Thread: My first shaving video

With My Takeda Ok so it's not a Takeda/Livi but it's all I got

YouTube - Shaving with a Takeda Ajikiri edited.wmv

nice job Shawn, looks like a knife can take a razor edge?

I was suprised how easy it was to get that edge as well. Especially how thick that knife it.

you missed a spot under your nose

That spike point looks dangerous!

Shawn...that is a machete, not a knife...You've got guts man. I'll stick to my str8

Question: Doesn't a knife have a more jagged/rough edge compared to a smooth edge of a str8? Or am I off base here? How did it feel shaving with that thing (maybe that's answered at the end of video, which I am not done looking at yet)?

Originally Posted by DwarvenChef

With My Takeda Ok so it's not a Takeda/Livi but it's all I got

YouTube - Shaving with a Takeda Ajikiri edited.wmv

If you do a search on Utub there are 2 versions of the video, one edited to fit the 10 min restriction and one split in two part with alot more comentary

Yes a kitchen knife has more tooth to the edge. One advantage of going with a much harder steel is that you can get finer teeth the harder the steel gets. This one is about Rc 64 and gets wicked sharp.

When I sharpen kitchen knives I use stones with a more angular cutting abrasive so that I always have a good slicing cut. When I switch to razors I get out the stones that have a more rounded cutting abrasive, this gives the razor a smoother cleaving edge. Yes this can probably be argued for days... but I belive it to be so and I'm sticking to it.

So when I move to finishing stones, this is when my choice of stones really maters, I used my J-Nats instead of the Nortons. Finishing on Cro2 instead of a diamond paddle strop.

This knife is my chicken butchery knife, the short thick blade does wonders on cutting up whole chickens

Hello, DwarvenChef:

You have produced an excellent video. It is quite educational, I might add, not only for the tool you use but also for your technique and careful pace. I have learned quite a bit watching it. What especially is evident is how little pressure you seem to apply. Well done, sir.

Regards,
Obie

I also found that watching it showed me some thing I didn't know I was doing. At one point I seem to be dragging my head around the razor instead of moving the razor... Something I'm aware of now and keep from doing it

I'm making a few more with different blades just to see them for myself, may upload them if they come out ok mostly for my own learning, seeing my bad habbits and try fixing thme if i see any

Very nice Shawn

Thanks for the explanation and great video...Enjoyed watching it

Originally Posted by DwarvenChef

If you do a search on Utub there are 2 versions of the video, one edited to fit the 10 min restriction and one split in two part with alot more comentary

Yes a kitchen knife has more tooth to the edge. One advantage of going with a much harder steel is that you can get finer teeth the harder the steel gets. This one is about Rc 64 and gets wicked sharp.

When I sharpen kitchen knives I use stones with a more angular cutting abrasive so that I always have a good slicing cut. When I switch to razors I get out the stones that have a more rounded cutting abrasive, this gives the razor a smoother cleaving edge. Yes this can probably be argued for days... but I belive it to be so and I'm sticking to it.

So when I move to finishing stones, this is when my choice of stones really maters, I used my J-Nats instead of the Nortons. Finishing on Cro2 instead of a diamond paddle strop.

This knife is my chicken butchery knife, the short thick blade does wonders on cutting up whole chickens

Thank you for posting this video. Your are very brave!

Well done!

Lu