Learn how to sharpen a knife using a whetstone and take it from dull to easily slicing through any meat, fruit, or vegetable using …
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THIS is How I Get PERFECTLY Sharp Knives
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Knife edges will last a lot longer if the edge is not abused. Dragging chopped food sideways across the cutting surface is a primary abuse by many chefs.
Hey! Sir! Will this work on my puukko?
Best ever. Thank you so much.
Good refresher on sharpening kitchen knives, or any knives for that matter. I've been using this same stone for several years and it works like a charm.
This is the best knife sharpening video I've seen – thanks so much Chef!
this video is good for knife sharpener
is using the honing steel as seen at 09:08 mark not dulling it?
Just a point on soaking the stone in water – it's soaked enough when the bubbles stop !
in other video what you call "Edge leading" is showed to produce the best sharpness results. Any comment on this? thank you
This is not the correct sharpening option.
1. The cutting edge should be directed towards you (not away from you). This makes it easier to maintain the correct angle.
2. the movement should be in your own direction. as if you are trying to cut a stone (while maintaining the correct sharpening angle).
3. even the hardest steel is plastic when very thin. This technique allows you to make a smaller burr on the cutting edge. sorry for my English.
I think you are right about the gumbo thing, but what matters is that its delicious right? I scratched my head at least 10 times during this video, but honestly as long as you actually end up with a sharp knife that can do what you are actually in the kitchen to do in the first place (cooking I assume), then its exclusively a success.
Sharpening as a concept is incredibly simple, you just rub your knife against something harder than it until its pointy again. But as you dive down the rabbit hole, it goes so deep one can go insane from it, from metallurgy and equipment to odd blade shapes and techniques, its seemingly endless. I do think this video does a really good job of just getting people into it in a non-intimidating manner though, and thats actually what matters. If you want perfection, a professional sharpener will usually do your knife for around 10 bucks. If you just want a functional and sharp knife, get a stone and do it yourself 😀
No question, a chef needs a proper SET of wetstones. But first and foremost need knife that has good edge retention. HAP40 or ZDP189 steels are my choice of weapon. In a professional environment it makes a huge difference if a cook has to hone the blade five times ad day or sharpen it once a week.
Well, not the way I do it…. But, no one does it exactly the same way I do it… Most of my sharpening experience comes from the wood shop, but I did start with kitchen knives. One, that 'sharp pebble' stone is pretty much junk, and very low quality. Not covered here is that they need to be flattened since they will cup and dish as you use them repeatedly. As far as I am concerned, the best bet is for a diamond plate, preferably 3 by 12 inch. One side is 300 or 400 grit, and the fine side is 1000 or 1200 grit depending on which one you get. I got one for a son in law from Woodcraft which was 400/1000 and 4 by 12 inch long. They will pretty much last forever. The burr needs to be removed. As for pushing or pulling, it makes no difference, and I prefer to push into the cutting edge. This lets me 'feel' when the cutting edge is in contact with the stone. The only difference is that the burr from pushing into the cutting edge may be a little bigger. You do not get rid of the burr by going to 6000 grit. I still have burrs on my plane irons and bench chisels if I go to 30,000 grit. You need to strop the edge to remove the burr. This involves a compound on leather, or in my shop I just use a piece of poplar or alder wood that is dead flat. I go with 2000 or so grit compound, and if you want to get fancy, there are diamond compounds listed in microns. If you get the black stuff, called 'polishing' compounds at the big box stores, it is around 800 grit, or so I heard. It will do a fine job. I think that the process is to bend the burr back and forth enough times that it breaks off. Not positive… Once the burr is removed, then you have a fine edge. If you don't totally remove the burr, it will bend over and your edge goes dull far faster. The cutting edge is a fine toothed razor saw. Even after the burr is removed you have to saw back and forth on anything you cut, you can't chop through like an axe. If you think of the teeth, they get bent out of line with use. Think of the sticks sticking out of the top of a tee pee. What the steel does is get the teeth back into a straight line. When I use the steel, I put the distant end on my cutting board. I have never liked cutting towards myself. No trips to the ER please!
WOW !! Your video was outstanding, I just purchase some new knifes, and I notice they were not cutting like when they were new, thank you so much for the video.. I'm surprised you only 2K likes..
Like to know what type wood is your cuttingboard..
One more thing. Please ignore the folks who tell you to practice on a cheap knife. This is a common piece of advice given because the people saying this assume we are too stupid to learn the process without ruining a knife. Believe me, you will not ruin the knife. The problem here is that these cheap knives are made with inferior steel full of impurities that makes the knife resistant to abrasives. So despite doing everything correctly in terms of technique, it will become frustrating because the burr formation is just not happening. Your confidence will crash and you may just say “ screw this”. Start with a good knife, good steel.
Chef, as a pro sharpener I love watching sharpening videos. I won’t comment on your technique only to say that if you’re comfortable with it stick to it. Here is a little hint for finding an appropriate angle for any knife. Use the tip of a pinky finger between the spine of the blade and the stones. This will provide a 16-17 deg angle. Don’t sweat the actual numbers, it’s consistency that you need. This is an easy method to get a visual reference for an angle to shoot for and going muscle memory with. Also, don’t be afraid to start the process at 400-500 grit, coarse stones are the most important stones in any sharpener’s inventory. I start every knife at 320-500 grit. It’s pressure that enables us to control the amount of metal we remove. Sharpening is all about removing metal in a controlled manner. Also, ditch the Steel, the rod. Use the 6k side of your stone to hone the knife in between sharpening. Sharpen, hone, hone, hone, sharpen. Not bad Chef, thanks for what you do.
Thank you sir🙏👍
Excellent video i thought it was really sharp
I cook every day and I sharpen my knives when I think they need to be sharpened But Not Razor Sharp! IMO, there is absolutely no reason to keep your kitchen knives razor sharp, when using them for kitchen use at home! I do sharpen my knives, when needed, then I use a stainless steel honing rod to keep them sharp, until they need to be sharpened again! I have No Problems slicing, dicing, cutting meat or any other kitchen duty that needs knife use! I Do Not Shave with my knives or cut through paper or any other material to prove how sharp my knife can be! I do appreciate you showing us how to make our knives Razor Sharp But Not for Me! Thanks
Dont make anymore sharpening videos.
if you follow this the fali rate will be more than 50 percent.
start with dmt diamond.
a little bit more expensive
but you wull have fun
start corse enough and you will end racor sharp
Note: this kind of stone is produced for literal pennies, don't buy them for 60$
I've never understood why people hone their knives by sliding the blade against the honing steel. I never felt comfortable waving a sharpened blade about like this and always hold the knife still and slide the steel along the knife blade. It's basically the same action but you push the steel along the blade instead of the blade along the steel and you lose fewer body parts.
All my knives are Japanese so they bevel is 15 degrees. Not much use to me.
Angle grinder 120 grit flap 🙄. Done in seconds