Knife Sharpening

[floridafyme]

I use Japanese water stones for my Henkels.The blades are in fact,razor sharp.I think Henkels steel is a bit harder than Wusthofs.

[The0rangePanda]

Two times

[sylux70]

I got mines for 5 bucks

[kabirjhita]

"Using a sharp knife is not only easier but alot SAFER!" hahahahahaahaha

[ChefTips]

@kabirjhita

It's true!

[mikeymike3232]

@ChefTips YEA its true, imagine putting alot of force or pressure on something to cut it and its not cutting, so you put MORE pressure on it, and out of nowhere it slips, boom your in the E.R.

[CenturionNL]

@kabirjhita The knife is more predictable when it's sharp.

[JesusFuckingChrist84]

@kabirjhita

I know your comment is old, but I still have to ask... really?

A sharp knife is indeed safer, all of my kitchen, folding & hunting knives are razor sharp, & I barely cut myself, because you can use a proper cutting technique. With dull knives, I used to cut myself once every day when attempting to employ slicing techniques with knives that were no sharper than a dulled hacksaw.

I sharpen knives for lots of people, they cut themselves on the dull and not the sharp, I see it a lot

[trumpet190]

@kabirjhita he's right... the duller the knife the more pressure you have to apply, increasing the risk of you slipping and cutting ur fingers off....

[KoRnYwAyZ]

@kabirjhita It IS safer. A dull knife is what is dangerous causing unnecessary pressure when cutting. Also getting cut with a sharp knife is better than getting cut with a dull one... don't believe me? Think about it. A razor cut heals faster than a jagged cut.

[wheelerboy12]

@kabirjhita actually a sharp knife is safer. when cutting there re less chances for them to get caught up. then usualy if it gets stuck your gonna put more force behind it. it slips and cuts you. when u get cut with a sharp knife it isnt a very clean cut. its gonna be torn and will bleed more and take way longer to heal.

[wheelerboy12]

@kabirjhita a sharp knife probably wont get caught up. and if it does cut you the cuy is cleaner. wont bleed as much. wont hurt as much and will heal much faster. so yes a SHARP knife is a SAFE knife. (2/2)

[drow5001]

@kabirjhita it really is. the knife wont get stuck so you wont have to force it through things, which adds risk of cutting yourself. The sharp knife will slide right through

[nesz719]

@kabirjhita yo, it is SAFER so that the knife will go to the right direction where you wanted it. Only dumb people would think of the "worse" with the sharp chef's knife. That's what you're thinking, aren't you? If you still think it's dangerous then get out of the kitchen.

[thierryxxthierry]

@kabirjhita u need to put more force on the blade the can flik in ur arm finger everthing that u can think off

i hat that with a screw driver not hunny and hurts like hell

[paws27]

@kabirjhita it's true a dull knife is more likly to slip and sharp one wont slip it will stay steady on what you cutting

[jedirifleman]

you can never accuse this guy of being anything less than enthusiastically cheerie and upbeat...the stone looks like a piece of pool table slate which should be useless but it seems to work for him...natural japanese water stone of that size and good square shape would have run several hundred dollars...

[jqmilktoast]

@jedirifleman I believe that what he is using is a Belgian Blue whetstone, comparable to a 4K Japanese stone.

[shick1337]

i use oil stones for my hunting knives (:

[dboyz511]

My stone have a curve going inward, do you recommend to get a new stone or not, but the stone still sharpens for me.

[ChefTips]

@dboyz511

Most stones will eventually become concave after heavy use. As long as you can get the right angle on the blade, and it still sharpens, I would keep using it.

[ChronicMist]

@dboyz511 buy a stone flattener. it's a carbide stone that makes the waterstone smooth and flat again

[kaizoebara]

@dboyz511 You can just rub the stone on a medium grit sheet of wet SiC "wet'n'dry"sandpaper on an even surface to get it true again.

[RebelWrestler45]

@dboyz511 No, you should always buy a lapping plate to go along with your stones, in order to keep them flat; most stones should last a lifetime.

[KimberTactical45]

@dboyz511 you could also lap you stone on a sheet of glass with a piece of wet dry sandpaper on it. If you want a flat surface again, if not you can keep using just keep the right angle.

[maxinpains]

@dboyz511

just grind on the concreat floor will straighten out your wet stone. When you use wet stone try to soak whole wet stone for a while.

[PachecoOwnz]

Is there a difference between using water and some sort of oil or think liquid to put on the sharpening stone?

[ChefTips]

@PachecoOwnz

Hi. Different stones require liquids. When shopping for a stone, look up both oil and water stones.

[KimberTactical45]

@PachecoOwnz Depends on what types of stone you use, Japanese waterstones are stones that require about a 25 min-35 min(depending on size and grit) soak in water to be at optimum efficiency. Hard and Soft Arkansas stones can be used with just a few drops of water or oil on the surface, the purpose of the liquid here is to keep the pores of the stone from clogging with metal, once you use oil on a Arkansas stone don't switch to water or vice versa. Hope that helps.

[JasonECI]

Give toothpaste or metal polisher a try on the water stone... you will be surprised.

[ChefTips]

@JasonECI

Thanks for sharing that!

[JasonECI]

Give toothpaste or metal polisher a try on the water stone... you will be surprised.

[superdeath1997]

thank u

[wimbago]

Have you ever used washing up liquid instead of water? I think it gives a finer sharpen. Also making tiny little circles whilst moving the tip to the handle works well too

[ChefTips]

Thanks for your tips!

[ChefTips]

@wimbago

I have used oil, but not soap. And you are right, tiny circles works good too.

Thanks for your comment!

[byen8]

thanks for that

[ChefTips]

You're welcome!

[tmac2085]

What's the best way to sharpen pocket knives?

[ChefTips]

When I was a kid, we used a stone. I think it was a dry stone. I would still use a stone, but a wet stone.

[RebelWrestler45]

If you want a really user friendly sharpening system, I would go with the Spyderco sharpmaker; quick and easy to use, and will put a hair popping edge on your blade. I personally like naniwa synthetic super stones; they have greater surface consistency than natural stones, and cut a bit faster as well. The best stones out there are shapton stones, but they are pricey, and the lapping plate required to maintain surface flatness is north of 200 bucks.

[tuffy464]

can you use this way of sharening for all knifes like balisongs and other knifes

[kenthescot]

Yes madcrows, you are right, if you have an already fairly sharp knife, the steel will maintain the edge very well. If, though you have a very dull knife, the steel won't put a new edge on it. For that you will need a stone. If you use the steel regularly and take care not to cut on hard surfaces, you won't need to use a stone but maybe twice a year or so.

[Madcr0ws]

I've got a butcher's steel spike, no stone will give such a fine edge as this does.

[wolpack1116]

@Madcr0ws You need better stones.



[RealTruth87]

hi I am german chef.Ikkanshi Tadatsuna is the best in the world. (FOR ME)

[ChefTips]

I have not heard of them.  Thanks.

[kgmachine]

i have a muela 22 defender and i just use a combination stone. Im a little nervous to use it cause i dont want to screw up the blade completely without experience though these steps look easy

[mainaman]

One of the true tests of how sharp a knife is is cutting a tomato. German knives are really made of soft steel and they can't take and hold good edge. The real deal is the Japanese knives, Tojiro, Masamoto, Aritsugu, Tadatsuna, Suisun, Misono etc.

Those are made from really nice steels and can take less than 15 deg angles and hold them for a while.

To sharpen a knife properly , a set of stones is required, stones in general need to be soaked not just whetted with a splash of water...

[sarelle500gr]

Don't want to be rude but that knife didn't seem sharp enough to me. Whats the grit of that stone? Doesn't look good quality. I'm a professional luthier and into the sharpening very much. I use all kinds of sharpening tools. As for kitchen knives I suggest you to use a good ceramic stone. A 1000/3000 combination one would bring out suberb results for your job. I also recommend you tostrop the knife on a soft thin buckskin(not leather strop) after final honing. Just try it, you WILL be amazed. :)

[UselessRobotToy]

Only sharpen at a 20 degree angle if it is a European style knife. If you are using a Japanese knife, you need to hold the knife at about a 15 degree angle otherwise the knife's finer hone will be ground down and lost.

If you are finding your whetstones are starting to develop grooves and undulations in the surface from use, a handy trick is to rub the face of two stones together for about 30 seconds.

[Gremlinz007]

I got a question. I got a old Knife and it is not sharpened. I can slide into my fingers and it will not cut me. What can i do? PLZ its one of my tests on the Chef school.

[ChefTips]

You need to sharpen the knife.

[MisterBaz1]

If the knife is that dull, you are going to need to reset the bevel in the knife.

In other words, you are going to sharpen your knife, starting with a course stone and lots of elbow grease.

[JSTNLRSN]

i have a queston i just bought a stone and i think its a oil stone can i use my spit instead i hear rumors that will work to will it

[ChefTips]

I have never heard that before.

[Roger1379]

Unless you can make a cup of spit quickly, I'd suggest using water or mineral oil.

[FrauChrissie]

Now I know that I have been doing it all wrong for years. Thanks for this. We just moved to Germany and I hear they have good knives. Can you recommend a brand?

[ChefTips]

I always like to test out a knife before I purchase. There are some great brands out there. Go to a cutlery store and test some out. Thanks for commenting.

Jason

[Gazzermand]

Global or Twilling are some very nice brands, and they have lifelong warrenty i think :)

[MisterBaz1]

In Germany you should be able to get some good prices on some Wusthof or Henckel knives. Those are both based in Germany.

Otherwise, Shun makes some good knives as well.

[jedirifleman]

only 1 bad thing about my shun knives.....i like to use my japanese waterstones but these shun knives dont let me sharpen that often....they seem to stay sharp forever....so i wind up sharpening friends knives for fun.

[tastygarlic]

Hey, Chef - Compliments on your videos. After muddling through a few of my own, I've come to admire the editing, timing, camera angles and to-the-point length of experienced YouTuber's like your self. Nice work.

[ChefTips]

Thank you! You are so kind. We've been doing this about 1 1/2 years now, and keep trying to improve our stuff. You should see our first videos. LOL!

Thanks again! Jason

[snowblazer12]

i have a steel rod that i use to sharpen my knives :D

[ChefTips]

Is it a knife steel?

[MisterBaz1]

Waterstones should be soaked for 5-10min before use.

Also, the technique shown here is only good for minor honing, not for real sharpening of the entire bevel. That stone was also very small.

You can get some good stones from epicureanedge as well as japanwoodworker

[ChefTips]

Thanks for your comment.

As I said in the video, there are a variety of stones one can purchase. This video was done for the home cook who would like to learn some basic knife sharpening skills. What I demonstrated in this video will help the home cook put a good edge on their knife.

[MisterBaz1]

Good point. What you are doing is still way better than using those nasty power grinder/sharpeners that you see for sale everywhere. Or heaven forbid someone actually use a bench grinder to sharpen a blade.

[ChefTips]

Bench grinder Lol!

Thanks!

[9aspengold5]

why start from the tip? Does it not work if you start from the handle side first?

[ChefTips]

Good question. I have seen people start at the heel of the blade, and then draw it towards them. I have seen them go back and forth and then turn the knife over and do the same. While holding the knife on the stone at the same angle you can move the blade in a circular motion as well.  There are quite a few ways to use the stone. I was showing the most basic.

[DBroncoz]

I learned how to sharpen a knife in boy scouts, but I never was very good at it. What do you think about these knives that are advertised on TV. While I don't plan on cutting my boots or pieces of metal with my kitchen knives, I wonder if their claims are really true. I have a "Shark" at home that puts a good edge on, but it takes a lot of metal off when I use it. Is using a steel on a regular basis and a knife sharpening shop the better way to go?

[ChefTips]

For the home kitchen I would recommend a chef's knife that is made of high carbon stainless steel. It is pretty easy to put an edge on a knife made of this. Although the knife may lose it's edge faster, using the steel in between jobs keeps the edge straight. The wet stone removes very little metal from the knife, and sharpens nicely. I have never seen those TV knives in a professional kitchen. Hope this helps. Thanks for commenting.

Jason

[moonblink]

looks good, thanks.

[ChefTips]

Hi moonblink!  Thanks for commenting! =]

[wammie483]

Great video. I have an electric sharpener. Does the stone do a better job than the electric ones?

[ChefTips]

I have always used a stone on my knives. Stones work great at putting on a sharp edge. From what I have read, electric sharpeners take off more metal during sharpening resulting in a shorter life for your knives. Hope this helps.

[kristea0337]

My dad uses this same method to sharpen his pocket knives. Then he uses a piece of leather too but I'm not sure when during the process or his reason for that. And, he's had his stone for well over 30 years, possibly more like 50, I'm not really sure. Very cool, thanks.

[ChefTips]

Thanks for commenting. I believe the leather strop is used to sharpen smaller thinnrt blades. I have never seen them used in the kitchens. Sounds like your dad knows how to maintain his knives!

[kristea0337]

My dad knows just about everything, I'm beginning to suspect. You always doubt your parent's wisdom until later in life, then you realize they actually know what they are talking about. hehe

I also meant to ask you, do you use the same technique on serrated knives too? If not, how do you sharpen them?

[ChefTips]

Good question!

I would not use both side of a serrated knife on a flat stone. I read you can use the one flat side of the knife on a stone, and then use a thin honing tool/file on the grooves. It reminds me of sharpening a chain saw blade.

[kristea0337]

ooo...good analogy. hehe. Thanks

[zero214290]

thanks for this video, i have tried several methods of sharpening my knife but none of them seemed to get it to that smooth sharp edge until i bought a stone and this really worked well for me. thanks for the chef tip

[ChefTips]

Thank you for commenting. Glad to be of help! Cheers, Jason

[choco33333333]

first rater,commenter,and 5th viewer.thanks for the tip

[ChefTips]

Thanks for the rating!