In this video I'm going to teach you how
to sharpen and maintain your knives at
home and in the field so stay tuned!
[Music]
Hello i'm Jonathan Schaber and this is
Bushcraft Savage if you want to learn to
survive like a rabbit, be as fierce as a
bear, and impress women and men, go ahead
and hit that subscribe button and ring
the bell so you get notified of future
uploads!! Now let's get to it!!
Sharp knives cause fewer accidents than
dull knives do. At least that's in my
experience. I've cut myself more with a
dull knife than I ever have with an
extremely sharp knife and I'm going to
teach you the steps that I do this so
you can avoid some of those accidents
and be able to cut anything you want.
Except for maybe stone. Okay this knife
sharpener has different angles on it for
each section. For your main edge it has
20 degree guides, but when you go to the
ceramic and the strop I believe it's 15
degrees, but that is to create a convex
edge. That convex edge is a lot more
durable edge for field use than say a
kitchen knife where they just have a
hollow ground on them. So, let's get back
to the shapening. Alright this thing is
a diamond sharpener, it has the degree
guides on it so it takes a ton of the
guesswork out of sharpening. I have never
failed to get a razor-sharp knife on
this thing ever.
So, if you're new to knife sharpening
something like this over one of those
Smith's sharpeners I'll tell you those
shifts bleh.. those..those Smith's
sharpeners will mess up your knives
really bad. So, avoid using them get
something like this or an Arkansas
whetstone and learn how to use them. But
what we're gonna do is take it and lay
it on the degree guide on the coarse
side. There's two sides there's a
smoother side and then there's a coarse
side. What we're gonna do take our knife
and we're gonna put it on it and we'll
make ten strokes. DO NOT make the obvious
joke. Now, we're going to have to maintain
this angle through the sharpening
process there's two, three, four, five, six, seven, eight, nine,
then there's 10 on one side. Now you gonna
flip your knife over and go the other
way.
And there we go. Now I will tell you this
much you don't always have to use the
diamond plates when you're sharpening
your knife. Typically when I'm in the
field, I don't even use these because I
keep take care of my knives so well. I'll
use the ceramic and the strop and
nothing more, unless I get a nick in my
blade because I was abusing my knife. So,
now we flip it over to our fine diamond.
I wouldn't really call it a fine diamond
I would call that course, I'd call that
medium, I'd call that fine, and I call
that strop, but we're gonna flip it over
to the other diamond side that's
smoother, and we're going to do 20
strokes on this side. DO NOT make the
obvious joke. 
1 2 5 7 9 11 12
13 14 15 16
Now, we're going to flip over to the
other side flip our knife over and do it
the other side.
sixteen So, we're gonna lay our blade on
there. Make sure the angles right, and the
trick to sharpening is to maintain the
angle you're using throughout the whole
process and remove any burrs from your
blade. Any Nick's out of it, and get the
edge as most, the most uniform you can.
Now, generally what I do when I'm using
the sharpener is I increase the strokes
(DON'T MAKE the obvious joke!) by ten each
time. Because the diamond stones will
actually you can remove quite a bit of
material from your blade and that's why
I don't make a whole bunch of strokes on
the diamond sides.
Now, I'm gonna flip it over. And just keep
making strokes. You can actually hear
when the blade starts getting more and
more polished and feel it because it
become, your knife won't drag as much on
the ceramic stone. It just get smoother
and smoother as you go. Okay now, for the
stropping part. For this you need a piece
of leather and some polishing compound.
And all you're gonna do is take this and
rub it on there. And get it coated really
good. I've had to replace this piece of
leather several times already
because I'll wear it out. And now you got your
compound on there find your angle and
start polishing.
6 
25
28 29 30 34 35 Now, flip it over 10 12 15
16
19 20
30
Now the last five
I just alternate back and forth.
just to remove any burr that's left and
get a really fine edge. Should be nice
and shiny.
Okay savages, to test the sharpness a lot
of people what they do is just put the
knife on their fingernail, and if it
makes those little shavings they call it
sharp. However, I want to know that my
knives are always razor sharp and that I
can shave with them if need be. So what I
do is put the blade on my arm and
actually shave the hair. As long as it'll
shave we're good. Okay guys sharpen your
knife with the Work Sharp Knife
Sharpener. I've been using this thing
exclusively for the past, well since 2012.
That's how long I've had this thing, and
like I said it never fails to get a
knife razor sharp, but I don't really do
reviews unless I actually believe in it.
So, nobody's paying me to do a review I
bought this with my own money as you can
tell it's worn, it's old, and I'm gonna
have this thing until it literally dies
or somebody steals it! So if you like
this video go ahead hit the like button,
and think about subscribing and I will
see you in the next video!!
