 What's up, how are you guys today knife sharpening 101? I'm going to teach you guys the basics on how to sharpen your knife This is something a lot of chefs actually have to do every night because they're chopping all day Most people maybe once a month and to be honest I would just take this to a local guy if there is someone Sometimes at these farmers markets, you'll have a guy with like a sharpening wheel and he does the knives really quick and easy It's worth it unless you want to sit down for an hour or two to sharpen a few knives So that's what I do or if you're in the boondocks middle of nowhere and you have some extra time This is what you need now before I show you guys the wet stones There are quicker and easier solutions, but the knife is not going to be a sharp These stones it's going to take five to ten minutes depending on how dull the knife was you got little quick things like this that You know you just you run over the knife. I mean this isn't the best design thing It's kind of sketchy, but you know you put your hand on this and then You go over the knife a few times and this works pretty well. It gets the knife kind of sharp, but you know It's not super sharp and the edge doesn't last that long all this stuff guys including Matt I'm going to put it on my Amazon shop So I have three stones here and that's because we have to go from coarser to finer You know the coarser stones a lot rougher taking much more steel much more metal off the edge And then the finer you go the more refined it is This stone we're not going to actually be using today This is a 400 800 and if I need to sharpen like my wood cutting axe or something really blunt that takes a lot of abuse Or if you have a really messed up knife you might use this But it's going to take so much metal off the edge and kind of ruin the bevel Which is you know the angle that the knife is currently sharpened at So I have two stones and these are combinations. So this is a 3000 8000 and this Which isn't labeled is a 1000 6000. So ideally you have three One that's around a thousand which we have here one That's about 3000 to 4000 which we have here and then you want a five or six thousand Which we have here this eight thousand We might not actually use and then you can get really fine, too We have a leather strap that I'll show you guys if you're trying to get it razor razor sharp But you know if you're feeling this 8000 it's actually really really really smooth So the knife's pretty much going to be sharp by the time you go to that to to make it any sharper These have been sitting in water. They're called Wet stones. I'm not sure if it's because it's wet But they do soak up water and need to be soaked for you know an hour or two before you actually use them and These are on my Amazon shop as well guys So I'll link that down below if you guys need some but again You know to buy all this and do the prep and all that type of stuff That's why I'm saying you know just get someone local to do it once a month if You don't have the time and guys be sure to use a really high quality glass bottle of mineral water So you don't get any fluoride or chlorine on your knife Guys that was a joke. This might be the only time I've ever used tap water. So this is a heavy knife I kind of use for like chopping up tartar and stuff So I'm not going to spend like 20 minutes sharpening this on these stones, you know I'll probably just run that other thing over this one, but I do have some you know more delicate Japanese knives that I use pretty frequently. So here's my chef's knife and here's my vegetable cleaver that I use a lot We're just gonna do the the classic chef's knife for you guys for this video and When we talk about the bevel the angle of the blade You would look at the knife this way and it's hard to get this camera in focus, but the end of the blade Turns into like the really tiny edge That's what the bevel is and usually on most kitchen knives and Japanese knives. It's around 20 degrees Sometimes it goes a little lower. So, you know 90 degrees the knife is straight up 45 degrees is half way, you know So you go from 90 to about halfway down is 45 and a 45 degree angle is actually okay It's not that sharp That's what you would use for like a wood cutting axe or something that is using a lot of chopping force and then to get to 20 It's about halfway down from 45 and then a little more So the tricky part here is when we're on these wet stones is Replicating the angle of the sharpness and they do have like new devices that'll actually hold the knife at that angle But then you're gonna spend more money and it's gonna take longer to sharpen. So This it's not too difficult. So We're gonna start off with our 1,000 over here. I have Just a bowl of water here because we will have to lubricate this a little bit And there's a few different ways to approach this the most important thing is that the knife is at a similar angle when you're making the motion So, you know, whether you're going like this across the whole stone whether you're going like this whether you're doing something like this Whatever you're comfortable doing when you put the knife down and go up. It has to be roughly the same amount every time So if I go if I'm trying to measure, you know from 90 to 45 to 20 You do it a few times 90 45 20 you want to get an idea of where 20 is and I like to lay the blade flat and go up about that amount every time So I do this I'll go back and forth 10 times Go move up on the blade Go back and forth 10 times move up on the blade Go back and forth 10 times move up on the blade Back and forth 10 times Then up to the tip the tip is going to be a little different because you have to Angle the knife to get the entire tip and we do the other side So down up about the same 10 times back and forth as we go up the blade So I like doing the knife in sections because if I'm down here and I'm at this one angle and doing this section It's easy to maintain the angle sometimes. You'll see people go like this with the knife, but it's kind of hard to maintain I mean you can kind of maintain the same angle doing that But to me it's just easier to to go like this this and then just do some pretty rapid motions back and forth I mean just testing the sharpness of this knife now. It's already pretty sharp After only doing you know 10 motions back and forth on each side and the way I test the sharpness of the knife is You put it on your nail and if when moving gently across your nail if it kind of sticks That means it's really sharp. Don't do that stuff where like you see people shaving themselves Testing the tip with their finger. You're gonna slice yourself open So we'll just put a little more water on this stone And we'll go back and forth one more time on each side at a thousand grit just to be safe Again, the only part that's gonna be at a weird angle is when you do the tip So that was a thousand grit. That's as coarse as we want to go with this knife. Now we're gonna do 3,000 So we're going a little finer to make the edge even sharper same procedure guys Oh, and I don't think I said earlier this wet towel on the cutting board is so the stone doesn't move Sometimes these stones get uneven which isn't that good for the knife So don't press too hard It's a gentle consistent pressure You can see in the water, you know, there's It's a little gray, which means, you know, we're taking some metal material off of the stone and on the knife You can see there's some color from the stone. So, you know, there's a lot of friction sharpening this knife. All right, so on the 3,000 we did 10 movements throughout the whole blade twice on each side so Now We'll move up to 6,000. It's very smooth. You know, you can feel noticeably less friction So when you go up in grit When it's finer you're even gentler with the kind of rubbing motion Because when I'm pressing down on this blade, if I press a little harder, I'll notice I won't feel any more friction So you want to find the point where you're pressing hard enough that you have maximum friction And then when you press harder, you don't really feel much more because There's no benefit to pushing down too hard on this You don't even really need to go up to 6,000 or 8,000 here. Just the 3,000 we did previously is Plenty sharp for most kitchen knives Get in the groove a little bit and use to the angle As long as you're at the similar angle, however you sharpen on the stone is fine It should feel the same as you go up and down the blade That's our 6,000 And since we have 8,000, we might as well use it, right? So this is the final sharpening on the stones Super smooth, super smooth Now I'm kind of rushing. I'm not being super careful and slow with these motions. So We'll see how the end result is. So we went over a few times on 8,000 but there's one last thing you can do if you have it. So this is a piece of leather I think I bought some scraps off eBay for a few dollars and The inside of this, the hide You know if you rub this it kind of comes off a little bit. So when you do that on the knife It will fill in the burrs on the edge and what burrs are is there's like tiny little metal holes Imperfections from when you sharpen the stone. So what this leather does is it fills in those holes and makes it really sharp and In a barbershop old-school barbershop, you know There's sometimes like videos of the guy rubbing the razor blade on like a leather strap So they actually sell leather straps. This was just a cheap thing at the time You can look up leather strap. I'll see if I find one on Amazon. I'll put on my store, too But this is kind of overkill, you know, you don't really you know You're not shaving your face with this and you have to do a really good job on the wet stones for this to make a difference So the typical test to see how sharp a knife is is you know, you take a piece of computer paper and you kind of slice it this is sharp, but It's not like super razor sharp We did okay as you get used to it as you get better at holding that like 20 degree angle any more consistent Then the knife just gets sharper and sharper, but for most purposes you don't have to do like a crazy good job It's already a massive improvement from the blunt knives that a lot of people are using in their kitchen. So Thank you guys for joining me today. Hopefully this gives you a little bit of insight to go to your local farmers market And let someone else do it or someone nearby that does knife sharpening But you guys can go to frank-to-found.com if you want to check out all of my businesses and support me as I mentioned earlier I'll put the stuff on the Amazon shop down below if you guys want to check that out As always if you could please drop a like on the video leave a comment down below Make sure to subscribe and check that notification bell and I'll see you guys soon You