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Speaker 1: How do you everybody? Welcome to another episode of the

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Speaker 1: gear Talk podcasts with me. As always, it's Jordan's Bud.

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Speaker 1: Today's podcast, we're gonna be talking to knife sharpening expert

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Speaker 1: Steve Baker from Work Sharp Sharpening Products. You probably know

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Speaker 1: they make knife sharpening products, but you can also sharpen

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Speaker 1: axes and broadheads and scissors, shovels, all kinds of stuff

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Speaker 1: with them. But we're gonna talk how to sharpen your knives,

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Speaker 1: how to keep that stuff in proper working order. But

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Speaker 1: before we get to Steve, what's up, Jordan Man? Doing good?

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Speaker 1: How's things in Bozeman? Oh? Man, It's been off and

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Speaker 1: on winter, spring, winter spring, and today we're right back

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Speaker 1: in winter. It's snowy and twenty five degrees and yeah,

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Speaker 1: it's making people start talking about how much they're they're

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Speaker 1: longing for warmer tims and sunny, springlike weather, which I

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Speaker 1: kind of feel the same way too. But I also

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Speaker 1: feel like I just need to stay in the groove

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Speaker 1: and enjoy winter as it is, because I don't want

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Speaker 1: to sit around bitch and complain and waiting for something

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Speaker 1: to be coming down the pike. You know, we live

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Speaker 1: in the West for a reason, you gotta be cool

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Speaker 1: with it. Yeah, I'm in Nebraska right now helping on

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Speaker 1: the family ranch and like kind of getting ready for

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Speaker 1: Turkey season two. And it's yesterday it was about fifty

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Speaker 1: five degrees. It's supposed to be about sixty today, and

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Speaker 1: tomorrow is supposed to be snowing in twenty four so

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Speaker 1: like here we are springtime, dude, and that snow is

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Speaker 1: melting and it is like just a mess out there. Yeah,

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Speaker 1: when it gets to be over thirty five round here too,

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Speaker 1: my driveway is just an absolute just a muddy expletive hole.

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Speaker 1: You know, you're getting ready for Turkey season, when do

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Speaker 1: you start guiding? Um, we're gonna start the twenty fifth

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Speaker 1: of March is when archery season opens, and I have

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Speaker 1: a couple of guys coming in like a few days

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Speaker 1: after the opener starts, so we'll kick it off with that,

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Speaker 1: and then um, I've got a youth hunter like a

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Speaker 1: week after that for the youth shotgun season, and then

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Speaker 1: we'll start like April, I think like eighteenth orge so,

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Speaker 1: and and we'll start running turkey hunters and we'll do

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Speaker 1: that too through the first week of May, and then

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Speaker 1: we'll call it good. What else have you been up to?

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Speaker 1: What have I been up to? I went down to

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Speaker 1: Florida and it's already started turkey season successfully. Yeah, Steve

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Speaker 1: and I had been putting in for I think three years.

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Speaker 1: This was our fourth year of applying, so we had

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Speaker 1: three bonus points or preference points, however they do it

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Speaker 1: in Florida built up and we drew a wildlife management

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Speaker 1: area down there, so we hunted public but it was

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Speaker 1: a limited public area, like there was only X amount

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Speaker 1: of tag holders with us. But it was a short season.

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Speaker 1: There's only four days, so after waiting four years and

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Speaker 1: then they'll have only four days to get it done.

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Speaker 1: And our scouting day gave us some false confidence because

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Speaker 1: I heard probably five, maybe six different gobblers that morning.

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Speaker 1: Some of them gobbled a half dozen times, one or

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Speaker 1: two of them gobbled two or three dozen times, so

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Speaker 1: pretty good. I was like, oh this is this is

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Speaker 1: not going to be too hard. Well, it was a

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Speaker 1: clear but warm morning and that day, and they've loved

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Speaker 1: those conditions for goblin. The next four days were cloudy

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Speaker 1: or it was mostly more like a fog bank that

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Speaker 1: would build overnight and man those birds for whatever reason,

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Speaker 1: you hear mixed reasons when you ask people why they

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Speaker 1: do it. But they don't like to gobble when it's foggy.

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Speaker 1: Some people say it's because they can't see the predators.

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Speaker 1: Like it can be so foggy you can't barely see

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Speaker 1: fifty sixty yards. So why sitting a tree and gobble

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Speaker 1: and then hit the ground and gobble when you can't

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Speaker 1: see fifty yards and all the predators around there. It

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Speaker 1: could be just lurking waiting to get you. Right. The

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Speaker 1: other thing is is that in that fog and that

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Speaker 1: denser air, that maybe the gobble doesn't travel as far,

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Speaker 1: and so they like it when it's clear, their gobble

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Speaker 1: reaches out and hopefully more hens will come to them. Right.

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Speaker 1: So I don't know the exact reasoning, but I can

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Speaker 1: tell you that after a couple of days of very

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Speaker 1: minimal gobbling, I started to get a little more nervous

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Speaker 1: about my chance as they success. And you know, I'm

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Speaker 1: not a huge like collector type person. I don't you know,

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Speaker 1: getting slams or of any sort is not that important

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Speaker 1: to me. I do like the fact that if you

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Speaker 1: set up those goals, it's probably going to take it

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Speaker 1: to a bunch of different places and go on, get

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Speaker 1: to do cool different adventures. I think that's what's appealing

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Speaker 1: to me about saying, oh, I'm gonna try to kill

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Speaker 1: a turkey in fifty states. I don't need it because

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Speaker 1: I want to say I kill a turkey fifty states.

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Speaker 1: But I would like to say and go that I

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Speaker 1: did that because I got to experience turkey hunting in

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Speaker 1: fifty different states and fifty different locations, fifty different landscapes.

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Speaker 1: It's cool, right. Anyways, So I did get aciola, which

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Speaker 1: I think makes me some kind of a slam holder.

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Speaker 1: I still got to get my Goulds turkey, which I

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Speaker 1: think would that would give me like a royal slam

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Speaker 1: or something like that. Anyways, I'm gonna do that next

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Speaker 1: year with my buddy Ja in Mexico. But it was

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Speaker 1: a sweet hump, it was. It's cool, you know, just

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Speaker 1: being in country with palm trees and pal meadows um

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Speaker 1: super sandy, you know, which is what makes the spurs

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Speaker 1: on an ostiola super sharp, is that that ground is

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Speaker 1: so soft they don't wear them down like our you know,

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Speaker 1: western birds um and uh, you know, seeing gators around,

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Speaker 1: seeing all kinds of different snakes, around. It's uh, it's

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Speaker 1: not what you're used to turkey hunt, you know. And

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Speaker 1: it was cool too. We got to hunt the WMA,

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Speaker 1: which is very much just a back Florida back country experience,

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Speaker 1: and then we killed there. By the day two we

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Speaker 1: were tagged out and so after that we had access

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Speaker 1: to a private ranch that's that's basically a cattle ranch

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Speaker 1: in Florida. There's a lot of people don't know, but

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Speaker 1: Florida is a mega beef produce and state from the

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Speaker 1: center of the state is packed with cattle ranches and um,

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Speaker 1: cattle pasture turkey hunting versus Florida back country turkey hunting

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Speaker 1: way different, you know. Um yeah, because cattle pasture, it's

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Speaker 1: like you can get close to where they're goblin and

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Speaker 1: set up on the edge of a cattle pasture and

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Speaker 1: set them up. Now, I say it was easy. We

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Speaker 1: didn't kill one on the property. The property we hunted

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Speaker 1: had gotten a lot of pressure that just a couple

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Speaker 1: of days prior, and so the birds seem to be

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Speaker 1: a little quiet and skittish and again foggy mornings. They

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Speaker 1: weren't goblin. But all in all, great experience. Naziola turkey

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Speaker 1: um I'm definitely gonna start putting in for these WMAs

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Speaker 1: again and hopefully drawing a couple three four years and

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Speaker 1: go and get to experience that again. So there were

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Speaker 1: some turkeys that were walking through the yard here this morning,

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Speaker 1: and there was like five hens and a tom just

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Speaker 1: all walking together. And then I saw like a flock

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Speaker 1: of like two three jakes the other day, and then

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Speaker 1: there was like a flock of hens with no Tom's

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Speaker 1: or Jakes with them or anything. And so seems to

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Speaker 1: I don't know, like starting to see them wander around,

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Speaker 1: which is good. I was really it sounds like the big,

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Speaker 1: big winter flock is broken up, right, Yeah, yeah, for sure.

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Speaker 1: And I was really worried about just how much snow

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Speaker 1: they'd gotten and how hard it got. I was a

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Speaker 1: little worried about our turkey how well they came out

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Speaker 1: of it. But I've been seeing some so good. Yeah,

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Speaker 1: it's weird to have already started Turkey season. And I

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Speaker 1: mean I think I killed on like the fifth of March.

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Speaker 1: But now I basically got to wait five weeks till

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Speaker 1: I get to go on another turkey hunt. So I'm

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Speaker 1: like fully in turkey mode. But now I have to

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Speaker 1: revert back to lyon mode and I don't know, setting

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Speaker 1: up rifles for bear season or something for you know,

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Speaker 1: a month before I can get back into calling turkeys. Yeah, okay,

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Speaker 1: we're going to do do a listener question, but we're actually

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Speaker 1: going to discuss the feedback that Jordan got on a

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Speaker 1: post that you made on Instagram. Tell me about the

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Speaker 1: post and then tell me what you heard people saying

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Speaker 1: about it. Yeah, so I made a real for me eater.

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Speaker 1: We had just talked to Heidi from nick Wax about

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Speaker 1: washing your outerwear, why it's important to wash your outerwear,

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Speaker 1: and the amount of comments that we got on that

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Speaker 1: that it was like overwhelmingly like people are scared to

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Speaker 1: wash their outerwear because it costs so much and they're

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Speaker 1: just afraid that something really bad is going to happen

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Speaker 1: to it. There was one fellow that you know, pointed

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Speaker 1: out that on First Light's website it says that you

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Speaker 1: should it says don't wash them more than necessary, and

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Speaker 1: but he was like, it's a little contradicting to you know,

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Speaker 1: say that you should wash your gear and then the

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Speaker 1: manufacturer actually says that you shouldn't. But it does say

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Speaker 1: more than necessary. To me, that means if you go

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Speaker 1: out and you're in it and you don't really get

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Speaker 1: it dirty, you don't really get it smokey or whatever,

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Speaker 1: come back and like put the thing in the closet.

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Speaker 1: But if you get a bunch of dirt and stuff

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Speaker 1: on it, like that dirt that gets caked on soaks

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Speaker 1: up moisture, and like we talked about before, it can

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Speaker 1: degrade some of that DWR and then it can kind

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Speaker 1: of let your garment wet out or just soak up

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Speaker 1: some of that moisture. So like washing that to get

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Speaker 1: that off of it is good. And then also drying

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Speaker 1: it like a low tumble dry like it says to

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Speaker 1: do on like the Omen rain gear, it can kind

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Speaker 1: of spread that DWR back out and like revitalize it

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Speaker 1: in a way. So like it is good to wash

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Speaker 1: your garments. Um maybe not like you wash underwear, but

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Speaker 1: like you know, if it's dirty wear, but you don't,

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Speaker 1: nobody uses their rain gear like they wear underwear. Yeah, exactly,

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Speaker 1: it's just not you know, and if you are. Yeah,

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Speaker 1: it's like I used to know fishing guides that worked

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Speaker 1: in Alaska in the summers and they would buy a

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Speaker 1: new super high or whether it was SIMS or Padagon

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Speaker 1: or whatever gortex rain jacket every single season because what

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Speaker 1: they did to that jacket, a lot of it had

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Speaker 1: to do with the bug spray. We really can be

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Speaker 1: bad for the membranes and the DWR. But between that

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Speaker 1: and like those people wear those jackets every single day

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Speaker 1: for a whole season, and you know what, Yeah, they

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Speaker 1: just beat the living snot out of it. And you

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Speaker 1: know that's how many days you get out of it.

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Speaker 1: They'd have to get a next one the next year

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Speaker 1: if you wanted a jacket that actually was going to

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Speaker 1: keep you dry day in and day out and not

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Speaker 1: wet out. But for most of us, like me included

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Speaker 1: my rain gear most of the time rides around in

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Speaker 1: my pack. You know, very rarely does it come out

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Speaker 1: and get put on, So I can probably make it

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Speaker 1: just washing it once twice a year. But like how

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Speaker 1: do you was saying, there's a lot of other things

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Speaker 1: that will get those garments dirty that'll prevent u the

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Speaker 1: DWR from working and prevent the breathability of the garment. Uh,

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Speaker 1: like the smoke thing I never knew of, you know,

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Speaker 1: but just you know, any any kind of contaminant, sweat, dirt, whatever,

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Speaker 1: like it's you're not doing yourself or your garment any

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Speaker 1: favors by not washing it when it's been used and

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Speaker 1: it's and it's dirty. Um, it's no different than like

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Speaker 1: Kendall was talking about with the boots. Man, if you're

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Speaker 1: if they're dirty and they're standing stuff in there, that

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Speaker 1: stuff is rubbing you know, as you're wearing the garment

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Speaker 1: or the pair of boots and wearing out your fabrics.

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Speaker 1: You gotta get rid of that stuff and keep it

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Speaker 1: clean if you want long life out of it. Yep, Yeah,

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Speaker 1: totally agree. There was there's a lot of folks on

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Speaker 1: there that were like, you know, this outerwear costs me

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Speaker 1: a lot, and they were like scared to wash it.

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Speaker 1: And I think that as long as you follow the

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Speaker 1: recommendations by the manufacturer. There a lot of times on

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Speaker 1: the tag of the garment, um, you know, like the

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Speaker 1: omen is washing cold water and low tumble dry if

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Speaker 1: you're gonna dry it m and as long as you

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Speaker 1: follow that you should be good. Like if you're I

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Speaker 1: think the drying thing especially freaks people out. But if

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Speaker 1: you get a lot of high heats and stuff, like

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Speaker 1: if you turn your dryer all the way up and

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Speaker 1: you don't have it on like a low tumble. It

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Speaker 1: can heat things up like on any clothing, you know,

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Speaker 1: and get it like hot if it's like too hot. Um,

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Speaker 1: so I don't know follow manufacturer directions, is my takeaway? Yep, exactly. Sweet. Well,

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Speaker 1: we'll take a quick breather and when we come back,

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Speaker 1: well we're gonna run through a scenario or if you

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Speaker 1: forgot your knife at home with us Steve Baker from

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Speaker 1: Work Sharp. All right, we're back and joined now by

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Speaker 1: Steve Baker. Steve, let's get it out of the way.

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Speaker 1: What makes you a knife sharpening expert? Ah, Well, I've

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Speaker 1: been doing it for quite a while. I've been working

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Speaker 1: for this company for work Sharp, since before it was

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Speaker 1: work Sharp, So I've been here for twenty five years.

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Speaker 1: We've been a sharpening company the entire time, and we

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Speaker 1: started getting into knives quite a few years ago. And yeah,

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Speaker 1: I've been like I said, I've been all over the

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Speaker 1: company itself. I was a design engineer for quite a while,

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Speaker 1: designed some of our products. So it's just understanding the

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Speaker 1: geometry of a knife, what makes a good sharp knife,

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Speaker 1: what applications you need, you know, different edges for that

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Speaker 1: type of thing. And just understanding abrasives and the process

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Speaker 1: of what's really happening to your blade as you're sharpening.

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Speaker 1: But cool, I'm super looking forward to this. Yeah, and

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Speaker 1: that's definitely enough credentials for me to call you a

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Speaker 1: knife expert. So before we dive into sharpening your knife

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Speaker 1: and some of the things that go along with that,

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Speaker 1: we have a segment that we like to call what's

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Speaker 1: the scenario And we're gonna throw this one at you, Steve.

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Speaker 1: So you've departed for a hunt and you realize that

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Speaker 1: you forgot your kiel kit, you forgot your knife. The

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Speaker 1: nearest town is a smaller town, but it has like

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Speaker 1: a Walmart type box store. That's your option. Like, what

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Speaker 1: are you looking for for a knife when you go

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Speaker 1: into a store like that. A few different things. One,

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Speaker 1: I'm going to look for something that has a quality steal.

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Speaker 1: I Am not going to buy, you know, house brand

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Speaker 1: at one of these big box stores. The edge just

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Speaker 1: isn't gonna last. So I'm gonna try to find something

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Speaker 1: with a reputable name so I can get a decent edge.

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Speaker 1: Then just look for the style of knife you're looking for.

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Speaker 1: You know, if you're looking for a skinner let's see

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Speaker 1: what they got there, but something with a for me,

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Speaker 1: something with a decent belly to it, something in the

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Speaker 1: three to four inch range, preferably a fixed blade, and

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Speaker 1: then I'm going to look to see what they have

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Speaker 1: as far as field sharpeners, So a manual system that

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Speaker 1: I could throw in my pack with me, whether it's

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Speaker 1: a small stone, it could be a natural or synthetic

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Speaker 1: stone or a diamond stone, preferably somewhere in the eight

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Speaker 1: hundred grit range, and then grab those and get back

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Speaker 1: out of the field. Cool Lots to dive into with that, yeah, yeah,

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Speaker 1: lots to dive into. But my question is, what if

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Speaker 1: you go in there and everything you're looking at is

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Speaker 1: just there's nothing. There's not a knife in there that's

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Speaker 1: even forty dollars, and you're looking at all of it

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Speaker 1: is just not looking that great because I feel like

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Speaker 1: with the cheaper knives they're harder to sharpen. So is

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Speaker 1: I almost thought that you're gonna say, if the if

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Speaker 1: the options are super slim, just go buy yourself a

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Speaker 1: drywall blade or utility knife and stick some stick some

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Speaker 1: razors in there and do that. Yeah, that's an option.

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Speaker 1: If the knives and if you don't like the knives

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Speaker 1: that are there, But even if you have a one

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Speaker 1: of the you know, like you said, you can't even

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Speaker 1: find a knife that's forty bucks. They're just not great,

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Speaker 1: not great tools. As long as you have a decent

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Speaker 1: sharpener with you, you just have to end up sharpening

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Speaker 1: a little more often. And then those knives usually have

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Speaker 1: a softer steel, so they'll they'll sharpen easy. They just

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Speaker 1: won't hold an edge for very long. So those knives

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Speaker 1: actually will have a softer steel. Because I feel like

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Speaker 1: I had a couple there was, you know, kind of

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Speaker 1: name brand knives I thought back in the day, and

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Speaker 1: I would just sit there and try and try and

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Speaker 1: try to sharpen them, and they would never sharpen up.

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Speaker 1: And I felt like that steel was just unbelievably hard.

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Speaker 1: But you're saying that most of these cheaper knives will

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Speaker 1: actually have a soft steel. Most will, most will there

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Speaker 1: there are a couple brands out there that have a

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Speaker 1: heat treat on their four forty steel that is absolutely amazing,

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Speaker 1: and it is it's very tough. It's hard to sharpen U.

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Speaker 1: So yeah, dependent on the knife you get. Some of

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Speaker 1: those um lower end steels can be heat treated for

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Speaker 1: quite well. But the majority of what you're going to

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Speaker 1: find in these box stores, they're gonna be a fairly

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Speaker 1: fairly soft steel. Little um that you'll be able to

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Speaker 1: get a decent edge on. All right, let's get to

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Speaker 1: it before we get into like, actually how to sharpen.

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Speaker 1: I didn't have this in my notes, but you added

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Speaker 1: it in your notes, and I think it's a great

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Speaker 1: place to start. Is um, like knife safety. I know

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Speaker 1: a lot of people listening. Oh really, knife safety? Come on,

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Speaker 1: everybody knows, uh, cut towards your buddy, not your body. Um,

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Speaker 1: that's a joke, dad, joke there. I tell my kids that.

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Speaker 1: But I think it's important because there's more than one

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Speaker 1: reason to keep a sharp knife. One is so that

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Speaker 1: the tool works better for whatever you're applying it to,

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Speaker 1: but two is for safety. So explain that part about

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Speaker 1: knife safety, about how a sharp blade works into knife safety. Yeah,

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Speaker 1: of course. Well, you're we're working on an oil you

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Speaker 1: get something down, and you're working on a sharp blade.

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Speaker 1: You make cuts much easier. So as your blade starts

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Speaker 1: to get dull, you have to start applying more and

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Speaker 1: more forced to it, and the more forced you apply

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Speaker 1: to a blade, the less controller you really have over it,

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Speaker 1: and if that knife jumps because you're putting a bunch

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Speaker 1: of pressure on it, you just increase the chance of

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Speaker 1: having an accident out in the field, and that can

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Speaker 1: ruin a hut really really fast. Yeah, it's no joke.

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Speaker 1: You know, you get a couple of miles into the

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Speaker 1: backcountry and then all those possible accidents just compound, like

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Speaker 1: the severity of the situation, if something bad like that

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Speaker 1: happens exactly and listening to some of your guys's stories,

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Speaker 1: some of your hunts, it's vitally important. I mean, if

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Speaker 1: you're two three miles back in and even if it's

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Speaker 1: not a you know, a deadly cut, you didn't hit

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Speaker 1: the artery on the inside of your thigh, but you did,

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Speaker 1: you know, cause some sort of injury to your leg.

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Speaker 1: You still got a hike out of there, and then

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Speaker 1: you know, once you get back to the truck, you know,

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Speaker 1: how far away are you from getting any other kind

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Speaker 1: of help? Now you got to drive, and it's just

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Speaker 1: it's so much easier to just stop when you start

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Speaker 1: feeling that knife get dull and you have to apply

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Speaker 1: more pressure. Your cuts just aren't as clean. It's so

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Speaker 1: much easier to have, you know, some sort of a

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Speaker 1: field sharpener with you where you can stop, just take

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Speaker 1: twenty thirty seconds, retouch it up, and then you can

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Speaker 1: go back in and start working again. Steve, give me

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Speaker 1: the pitch real quick. We kind of covered it, covered it,

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Speaker 1: but didn't really get into it. Give me the pitch

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Speaker 1: on why you prefer like one knife and a sharpener

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00:20:54,000 --> 00:20:57,080
Speaker 1: that you're gonna sharpen versus carrying around something like a

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00:20:57,200 --> 00:21:00,879
Speaker 1: havalon or an outdoor edge that have those more of

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00:21:00,880 --> 00:21:07,159
Speaker 1: a razor blade type night blade that's that's replaceable for me.

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Speaker 1: There's a few different reasons. One, and some of the

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Speaker 1: listeners may not like this, but I don't believe everybody

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Speaker 1: packs those blades out of the woods with them. I

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Speaker 1: think when they get dull, a lot of them are

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Speaker 1: just getting pitched out there. And I'm not a big

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Speaker 1: fan of doing that, and I've done very little with them.

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Speaker 1: But she always hear the stories about the blades of

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Speaker 1: breaking and some of the designs that I've seen in

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Speaker 1: the past, and I know some of the manufacturers have

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Speaker 1: improved it, but they're not easy to get in and out,

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Speaker 1: even on a clean knife, and it just I don't know,

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Speaker 1: they just they feel dangerous to me. And then compound

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Speaker 1: that with you know, your part way through an elk

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Speaker 1: or a bear and you get fat and blood and

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Speaker 1: everything else on it, and trying to replace the blades,

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00:21:48,160 --> 00:21:51,200
Speaker 1: it just yeah, just it's more of an accident waiting

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Speaker 1: to be waiting to happen. And if I have a

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00:21:53,720 --> 00:21:56,320
Speaker 1: sharpener and a knife, I can just keep maintaining it.

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Speaker 1: I don't have to go back out and worry about

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Speaker 1: how many of those little blades that might carry in

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00:21:59,880 --> 00:22:03,520
Speaker 1: my gonna break one. You know, a typical fixed blade

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00:22:03,520 --> 00:22:07,680
Speaker 1: to standard fixed blade is gonna be much stronger. Yeah,

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Speaker 1: So for those reasons, and I can sharpen and I've

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00:22:10,280 --> 00:22:11,840
Speaker 1: got the tools to do it, So I'd much rather

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Speaker 1: go that direction. Yeah, you're never gonna run out of

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00:22:15,600 --> 00:22:19,199
Speaker 1: steel and abrasive where where you could run out of

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00:22:19,240 --> 00:22:24,800
Speaker 1: replaceable blades. Yeah, definitely being a pickle. All right, Well

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Speaker 1: let's get let's get into the actual sharpening, I think

390
00:22:27,680 --> 00:22:31,480
Speaker 1: real quick, can we touch on just steels real quick? Um,

391
00:22:31,520 --> 00:22:33,440
Speaker 1: there's a lot of different Like wh if you're looking

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00:22:33,480 --> 00:22:36,240
Speaker 1: at knives, there's like a ton of different steels and

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00:22:36,359 --> 00:22:39,280
Speaker 1: they all have like numbers, and it's hard to like

394
00:22:39,320 --> 00:22:41,359
Speaker 1: get a grip, I think on what you're looking at

395
00:22:41,400 --> 00:22:43,520
Speaker 1: if you're not used to looking at it. So can

396
00:22:43,560 --> 00:22:45,520
Speaker 1: you just give a little overview of like, you know,

397
00:22:45,640 --> 00:22:48,520
Speaker 1: carbon steels and like stainless steels, some steels that you'll

398
00:22:48,560 --> 00:22:54,320
Speaker 1: see on um, some knives that you're probably looking at online. Sure, yeah,

399
00:22:54,359 --> 00:22:58,720
Speaker 1: there's um. You're totally right. There's a huge variety of

400
00:22:58,800 --> 00:23:00,919
Speaker 1: knife steals out there, and there's a rabbit hole you

401
00:23:00,920 --> 00:23:04,600
Speaker 1: can climb down into and it just goes deep your

402
00:23:04,640 --> 00:23:07,359
Speaker 1: more budget steels. You know, if you go into the

403
00:23:07,359 --> 00:23:10,560
Speaker 1: big box stores or outdoor stores and see blister pack

404
00:23:10,640 --> 00:23:13,280
Speaker 1: knives hanging on them, generally they're gonna have a lower

405
00:23:13,400 --> 00:23:15,040
Speaker 1: end steel. You can still get a good edge on them.

406
00:23:15,040 --> 00:23:18,560
Speaker 1: They're not going to last as long. Most steels you're

407
00:23:18,560 --> 00:23:21,119
Speaker 1: gonna find anymore are going to be in the realm

408
00:23:21,359 --> 00:23:24,920
Speaker 1: of being a stainless just not a lot of companies

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00:23:24,920 --> 00:23:27,520
Speaker 1: out there using just straight carbon steel anymore, just due

410
00:23:27,520 --> 00:23:30,320
Speaker 1: to them, you know, the rusting and Steve started to

411
00:23:30,320 --> 00:23:32,000
Speaker 1: interrupt real quick, But I feel like you got to

412
00:23:32,040 --> 00:23:35,280
Speaker 1: explain what a blister pack knife is because I think

413
00:23:35,320 --> 00:23:38,040
Speaker 1: I know after thinking about it for ten seconds. But

414
00:23:39,000 --> 00:23:41,280
Speaker 1: you lost my attention because I had to think of

415
00:23:41,320 --> 00:23:43,240
Speaker 1: what that is. So explain just real quick what a

416
00:23:43,280 --> 00:23:47,280
Speaker 1: blister pack knife is. Yeah, thanks for that. There's a

417
00:23:47,359 --> 00:23:49,880
Speaker 1: bunch of terminology we use. We just think everybody knows.

418
00:23:50,520 --> 00:23:52,280
Speaker 1: Those will be the ones you see on the wall.

419
00:23:52,280 --> 00:23:55,560
Speaker 1: They'll be like a card hanging there with a knife

420
00:23:55,600 --> 00:23:59,320
Speaker 1: in a little plastic bubble or a little plastic blister

421
00:23:59,400 --> 00:24:02,199
Speaker 1: that shows the knie NiFe off to you. Um. Not

422
00:24:02,320 --> 00:24:03,879
Speaker 1: general are the ones you're going to pick up and

423
00:24:03,920 --> 00:24:06,480
Speaker 1: I'm you know, in a nice box or seeing them

424
00:24:06,560 --> 00:24:09,040
Speaker 1: in the cases. Um, and a lot of these are

425
00:24:09,359 --> 00:24:11,240
Speaker 1: you know, they'll be your Chinese made knives, so they're

426
00:24:11,240 --> 00:24:14,760
Speaker 1: going to be in the other sometimes down to five dollars,

427
00:24:14,760 --> 00:24:18,480
Speaker 1: sometimes up to thirty or forty knives. You got it.

428
00:24:19,600 --> 00:24:23,480
Speaker 1: More of a clamshell packaging, right, So the blister pack

429
00:24:23,920 --> 00:24:27,640
Speaker 1: refers to the type of packaging where it's like a

430
00:24:27,640 --> 00:24:30,440
Speaker 1: all kind of in a molded piece of plastic. There's

431
00:24:30,480 --> 00:24:33,919
Speaker 1: a cardboard piece in there that is the background, and

432
00:24:33,960 --> 00:24:36,840
Speaker 1: then you'll have whatever item it could be a knife. Um.

433
00:24:37,000 --> 00:24:39,199
Speaker 1: A lot of broadheads are sold the same way. I mean,

434
00:24:39,240 --> 00:24:42,119
Speaker 1: there's a gazillions. A lot of Phelps game calls are

435
00:24:42,720 --> 00:24:44,919
Speaker 1: you know, package the same way any game calls for

436
00:24:44,960 --> 00:24:48,400
Speaker 1: that matter. But that's blister packaging, all right. Sorry, So

437
00:24:48,640 --> 00:24:52,960
Speaker 1: you're you're talking about the types of steals. Yeah, so

438
00:24:53,200 --> 00:24:54,480
Speaker 1: a lot of those, you know, you're gonna be in

439
00:24:54,480 --> 00:24:59,159
Speaker 1: like your eight c R O um MOV type steels,

440
00:24:59,160 --> 00:25:01,960
Speaker 1: and they're going to be much softer. The edges will

441
00:25:02,040 --> 00:25:03,720
Speaker 1: roll on them. You can get a good sharp edge

442
00:25:03,720 --> 00:25:05,400
Speaker 1: on them, but the edge is going to roll over them.

443
00:25:05,520 --> 00:25:08,480
Speaker 1: Are blunt a little bit, you know, quite a bit

444
00:25:08,480 --> 00:25:10,919
Speaker 1: earlier than say, if you get into some of the

445
00:25:11,000 --> 00:25:13,159
Speaker 1: higher end knives where you're getting it up into like

446
00:25:13,200 --> 00:25:17,240
Speaker 1: an S thirty v S ninety v L Max. There's

447
00:25:17,280 --> 00:25:19,880
Speaker 1: a lot of really good steals out there, and over

448
00:25:19,880 --> 00:25:23,800
Speaker 1: the last few years, knife companies have really been pushing

449
00:25:23,840 --> 00:25:27,080
Speaker 1: the limits on just the durability of the steels, the

450
00:25:27,119 --> 00:25:32,600
Speaker 1: toughness of them, the edge retention, abrasion resistance, the corrosion resistance.

451
00:25:32,640 --> 00:25:35,200
Speaker 1: So there's a lot of knives out there. So here's

452
00:25:35,280 --> 00:25:37,920
Speaker 1: my opinion. One, you can go way too far on

453
00:25:37,920 --> 00:25:39,760
Speaker 1: one end and end up of a steel that doesn't

454
00:25:39,800 --> 00:25:42,639
Speaker 1: really work that well for the types of hunting that

455
00:25:42,760 --> 00:25:44,840
Speaker 1: you guys are doing, and you're trying to break down animals,

456
00:25:45,400 --> 00:25:47,840
Speaker 1: then there's that sweet spot in the middle, and in

457
00:25:47,880 --> 00:25:50,359
Speaker 1: my opinion, there's another end over at the far end

458
00:25:50,400 --> 00:25:53,000
Speaker 1: where you take it too far. Now you're ending up

459
00:25:53,040 --> 00:25:56,200
Speaker 1: with these knives that are so abrasion resistance and they

460
00:25:56,560 --> 00:25:58,880
Speaker 1: hold an edge so well that if you do let

461
00:25:58,920 --> 00:26:01,840
Speaker 1: them go too far and they dull, they're really difficult

462
00:26:01,840 --> 00:26:03,359
Speaker 1: to sharpen out in the field and they're going to

463
00:26:03,440 --> 00:26:05,000
Speaker 1: take a lot more time. So there's kind of this

464
00:26:05,160 --> 00:26:08,000
Speaker 1: sweet spot in the middle where I like to stay.

465
00:26:09,960 --> 00:26:12,359
Speaker 1: Let's say, from my own opinion my hunting knives, I

466
00:26:12,400 --> 00:26:14,840
Speaker 1: like to carry either an S thirty V or an

467
00:26:14,880 --> 00:26:18,600
Speaker 1: S ninety V. Typically S thirty V. It's just a

468
00:26:18,640 --> 00:26:21,040
Speaker 1: good all around steel for as far as toughness, edge

469
00:26:21,040 --> 00:26:25,080
Speaker 1: retension and corrosion resistance, and it's easy to do touch

470
00:26:25,160 --> 00:26:28,199
Speaker 1: ups in the field, but you still get good edge

471
00:26:28,240 --> 00:26:33,320
Speaker 1: retension out of it. Awesome and our most like like

472
00:26:33,560 --> 00:26:36,879
Speaker 1: for those two steals. Would you say that most you know,

473
00:26:36,920 --> 00:26:41,080
Speaker 1: American made knife manufacturers are using those two steals or

474
00:26:41,160 --> 00:26:43,199
Speaker 1: is there another one that some other company is going

475
00:26:43,280 --> 00:26:46,760
Speaker 1: to say, well, hold on, we use you know, XV

476
00:26:47,200 --> 00:26:50,280
Speaker 1: one to fifteen and it's just as good, or is

477
00:26:50,280 --> 00:26:52,640
Speaker 1: there not? That's not even a thing like. Those are

478
00:26:52,640 --> 00:26:55,080
Speaker 1: the two main ones that all these companies are using.

479
00:26:57,000 --> 00:27:00,680
Speaker 1: S thirty V is pretty popular, but you're company. The

480
00:27:01,040 --> 00:27:03,280
Speaker 1: steels are all over the place. Knife companies are using

481
00:27:03,280 --> 00:27:05,560
Speaker 1: all kinds of stuff, So S ninety V you're not

482
00:27:05,560 --> 00:27:08,360
Speaker 1: going to find that in every manufacturer. M S thirty

483
00:27:08,440 --> 00:27:10,040
Speaker 1: v is pretty popular, but you're probably not going to

484
00:27:10,080 --> 00:27:14,119
Speaker 1: find that in every manufacturer either, but you'll find something

485
00:27:14,160 --> 00:27:18,359
Speaker 1: along those, you know, an equivalent of those. Yep, I

486
00:27:18,440 --> 00:27:21,879
Speaker 1: gathered up a few steels that knives are using. The

487
00:27:22,080 --> 00:27:24,679
Speaker 1: r Galli carbon knife is an S thirty five VN.

488
00:27:24,800 --> 00:27:29,280
Speaker 1: That's a stainless that's Montana knife is using like a

489
00:27:29,320 --> 00:27:32,280
Speaker 1: few different ones. Um, but they're using a fifty two

490
00:27:32,320 --> 00:27:35,240
Speaker 1: one hundred ball bearing steel on some of theirs. Yeah,

491
00:27:35,280 --> 00:27:39,280
Speaker 1: that's UM carbon steel. That's a that's a great one. Yeah. Um.

492
00:27:39,320 --> 00:27:42,000
Speaker 1: And then bench may's the last one. They're using U

493
00:27:42,480 --> 00:27:44,359
Speaker 1: S thirty V S ninety V. And then they have

494
00:27:44,400 --> 00:27:47,640
Speaker 1: a CPM one fifty four in there as well. Yeah,

495
00:27:47,680 --> 00:27:50,880
Speaker 1: that was a fairly new one for them they had. Um. Yeah,

496
00:27:50,880 --> 00:27:52,720
Speaker 1: they've used all kinds of steels, but any one of

497
00:27:52,760 --> 00:27:55,000
Speaker 1: those is going to work great. Um. I have one

498
00:27:55,000 --> 00:27:59,080
Speaker 1: of the Montana Knife Company um black Foots in the

499
00:27:59,119 --> 00:28:02,080
Speaker 1: fifty two one, and it's yeah, it sharpens up fine

500
00:28:02,080 --> 00:28:04,959
Speaker 1: in a field. It's more it's more on the carbon

501
00:28:05,320 --> 00:28:09,040
Speaker 1: steel side of it, So with it being coated, you're good.

502
00:28:09,080 --> 00:28:10,440
Speaker 1: But you just got to make sure that you keep

503
00:28:10,480 --> 00:28:13,639
Speaker 1: the knife clean, clean and dry so you don't get

504
00:28:13,680 --> 00:28:15,919
Speaker 1: any kind of corrosion on it. And they also do

505
00:28:16,000 --> 00:28:21,200
Speaker 1: some I believe it's in I think it's magnetic. Yeah, yeah,

506
00:28:21,280 --> 00:28:23,280
Speaker 1: that's another one. It's a it's a great steel, good

507
00:28:23,359 --> 00:28:25,000
Speaker 1: edge at tension. It is going to be harder to

508
00:28:25,080 --> 00:28:28,480
Speaker 1: sharpen in the field. But if you're carrying a field

509
00:28:28,480 --> 00:28:33,000
Speaker 1: sharpener with you that has diamond embraces, then you can

510
00:28:33,000 --> 00:28:35,879
Speaker 1: cut any one of those super steels pretty well. Well

511
00:28:35,880 --> 00:28:38,600
Speaker 1: that's all I had for pre sharpening. You want to

512
00:28:38,640 --> 00:28:41,960
Speaker 1: dive into the what Yannie brought up? A knife sharpening

513
00:28:42,040 --> 00:28:44,200
Speaker 1: is not magic. Yeah, it's one of the things. I

514
00:28:44,240 --> 00:28:46,560
Speaker 1: just like to bring that up because you always hear

515
00:28:47,000 --> 00:28:49,640
Speaker 1: I've done shows, I've talked to thousands of different people,

516
00:28:49,680 --> 00:28:52,280
Speaker 1: and one of the common stories we hear is like man,

517
00:28:52,320 --> 00:28:54,920
Speaker 1: I've never been able to sharpen a knife it all.

518
00:28:54,920 --> 00:28:57,160
Speaker 1: It's just been terrible. But man, my grandfather, you had

519
00:28:57,200 --> 00:28:59,360
Speaker 1: this little stone, he'd spit on, you'd rub a knife

520
00:28:59,400 --> 00:29:02,680
Speaker 1: on there, and you hear all these old time stories

521
00:29:02,720 --> 00:29:06,520
Speaker 1: and it's it's just it's not magic, you know. It's

522
00:29:06,560 --> 00:29:08,320
Speaker 1: the three things I tell people that you need is

523
00:29:08,320 --> 00:29:10,920
Speaker 1: you need repeatability, you need consistency, and you need patients.

524
00:29:11,880 --> 00:29:16,120
Speaker 1: Repeatability I put towards like our sharpeners from work sharp

525
00:29:16,480 --> 00:29:19,160
Speaker 1: Everything we do has some sort of an angle guide

526
00:29:19,200 --> 00:29:22,720
Speaker 1: on it to help you maintain the correct angle wire sharpening,

527
00:29:24,320 --> 00:29:27,520
Speaker 1: so you get repeatability out of that. The consistency comes

528
00:29:27,600 --> 00:29:30,040
Speaker 1: from you using the tool, whichever tool you have in

529
00:29:30,040 --> 00:29:33,479
Speaker 1: your pocket. It could be grandpa's old stone, just as

530
00:29:33,560 --> 00:29:36,800
Speaker 1: long as you are consistent holding the angle and the

531
00:29:36,840 --> 00:29:40,520
Speaker 1: pressures as you're using it. And then patients just comes

532
00:29:40,640 --> 00:29:43,760
Speaker 1: from you have to put in the amount of work

533
00:29:43,880 --> 00:29:47,280
Speaker 1: to get back to get those two edges back to sharp.

534
00:29:47,720 --> 00:29:49,560
Speaker 1: And it's not always. You know, you can't just pick

535
00:29:49,600 --> 00:29:52,160
Speaker 1: it up and two or three strokes on each side

536
00:29:52,200 --> 00:29:54,080
Speaker 1: and think it's going to be a razor again. And

537
00:29:54,120 --> 00:29:56,400
Speaker 1: that's where a lot of people fail. Also, is there.

538
00:29:56,560 --> 00:29:58,720
Speaker 1: It's like, you know, I worked on this thing for

539
00:29:58,760 --> 00:30:00,360
Speaker 1: ten minutes and it's not a sharp I don't know

540
00:30:00,400 --> 00:30:02,640
Speaker 1: what I'm doing wrong. It's like, well, most of the

541
00:30:02,640 --> 00:30:04,400
Speaker 1: time you just need to spend a little bit more

542
00:30:04,400 --> 00:30:07,000
Speaker 1: time on it. Anybody can sharpen it. I've taught hundreds

543
00:30:07,040 --> 00:30:09,760
Speaker 1: of people out of sharpen. Yeah. For me personally, the

544
00:30:09,800 --> 00:30:14,040
Speaker 1: only thing that takes less than an hour, maybe not

545
00:30:14,040 --> 00:30:16,720
Speaker 1: an hour, but less than thirty minutes is if I'm

546
00:30:16,760 --> 00:30:23,040
Speaker 1: just touching up a blade with my ceramic rod or

547
00:30:23,080 --> 00:30:26,120
Speaker 1: a steal of some sort. And most of the time

548
00:30:26,160 --> 00:30:28,120
Speaker 1: that's in the kitchen. But you know, like a lot

549
00:30:28,200 --> 00:30:30,520
Speaker 1: of like the field sharpener I carry from you guys,

550
00:30:30,560 --> 00:30:33,720
Speaker 1: it has a little ceramic rod on it too, and

551
00:30:34,480 --> 00:30:38,480
Speaker 1: I think we'll get to that. But using that more

552
00:30:38,560 --> 00:30:42,360
Speaker 1: often than less often keeps you at that super sharp

553
00:30:42,560 --> 00:30:44,920
Speaker 1: level where then you don't have to put all the

554
00:30:45,000 --> 00:30:51,320
Speaker 1: effort into, you know, a long sharpening session later. Yeah,

555
00:30:51,320 --> 00:30:55,320
Speaker 1: and that's exactly it. We always always push maintenance. As

556
00:30:55,360 --> 00:30:57,240
Speaker 1: soon as you think that knife's getting dull, just stop

557
00:30:57,280 --> 00:30:59,160
Speaker 1: and give it a few strokes on the ceramic. You know,

558
00:30:59,200 --> 00:31:01,720
Speaker 1: I keep a ceramic ground in my kitchen before my

559
00:31:01,760 --> 00:31:03,920
Speaker 1: wife and I cook dinner every night, we take whatever

560
00:31:04,000 --> 00:31:05,880
Speaker 1: knife we're going to use and we'll do you know,

561
00:31:05,960 --> 00:31:08,120
Speaker 1: three four or five strokes per side on the knife

562
00:31:08,120 --> 00:31:12,000
Speaker 1: on a ceramic, and that knife is always just just

563
00:31:12,160 --> 00:31:15,840
Speaker 1: blistering sharp. So just keep them sharp and you don't

564
00:31:15,880 --> 00:31:18,000
Speaker 1: have to go back and do that heavy that heavy

565
00:31:18,040 --> 00:31:22,400
Speaker 1: work again. Okay, Well, let's go to like what makes

566
00:31:22,560 --> 00:31:28,120
Speaker 1: the blade dull? Like what does that look like? Jen,

567
00:31:28,280 --> 00:31:29,800
Speaker 1: There's a few different things that can happen. You can

568
00:31:29,800 --> 00:31:32,040
Speaker 1: get an edge of the will roll over, so you

569
00:31:32,080 --> 00:31:34,360
Speaker 1: have this sharp apex, you know, where those two surfaces

570
00:31:34,400 --> 00:31:36,880
Speaker 1: come together and they create this very sharp edge. Well,

571
00:31:36,880 --> 00:31:38,440
Speaker 1: sometimes you can get that edge and it'll start to

572
00:31:38,520 --> 00:31:40,080
Speaker 1: roll over a little bit, so it just kind of

573
00:31:40,120 --> 00:31:42,840
Speaker 1: becomes blunt. You know, a lot of times you can

574
00:31:42,920 --> 00:31:45,000
Speaker 1: you know, if you're working on something you slip, you

575
00:31:45,040 --> 00:31:47,240
Speaker 1: hit a rock, or you hit a bone or something,

576
00:31:47,280 --> 00:31:49,800
Speaker 1: you could actually put a flat spot on there, which

577
00:31:49,880 --> 00:31:51,960
Speaker 1: is going to start to dull it a lot of

578
00:31:52,000 --> 00:31:53,760
Speaker 1: times if you just use it for too long. It's

579
00:31:53,800 --> 00:31:57,640
Speaker 1: just a brasive you know, you're you're cutting into say,

580
00:31:57,720 --> 00:31:59,880
Speaker 1: you know, bare deer, elk whatever, you know, these animals

581
00:32:00,080 --> 00:32:02,440
Speaker 1: on the ground they're filthy, you're starting to cut into

582
00:32:02,480 --> 00:32:04,880
Speaker 1: and you're going with your hair and stuff. It's all abrasive.

583
00:32:05,160 --> 00:32:07,560
Speaker 1: So you can actually take an edge off fairly quick,

584
00:32:10,000 --> 00:32:12,320
Speaker 1: but that's generally or you're you know, you're start picking

585
00:32:12,360 --> 00:32:14,800
Speaker 1: up some chipping or something on it. And a good

586
00:32:14,800 --> 00:32:17,560
Speaker 1: way to check is you can actually, you know, to

587
00:32:17,880 --> 00:32:19,640
Speaker 1: get some light above you, whether it's sun or a

588
00:32:19,720 --> 00:32:22,360
Speaker 1: light inside or whatever. Just stare straight down, look right

589
00:32:22,400 --> 00:32:24,800
Speaker 1: down at the cutting edge of your knife. If you

590
00:32:24,840 --> 00:32:27,920
Speaker 1: see reflection on that cutting edge shining light back at you,

591
00:32:28,240 --> 00:32:31,120
Speaker 1: that's where you have some damage and it needs some attention. Oh,

592
00:32:31,200 --> 00:32:33,920
Speaker 1: I see, because instead of looking at the apex of

593
00:32:33,960 --> 00:32:38,520
Speaker 1: a really fine point, you are now looking at them

594
00:32:39,120 --> 00:32:42,840
Speaker 1: like a like a flatter edge of metal that's reflecting

595
00:32:42,880 --> 00:32:45,160
Speaker 1: the light. Is that what you're saying? That That is

596
00:32:45,200 --> 00:32:48,040
Speaker 1: exactly it? Yeah, because the apex, you know, it's going

597
00:32:48,120 --> 00:32:53,280
Speaker 1: to be infinitely small on a sharp edge, so it's

598
00:32:53,320 --> 00:32:54,960
Speaker 1: not going to reflect light back at you. But as

599
00:32:54,960 --> 00:32:56,520
Speaker 1: soon as you get a flat spot on there, like

600
00:32:56,560 --> 00:32:59,680
Speaker 1: you're saying, it'll start to reflect light back at you.

601
00:32:59,680 --> 00:33:02,719
Speaker 1: You can see exactly where the damage is. Do you

602
00:33:03,280 --> 00:33:05,280
Speaker 1: correct that the same way that you do a dull

603
00:33:05,360 --> 00:33:09,560
Speaker 1: knife when you're sharpening, Yes, yeah, the process is the same. Yeah,

604
00:33:09,640 --> 00:33:13,160
Speaker 1: let's dive into that. Yeah, So what's happening when you're sharpening.

605
00:33:13,600 --> 00:33:16,880
Speaker 1: You're cutting edge has two surfaces, one on each side, right,

606
00:33:17,400 --> 00:33:20,200
Speaker 1: So now we want those two surfaces to meet in

607
00:33:20,280 --> 00:33:23,960
Speaker 1: the middle of the knife. And when those two surfaces meet,

608
00:33:24,560 --> 00:33:28,480
Speaker 1: that's what's going to create that apex, right, that sharp

609
00:33:28,560 --> 00:33:30,600
Speaker 1: edge because right now you have those two surfaces. On

610
00:33:30,640 --> 00:33:33,360
Speaker 1: a dull knife, you have those two surfaces, and in

611
00:33:33,400 --> 00:33:36,760
Speaker 1: between where they would meet, you have this rounded over, flatted,

612
00:33:36,920 --> 00:33:39,240
Speaker 1: blunt edge, so it's not sharp. So what we're gonna

613
00:33:39,280 --> 00:33:41,400
Speaker 1: do is on each side of that, you're going to

614
00:33:41,480 --> 00:33:43,560
Speaker 1: remove material from one side and then you're going to

615
00:33:43,640 --> 00:33:45,200
Speaker 1: move a little bit of material from the other side.

616
00:33:45,240 --> 00:33:47,240
Speaker 1: You're just gonna keep moving those in until they meet

617
00:33:47,280 --> 00:33:50,840
Speaker 1: in the center. And what happens when you finally get

618
00:33:50,880 --> 00:33:53,160
Speaker 1: those edges to meet in the centers you create what

619
00:33:53,200 --> 00:33:56,360
Speaker 1: we call a burr and spell bu r R just

620
00:33:56,440 --> 00:34:00,040
Speaker 1: a burr. So, as you're sharpening, whatever side of the

621
00:34:00,120 --> 00:34:03,800
Speaker 1: knife is contacting the abraces you're using as you make

622
00:34:04,200 --> 00:34:07,040
Speaker 1: passes along there, when you hit that apex, it's going

623
00:34:07,120 --> 00:34:09,680
Speaker 1: to start forcing material to the other side of the knife.

624
00:34:10,760 --> 00:34:12,719
Speaker 1: So and you want this, you have to create a

625
00:34:12,719 --> 00:34:15,799
Speaker 1: burr in order to create a sharp knife, because that's

626
00:34:16,239 --> 00:34:19,000
Speaker 1: your indication that you've reached the apex of that cutting edge.

627
00:34:19,800 --> 00:34:22,160
Speaker 1: What that feels like is if you push your finger

628
00:34:22,719 --> 00:34:25,399
Speaker 1: going away from the edge, slide it down the face

629
00:34:25,400 --> 00:34:27,920
Speaker 1: of the knife or the side of the knife, and

630
00:34:27,960 --> 00:34:30,440
Speaker 1: go over the top of the edge going away from it,

631
00:34:30,440 --> 00:34:34,040
Speaker 1: you'll feel, for lack of a better term, a burr

632
00:34:34,120 --> 00:34:36,480
Speaker 1: or a kind of a wire edge as it's called sometimes,

633
00:34:36,520 --> 00:34:39,160
Speaker 1: and it feels really rough, and you want to be

634
00:34:39,200 --> 00:34:41,280
Speaker 1: able to feel that all the way from the heel

635
00:34:41,600 --> 00:34:43,080
Speaker 1: all the way up to the tip for the full

636
00:34:43,160 --> 00:34:47,200
Speaker 1: length of the knife. Once you have that, now we

637
00:34:47,239 --> 00:34:48,920
Speaker 1: want to go to the other side of the knife

638
00:34:49,280 --> 00:34:51,680
Speaker 1: and we're going to do that same process, and we're

639
00:34:51,680 --> 00:34:54,600
Speaker 1: going to build another burr, so the original bird would

640
00:34:54,640 --> 00:34:56,520
Speaker 1: get ground off, and now you're going to create a

641
00:34:56,520 --> 00:34:58,399
Speaker 1: burr on the other side. Once you have that from

642
00:34:58,440 --> 00:35:00,880
Speaker 1: heel to tip, we know we're going to get a

643
00:35:00,920 --> 00:35:05,480
Speaker 1: sharp knife. From there, we can move on to finer abrasives.

644
00:35:05,560 --> 00:35:08,920
Speaker 1: So Jannis, the sharpening that you're carrying, you start on

645
00:35:09,000 --> 00:35:13,320
Speaker 1: the course diamond, do a few passes on one side,

646
00:35:13,440 --> 00:35:15,960
Speaker 1: check for a burr, do a few passes on the

647
00:35:15,960 --> 00:35:17,960
Speaker 1: other side, and once we get that burr, we can

648
00:35:17,960 --> 00:35:20,080
Speaker 1: go to the fine diamond. And now we just start

649
00:35:20,560 --> 00:35:23,520
Speaker 1: alternating strokes. You'll do one on you know, say the

650
00:35:23,600 --> 00:35:24,920
Speaker 1: right side of your knife, and then one on the

651
00:35:25,000 --> 00:35:26,879
Speaker 1: left side of your knife, and just keep going back

652
00:35:26,920 --> 00:35:30,359
Speaker 1: and forth that And what we're doing there is now

653
00:35:30,360 --> 00:35:36,080
Speaker 1: we're we're we're knocking that bird down and we're refining

654
00:35:36,120 --> 00:35:37,799
Speaker 1: that edge. So we're just going to keep going to

655
00:35:37,880 --> 00:35:41,880
Speaker 1: finer abrasives. So we'll do say five to six strokes

656
00:35:42,040 --> 00:35:45,560
Speaker 1: on the fine diamond, and then over to that ceramic

657
00:35:45,600 --> 00:35:49,280
Speaker 1: cone that you're talking about, and using very light strokes,

658
00:35:49,920 --> 00:35:52,279
Speaker 1: we'll come back in. We'll just keep alternating and do

659
00:35:52,440 --> 00:35:56,359
Speaker 1: a few strokes per side on that and using very

660
00:35:56,440 --> 00:36:01,239
Speaker 1: light pressure, especially on the ceramic. Just keep lighting your

661
00:36:01,239 --> 00:36:03,239
Speaker 1: pressure as you go along, as you get close to

662
00:36:03,280 --> 00:36:05,880
Speaker 1: being done, and you'll end up with a just a

663
00:36:06,719 --> 00:36:11,080
Speaker 1: great sharp knife. Okay, I got a lot of questions, Yeah,

664
00:36:11,200 --> 00:36:15,640
Speaker 1: me too. Go ahead, Yuni, you can start just the ceramic,

665
00:36:15,800 --> 00:36:18,680
Speaker 1: like why why do you need to go to a

666
00:36:18,760 --> 00:36:22,759
Speaker 1: ceramic after you've gone to like your fine diamond. It's

667
00:36:22,800 --> 00:36:25,840
Speaker 1: the great, great question. You don't have to. You know.

668
00:36:26,200 --> 00:36:29,239
Speaker 1: The nice thing about having a sharpening with multiple abrasives

669
00:36:29,280 --> 00:36:32,880
Speaker 1: on there is you can you can create different styles

670
00:36:32,880 --> 00:36:37,080
Speaker 1: of edges. One of my favorite edges that I like

671
00:36:37,320 --> 00:36:39,439
Speaker 1: is I'll go from one hundred and twenty grip on

672
00:36:39,440 --> 00:36:42,440
Speaker 1: one of our flexible abrasive sharpeners like our can onion

673
00:36:42,680 --> 00:36:45,839
Speaker 1: bottle um, I'll go from one hundred and twenty grit

674
00:36:45,880 --> 00:36:48,640
Speaker 1: to twelve thousand grip because I like an edge that

675
00:36:48,680 --> 00:36:51,080
Speaker 1: has a good tooth to it. So if you wanted

676
00:36:51,120 --> 00:36:54,560
Speaker 1: to say stop at the fine diamond, you may still

677
00:36:54,560 --> 00:36:56,960
Speaker 1: have a little bit of burr on there, but it

678
00:36:57,080 --> 00:36:59,959
Speaker 1: basically is creating a really toothy edge for you, which

679
00:37:00,200 --> 00:37:02,960
Speaker 1: will cut fine. It's just not as refined as when

680
00:37:02,960 --> 00:37:05,840
Speaker 1: you come off of the ceramic. And that's just my preference.

681
00:37:06,280 --> 00:37:08,360
Speaker 1: I like to go to the ceramic and get a

682
00:37:08,360 --> 00:37:10,960
Speaker 1: little bit finer edge on it. But you don't. You

683
00:37:11,000 --> 00:37:14,319
Speaker 1: don't have to, Okay, Um, I was gonna talk say

684
00:37:14,320 --> 00:37:16,600
Speaker 1: about the burr. It seems like a lot of times

685
00:37:16,800 --> 00:37:21,799
Speaker 1: when I'm looking for that burr, when when you're, like

686
00:37:21,840 --> 00:37:24,400
Speaker 1: you said, working, I usually just use my thumb and

687
00:37:24,480 --> 00:37:27,799
Speaker 1: I come from the main body of the blade, I guess,

688
00:37:27,880 --> 00:37:31,799
Speaker 1: and towards the sharp edge, you'll kind of feel it

689
00:37:32,040 --> 00:37:35,799
Speaker 1: catching on your skin and it will be rough. But

690
00:37:35,840 --> 00:37:38,640
Speaker 1: if you then flip to the other side, your finger

691
00:37:38,920 --> 00:37:42,560
Speaker 1: finger can roll right across that edge without feeling that

692
00:37:43,080 --> 00:37:45,160
Speaker 1: sort of catching its Is that a good way to

693
00:37:45,200 --> 00:37:47,960
Speaker 1: describe it. That's a perfect way to describe it. Yeah,

694
00:37:48,000 --> 00:37:50,640
Speaker 1: because that one side and you push the burr opposite

695
00:37:50,680 --> 00:37:53,799
Speaker 1: side of where the abrasive was, you're gonna feel like

696
00:37:53,920 --> 00:37:56,920
Speaker 1: catching your skin and then yeah, the other side should

697
00:37:56,920 --> 00:37:59,600
Speaker 1: be nice and smooth, right, But yeah, that's a that's

698
00:37:59,640 --> 00:38:02,640
Speaker 1: exactly what we're looking for. Another thing that I think

699
00:38:02,640 --> 00:38:06,080
Speaker 1: that it has helped me is that I think before

700
00:38:06,120 --> 00:38:09,239
Speaker 1: I learned about how the burr works, because a lot

701
00:38:09,239 --> 00:38:11,440
Speaker 1: of times, even in the even in the manuals of

702
00:38:11,480 --> 00:38:13,120
Speaker 1: how do you start up in the knife, it'll be

703
00:38:13,160 --> 00:38:17,719
Speaker 1: like twenty strokes at with this particular grid and then

704
00:38:17,960 --> 00:38:21,720
Speaker 1: ten strokes with this particular grit. But until you've created

705
00:38:21,719 --> 00:38:25,080
Speaker 1: the burr, you can't really be going back and forth, right,

706
00:38:25,120 --> 00:38:29,760
Speaker 1: So it might take you thirty or fifty strokes on

707
00:38:29,760 --> 00:38:34,680
Speaker 1: one side until you've created that burr correct that's very correct. Yeah,

708
00:38:35,280 --> 00:38:36,920
Speaker 1: generally when you read those when it tells you do

709
00:38:37,000 --> 00:38:40,200
Speaker 1: ten strokes or twenty strokes or ten strokes, when they're

710
00:38:40,200 --> 00:38:44,640
Speaker 1: giving you a stroke count, it's just it's really generalized. Yeah,

711
00:38:44,760 --> 00:38:47,239
Speaker 1: so you're you're exactly right. It couldn't take up to

712
00:38:47,320 --> 00:38:50,000
Speaker 1: thirty forty fifty strokes. And this is where where we're

713
00:38:50,040 --> 00:38:53,080
Speaker 1: talking about earlier or I said we needed patients, that's

714
00:38:53,120 --> 00:38:55,480
Speaker 1: exactly where the patience comes in. You've got to be

715
00:38:55,520 --> 00:38:58,879
Speaker 1: able to create that burr. My preferred method for doing

716
00:38:58,920 --> 00:39:01,960
Speaker 1: it is I'll do five to ten strokes on the

717
00:39:02,000 --> 00:39:03,680
Speaker 1: first side and check if I don't have a BERR,

718
00:39:03,800 --> 00:39:05,840
Speaker 1: I'll do five to ten strokes on the other side,

719
00:39:05,920 --> 00:39:07,640
Speaker 1: and then I'll go back to the first side and

720
00:39:07,680 --> 00:39:11,120
Speaker 1: do it again. Rather than doing all the work on

721
00:39:11,120 --> 00:39:13,799
Speaker 1: one side and trying to get that edge all the

722
00:39:13,840 --> 00:39:17,160
Speaker 1: way over and then starting again on the other side.

723
00:39:18,360 --> 00:39:20,919
Speaker 1: Improve and it's actually faster to do, you know, five

724
00:39:21,000 --> 00:39:23,959
Speaker 1: to ten strokes on the first side. If you don't

725
00:39:23,960 --> 00:39:25,880
Speaker 1: have a BERR, do five to ten on the other side,

726
00:39:25,960 --> 00:39:28,200
Speaker 1: and then go back to the first side. Just keep

727
00:39:28,239 --> 00:39:31,080
Speaker 1: following that process until that first side you get the BERR.

728
00:39:31,880 --> 00:39:34,560
Speaker 1: Then you kind of repeat what we've been doing for

729
00:39:34,560 --> 00:39:38,600
Speaker 1: the second side. And that's because you're taking material off

730
00:39:38,640 --> 00:39:41,759
Speaker 1: of both sides, and so that means that you're going

731
00:39:41,840 --> 00:39:45,279
Speaker 1: to get to the fine tip or get to the

732
00:39:45,360 --> 00:39:49,480
Speaker 1: berr faster than if you're just doing one side. Yes, yeah,

733
00:39:49,760 --> 00:39:51,640
Speaker 1: you got it. Yeah, because you're bringing both of those in,

734
00:39:51,719 --> 00:39:53,440
Speaker 1: you know, a little bit each time, you know, one

735
00:39:53,480 --> 00:39:55,000
Speaker 1: on the right side, one on the left side. You're

736
00:39:55,000 --> 00:39:58,560
Speaker 1: bringing those into the center sooner, you know, you know, together,

737
00:39:58,680 --> 00:40:00,920
Speaker 1: rather than pushing one that may go past center a

738
00:40:00,920 --> 00:40:02,879
Speaker 1: little bit and then you got to bring it back.

739
00:40:03,280 --> 00:40:06,080
Speaker 1: So yeah, it will be faster. Then you'll remove less

740
00:40:06,120 --> 00:40:09,279
Speaker 1: material from your knife, which I'm not a big fan

741
00:40:09,360 --> 00:40:11,400
Speaker 1: of removing any more material from my knives than I

742
00:40:11,440 --> 00:40:14,960
Speaker 1: have to. Yeah, but you know what I figure if

743
00:40:14,960 --> 00:40:17,360
Speaker 1: you sharpen your knife so much that you actually like

744
00:40:17,560 --> 00:40:21,000
Speaker 1: decrease the width of your blade, and you're doing a

745
00:40:21,000 --> 00:40:23,040
Speaker 1: lot of hunting and a lot of cutting or a

746
00:40:23,080 --> 00:40:26,960
Speaker 1: lot of something, and so it means you have a

747
00:40:27,040 --> 00:40:30,840
Speaker 1: life well lived. All right, let's go here. Tell me

748
00:40:30,960 --> 00:40:34,960
Speaker 1: why why does everybody think that they have to apply

749
00:40:35,239 --> 00:40:38,799
Speaker 1: a lot of pressure to from their blade to their

750
00:40:38,840 --> 00:40:42,319
Speaker 1: stone when they're sharpening and then tell me why that

751
00:40:42,480 --> 00:40:45,719
Speaker 1: doesn't work and why it's actually the opposite. That's a

752
00:40:45,920 --> 00:40:48,759
Speaker 1: that's a great question too. We talk about that a

753
00:40:48,760 --> 00:40:51,600
Speaker 1: lot at the shows we go to. People think the

754
00:40:51,640 --> 00:40:55,160
Speaker 1: harder you press, the faster it's going to remove material,

755
00:40:55,880 --> 00:40:58,640
Speaker 1: and the more material you'll remove, so they think they're

756
00:40:58,640 --> 00:41:01,400
Speaker 1: going to get to a sharp edge master, which is

757
00:41:01,440 --> 00:41:04,920
Speaker 1: not the case any of your abrasives. Let them do

758
00:41:05,000 --> 00:41:07,279
Speaker 1: the work. You know, they can only cut so deep.

759
00:41:07,719 --> 00:41:10,759
Speaker 1: You can put you know, light pressure on it, or

760
00:41:10,800 --> 00:41:13,440
Speaker 1: you can put really heavy pressure on it. You're not

761
00:41:13,440 --> 00:41:17,920
Speaker 1: going to get there any faster. M What really what

762
00:41:18,040 --> 00:41:23,040
Speaker 1: ends up happening is like on a diamond plate or

763
00:41:23,080 --> 00:41:26,000
Speaker 1: a flexible brace of that's a belt, the more pressure

764
00:41:26,040 --> 00:41:28,319
Speaker 1: you put in there, those those grains are held on.

765
00:41:28,440 --> 00:41:31,479
Speaker 1: So on a belt they're held on. The abrasive grains

766
00:41:31,520 --> 00:41:33,840
Speaker 1: are held on with what's called a size coat and

767
00:41:33,920 --> 00:41:35,920
Speaker 1: that's what it hears them and holds them onto the belt.

768
00:41:36,360 --> 00:41:40,200
Speaker 1: And with a diamond plate, nothing sticks to diamonds. You

769
00:41:40,200 --> 00:41:45,040
Speaker 1: have to mechanically hold those on through an electro plating process.

770
00:41:45,840 --> 00:41:49,520
Speaker 1: So you're using nickel to physically hold onto those diamond particles.

771
00:41:49,560 --> 00:41:52,520
Speaker 1: And the harder you press the more those diamond particles

772
00:41:52,640 --> 00:41:56,279
Speaker 1: or those grains on on the flexible brace of that

773
00:41:56,360 --> 00:41:59,520
Speaker 1: you're plucking out of the size coat or out of

774
00:41:59,520 --> 00:42:03,520
Speaker 1: the nickel. So really, by applying more pressure, you're shortening

775
00:42:03,520 --> 00:42:05,560
Speaker 1: the life of your abrasives. You're gonna start taking those

776
00:42:05,560 --> 00:42:10,000
Speaker 1: diamond particles out of there. So use a moderate pressure.

777
00:42:10,280 --> 00:42:11,840
Speaker 1: You know, if you if you have a diamond stone

778
00:42:11,840 --> 00:42:15,000
Speaker 1: in front of you or using a field sharpener, if

779
00:42:15,040 --> 00:42:18,239
Speaker 1: you can see your fingernails, your fingertips turning white because

780
00:42:18,239 --> 00:42:22,799
Speaker 1: you're applying pressure it's too much, you know, back off

781
00:42:22,840 --> 00:42:25,640
Speaker 1: a little bit. Let the abrasives do the work. And

782
00:42:25,719 --> 00:42:29,040
Speaker 1: this also goes back to the safety we're talking about earlier.

783
00:42:29,360 --> 00:42:31,880
Speaker 1: The more force you're applying to that, the less control

784
00:42:31,960 --> 00:42:34,600
Speaker 1: you have over that knife, you know, and you're making

785
00:42:35,080 --> 00:42:37,759
Speaker 1: strokes across the diamond, you know, towards yourself and then

786
00:42:37,760 --> 00:42:41,120
Speaker 1: away from yourself, and you got your hands close. You

787
00:42:41,200 --> 00:42:44,720
Speaker 1: want to have good control over that. So light pressure,

788
00:42:44,920 --> 00:42:48,080
Speaker 1: let the let the abrasives do their job, all right,

789
00:42:48,160 --> 00:42:52,200
Speaker 1: So adding pressure is not going to necessarily do anything

790
00:42:52,680 --> 00:42:55,960
Speaker 1: negative to your knife blade, but you are wearing down

791
00:42:56,200 --> 00:43:02,919
Speaker 1: your sharpener faster, and you're being unsafe. Yes, I would

792
00:43:02,920 --> 00:43:07,080
Speaker 1: agree with that. All right, we definitely got to go

793
00:43:07,120 --> 00:43:10,600
Speaker 1: over this one. And that's the sharp the sharpie trick

794
00:43:11,000 --> 00:43:16,239
Speaker 1: for helping you sharpen your knife. Yeah. One of the

795
00:43:16,239 --> 00:43:18,200
Speaker 1: biggest questions we get is people come out and they're

796
00:43:18,200 --> 00:43:19,920
Speaker 1: looking it's like, what, you know, what angle do I

797
00:43:19,960 --> 00:43:21,960
Speaker 1: sharpen my knife? Especially when they're looking at ours. We

798
00:43:22,000 --> 00:43:24,520
Speaker 1: have all these different angles. You know, we can sharpen

799
00:43:24,560 --> 00:43:27,040
Speaker 1: anything from fifteen to thirty degrees on psalms. Some of

800
00:43:27,080 --> 00:43:29,400
Speaker 1: them are ten, you know, twenty to twenty five, some

801
00:43:29,520 --> 00:43:31,799
Speaker 1: are ten to thirty five. People look at you like

802
00:43:31,840 --> 00:43:34,160
Speaker 1: a deer in the headlights, like what angle should I

803
00:43:34,200 --> 00:43:37,520
Speaker 1: sharpen this? That? You know? What angle is my knife? Um,

804
00:43:37,880 --> 00:43:39,720
Speaker 1: so there's a trick out there. You take a sharpie.

805
00:43:39,760 --> 00:43:41,160
Speaker 1: Doesn't have to be a sharpie, it's just what we

806
00:43:41,200 --> 00:43:43,239
Speaker 1: call it's a sharpie trick. But just take any kind

807
00:43:43,280 --> 00:43:48,160
Speaker 1: of a marker and pick that and color the the

808
00:43:48,360 --> 00:43:50,560
Speaker 1: entire cutting edge of your knife from heel to tip,

809
00:43:51,200 --> 00:43:53,920
Speaker 1: So just the cutting edge, do it on both sides

810
00:43:54,520 --> 00:43:56,759
Speaker 1: and now go and that cutting edge is gonna be

811
00:43:56,840 --> 00:43:59,440
Speaker 1: what like a like an eighth of an inch right

812
00:44:00,120 --> 00:44:02,919
Speaker 1: most knives, that's how much you're looking to color. Yeah,

813
00:44:02,960 --> 00:44:07,800
Speaker 1: even at eighth of an end should be pretty tall. Okay, yeah, yeah,

814
00:44:07,840 --> 00:44:10,960
Speaker 1: more around a sixteenth or maybe even a little bit less,

815
00:44:11,000 --> 00:44:14,120
Speaker 1: depending on the knife. Like the Montana Knife Company, they're

816
00:44:14,160 --> 00:44:17,680
Speaker 1: so thin, they're down by the cutting edge. They're probably

817
00:44:17,800 --> 00:44:20,440
Speaker 1: only thirty to forty thousands tall, So it's pretty small.

818
00:44:20,760 --> 00:44:23,759
Speaker 1: Oh wow, but you're right, it's a very small edge,

819
00:44:23,760 --> 00:44:27,200
Speaker 1: just the cutting edge. Okay, so color that with your marker.

820
00:44:28,239 --> 00:44:30,279
Speaker 1: Go to your fine abrasive because what we're doing is

821
00:44:30,280 --> 00:44:32,160
Speaker 1: we're trying to find the angle. So we really don't

822
00:44:32,160 --> 00:44:34,000
Speaker 1: want to remove a lot of material here. We're just

823
00:44:34,040 --> 00:44:36,960
Speaker 1: trying to remove enough to take that sharpie marker off

824
00:44:37,000 --> 00:44:41,520
Speaker 1: of it. So go to your fine abrasive. Take your

825
00:44:41,560 --> 00:44:44,719
Speaker 1: best guess where you think you're holding. You know what

826
00:44:44,840 --> 00:44:48,480
Speaker 1: your angle is, Make a couple of light strokes across

827
00:44:48,600 --> 00:44:51,960
Speaker 1: the abrasive holding that angle, and then when you look

828
00:44:52,000 --> 00:44:55,359
Speaker 1: at your your cutting edge, part of that sharpie marker

829
00:44:55,440 --> 00:44:57,319
Speaker 1: is going to be gone. Now you just ground it off.

830
00:44:58,760 --> 00:45:01,200
Speaker 1: So if the only thing, the only place that the

831
00:45:01,239 --> 00:45:04,080
Speaker 1: sharpie marker is gone is on the actual cutting edge

832
00:45:04,200 --> 00:45:07,480
Speaker 1: right out by that apex, then you're holding your knife

833
00:45:07,680 --> 00:45:09,920
Speaker 1: at a too steep of an angle. You need to

834
00:45:10,000 --> 00:45:12,120
Speaker 1: drop the back end of that knife down a little

835
00:45:12,120 --> 00:45:16,080
Speaker 1: bit to a shallower angle. And if you're only if

836
00:45:16,080 --> 00:45:19,239
Speaker 1: you only removed material from the heel edge of that

837
00:45:19,280 --> 00:45:22,440
Speaker 1: cutting edge, then your knife is laying down too flat.

838
00:45:22,520 --> 00:45:25,160
Speaker 1: You need to go to a more to a higher angle.

839
00:45:26,000 --> 00:45:30,040
Speaker 1: So try that, make the adjustment, take another swipe out it,

840
00:45:30,600 --> 00:45:33,239
Speaker 1: And what you're really looking for is within a couple

841
00:45:33,239 --> 00:45:35,800
Speaker 1: of strokes, you're looking down and all of the sharpie

842
00:45:35,840 --> 00:45:38,359
Speaker 1: marker is gone from the heel of that cutting edge

843
00:45:38,360 --> 00:45:42,120
Speaker 1: to the actual apex and that cutting edge, and that

844
00:45:42,239 --> 00:45:44,759
Speaker 1: will give you an idea of where you're at, and

845
00:45:44,800 --> 00:45:48,920
Speaker 1: then you know you can use guides or whatever whatever

846
00:45:48,920 --> 00:45:50,600
Speaker 1: you need to use to be able to be consistent

847
00:45:50,640 --> 00:45:53,960
Speaker 1: with that afterwards. Yeah, Jordan, have you ever done that

848
00:45:54,040 --> 00:45:57,920
Speaker 1: with the sharpie? Oh? Yeah, I have. That's about the

849
00:45:57,960 --> 00:45:59,880
Speaker 1: only way that I can do it. It seems like

850
00:46:00,400 --> 00:46:04,280
Speaker 1: I just don't sharpen as much as um I probably

851
00:46:04,280 --> 00:46:08,200
Speaker 1: should to be consistent with my angle. But edge angle

852
00:46:08,440 --> 00:46:11,880
Speaker 1: is like probably the most question that I got asked

853
00:46:12,000 --> 00:46:16,080
Speaker 1: when I was asking people about this podcast and that

854
00:46:16,160 --> 00:46:18,040
Speaker 1: we were going to do it. Everybody wanted to know

855
00:46:18,520 --> 00:46:25,280
Speaker 1: about edge angle. Like, which which angle they should use? Jordan, Yeah, yeah,

856
00:46:25,320 --> 00:46:28,040
Speaker 1: pretty much, wish it edge angle they should sharpen it at.

857
00:46:28,080 --> 00:46:31,200
Speaker 1: And that kind of led me to a question of like, okay, well,

858
00:46:31,239 --> 00:46:34,919
Speaker 1: if you have a knife that's like twenty degrees, can

859
00:46:35,040 --> 00:46:39,319
Speaker 1: you change that definitely? And I do on most of

860
00:46:39,360 --> 00:46:43,640
Speaker 1: my knives. Um, this may not be a popular opinion.

861
00:46:43,680 --> 00:46:46,319
Speaker 1: It's a lot of people, but I think edge angle

862
00:46:46,400 --> 00:46:50,800
Speaker 1: is a bit overdone. I don't think it is as

863
00:46:53,040 --> 00:46:55,160
Speaker 1: as important as a lot of people will tell you

864
00:46:55,200 --> 00:46:58,239
Speaker 1: that it is. I can sharpen take two knives that

865
00:46:58,280 --> 00:47:01,520
Speaker 1: are dull. Take two exact same knife, make them dull,

866
00:47:02,160 --> 00:47:03,879
Speaker 1: let you use them for a while. And I could

867
00:47:03,880 --> 00:47:06,200
Speaker 1: sharpen one at seventeen degrees and one at twenty degrees.

868
00:47:06,239 --> 00:47:08,000
Speaker 1: And I bet you couldn't tell me which which one

869
00:47:08,040 --> 00:47:10,279
Speaker 1: is which, because you're going from a dull knife to

870
00:47:10,280 --> 00:47:14,680
Speaker 1: a sharp knife. So me, for me personally, I have

871
00:47:14,719 --> 00:47:17,279
Speaker 1: different styles and eyes. All my hunting knives I do

872
00:47:17,280 --> 00:47:19,600
Speaker 1: at twenty degrees. That way, I know what all of

873
00:47:19,600 --> 00:47:22,399
Speaker 1: them are, regardless of what the factory ground them at.

874
00:47:22,440 --> 00:47:26,000
Speaker 1: I regrind all my hunting knives at twenty degrees. I

875
00:47:26,040 --> 00:47:29,879
Speaker 1: have some thicker German style kitchen knives. I keep all

876
00:47:29,920 --> 00:47:35,640
Speaker 1: those at twenty degrees. I has some Japanese knives. They're

877
00:47:35,640 --> 00:47:38,080
Speaker 1: a harder material, they're much thinner, so I keep them

878
00:47:38,080 --> 00:47:41,720
Speaker 1: at seventeen degrees. I have my camp knives. I typically

879
00:47:41,800 --> 00:47:44,879
Speaker 1: keep at twenty five degrees, so I just know what

880
00:47:44,960 --> 00:47:47,960
Speaker 1: those are. I don't really put a lot of stock

881
00:47:48,000 --> 00:47:50,759
Speaker 1: into you know, this particular knife has to be at

882
00:47:50,800 --> 00:47:53,960
Speaker 1: seventeen degrees because I know at twenty degree edge on

883
00:47:54,080 --> 00:47:57,040
Speaker 1: my honey knife is going to cut fantastic. And it

884
00:47:57,160 --> 00:48:00,320
Speaker 1: also think about how the geometry of an edge thinner.

885
00:48:01,160 --> 00:48:03,440
Speaker 1: The lower the angle you go, the thinner that edge

886
00:48:03,480 --> 00:48:06,680
Speaker 1: is out by the cutting edge. So given it a

887
00:48:06,719 --> 00:48:09,480
Speaker 1: couple extra degrees, you know, going from a seventeen and

888
00:48:09,600 --> 00:48:12,640
Speaker 1: held grind mind back to a twenty leaves me a

889
00:48:12,640 --> 00:48:15,480
Speaker 1: little bit more little extra material behind that cutting edge

890
00:48:15,480 --> 00:48:17,759
Speaker 1: to make it a little bit more durable. Also, and

891
00:48:18,040 --> 00:48:20,319
Speaker 1: to your point in Jordan, yes you can change it.

892
00:48:20,520 --> 00:48:23,120
Speaker 1: So if you had a brand new let's just say

893
00:48:23,440 --> 00:48:26,640
Speaker 1: bench made Steve Country, that's one of my favorites, had

894
00:48:26,800 --> 00:48:28,759
Speaker 1: been camera on one of those for a long time. Now,

895
00:48:29,320 --> 00:48:31,239
Speaker 1: I don't even know. I can't tell it, do you know?

896
00:48:31,280 --> 00:48:33,160
Speaker 1: Off the top of your head. What angle it comes at?

897
00:48:34,640 --> 00:48:37,799
Speaker 1: Bench Made hand sharpens everything and they shoot for like

898
00:48:37,840 --> 00:48:41,080
Speaker 1: around a sixteen to twenty degree at edge angle and

899
00:48:41,200 --> 00:48:43,840
Speaker 1: they have now there I think it's called the select

900
00:48:43,960 --> 00:48:47,440
Speaker 1: edge where they're grinding everything to a fourteen degree per side,

901
00:48:47,440 --> 00:48:52,480
Speaker 1: which is way down there, extremely shallow. Okay, just a

902
00:48:52,560 --> 00:48:57,080
Speaker 1: quick Google search. Bench Maid's answer is our knife blades

903
00:48:57,160 --> 00:48:59,520
Speaker 1: leave the factory with the thirty to thirty five degree

904
00:48:59,560 --> 00:49:02,760
Speaker 1: include angle. What does that mean? So it's a different,

905
00:49:02,800 --> 00:49:04,719
Speaker 1: two different ways of looking at your edge angle. You

906
00:49:04,719 --> 00:49:06,680
Speaker 1: can do it everything we do. When you look at

907
00:49:06,680 --> 00:49:10,319
Speaker 1: our tools, we do everything. We talk about them as

908
00:49:10,440 --> 00:49:13,800
Speaker 1: per side. So we say you're sharpening at twenty degrees,

909
00:49:13,840 --> 00:49:17,080
Speaker 1: that's twenty degrees per side inclusive. You would add those

910
00:49:17,120 --> 00:49:19,919
Speaker 1: two together and that's a forty degrees. So they're saying

911
00:49:20,480 --> 00:49:23,719
Speaker 1: thirty to thirty five. So what they're really saying is

912
00:49:24,760 --> 00:49:28,239
Speaker 1: fifteen to seven, fifteen to seventeen, fifteen to seventeen and

913
00:49:28,239 --> 00:49:31,960
Speaker 1: a half degrees per side. Okay. So my question is

914
00:49:32,000 --> 00:49:36,640
Speaker 1: if you get a brand new steep country and it's

915
00:49:36,840 --> 00:49:39,640
Speaker 1: it's it's ends up being at seventeen, but you're like,

916
00:49:39,840 --> 00:49:42,560
Speaker 1: I'm gonna I'm gonna go to twenty, Like what tool

917
00:49:42,600 --> 00:49:44,800
Speaker 1: would you use? And how long would it take you

918
00:49:44,640 --> 00:49:47,919
Speaker 1: to get there? But it's the nice thing about going

919
00:49:47,960 --> 00:49:52,000
Speaker 1: to them. A steeper angle is think about a seventeen

920
00:49:52,040 --> 00:49:55,000
Speaker 1: degree is very shallow. If you go to twenty, it's

921
00:49:55,000 --> 00:49:57,600
Speaker 1: a little bit more obtuse, so it's a higher angle.

922
00:49:58,280 --> 00:50:00,560
Speaker 1: When I go to twenty, I reached the cutting edge

923
00:50:00,600 --> 00:50:04,680
Speaker 1: immediately because I'm going to a higher, higher angle. If

924
00:50:04,680 --> 00:50:07,400
Speaker 1: you try to go the other direction, you have to

925
00:50:07,440 --> 00:50:09,960
Speaker 1: ground down the heel of that cutting edge until you

926
00:50:10,000 --> 00:50:14,480
Speaker 1: get down, until you until you get that entire surface

927
00:50:14,760 --> 00:50:18,080
Speaker 1: to that angle. So I don't know, you know, I

928
00:50:18,080 --> 00:50:22,040
Speaker 1: would use either our One of my favorites is our ken.

929
00:50:22,040 --> 00:50:24,120
Speaker 1: I need edition knife and tool sharpener with a blade

930
00:50:24,120 --> 00:50:27,399
Speaker 1: grinding attachment on it. I could resharpen a knife from

931
00:50:27,440 --> 00:50:30,360
Speaker 1: seventeen to twenty and I don't know about a minute.

932
00:50:30,960 --> 00:50:33,239
Speaker 1: Oh really, yes, if I was to do it on

933
00:50:33,280 --> 00:50:36,200
Speaker 1: the guided field sharpener like what you're carrying, it's still

934
00:50:36,200 --> 00:50:40,719
Speaker 1: it's going to take me, I don't know, maybe two minutes, okay,

935
00:50:41,400 --> 00:50:43,120
Speaker 1: just because you're going to the because you're getting to

936
00:50:43,200 --> 00:50:45,920
Speaker 1: the cutting edge immediately. If it's going into other direction,

937
00:50:46,400 --> 00:50:48,839
Speaker 1: you're going from a knob to say, if you're at

938
00:50:48,840 --> 00:50:50,640
Speaker 1: a twenty and you want to go to a seventeen,

939
00:50:51,080 --> 00:50:54,080
Speaker 1: it's going to take a little bit longer, but still

940
00:50:54,120 --> 00:50:57,200
Speaker 1: even on the GFS, I'm sorry, the guided field sharpener

941
00:50:57,800 --> 00:51:01,840
Speaker 1: with the diamond eBrace was on there on that steep

942
00:51:01,880 --> 00:51:05,520
Speaker 1: countries and s thirty v four to five minutes, I

943
00:51:05,560 --> 00:51:08,759
Speaker 1: could have you a really sharp knife and decrease in

944
00:51:08,800 --> 00:51:12,400
Speaker 1: the angle. Wow, I feel like I must be really

945
00:51:12,480 --> 00:51:19,359
Speaker 1: slow at sharpening knives. Just it takes practice. I've been

946
00:51:19,360 --> 00:51:34,640
Speaker 1: doing this a long time. Yeah, going too the sharpeners themselves,

947
00:51:34,960 --> 00:51:38,359
Speaker 1: can you like give a little run through on like

948
00:51:38,880 --> 00:51:43,360
Speaker 1: your powered options versus like your pull through options versus

949
00:51:44,200 --> 00:51:48,279
Speaker 1: you know, like the guided field sharpener. Sure. Yeah, I'm

950
00:51:48,280 --> 00:51:51,760
Speaker 1: gonna start with the powered we have for outdoor knives.

951
00:51:51,840 --> 00:51:54,600
Speaker 1: We have three different powered sharpeners. We have ones called

952
00:51:54,640 --> 00:51:57,920
Speaker 1: our Combo comes with a single belt and sharpens to

953
00:51:58,000 --> 00:52:01,360
Speaker 1: a single angle of twenty five degrees per side, and

954
00:52:01,400 --> 00:52:04,840
Speaker 1: then it has a ceramic rod on the side that

955
00:52:04,920 --> 00:52:08,160
Speaker 1: has angle guides on it also for doing the final

956
00:52:08,200 --> 00:52:11,520
Speaker 1: touch up. Then from there we go up into our

957
00:52:11,600 --> 00:52:14,040
Speaker 1: knife and tool sharpener, which is one of the original

958
00:52:14,040 --> 00:52:18,000
Speaker 1: sharpeners that we designed. The guide on that can be

959
00:52:18,200 --> 00:52:21,000
Speaker 1: adjusted from twenty to twenty five degrees, So if you

960
00:52:21,040 --> 00:52:23,319
Speaker 1: have filet knives and kitchen knives that type of thing,

961
00:52:23,640 --> 00:52:26,200
Speaker 1: you can do them at twenty degrees, or your pocket knives,

962
00:52:26,200 --> 00:52:28,160
Speaker 1: if you have ones with better steel and you want

963
00:52:28,160 --> 00:52:30,719
Speaker 1: that thinner angle, you can do them at twenty and

964
00:52:30,760 --> 00:52:33,160
Speaker 1: then has the ability to flip a little lever on

965
00:52:33,200 --> 00:52:36,920
Speaker 1: there and it moves the guides over to twenty five

966
00:52:36,480 --> 00:52:40,920
Speaker 1: if you prefer twenty five degree angle. That one's coupled

967
00:52:41,239 --> 00:52:43,759
Speaker 1: two different speeds. It's really easy to use. You place

968
00:52:43,760 --> 00:52:45,800
Speaker 1: your knife in the guide, you lean it up against

969
00:52:45,840 --> 00:52:48,319
Speaker 1: a guide. That's what holds your angle for you, so

970
00:52:48,360 --> 00:52:49,840
Speaker 1: you don't have to try to hold it to a

971
00:52:49,840 --> 00:52:54,959
Speaker 1: specific angle. And then our top end is the ken

972
00:52:54,960 --> 00:52:58,120
Speaker 1: Onion addition knife and tool sharpener. This one has an

973
00:52:58,120 --> 00:53:01,839
Speaker 1: adjustable guide or you can adjust your edge angles from

974
00:53:01,840 --> 00:53:05,239
Speaker 1: fifteen to thirty degrees by turning a knob on the

975
00:53:05,280 --> 00:53:07,480
Speaker 1: back and it moves the guides to the correct position

976
00:53:07,520 --> 00:53:10,400
Speaker 1: for you. That one also has variable speed, so you

977
00:53:10,400 --> 00:53:14,400
Speaker 1: can adjust the speed tom or you're comfortable sharpening and

978
00:53:14,800 --> 00:53:16,160
Speaker 1: for the task at hand, if you have a lot

979
00:53:16,160 --> 00:53:17,440
Speaker 1: of work to do, you can turn the speed up,

980
00:53:17,480 --> 00:53:19,520
Speaker 1: try to get the work done a little bit faster. Yeah,

981
00:53:19,560 --> 00:53:23,319
Speaker 1: who would you recommend a powered option too? Like just

982
00:53:23,480 --> 00:53:25,520
Speaker 1: for an at home or if you like to sharpen

983
00:53:25,560 --> 00:53:27,719
Speaker 1: a little quicker, or like what's you know, what's your

984
00:53:27,719 --> 00:53:30,600
Speaker 1: pitch for going powered? You know a lot of them.

985
00:53:30,640 --> 00:53:32,120
Speaker 1: It's fun because we go to these shows and we

986
00:53:32,120 --> 00:53:33,759
Speaker 1: actually work through with people. It's like, you know, what

987
00:53:33,760 --> 00:53:35,440
Speaker 1: do you want to do? What you know, what kind

988
00:53:35,440 --> 00:53:37,239
Speaker 1: of knives are you doing? For the people to just

989
00:53:37,280 --> 00:53:39,239
Speaker 1: say I just want a sharp knife. I don't want

990
00:53:39,239 --> 00:53:40,880
Speaker 1: to have to worry about what a brace was do

991
00:53:40,920 --> 00:53:42,839
Speaker 1: you use? I don't have to worry about angles. I'll

992
00:53:42,880 --> 00:53:46,200
Speaker 1: steer them towards like the KTS. You know, it's just

993
00:53:46,239 --> 00:53:50,960
Speaker 1: got two angles, a couple different abrasives, super easy. But

994
00:53:51,000 --> 00:53:54,120
Speaker 1: these are people that don't you know they're they're sharpening

995
00:53:54,160 --> 00:53:56,480
Speaker 1: at home obviously because they're not You're not taking a

996
00:53:56,520 --> 00:53:59,120
Speaker 1: powered sharpener out into the woods for you. So if

997
00:53:59,120 --> 00:54:00,759
Speaker 1: they're doing most of the show opening and stuff at

998
00:54:00,760 --> 00:54:04,000
Speaker 1: the house, then I would push them that direction. For

999
00:54:04,080 --> 00:54:09,480
Speaker 1: people that want specific angles for different knives, have you

1000
00:54:09,520 --> 00:54:12,720
Speaker 1: know a larger collection, I would push them up towards

1001
00:54:13,160 --> 00:54:15,440
Speaker 1: say the ken onion. It's just a bit more versatile.

1002
00:54:15,480 --> 00:54:18,919
Speaker 1: Comes with more abrasives, you have more angle adjustability, more

1003
00:54:18,960 --> 00:54:23,239
Speaker 1: speed adjustability. So it's really you know, you start getting

1004
00:54:23,280 --> 00:54:25,800
Speaker 1: into the enthusiasts. We start going into the higher and

1005
00:54:27,040 --> 00:54:30,200
Speaker 1: higher and powered sharpeners, and then from there we have

1006
00:54:30,480 --> 00:54:33,360
Speaker 1: are down at the other end, we have you you

1007
00:54:33,400 --> 00:54:37,200
Speaker 1: mentioned pull throughs, so we have some carbide pull throughs also.

1008
00:54:38,880 --> 00:54:42,440
Speaker 1: Those are they're great sharpeners if you just want a

1009
00:54:42,520 --> 00:54:44,440
Speaker 1: quick edge to get you back to work. So if

1010
00:54:44,440 --> 00:54:46,279
Speaker 1: you're out in the field, your sharp your knife is dull,

1011
00:54:46,320 --> 00:54:48,759
Speaker 1: you can pull them through carbide. You know. Basically it

1012
00:54:48,880 --> 00:54:50,880
Speaker 1: just kind of, for lack of a better term, it

1013
00:54:50,960 --> 00:54:53,239
Speaker 1: kind of squeegees the steel off of the edge. Just

1014
00:54:53,560 --> 00:54:57,200
Speaker 1: you pull it through and it just scrapes material parallel

1015
00:54:57,320 --> 00:54:59,480
Speaker 1: along the edge of the knife. It doesn't give you

1016
00:54:59,520 --> 00:55:01,360
Speaker 1: the best edge that you're going to get off of

1017
00:55:01,360 --> 00:55:05,320
Speaker 1: a sharpener, but it will give you an edge that's usable. Again,

1018
00:55:05,400 --> 00:55:07,680
Speaker 1: it'll make a difference and it'll make the cutting easier.

1019
00:55:07,880 --> 00:55:10,520
Speaker 1: And then on the other side of it you flip

1020
00:55:10,520 --> 00:55:14,400
Speaker 1: it over and then there's two ceramic rods also and

1021
00:55:14,440 --> 00:55:17,000
Speaker 1: that's used for kind of honing that edge, because when

1022
00:55:17,040 --> 00:55:18,279
Speaker 1: you come off of a car bide, it's gonna be

1023
00:55:18,280 --> 00:55:21,239
Speaker 1: a fairly rough edge. So you can drag it through

1024
00:55:21,280 --> 00:55:25,560
Speaker 1: the the ceramics or the ceramic rods and help refine

1025
00:55:25,600 --> 00:55:27,440
Speaker 1: that down to get you to edge where you know,

1026
00:55:27,440 --> 00:55:29,319
Speaker 1: if you're a skin in a deer and help that

1027
00:55:29,400 --> 00:55:32,320
Speaker 1: you can get back. And I mean it'll make an

1028
00:55:32,440 --> 00:55:37,080
Speaker 1: edge easily good enough to do that. Yeah, that's my speed,

1029
00:55:37,320 --> 00:55:40,440
Speaker 1: if I'm being honest. Um, I was talking to a

1030
00:55:40,520 --> 00:55:43,120
Speaker 1: fella that he was telling me that some of those

1031
00:55:43,160 --> 00:55:47,480
Speaker 1: pull throughs. It can because you're pulling the knife through

1032
00:55:47,520 --> 00:55:51,080
Speaker 1: and it's leaving a grain that is like, Um, I

1033
00:55:51,120 --> 00:55:55,319
Speaker 1: guess it'd be with the like with the whatever with

1034
00:55:55,480 --> 00:55:59,480
Speaker 1: your blade, it will it can decrease the durability of

1035
00:55:59,520 --> 00:56:02,279
Speaker 1: the edge. Is that true? Yeah, it's not going to

1036
00:56:02,360 --> 00:56:05,600
Speaker 1: stay sharp very long, just you're not getting into that

1037
00:56:05,760 --> 00:56:09,120
Speaker 1: finite edge. The best edge you can get, or a

1038
00:56:09,239 --> 00:56:12,239
Speaker 1: better edge is always having the abrace of going into

1039
00:56:12,920 --> 00:56:15,879
Speaker 1: the cutting edge rather than a long the cutting edge,

1040
00:56:15,880 --> 00:56:18,560
Speaker 1: which is what you're describing. Yeah, it's just not a

1041
00:56:18,680 --> 00:56:22,680
Speaker 1: very refined edge. So yeah, I would agree with what

1042
00:56:22,719 --> 00:56:25,040
Speaker 1: you're saying oh, I gotta follow up question on that.

1043
00:56:25,520 --> 00:56:27,960
Speaker 1: Go ahead. I was gonna say, you're talking about like

1044
00:56:28,600 --> 00:56:31,800
Speaker 1: into versus a long but is there a difference between

1045
00:56:32,280 --> 00:56:36,600
Speaker 1: like I use them in the kitchen sometimes the bigger block.

1046
00:56:36,840 --> 00:56:38,399
Speaker 1: I don't know what you guys call it. I think

1047
00:56:38,400 --> 00:56:40,480
Speaker 1: it might even be a wet stone, but it's probably

1048
00:56:40,960 --> 00:56:43,560
Speaker 1: I don't know, eight or ten inches long and three

1049
00:56:43,640 --> 00:56:46,000
Speaker 1: or four inches wide, you know what I'm talking about. Yeah,

1050
00:56:46,000 --> 00:56:47,920
Speaker 1: there's all kinds of different stones out. Is this one

1051
00:56:47,960 --> 00:56:50,360
Speaker 1: that you actually soak in water before you use it?

1052
00:56:50,640 --> 00:56:53,120
Speaker 1: I think? I think so, I think so. I can't

1053
00:56:53,120 --> 00:56:55,600
Speaker 1: remember what would you guys call it's? Yeah, well there

1054
00:56:55,719 --> 00:56:58,200
Speaker 1: it's called a wet stone, but it's truly what it is.

1055
00:56:58,239 --> 00:57:02,600
Speaker 1: It's a waterstone, right that aside, it's great because it's big,

1056
00:57:02,640 --> 00:57:05,720
Speaker 1: and I like it for kitchen knives. But I'm sort

1057
00:57:05,719 --> 00:57:09,600
Speaker 1: of always contemplating is there a difference between like laying

1058
00:57:09,680 --> 00:57:12,719
Speaker 1: the knife with the edge facing away from you at

1059
00:57:12,719 --> 00:57:15,439
Speaker 1: the far end and pulling it towards you like you'd

1060
00:57:15,480 --> 00:57:18,920
Speaker 1: be going like heel to edge or is it always

1061
00:57:18,960 --> 00:57:22,320
Speaker 1: better to lay it down and then push that edge

1062
00:57:22,400 --> 00:57:26,400
Speaker 1: into the stone. We've done a couple We did a

1063
00:57:26,480 --> 00:57:29,160
Speaker 1: video on that. We call it a push stroke versus

1064
00:57:29,160 --> 00:57:32,360
Speaker 1: a pull stroke. Do you want the abrasive going into

1065
00:57:32,400 --> 00:57:35,480
Speaker 1: the cutting edge or do you want the abrasive moving

1066
00:57:35,560 --> 00:57:39,320
Speaker 1: away from the cutting edge? And the results we got

1067
00:57:39,360 --> 00:57:42,640
Speaker 1: and we have the video on our YouTube channel. The

1068
00:57:42,720 --> 00:57:46,920
Speaker 1: results we got. There's a very very very small difference

1069
00:57:46,960 --> 00:57:51,960
Speaker 1: between the two. What I tell people is sharpen the

1070
00:57:52,000 --> 00:57:57,000
Speaker 1: way you're comfortable and where you can be repeatable and successful.

1071
00:57:57,520 --> 00:58:00,320
Speaker 1: If you're successful and you're getting a sharp knife, that

1072
00:58:00,480 --> 00:58:03,280
Speaker 1: is how you should be sharpening. The difference you're going

1073
00:58:03,280 --> 00:58:06,080
Speaker 1: to see between going in and out, you know, into

1074
00:58:06,120 --> 00:58:08,920
Speaker 1: the edge or away from the edge, is very small.

1075
00:58:09,520 --> 00:58:11,800
Speaker 1: And what you're really looking for is just a sharp knife.

1076
00:58:12,720 --> 00:58:15,000
Speaker 1: So however you're getting successful, and that goes with the

1077
00:58:15,040 --> 00:58:19,960
Speaker 1: sharpener too. Whatever sharpener you're comfortable musing and that you

1078
00:58:20,040 --> 00:58:23,640
Speaker 1: will use and that you're successful with, that's the sharpener

1079
00:58:23,680 --> 00:58:26,040
Speaker 1: you should be using. There is no catch all, you know,

1080
00:58:26,120 --> 00:58:29,080
Speaker 1: like everybody should be doing this the same way. It's

1081
00:58:29,360 --> 00:58:32,760
Speaker 1: whatever you're comfortable with and however you're getting successful, that's

1082
00:58:32,800 --> 00:58:35,600
Speaker 1: what you should be using. I feel like the guided

1083
00:58:35,680 --> 00:58:38,920
Speaker 1: thing that really helped me go from a sort of

1084
00:58:39,120 --> 00:58:42,560
Speaker 1: a very beginner knife sharpener. It's to somebody that had

1085
00:58:42,640 --> 00:58:45,200
Speaker 1: some confidence and felt like I could take someone else's

1086
00:58:45,240 --> 00:58:47,840
Speaker 1: knife and put a knife edge on it. Because it

1087
00:58:48,000 --> 00:58:50,320
Speaker 1: was before I don't even might even before you guys

1088
00:58:50,320 --> 00:58:52,480
Speaker 1: were even doing knife sharpeners. But there is a company

1089
00:58:52,520 --> 00:58:55,600
Speaker 1: called Lansky that had a guided system that would clamp

1090
00:58:55,640 --> 00:58:58,160
Speaker 1: onto the heel of the knife and then you could

1091
00:58:58,200 --> 00:59:00,640
Speaker 1: choose which angle and you put the little rods in

1092
00:59:00,680 --> 00:59:05,000
Speaker 1: there that were connected to the stones. And you know,

1093
00:59:05,120 --> 00:59:07,960
Speaker 1: once I started using that and doing the sharpie trick,

1094
00:59:09,520 --> 00:59:12,280
Speaker 1: that really sort of the light bulb went off, because

1095
00:59:12,320 --> 00:59:14,840
Speaker 1: it's amazing with that sharpie trick when you get it

1096
00:59:14,920 --> 00:59:17,800
Speaker 1: just right. You put you put your line of sharpie

1097
00:59:17,800 --> 00:59:20,160
Speaker 1: on your edge and one stroke and then all of

1098
00:59:20,160 --> 00:59:22,600
Speaker 1: a sudden, the sharpie's just gone. It's gone from the

1099
00:59:22,720 --> 00:59:24,680
Speaker 1: very tip and all the way to the heel, and

1100
00:59:24,800 --> 00:59:27,800
Speaker 1: you know you've nailed that angle. And at that point,

1101
00:59:28,240 --> 00:59:30,680
Speaker 1: it's like, once you have that and you start working,

1102
00:59:30,840 --> 00:59:35,439
Speaker 1: you're gonna see progress pretty quickly. I feel like, Yeah,

1103
00:59:35,480 --> 00:59:38,080
Speaker 1: that's one of the fun things is when you finally

1104
00:59:38,240 --> 00:59:40,800
Speaker 1: get it that first time where you really get a

1105
00:59:40,840 --> 00:59:42,960
Speaker 1: sharp knife. And that's one of my favorite things. You know,

1106
00:59:43,000 --> 00:59:44,960
Speaker 1: you go to shows or I do classes and teaching

1107
00:59:45,000 --> 00:59:47,960
Speaker 1: people how to sharpen. When they finally get it and

1108
00:59:48,040 --> 00:59:50,160
Speaker 1: they you know, they can cut a piece of paper,

1109
00:59:50,200 --> 00:59:52,160
Speaker 1: they can shave a little hair off their arm, and

1110
00:59:52,200 --> 00:59:54,840
Speaker 1: their eyes light up, it's like you just gave them

1111
00:59:54,920 --> 00:59:57,200
Speaker 1: that experience of something they've never been able to do.

1112
00:59:57,280 --> 00:59:58,640
Speaker 1: And that's just that's one of the things. I know.

1113
00:59:58,680 --> 01:00:00,920
Speaker 1: It sounds like I'm a gee for this kind of stuff.

1114
01:00:01,000 --> 01:00:03,400
Speaker 1: It just sounds silly to be excited about somebody else

1115
01:00:03,440 --> 01:00:06,040
Speaker 1: being able to sharpened a knife. But it's it's not

1116
01:00:06,080 --> 01:00:07,920
Speaker 1: just sharpening a knife. You just gave them a skill

1117
01:00:07,960 --> 01:00:10,640
Speaker 1: they didn't have. Yeah, and it's it's it's a lot

1118
01:00:10,680 --> 01:00:13,160
Speaker 1: of fun and I really enjoy it. And yeah, you're

1119
01:00:13,240 --> 01:00:15,919
Speaker 1: right that Lanski is they've been around for a long time.

1120
01:00:16,440 --> 01:00:18,280
Speaker 1: It's a great sharpener because it does it holds that

1121
01:00:18,440 --> 01:00:21,040
Speaker 1: angle for you. We have our own version of it

1122
01:00:21,040 --> 01:00:22,960
Speaker 1: that we just launched a couple of years ago called

1123
01:00:23,000 --> 01:00:26,880
Speaker 1: our Precision adjust which is it's within that same realm.

1124
01:00:26,920 --> 01:00:29,840
Speaker 1: You know, you clamp the knife, you have your abrasive

1125
01:00:30,040 --> 01:00:32,240
Speaker 1: on a rod, and then you can adjust the angle

1126
01:00:32,280 --> 01:00:34,240
Speaker 1: that you want to sharpen on, which makes it a

1127
01:00:34,280 --> 01:00:38,640
Speaker 1: lot easier to to keep a consistent edge. But every

1128
01:00:38,680 --> 01:00:43,000
Speaker 1: sharpener we do has some sort of an edge guide

1129
01:00:43,160 --> 01:00:46,000
Speaker 1: to help you along with that. Just because people don't

1130
01:00:46,040 --> 01:00:49,080
Speaker 1: know what twenty degrees is, you know, the human eye

1131
01:00:49,160 --> 01:00:51,840
Speaker 1: can can typically spot. Do you look anywhere you're at,

1132
01:00:51,920 --> 01:00:56,360
Speaker 1: You're around around anything man made there, You're constantly bombarded

1133
01:00:56,440 --> 01:01:00,560
Speaker 1: with horizontal and vertical features. So the and I can

1134
01:01:00,640 --> 01:01:04,840
Speaker 1: find those really easily. What they can't find, and I'm

1135
01:01:04,880 --> 01:01:07,600
Speaker 1: not even that great at it is if you tell

1136
01:01:07,680 --> 01:01:10,880
Speaker 1: me to hold a knife at seventeen degrees, I'm not

1137
01:01:10,920 --> 01:01:13,520
Speaker 1: going to be at seventeen degrees. I may be close,

1138
01:01:13,680 --> 01:01:16,880
Speaker 1: but I'm not going to be at seventeen or twenty

1139
01:01:17,080 --> 01:01:19,840
Speaker 1: or thirty five. But if you tell someone to hold

1140
01:01:19,840 --> 01:01:23,880
Speaker 1: a knife vertical or horizontal, what we've found is people

1141
01:01:23,880 --> 01:01:27,480
Speaker 1: can usually nail that within half a degree to one degree.

1142
01:01:28,040 --> 01:01:31,640
Speaker 1: Oh really, but but you try to do it's tell

1143
01:01:31,680 --> 01:01:34,200
Speaker 1: them to hold it at seventeen degrees, We're going to

1144
01:01:34,280 --> 01:01:36,800
Speaker 1: be off from five to ten to twenty. It's just

1145
01:01:37,360 --> 01:01:39,880
Speaker 1: you know, people just you know what is seventeen degrees.

1146
01:01:41,280 --> 01:01:44,240
Speaker 1: It's just not something that's natural to us. Sure, sure,

1147
01:01:45,000 --> 01:01:46,760
Speaker 1: all right, before we will let you go, let's just

1148
01:01:46,840 --> 01:01:49,400
Speaker 1: touch a little bit on how this all applies to

1149
01:01:49,520 --> 01:01:53,600
Speaker 1: broadheads and if there's any you know, major differences that

1150
01:01:53,680 --> 01:01:57,320
Speaker 1: you want to point out. I've been using actually that

1151
01:01:57,440 --> 01:02:02,080
Speaker 1: precision a just sharpener for by broadheads, and it's been

1152
01:02:02,120 --> 01:02:06,800
Speaker 1: working great because the different broadheads that I'm sharpening actually

1153
01:02:06,800 --> 01:02:09,400
Speaker 1: have different angles on them. I can't remember at the

1154
01:02:09,440 --> 01:02:11,840
Speaker 1: top of my head, but I do it the same way.

1155
01:02:11,840 --> 01:02:14,120
Speaker 1: I clamp it in there, I do the sharpie trick,

1156
01:02:14,200 --> 01:02:16,760
Speaker 1: I do some light strokes. If I don't have it

1157
01:02:16,840 --> 01:02:19,480
Speaker 1: quite right, I adjust it, and then once the sharpie's

1158
01:02:19,640 --> 01:02:23,400
Speaker 1: leaving the edge uniformly, I know I'm there, and I

1159
01:02:23,840 --> 01:02:26,439
Speaker 1: go at it until I get the burr. But I'm

1160
01:02:26,480 --> 01:02:30,880
Speaker 1: doing mostly single levels. But yeah, is there anything you

1161
01:02:30,880 --> 01:02:33,400
Speaker 1: want to add or tell people what they should be

1162
01:02:33,440 --> 01:02:36,080
Speaker 1: like looking out for if they're thinking about doing this

1163
01:02:36,120 --> 01:02:39,040
Speaker 1: with their broadheads. Yeah, broadheads are a bit more of

1164
01:02:39,120 --> 01:02:43,320
Speaker 1: a challenge just because there's just such a variety of them.

1165
01:02:43,320 --> 01:02:45,840
Speaker 1: You know, as you mentioned, there's single bevel, you know,

1166
01:02:45,880 --> 01:02:50,640
Speaker 1: there's the one piece construction three blade, then there's you know,

1167
01:02:50,680 --> 01:02:54,200
Speaker 1: all the different mechanicals and stuff. But that being said,

1168
01:02:54,600 --> 01:02:58,280
Speaker 1: the process for getting to a sharp broadhead or the

1169
01:02:58,320 --> 01:03:00,920
Speaker 1: sharp edge on your broadhead is exactly the same as

1170
01:03:00,960 --> 01:03:04,640
Speaker 1: sharpening a knife. You still need to develop that burr,

1171
01:03:04,880 --> 01:03:08,080
Speaker 1: You still need to be consistent on that angle, and

1172
01:03:08,120 --> 01:03:09,800
Speaker 1: then you know, you still need to be able to

1173
01:03:09,800 --> 01:03:11,800
Speaker 1: hone all that down into your broadheads. We want those

1174
01:03:11,800 --> 01:03:15,280
Speaker 1: things really sharp because you want something just ripping through

1175
01:03:15,280 --> 01:03:18,960
Speaker 1: that animal. But the process is all the same. It's

1176
01:03:19,000 --> 01:03:20,920
Speaker 1: just you're going to run into a little bit more

1177
01:03:21,000 --> 01:03:25,520
Speaker 1: challenges just due to the shape and the construction of

1178
01:03:25,560 --> 01:03:32,360
Speaker 1: your broadheads. Okay, got it. One quick question. A leather strap,

1179
01:03:33,280 --> 01:03:36,200
Speaker 1: that's what they call that, right, What is the purpose

1180
01:03:36,240 --> 01:03:41,080
Speaker 1: of that leather strop is? Really the leather is a

1181
01:03:41,200 --> 01:03:46,080
Speaker 1: carrier for even finer abrasives. Now you get down into

1182
01:03:46,160 --> 01:03:48,880
Speaker 1: like our ceramics, they're in the neighborhood of a twelve

1183
01:03:48,960 --> 01:03:52,680
Speaker 1: hundred grip, and then we have abrasives on some of

1184
01:03:52,680 --> 01:03:56,840
Speaker 1: our belts that are down to twelve thousand grip. But

1185
01:03:57,080 --> 01:04:00,400
Speaker 1: when you get into leather, it allows, as you to

1186
01:04:00,800 --> 01:04:03,480
Speaker 1: purchase or make your own or whatever, you can get

1187
01:04:03,480 --> 01:04:07,320
Speaker 1: different compounds and different diamond emulsions for them to where

1188
01:04:07,360 --> 01:04:11,440
Speaker 1: you can get down into like quarter micron and even farther.

1189
01:04:11,600 --> 01:04:14,640
Speaker 1: So it just it's really it's just it's a carrier

1190
01:04:14,640 --> 01:04:17,160
Speaker 1: for finer abrasives. And if you want to get into

1191
01:04:17,400 --> 01:04:23,160
Speaker 1: you know, mirror polished edges or just ridiculously sharp knives,

1192
01:04:23,160 --> 01:04:25,400
Speaker 1: stropping as the way to go. That's like your old

1193
01:04:25,400 --> 01:04:27,840
Speaker 1: school barbers. You know, they had that big leather strap

1194
01:04:27,880 --> 01:04:30,959
Speaker 1: with their straight razor. They'd run it back and forth,

1195
01:04:31,000 --> 01:04:32,640
Speaker 1: and that's how you would maintain to be able to

1196
01:04:32,680 --> 01:04:34,840
Speaker 1: get something, you know, where you can shave a you know,

1197
01:04:35,080 --> 01:04:39,680
Speaker 1: shave a person's face without tearing them up. Um, but yeah,

1198
01:04:39,720 --> 01:04:41,919
Speaker 1: you can a strap. We'll take it to the next

1199
01:04:41,960 --> 01:04:48,560
Speaker 1: level sharpening. Got it cool. But like the field sharpener

1200
01:04:48,680 --> 01:04:50,680
Speaker 1: that I use, it has a little piece of leather

1201
01:04:50,760 --> 01:04:53,200
Speaker 1: on it, but I've never added any compound. Does it

1202
01:04:53,240 --> 01:04:58,560
Speaker 1: come with an with an impregnated compound? It does, comes

1203
01:04:58,560 --> 01:05:02,920
Speaker 1: impregnated with half half micron chromium oxide. That's that green

1204
01:05:03,000 --> 01:05:05,640
Speaker 1: coating you see over the top of it. So if

1205
01:05:05,680 --> 01:05:08,160
Speaker 1: you go as we were talking earlier, you start sharpening

1206
01:05:08,160 --> 01:05:09,680
Speaker 1: on that, you know, you'll go from the get the

1207
01:05:09,680 --> 01:05:13,360
Speaker 1: burr flitch over to the fine diamond, a few strokes there,

1208
01:05:13,520 --> 01:05:15,760
Speaker 1: and then go to the fine ceramic. Do some really

1209
01:05:15,880 --> 01:05:19,240
Speaker 1: light strokes and then come back and pull it across

1210
01:05:19,320 --> 01:05:21,440
Speaker 1: that strap. And keep in mind when you whenever you

1211
01:05:21,520 --> 01:05:25,400
Speaker 1: use a leather strop, you always want to be pulling

1212
01:05:25,440 --> 01:05:28,560
Speaker 1: the edge across the strop. You never want to go

1213
01:05:28,880 --> 01:05:32,080
Speaker 1: with the cutting edge into the strop because you'll just

1214
01:05:32,120 --> 01:05:35,480
Speaker 1: cut into the leather very conformal. So you want to

1215
01:05:35,480 --> 01:05:37,360
Speaker 1: go with the edge going away from the leather strop.

1216
01:05:37,400 --> 01:05:38,880
Speaker 1: And you come in and do a few little light

1217
01:05:38,960 --> 01:05:42,040
Speaker 1: strokes on that, you know, test your sharpness with the ceramic,

1218
01:05:42,640 --> 01:05:45,680
Speaker 1: and then do say five or six light strokes on

1219
01:05:45,720 --> 01:05:50,200
Speaker 1: the leather and then do that same sharpness test again

1220
01:05:50,240 --> 01:05:54,680
Speaker 1: and I think you'd be pleasantly surprised it gets ridiculously sharp.

1221
01:05:55,480 --> 01:05:57,640
Speaker 1: I think that's a great way to wrap this up

1222
01:05:58,080 --> 01:06:00,880
Speaker 1: is tell us how when Jordan and I get together

1223
01:06:01,000 --> 01:06:03,280
Speaker 1: next week and were like, we're gonna sit down and

1224
01:06:03,960 --> 01:06:06,000
Speaker 1: we're gonna say like, oh, yeah, I've been sharpening my

1225
01:06:06,080 --> 01:06:08,280
Speaker 1: knives or my broadheads, and then we're gonna have a

1226
01:06:08,280 --> 01:06:11,760
Speaker 1: little test, a little contest to see who's got the

1227
01:06:11,800 --> 01:06:15,000
Speaker 1: sharpest knife. And I mean, I'm making this fun, but

1228
01:06:15,080 --> 01:06:17,400
Speaker 1: this is just like a way to test that you

1229
01:06:17,480 --> 01:06:21,280
Speaker 1: have achieved this super sharp knife. What's your go to

1230
01:06:21,560 --> 01:06:23,720
Speaker 1: method if you just if I just gave you a

1231
01:06:23,800 --> 01:06:25,600
Speaker 1: knife and you're like, oh, I'll tell you how sharp

1232
01:06:25,640 --> 01:06:28,440
Speaker 1: it is? How do you do that? My favorite way

1233
01:06:28,520 --> 01:06:31,640
Speaker 1: is to cut through paper because it does a couple

1234
01:06:31,640 --> 01:06:33,880
Speaker 1: of things for you. Want It'll tell you how It'll

1235
01:06:33,880 --> 01:06:35,560
Speaker 1: tell you whether or not your knife is sharp because

1236
01:06:35,560 --> 01:06:38,520
Speaker 1: it should just glide through the paper. And it'll also

1237
01:06:38,560 --> 01:06:41,360
Speaker 1: tell you if there's any damage remaining because there's little

1238
01:06:41,360 --> 01:06:43,720
Speaker 1: tiny chips and I can't see it. If I cut

1239
01:06:43,720 --> 01:06:46,360
Speaker 1: through paper, you'll feel it as it's going through. It's

1240
01:06:46,400 --> 01:06:48,280
Speaker 1: just a nice clean slice and all of sudden you

1241
01:06:48,400 --> 01:06:52,320
Speaker 1: get this little and it'll hang up just a tiny

1242
01:06:52,360 --> 01:06:54,240
Speaker 1: bit and you'll know, Okay, I got a little spot

1243
01:06:54,280 --> 01:06:56,920
Speaker 1: right there that needs some more attention. So that's my

1244
01:06:57,040 --> 01:07:00,360
Speaker 1: go to. Some other ways you can do this, you know,

1245
01:07:00,600 --> 01:07:02,200
Speaker 1: if you don't mind looking like you have the mains,

1246
01:07:02,240 --> 01:07:05,800
Speaker 1: you can shave a little hair off your arm. Other

1247
01:07:05,880 --> 01:07:09,560
Speaker 1: ones are you can use your like my thumbnail. I'll

1248
01:07:09,640 --> 01:07:12,440
Speaker 1: use that. I'll just lightly, very lightly and very carefully

1249
01:07:12,880 --> 01:07:14,760
Speaker 1: place the cutting edge at like a forty five to

1250
01:07:14,840 --> 01:07:17,919
Speaker 1: your angle on your thumbnail. If it sticks, you got

1251
01:07:17,920 --> 01:07:20,080
Speaker 1: a good working edge on there, and you can just

1252
01:07:20,120 --> 01:07:21,600
Speaker 1: test that all the way down to the tip. Just

1253
01:07:21,680 --> 01:07:23,280
Speaker 1: keep picking it up and just kind of keep poking

1254
01:07:23,320 --> 01:07:26,080
Speaker 1: it in there and see if it sticks. If you

1255
01:07:26,080 --> 01:07:27,640
Speaker 1: don't want to do that on your thumbnail because that

1256
01:07:27,680 --> 01:07:30,360
Speaker 1: freaks some people out, you can grab say like a

1257
01:07:30,720 --> 01:07:33,720
Speaker 1: just a plastic pen and see if it'll if the

1258
01:07:33,760 --> 01:07:36,160
Speaker 1: cutting edge will stick. If it just slides off of

1259
01:07:36,240 --> 01:07:39,240
Speaker 1: your fingernail or the pen, then you know you have

1260
01:07:39,240 --> 01:07:42,160
Speaker 1: some rolled areas or blunt blunt edges and it's not

1261
01:07:42,160 --> 01:07:45,240
Speaker 1: sharp because it's not grabbing. Okay, so both the pen

1262
01:07:45,400 --> 01:07:50,600
Speaker 1: and your nails are just soft enough that it's like

1263
01:07:50,640 --> 01:07:53,400
Speaker 1: a good medium to test that because the sharp edge

1264
01:07:53,440 --> 01:07:55,200
Speaker 1: is gonna grab it in a dull edge is gonna

1265
01:07:55,200 --> 01:08:02,040
Speaker 1: slide across it. Exactly interesting, awesome, Well, thanks thanks a

1266
01:08:02,080 --> 01:08:05,000
Speaker 1: ton for coming on, Steve. I kind of want to

1267
01:08:05,000 --> 01:08:07,959
Speaker 1: do a shameless plug for work Sharp's YouTube page because

1268
01:08:08,000 --> 01:08:10,320
Speaker 1: I've been spending some time on there. You guys have

1269
01:08:10,400 --> 01:08:13,560
Speaker 1: a ton of videos and super good it's a super

1270
01:08:13,560 --> 01:08:16,760
Speaker 1: good resource for people to go and like just these

1271
01:08:16,800 --> 01:08:19,479
Speaker 1: different sharpeners, like how they work and how you guys

1272
01:08:19,520 --> 01:08:22,240
Speaker 1: are using them. So that's a great resource. No, thank

1273
01:08:22,280 --> 01:08:24,160
Speaker 1: you for that, Jordan appreciate it. Yeah, we put a

1274
01:08:24,200 --> 01:08:26,000
Speaker 1: lot of work until we're I think we're over a

1275
01:08:26,120 --> 01:08:28,840
Speaker 1: hundred videos on there now and some of them are

1276
01:08:28,920 --> 01:08:31,479
Speaker 1: you know, obviously we're using it to show how to

1277
01:08:31,600 --> 01:08:34,240
Speaker 1: use our products because it's a great resource for us too,

1278
01:08:34,240 --> 01:08:36,120
Speaker 1: and people have questions, we can direct them to that

1279
01:08:36,160 --> 01:08:38,200
Speaker 1: and they can actually see it. But a lot of

1280
01:08:38,240 --> 01:08:41,080
Speaker 1: them are on there too. It's just sharpening information, not

1281
01:08:41,120 --> 01:08:43,360
Speaker 1: necessarily about our sharpeners. We're not trying to sell you something.

1282
01:08:43,360 --> 01:08:45,559
Speaker 1: We just want people to learn how to sharpen and

1283
01:08:45,600 --> 01:08:49,600
Speaker 1: how to be successful. And we go now not just sharpening.

1284
01:08:49,680 --> 01:08:51,639
Speaker 1: You know, there's one of the videos in there where

1285
01:08:51,720 --> 01:08:53,920
Speaker 1: I took a pairing knife and I put it in

1286
01:08:53,960 --> 01:08:55,600
Speaker 1: a vice and snap the tip off of it, and

1287
01:08:55,600 --> 01:08:58,439
Speaker 1: I show you how to fix it so when you're done,

1288
01:08:58,439 --> 01:09:00,760
Speaker 1: it doesn't look like the knife's ever been broke. So

1289
01:09:00,920 --> 01:09:02,680
Speaker 1: there's a lot of repair in there, and you know,

1290
01:09:03,560 --> 01:09:05,439
Speaker 1: I just a lot of good information. I've got a

1291
01:09:05,439 --> 01:09:08,719
Speaker 1: couple of those broken tips pairry knives in my drawer

1292
01:09:08,840 --> 01:09:11,759
Speaker 1: right now. You should look that video up, Yeah, I should.

1293
01:09:12,520 --> 01:09:19,880
Speaker 1: Is there a broadhead sharpening video on that channel? I'm

1294
01:09:19,920 --> 01:09:21,599
Speaker 1: not one hundred percent sure. I want to say we

1295
01:09:21,640 --> 01:09:25,080
Speaker 1: did do some with broadheads, but I will definitely bring

1296
01:09:25,120 --> 01:09:28,439
Speaker 1: that up to our our social guys, the ones that

1297
01:09:28,439 --> 01:09:31,000
Speaker 1: are doing the videos, the media guys. Yeah, maybe you

1298
01:09:31,000 --> 01:09:33,439
Speaker 1: can send us some some ideas of broadheads that you'd

1299
01:09:33,439 --> 01:09:35,519
Speaker 1: like to see sharpened. We'll get some and we'll put

1300
01:09:35,520 --> 01:09:38,559
Speaker 1: a quick video together. Fun one. We've done a couple

1301
01:09:38,560 --> 01:09:40,720
Speaker 1: of videos where we have people send in, you know,

1302
01:09:40,760 --> 01:09:43,160
Speaker 1: it's like, what would you like to see sharpened? And

1303
01:09:43,200 --> 01:09:46,160
Speaker 1: they try to stump us my favorite ones to do.

1304
01:09:46,320 --> 01:09:48,000
Speaker 1: It's a lot of hell yeah, it's a lot of fun.

1305
01:09:48,160 --> 01:09:50,759
Speaker 1: You get some wacky stuff. Oh yeah, I don't understand

1306
01:09:50,800 --> 01:09:53,240
Speaker 1: why I haven't thought about that before. I just I

1307
01:09:53,240 --> 01:09:55,280
Speaker 1: guess I didn't know about that. But I'm one hundred

1308
01:09:55,280 --> 01:09:58,479
Speaker 1: percent I'm going to send you some broadheads and how

1309
01:09:58,520 --> 01:10:00,639
Speaker 1: do you guys do that? Because and it'll be very

1310
01:10:00,720 --> 01:10:03,640
Speaker 1: educational and too. It'll it'll it'll be it'll make for

1311
01:10:03,680 --> 01:10:06,960
Speaker 1: some good content. But yeah, Steve, thank you so much

1312
01:10:07,000 --> 01:10:12,160
Speaker 1: for coming on. Listeners. Remember, if you have questions, you

1313
01:10:12,200 --> 01:10:15,639
Speaker 1: can send those to gear talk at the meat Eater

1314
01:10:15,800 --> 01:10:21,160
Speaker 1: dot com. You can also go to the metaor dot

1315
01:10:21,160 --> 01:10:24,680
Speaker 1: com and go to the podcasts WebKit page. So going

1316
01:10:24,760 --> 01:10:29,799
Speaker 1: to podcasts, then find gear Talk, then find this particular episode.

1317
01:10:29,840 --> 01:10:32,240
Speaker 1: If you want to comment on this episode, there's a

1318
01:10:32,280 --> 01:10:35,320
Speaker 1: comment section right up top. You'll see it says comments.

1319
01:10:35,520 --> 01:10:38,280
Speaker 1: Just hit that it'll take it to where you can comment.

1320
01:10:38,760 --> 01:10:42,559
Speaker 1: And then m yeah, Jordan, I are on there usually

1321
01:10:42,920 --> 01:10:45,519
Speaker 1: you know, same day at airs and then the week after,

1322
01:10:45,720 --> 01:10:48,439
Speaker 1: so kind of checking the comments and answering questions and

1323
01:10:48,680 --> 01:10:50,880
Speaker 1: it's a great place for us to have a conversation

1324
01:10:50,920 --> 01:10:55,799
Speaker 1: and then use your questions and comments for farther content

1325
01:10:55,920 --> 01:11:02,040
Speaker 1: and learning more. So please do that, um and uh yeah,

1326
01:11:02,520 --> 01:11:06,560
Speaker 1: enjoy your next couple of weeks till the next episode

1327
01:11:06,760 --> 01:11:09,439
Speaker 1: of gear Talk, and get out there do some houting.

1328
01:11:09,840 --> 01:11:12,920
Speaker 1: Hey yeah, thanks everyone, Thanks Steve Thik, You're welcome. Thanks

1329
01:11:12,920 --> 01:11:14,640
Speaker 1: for having me on, guys, I really appreciate it's just

1330
01:11:14,640 --> 01:11:14,880
Speaker 1: funn