@daqtheduck6296, don't worry. It takes time to learn how to whetstone sharpen a knife. My recommendation for you is to check out the Burrfection channel. The man has a really good A-Z guide to sharpening. Also, you might have already sharpened the blade, but just didn't remove the burr. It's also mentioned in the guide
When you're sharpening a knife, you should never bring it back. You should always move it forward. Never let the metal shavings touch the knife as you're sharpening it I've been sharpening slaughter knives my whole life
@@daqtheduck6296this thread isn't quite accurate. He's doing okay but he should be using the whole stoke to wear the stone consistently. Every Japanese sharpener sharpens back and forth like this guy is doing in his video. The metal shavings will do absolutely nothing to your edge. Someone mentioned you need to deal the knife in one continuous motion, yeah you can but thats slow and it's harder to keep your angle that way in my opinion. To make sure you are keeping it consistent you check your burr formation making sure its even and consistent along the entire edge, ie of you feel the burr is bigger in one part than another then you need to Sharpen more where the burr is smaller just until the burr feels the same along the entire edge. If you're wondering what a burr is, metal likes to hold onto itself so when you sharpen a thin sliver of steel hangs in and folds over the other side of the edge and that's what you want to create because that let's you know that you've reached what we call ans apex which is the very edge of the edge. When you've created and even and consistent burr on one side then you flip to the other side and flip the burr by doing the exact same thing. Then you love to your next stone and repeat. After the stone you finish on you then have to remove the burr so try to make the burr only big enough to feel. You remove the burr by stropping on leather or denim or even newspaper. Removing the burr on something this guy did not do, at least on camera and that's why the knife cuts roughly. Good places to learn to freehand sharpen are the burfection channel(just for the basics) , kitchen Samurai basic sharpening video, jki in depth sharpening video, and knife wear channel.
There is probably still metal on the edge of the blade that's getting in the way of the cutting edge. I Think you need to polish the edge with a leather strop to really make the edge razor sharp.
The T A P A T I O man himself is scared to put T A P A T I O seasoning on the Knife because he knows if he did and sliced the Paper it would've sliced the earth instead and bend reality
Your technique is incorrect, thats why it isnt that sharp. My Pro tip is putting some Tapatio seasoning on the wet stone.
Lol😂
LMAO
Bruhh💀💀
LMFAO🤣🤣🤣
umfunny af
POV: You are trying to find a single comment that is unrelated to Tapatio
The comment section never fails 😂😂😂😂
Ah yes the T A P A T I O man
This video is not about tapatio.
@@charlemagnejulian8877 fr?
he say it so bad that make feel bad for mexican 😭
@@charlemagnejulian8877 no shit sherlock
@@arita2733 huh he says it right
Every single video is T.A.P.A.T.I.O 😂😂
BRO I CANT NOW WHENEVER I HEAR A MEXICAN ACCENT I THINK TAPATITO
He’s not even Hespanic
@@ultrafade2236
If you're ever going to say someone's wrong on something, please do everyone the favour and correct them properly.
@@ultrafade2236 its himspanic
@@28br nah its spinach
@@baligong3592 why
Definitely worth investing!
Definitely gotta lookup how to sharpen a knife
How do you actually? I've looked up so much whetstone guides, but a pull through knife sharpener still beats my sharpening
@@daqtheduck6296 the way he is doing it you'll have inconsistent spots. He should slide it in one consecutive motion and angle so it's even.
@daqtheduck6296, don't worry. It takes time to learn how to whetstone sharpen a knife. My recommendation for you is to check out the Burrfection channel. The man has a really good A-Z guide to sharpening. Also, you might have already sharpened the blade, but just didn't remove the burr. It's also mentioned in the guide
When you're sharpening a knife, you should never bring it back. You should always move it forward. Never let the metal shavings touch the knife as you're sharpening it I've been sharpening slaughter knives my whole life
@@daqtheduck6296this thread isn't quite accurate. He's doing okay but he should be using the whole stoke to wear the stone consistently. Every Japanese sharpener sharpens back and forth like this guy is doing in his video. The metal shavings will do absolutely nothing to your edge. Someone mentioned you need to deal the knife in one continuous motion, yeah you can but thats slow and it's harder to keep your angle that way in my opinion. To make sure you are keeping it consistent you check your burr formation making sure its even and consistent along the entire edge, ie of you feel the burr is bigger in one part than another then you need to Sharpen more where the burr is smaller just until the burr feels the same along the entire edge. If you're wondering what a burr is, metal likes to hold onto itself so when you sharpen a thin sliver of steel hangs in and folds over the other side of the edge and that's what you want to create because that let's you know that you've reached what we call ans apex which is the very edge of the edge. When you've created and even and consistent burr on one side then you flip to the other side and flip the burr by doing the exact same thing. Then you love to your next stone and repeat. After the stone you finish on you then have to remove the burr so try to make the burr only big enough to feel. You remove the burr by stropping on leather or denim or even newspaper. Removing the burr on something this guy did not do, at least on camera and that's why the knife cuts roughly.
Good places to learn to freehand sharpen are the burfection channel(just for the basics) , kitchen Samurai basic sharpening video, jki in depth sharpening video, and knife wear channel.
I miss "T A P A T I O" 😢
Only you do
@@darkxshow3617 WHOS ASKING U
@@saidoof9369me
you gotta be white
@Keflaevil7417 ???
There is probably still metal on the edge of the blade that's getting in the way of the cutting edge. I Think you need to polish the edge with a leather strop to really make the edge razor sharp.
You don't NEED to, it's just far easier for beginners to deburr with a strop.
What I said its good to strop to remove micro bent edge
no that needs some *T A P A T T I O* on it
Thousand grit Tapatio
Bro's gonna put t a p a t i o at the blade.
Bro's think he funny by saying T A P A T I O 🤓🤓
@@Quer3s Wow, i'm not even trying to be funny, like bro it's just a comment on what people do to his channel 💀
@@GoofyEren I know and it's annoying
@@GoofyErenAnd it's just a comment on how overuse it is on his channel
@@Beep0p well people can't get over memes, ik this ain't no meme but it feels like it.
You need a leather strop and some time then you can get it sharp
need MOAR TAPATIO
Can this knife cut through a Tapatio bottle?
Wouldn’t you season that knife with TAPATIO seasoning dude
So you're telling me, stones made for sharpening knives, can sharpen knives!? WOW! How is this not on prime time news!? 😅
WE WANT TAPATIO KNIFE!
Hone the edge with a leather strop it makes a huge difference because it takes off the burr from the whetstones
Jst sharpen with a 120 grit and then strop u will get the same sharpness that he got so yeah stropping does makes a big difference.......
You can deburr on a stone, even absurdly low like 120 grit.
Stropping just makes it easier.
T A P A T Í O
Maybe if you sharpened the knife correctly you would have better luck
I’ve had that knife since childhood, it came in a block set
It’s your technique, those stones will definitely get that knife extremely sharpened
It would work better if you were to remove the burr after the sharpening
Need to add the tapatio sauce
Stfu he’s annoyed with your dumb tapatío comments
Bro enchanted his knife with sharpness I
T A P A T I O
Now we polish it with some T A P A T I O
🤖
@@brandonok7568 smd
Stolen
@@ItsJaydo 🫦🫦🫦
Strap it after sharpening so after you create a burr the leather strap takes it off and your technique could use a lil practice
How and why did Big East video pop up on my timeline?🤔 I'm HAPPY it did😅❤ trying to subscribe after watching five of his other short videos.
Can’t ask to Tapatio that :/ but amazing content as always ❤
i heard a Koco sound from sonic frontiers 😅
The way you sharpened over the stone is incorrect bro
Me watching his technique: AAAAAAAAH
I am a big fan 🥺🥺🥺🥺🥺
Try a leather strop I think it's called It gets rid of the bits of metal on the blade
that's really cool
Where's the T A P A T I O sharpener?
Can you boil a half bag of shredded cheese
Good video but the comments need to move on from Tapatio
thank you
Can you do orange chicken next please
1000 is way too fine for a full knife. Needs to maybe start with something more coarse. Maybe in the lower 00’s
Not really. Just takes a little longer.
OH MY GOD A TOOL MADE TO SHARPEN A KNIFE IS PREFORMING ITS JOB OMFG THATS SOOOO INSANE OMFG I CANT BELIEVE IT HOLY SHIT THIS IS LIFE CHANGING
It would have been sharper if the TAPATIO sauce was in there
You don’t grind the knife forward and back. It’s just grounded down in one direction.
It may be because you where doing short shallow strokes instead of longer ones that curve with edge of the blade. A leather strop would also help
T A P A T I O knife😂😂😂
1000 grits sounds like a ghetto restaurant.
U need to use a leather strop
Broda tis the tapatio man
You gotta start with a lower grit to remove the burr. You measly did a few passes on high grit stones
1k is low enough to form a burr.
From what I learned in the past, you shouldn’t push the sharp side forward because it won’t sharpen correctly and it won’t form a burr on the edge
Meh.
@@kniferewiewscool2646 ?
@@Sniperchicken23 its not that important.
You don't NEED to form a burr to sharpen. You just need to apex (make the edges come to a point.)
Creating a burr is a beginner method of sharpening.
@@autumn5592 good to know that’s interesting
The T A P A T I O man himself is scared to put T A P A T I O seasoning on the Knife because he knows if he did and sliced the Paper it would've sliced the earth instead and bend reality
Congrats, shit knife is now a piss knife
✝️💜✝️💙✝️💜✝️💙🙏🏾
Season it with tapatio before sharpening
definitely a 17 degree angle but ok. 👌
And only then we add some TAPATIO to even make it sharper 💀
Please stop it with the “tApAtIo 🤓” its not relevant
@@-Sam69 exaclty that’s what I’m saying
My guy, you're supposed to do longer swipes not short back and forths
He convexed the edge and bevels were most likely uneven also probably didn’t get thru to the whole apex and did a decent burr removal
Bruh you need to season the knife with the TAPATIO first
Big eats world please Manchurian chicken
I'm never this early 😂
THEY'RE SHARPENING STONES. YEA THEY WORK.
Well you have to use a really coarse stone first to cut off some some material then you can use that Japanese water stone
You see all that grated off metal next to the sharpener
You need to strop to remove the burr idk i just got a stone yesterday and think ima pro 😂
Tapatiooooo
You're supposed to sharpen in and then remove the final burr. Remove the final burr and the cut should be smoother.
From bad sharpening tech to *dull sounds intensify* on paper cutting section.
There’s a CZcams channel that makes knifes… the knifes are really sharp
i will buy this with tapito
i miss the tapatio✨ videos..
Shut up and get over it
Now put the 'TAPATIO' on the knife💀☠️
Maybe start with a 600 before a 1000 first Tapatito
Of course it is real sharpen a knife. I always use these type of stones for my straight razor
Use a more coarse stone to start
Your angle got a little sloppy and start at 1000 grit is kinda wild for a knife that basically had no edge
cool
Leather strope
That is NOT the way you sharpen a knife if you want it to become sharper…
But T A P A T I O??
You did not sharpen the knife properly. Did you get a burr and remove it? Have you sharpen and form the apex? Is your angle consistent?
Bingo chilli sprinkled chips please
Make crystal tapitio
To T H A Y
You never sharpen back and fourth
Wow
Get a sharpening guide so your angle is right and your technique gets better.
Well... why wouldn't they? That's what they're made for right
Holy shit man That’s not 15 degrees that’s like 5 to flat degrees but work it man 😅
That was uncomfortably close to your finger
Tapatio Pasta Please 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Watching you sharpen that knife is absolute cringe
Tapatio
Why wouldn’t a wet stone sharpen a blade..
Chilli chicken salad will do
But can it sharpen a plastic knife