How I Sharpen Convex Edge Knives.




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theelfman: Wako, you have beautiful technique. Mesmerizing watching your vids

Marty M: Tremendous video! Especially the part about scotch brighting and heating the leather. 

Richard Green: 4 years back in time and still good advice... and entertainment! I mentioned in another post I love your cooking and hunting videos, but originally (I'd forgotten) I found and subscribed to your channel looking for these types of videos on sharpening and stropping. Great videos too! Keep up the great work.

scarz1951: Glue hair side down.

Brad Colbert: where's U nail men ?:(

mainframe: 9:54

Paula Robalo: Thank you for your video!

virtuovice: @Freedom100fan I think PHK means H1. Fallkniven H1 is very difficult knife to use, and your arm must be tired after dressing. I think both are classic design knives, however American classic is much easier and more useful than Scandinavian classic in my opinion.

virtuovice: @310shadow310 My regular quality kitchen knife is easy to take micro chips in regular kitchen jobs. Regularly I let them there and strop it. It's my regular way on the kitchen knives to keep them sharp. I don't think the stone itself would make little nicks on your edge. I use #1000 and #3000 stones. Thank you!

virtuovice: @nightwalker2830 When the black compound doesn't settle on the leather well, to heat the leather using a hair dryer seems good way. Heat it slowly step by step and you will reach the good temperature soon. Then the black compound will melt and settle onto the leather appropriately. Thank you.

aTellerOfTruths: Stropping is a lot of fun. I enjoy it. I also enjoy your videos.

Charles G: which order compound do you strop? black then white?

Michael Nguyen: Cool accent and even cooler channel dude!

sufenta67: Have you convexed any Spyderco knives? Do you think it is a good idea or not? Some must be easier than others depending on blade shape and steel.

CSharp: @Dan39991 I'd second the use of something like mineral oil instead. I know the folks at WD-40 claim it's safe for all kinds of stuff, but with them withholding the precise formulation like KFC does with their secret recipe, I lean towards using other things. And now, of course, we've got nutnfancy fans spraying WD-40 all over the wilderness in order to keep their chopping tools from getting stuck during use. While I like some of his vids, this seems like not such a good idea to me.

virtuovice: @sauliusipsc Now I mainly use a strop with very thin leather. So the edge doesn't sink into the leather during stropping and the edge goes very sharp. But its edge is weak. The sharp edge doesn't keep long. So I sometimes get back to this strop with fairly thick leather when the steel is relatively soft. It's because the soft steel needs deeper edge angle. Depending on the steels I use different strop for their proper edge angle. Thank you!

KRush86: I was also able to put a convexed edge on one of my kitchen knives. Unfortunately it has some micro chips in it and I can't seem to get rid of them. Do I need to adjust my angle?

BakalavrKV: Thank you for this video! Now I know how to sharpen my Fallkniven f1:)

virtuovice: @bubajeb I know Fallkniven fans love their DC3 or DC4 whetstone. In my experience stropping the knife with a fine compound loaded leather after stone sharpening increases the sharpness drastically. Thanks.

Simon s: Stropping is....... Kind of ENTERTAINMENT!!!

virtuovice: Yes. I am from Japan.

jedirifleman: This is why I use HandAmerican green chromium oxide semi paste. I dont have an hour to sand, heat and rub a compound on a strop. I can have 5 knives stropped from dull to shaving sharp in an hour.

ncomplex1: Hello i was watching your videos and i find them very usefull .....you always use that white or black compound.....to be more precise what is it? ( and maybe you can tell me what other compounds are good to use if i dont find the same as yours on the market......really good video , thumbs up from me ! Thank you !

310shadow310: I recently bought a sharpening stone with one side course and one side fine. I am practicing on all of my dull kitchen knives and so far I seem to be doing ok. I get them sharp enough to cut through oranges and and onions and stuff with no problem but I can't seem to get them sharp enough to do that paper cutting test where it slices through with no problem. Also although they are pretty sharp they seem to have little nicks in the blade after sharpening. anyone have any tips on how to sharpen?

virtuovice: I think the convexing is always a very good idea when we need a very sharp knife with easy maintenance. But it changes how it looks decently and will reduce its resale value much. I have Spyderco Pacific Salt. I once sharpened it but didn't convex it. I remember I cut my hand with it when cutting an orange. I need to convex it soon not to cut my hand again. A super sharp knife seems safer than a regular sharp knife to me. Thanks.

SolaceSearch: Thank you very much! Where is the cheapest place to purchase them?

Logjam5: Good

virtuovice: @TheWoollyMammoth I now don't use the green compound at all, because it does not make the edge any sharper than the black compound. Instead I now use Bark River white compound after the black compound. It makes the edge twice sharper. Thanks.

virtuovice: @ayokay123 Yes, I like the Bark River blade geometry very much. Its convex is completely continuous from the starting line to the edge, while the F1 has a fairly wide flat beveled portion on its spine side and a deep angled convex bevel is blended onto it. The Fallkniven WM1 has the same blade geometry as the F1, so I did full height convexing on it and got razor sharpness finally. If I did the same thing on my F1, too, I had to grind off its cool black coating completely. I hate it. Thank you!

virtuovice: 3V is a very high wear resistant steel but at the same time if it had a small angle it would chip relatively easily. So Bark River takes fat geometry to make the edge angle larger on 3V Bravo1 and Bushcrafter, or secondary micro bevel on 3V Gunny and 3V Fox River in my experiences. They will say I am wrong in high probability though. Anyway for the reason their 3V knives are a bit difficult to take the same keenest edge as their A2 knives in my opinion. Thanks.

arf nnook: great video. great series. automatically subscribed to your channel. thanks.

entoblast: I love the sound of your voice, it seems confident, sincere and easy to understand.

virtuovice: What we need to do is getting rid of the shoulder between the primary bevel and the secondary V bevel. I prefer water stones to do it. My hands roll during honing and the newly made bevel goes slightly convex. And then the black compound stropping makes the bevel even deeper convex. I have many videos on it. The secondary V bevel is not for us at all but for a manufacturer to make the edge very easily by machine. I have never loved a V edge. Search my channel with "water stone sharpening".

TheWoollyMammoth: @virtuovice: Have you in your opinion found any advantage to stropping to another level with even finer compounds for greater polish or is stoping at the green just as good?

KRush86: I finally picked up a leather strop as well as the otter box kit. I also got a opinel no8 to practice on, and indeed it was good practice. Out of the box it seemed it was not sharpened properly as it had a secondary edge on one side. I was able to fix it with the sandpaper. The knife is sharp, but not razor sharp, but it's because the edge is not straight, it's like wavy in some areas. How can I fix this?

alantch1: Great and informative video, as always. I also had problems applying the green compound to the smooth side of my strop until I used WD-40 to spread the compound out evenly on the leather. Works like a charm. You should give it a try.

virtuovice: I sometimes use water stones to restore a damaged convex edge or to remove the micro V bevel made by the maker on the convex primary bevel. But necessarily a leather strop gives perfect sharpness to a convex edge. Thanks.

ferdia mcleavey Reville: what an excellent tutorial, thank you. can you please let me know why you add so much compound to strop? I've often read to put on too LITTLE rather than too MUCH. Have you tried both methods and settled on this one? Thanks again

assimonem: hello i have a bowie knife made by" little meester"reg cooper.we all had these knives from our days as children in the scouts.do you have any knowledge of knives made by,reg cooper or arthur wright.the latter sells knives at heinne hayness,whom your good self gave me the adress.i think these knives may not be as good quality wise as some of the higher end knives,but carry an air of nostalgia for me.they do make skinning knives,if you google sheffield knives and follow links for reg cooper

SpyderTime .: Excellent video as always. I learn a lot from you every time I watch. Thank You

Michael Nguyen: Your Japanese? In another video you sounded German...

steinwaygoat: I so appreciate you videos. Thank you.

ayokay123: I have F1 and N5 Idun. As much as I try, I can not get the F1 as hair-splitting sharp as my Idun. I keep trying, but F1 will just not get as sharp. :(

virtuovice: @alantch1 It can be a good idea. I will try a Japanese similar stuff. Thanks.

virtuovice: @ayokay123 I agree with you. The edge geometry of the F1 is deeper than Idun. So we cannot make it sharper than Idun despite of any attempt in my opinion. Some guy explained me that it's because the F1 is a survival knife, not a hunting knife. Thank you!

virtuovice: No. My one is made of VG10 laminated steel.

virtuovice: @drkknight614 One of my old kitchen knives had lots of micro chipping before sharpening. The kitchen knife is very thin and used every day, so the micro chipping seems to be its destiny in my opinion. If you intend to get rid of them every chance, it will be very tough. Thank you!

virtuovice: @severzero No, I cannot. I think in order to take the convex edge superiority, I need to sharpen it on the compound loaded leather strop. Thanks!

severzero: Can you use the Lansky Turn-Box Crock Stick Sharpener on a convex edge?

BrujoHN: Hello again, Doctor. I agree with you. Stropping is an activity to be enjoyed. I like the sound it makes!
Rating:
How I sharpen convex edge knives. 4.9 out of 5

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How I sharpen convex edge knives.