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How to Sharpen Your Chef Knives

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Published on May 20, 2011

http://marcusburic.com In this video, Chef Marcus Buric shows us the importance of keeping your knives sharp. Aside from sharp knives making your cooking life easier, it's also the best way to keep safe. Dull knives are the number one reason people get hurt in the kitchen. Learn the best techniques for keeping sharp!

Comments • 330

Richard Blaine
I can't believe you still have this video up here on the tubes and I can't believe that this video still gets views! You are not teaching anyone anything that is useful to the art of sharpening culinary knives and everything you are doing is incorrect! This video is deplorable!
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Richard Blaine
This is not even close to the right way to sharpen culinary knives or any other knife for that matter chef! I am sorry to say that you tutorial is totally incorrect!
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ViswaNath GummaRaju
Chef, do not be  put off by the unkindly remarks.  Each has own way of doing things right and better.  We can see you are great. Keep the tutorials coming. We are beholden to u. VishG
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ThePurpleHarpoon
The best way to find 20 degrees is half way down then a little bit further. I'd say go half way down, then half way down from that,then down a little bit further. 90-45=45 45-22.5=22.5 22.5-a little bit =20 Bullseye !
11duck11
This is hard to watch.... stick to cooking chef. 
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Al Machado
I've been sharpening all types of knives freehand since I was 10 years old (taught  the basics by my grandfather) and there are certainly multitudes of techniques and  stones.  The Chef's method was pretty sound.  I don't hone exactly in that manner but IMO it's all what works best for you.   
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stofika
If you cook as you do this .....
test18258
His advice on how to sharpen a knife is good. but his technique is terrible. Im not a professonal chef or professional knife sharpener but I know what im doing. if you look closely his knife keeps changing angles, coming up off the stone, not hitting the tip or heel of the blade, and it looks like the stones he was using were previously used with oil, notice how the water on the stones beads up when he switches? pause on his paper cut, when he sweeps the first sheet of paper of the counter notice how its all jagged and ripped? and the second time you A cant see it  and B can hear the paper tearing.  If you want sound instruction and technique on how to sharpen a knife check out the channels like Jdavis or Richard Blaine who is down in the comments below. Also just from a video stand point.  half the time hes doing stuff we cant see what hes doing, he talks about wiping down the knife and look at all the metal filings on the towel. What filings? I cant even see the towel.  Nor could I see the paper he cut aside from when it accidently slid into frame right before the video cut.
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smokin Joe
just wrong. you only "sharpen" the middle of the blade
Vasili Atmanchokov
Your stone part was somewhat correct, although there needed to be emphasis on evenness and the whole length stroke. But why are you pushing the knife on the steel? The steel's only purpose is to straighten the edge that is slightly rolled and that is accomplished by pulling the knife on the steel. Pushing the knife on the steel (cutting the steel) actually destroys the fold and wears it off; it does sharpen the knife but shortens the life of the knife.
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