Kitchen Knife Sharpening Techniques with Ram

Our vegetarian chef Ram shows us Kitchen knife sharpening techniques that ensure the long life of your kitchen knives. You don't need an expensive electric knife sharpener, just a wet-stone and steel to finish the edge.

Visit http://yoga.org.nz to get the 52 week cooking lessons.

Category:

Howto & Style

Tags:

• Knife
• Knives
• Sharpening
• Techniques
• Sharpener
• Sharpeners
• Chef
• Kitchen
• Steel
• Stone
• Electric

[globalman]

Great video... So what kind of stone is it??? Seem to be conflicting thoughts on method according to comments ??? WHERE DOES ONE OBTAIN SUCH A STONE???

[Spikehead790]

if you keep trying to sharpen that knife like that then it reeeeeaaaally will need some work.

[familyphotoshoot]

@sniper479

That back and forth movement in the same spot on the stone wears away the stone itself and makes it look arched. It's like rubbing your hand on a block of ice and making an indent. If you want consistent results when sharpening with a stone, you really need to flatten your stones every now and then. It's much harder to get a consistent (read: sharp) edge on your knife if your sharpening stone is arched or uneven. A flat stone makes flat edge bevels, and than means a sharper knife.

[familyphotoshoot]

@sniper479

So, check it out, even though the stone is harder than the steel and removes metal from the knife, the stone will eventually "wear out" after continual use. If you sharpen your knife over and over on the same spot on the stone, it'll start to make an indention into the stone. You can see in the video that he goes back and forth in the same spot over and over (You shouldn't do that, BTW. Always push the knife away from you like you're trying to slice a thin piece off the stone).

[sniper479]

Can someone tell me what the arch is in the stone?