How To Sharpen Your Knives | Ep 591
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- čas přidán 6. 05. 2023
- I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
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How To Sharpen Your Knives | Ep 591
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Thankyou to the following members for their support:
Svetlana Puls
Milton Warren
Ashley Blakebrough
Dirk Koenig
Mike C.
Dr Khalid Rahimi
Bryce Stoddart
Amy Bozick
Katherine Leigh Higgins
Lucian Fuehrer
Tusher Mhamud
Join this channel as a member or patron to get access to perks and be recognized as a supporter:
czcams.com/channels/noc9Ta5jI9jx3s0UxQNxoA.htmljoin
I’ve been meaning to tell you for a while - in addition to having wonderful recipes and useful tips like this video, unlike a lot of CZcamsrs you don’t blather for several minutes before getting to the point - you’re straight and informative. Thank you!
Agree, don’t have time for life stories, but have plenty of time for recipes!
Haha that’s the worst!! Sometimes you have to scroll through 10 pages of someone’s life story until they tell you their recipe 😂
Good video thanks
Thank you Henry jaan ❤
Very informative, thanks HenrysHowTos
This helped so much! Thank you, Henry! ❤❤
Thanks for this helpful information and demonstration❣️
I just bought the same one you showed on your video today
Thanks!!
Thanks for the video. Just to point out that the diamond rod does not actually sharpen the knife, but as you use the knife it creates microscopic unevenness on the edge, the rod removes them. To sharpen the knife properly to stay sharp longer invest in sand blocks of different grades, soak them in water first. Obviously invest in good quality knives. Japanese are the best. The difference is, first the metal must be of high quality and bubble free. Then the process of making it is like samurai swords, they fold it many times to create a dozen layers. That way when the edges are worn it still has sharpness, whereas a with single layer, once it is chipped (microscopically) the entire edge has to be grinded hence it is must more difficult to sharpen and the life of the knife is reduced. Also The impurities in the metal can harden the knife, such as in carbon steel.
Taking care of the knives is important too. Knives must always be wiped clean after use.
Invest in a wooden or soft chopping board as it reduces the damage to the edge. The edge must literarily be few atoms thick for it to be sharp. So it gets damage very quickly. Don't abuse knives but chopping aggressively
Griding machine take a lot of the steel away. You only need to remove very small amount for it to become sharp. Using leather removes only the uneven edges.
You explained it much better than me!
What do you think of serrated knives? Except for bread, I have no use for them. When I have a steak at a restaurant and they bring a serrated knife for me to use - well, my opinion of them drops a bit. 😀
Like you said, I’d only ever use them for bread! But I find it easier using a normal chefs knife for bread, if it’s very sharp it’ll be much smoother!
I agree with the steak!! Many times I’ve been served with a serrated knife and it just doesn’t make sense, you end up not getting nice smooth slices
Best is wet stone, this machine I had at work, it can take of too much, depending how much you press,
and the granularity is only two, not fine enough. But I guess is ok, if have cheap knifes and don't mind sharpening often.
I’ve never been a fan of wet stone for some reason, I only used it a few times and it’s been sitting on my shelf for 10 years 😂 but I find everyone has a way they prefer, majority of chefs I know all prefer wet stone as well
@@HenrysHowTos Yes, it isn't easy to use, takes a lot of time, lol. But you get near mirror sharp polish. I have 300,400,600,800, 1000 grain.
Once properly sharp, later don't need to run under 800, for quite some time.
What kind of knifes do you have?
I have a mix of shun, global, victorinox and zwillings
Very nice thank you
🤩