How To Sharpen A Kitchen Knife Part 2
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Uploaded by Chefknivestogo on Aug 19, 2010
How To Sharpen A Kitchen Knife part 2. This is part of a series of videos about how to sharpen kitchen knives for beginners. Here I demonstrate how to sharpen with a shapton glass stone. I'm using a forschner rosewood chef knife and I'm sharpening the knife freehand.
http://www.chefknivestogo.com/vitu.html
- 20 likes, 3 dislikes
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Uploader Comments (Chefknivestogo)
All Comments (8)
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@JonO387 >implying the existence of a video means people need video instruction
Not sure how to came to that conclusion. People don't need videos to teach them anything, and nothing about this video implies otherwise. But what I'm more confused about is why you're surprised people need instruction on how to perform a relatively obscure task. Do you think mankind is born with the natural ability to sharpen metal blades? I sure wasn't, and this video taught me a great deal.
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I can't believe people need videos to teach them this.
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@JaarxBlaarx Thanks for the correction.
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@SuperDriedFruit This is actually incorrect in technical terms. Chefs do often use steels, but steels do not "sharpen" a knife. A steel is meant to re-align the blade, that is to say regular usage of a knife will cause the knife's edge to become disaligned and a steel will rectify that. If a knife is genuinely dull, a steel can only go so far. The only way to sharpen a knife completely is to use sharpening stones or something akin to it.
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@frmAKtoVA He's showing how to sharpen knives in general, and is using a cheaper kitchen knife (I think) to show beginners. Also, he's using a sharpening stone, whereas chefs almost always use steel. There is not ONE way to sharpen a knife, and this is simply one way. The fact that you are insulting people with the word "NOOB" makes it pretty obvious that you're a "noob" in life.
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Could you tell what stone you are using in this clip? How much should I pay for a similar stone? Thanks.
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What about the angle?
thePowerPlant 1 year ago
@thePowerPlant Thanks for the question. I sharpened this at aproximately 15 degrees per side. On an earlier session I thinned the knife a little and steepened the angle a little more than the standard factory edge.
Chefknivestogo 1 year ago