Knife sharpening: 3 Steps I use. HD

I had to make do with what I had, so I sharpened this way. Other tools may be used for the same tasks. This is the way I do it now, not the best way, but here are THE tips you need. How to sharpen a knife: Step 1: Shaping edge Here you are actually trying to remove steel from the edge, shaping it to the desired edge geometry (edge geometry, not blade geometry). This can be done with any relatively coarse abrasive. Sand paper, waterstones, bricks and cinderblocks are just a few examples that can do this job! I used a worn 400 grit belt on my machine, which leaves a nice finish on the edge, and is ready for use after removing the burr. For finer grits / higher polish edge I use a waterstone with 1000/3000 grit split. At the end of this step you should have an even, consistent burr formed along the whole edge. For better results, use less pressure the last couple of strokes. Step 2: Removing the burr In this step we want to strip the burr off the knife to expose our sharp edge! With the steels I currently use (80CRV2 and UHB15LM) I can do this step by bending the burr back and forth with my finger tips, but I generally do it with my forearm for convenience. The important ting is that whatever you use, it must not scratch the edge and it must be tough enough to withstand the power of the burr. Some steels produce tougher burrs that cant be manipulated as easily, and you would then need a leather belt. At this point the knife is fully usable and cuts free hanging news paper well and shaves good. Step 3: Polishing / Stropping Some call removing the burr stropping, but what you call it is really irrelevant. In this step we take our, now decent blade, and make it just a little better. The extremely fine abrasive features of cardboard make it a good ghetto alternative, but the ideal is a leather strop filled with polishing compound. The goal is to polish the edge and do the final straightening of the edge. This step is the one you repeat to keep your knife in top shape for a long time. This increases the sharpening life of the knife by reducing the amount of steel to remove. (If you accidentally chop into a rock and get edge damage / serious edge rolling, all 3 steps are needed. Using these tips you can, even with worse tools than me get an even sharper knife! It is truly all about technique. If you want more information on this subject, check out videos by Murray Carter. Any questions, please shoot! _ Epic outro music by the great: AlekzOfficial https://www.youtube.com/watch?v=XHEz2QE3JPE Contact: alekzofficial@gmail.com http://soundcloud.com/alekzofficial _ See my more recent work here: https://www.instagram.com/eternalknives/ https://www.facebook.com/eternalimprovement/ _ Check out these great channels! EKIM https://www.youtube.com/user/EKIM1428 Trollskyy https://www.youtube.com/user/Trollskyy John Heisz (IbuildIt) https://www