@JonO387 >implying the existence of a video means people need video instruction
Not sure how to came to that conclusion. People don't need videos to teach them anything, and nothing about this video implies otherwise. But what I'm more confused about is why you're surprised people need instruction on how to perform a relatively obscure task. Do you think mankind is born with the natural ability to sharpen metal blades? I sure wasn't, and this video taught me a great deal.
@frmAKtoVA He's showing how to sharpen knives in general, and is using a cheaper kitchen knife (I think) to show beginners. Also, he's using a sharpening stone, whereas chefs almost always use steel. There is not ONE way to sharpen a knife, and this is simply one way. The fact that you are insulting people with the word "NOOB" makes it pretty obvious that you're a "noob" in life.
@SuperDriedFruit This is actually incorrect in technical terms. Chefs do often use steels, but steels do not "sharpen" a knife. A steel is meant to re-align the blade, that is to say regular usage of a knife will cause the knife's edge to become disaligned and a steel will rectify that. If a knife is genuinely dull, a steel can only go so far. The only way to sharpen a knife completely is to use sharpening stones or something akin to it.
@thePowerPlant Thanks for the question. I sharpened this at aproximately 15 degrees per side. On an earlier session I thinned the knife a little and steepened the angle a little more than the standard factory edge.
I can't believe people need videos to teach them this.
JonO387 1 month ago
@JonO387 >implying the existence of a video means people need video instruction
Not sure how to came to that conclusion. People don't need videos to teach them anything, and nothing about this video implies otherwise. But what I'm more confused about is why you're surprised people need instruction on how to perform a relatively obscure task. Do you think mankind is born with the natural ability to sharpen metal blades? I sure wasn't, and this video taught me a great deal.
floofytown 1 month ago
@frmAKtoVA He's showing how to sharpen knives in general, and is using a cheaper kitchen knife (I think) to show beginners. Also, he's using a sharpening stone, whereas chefs almost always use steel. There is not ONE way to sharpen a knife, and this is simply one way. The fact that you are insulting people with the word "NOOB" makes it pretty obvious that you're a "noob" in life.
SuperDriedFruit 10 months ago
@SuperDriedFruit This is actually incorrect in technical terms. Chefs do often use steels, but steels do not "sharpen" a knife. A steel is meant to re-align the blade, that is to say regular usage of a knife will cause the knife's edge to become disaligned and a steel will rectify that. If a knife is genuinely dull, a steel can only go so far. The only way to sharpen a knife completely is to use sharpening stones or something akin to it.
JaarxBlaarx 7 months ago
@JaarxBlaarx Thanks for the correction.
SuperDriedFruit 7 months ago
Could you tell what stone you are using in this clip? How much should I pay for a similar stone? Thanks.
orestesdd 1 year ago
What about the angle?
thePowerPlant 1 year ago
@thePowerPlant Thanks for the question. I sharpened this at aproximately 15 degrees per side. On an earlier session I thinned the knife a little and steepened the angle a little more than the standard factory edge.
Chefknivestogo 1 year ago