Great videos, I have fixed too many knives of people that improperly try sharpen a knife. I would say to keep them away from a belt sander or bench grinder unless you know what you are doing.
I make knives on the side. I would or suggest putting a knife in the dishwasher. The knives I make tend to be higher on the Rockwell hardness gauge, around 58-60. Most custom knives are around the same. Being that high they are more brittle causing chipped blades, broken tips, or broken blades...
I am trying to get into the hot pepper game. I have done tobascos, cayennes, and habs but would like to get into some real potent stuff. I would like some scorpions, something with flavor and. If possible some butchT's.
thanks
Cory