AMK 75 - Finnish Fillet Knife & a Cutco Chef Knife

today we have a couple of Flay knives and one cut go knife we've done used before they just take a little heavier grit to start off but one of the fillet knives is interesting it's from Finland looks like these are all been used by fishermen here we did some of his knives the other day and he's a little bit service rusty but look at them strapping up in in no time looks like a handmade leather sheath for that finished knife interesting and this is almost like a butcher style knife again a lot of surface pits on it we're not gonna worry about that we're just gonna sharpen it up for the price you're paying this is the a MK 75 let's start off with a 240 belt the belts a little worn I might have to change midstream we'll see we're gonna start off with the finished knife we're just at an angle on these the other day and around 18 19 degrees and we're gonna continue with that with these fillet knives [Music] [Music] and the flames like this like to put the clamp a little closer to the tip so we get to the end we don't gather it out too much [Music] you notice we increase the speed when we started and now with the cops a to b IM Pei doesn't get that hot because running off again so quickly now we do a self-built some white rage [Music] [Music] [Music] nice and sharp that's good one Finnish night back to our 240 come down two notches on our speed [Music] the clamp knives like this [Music] [Music] up to 40 out of the nine micron [Music] this one's the German stainless it says American angler as a restaurant style safety grip handle on it yeah we've got pretty good next up is the last fillet knife made in Italy do oh boy bu oh I same brand we did yesterday for the fella pretty light pretty flexible doesn't really want to fit the clamp all that well we're gonna come back a little bit [Music] more meat people I'm [Music] better control on the tip their luck loosen the clap not part of that [Music] let's see what they entail you to adjust the belt quite easily do oh boy okay now on to the cut go to cut go ideally start off with a worn 125 they come down on the speed a little bit it'll take a 17 degree angle no problem this is actually a concave edge on the blade I found the cut goes to be a real hard that's why I use a lower grits start off I'll go back to 40 sharpen as usual and on to our 9 micron clean off the Rouge [Music] [Music] sure but I got a couple little Nick's in here that might have arisen from the 120 I'm gonna go back and clean that up a little bit go back to our 240 at a higher speed I can't say I've seen it before on cone eyes yeah pretty much gone so that one will pass yeah it looks real nice though toss it up one more time get those little Nick's are GOG nice clean clean look an edge there we go like the handle on these little little light but these little finger tips on it that's nice

Channel: All Ways Sharp

Views: 7,946

Keywords: Knife Sharpeniing, Fillet Knife, AMK 75

Id: V64TvyV669I

Length: 19min 37sec (1177 seconds)

Published: Thu May 03 2018