My dude doin’ the most 😎 thanks for having me and nerding out together, hope it was helpful 🔪

@AdamWitt

3 жыл бұрын

Dude I had a blast! Honored to have you in the video.

It’s here! Very excited to dig into this

@AdamWitt

3 жыл бұрын

Maxayyyy

This is among the best knife sharpening videos with just enough knowledge to get someone into it, without being too overwhelming or oversimplifying

@AdamWitt

2 жыл бұрын

Thanks Dk, I appreciate that. I'm happy it helps.

One thing not mentioned: once you get into knife sharpening, you'll find your collection of knives may begin to...grow...until suddenly you'll have more knives than you know what to do with. (Why the heck do I have four chef's knives on my knife bar?!?) That's also why I would say, do not waste money on a knife block full of different knives. You'll end up using two, maybe three of those knives and the rest will sit in the block forever, unused. It's better to build up your own set of knives based on what you use them for. Someone who cuts and cooks a lot of meat will have more boning, chopping and slicing knives than someone who does a lot of baking, or someone who makes lots of veggie dishes.

@AdamWitt

3 жыл бұрын

Great points, great points.

@MrMsal1984

3 жыл бұрын

I recommend offering to sharpen knives for family and friends/ neighbors. Maybe not the good knives at first. Also finding and gifting yard sale knives.

@davidtatro7457

Жыл бұрын

Or do like me and just rotate through your collection. Granted that l am a home chef and so l can easily just pull whatever blade l care to to do whatever and nobody is looking at me funny because l decide to mince herbs with a deba or some such. Lol

Watching the conversation between you and Justin. Can't wait to dive into this video and learn how you sharpen your blades and see where I can expand on my own preferences. Thanks for info, man!

@justinkhanna

3 жыл бұрын

Appreciate you dude 👊

@wolfingitdown2047

3 жыл бұрын

@@justinkhanna I love what yo do, homie. Your content helps keep me inspired to push out my own and keep myself accountable with the legitimacy of the information I share

@AdamWitt

3 жыл бұрын

No doubt! Hit Justin or I up with any further questions.

Awesome video. Lots of information. Thank You

anything for you, beeb. fantastic vid - i feel like a knife sharpenin’ pro already.

Professional. Perfect

Great video, lots of good information. You earned my sub.

@AdamWitt

3 жыл бұрын

Thanks Miguel. Welcome.

need more informational vids like this

Good introductory video. The only thing l would add is that with a very dull edge on a double bevel knife, it is much better to switch sides every few passes until apex is achieved on both sides. This is to make sure the cutting edge ends up more or less in the center of the steel.

Great video. I would just like to point out something that I saw in another video that I think was from Burrfection but I'm not quite sure. Make sure the burr on the knife is even throughout the entire edge. Not just have an actual burr throughout the entire edge but make sure it is consistent and equal and not more pronounced on a part of the edge and less pronounced in another part. I noticed major improvements on my sharpening once I had this in mind

ah it has arrived! and yes, video digged :)

Awesome vid dude. Very helpful. Any chance of doing a misono ux10 demo diving deeper into how to the sharpen the 70/30 beveled knives?

Nice video on basic sharpening! Very clear and concise, nothing made me yell at my phone while watching so that's a definite plus.😁 I know you can't cover everything, but I think you really need to address the evils of pull through and electric sharpeners, they really f up a knife in no time. Again good job, I'll definitely check out your other videos. Take care...

@AdamWitt

3 жыл бұрын

That was the challenge - trying to cover as much as possible without filming a 2 hour edit. I cut out a lot. But yes, electro sharpeners are the devil. Thanks for the feedback.

@ciriadeflora

3 жыл бұрын

The pull-through sharpeners are bad? I had no idea.

@jeffmacrae4633

3 жыл бұрын

@@ciriadeflora kzread.info/dash/bejne/omGiudtmddOxaJs.html

@jeffmacrae4633

3 жыл бұрын

@@ciriadeflora this guy does mostly outdoor knives rather than kitchen knives but he gets the point across in an interesting way

Great basic introduction, especially really like the sharpening set-up. I have some tips on equipment: instead of a wet paper towel to prevent your stone base from slipping, use a silicone baking sheet. It can be used infinitely often, thus you create less waste. And to clean off your freshly sharpened blade drag it through a wine cork. The cork will almost work like a strop, not only cleaning but also polishing the edge. And finally, by my experience, for softer blades like those from "German" steel (< 58 HRC) it makes no sense to sharpen them with a grit higher than 3000. They dull too fast for any extra effort.

Awesome video man Just missing the leather at the end after 6000k

awesome video! ive been a fan of justin's for a long time now and im very happy to also be subscribed to you now!!! also, could you please share a link for the saya you have for your 240mm UX10 gyuto? i have the same knife and have been looking for an actual saya instead of just a plastic knife guard.... cheers!

@AdamWitt

3 жыл бұрын

Thanks Tyler! Sorry man, I'm spacing out and not sure where I got the saya. I want to say I ordered some generic gyuto saya off of Amazon a few years back and got lucky that it fit.

@dizzlelol7400

3 жыл бұрын

I've found on chefknivestogo.com they will have lots of sayas in their accessories section. check the description to make sure it fits the knife

Great video, very informative. I’ll be sure to use this on my swords 😂.

@AdamWitt

3 жыл бұрын

I forgot to mention... all of this applies to Katanas, as well.

Hey man! How would the penny trick work if you wanna achieve a 70/30?

Thank you for mentioning how to properly hone a knife. Most cooks and chefs where I've worked just take that knife and aggressively grind it against the honing rod Gordon Ramsey style. I'm thinking he's done a lot of harm to the knife world when it comes to honing. Also, why didn't you mention strops and stropping a knife? I feel that's just as important as the actual sharpening on stones. Correct me if I"m wrong but I'm quite sure that no matter how high a grit you go up you'll always be left with some sort of burr however small. Stropping I think is the only effective way to remove the burr.

An awesome introductory guide that sums up all the basics in a neat little package. BUT you butchered the Ramsey method for he only mangles the first few inches and uses his charisma to magically hone the tip.

@AdamWitt

3 жыл бұрын

Thank you xD

What tray is that?

I thought you were going to teach me how to identify different knives by their purpose. I couldnt tell a steak knife from a bread knife from a chefs knife. But I can sharpen just fine.

Not bad. IMHO most knives are better sharpened at 5:00/11:00 not 3:00/9:00. Kudos on a great beginner vid though! ;D

@AdamWitt

3 жыл бұрын

Thanks man. I keep most my edges at a 70/30, but believe the beefy 50/50 edge is a good starting place that can still get plenty sharp.

Honing removes metal. Honing an internal combustion engine's cylinders removes metal. Honing a knife removes metal. "Steeling" a knife (with a non abrasive rod called a "Butcher's Steel") realigns the cutting edge without removing metal. I don't think the commentator knows the definition of "hone". Here is one: verb 1 [with object] smooth and sharpen (a blade): he was carefully honing the curved blade.

🥴🥴🥴

After sharpening knife, show us cuting thinner paper, like news paper. Then take tomato, cut the tomato one small slice off. Put it on cutting board sliced side down. Take the knife and cut thinnest slice of tomato you can, with not touching the tomato on board. If you can do that, i believe your sharpening method.

@AdamWitt

3 жыл бұрын

I work with what I have, Jani... and my gfs card stock stuff was what was on deck. You don't have to believe the method from my video, but trust me, it works and it's a great starting place for beginners.

@miltondanielsson5678

3 жыл бұрын

This guide is not new or groundbreaking, it simply regurgitates some basic industry standards. The tomato test you're referring to is linked to the mastery of the sharpener, not the tools. That's the equivalent of saying "I don't believe in oil paint" since you did not recreate the Mona Lisa. Having said that some knives are a lot easier to pass the tomato test with, my White#1 steel knives are easier than a VG-10 knife and the same goes for whetstones. As for the sharpening techniques, it's just some basics that are supposed to help you as a beginner. No professional knife sharpener splits their knife into sections or whips out some pennies but it helps a lot in the beginning. You also don't need to pass some grape/tomato test every time you sharpen, the most important thing is that it gets the knife sharp enough for your needs.