FUCK. my girl looked up the video on youtube on her iphone.... didn't check the comments or anything. everywhere else is saying DON"T USE OIL unless your stone is made for it. most aren't. fucking idiots. this video needs removed
A gathering of several people who have all eaten a fair amount of bowel disturbing food and then proceed to diarrhea all over the gathering place and then engage in party like activities using the diarrhea.
Example:
dude we had the sweetest diarrhea party yesterday!
holy shit, that blade is sooo fucked up from much improper sharpening. There is a huge divot near the handle. and did you just say you'll never need the stone again? maybe if you cut one tomato a week it will last, but it seems like you don't use it enough; if you did, you'd know how.
Who the hell taught this guy how to sharpen a knife....Conan the Barbarian!
You NEVER, repeat NEVER pull a blade lengthwise down a sharpening stone!
ALWAYS at a cross (X) angle on the stone from the heel of the blade to the tip of the blade. I wouldn't let this guy try to sharpen the blades on my lawnmower!
Always come from the side of the stone, (making a wide X). The bevel should make an angle to the stone between 10 and 20 degrees. The total angle on the knife will then be between 20 to 40 degrees. Bothe sides need to be sharpened. (behold some exceptions) But if you have chosen an angle, then keep that angle. Start with a course stone of around 400# grit, then 800 and strop on leather and deburr with 2000 to -3000 grit. Go to knifeforums dot c om for more information.
the way he's sharpening on the stone.. it seems like he wants to make a groove in the stone... plus my personal preferrence for the steel is only to repair the knife when the edge got abused, thus folding the edge...
Much of the technique of this is incorrect. You should draw the blade over the stone at 20 degrees as if you are trying to shave off a thin layer of stone. A similar form is used for the steel, drawing from handle to tip of the knife down the steel from tip to handle, not horizontally.
@xxthesilentshadowxx it's about the same angle if you stack 2 quarters on top of each other and put the back of the knife on them. It's not perfect as the width of the blade can change that angle (pocket knife vs. cleaver), but it's a pretty good generalization. You can also freehand it by first holding your knife vertically, cut that in half for 45 degrees, then in half one more time to get to 22 degrees and start sharpening.
@panachevitz would a match book work? thats basically the same as 2 quarters, and btw im trying to sharpen a combat knife since my dam sheath broke (it was one of those diamond sharpener sheaths)
@xxthesilentshadowxx that should work. If you have a protractor handy you can measure the angle of the matchbook to make sure that it's the angle that you want, but I think it's really close.
@xxthesilentshadowxx ok thanks and im guessing i just lean the knife against the matchbook or quarters and push it across so it keeps the angle? because i heard if youre not careful it can damage the knife
please don't take it the wrong way, but this is NOT how to sharpen a knife.
the blade should move PERPENDICULARLY on the stone (or steel), NOT PARALLEL with it! move the blade like you try to cut a very thin layer from the stone/steel, don't press hard, maintain the angle, alternate the sides (same number of strokes on both sides of the blade) - that's it!
for more tips on knife sharpening check out my vid on this subject.
i hope this helps, i don't want to be a smart ass.
When you sharpen the knife, what exactly happens to the metal? I mean like does it fold over or something? or does it chip away at the knife and the knife eventually gets smaller?
@BurakkuRockShoota Due to the friction caused by the stone and the metal of the knife, basically, as you say, the knife gets smaller the more you sharpen it, and yes, once gone, it'll be gone forever, so sharpen well. I just lost one or two kitchen knives practicing lol. (This is just my personal idea of what's happening) (Due to the friction, the metal on the knife begins reshaping itself, so basically, you reshape both sides to make an edge. Something like that)
@BurakkuRockShoota When you sharpen a knife with a stone or grinder you do create folds (although mostly too small to see with the naked eye). If you run your thumb perpendicular and away you can feel a little burr or "lip." That is the folded metal of the knife from sharpening. This is why honing steels are so important to use right after sharpening and every time you use the knife. The steel smooths out the burrs for an extremely sharp edge.
@duetodie could be a cheap stone. Does it have a coarse and fine side? I wouldn't worry too much about it going smooth though. Because actually you can control the edge and not over do it (making the knife smaller over time). Might take longer but that too can be avoided as long as you use a steel. No need to take chunks off to make a new edge =p Even small bits make a huge difference on a microscopic level.
So bad. You should never use oil on a stone. It clogs it up and doesn't carry away the steel partials like water dose. Also he's grinding the knife in in the wrong direction against the stone. it should be at 90 degrees.
@mryellow123 i thought water stones were called so because they needed to be soaked in water before use, but whetstones were as you said: having little to do with water. correct me if im wrong
@GearsofHaloTheftHalo Well as somebody who can sharpen, naturally you would think about improving your technique ... so sometimes it is a good thing to see how others sharpen and get some hints how to improve your own way ... and i commented it because i am pissed about the way he damages the blade ... even if it is a cheap one
Bad way to sharpen knives ... learn before you post a video on how to .. this way you can sharpen a knive but it won´t hold its sharpness for long ... and the way you use the stone ... you simply damage it ... they way you are sharpening is a nightmare for a blacksmith .
Very sloppy sharpening! It takes very careful pressures and angles if you want an razor sharp knife. Also when cutting put the tip of the end on the cutting board and pull the knife thru the vegetable so that the blade NEVER touches the cutting board and your knife will stay nice 5 to ten times longer. 35 years of sharpening my techniques have lead me to this knowledge.
@guitartuner7 Hey Guitartuner it is very subjective. How often do you use your knife? What type of steel? How much money can you justify spending on equipment? It varies for all these reasons. Myself I use a Apex Edgepro for settng my profiles about once a year and use a Spyderco Sharpmaker to maintain. Some of my Japanese knives I use a waterstone. It gets expensive quickly. Work out how much you can afford, buy decent equipment and practice, practice, practice.
@1lupus I use trans fluid on a large 3 sided stone, in a circular motion to set angle (calibrated, locked wrist) then use soothe drawing strokes and then use a good German steel. For razor sharp every time: Draw on the steel for carbon steel blades. Cutting against steel for stainless blades.
@1TEKTRON1 sounds like a good thought through set of steps. I hesitate to give a one-size-fits-all solution. I am still coming to terms with some blade geometries and hi - tech steels. So much to learn. My most common blades get the profiles set once a year with a apex Edgepro (with appropriate angle for the steel type and use) and then maintenance on ceramic rods. My favourites also get the old horsehide razor strop to remove even more micro-serrations unless I intend to cut veggies with it.
@guitartuner7 Hi, I sharpen knives for leather working, bushcraft and cooking. All are sharpened differently. A knife I use to cut effortlessly through harness leather would be have difficulty cutting a soft tomato. The leather knife has to be super smooth and sharp with a flawless, smooth edge. The cooking knife needs a less refined edge and is better with microfine serations on the edge. For the kitchen use a medium grit diamond stone weekly followed by a fine diamond steel during use.Buy DMT
@1lupus you're right of course but then he is using a junk knife for the demo so it don't matter. Notice the cheap stamped knife he is "sharpening" is not the same as the forged knife he pulls out of the block.
I get a kick out of how religious people are about their technique for sharpening an edge.. its their way or the highway. I've used several ways to sharpen a knife (including the one in this video, which does a very good job btw.) The only thing that matters is the result.. not the method being used. Is the edge clean, crisp and will it fall through a tomato effortlessly? slice effortlessly through a beef round? Thats the only debate IMHO.
@sfvcanada I have used my Wusthof set daily for two years and have never needed to sharpen them and only have honed them a few times. When I am done they are sharp enough to shave with and the edge lasts for weeks of home use. But you are correct, there are many techniques wich will work. Going against the grain will make the edge "toothy" going away from the grain will cause a burr to roll over. All that, however, is cleaned up with a proper honing which is not shown here.
@sfvcanada Horses for courses. Cooking knives do not need a highly refined edge like some other trades(leather and wood work). They need to have no shoulder and have an edge that has some "bite" so it will start a cut and not be so smooth it will slide and not cut. Mucking about I sharpened a kitchen knife on water stones and tried it at 1200 grit and it was great, I continued down to 8000 grit with a stropped edge finish that would not even snag a cotton ball & would also not cut a soft tomato
@MrVoiceofreason123 Tell Mike Stewart, owner of Bark River Knife & Tool that. He has probably been in the business longer than you have been alive... and he's the one who told me so.
@jrmym2 Just because someone has been in the field for a long time, doesn't always mean they are right. Besides, "better" and "harder" are relevant terms. If you had said, " tool steels with higher carbon content are often harder to sharpen if they haven't been tempered to the appropriate rockwell hardness", then I would agree with you. Steels with higher carbon content, specifically above the eutectoid composition of around %.67 tend to be harder for reasons I won't go in to here.
@jrmym2 (cont.) Also, with your logic, a better steel is harder to sharpen. Therefore, I should just go for the knife that was forged and quenched, but without proper heat treatment. In this case it will be very hard to sharpen because being all martensite, it will be near impossible to machine. I'm sure Mike Stewart knows what he's doing, but being a metallurgist and materials engineer, the public's vast misconceptions of all things metals and alloys really bug me after a while.
@MrVoiceofreason123 Actually, my reply to your comment was not in relation to this video. I got mixed up. You are correct. But, generally speaking, people buying knives, including the knife makers themselves, are buying into a "super" steel craze. The premium steels that makers and buyers are adopting now(like s30v, d2, etc.) are considered "better" by most folks(the grass is always greener, huh). That's the only reason I used the term "better". I completely agree with you.
i am a meat cutter by trade, you could perform surgery with my knives.. the way that guy stealed the knife, downward like taht makes me want to slap him.. the whole point of a steal is to straighten the edge that is already there, in my case its so fine that its like bending foil. the blade should lay FLAT on the steal with pressure against the blade and you should run it toward your hand/wrist. only problem is if you fuck up, its to the bone.
There are many, many DIFFERENT methods to sharpening a blade/knife. Everyone swears that their way is best but the bottom line is to get the blade sharp enough to cut & get the job done. Maintaining the factory edge or degree of the edge is best which ONLY requires a soft stone and oil or water. I use gun oil for my hunting/survival knives and vegi oil for my kitchen knives. I use a combo of 3 methods all of which work best for me.
sometimes people refer to the angle added up. So in this case he means 20 degrees on each side which would equal=40 degrees
Some people refer to degrees as a total so 30 degrees= 15 on each side. This makes sense since a lot of people believe that 15-17 degrees on each side is perfect for a chefs knife.
30 degrees on each side (60 total) is the maximum one would use for an outdoors knife. Batoning etc. I personally find that too large an angle anyway.
wow this video really pissed me off. son of a bitch needs to send his ass back to culinary school. Doesn't know how to do any of the following at all.
@den9 Den, this is no a fillet knife. Moreover, I wasn't referring the knife having a curvature or belly. I mean the knife is literally bent from side to side.
let's face it.. he does not get to the point and he rambles more than anyone else and he admits it.. but he's got interesting vids. Oh did I mention his knife sharpening video was 10 minutes compared to this 2 minutes?
That rod is a honing steel, it is used to realign the microscopic burs on a knife that make it "sharp"... this should be done at the first sign of a knife becoming dull; as those micro-burs begin to lay over flat and reduce the bight of the blade. Every half dozen times or so the knife will need to be re-ground, on a stone or the like to create new burs, since they will break off with use and honing.
You're supposed to hold the blade at 20 degrees to the stone and make an action as if you're trying to shaving a layer off the stone. This is a weird technique but could maybe give ok results but not the best results.
there's more than one way to skin a cat, but I do think this is a strange technique, even though there are literally hundreds of ways to sharpen a knife with a stone
If you use the honing steel, you should move the knife backwards/up (w.r.t. the edge). It's not supposed to remove metal, but just straighten up the inevitable burr. Also, very little pressure is required for this.
It could be different with ceramic/diamond honing rods.
if your knife is sharpened properly... you can pushcut through a tomato and kiwi, video was just showing what it would turn out if you tried it with a blunt knife.
Some people use oil or water, some people don't. I've gotten shaving sharp blades on various stones without using either. "Supposed to" or "not supposed to" depends on the stone you're using. Japanese waterstones are in a category all their own, from what I've read. Diamond stones don't need oil or water.
if you would like to see various other techniques for sharpening, i have a knife sharpening playlist with about 30 vids or so...everything from pocketknives to traditional japanese swords and everything from oil stones and waterstones to grinding machines and grinding wheels..
I'm sure there is better way to move the knife along the stone that wont wear a grove down the middle. When I sharpen chisles I use a circular motion to use all the surface area of the stone.
oil is not for lubrication on stones...it is to float away steel shavings to keep the stone from getting clogged...only use oil on oil stones and only use water on water stones...do not mix!!
odd, I was always shown to use the stone along its length and not width. pushing the knife away from you with the edge leading. Anyone else familiar with that method?
yes, that is the way that I've always been taught. It is the method that I just used to sharpen my old sheath knife and it seems to work quite well. I think the style shown in this video might be specifically for chef-type knives; but I'm not sure.
Use a ceramic steel the same as you would your regular steel. The cook in this video steeled freehand; I'd reccomend planting the steel tip on your cutting board. Either way, ceramic, diamond, steel - all same concept.
that's a honing steel, not sharpening steel, it does not create an edge, it only retains it longer.
rogantu 1 day ago
Is this guy British? Is he Australian? I'm confused by his accent.
MsAussie83 1 week ago in playlist Liked videos
do yourself a favor and DON"T sharpen your knives like this. take this video down, its misleading
gomachols 2 weeks ago
FUCK. my girl looked up the video on youtube on her iphone.... didn't check the comments or anything. everywhere else is saying DON"T USE OIL unless your stone is made for it. most aren't. fucking idiots. this video needs removed
gomachols 2 weeks ago
This has to be a joke
timjamesmackenzie 4 weeks ago
@nugsmagee epic fail kid
raulnorato 1 month ago
Diarrhea Party:
A gathering of several people who have all eaten a fair amount of bowel disturbing food and then proceed to diarrhea all over the gathering place and then engage in party like activities using the diarrhea.
Example:
dude we had the sweetest diarrhea party yesterday!
nugsmagee 2 months ago
@nugsmagee And that's supposed to be funny......how???
epiphyticsab 3 weeks ago
holy shit, that blade is sooo fucked up from much improper sharpening. There is a huge divot near the handle. and did you just say you'll never need the stone again? maybe if you cut one tomato a week it will last, but it seems like you don't use it enough; if you did, you'd know how.
direwolfmusic 2 months ago
Who the hell taught this guy how to sharpen a knife....Conan the Barbarian!
You NEVER, repeat NEVER pull a blade lengthwise down a sharpening stone!
ALWAYS at a cross (X) angle on the stone from the heel of the blade to the tip of the blade. I wouldn't let this guy try to sharpen the blades on my lawnmower!
epiphyticsab 2 months ago
@epiphyticsab What a howl. Very funny.
beta757 1 month ago
Is this a joke video? that was the worst steeling I've ever conceived of seeing...
stargatefan23 2 months ago
Don’t believe this video.
Always come from the side of the stone, (making a wide X). The bevel should make an angle to the stone between 10 and 20 degrees. The total angle on the knife will then be between 20 to 40 degrees. Bothe sides need to be sharpened. (behold some exceptions) But if you have chosen an angle, then keep that angle. Start with a course stone of around 400# grit, then 800 and strop on leather and deburr with 2000 to -3000 grit. Go to knifeforums dot c om for more information.
andrisig33 3 months ago
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andrisig33 3 months ago
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andrisig33 3 months ago
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andrisig33 3 months ago
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andrisig33 3 months ago
This has been flagged as spam show
obviously this stone is Norton, good stuff, all other in the vid is shit
kabyzdoh 3 months ago
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kabyzdoh 3 months ago
Everyone knows that cutting an avocado with a normal chef knife is impossible!
Ji66saw 5 months ago
Use the whole stone rather then carving a ditch in the middle.
My grandfather has his grandfathers stone.... One day it will be mine... Still flat after over a century of use.
This guys will be ruined within a few months using it in this way.
mryellow123 6 months ago 15
He just pushes knife when cutting tomato, doesn't slide. It's a trick that frauds selling a kitchen knife do well.
pastorius1011 6 months ago 2
@pastorius1011 true, i hate the way they assume were retarded
Glivity 6 months ago
hes doing it wrong anyway
SPIKEwillKILL 6 months ago
hes doing it wrong, if u dont use the whole stone then death falls on cups that eat watermelons...
LUK3SYboy 6 months ago
Accidental manicure, har har.
FretboardToAsh 6 months ago
the way he's sharpening on the stone.. it seems like he wants to make a groove in the stone... plus my personal preferrence for the steel is only to repair the knife when the edge got abused, thus folding the edge...
Reallush 6 months ago
could someone confirm if that stroke direction is efficient for noncutlery knives?
rocksmosh 6 months ago
ahaha...monstaaar
xkaimax1 6 months ago
Check out mustgrill taste and knives video it will show you a good way also.
MustGrill 7 months ago
10 seconds, I suspected something may wrong. 20 seconds, I confirmed this is wrong.
pastorius1011 7 months ago
I just buy a new knife when the old one is dull.
Or I eat out.
plymouthfan 7 months ago
Oh LOL (:
Have the creators of this video actually tried to sharpen the knife this way for real, not for camera?
Bluesbreaker76 8 months ago
Much of the technique of this is incorrect. You should draw the blade over the stone at 20 degrees as if you are trying to shave off a thin layer of stone. A similar form is used for the steel, drawing from handle to tip of the knife down the steel from tip to handle, not horizontally.
evilduks 8 months ago 2
LOL he has no idea what hes doing
soundthejay 8 months ago
He looks cracked out...but then again that's common in the kitchen! Haha!
pointshootgreen 9 months ago 19
LOL
Gthtltkrf 9 months ago
how do you know if youre at a 20 degree angle? i fucked up two knifes cause i cant figure out how to angle :(
xxthesilentshadowxx 9 months ago
@xxthesilentshadowxx it's about the same angle if you stack 2 quarters on top of each other and put the back of the knife on them. It's not perfect as the width of the blade can change that angle (pocket knife vs. cleaver), but it's a pretty good generalization. You can also freehand it by first holding your knife vertically, cut that in half for 45 degrees, then in half one more time to get to 22 degrees and start sharpening.
panachevitz 8 months ago
@panachevitz would a match book work? thats basically the same as 2 quarters, and btw im trying to sharpen a combat knife since my dam sheath broke (it was one of those diamond sharpener sheaths)
xxthesilentshadowxx 8 months ago
@xxthesilentshadowxx that should work. If you have a protractor handy you can measure the angle of the matchbook to make sure that it's the angle that you want, but I think it's really close.
panachevitz 7 months ago
@xxthesilentshadowxx ok thanks and im guessing i just lean the knife against the matchbook or quarters and push it across so it keeps the angle? because i heard if youre not careful it can damage the knife
xxthesilentshadowxx 7 months ago
0:15, hes about to chop off his fingers by holding it like that!
Ravenpulse 9 months ago
Dude looks psycho
TheBode11 10 months ago 2
please don't take it the wrong way, but this is NOT how to sharpen a knife.
the blade should move PERPENDICULARLY on the stone (or steel), NOT PARALLEL with it! move the blade like you try to cut a very thin layer from the stone/steel, don't press hard, maintain the angle, alternate the sides (same number of strokes on both sides of the blade) - that's it!
for more tips on knife sharpening check out my vid on this subject.
i hope this helps, i don't want to be a smart ass.
bushcraftmyway 10 months ago
or you can get the samurai shark by billy mays!
RockBand2Freak78 10 months ago
When you sharpen the knife, what exactly happens to the metal? I mean like does it fold over or something? or does it chip away at the knife and the knife eventually gets smaller?
BurakkuRockShoota 10 months ago
@BurakkuRockShoota Due to the friction caused by the stone and the metal of the knife, basically, as you say, the knife gets smaller the more you sharpen it, and yes, once gone, it'll be gone forever, so sharpen well. I just lost one or two kitchen knives practicing lol. (This is just my personal idea of what's happening) (Due to the friction, the metal on the knife begins reshaping itself, so basically, you reshape both sides to make an edge. Something like that)
zeus907 10 months ago
@zeus907 lol you have no idea what you are talking about. nor did you answer his question
mnagmobile 10 months ago
@mnagmobile Well sorry lol, I'm just a beginner sharpener.
zeus907 10 months ago
@BurakkuRockShoota When you sharpen a knife with a stone or grinder you do create folds (although mostly too small to see with the naked eye). If you run your thumb perpendicular and away you can feel a little burr or "lip." That is the folded metal of the knife from sharpening. This is why honing steels are so important to use right after sharpening and every time you use the knife. The steel smooths out the burrs for an extremely sharp edge.
mnagmobile 10 months ago
lol it still crushes said tomato @1:00
a10fjet 10 months ago
im really godo at shapeing knifes, but my stones go smooth atfer 2 months of use
any one know how to fix it or why it does it?
duetodie 11 months ago
@duetodie could be a cheap stone. Does it have a coarse and fine side? I wouldn't worry too much about it going smooth though. Because actually you can control the edge and not over do it (making the knife smaller over time). Might take longer but that too can be avoided as long as you use a steel. No need to take chunks off to make a new edge =p Even small bits make a huge difference on a microscopic level.
mnagmobile 10 months ago
use water not oil
Sullysaccount 11 months ago
@Sullysaccount That is an oil stone. Water stones (japanese) are different stones entirely.
mnagmobile 10 months ago
So bad. You should never use oil on a stone. It clogs it up and doesn't carry away the steel partials like water dose. Also he's grinding the knife in in the wrong direction against the stone. it should be at 90 degrees.
MasterGravitron 11 months ago
@MasterGravitron He used an oil stone. Not a japanese water stone. Yes water is better but oil does work as well if it's a 3-piece oil stone.
mnagmobile 10 months ago
@mnagmobile "japanese water stone" has little to do with water.
whet/(h)wet/Verb
1. Sharpen the blade of (a tool or weapon).
mryellow123 6 months ago
@mryellow123 i thought water stones were called so because they needed to be soaked in water before use, but whetstones were as you said: having little to do with water. correct me if im wrong
phattymcfat 2 months ago
@phattymcfat from my limited understanding it's something like that yeah... a lil evolution of language I guess.
mryellow123 2 months ago
Skiils: poor
TactiSoldier 11 months ago
Holding the angle consistently is really hard to do.
SuburbanDon 11 months ago
So um, can i sharpen a bayonet this way as well?
zeus907 11 months ago
@zeus907 a bayonet is for stabbing not cutting. :P
NorwegianPlague 10 months ago
@NorwegianPlague It is, but I want some extra edge, for better penetration and cutting.
zeus907 10 months ago
1:58
clarknaruto 11 months ago
He's not even using the stone the right way.
kruiser98 11 months ago
@GearsofHaloTheftHalo Well as somebody who can sharpen, naturally you would think about improving your technique ... so sometimes it is a good thing to see how others sharpen and get some hints how to improve your own way ... and i commented it because i am pissed about the way he damages the blade ... even if it is a cheap one
Morsblade 1 year ago
dumb avocado shot, sold this a a shit video
jerommcdonnell 1 year ago
Bad way to sharpen knives ... learn before you post a video on how to .. this way you can sharpen a knive but it won´t hold its sharpness for long ... and the way you use the stone ... you simply damage it ... they way you are sharpening is a nightmare for a blacksmith .
Morsblade 1 year ago
Comment removed
Morsblade 1 year ago
bitch better not cut my air
loku1125 1 year ago 3
good information
Monsterhooey 1 year ago
oh my god...
999vai999 1 year ago
You're doing it wrong, horizontal, not vertical.
UnequivocallySpeakin 1 year ago 3
water stone is better. shapton is good for high carbon stenless.
type10MBT 1 year ago
Better instructions here: 5min.com/Video/How-to-Use-a-Knife-Steel-94836288
sp4zzpp2 1 year ago
At 0:54 you can see that the blade is all wobbly...
AsbestosX 1 year ago
Very sloppy sharpening! It takes very careful pressures and angles if you want an razor sharp knife. Also when cutting put the tip of the end on the cutting board and pull the knife thru the vegetable so that the blade NEVER touches the cutting board and your knife will stay nice 5 to ten times longer. 35 years of sharpening my techniques have lead me to this knowledge.
stupidrussia 1 year ago 3
That knife hes sharpening is bent as fuck
StigTube06 1 year ago 27
thanks i cant afford much so gunna use a small cheap water stone
guitartuner7 1 year ago
@1lupus hfghfff
gilligan477 1 year ago
@1lupus can you tell me how to do it. all of these vids people say they are sharpening them wrong so i ddont know which one is right
guitartuner7 1 year ago
@guitartuner7 Hey Guitartuner it is very subjective. How often do you use your knife? What type of steel? How much money can you justify spending on equipment? It varies for all these reasons. Myself I use a Apex Edgepro for settng my profiles about once a year and use a Spyderco Sharpmaker to maintain. Some of my Japanese knives I use a waterstone. It gets expensive quickly. Work out how much you can afford, buy decent equipment and practice, practice, practice.
1lupus 1 year ago
@1lupus I use trans fluid on a large 3 sided stone, in a circular motion to set angle (calibrated, locked wrist) then use soothe drawing strokes and then use a good German steel. For razor sharp every time: Draw on the steel for carbon steel blades. Cutting against steel for stainless blades.
1TEKTRON1 1 year ago
@1TEKTRON1 sounds like a good thought through set of steps. I hesitate to give a one-size-fits-all solution. I am still coming to terms with some blade geometries and hi - tech steels. So much to learn. My most common blades get the profiles set once a year with a apex Edgepro (with appropriate angle for the steel type and use) and then maintenance on ceramic rods. My favourites also get the old horsehide razor strop to remove even more micro-serrations unless I intend to cut veggies with it.
1lupus 1 year ago
@guitartuner7 Hi, I sharpen knives for leather working, bushcraft and cooking. All are sharpened differently. A knife I use to cut effortlessly through harness leather would be have difficulty cutting a soft tomato. The leather knife has to be super smooth and sharp with a flawless, smooth edge. The cooking knife needs a less refined edge and is better with microfine serations on the edge. For the kitchen use a medium grit diamond stone weekly followed by a fine diamond steel during use.Buy DMT
labrat7357 1 year ago
@1lupus you're right of course but then he is using a junk knife for the demo so it don't matter. Notice the cheap stamped knife he is "sharpening" is not the same as the forged knife he pulls out of the block.
shatros 1 year ago
I get a kick out of how religious people are about their technique for sharpening an edge.. its their way or the highway. I've used several ways to sharpen a knife (including the one in this video, which does a very good job btw.) The only thing that matters is the result.. not the method being used. Is the edge clean, crisp and will it fall through a tomato effortlessly? slice effortlessly through a beef round? Thats the only debate IMHO.
sfvcanada 1 year ago 3
@sfvcanada I have used my Wusthof set daily for two years and have never needed to sharpen them and only have honed them a few times. When I am done they are sharp enough to shave with and the edge lasts for weeks of home use. But you are correct, there are many techniques wich will work. Going against the grain will make the edge "toothy" going away from the grain will cause a burr to roll over. All that, however, is cleaned up with a proper honing which is not shown here.
shatros 1 year ago
@sfvcanada Horses for courses. Cooking knives do not need a highly refined edge like some other trades(leather and wood work). They need to have no shoulder and have an edge that has some "bite" so it will start a cut and not be so smooth it will slide and not cut. Mucking about I sharpened a kitchen knife on water stones and tried it at 1200 grit and it was great, I continued down to 8000 grit with a stropped edge finish that would not even snag a cotton ball & would also not cut a soft tomato
labrat7357 1 year ago
do you think this will also work on a katana?
ninjae4976 1 year ago
@MrVoiceofreason123 Tell Mike Stewart, owner of Bark River Knife & Tool that. He has probably been in the business longer than you have been alive... and he's the one who told me so.
jrmym2 1 year ago
@jrmym2 Just because someone has been in the field for a long time, doesn't always mean they are right. Besides, "better" and "harder" are relevant terms. If you had said, " tool steels with higher carbon content are often harder to sharpen if they haven't been tempered to the appropriate rockwell hardness", then I would agree with you. Steels with higher carbon content, specifically above the eutectoid composition of around %.67 tend to be harder for reasons I won't go in to here.
MrVoiceofreason123 1 year ago
@jrmym2 (cont.) Also, with your logic, a better steel is harder to sharpen. Therefore, I should just go for the knife that was forged and quenched, but without proper heat treatment. In this case it will be very hard to sharpen because being all martensite, it will be near impossible to machine. I'm sure Mike Stewart knows what he's doing, but being a metallurgist and materials engineer, the public's vast misconceptions of all things metals and alloys really bug me after a while.
MrVoiceofreason123 1 year ago
@MrVoiceofreason123 Actually, my reply to your comment was not in relation to this video. I got mixed up. You are correct. But, generally speaking, people buying knives, including the knife makers themselves, are buying into a "super" steel craze. The premium steels that makers and buyers are adopting now(like s30v, d2, etc.) are considered "better" by most folks(the grass is always greener, huh). That's the only reason I used the term "better". I completely agree with you.
jrmym2 1 year ago
"Better" steels are often harder to sharpen.
jrmym2 1 year ago
yea but you dont need to sharpen them as much :D
mowie1236 1 year ago
wrong. you need to resharpen the blade like once a month.
Thetruthishere11 1 year ago
coolest last name ever.
xRBHx 1 year ago
the way he runs the knife against the sharpening stone like that, it will have a deep ridge in the middle in a no time from constant use.
I dont want any ridge in my sharpening stone. I want it nice flat and even. And hence, thats why its wrong to sharpen it like that.
Run the blade at an angle as if you're trying to shave hair off an arm.
rabbiteh 1 year ago
Comment removed
madandsick 1 year ago
@ahlee1983
You don't even know how to spell knife.
mememe123xyz 1 year ago 3
I personally thought he was using the large and angle to sharpen the knife, both on the stone and the steel.
mrsexappeal69 1 year ago
What's easier an more effective. Sharpen a knife or cleanin' a gun?
sleirylover 1 year ago
knives would be plural... I think you mean knife? lol newbie
CapChronic 2 years ago 3
i am a meat cutter by trade, you could perform surgery with my knives.. the way that guy stealed the knife, downward like taht makes me want to slap him.. the whole point of a steal is to straighten the edge that is already there, in my case its so fine that its like bending foil. the blade should lay FLAT on the steal with pressure against the blade and you should run it toward your hand/wrist. only problem is if you fuck up, its to the bone.
nagrone87 2 years ago
This has been flagged as spam show
thanks it really works
volpsp 2 years ago
There are many, many DIFFERENT methods to sharpening a blade/knife. Everyone swears that their way is best but the bottom line is to get the blade sharp enough to cut & get the job done. Maintaining the factory edge or degree of the edge is best which ONLY requires a soft stone and oil or water. I use gun oil for my hunting/survival knives and vegi oil for my kitchen knives. I use a combo of 3 methods all of which work best for me.
acliffordknives 2 years ago
Why on French videos they say about 30 degrees and here about 20 degrees ?
In the end is the perfect angle 25 degrees ?
20 degrees means the knife will be thiner so it should cut more.
Anyway the way to sharpen the knife on stone differs much.
Anyway it looks a little odd. xD
EminoMeneko 2 years ago
sometimes people refer to the angle added up. So in this case he means 20 degrees on each side which would equal=40 degrees
Some people refer to degrees as a total so 30 degrees= 15 on each side. This makes sense since a lot of people believe that 15-17 degrees on each side is perfect for a chefs knife.
30 degrees on each side (60 total) is the maximum one would use for an outdoors knife. Batoning etc. I personally find that too large an angle anyway.
gamerfromcanada 2 years ago
You speak the truth my friend. I agree 100% with what you are saying!
THEDROPPEDSOCK 2 years ago
@EminoMeneko do you really think your arm would have the precision to measure a 10 degree difference? the number is for reference.
peskasker 2 years ago
I believe it wasn't of any use to mention it. ;)
EminoMeneko 2 years ago
wow this video really pissed me off. son of a bitch needs to send his ass back to culinary school. Doesn't know how to do any of the following at all.
marivani1 2 years ago
way to much oil
drock28785 2 years ago
Isn't the edge of this knife bend? See 0:55 - 0.56
Chemicalkinetics 2 years ago 29
i saw it bend or is that just us?
bassforlife4 2 years ago
Comment removed
bassforlife4 2 years ago
@Chemicalkinetics
filet knife
den9 7 months ago
@den9 Den, this is no a fillet knife. Moreover, I wasn't referring the knife having a curvature or belly. I mean the knife is literally bent from side to side.
Chemicalkinetics 7 months ago
i have been trying to get a knife sharp for a long rtime. this is the only way that works for me. my knife now cuts paper, buddy!
i used to work with cooks from el salvador. this is how the did their knives, and they were like scalpels.
don't knock it until you have tried it!
jackiemaxmcc 2 years ago
I don't trust any knife sharpening videos unless they end with the guy shaving with it.
Ray Mears. Look him and his videos up.
ZanderArch 2 years ago 3
use an angle of 20° to sharp the blade, not 45°, and gently move the knife, make just 10 pass max otherwise you will ruin your knife...
chocoboleg 2 years ago
not true at all
jayfulf 2 years ago
Always a good thing to know, that tomato thing really pisses me the fuck off!
Yngblaz 2 years ago
isnt the oil or water only to rinse off steel dust from the stone? and not to enhance the grinding effect but to simply keep it!
GDragon9666 2 years ago
yes it is
starfighter1235 2 years ago
Oil stone, uuuuurrrrggghhhhhhhhh......
Do what you like with one of those, but sharpening a half decent kitchen/chefs knife effectively it aint gonna do........
IMHO of course, (but really this vid is a load of bu****it........
TIA
agricjim 2 years ago 3
sweet
eidastik 2 years ago
OMG. You should better sharpen the knives instead of breaking its edges.
Matsuzo241 2 years ago 2
This is one way to thin the edge but it's far from the right way to sharpen a knife...
mbhanzo1 2 years ago
thanks
bogdanredlight 2 years ago
Cool story bro.
LemurInBlack 2 years ago 2
cool
CreidDesmodus 2 years ago
amen i love cutlerylover. best on youtube 2nd is nutnfancy
starfighter1235 2 years ago
I prefer Nutnfancy's knife reviews, he gets to the point, cutlerylover rambles too much and isn't as organized in his point-making.
lovinglistener 2 years ago
let's face it.. he does not get to the point and he rambles more than anyone else and he admits it.. but he's got interesting vids. Oh did I mention his knife sharpening video was 10 minutes compared to this 2 minutes?
jayfulf 2 years ago
what's that rod for? what is honing? thanks
emel60 2 years ago
That rod is a honing steel, it is used to realign the microscopic burs on a knife that make it "sharp"... this should be done at the first sign of a knife becoming dull; as those micro-burs begin to lay over flat and reduce the bight of the blade. Every half dozen times or so the knife will need to be re-ground, on a stone or the like to create new burs, since they will break off with use and honing.
AaronAlso 2 years ago 2
a dictionary would help you, and watch the video again he explains it....
fakenphoney 2 years ago 3
where can i buy the sharpening brick
3dmontana 2 years ago
I bought it in a Chinese store very cheap for 1,50 €
KhanMihaylov 2 years ago
You're supposed to hold the blade at 20 degrees to the stone and make an action as if you're trying to shaving a layer off the stone. This is a weird technique but could maybe give ok results but not the best results.
misterchuckle 2 years ago
there's more than one way to skin a cat, but I do think this is a strange technique, even though there are literally hundreds of ways to sharpen a knife with a stone
lovinglistener 2 years ago
If you use the honing steel, you should move the knife backwards/up (w.r.t. the edge). It's not supposed to remove metal, but just straighten up the inevitable burr. Also, very little pressure is required for this.
It could be different with ceramic/diamond honing rods.
karstux 3 years ago 3
Can you just use regular cooking oil on an oil stone?
1243568790 3 years ago
you can use water if you want.
WmashdaProductions 3 years ago
Really good no fuss no ball. just clean clear information and unlike most he gives angle of knife to sharpening surface.
tiggmanage 3 years ago
i agree... and i find a serarted knife is much better for tommatoes
shufk77 3 years ago
i bought some arkansas stones and after i used them i dried them off with a cloth and clogged the pores of the stone what sould i do?
Zacum 3 years ago
live & learn, brother.
transcript 3 years ago 10
Thanks.
vichetten 3 years ago
if your knife is sharpened properly... you can pushcut through a tomato and kiwi, video was just showing what it would turn out if you tried it with a blunt knife.
DC180 3 years ago
This comment has received too many negative votes show
did u know that your not actually susposed to use oil or water
sinsaequentin 3 years ago
Some people use oil or water, some people don't. I've gotten shaving sharp blades on various stones without using either. "Supposed to" or "not supposed to" depends on the stone you're using. Japanese waterstones are in a category all their own, from what I've read. Diamond stones don't need oil or water.
CanItAlready 3 years ago
u should acctualy soak the stone inw ater for a fewminutes
shufk77 3 years ago
Funny how he slices right through the avocado without cutting the seed in the middle in half! What a trick.
AdamSmith1787 3 years ago
He'd already cut around the pit. It only shows the last part of the slice...
eyemyth 3 years ago
if you would like to see various other techniques for sharpening, i have a knife sharpening playlist with about 30 vids or so...everything from pocketknives to traditional japanese swords and everything from oil stones and waterstones to grinding machines and grinding wheels..
jedirifleman 3 years ago
I'm sure there is better way to move the knife along the stone that wont wear a grove down the middle. When I sharpen chisles I use a circular motion to use all the surface area of the stone.
StinkyWizzleTits 3 years ago
Neat, now there's another method I can use (I assume this way is better for smaller stones).
ParkourEh 4 years ago
damn straight!
SchmittySwitch 4 years ago
oil is not for lubrication on stones...it is to float away steel shavings to keep the stone from getting clogged...only use oil on oil stones and only use water on water stones...do not mix!!
jedirifleman 4 years ago 2
Oil also provides a medium for particles from knife and stone to create an abrasive slurry which helps to grind quicker.
hkrobin 4 years ago
Great video thanks
chassis9 4 years ago
Very Sharp! Better video than another one i saw by a gentleman that calls himself Chef Rick
ultimatex666 4 years ago
odd, I was always shown to use the stone along its length and not width. pushing the knife away from you with the edge leading. Anyone else familiar with that method?
yarrow78 4 years ago 3
yes, that is the way that I've always been taught. It is the method that I just used to sharpen my old sheath knife and it seems to work quite well. I think the style shown in this video might be specifically for chef-type knives; but I'm not sure.
jtpaintballer959 4 years ago
That is not the right way to use a stone. Yarrow78 is right, although I only lead with the edge for planes.
hkrobin 4 years ago
Thanks - very helpful
Chikster11 4 years ago
thanks
chefsaffa 4 years ago
Thanks for putting this up
Nymphetamine2791 4 years ago
now I know! Thank you :D
TrueSoreThumb 5 years ago
Anyone know if you use a ceramic steel the same way as it says hold it up on the box
soopy1975 5 years ago
Use a ceramic steel the same as you would your regular steel. The cook in this video steeled freehand; I'd reccomend planting the steel tip on your cutting board. Either way, ceramic, diamond, steel - all same concept.
n7cav 4 years ago
I bet your knives are always sharp
leuchtenstadt 5 years ago