A few sharpening tips from a pro
Man, does it ever end?
The problem of maintaining a constant angle as one approaches the tip of a curved knife is something that vexes many knife sharpeners. I try to demonstrate the correct way to follow a curved blade by using a 'Mock Blade' ground to a 45 degree angle on one side and extra extra thick. On this visual aid, I've marked the blade with marks perpendicular to the edge along both the straight portion and the curved part of the blade as a further visualization to help 'get' how one does this task.
I demonstrate the simplified approach - put the abrasive surface at the angle you wish to sharpen and hold the knife in a horizontal plane. Then I demonstrate if the abrasive surface is horizontal how you do the SAME motion, but in this instance it looks like you are lifting the knife up. I feel that maintaining the knife in a horizontal plane and rotating it is a simpler motion to perform and results in greater accuracy.
There are many people who describe various contortions to achieve this simple highly repetitive motion, referring to 'lifting the knife' , 'twisting the knife' and various confused descriptions.
I hope this clarifies the basic geometry behind the mechanics of maintaining a consistent angle around the curve as one approaches the tip.
Hope you guys like my first knife design, LOL It's a style that will be a big hit on KKF where they might actually think that I made a knife.
Does this medical condition have a name?
'Perpendicular to the tangent of your edge.'
I like how he made a model not of a knife but straight edge. It dose not curve or anything haha.... I will like to see him do the same with a knife that narrows down to the tip.
Then angle actually changeges, when you come to tip aria and make your tip super weak, it just shows how pro that guy is
In a few weeks you can buy this device that will help you maintain your angle while sharpening. You can buy it .... well you know where
Where is the piece of plastic that locks your wrist and fingers in place?
Originally Posted by Peco
Originally Posted by Peco
Interesting that you picked up on this.
I train about 4-6 professional knife sharpeners a year and most all of them come to me with pre-conceived notions that they've garnered from internet misinformation or their own lack of hands on experience. One of the biggest hurdles for an inexperienced belt sharpener to overcome is to understand that this technique (shown in the video) only works on some knives. It is a simple way for an inexperienced sharpener to understand the basics and provide decent results so it's understandable how and why they use this. The thing is that upon handling a vast array of knives (at hundreds at a time) the reality sets in that this method lacks for several reasons. The very first thing that hits a pro sharpener is fatigue from twisting at the waist, then there's the issue of the physical limitation of not being able to fully twist one's body enough to grind the entire edge of many knives (ie - butcher knives like the scimitar or bull nose styles), and then there's the distal tapered knives (like Japanese knives or higher end customs) that show an over grind at the tip from using this method.
So my point is that this seems like the simple explanation but in reality it's extremely impractical and it's also somewhat incorrect in most cases. It's a shame that this type of mis-information still gets touted as fact but that's YouTube for ya.
This is the ONLY correct professional style knife sharpening technique that I've come across on YouTube. The presenter doesn't show perfect technique but he does show how to do the motions.
If this technique is used you can sharpen any and all knife types regardless of their profiles or grinds using a belt and get perfect results every time.
See 4:34 & 5:52 marks
I agree Dave. The internet contains good info BUT a lot more incorrect stuff for sure. One has to be selective and not trust everything written in cyberspace. Best way to get knowledge is hands on with a specialist - nothing beats that.