10 minute sharpening - speed ( freehand ) sharpening AEB-L steel. Can we do it?

Fun video! Make a knife dull and see if you can do it extremely sharp in 10 minutes. We have never sharpened this steel before. We have never sharpened this knife before. We're going to use one brand, Nano Hone products. No particular reason; we just wanted to use one line. Maybe in the future, we can use a different one. We've never done this format before. We wanted to put ourselves under pressure. The knife was extremely dull. You will see it had a score of something like 863 or 836. Crazy dull! It turned out pretty good, but I think we can do better.

The products used in this video can be found on this website. Here is a list of the products.

NanoHone Sink Bridge and Stage
Nanohone NL-8 Lapping Plate Premium Multi - Whetstone Flattener
NanoHone 100 Micron Diamond Resin Sharpening Plate
NANOHONE® 400 GRIT SUPER BRITE Premium Splash and Go Stones by Hap Stanley
NANOHONE® 1000 GRIT SUPER BITE True Splash and Go Stones by Hap Stanley
NANOHONE® 3000 GRIT SUPER BITE True Splash and Go Stones by Hap Stanley
NANOHONE® 6000 GRIT SUPER BITE True Splash and Go Stones by Hap Stanley

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[robertdavis]

This is the type of show i hope for when tunning in vs. Comparing the features of different $200 knives.

[stuartdavenport]

For the love of me, I never do understand why some sharpeners want to raise a burr on every single stone. You have already apexed on the 400, there is absolutely no reason to raise burrs on subsequent grits. In other words, just switch to edge leading strokes, alternating left/right/left/right. Go to the next stone and do the same. If the stone is a softer stone, use edge trailing, but just alternate left/right/left/right. There is no need to do scrubbing strokes on the finer stones once the apex is set on the coarse stone. I don't have a bess tester, but I can literally cut the ridges of my fingertips off, or whittle arm hair. I think you could have done this same test in about 5 minutes. Good video, regardless of the technique. AEBL is an extremely underrated steel. It is an EXCELLENT kitchen knife stainless steel, as it is super tough and can reach 63HRC+, where it really shines as a blade steel. AEBL at 61HRC is just ok.

[xferme]

Is there a reason you dont strop the entire blade on the left side or its just for the sake of the speed?

[dadadadave]

Aloha brother Greg seems I’ve missed a few of your recent videos time to catch up by the way I noticed you’ve lost some weight looking good my friend 🤙🤙💥

[Jeff]

Fun video. Hope you keep them coming. I love when I get a notification that there is a new Never a Dull Moment video.

[moulefrite]

what is this machine you are using for measurments?

[knife.spa.berlin]

First thing that came to my mind when I clicked the video was 10 minutes sharpening video last almost 24 minutes😂

[trappenweisseguy]

I invested in a good quality coarse ceramic stone and it hogs metal off surprisingly quickly, so I’m not surprised at what you were able to accomplish quickly. AEB-L is one of the few (along with G-3 ginsan) stainless steels I’d go out of my way to try. The AEB-L has quite a reputation for edge quality, and some of its uses are scissors and razors. Try it out for a week and give us your feedback on it please.

[knifesharpeningnorway]

Aebl is very very tough one of the stainless steels that can hold the lowest kind of angle like 5 per side for example since its so tough. Also sharpens extremely easy.

Good video mate 🙂

[tadashi]

For the next whetstone war can you do the Kyo Higashiyama Hss stone from Honmamon Japan?
Maybe the Naniwa Hibiki line?
Or Magma Ohishi?

[rfrankhuizen]

Good job and mrs! Thanks again for a good show Greg. So I was wondering what is your favo stones to work on these days? The Nano collection is not available in the Netherlands? But what stone do you always grab back to? Thanks keep op the great works and blessings to you all.

[mustangx]

Are you just going back and forth on the stone with the same pressure or are you putting more pressure in one direction?