Great vid Gordon, very informative and to the point, I have seen so many people use a steel the opposite way by dragging the edge down the steel to the guard.. , keeping your knife sharp is the best thing anyone can do for their blade, love your shows by the way..
The problem with this "sharpening" term many folks are having is that the product is marketed for zillions of years as a "Sharpening Steel". Go shopping for one - even Jamie Oliver has one in his product line (it may even only be a honing steel). So because of the product branding, people are casually calling honing as sharpening (but honing is a part of the sharping process). He is correct by not maintaining the edge, you will regret if the blade slips on your work & lose your tips or thumb.
Wikipedia: A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to hone or sharpen blade edges. They are flat, oval, or round in cross-section and up to one foot long (30 cm). The steel and ceramic honing steels may have longitudinal ridges, whereas the diamond coated steels are smooth but will be embedded with abrasive diamond particles. So, which type is he using?
Hmm I often forget people still use these things, but I also forget how many people still use "soft" kitchen knives that you can actually steel with some benefit. IDK why anyone would buy a western knife when there are such superior and reasonably priced Japanese knives for sale, but I guess they would actually have to learn to sharpen then. And lets just call it steeling to be clear, honing can refer to fine sharpening or steeling, but I agree it should definitely not be called sharpening.
Um to people out there who don't know who Ramsey is he is one of the best chefs there and he knows what he's talking about so to post a comment saying he dosnt know what he's doing or he ruined the knife is quote the false assumption he knows what he's doing unlike the trolls put there and if you dont know what troll means or what it means to troll look'r up
to all of you who don't know what you are talking about, you are watching a video of someone who owns numbers of restaurants and has been awarder 13 michelin stars. technically, a "steel" is used to keep knives aligned and sharp. I have nearly 10 years of experience and a steel (specially a diamond knife steel) if used properly at the right angle does have sharpening attributes. And YES sharper is safer!
@keyofg1 Yeah, diamond steels in particular do more than simply realigning the metal. Sharpening actually shaves off tiny part of the blade, which is exactly what diamonds (which are harder, and therefore can cut, steel) do. However, I do not think he is using a diamond steel in the video, as they normally look a certain way. I could be wrong though.
@paulgrosding IT'S KNIVES! KNIVVVVVES! Not knifes! KNIVVVVVES, with a 'V'!!!! well I have about 350 characters left so... KKKKKNNNNIIIIIIIVVVVVEEEEESSSS
I't doesn't matter what the title is called, most people would not know the difference between honing and sharpening, and most people probably wanted tips on what this video shows when they thought `how do I sharpen my kitchen knife'
@eddfir It does matter. A dull knife needs to be sharpened. This is not sharpening. A stel will not sharpen a blade. It will fine "hone" it after it has been sharpened or if it has only dulled a bit from feathering. Most people need a sharpening tool or stone not what Gordon Ramsey is showing.
If you show this video to ten people, and then give them a knife and a steel, 9 people will end up with a duller knife than what they started out with. He might know how to do it, but this isn't very instructional...
Lol, I love how people talk shit about what Ramsey is showing and then talk about their own skills. Face it, your knife sharpening skills obviously aren't that great, because when I turn on the TV, I see Ramsey, not you. His knives must work just fine considering he drives them around in a Ferrari and not your broken down hick truck.
OK maybe the title should be "how to use a steel". I've never heard a chef or anyone else for that matter start chopping with a dull knife & declare: "Blimey, I'm working with an un-honed knife, we need to re-align the edge!" Most will use the steel then afterward proudly declare it as "sharp for use now". So perhaps it is a discussion of semantics. Let's face it: this video was made for the kitchen novice (Ramsey well-knows he ain't knife sharpening per se) - too easy for fellow pro's to mock.
@Paogrin hes holding the rod at 45 degrees to his body cause it's a comfortable angle natural to your wrist. If you notice, hes holding the knife almost parallel to the sharpener on top, and on a bit more of an angle below. Probably resulting in an angle of no more than 8-10 degrees. Use your head before commenting. He's obviously not holding the knife 45 degrees to the sharpener.
@sencem you are correct, the logo is too see at 1:47. Ramsay also has a sponser with Zwilling hence why you the chefs of Hells Kitchen gets a full set of Zwilling knives from him at the start of the series.
This is called Honing. As a knife gets used, the edge gets microscopic bends known as "feathering" or "splitting of the edge". Over time the number of feathers or splits become so numberous that the object being cut is sliding over the sides of the feathers.
By taking a metal rod and sliding the blade across it in a 45 degree angle you are realigning the feathers back into a straight line along the edge, making it sharp again.
@LyleVertigo You're also wearing the edges down and creating a new surface.... next time do that and whipe the blade off and see that there is mine metal powder.
@LyleVertigo this guy knows what he is talking about, the burs on the knife after usage, really wears down the quality of the edge, and using a steel, many different types, this one is grazed,( bumpy) for removing the burs and blade realignment, these are the only ones I have ever seen anywhere but ive heard that there are different types, im not a pro though XD
Ramsay, you suck dick at how-to videos. He didn't mention anything about edges, burrs, angles or bevels which is the important information when it comes to sharpening a knife. This video should be renamed to "How not to cut yourself with a knife and look like a jackass"
And he puts the knife down and says 'that's ready to start chopping' - without pointing out the minor detail that if that knife isn't washed first, all the food it chops will be covered in tiny shards of stainless steel.
@BPL1980 Judging by your other moronic comments regarding this video, maybe the culinary arts just aren't meant for you. Either that or you are a nit-picky douche.
Ignoring all the douchebags, I'm wondering what the best angle (knife to sharpener is) when doing this? I've heard 45 degrees and also 20. I would think the less the better.
completely blunt blade---> resurfaced (grinder)--->Sharpened (whetstone etc.)--->Honed (steel). Just keep honing until you lose all edge or need to resharpen.
What Gordon Ramsey is doing here is not sharpening it - he is actually straightening it; which is also very important. But if not the knife is sharp, you need to sharpen it with either a whetstone or a modern electronic/automatic knife sharpener. However, what I needed was a proficient on how to use the tool demonstrated by Gordon Ramsey.
Thank you for sending me this video. I like Chief Ramsay/ I have watched him before. I am interested in cooking and I do like to cook. I think he is very real and I liked his show. He is pretty right on about what he says about cooking and restraurants. Send me more of his videos. Thank you. :)
Sharpening steels made from ceramic or that have a diamond coating sharpen and hone the edge because they are so much harder than the steel blade. They are only used every few months, once the blade gets dull. Ramsey is using a honing steel. Honing steels are used, as Ramsey says, as often as each use. Japanese steel is typically harder than Western blades. A Japanese sushi chef using a knife with the harder metal only needs to sharpen once a day, using whetstones.
"sharpening" removes metal, steeling a blade straightens a rolled burr. Both are important and it's good to know the difference. Ramsay almost certainly uses a service to sharpen his knives and steels his knives regularly just like most food workers.
@MBCplayerzoob You've got it. Using a knife tends to roll over spots along the edge, this rolls it back out. But it must be done, as Gordon Ramsey says, each time you use the knife.
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I never seen so many stupid comments on one youtube video and thats saying a lot. Does the knife not cut better after doing this? Ok that means it GOT SHARPENED, dont have to get technical u fuckin dweebs
@CaddyDon10 correctly stating that this is not sharpening a knife is not stupid. the knife wasn't sharpened here, it had its edge realigned. the blades edge is still there, it's just out of whack. sharpening actually creates an edge. gordon ramsay probably doesn't care much about the difference either. that doesn't mean there isn't one.
@CaddyDon10 You can weld a circular saw to the blade of a dull kitchen knife and it'll cut really well, but that doesn't mean you've sharpened the knife.
@CaddyDon10 If you want to do something really well, you need to understand what you're doing, and why.
If one doesn't understand the difference between sharpening and honing, they will never understand why the honing steel eventually loses effectiveness and you have to grind a new edge on a whetstone or with a wheel.
It's an important difference, and not one that should be glossed over.
@CaddyDon10 yeah I don't see why people have to get so technical, if it helps it helps, if they're so insistent on sharpening their blades the literal way they should get one of those oldschool grinding blocks or get a grinding wheel for their house -.-
@CaddyDon10 No, he didn't sharpend it. When you sharpen a knife you remove metal. He was just aligning the wire on a blade, that is called honing. :) I love when ignorant people get angry LOL.
@TheMrExys What you're trying to explain is like the process of losing fat. Fat cells can never actually be lost without surgery, only shrunken microscopically. But since the whole process is microscopic to begin with, yet has big visible consequences, no one cares about what happens scientifically. As far as most people are concerned, as long as a knife gets better at cutting, it's been "sharpened". You can recite your scientific jargon all you want, but no one truly cares.
@CaddyDon10 Not necessarily. The kitchen steel more straightens the edge instead of sharpening it. The straighter edge cuts through the material better, considering the sharpest part of the edge isn't angled away. To make a knife sharper you take a stone and make the rounded edge more of a point. And I am aware that I ignored the last few words of your comment.
@CaddyDon10 the first part of your comment is true, your comment included :). watch /user/PCCkitchen to see good knife work and some comments about the sharpening steel.
Ok, I'll bite :D Well, true... A steel/honing rod isn't for sharpening, but honing a knife.. or making the blade true.. But!! For a home knife, used in simple cooking, a honing rod with two textures actually works just fine to "sharpen".. Yes, sharpen.. Simply use a steel that has both lines and a smooth side, pass the knife, blade held at a 30 to 45 angle with pressure on the line side couple of times, then with out pressure on smooth... Try it, and don't argue with me, just a tip :D
Yeah true it does only de-burr but the quality of his knives and that he always de-burrs makes sure they are always sharp. Not to mention i highly doubt Gordon would use knives over 12 months old also
Folks ? ...This guy spends most of his life calling other people idiots so, I have no problem taking him to task, here. "Chef"? ... You really do not have any clue, DO you ? SO wrong, in SO many ways ! (1) Steels are not for stropping ... You are dragging the blade BACKWARDS ! (2) You are varying the angle DRASTICALLY, throughout your careless strokes. (3) you are using WAY WAY to much pressure (rolling the edge) ! ... Smack ! ... Pretend you are trying to SHAVE a carrot, with a knife.
@silvermediastudio And the really pathetic part is that he does not have the sense to take this emarrasing video down !! He is holding himself out as some kind of guru teacher and the fact is he could not possibly be more wrong, in every way. Arrogantly, he misleads the hapless and, as we all know, a shrp tool is a safe tool so ... he is actually a very dangerous guy who's arrogance is gonna get somebody hurt (or many people hurt. Chef ... do yourself and ALL of us a favor and take this down
@phrankus2009 as other people have mentioned, that is for honing the blade. it isn't exactly for "sharpening" it. but does it sharpen the blade? yes. also, the kitchen ive been working at for the last two years sends out all of its blades at least once a month to get professionally sharpened. so its not like he relies simply on that method. what the chef is doing in this video is simply maintaining the edge so that he can cut the ingredients and not have some accident happen due to a dull blade.
@odinFFvii First, The title of this vid is "How to Sharpen a Knife ... 2nd) Ramsey refers to what he is doing as "Sharpenning" ... 3rd) I, also have worked in many kitchens and, even when you HONE a knife (which is what a steel is for) you ALWAYS stroke the steel BLADE FORWARD ... NEVER BACKWARD ... Rhe ONLY time you stroke a blade backwards is when you are STROPPING and you do that on leather, not a honing steel. There are diamond rods and ceramic rods, for sharpenneing ... EDGE FORWARD !
@odinFFvii So, yes ... If you have allowed your edge to go totally blunt, you CAN start with a medium grit diamond rod (edge forward @20 degrees from handle to tip ... knife handle starts near rod handle, knife tip sledes off near rod tip) ... Move on to a fine diamond rod ... then a ceramic rod (super-fine) ... Hone the knife, between tasks, on a honing steel (most kitchen sets come with one) ... You use the same angle and motion for sharpenning and honing. You may move on to stropping strap.
Further, there is NO REASON to send your knives out unless you have buggered them up completely and, if you emulate Chef Ramsey, here ... YOU WILL !! ... In a busy kitchen, you SHOULD be able to sharpen on a fine diamond rod, at the beginning of the day ... on a ceramic rod, at the beginning of the shift ... and hone the blade on a steel, before each task. You might "send them out" if you are openning a new kitchen with used equipment or (maybe) once a season if your people are not edjikated.
I once sharpened a machete on a sidewalk corner, you can sharpen a blade with any hard, abrasive surface. Hell some people just use sandpaper, I'll stick to my ceramic rods and whetstones
He is just honing but you don't need a whetstone to sharpen...you can use ceramic on the bottom of glazed dishes, coffee cups ect.(Use the unglazed part on the bottom) I've been sharpening my knives this way for years. You have to keep switching spots on the ring as it clogs up with metal from the blade but most of that washes away in the dishwasher. It gives a nice edge but it's aggressive enough to remove small knicks.
The steel rod doesn't really sharpen the blade at all, it only gives the blade a straight edge from being blunt and dull, so if you really want to actually sharpen the blade use a whetstone ;-)
i would never touch my knife to one of those
ironlionkalo 15 hours ago
Great vid Gordon, very informative and to the point, I have seen so many people use a steel the opposite way by dragging the edge down the steel to the guard.. , keeping your knife sharp is the best thing anyone can do for their blade, love your shows by the way..
AustralianKnifeSupplies
when you need an edge.
AustKnifeSupplies 1 day ago
The problem with this "sharpening" term many folks are having is that the product is marketed for zillions of years as a "Sharpening Steel". Go shopping for one - even Jamie Oliver has one in his product line (it may even only be a honing steel). So because of the product branding, people are casually calling honing as sharpening (but honing is a part of the sharping process). He is correct by not maintaining the edge, you will regret if the blade slips on your work & lose your tips or thumb.
emenveeuk 3 days ago
Wikipedia: A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to hone or sharpen blade edges. They are flat, oval, or round in cross-section and up to one foot long (30 cm). The steel and ceramic honing steels may have longitudinal ridges, whereas the diamond coated steels are smooth but will be embedded with abrasive diamond particles. So, which type is he using?
emenveeuk 3 days ago
@emenveeuk this one has longitudinal ridges and has a round cross section.
konarider443 2 days ago
he is a idiot, he knows nothing about knifes
paulgrosding 3 days ago
@paulgrosding haha, knifes.
crispycraig001 2 days ago
im sure your boyfriend will love them ;)
beanie1r 5 days ago
Hmm I often forget people still use these things, but I also forget how many people still use "soft" kitchen knives that you can actually steel with some benefit. IDK why anyone would buy a western knife when there are such superior and reasonably priced Japanese knives for sale, but I guess they would actually have to learn to sharpen then. And lets just call it steeling to be clear, honing can refer to fine sharpening or steeling, but I agree it should definitely not be called sharpening.
shonuffisthemaster 6 days ago
So far every video ive watched like this, has him talking about tennis one way or another.
Nuclear12331 6 days ago
Um to people out there who don't know who Ramsey is he is one of the best chefs there and he knows what he's talking about so to post a comment saying he dosnt know what he's doing or he ruined the knife is quote the false assumption he knows what he's doing unlike the trolls put there and if you dont know what troll means or what it means to troll look'r up
PetofJesus 1 week ago
If Ramsay says it's sharpening. THEN IT'S SHARPENING!
YeeDeezy 1 week ago
@keyofg1
SupaAsian96 1 week ago
to all of you who don't know what you are talking about, you are watching a video of someone who owns numbers of restaurants and has been awarder 13 michelin stars. technically, a "steel" is used to keep knives aligned and sharp. I have nearly 10 years of experience and a steel (specially a diamond knife steel) if used properly at the right angle does have sharpening attributes. And YES sharper is safer!
keyofg1 1 week ago
@keyofg1 Yeah, diamond steels in particular do more than simply realigning the metal. Sharpening actually shaves off tiny part of the blade, which is exactly what diamonds (which are harder, and therefore can cut, steel) do. However, I do not think he is using a diamond steel in the video, as they normally look a certain way. I could be wrong though.
dylphilolife 1 week ago
cannot wach this idiot fucking up knifes, he does serrate them, well whoever he is, he is a cunt
paulgrosding 1 week ago
@paulgrosding why don't you say that in front of his face.
i bet you'd shit ur pants.
thesuperkain2 5 days ago
@paulgrosding IT'S KNIVES! KNIVVVVVES! Not knifes! KNIVVVVVES, with a 'V'!!!! well I have about 350 characters left so... KKKKKNNNNIIIIIIIVVVVVEEEEESSSS
Brittenour 3 days ago 2
I't doesn't matter what the title is called, most people would not know the difference between honing and sharpening, and most people probably wanted tips on what this video shows when they thought `how do I sharpen my kitchen knife'
eddfir 1 week ago
@eddfir It does matter. A dull knife needs to be sharpened. This is not sharpening. A stel will not sharpen a blade. It will fine "hone" it after it has been sharpened or if it has only dulled a bit from feathering. Most people need a sharpening tool or stone not what Gordon Ramsey is showing.
Rookie35m 1 week ago 2
@Rookie35m A dull knife can be sharpened by a diamond steel, as the diamonds are harder than the metal of the blade.
dylphilolife 1 week ago
@Rookie35m Well, I say, "diamonds," I guess I should be more specific. Diamond dust.
dylphilolife 1 week ago
Wish the person behind the camera had sharpened up on their skills!
catspawo6 2 weeks ago
hmmm SHARPER is SAFER; ill take note on that
ayalaman1 2 weeks ago in playlist Gordon Ramsay's How To Specials | Channel 4
263 people forgot to keep their fingers behind the butt of the steel :(
MrQuickLine 2 weeks ago
If you show this video to ten people, and then give them a knife and a steel, 9 people will end up with a duller knife than what they started out with. He might know how to do it, but this isn't very instructional...
wigglos 2 weeks ago
ugly fuckin bastard, you should only be on radio, never be allowed on tv with such ugly features
thank you
vjanda1 2 weeks ago
fuck shock me at the start i tot it was the joker
MalboroBlack99 2 weeks ago
i stabbed my sister while honing like in the intro
daricxamd 2 weeks ago
Lol, I love how people talk shit about what Ramsey is showing and then talk about their own skills. Face it, your knife sharpening skills obviously aren't that great, because when I turn on the TV, I see Ramsey, not you. His knives must work just fine considering he drives them around in a Ferrari and not your broken down hick truck.
mickeysinonehand209 2 weeks ago 13
OK maybe the title should be "how to use a steel". I've never heard a chef or anyone else for that matter start chopping with a dull knife & declare: "Blimey, I'm working with an un-honed knife, we need to re-align the edge!" Most will use the steel then afterward proudly declare it as "sharp for use now". So perhaps it is a discussion of semantics. Let's face it: this video was made for the kitchen novice (Ramsey well-knows he ain't knife sharpening per se) - too easy for fellow pro's to mock.
emenveeuk 2 weeks ago
@emenveeuk Blimey ! Nicely said,honing is part of sharpening.
earlds111 1 week ago
Yep! It´s honing all right.
etorrestube 2 weeks ago
no defence mate but I do that when i take a wank.
djspesh82 2 weeks ago
He is not a bully boy if he saves resturants that we eat at. He is an asshole but for a purpouse just like my pa.
bean2836 3 weeks ago 4
@albedo0point39 You are correct. It is a Wüsthof. You can clearly see this in the video about cutting potatoes.
wwrtcac 3 weeks ago
45 degres on each side is bad. then you just have a 90 degree blade which is pretty blunt
Paogrin 3 weeks ago
@Paogrin hes holding the rod at 45 degrees to his body cause it's a comfortable angle natural to your wrist. If you notice, hes holding the knife almost parallel to the sharpener on top, and on a bit more of an angle below. Probably resulting in an angle of no more than 8-10 degrees. Use your head before commenting. He's obviously not holding the knife 45 degrees to the sharpener.
Thesium 3 weeks ago
i looked over to the right and i thought it said how to chop live potatoes XD
ouchimdead 3 weeks ago
Dude looks like he's hopped up on coke.
Also, that's called honing.
Pseudonym003 4 weeks ago
I like the angle.....NOT. There goes that 22 deg German blade with a 45deg steel stroke!
cliverobbo 4 weeks ago
This has been flagged as spam show
What a nasty piece of shit this Ramsay is. A bad tempered bully boy narcisstic wanker.
WetRoot 4 weeks ago
This isn,t sharpening a knife. This is art!
jackson1231970 1 month ago
@jackson1231970 Well your right about the sharpening part.
benJAMMIN745 1 month ago
What brand of knives does he use?
bleewicket 1 month ago
@bleewicket looks like global, nfs
Xdemonheart93X 1 month ago
@Xdemonheart93X @bleewicket It's a Zwilling knife. You can tell from the square red 'double man' logo you get to see in one of the shots.
Global knives have metal handles anyway... no way this could be a global.
albedo0point39 1 month ago
@albedo0point39
I believe it's a Wusthof knife.
sencem 1 month ago
@sencem Both Zwilling and Wusthof have red-square logos and it's difficult to see... but you could well be right!
albedo0point39 1 month ago
@sencem you are correct, the logo is too see at 1:47. Ramsay also has a sponser with Zwilling hence why you the chefs of Hells Kitchen gets a full set of Zwilling knives from him at the start of the series.
vandegevel1 3 weeks ago
This is called Honing. As a knife gets used, the edge gets microscopic bends known as "feathering" or "splitting of the edge". Over time the number of feathers or splits become so numberous that the object being cut is sliding over the sides of the feathers.
By taking a metal rod and sliding the blade across it in a 45 degree angle you are realigning the feathers back into a straight line along the edge, making it sharp again.
LyleVertigo 1 month ago 41
@LyleVertigo You're also wearing the edges down and creating a new surface.... next time do that and whipe the blade off and see that there is mine metal powder.
Tekhsheen 1 month ago
@LyleVertigo same thing!! he's keeping it sharp!!!
thetubeaccount 3 weeks ago
@LyleVertigo 22.5 degrees
lanegjones 2 weeks ago
@LyleVertigo thanks for telling us obvious.
Akshayphadke 2 weeks ago
@Akshayphadke It's not so obvious to some people.
IrieGuitar 2 weeks ago 2
@LyleVertigo yep, also known as "sharpening"
aarossell 5 days ago
@LyleVertigo umm same shit much?
furstenfeldbruck 4 days ago
@LyleVertigo lol. nobody cares about that. hes sharpening it isn't he?
mesahusa 4 days ago
@mesahusa no he's not
honger1 3 days ago
@LyleVertigo don't give a shit
drplbiftin 3 days ago
@drplbiftin gave enough shit to read and comment
honger1 3 days ago
@honger1 I had to read it to find out what it was, didn't I?
drplbiftin 3 days ago
@LyleVertigo this guy knows what he is talking about, the burs on the knife after usage, really wears down the quality of the edge, and using a steel, many different types, this one is grazed,( bumpy) for removing the burs and blade realignment, these are the only ones I have ever seen anywhere but ive heard that there are different types, im not a pro though XD
alexmini123 2 days ago
@LyleVertigo i was always taught to slide it on a 22 degree angle
Basicccc123456 1 day ago
@Basicccc123456 Yes, 22. I don't know why I said 45 lol.
LyleVertigo 1 day ago
this video is how to just put an edge on the knife to sharpen a knife you need to use a stone asteel is fore chefs leave the real job to the pros
chefrocky1 1 month ago
What ever did that knife do to you to deserve such cruel treatment???
shellacscales 1 month ago
bitch got nothing on jap sharpening
14cichlid 1 month ago
I THOUGHT THIS SAID COCKALONG FOR SOME REASON
devilrobrob 1 month ago
Ramsay, you suck dick at how-to videos. He didn't mention anything about edges, burrs, angles or bevels which is the important information when it comes to sharpening a knife. This video should be renamed to "How not to cut yourself with a knife and look like a jackass"
AltFKill 1 month ago
@AltFKill Does this look like How cast or a "knife expert" video. This is a fun video series.
TheMrSkittleism 1 month ago
@TheMrSkittleism All I'm saying is the title of the video is a little misleading and the content is a bit lackluster.
AltFKill 1 month ago
@AltFKill That is true i guess.
TheMrSkittleism 1 month ago
@AltFKill Hero
5NSW1535 1 month ago
I like the jingle in the first part !
chefgiovanni 1 month ago
that's not sharpening it's honing
honger1 1 month ago 63
This has been flagged as spam show
@honger1 same thing, he's keeping it sharp!!
thetubeaccount 3 weeks ago
@honger1 Fuck u
seven5teen 3 weeks ago
@honger1 yeah...he's get a butt load of hits if he called it..."Honing". You are a marketing genius
basspunk101 2 weeks ago
@honger1 same thing... wtf
aarossell 5 days ago
@aarossell no it's not, sorry dude
honger1 3 days ago
@MrNapalm138: totally agree
thehowlingunzy98 1 month ago
Today I figured out that squash is also a sport and not just a fruit. The more you know.
saikorican95 1 month ago
People can call Gordon an asshole all day but I tell you what,Id eat at any place he is cooking any day of the week!
MrNapalm138 1 month ago
You use Henckels
thehowlingunzy98 1 month ago
And he puts the knife down and says 'that's ready to start chopping' - without pointing out the minor detail that if that knife isn't washed first, all the food it chops will be covered in tiny shards of stainless steel.
BPL1980 1 month ago
@BPL1980 Judging by your other moronic comments regarding this video, maybe the culinary arts just aren't meant for you. Either that or you are a nit-picky douche.
barrettd04 1 month ago
@BPL1980 Common sense my friend. I am pretty sure people are born with it so don't worry to hard. ;P
TheMrSkittleism 1 month ago
The camera angle on this clip is fucking useless. It's too straight-on to see what he's actually doing.
Then every time he says 'then under...' the camera goes onto his face!
BPL1980 1 month ago
@BPL1980 You obviously don't pay any attention. He shows over and over how to go under.
MrPhlanders 1 month ago
@MrPhlanders Yeah, with a stupid camera angle where you can't see if the knife is going forward or back.
Sorry, dad.
BPL1980 1 month ago
stroke?
vordark304007 1 month ago
nice and slow? what about the intro... u were bloody fast XD
AnnihilaticJC 1 month ago
How can a "professional" chef be so ignorant about what a steel does to a knife?
acoow 1 month ago
Ignoring all the douchebags, I'm wondering what the best angle (knife to sharpener is) when doing this? I've heard 45 degrees and also 20. I would think the less the better.
Patmanduu 1 month ago
@Patmanduu 20 provides a sharper but more easily chipped and dulled edge, 45 wouldn't cut as cleanly or as well, but it would stay that way longer.
benJAMMIN745 1 month ago
@Patmanduu I was thinking something else, nevermind.
benJAMMIN745 1 month ago
completely blunt blade---> resurfaced (grinder)--->Sharpened (whetstone etc.)--->Honed (steel). Just keep honing until you lose all edge or need to resharpen.
LowRyze 1 month ago
if u look at the edge of the blade under a microscope u will know why u use a steel on an already shape knife
MrBeav62 1 month ago
It's not technical to use the right word for something.
If I put up a video with the title "how to do kung fu" and I'm doing a bunch of jujitsu, I'm not allowed to act confused if people call me out on it.
twobitmage 1 month ago
I don't know about everyone else, but i'm doing this.
To all you technical wankers, no one cares how many pokemon you caught when you were in school, nuff salad.
Pesmergah 1 month ago in playlist Gordon Ramsay's How To Specials | Channel 4
keep pressing 7 to sharp the knife
MrJuan310194 1 month ago
Honing a knife will make it sharper so in some way it's a kind of sharpening.
Only when your knife is really blunt honing won't help anymore.
ppdan 1 month ago
This seems wrong... Heard that you need a whetstone to sharpen.. and steel for keeping the knife sharp during cutting.
aimfail 1 month ago
@aimfail We are not talking about a pocket knife
Alexanderthegreat119 1 month ago
yeah ramsey keep hitting that steal gaurd youll get a sharp knife
alexpoz09 1 month ago
What Gordon Ramsey is doing here is not sharpening it - he is actually straightening it; which is also very important. But if not the knife is sharp, you need to sharpen it with either a whetstone or a modern electronic/automatic knife sharpener. However, what I needed was a proficient on how to use the tool demonstrated by Gordon Ramsey.
BechTalent 1 month ago
this is the Kitchen Basic good one
finediningindian 1 month ago
He's not sharpening it, he;s honing it -.-"
MRsirprysin 1 month ago
Thank you for sending me this video. I like Chief Ramsay/ I have watched him before. I am interested in cooking and I do like to cook. I think he is very real and I liked his show. He is pretty right on about what he says about cooking and restraurants. Send me more of his videos. Thank you. :)
TheAlinaLopez 1 month ago
? Hey guys, I'm 100% sure Gordon Ramsay is a better cook than y'all in every way possible, including preparation.
kruton93 1 month ago
Sharpening steels made from ceramic or that have a diamond coating sharpen and hone the edge because they are so much harder than the steel blade. They are only used every few months, once the blade gets dull. Ramsey is using a honing steel. Honing steels are used, as Ramsey says, as often as each use. Japanese steel is typically harder than Western blades. A Japanese sushi chef using a knife with the harder metal only needs to sharpen once a day, using whetstones.
Nahzuul 2 months ago
Rule number 1 of cooking: Always use a sharp fucking knife. Only a fucking knob would try to cook with a dull blade.
thefreeflowification 2 months ago
There's a reason gordon ramsay is basically on top of the industry. Remember that before you post.
AJOBAROWSKI 2 months ago
Wrong way and wrong angle.
He only makes the knife dull.
Cobussen 2 months ago
"sharpening" removes metal, steeling a blade straightens a rolled burr. Both are important and it's good to know the difference. Ramsay almost certainly uses a service to sharpen his knives and steels his knives regularly just like most food workers.
MBCplayerzoob 2 months ago
@MBCplayerzoob You've got it. Using a knife tends to roll over spots along the edge, this rolls it back out. But it must be done, as Gordon Ramsey says, each time you use the knife.
AlienRelics 2 months ago
Lol I think Chef Ramsay knows better than all you haters, that's why he's on top n you ain't shit.
ExileHorror 2 months ago
He's famous cause he can cook, not because he's a sharpening guru.
BigDumbJerk 2 months ago
The only time i've ever cut myself in the kitchen was with a sharp knife.
TheKlink 2 months ago
sounds so like bear grylls
thumbs up if you agree
samkim1100 2 months ago
A steel hones a knife, it does not sharpen it. If the knife is blunt rubbing along a steel will do nothing. End of.
Cumbriahandyman 2 months ago
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SealABag 2 months ago
He's moving the knife in the wrong direction. You point the sharp edge away from you and slide the blade out from you not in towards you.
flexbeta 2 months ago
I never seen so many stupid comments on one youtube video and thats saying a lot. Does the knife not cut better after doing this? Ok that means it GOT SHARPENED, dont have to get technical u fuckin dweebs
CaddyDon10 2 months ago 11
Maybe there are people who want to learn to sharpen a knife. You do as Ramsay does, your knife is prone to damage and your edge wont be very good.
BigDumbJerk 2 months ago
@CaddyDon10 correctly stating that this is not sharpening a knife is not stupid. the knife wasn't sharpened here, it had its edge realigned. the blades edge is still there, it's just out of whack. sharpening actually creates an edge. gordon ramsay probably doesn't care much about the difference either. that doesn't mean there isn't one.
Ozzman1369 1 month ago
@Ozzman1369 Absolutely right
nitroflesh 1 month ago
@CaddyDon10 You can weld a circular saw to the blade of a dull kitchen knife and it'll cut really well, but that doesn't mean you've sharpened the knife.
Rocktageous 1 month ago
@CaddyDon10 If you want to do something really well, you need to understand what you're doing, and why.
If one doesn't understand the difference between sharpening and honing, they will never understand why the honing steel eventually loses effectiveness and you have to grind a new edge on a whetstone or with a wheel.
It's an important difference, and not one that should be glossed over.
mjkobb 1 month ago
@CaddyDon10 If people think this is sharpening, they'll be steeling a blunt knife for hours, wondering why it won't get sharper.
GreenLightSky 1 month ago
@CaddyDon10 yeah I don't see why people have to get so technical, if it helps it helps, if they're so insistent on sharpening their blades the literal way they should get one of those oldschool grinding blocks or get a grinding wheel for their house -.-
AznViet100 1 month ago
@CaddyDon10 no it straightened the edge. it didnt sharpen it
S30Vstainless 1 month ago
@CaddyDon10 No, he didn't sharpend it. When you sharpen a knife you remove metal. He was just aligning the wire on a blade, that is called honing. :) I love when ignorant people get angry LOL.
TheMrExys 1 month ago
@TheMrExys What you're trying to explain is like the process of losing fat. Fat cells can never actually be lost without surgery, only shrunken microscopically. But since the whole process is microscopic to begin with, yet has big visible consequences, no one cares about what happens scientifically. As far as most people are concerned, as long as a knife gets better at cutting, it's been "sharpened". You can recite your scientific jargon all you want, but no one truly cares.
gobipill 1 month ago
@CaddyDon10 Not necessarily. The kitchen steel more straightens the edge instead of sharpening it. The straighter edge cuts through the material better, considering the sharpest part of the edge isn't angled away. To make a knife sharper you take a stone and make the rounded edge more of a point. And I am aware that I ignored the last few words of your comment.
benJAMMIN745 1 month ago
@CaddyDon10
Your car doesn't work before you turn the key to start it... It GOT FIXED.
Understand? Stupid fucking moron.
ThisIsATroll 1 month ago
@CaddyDon10 the first part of your comment is true, your comment included :). watch /user/PCCkitchen to see good knife work and some comments about the sharpening steel.
Kar0n 1 month ago
this is steeling not sharpening. stroping is not sharpening either. sharpening is with wet stones or ceramic rods or other things
radgoodguy 2 months ago
I don't know, but for a man of his age to be so hyper.... There's something else going on.... just saying.....
Landotter1 2 months ago
@Landotter1 its beacuse hes a chef most chefs are like him tbh...
discowatch 1 month ago
maybe he just needs to cut butter
if not, damn epic FAIL!
then the gordon doesn't know how 2 sharpen a knife
MrSonicdreamz 2 months ago
This has been flagged as spam show
I'm glad to see how many master chefs there are to post on this youtube video to declare how bad Gordon Ramsay is
thealbinomoose 2 months ago
Comment removed
thealbinomoose 2 months ago
This is absolutely laughable...
1 - He's honing the blade, not sharpening it.
2 - He's not actually even honing the blade; every stroke he makes is at a different angle, and he even changes the angle through the stroke.
3 - He's destroying the edge of the blade.
4 - He's a twat.
LostInTheOzone 2 months ago
I thought rule #1 of cooking was wash your hands? lol
revolutiontcm 2 months ago 33
@revolutiontcm I have to agree with you.
AndersCooking 2 months ago
@revolutiontcm Nah just wear the gloves that come with your toilet brush. :P
Don't do that.
-Alex
BlarpGamers 1 month ago
@revolutiontcm HA HA HA, I don't know the rules about cooking but I think washing your hands will be rule #1
counkev 1 month ago
@danny3636 he is using German knives : WUSTHOF Classic Ikon
WillC2A 2 months ago
does anyone know what brand of knives those are?
danny3636 2 months ago
This has been flagged as spam show
I JUST FOUND OUT HE WAS SCOTTISH :)
lallybumblebee 2 months ago
I hope this is a joke. Any decent chef can steel a knife. This is steeling-fail.
shellacscales 2 months ago
He didn't even keep a constant angle.
ACDCfan358 2 months ago
Ok, I'll bite :D Well, true... A steel/honing rod isn't for sharpening, but honing a knife.. or making the blade true.. But!! For a home knife, used in simple cooking, a honing rod with two textures actually works just fine to "sharpen".. Yes, sharpen.. Simply use a steel that has both lines and a smooth side, pass the knife, blade held at a 30 to 45 angle with pressure on the line side couple of times, then with out pressure on smooth... Try it, and don't argue with me, just a tip :D
KingBlooh 2 months ago
Yeah true it does only de-burr but the quality of his knives and that he always de-burrs makes sure they are always sharp. Not to mention i highly doubt Gordon would use knives over 12 months old also
fpvshitsonhsv 2 months ago
Folks ? ...This guy spends most of his life calling other people idiots so, I have no problem taking him to task, here. "Chef"? ... You really do not have any clue, DO you ? SO wrong, in SO many ways ! (1) Steels are not for stropping ... You are dragging the blade BACKWARDS ! (2) You are varying the angle DRASTICALLY, throughout your careless strokes. (3) you are using WAY WAY to much pressure (rolling the edge) ! ... Smack ! ... Pretend you are trying to SHAVE a carrot, with a knife.
phrankus2009 3 months ago
@phrankus2009 He set himself up to look like a bloody wanker in this one, eh? Really fucking atrocious. Gordon shows his arse!
silvermediastudio 2 months ago
@silvermediastudio And the really pathetic part is that he does not have the sense to take this emarrasing video down !! He is holding himself out as some kind of guru teacher and the fact is he could not possibly be more wrong, in every way. Arrogantly, he misleads the hapless and, as we all know, a shrp tool is a safe tool so ... he is actually a very dangerous guy who's arrogance is gonna get somebody hurt (or many people hurt. Chef ... do yourself and ALL of us a favor and take this down
phrankus2009 2 months ago
@phrankus2009 as other people have mentioned, that is for honing the blade. it isn't exactly for "sharpening" it. but does it sharpen the blade? yes. also, the kitchen ive been working at for the last two years sends out all of its blades at least once a month to get professionally sharpened. so its not like he relies simply on that method. what the chef is doing in this video is simply maintaining the edge so that he can cut the ingredients and not have some accident happen due to a dull blade.
odinFFvii 2 months ago
@odinFFvii First, The title of this vid is "How to Sharpen a Knife ... 2nd) Ramsey refers to what he is doing as "Sharpenning" ... 3rd) I, also have worked in many kitchens and, even when you HONE a knife (which is what a steel is for) you ALWAYS stroke the steel BLADE FORWARD ... NEVER BACKWARD ... Rhe ONLY time you stroke a blade backwards is when you are STROPPING and you do that on leather, not a honing steel. There are diamond rods and ceramic rods, for sharpenneing ... EDGE FORWARD !
phrankus2009 2 months ago
@odinFFvii So, yes ... If you have allowed your edge to go totally blunt, you CAN start with a medium grit diamond rod (edge forward @20 degrees from handle to tip ... knife handle starts near rod handle, knife tip sledes off near rod tip) ... Move on to a fine diamond rod ... then a ceramic rod (super-fine) ... Hone the knife, between tasks, on a honing steel (most kitchen sets come with one) ... You use the same angle and motion for sharpenning and honing. You may move on to stropping strap.
phrankus2009 2 months ago
Further, there is NO REASON to send your knives out unless you have buggered them up completely and, if you emulate Chef Ramsey, here ... YOU WILL !! ... In a busy kitchen, you SHOULD be able to sharpen on a fine diamond rod, at the beginning of the day ... on a ceramic rod, at the beginning of the shift ... and hone the blade on a steel, before each task. You might "send them out" if you are openning a new kitchen with used equipment or (maybe) once a season if your people are not edjikated.
phrankus2009 2 months ago
Way to blunt a blade ! ... Sure hope you know more about cooking !
phrankus2009 3 months ago
Some steel's are sharpening steel's that actually sharpen knives. They are expensive though.
TheChefTonio 3 months ago
oh this is bad... so wrong... at least thats not some real good knife
alexbeaucage8 3 months ago
I once sharpened a machete on a sidewalk corner, you can sharpen a blade with any hard, abrasive surface. Hell some people just use sandpaper, I'll stick to my ceramic rods and whetstones
KHRSace 3 months ago
"it's like playing a drum...". No, Gordon It's nothing like playing a drum. Cunt.
rossagesparky 3 months ago
@rossagesparky lol umadbro?
shortkid75 3 months ago
thats not called sharpening a knife its called truing a knife
914576 3 months ago
I sharpen my knives across my shaved, growing back, pubes...killer edge, with an intriguing party starter conversation around foodies
deanjohnwoods 3 months ago
He is just honing but you don't need a whetstone to sharpen...you can use ceramic on the bottom of glazed dishes, coffee cups ect.(Use the unglazed part on the bottom) I've been sharpening my knives this way for years. You have to keep switching spots on the ring as it clogs up with metal from the blade but most of that washes away in the dishwasher. It gives a nice edge but it's aggressive enough to remove small knicks.
WTFukinshit 3 months ago
The steel rod doesn't really sharpen the blade at all, it only gives the blade a straight edge from being blunt and dull, so if you really want to actually sharpen the blade use a whetstone ;-)
AAAlvarez6014 3 months ago
i think he said in other tv shows that it keep sharp knife sharp but doesn't sharpen a knife
lemonbone 3 months ago
Comment removed
eelissabeth 3 months ago
His chin at 0:01 second... it looks SCARY. Like he has intense scars or something...
ab19201920 3 months ago
His Knife is a Wusthof Classic Ikon 8" !!!
cinepost 3 months ago