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I soo agree with your sentiment. I just pissed away 8 minutes watching a video that proclaims to sharpen in 3 minutes. (DUH, ME!)...My grandfather was an old German butcher who taught me how to sharpen knives and every darned thing else. His knives were so sharp you could shave a gnats arse... These kinds of videos need to come with a SCHMUCK warning...I'm getting old too soon, smart too late...At best , this video was done with good intentions. (I hope)

Agreed. But I do like the using of vinegar and baking soda to clean the rust and the polish. But I prefer sharpening my expensive Japanese knives with my trusty whet stones.

@@johnduffy6546 So many UKposts videos are simply rabbit holes that waste your time. Fortunately for me I spent more time writing this reply than watching the video. I have learned to use the fast forward slider and actually try to avoid those tempting images they suck you in with (I failed and clicked on this one). Anytime you see one of those cryptic weird images that just don't make sense, you can bet the actual video is not going to match up with what you thought you were clicking on. The vast majority of what I see on the right side on my monitor right now is BS clickbait. This place can be a huge time suck from your life.

Meh, why do simple if complicated is an option.

LOL! Yes, but this got over half a million views in one month. Content that attracts views pays!

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Kkkkkkkkk pratica ? kkkkkkkk

Probably two different knives 😂😂😂

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Good for you. You do your thing other's will do theirs!

Came here for this comment. The baking soda makes the fizzy bubbles, but enhances the process in absolutely no way other than that.

That mixture cleans very well

It makes an effective cleaning 'paste'. This paste adheres to the surface and aids the cleaning process.

Baking soda and water make an effective paste for cleaning. Adding vinegar only weakens it. @@rapido2962

Both vinegar and baking soda are good cleaners but mixing them weakens both.@@creationholic101

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No te das cuenta que el vídeo está editado?? El vuelvo ya tenía filo o lo afiló con otra cosa eso por si solo no te da ese filo..... Me extraña que habiendo trabajado tanto tiempo con hijas afiladas creas en esto🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️

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@@creationholic101 as a alternative prep method if u put it in some acid instead of vinegar and finish rusting process u can boil it in water and blacken blade and it wont rust again

@@hamasmillitant1 vinegar IS acid (acetic acid).

The knife was sharpened on one side because it uses a chisel grind. Personally I don't get the appeal, but most of my knives are western style knives. Chisel grinds are very popular among Japanese kitchen knives and Japanese utility knives. As for the burr on the opposite side. Yes. You do get a burr on the opposite side, but you would normally remove that by flattening the back side and/or a by stropping. Though depending on how much metal was removed it might not have been an issue the first time the knife was sharpened.

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It would be very easy for those without experience like me

This system will make you enter another level of sharpening knives for sure. Do it on both sides of kitchen knives.

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😂

😅😅​@@ronnynilsson3

After creating the knife sharpener, the next sharpening takes less than 1 minute to sharpen it

​@@creationholic101no.

😂😂😂😂😂

Yes and then potentially ruined the knifes temper

I couldn't agree more.....!!!!!

The 5 hours work is just for the first time, next time it will take 5 minutes. Less than ur version.

Terrible idea...since you ruined the heat treat your knife will dull faster from then on. Just learn how to sharpen with stones.

The time is making the knife holder. A one of project guarantee to sharpen at the correct angle. You can't guarantee to only stay on the edge on your method

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Glad you think so!

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You are welcome!

Thank you too!

Polierpaste zum Entgraten

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Hello, you are so kind to leave me a comment! If you have any other better ideas, please share them with me! Wishing you health and happiness always!

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I use soldering iron because it is available in my house

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Be, semplice non direi proprio....

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Normally, Japanese knives usually have 1 blade. To remove more, you should soak them longer

Is that sarcasm?

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Fully agree

This knife only has 1 blade

​@@creationholic101 Die meisten Messer haben nur eine Klinge ! Hier geht es um die Schneidfase ! Auch wenn ein Messer nur eine Fase hat muß man die andere Seite abziehen , sonst verhindert der Grat das das Messer gut schneidet . Dabei legt man das Messer mit der glatten Seite auf einen feinen Abziehstein und poliert die Spiegelfläche !

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That knife only has one blade, if your knife has two blades, turn it over to sharpen.

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Most welcome 😊

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I'm glad you enjoyed this project! Feel free to connect with other viewers in the comments section and share your results. It's always inspiring to see what everyone creates

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After creating the knife sharpener, the next sharpening takes less than 1 minute to sharpen it

yes !

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After creating the knife sharpener, the next sharpening takes less than 1 minute to sharpen it

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Japanese deba knife

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Knife sharpening angle is usually 18-22 degrees, you choose to suit your knife

This is a traditional Japanese single-bevel right-handed knife... sharpen 1 side and de-burr on the other side for a razor-sharp cutting edge.

Thank you. @@55gryphyn

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Measure

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