Sharpening Knives - How to Sharpen a Knife Using a Whetstone

[ozzyscruggs1]

I have oil stones up to black medical Arkansas, Japanese water stones, India, diamond stones, everything. The ones I use most frequently are the diamonds. They cut fastest when wet, but not that much slower dry, so I use them dry. They stay flat and have yet to show wear after 20 years of daily use. Absolutely trouble free. Wet dry sandpaper is cheap, fast, long lasting, also works dry, and doesn't dish, since it relies on the plate glass or granite backing to keep it flat.

[mesa401]

Oilstones aren't messy. The videos I have seen on water stones are very messy and a lot of trouble, wear out etc. I use Arkansas novaculite stones. They create a razor adge, do not "clog", and will last forever.

[dsmatts]

Pretty useless video

[Sekrf]

i know its just a demo, but omg you're using the wetstone dry lol

[rouxbe]

@Sekrf This is only one piece of a much larger lesson and if you look close the stone is indeed wet.The surface does dry very quick under the lights.

[okkrom]

Water stones needs to be soaked,

whetstones needs to be oiled.

Important detail here.

[rouxbe]

@okkrom Whetstones need to be soaked. oilstones need to be oiled. This video is part of a much larger lesson with more detail on types of stones,

[okkrom]

Even though opinions vary, whetstones (from the verb: to whet, not from the word wet) are mostly to be used dry, lubricated using water (unnecessary to soak it) or oil.

What is certain is that japanese water stones needs to be soaked 15-30min before use, i agree with you on that, though it is used dry at 1:07 in the demonstration...

I just find your video to be misleading on many statements made in it, this being one of them.

[rouxbe]

@okkrom Like I said this video is only part of a full lesson and you're only getting one piece on Youtube. More is explained on Rouxbe.

[JDrosa1982]

I don't think he is suppose to move the knifes edge toward himself , because it will dull the blade .

[rouxbe]

@JDrosa1982 That's part of the rhythm of sharpening, you need to actually see the lesson on sharpening to understand the full process.

[JDrosa1982]

i have a American Double Grit Emery Oil Stone, I use it to sharpen my cooking knives. I'm just learning how to properly position and move the blade along the stone.

[TheSuperduck23]

I was wondering what the grits on the stone at 0:47 was, because I have the same stone, but they were unmarked when I bought the stone.

[rouxbe]

@TheSuperduck23 That's a really course stone that was 80/120 I believe.

[edwinwirda]

I try to sharpen my knife with blue stone( The lowest grit) and then I continue with the brown one (800 grit). Don't know why, my knife still not sharp as use to be. (the angle while I'm sharpening was correct already.

When I watched this video, they say that using low grit can make your knife become dull. Is that true? If yes, any idea how to fix my knife? Thx so much ...

[rouxbe]

@edwinwirda This video is only one small segment of a full 15 minutes lesson on knife sharpening that we have on Rouxbe. I don't think I can be as much help with a short one line answer here.

[Goo59ber]

Nice video and to the point. Get the stones... I grew up with a maitre D' father in kitchens full of European chefs and kitchen helpers...all with their OWN tools. God help anyone even glancing too long at someone's blade. One could shave with anything these gentlemen and ladies carried with them...often in customized sheathes WITH the stones in pouches along with steels and ceramic sticks.

[Jordan3445]

is higher the grit the better?

[rouxbe]

@Jordan3445 You should start with a rougher grit to sharpen then use a higher grip to polish the blade to a very sharp tapered edge. If you keep your edge sharp you can just polish it regularly.

[Jordan3445]

@rouxbe what grip do you recomend to start with?

[rouxbe]

@Jordan3445 I like to start with the 800 grit and then use a polishing stone after I've got a good clean edge. It takes a bit longer to do but the edge lasts longer if you hone regularly.

[Jordan3445]

@rouxbe does the polish stone have a grit or is it just a polish stone? sorry for the questions just very concerned

[rouxbe]

@Jordan3445 It indeed has a grit generally starting around 1000 and going up from there.

[Jordan3445]

so out of all of these the polish one is the best? where can i get that one? and where do i get the all brown whet stone also?

[rouxbe]

@Jordan3445 Any good knife shop or kitchen store should have a selection of whetstones.

We got ours from metrokitchen. com

[BALDMAXXX]

A perfect explanation video. Thank you so much. You have my subscription.

[rouxbe]

@BALDMAXXX So glad you enjoyed it. It does make all the difference in the world having a sharp knife to work with. How many of us have bought new knives when the old ones didn't cut as well. I could have saved a lot of money if I'd seen this video first.

[cupcake2000ish]

cool