Looking At Sharpening From Different Angles...
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- čas přidán 21. 08. 2024
- A 15° Degree Sharpening Angle is what works in most cases, but not IN ALL CASES ! 12°, 15°, 20°, 30° Each kitchen knife should be sharpened at its specific angle.
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Salut,
Alex
Glad you folks liked "the right f* angle" - haha - but on a more serious note, here are a few answers to common-comments™ :
- Wooden or plastic wedges, that could attach to the blade don't work : They just stuff the stone with matter, preventing it from sharpening afterwards.
- An Angle Cube. I've tried this already and it's great...to measure steady things. Now you try to read it while it's moving back and forth on the stone. See ?
- I know the Lansky sharpening system & I know the Russian Equivalent. They're great. But they are completely not what I am trying to achieve here. I want us to be able to sharpen without guides or wedges or BULKY systems at the end. I want to build a device that will subtly teach us to get and maintain the correct angle.
I have that same whetstone and on the Amazon shop page it says to ONLY soak the darker side, that soaking the fine grit side will cause it to crack, so you should only put a bit of water on the lighter part.
Cuisine And Chill how do you know your muscle memory is correct? Most people wont be sharpening enough knives to get a feel for it compared to a professional.
I have an adjustable sharpener, but there are also some plastic guides you can rest on the side of the stone, not on the stone itself.
That is the description of a device I've wanted for years, please pursue it
The angle-meter you want to build won't work. The reason is that you need to afix your instrument on a certain reference plain. But since the edge of every blade is curved, you need to lift the blade as you sharpen towards the tip. This causes the measured angle to change.
If you truly want a consistent angle along the edge, you'd need to measure the curvature of the edge and model that into the motion. Now it becomes really hard to measure not just the rotary, but also the translative degrees of freedom with a gyroscopic device. So additional sensors would be needed.
This probem of sharpening consistent angles along a curve is much harder than one might think initially.
Spread it like butter at the right fucking angle! hahahaha
Strufly I know I fuckin died haha
You know you are going to start making your own knife handles soon. And then your own knifes. Such is the progression of addiction. :)
he did do his own handle! i can definitely see him hanging out with a blacksmith to make his own blade though. or going to a knife factory and getting a bit of a tour like he did with the tea shop
Jinh Awesome! There are so many great French custom knife makers to choose from!
Do this! We would all love to see in more detail the process of forging the tools used for cooking, it's relevant!
Handle : I did. Forge : I will.
You should do a collaboration with Alec Steele and forge your own Damascus steel knife.
The bluetooth angle thing is like the pinnacle of pettiness and excessive precision... I absolutely LOVED IT!! You're just wonderful, Alex!
I would buy that angle device
same
Yup. Same
Yeah I imagine their would be a big market for it and no competition.
you're all kidding right? nothing like working with a wet stone with water, a bt device on your knife and a cellphone.. + much easier devices already exist. "let's hold a blade at an angle, riigghttt big market"
Apache is a web server not a programming language, you program arduinos in C/C++
Another brilliant video on the little details of cooking. Creates a beautiful experience with such simplicity.
impressive, right? :) It's really cool
Can't believe sharpening could be interesting, this channel is so precious :)
Because of you I spented money (which I dont have, cause I am a student) and bought a sharpening stone. And because of you I finally have very sharp knives today, thanx Alex!
I enjoy the strange little sound effects you add to your videos. Somehow they give me a nostalgic feeling.
Mikael Bull Dragon Ball nah ? :p Or 90's mangas
Bill Nye the Science Guy vibes, maybe?
I LEARNED MORE FROM YOU THAN 20 VIDEO'S FROM OTHER UTUBE VIDEO'S WASTING MY TIME !!!!!!!!!!!!!!!! THANKS ALEX....................
Your channel has gotten so much better over the best couple years! Recipe videos are fine, but I really like how you take a dish, and explore all the components of it. That’s what I think cooking should be! You break down the process into individual parts, and explore each part fully! I really appreciate that! I love you channel!
Thanks Alex! My Mother wanted to learn how to sharpen knives for her birthday, which is tomorrow, and I can't wait to point her here for the details! Keep it up!
These videos are so entertaining! I never do or cook any of the projects you present, I'm just along for the ride. You could do a series on politics or culture or art or whatever and I'd be watching them! :)
I needed a french fellow for this tonight. Thank you, sir.
As an indvidual who loves all things cutlery, I find your channel very informative and hilarious. New favorite channel!
I love how you blend your knowledge of mechanical engineering with your love for cooking, your videos are always so fun and informative.
You are both a chef and a scientist Alex!!
Alex, any good kitchen injury stories from dull knife blades??? Owwww! People, keep your knives sharp. Moi, I almost cut the tip of my thumb off from my santoku that I was too lazy to sharpen. Never again! I’m all over your angles! Merci, monsieur.
You’re passion, enthusiasm and wit makes you such a great teacher! I really love your videos and am learning every time I watch one. I find it really, really helpful that you include your kitchen failures in your vids and not just the successfully attempts. As much as I enjoy food and cooking, often times I can quickly lose confidence when something doesn’t go to plan however, your practical kitchen knowledge/skills videos such as this one are helping me to understand some fundamental basics. Thank you so much for the sheer amount of time and effort you put into creating your content. It’s greatly appreciated.
Not only great information, but you put a smile on my face too…thank you! 😂
This awesome. Thanx heaps for the PDF. Now to test it... I learnt to sharpen knives while working as a receptionist for a smallgoods co. watching the Boners & Butchers sharpening their knives 👍🏼😁
after his last video I bought a stone. used to have one but never knew how to use it. will still keep my stand sharpener but am looking fw to using it when I arrives. his videos are very informative. ty ty
You crack me up Alex and I am going to share my bit of sharpening knowledge here, as you anticipated. I sharpen my my kitchen knives close to once a week and I have been sharpening knives for over 50 years now. I use a 2" x 6" two sided diamond hone for kitchen knives at 400/1000 grit. It does the job very quickly and 1000 grit is fine enough for a kitchen knife. For knives and blades that have to cut harder things like wood I sharpen on water stones at 1000 and 5000 grit followed by stropping with a super fine compound.
While you might have gotten lucky in chopping that chicken bone with the Chinese vegetable cleaver, if you chop at anything much harder than that with a Chinese cleaver, even ice, you may take a sizable chip out of the blade...so deep that the average home cook will not have the equipment to repair the damage. I did it to a chinese pattern vegetable cleaver made from Japanese stainless steel. The chip was 1/8" deep and about 1/4" long. I ordered another one and took the damaged one out to my blacksmith shop and ground the chip out and re-profiled the entire length of the blade. I had recently been reading about the advantages and disadvantages of single bevel kitchen cutlery so I re-ground the cutting edge as a single bevel vegetable cleaver, just to try that style edge out. I use both the new one and the single bevel version regularly. The latter is quite good for cutting very thin slices of vegetables and fruit.
Every time I see that you upload I cackle and I show the nearest person the name of your video and I tell them that you never let me down with the content.
One thing I like about your videos is you bring those engineer mindset into kitchen applications and processes.
I am happy I found your channel....you make me smile and I get your point on sharpening....thank you =D
Glad i saw this immediately. Really helpful, you can also get a cheep angle stand system that keeps that adjusted angle constant, though some are very expensive for some reason...DIY! lookin forward to the series maybe youll make another custom knife...
Wow! truly next level this is!
Just to add several important things:
1. The smaller the angle, the higher grit stones you'd need to finish it with.
2. Don't use a honing steel on japanese knives. If you want to keep it at its sharpest, have daily (depending on usage) short sharpening sessions (several strokes on each side) using only the highest grit stone for that knife.
3. Don't forget to re-flattening the whetstones, if not, then they'll form a concave shape in the middle, which would alter the angle of the knife. It takes considerably much less effort if you do this everytime you've used them.
Use sound to directly if you are on the right angle you selected with just a button!!
Nice to have Becky doing this.
This is my new favourite channel.
Awesome instruction. Love it.
Skip the hard cutting boards like plastic or hard wood. They are the death of sharpness on stainless steels more rapidly than anything else.
Yes I agree, what was the worst was that fad a few years ago with glass cutting boards 😥 or cutting onto plates 👎
Oh! After the Ramen addiction you are getting crazy about knives 😂! I love that!! Your videos are so helpful and I like the way you question every single detail.
Somewhere between science, and art, is magic. Love the videos.
Would you think about a pastry and pie series? :0 or is this nothing for you? :)
Would be cool to See interesting ideas about savory and sweet pies. With shortcrust or puff pastry for example.
Love your Videos by the way :3
pandoraclash yes please
Great info. You must be a pro editor. I've shot and edited news for over 20 years and know great cutting when I see it. Keep it up!
I don't even like food or cooking I just love how your mind works Alex
If somebody wants a way of doing it without having to buy much or having electronic devices:
Try to secure the wedge right above the stone, so when you move the knife it won't touch the stone, you can do that by carving horizontal holes in two pieces of wood, putting them side by side and sticking another piece between them, then fixing with nails or something the wedge on top of that piece, that way you won't remove material from the wedge.
You never cease to amaze me
Hi Alex
Thank you so much for the angle guide this will definitely help me so much to gain the muscle memory for sharpening my knives.
BIG BIG fan! all the way from South Africa, Cape town.
Best Food CZcams Channel, following you since you started out with Jamie. Back then you only had about 1000 follower! You were still cooking in your appartment but already great stuff there! Keep it up french guy
🤜🤛
Watched your video yesterday and ran to the kitchen to try it out, with amazing results. Love your channel!
Perfect timing with this video! I just got my first high-quality chef’s knife (Wüsthof Ikon) and I want to take good care of it. Your angle guides will come in handy. Thanks, French Guy! You’re awesome!
You 🙏
I really enjoy your videos. i sharpen knives every day and teach freehand sharpening, angles come up a lot. This is what I tell people. Every kitchen knife can be sharpened between 10 and 20 degrees. (cleavers go through bone so those are at the 23-30 deg range) what determines the angle is the steel the knife is made of. So soft steels can be sharpened between 15 and 20 deg while hard knives can be sharpened between 10 and 15 deg per side. You have a Dream Knife Angle and an Average Knife Angle. Build muscle memory to enhance your sharpening skills depending on the knives you use. Only after muscle memory, your sharpening muscles are created can you really start manipulating angles to suit each knife. Freehand sharpeners don't know exactly what angle they sharpen at, I don't, I just know it's consistent whether it's 11 or 13 deg. Keep it simple.
Did I tell you I really enjoy your videos, well produced. Thank you for making them.
Thank you for the simple/brilliant explanation.
I wish I knew your channel sooner, your videos are very entertaining and it makes me want to cook at home, something I never did.
This is absolutely stunning. Ingenious. The angle guides you have created - I want one. I want two!
Hunter here, yes it's generally recommended that a hunting knife has a 25 degree angle. Have you ever tried sharpening systems like the Lansky system? I use one at home then just take a small diamond steel to do touch ups when away hunting.
A true master knows he is never a master, and is only extremly highly skilled and always can learn more to inprove. If you have nothing left to learn and think you know all is when you havent learned enough.
Your dedication to accuracy is inspiring, Alex
Oh my god Alex! The effort you put in excel & PDF sheets you provide to us is insane!!! Video editing and delivering information easy & clean although! When I finished at 5:22 my mind was already blown and then I listened to the word “share my vision” and saw 6:18 I screamed like a mad chicken 😂😂💔 I can’t explain the added value I gained from your channel I’m really thankful man! You’re up normally passionate and creative!
I absolutely love your videos you present information in an easy and "digestible" way, thank you very much
I've never looked forward to a teased youtube video than I am looking forward to that angle alert device you teased for the next video, can't wait!
Really well done! Hunting knives (for skinning) are generally around 22 to 30 degrees. God bless!
What should the angles be for a bushcraft knife and a survival knife...
Where one would expect to be doing everything from skinning or the occasional paper cutting or shaving to batoning wood and hacking chicken bones....
I suppose shaving and slicing paper may be the least of ones concerns tho...
I don’t know how to cook anything except eggs. Why am I watching all these videos!? Haha, great channel, lots of fun.
So just a hint about sharpening. Once you have your edge angle set you can simply find the balance where the edge sets flush. I normally do this by pressing down on the edge while holding the knife parallel to the stone. Unless your edge is severely damaged you'll feel the point where the knife's edge is lined up properly with the stone.
Hey Alex if you want the exact height at the edge opposite of the tip for any angle, just multiply the width of the knife by sin(angleInDegrees) and you should have the exact height! cheers!
(widthOfKnife * sin(angleInDegrees) = exact height!)
you've made me laugh more than any Alton Brown episode. Having worked formerly with the Galloping Gourmet I applaud your creative energy, humor and fabulous edutainment. well done
I love how its the kitchen / lab almost everyday a new experiment.
wow...next level french guy!
one of the best channels out there!!!
Your ASMR is on point
Hey Alex. I want to thank you for your hard work and that you take us on an awesome and always funny adventure in the world of cooking. I am very excited about your next video. :)
if i might add an idea on top of yours, it would be to add a handle to hold the knife along with a servo to change the angle and then keeping it in a fixed position so that you can use a sharpening wheel or something (or mount the sharpening stone on a horizontal piston-like thingy that would go back and forth)
You are a true artist
I love your personality and enthusiasm it's really infectious!
That's why I'm subbed to this channel: engineering+cooking. Wish one day I could master them both like Alex:D
Awesome video Alex, but don't forget to use a strop, will be even sharper and have a much more polished edge.
Jadore tes videos gros, la jsuis en terminale a shanghai et je comprends pourquoi tu kiffe autant la nourriture asiatique. Tu parles super bien anglais aussi pour un francais jetais assez etonne! continue sur le meme chemin!
Ce qui m'a vraiment scotché, ce sont les bruitages Goldorak merci Alex :)
Alex, just make the wedge into a block that you attach for he knife as you sharpen it. Just chop of the tip of the wedge to make space for the tip of the blade.
That electronic knife angle checker looks really exciting! Might be an invention that could sell well. I certainly want one!
Always been the kind of guy who bought new knives as the old one's dull, so kept it cheap .. Now, have an old set of very expensive global knives at home, which long since went dull .. Bought a couple of stones and spent 2 days sharpening.. I'm now a happier guy, with 8 sharp knives of repute! =)
best channel on youtube
Merci pour la classe d'instruction la plus informative..............
Precise angles are done by measurements if your making a pattern jig . For example a 3" rise and 12" run gives a 15 degree angle or 4" rise and 12" run is about 20 degree . 12" and 12" is 45 degree .
Wow,this is an exciting project! You gotta love Alex's approach on cooking matters. He makes it look easy, but as an engineer and cook i assure you this stuff (see pizza,ramen,dry aging etc) take some serious head scratching. And on top of that, presented in relaxing and beautiful way with confidence and humility.
Thanks Alex!
P.S. Also great music as always!
Except that he botched the geometry, per my previous comment. But he was pretty close.
Love that Bluetooth angle guide idea, gonna set up a Kickstarter or something for it would love to support it.
I'm so impressed that your making a DIY bluetooth knife sharpener! So cool. This could be awesome and if you end up mass marketing would possibly make it safer for clumsy people like me to sharpen our knives. Can't wait to see what you'll do next!
Can’t wait Alex!
I just did the angle thing at the end of the video you showed using a bbc micro bit. thank you for the idea
When using whet stones be sure to be mindful of smiling or frowning stones. They a produce stone flattener to help with this problem. If you sharpen a knife on either a smiling or frowning stone you will create a wavy edge.
Yesss!!! So hyped for the next episode!!
That was an amazing video. Super entertaining and informational if only everyone had as much energy while making a video like this.
There are many guides you can use( wicked edge for example), but freehand is much faster what keep your accuracy is muscle memory. You’ll never be as accurate but you’ll save so much time
Your videos are always so good. You could make me excited about doing my taxes even if I owed money.
Cant wait for the next episode on this topic!
Alex you are amazing!!! Thank you for this and all previous videos. I would bye that angle tool directly
Great video. You cover many different angles of knife sharpening.
True knife sharpener masters measure their angles in radians 💪
Keep up the good work! Thanks to your previous sharpening video I picked up a whetstone that I bought and left laying around cause I did not know how I know when I have finished sharpening. But that to your previous video I picked it up again and managed to sharpen all the knives in my house and now it’s a fun hobby that I do whenever I feel like it. Thank very much! (Of course I had to do some trial and errors on the way it was not a magic trick after all:)
what a clever chap
This guy never fails to make me hungry.
My parents used to have very bad knives and when I moved out I bought a high quality knife for myself. I have had that knife now for 5 years and its still "sharp" because my reference point is those dull knives my parents used. Soon I'm buying some kind of new knife and some whetstones to bring my older knife back to life. Also I bought one of those roller sharpeners for my parents for Christmas and their dull knives became fairly sharp even with that poor sharpener.
You are a visionary. Vive la rèvolution!
Thank you Alex!
Where to donate on this device? I WANT IT YESTERDAY!
ну здравствуйте вам
That is a great idea ALEX!
Excellent video Alex! Very entertaining whilst most educating... subscribed immediately.. good work!
you could also create a knife holder/support at the right angle, using your guide. But instead of having a pointy end, make it a flat head so that the blade of the knife stays in contact with the stone.
Sounds and look a lot more accurate and efficient (in my head at least) than any led warning device you might create...
As always Alex, you make great content and I do admire your search for simple but smart. Bravo!