@@moose7266 from afar or to someone who doesn't know better it might look right but i can assure you Andrew has a poor technique and terrible explenations.
@jackalope_hunter I don't need to show you, just watch this and you will know how not to sharpen a knife. Japanese have the nest knives in the world and craftsmen. That's a good place to start learning how to sharpen a knife. This guy will show you how not to sharpen a knife and the wrong way to cook. He just has the personality, I guess that made hi popular, but his opinion is a big bag of 💩.
I grew up watching you with my dad (who bares a suspicious resemblance to the late great Anthony Bourdain) so great to see you still making content and showing true passion in your craft and interests. Love you Andrew!
My hero! I just discovered your TH-cam channel after chasing old episodes of BFWAZ. I did a quick search and I'm blown away at all the content i get to catch up on. Thank you for all the great stuff to watch.
I like the new multifaceted bevel technique the video opens with :p ... I appreciate the content but I might suggest slowing down trying to maintain the angle which may be easier for you if you readjust how you hold the knife. Once you raise the angle drastically like you do eveey other pass unintentionally, it's going to take you another 20 at the correct angle to undo it. Once you've set a nice V bevel to the best of your ability , you need to deburr it or the edge won't hold. Easily achieved with a leather strop (or even chamios stuck to a block) loaded with rouge . I personally keep a benchstone and strop at my kitchen bench for in between touch ups if needed, take a minute and gives better results than a steel ever could.
Get a 4.5 grinder at Harbor Freight for 10 bucks and a flap disk sanding pad for a couple more and make knives sharp enough to shave with in 2 minutes, you can also sharpen your lawnmower blade
I cook only one or twice a week but VG10 at 60 HRC is good enough to last shaving sharp for over 8 months without any touch up. I don't even know the full edge durability because I got bored and switched to another knife in the colection. Using a honing rod every 10 min sounds like a very bad idea.
TIL you have to wet the stones. yea, I'm very ignorant because I've never cooked for myself really beyond microwave (disabled and most stoves until recently haven't been at my level)
I absolutely love your videos, but you NEVER switch grits on a whetstone without first sharpening both sides of the blade. Equal strokes on both sides, THEN change to a finer grit.
He’s sharpening and honing in a way that works for him but it’s not a good way that should be taught or promoted. If he understood more about clean apex creation and burr removal he wouldn’t be “honing” so regularly.
This is not how you sharpen a knife on a whetstone.
I go to a knife sharpener. That's how they do it.
@@moose7266 from afar or to someone who doesn't know better it might look right but i can assure you Andrew has a poor technique and terrible explenations.
He doesn't know how to cook either.
@@JackStrap-dx5gf and you do? please show us
@jackalope_hunter I don't need to show you, just watch this and you will know how not to sharpen a knife. Japanese have the nest knives in the world and craftsmen. That's a good place to start learning how to sharpen a knife. This guy will show you how not to sharpen a knife and the wrong way to cook. He just has the personality, I guess that made hi popular, but his opinion is a big bag of 💩.
I grew up watching you with my dad (who bares a suspicious resemblance to the late great Anthony Bourdain) so great to see you still making content and showing true passion in your craft and interests. Love you Andrew!
My hero! I just discovered your TH-cam channel after chasing old episodes of BFWAZ. I did a quick search and I'm blown away at all the content i get to catch up on. Thank you for all the great stuff to watch.
Nice thanks for significant infos.
I like the new multifaceted bevel technique the video opens with :p ... I appreciate the content but I might suggest slowing down trying to maintain the angle which may be easier for you if you readjust how you hold the knife. Once you raise the angle drastically like you do eveey other pass unintentionally, it's going to take you another 20 at the correct angle to undo it. Once you've set a nice V bevel to the best of your ability , you need to deburr it or the edge won't hold. Easily achieved with a leather strop (or even chamios stuck to a block) loaded with rouge . I personally keep a benchstone and strop at my kitchen bench for in between touch ups if needed, take a minute and gives better results than a steel ever could.
Legend 🐐
Get a 4.5 grinder at Harbor Freight for 10 bucks and a flap disk sanding pad for a couple more and make knives sharp enough to shave with in 2 minutes, you can also sharpen your lawnmower blade
You are such a good presenter
I never knew you had your own channel.
I cook only one or twice a week but VG10 at 60 HRC is good enough to last shaving sharp for over 8 months without any touch up. I don't even know the full edge durability because I got bored and switched to another knife in the colection.
Using a honing rod every 10 min sounds like a very bad idea.
When he slices the paper the sound it makes proves it isn't sharp and did a jump cut in the video..... TRASH!
It's not a tutorial, it is a commercial. Poor one. All You need to get a good, sharp edge is 800grit quality stone like King Deluxe and a strop.
TIL you have to wet the stones. yea, I'm very ignorant because I've never cooked for myself really beyond microwave (disabled and most stoves until recently haven't been at my level)
It looks like more than a few of the comments show that Zimmern's technique is off.
Nice! I just discovered your channel! Watched you on a lot of TV shows
I absolutely love your videos, but you NEVER switch grits on a whetstone without first sharpening both sides of the blade. Equal strokes on both sides, THEN change to a finer grit.
He’s sharpening and honing in a way that works for him but it’s not a good way that should be taught or promoted.
If he understood more about clean apex creation and burr removal he wouldn’t be “honing” so regularly.
Thank you for this lesson.
Oof.