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@Asiktsbuffe

2 жыл бұрын

Do you have a link to the plate?

@taekwon-do4life667

2 жыл бұрын

Whats the knifes you recomend for 100€ budget? I got myself a Wüsthoff Classic Chef Knight.

@chrisr9595

2 жыл бұрын

Hey before I buy anything related to this video, were these items sponsored to be in the video or are these the personal recommendations of the chef?

@Melody615199999

Жыл бұрын

Garbage - all of it.

@karlbark

Жыл бұрын

Thank you. This is just the kind of information that I needed ! -Cheers from Iceland 🇮🇸

This was a lot of fun to shoot. Thanks to the Epicurious team for always making it a good time.

@huang111

2 жыл бұрын

This was a lot of fun to watch. Thanks to the Epicurious team for always making it a good time.

@kellywhite9299

2 жыл бұрын

It was enjoyable to watch, so thanks for that!

@bellbastos1

2 жыл бұрын

I loved this video so much! My father tought me how to sharpen my knives, but I wish I had learned from you. Haha

@IrvinMenezes

2 жыл бұрын

@@huang111 This was fun to comment. Thanks to the Epicurious team for always making it a good time.

@nirmalsuki

2 жыл бұрын

Thanks Chef Frank. You are the brightest star on this channel.

Frank isn't just a skilled chef, he's a skilled teacher too. He explains everything so well.

@laurandzpacistol6455

2 жыл бұрын

Z u

@greenmarine5

2 жыл бұрын

I guess everyone has their own level of trust, without research and common sense. No wonder inflation is going threw the roof today

@eldibs

2 жыл бұрын

@@greenmarine5 I don't know what inflation has to do with it, but my personal cooking and knife sharpening experiences have shown that Frank's tips are valid, and frankly, I'm doubtful of anyone who mixes up "through" and "threw."

@JiosX

2 жыл бұрын

@@greenmarine5 through*

@korencek

2 жыл бұрын

except the honing. when cooks use mechanical engineering terms and don't know what it means i get kinda pissed.

Another tip that's not in the video, but might be in the comments already, is to NOT scrape food off the cutting board with the blade of the knife. I like to use the back of the knife to push food into the pot, etc.

@deeeno6867

3 ай бұрын

This!! Such a pet peeve of mine when people drag their knife just to push food around the cutting board

Hey Chef, great video! Note from a mech engineer here who worked only about a decade with metals quality: 8:00 Don't worry about the temper on the blade, the temperature you will get with these grinders are not going to be high enough to mess up with the temper. True, you can get burns from the hot knives after sharpening, so safety is indeed a concern. In my experience, people tend to resist up to approx. 120 degrees (50 C) on the palm of their hands (please, don't use this as a temperature check), and a grinding process may get WAY higher than that, but you'd need it to get to the 400-450 degrees range (200-230C) on a 1/16 -1/8 inch (1.5-3 mm) blade to start messing around with it. If it's stainless Steel, the temp can go even higher.

@anima94

Жыл бұрын

So pouring boiling water over them isn't a problem after all either? I always heard you aren't supposed to do that

@gagida1829

10 ай бұрын

A quick question, can't you just spray water while you are sharpening a knife?

@hayden6700

8 ай бұрын

@@anima94 Shouldn't have much of an effect. Unless you're using a knife with cheap and weak metal

@philtheheaterguy951

7 ай бұрын

Thank you for your input!

@alpinian7144

6 ай бұрын

this is wrong, while the blade might be 200 F, the extremely thin edge where the most friction takes place will get much hotter than that and you can loose your temper.

Pro Tip. If you do drop a knife into your soapy water, use a clear glass tray or bowl and put it into the water (without filling it). It will push the soap suds out of the way and allow you to see the bottom of the sink like a see-through kayak.

@Eric1SanDiego1

2 жыл бұрын

OMG, I could have used that advice two weeks ago lol. My finger is healed now, though :)

@loganrosepiler2005

2 жыл бұрын

Or just put your hand in super slowly and feel around slowly. you’ll never cut yourself if you don’t rush.

@chrise.321

2 жыл бұрын

I always put my sharp items in a certain spot in my dishpan so I know where they are. So far, no cuts from washing them (but I usually cut myself when chopping!).

@parkchimmin7913

2 жыл бұрын

I usually use a fork and stick into the sink to lift up my sink strainer. I just wedge it in and slightly lift it up. Then I wait for all the water to drain and I can spot the knife from there!

@GalinDray

2 жыл бұрын

I use a clear glass, feels like I'm SCUBA diving

There was one extremely important detail that was omitted here... This demo was done with a medium hardness (German) knife. For German steel, I totally agree with all of the details Frank mentioned. However, if you have a harder Japanese knife (or any high-carbon steel knife), you can't hone it with a steel honing rod like he showed. With some hardness levels, you can get away with a ceramic honing rod... but for many Japanese knives, you just really can't hone it. When those need a touch up, you have to go to a stone. That being said, those harder Japanese knives also need fewer touchups because of how hard they are.

@maximan4363

2 жыл бұрын

Personally I love the hard steel Japanese blades, yes they tend to be more expensive but they keep their edge longer; they cut like nothing else but they are brittle - you really don't want to drop one on a hard floor (I've done it once & I still have nightmares about it!). But honestly do you really think I'm going to be using any one of my Japanese knifes hacking at anything!! HELL NO!!! These are for delicate, precision work and they are prefect at it! Use the right knife for the right job! You wouldn't use a spanner to tighten a screw! I always use a wet stone, I've tried oil stones and I just found them too messy - not worth the extra time cleaning up afterwards. Talking of cleaning, the advice you gave was critical! Yes, a proper Chef's knife is going to cut through that sponge like it wasn't there. Never, ever leave these knives unattended for someone to pick up and seriously hurt themselves. I just say "Look, just don't touch my knives! I'm not being a jerk but please don't touch them unless I give you permission - you may get really hurt & your safety is my responsibility!"

@bloodgain

2 жыл бұрын

I actually suggest that most people ditch the honing rod and use a leather strop instead, with or without honing compound. Leather contains silicates from the curing (tanning) process, so honing compound is not absolutely necessary, though it has some benefits. Stropping on leather has a similar effect to honing, and will work for _any_ hardness level of steel you will find in a knife. Leather stropping is also far more forgiving than honing on a rod, which can dull a knife if done incorrectly, especially since many rods are ridged or mildly abrasive (fine diamond hones and ceramic hones).

@Blackfox_Kitsune

2 жыл бұрын

@@bloodgain so glad I clicked the down arrow on the reply's. was about to say the same thing!

@Chasmodius

2 жыл бұрын

@@bloodgain You're just a shill for Big Leather... admit it! We all know it's true. :P

@HappyBeezerStudios

2 жыл бұрын

@@bloodgain leather is used on razors for a good reason

I ordered the Sharp Pebble waterstone you recommended, and watched the technique section of the video a few times. Great tip on using a food scale to get the right finger pressure. I’ve never sharpened anything before, but WOW it worked great. The tomato test was a success. Thank you for putting this instructional together! Outstanding demo.

@DondeRob

Жыл бұрын

Good stone! Make sure you keep it flat, because, like all stones, they will hollow out after some use. When you notice it becomes less flat, you can draw a grid on the surface with a sharpy and then sand it down with fine wett-sanding paper stuck to a mirror, a diamond plate or something like that.

@bobcrane812

8 ай бұрын

Terrible stones

@Maeve_Rose

4 ай бұрын

@@bobcrane812 peopel say that and then everyone else has them being great, so imma have to doubt that

@YoPlxntr1

4 ай бұрын

its bad, watchOUTDOOR55@@Maeve_Rose

@IDuBStepSZ

3 ай бұрын

@@Maeve_Rose These stones are very soft, which makes it harder to sharpen the knife and the stone wears out a lot sooner. It also means that you'll probably need a flattening stone for it.

I’ve watched a lot of whetstone sharpening videos, thank you Chef Frank for making it so much less complicated than everyone else! Great video!

@karlbark

Жыл бұрын

I actually grew up right by a small fishing hut. They had a (quite large) grinding stone.. (sharpening stone)? ..right by the side of the fishing hut. -I used to try it out (it was foot powered, of course) when I was a kid. 😁 -Just think, - I grew up when personal computers did not exist. -A video recorder was brought into my home (by my pilot stepdad) when I was 14 ! -And 2 video films. My parents asked ❗ me. to not watch the film "Rosemary's Baby". I did as they asked. (I saw it many-many years later...and didn't really find it that bad) 😁 -However, I watched another film they (mom+stepdad) bought. It was "THE OMEN". (It's about a ("satanic") young boy). -That film was absolutely terrifying ❗❗❗

@journeyman6752

7 ай бұрын

Please, go back to Ukraine and put your mask back on.

I see Frank. I click. Anyway, he’s a great teacher. I learned a lot in the first minute already!

@Eric1SanDiego1

2 жыл бұрын

Have you heard he has his own channel? I'm guessing 99% you have but just in case you missed it, it's ProtoCooks and the content is gold.

@fashionmwah

2 жыл бұрын

@@Eric1SanDiego1 Hehe! Yes I’m already subscribed to it! It’s sweet that you’re spreading it though!

@meghanaweee8351

2 жыл бұрын

Same

@Vintage_geek

2 жыл бұрын

I haven't learned anything new, still watched the whole video and loved it. Because Frank. :)

@kata5398

2 жыл бұрын

@@Eric1SanDiego1 didn't know that thanks

As a 60 yr. old culinary student this video is great to share with my classmates. I have not sharpened with a wet stone but can't wait to give it a go. The cleaning and storing I have always done as you have demonstrated, and my friends always said I was too picky, LOL! Thank you, Chef!!👨‍🍳

@michaelg.294

2 жыл бұрын

There's no such thing as being too picky when it comes to taking care of an investment like your knives. I still have the first French chef's knife which I purchased in 1985, and while it has some wear it is still in great shape and is quite functional (and sharp!).

@MrGrimsmith

2 жыл бұрын

I had a disagreement with one of my aunts regarding knife care. There are general knives in the family kitchen, then there are mine. She went to take a coarse steel to one of mine and we had a "discussion" on what was and wasn't acceptable. The verdict was that she would use the general stuff and leave mine alone. I can definitely appreciate the pickiness :) FYI - I'm a home cook, she's the trained one. I just treat my knives like my chisels - with respect and care.

@bendadestroyer

Жыл бұрын

He did it wrong. Do one side on the 1000 till you build a bur. Do the other side on 1000 till the bur flips. Do the first side on 6000 till the bur flips. Do the other side on 6000 till the bur flips. Do a light slicing stroke at a higher angle on the 6000 with each side to remove the bur.

@papawhelp

Жыл бұрын

Wow, you've been a student cook for 60 years and you're old, yes you are. Your dedication to the art is impressive. Don't worry, I hope, I'm sure you will get it before you leave this world...😁

@KennyT187

Жыл бұрын

@@bendadestroyer There isn't only one way to sharpen a knife. His way is valid but not as efficient. Some people also use a circular motion to sharpen very dull knives and that doesn't create a burr.

One trick that I find works really well to sharpen serrated knives is a string with a circular cross section (like a shoe lace) and some metal polish (i.e. in paste form). I tie one end of the string to a steady object, put some paste on the string, tension it by pulling on it with one hand, and with the other hand run the knife back and forth at an angle (of course) so that the string slides in each serration. I did this for a set of old table knives and they came out very well. :)

As a Boy Scout, we visited the Grohman Knives factory in Pictou, NS. They taught us to sharpen our knives EXACTLY like this. A few years later in a competition, I used this method and was blasted because it wasn’t “Scout book” method. After feeling the sharpness of the blade, and relaying the story of how I learned it, I received a perfect score! That was some 40 years ago, and technology hasn’t improved it! Great video!

@bramweinreder2346

2 ай бұрын

Great example of the spirit of scouting. Knowledge of your seniors is really important, but if you have a way that's objectively better, it's not discouraged. Just depends on whether someone else might get in trouble when dealing with a technique they're not expected to know of. But in the spirit of a friendly context, it's great that you got the opportunity to explain your method, and got perfect score.

Frank is so funny especially when it’s his episode

@hypsyzygy506

2 жыл бұрын

1:38 "It's like a whisper!"

Packed with Easy to follow Instructions, Systematically presented resulting in maintaining (perhaps) the most important kitchen tool safely and for a lifetime. Thanks a million Chef!

Sir, you're great at teaching knife knowledge. Clear, relatable, complete. Thank you.

Everything you've said in this video is bang on and any good chef out there would agree.I remember cooking when I was 18 and was very fortunate to be working at a Michelin star restaurant, though I didn't appreciate it at the time.I remember a chef showing me how to sharpen knifes with a water stone. He then took my knifes(Henckels set of 3) while I was prepping for evening service and put the most ridiculously sharp edge on all 3 of them. He came back and said "give those a try"....I was blown away. I didn't think a knife could get that sharp and cut with such little effort and accuracy.

@toriless

Жыл бұрын

I wish he would not show the thumb dragging method to amateurs, the ER rooms are filled with people with severe cuts trying to copying "chefs" on TV removing avocado pit by whacking it with a knife. Seriously, it is so bad they now make a tool for it. There are safer methods and you do not need to hold it in your palm and smack it like it was made of steel. It twist easily with skill. No huge force required.

Please never stop doing these videos Chef Frank. You're the best.

@robinlillian9471

2 жыл бұрын

Epicurious should go out of business for pushing lies and misinformation.

@norbertnagy5514

Жыл бұрын

Pls elaborate, your comment worth nothing like this.

Having tried several whetstone sharpening methods, I like yours the most. It feels the most natural and smooth to carry out. Thank you.

Two years ago I switched from a manual sharpener to a water stone And I have to say what a difference it made. Before the switch, I watched so many Japanese chef demo videos in order to perfect my technique.

@honeybee2356

Жыл бұрын

I use the stone too

@nealthomson9505

Жыл бұрын

The more tactile the process the better. I agree

This man is a real Chef. Love him, thanks Franky.

Thanks chef! I did that plate honing- it works...felt sharper and I could also see the difference looking 👀at the blade...not bad for a 3 out of 5 score.

Frank is the MAN! My son who was a cook in a top private club in the Midwest made the observation that 'Chefs obsess over their knives.' From Wusthoff Ikons to Global chef's knives the chefs insisted on owning and using the best. Frank's suggestions will keep a great knife sharp and in fine condition. Thank you, Frank!

@allysonhanks7367

2 жыл бұрын

Hi Clinton, how are you doing. I hope this year brings happiness prosperity love and peace all over the world. I'm Allyson from California nice to meet you.

@emostorm7

Жыл бұрын

@@allysonhanks7367 Hi Allyson, I'm Doug from Alabama, nice to meet you.

I just want to say thank you! I have had nice knifes for a while now and I thought I was doing a good job of sharpening them. I realized after I watched this video and tried the techniques out that I was wrong. In two minutes he was able to explain proper knife sharpening techniques better than any of the 25 minute videos I’ve watched before. So thank you!

I so greatly appreciate these videos for both technique and safety!! Thanks so much!

Another tip to keep your knives sharp is when you’re swiping your knife along a chopping board to transfer the food you’ve just chopped into your pan, flip your knife over so you’re not using the side with the blade so it won’t dull the blade

@seikibrian8641

2 жыл бұрын

Flip it so you're not using the blade? So you're holding the blade and pushing food with the handle? I think you mean so you're not using the EDGE of the blade, but are using the back/spine of the blade.

@MysterousBear

2 жыл бұрын

@@seikibrian8641 urgh.

@DemandPL

2 жыл бұрын

@@seikibrian8641 Everyone with half a brain understood what Amy meant, no need to be condescending

@RealMasterChief117

2 жыл бұрын

@@seikibrian8641 cringepilled

@nicholascase371

2 жыл бұрын

I'd honestly recommend getting a bench scraper instead for transferring from your chopping board. They're generally deeper so you can scoop more stuff in one trip with a thinner edge than the back of your knife, are easier to use for that job in my opinion, and safer because there isn't a sharp blade anywhere around. I used the knife to do the transfer for years but the first time I used a bench scraper for it changed my life and I moved the bench scraper to the drawer right next to where I do all my chopping so it's always immediately available.

I just bought a nice set of Zwillinge knives and this video was right on time for me! I particularly appreciate the detailed how to on correctly using a wet stone. Thank you!

@tiacho2893

2 жыл бұрын

If you want to see Frank's scale tip (or just something more detailed), Master knife maker Bob Kramer has a similar video on sharpening . For the Japanese style, Korin's in house sharpener Vincent has done a series on YT.

@tree479

2 жыл бұрын

Be careful to not also sharpen your thumbs lol I did

@bonitahyman

2 жыл бұрын

@@tiacho2893 Thanks for the tip, I did indeed check out Bob Kramer’s video. Very informative, but upon investigation also very pricey. For a real connoisseur who can afford it, he’s fantastic. For more ordinary folks on a real life budget, Frank is far more real world. I don’t mind paying a little more for reasonably good quality, and cooking lovely meals with decent tools is a great pleasure, but I don’t really need absolute top of the line for simple, every day family cooking.

@tiacho2893

2 жыл бұрын

@@bonitahyman yeah. I hope to be able to afford a Kramer someday but that is no time soon. He did a sharpening tutorial that can be applied to any knife. Same with Vincent from Korin. He sharpens for the shop and puts the same effort and skill when sharpening a hand forged knife or the relatively inexpensive Misono I use. A cheap knife will perform well if sharpened well and I use mine daily. Dull knives are a pet peeve for me.

@bonitahyman

2 жыл бұрын

@@tiacho2893 Yes, his tutorials are super helpful, especially for newbies like me. I hear you about dull knives too - I’ve become a bit spoiled by my nice new knives! How ya gonna get ‘em down on the farm once they’ve seen Paris? HA!!

i am currently working on my cert 2 and this is very helpful too someone that is new to cooking and has not had much experience this was explained very well and easy for anyone at any level to understand sharpening my knives is something that i have struggled with but after watching this i think i have a better understanding and can use the skill shown to improve my sharpening skills to have a well maintained knife.

Frank, I’ve been watching a bunch of vids on sharpening kitchen knives. I appreciate your approach in saying a bunch in a short amount of time. All solid info - Thanks!

Thanks Chef Frank. I've been sharpening knives in pretty much the same way that you do for years, but it's good to get confirmation from a professional such as you.

My roommate and I were talking about how dull our knives were the day before yesterday 😳 this video couldn't have come at a better time. I also learned that pretty much everything I thought I knew was wrong 😅

@stevenvachon9745

2 жыл бұрын

I'm guessing you have an iPhone or iPad. I swear they have an open microphone and monitor your conversation so they can direct personalized ads. It happens to my partner, an apple user, all the time.

@snip3s945

2 жыл бұрын

@@stevenvachon9745 Not only Apple. Happens on Androids too. (Speaking of own experience)

@amycompton9336

2 жыл бұрын

@@stevenvachon9745 I don't have an apple product, but I do believe this. There have been stuff I've only ever talked about but never searched and I'll get ads for it. it's terrifying, but not really something I can change 😅 I just try not to say important numbers and stuff out loud just in case

@darrenringer9811

2 жыл бұрын

@@stevenvachon9745 I actually think it's more that they could predict you would have a conversation about the topic based on your search and browsing history, even if you don't search for it directly. A way to test would be to find some random topic in the dictionary using dice rolls to come up with the page and entry, have a conversation about it, and then see if it comes up.

@andyxox4168

2 жыл бұрын

Talking about how sharp you’re knives are … you’ve been in lockdown too long!

If you have a wooden knife block with vertical slots, try putting your knives in upside down so the blade isn't dragging on the bottom of the slot every time you slide it in or pull it out. This works for almost all knives except for small parers, where the handle is heavier than the blade and naturally tends to pull the blade away from the bottom of the slot.

@gagida1829

10 ай бұрын

Ooh nice tip

@dankmemes3447

7 ай бұрын

Check if your knife block is self sharpening before you do that.

@Tsch6373

2 ай бұрын

My brother told me that. My paring knives go in sideways, probably for that reason.

This was extremely informative. It told me everything I have to know. I only have one chef knife and I do most of the things that it showed in your tutorial being that I live alone I store the knife on my counter, just laying on a towel. Thanks for all the useful information

As my father was a butcher i have some experience with knifes. All the hints given here are wonderful and useful. Thanks for the video.

My mother in law came to visit for a month one time. She likes to cook, but like Dale Doback in Step Brothers I told her “DON’T TOUCH MY WÜSTHOF KNIVES…DON’T TOUCH THEM!’ I showed her the Costco set of kitchen knives she was welcome to use. I went away on a business trip for 3 days, and when I returned I found some of my knives missing. I asked about them and she told me they were in the dishwasher. I immediately took them out and also discovered the tip on one was a little mangled. Upon further inquiry, I discovered she used the knife to pry difficult lids off of glass jars. I was close to going out into the garage to get my shovel and some lye! 🙃😉🤣🤣🤣 She wanted to go to Target to buy replacements. But I said “no” and took her to Sur La Table, where I originally purchased the knives, and a few hundred dollars later she learned to NEVER use my personal kitchen knives again!

@garyday6512

2 жыл бұрын

You should have traded up for newer models Wife and mother in law I mean🤣

@toriless

Жыл бұрын

I got mine at Macy's during a Black Friday sale, probably 1/4 the price you paid at Sur La Table. It is the Pro S series.

@jayr526

Жыл бұрын

Good for you!

Just the info I needed. Thank you for posting this!

Love this and the instructor--awesome video, thank you!

This is such a great educational piece. I've watched it several times myself, shared it with all of my siblings, and with friends. Thirteen minutes well spent.

@scasny

Жыл бұрын

if sharpening skill was a book this video was a foreword. Just fast quick point with no real meaningful information.

Thank you Frank!! Quick, easy, chock full of helpful information.

This was a great video and I definitely learned a few things from it. I figured a chef would know this skill the most and all guy’s love the tools that make them their money. Thanks for all the tips and being thorough with it!

I just have started cookery class and this video really helps me out a lot for the handling of knife and the way to sharpen. Thanks a lot.

Superb tutorial! Bewildering range of sharpeners on the market and difficult to know the good from the bad. Your demonstrations and explanations very clear and easy to understand. Now I would not shy away from buying a stone. Thanks for sharing your knowledge. Great job.

Thanks for a brilliant video. I have tried so many knife sharpeners over the decades that I have lost count. Only last week I tried a whetstone that I used for sharpening my DIY tools on my kitchen knives. Your video confirms that I am on the right track. Much appreciated 👍

@toriless

Жыл бұрын

Whet stones work on axes too. I turn a cheap Harbor Freight Tools one into a real one by giving it a proper edge.

Outstanding demo by a superb teacher!

This video is excellent, succinct, and informative. Thank you. I feel confident now, on how to take great care of my knives

This is a seriously good video. I sharpen chisels and wood planes until I could shave with them but have always found knives difficult. Great advice. 👍🏻

Washing: don't forget to properly clean the handle. As always, this was a great clear and concise video, Chef Frank!

Thank you Frank, I now have learned something new 👏👏

Thank you! I just bought a new set and now I know how to use and care for them! ❤

Frank is my guy. His instruction has transformed my kitchen and elevated my skill. Frank-o-meter for the win!!! 😊

I worked for years in a meatworks in New Zealand where your knives and steel were an extension of your hands. A sure way to risk cutting off your thumb is to hold the steel with the grip he is using - you should always curl your thumb forward over your index finger knuckle. This reduces the potential damage to losing a thumb/forefinger tip or getting a nasty cut into the meat of the heel of your hand. Fortunately, we wore chainmail gloves at work, but we learned the proper grip in case of preparing food at home and forgetting that you aren't wearing a glove.

@AsjJohnson127

2 жыл бұрын

I don't know much about knives in that sense, but one time I was using an art x-acto knife (designed similar to a pencil but with a bladed tip, for drawing cuts into paper), and I wasn't paying enough attention and held it like a pencil. Sliced into the back of one of my fingers. Definitely possible to forget an important detail while doing a familiar action.

@dognextdoor

Жыл бұрын

I hold the steel butchers style (because that’s where I started). Never any danger of cutting yourself and very fast. Only downside is the teasing from fellow cooks.

I really enjoyed and learned from this Vid.. THANK YOU ❤

So happy I found this series!!

Idk what they’re paying Frank but it’s not enough. This guy is a legend!!!

Get you someone who cares about you as much as this man cares about his knives

@HolahkuTaigiTWFormosanDiplomat

Жыл бұрын

0.0

I love you Frank. YOu just became my fav online chef

I appreciate you explaining the difference between the various types of instruments!!! I just sharpened my knives by following your video!! ❤️

Frank is a fantastic teacher! Thank you so much for the valuable lesson!

I've used the bottom of a ceramic coffee cup before to hone. works about the same as the plate but a bit easier since you can set it on the counter and it's elevated more.

Love this video Chef Frank!!!! 👍🏾👍🏾

Precisely what I needed to know. Done.

Chef Frank, I enjoyed watching this video, and learned from it. I have a safety tip that you should have mentioned. Since I was a boy scout I was taught that the 1st rule in working with knives is to keep the cutting edge pointing away from body parts. In the future please make a point of driving home this safety policy. I know you are experienced so this may be less important for you to embrace but the majority watching this are not. In most of your video you were pretty good at demonstrating this rule until you came to washing. I suggest that the blade stay facing away, and the sponge be turned so it is above the blade, then below the blade. Also, that the knife stays still and the sponge be moved up and down the blade. I think you'll agree that there's much more control of the sponge than holding a 10" or longer knife by the handle and sliding it. Hope you and future readers of this comment take this safety message to heart.

@toriless

Жыл бұрын

Yeah, I have often grabbed a knife and rotated the edge away after someone set it down with the blade facing us. I have seen other chefs do the same. Most Chefs do it automatically. It is just one sign of you being a chef vs a cook.

1. Dish washers don't ruin the temper of steel edge because of temperature alone - it is not high enough. Instead, a chemical process occurs starting with water - in itself quite aggressive - and rather aggressive detergent. Hence the recommendation not to let finer knives soak (too long). 2. A honing steel rod has very fine longitudinal serrations, much like a file. Doesn't work for serrated knives the way it was shown. Use a ceramic honing rod instead. 3. Wooden cutting boards are best if made from endgrain. Endgrain will quietly part when knife edge is applied. Sidegrain will be cut, leading to wear. Also, endgrain accepts e.g. oil maintanence better.

@tylerjung8381

2 жыл бұрын

agreed that a dishwasher will not ruin a temper but is still a no go for knives.

@toriless

Жыл бұрын

It is the caustic chemicals, not the heat. I still use thick plastic cutting boards, easier to clean and sanitize. I do have a bamboo set though.

Proper info is so great to hear. thanks!

Good stuff, thank you for the demos!

Frank the ultra mega legend... knife... sharpen... nuff said, I'm all in.

All of Frank’s advice here rings true to me, and matches with my experience over 40+ years of at-home cooking. On knife storage, I too have no counter space to give up for a block, AND no convenient wall space for a magnetic strip. So, I mounted a magnetic strip INSIDE a shallow drawer under my cooktop. Cutting boards and knives are all in the same place, and the knives don’t bang into each other and get dull.

Wow! Everything anyone needs to and should know. I learned here about using a waterstone and guide. Everything else confirmed that I have been doing it right, including washing. Thank you so much!!

Thank you for this. You are the first person who explained in simple plain English how to sharpen a knife. Myself, like a lot of other people, thought the steel sharpened the knife, now I know better.

Great video. I learned a lot!

Good info here. @5:01 The entire process of sharpening a blade is "honing"; and the guide @2:59 is called a "honing guide". Also, keep your water stone submerged in water using a plastic container - I've had the same stone submerged for >5 years (Norton water stones).

Thank you Chef Proto, that was the best knife sharpening video I have ever seen. Filled with great tips and wisdom. I will now learn how to use the Whetstone sharpener.

I really enjoyed your instructions on how to care for our knives 😊👍🏻

This was so helpful! Most of my knives are duller than Jon Snow. Will get a water stone. Thanks!

@tiacho2893

2 жыл бұрын

I use water stones for my kitchen knives and wood working tools. The only real drawback is that they tend to be more expensive than oil stones and they wear faster (a good thing when sharpening). But the wear will never be an issue for home use. One thing is that they are a bit delicate (like ceramics) and will break if accidentally dropped. Diamond "stones" like DMT's are even more expensive but won't break if dropped and also use water when sharpening.

@firstnamelastname180

2 жыл бұрын

If you're knives are really dull I wouldn't start at 1000 grit, 600 or so will get you to where you need to be before you hit the 1000. Otherwise you'll be sitting there rubbing your knife back and forth all day before it's back to sharp

This was great! More things like this, please!

Thank you for putting this up.

Thanks so much for the tips. I can't believe I actually watch till the end.

My go to cutting board is a Starfrit acrylic board that I've had for the last 20 plus years. It's definitely got signs of wear, but I would never use anything else. And, I use the wet paper towel trick every single time I'm prepping my meals.

I'm definitely getting a stone. As for storage, I also like the magnetic strip, but I by far prefer the ones where the magnets are hidden behind the wood because I really don't like the idea of my precious super-sharp knives being placed against harshly angular metal strips. If the knife doesn't go on or off the strips evenly then the cutting edge could get dented or knicked, and there's the risk of the blade getting scratched.

Thanks for the video, it was really helpful

So many good, practical tips. Thank you, Chef.

Frank's advice is absolutely spot on in all respects. I've been using knives for over forty years and seen many chefs not knowing how to sharpen or look after knives properly. It's a pleasure to watch a real expert who knows what he's doing! Friends ask me what's the secret of good cooking, I tell them "a sharp knife", they look at me as though I'm crazy.

@maximan4363

2 жыл бұрын

I LMAO at that! Yes Harry, I suppose it really depends on what you are cooking but it never hurts to have at least one sharp knife in your kitchen - just keep it out of the way and safe!! I keep my sharp knives in a locked knife block, I love the magnetic strips for practicality but I've got kids! Frank is amazing - a great teacher! Honestly, I'm amazed at what I have picked up from him!

we like you frank!

Very informative. Thank you so much!

Just wanted to learn the best way to use my hand-held sharpener but learned a whole lot more! Thanks sir.

Alright!!! Am I first in line for dibs on Frank coming to my house to sharpen my knives? Maybe will see if he has time to make my holiday turkey while he's here! Love ya Frank! ... hmmm I wonder what method Lorenzo uses for sharpening his knives, or I bet he invites Frank over too.

@lynnstlaurent6789

2 жыл бұрын

Would make a great charity prize.

Love this. So detailed and such a pleasant watch.!

Wow! Now I can sharpen my knives correctly. Thank you for sharing👍🏾

I found with the manual sharpener you need to be lighter than with a stone. If you push too hard it vibrates, like it is in the video, and creates kind of a wobbly edge.

@RoloFilms

2 жыл бұрын

the manual that came with mine specifically stated not to push too hard because it may make your knife duller rather than sharper for this reason. What the guy in the video did was definitely way to hard.

@punkrockllama

2 жыл бұрын

@@RoloFilms I have one at work and hated it until I figured that out now it's passable. 3/5

@andreigolovik3047

2 жыл бұрын

Pull-throughs are just a bad idea in general for knives. Takes off way too much material compared to freehand or other manual methods (sharpening system, belt, or otherwise). Same goes for electric and carbide sharpeners. Freehand on stones is always the best way even if it's harder to do.

@RoloFilms

2 жыл бұрын

@@andreigolovik3047 it really depends on how often you use and sharpen your knives. This is all based on super regular use, while I'll use my knife maybe 3-4 times a week for 10-20 minutes. No need to sharpen it daily in that case. So shaving off some material really isn't that big a deal when you don't sharpen it as often.

@punkrockllama

2 жыл бұрын

@@andreigolovik3047 learning to use a stone, yes, is the best. But a pull through is definitely good enough for most people's home knives. and if they're taking off a ton of material you're probably pushing too hard. From my experience, you almost don't want to push down at all on them.

Huge part of sharpening with a stone is burr management. All youre doing is filing a piece of metal. Just like large scale filing, you get a tiny burr on your knife. You shape the blade on rough surface, dragging away from edge, and that creates a burr on the edge. You then go to fine grit and work harden the burr there until it falls off. Try it, you can feel the burr with youe thumb if you pay attention. Honing steel does the final work and aligns the edge. When knives go dull, half the time the edge is just folded over into a burr from some brute dragging the blade sideways across cutting boards and other surfaces. Honing steel folds it right up and so does any other metal surface, so dragging a knife across a knife works in a pinch. Just like rest of cooking:once you understand the inner workings of it, you can do it easily. I sharpen my knives twice a year and i cook for hours almost every fay

@orphanoforbit7588

2 жыл бұрын

Okay but what's a burr 😂......you need to explain it like no one knows.

@freditarenomm7987

2 жыл бұрын

@@orphanoforbit7588 Burr is leftover metal that sticks to the piece that you're filing. Seriously go take a file to some metal, it all makes sense once you understand how metal works.

@firstnamelastname180

2 жыл бұрын

You're absolutely correct, I never heard it explained as work hardening the burr but that's exactly right

Very much enjoyed your presentation and information.

Thanks for the info. I was doing some things correct, some not so much. Now I know how to do it CORRECTLY

Great video. Out of desperation while helping a family member cook I actually did sharpen a knife on the honing steel. It took about 45 minutes but it definitely went from dull to sharp enough to cook.

@Pensnmusic

11 ай бұрын

Some knife needs tested different honing rods, including ceramic, and they remove material. It appears they can cut away misaligned edges, so an extent, but under a microscope it was obvious that a stone would produce a much cleaner edge.

A dish washer will not ruin the temper of your steel. The abrasive soap will likely dull the knife much faster than hand washing but it will not ruin the temper of the knife. Even if you are considering the 200 C mark as sighted in the video most dish washers barley get to around 120 C for internal temperature.

@heylookachicken4152

2 жыл бұрын

I have no idea if it can ruin the temper or not, but I'm guessing they meant 200 F-- which is well below 120 C.

@HH-le1vi

2 жыл бұрын

Dishwashers are bad because the water sits on them and dulls the edge that way. Basically micro rusting. If you have a wooden handle it could cause it to crack as well.

@izicial7469

2 жыл бұрын

@@heylookachicken4152 If they meant 200 F then it is even worse. 200 F isn't even a remote fantasy for effecting the temper on steel.

@izicial7469

2 жыл бұрын

@@HH-le1vi Ya, between the abrasive powdered soap and them not getting completely dry, dishwashers are pretty bad for knives.

@grumblycurmudgeon

2 жыл бұрын

He said that 200º will ruin the temper. I can start to affect it at 200º, but it's at 200º _C_ , not _F_ . That's *400ºF* ! Not a chance your dishwasher is heating to 200ºC/400ºF (not least because bacteria is killed at 155-175ºF or about 75ºC). I mean, shoot: the centigrade scale is BASED ON THE FACT that water boils at 100ºC (212ºF). What do you think would happen if you heated a dishwasher to DOUBLE its boiling point? Hint: you wouldn't hear a whole lot from your drain cycle.

is it possible not to love Frank and his explanations?

I learnt so much from your advice in all your videos.Thank you so much you've made me a better cook.

Experience has taught me that when you use a magnetic strip it's best to put the knives with the handles above the magnet not below. That way any vibrations won't cause the knives to eventually fall. Also never mount the magnet on a surface that gets hot. Heat destroys magnetic properties.

@DiningTablePrintPlay

2 жыл бұрын

Counterpoint: with big knives, getting lightly knocked can also sometimes jar them loose as they lever themselves off of the magnet - and it's far safer for both anything on the counter (like your hands) and also for your knife if it falls handle-first.

@michaelg.294

2 жыл бұрын

@@DiningTablePrintPlay For larger knives I use 2 magnets, one up by the heel and the other closer to the tip. I've always worked in kitchens where the most convenient spot for knives on a magnetic holder ended up being on the side of a refrigerator. Lots of vibrations.

For checking to see if my knife is sharp, I point it towards a bright light source, sharp edge up. Then I look for any reflection. If there's little points of light, those are dull spots. If there is no reflection, it's sharp.

I love your smile !! .... best teacher ever!

Best overall advice I ever had how to take care of my knifes. Thank you 🙏 🇸🇪🇸🇪🇸🇪