Knife Sharpening

[Za7a7aZ]

I did see a woman sharp a knife with an other knife......really, really sharp. Anybody knows how to?

[peeweesherman]

This video title was so confusing and misleading it caused the death of my turtle, he just passed out man.

[mmedina2007]

Eso es repasar el filo, es mantención , no es afilar

[RICHARDTOMLEY10WHARF]

good video how to sharpen that looks like a medium /coarse steel to hone it up sharp u need a polished steel ,as we use when industrial butchery that will get your knife razor sharp ,that steel will not

[littlephoenix1115]

Honing steel is not a sharpener... FAIL

[satansmusic2009]

this is honing not sharpening

[BladeRusty]

Have you noticed that the abusive comments always have loadssssssssss... of spelling mistakes! Oh well... life is not perfect!

[metaphysikz101]

this doesnt sharpen your knife it just straightens the burred edge....

[Lvduggo69]

Old fashon. Ha ha ha. That's what u are.

Chill out fella's. The discription is wrong. It's not sharpening it's straighting. Woopty fuckin

Dooooo !!! Stop putting all your energy into correcting others. Yer smart. There nott.

[brokeneck]

*they're* not

[Silkstuy]

Call me "old fashion" but I prefer using a stone. I feel that it's safer, too.

[blaaskaak666]

Flagged. Disinformation on sharpening knives kan cost laymen both money and fingertips.

Also, these people are trying to sell a ribbed steel, which will tear up your edge. Use a smooth steel people!

[Crazypower274]

The title of this video is incredibly misleading. This video is about honing a knife, not sharpening a knife. The title should be changed immediately.

[masterdurchgriff]

Wrong. It says 'sharpen' five times and the title is 'knife sharpening'. You don't sharpen a knife with a steel; thats a simple fact.

Its not a mere simple missuse of words as indicated at 0:40 she also misstates that: "the steel removes nicks and jags and makes the knife smooth and sharp" THIS IS DISINFORMATIONAL pls correct or remove

[Redneckbakkie]

A fat buck is a better test than a tomato XD

[slasher667]

steeling re-aligns a rolled edge, sharpening removes metal and creates a new edge, steeling is not sharpening, stropping is not sharpening, they are finishing techniques that you do after sharpening and before using.

[Roger1379]

Stropping with compounds on your leather does remove metal, just very small amounts, for example Chromium Oxide is a .5 micron abrasive and is very commonly used for strops, it does remove metal.

[masterdurchgriff]

bullshit. A steel doesn't sharpen. pls remove your disinformational video as its a lie. or at least correct it by stating the truth: steel is for straightening a rolled-over edge; sharpening is done with stones, ceramic and leather, in that order.

[sektor333]

The video clearly says it's to maintain the edge and to have the knife sharpened with a stone from time to time. Technically it's honing, but people in the culinary field are more concerned about cooking not professional sharpening so they call it sharpening and send they're knives out to be sharpened from time to time.

[2dumb2care]

this isnt sharpening its straightening

[scholaptitude]

this is far too basic. steels dont do much anyways. steel on steel isnt going to sharpen well

[Zeppelinfaktor]

i just use a file

[guiltybystander77]

using a file is a great way to fuck up your edge. whenever you put coarse scratches into a knife's bevel grind you also put jags and nicks in it's cutting edge. not only will this give you a less efficient cutting surface but it makes the knife easier to dull.

[tastygarlic]

The only angle you should follow is the one that matches your blade's edge profile - It could be anywhere between 10 and 45 degrees, most are cut around 22 degrees, so that's where the general guidelines come from. You can see where the edge lays flat if you look. Find that angle and stick with it. Also remember that this is not a heavy-pressure routine. Very light pressure, and you can go in either direction - just make the last swipe a forward direction at minimum.

[MassaBeanz]

no a 45 degree angle is not the right way...most knives are 20 degree angles for the best edge...japanese knives are around a 15 or 17 degree angle because they are made of harder steel...

[friskofool]

woman cooks.. no good no good.... aint u supose to sharpen it the other way; away from the hand.... .and this is not sharpening it, u need those gray stones...

[mrkoosees]

that's the right way to sharpen a knife 45 degree angle man towards you one motion that's why the have a blocker at the end to protect the hand;)

[george1977a]

The program said 'less than 45 degrees' though.

[jolicia12]

also..wet stones are the best

gray stones are ok..but not as effective

[moxieownage]

LOL guys ok you sharpen your knife on a whetstone at the angle of your blade MOST knives are 22 degree some knives such as my Shun are 16 degrees. You use the same angle for your steel and your stone. Remember to always lub your stone before you sharpen it too

[Brasilikilt]

When you steel a knife, all you are doing is re-aligning the edge, not actually removing much metal as you would with a stone.

What I like to do sometimes is to also put the tip of my steel on the counter, but hold it angled down, nearly horizontal.

This way seems safer to me

[guiltybystander77]

yup, i'm amazed at how many videos confuse honing and sharpening.

[sirg31]

i don't really care for the sharpening motion in the direction of the hand and wrist.

[dustbin7826]

agreed...I can see a painful accident waiting to happen

[sirg31]

for an expirenced chef or skinner i suppose this motion is ok; but for a beginner i would never suggest this woman's technique. even though i'm sure she is skilled, i'm actually nervous watching her use this method.

[nobbyd1]

Yeah, but that's the way it's done - as I recall doing it away from yourself means the angle of the blade changes as you stroke - so you don't get as good an edge, or even make it blunter.

Another method is to place the tip on a counter and stroke down, but you can end up sticking the blade in your arm on the counter stroke.

As for not using this method for a beginner, your always a beginner when you try a new method even if you've been doing the same thing a different way for years.

[sirg31]

my grandfather also used this lady's technique and direction when he sharpened knives and he would go so fast it was hard to see what he was doing (he was like a blurr)...whatever works...i'm a stone and oil man...i'm never in a hurry when i have sharp things in my hand...but i suppose if you are a meat cutter or a chef>>time is very important...thanks for the info about placing the tip on the counter.

[NoirMusic]

You don't hone a knife with a stone and oil. If you sharpen a knife everytime you use it the blade will be useless in a few years. Even with wood chisels working ash or something you only have to sharpen occasionally...

[n7cav]

The angle was a little extreme - but among some of the other video how-to's I've seen, this one isn't bad.

[scorchy84]

All your doing is honing the blade with the steal.