Wrong, sorry mate but I make (forge) knives and swords and can make steels for Sharpening knives. The reason steels taper off at the end and why old ones dont have guards is because That is the direction you should be going. Tip of the knife leaves the steel at the tip of the steel. You are going backwards and laying down the cutting/sharpening fibers of the steel. I do demos at the market every saturday and sharpen as well as sell knives. Been doing it for over 30 years the right way
Thanks Chef Snow for sharing all your tips. You give out high quality and professional videos that will help me for years to come as a new Culinary student.
Never Ever draw a knife towards your body. Guard of not. No real chef would ever stand before a camera and teach someone to "Straighten" a knife that way.
My grandmother was amazing. She would sharpen two knives by using one to sharpen the other. It was so fast and so skillful, I've never seen anyone do it way she did. She's long gone now and I just wish she were here to give me a real lesson on it.
It SHOULD have been about sharpening but even if it's about using a steel why are you just honing the tip?
Shouldn't the movement be in all of the blade? Especially if you use proper cutting technique!!!
And were did you get those 22 degrees?? That's way too much the top for sharpeening should be 20 (and i prefer 15 ) 4 degrees does make a diference because after that you might get a mighty axe not a proper kitchen knife.
that is so not the right way to sharpena knife!! use a stone to flaten out the microscopic serrations made by the steel, which do cut but don't last. sharpen with the right stone and you'll be able to use your knife for hours what am I saying daus, month without having to resharpen it.
@motababoy There are diamond rods like the one he used, and whetstones like the stuff you use. Of course, you still don't have to sharpen them every hour.
@Za7a7aZ ......it is easy, if you know 90degrees, angle them to half you get 45 degrees and angle your knife again against the steel you will get the approximate 22 degrees he is talking about, the angle should really be 20 degrees, but keith probabaly said 22 coz it is the half of the 45 deg angle. if you cannot understand what i am talking about, you are probably in early grade school. peace..
and would u look for how to Hone a knife or did u look for how to sharpen a knife i would do it to in any case u get what u pay for and ur not paying for shit WOW what an Ass
I like quotes, time to quote! "If you could look at this knife blade microscopically, it may be like jagged instead of straight. In order to straighten it out we use a 'steel'. This is not a sharpener, this is a straightener." Last sentence. Actually, it is a honing rod, useful to keep your knife sharp for a while, but soon you need to use a whetstone or get it done professionally to actually sharpen it.
Here's one for everybody. The guy said "This is not a sharpener, this is a straightener", right Kragier? So why then did he give this video the title "Knife Sharpening" ??????
In a sense, it's a quick sharpening of the blade, but not a true one. What the steel does is straighten the microscopic teeth on the blade. A ceramic is generally from fine to superfine coarseness and that sharpens the blade, but there are still microscopic teeth. You can buff them out with a piece of leather, making a true straight edge.
and yet another chef that doesn't know his angles. It is 22 degrees from flat side of the edge to the other flat side of the edge. It is called the 'inclusive angle' of the edge. So you need to half that angle when you are describing the angle of the knife to the steel. Put the knife at 90', then halve it to 45 degrees, halve it to 22.5 and halve it again to around 11.5 to 13 degrees. Now you can stroke the knife against the steel.
in the case given, the angle of your finger on the knife blade will determine the angle at which the knife is held against the steel - it will be roughly 30 degrees if done properly. It's really not that critical as long as the angle is pretty much the same for both sides.
30 degrees is far too steep, and if the pressure is hard enough, you will actually roll over the wire edge of the blade instead of straightening it. The angle is critical or the edge will be damaged rather than rectified.
The angle of the knife to the steel is governed by the wrist of the hand holding the knife, not the finger.
Dude sharpen away from you. Pulling the knife towards your other hand is just silly. It gets just as sharp going in the other direction and it is safer. Beginners are going to watch this video and cut their fingers off.
Anyone know if carbide, regular steal, ceramic, diamond etc are better. Do the ceramic ones actually sharpen instead of straighten? Would you still use these everytime?
I'd go with a plain old regular stainless steal. They are cheap and do a good job for what they are made for. Go into any kitchen and you'll find the cooks using regular steals. The problem with others are: ceramics are too expensive and are delicate; diamond steals don't hone because they are coated with diamonds they actually sharpen which can obliterate your knife's edge; and carbide steals are just plain useless. Go with what the chef's use, a plain stainless steal.
im a chef in a top restaurant in nyc and other chef as well as i use a diamond steel. they align the edge fast and keep a sharp edge shaper for an extra few days when you dont have time to use a stone to sharpen. i like ceramic as well being there so fine there good on a japanese knife. the regular steel is ok but i think the flat diamond steel is even nice for beginners because it almost helps to guide the knife beter then a rounded steel. just go slow and keep the same angle consistantly
Imo the diamond knife sharpeners work best but ceramic work's to also wet stone knife sharpeners if your knife is REALLY dull use the wetstone to get a edge on it then use the Diamond knife sharpener its what I do and it works =D! or if you just want 1 item there are some automatic kitchen knife sharpeners on the item =D
great video on blades.
another video you may like
(how to make money from your knife)
donze52 6 months ago
Wrong, sorry mate but I make (forge) knives and swords and can make steels for Sharpening knives. The reason steels taper off at the end and why old ones dont have guards is because That is the direction you should be going. Tip of the knife leaves the steel at the tip of the steel. You are going backwards and laying down the cutting/sharpening fibers of the steel. I do demos at the market every saturday and sharpen as well as sell knives. Been doing it for over 30 years the right way
plec59 8 months ago
he should change his last name to Stone.... Kieth Stone, keystone light
punnkypo 11 months ago
Thanks Chef Snow for sharing all your tips. You give out high quality and professional videos that will help me for years to come as a new Culinary student.
Nappalious 1 year ago
Never Ever draw a knife towards your body. Guard of not. No real chef would ever stand before a camera and teach someone to "Straighten" a knife that way.
The1stKukuDrifter 1 year ago
@The1stKukuDrifter So then I guess that they shouldn't cut food near their hands either..... could chop off a thumb.
TheJwaffle 1 year ago
my grandma used to sharpen her knives by holding the knife with her foot and the steel hanging out her anal sphincter
jarv5 1 year ago
@jarv5 That's the ol' skool way!
GMGvanS 1 year ago
My grandmother was amazing. She would sharpen two knives by using one to sharpen the other. It was so fast and so skillful, I've never seen anyone do it way she did. She's long gone now and I just wish she were here to give me a real lesson on it.
jemjean 1 year ago
@jemjean ummm no disrespect to your grandmother she wasnt sharpening she was dulling the edge
Chickenman9922 1 year ago
@Chickenman9922 You never tried her old knives. They were phenomenal.
jemjean 1 year ago
It SHOULD have been about sharpening but even if it's about using a steel why are you just honing the tip?
Shouldn't the movement be in all of the blade? Especially if you use proper cutting technique!!!
And were did you get those 22 degrees?? That's way too much the top for sharpeening should be 20 (and i prefer 15 ) 4 degrees does make a diference because after that you might get a mighty axe not a proper kitchen knife.
Unless we are talking cleavers...
Yawneth 1 year ago
that is so not the right way to sharpena knife!! use a stone to flaten out the microscopic serrations made by the steel, which do cut but don't last. sharpen with the right stone and you'll be able to use your knife for hours what am I saying daus, month without having to resharpen it.
motababoy 1 year ago
@motababoy There are diamond rods like the one he used, and whetstones like the stuff you use. Of course, you still don't have to sharpen them every hour.
JKlogs 1 year ago
we have this knife in our kitshen i love it =)
sweetsoullover 2 years ago
How the hell will I know I have a 22 degree angle.....?
Za7a7aZ 2 years ago
its half of a 45 degree angle
Aprilshowersss 2 years ago
@Za7a7aZ ......it is easy, if you know 90degrees, angle them to half you get 45 degrees and angle your knife again against the steel you will get the approximate 22 degrees he is talking about, the angle should really be 20 degrees, but keith probabaly said 22 coz it is the half of the 45 deg angle. if you cannot understand what i am talking about, you are probably in early grade school. peace..
wile1701 2 years ago
@wile1701 Thank you while1701 and thank you Aprilshowerss....you will both make great early grade school teachers.
Za7a7aZ 2 years ago
Honing on a stone is better than a steel.
turbo311 2 years ago
that intro was painful
tarjr94 2 years ago 42
lol that was woe full
demandingcow 2 years ago
This has been flagged as spam show
srry,If you don't copy and paste this onto 10 videos your mom will die in 4 hours.
TwoBrotherProduction 2 years ago
a steel does not sharpen a blade you ignorant informer.....hhhuu
logicsurvivalist 3 years ago
he sayed straighten his title is just wrong probaly cause most people wont search how to hone a knife
ChefNBaker 3 years ago
really did u watch this video cuz he said that wha he showed would not sharpen a knif Ass
yournameisgay 3 years ago
yes i did watch. did u read the title. it says knife sharpening
logicsurvivalist 3 years ago 7
and would u look for how to Hone a knife or did u look for how to sharpen a knife i would do it to in any case u get what u pay for and ur not paying for shit WOW what an Ass
yournameisgay 3 years ago
fuck it man i really dont give a shit about this video. GOD DAMN!
logicsurvivalist 3 years ago
I like quotes, time to quote! "If you could look at this knife blade microscopically, it may be like jagged instead of straight. In order to straighten it out we use a 'steel'. This is not a sharpener, this is a straightener." Last sentence. Actually, it is a honing rod, useful to keep your knife sharp for a while, but soon you need to use a whetstone or get it done professionally to actually sharpen it.
kragier 2 years ago
Here's one for everybody. The guy said "This is not a sharpener, this is a straightener", right Kragier? So why then did he give this video the title "Knife Sharpening" ??????
zapwatt 2 years ago
Because he is dumb and wasn't thinking at all when he made the video title?
kragier 2 years ago
@kragier You are right ..........
Za7a7aZ 2 years ago
In a sense, it's a quick sharpening of the blade, but not a true one. What the steel does is straighten the microscopic teeth on the blade. A ceramic is generally from fine to superfine coarseness and that sharpens the blade, but there are still microscopic teeth. You can buff them out with a piece of leather, making a true straight edge.
Gscottf 2 years ago
and yet another chef that doesn't know his angles. It is 22 degrees from flat side of the edge to the other flat side of the edge. It is called the 'inclusive angle' of the edge. So you need to half that angle when you are describing the angle of the knife to the steel. Put the knife at 90', then halve it to 45 degrees, halve it to 22.5 and halve it again to around 11.5 to 13 degrees. Now you can stroke the knife against the steel.
Yes, a steel 'hones' the blade.
Andrew chef and knifemaker
andrext 3 years ago
in the case given, the angle of your finger on the knife blade will determine the angle at which the knife is held against the steel - it will be roughly 30 degrees if done properly. It's really not that critical as long as the angle is pretty much the same for both sides.
FpsMuch 3 years ago
30 degrees is far too steep, and if the pressure is hard enough, you will actually roll over the wire edge of the blade instead of straightening it. The angle is critical or the edge will be damaged rather than rectified.
The angle of the knife to the steel is governed by the wrist of the hand holding the knife, not the finger.
andrext 3 years ago
very true I'm a commis,I think Mac knives have to be a diff angle like 15,globals might be different to
ChaosSpike17 3 years ago
Global knives are 10 to 15 degrees, so 11.5 degrees is ideal. This is from their website;
Hold the knife so that the blade meets the stone at a 10-15 degree angle.
Also with Global knives, you should only use a diamond steel or a ceramic steel of their manufacture. Again from their website;
NOTE Do not use traditional steels made from other materials as they are likely to damage Global knives.
andrext 3 years ago
commis rule! lol only bad thing is were the ones who get the most ass kicking!
lachlan566 2 years ago
lmao true that man
ChaosSpike17 2 years ago
this is not a "straightener" its a "honing steel"
MassaBeanz 3 years ago
Dude sharpen away from you. Pulling the knife towards your other hand is just silly. It gets just as sharp going in the other direction and it is safer. Beginners are going to watch this video and cut their fingers off.
urbanverbal 3 years ago
Anyone know if carbide, regular steal, ceramic, diamond etc are better. Do the ceramic ones actually sharpen instead of straighten? Would you still use these everytime?
NoirMusic 3 years ago
I'd go with a plain old regular stainless steal. They are cheap and do a good job for what they are made for. Go into any kitchen and you'll find the cooks using regular steals. The problem with others are: ceramics are too expensive and are delicate; diamond steals don't hone because they are coated with diamonds they actually sharpen which can obliterate your knife's edge; and carbide steals are just plain useless. Go with what the chef's use, a plain stainless steal.
thePowerPlant 3 years ago
im a chef in a top restaurant in nyc and other chef as well as i use a diamond steel. they align the edge fast and keep a sharp edge shaper for an extra few days when you dont have time to use a stone to sharpen. i like ceramic as well being there so fine there good on a japanese knife. the regular steel is ok but i think the flat diamond steel is even nice for beginners because it almost helps to guide the knife beter then a rounded steel. just go slow and keep the same angle consistantly
golferwil 3 years ago
Obliterate... O.O You don't obliterate your edge by sharpening with a whetstone and they have razor sharp (literally) edges.
kragier 2 years ago
Imo the diamond knife sharpeners work best but ceramic work's to also wet stone knife sharpeners if your knife is REALLY dull use the wetstone to get a edge on it then use the Diamond knife sharpener its what I do and it works =D! or if you just want 1 item there are some automatic kitchen knife sharpeners on the item =D
TheCrazyWolf 3 years ago
luv ur tips n recipe mr snow...
SawyerCC 4 years ago
quick and easy
SoulAmvRE 4 years ago