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JBroida
06-21-2012, 02:31 PM
As i mentioned before, last night i set aside some time to shoot some videos. Recently, there's been a lot of discussion about thinning... how to do it, when to do it, etc. So, i shot a couple of videos on thinning (one lecture and one demonstration). Here they are:


http://www.youtube.com/watch?v=3jsTtnidY3w


http://www.youtube.com/watch?v=twP_05UEHIM


In addition, i decided to re-shoot my video on sharpening single bevel knives (cause the lighting sucked in my last one and because we now have a nice lecture to go along with it). Here is the new single bevel knife video:


http://www.youtube.com/watch?v=kA0vdeDDSJI

and the lecture to go with it:


http://www.youtube.com/watch?v=WYZmtDlwDi4

And, lastly, for the sake of making peoples lives easier, we've updated our sharpening playlist to include these new videos. You can see our sharpening playlist here:


http://www.youtube.com/watch?v=GB3jkRi1dKs&list=PLEBF55079F53216AB&feature=plpp_play_all

JBroida
06-21-2012, 03:03 PM
oh yeah... the new videos were also my excuse for buying new lighting and a new microphone ;)

photo/video stuff is just as bad if not worse than my knife and stone addiction sometimes :(

knyfeknerd
06-21-2012, 03:04 PM
Awesome! Thanks a million J. You da man.

gentlecook
06-21-2012, 03:45 PM
Thank you John !!

actually for for single bevel sharpening, I waited for it )

JBroida
06-21-2012, 03:50 PM
yeah... sorry the lighting on the first one sucked so much. I think this new one is a bit better. However, it was about midnight-1am when we got to that video, so i wasnt sharpening at my best... i had a friend help me who does video stuff professionally, so we took a number of takes and changed things many times... i still am too lazy to do editing, so you only get one shot, but i think they turned out a lot better. I think our future videos will be better too based on what i learned last night. We may re-shoot some other ones down the road.

eto
06-21-2012, 10:58 PM
Nice Job on the new video's John, quality is much crisper. Awesome explanation's on the single bevel traditional sharpening.
Is it just your preference to start sharpening your knives from heal to tip? Or is this how they traditionally do it in Japan? I learned starting from tip to heal. Either way I wouldn't think it would make a difference , but maybe you can shed some light if it does.

Thanks

JBroida
06-21-2012, 11:21 PM
heel to tip vs tip to heel depends on who you talk to or train with... I do both depending on how I feel

eto
06-21-2012, 11:27 PM
heel to tip vs tip to heel depends on who you talk to or train with... I do both depending on how I feel

Cool. Thanks

markenki
06-22-2012, 12:04 AM
Great info, Jon. Thanks a lot. When thinning, would you go through each of the stones you would normally use (e.g., 1000, 6000, 10000)?

JBroida
06-22-2012, 02:36 AM
depends on what kind of finish you want on your blade

markenki
06-22-2012, 10:22 AM
Ok, so purely cosmetics, then, I take it. Thanks.

JBroida
06-22-2012, 12:26 PM
also, really coarse finishes in carbon tend to rust really quickly in my experience. There's also the issue of how food sticks or doesnt stick. Highly polished finishes are sometimes more sticky.

markenki
06-22-2012, 12:54 PM
Thanks for the added information, Jon.

shankster
06-22-2012, 05:31 PM
Great video's Jon, as usual!
Question..Should I still thin behind the edge on my Kono HD,seeing that it's so thin to start with??

Thanks
Peter

JBroida
06-22-2012, 09:15 PM
you wont need to thin a lot, but its not a bad idea to incorporate this kind of sharpening into your routine

steeley
06-23-2012, 01:23 AM
very nice well done Jon always learn something watching your video