Just to be a picky PITA, Rockwell measures hardness/strength, not toughness. There is a test for toughness, but it's not discussed nearly as often as hardness when discussing knives.
@me2bfc I understand your pickiness! But if you do a little more reading from some of the old pro's the ones that have been around longer than me even you will find that Rockwell tests the hardness which will in turn dictate a certain amount of toughness. This however does not tell whether or not the steel is of a high quality or not. It just means that it has a hardness rating and therefore a toughness rating!
i have a question. what's the reason you drew the blade toward you oppose to away from you when you were steeling it? does it make a difference or was it just personal preference?
@abstractJ100 Hi! I am glad you liked the video. I get asked this form of question all the time and the answer is this: I was taught to do it the way I do it. If you watch "Old School" and I mean really old school butchers, meat packers, chefs, they all do it my way. It seems lately people do it the opposite way. I feel you lose control and sensitivity going in the opposite direction. I can honestly say that doing it my way produces a better honing and better cutting edge!
after having watched countless videos on sharpening chefs knives 1 thing i found in common with the best ones like this was the fact there was some logic and science behind it...awsome, i now get it. great job
@c00g33beach I really appreciate the fact that you found and watched my video. I am also glad you like the information contained in it. Yes there is a certain amount of "science" behind proper knife sharpening and I am happy that you understand that! Thanks for stopping by!
@tursil8 You are absolutely correct! I am glad you can appreciate that little fact! It amazes me how many professional chefs I meet and the range of quality culinary schools there are in the world and they don't really teach the students how to use or maintain the tools of the trade! Thanks for watching your comment is greatly appreciated! Cheers from Las Vegas!
@SYEDIHTISHAMULHAQ Unfortunately there are many companies that make knives called "Prestige" they are basically for the most part knives that are sold in sets, built in China and made from German steel. I would stay away from those. I would rather have Victorinox entry level cutlery anytime!
@822loic Generally speaking Global knives are softer in RC hardness than other Japanese kitchen knives that call themselves "high end" The average RC of Global cutlery is RC 60 and I think Global sells there own steel and ceramic sharpeners. At RC 60 just about any steel will work to keep your edge aligned!
@MrEZCooking I am interested to hear why you feel that steeling away from your hand is wrong. Don't get me wrong; I steel towards my hand as well, but it is because that's the way I was taught years ago. I however feel as a professional whom trains people in the kitchen from time to time that if one is learning to use a steel for the first time it is better to learn to steel away from you. Why do you feel that steeling away from you is wrong?
@bpitsenb The main reason is because most people already have a hard time with a consistent pressure on the stroke they use on a steel as well as on a stone. There is a certain amount of sensitivity involved in any form of honing or sharpening. Using a reverse stroke creates a lack of consistent and even pressure and in plain basic terms the steel is not supposed to be used with a reverse stroke! I have trained hundreds of people to sharpen and if they can't learn to control the
@bpitsenb knife on a down stroke then it is not time for them to learn how to hone a blade the incorrect way! It is difficult to follow the shape and run of a blade when moving in reverse. The key to good steeling is following the shape and run of your knifes edge!
is there a point where sharpening steel can't restore the edge and where sharpening stone is required? how do we tell if that is the case? I can't seem to get the tip/curved part of the knife as sharp as the base with steeling no matter what I tried (firm wrist, etc.) Is that a problem of technique or maybe sharpening with stone is required? Many thanks.
@ciaconne Yes and it is hard to tell when that happens as it depends on you. Eventually the edge will become deformed and you will need to do a proper sharpening service.The difference between the curve/tip of your blade and the back of the blade is most likely an imbalanced edge thickness or use of one end of the blade instead of using the overall length of the blade so the wear patter is different. Sounds like it is time to do a full sharpening to make all things even!
@MrEZCooking Yep, I totally understood what you are talking about in how to sharpen the knife. I thought putting pressure was important...I wonder where that misunderstanding came from. Good thing I watched your video before I ruined my knives! :] The way to align ceramic knives is the same, right?
@MikisPantry Ceramic knives will stay sharper much longer than steel knives but they are hard to sharpen and align. Ceramic is like a 9 on the hardness scale and diamonds are a 10. I have sharpened ceramic knives on diamonds but it is a pain in the kaboose! Is your ceramic a Kyocera? If so there is a cutlery store in L.A. that is licensed to sharpen Kyocera but I am sure he can do any ceramic as he has the equipment to do them. All high speed stuff!
@MrEZCooking wow...good to know. I'm not sure about Kyocera. :[ I'm a noob when it comes to knives and how to correctly cut/cook stuff. I only know about health, lol! Also, I'm in SF so I will have to see if they have a store here that sharpens ceramic knives. I just bought one of those ceramic knife sticks you have in this video so I hope its at least somewhat helpful. By the way, you look nice in that black chef clothes! You should wear it more often!!!
@MikisPantry Well I would contact the manufacturer of your knife to ask them if they have a licensed sharpening facility near you or if you can send the knife to the manufacturer for sharpening from time to time. If not the guy I know in L.A. is Ross Cutlery on Crenshaw Ave. You can contact them for arrangements. The honing rod you have won't make much of a difference on that knife either and may actually dull it but will work well for steel knives.
do honing rods actually sharpen the knife's edge? because I heard that all they do is to straighten the edge of the knife but it doesn't do much for sharpening the edge itself...
@LehmannDaHero I think I explained that! Honing steels are only for honing and edge straightening! Now diamond steels on the other hand can back bevel and sharpen. A standard steel will eventually deform your blade in which case it will be time for a full on sharpening service of your knife!
@MrEZCooking Oh yeah i watched it again and i noticed thanks! I live overseas with a guardian and every knife she has in the house is as blunt as a fingernail so it's absolutely horrible to try to cut anything :P and she has a honing rod that she uses to "sharpen" her little knives and as much as I would love to correct her i'd just watch her struggle cutting stuff for entertainment first :P
wow. great video, one of the best done videos i have ever come across in youtube. wish you would make all the videos. very informative and no bs whatsoever. thank you much.
@guillermofm1989 I am really flattered at your kind words! Truly appreciated! I have more vids on the way so stay tuned I think you will enjoy them! Thanks again!
Thank you so much for your tutorial my father used to sharpen my blades for me and he used the same test of the hair and nails as you did. I have his and my favorite knives that sadly need sharpening but they have been in my drawer since he passed in 07. Now i can sharpen them by myself ill have to teach my kids just wish i had paid more attention to him doing it, with your help I can now have my knives back. It was funny you reminded me so much of him when you talked about angle. ty again
@snugglemouse38 You are very welcome! I have more vids coming that should help you along and then you should be fine! I really appreciated the compliment of me reminding you of your father. There is no higher compliment that I can think of! Thank You!
@1339LARS Thank You Sir! I am shooting another sharpening video this afternoon and it will be the first in a series, I am literally starting from the ground up! I hope you and everyone else enjoys it! Cheers!
btw what you mean by toughness is actually called hardness and it describes the resistance of material against penetration by another material.the harder one penetrates the softer one.
so the statement about sharpening the hard jap steel knife is not possible with the normal steel rod is contradicting 12:39 which is true because sharpening is removal of material and not penetrating, so you can sharpen them. more or the less =)
@Cabuncle RC testing is a test of steel hardness on the C scale but it only refers to the steels toughness. Just because a steel is tough does not mean that it will make a good cutting blade but may be useful for some other app for a steel that has to be tough! You can't sharpen the newer hard Jap steels like ZDP or Ceramax on a standard industry steel because the steel is RC 60 maybe 62 and the Ceramax and ZDP is like RC 66. Glad you like the video, more is on the way!
@MrEZCooking Thank you for the awesome videos! Culinary school is up in the cloud of options of what I want to do with my life! Cooking is just so fun and rewarding... I love your spicy shrimp quesadilla recipe I'll have to try it :)
@Teskulthor I wish I had gone to culinary school. I would have liked to go to either Johnson Wales or CIA in NYC or even the French Culinary Institute in NYC but it did not happen! I will have a new sharpening video next week. I am starting from the ground up to take the mystery out of all this sharpening stuff! Stay tuned!
@MrEZCooking Hey, its never too late to go to culinary school, if that's what you really want to do and what you would love! By the way, I really love your recipes, and I wish that I could eat every one of them. I wish that YouTube videos of food had a taste feature so that we could eat it directly from our screens and enjoy the delicious food that you are making. Wouldn't that be the greatest feature ever? Of course, I would not be able to stop myself from tasting everything I saw...Lol..Haha
@MrEZCooking Wow! I assumed you had gone to culinary school for years! Seems like you've got more than enough experience then I think you know everything there is to know!
@MrEZCooking I honestly assumed you were a head chef!
You perform and look just like one! I am amazed you learned all of these skills without even going to culinary school... Must be in your genes! I'm going to the store this Saturday and I'm going to get some shrimp and other ingredients for the pesto sauce to make that spicy shrimp quesadilla I'm excited!
I love you, Mr. EZ. Seriously, no other person on YouTube or professional sharpeners are that dedicated, specific (or obsessed) with taking care of a knife as much as you are. Im equally obsessed with knife sharpening, but Ive recently got myself a Global G-34 knife, (27cm). And I fear to use it, for I do not know what kind of edge it has, symmetrical or not, and the instructions on the package is very misleading. I personally have no confidence in using it, as I am not sure how to care for it.
@zohanthecspro Um! OK! I will take that as a compliment! Thank You! Oh yes! I am obsessed about my blades. Glad to know you are in the club! Go ahead and use the Global knife. It is sharpened on a double bevel or 50/50 grind so you can maintain it on a honing rod and as far as full on sharpening you will need to decide on what kind of stones or rig you want to use. I will be doing more sharpening vids after the holidays and I will cover stone types so stay tuned! Cheers!
love the singing from the Steel, only thing I don't like is that you're bringing the knife towards you instead of away from you and up the steel...might be dangerous for amateurs watching the videos with unproper technique or gripping the steel wrong or without a proper guard on the steel to rest against the thumb and fore-finger
@Ryder071977 Drawing the knife upwards on the steel is the incorrect method it is the way a famous chef with the initials of GM does it and it is wrong.
I have a request. Would it be possible for you to get some really crappy dollar store knives (I know you don't want to mess up your real ones!) and show us the most common mistakes that people make, sharpening and steeling their knives?
You talked a bit about sound - I would like to hear the differences in sound between doing it wrong, and doing it right. I would also like to see the differences in how knives are held between "wrong" and "right".
@MrEZCooking Thank you! I've just gotten my first *decent* set of knives from my mother (Chicago Cutlery), and I've been going through all your back videos before I do anything horrible to them. I figure I'll start practicing on my old knives - Chef Magic "Miracle Edge" knives.
Don't judge me! They were a divorce gift. :-p Anyway, I figure those should be good for learning to sharpen and steel as they seem to have the same grind.
@strega42 Not a problem I am not judging so don't sweat it! After the holidays I am going to be doing more sharpening vids and I am going to start from the ground up from a practical and very technical aspect. I get really nerdy about knives so stay tuned! Have a Merry Christmas!
thank you for the great video. very informative on the tools, process, and technique. Awesome display! your video really helped my sharpening skill, which i have long sought good knowledge upon. you provided it, and became one with the steel. a true expert. may you never cut yourself, at least not badly. thanks again.
@tokr72 You are welcome I am glad that you found value in this video! It is knowledge that I am wanting to pass on! I am also glad that I have provided you with a service and the knowledge you were looking for that let's me know that I am doing my job! I will be doing more sharpening vids in the near future so stay tuned! Cheers!
@MrEZCooking well that's the problem, I can't extinguish between different duties. btw my knife is just a folding knife that i carry around in case of needing it to cut something or poke a hole.
well, i tried your method, it certainly gotten sharper. so thanks for the help.
Hi I had a couple questions as I am still a noob to knife knowledge and what not.
You were talking about how your knife had a toothy edge and so it grabs everything you want it to.I have just been making mine is smooth as possible as it seemed well. What are the advantages of having a toothy edge, and what can a toothy edge do that a smooth edge can’t?
I appreciate your time and thank you in advance! Also could you tell what brand knife you have in this video?
@oldsregency98 A "toothy" edge is a working cutting edge cutting meaning going back and forth and highly polished edges are the slicing type. like with sushi one cut in one direction is a slice. You cant take a slicing edge and hope to work on a ranch or hiking/hunting trip with for a long period of time. A toothy edge is more versatile in most cases. I am using a Mac in this video! I hope this helps!
@rogantu To tell you the truth a very interesting question to ponder indeed and one that I have never pondered. Glad you like the video though! Thanks for stopping by!
@rogantu I wasn't always a cook but I appreciate the compliment. I see you are from Norway. One of my favorite chefs named Andreas Viestad is from Norway!
Great video! Really informative. Two questions. 1) Why is paper a knife's worst enemy? and 2) Any tips to tell when your knife needs sharpening vs. honing?
@Thesjneville Glad you like the video! The question of the paper is like this and I really should say that it applies more toward cardboard rather than paper but the reason is because card board has silica in it and that is an abrasive. Paper is abrasive to a blade edge as well but not as much. On the other question the trick is if you sharpen your knife constantly then it never goes dull. If that means honing after each daily use then you won't have to do a full on sharpening as much!
@HITOKIRIpl You did not listen to this video or the others on this subject I explained how to use the steel properly and I explained that the steel straightens the edge for a time until a sharpening is needed. Pay attention please!
@HITOKIRIpl what i mean is on youtube is a lot off guys who tell crap n dunno what they r talking about so listening to all that stuff is a waste of time
@HITOKIRIpl I am sorry for the misunderstanding. I know there is a lot of crap out here on the tube and I hate it! I will never offer misinformation that is a promise! Thanks for getting back to me! Cheers!
@HITOKIRIpl I know it is a bit long running but sharpening is an art and can be very complex and so I try to put as much pertinent info together as I can in a short amount of time! Cheers!
Thanks for the video! I have a stamped Global santoku (G-46), and after watching the video I went out and try to buy a honing steel for edge aligning. I notice they come in different varieties, oval and flat shaped, fine and rough surface. Which one would you recommend for home use?
@220683 In the long run I would look for a round corrugated steel and a ceramic rod. I have the white ceramic my Mac and the black ceramic by Mac. Any quality name brand corrugated steel will work as long as it is not made in China! The reason for the corrugated steel is so that you can change your edge from a slicer to a cutter on the fly! If you can't find a decent round corrugated steel then the oval is just fine! I am planning a very loooong series of sharpening vids so stay tuned!
@bbq4smoke I use a Shun steel when I want a "toothy edge" Good Steel! More vids coming in about two weeks and I promise they will be the BEST! Sharpening vids on Youtube!
Awesome tips, appreciate it. Got a question...I was watching somthing that Chef Ramsey did on you-tube and he was going away from the cutting edge. I was always of the impression you should run the knife into the steel. What do you say?
@sobernow11 Ramsay is a great chef and that is no doubt. In my humble opinion just because a man is a great chef does not mean that he is a great cutler! I know many, many executive chefs that know literally nothing about knives and cutlery and less about how to maintain them and even less on how to maintain the medium that they use to maintain their cutlery. Ramsay pulls the knife away from himself when he uses a steel and I guess that he was taught this as being the correct way. It is not!
I'm pretty sure Ramsey knows how to sharpen a knife. He just does it that way as it's 'safer' for TV. If you take 100 idiots and tell them to do it Ramseys way, they are less likely to loose fingers.
@omfgitsgambit I can almost guarantee you that in my experience working with some of the best exec chefs for some of the best restaurants in my town that knife sharpening is something that is lacking in their education and experience or else I would not be making part of my living as a professional sharpener and yes Ramsay is not using a steel correctly! I have sharpened knives for the staff @ Robuchon's and Ramsay used to work for the man. Trust me Ramsay's expertise is not in knife sharpening!
Respond to this video...I am quite sure that if it came down to a contest between Ramsay and myself taking a knife that is totally dull and we are to make it razor sharp, I would win and he would lose! The knife is supposed to be drawn downward toward your arm when using a steel! You get better control and a better feel for the pressure you are supposed to apply to the blade! I hope this helps and thanks for stopping by and asking a question it is much appreciated!
@sobernow11 LoL ... I was just going to post a link to that same ramsey vid !!! He was, like, using the rod to "strop" the blade and he clearly states, in the untro ... " Here is how to sharpen a knife" ... Is he mis-informed or did I miss something ? I was thinking he was wrong, fer sher, even before I saw this vid and I have worked in many kitchens and never saw anyone who knew their stuff do it that way. HEY, MAN ! ... There is ARM HAIR in my MEAT-LOAF !! Whassup wid DAT ?!
@phrankus2009 The arm hair in the meatloaf just adds a level of flavor and texture! If it burns a bit it will add a nice pungent aroma to the dish as well!......................:) Haven't you ever had armhair meatloaf before? Itz not bad in fried chicken either!
@MrEZCooking Well, at least there is no extra charge ... and I would imagine that the fingernail shavings pull it all together. That is the beauty of meatlof. Like stew ... It's a good excuse to clean out the fridge and, best of all, you have leftovers from your leftovers ... MMmm -mMMMm !
Thanks for a great vid, very educational and you obviously know your stuff very well. Thanks for sharing. I have a problem with sliding the blade TOWARD my hand holding the steel instead of AWAY, that's up the steel instead of down. Does this make a difference in the outcome. (PS, shaving yr arm was the most impressive lol)
@Patcholunu It really is best to slide the blade toward you as it gives more control and more consistent pressure. To slide away from you makes the control and pressure issue most difficult. If you don't like to slide the blade toward you then you can stand the steel up and do it like that. If you have not seen this technique I will do an addendum video to show you and others! Take Care and thanks for stopping by and the comment I am glad you liked the vid. More to come!
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying way too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying far too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
@Patcholunu Just keep practicing and you will see that someone will be able to put a knife in your hand and you will just be able to feel for the angle and you will know just how much pressure to use. If you don't have a ceramic steel I would suggest getting one to go wit your regular steel or diamond steel and get used to using both and then let me know how it is going. I will be doing more vids on sharpening soon. I have just been so caught up in doing cooking vids but hang tight! Soon!
@WarriorPoetOfficial You are mistaken! The RC test is yes a hardness test but it does not indicate whether or not the quality of the blade will maintain a quality edge. If you don't believe me then I can direct you to a couple of legends in the custom and production cutlery industry who have been doing this for 50yrs or more and you can argue the point with them. You are as many people misinformed about your terminology and it's applications.
@MrEZCooking Toughness is the ability to absorb energy and plastically deform without breaking; while hardness is the ability to resist plastic deformation when force is applied. It is equal to the area under the stress-strain curve.
Diamond is very hard; you cannot make an indentation in or scratch diamond very easily. But diamond is not very tough; a tiny amount of strain will break it.
Softer steels(such as used in a cleaver) can be very tough; as can rubbers and plastics.
@soylentgreenb Yes toughness is the ability to absorb energy but when it comes to cutlery you toughness does not necessarily mean that you have a good quality steel! Hardness in general terms will dictate how long an edge can stay sharp and resist deforming but, hardness does not necessarily mean that you have a quality steel. You also have to take into consideration the carbide structure of the steel in question and the purity of the steel in question. Many steels are considered dirty
Respond to this video...so it all depends on the "blending of the steel that you want to make and the heat treat that is applied. Almost any steel whether crap or not can be made hard and tough but that does not mean that you will have a quality product. Along with the hardness and toughness of steel you want steel at some point to be a bit "forgiving" and yield to pressure and at that time you enter the other subject of ease of sharpening! Thanks for commenting!
@MrEZCooking Thank you for the great tips, it really helped. I just have one question though. I am using a knife and a steel of the same company however the steel is diamond plated. Given that I am planning to use the steel every day, should I invest in a normal one given that the diamond plated steel could make the knife thinner? Also is there a different way of using a diamond plated steel?
@brightsnakede The diamond steel will continually sharpen your blade by removing steel. If the choice were up to me I would get a good ceramic steel instead of the case hardened steel. The ceramic will remove only microns so yes it is sharpening as well, but to less of a degree and the ceramic will keep the blade polished from the scratches imparted by the diamon. That is how I keep my blades razor sharp when I have worked in kitchens. A diamond and a ceramic! In my opinion the best way to go!
His contention that a slicing edge isn't good for things like cutting rope is untrue, you just have to use different technique to accomplish the same thing
Could you please explain the difference between cutting and slicing some more? Right now, I sorta get that when a knife can do a translucent slice on a tomato, it has a cutting edge, but when it slices a carrot without sawing movements, it has a slicing edge. Right?
@Arwin14 A cutting knife is a knife that has been sharpened with a "toothy" edge that works well with a cutting motion, in other words cuts that get done with a push/pull or pull/push or just a pulling motion. This is the kind of edge you want on a blade that you are going to work with like camping, hiking, ranching chores. A slicing edge is one that has been highly polished and there is no "toothy" feel to it and it is great for slicing meat and fish with a very fine cutting ability.
Thank you - thank you! I enjoy cooking for my family and only have a $100 set by Chicago Cutlery that came with a steel. For the most part, I'm happy. But, I'm one of those that used too much pressure and didn't understand what a steel's purpose was. Thank you for educating me. I'm off to watch the other videos of yours. I really enjoyed the video. Thanks again.
@cklink You are very welcome! I am glad that you found the information to be helpful and yes I will be doing more sharpening vids in the future! It has been very hectic for me lately and have not geared up for it yet, but stay tuned and the new vids on sharpening and other really cool knife subject matter will be coming soon! Stop by anytime you are always welcome here!
@ninadpradhan7 I am glad you like it! I will be doing many more videos on knives and sharpening and stones and I will be covering lots of stuff so don't be a stranger and Thank You for stopping by! Much appreciated!
@SeansFood Haha! There have been times when I have! I do a lot of crazy shit with knives in the shop where I work so I get a lot of practice! I will be doing more sharpening vids so stand by! Thanks for stopping by!
@Skylinerealities Hello, and thanks for stopping by and commenting. I am glad you liked. I will be following up with more in depth videos concerning our kitchen knives and I promise they will be good! Stick around!
@yesorganicfood If I can get someone to follow me around the shop where I work I could show hundreds of examples, but I will do a video on how to choose the right knife for any kind of kitchen conditions and I promise to be thorough! Thanks for stopping by Emil!
@SimpleCookingChannel Hi Jason, thanks for stopping by! Yupper the most important tools in our kitchens! Stay tuned I appreciate the comments! Cheers!
I heard the crickets at .43 hahahaa.....GREAT tutorial Mr EZ , very nice instruction , it is my instinct to straighten the blade with strokes away from me , and I do it with good success , does it make a difference witch way you do it ,,,,..?? Thanks . I want to see youre world class vid on the sharpening of the kniffe ....thanks ..
@bowhunter2439 Hi Bow! Glad you like the tutorial. I will be getting into the stone sharpening soon enough! I need to go over the different kinds of stone and the properties and what they will or will not sharpen, I will get there. Now to the point. There is no one way to sharpen or hone a knife. Steeling a knife will let the knife perform twice as long as not steeling. If you get good results going in reverse and you can maintain your angle then you do it because it works for you!
Just to be a picky PITA, Rockwell measures hardness/strength, not toughness. There is a test for toughness, but it's not discussed nearly as often as hardness when discussing knives.
me2bfc 1 day ago
@me2bfc I understand your pickiness! But if you do a little more reading from some of the old pro's the ones that have been around longer than me even you will find that Rockwell tests the hardness which will in turn dictate a certain amount of toughness. This however does not tell whether or not the steel is of a high quality or not. It just means that it has a hardness rating and therefore a toughness rating!
MrEZCooking 20 hours ago
awesome video, thank you
i have a question. what's the reason you drew the blade toward you oppose to away from you when you were steeling it? does it make a difference or was it just personal preference?
abstractJ100 1 day ago
@abstractJ100 Hi! I am glad you liked the video. I get asked this form of question all the time and the answer is this: I was taught to do it the way I do it. If you watch "Old School" and I mean really old school butchers, meat packers, chefs, they all do it my way. It seems lately people do it the opposite way. I feel you lose control and sensitivity going in the opposite direction. I can honestly say that doing it my way produces a better honing and better cutting edge!
MrEZCooking 1 day ago
This guys really knows his stuff, Well Done.
MrLukec2224 3 days ago
@MrLukec2224 Hi Mr. Luke! I really appreciate the kind words! Thank you very much and cheers!
MrEZCooking 2 days ago
after having watched countless videos on sharpening chefs knives 1 thing i found in common with the best ones like this was the fact there was some logic and science behind it...awsome, i now get it. great job
c00g33beach 5 days ago
@c00g33beach I really appreciate the fact that you found and watched my video. I am also glad you like the information contained in it. Yes there is a certain amount of "science" behind proper knife sharpening and I am happy that you understand that! Thanks for stopping by!
MrEZCooking 4 days ago
Was that knife actually dull?
flyemirates4000 1 week ago in playlist Liked videos
@flyemirates4000 Yupper! You bet!
MrEZCooking 1 week ago
maintenance of tools is probably the first thing to learn about any art
thanks and cheers from Turkey dude...
tursil8 1 week ago
@tursil8 You are absolutely correct! I am glad you can appreciate that little fact! It amazes me how many professional chefs I meet and the range of quality culinary schools there are in the world and they don't really teach the students how to use or maintain the tools of the trade! Thanks for watching your comment is greatly appreciated! Cheers from Las Vegas!
MrEZCooking 1 week ago
thanks man ! extremely detailed and very useful info given!
joedagreek 1 week ago
@joedagreek Hi Joe! I am glad you found and like the video! I appreciate you watching! Cheers!
MrEZCooking 1 week ago
what about prestige knives?
SYEDIHTISHAMULHAQ 2 weeks ago
@SYEDIHTISHAMULHAQ Unfortunately there are many companies that make knives called "Prestige" they are basically for the most part knives that are sold in sets, built in China and made from German steel. I would stay away from those. I would rather have Victorinox entry level cutlery anytime!
MrEZCooking 2 weeks ago
thanks some great advise great channel and look forward to seeing more of your vids
822loic 3 weeks ago
@822loic Thanks for watching and taking the time to ask for advice I greatly appreciate it!
MrEZCooking 3 weeks ago
im buying som globals how do i find the rodwell or rockwell so i can get a good steel and keep them in good condition
822loic 3 weeks ago
@822loic Generally speaking Global knives are softer in RC hardness than other Japanese kitchen knives that call themselves "high end" The average RC of Global cutlery is RC 60 and I think Global sells there own steel and ceramic sharpeners. At RC 60 just about any steel will work to keep your edge aligned!
MrEZCooking 3 weeks ago
shouldn't you move the knife away from your hand
goodgoo4u 3 weeks ago
@goodgoo4u No! That is the incorrect way to use a steel. I know there are some celeb chefs that do this, but it is incorrect!
MrEZCooking 3 weeks ago
@MrEZCooking I am interested to hear why you feel that steeling away from your hand is wrong. Don't get me wrong; I steel towards my hand as well, but it is because that's the way I was taught years ago. I however feel as a professional whom trains people in the kitchen from time to time that if one is learning to use a steel for the first time it is better to learn to steel away from you. Why do you feel that steeling away from you is wrong?
bpitsenb 3 weeks ago
@bpitsenb The main reason is because most people already have a hard time with a consistent pressure on the stroke they use on a steel as well as on a stone. There is a certain amount of sensitivity involved in any form of honing or sharpening. Using a reverse stroke creates a lack of consistent and even pressure and in plain basic terms the steel is not supposed to be used with a reverse stroke! I have trained hundreds of people to sharpen and if they can't learn to control the
MrEZCooking 3 weeks ago
@bpitsenb knife on a down stroke then it is not time for them to learn how to hone a blade the incorrect way! It is difficult to follow the shape and run of a blade when moving in reverse. The key to good steeling is following the shape and run of your knifes edge!
MrEZCooking 3 weeks ago
is there a point where sharpening steel can't restore the edge and where sharpening stone is required? how do we tell if that is the case? I can't seem to get the tip/curved part of the knife as sharp as the base with steeling no matter what I tried (firm wrist, etc.) Is that a problem of technique or maybe sharpening with stone is required? Many thanks.
ciaconne 1 month ago
@ciaconne Yes and it is hard to tell when that happens as it depends on you. Eventually the edge will become deformed and you will need to do a proper sharpening service.The difference between the curve/tip of your blade and the back of the blade is most likely an imbalanced edge thickness or use of one end of the blade instead of using the overall length of the blade so the wear patter is different. Sounds like it is time to do a full sharpening to make all things even!
MrEZCooking 1 month ago
I thought a 13 minute video on steeling alone would be a waste of time... I was wrong.
AWS137 1 month ago
@AWS137 I am glad that you liked my video thank you for the compliment!
MrEZCooking 3 weeks ago
I <3 your knife sharpening tutorial! :D Thanks!!!
~Miki
MikisPantry 1 month ago
@MikisPantry Hi Miki! Thank You! Glad you liked it!....:)
MrEZCooking 1 month ago
@MrEZCooking Yep, I totally understood what you are talking about in how to sharpen the knife. I thought putting pressure was important...I wonder where that misunderstanding came from. Good thing I watched your video before I ruined my knives! :] The way to align ceramic knives is the same, right?
MikisPantry 1 month ago
@MikisPantry Ceramic knives will stay sharper much longer than steel knives but they are hard to sharpen and align. Ceramic is like a 9 on the hardness scale and diamonds are a 10. I have sharpened ceramic knives on diamonds but it is a pain in the kaboose! Is your ceramic a Kyocera? If so there is a cutlery store in L.A. that is licensed to sharpen Kyocera but I am sure he can do any ceramic as he has the equipment to do them. All high speed stuff!
MrEZCooking 1 month ago
@MrEZCooking wow...good to know. I'm not sure about Kyocera. :[ I'm a noob when it comes to knives and how to correctly cut/cook stuff. I only know about health, lol! Also, I'm in SF so I will have to see if they have a store here that sharpens ceramic knives. I just bought one of those ceramic knife sticks you have in this video so I hope its at least somewhat helpful. By the way, you look nice in that black chef clothes! You should wear it more often!!!
MikisPantry 1 month ago
@MikisPantry Well I would contact the manufacturer of your knife to ask them if they have a licensed sharpening facility near you or if you can send the knife to the manufacturer for sharpening from time to time. If not the guy I know in L.A. is Ross Cutlery on Crenshaw Ave. You can contact them for arrangements. The honing rod you have won't make much of a difference on that knife either and may actually dull it but will work well for steel knives.
MrEZCooking 1 month ago
@MrEZCooking This is good to know! Thanks for the contact info of Ross Cutlery! i'll make sure to stop by there if I'm ever in So Cal. :]
MikisPantry 1 month ago
@MikisPantry Thanks for the compliment!.....:) I will have to start wearing that jacket more often!
MrEZCooking 1 month ago
do honing rods actually sharpen the knife's edge? because I heard that all they do is to straighten the edge of the knife but it doesn't do much for sharpening the edge itself...
LehmannDaHero 1 month ago
@LehmannDaHero I think I explained that! Honing steels are only for honing and edge straightening! Now diamond steels on the other hand can back bevel and sharpen. A standard steel will eventually deform your blade in which case it will be time for a full on sharpening service of your knife!
MrEZCooking 1 month ago
@MrEZCooking Oh yeah i watched it again and i noticed thanks! I live overseas with a guardian and every knife she has in the house is as blunt as a fingernail so it's absolutely horrible to try to cut anything :P and she has a honing rod that she uses to "sharpen" her little knives and as much as I would love to correct her i'd just watch her struggle cutting stuff for entertainment first :P
LehmannDaHero 1 month ago
@LehmannDaHero Your welcome! Sometimes it's fund watching others make bloopers with this stuff. You keep at her and she will come around eventually!
MrEZCooking 1 month ago
you are the best!! so much knowledge and so well explained. Thank you so much. this is priceless!
baboooom 1 month ago
@baboooom I am flattered at your comment. Thank You! I am glad you like the info! More vids coming so stay tuned! Thanks again!
MrEZCooking 1 month ago
wow. great video, one of the best done videos i have ever come across in youtube. wish you would make all the videos. very informative and no bs whatsoever. thank you much.
guillermofm1989 1 month ago
@guillermofm1989 I am really flattered at your kind words! Truly appreciated! I have more vids on the way so stay tuned I think you will enjoy them! Thanks again!
MrEZCooking 1 month ago
Thank you so much for your tutorial my father used to sharpen my blades for me and he used the same test of the hair and nails as you did. I have his and my favorite knives that sadly need sharpening but they have been in my drawer since he passed in 07. Now i can sharpen them by myself ill have to teach my kids just wish i had paid more attention to him doing it, with your help I can now have my knives back. It was funny you reminded me so much of him when you talked about angle. ty again
snugglemouse38 1 month ago
@snugglemouse38 You are very welcome! I have more vids coming that should help you along and then you should be fine! I really appreciated the compliment of me reminding you of your father. There is no higher compliment that I can think of! Thank You!
MrEZCooking 1 month ago
And very informative !
1339LARS 2 months ago
@1339LARS Thank You Sir! I am shooting another sharpening video this afternoon and it will be the first in a series, I am literally starting from the ground up! I hope you and everyone else enjoys it! Cheers!
MrEZCooking 2 months ago
Funny !
1339LARS 2 months ago
@1339LARS I try to be humorous!
MrEZCooking 2 months ago
best and most important statement is at 12:39 !
that's true. period.
btw what you mean by toughness is actually called hardness and it describes the resistance of material against penetration by another material.the harder one penetrates the softer one.
so the statement about sharpening the hard jap steel knife is not possible with the normal steel rod is contradicting 12:39 which is true because sharpening is removal of material and not penetrating, so you can sharpen them. more or the less =)
Cabuncle 2 months ago
@Cabuncle RC testing is a test of steel hardness on the C scale but it only refers to the steels toughness. Just because a steel is tough does not mean that it will make a good cutting blade but may be useful for some other app for a steel that has to be tough! You can't sharpen the newer hard Jap steels like ZDP or Ceramax on a standard industry steel because the steel is RC 60 maybe 62 and the Ceramax and ZDP is like RC 66. Glad you like the video, more is on the way!
MrEZCooking 2 months ago
After watching this the last time you uploaded it I became very good at using my steel. Thanks again for the instruction.
shouldibehere 2 months ago
@shouldibehere You are welcome! Another video is on the way today and should be up by the morning! Starting from the ground up!
MrEZCooking 2 months ago
Subscribed :)
Teskulthor 2 months ago
@Teskulthor Thank You very much I am glad you like what you see! Have a Happy New Year!
MrEZCooking 2 months ago
@MrEZCooking Thank you for the awesome videos! Culinary school is up in the cloud of options of what I want to do with my life! Cooking is just so fun and rewarding... I love your spicy shrimp quesadilla recipe I'll have to try it :)
Teskulthor 2 months ago
@Teskulthor I wish I had gone to culinary school. I would have liked to go to either Johnson Wales or CIA in NYC or even the French Culinary Institute in NYC but it did not happen! I will have a new sharpening video next week. I am starting from the ground up to take the mystery out of all this sharpening stuff! Stay tuned!
MrEZCooking 2 months ago
@MrEZCooking Hey, its never too late to go to culinary school, if that's what you really want to do and what you would love! By the way, I really love your recipes, and I wish that I could eat every one of them. I wish that YouTube videos of food had a taste feature so that we could eat it directly from our screens and enjoy the delicious food that you are making. Wouldn't that be the greatest feature ever? Of course, I would not be able to stop myself from tasting everything I saw...Lol..Haha
ScriptorObscura 2 months ago
@MrEZCooking Wow! I assumed you had gone to culinary school for years! Seems like you've got more than enough experience then I think you know everything there is to know!
Teskulthor 2 months ago
@Teskulthor I only wish but I appreciate the credit you give!
MrEZCooking 2 months ago
@MrEZCooking I honestly assumed you were a head chef!
You perform and look just like one! I am amazed you learned all of these skills without even going to culinary school... Must be in your genes! I'm going to the store this Saturday and I'm going to get some shrimp and other ingredients for the pesto sauce to make that spicy shrimp quesadilla I'm excited!
Teskulthor 2 months ago
I love you, Mr. EZ. Seriously, no other person on YouTube or professional sharpeners are that dedicated, specific (or obsessed) with taking care of a knife as much as you are. Im equally obsessed with knife sharpening, but Ive recently got myself a Global G-34 knife, (27cm). And I fear to use it, for I do not know what kind of edge it has, symmetrical or not, and the instructions on the package is very misleading. I personally have no confidence in using it, as I am not sure how to care for it.
zohanthecspro 2 months ago
@zohanthecspro Um! OK! I will take that as a compliment! Thank You! Oh yes! I am obsessed about my blades. Glad to know you are in the club! Go ahead and use the Global knife. It is sharpened on a double bevel or 50/50 grind so you can maintain it on a honing rod and as far as full on sharpening you will need to decide on what kind of stones or rig you want to use. I will be doing more sharpening vids after the holidays and I will cover stone types so stay tuned! Cheers!
MrEZCooking 2 months ago
love the singing from the Steel, only thing I don't like is that you're bringing the knife towards you instead of away from you and up the steel...might be dangerous for amateurs watching the videos with unproper technique or gripping the steel wrong or without a proper guard on the steel to rest against the thumb and fore-finger
Ryder071977 2 months ago
@Ryder071977 Drawing the knife upwards on the steel is the incorrect method it is the way a famous chef with the initials of GM does it and it is wrong.
MrEZCooking 2 months ago
I have a request. Would it be possible for you to get some really crappy dollar store knives (I know you don't want to mess up your real ones!) and show us the most common mistakes that people make, sharpening and steeling their knives?
You talked a bit about sound - I would like to hear the differences in sound between doing it wrong, and doing it right. I would also like to see the differences in how knives are held between "wrong" and "right".
Thanks!
strega42 2 months ago
@strega42 I will see what I can do for you! I will be starting new sharpening vids next week and I will be starting from the ground up!
MrEZCooking 2 months ago
@MrEZCooking Thank you! I've just gotten my first *decent* set of knives from my mother (Chicago Cutlery), and I've been going through all your back videos before I do anything horrible to them. I figure I'll start practicing on my old knives - Chef Magic "Miracle Edge" knives.
Don't judge me! They were a divorce gift. :-p Anyway, I figure those should be good for learning to sharpen and steel as they seem to have the same grind.
Thanks!
strega42 2 months ago
@strega42 Not a problem I am not judging so don't sweat it! After the holidays I am going to be doing more sharpening vids and I am going to start from the ground up from a practical and very technical aspect. I get really nerdy about knives so stay tuned! Have a Merry Christmas!
MrEZCooking 2 months ago
you shodent sharp with this
MrZachpow 2 months ago
@MrZachpow Excuse me? I beg to differ with pally!
MrEZCooking 2 months ago
Great video.
FFJabarr 2 months ago
@FFJabarr I am glad you like! more is coming in the next two weeks so stay tuned! I promise it will be good!
MrEZCooking 2 months ago
Some day I hope to be as good you some day :)
Those are some mad knife skillzzz
GrillingNetwork 2 months ago
@GrillingNetwork You will get there! New vids in the next two weeks! stay tuned!
MrEZCooking 2 months ago
wow! great info. easy to understand. thank you.
ANXIETOR 2 months ago
@ANXIETOR Your welcome! Glad you got something out of it! Will be starting a series on sharpening the Monday after this Monday coming! Stay tuned!
MrEZCooking 2 months ago
@MrEZCooking and you didn't tell me? ;)
rogantu 2 months ago
@rogantu Sorry about that chief!
MrEZCooking 2 months ago
thank you for the great video. very informative on the tools, process, and technique. Awesome display! your video really helped my sharpening skill, which i have long sought good knowledge upon. you provided it, and became one with the steel. a true expert. may you never cut yourself, at least not badly. thanks again.
tokr72 2 months ago
@tokr72 You are welcome I am glad that you found value in this video! It is knowledge that I am wanting to pass on! I am also glad that I have provided you with a service and the knowledge you were looking for that let's me know that I am doing my job! I will be doing more sharpening vids in the near future so stay tuned! Cheers!
MrEZCooking 2 months ago
very informative , lots of great info
AllenGraph 2 months ago
@AllenGraph Glad you like the info! More vids to come!
MrEZCooking 2 months ago
lol, too be honest, i can not see any difference with the slicing and the cutting.
but it is a very helpful video.
we had a steel rod in our kitchen that my mom uses.
she teaches me a different and i dunt think its too effective.
will be trying yours.
gundamnduke0 2 months ago
@gundamnduke0 Truly there is a difference between edge types it just depends on the chores you want to accomplish! Trust me!
MrEZCooking 2 months ago
@MrEZCooking well that's the problem, I can't extinguish between different duties. btw my knife is just a folding knife that i carry around in case of needing it to cut something or poke a hole.
well, i tried your method, it certainly gotten sharper. so thanks for the help.
gundamnduke0 2 months ago
Hi I had a couple questions as I am still a noob to knife knowledge and what not.
You were talking about how your knife had a toothy edge and so it grabs everything you want it to.I have just been making mine is smooth as possible as it seemed well. What are the advantages of having a toothy edge, and what can a toothy edge do that a smooth edge can’t?
I appreciate your time and thank you in advance! Also could you tell what brand knife you have in this video?
oldsregency98 2 months ago
@oldsregency98 A "toothy" edge is a working cutting edge cutting meaning going back and forth and highly polished edges are the slicing type. like with sushi one cut in one direction is a slice. You cant take a slicing edge and hope to work on a ranch or hiking/hunting trip with for a long period of time. A toothy edge is more versatile in most cases. I am using a Mac in this video! I hope this helps!
MrEZCooking 2 months ago
great video, but I wonder do you know how much grit equals x rockwell? like 57 rockwell = how much grit?
thanks in advance btw
rogantu 3 months ago
@rogantu To tell you the truth a very interesting question to ponder indeed and one that I have never pondered. Glad you like the video though! Thanks for stopping by!
MrEZCooking 3 months ago
@MrEZCooking I subbed too jus because of my recent interest in knives, but ur a cook... well I like food anyways xD
rogantu 3 months ago
@rogantu I wasn't always a cook but I appreciate the compliment. I see you are from Norway. One of my favorite chefs named Andreas Viestad is from Norway!
MrEZCooking 3 months ago
Great video! Really informative. Two questions. 1) Why is paper a knife's worst enemy? and 2) Any tips to tell when your knife needs sharpening vs. honing?
Thesjneville 3 months ago
@Thesjneville Glad you like the video! The question of the paper is like this and I really should say that it applies more toward cardboard rather than paper but the reason is because card board has silica in it and that is an abrasive. Paper is abrasive to a blade edge as well but not as much. On the other question the trick is if you sharpen your knife constantly then it never goes dull. If that means honing after each daily use then you won't have to do a full on sharpening as much!
MrEZCooking 3 months ago
awesome! Finally, some cool knife sharpening info. 1000x better than Gordon Ramsey's tutorial on knife sharpening. Thanks!
abstractadobo 3 months ago
@abstractadobo You are very welcome! Stay tuned more sharpening vids to come and I promise they will be the BEST!
MrEZCooking 3 months ago
Super!
rudojimeska 3 months ago
@rudojimeska Thank you very much I am happy you liked it! More sharpening vids to come!
MrEZCooking 3 months ago
DON'T GET STEEL it doesn't sharp it at all get a sharpening stone works all the time every time
HITOKIRIpl 3 months ago
@HITOKIRIpl You did not listen to this video or the others on this subject I explained how to use the steel properly and I explained that the steel straightens the edge for a time until a sharpening is needed. Pay attention please!
MrEZCooking 3 months ago
@MrEZCooking srr i thought gonna skip to the sharpening 13 min its a shit long m8 !
HITOKIRIpl 3 months ago
@HITOKIRIpl what i mean is on youtube is a lot off guys who tell crap n dunno what they r talking about so listening to all that stuff is a waste of time
now i know that in ur case is time well spend :))
HITOKIRIpl 3 months ago
@HITOKIRIpl I am sorry for the misunderstanding. I know there is a lot of crap out here on the tube and I hate it! I will never offer misinformation that is a promise! Thanks for getting back to me! Cheers!
MrEZCooking 3 months ago
@HITOKIRIpl I know it is a bit long running but sharpening is an art and can be very complex and so I try to put as much pertinent info together as I can in a short amount of time! Cheers!
MrEZCooking 3 months ago
Thanks! Can't wait for those, it probably sounds wierd but I find your knife videos much more interesting than the cooking ones!
220683 3 months ago
@220683 That's quite alright! Man has to eat to have enough energy to sharpen knives!.....:)
MrEZCooking 3 months ago
Thanks for the video! I have a stamped Global santoku (G-46), and after watching the video I went out and try to buy a honing steel for edge aligning. I notice they come in different varieties, oval and flat shaped, fine and rough surface. Which one would you recommend for home use?
220683 3 months ago
@220683 In the long run I would look for a round corrugated steel and a ceramic rod. I have the white ceramic my Mac and the black ceramic by Mac. Any quality name brand corrugated steel will work as long as it is not made in China! The reason for the corrugated steel is so that you can change your edge from a slicer to a cutter on the fly! If you can't find a decent round corrugated steel then the oval is just fine! I am planning a very loooong series of sharpening vids so stay tuned!
MrEZCooking 3 months ago
Excellent video, nice to know I'm doing it properly!
jpodobnik 3 months ago
@jpodobnik I am glad to know that you are doing it right as well! Glad you like the vid!
MrEZCooking 3 months ago
awesome job! Just bought my Shun Steel for my knives....
Hope to see more training videos :)
bbq4smoke 4 months ago
@bbq4smoke I use a Shun steel when I want a "toothy edge" Good Steel! More vids coming in about two weeks and I promise they will be the BEST! Sharpening vids on Youtube!
MrEZCooking 4 months ago
Very informative. You're a natural at teaching. I've watched several videos on knife honing/sharpening and none as informative as this. Thanks.
TorontoGrrrl 4 months ago
@TorontoGrrrl You are quite welcome Toronto and I truly appreciate the excellent comment! I am flattered! Thank You!
MrEZCooking 4 months ago
Awesome tips, appreciate it. Got a question...I was watching somthing that Chef Ramsey did on you-tube and he was going away from the cutting edge. I was always of the impression you should run the knife into the steel. What do you say?
sobernow11 5 months ago
@sobernow11 Ramsay is a great chef and that is no doubt. In my humble opinion just because a man is a great chef does not mean that he is a great cutler! I know many, many executive chefs that know literally nothing about knives and cutlery and less about how to maintain them and even less on how to maintain the medium that they use to maintain their cutlery. Ramsay pulls the knife away from himself when he uses a steel and I guess that he was taught this as being the correct way. It is not!
MrEZCooking 5 months ago
@MrEZCooking
I'm pretty sure Ramsey knows how to sharpen a knife. He just does it that way as it's 'safer' for TV. If you take 100 idiots and tell them to do it Ramseys way, they are less likely to loose fingers.
omfgitsgambit 4 months ago
@omfgitsgambit I can almost guarantee you that in my experience working with some of the best exec chefs for some of the best restaurants in my town that knife sharpening is something that is lacking in their education and experience or else I would not be making part of my living as a professional sharpener and yes Ramsay is not using a steel correctly! I have sharpened knives for the staff @ Robuchon's and Ramsay used to work for the man. Trust me Ramsay's expertise is not in knife sharpening!
MrEZCooking 4 months ago
Respond to this video...I am quite sure that if it came down to a contest between Ramsay and myself taking a knife that is totally dull and we are to make it razor sharp, I would win and he would lose! The knife is supposed to be drawn downward toward your arm when using a steel! You get better control and a better feel for the pressure you are supposed to apply to the blade! I hope this helps and thanks for stopping by and asking a question it is much appreciated!
MrEZCooking 5 months ago
@sobernow11 LoL ... I was just going to post a link to that same ramsey vid !!! He was, like, using the rod to "strop" the blade and he clearly states, in the untro ... " Here is how to sharpen a knife" ... Is he mis-informed or did I miss something ? I was thinking he was wrong, fer sher, even before I saw this vid and I have worked in many kitchens and never saw anyone who knew their stuff do it that way. HEY, MAN ! ... There is ARM HAIR in my MEAT-LOAF !! Whassup wid DAT ?!
phrankus2009 4 months ago
@phrankus2009 The long and short of it guyz is that he is using the steel in an incorrect manner. Period!
MrEZCooking 4 months ago
@phrankus2009 The arm hair in the meatloaf just adds a level of flavor and texture! If it burns a bit it will add a nice pungent aroma to the dish as well!......................:) Haven't you ever had armhair meatloaf before? Itz not bad in fried chicken either!
MrEZCooking 4 months ago
@MrEZCooking Well, at least there is no extra charge ... and I would imagine that the fingernail shavings pull it all together. That is the beauty of meatlof. Like stew ... It's a good excuse to clean out the fridge and, best of all, you have leftovers from your leftovers ... MMmm -mMMMm !
phrankus2009 4 months ago
@phrankus2009 Now your getting it! The additions of hair and nails also help keep costs down!
MrEZCooking 4 months ago
Thanks for the vid man, just what i needed! and learned a few things as well! Keep em coming brother, happy cooking
delasmoke 5 months ago
Thanks for a great vid, very educational and you obviously know your stuff very well. Thanks for sharing. I have a problem with sliding the blade TOWARD my hand holding the steel instead of AWAY, that's up the steel instead of down. Does this make a difference in the outcome. (PS, shaving yr arm was the most impressive lol)
Patcholunu 5 months ago
@Patcholunu It really is best to slide the blade toward you as it gives more control and more consistent pressure. To slide away from you makes the control and pressure issue most difficult. If you don't like to slide the blade toward you then you can stand the steel up and do it like that. If you have not seen this technique I will do an addendum video to show you and others! Take Care and thanks for stopping by and the comment I am glad you liked the vid. More to come!
MrEZCooking 5 months ago
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying way too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
Patcholunu 5 months ago
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying far too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
Patcholunu 5 months ago
@Patcholunu Just keep practicing and you will see that someone will be able to put a knife in your hand and you will just be able to feel for the angle and you will know just how much pressure to use. If you don't have a ceramic steel I would suggest getting one to go wit your regular steel or diamond steel and get used to using both and then let me know how it is going. I will be doing more vids on sharpening soon. I have just been so caught up in doing cooking vids but hang tight! Soon!
MrEZCooking 5 months ago
Rockwell has to do with "hardness" not "toughness". They are two different things and almost diametrically opposed.
WarriorPoetOfficial 6 months ago
@WarriorPoetOfficial You are mistaken! The RC test is yes a hardness test but it does not indicate whether or not the quality of the blade will maintain a quality edge. If you don't believe me then I can direct you to a couple of legends in the custom and production cutlery industry who have been doing this for 50yrs or more and you can argue the point with them. You are as many people misinformed about your terminology and it's applications.
MrEZCooking 6 months ago
@MrEZCooking Toughness is the ability to absorb energy and plastically deform without breaking; while hardness is the ability to resist plastic deformation when force is applied. It is equal to the area under the stress-strain curve.
Diamond is very hard; you cannot make an indentation in or scratch diamond very easily. But diamond is not very tough; a tiny amount of strain will break it.
Softer steels(such as used in a cleaver) can be very tough; as can rubbers and plastics.
soylentgreenb 5 months ago
@soylentgreenb Yes toughness is the ability to absorb energy but when it comes to cutlery you toughness does not necessarily mean that you have a good quality steel! Hardness in general terms will dictate how long an edge can stay sharp and resist deforming but, hardness does not necessarily mean that you have a quality steel. You also have to take into consideration the carbide structure of the steel in question and the purity of the steel in question. Many steels are considered dirty
MrEZCooking 5 months ago
Respond to this video...so it all depends on the "blending of the steel that you want to make and the heat treat that is applied. Almost any steel whether crap or not can be made hard and tough but that does not mean that you will have a quality product. Along with the hardness and toughness of steel you want steel at some point to be a bit "forgiving" and yield to pressure and at that time you enter the other subject of ease of sharpening! Thanks for commenting!
MrEZCooking 5 months ago
@MrEZCooking Thank you for the great tips, it really helped. I just have one question though. I am using a knife and a steel of the same company however the steel is diamond plated. Given that I am planning to use the steel every day, should I invest in a normal one given that the diamond plated steel could make the knife thinner? Also is there a different way of using a diamond plated steel?
brightsnakede 5 months ago
@brightsnakede The diamond steel will continually sharpen your blade by removing steel. If the choice were up to me I would get a good ceramic steel instead of the case hardened steel. The ceramic will remove only microns so yes it is sharpening as well, but to less of a degree and the ceramic will keep the blade polished from the scratches imparted by the diamon. That is how I keep my blades razor sharp when I have worked in kitchens. A diamond and a ceramic! In my opinion the best way to go!
MrEZCooking 5 months ago
His contention that a slicing edge isn't good for things like cutting rope is untrue, you just have to use different technique to accomplish the same thing
WarriorPoetOfficial 6 months ago
Could you please explain the difference between cutting and slicing some more? Right now, I sorta get that when a knife can do a translucent slice on a tomato, it has a cutting edge, but when it slices a carrot without sawing movements, it has a slicing edge. Right?
Arwin14 6 months ago
@Arwin14 A cutting knife is a knife that has been sharpened with a "toothy" edge that works well with a cutting motion, in other words cuts that get done with a push/pull or pull/push or just a pulling motion. This is the kind of edge you want on a blade that you are going to work with like camping, hiking, ranching chores. A slicing edge is one that has been highly polished and there is no "toothy" feel to it and it is great for slicing meat and fish with a very fine cutting ability.
MrEZCooking 6 months ago
when your talking about 65+ are you talking about the carbon levels?
trolololeverynight 6 months ago
@trolololeverynight No! I am talking about the RC hardness of the steel you are using or the steel that your knife is made of!
MrEZCooking 6 months ago
Thank you - thank you! I enjoy cooking for my family and only have a $100 set by Chicago Cutlery that came with a steel. For the most part, I'm happy. But, I'm one of those that used too much pressure and didn't understand what a steel's purpose was. Thank you for educating me. I'm off to watch the other videos of yours. I really enjoyed the video. Thanks again.
cklink 6 months ago
@cklink You are very welcome! I am glad that you found the information to be helpful and yes I will be doing more sharpening vids in the future! It has been very hectic for me lately and have not geared up for it yet, but stay tuned and the new vids on sharpening and other really cool knife subject matter will be coming soon! Stop by anytime you are always welcome here!
MrEZCooking 6 months ago
Why the hell did this video show up when I linked to a different video on twitter? O_o
XxBroBuzzxX 6 months ago
@XxBroBuzzxX I have no idea pally! I hope this video helped though!
MrEZCooking 6 months ago
wow this is so good!
fancyasian 6 months ago
@fancyasian I am glad that you liked it! More sharpening vids and info coming in the near future so stay tuned!
MrEZCooking 6 months ago
Good info. Thanks for the insight.
ninadpradhan7 6 months ago
@ninadpradhan7 I am glad you like it! I will be doing many more videos on knives and sharpening and stones and I will be covering lots of stuff so don't be a stranger and Thank You for stopping by! Much appreciated!
MrEZCooking 6 months ago
Awesome information. :)
fantamize 7 months ago
@fantamize Glad you like it! I appreciate you stopping by! Thank You very much!
MrEZCooking 7 months ago
That was awesome, I was cringing when you were scraping your nails, I thought you were gonna slice a finger.
SeansFood 8 months ago
@SeansFood Haha! There have been times when I have! I do a lot of crazy shit with knives in the shop where I work so I get a lot of practice! I will be doing more sharpening vids so stand by! Thanks for stopping by!
MrEZCooking 8 months ago
@MrEZCooking Ill look forward to it.
SeansFood 8 months ago
Well I watched the whole video very good tips thanks for sharing.
Skylinerealities 8 months ago
@Skylinerealities Hello, and thanks for stopping by and commenting. I am glad you liked. I will be following up with more in depth videos concerning our kitchen knives and I promise they will be good! Stick around!
MrEZCooking 8 months ago
Excellent demonstration, and great job … I hope you can do video about how to buy the right knife
Best regards,
Emil
yesorganicfood 8 months ago
@yesorganicfood If I can get someone to follow me around the shop where I work I could show hundreds of examples, but I will do a video on how to choose the right knife for any kind of kitchen conditions and I promise to be thorough! Thanks for stopping by Emil!
MrEZCooking 8 months ago
13 min video no cooking I got to see this!
Skylinerealities 8 months ago
@Skylinerealities No, no cooking this time!.....:)
MrEZCooking 8 months ago
Very interesting. So true. Knives are so important in the kitchen.
SimpleCookingChannel 8 months ago
@SimpleCookingChannel Hi Jason, thanks for stopping by! Yupper the most important tools in our kitchens! Stay tuned I appreciate the comments! Cheers!
MrEZCooking 8 months ago
I heard the crickets at .43 hahahaa.....GREAT tutorial Mr EZ , very nice instruction , it is my instinct to straighten the blade with strokes away from me , and I do it with good success , does it make a difference witch way you do it ,,,,..?? Thanks . I want to see youre world class vid on the sharpening of the kniffe ....thanks ..
Bow
bowhunter2439 8 months ago
@bowhunter2439 Hi Bow! Glad you like the tutorial. I will be getting into the stone sharpening soon enough! I need to go over the different kinds of stone and the properties and what they will or will not sharpen, I will get there. Now to the point. There is no one way to sharpen or hone a knife. Steeling a knife will let the knife perform twice as long as not steeling. If you get good results going in reverse and you can maintain your angle then you do it because it works for you!
MrEZCooking 8 months ago