knife sharpening.

[flea.rider]

Just realised you are probs talking about the over all angle of the edge. In which case you are generally correct however when sharpening on a stone you refer to the angle of 1 bevel at a time which is as I stated above as you only work on 1 side at a time and to achieve the 30-40 overall bevel you want to be working at 15-20deg per side.

well it's worked for me for the last 30 odd yrs ..and I've never heard the chicken complain

 

[Thekwango]

im going to start a channel on how to hoover properly. you know really get into those corners, like a boss

Is vacuuming a skill that needs constant practise?

 

[james_2k]

Is vacuuming a skill that needs constant practise?

does the pope **** in the woods?

 

[Thekwango]

does the pope **** in the woods?

Nope.

So vacuuming isn't a skill that needs practising. why then would you want to create a channel to show people how to vacuum (or hoover as you wrongly state) like a pro.
Or were you just being facetious?

 

[flea.rider]

does the pope **** in the woods?

no he just plays with little boys ...

 

[james_2k]

like a pro

i wouldn't, the intent would be to hoover, like a boss.

also, i have never said vacuuming in 34 years so i wont start now thank ye! Also will make the channel stand out more.

maybe i could sideline in cutting the grass

 

[azibux1]

Yeah you always want to draw the knife with the edge trailing, using a chefs steel is the same as stropping on leather really. You want to be working the edge at the same angle as it was sharpened too else you will end up dulling your knife.

Cool thanks for the response!

I will check out some videos too but if you want to make a simple kitchen knife sharpening one with a steel that would be awesome!