Cookalong Live | How To Sharpen a Knife | Gordon Ramsay on Channel 4

Get the Ramsay edge with Gordon's knife sharpening guide

Watch the video on 4Food: http://www.channel4.com/4food/how-to/how-to-sharpen-a-knife

Watch Gordon Ramsay: Cookalong Live on 4OD: http://www.channel4.com/programmes/gordon-ramsay-cookalong-live/4od

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Find more Gordon Ramsay cookery videos on 4Food: http://www.channel4.com/4food/how-to/gordon-ramsay-how-to-videos

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[LyleVertigo]

This is called Honing. As a knife gets used, the edge gets microscopic bends known as "feathering" or "splitting of the edge". Over time the number of feathers or splits become so numberous that the object being cut is sliding over the sides of the feathers.

By taking a metal rod and sliding the blade across it in a 45 degree angle you are realigning the feathers back into a straight line along the edge, making it sharp again.

[mickeysinonehand209]

Lol, I love how people talk shit about what Ramsey is showing and then talk about their own skills. Face it, your knife sharpening skills obviously aren't that great, because when I turn on the TV, I see Ramsey, not you. His knives must work just fine considering he drives them around in a Ferrari and not your broken down hick truck.

[ironlionkalo]

i would never touch my knife to one of those

[AustKnifeSupplies]

Great vid Gordon, very informative and to the point, I have seen so many people use a steel the opposite way by dragging the edge down the steel to the guard.. , keeping your knife sharp is the best thing anyone can do for their blade, love your shows by the way..

AustralianKnifeSupplies

when you need an edge.

[LyleVertigo]

@Basicccc123456 Yes, 22. I don't know why I said 45 lol.

[Basicccc123456]

@LyleVertigo i was always taught to slide it on a 22 degree angle

[konarider443]

@emenveeuk this one has longitudinal ridges and has a round cross section.

[alexmini123]

@LyleVertigo this guy knows what he is talking about, the burs on the knife after usage, really wears down the quality of the edge, and using a steel, many different types, this one is grazed,( bumpy) for removing the burs and blade realignment, these are the only ones I have ever seen anywhere but ive heard that there are different types, im not a pro though XD

[crispycraig001]

@paulgrosding haha, knifes.

[emenveeuk]

The problem with this "sharpening" term many folks are having is that the product is marketed for zillions of years as a "Sharpening Steel". Go shopping for one - even Jamie Oliver has one in his product line (it may even only be a honing steel). So because of the product branding, people are casually calling honing as sharpening (but honing is a part of the sharping process). He is correct by not maintaining the edge, you will regret if the blade slips on your work & lose your tips or thumb.

[emenveeuk]

Wikipedia: A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to hone or sharpen blade edges. They are flat, oval, or round in cross-section and up to one foot long (30 cm). The steel and ceramic honing steels may have longitudinal ridges, whereas the diamond coated steels are smooth but will be embedded with abrasive diamond particles. So, which type is he using?

[paulgrosding]

he is a idiot, he knows nothing about knifes