Never a dull moment with this guy.

@patrickec7181

Жыл бұрын

You're so punny

@zacharyreed2347

Жыл бұрын

I see what you did there

@breadyegg

Жыл бұрын

He's so edgy

@John-doe955

Жыл бұрын

This deserves way more likes.

@juan2wothr3e

Жыл бұрын

Please leave

Tip 5: Don't sharpen on a cutting board and get tiny metal fragments over a surface that will touch food.

@gitman3486

3 жыл бұрын

metal make you strong comrade

@andrewsteier7923

3 жыл бұрын

unless said cutting board is not used for food prep.

@SuWoopSparrow

3 жыл бұрын

If scrub washing a cutting board doesnt get the tiny metal fragments off, then what makes you think that food sitting on it will?

@illegitimate0

3 жыл бұрын

​@@SuWoopSparrow It probably wouldn't, but there's no reason to risk it. You get super small particles into the grains of the wood and they could get trapped there. Later when using a knife on it it could release the metal. And all you have to do is do it on the counter or over the sink.

@SuWoopSparrow

3 жыл бұрын

@@illegitimate0 Yea I wont disagree with you. Id avoid it or have a dedicated board for that like Andrew said. I just think there are far more toxic things to worry about in the kitchen on a daily basis that people dont think about.

As a red seal chef. I’m embarrassed to say that I’m still struggling with sharpening my Japanese knives and always paid some ppl to do the sharpening for me. I feel with confidence that I can do it more accurately now cause of this video. Very well done.

@BigSmartArmed

2 жыл бұрын

Don't be embarrassed, hand skills are just that, hand skills, they are passed on by other HANDS and not by YT videos. You can't learn engraving of violin making by remote learning, it requires apprenticeship, and hand tool sharpening is just as much of a hand skill that requires hands on learning. The difference is that when you are taught properly by somebody that already knows how to do it right, is in all of the time, energy and nerves wasted on trial and error when you try to do it by yourself.

@dutchdrifter8740

2 жыл бұрын

Just buy some cheap knives and start practicing. Thats what I did. I sharpen all kinds of knives now and some friends even brought their expensive knives to be sharpened after they worked with my knives. Got two nice wetstones out of that service.

@derekp6636

2 жыл бұрын

when I worked in the industry I paid a local to sharpen mine as well, he just did a far superior job ....I'll have to get keep practicing on my kitchen ones..

@MonsterPumpkin

2 жыл бұрын

No need to be emberrased, chef knives are expensive, it is terrifying to sharpen them and sharpening is a skill based almost entirely on experience and muscle memory, if you would like to get into sharpening your knives start with some cheap knives and work your way up

@knowmenomo

2 жыл бұрын

Get a file

1:29 Mark edge with sharpie marker 3:00 Apply correct pressure (use sacle) 3:51 Use the correct side of the stone 5:25 Using 1000 grit is sufficient

The sentence "dulled on my sidewalk" sent shivers up my spine and caused me physical pain.

@glennbeckner9355

3 жыл бұрын

pain from someone else's $15 demo knife? get a grip. I use these cheapies to cut Roxul insulation.

@southpark1you0

3 жыл бұрын

like nails on a chalkboard 🥶

@summonsays2610

3 жыл бұрын

I just like the mental image of this guy outside his house violently sawing at the sidewalk. Like what the heck would you think if you saw that while walking down the road? lol

@RondeLeeuw

3 жыл бұрын

@@summonsays2610 Yes! I'd rather use a brick or piece of ceramic to go beserk on, in a shed or backyard.

@davidschmidt6013

2 жыл бұрын

lol screeeeeeeeccchhh...screeeeeeeeecchhhhh.....

The first 20 seconds were disturbingly accurate

@razzed1310

4 жыл бұрын

yep yep, first whetstone, check, watched a pile of videos, check, dreams of superknife, check. He's got us dialled in

@jayzeejm

3 жыл бұрын

After the first 20 seconds, I’ll listen to anything this man says.

@timwarneka5681

3 жыл бұрын

@@jayzeejm LOL! Me too!

@Planerary

3 жыл бұрын

Just tried to sharpen my first few knives. Can confirm: very accurate.

@bornepic1626

3 жыл бұрын

I feel your pain man

Very informative. As a woodworker, I've mastered sharpening gouges, chisels, and plane irons, but I've never been good at sharpening knives for the kitchen. I'm working on that now and this video will be a great help.

@davidstarkweather7764

Жыл бұрын

Probably won't if you don't already have the feel for it. This video avoided the actual number one mistake which is not sharpening the blade evenly. The hardest part of sharpening a knife is knowing how to pull the blade through so that it sharpens evenly. I'm pretty good at it, but my brother is terrible at it.

@dailysneakers_

Жыл бұрын

My dad knows how to sharp industrial equipment, but he sharpening the knives from the kitchen it's pretty much the same techniques: angle, pressure and movement and the comment above from David it's on point! My dad only sharps in one direction, to keep it consistent.

@johnsononza1594

3 ай бұрын

practice EVERYDAY

@ROBCAR30GMAIL

Ай бұрын

That's funny... I'm a carpenter, and I can sharpen and almost shave with my kitchen knives, but destroy my chisels in no time...

Very well presented and great hints for beginners. I'm trying to learn freehand sharpening like I was able to do 40 years ago thank you

So that's why it's called a sharpie.

@oddball0022

3 жыл бұрын

That's amazing lmao

@EdibleRockingChair

3 жыл бұрын

You're a dork omg

@Bewilderbeast1

3 жыл бұрын

I’m honestly impressed

@markkoetsier6475

3 жыл бұрын

Took the words right out of my mouth. X)

@jacksbob8746

3 жыл бұрын

I thought it was a brand.

I started off watching knife and scissors sharpening videos in the wee hours because I thought they would bore me back to sleep. Now I own two sharpening machines, several whetstones, dozens of grades of wet and dry sandpaper, other static sharpening gadgets and a folding pocket diamond sharpening thing just in case I need to sharpen something when I'm away from home. I'm a 64 year old woman, how did this happen?

@Frilleon

3 жыл бұрын

😂😂😂😂😂

@giangnguyentranlam5632

3 жыл бұрын

😂😂😂😂😂😂

@billyray2150

3 жыл бұрын

I feel this comment in my core

@winterwinter7505

3 жыл бұрын

Do u have knives also? ;)

@gcalvaro

3 жыл бұрын

Better *DON'T* start watching videos of fountain pens, watches, jewelry...

I love the analogy used in this vid. As with most progress being made, consistency is key! I got into cooking from a young age but it's only been a few years since I really got into knifes, specially japanese ones. Sharpening/maintaining knifes can be a huge roadblock/struggle as a hobby chef or knife enthousiast if you wanna keep it traditional. The learning curve into manual sharpening is one that can be compared to learning a technical/mechanical job imo. Being able to perform the movements and actions or actually sort of mastering them is worlds apart. I started off with western sharpening/honing sticks and once I got into whetstones and got used to them, it became therapeutic. Taking your time to take care of your precious tools is something that calms me and became a passion. So glad I got to a point where touching up my knife sets is a pleasure to do even if it takes up a couple of hours! Don't be afraid to buy cheaper whetstones and a few cheaper knifes to hone your skills. The practice without the fear of damaging a high end piece, the investement and time spend are absolutely worth it!

@davidstarkweather7764

Жыл бұрын

Some people never get it. But luckily there are people who do it professionally. It's a very tricky skill.

@rightbro

6 ай бұрын

Writing a book?

@jeffreyschmidt3997

5 ай бұрын

Buying whetstones will sharpen your skills and buying a steel rod will hone your skills 🥁😉

Good basic info for beginners. In time the proper angle and pressure will come naturally. Good tip about not rushing up the grit scale too soon. Sharpen well with 1000-3000 grit. Once the knife is really sharp, you do not have to sharpen that often. But hone regularly.

@ratansharma951

Жыл бұрын

There is a wonderful phrase in your comment-'in time the proper angle and pressure will come naturally....Yes 'naturally'! Mother Nature is the best Teacher. Invisible, yet right inside and always with us.

@RodMcConnell

3 ай бұрын

​7 @@ratansharma9510:58 biJinnah😮

If you're not sure of the pressure, just put the stone on the scale and as you sharpen you can see it as you go.

@turtleviking1236

3 жыл бұрын

Make sure to zero out the scale with the weight of the whetstone on it but good tip!

@jjbailey01

3 жыл бұрын

@@turtleviking1236 or take the weight of the stone and add the desired pressure to that if you happen to be a neanderthal that has no tare function on their scale.

@MrMarkchu

3 жыл бұрын

Need to tare the stone and knife.

@Frilleon

3 жыл бұрын

@@MrMarkchu you tare the stone not the knife!!

@user-tr2dh4xx6u

3 жыл бұрын

sounds like a good way to get cut

I'm picturing his neighbors faces, watching him as he dulls his knife on the sidewalk outside.

@MrRourk

3 жыл бұрын

Bottom of coffe cup works great

@shanewilliams02

3 жыл бұрын

Neighbor: "Something just ain't right with that boy."

@MrIgottap

3 жыл бұрын

What'd that sidewalk ever do to you man!?

@winterwinter7505

3 жыл бұрын

(while not seeing the camera) thinking the dudf is making all those faces whule talking to himself :D

@stoopidhaters

3 жыл бұрын

@@MrRourk Not if the blade is really dull.

The most useful video about knife sharpening I ever see! No water, no bla-bla, just tips and facts. Thank You!

As someone who made sushi for five years, my biggest suggestion is that it's not the angle that matters so much as consistency. I was the left-handed, cross-eyed dominate chef trained by a left-handed Filipino who grinded down every last knife to be left-handed. As long as you sharpen a knife the same way, over and over and over again, it will, naturally, conform to your grip because it will sharpen to you. The minute differences will be worn away until the blade sharpens to fit your hand. Everyone holds a knife different in ways that are beyond our own ability to see except by subjective judgements of sharpness.

Getting into really seriously sharpening knives and this video did teach me something I wasn't aware of which is the blade is really sharpened from the mid range (1000) stone and not the fine polishing stones. To check the sharpness first before moving to the final stones. Lots of good tips, thank you.

@repentandbelieveinJesusChrist3

Жыл бұрын

Repent to Jesus Christ ““Blessed are the poor in spirit, for theirs is the kingdom of heaven.” ‭‭Matthew‬ ‭5:3‬ ‭NIV‬‬ G

@brake_4_cake

Жыл бұрын

@@repentandbelieveinJesusChrist3 Jesus never existed, fool

@jamesharris5156

Жыл бұрын

@@repentandbelieveinJesusChrist3 gross

@ivangrbavac242

Жыл бұрын

@@repentandbelieveinJesusChrist3 repent to the cock of satan

@Gk22632

Жыл бұрын

Yea the most time is spent on the lower grit stones, after you get a good burr it’s easy from there

the most helpful part was when he said "I REPEAT YOU CAN GET A SHARP WORKEABLE EDGE WITH JUST A 1000 GRIT STONE"

@syles286

3 жыл бұрын

You can get a shaving edge off of a 220 grit stone with the correct technique

@SuWoopSparrow

3 жыл бұрын

The high grit stone is still nice, especially if you get yourself a straight razor

@geoffhuntington7784

3 жыл бұрын

@@SuWoopSparrowp

@mikeries8549

3 жыл бұрын

The leather strap is how you get a final edge that's razor sharp.

@hex24

3 жыл бұрын

Yeee lol i always thought its possible only with 6k

That were some great tips! I just put my whetstone at the scale while sharpening my knife to have full control while learning 👌 easy to say the sharpest knife I produced so far!

I gotta say, man your videos are genuinely helpful and packed with quality information. When it can seem like a lot of the same ol’ same ol’ with cooking videos, you manage to put out something that’s different and worth watching. 🍻

Snobby chef here. I gained a lot of respect for you when you said “behind salting your food, having a sharp knife is one of the most important things......” This is fact.

@cr3atur321

3 жыл бұрын

Is it because of aesthetics? Like, how a slice of a tomato or fish will look awful on a dull knife, but very beautiful on a sharp knife?

@myluresstuckinatree2111

3 жыл бұрын

@@cr3atur321 I suppose it is aesthetics in some part but mainly because all knife work can be done faster and with less effort, at a higher standard with a sharp knife. In fact Some jobs simply cannot be accomplished with a insufficiently sharp knife. A lot fruits and vegetables not only look better but will stay fresh marginally longer if they are cut cleanly instead of crushed and bruised by a dull blade. Cutting fish thinly for sashimi for example.

@cr3atur321

3 жыл бұрын

@@myluresstuckinatree2111 ohh yeah, makes sense haha Thx for explaining

@hardmember

3 жыл бұрын

A sharp edge is safer than a dull blade

Thank you. I just got a whetstone kit in today and I was in fear of messing up my new knives. I'm 48 and my father was the certified chef, not me and he lives a tad bit too far for me to come running to him to sharpen blades. Funny but true story. I feel as though your video is spot on to us beginners and really calmed my anxiety on this task. Thank you so much!

Great video! The graphic for whetstone grits, especially useful and worth the price of admission. 👍 I just tried sharpening a knife like yesterday, got really disheartened. So having that break down was really helpful. I need some seriously coarse grit.

This is by far the best tutorial on knife sharpening. When i first started out i watched tons of videos, just like you stated, and none of them taught how to get a burr on your edges first. Sharpening knives is truly an art and not everyone can do it. But if they watch this video they'll be fine with a little practice. Great job my friend on making the most informative knife sharpening video out there.

Tried out the sharpie trick, and it turns out I'm pretty good on keeping my angle. I worked a little on my technique and put a little more pressure on my edge trailing strokes, and now i have a sharp knife. Not sharp enough to pass that standing paper test, but plenty sharp enough to cut anything in my kitchen :)

I learned more from this video than I did in probably the other dozen or so knife sharpening videos I saw before this one. Thank you!

In depth fully detailed sharpening videos are great but your video should be the first video anyone watches! Just great, thank you!

Great tips- great delivery. No hype, just straightforward talk. I appreciate it.

I've never absorbed so much information in a knife sharpening video. This is ONLY the sharpening video that has taught me in the way that i need to learn! You're amazing.

@luisgilbert6826

2 жыл бұрын

. r migel gallaldo

I’ve been sharpening my knives for a while and have gotten decent at getting them to a razor sharp edge and I still found this extremely helpful.

@firebubble5911

3 жыл бұрын

How many strokes does it take you on the 1000 on average?

Brilliant, thank you. Loved it. Asked for knife sharpener for Christmas, had never even heard of a whetstone. Now I am ready to start sharpening

This is GREAT! I am so glad you took the time to show this to us. I was quite intimidated, but now I'm ready to go. Thank you thank you thank you!

This is much better explanation than the ones I’ve received both in culinary school and working in the industry, I generally get someone else to sharpen mine but it would be nice to learn that vital skill I missed out on

Thank you. I was starting on too coarse a stone. I have just sharpened my favorite knife and its made me happy.

I have actually watched waaay over 14 videos on sharpening and ths one was by far the most helpful. Thank you!

This is THE BEST VIDEO on knife sharpening! Forget all of the other ones!

my first time experience was so horrible i was contemplating life and how much of a loser i was lmao stuck with it, trial and error....now i'm a samurai

@woezacardoza5659

3 жыл бұрын

Me too

@Elleleighbrooks

3 жыл бұрын

I feel the same at the moment! Wish I could get it 😪😆🤣

@brandonpadilla1953

3 жыл бұрын

Literally I’m bout to quit all I did was fuck up the stock edge on the knife

@guilhermecaiado5384

3 жыл бұрын

What does a samurai have to do with sharpening a knive?

@theperson2346

3 жыл бұрын

@@guilhermecaiado5384 samurai’s kept their katanas razor sharp

Thanks this is right where I'm at in my sharpening journey, hard not to get discouraged when you work on an edge and it only gets marginally sharper.

Easily the most helpful video of the hours of beginner videos I’ve watched. Well done & thanks!

I grew up in a house with an Arkansas Tri-stone, and got one myself as soon as I got my own serious kitchen knives. Still learned something from this. Thanks

Thank you so much for this video. I was having trouble using my stone as it is my first, I usually use the hand held sharpener with the carbide. I am using your technique with the marker and it works great.

@luisgilbert6826

2 жыл бұрын

.Miguel gallaldo

@smievil

2 жыл бұрын

think pull through sharpeners sometimes causes knife edges to get slightly concave or excessively worn at some parts or it may not keep the original shape well. or sharpening a scandi grind or anything that tapers could make it a lot more thick behind the edges than it's expected to be. fixing that with a 1k grit stone would likely be a major pain, wouldn't necessary be all that bothersome to improve the condition of a fairly new knife or a knife that hasn't been sharpened. would probably feel a lot nicer or more rewarding to start with easier knives if possible, might be hard to tell whats easy or why things aren't working out when starting out.

Holy crap!! Thanks man, this was this most helpful video I’ve seen on sharpening!! I realized i was not using the correct angles consistently and switching stones too soon. Waaaay too soon!! Great video, you rock!🤘

I watched quite a few sharpening instructions so far (including all this high tec Tormac stuff): this will be in the top of my list. It supports my point of view: keep it simple an practical. Thanks a lot.

@Diplorable

Жыл бұрын

Keep it simple stupid kiss is what they say! 😂

This is by far the best sharpening video out there, thanks a lot Ethan! My knives are just like new again!

Something I did that helped me a bunch was when beginning I paid a professional and asked for his opinion on knives I had practiced on. Not the most financially sound but of advice but an experienced eye spots mistakes before you make them,

I knew that my problem was with the angles I was using. This has helped a lot, thanks

Clears some confusion I had about the higher grits. Great vid thank you!

This is the cream of the crop with it comes to knife sharpening tutorial. A must watch. Great learning tool!!!

Im getting decent at sharpening, I found that simply going by the feel of the knife on the stone i hold my angle better than constantly trying to look and see if the edge is about were I want it

Having been raised by a mechanical engineer, familiar with machining techniques. I've been using the marker trick for about 40 years. I figure if "layout fluid" has been used in machining practically forever, it might be a good idea.

@MrMZaccone

3 жыл бұрын

@Usa mabaho Yup. That all sounds perfect. Even when flattening stones, I mark the surface with pencil. I use a straight edge to check but when the pencil is gone, the stone is flat. I don't use marker on stones because porous stones will absorb it and force you to remove too much material.

@alex-E7WHU

3 жыл бұрын

Blueprint.. 🤣

@glennrishton5679

3 жыл бұрын

I was sharpening irons freehand and couldnt tell for sure where I was hitting to thought of the sharpie trick. Then later saw that trick in a book. Dammit I thought I invented it.

@user-tr2dh4xx6u

3 жыл бұрын

@@glennrishton5679 you did invent it just werent the first

One of the most educative videos I saw to this day, regarding this topic. Congrats!

Like your sharpie tip, I use knives a lot at my job so I do a lot of sharpening. Because of some of the things I cut they often times get gumming on the blades, I use the gumming to help me get the right angle on the sharpening before I clean it off the blade. Great video and great tips. Thanks for sharing.

I actually have watched 15 sharpening videos and this is by far the clearest and friendliest one I've seen. I feel like I _finally_ understand the process.

@gooddaysahead1

10 ай бұрын

see Burrfection sharpening vids. They are longer and more detailed.

this really helped. my first time like months ago I was successful beginner's luck. but then after that, I failed and failed. this video helped me tremendously now my knives are near barbershop razor-sharp, not quite yet but near that point which is great for food.

One of the most practical and succinct videos on the topic I've ever seen

Good video. I learned to sharpen a knife years ago in the Boy Scouts, but forgot everything i learned. Now I am trying to regain that knowledge. You are correct, I could sharpen a knife by "feel" alone back in the day. Good tips. Thank you for your time.

The production quality of these videos is really quite good. Good pacing, good advice, good visuals. Quality video.

Just ordered my first whetstone. Am glad I saw this video before I really mess up my blades haha. Wish me luck

Just the video I was looking for. Such a great introduction to sharpening. Thank you!

What an incredibly clear and helpful video! Thank you!

THAT was a great beginners guide. I was doing 3 of the 4 things incorrect. The only thing that I think I was doing correct was not moving to a higher grit too early. Anyway, thanks for the video!

Excellent video, nice editing, and very sound advice from a clear expert. It took me a while to understand the easiest way (for me) to determine the angle of your grind. Here are my own notes on how to determine grind angle (it's all based off the "width", or distance from the knife spine to the cutting edge): Shaving: 15°=0.26 x blade width Slicing/pocket knife: 20°=0.34 x blade width Slicing/general use : 25°=0.42 x blade width General use: 30°=0.50 x blade width Chopping: 35°=0.57 x blade width Chopping: 40°=0.64 x blade width Chopping: 45°=0.71 x blade width So if you want a 20-degree angle, the spine of the knife (i measure at the widest part near the handle) should be about 1/3 the width of the knife above the stone surface. Not sure if this makes sense without pictures, but I hope it will help some.

Thank you, this video gave me the confidence to try to sharpen my expensive kitchen knives at home, which I did today and turned out great!

Excellent video. I love spending time in the kitchen, and I have a tough time getting that sharp edge on my blade. I will definitely give this a try.

Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs

I feel personally attacked by the intro. 100% the best introduction/basics video for newbies, mate. Very well done. Simple yet informative. No time wasting. No BS. Just solid advice. Cheers from South Africa.

Amazing!! Just collected my first whetstone! tonight. It's a 1000,6000. Will follow your lesson. Many thanks Ethan!!

This video was like... the 3000 grit finish to the 400 grit kinda-sharper mess I was achieving today with a different technique I had been shown. Thank you!

Handy tip, you can get rid of sharpie marks by going over a small part of the mark with the same sharpie and wiping it immediately. There is solvent in the marker allowing the ink to flow but it dries quickly. Small sections, wipe quickly.

@justvin7214

3 жыл бұрын

This is also the trick for getting permanent marker off a dry wipe board.

@Joshuacliftojm

2 жыл бұрын

Isopropyl (rubbing) alcohol, or even ethyl alcohol (liquor), will also remove it. I've used that for years to, for instance, allow me to make a correction when labeling a CD-R.

@fredflintstone5208

2 жыл бұрын

I learned to use that technique with spray paint

Great video! Actually, probably ‘the’ most useful knife sharpening video I have watched. You pack a lot of solid, great information into this video. Thank you for posting. Best regards from Northern Ireland. ☘️

@ekspatvos6264

2 жыл бұрын

I echo your sentiment. Awesome video with very helpful info.

Thank you sir that was a fantastic video concise straight to the point. No bollocks no BS. Most of the time I get discouraged from even watching KZread videos because a lot of guys like to take their time go slow and just really put a lot of unnecessary crap in their videos you did exactly the opposite subscribed thanks bro

Fantastic teacher ,thanks so much ,simple but direct with well spoken English. 10 out 0f 10

20 years old Captain Stottlemeyer is teaching me how to sharpen a knife, great!

"have dreams of finally showing that smug paper who's boss" 😂

@smievil

3 жыл бұрын

running a bit low on papers to show who's boss

@MrMarkyr1000

3 жыл бұрын

I just have dreams.

This is much better explanation than the ones I’ve received both in culinary school and working in the industry, I generally get someone else to sharpen mine but it would be nice to learn that vital skill I missed out on

Love you channel Ethan! Keep up the great work! I would very much like to see more 'kitchen equipment' type videos' like this one.

If only I'd seen this fifteen years ago it would have saved me countless frustrating hours of making nice steel blunter. Good stuff Ethen, anyone following your advice here will be a competent sharpener in hours rather than months.

tip that helped me the most... don't push with the arms but with your shoulders. Lock the wrists and elbows into position and use the shoulders for the actual strokes.

@Crazyknives

2 жыл бұрын

I have to try this, make sense, thanks

This vid helped a lot! I didn't even know of the lower grits lol. I've been a cook for 5 years and kept buying only high grit stones and wore the crap out of them only to have semi sharp knives.

Great tips and clarity on the process! Thanks for sharing!

Get yourself a $20 jewelers loupe16x. Inspect your edges. Ensure you’re wiping away previous grit scratches and reaching the apex. Seeing the cutting edge up close and what you are or are NOT doing will tell you a lot. It made a huge difference in my sharpening success

@fishinjunky

3 жыл бұрын

Really? What is that setting on the iPhone? I’d like to know!!! Thanks in advance

@theonetojump

3 жыл бұрын

Exactly what I did when I started. I still sometime look at the edges under magnification just because its beautiful

@smievil

3 жыл бұрын

jewelers loupe sounds interesting

@charlottewalnut3118

3 жыл бұрын

Your a damn genius

@fishinjunky

3 жыл бұрын

Lol. Thx but not a genius. I have some sharpening vids on my channel I’d that helps.

(I pass on something I learned, for those who are interested). (Sorry for my English). A long time ago, those who taught me told me that after the # 1000 stone, if the knife does not shave, it is not worth going further. 2 possibility: 1- The knife has a poor quality of steel. 2- We haven't practiced sharpening enough. With training, a # 300 stone and a leather (+ paste) stuck on a piece of wood, we can manage to shave. (Starting with a dull knife). In 5 minutes. Good video and good stones ^^

@MrRourk

3 жыл бұрын

Sometimes even cheap steel can be made razor sharp. I tried the Green Brick of Joy on some Dollar Tree Knives. The results where amazing!

@comol9392

3 жыл бұрын

@@MrRourk Hello, you are absolutely right. And very often I get a razor sharp with $1 or $2 knives. Just because they're $ 1 doesn't mean they're bad. Poor quality can also affects blades at + $ 80, I've seen it, I've tested it, but I can't remember the model I had in my hands. The real problem is to achieve a precise heat treatment, on a specific steel. For example the first versions of the Benchmade pukko with a cpm3v had an hrc of 56 ... While the cpm3v has specifications, in which there is written that it must be from 59 to 61 hrc. Apart from this hardness, this steel is much less efficient. (Usually. For a knife that must cut). The "poor quality of a steel" is explained by a set of processes not carried out well in the heat treatment, for a specific steel. (A 1095 can be used for the butter. Or the reverse, it will be too hard and it will break at the slightest impact). As a result, the steel has too large grains in its structure. With a very poor grain boundary structure as well. Results: The blade will never become like a razor. When sharpening, the grains jump. They do not break or polish (unlike well treated steel). I have a knife like that at home. It was offered in a pack of cold cuts ... that it never managed to cut lol ! Heat treatment is very important to bring the steel to its maximum capacity. ^^

very interesting video. I've never heard of creating a burr...like several of the videos do. I will continue using my technique I learned from my dad...I do agree with the tomato cut, that's usually how I tell if my knives need sharpened. I hate dull knives. Great video and thanks for explaining your technique. I do use the burr on my wood scrapers...🙂

This is one of four correct videos I've seen on YT that has GOOD knife sharpening information. I've seen hundreds and they're all embarrassingly bad and have countless mistakes. Fantastic video.

You pretty much covered everything a person needs to know to sharpen a knife! I do something similar! I also have a sharpening machine like knife factories use. With all this the one thing rarely mentioned that works extremely well for me is stropping my blades on a leather strop! A knife that just starts getting dull can be revived with a few strokes across a leather strop! This save me a tremendous amount of time! Your video was very informing!

Well done tutorial for someone new to sharpening. Greatly appreciate it! Used the 1000/6000 stone combo $~20 on Amazon, to sharpen my SOG auto-clip black painted blade with drab-green polymer handle (blade) (Chinese) & cleaned up the blade edge & bevel really nice & made it a lot sharper ^^ on my first slow careful go, mostly on the wet soaked 1000 grid stone on a wet kitchen towel &, only a little on the 6000 side to polish it / worked great!

Thank you so much! I've got some fairly decent bushcrafting(Benchmade) and EDC(Spyderco) knives, and I always feel like I'm just taking off metal and never getting the burr. Great video.

Thank you! As you said, I have watched a couple of video's and in every there are different tips, which sometime contradict oneself

Thank you KZread 😊 You never fail to capture my attention with something semi useful or interesting 😁 And thank you, Ethan 👍 I’ve been buggering around with a stone for a while now 🤔 but I think I’ll step up my game after seeing how it’s supposed to be done 👌

I have no clue what I'm doing here, but I'll stick around to learn about whetstones.

that really helped me, i'm still learning and practicing to sharpening my knife, i'm still bad at it but as time goes by i'm getting better results everytime

This video was a huge help. My angle was fine but it was my pressure that was too light. I still need more practice but a was able sharpen my knives. Thank you so much.

I'm a fish filleter and still struggle to keep it how i want .i have picked up some good tips thanks

Loved the ideas you gave. Most specifically the Sharpe, and the scale ideas to learn the angle and pressure. I bought a small set of stones, which I then s problem number one, but I could not get the right angle. I will try the Sharpe.

Great video - easy to follow and no wondering off topic. Tight. Thank you, Carl

The last point about the mistake of thinking the high grit stone makes it any sharper was an aha moment for me. Thanks.

Great video. I think I was most impressed that you used the knife drill when chopping food, most sharpening videos don't use it. This is the first video I’ve seen of yours and I’ve no idea why it came up in my recommendations, but I'll wager you are or have been a chef. If you’ve not done one already it might be an idea to do a knife drill video, more people might keep all ten digits. Edit: Just looked at your other videos and I won my wager.

Nice video, straight to the point too, with enough info to actually understand what's going on. My current experience (very limited) tells me that the burr is one important concept that not enough videos out there properly explains.

You did a great demonstration of this. Great video.

You've clearly put the effort into cultivating the necessary skills that make you a good video presenter. Your channel will grow, for sure. It always takes time, but if you're patient it will pay off.

@martaviviani1401

2 жыл бұрын

600k and counting 🤙