How to sharpen a knife - Knife sharpening tutorial

[ploy3snoy]

Al Bundy with an accent.

[UltimateEnd622]

Al Bundy's Russian cousin.

[RebelWrestler45]

@GeorgePhilipBirney Hence stropping, or simply wiping the primary bevel of the knife off. The human body has no problem processing ferric materials, in fact it requires iron to function; you are simply talking out of your ass.

[murtlemcturtle]

Thanks for clear instructions .After sharpening and using the steel do you strop the blade with a leather belt to hold the knife edge longer?

[YourProfessor]

Shoving my knife in your mother's cunt is the best way to sharpen a knife.

Faggot.

[murtlemcturtle]

@YourProfessor .Creepy 

[YourProfessor]

@murtlemcturtle The best part was that it was completely uncalled for

[mattmaes]

The paper test is the ultimate test - that was a sharp knife

[cafebluemoose]

@GeorgePhilipBirney

This may be true, but this is the way knives are sharpened!

[Aleksandar998]

Poor knife !!!

[73mandala]

Excellent instruction. Can you enlighten me on the different stones, some are wet and some are dry. Some use oil and some water. I need to sharpen a plane blade and as it's to be used on timber that will be later epoxied the blade can have zero oil residue. So it must be sharpened with a stone, but should it be dry or can it be wetted with water?

[crankspraynpray]

thank you chef

[taquenos]

you're a great master

[ZdenekJindra]

I'd also like to mention that the angle used in the video is very blunt, even for general purpose knives. For soft food, twice as sharp an angle is due.

[ZdenekJindra]

It's hard to find accurate videos of knife sharpening - and this was another disappointment. The steel is neither a sharpening nor a stropping tool. You deburr it by the alternate use of wood and a honing Japanese stone.

A leather strap is used either alone for fine edge straightening or with a honing paste to do some polishing. It's not really a great idea to use it solely for deburring, while it's surely better than nothing.

[omgitslizify]

thank you

[plplplplomg]

hmmh these diamond whetstones cost around 100 euro O_o

[maxguitarhero]

I like to use 1000/6000 grit Japanese whetstones, I use a DMT blue course stone to create a primary bevel (most people are satisfied when I only use the course, it's all in the technique). I use a back and forth motion to create the primary bevel, all the way to the 1000 grit (polishing the bevel so it's got less of a drag coefficiency in the cut. After that I use a stropping motion on the 6k grit, and then strop on green paste then 1 micron and . 25 micron diamond paste strops.

[artistanbul]

using honing steel like that is a surefire way of getting amateurs slicing their hands.

although if they "sharpened" the blade enough it won't be too dangerous :)

[Maccaumjftw]

You need to start somewhere :\

[Greenmarine6]

He was just honing the edge. Which means to bring the cutting edge back to life or stand the edge back up to bring it back to it's original edge. The only time you sharpen chocoboleg is when a new edge is needed.

[chocoboleg]

you're doing it the wrong way chef...never sharp the knife backward, only forward, as if you wanted to cut the stone into slices, doing that you will never let particules of steel on the edge of the blade.

And using an iron to remove particules is a very bad idea...use leather instead to finish sharpening your knife to get it very sharp...

Thanks God you didn't continue this way, otherwise you would have ruin the blade, wich I'm sure was sharper before the demonstration than after...

[neviatha]

i disagree.... when i'm sharpening my plane edge for example i go in all directions.... up-back down in a half figure of eight-up the other side-backdown in a half figure of eight. This ensure that you use the whole of the stone and keep the ware on the stone as equal as possible..... the only way you will cut into the stone, is if you use it incorrectly!

Also, as opposed to more traditional stones oil/wet/whet these diamond stones are more durable and resistant to such abuse!

[rick83120]

hahaha, i have to seriously laugh at this chocoboleg. You have absolutely no idea what you are talking about.

[036265]

@chocoboleg you havent a clue what you are talking about.. leather is only used to take burr off.. and if you overuse it the blade will dull.. butchers steel not only removes the burr but it also allows the edge to become as fine as possible..

[stupidrussia]

@036265 Actually chocoboleg is right. You can get a knife very sharp the way shown, but if you want a knife to stay sharp and last a long time (sharp) then leather finish will do that. That's why shaving razors and craving tools are finished in leather as I do.

[MayumiMarie]

How I wish I can sharpen my knife as lethally as he had done.

[PatronusNemus]

Sharpening knives has nothing to do with cooking? I am sorry but I have been a chef for over 20 years and if my chef's knife lost it's edge I was screwed. you MUST have a sharp knife to prepare food.

[Adkit2]

Not only that, it's also extremely un-fun to cook with a dull knife. It's like trying to eat your food with one chopstick. x.x

[pizzapizza22]

Stab the food :P

[Greenmarine6]

LMAO good analogy!!

[egglot12]

great instructional! thanks for posting!

[HowdiniGuru]

Thank you for watching!

Howdini

[airgeek11]

my freind bought this kickass 100 dollar knife that is the color of a rainbow.the rainbow makes it sound gay but it acctually is pretty kick ass

[marklandry12]

thanks for the f'ing info buddy

[cephus5]

excellent demonstration and easy to follow instructions. Great video for hobby chefs!

[HowdiniGuru]

Hi cephus5,

Thanks you! Our goal is to bring quality videos to the world with recognizable experts. And Marc Bauer is definitely an expert in his field

Thanks for watching!

Howdini

[hollars]

thats was one fuckin sharp ass knife i always just use the steel those stones are expensive arnt they?? well especially that one anyway

[Jotto999]

Just like how my father does it when we skin animals. Though, we often do not bother with finer honing, maybe we should try that and see how much of a difference can be made.

[guiltybystander77]

the edge doesn't "crack off".

its worn away by abrasion.

the steel in always harder than the substance its cutting but still, some abrasion does happen. also, with softer steels on thin knives the edge can "roll" and has to be straightened out again.

[golferwil]

guilty how is it you think you can corrrect him? He is a master chef from france. I went to school there and he is one of the best chefs in the school. What he says is right, once you become a master chef, let me know if you still feel the same way about what he said.

[guiltybystander77]

i can't cook. but i CAN make an edge on a splitting maul that will shave my face. just cause hes a master CHEF does NOT mean he knows everything about applying an edge to steel.

[ParanoidDefense]

agreed,sharpening knives has nothing to do with cooking

[TERMll]

Well, he does make a few errors. You always move the blade forward on the stone and not in both directions. With the honing steel you do not cut towards you.

[Whirry]

That's just a personal choice. Only time it really makes a difference is during honing. And you can hone both ways, too. It's all down to the method you use.

[raydowner]

From a safety point of view you shouldn't cut towards yourself with the steel. However, Once you are used to using a honing steel, it is quicker to do it via this method. it is also how 95% of checfs I know do it, and it is the tradionaly taught nethod, even if it isn't the safest.

[slasher667]

Master chef from france doesnt mean jack shit, he may be able to cook but that doesnt mean hes able to sharpen, and honestly, sharpening is an art and a science that takes huge amounts of practice, try freehand sharpening a convex edge on a 440c stainless knife before you try and correct someone that obviously knows more than you.

[Tinhamodic]

Simple and basic, Thanx!