THIS is Jon's knife sharpening playlist on YT.
THIS is Jon's knife sharpening playlist on YT.
IMHO, Jon's videos are the clearest and explain things in easy to understand ways. He explains the whys which a lot of people don't. There are a LOT of terrible sharpening videos out there, so beware.
I also learned very useful info about pressure and deburring from Peter Nolan's online articles. I saw he and Jon are teaming up for a series of "sharpening school" articles for a knife website somewhere.
They just posted the beginning of the video series, I got notification today. I like both Jon and Peter's videos, if you watch more than those it is probably overkill and may even confuse some. It's at Knife Planet, I don't know why I can't post the link
Definitely this!
Jon: I remember reading somewhere that you find a new method for sharpening a tip and that you will post new video. I would surely like to see it!
Can you share the link via PM?
i really do need to get around to new videos soon... i've got no excuse now other than being busy with sharpening and sharpening classes... got the camera, got the lights, got the microphone stuff... just being lazy
Yea I saw a few videos by peter and it became apparent quickly that he ain't no Jon "mofo master sharpener" Brodia. Way way way too much gibberish. He might be a nice guy but why does he think he's qualified to be an expert and sharpening because he can get a knife sharp? For me sharpening has been very simple. Do everything that Jon says and nothing else. Agree there are a lot of ways to get a knife sharp but why would you want to make it more complicated than it is?
Once again, take what works for you and ditch the rest.
my advise to anyone starting to sharpen is get an easy to sharpen knife(thinking Old Hickory paring or Hyde 4" square point), a Norton economy stone and some oil. No matter who you watch, the basics are the same. Mark the edge with a shapie, hold the blade at an angle, move blade across an abrasive surface, repeat for a number of times, examine the edge, repeat.
+1 on easy to sharpen knives. I started sharpening on nakiri to avoid tip work early on. Now gyutos are little effort.
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