Added: 3 years ago
From: primecutstv
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  • That fingernail just ended up in your salad!

  • I'm going to have to go ahead and ask you to never say "shave your fingernail" ever again. Brrr.

  • Aren't you meant to sharpen away from your hand at all times? Surprised we didn't find a Prime Cut of his finger in the julienne carrots

  • I hope hes gonna wash that knife after "shaving his fingernail" at the end lol

  • That direction (towards the hand holding the honing steel) is how they teach it in culinary school. Don't stab other chefs.

  • Wong direction.

    When you sharpen a blade, the stone cuts small fissures in the knife edge on a microscopic scale making it serrated with little hills & valleys or "feathers". When you use a knife these tiny "feathers" on the blade edge are folded over and sometimes back widening the edge thus dulling the blade.

    Honing from blade heel to toe, back to front pulls the "feathers" forward back toward the front edge of the blade, straightens and realigns them thus honing the knife.

  • @yakyakyak69 That is the right direction. Sweeping the blade against the steel in a few strokes each side will keep the blade true

  • Thanks a million for posting!!! :) :) You are amazing!

  • Never use your knives to cut or shave paper. Paper is a sharp knifes enemy. This guy is right on the mark. I've been using this exact method for years and my knives stay razor sharp and I've never cut myself. HOWEVER, if your knives do become truly dull, have them Professionally sharpened. It 's cheap and easy to have done and well worth the money. Steels are excellent for straightening and honing blades, they're not meant for sharpening.

  • @scottsworth36 why is that about the paper? what can happen?

  • impurities in the paper dull knives fast. It's really cardboard you have to watch out for though. I was really tired when I posted the above.

  • @scottsworth36 well then what can you cut to keep your blade sharp for a considerable long time....?

  • cut whatever it is you need to cut, but if you're cutting paper or cardboard use a utility knife with replaceable blades.

  • @mrkiky it all depends on the type of steel the blades are made of, harder medals hold their edge longer but are harder or take longer the get their edge back when sharpening

  • nice man, gj

  • ahh, never shave your fingernail!! use the bit of paper!!! : ) But everything else is spot on. When using a steel, the blade should "ring". That means you're using the right pressure with a good knife. Nice Video

  • great job & explanation. i've had a steel and a decent knife for several months now, but i've wondered why despite my best efforts, i could never seem to get a good edge going on my blade. now i know why: b/c i was doing it wrong!! thanks for your help!

  • @arashonline

    You'd still be doing it wrong. NO ONE should do this, first he's confusing sharpening with honing, and second he's honing towards his hands, a big no no.

  • Incredible - 0 to hospital in under 5 seconds.

  • You should not sharpen the blade toward you. It is unsafe. You are promoting an unsafe technique.

  • Comment removed

  • shut up u fucking baby he can show it any way he feals like and if ur 2 retared 2 notice he showed other ways 2 use the sharpening steel 4 pussys like u

  • he shows how to do it if youre inexperienced (away from you). plus hes not really doing it AT himself. more down towards the floor. relax. its not that unsafe. im just glad he mentioned that a kitchen steel wont sharpen the blade, like most think.

  • I always thought that as well, but then somebody pointed out to me that chefs do it that way so that they're not slashing out at others in the kitchen (people rushing around like crazy). But yeah, if you're alone in your home kitchen, sharpening away from yourself is a good, safe approach.

  • Thanks for the helpful post.

  • Nice, very helpful and quick!

  • What's that stuff on your face?

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