Here are the sharpness numbers from the end of this video as well as the follow-up where they used a strop. Lower is better. #1 (Push): 176 after stones, 104 after strop #2 (Pull): 374 after stones, 181 after strop #3 (Sawing): 242 after stones, 191 after strop #4 (Sweep): 298 after stones, 159 after strop
@klroth0252 жыл бұрын
All under 200, but that #1 knife pushed/stropped at 104 is beyond sharp! wow!
@shadowulf2 жыл бұрын
I've used a sweep technique for may years, so those results didn't surprise me. All 4 in the "scary sharp" catagory after stropping, just shows one has to go through all the steps to get a knife truly sharp.
@Adam.Rushing2 жыл бұрын
Not all heroes wear capes! You are awesome Mr. Younkins, thank you - couldn't find the short lol.
@EdwardKilner2 жыл бұрын
Very helpful. Thanks for the effort. Left a message saying they should have done this. New to the system, this was well done.
@TomorrowCall2 жыл бұрын
Would you say use #1 for general maintenance and #3 for reprofiling and go back to #1 after reprofiling and just never use #2
@Adam.Rushing2 жыл бұрын
Old School Wisdom Strikes Again! My grandpa taught me to sharpen a knife when I was very young. He said, you always sharpen like the knife cuts. He showed me the technique yall are calling a Push when I was a kid. For the last 40 years, I've sharpened my knives that way and have always been happy with the edge I got. Thank you young men. It was fun to watch modern science prove him right, some 100+ years after he sharpened his first knife. He was a WWII vet, and the most intelligent man I've ever known.
@johannestreitner94609 ай бұрын
Bleib bei Grossvaters Rat. Was da gezeigt wird ist super ungenau.😊
@yappledapple34692 жыл бұрын
My grandfather taught me to sharpen the ax, hand saws, knives and chisels with a push strokes into the blades. I’ve always wondered about other motions and if one was better or worse. Thank you for the video and the up-close looks at these.
@Fadilanse Жыл бұрын
as a guy who loved to watch my grandpa sharpening knives to nowadays sharpening my own knives, I've been dying to know these answers, I love you guys
@c62west2 жыл бұрын
YES! Looking at edges under a MICROSCOPE and using the sharpness tester is the way to demonstrate differences in sharpening technique. Thank you.
@awgolasplowing2 жыл бұрын
23 mins of knife sharpening with equipment I already own...how lucky did I get in the you tube algorithm lottery lol. Great vids guys you taught me a lot. Ps I have always been the saw or sweep guy. Saw to take off metal quick and sweep to finish it😎
@EdwardKilner2 жыл бұрын
Got this kit a month ago. Did kitchen knives including paring knives. Love it. Wife happy. Thanks to the person who provided the summary of sharpness results. You need to to learn from him. Really pay attention. I’ll try push next time.
@Samuraiguy88 Жыл бұрын
I’m a sawing guy and I am absolutely more than happy with the results I get in such a short amount of time. I will be a die hard worksharp fan for life. The highest quality and most available to anyone products on the market. Keep up the amazing work worksharp.
@WorkSharpOutdoor Жыл бұрын
Thank you for the support!
@NeighborhoodDada Жыл бұрын
I think the instructions say to do the sawing method. Good to know other methods work well too
@ruckin_ryno5 ай бұрын
Every time I try using the saw g method, it just puts waves into the edge and is horrible. Can’t sharpen a knife with this to save my life lol
@advskr2 жыл бұрын
Your videos are very useful, but this series (Push vs Pull) is the has the greatest utility. By altering my approach to using saw method for reprofiling, then switching to push method for sharpening and finally stropping my sharpness increased substantially (hairs pop off my arm). Your approach using the microscope and BESS tester takes the guesswork out of “which is sharpest” and most importantly “Why”. Well done gentlemen!
@WorkSharpOutdoor2 жыл бұрын
Glad it was helpful! We loved doing it and we have more ideas cooking. Should be a fun way to look at sharpening under the microscope.
@republicansthatdidntvotefo1605 Жыл бұрын
@@WorkSharpOutdoor👍
@Kamikaziidare11 ай бұрын
WOW guys!!! Amazing, well done, this is easily one of the most complete and objective, no BS, and scientific knife sharpening videos I’ve seen. Even though I no longer use sharpening systems but prefer free hand whetstones, this has confirmed some things I’ve suspected for some time. In knifemaking, when hand sanding a blade, we always say one must never move to the next highest grit until all the previous grit size scratches have been removed. In the microscope view you can clearly still see some of the previous grits scratches between the higher grit finish on each step and even some scratches 2 step back. This would take longer to achieve “perfection” with no scratches of the previous grit sizes, but virtually impossible without a microscopic camera and constant monitoring, one wouldn’t be able to see it with the naked eye and probably won’t see a massive improvement in performance. Thanks, great video!
@norcalbowhunter3264 Жыл бұрын
I was taught decades ago to sharpen a knife with the push method. It always made me wonder how good sawing is since that’s pretty much how every KZbinr I’ve watched does it, but old dog new tricks kept me from learning a whole new method. I guess it’s for the best I didn’t pick up new habits lol.
@magnanova3 жыл бұрын
For the final cutting test, I'd do it 5 times on each knife at different points on the blades then average the results.
@bwheels023 жыл бұрын
Seriously. You never take a single measurement when doing any comparison test. There are averages for a reason.
@TheDrownjrDrown2 жыл бұрын
this is the most logical comment on here and seriously would've made comparisons better.
@DreadX102 жыл бұрын
Yes, doing only one leads to the end result (conclusion): "No test!" You will have to do enough tests per blade so you will be able to determine what the gross average is and what the out-lier-values are.
@AboBrett-dw8xn Жыл бұрын
I also think that they cut the wire too fast
@donegotold877627 күн бұрын
Would love to see you guys do this test again with the Elite with the finer stones and stropping , while using not necessarily 4 different sharpeners but 4 different clamps so it would be more consistent !? This would really appease my OCD and I really want to see how sharp you can get them lol oh and do at least 3 different places on the blade for the sharpness test !! JMO
@stuhall-s3s10 ай бұрын
Enjoyed this. Very informative. Three generations of pushing, to sharpen. I bought this sharpener 3 weeks ago and like it a lot. Very stable. I use the sweeping method to keep from eating too much material and to keep the edge centered. For me it is a game changer from a stone. I have been told a burr has to be made to sharpen a blade. I am still foggy on what a burr looks like. I have sharpened, from pocket knives to camping knives, all have a great edge. I will use the push method next round of sharpening. Thanks for the video. Keep them coming.
@WorkSharpOutdoor10 ай бұрын
Happy to help! A burr is hard to see with the naked eye which is why we recommend feeling for it. For a great visual representation, check out @outdoors55. His camera setup is next level when it comes to sharpening up close.
@FlyLan2 жыл бұрын
The "sweep", when done on a water stone with a western style kitchen knife, is commonly referred to as the "Kramer" method (as in Bob Kramer) or aka the "Crescent" method, and can be highly effective when executed correctly. The "Push" method and the "Saw" method are both (yet neither at the same time) a popular Japanese sharpening method referred to as the "Push/Pull" method. When pushing (edge trailing), pressure is applied a few millimeters above the contacting edge with two fingers from the free hand (whichever hand isn't gripping the knife). On the pull stroke (edge leading), the pressure applied by the fingers is released from the edge while remaining in contact with the blade, and without lifting the edge away from the sharpening surface. Pushing with pressure raises the burr, pulling without pressure helps to roll the burr and sheer it off without forcing abrasive grit into the apex which, as you saw during your experiment, will create jagged serrations or saw toothed edge. On the opposite side of this, if pulling only, eventually a "foil" edge will occur (if stropped in the opposite direction at a sharper angle than the bevel was pulled prior to the foil edge developing, a decently sharp edge can be achieved) requiring the edge to be manually blunted or "bricked" and the sharpening process started from the beginning. KZbinrs, "An Engineer's Perspective" & "Burrfection" both have videos detailing the cause and effect of multiple sharpening methods, issues, and solutions. GL. PS. The "transition from bevel to primary grind" is called the "shoulder". Hopefully that makes your life a little easier! lol
@joshmajor86622 жыл бұрын
Sadly nobody is gonna read this book man haha 😂
@johnwood10102 жыл бұрын
@@joshmajor8662. I did
@Adam.Rushing2 жыл бұрын
@@joshmajor8662 As did I. It was very good information. I'm betting you're under 30 years of age.
@sin33692 жыл бұрын
I read this and I'm under 30 lol
@marsjam41172 жыл бұрын
Josh Major doesn't have the attention span to read for 20 seconds.
@onggia8502 жыл бұрын
I will now used the sawing technique on the profiling stage, the pulling technique on the sharpening stage, and pushing technique on the final stages. Ty
@gregred783 жыл бұрын
I'd like to see what they look like after they have been stroped with the green compound. That would seem to give the edge the best result for removing the burrs.
@rickynolen88823 жыл бұрын
You guys just sold me on a Knife sharpener, I was looking at different ones and this video solidly sold me on this product.
@MS-qo3sy3 жыл бұрын
My takeaway is that you should finish every grit each side without unclamping. You need to redo this with 4 sharpeners so you don't have to ever unclamp a knife before finishing the side. The course grit will remove enough material to have full contact with the sharpened surface then finer grits will clean up the edge but for best results you need to maintain very exact contact through every grit.
@WorkSharpOutdoor3 жыл бұрын
Definitely, we underestimated the impact that re-clamping would have. We ended up with sharp knives, but maintaining angle and clamp position is key to consistency.
@shadowdragonx073 жыл бұрын
well b4 starting 1 should take care and know witch type of bladed metal there useing as diff metals have diff. outputs also it depends on the methed chu use too sharpen a blade for exsample i use a 400 & 600 grit dimond stone + im used ta freehand sharpening soo my blades norm. get done quick and easy but tats mainly becuz i use a dimond stone but for sharpness theres wike a 4 ta 6 step process but the main 3 things too know are 1st the type of metal chur blades made of 2nd the methed 1 uses and 3rd it depends on exsactly HOW sharp chu want a blade to be 😏 my blades are used for hunting soo i keep em sharp enough too just rend and clean slice threw flesh 😄 oh b4 i forget make sure to sharpen a blade even after its used even once as even simple paper cut tests can dull a blade vry quickly :/
@davidkeefe94683 жыл бұрын
This video is so flawed. Maybe this way works good but maybe it was the clamp…Take this video down and repost it later when you do it correctly. I love my WorkSharp and really wanted to improve my technique. This video did nothing other than waste my time
@BigBellyEd3 жыл бұрын
@@davidkeefe9468 what? Each time the absolute micro bevel was affected and ground. So the reclamping maybe caused a 2nd bevel but the final bevel was sharpens with each method to the ground.
@BigBellyEd3 жыл бұрын
@@davidkeefe9468 some comments can cause that these experimental videos will not be posted in the future.
@pmchamlee Жыл бұрын
Excellent! I'm 77 y o and a long time sharpener. I learned several things viewing your approach in this video. Much obliged! I would really like to see some results following stropping when you get to that stage.
@Sanctified_Leather6 күн бұрын
Thank you 🙏 I know this is several years later but I just received my work sharp system and this absolutely 💯 helped me. I’m using the push method and it’s absolutely amazing. So thank you guys !!!!! 👍❤️🙏
@winneves3 жыл бұрын
I use a combination of techniques here, push and sweep to the tip then pull and sweep away from the tip thru all grits and it really seems to give a nice polished edge even before I strop.
@Bear-nu8xm3 жыл бұрын
On my system, which I progress through at least 6 stones, I use the saw technique for profiling and the next lowest grit. I then use the sweeping technique for the rest all the way up to ceramics. I find you get a mirror edge far faster and nicer, with the sweep on your highest grits.
@brandonjelinek896311 ай бұрын
I just bought that system with the help of watching your videos. I was able to get a knife extremely sharp the first day. I’m a total beginner, and it was super easy to use.
@OffensiveProduction13 жыл бұрын
I've found for me, doing the sweep hilt to tip gives me the best results. Nice smooth and polished edge.
@richardkelly1367 Жыл бұрын
Excellent! Thank you. Love that you added the strop measurements, too.
@zachstuff3 жыл бұрын
Enjoy these videos and being able to learn/geek out on sharpening! Thanks!
@johnamoroso2713 жыл бұрын
The results and video of the knife motion make me think the push works best with the clamp. The clamp is very stable but the saw action seems to move the blade the most. I will probably push to finish knives now. The saw action could still be used to reprofile before switching to push only. Love this sharpener and haven't had a bad result yet.
@nerothe Жыл бұрын
Might be worth trying saw for profiling, sweep re-establish a super smooth edge, then push to finish.
@johnwood1010 Жыл бұрын
Thank you so much for all this work ! I think the spoiler in this is the re clamping. So easy to be off 1-2 degrees. Yes clearly ending with stroping will help greatly to insure no wire edge left on the blades.
@Lg_tuber3 жыл бұрын
We need more grits. In between 320 and 600 and between 600 and ceramic. Blotchy edges
@MountainFisher3 жыл бұрын
Did you know scalpels and butchers only use 600-800 grit stones?
@Lg_tuber3 жыл бұрын
@@MountainFisher but I’m sure the don’t want to get mirror finished edges. Functionality or aesthetics. You can have both having more options
@MountainFisher3 жыл бұрын
@@Lg_tuber I use mirror edges on my leather cutting blades and nothing else. I have guys who buy my hunting knives they are going to use who would have a fit if I put a buffed edge on it. Most people seldom really need to use their edc knives and probably slicing sheets of paper isn't one of them except to open packages or envelopes I seldom use mine. My kitchen knives on the other hand get used, a nice quick stropped 800 grit edge does any job you need including popping hair off your arm. That's just for show, I can shave arm hair with 600 grit stropped lightly. I used to have a summer job just sharpening knives and scalpels, some by hand in the 70s. Been sharpening ever since.
@ThisIsMyHandle-1233 жыл бұрын
they heard you and came out with the elite kit. go check it out
@JerryLoffelbein3 жыл бұрын
I really like the sawing motion for reprofiling/establishing an edge since it's a heck of a lot faster. I also use lapping films down to .5 micron though, and give 'em a few on a leather strop. My BESS tests usually come out to 110-150. Good to see that it puts a bit of tooth to the edge. It really helps when going through fibrous stuff like cardboard and rope.
@michaell3972 жыл бұрын
Dead on Jerry! Here in Texas, I do a lot of work on the property. No Girley boy twine in the mix. Hell, I don't ever know what twine is unless it's a northern work for string, lol. I have to cut limbs out of fences, dress game, cut rope, leather, cutting pull ties, you name it. A smooth ultra edge with no teeth is useless. It may push cut and show better on this type of tester that shows a push cut only, but such an edge is useless here for anything other than shaving in the morning. That is reserved for straight razors. ;
@dextertheg Жыл бұрын
Especially with finer abrasives, I like to push-sweep in alternating sweep directions. Wonder what that looks like? It sure does polish nice.
@TopDog87623 жыл бұрын
I use the back and forth method then strop.
@waterwoodguitars68713 жыл бұрын
Same here and I’ve always had great results.!👍🏻
@stoneblue17952 жыл бұрын
If you switch hands it feels like someone else is sharpening your knife 🙃
@TopDog87622 жыл бұрын
@@stoneblue1795 🤣🤣🤣🤣🤣🤣
@pjpearce13902 жыл бұрын
😂😂😂😂
@Nordraw3 жыл бұрын
Push it is than. Thanks for the info, I had been using the saw method
@ReasonAboveEverything3 жыл бұрын
@E S no its always push
@taylorhickman843 жыл бұрын
After a burr has developed and you flip the knife, I think it is important to do an initial pull stroke before "sawing". In my experience this prevents the burr from folding over or breaking off prematurely.
@lindboknifeandtool3 жыл бұрын
Edge leading, spine to edge scratch pattern. Pull strokes can refine maxamet. X strokes regrind and reduce burr. If you’re not contacting the edge, the pattern doesn’t matter. Sweeping strokes maximize draw cutting, but make push cutting a nightmare. This is incredibly nuanced gentlemen. The best overall for me is perpendicular to the edge scratches. 12 degree back bevel, 17-20 degree microbevel.
@benjamineibisberger72 жыл бұрын
Thank you for these insights!
@davidgordon7457 Жыл бұрын
When you are sharpening a larger blade, like a kitchen knife, won't the angle change as your stone moves away from perpendicular to the machine? When i put my kitchen knife in, and put the angle measuring tool on it and select 15 degrees, if i then put the stone all the way out to the tip, the angle on the measuring tool reads 13 degrees.
@oneshotpete6.5913 жыл бұрын
Although not to keen on the system itself , the test and diligent evaluation was well worth the watch …👍🏻
@douglaspulliam602 жыл бұрын
Angle dad always wants a chisel angle profile,me I like all kinds for different blade types,his chisel edge really seems to work for WORK
@williambilse Жыл бұрын
I have been doing the sawing method to get the profile I want, and finishing each grit with the pushing method.
@hityoutwo3 жыл бұрын
Love this deeper dive into the topic. Never heard anyone cover this, great video!
@dr.s.p.2 жыл бұрын
This has always been the $65,000 question since aided sharpening systems have evolved and I was glued to the video from start to finish. It certainly answered a few of the majors, but it also certainly raised a few more minors, most of which have been addressed in some of the comments here. It would’ve been very interesting to see if stropping would’ve made a big difference right at the end to satisfy most of the those outstanding questions, because even you guys wondered that! The fact that clamping stays firmly clamped from start to finish and on this system only rotates is a wonderful facet of this unique system but somehow don’t feel that carrying on grits without turning would make such a big a difference for me personally to note and I might get lost in the process, plus I like to personally progress both sides to the end. Very, very interesting indeed though and think that most folk gravitating to this particular video have asked the same question for years and will come out of this leaning one way or the other but wondering about a strop finish. However, I personally came out of this once again to my own mind, deciding I will continue the push and always strop at the end. I also now take photographs of the clamped blade so that I can replicate to the best of my ability the same exact clamping as the last time on a particular knife. I have so many knives, plus kitchen knives, that I have to do that because I don’t remember exactly where I clamped the blade on each. Thank you for this and now it’s back to what is the secret to the universe?
@lexloose21122 жыл бұрын
With most my knives I mark with a sharpie marker where I set the blade in the clamp and then with a dremmel tool cut 2 tiny marks on the corner of the blade so next time I have readymade reference points. Obviously if you love the finish of your blade don't do that
@kentkovack85917 ай бұрын
I take pictures too. I find it very helpful for saving time doing touch-ups. I also am sure to include the sharpening angle it's set to in the picture to get the most exact set-up.
@cougarmeat8803Ай бұрын
Not for nothing, but maybe you were referencing the “$64,000 Question”, a old timey game show where contestants were placed in a soundproof booth. Google $64,000 Question for more.
@markmarangi73 Жыл бұрын
I use the same sharpener and I use the saw method when using the roughest stone. The finest grit stone that I end up with is done in a push method followed by the strop. Seems to work well.
@HWhenrywood3 күн бұрын
Glad I saw this. I heard a long time ago that push was for a work knife and pull was for cutting meat
@kennytc62 жыл бұрын
I start with the waw method on the coase stone to remove material fast and then from there sweep the rest of the way
@greghaddock83162 жыл бұрын
Great video! I use saw to profile get rolls and chips. I push is a sweeping motion after the bevel is established. Last two stones are ceramic and I straight push. Then strop on white paste then straight leather. I learned some interesting things watching your video. I use a very similar guided system on my premium steel knives. Free hand my bigger fixed blades. Thanks for the interesting content.
@ranty13 Жыл бұрын
I found that using my WS PA gives a much more regular edge that lasts longer. Sharpening by hand gave me would give a razor sharp knife, but the bevel would be rounded and go dull quicker. Love the system. Thanks guys for the video. In the end everyone will take what they want, adapt it and use it according to their. needs!
@MountainFisher3 жыл бұрын
Always finish by stroking into the blade will take most of the burr off, but pulling leaves more burr. Try it on a grinder, away leaves a huge burr, but into it hardly leaves a burr at all. I always finish with longer sweeping strokes into the edge. I've been doing this by hand for 50 years, I've got it perfected pretty well. Because I'm doing it by hand it leaves a slightly convex edge. Edit; btw scalpels are sharpened to 600-800 grit.
@richardunderwood9503 жыл бұрын
Thanks for making this video guys. I’m interested to see what the results are after stropping each one.
@DeadRingerMachine3 жыл бұрын
Such a no-brainer.
@richardunderwood9503 жыл бұрын
@@DeadRingerMachine numerically is what i was interested in. Obviously they would become sharper.
@BrTruthinLove2 жыл бұрын
Essentially, the sweep method is a version of stropping by hand, reproduced on an aid
@kenskorepa53533 жыл бұрын
Thank you for making [IMHO] the definitive sharpening system "Technique" video.
@tommymctomerson79722 жыл бұрын
After watching this and the follow up video I decided to give the push method a go. I only used the saw method before. Without a doubt I noticed a massive difference with the push method. It took less time for a good edge and it was razor sharp.
@aberdeendh Жыл бұрын
When you use the push method, how far do you move the stone over after a swipe? For example, after your first push, does your second stroke overlap the first?
@Jimmykid32 жыл бұрын
Try using a little less pressure your flexxing the blade in the clamp n you can see it in the scratch pattern
@Sharpaholic-18 ай бұрын
Been using the saw technique to get a burr. After that i push until I get to the ceramic...then I sweep. Always get a razers edge.
@christophernelson57793 жыл бұрын
I've been using the "saw" method but may start using the first one yall used next time I sharpen my knife
@ronnycalloway6937 Жыл бұрын
I'm right-handed, and I find I push left and pull right. Every 180° flip is done the same way. Thanks, y'all, for the information on my new toy. The Work Sharp Elite is a sharp product. Bladie Mae is pleased, too.🎶🇨🇱
@3245commonАй бұрын
great video, answers so many theories using a sharpener
@cainkopczynskie62963 жыл бұрын
I found for me I get a nicer edge ending each grit pushing into the blade. I use a kme but it's the same concept.
@codpug11 ай бұрын
ive done them all, i prefer the saw only on finer grit and when using more course i do pull away from blade when shaping the new edge
@TheChief1172 Жыл бұрын
The BESS test measures sharpness for push cuts but which knife is the best slicer? I would think a toothy edge makes for good slicing and I've started putting that on all my working knives.
@Tcrowe4063 ай бұрын
What about a pushing sweep? That's how I use the field sharpener and it seems to work. I'm looking into a precision sharpener to use on my higher end knives than the ken edition.
@josh330252 жыл бұрын
The aftermarket vice support is the best thing for consistency because the vice block moves the harder you push.
@Tool-Meister Жыл бұрын
Nicely done guys! I discussed this in my 2-year old, very amateur, KZbin video, using several of my angle-controlled sharpening systems, including my PRECISION ADJUST KNIFE SHARPENER - ELITE™ SUBQUENTLY, life got really busy, and I didn't post my followup. I found was using the "sawing" motion was OK with profiling and repair, followed by using the push method, finishing with "Pull Motion" stropping, consistently produced the sharpest edges with some noticeable decrease in time required. Try it and see if it works for you. Lastly, I've experimented with the "Swirl Pattern" on my larger sharpening system, using 6" stones. Its results seem comparable with the push method be yields a mirror finish without the cutting streaks, pitting, etc. I demo the Swirl Mode on my video. Stay Sharp. BTW, these days I'm a Ken Onion System fan for profiling and repair, followed by the PROFESSIONAL PRECISION ADJUST™KNIFE SHARPENER for the final edge. Your milage is guaranteed to vary.
@CS-vg1dt3 жыл бұрын
Great Video. Interesting to see blade edges through a microscope. Been sharpening knives for over 65 years and have tried nearly every system out there except the real expensive ones. Lansky is my favorite economic sharpener but I prefer the freehand method. If I can get my knives sharp enough to shave and even sometimes to split a hair; well that’s sharp enough for me. Also sometimes I don’t want a paper thin edge as it dulls too quickly on some materials. Freehand is a skill that takes some practice but once you master it freehand is faster and takes less stones. I switched to diamond and ceramic, and leather strop and never looked back.
@Vincerama2 жыл бұрын
I would think that if you need a microscope to tell, then for all intents and purposes, it doesn't matter!
@gregmccarter2176 Жыл бұрын
I'm old school and I use my old Norton stones, and diamond s..ceramic finish
@cfltitan Жыл бұрын
When using mine I use the sawing at lower grits on edges that need work or reprofiling and need to move metal quick. Once I get to my higher grit rod (the one that’s 600, 800 and ceramic) I switch over to the push only. Then I always finish on my strop.
@iandownes31303 жыл бұрын
Wish yall sold the replacement tri-stone. Have to buy the whole upgrade kit again.
@WorkSharpOutdoor3 жыл бұрын
Check with our customer service to be sure on that. Send them a email at info@worksharptools.com
@kimleith13782 жыл бұрын
Super concise comparrisons. I'm new to this "skill" and that being said, I was guessing the "sweep" would be the motion I'd prefer. Your pics made that clear.
@kentallen7862 Жыл бұрын
I have been a Lansky user for many years, and I have just switched over to Work Sharp Tools. I was checking out a couple of your videos before I started to use your system. I have always used a push stroke with the Lansky and was glad that the saw method you originally showed was not the only option, and the push stroke seems to be the most effective.
@utubetjc Жыл бұрын
I also was a Lansky user and recently bought the Work Sharp System. I am use to the push technique and before I start, wanted to research user results.
@HillBilly-13 жыл бұрын
Cut into the stone to sharpen pull away to finish/polish. First pass on the second side always pull to realign the burr then cut into the stone until the burr is gone. And pressure is the key to getting a sharp edge. Less pressure is better (for finishing) the weight of the blade is all that's needed.
@MrSabram07 Жыл бұрын
I just bought one of these and was wondering what is the best technique. This is fabulous video thank you guys
@uswee11 ай бұрын
I have changed from push to pull after purchasing and using high end Japanese cutlery. I'm my attempt to keep it sharp I studied their techniques. They are masters of the blade.
@0091stefan3 жыл бұрын
It looks like the knife mount bends down when you apply some force, does the whole thing bend so that the angle stays the same or just the clamp? Then the angle would change
@alos182 жыл бұрын
Absolutely does on my heavier knives. My Kabar for example makes the mount sag.
@goldog28162 жыл бұрын
Great video, I personally have always used the push method because that's how I learned especially when using a file but never put the different methods to the test,, thanks again ........
@jodygilbert2237 Жыл бұрын
Would like for you to try my Grandads old technique, which is in a circular motion. I use it and it sharpens on wet stones pretty well.
@bobstorr49862 ай бұрын
Maybe a combo of all methods as you work up grits, saw, push, pull, and finish with sweep.
@Painterrap2 жыл бұрын
That’s why you finish each stone with a bur removal pass on each side. That’s how they teach you to sharpen with devices like this. You use the sawing method and then your last pass on each stone you do a bur removal pass where you push in toward the blade!! The sawing gets you the material movement you need as fast as possible and the bur removal pass really refines that apex. I do 400 grit with 2 passes and a bur removal pass, 600 grit with 2 passes and a bur removal pass, and then 800 grit with 2 passes and then a bur removal pass, then I do ceramic one pass per side in the push to further my apex refinement and then I do a leather strop by hand with green stropping compound. The result is usually a blade that will rival a razor in terms of sharpness.
@1pcfred2 жыл бұрын
Sawing was producing a convex profile. Which may or may not be a good or bad thing. A convex edge is going to be the most durable. But a convex edge won't be the most sharp. There's a trade off going on. Down the road a little a convex edge will be sharper than a straight bevel is.
@thiago.assumpcao2 жыл бұрын
I use back and forth to create the edge. Only push to clean the burr and most times leave it like that. Sometimes after I clean the burr I use a few pull passes for a more aggressive edge. Only pull leaves too much burr.
@sekaf41253 жыл бұрын
After watching closely it amazes me how the angle changes when you apply pressure to the knife with each stroke. I guess a very sturdy stand would change that
@caseG802 жыл бұрын
Some guys are 3d printing pieces to fix that flaw some videos on here or check eBay after market parts for the system cheers
@LittleSweed3 ай бұрын
I have tried all 3 of the types and in the end of the day I can't tell a difference between them I can split hairs which is often sharper then I will ever actually need🤷♂️ Sometimes do I give the edge tiny teeth with some honing compound or a fine ceramic rod if I want more "bite" it all depends on what I'm going to use the knife for.
@Rico11b3 жыл бұрын
OMG, that opening scene had me on the floor rolling.
@zwigoma23 жыл бұрын
C'mon buddy, REALLY ???
@brianrutherford38602 жыл бұрын
Fantastic video. I learned a lot and love my Worksharp Precision Adjust!!!! My question is, which method wears down your stones quicker? I want sharp knives but not at the cost of burning through my stones.
@WorkSharpOutdoor2 жыл бұрын
The sawing motion would wear the stones fastest. Fortunately you can replace them individually for about $8 on our website and they should last a long time before needing replacement.
@elye37019 күн бұрын
How do you feel about sharpening in a circular pattern of drawing a knife across a stone in a wavy pattern? There is a reason I never made any sports team in my school. My muscle coordination is too poor and spending 10,000 hours on a specific training is not going to help. I was also taught that in the final stages of sharpening a chisel or plane iron was to stroke the edge perpendicular to the direction of cut to remove the burr. Secondly I notice that my kitchen knives are thin and the metal is springy so when contacting the stone, the whole width of the blade curves thus making the grinding angle change from stroke to stroke. Any thoughts?
@jaywalker20123 жыл бұрын
Knife 2 got a wire burr from the pull method where the burr just goes back and forth. This happens when sharpening on sandpaper pulling the knife back so you don’t cut the paper. You have to lightly draw the blade across something to knock the burr off a few times then check you edge and go from there. Otherwise you’ll be chasing the burr back and forth.
@jaredappleseed70373 жыл бұрын
I use the sawing method and I love this sharpener
@INF1N1TEZ3R0 Жыл бұрын
I just got one of these, and i tend to make “circles/ovals” when i sharpen along the blade. Its faster and works better for me!
@praingmantis12 жыл бұрын
I just received my Precision Elite with upgrade kit yesterday. I started with the 220 and went through all the grits up to the strop. I must say I am highly impressed. Firstly this is an awesome device. My first two knives, a CamillusTitanium 440 and a Boker Magnum 420, I can now shave my hair off. I was as giddy as a school boy. I used the sawing method for each knife. I am extremely please with the Precision Elite and the results. I have never been able to get such a sharp edge on any knife I have owned. So the sawing method worked for me in the jig better than the downward stroke with any of the stones I have. Thanks for a great product.
@joshuahenderson4652 Жыл бұрын
Has the issue of flex as you go across the blade been resolved? What I am calling the flex: as you press stone to blade the clamp slightly moves downward toward the table. This ultimately changes the angle, and might be the issues seen in the micro cam.
@WorkSharpOutdoor Жыл бұрын
There is still some flex, working with plastic, its almost unavoidable, but keeps he cost down and really is not much of an issue on average sized pocket knives if you apply proper pressure when sharpening.
@jonoania11787 күн бұрын
Is there an updated version where they test the sharpness using disposable test clips vs having to manually rewind the test wire every time? We've seen BESS scores being wildly manipulated by how tight or loose the test medium is on the reusable test fixture. This is kind of a frivolous exercise if there isn't any uniformity with how the sharpness is actually measured.
@kennymanchester2 жыл бұрын
I believe different steels will respond with very different results in method. Especially true with High V steels such as S110V. I agree about stropping altering the outcome on the BESS Tester. I was just dieing to see you guys strop these knives and restesting. Well done.
@neilrazdan1457 Жыл бұрын
So, should there be any different technique for expensive chef kitchen knives, especially Santoku knives?? And I currently use a stone with two sides, one coarse and the other smooth. Is that not good for expensive kitchen knives?
@timstewart37283 жыл бұрын
I thank you for this test it answered a lot of questions. I honestly believe that tyhe sweep method will deliver the "SHARPEST" edge, which is what we want. Thanks again.
@fabiomariotti_ps Жыл бұрын
It would be interesting to know which shape last longer. Like all small angles including the bevels, or large bevel, or ....?
@fabiomariotti_ps Жыл бұрын
Of course this might depend on the use ..
@ryderscustomcreations3665 Жыл бұрын
I figured push would be best. My thoughts were that it would be like woodworking , where you get cleaner cuts when theres material backimg up the edge you’re cutting. When theres nothing behind a board (like a sacrificial piece, or the wood of your fence/sled, you get blowout. When your sharpening with the push method, the metal of the knife is supporting the metal thats being cut (sharpened)… hope that makes sense… but thats my hypothesis
@gregred783 жыл бұрын
I'm proud to say that I just sharpend my M390 steel blade from lionsteel TRE in the Green G-10 and I just put the best edge I've ever put on a knife I've owned. In my life.
@doogan32449 ай бұрын
I'm thinking that the reason the "push" method results in a sharper edge is likely due to the pressure on the leading edge due to the mechanics of the setup (starting from the edge pushing on an incline). Not bagging on it, as it would cost 5 times more to stiffen the rigidity and would weigh an order of magnitude more. It just means you need to gain a feel for whatever system and make adjustments along the way.
@Gregoryr72 жыл бұрын
Just used the Precision elite and it is really extraordinary. I am not a great stone user, or other sharpening methods that are out there. But your system is made for me. Real results right out of the box with some instruction. I found the back/forth method is best for me - it gets the job done fast and with no deficit. Do you make or plan to make parts or another version for larger - especially thicker knifes? Outstanding, really. Gregory
@tillmannc97993 жыл бұрын
Jungs, das hat mir so gut gefallen. Das war so schön für mich.
@redbullbundy Жыл бұрын
This is a great video. I always wondered which way was best!
@redstone31 Жыл бұрын
I've been doing the sweep method. Definitely going to switch to the push! Great video and testing process. This system is great!
@fubardilligaf37683 жыл бұрын
I think you'd get better results if you stabalize the clamp while sharpening. Try to minimize the up and down motion. I expected better results.
@WorkSharpOutdoor3 жыл бұрын
This may be the main reason that the push method worked the best. The clamp position is the most consistent for each stroke.
@baloneylorddonkeyhammer22733 жыл бұрын
I've been using the sawing motion on my daily carry ad 15 it comes out almost mirror finished and hair popping sharp . You guys knocked it out of the park with the precision adjust. Hands down the best sharping system on the market at it's price point and it punches much higher and it on par with some much more pricey systems
@richtreinen9913 жыл бұрын
The blade bounce is very noticeable in the videos. Early in every stroke the stone will work the point and as the stroke continues the angle flattens out producing a slightly convex bevel. Would this be significant, beneficial or detrimental? I don’t know.
@Richard-nb4iv3 жыл бұрын
I use my hand/ fingers (normally placed on the base) to cradle under the blade with my wrist resting on the base when I sharpen. You can stabilize the knife better this way. I bought some adhesive backed 220 grit sandpaper and attach it to the ceramic side for use with damaged edges with steel like S35VN. I can get sharp results very quickly like this. For the money, I usually always strop after sharpening. I cannot recommend this enough. One of my buddies bought this after I told him about it and he is very happy with it. Cheers!
@birdlandbill7867 Жыл бұрын
A remarkable, evidence-driven evaluation. Nothing else like it on other sites. Love the microscope views with sharpness evaluation. Excellent. Only question I have is the time required for each method at each step. Like the suggestion that using the saw method might be reasonable for initial material removal and then switching to push method with subsequent stones.
@WorkSharpOutdoor Жыл бұрын
Thanks! The time spent is always going to depend on what type of material the knife is made of, the size of the knife, and how picky the person doing the sharpening is 😂.
@birdlandbill7867 Жыл бұрын
@@WorkSharpOutdoor Just wondering about ballpark number for dull 8" chef's knife. I've heard some folks describe it taking more than an hour to get to BESS