How to sharpen a knife : Gatco system Media
Published: 8 years ago
Our Website: https://northarmknives.com/
The Gatco kit we're using in this video is an effective way to get a very sharp edge on you knife without too much practice. A beginner knife sharpener can get good results quite quickly if they follow the instructions that come with the kit and watch this video. When used correctly the resulting edge is sharp, supported and long lasting. We like this system because it creates an edge similar to a water stone or oil stone without the big learning curve of free hand sharpening.
Very similar sharpening systems are offered by both DMT and Lansky. All of three of these sharpeners work on the same basic concept. They typically include a clamp with a number of angle guide slots, multiple sharpening stones and some sharpening oil, if applicable.
To use the sharpener you first clamp the knife into the clamp, as shown in the video and in the instructions. Next we use something called the "sharpie trick" to help insure we are sharpening at the correct angle and to know when to move to the next grit. Clean the edge bevel of your knife and coat it in permanent marker on both sides. We also us the marker to trace the outline of the clamp onto the knife bevel, this gives us a visual cue if the clamp moves at any point during sharpening. It is very important that the clamp stays in the same location for the duration of the sharpening session. If it moves the angle will be thrown off slightly.
Next, prepare your stones by extending or installing the rods in your stones. Also, give the stones a light coat of the sharpening oil, or water if you have diamond stones. Keep the stones well lubricated during use to wash away loose grit and metal dust. This keeps the hones cutting efficiently.
Select the correct sharpening angle for your knife by using the tricks we demonstrate in the video or by referencing the manufacturers info on the original edge angle on your knife. Most manufacturers give the total or "inclusive" angle, not the angle per side. This sharpener's angles are in degrees per side. So the 20 degree slot would give you a total final edge angle of 40 degrees (20 per side).
Now you are ready to sharpen! That may seem like a lot of preparation but having the right setup is one of the keys to successful and efficient sharpening.
Select the correct grit to start with. If your knife is very dull start on the coarsest grit. If it is just a little dull you may be able to begin on the medium grit. If it is already almost razor sharp and you are just touching it up, the finest grit might be all you need. The best way to know which grit to start on is by doing a sharpness test. We like to do a "light test" first. Simply shine a light straight down on the cutting edge and look for a reflection of of light from where the apex of the edge should be. We have a video on sharpness tests which demonstrates this well. https://youtu.be/apKfdJbG_zY
If your knife passes the light test, you can start on the medium grit. If not then start on the coarse. For the sharpening procedure refer to the video or written instructions in kit. Once you have sharpened all the way to the apex on the first side you are ready to switch sides. Another way to tell is if the marker we put on the edge earlier is abraded away right to the cutting edge. A burr forming is also a good indicator. Repeat on the second side and finish with alternating and lighter strokes.
On the medium grit, repeat the process. The cutting edge has been re-established. You are now refining it by removing the coarse scratches and replacing them with finer ones. Sharpen each side and finish with alternating strokes. Once you are satisfied on the medium grit, do a paper cutting test. If the knife slices magazine or news print relatively well, you can move to the final grit.
The final grit is just refining the edge further. The longer you work on this grit the sharper the knife will get until all the medium scratches are replaced with fine ones. Finish with a few alternating strokes and run the knife across the grain on a scrap of wood. Then do a few more alternating strokes. This helps eliminate any micro burrs. The final edge should shave arm hair or push cut news print, or be very close to doing that at least.
Pros of this system:
-affordable
-short learning curve
-multiple grits and angles
-guided sharpening
cons:
-not the best for very large knives , chef's knives for example
-can be a little finicky to set up
We hope this sharpening "how to" was helpful to you! If it was, please subscribe to show your support and get updates when we upload future sharpening tutorials and instructional videos.
Check out our sharpening playlist: https://www.youtube.com/playlist?list=PLBxZ90bFaMf8cziFj1J_ELmVmOzg_aSxe
https://northarmknives.com/
The Gatco kit we're using in this video is an effective way to get a very sharp edge on you knife without too much practice. A beginner knife sharpener can get good results quite quickly if they follow the instructions that come with the kit and watch this video. When used correctly the resulting edge is sharp, supported and long lasting. We like this system because it creates an edge similar to a water stone or oil stone without the big learning curve of free hand sharpening.
Very similar sharpening systems are offered by both DMT and Lansky. All of three of these sharpeners work on the same basic concept. They typically include a clamp with a number of angle guide slots, multiple sharpening stones and some sharpening oil, if applicable.
To use the sharpener you first clamp the knife into the clamp, as shown in the video and in the instructions. Next we use something called the "sharpie trick" to help insure we are sharpening at the correct angle and to know when to move to the next grit. Clean the edge bevel of your knife and coat it in permanent marker on both sides. We also us the marker to trace the outline of the clamp onto the knife bevel, this gives us a visual cue if the clamp moves at any point during sharpening. It is very important that the clamp stays in the same location for the duration of the sharpening session. If it moves the angle will be thrown off slightly.
Next, prepare your stones by extending or installing the rods in your stones. Also, give the stones a light coat of the sharpening oil, or water if you have diamond stones. Keep the stones well lubricated during use to wash away loose grit and metal dust. This keeps the hones cutting efficiently.
Select the correct sharpening angle for your knife by using the tricks we demonstrate in the video or by referencing the manufacturers info on the original edge angle on your knife. Most manufacturers give the total or "inclusive" angle, not the angle per side. This sharpener's angles are in degrees per side. So the 20 degree slot would give you a total final edge angle of 40 degrees (20 per side).
Now you are ready to sharpen! That may seem like a lot of preparation but having the right setup is one of the keys to successful and efficient sharpening.
Select the correct grit to start with. If your knife is very dull start on the coarsest grit. If it is just a little dull you may be able to begin on the medium grit. If it is already almost razor sharp and you are just touching it up, the finest grit might be all you need. The best way to know which grit to start on is by doing a sharpness test. We like to do a "light test" first. Simply shine a light straight down on the cutting edge and look for a reflection of of light from where the apex of the edge should be. We have a video on sharpness tests which demonstrates this well. https://youtu.be/apKfdJbG_zY
If your knife passes the light test, you can start on the medium grit. If not then start on the coarse. For the sharpening procedure refer to the video or written instructions in kit. Once you have sharpened all the way to the apex on the first side you are ready to switch sides. Another way to tell is if the marker we put on the edge earlier is abraded away right to the cutting edge. A burr forming is also a good indicator. Repeat on the second side and finish with alternating and lighter strokes.
On the medium grit, repeat the process. The cutting edge has been re-established. You are now refining it by removing the coarse scratches and replacing them with finer ones. Sharpen each side and finish with alternating strokes. Once you are satisfied on the medium grit, do a paper cutting test. If the knife slices magazine or news print relatively well, you can move to the final grit.
The final grit is just refining the edge further. The longer you work on this grit the sharper the knife will get until all the medium scratches are replaced with fine ones. Finish with a few alternating strokes and run the knife across the grain on a scrap of wood. Then do a few more alternating strokes. This helps eliminate any micro burrs. The final edge should shave arm hair or push cut news print, or be very close to doing that at least.
Pros of this system:
-affordable
-short learning curve
-multiple grits and angles
-guided sharpening
cons:
-not the best for very large knives , chef's knives for example
-can be a little finicky to set up
We hope this sharpening "how to" was helpful to you! If it was, please subscribe to show your support and get updates when we upload future sharpening tutorials and instructional videos.
Check out our sharpening playlist: https://www.youtube.com/playlist?list=PLBxZ90bFaMf8cziFj1J_ELmVmOzg_aSxe
https://northarmknives.com/