Beginners Guide To Real Knife Sharpening
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- čas přidán 2. 08. 2018
- Curb your dull knives. Please. But also, if you don't want to sharpen your knife, that's okay too. I'm just giving you the option and ability to take your knife from dull to sharper than a razor using a whetstone. ;) Also *DISCLAIMER*: This technique is something that I learned as a beginner while working in restaurants. It was really only intended to get newbies started on the idea of using a whetstone. This video is NOT intended to be a professional all inclusive knife video. It's simply supposed to be a fun/entertaining video to get people interested in learning about knife sharpening. I suggest doing your own research and finding your own way to sharpen a knife after getting started off this guide!
The King Whetstone that I use: amzn.to/2LVY9fz
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Facebook: / thejoshuaweissman
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Music - Barbecue Music By Engelwood: / engelwoodmusic
(I accidentally made the mistake of crediting Jef kaale Because I thought this was his song but I recently found out it was Engelwood's song, woops! Go check Engelwood out if you enjoyed this music.)
--------------------------------------------------------------- - Jak na to + styl
Imma go sharpen my knife at 1 in the morning now
Flyin :/ hahaha mood
Lmao
Ohno
Hahahahahha
Did it work?
When I cut a tomato it turns into ketchup
Ketchup isn't really made with only tomato.
JeremyGarciaO_O It’s a joke.
marceline awesome lol I forgot I even posted this.
JeremyGarciaO_O obviously my point is my blades are dull and they don’t cut slivers of tomato that you could use for a window.
@@axelotl4181 I know xD
Seriously the best way to find the angle every time is to actually "try" to peel the wetstone. If you got that right in mind when sharpening then you automatically manage to do it easilly. Just pretend that you wanna peel a thin sheat from the wetstone.
Wow, thanks!!!
I usually just slightly lift the blunt non cutting edge it works
I generally just hold it about halfway up my thumb and keep my thumb level with the stone. At least until nearing the tip.
Very nice. Thanks.
How do I know when I'm "peeling" it vs when I'm not?
I’m a young chef and have been trying to master sharpening my knives on a stone for some time now. This was without a doubt the most helpful tutorial! Thank you!
Why are we always in the cupboard. Let us out!
LOLOL
cos that's where the pans are ...
*Eric Andre meme*
"Let me ouuut"
Exactly 😂😂
Maybe we are trapped in the closet
R kelly
I've been sharpening knives for 55+ years and this is the most simplistic explanation I've ever heard. Perfect. Like you said, keeping it the same angle all the way down the edge is the key. The only thing I would add is a leather strop. Just a few passes on a strop can bring back the edge to razors edge. And they can be made, with a piece of leather and a flat board for a few bucks! Or bought for less than a whet stone.
Thank you so much! Yeah I'm a big fan of a leather strop, I should have mentioned that. I like to strop my knife before and after every usage.
@@TheTravisweb🤣 just peed myself
terpenstien, Simon, Mystic, names of three people that won't survive SHTF.
Dont need a leather strop, an old news paper works just fine..but then again who reads their news on paper these days?
Has anyone notice that he fuckəd up the flat bevel of his yanigaba? Yanagibas have to be sharpened completely flat on one side and 12° to 15° on the other side
The Michael reeves of cooking
nah micheal is more insane
He looks exactly like michael reeves but long haired and a chef
@@fylthl No, no he doesn’t
Heath Ledger?
Lol cave man Michael Reeves UWAH UWAH
I just recently started sharpening my knives myself instead of sending them off to be sharpened. Your explanation is very simplistic and easy to understand. Thank you for this video.
Im a butcher for 7 years and a cook for 10 years. I agree that its not okay to use the steel rod for sharpening as it only damages the blade. But as a butcher, I always needed something that sharpen my knife as quick as possible and thats how the rod helps me. But before it becomes useful, I sand it and make finer so it wont damage my knife. Sorry for my bad english.
Sharpening steels are fine. There is no place for a wet stone when you're processing an elk. A few strokes from a steel & you're back in business.
You can't use a steel rod for sharpening. That rod is for honing, and if used correctly, it does NOT damage a blade in any way. That's idiotic. Every pro out there, whether pro sharpener, or pro butcher or cook, I've ever known uses a honing rod constantly.
All a honing rod does is straight bent places along the edge. Contrary to damaging the edge or the blade, it makes the edge, and the blade itself, last much longer.
@@jamesaritchie1 depends on the blade, for the most part you're right but there are some specialty blades and steels that can be damaged by a steel.
I've heard this said many, many times... "The honing rod only reshapes the edge."
This isn't the entire truth though, only half of it. The steel that honing rods are made of is harder than the steel that blades are made of. So when you apply pressure as you run the edge across, it both reshapes the edge and at the same time compresses (and hardens) the steel at the edge. That hardening of the edge plays a big part in proper honing helping your blade to last longer between sharpenings.
@@diminished2nd except at this point in the crystaline formation of the steel (tempered martensite) you only increase the brittleness without any increase in the elasticity, in other words your edge becomes weaker on average.
My great great grandfather had quite a thing for sharpening blades. He would always make sure that every single blade (knife/machete/bolo) in the house was razor sharp. It kinda got passed down to me so now I'M the one with his habit. I'm not regretting it or anything, it's actually very satisfying once you end up with a really sharp blade.
A razor sharp knife is perfect and ideal for cooking.
*Unless you prefer to use it for its more deadly use*
Which you shouldnt do because mutilating yourself is bad
okay js calm down ur not a mob boss over here
@@theyellowriot8688 I don't have to be a mob boss ;)
JS {{Shadow-lurker}} ah no what about the index finger in the salad
@@ririthequeen2131 Quite a peculiar taste you have there...
I don't know about most people but it is extremely relaxing to me to sharpen knifes and satisfying to watch a edge going from dull and poorly finished to razor sharp and mirror fine.
I love stropping a edge and seeing running a cloth over the blade to whip off the compound and seeing the mirror finish on the edge.. I love it.
Thank you! Great video. I've got attention issues and some of these knife sharpening videos... good lord. This is the first guide that hasn't made my eyes go cross eyed trying to listen. Just needs to be sharper, not perfect. This gets me everything I've been trying to learn.
So Skrillex is making CZcams knife sharpening videos?
Why ... why was that my first thought? ...
If Heath Ledger and Skrillex had a Son...
Can't make dubstep without a knife
Knife party
lmaooo
*Dull knife is V E R Y dangerous*
Sharp knife: Am i a joke to you?
Vaseline Pink yes it is
I sliced the shit out of my finger with a razor sharp knife but it didnt hurt one bit 😂 it just bled for 30 minutes
A sharp knife is less dangerous because you have more control. Dull knifes can get stuck and with enough force, can fly out
But a dull knife is more dangerous then a sharp knife though that's just fact lol
SirDoi r/woosh
solid vid, no effort made to add unnecessary steps or over complicate the process. more people should do this, it makes a huge difference guys
Just went from years of cooking in kitchens with house knives to cooking in a fine dining kitchen for the first time. Bought my first few knives and these videos are helping me so much! Thanks!!
What are the knives you brought and how much did they cost?
I learned from a Japanese chef. The entire length of the blade is put to the stone....same as you are doing, essentially, but without the danger of an uneven edge. The blade is not pushed straight across but on a slight diagonal. A razor sharp knife is a joy to use.
He does say he's only doing it to teach the basic idea
I learned from a Japanese chef who was taught to do it perpendicular like this. I guess Japan is a big, and diverse place... Like a country or something.
@@RedLegBlazer Sarcasm... I like it :D
Jack the Ripper, 1890
I think the best beginner sharpening guide is Vincent from Korin
Me: squashes tomato when i tried to cut it
CZcams: *im totally not watching you but here’s a guy who can actually cut a tomato lol*
Yaa boi
I feel you. I'm not even joking right now, but several times I said something or someone near me said something and after entering youtube site I had recommendations regarding things we spoke of. To be clear those weren't things I usually watch.
@@SolidSnake59 Yes, google is always listening. It's been proven often
@@SolidSnake59 Or, you've seen so many ads about a topic that you subconsciously bring it up in a conversation. You then noticing it in your conversation assumes it's them listening to you.
@@SolidSnake59
The amount of times that has happened to me-
I now have a strong urge to sharpen my knives so I can slice paper with them instead of using scissors
For various reasons I had not sharpened a knife for many years. But when I was 14 I could get an edge to shave with. I needed a refresher on stone sharpening and as you spoke and demonstrated all of the technique that my father and grandfather had taught me 40 years ago came rushing back. Funny how it is still the best method for a razor edge. Sometimes the old ways are still the best. Thanks for a presentation that gets to the point.
Just to point it out. A honing rod isn't for sharpening, it's for re-aligning the edge, not removing material. _(It's however not as relevant for Japanese knives like you showed.)_
When you use a German knife of softer steel, when you hit hard things like bones for instance, the super thin edge sort of bends or rolls over. Using a honing rod straightens that all back out.
You need sharpening when a blade is chipped or damaged, because there's nothing to re-align, you have to remove material by grinding to create a new edge.
Why it's not as relevant on Japanese knives is because they're usually of a much higher hardness, so they'll keep their edge longer (no need for honing) but chip sooner (need whetstone).
TheMrVengeance hmm. I see lots of conflicting evidence on the topic of honing rods. scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1
That sounds like really important info that he completely left out...
Metalworking science❤❤
Yes but that's also a fantasy. If you really own a honing rod you can see the material accumulating on it. The one I own even features a magnetic core to prevent the steel powder going all over the place. There is no way to bend steel with the forces involved in the use of a honing rod, that's fantasy physics. You are removing material, only at a very fine scale.
@@luciustarquiniuspriscus1408 - I'm sorry but do you have any idea how thin the edge of a knife is? A child could bend that. How else would it go out of alignment in the first place?
Hey all! Just want address some comments and reactions to this video to let everyone know what this video is supposed to be. This technique is something that I learned as a beginner while working in restaurants. It's really only intended to get people started on the idea of using a whetstone. This video is NOT intended to be a professional all inclusive knife video. I also did get White #2 and stainless steel mixed up (sorry!). Stainless steel is actually softer than white #2. With that said, it does take me far longer to sharpen my stainless german steel knife than it does to sharpen my white #2. I also chose to have people start on a 1000/6000 stone because I would rather someone take longer sharpening as a first timer, than mess up their knives with a coarser grit stone.
I'm really not an expert on knife types/steels nor do I claim to be. I know a vast amount more about cooking/baking. This is just supposed to be a fun video to help get total newbies started up. There are A LOT of things to learn in sharpening (and a lot of ways to do it) so I suggest everyone that wants to actually follow this guide to go do their own research after getting started over here on this video. Thanks!
German stainless takes longer to sharpen because of the chromium carbides, which are vehehery abrasion resistant. White is not alloyed, it's just iron and carbon (plus trace amounts of other stuff), and that's why it's easier to sharpen, even if it's harder. Now, if we were talking about the same steel, then a harder blade would be slightly more difficult to sharpen.
actually for beginners i would have them also start honing the knife as well ... so that they don't sharpen as often ... most people think that chefs sharpen the knife when they are actually not i think making it clearer would be better for most people to understand the difference . however ... there is plenty of videos on CZcams about sharpening and honing blades. the very least i would recommend for bigginers ... knife sharpeners ... yep they exist ... not top notch but at least your not dealing with a dull knife.
Joshua Weissman “
Joshua Weissman m
Complete amateur, knows less than nothing about how to sharpen a knife, regurgitates every hack move propagated by other idiots who also know nothing. Wouldn't know what a knife blade looks like under 100X after he gets done wrecking it, can only imagine the shit-show of this trainwreck under 10K X. Ugh....
Ah😌! Thank you for this🙏 I was way to nervous to try from Reading the little manual about keeping it in a 45° angle 🙈 I'm gonna give it the time it needs & I'm not expecting to be a pro at my first go, but I will get there. Much appreciated 😊🙏
This was an easier tutorial to follow than others I’ve watched! Thank you! Will update how I go
And?
For anyone new to this, stone sharpens the edge. However, as u use the knife, the edges may be a little bent etc. Hence honing it will straighten the knifes edge letting it remain sharp for longer before u have to sharpen it again. So learning to use both is good. Or at least this is what I've come to know.
so the reason for this is, when you have a blade that is sharp, the edge is so fine and thin that it pushes through the molecules that make up an object. some are denser and hold together better, like wood and steel and stone, but essentially you're separating molecules. when that edge is that fine, it becomes prone to bending and rolling, so it gets off centered and can become round. the honing rod is meant to push the apex of the blade back into alignment.
just in case anyone was wondering.
“Knife hoarder”
*shows 3 knives*
Weak
Fraser Smith I’ve got 4. I’m legit right?
Michael Welch You’re legit.
@@michaelwelch442 slow down bro, leave some for us..
I’ve got 7 knives
I’ve got like 20
"I'm a knife hoarder"
Rolls out two knives and a plastic spoon...
Look better. They're actually three! ;) Guy is great though and probably has several rolls :)
I thought he was going to say "knife whore"...haha
He did not show us the other 500.
@@RobertAlexanderRM He’s utter shit at sharpening a knife no matter how many rolls he has. You can literally see he never lets up the pressure on either the forward or backward stroke. Look at his fingertips and knuckles. Every stroke they remain white at the tips and red in the bed of the fingernail.
It’s like he read about the technique but has never performed it beforehand. It’s painfully amateur.
Plus he’s sharpening a Japanese white steel knife at a 50/50 angle, utterly ludicrous. A double bevel should be 70/30 or 80/20. Even if he gets rid of the burr on a higher grit stone he’s just created a U shaped edge. This means the knife remains dull and has to be sharpened more often lessening the length that it will be useful. It’s a technique that wastes the investment made into buying a nice knife.
And then, if that weren’t enough, starting an extremely dull and/or chipped knife on a 1000 grit stone is basically pointless. It’ll never get a knife sharp. Damaged and/or neglected knives should always be started at a grit below 1000 as that grit is really meant for maintenance.
@@maniswolftoman Thank you so much for clarifying. Would you be so kind to direct me to any tutorial for a beginner like me and maybe also something that might help me selecting a good stone or other equipment without breaking the bank? :) I have a few decent kitchen knives, not esoteric $$$$ stuff, and would love to keep them well sharpened. Now have a very old Puma wet stone of which I don't even know the grit :(
I just recently started to learn this and it's really satisfying to directly interact with a material almost on a molecular level. By trial and error and the help of videos such as this, every time I sharpen, I get better results. It yields a direct result and is very contemplative at the same time.
Ok buddy
As someone just getting into higher end knives and whetstone sharpening this helps a lot, thanks man.
Rob Maddox dude i would recommend checking out Korin Knives or Japanese Knife Imports have, they’ve helped me a lot :)
@@kappablanca5192 Thanks!
Someone stole my whetstone, it was my grandfather's and he left it to me. I had it for 25 years and 2 years ago it was stolen out of my knife drawer. My grandfather had that stone since WWII... Someone needs to die.
Why would anyone steal a whetstone LOL
Shawn Sisler imagine be a robber, breaking into a house, and only stealing a whetstone
@@dragan3010 Nephew, thought it was cool and took it, then lost it.
@@shawproductions4048 not all thieves break in. In fact most stolen property is stolen by people you know or are related to. In my case, a nephew who promptly lost it.
I find it quite funny that both of you think the only time anyone steals it's done by strangers... smh You might want to check the statistics on that.
Wow, great tutorial! Have professional chef in family and the sharpening rod was the only way to do it...until now. I expect delivery of whetstone today, will post again after I give this a try. Thank you Joshua!
Thank you for the clear and helpful instruction. A little story: My partner and I took a one-evening course on making Pho at a technical college with a chef program. The instruction was great. The knives provided for the 8 couples registered were sharpened to perfection by the students. The instructors, two faculty members, introduced us officially to 'knife skills,' as a significant part of the introduction. That included letting us know that the knives were sharp and a recommendation to be careful. Within moments from the start of prepping ingredients, people (all men) began coming forward with cuts, some quite nasty. In all, four had to get a bandaid and little 'condom' to cover the bloody finger. The issue, I think, is that people with dull knives may not know how to use a sharp knife. When I sharpen our knifes (not all that expertly), I tell the fam to take extra care.
The most valuable information I obtained from this video was that you apply pressure on the backward stroke, not the forward stroke when the blade is facing away from you (and the forward stroke when the blade is facing towards you). I was struggling, getting nowhere before I watched this video as previously I was applying pressure on both forward and backward strokes. No one else seems to emphasize this on the other videos or sites I’ve reviewed. I think it takes more than 15 strokes, but I guess it depends on the dullness of you blade and its hardness. Thanks much.
Dull knives: always sharp enough to cut human flesh
Wtf are you ok?
Mine can’t even cut my skin.
But can't cut a tomato
Less cut, more hack
I'm sure he's ok, guys. What he means, is to not treat dull knives as harmless because they're not, they'll cut you bad as well.
I had just gotten a sharpening stone set for my 18th birthday, and this is really gonna help me out. It can with a 400/1000 grit stone, a 3000/8000 grit stone, a bamboo holder, an angle guide, levelling stone, leather honing strops, a leather razor strop, and buffing compound. It's gonna be so much fun being able to use actual sharp knives for cooking!
I am finally getting to trying to sharpen a knife myself. I wemt through a process that I thought I remembered. My knife went from no paper cut to what your dull knife example was in this video!
So here I am reviewing the process, and now it's time to do it for real.
Great video. Simple instructions. I see what I’ve been doing wrong. Can’t wait to try your technique. Thanks
This was my first Josh Weissman video. I already owned a pretty good collection of water stones for my chisels and plane blades but I still don’t use them for my kitchen knives but once a year and I use a totally different technique. That said, “Josh” only refers to one person in my house. If my kids say Josh, they’re talking about you. If my wife says Josh, she’s talking about you. We have all learned so, so, so much from you over the last year. Thank you.
Great video. I have been investigating whetstones to buy to sharpen my knives and how to use a whetstone correctly. This has been very helpful and a link to a decent reasonably priced stone to buy.
On the King 1000/6000 water stone... after only a few uses, the 6000 side is beginning to disintegrate. Per an Amazon Q&A, "Before using the stone, you should only soak the medium grit (#1000, darker) side of the stone for about 2-3 minutes maximum. When using the fine grit side, only splash with water. Soaking the fine grit side will result in cracks and the stone will eventually fall apart."
dude, nice, this is ur third video that i watch and im loving it, your style of cooking it's very similar to mine, of course, i'm still learning and for the guys watching this, follow his instructions, and buy a relatively high hardness knife, it wil hold the edge longer =D
Jose Miguel de Grazia Yeah I would say a beginner knife steel should probably be either white #1 or powdered swedish stainless. Both are very different. The swedish has good edge retention and sharpen moderately easily. The white #1 gets razor sharp very quickly with decent edge retention. Teaches you how to keep a knife clean.
X50Cr15Mov is a nice hardness for a newbie, and it`s very common in for instance german chef knives as well as many other types, and is widely available and affordabl, not too hard for a beginner to practice on as long as they have a good stone.
Personally I practiced a lot of cheap stamped knives, as it`s very simple to see when and where you messed up, and you don`t need a friggin shapton glass to get results.
@@JoshuaWeissman what do you think about blue vs white just now getting into japanese
i just found your channel and it has literally everything I can ever hope for where have you been my entire life 😱
Ellie Nyaya in your cabinet
I must have watched 100 of these videos, this one is the one that finally got me a razor sharp edge
using a wet towel underneath might help the wet stone from moving too
thanks for this. i use knifes all the time at work they are essential in the kitchen.
Knife sharpening deserves a scientific survey and textbook
a worthy everyday useful topic worth going in-depth for simple every day practical knowledge
Thanks👍 very helpful!
My pleasure
👁️👄👁️👍
I love your videos
Hi skips
I glued 4 guarters on all of my knifes thanks
Bad idea my dude.
@@tedmosby1331 sarcasm bud
Didnt he say 3
@@jonjohnson102 lmfao
Ted Mosby -_-
Well done pal, it's been a while since I used my whet stone thought I'd check out a clip and honestly this is well spoken and has an all audience appeal 👍
Thanks! Excellent, informative and simple enough even for me.
Wow you got me. I ordered my wet stone so I can get started.
Your video was well done, simple and informative.
Thank for your time and knowledge.
Take care
2 days before Thanksgiving 2019: I dropped my knives to be sharpened by a "professional" and they wrecked them. Turns out they just used one of those grinding wheels!
Valentine's Day 2020: Chinatown here in NYC (I'm sure other cities as well) has seen business plummet due to the Corona Virus paranoia, so I showed some love by dropping coin down there today. Found the KW-65 in one of the shops, it was $10 more than Amazon but I feel it was money well spent. Now I can sharpen my damned knives the right way and use my honing steel to HONE the edge between sharpening sessions. Thanks for the inspiration
Thank You for creating this video! I have learned a lot about sharpening knives and yet I did not know about keeping a whetstone wet. I have got to try this! I do leather work and need extremely Sharp knives to perform the work that I do. I have been stropping my blades for years with Jewelers rouge and a piece of veg tanned leather. It takes a long time and time is a luxury which I cannot afford at many times.
A tip: when you use your stones often the surface can deform slightly because of not moving your knife equaly over the whole surface all the time. To make it flat again you can use a glass plate, water and grifite powder. When you rub your stone over the glass plate with the water and the powder it flattens out the surface :)
Yeah, or just use the stone designed for this job
@@AlanJohnPeach I just wanted to let you know it was me who disliked your comment
@@macha1330 Cool, I just want you to know that's petty and ridiculous, and that glass plates, unless they are FLOAT glass (a distinction you don't make) are not flat.
i like using a matchbook as the knife riser rather the 2 or 3 quarters. great video!
This is great timing. Just got my whetstones in today
David Payne *Psychic powers*
Awesome education!!! I sharpened all of mine "like" a pro. Thank you for the video!
Once again you prove that you are not just pretty to look at, but also useful! Thank you, and my knives thank you 🤘🤘
Are you gay
As a person who has devoted many years of his life to freehand knife sharpening I must say I like your video a lot. You have a better technique (and you care for your knives most) than 99% of chefs worldwide.
Only tip I'd like to give you is that high quality ceramic whetstones (Miyabi, Chosera, Shapton Glass, Kramer, etc.) will make a HUGE improvement in your sharpening sessions.
Cheers.
Your name looks spanish, so I'll guess that you're an Afilador; what's the name of the instrument you use to call people to come and sharpen their knives?
@@asparadog In Spanish it's called "chiflo".
As annoyed as I thought I would be in the beginning with the narration and such, I have to say this was an exceedingly helpful and informative video. Nicely done.
@Joshua Weissman after watching this video and buying the King sharpening stone I can honestly say that my knives are 80% better than before. The other 20% I attribute to user error. Thanks for making great content.
I love sharpening knives I've been doing it for years it's so satisfying to have a Sharpe knife
Good vid overall. As a professional cook I went through a few different phases of sharpening preferences-knives too!- over the years. I finally settled on a combination of various Japanese knives sharpened on the Spyderco Triangle Sharpmaker, with the medium, fine and ultrafine rods, and a very fine ceramic "steel." I think the Sharpmaker takes away a lot of the potential margin for error involved in getting the proper angle when using stones. Also, I could use it to sharpen virtually every piece of cutlery-with the exception of swords and machetes- that I own, which is a huge deal as I have a large-ish collection of folding and fixed-blade tactical knives. The Sharpmaker also has the advantage of not having to use water- stones need to be kept dry between uses- not always easy in the kitchen. So, although stones are wonderful, and very satisfactory to use, I don't recommend them for just anyone, just as I don't recommended Japanese knives to just anyone. Sadly. not everyone is a real knife person. I've known some very fine cooks who used very inexpensive knives and used pretty basic sharpening methods. Conversely, I've worked with some frightful knife snobs who were absolute shoemakers. It's a funny world.
I appreciate the tips! I think I might have bit off a little more than I could chew with this video. This is a method that I learned when I was first learning how to sharpen my knife while working in restaurants. I just wanted to get people interested in/started on using a whetstone if they want to. This video wasn't really intended to be a professional video or anything of that nature. I clearly have acquired some "frightful knife snobs" viewing this video.
A honing rod should not be dismissed so casually. You should hone your knives before every use. This will help maintain your edge longer in between the times you use your whetstone to sharpen.
those rods are too aggressive, and will ruin a nice, fine edge. If you get your knives nice and sharp, its better to hone on a fine stone
@@piperbarlow1672 my 2500 grit black ceramic honing rod doesn't ruin my razor edges tho lol. It could be that you're more than likely using a shitty rod
@@piperbarlow1672 If a honing rod ruins an edge you're using it wrong. At worst, a poor steel simply won't do anything.
@@ryanfitzgerald9995 I'll take a strop over a honing rod, especially a steel homing rod for the fact that after a bit of use it can chip an edge as they bend the edge back and forth, while a strop will remove a tiny amount of steel but keep the edge from chipping and reinstate the edge
Sysaphys NO MOT HONE a Japanese knife, a hone will ruin a knife with a high hardness.
Keep your knife sharp by reverse drawing it on your steel. This brings the wire edge (rolled over) back up. Many videos show the knife being drawn forward, edge first along the steel. This actually pushes an already rolled edge over even further. I have a chef's knife (cheap $20) I've used for a decade, almost daily for chopping, slicing, and butchering, and it is still on the original edge, which has only seen a steel in all that time.
After a few quick reverse draws on the steel, everything is butter.
🤓
Thank you so much ot worked! Wow what a difference between a sharp knife. And a really sharp knife. It makes everything so much easier and the cuts are so precise
As a cook with shitty management who won’t show us how to do this, thank you.
I also share your dilemma , however I work around it.
Go to Harbor Freight Tools, they have a 4 sided sharpener
By Diamond Life that works better than anything I have ever used... For $10.00.
You can take the dullest Kitchen knives beyond razor sharp with this set up. I know, because I did it last night to a series of knives that were sharper on their spines than their edges.
I would recommend that you check out Vincent from Korin’s sharpening guides or the Japanese Knife Imports videos
Agree with everything but the end, where you knock honing rods. I use a honing rod before each time I cook. That slows the dulling. I use a double-sided stone to make it sharp. Stone to make it sharp, rod to keep it sharp. But yeah, great vid!
I tried using a tri-stone i got at Menards before i decided to look for some instruction. Thank you, you made it look very easy
Very helpful demo. This is exactly what I needed to know.
thanks for the 1000/6000 tip. Very useful for low-budget households who actually enjoy cooking and respect their tools : ) Lots of love your way and way to go with your videos. I'm taking great pleasure in learning from you. Looking forward to healthy propositions (less butter/oil/heavy cream), as well :D
Never knew how dull my knives were LOL. I always thought they were good. Went to Harbor freight tool store and bought a 3 sided stone 120/150 and 240 grit. After I was done I just placed the knife on top of a tomato and pushed forward. No pushing down at all. That knife was in the tomato as if it was warm butter LOL. Thanks
My knife is so dull it's not even dangerous to slip because it can't even cut my skin
Bruh just use a butter knofe at that point
It's not even a knife by that point, just a very light budgeoning tool.
@@kalecardenas9645 kbofe
@@Nate-zo9zz nofe
Dull knives are much more dangerous than sharp knives. If the blade isn't sharp enough to cut through what you want, you're gonna start putting more and more pressure on it, and before you know it, the knife will slip and you'll be cutting your finger with your entire arm weight backing up the knife.
Hey bud got my KING whetstone last week and sharpened my Cuisinart chefs knife 8" blade for the first time since buying about 6 weeks ago. I followed your instructions and when done it cut very cleanly thru tomatoes. I noticed that the middle area was the dullest. Not dull just not as sharp. As you said practice. Ty so much for video. Dull knives have always been a problem. Gonna try a paring knife that's super dull now.
2:53 whatever steel type i have? i have a steelix. it knows iron tail, iron head, earthquake, and dig. how long will it take to sharpen
Might need a different move for that.
I can teach it.
But I need 1 tiny mushroom
Rock Polish.
Move tutor
Use automizie
Not a good move set where’s the ani weakness
Terrific! Thank you for that rare and valuable lesson.
OMG!!! I have tried to learn how to do this forever...I just tried it, first time, and I DID IT!! IT ACTUALLY WORKED!! Thank you!
Just found your channel and I'm loving your content! Although, I believe people should use both a honing rod and a whetstone (I do) and I'll tell you why! Honing rods aren't for sharpening, they just keep the edge sharper for longer. So I just use my honing rod every time before I cook (literally 4 - 5 passes each side) which means rather than having to use my whetstone every couple of weeks, I only have to use it every couple of months, just to revitalise that edge back to razor sharpness.
Keep making videos! 😁
BakersVault I think it’s a bit of a personal preference. I’m super familiar with honing rods but I prefer to just give my knife a few runs on a strop or a quick polish rather than using a honing rod. I like to keep my edge as pristine as possible and honing rods have a tendency to make them more inconsistent. Most of the chefs I’ve worked with seems to prefer to not use honing rods either, but there are a few who do. At the end of the day, it’s all about what works for you! 😃
The wrong honing rod can do more harm than good but smooth steel or extra fine ceramic work well. The trick is to place the rod straight up and down on the table and then control the angle of the knife with the other hand. This can be just as "consistent" as working it on a stone.
Edmond Dantez I've heard of "extra fine" being really useful. Thanks for the tip!
Honing rods are fine for softer German steel, but harder Japanese steel shouldn't touch one since you have a pretty high chance of chipping the blade. Light strokes on a ceramic rod can work in an absolute pinch, but whetstones are hands down the best method for thinner, harder blades.
You don't even have to go through this whole process either. A few edge trailing strokes on a fine grit stone is enough to bring the edge back again.
Patrick Szajner Yep, I agree. This has been true from what I've experienced.
Me: watched dis vid
Me later: circumcision it is!
Federal Bureau of Investigation ayyeee i’m 69th like B)
I’m shook #nobody is safe
Jokes on you I’m already circumcised.
I ve been too
17 years ago
Just got gifted a Japanese knife 🔪 yesterday can’t wait for my journey with it . 🔥I’m seeing your cook book in my sights, thank you for the knowledge josh🙏🏽
You inspired me to get a sharpening stone and learn to use it properly with this video. Aaahhh the beauty of a sharp blade!
you look like a hippie chef version of Michael reeves
The Elon musk of good ideas
hell nah
Ugh I love that guy haha.
And that’s a bad thing
Pickleho nah
I've seen about three hours of sharpening videos and none of them pointed out the important techniques that you did. Handle hand is the angle, the other hand is the pressure. Apply pressure on back stroke. Curve the stroke when the metal curves at the tip.
No talk of burs in your video or double-edging, however I think as a primer... this is better than the hours I spent watching those other guys. I think you mentioned the important tips that actually make a difference.
For real, thank you! This is the video I've gotten the most haters on, so I really appreciate that.
I can get a knife very sharp now. (Thanks Juranitch!) But I didn't really know about pressure only on the pull stroke... Keys for me are taking away some thickness (relief) and then getting a burr along the whole edge before doing the same on the reverse side.. then doing a secondary bevel at a steeper angle with a fine hard stone
Joshua Weissman - Yes, for real!!! I agree with what China said - I've seen so many other videos(hours worth if not days) & not one mentioned about the way you're suppose to hold the handle & how you're suppose to apply pressure with the other hand...etc..I can't wait to try this. Thank you very much!!! I just found your channel, not even sure how, & immediately subbed to it after this video. Totally awesome!!! Have an AWESOME DAY!!! :-)
If you want a truly sharp knife that holds its edge the longest... follow the whetstone advice.. I do mine in 6000, 9000, 12000 grit (also with a very high-end set of Japanese whetstones that cost a lot of money but honestly not needed for the avg person that's sharpening knifes that don't cost what the knifes i own cost).
His advice is on point EXCEPT FOR THR GUESSING AT A ANGLE. Until you know what your doing by a set of angle guides so you aren't changing the bevel of your knifes (unless you are meaning to do so, retain the factory bevel in 99% of cases)
In his case doing a 1000/6000 is to big a jump imho... 1000 would be for rough finishes on damaged edges then 3000 for starting a edge and 6000 for finishing... now IMHO 6000 is not a finish grit but for most people 1000/3000 or 3000/6000 will work fantastic and give you a shaving sharp edge that holds up decently. Most of my knifes are at a 17 degree or 19 degree edge and I will rebevel a knife if its not 17 or 19 degrees in most cases.. on clever there I use 35 degree angle because I need a heavy edge for chopping bone.
Now the one part that I would say for most people to do on top of what he said (other then to get angle guides until you know what you are doing so you hold an exact angle... oh yeah and one more thing always use a flattening stone on your whetstone so its flat and no concave slightly.. I run a flattening stone every two uses of my stones and it is hugely important) is after you have taken the knife to a 6000 grit finish is simply strop the knife on a leather strop with stroping compound. This will give you a super fine and highly polished edge (even at 12k grit I will not have a mirror finish on the edge.. however a quick stropping and the edge will be mirror finished and razor sharp and hold that edge much longer then a simple 6k finishing edge on the stone) then you will be able to just strop the knife for about 20 strokes on both side (stropping is very quick) every couple uses and the edge will stay razor sharp for many many uses without having to go back to the stone... I only use the stones when the edge is starting to roll and stropping isn't taking it to a perfect edge with in 15 strokes a side on the strop... that is about once every 2 months I will have to use the stones.. I will strop the knifes every 3 or 4 uses. My knifes will push cut phone book paper at all time. Fold the paper in half make a 90 degree angle standing it up and push the knife down it and it will cut it with no support every time even after a 2 or 3 uses they will still cut that well and if there is any dragging a simple strop and they are back perfect.
Razor sharp knifes are a wonderful thing in the kitchen.
Thank you! You will never know how much you help me :) in my life plain and simple explanation
I do it in wet cement floor with medium finished roughness floor
This is a perfect comment.
Concrete answer
are you in prison?
...and you put the lotion in the basket....don't you hurt my dog!!!!!
im getting that exact wetstone really soon and i can’t wait! my dull knives will be the death of my (quite possibly literally if they get any worse)
Thank you so much. I think I can do this....you made it look easy and explained everything.
It's an invaluable skill to learn from a food prep master. In the 1970's I was trained by a Vietnamese cook.
To this day I use a simple stone you can buy from dollar tree using olive oil. Practice and feel the edge using a rowing motion. Hone the blade on every use using a Smith Honing guide for $6 on Amazon.
Great videos. Glad I found this. My Girlfriend and I are itching to make the croissants. Thanks
"My Girlfriend and I are itching to make the croissants."
So, Garrett, I hear you're dating a French girl with yeast infection. 😱🥺🤫🤭
Oh come on now.....you know you all were thinking it too. 🤭😏
Jim Thornton
What
The
Fuck
Really like this channel, great visuals, audio and all round great videos🔥
My entire adult life I’ve wanted (but never had) a super sharp kitchen knife. I bought the stone in the video and 15 minutes later I’d unlocked this achievement. Thanks for the video! I don’t know I lived so long without this in my life. How often should I sharpen my knife?
I sharpen my knife when I feel like I should.
Just what I needed for a 3am routine
Man pulled out his knives like Dexter Morgan
On god mannnnn
Or Dexter Fletcher "soap" from lock stock and two smoking barrels lol
Ah ha ha! Good one
My girlfriends father got me into whetstone sharpening and I absolutely love it
I have many knives and a small stone I use to occasionally keep them from dulling to uselessness, decided I wanted to make one as sharp as I could one day and so I spent some time one it and it stopped improving once I got to a certain point, I never learned how to sharpen them, mostly just used intuition and some vague understanding of physics so I figured I was not using the best technique, it could cut paper but it was a hit or miss and eventually tore it, I looked it up found this video and sharpened while listening, by the end it easily passes the paper cut test. Neat.
This is a good, simple sharpening introduction. The only criticism l would make is that it is far more simple and productive to do one entire side in segments and then flip and do the entire other side. Also, there is no magical number of strokes to do. The correct number of strokes is however many it takes to make a crisp apex. And for an extremely dull knife, l recommend alternating a few passes on each side so that you bring the edge together right in the center of the blade. The other thing l would mention is that it is fine to switch which hand is holding the knife so that you do both sides exactly the same in a mirror fashion. But this is not necessary.
Also, l fully agree that the King 1k/6k combo stone is the best beginner sharpening value out there.
if you have a dull knife and want to cut a tomato just place the blade on the tomato.(sharpish side of coarse) then take you hammer and hit the back of the blade with the hammer. Vary good would recommend.
One of the keys with this for those new to sharpening is to keep a consistent angle, as he mentions in the video. Changing the angle even slightly during the process will cancel out your hard work. It's not even just about keeping the angle during the sharpening of one side, you have to keep the same angle for BOTH sides. Otherwise, you completely change the edge geometry and will find your knife likely to "drift" during a cut. Even if there is no drift, it will seriously impact the ease with which it cuts. Definitely consider using a spacer of some sort to maintain the angle. Remember too that the bevel is the combined total for both sides. For example, Henckel knives are beveled at 30 degrees total (15 for each side) except for the Santuko model, which is 20 degrees (10 per side. ) Find out about your knife before you just jump in, or you risk compromising the design of the knife.
Good advice.
Thanks. I get some wood on the ball every now and then! lol
How and what do you use for a spacer?
gbsk12 perhaps spacer wasn't the best choice of words. I knew someone who used a rod affixed to the blade face at the right position to create the angle set. I also know a lot of people who build jigs that will hold the stone in a bracket so that the knife lays flat in a brace and the stone travels the edge at the appropriate angle. My point being that the guy doing this video is obviously pretty experienced. This technique in the hands of a novice who doesn't understand edge geometry can produce some nasty results.
Derek Smalls Thank You! So many CZcams experts only explain about the stones, knifes, angle, but they forget about the granular structure of the alloy, and the geometry of the edge. Our long haired „expert“ here will only produce convex edges, because 4 layers of his kitchen towel prevent an even grinding. The step between 1000 and 6000 is too far, the 6000 will not polish the scratches from the 1000 Stone. I would recommend a 3 or 4 thousand in the middle.
But that’s where the german knife industry lives from: freaks and low wage video chefs who buy an expensive high alloy knife, some wet stones out of any grinding standard, and them learn 20 minutes at CZcams how to sharp it like a razor for 5 tomatoes, then sharpen it again with incredible material loss. The granular structur dictates the angle, the edge the sharpness, the chef the shelflife of the knife.
Thanks for the great vid Josh! Since it’s important to hold the knife at the same angle all the way along the knife as you sharpen, would you recommend also using a knife sharpener angel guide that keep your knife at a fixed angle?
I’ve never used a whetstone to sharpen my knives & need all the help I can get LOL but if it’s going to ruin my knives instead, I’d rather try it without the training wheels. I’m protective of my knifes 😂
Thanks for making me believe I can do this. Just ordered the stone. King 1000/6000. Wish me luck!
My auntie sharpens her knife with the bottom of the china bowl😂😂😂
China bowls are actually quite effective as they work like ceramic knife sharpener.
Maximal Crazy ohhh thats why!!! My auntie did some ninja waves with her knife on a china bowl and boommmm the knife is sharpened😂😂 it‘s almost like magic lol
Porcelain is an excellent way to hone knives. I use the bottom of my china mugs. 😊
@@MaxC_1 China made, but it's actually PVC :))))
@@quitevocal No that won't work. Only bone China works.