Tips for freehand sharpening kitchen knives. скачать в хорошем качестве

Tips for freehand sharpening kitchen knives.

Why sharpen freehand? Control and quality. You get control over where and how you remove metal. Most sharpening services will destroy knives by burning edges and taking off too much steel, which results in a knife that no longer cuts well and will never hold an edge the same way again. Honing rods generally don't work. Electric sharpeners are garbage. Complicated jig systems are expensive as fuck, look hideous as hell, take up a shit ton of space, and generally are still limited in their effectiveness. Part 1, How to Sharpen:    • A Primer on Freehand Sharpening with Water...   Learning how to sharpen freehand is not that hard. When you get comfortable with it, you'll be able to use stones to just touch-up the edges, recreate new edges, or even thin and modify the geometry of kitchen knives in general. The stones I get are from @Japanese Knife Imports, who I mentioned in the video. Check out his channel and his store, because I learn a LOT from him. Here's his very in-depth playlist on sharpening technique:    • Knife Sharpening Playlist   If you enjoy watching our videos and would like to support us, please consider becoming a patron for any amount you're comfortable with:   / donnguyenknives   This video was edited by: me