sharpening knives with whetstones
Uploader Comments (chefgiovanni)
Video Responses
All Comments (29)
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@leoliu08 This is a traditional stroke for razors, too. Maybe not one people use much any longer now that stones are commonly big enough for the entire razor, but older barbers instructions suggested this type of stroke, especially with smaller hones. It works well.
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@woo2fly18 Never that high. Asian knives have a more acute angle german knives have a bigger one but not that big.
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thats a really small angle i heard people say 30
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Thanks for the video. One nitpick on pronunciation: "Santoku" (not "santuko") -- Japanese for "three virtues" (san - three, toku - virtue). i.e. a multipurpose knife.
Also, you might want to point out that speed on the stones is really not important. Somebody learning should take their time and not move the knife quickly.
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@thedisbatcher Same reason you dont cut a 5 acre field with a weed wacker. You use the bush hog for most of it and the riding mower around the edge then a push mower close to the fence and finally a weed eater against the trees and fence. Right tool for the job at hand. You could go straight to an 8000 grit but you would take 12 hours and lose half your stone doing it.
Was the stone wet when you were sharpenig?
smthb123 2 months ago
@smthb123 YES it was wet .
chefgiovanni 2 months ago
You can also save $15-20 dollars by using a 1/4 in binder clip instead of that fancy angle guide. It's pretty much the same angle.
12chud 2 months ago
@12chud Our clips are stainless, plastic lined and only $9.99 for the set, lg. and sm.
I would argue, but hey, I like when people have to buy new knives. Chef
chefgiovanni 2 months ago
Can i ask where you learnt to sharpen knives? i've never seen that method where you move the knife in a circular motion on a sharpening block. I've only seen them move the knives forward and back.
leoliu08 3 months ago
@leoliu08 Old School Master Chefs taught me long ago.
chefgiovanni 3 months ago