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  • im sure your boyfriend will love them ;)

  • 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.

  • So far every video ive watched like this, has him talking about tennis one way or another.

  • 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

  • If Ramsay says it's sharpening. THEN IT'S SHARPENING!

  • 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.

  • cannot wach this idiot fucking up knifes, he does serrate them, well whoever he is, he is a cunt

  • @paulgrosding why don't you say that in front of his face.

    i bet you'd shit ur pants.

  • 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.

  • @Rookie35m A dull knife can be sharpened by a diamond steel, as the diamonds are harder than the metal of the blade.

  • @Rookie35m Well, I say, "diamonds," I guess I should be more specific. Diamond dust.

  • Wish the person behind the camera had sharpened up on their skills!

  • hmmm SHARPER is SAFER; ill take note on that

  • 263 people forgot to keep their fingers behind the butt of the steel :(

  • 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...

  • ugly fuckin bastard, you should only be on radio, never be allowed on tv with such ugly features

    thank you

  • fuck shock me at the start i tot it was the joker

    

  • i stabbed my sister while honing like in the intro

  • 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.

  • @emenveeuk Blimey ! Nicely said,honing is part of sharpening.

  • Yep! It´s honing all right.

  • no defence mate but I do that when i take a wank.

  • 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.

  • @albedo0point39 You are correct. It is a Wüsthof. You can clearly see this in the video about cutting potatoes.

  • 45 degres on each side is bad. then you just have a 90 degree blade which is pretty blunt

  • @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.

  • i looked over to the right and i thought it said how to chop live potatoes XD

  • Dude looks like he's hopped up on coke.

    Also, that's called honing.

  • I like the angle.....NOT. There goes that 22 deg German blade with a 45deg steel stroke!

  • This isn,t sharpening a knife. This is art!

  • @jackson1231970 Well your right about the sharpening part.

  • What brand of knives does he use?

  • @bleewicket looks like global, nfs

  • @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

    I believe it's a Wusthof knife.

  • @sencem Both Zwilling and Wusthof have red-square logos and it's difficult to see... but you could well be right!

  • @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 same thing!! he's keeping it sharp!!!

  • @LyleVertigo 22.5 degrees

    

  • @LyleVertigo thanks for telling us obvious.

  • @Akshayphadke It's not so obvious to some people.

  • @LyleVertigo yep, also known as "sharpening"

    

  • @LyleVertigo umm same shit much?

  • 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

  • What ever did that knife do to you to deserve such cruel treatment???

  • bitch got nothing on jap sharpening

  • I THOUGHT THIS SAID COCKALONG FOR SOME REASON

  • 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 Does this look like How cast or a "knife expert" video. This is a fun video series.

  • @TheMrSkittleism All I'm saying is the title of the video is a little misleading and the content is a bit lackluster.

  • @AltFKill That is true i guess.

  • @AltFKill Hero

  • I like the jingle in the first part !

  • that's not sharpening it's honing

  • @honger1 Fuck u

  • @honger1 yeah...he's get a butt load of hits if he called it..."Honing". You are a marketing genius

  • @honger1 same thing... wtf

  • @MrNapalm138: totally agree

  • Today I figured out that squash is also a sport and not just a fruit. The more you know.

  • 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!

  • You use Henckels

  • 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.

  • @BPL1980 Common sense my friend. I am pretty sure people are born with it so don't worry to hard. ;P

  • 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 You obviously don't pay any attention. He shows over and over how to go under.

  • @MrPhlanders Yeah, with a stupid camera angle where you can't see if the knife is going forward or back.

    Sorry, dad.

  • stroke?

  • nice and slow? what about the intro... u were bloody fast XD

  • How can a "professional" chef be so ignorant about what a steel does to a knife?

  • 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 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.

  • @Patmanduu I was thinking something else, nevermind.

  • completely blunt blade---> resurfaced (grinder)--->Sharpened (whetstone etc.)--->Honed (steel). Just keep honing until you lose all edge or need to resharpen.

  • 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

  • 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.

  • 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.

  • keep pressing 7 to sharp the knife

  • 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.

  • This seems wrong... Heard that you need a whetstone to sharpen.. and steel for keeping the knife sharp during cutting.

  • @aimfail We are not talking about a pocket knife

  • yeah ramsey keep hitting that steal gaurd youll get a sharp knife

  • 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.

  • this is the Kitchen Basic good one

  • He's not sharpening it, he;s honing it -.-"

  • 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. :)

  • ? Hey guys, I'm 100% sure Gordon Ramsay is a better cook than y'all in every way possible, including preparation.

  • 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.

  • Rule number 1 of cooking: Always use a sharp fucking knife. Only a fucking knob would try to cook with a dull blade.

  • There's a reason gordon ramsay is basically on top of the industry. Remember that before you post.

  • Wrong way and wrong angle.

    He only makes the knife dull.

  • "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.

  • Lol I think Chef Ramsay knows better than all you haters, that's why he's on top n you ain't shit.

  • He's famous cause he can cook, not because he's a sharpening guru.

  • The only time i've ever cut myself in the kitchen was with a sharp knife.

  • sounds so like bear grylls

    thumbs up if you agree

  • A steel hones a knife, it does not sharpen it. If the knife is blunt rubbing along a steel will do nothing. End of.

  • 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.

  • 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

  • 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.

  • @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 Absolutely right

  • @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 If people think this is sharpening, they'll be steeling a blunt knife for hours, wondering why it won't get sharper.

  • @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 it straightened the edge. it didnt sharpen it

  • @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

    Your car doesn't work before you turn the key to start it... It GOT FIXED.

    Understand? Stupid fucking moron.

  • @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.

  • this is steeling not sharpening. stroping is not sharpening either. sharpening is with wet stones or ceramic rods or other things

  • I don't know, but for a man of his age to be so hyper.... There's something else going on.... just saying.....

  • @Landotter1 its beacuse hes a chef most chefs are like him tbh...

  • maybe he just needs to cut butter

    if not, damn epic FAIL!

    then the gordon doesn't know how 2 sharpen a knife

  • Comment removed

  • 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.

  • I thought rule #1 of cooking was wash your hands? lol

  • @revolutiontcm I have to agree with you.

  • @revolutiontcm Nah just wear the gloves that come with your toilet brush. :P

    Don't do that.

    -Alex

  • @revolutiontcm HA HA HA, I don't know the rules about cooking but I think washing your hands will be rule #1

  • @danny3636 he is using German knives : WUSTHOF Classic Ikon

  • does anyone know what brand of knives those are?

  • I hope this is a joke. Any decent chef can steel a knife. This is steeling-fail.

  • He didn't even keep a constant angle.

  • 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.

  • @phrankus2009 He set himself up to look like a bloody wanker in this one, eh? Really fucking atrocious. Gordon shows his arse!

  • @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.

  • Way to blunt a blade ! ... Sure hope you know more about cooking !

  • Some steel's are sharpening steel's that actually sharpen knives. They are expensive though.

  • oh this is bad... so wrong... at least thats not some real good knife

  • 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

  • "it's like playing a drum...". No, Gordon It's nothing like playing a drum. Cunt.

  • @rossagesparky lol umadbro?

  • thats not called sharpening a knife its called truing a knife

  • I sharpen my knives across my shaved, growing back, pubes...killer edge, with an intriguing party starter conversation around foodies

  • 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 think he said in other tv shows that it keep sharp knife sharp but doesn't sharpen a knife

  • Comment removed

  • His chin at 0:01 second... it looks SCARY. Like he has intense scars or something...

  • His Knife is a Wusthof Classic Ikon 8" !!!

  • Hey Gordon!

    I have watched several of your videos so far and find that you have valuable advice to give.

    Here's some advice for you: Go to the bathroom before each take. That way you won't look like a kid who has to pee.

    And tell your camera operators that they have these great inventions called "tripods" that will hold the camera still.

    The producer may be quasi educated in the use of formal-features, but Formal-features are an evil distraction we need to end.

  • i was lookin for more like...how to sharpen my pocket knife

  • @ThyHoneyNut Get a "Hunter Honer" look it up. It's the only thing you will ever need.

  • the intro shows how to sharpen a knife

  • That's a honing rod, it doesn't sharpen, it only DE-burr's a blade removing any small pieces of metal that happen to jut off the blade. He is correct though on using a sharp knife before use, there are potential dangers to using a dull blade. Also learn to sharpen a knife with a wet stone and not a modern day sharpening machine.

  • @thunderhammerx if this is wrong to use this rod then why is he saying you can sharpen it with it, i remember my old butchers used one of these. i do agree that it takes forever to sharpen a knife with it and have given up using them

  • @thunderhammerx of course it sharpens. a honing rod has tiny ridges in it that sharpen the knife. Only a lot slower than a stone would. Not to mention, even if it didnt, its only semantics, if it wasnt sharp before you used the rod, but is after, has it not sharpened the knife? hmm?

  • @lolcat23 actually if you do your homework, a sharpening steel is only used maybe every month to two months to keep the blade sharp. Using a the honing steel is used before and after use to make sure that there are, like i said before, no burr's or nicks on the blade. So no, it is not sharpened, only the edge has been realigned to create a straight blade. However, I would like to also point out that it is a common misconception that all steels like this are referred to as sharpening steels.

  • @thunderhammerx If you use a "honing" knife to correct the jagged edges of the knife, it straightens it out. If a knife has all straight edges, it is sharp. Therefore, in conclusion the effect of the "honing" knife sharpens the blade of the knife. You can argue that the pencil sharpener doesn't actually SHARPEN the pencil, only shaves off the bulky ends, but what does it do ultimately? Sharpens.

  • @thunderhammerx I'd like to know how much time you've spent using decent knives whilst working in a kitchen as opposed to sitting at a table failing at doing what you do best. Gets on my tits when people, who have no idea of what they're talking about, start to imagine how shit works and then bestow their new found enlightenment on others. Buy one and use it, then after the seccond time the blunt blade cuts your fingers, sharpen it. If you only cook 6 times a year though your timescale is right.

  • Okay, everyone that is saying that this isnt sharpening a knife is on crack because I just did this exact thing and it sharpened my knife amazingly! So STFU!

  • @Fcn0192837465 Actually, it just aligns the blade. Your knife may have seemed dull before you used the steel, but the microscopic edges of metal at the very edge of the blade were just out of alignment.

  • So many things in this video are wrong...sharpening away from you is a great way to inflict pain to co-workers, having a guard made of metal fucks up your blade when you hit it.

    I think the only thing he got right was using a blunt knife does more damage than a sharp knife...Blunt knives rips the skin, sharp knives slice through..Squeamish people prolly don't care though...but cuts from a sharp knife don't scar..

  • @cheeseypie5555 Only if you're sharpening in the direction of a coworker who is standing inches away from you. Just as holding a knife point down could hurt someone if you fall directly on top of them. Common sense is strongly implied here.

  • Just so everyone knows, do NOT actually sharpen as fast as he is, it's dangerous(mostly for you) and he just does it to put on a show. You only need a few strokes on each side and you want to line the steel up with the bevel on the knife(usually around a 20 degree angle). If your knife is still dull you'll need to use a diamond steel(it' needs a different technique) and actually sharpen the blade not just realign the edge. And like yerk3 said use good common sense please!

  • first. this is not sharpeing a knife! this is hoaning a knife. This simply straightens out the blade it does not sharpen it. Notice he calls it a steal? You cant sharpen a steal blade with a pice of steal.

    second this video should really just say find a little Japanese guy to do it for you b,c those guys are awsome at it!