Knife Sharpening

Leigh Hudson from the Chefs Armoury knows just about everything there is to know about chef knives; from how they are made to the steel which each company uses. He can tell you the difference in how they make Japanese chef knives to how they make European chef knives.

I suggested to Leigh that we should do video on how to sharpen knives, as the Chefs Armoury provides an "overnight" knife sharpening service. During the video we talk about the process for getting an edge with Japanese water stones, through to honing knives on steels and diamond steels. The video isn't aimed at just chefs, it's actually a comprehensive "how to video" on how to sharpen and keep on edge on your knife.

For more information visit
http://www.benjaminchristie.com/blog/knife-sharpening-video

Category:

Howto & Style

Tags:

• knife
• knives
• sharpening
• cooking
• culinary
• kitchen
• benjaminchristie

[MisterBaz1]

Your reasoning makes absolutely no sense. The hardness of a European knife is somewhere around 57-59RC.  Most Japanese knives are hardened to the same Rockwell hardness. Some may be slightly higher around 63RC.

Either way, these stones will work perfectly on either knife. Actually TRY IT before you spount off misinformation.

[CanItAlready]

BTW, audio quality in this video is not so great. Hard to hear what's being said at times.

[jackhatty]

Turn off the fucking extractor fans.. disappointing.

[rosslinden]

wow

[mryellow123]

@utubequalitycontrol sounds great as a "rule" to "teach people". In practise it's not all bad, you don't put your vital organs within striking distance, the stone isn't held in place by your guts. If something hits you hard enough to move your arm 3 feet then which way the blade is facing will be least of your worries. Sure, busy kitchen, more care. Must say, personally I don't like his rough back/forth technique.

[donze52]

great video you have,

another video you may like is

(how to make money from your knife)

[utubequalitycontrol]

Grandma has her arms still....nobody listen to this dumb fuck....never sharpen a knife owards yourself...if someone bumped you in a kitchen (i.e. a busy server) gam over...your bleeding and off to hospital! always sharpen away from yourself! muppet.

[MustGrill]

you should never let your knives get to this point. I have a good way also of keeping them sharp as a razor. mustgrill taste and knives, watch the entire video.

[shermnduke]

I use all sorts of stones and sharpening tools, but can get a razor edge and narrow profile by simply using a scissor. Just pull the blade edge straight through the slightly opened scissors and you get a nasty sharp cutting knife. Strop as needed afterward.

[uddoss]

@azreal289 i did read it here too..that somebody takes the newspaper paper to stropp blades..he said..

there is some sort of mud in the newspaper and the paper has 30000 grid..i tried the newspaper..but i wasn't convinced..may be i didn't have the right newspaper or i used it wrong..i am doing good with sandpaper on glass for very dull knives..but then i use my wetstone and leather..this is it..what works for me..