Konyhakés teljes élezése: amikor a fenés már nem segít. Késélezés szalagcsiszolóval. Knifesharpening

If you liked my video, please subscribe to my YouTube channel so you don't miss out on my future knife sharpening content! You can find all of my knife-related videos in this playlist:    • Késélezés-Knife sharpening ahogy én csinálom   Knife sharpening is done in multiple phases; basically, these phases are as follows. Of course, depending on the condition of the knife, a step or two might be skipped—for example, if there are no chips on the blade, if the knife needs little to no thinning, or depending on the type of knife, what it will be used for, and whether the owner wants a sharper or a more durable edge. 1. Repairing any defects on the knife: Fixing chips, correcting the profile, the tip of the blade, and establishing the primary bevel. 2. Thinning the knife on a 60-grit belt 3. Thinning the knife on a 120-grit belt, as well as removing the coarser scratches 4. Satin finishing and matting the blade 5. Establishing the cutting edge with a 120-grit, then a 400-grit belt, and deburring with a scotch-brite/conditioning belt 6. And in the very final phase, deburring is done with a motorized leather strop belt, which completely removes all remaining wire edges.