You May Not Want To Sharpen A Dull Knife

Lonnie explains and demonstrates why "sharpening" a dull knife may not be necessary in order to restore the blade's edge.
Thanks for watching! Please click below to SUBSCRIBE kzbin.info?su...
We are now on Facebook / far-north-bushcraft-an...
A couple popular playlists follows below:
Making And Using A Hot Tipi - Tent • Making And Using A Hot...
Everything you wanted to know about
campfires and how to use them. • Everything you wanted ...

[@markashlock8058]

I first watched this video about 6 months ago and have been taking your advice ever since. I'm 63 years old and you taught me more about maintaining a sharp edge on a knife in 15 minutes than I've learned in the last 50 something years. I will be eternally grateful. When I think of how many good knives that I have sharpened down to nothing over the years, it is heartbreaking. Keep up the good work and thanks again.

[@saraha180]

One of the things I love about KZbin is that it offers a window into all the different subcultures and lifestyles that exist (without all the fictional drivel of "reality" television). Your channel comes from a worldview very different from mine. It's great to get a view into different ways of life without all the politics that usually separate us and keep us from truly seeing one another. It's _possible_ that I'll make use of this information some time, but I feel enriched just by its presentation. Thank you for sharing.

[@samanthabayley2194]

That was the most genuinely nice outro I've ever seen on a video.

[@RandomButtonPusher]

My late father, who was trained as a cook in the Navy, would always bring out the carving set, which included a steel, for holiday meals that included a roast or turkey -- and the first step was giving the big carving knife several strokes on the steel. I don't even see sets like that in the kitchen tool/knife sections of department stores anymore. Great demo and great tips on checking the edge.

[@factahhh]

30 seconds in, and this looks like Bob ross was left in the wilderness for five years

[@67wing]

Lonnie, I believe you more than most youtubers because you live the life. Didn't you know that as soon as you post one video on KZbin it instantly makes you an expert, lol? Don't let anyone question your integrity, especially us weekend bushcrafters. Yours is one of the most legitimate bushcraft channels going. Thanks for this video. I for one am a believer

[@Far-North-Bushcraft-Survival]

Thank you for those kind words of encouragement.

[@67wing]

You're going to criticize him for the way he cuts paper? I notice you don't post any videos. Is it because you're too busy outdoors actually practicing bushcraft skills? His channel name says bushcraft and survival because that is what he does. Your channel name is reviewer which means what, that you review and judge other channels like a troll? I don't claim to be an expert at anything but I live in a remote town in the bush and use my knife enough to recognize that he knows what he's talking about.

[@Far-North-Bushcraft-Survival]

+JohnReviewer112. You obviously did not watch the video close enough. I had always cut the paper each time in the same exact way. It is the follow through that is different. If the knife sliced the paper then I just naturally followed it on through which made it look like I was slicing the paper, which I was. If the paper tore because the knife was too dull then there was no need to follow on through the same way. I am not pulling a "fast one" here. There is no need for that. Try it yourself and you will see what I am talking about. You ignore the fact also that I said I have been doing this for probably over two years and there is no visable metal removal of the blade after two years of this. You said that I ruined the Scandi grind. In two years with no visable metal removal the Scandi grind would be and is, left intact. In other words you just called me a liar twice in this comment. If you had the same amount of experience as I have you would not have said that because you would know that what I said and did in this video was true. You are very quick to judge people in spite of your lack of knowledge or desire to learn the facts. That makes your statements of little worth. Read the comments of the many many people here who use a knife for a living such as chefs. They back up what I am saying because they *KNOW* what I am saying is true since they have "been there and done that". Not only have they been there and done that but they have experienced the same thing I am showing. Key word is "experience".

[@bushcraftbeats4556]

That's the most I've ever seen you write, Lonnie. Haha.

[@codiekennedy8046]

I went to culinary school, out of all careers out there the people that use knives the most are chefs. Pick up a professional chefs knife and it will cut you by just looking at it. They pride theirselves in this. In school we had steels just like this. The instructors said it like this. Never use the stone unless you have to, The steel does not sharpen it straightens the blade. If your going for razor sharp after any length of time the steel probably isn't going to get you there. But for a working edge (paper cutting) it will do it. And most knives that get a razor edge keep that edge for about 5 minutes of heavy use. The working edge lasts. So in summary I agree with you and am surprised this is the only knife sharpening video ive seen with this knowledge. If you where stranded in the woods with one knife a stone and a steel. If you used the stone all the time after a while you wouldn't have much of a knife left.

[@nicholasfernandez7720]

thank god that there is a channel that has a friendly comments section and produces good content. keep it up!

[@wesg3084]

I'm not sure what kind of an idiot would put a dislike on this video; but they're definitely idiots. Thank you for your wisdom. I'll think twice next time before removing material from any of my blades.

[@RedDogBushCraft]

Sharpen once and hone for life. That's the way it should be. Thanks for the info. great video.

[@ModernBladesmith]

not exactly. you will need to sharpen it if you nick the edge.

[@ModernBladesmith]

yeah, but not chipping or marring the edge is virtually impossible if you have a knife long enough.

[@HansenSWE]

As a Swede, I suggest throwing away your dull Mora knives and buy new ones everytime. Also, once your Volvo runs out of fuel, just park it someplace and buy a new one instead.

[@danhillman4523]

I was thinking almost exactly the same thing. Excellent.

[@19ghost73]

My late grandfather, a professional master-butcher, used to hone all his knives with a steel EXACTLY the way You showed it - and his knives always were razor-sharp. Big thumbs up!

[@StyNorth]

Nice video to see! I have a knife that's over 30 years old that has never seen a sharpening stone. I use a steel on all my knives and in the field I use a simple ceramic sharpener for quick touch ups. I've seen knives that have lost as much as a full inch of blade width over 20 years of stone sharpening and it's such a waste. I learned your technique while working for a butcher at a meat market when I was a kid, and you would get a good knock on the head if he caught you using a stone on one of his knives! Loved this one and keep em coming Lonnie :-)

[@gettinthingsdonemusic9876]

To test my knife sharpness I run it across my wrist. If I am still alive after 15 min, then it is not sharp.

[@aisforrebel9310]

Lonnie & Connie, I'm in my 30's and the last time I saw either of my grandpas was around the age of seven. I love the outdoors and am lucky to live in Co. next to the largest flattop mountain in the world, where there is blm land for miles for fishing and backpacking. I've been a subscriber for many years and enjoy the knowledge and life experience you share. I really wish I had a grandpa like you, thank you for sharing your thoughts and lessons with us. A-

[@teamfarmcat]

This seems more efficient than buying a new knife each time mine gets dull. 😹 Thanks!!

[@frankwallwork2955]

Lonnie, finally someone that understands what the oldtimers knew when they had to rely on their knives for subsistence - a good honing steel will keep those blades sharp. Well done!

[@wesg3084]

Leave it to Lonnie to have the best knife sharpening video on the internet.

[@thelifeofjools8384]

Until I saw your video, I had always used Japanese wet stones to sharpen, then leather to strop. Today I bought a quality honing steel with the fine stirations you suggested. I'm amazed !! I've honed all my knives today, and tested with newsprint and arm hair.. Thank you so much ! This has completely changed my knife maintenance .. And made it easier too...thank you and very best wishes...J

[@Far-North-Bushcraft-Survival]

+jools.in.a.motorhome.uk Glad I was able to help. Thank you and you are welcome.

[@TG-nr4gb]

While I was watching this video I had my doubts because I was was told to sharpen the knife, but reading some of the comments it makes sense now. I am pretty new to this kind of stuff and started about a year ago.

[@overclucker]

This is a good video. Too many don't know that you don't need to grind metal off your knife every time it's dull. Whenever I have a knife that has a rounded over edge, or has been sharpened at too wide or sharp of an angle, I like to run it through a hardened steel wheel sharpener. This puts a good angle on the blade but you don't want to do it too often because it does remove material. When I hone a knife, I run the blade backwards to unfold the edge first, and then run it forwards to finish the honing. I was told that this prevents your edge from rounding out. I don't know if this applies to carbon steel blades like moras, but I have noticed softer steel does tend to round off or even break if I don't run it backwards first.

[@JB3Knife]

Hi Lonnie, I enjoy your videos immensely. I am a knife-maker in Vancouver WA. Just want to thank you for your informed vid on steels here. Many people have the misconception that they sharpen. You hit it on the head! I might use slightly slower, controlled strokes on the steel myself (everyone's a critic right?🙂) , but the bit about lessening the pressure as you go to a very light touch at the end is a golden tidbit that few neglect to include in their descriptions of how to use a steel properly. As you say, sharpening is seldom needed on a modern high-end-steel knife that is used properly. Steeling will return an edge many many times before resharpening is needed. 👍

[@DaliwolfBacon]

I am so glad you posted this! I followed your method on my mora knives, and they are fantastic now! Thank you!!!

[@LadyBastt1980]

I love this. In a pinch I've used the bottom of a ceramic coffee cup to bring a blade back to life and it works wonders 😊

[@jamesbooth2342]

Wow, I love the simplicity, I see all these videos of "bushcraft experts" telling you you need to sharpen your knife on a special "bushcraft sharpening stone" as soon as it's not shaving sharp, it's just a waste time, steel and money (for the "special" stones)

[@MaffTUK]

I spent a small fortune on knife sharpening equipment only to find the thing I ended up using the most is the very same type of fine steel that once belonged to my wife's grandfather. 👍 Nice Video Lonnie

[@grantmagee9071]

Very good point about wasting steel and making the most out of each sharpen!

[@sirrealism]

Lonnie, you're a great instructor. I've learned so much from your videos, and every time I take the time to maintain the edge on my knife, I think of this particular video. Just thought I'd come back and say thanks.

[@howardvarley8795]

Im seriously impressed Mr Far North. I have struggled to sharpen my Matt Graham survival tool for months. Watched your video and decided to give it a go. 2 cycles of your method and 20 strops on a piece of leather and my knife shaves hair like a professional barbers razor. Goes thru news print like it isnt there. Thanks for that.

[@FremontidaeScott]

One of the reasons I like Moras is that they're cheap enough I don't worry about hitting them with the stones if I use them hard. Moras take an edge quick but they will definitely roll, especially the carbon ones, which a steel will return to working order in under 30 seconds (and without having to break out the sharpening kit). Much better when you're doing something like butchering an animal. Some knives that are really hard/brittle will tend to (micro) chip rather than roll, and for that you do need to sharpen. A steel may exacerbate the chips and rolls will probably just break off anyway. I think really it comes down to knowing your knife and how your particular use impacts it. For example, I'll hit my really hard knives of 3V, M390, etc on a very fine stone briefly and quickly strop it on leather to refine the edge rather than hone on a steel. My carbons get the steel, or if there's a lot of edge damage they'll go through an entire resharpening. But many would be surprised how quickly you can significantly grind down a Mora with frequent sharpening.

[@James-ke5sx]

About 25 years ago I bought a meat cleaver, a butcher knife and a steel from a Chinese grocery store. Stainless steel and brass handles, good quality not expensive. I use the butcher knife almost everyday and it still has the original Edge on it. It has never touched a sharpening stone and I only very lightly pass it back and forth two or three times on the sharpening steel every couple of weeks.

[@BushScouts]

Been struggling to find the right way to sharpen my knives for a long time. This works excellently. Thanks for your knowledge!

[@brendan3321]

thanks to your video my antique bowie knife is sharp enough to shave and i only had to do minimal actual sharpening. the analogy you used when you said imagine trying to cut a piece off the strop helped me immensely!

[@Sixrow]

your beard is legendary

[@BillLowenburg]

Thanks for another common sense approach that keeps things simple. I've learned a lot from your videos, keep up the fine work.

[@bibsoutdoors4786]

Greetings Lonny and family! When I was a weee lad, I worked in a meat packing house de-boning. Cutting the meat off those bones was an endless job. Hitting those bones over and over again (I don't think I was suppose to do that) rolled the edge of the steel. Just as you have shown us, was the way we kept the edge on our knives. Over the course of a life time I've left that information behind. With this video you have brought back that information. Thank you. My very best to you both. (Scratches to Buck) Bibsoutdoors

[@pacificbushcraftandfirecra6358]

I am going to share this video with 2 friends that I have told them, they are sharpening their knives so often, and aggressively, that it has reduced the length of the blades. Great advice and video! Thanks.

[@kongandbasses8732]

I used sharpening steels for a long time on all kind of knifes. Kitchen knifes, bushcraft knifes, survival knifes, literally everything. I know, that in meat processing the butchers use the steel when they notice that the knife gets dull. Those people know for sure that a sharp knife is a safe knife. And it's their tool, they have to work with it and want it sharp. Like real sharp. The sharpening steel works fine on their butcher knifes, as long as the blade has a micro burr. Throughout cutting meat, tenons and bones the micro burr folds over, and the knife is dull again, they have to use the steel again. But folding over and raising again weakens the steel of the micro burr, like you take a wire and bend it over, until it breaks. So the micro burr breaks off after some time. This is the moment, when they give their knifes to the sharpening station, where the knife gets sharpened, either with a rotating stone or a belt sander. And it starts again. So they lose quite some material on their blades. I have two butcher knifes from a butcher shop, which have lost the half of the blade width, up to a point where grinding a bevel that has an edge that works with meat processing is impossible, because the knifes are too thick. It would be able to keep the knifes on going, they should be thinned out. But this would cost too much, so they gave the knifes to me. I gave them a scandy grind and shortened the blade, and they work for me. A butcher once told me "you can't get a dull knife sharp with a sharpening steel, you just are able to keep it sharp". About a 5 years ago I found another method for freshen up the edge of my knifes. Nothing new, nothing unusual, but I have to bring this into the discussion. I learned, that a leather strop, together with a small amount of compound, not only is lifting your sharpening up on a new level, but is a fast and smooth way to keep knifes razor sharp. OK, it will take off a little bit of steel, but only an amount that is so small, you won't even notice it. Talking like the amount of steel you take off a blade or piece of metal when you give it a mirror finish, but only at the very edge of the knife. Today I only use my stones, when a knife is seriously damaged, like a big chip or, what God may help me to prevent, a broken tip. Small chips I get out of the blade with ceramic rods, in the progression of 600, 800, 1200 and 2000 grit, those rods are not as agressive as stones are. If possible, I only use 600 and 1200 grit rods. All the other mainainance is stroping. As a in my world nice side effect of stroping, you change the secondary bevels and v edges of your knifes to a small convex edges, just the very edge, but it happens. This gives the edge more strength, the edge retention of a convex grind is better. I use self made green compound out of chromium oxyde and Balistol. This chromium oxyde has particles of about 3 micron, what equals 8000 grit. Plus the compound and the leather has some give to it. So it never ends up with the removing of material. One last thing: With stroping it is impossible to get a micro toothy edge, what lot of people like, because they have some bite and are good at rope cutting. But the sharpness of a polished, stroped edge tops this in my opinion.

[@wis1024]

When i was a kid i took up work on a chicken farm, we used our knives quite a lot. During work one day an old timer i had been working with pulled out his mora and grabbed a near by screw driver and started running it along the blade much like a steel, i remember thinking he didnt know what he was doing, "silly guy dont know how to sharpen his knife" i later was talking to my granfather and told him what i saw. He just looked at me and said he wasnt trying to sharpen his blade he was just straightening the edge out. That moment saved me alot of steel i rarely sharpen my knives now just straighten and strop

[@zoowykoff]

I came into this uninformed thinking you didn't understand knives, turns out I didn't understand knives. Thanks for informing me, good video.

[@alphanumeric1529]

It's a great joy when I've missed one of your videos, and I find it later. It is like a Christmas present I forgot to open! Thanks Lonnie, and Connie (sp, I'm advancing in years!).

[@mahfl22]

My late grandma was a trained butcher and she always used a steel on her knifes, and they were very sharp.

[@tallcedars2310]

Even today in meat cutting courses they teach honing often as compared to sharpening too often. I had a nice set of knives after my course and someone switched mine for theirs that were worn right down from oversharpening....

[@elijahtiner5691]

Mah FL my cousin has worked as a butcher since high school and we are now 50+ and he also uses steels and his knives are very sharp.

[@bjdog42]

Excellent advice. I usually carry a diamond sharpener with a flat steel back & use the back for honing. It works almost as well as a true honing steel & takes up less space. I also use rough side leather quite often. Unless I've really gotten rough on a blade I've easily gone 2 - 3 years between sharpenings even on my cheaper & softer blades. I see no point in grinding away a perfectly good edge when stropping or steeling will bring it back.

[@homsuplo7757]

true , many people over Sharon a knife, no need to.

[@anthonysharp2310]

Excellent advice Lonnie. I became a steel convert a few years ago and now i am also into stroping on leather.That works great as well.

[@jeffcarter3139]

Thanks Lonnie.l started using an antique steel I inherited with great results.Once again you are my best teacher and mentor.Thanks my friend.

[@RenaxTM91]

Using the honing steel, a ceramic rod and stropping a blade is still sharpening. it still fits in the "sharpening" category. there is many ways to sharpen a blade, using a steel to hone it is one of them. Its a good point that you don't need to do a full regrind every time your knife gets a bit dull, you often don't have to grind it at all, but you still have to sharpen it, using a steel is a good way to sharpen a edge without too much work or knife wear, thats why many chefs do it so often.

[@freddy7304]

honing isnt sharpening. Youre not sharpening unless youre removing metal.

[@EliosMoonElios]

Sharpening is remove metal to make a thin edge, it don't removing metal, it just straight the bended edge.

[@RenaxTM91]

When honing: does the knife get sharper? if so, aren't you sharpening it? To sharpen something doesn't mean grinding it, it just means "make sharper" when honing a blade you make it sharper. thus honing is sharpening, grinding is sharpening, stropping is sharpening. it doesn't matter how you get it sharper, if its sharper afterwards you've sharpened it. Got it?

[@Far-North-Bushcraft-Survival]

It is not metal removal that is making the knife seem "sharper" in this case. The knife was still sharp before using the steel. Unfortunately the blade edge was curled over, thus not presenting the sharp edge towards the material being cut. You can feel the curl that is there simply by gently feeling the blade with a finger nail. You can feel the finger nail catch on the lip that is created by the curl.

[@freddy7304]

***** well no, all honing does is realign the blade. but every time you hone the blade, its going to make the edge weaker, until it eventually breaks, this is how knives become dull. At that point, no amount of honing is going to make the blade sharp again,

[@cmb1214]

This dude looks 30, 40, 50, and 80 years old all at the same time

[@Rufus066]

He looks 58, if you take into consideration his beard colour compared to his hair colour, and the wear on his hands and fingers. Also the raspyness of his voice.

[@SBVCP]

im sure he is less than 50

[@kahnaemery7767]

Thank you, Lonnie. I watched Graham Kerr hone his knife upside down 'cause he said it was easier for the unexperienced,sp?, person. It was easier for me, too but I could learn it your way. And I learned a couple other valuable lessons! Nice work.

[@jimcook8513]

Yet again a common sense approach to a simple problem, thanks Lonnie

[@recless8667]

It took me literally 2 years to convince my wife that the rod doesn't sharpen the knife; she used to make me use it over a trash can to "catch the metal shavings" haha

[@willjepson7770]

lol

[@jedsparks3868]

it really does take steel off but very minute. like wind shapes a mountain. I don't think you'll find filings.

[@jedsparks3868]

it really does take steel off but very minute. like wind shapes a mountain. I don't think you'll find filings.

[@jedsparks3868]

it really does take steel off but very minute. like wind shapes a mountain. I don't think you'll find filings.

[@jedsparks3868]

it really does take steel off but very minute. like wind shapes a mountain. I don't think you'll find filings.

[@osmogoran4305]

If you don't push so hard on the steel its even easier. The edge is really fine, the finer the edge the sharper the blade. If you bash the steel like you are it pushes a bit over, then repeating on the other side. Eventually it looks like a wave down the blade. Just let the weight of the knife on the steel run the entire length of it. Also, slow down. I know it sounds stupid, i have people look at me in the boning room like i'm nuts. But i can get their knives scarly sharp. While they try and start fires by bashing it. You should just be able to hear the blade run over the steel, any louder your folding it one side then the other. (14 years boning rooms, 25 years boning fish.) Cool channel bud.

[@drzarkloff506]

this is one of the best knife honing videos I've seen.

[@MattP-BandB]

Most people don't know this. Thanks for sharing. I use a ceramic steel and finish with a leather strop with some polishing compound...works like a champ.

[@Booba-Fett]

Please read me books. Or explain things to me, or maybe read the backs of cereal boxes. I'd settle for anything really

[@junkmail4613]

I used 1.5 times normal speed this time. Seemed to work ok.

[@TheOneAndOnlySame]

Hahan awesome!

[@Thierryoutdoors]

And one more point for true knowledge. None of this eye blinding powder thrown at us in order to impress us and direct us to buy something we dont need. Lonnie you are truly an honest knowledgeable gentleman. Let the others do what they do. I know where I will get my info from.Thank you.

[@ljaysperspective1775]

And i always thought i was sharpening my blade...lol thank you for the clarification. I appreciate the vid! Clear and precise IMO.

[@enzowarren9832]

Your beard makes you 93% more wise. That makes you 193% wise. Impressive.

[@bdcochran01]

Excellent video. I was a knife dealer and have sharpened many knives. Plus, I had a plethora of equipment. In my office, I keep a simple hand holdable Farberware manual sharpener that cost $10 or $15! It satisfies my sharpening needs for most of my personal knives. Some guy watches a war movie where a soldier is continuously sharpening his bayonet and thinks that a bayonet should be sharp. Totally wrong! The knives are issued "dull" for a good reason. And, I am not going to relate why. If you are a sushi chef, and most people are not and never will be, then a very sharp knife is needed. If you are a deer hunter, you don't need a "sharp" knife. You choose the knife for the application. A partially serrated $5 "steak knife" from Walmart will cut a steak better than a smooth edge Gerber knife. There is a reason - and you do the research. If you cut a tomato, you need a double serrated blade knife. If you cut a loaf of bread, you need a double serrated blade knife. The Mora like you use comes exceedingly sharp from the factory. Putting an initial edge on a knife made from a sawmill blade requires a load of effort. You already have an excellent edge on a Mora and only occasionally need a touch up. More knives are lost to poor maintenance (lack of cleaning, lack of lubrication, lack of protection from moisture) than are ever lost from excessive usage (and I don't mean as a weight/lever/can opener-I mean as a knife is designed to be used). If you know what you are doing, you can restore an old, rusty, discolored knife when you value your time at zero. When I see the "paper tests" on youtube (and without an explanation why they shouldn't apply as a test in most situations) I cringe.

[@mattfrasch787]

I learned awhile ago that when watching U tube videos it is important to be able to distinguish the wheat from the chaff. You Lonnie l would definitely classify as wheat. Thank you so much for all the great information you provide. You and Connie have a wonderful day.

[@chazzops]

I really appreciate that wisdom. I grew up a boy scout, and was never completely clear on honing and sharpening......I got some kitchen blades to go hone! Thank your Sir!

[@realflow100]

so how did i get into the blade sharpening section of youtube?

[@pandagod9678]

Lazor Stop being edgy.

[@lucasbluecas4476]

i love the sharpening section. isnt it exciting?

[@pendlehillbillies3828]

I used to be a butcher & we used steels constantly, & they do wear the knife down, eventually the knife becomes a long pointed triangle blade & has to be discarded. A steel leaves an edge like very fine saw teeth. For what this guy is doing he needs a leather strop, plus the Mora knife has a very thin blade anyway, so its very easy to sharpen.

[@madscientistshusta]

PendleHill Billies IL start with a steel then move to a old leather belt flipped raw side with a bit a Polish compound rubbed on it, gets it razor sharp

[@manictiger]

Yeah, I noticed the micro-serration thing those create, too.

[@daltonvickers7977]

Great video. I learned from my dad not to sharpen with a stone so much. He showed me how it would eat my knife up. He also taught us not to let our knives get dull to start with. He leather stropped a lot. Thanks again for the video. God bless you and your family

[@philipprigmore8723]

Love your demo on this. I learned to use a steel to bring the edge back when I was cutting meat back in 69 to 71. Then I got my draft notice and joined the Air Force. BTW, I spent 4 years at Eielson AFB in 85-89. Loved it there. I sure am enjoying your videos. Bring back a lot of great memories.

[@evanconnor7600]

There is a reason chefs and cooks use a steel or ceramic rod instead of rough stones. Better edge, and preserves the longevity of the blade. I only use stones for very heavy use tools that get dinged and chipped, like shovels, hoes, and axes. Really enjoy your channel for actual, practical skills rather than trying to get us to buy gear, like some.

[@zerocurve758]

Thanks for chiming in. I appreciate your comment. Stone user here but giving steel rods a trial as of the new week. Kitchen wear mostly, but used daily by multiple people. Agree with your sentiment! Great info on this channel.

[@SuperVstech]

If the steel is smoothing out the curl of the blade, shouldn't you be stroking away from the edge of the blade?

[@Far-North-Bushcraft-Survival]

No. As you can see in the video, stroking away from the edge of the blade is not necessary. You are probably picturing a severe curl. I do not let my knives get that bad. If they get so badly curled that stroking away from the edge is required to keep from damaging the blade edge then it is my belief that you are probably better off re-sharpening your blade with an abrasive so as to re-establish a decent edge. If the edge of your blade is so curled over as to require stroking away from the edge then your edge is too thin and needs to be reprofiled and re-established. A properly sharpened edge will not allow the edge to curl over that far.

[@HamCubes]

I would have taken your word for it even without you proving it, dude, 'cause it's so obvious you know what you're talking about, but what a great demonstration! Many sincere thanks!

[@GamePhysics]

+AeroDoe There's a lot of bullshit on youtube, so proving it is really important in my opinion. But he does indeed know what he's talking about.

[@puffinlittle]

Greetings,Thanks for the vid. I make my living sharpening other folk's knives. I've told folk for years, "There are only two ways to sharpen a knife; they are to Move Metal or to Remove Metal." Yet it is amazingly difficult to get them to use a steel. Oh well, it keeps me in business. "Stand that edge back up on its feet." One thing to be aware of for your viewers.... test the heel of the knife's blade at the base of the steel being used. I have seen some where the knife is harder that the steel. if they try to use this combination the effect will be closer to the knife sharpening the steel rather than the result they are looking for.... Keep sharing your vids.Thanks and pax.

[@Far-North-Bushcraft-Survival]

+puffinlittle That is a good tip about checking the hardness of knife versus steel with the "heel" of the knife and the base of the steel.

[@ruen99]

I have no idea why i watched that. It was in my recommendations. Not bad though, you got me old beard man.

[@qwormuli77]

Isn't it great to attain knowledge of subject you never even knew about?

[@Far-North-Bushcraft-Survival]

Well thanks for dropping by for a while. Come back any time.

[@countrycraftsman5110]

Lonnie i do not know you personally. However i heard you say something about some may not believe you. I know in my hart and mind you would never lie to us for any reason. In my mind our world has lost a great deal of morality but you my friend have a moral compass that is pointed due north with no deviation.

[@Far-North-Bushcraft-Survival]

I am humbled and honored by your personal assessment. Thank you.

[@countrycraftsman5110]

@@Far-North-Bushcraft-Survival you are very welcome! I meant every word.

[@voxkoshka]

Just grabbed myself my first solid knife and I'm very happy I decided to watch this video

[@VincentVetsch]

Long time back I worked in a Beef Packing House 10 to 12 hours a day. The combination steels I used where: a 12 inch Ceramic and a mirror polished High Carbon steel. That combo kept my boning knives as razor blades. Worked for me, may work for someone else. Good Video.

[@tallcedars2310]

I agree, I took a meat cutting course and this is what we were taught. Those who over sharpened their knives wore them out much faster than those who honed often. But each to their own I guess.

[@Ambidextroid]

"Sharpen" means "make sharp". If it's by taking off metal or just changing the shape of the knife, it's still sharpening.

[@Far-North-Bushcraft-Survival]

In reality the knife is still sharp. It never did get dull and so does not require sharpening. Instead all it requires is to realign the edge. *THAT* is not sharpening. Sharpen | Definition of Sharpen by Merriam-Webster www.merriam-webster.com/dictionary/sharpensharpening. : to make or become sharp or sharper

[@Ambidextroid]

Far North Bushcraft And Survival I would still argue that when a blade is bent or curved along the edge, it is no longer the edge that is sharp but a different part of the blade. Either way it cannot cut, and the reason is because the very edge is not sharp; the sharp part has moved or deformed to a useless position. Still, I suppose I see your point.

[@blzurd4792]

Ambidextroid you're right. He just one of those people

[@gooboberti]

You mean people that think and analyze, or worthless trolls?

[@KOMATSUSHIRO]

i did understand the point of your video, in fact, i think its a simple concept to grasp, sadly people tend to have the right no matter what the facts are

[@captjohnprice5293]

A SHARP KNIFE IS A SAFE KNIFE

[@jmfa57]

Thanks for your wisdom, Lonnie! Practical advice is ALWAYS appreciated, especially when it is so well explained.

[@jelkel25]

Yup, I was a butcher many moons ago and was taught a slightly different method for using a steel but your method was in the same ballpark. I still use a steel to sharpen my flat grind knives but haven't got the knack of the Scandinavian grinds. I'll have to look closer at your method and combine the two. Thanks for the vid!

[@Far-North-Bushcraft-Survival]

Some peopl ehold the steel vertical with the tip against a table etc. Some folks hold similar to the way I do and stroke the blade away from themselves like I do. Others hold the steel like me but stroke toward themselves. Still others will drag the blade edge backwards instead of stroking toward the blade edge. All these ways work fine as long as one becomes proficient in that method.

[@kentroklus]

Lon, I love love LOVE this intro! Why don’t you use it anymore? Great video, and thank you for years of great content!

[@Far-North-Bushcraft-Survival]

Thanks for the encouragement. I no longer use that particular intro for several reasons. Audience retention is not improved any and perhaps even reduced overall due to using an intro such as this one here. People are very much focused on instant gratification and if you keep them from the object of interest too long then they will leave. Also I was not happy with that intro. It was beautiful scenery even for me who sees those scenes often but I was not happy with the way I had put the intro together. So all things considered, I feel that I was better off without it.

[@kentroklus]

Far North Bushcraft And Survival , sometimes we are our own harshest critics; I really love that intro. But I totally understand needing to keep today’s frenetic eyeballs on the screen long enough to get to the content. Thanks again for the videos, my friend, and here’s hoping you and your wife stay happy and healthy.

[@mdnghtrdr79]

I get excellent results from regular use of a leather strop (old belt) glued to a piece of wood and charged with polishing compound. Easily restores a razor edge.

[@danboron1]

By adding the polishing compound, you actually do remove a tiny amount of material... But so little, so it will make the knife last much longer, than when sharpening, on "the usual grits " on stones, or paper... It also add a super-micro-serration, which adds to the cutting ability, when "sawing" with it... Just, to inform those, who find this idea good... It IS good... But it DO wear on the knife... A tiny bit... But, for most, with no practice in sharpening, or honing, the belt, is by far the safest method... As Lonnie mentioned, one can easily "slam" the edge too hard, onto the steel, so you make the edge more crooked, instead... Also, the polishing compound, will in fact take micro knicks, over time... It is a great compromise, between removing nothing, and removing too much... So, five thumbs up, for this way of stropping... :)

[@mdnghtrdr79]

it is safe, BUT, you must still mind your angle. One swipe too steep and it becomes a butter knife. The trick is very light pressure.

[@danboron1]

"One swipe too steep, and it become a butter knife"... :) So true... :) If you hold it long enough... But actually, on the leather belt with polish, one second with a slightly wrong angle, until you get it right, will not completely change the edge, like all stones, or sandpapers, would... Still, you are right... The angle, is everything... And light pressure... ;) Hard pressure, are ONLY for the rough shaping, of a new knife, by the knifemaker, or when reshaping an old blade totally... Never, for normal sharpening...

[@dp1569]

True but too light pressure does almost nothing. I remember watching an old video from Korin.com (?) with Bob Kramer of Bob Kramer Custom Knives where he says about 6 lbs of pressure is ideal. But of course, you must have the right steel for the blade. A rough steel may dull a fine edge of softer steel like swiss steel, but the same steel may not even touch a very hard japanese steel like vg-10, in which case a ceramic "steel" is an ideal tool for the job.

[@dp1569]

Disclaimer: I'm a chef so I relate everything to chef's knives, for bushcraft and edc knives this may not apply but still hardness is hardness. :)

[@ANNOTTO]

As a certified chef, I approve this video! A ten degree angle is optimal. Thanks Lonnie!

[@deathbyastonishment7930]

It all depends on the grind, steel, and application of the knife. 10 degrees will chip in harder use

[@2adamast]

+HEALTHY Kitchen I love low angles blades, but 10° is not possible here. Mora knives have a massive factory bevel at 12° per side. Each time he steels (scrapes) his knife again the angle must be increased and it will take longer. That's why the light low angle technique shown first doesn't cut it anymore. I think that by now he's over 20° per side.

[@ANNOTTO]

Adamast Thanks for the insight!

[@joshvilla9773]

Thanks for the video fine sir. I watched a few knife sharpening tutorials before I found this presentation and I kept thinking that can't be right. This one made sense to me, the nice thing about truth is it makes sense and becomes self evident.

[@leebarker4207]

Thank you Sir!

[@christopherellis2663]

I used to be a slaughterman, and the steel kept the edge tug free for up to a hundred sheep, then it was time for the stone. if I had known what you have shown, the steel, rather than the stone would have been much easier. .. thank you

[@osmogoran4305]

Out of the hundreds of butcher, chefs, slaughtermen, etc i have worked with i've met 2 that showed me how to do it correctly. It's not that everyone else were wrong its just another way of doing it. People can't get their heads around it. I've shown hundreds of people how to steel a knife EXACTLY like i do, soon as i move off bash, bash, bash.... then its "can you sharpen my knife for me? its blunt" Maybe i should get off my butt and put up a vid, Hell i''ll do it, send it to this bloke and he can put it up. Also you want a sharp knife? get a F-Dick multicut steel, mine's 16 years old and they get better with age. Like me.

[@ronaldthomas3528]

I appreciate you sharing your genuine wisdom. Subbed! Hello from my captivity in the lower 48! Just got done vacuuming the house, and questioning my reality! Oh and I sharpened, I mean honed my Swiss army knife! Thank you!

[@Far-North-Bushcraft-Survival]

Thank you much for the sub and welcome to the channel. Glad you enjoyed the video.

[@edscully8531]

I agree! I've learned to only sharpen when I need to repair. I have a steel rod, but rarely think to use it. I've made leather strops and use them. For me, stropping a knife is soothing. I strip (dang spell check! Strop... I meant strop) often. Sometimes just for something to do. My working knives slice easily all the time. Thanks for the videos. You provide good information.

[@darkestfugue]

what a nice man

[@Limicola1]

There are two types of steels, sharpening and aligning, i.e., serrated and smooth. A steel with serrations actually does remove metal and sharpens the edge. A smooth steel is used for aligning the edge. All the steels I own are sharpening steels although I've worn some out to the point they function well as an aligning steel. One of my favorite aligning steels is actually a long shafted screwdriver. For kitchen knives, when the aligning steel is no longer effective, a sharpening steel can be used. The main goal of using a sharpening steel on kitchen/butchering knives is to expose more carbides. During normal use, the carbides that poke out of the steel matrix give an edge a "serrated" effect. But when the carbides wear down, you need to hit it with a sharpening steel to expose more carbides. Over a long period of time, where the bevel has significantly worn back, you will want to use a stone to restore the original bevel profile.

[@SkillCult]

Thank you for that. I have never used a grooveless steel, but I've seen them. My experience is that striated steels remove steel, and quite a bit when they are new.

[@Limicola1]

Yes, I've seen it repeated over and over that steels don't sharpen but that's one of those myths that is clearly wrong but becomes accepted dogma because it is repeated over and over. If the steel does not sharpen, then why does it have serrations? And if you take a knife blade and coat the edge with magic marker, why is the marker removed? I wish I could remember the source but there was a great article some years back in a cookbook or cooking magazine that covered both smooth and serrated steels. One of the best articles I've ever read on steels. To really see a difference, take a brand new steel and compare to an old worn out steel and you will see metal removal and not just polishing and aligning of the edge.

[@SkillCult]

I have to re-profile my kitchen knives every so many years because of the steel removal. Unless it's those pesky abrasive carrots and meat and stuff.

[@Limicola1]

I think this link does a fair job of making the distinction. He points out that the old sharpening steels do not do much sharpening on the newer cooking knives with a high Rockwell hardness, which is true. I still use them but I also keep a diamond "steel" handy for my harder knives. I also like coarse ceramic "steels." sharpeningmadeeasy.com/knives2.htm

[@SkillCult]

I know that my fine steel works well enough on a newer Wusthof chef's knife with no supplemental sharpening. I'm not sure if that would count as new harder knife in his book. If anything, I have trouble with over-sharpening as I stated in my main comment to this video and I'm hoping that lightening up a little toward the end and spending more time will wear off the wire edge as I think our host here is probably doing. I am curious as to what the effect of steels of various kinds and levels of wear is regarding steel removal v.s. edge alignment. Also, I don't think I've ever seen compression or "burnishing" discussed in that regard. It seems likely that there is probably a certain amount of compression of the softer steel of the knife, resulting in a stretching or thinning of the edge when worked repeatedly against a much harder material. All of this could be measured and observed with the right equipment and adequate curiosity. Maybe someone has already done it. I don't know. I've written and thought about and practiced sharpening a lot, but I haven't spent much time studying what other people have to say about it, or research etc. When my youtube blows up I'll buy a microscope :) Oh, and finally, I find that old knives are much more likely to be ground all the way down to the edge in a perfect back to edge grind and be none too thin at that. I think that is because the steel, or just working a knife against the back of another knife, used to be the norm over frequent sharpening, certainly for kitchen knives. I find those very thin knives much superior for kitchen use and steeling over thicker fat beveled/bladed knives.

[@beccazam2959]

You reminded me of my grandfather. He was a master meat cutter. He would pick up two knives, and do what you just did with the honing rod. He could literally shave with his knives. No matter how much I paid attention, and tried. All I can do is dull a knife but good.

[@cemanthawildbur2816]

Thank you Lonnie . I really love watching your videos. I appreciate the the time you take to explain every detail in whatever it is that you're doing. You and Connie take care, and keep em coming. :-)

[@jhr333rgt2]

Lonnie what is that beautiful song in the beginning of the video?

[@Far-North-Bushcraft-Survival]

The "song" has no name. It is just a tune I came up with on the spot as i was recording it. It is played on my home made PVC native American style flute. I show how to make one in the video link below if interested. Of course I also added reverb or "echo" as well as bird and running water sounds to the flute music to make it a richer fuller audio experience. How To Make A Homemade PVC Flute kzbin.info/www/bejne/o5rWm4OFnclgb9E

[@rarelylucid4488]

this is a semantics argument , sharpening vs honing , there is a time and place for both, such as repairing a chipped blade

[@rarelylucid4488]

ha

[@scatterbug]

i've been a chef for almost 20 years and have had this argument many times. "honing steels don't sharpen!" well, i disagree. honing or grinding, both improve the cutting efficiency, making the blade sharper. hence, both are sharpening. like you said, semantics.

[@OldNavajoTricks]

@@scatterbug I've long referred to honing/stropping as 'De-blunting' for a lot of people who don't want to know the finer points of bladecare, easier for them to think I mean sharpening and not have to explain them to death lol.

[@Majick0003]

awesome video. lots of people don't understand what s steel is nor how to use it. as a meat cutter I use a steel 40 times a day. If I sharpened my knife 2 times a day I would be buying a new knife every few weeks. proper use of a steel is a great piece of info to have. again great video. thumbs up.

[@tikkidaddy]

My Grandfather is my lifelong inspiration and guide when it comes to knife care. Lonnie he literally spent his life with a 6 inch high quality ceramic rod in his pocket. I have that hone 2 feet away right now. If my edge gets damaged the roughest stone I ever use is a DMT tri fold in red, then I go back to ceramic honing. People waste and damage way too much steel with over sharpening and this crazy obsession with improper "batoning" techniques.

[@MrAkirabilly]

the higher quality knife, the less you need to sharpen. I never sharpen my more expensive knives. my "ok to lose" cheap pocket knives get a sharpen as soon as I have to struggle to cut.

[@kassadinthevoidwalker7438]

It makes sense, as higher quality steal tends to hold an edge. While low quality or even iron lose their edge often and have to be resharpened.

[@Dark__Thoughts]

Not so much a matter of quality, harder steel needs less sharpening but is therefor also harder to sharpen. Stainless steel is usually softer and gets duller quicker but is also pretty easy to sharpen. Both types can be of good quality.

[@jasonlovi8745]

been doing this myself but only because I'm too cheap to actually buy a knife sharpener.

[@crazyhorseranchaz]

Just one of those days, SO I'm watching again, I use the steel once in a while I use it like you do IT works for me with less time spent getting a good sharp knife and like you said, you take less steel off meaning your knife lasts even longer. Good video, I suggest everybody take your advice, it works as well today as it did when you made video.

[@SoapAcademy]

Excellent! I push the stroke like you do, then pull the final light strokes . Not all steels are created equal as well. I finally found a good one at thrift shop for $1.50!

[@ohmygeeve]

i dont even own a knife why am i watching this

[@informationwarfare]

Because you are a man.

[@informationwarfare]

You should buy a good knife. They are useful. Find a good fixed blade with a sheath.

[@chadwickmason8142]

i use the finger nail test for hockey skate blades

[@arizonapancake349]

I have actually been doing that with my pocket knives for the past couple months. I thought it was just a lazy way to touch up my edges, but i found it was actually working. However, i did learn a little more technique watching your video. New Subscriber.

[@natureface255]

I have so much admiration and respect for you Lonnie!!!I always learn the right way when I see any of your vids!RESPECT