848]

nice video: just started w/ my 400/1000 wet stone 400 gets my cooking & fillet knives sharp sharp for me is cutting tomatoes. haven't used the 1000 much at all. it seams like I'm either pressing to hard or angle to much because in middle of stone has a dip in it. am I cutting into the stone w/ knifes edge? my stone a $20.from amazone came w/ a rubber holder however it still slips all over the place maybe a towel under the rubber will help. how to soak the stone in water? edit: we have a person that thats a blood thinner so I have to hide my sharp knives so he won't cut himself and bleed out quickly.

[@hank0455]

Been sharpening knives for years, it's all about getting rid or the beveled edge. You need to take your steel way back beyond the bevel. This works best with hard steel. I am proud of the longlivity of my steels edge. Would appreciate your comment.

[@kyle_noseworthy]

Hey Henry, I'm not entirely sure what you mean. 'getting rid of the beveled edge'. The bevel is your edge?

[@GAMEOVER-dq9jj]

Nice video!

[@Lordoftheflatbush]

Good stuff Kyle!

[@1944jonathan1]

On a strop do you have to have a polishing compound? Or can it be effective without compound?

[@oldjoeclarke.]

I use a compound on one strop for light touch ups between using the stones but I also use them clean after using the blade to just keep it in prime condition. 10-20 passes at light pressure will go a long way to maintaining a good keen edge. But no, a compound really is not super important it just speeds things up a little. A solid base for your strop is much more useful than any polishing compound as it helps you to keep a steady angle while stropping.

[@rootloggins3951]

Unless I missed it did you say weather or not that was oil of some type or water? I've heard of using dishsoap 3n1 oil. But what do you use?

[@adrianfirewalker4183]

Ashamedly, I cannot seem to get anything resembling a decent edge on the curved portion of my blades, even when the straight portion cuts hair so easily you cannot feel it. What am i doing wrong?

[@wilfordownbey5000]

It bet you are Rushing. Try to Slow down, Watch&Listen. Keep everything Clean and dry.

[@PainkillerDCXVI]

I always get a razor edge, but I went for the easy mode and got myself a wicked edge and one work sharp ken onion edition...

[@danledman2665]

That’s a nice knife .

[@thomasadkins64]

Kyle, I have a very specific problem where I seem to ruin my edge right at the end, after stropping a bit. Yes, it feels buttery smooth, and it's clearly polished and shiny. But, it does not seem to shave hair or cut with the same wickedness it previously had. Any ideas what I might be doing wrong? Using wax metal polish on leather, just like you did, except, apparently not. Ever seen that before? Am I to assume a burr is present?

[@randomamerican471]

Once you actually go through all the grains of emery cloth polishing. And then edging the blade to perfection. You find a new respect for the usefulness of wire cutters, stripers, and utility knives. As well as the edge on your blade.

[@danielleriley2796]

Your using the wrong steel grade would be one reason and the other is that it’s not hard enough as in Rockwell hardness. Get those two correct and then you have a chance if you have the skill. ‘Swedish Razor Steel’ might be a place to start but I’m not sure if it makes a good knife based on other knife qualities such as durability.

[@billbrimer459]

Love the flag On the wall

[@kyle_noseworthy]

Me too! :-D

[@supernoobsmith5718]

Good stuff.

[@DanielWorkshop]

It is nice when people are sending stones to your door. :)

[@Umuliuz]

Great!

[@MasterChief-sl9ro]

Holding that angle is what gets 90% of us..You just have to practice. I even used aids that hold it for me. Till I could do it free hand..

[@vegass04]

So how much time should I spend on a specific grit level? 5 minutes, 10, 20???

[@kyle_noseworthy]

That isn't dependent on time, but rather how much work the edge needs. With your coarsest stone, you stay until you have created the edge you want, free of dents and chips.

[@the.reel.mccoy.]

Thanks so much!:)

[@PC-vx6ko]

Is a strop anything other than a leather strap with oil or polishing compound on it?

[@kyle_noseworthy]

nope! You're right on the money!

[@PC-vx6ko]

Nova Scotia?

[@gdevelek]

Maintaining that angle is not difficult, it's impossible, that's why you need a jig of some sort. And several complete off-the-shelf solutions provide that out of the box. That's the way to go.

[@chaseviking5096]

I'm not good at sharpening but I have family members that do it for me when I ask and they get that razor sharp edge for me which is what I like on my blades.

[@brucefrank6119]

30 years ago I worked for Edge Craft and helped in the development of the Chefs Choice 2000 Pro sharpener. I built the first prototypes and later the pre-production units that were taken to the trade shows. You cover the sharpening part very well referencing information about the "wire" or "burr" edge that very few people know and even fewer understand. Let me say that if the sharpening process does not create that ever so slight wire edge, ultimate sharpness, that truly "shaving sharp" edge, cannot be accomplished. The full razor edge is accomplished not by getting rid of that wire edge, but refining it. A wire edge, that grabby little burr that you feel as you wipe your fingertip from the back edge of the blade towards the sharpened edge and off the sharp edge, as you said, which is weak, and fragile. The tip of that burr is actually not aligned for proper, if any, cutting. Under the microscope the burr may be rolled over resembling a fish-hook shape with the sharpest part of it at right angles to where the normal sharp edge of a knife is found. Watchers should be aware that the burr is actually EXTREMELY sharp and if you ran a finger along that burr the length of the knife, you might get aligned with at supersharp part of the burr and cut the dickens out of your finger. The sharpness can be greater that the best surgeon's scalpel and you might know your finger is cut until you see blood. After you finish with the 400 grit surface, you will usually have at the microscopic level, some degree of burr. Moving to the finer grit side of the stone, first contact to the edge should be should be on the side opposite the the last stroke on the 400 grit stone. And should be a draw stroke rather than a cutting stroke. This will be the first refinement move of the burr. It will un-roll the burr back to the center alignment with the blade's edge. Make several draw stokes and feel if the burr is still detectable . If it is, continue stroking that side a couple more strokes then switch to the other side of the blade. Work back and forth from one side and back checking for sharpness occasionally. This process has smoothed the edge of the courser scratches and reduced the height of that very sharp burr and aligned it making it the sharp edge of the blade. If you looked at the edge now under a microscope in cross-section you'd see the sides of the blade angling to converge to at the apex of the edge with a small pyramid on the top. The top point of the microscopic pyramid shape will be your very sharp edge.The squat shape of that pyramid is angled to support the sharp edge (top of the pyramid) and makes a stronger edge that will neither bend over or break off under use. The stropping process refines that edge even more polishing the metal to a mirror finish. This, when correctly and conservatively done will give you the true "shaving edge!" In fact, I coined that phrase for the ads in the early days. The head of the company walked into my lab as I had just finished to examining the sharpness and durability of the edges we were developing, I blurted out, "these aren't razor shark, they'er shaving sharp!" And for a while that appeared in our ads. Last points, if you really want to protect that edge you worked so hard to create, don't scrape the edge sideways across the cutting board, to move the cut veggies or meat into the pan regardless of what the cutting board is made of . That sideways scrape can easily and quickly rolls the sharp edge. That slight damage may be quickly repaired with just the strop. Knife steel is constantly being researched for strength, durability, and resistance to corrosion. If knife steel is on the softer side it resharpens quickly to a very sharp edge, but may get dull after only 4 or 5 filet processing, A harder steel may hold an edge longer. Much longer in some cases, but it will take more effort to resharpen. Knife steel that is too hard can be EXTREMELY difficult to impossible. Primary reason is that the refinement needed to that burr to sharpen to a truly shaving edge, tends to break the burr off due to inherent alloy brittleness and the work-hardening of bending that microscopic edge back and forth. Again microscopic examination of that very hard knife's edge may show rather than a smooth polished continuous wall-like edge of steel, it will resemble the blocked toothed top of the wall of King Authur's castle. . .suitable only for cutting bread. Avoid putting your sharp knives in the dishwasher. That supper-fine edge, even on a stainless alloy steel blade is corroded/etched by the hot water and the chemicals in the detergent. Avoid ever checking sharpness by running a finger down a blade even with the lightest touch. If you have done your job well, that ultra sharp, now refined, burr is the very edge that can cut you so easily that you don't feel it, or know you are cut, until you see the blood. Many of you may check sharpness by trying to shave arm hair with the blade, which when done carefully is OK, unless yo are sharpening all the knives in the kitchen in one sitting. At Edge Craft, we used squares of cow hide which sill had the hair on it. One didn't actually have to shave the hair off, but show that the blade was sharp enough to actually get a "bite" into the hairs. Sorry to be so verbose! Be careful!

[@richtreinen991]

Do you have any thoughts on the guided knife sharpening systems now available, i.e. KME, Edge Pro, Lansky, Hapstone and a half dozen others.

[@mihugong3153]

Amazing information. Thank you.

[@demezon6572]

Thanks a ton!

[@pazu8728]

Thanks for the info. Very helpful to understand the sharpening process.

[@jdg5682]

Why did you make the honing wheel so soft and weak mine stopped working after using it like 40 times I have to strop it know and cant use the third station anymore

[@MarkSwendsenSr]

This is the first man I’ve seen to actually explain in understandable terms the what and why of making a good edge. This is a great video. His explanation of burrs and a wire edge and how to avoid them is just fabulous.

[@sinironheart8413]

Right! Definitely agree. I left with a lot of overstanding just on the first watch.

[@Rowgue51]

The second point he made is just as important. Most people have no understanding that there is an inversely proportional relationship between how fine an edge you have and the life of that edge. You want a razor sharp edge on your knife, you're going to have to sharpen it fairly regularly and hone it constantly.

[@feez357]

@@Rowgue51 Real butchers are the only people to really understand this. They sharpen knives several times a day.

[@Errol.C-nz]

@@feez357 you can't sharpen anything with any stone... you HAVE TO use a steel or strop to hone it... its like polishing your car with sandpaper... this guys a fool

[@feez357]

@@Errol.C-nz Who are you saying is a fool? Nobody said not to strop or hone.

[@BedtimeStoriesPiano]

How the heck did I end up here at 2:00 AM? I don't even have a knife!!

[@jackbarnacle2453]

Bedtime Stories - Trance Classics on Piano - I have absolutely no idea why I’m watching this at 2:43 AM or how I got here either! This must be KZbin’s version of a dead end street....

[@wazza1085]

Hahahaha. I'm here at 3:15 AM and like you, I don't have a knife either

[@chadfalardeau9162]

How do you cut your onions then?

[@rostamr4096]

And two weeks later at 0:33 AM I found myself here too..that is odd

[@darkisato]

Bedtime Stories - Trance Classics on Piano get one. 5 bucks from Walmart

[@chriso9342]

Nice video, good information. I've been sharpening for going on 30 yrs and for me personally, it is more about the "sound" of the stone than the feel. Another good piece of info for people is to not let the edge become completely dull/rolled. Even though this may get some negative comments, another thing I have found is that just because a blade has an "established" edge does not mean that is the best angle for that blade even if it is a 1 degree difference. I would say that the majority of people own mass produced knives which are ground to a certain angle at the factory. Blades are as individual as the owner, 2 identical blades even from the same batch will respond differently to identical honing methods. Another thing I have found is that certain blades can become "too sharp" and have such a fine edge that it dulls even faster, so a good lesson is to learn when to stop honing. Listen to the blade/stone and they will tell you when the blade is finished.

[@metamorphicorder]

I agree, sound is just as important. Theres a sort of vibration and tone that tells you that you are doing it right. I 'show' people how to use a steel pretty frequently, and always tell them that im showing them and that im showing them and that they will teach themselves how to do it. You have to listen and feel to the steel to get it right.

[@richardwebb9532]

🍻😎👍 The song of the steel.

[@marshallcollins8634]

I couldn't help but HONE in on the fact that he wiped his hands 9000000 times. He's like a cat, he hates getting his hands wet😂😂😂😂😂

[@Headcase0570]

Can't unsee now -_-

[@jaypete3500]

Man. I usually preview comments prior to watching video to see if worth watch or not. This comment ruined video. Make me focus on this tick.

[@goforitd]

A knife is less likely to slip in a dry hand. And those look like sharp knives.

[@MrChipBryant]

And you couldn't help mentioning it.

[@savyor1839]

Ever sharpen a knife with wet hands? Applying pressure a few fractions of an inch away from the edge of the blade? Yeah, didn't think so.. You'll get anal about dry hands too if you put the work in.

[@michaeltrombino3888]

Very good explanation! I am 64 and have been sharpening knives since I was 8. I can sharpen ANYTHING, just about, with a rock because of not giving up and keep on keeping on. A shaving edge and a working edge are two different edges. Most people DO NOT need a shaving edge. Thank you for educating people! 😊

[@fenris78uk]

This guy has like 5 different accents in one

[@kranson8514]

Not being personal he seems a nice guy and knows his stuff but i thought it was me canadian, Irish, cornich,West Country England I couldn't imagine the telephone call to him never sure who was talking to. Be lucky K N.😉👍

[@braddonovan1786]

He's a newfie. The flag is a dead giveaway. Lots of weird accents from there.

[@ntcn0ah06]

@@mmaboxing8015 It's not fake lmao, its from Newfoundland.

[@ntcn0ah06]

@@kranson8514 That pretty much sums up the accent here in Newfoundland. Heavy Irish and British influence here, we only joined Canada in 1949. You'll find rural areas have heavier accents. Kyle has what I personally consider a medium to heavy accent, probably from central Newfoundland.

[@fenris78uk]

@@kranson8514 Yeah they were the exact ones I picked up on :) It's pretty nice but a bit disconcerting hearing them all jumbled up like that!

[@dobypilgrim6160]

On most of my knives I use my home made 15 inch strop way more than my stones. Stropping after use is to me an efficient way to maintain a razor edge on all my knives. Plus it's way more easy on the blades in the long run. I find it relaxing.

[@dansmolen1618]

Fuck yeah,strop keeps the wife's lip in check too!

[@williamprendergast6510]

Excellent video my friend,you give great advice,just subbed and I'll slowly make my way through your Vids.Stay safe.

[@sonnyboywannabe]

Strop/hone regularly after sharpening. Maybe after every half hour of use. Will help keep the edge super sharp

[@otterchen]

One of the best explanations on sharpening knives.. passion , patience and knowledge leads to sharp edges, exactly what your video teaches . Thanks.

[@nate2838]

And the best presentation of information, calm, to the point, and clear. No filler.

[@trustbuster23]

Good video. I am no expert in this, although I taught myself to free-hand sharpen a few years ago. The point about patience is key. Don't rush any part of this, both the learning how to do it, and the actual process once you've learned. I find and maintain the right angle largely by feel, you can actually feel the point where you are working the edge correctly with a little practice. Just get yourself a couple of stones, and an old kitchen knife you don't care about. Practice on that thing until you get a sense of how it goes. Don't try to learn on a knife you are worried about destroying. You need to know what being "off" feels like both when the angle is too shallow and also when it is too steep. You'll likely put scratches into the face of that old knife, but that is just part of learning. Eventually, if you just do it enough, you can start to feel the difference. Do it in a quiet space with no distractions and just zen out on it.

[@davidemontini8298]

Nice a fellow Canadian!!!!...thank you for the advice ....eh ...question....do you recommend and type of fixture or jig to hold the knife at the various angles ....or just free hand everything??? Thanks davide

[@richardpharo2556]

One thing you left out is the hardness of the steel you’re trying to sharpen if it is not hard enough you will get flaking on the edge and you will never get it to keep an edge

[@jimbigboystoys4077]

Richard Pharo You're absolutely right. Steel too soft will sharpen easy but go dull quick. Steel too hard will be hold an edge longer… But be much harder to sharpen. I find that knives with a medium grade hardness are the best to work with. At least with hunting knives anyway.

[@KaptainCanuck]

AKA stainless steel, as well.

[@Elmoriel.]

Thank you, this was an unpretentious, informative video. I've watched several videos about sharpening and stones and this was definitely the best one.

[@franktherabbit42]

How are you Irish, Canadian, Scottish and Southern? What an interesting acccent.

[@waltermartindale9008]

Probably Newfoundland ...

[@MrLEO1353]

@@waltermartindale9008 Yes NFLD flag behind him...but does it matter?

[@grosebud4554]

MrLEO1353 nothing truly matters.

[@franktherabbit42]

No, not really. Just an interesting accent is all

[@johnharvey4496]

@@waltermartindale9008 Probably not Newfoundland, they don't have internet there.

[@Jeepsteve1982]

I always finish with a strop. It's part of the process for me. An edge isn't finished until it's been all stropped up.

[@khonidoes966]

What’s a strop??

[@allansmith6140]

Good to see someone that doesn't use gadgets to sharpen knives. I do think however that people generally concentrate too much on getting "razor edges" when they should really be concentrating on perfecting general knife sharpening. If you know how to sharpen a knife then getting a razor edge is nothing more than spending extra time on it. I also think that putting razor edges on knives is considered more important than it actually is, there usually isn't a need for it, in fact none of my knives have razor edges on them, but mind you they will cut you with just the slightest accidental tap. The only time I put a razor edge on a knife is when someone asks me to sharpen their knife because they don't know how. Then I will do it to show them what can be achieved with just your hands and no gadgets. I consider putting a razor edge on my knives to be a waste of time as the edge will last no longer than an edge I have spent a third of the time on and it will not cut more material before needing a touch up than a regular edge. Also, it depends on what I am going to be cutting with a knife on what sort of an edge I will put on it. On freshly killed game I prefer a rougher edge as it cuts better through rubbery warm meat. On my cheap kitchen knives I don't bother with stones, I run them against a smallish slow running wheel on one of my grinders and touch them up with a steel or porcelain rod when needed, I can get through a dozens knives in about two minutes using a grinder. Do I recommend this? No. You do have to know what you are doing when using a grinder to sharpen knives, a little goes a long way. As for how I tell at what angle to hold a knife against a stone when sharpening, its not even something I think about, I know just by looking at the knife against the stone what is correct for that particular knife. Sharpening knives is an art form and it takes practice to get proficient, there is no other way around it. Yes you can show someone how to best go about it but in the end its practice and lots of it. You can tell someone how to ride a bike but they will never learn unless they ride the bike themselves and fall off a few times. Learn to use a steel or porcelain rod (get full size rods not these gimmicky pocket things) to maintain your knives between sharpens, it saves a lot of time and your knives will also last longer. There is a reason why you always see butchers using them.

[@jackyblacky4616]

You know your stuff kyle, its very rare for a young bloke, please keep up the good work. Regards jack australia

[@OnTheRiver66]

Knives can dull when not in use because of oxidation of the steel at the microscopically thin edge. This is also true of razor blades. Keep some oil or silicone on your knife edge and keep razors out of the humid bathroom. Cellulose (wood and paper) contain amorphous silica that is harder than steel, which is why cardboard, paper, and wood (and leather) dull knives.

[@vallhallamedia3161]

I would add the angle of the edge also impacts how long it can retain a "sharp" edge for, example a chef's knife tends to be a steeper angle than something like a bushcraft knife with a Scandinavian grind on it so will be sharper but require more maintenance to keep it that way, but the angles will depend on what you use your knife for. Just an extra thing to take in to consideration when sharpening and maintaining your knife and may help with expectations of the life of the edge you put on. Great video my friend thank you for sharing your extensive knowledge with us.

[@fredmotz7095]

I agree however I just received a new USMC Kay-bar and it came with a 20 deg edge. In the suck Kay-bars have a specific purpose but I always considered it to be a bush knife. This knife came with a “ laser grind” edge and is sharp as heck and will take a finger with no hesitation. Working on my sharpening skills to keep it that way but was thrown by the steep angle of the knife edge.

[@willieboy3011]

Good information and polite presentation.

[@patrickquinn5939]

Very polite 😎

[@jagers4xford471]

That fine burr on the edge is known as an arris edge, in cabinetmaking parlance , a very sharp chisel, knife or razer has it's beginnings with an arris edge. The technique of rolling the arris edge over, where you take a strop or the palm of your hand, moving the edge of the tool side to side until the arris or fine wire edge is broken off. Once the arris has been relieved, go over the edge once again with a very fine stone to bring back a much stronger edge, known as a bolstered edge. This will last 4x longer then the arris edge would. Also during the process of stropping, that fine arris wire is bent back and forth enough times to brake off. Seen under a microscope, a bolstered edge has two distinct angels if done right. Thanks for a great video.

[@jasonwood7340]

Interesting, I will try this the next time I am sharpening a chisel or plane iron. Thanks for the info!

[@KR8TZ]

Check you out,smarty pants!!!

[@brianbartulis9709]

That's where I got confused years ago. Some old timer spoke of bringing(rolling) an edge over...arris as you said. And he sounded as patience to go straight to what you called a bolstered edge. Heck, I can get arris edge on a putty knife using a 10" bastard file. (parts of my job was scraping Huge SS tanks, parts) ...removed by running along some piece of wood. ~ I learned to back off and my edge did last longer. ~~ Crazy them tank cleaning jobs. Say 1/4 of my time was resharpening, but I could clean tanks thrice as quick as many others. Thanks Jager. My minds eye pictured the burr breaking off and not as sharp even though it would shave my arm.

[@anthonysullivan7871]

Are you Potato?

[@yellowdog762jb]

Interesting. I'm going to try that!

[@KEVINTHEWS]

Kyle Noseworthy, I've always assumed cardboard has something abrasive in it, so if it will dull a knife cutting through it, I reasoned that I could strop on a box... That's my M.O. now- after cutting open a box, I strop on it immediately afterwards. It really seems like I keep a sharper edge longer doing this. Any thoughts? Am I only imagining it stays sharper?

[@markrawlins6360]

One thing every video misses. A large majority of knifes are made of crappy steel. If it says stainless it has to be made of the grade that can be hardened. Mots knifes have such poor quality steel you will never get a great edge that holds

[@davecc0000]

One of the best, thorough, most patient explanations of the topic I’ve heard. You’re a natural educator.

[@BX138]

Thanks Kyle, you're a good teacher. You explain things well, and you're willing to explain the same thing over and over again.

[@kyle_noseworthy]

thanks so much

[@Cale-from-Wildwood]

Indeed. Thank you both.

[@untiedwedanst]

Once you've gotten as close as you can get to the angle of the established edge, from there you can use the sound and the feel of the vibration to tune into the sweet spot of the angle of attack that you want. The other trick is that you need to match the abrasion on both sides, -you can either reverse the motion with the same hand, or, so long as you're establishing the skill anyways, might as well learn the mirror image of the motions with your non dominant hand.

[@dizocilpine]

Intuitive way of describing, i have been having problems sharpening, I didn't think to measure shadow as a way to find edge, thank you

[@CymbalVault]

Not all steel is good enough to hold a good edge. Not all steel sharpens easily. Quality steel matters! Not even mentioned in the video......why?

[@CymbalVault]

Also, I'm going to say it....tool steels generally hold an edge better than than stainless steels and sharpen easier

[@williamhj7928]

Still depends on the steel used. Something like RWL 34 will most likely beat every single kind of tool steel. Other than that; he over-complicates the sharpening process. If you're used to sharpening knives, this won't help you - if you're "new in the game" ... well, I hope you know what I mean.

[@CymbalVault]

@@williamhj7928 That's powdered metal and is not a conventional stainless steel

[@Bob_Adkins]

A common mistake is stropping too many strokes with a soft leather strop. Just hit it lightly 3-4 times per side. Better yet, use a hard rawhide strop loaded with 1-micron diamond lapping paste or powder. ($3 for a lifetime supply)

[@jose2226]

Where do you get that stuff?

[@Bob_Adkins]

@@jose2226 eBay or Amazon.

[@EagleJim62]

Great content. Your videos helped me get started freehand sharpening. I'm probably about a C+ student at this point, so more sharpening videos are appreciated. Would like to hear your thoughts on edge angles, such as your preferred angles and maybe some reasons why. Keep up the great content.

[@desertrainfrog1691]

I agree on the angles. A video on that would be nice.

[@kyle_noseworthy]

Great idea. I may get to that. Thanks!

[@evanm.7161]

to sharpen existing knives, I always like to just use the original geometry that the knife had on it. could be 15 degrees, could be 25- but you ll be able to tell by just putting it against your stone

[@bobwoods5017]

A good day, knife sharpens easily and quickly. Bad day it gets duller as I think I'm sharpening. As I gain experience there are less bad days. Great video... thanks

[@American-Plague]

Hell....a strop even without compound makes all the difference in the world (although compound doesn't ever hurt). The back side of my belt or the side edge/spine of my knife holster (if it's leather) works for me.

[@trueitbycjtruitt9546]

I'm wondering why they dont make stones longer and wider. I enjoyed this video it's my first and I look forward to viewing more of them , I also subscribed to your channel. 👊😎🤙🍻

[@kyle_noseworthy]

Probably to meet consumer pricing! I wouldn't be interested in wider, but longer would be nice!

[@y.u.little1327]

This guy actually said, "the sharpening community."

[@rickyribs8032]

Who cares about the sharpening ,the accent is worth the price of admission alone amazing 😉

[@mikelundrigan2285]

That is one of many variations of a Newfoundland accent. It varies depending on where you live on there!

[@russellsansom8664]

Kyle, I just wanted to compliment your outstanding English. It makes for a very clear and listenable presentation.

[@msvb2457]

Great video -- you are a skilled teacher/explainer and have a natural, relaxed presence in front of the camera. Awesome information too; I feel smarter now than I did 12 minutes ago. :)

[@sunnyjim1355]

7:35 I didn't even know that there was such a thing as the 'sharpening community'. Shame on me.

[@somethingnotmaterial]

Don't get into it. You only need to sharpen once to get addicted. Then you will always be chasing the sharpest edge.

[@davidslefort6541]

One thing I learned the hard way is you need to be careful mindful and most of all be patient with skills that he shows here

[@chrislaveen543]

I have a pair of fillet knives with buffalo horn handle custom made in the Philippine. The high carbon steel blade from spring leaf suspension recycled from old trucks holds a razor sharp edge like no other. Filleting sea bass and halibut has never been so easy..

[@spawreneqade3416]

Iam in the Philippines right now, 4th time here and every time I always go on purchase sprees of custom blades, mostly karambits. And I've yet to get a blade that was hard to work with, even the cheap ones. Something about them, amazing.

[@aaronbenns9051]

realistic expectations of what you should cut with a knife so true ive sharpened a few knives for friends just for them to lay what there cutting on concrete or steel and dull there edge in a few strokes and say i guess its just a crappy knife but even a cheap knife can be ok if you maintain it and use for intended purpose .

[@kyle_noseworthy]

haha yes, it's important to be realistic!

[@bluehornet197]

Just cause a knife is cheap doesn't mean shit that explanation "it must be a shit knife" no mate you just don't know how to look after your blade its that simple I have bought top quality knives that were made with shit quality steel and I have bought cheap blades as cheap as $1 and the steel quality has been amazing but even with shit steel I can maintain that sharp edge on the knife I am sorry your friends don't appreciate there blades the way they should my friends treat there knives like tools and leave them around and they wonder why there knives never stay sharp my last knife i sharpened was my 20cm kitchen knife and that was 2 months ago because i look after my blades which i presume you do as well my point is you and i can maintain our sharp edges and yet it baffles us how people can dull a blade so quickly

[@damonthomas8955]

That's what utility knives are for; buy 50 or 100 packs of blades, use and abuse them as the job requires, Chuck them and replace them as needed.

[@Decimator16]

great advice on the leather strop, more often than not when I sharpen finishing on a leather strop is all it needs to go from a seemingly inconsistent edge to a fantastic mirror polished hair popping edge.

[@Enonymouse_]

strops don't work on all grinds

[@Decimator16]

@@Enonymouse_ How do you mean, like what?

[@salvatoresaccoccio2379]

I thought I was bad trying to keep my hands clean , he’s definitely worse than me.nice edge

[@Siniestro]

its just a matter of time... i can achieve a shaving edge (and i am) with a chinese double grit dollar stone and a strop.... depending on the knife i would do a serrated edge instead of a shaving edge cause its just better at heavy duty than a shaving knife... the only advice i give if anyone wants it... is to practice all the time, take half an hour and sharp or re sharp a knife, no matter the knife (i mean its preferred if you use a cheap knife) and get on with it... sooner or later you will master the sharpen technique and the best part it will be your technique... angles are important but not that much, you can achieve a shaving edge with different angles on each side... just go at it... i watched lots of sharpening videos, tips, tricks you name it... but when one doesn't have access to japanese wet stone or a fancy diamond/ceramic stone one's has to work with one's have (a literal dollar chinese sharpening stone). one thing i would say, the strop is the most important thing you will need if you want a shaving edge...and of course a fine compound.