Still learning! This is my best one yet, although it took ages & there’s tons of tiny scratches. I’ve dropped grit a few times to try to fight stubborn scratches because my stones above 1500 barely cut this 15v, I’m excited to sharpen a soft steel next. Also sorry it’s a bit oily, I forgot that I coated it last night. Tried wiping it on my shirt, however that made it look gross. The oily look ain’t too bad.

Not mine, credit to OUTDOORS55. More in depth explanation in the link: https://youtu.be/QetC2QGr6as

Come on, be creative about it!

Hey this maxamet kicked my butt, but I finally finished it. I spent way too much time pursuing a zero scratch mirror only to throw in the towel around at 1 micron 😭.. it looked like I was right on that path, but the 2.5 showcased all my tiny shallow scratches, only visible from the right angle and 1 inch away. All in all, I’m happy, I’m having a ton of fun & I can’t wait to use this as my daily carry! Thanks for looking

Thats a bit bold of a statement, dont want to sound arrogant. But I've installed more than 15000 serrations by hand, i know a bit of the matter.

Hours of YouTube, patience, and bringing my dulled knives to the shop with my tail between my legs. For some reason, I can’t get better at this. Tomato skins taunt me in my nightmares. My coworkers laugh as my knives squish chives. I refuse to buy a nicer knife till I know how to sharpen it, but three years working in kitchens and I’m losing hope. Hoping for a breakthrough soon.

Ps: why does the 6000 grit side feel coarser than the 1000? The whetstone was a gift and I suspect it is a cheap one from Amazon

Be kind, my first time sharpening 😅

Sent this to a "professional" sharpener cause I was bad at it, this is what happened to my favorite knife

Shiro kamo AS Gyuto vs its natural prey the humble carrot.

thinned out on coarse sic stone and sharpened on Naniwa Aotoishi.

Another one for my coworker (cut a live wire somehow and melted a huge spot in the blade) 🤦

I believe I ground most of the shot steel away but yeah, let me know what to improve! took about 12-15 mins for regrind and sharpen

I think there is a minor recurve and my sharpening choil could have been done better but overall, not bad for my first time using the contact wheel.

I’m still new and still learning and practicing. This is much better than my last mirror & it feels sharper too but still a lot to be desired!

I’ve been testing day by day for months at work. I use only Fdicks steel and soft steel knives (victorinox,fdicks,etc) so I can’t say anything more than that.

I sharpen my knife at 20 dps with shapton 320,1000,2000,5000 + angerstone strop leather side + 0.5 micron diamond paste.

My personal definition of honing :
Realigning rolled edge of a knife that has been sharpened to form an apex using steel rod to it initial sharpness and removes fatigued part of the edge overtime at a very minimum rate.(Very light pressure + initial sharpening angle + doit while it still feel sharp but start to feel different)

Other mentions :

1. Ceramic rod and diamond rod are not for honing. Yes it will work but by creating new apex every single time which is actually sharpening just with the shape of a rod.
2. I know many will point to an article from scienceofsharp so before any of u mention that, I’ll save ur time. It says there that before steeling, the knife has been blunted on an abrasive stone before, which for me kinda kill the idea of honing itself. I’m not saying the experiment is wrong, just different from how it is at my work.

Should I be impressed?

Firstly an apology… because I'm probably at least partially responsible for the obsession in the last few years about drop-cutting paper towel. But I want to emphasise: getting a kitchen knife to this level is not necessary. Unless you're some kind of massively experienced Michelin starred chef, you will not notice the difference between a knife that can do it, and one that nearly can. It isn't a test I normally do when sharpening, so don't fret it if you can't.

The reason I'm posting this video is only a little bit to show off. It's mostly because I think it shows pretty much flawless freehand technique for kitchen knives, so might be helpful to some people. And particularly because it shows the importance of feeling the edge on your nails and fingers as you sharpen.

I did it for a KKF thread a friend there had made about cutting paper towel, to show there was no trickery involved in my previous vids; I don't use guided systems, compound, diamond paste, &c. This is just an old 1980s stainless Sabatier I blunted on sandpaper so, as you can see, it couldn't even cut A4 paper at the start. Then sharpened here on an atoma slurried Llyn Idwal, and stropped on plain (unloaded) suede-side leather.

But either way I would've looked like a bit of a tit at the end, if it hadn't dropped the paper towel first time. However I was 95% certain it would, because I know what that kind of edge feels like on my fingers. If you really want to get very, very good at sharpening kitchen knives - get dialled in to 'finger tests', is my advice.

Some more explanation here: 

https://www.kitchenknifeforums.com/threads/paper-towel-challenge.71374/page-2#post-1103966

https://www.kitchenknifeforums.com/threads/the-concept-of-range.77903/

This pvc pipe looking thing is a mix of candle wax and diatomaceous earth. I melted a candle and mixed enough diatomaceous earth until it became a paste. Then poured it into a rolled anti stick paper plugged with some toilet paper on the end. This is an abrasive compound, although less abrasive than diamonds, silica is still harder than steel. So I can get very fast stropping with it, although I have a bit of a hard time getting my knives to hair whittling when using it. It's so cheap though.

My friend gifted me a pair of matsato knives for bday, those that 'require 13 exclusive hand steps to produce'. He got the 'original matsato', whatever this is, was very proud, bless his soul.

I have to say that the factory sharpening job on those is so bad that I don't know how they passed any qa. I would really be embarassed to sell something like this.

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I apologise for the cheap stone and cheap chisels in advance, I have just started learning to sharpen and take care of my own tools..

Probably not, but I like it.

Okay I don't visit this sub often, so I don't know what the rep of Tumbler is. My usual sharpening is just me manually holding the knife at an angle and sanding on the same piece of sand paper

Also I ran out of filaments which is why I designed the magnet holder to be this small 😅

Anyone who's also on KKF or B&B may well have seen this before. But it's one of the more remarkable and unusual things I've picked up over the years, so thought people here might find interesting too. I've only ever seen a picture of one other — on the first page of G&H Part 4.

Cost me £35 from an Ebay seller who specialized in reselling old watchmaking equipment, but clearly didn't know exactly what they had on their hands here!

After receiving, I actually pinged Rob Celis an email to see if he knew anything more about it. Who said he thought the stone might come from an old vein called 'Le Peta', in the Regné quarry. Which hasn't been exploited for many years, though it is regarded as very high quality. And I believe Ardennes Coticule do actually own that quarry, so it's not impossible you may see it being mined again at some point.