And the stone he uses is one of the worst and cheap. Get yourself a 6” diamond stone 1000 or 1200 and you won’t need to water the stone and it will last like 10 years with normal usage.
That's not a honing steel. That is a diamond sharpening rod. It is much more coarse than the fine stone he was just using. He's destroying the edge he just put on that knife.
boning knifes and carving knives are not interchangeable and should not be flexible (in general).A carving knife are meant to carve big roasts and boneless meats etc and the boning knife to separate meat from the bone.But a filet knife that looks like boning knife should be flexible this knife is mostly used to filet fish.. His sharpening technique is also not good so take his advise with a grain of salt folks
MrSvensby My father is a professional butcher with 40+ years of experience. His boning knife had (before he retired) the profile of a filet knife but was thick as a cleaver, and rigid as stone. What he is displaying is clearly a filet knife. However, many companies pass off these knives as "boning" knives. I spent many many hours in his shop, observing. Good comment.
jojojaykay Someone showed him all of this 2 minutes before filming started. This dude has NEVER sharpened a knife in his life. All those knives were overpriced garbage, were straight out of the clamshell packaging and have never touched a waterstone. If he can even cook, it's some poor sap (probably 5x the talent) maintaining the knives. He's a Martha Stewart "personality". A fraud, like Martha.
12 to 15 degrees, double bevel, single edge, is pretty typical in restaurant kitchens nowadays. This gives a fine edge for the most common tasks except heavy butchering, although it requires regular sharpening. Cooks used to try to keep a double edge but you still end up needing to sharpen once or twice a week anyways so it was just extra effort maintaining the second edge.
I was more worried about safety. He seemed a bit cavalier about waving his fingers near a blade edge. Also when sharpening with a steel I always have the cutting edge face away from me so the motion is outward rather than in towards me. I'm just a casual cook, but I do have some nice knives that I bought to spoil myself. They keep a great edge but I know they spend most of their time plotting how to remove body parts. Respect the edges.
Big Brown Bear patina aside, you'd think he'd at least soap it down and dry it before filming. It looks like he just finished cutting onions and tomatoes or something
Carving knifes and serrated with a rounded end are the better ones because they don’t tear into food. Also honing rods reshape a knife edge after sharpening, they don’t sharpen which he did mention but he held it wrong. The recommended way to hone is to have the end of the honing steel on a dish towel. And it’s a really good idea to get wedgek guides to make sure you’re honing correctly.
Great description for knife selection. Thank you. Japanese style (whetstone) sharping is our preference. Stay away from the sharpening steel; keep your edge refined by polishing on the fine grit stone to scalpel sharp. Use a 3000 or 5000 grit for polishing only after using a lower grit, say 1000 or so to get nicks out, like he says. Then, keep a clean edge by using the polishing stone regularly, and the course grit stone will rarely be required. Sharpening Steels only reprofile the metal and produce a fatigued edge. Each time you sharpen with a steel, the edge gets progressively more fatigued and become dull quickly. Stone work is the only way. Also, buy the best knives you can, spend a fortune and get good quality steel in your blades. Most knives these days are soft steel and dull quickly. Carbon steel will hold an edge incredibly well but will rust if not cared for properly. Damascus stainless for those who are worried about the rusting, but whom still want hard steel blades. Great video! Very professional!
One possibility but I could buy some cheap knife or old school soft knives. Steeling will cold forge to a harder steel. For people more in slicing than chopping low grid stones are just fine/better.
I don't understand why he's flipping the whetstone in the water. Why not just put the whetstone in water that covers the entire stone and be done with it?
You actually only need three knives. A big blade knife (your choice of chef's knife or santoku, depending on preferred cutting style) for cutting on the board, a small knife for cutting above the board (cleaning and trimming work) and a serrated (bread) knife. Good for +99 % percent of all cutting work.
you can sharpen both the parring and carving knife, though u have to be mindfull of the bending.. so try and keep it straight through out the sharpening process
Of course you can sharpen almost any knife, but that carving knife can easily be honed on a ceramic rod back to being sharp as long as it is soft enough steel.
If I have ceramic knifes can I sharp them with this whetstone? I buy them because it was said they didn't lose its sharpness, but some of them are not what they used to be and I have one that has a little chip edge. Should I invest again in ceramic knifes or should I go with steal ones?
You need a sharpener designed for ceramic knives if you want to sharpen one. Ceramic knives are advertised as always staying sharp because the ceramic material is much harder than steel. The material is hard but it is brittle (not flexible). This makes them prone to getting dull or chipping if you use them to cut hard things like bones or frozen food. Ceramic knives work best if you only use them for slicing.
you only sharpened the upper part of the blade because the handguard blocked the bottom part, and gringing away the guard and the stone so its ruining the knife and deforming it. so to everyone who wants to know how to sharpen the knife you should probably watch a vid from someone who makes knives :) but other than that great video
Wusthof or Henkel knives are great to use. Worth the money. I also use some cutco knives as well when im at work especially when im working a carving station or having to filet a salmon.
I got a really nice knife from Japan. Someone told me its for veggies. Can I use it for meat too? It's sharp! Looks like the one u have. And why did it turn colors? Mine did too
It's a sharp edge, you can use it to do anything technically, but the shape of the blade is what determines what are they for... the Japanese one he shows doesn't have a pointy end because you mov it up and down to cut vegetables, the meat/fish knifes have a pointy edge because you drag the entire blade throw. And the "colors" are rust, Japanese knifes are very delicate and you have to while them with a clean dry towel after a few "chops" or at leas right after you use them.
The best sharpener I have used by far is an Accusharp. It has tungsten carbide blades so it is quite abrasive. You can really feel it working. My advice for amateur chefs is to not spend too much on knives and get one of those Accusharp for sharpening once in a while. Then a sharpening steel to use before every time a knife is going to be used. I have tried a few sharpening stones and they just take too long. The Accusharp takes 15 seconds. They are dirt cheap too. I like the lack of heel on santoku cooks knives. Heels get in the way. But I prefer the shape of the Western style ones. Unfortunately not many western style knives come without the heel. Bread knives, I've always found the cheap thin bladed, plastic handled ones with fine serated teeth much better than more expensive weighted ones with thick blades. The cheaper ones saw through bread much easier.
That's some hilarious shlt You saying it's really abrasive, you can feel it ripping your knives to pieces, and you describe it as best you had The metal you are losing is the knifes strength and it's life.
@@grantsmith505 The knife I use it the most is at least 20 years old and gets used several times a week. It cost about £20 originally and is still perfectly usable. Point is that AccuSharp is really quick, easy to use and very effective. I don't care that the knife only lasts 30 years instead of 50+. I can just buy a new knife when I need one because it wasn't expensive. Using something like a whetstone is tedious and time consuming. A lot of other sharpening products don't sharpen well. AccuSharp wins due to speed and effectiveness.
@@nitelite78 All good. But with a cheap knife, most ppl don't sharpen them at all. If most ppl use cheap knives and never sharpen them, of course the stone is unnecessary. But why would a person like that even be watching a knife sharpening video in the first place?
Peter Šori oh are those things seem interested to people cooking at home? This type of blade has 14.75 degree edge blablablabla? They just wanna prepare a simple meal for the day, amd little of else. Edge degree? steel type? hardness scales? The sciences going on when a knife slices thru an onion? Leave those to bladesmiths.
for moist ingredients a cheese knife works just as good if not better than a santoku. granted, a cheese knife is more about a slicing motion compared to the santoku's chopping motion, so whatever you're more comfortable with, but cheese knives are a helluva lot cheaper if cost is a factor for you.
I find that serrated knives are excellent for cutting tomatoes & some types of fruit (eg tomato knives are serrated). Would like to hear thoughts from others on the matter whether in agreement or otherwise!
@@chancebadger Serrated knives can do what other knives can't I have a 5 and 10 inch serrated slicer and also a 9 inch bread knife, along with 6, 8 and 10 inch cook knives If you don't use them, doesn't mean you can knock them
They are good for cutting melon also, as the serration stops the peel fibre from splitting Pork crackle and brisket bark also The smaller ones are good for citrus on the bar, charcuterie and bagels etc. They work a bit slower than petty/cook's knives, but they are more precise on certain foods, definitely
I have a 5" serrated utility that works on bread, oranges apples tomatoes grapefruit and even durian. Anything with a tough skin, using the sawing action. Works for me.
Stainless steel usually sharpened 18-22 degrees, carbon steel and damascus usually 12-18 depending on steel capability. 'softer' metals cant maintain a small angle or thin edge as well as 'harder' or more brittle carbon steel can. Honing a knife before and after use on a honing steel will maintain the sharp edge you have, especially on a brand new one or one that has been professionally sharpened, will help avoid having to have your knives resharpened for almost it's lifetime. Pick a honing steel that is good quality and has a higher hardness rating than your knives as this can and will be a one time investment that can last your lifetime and even to the next generation.
A good general idea of the right angle for blade sharpening is to maintain the angle the blade came in with, especially if it was expensive and came from a good, well-known company.
If you steel a softer steel it will get harder allowing low angles (scythes are low angle soft steel). I do stainless at 10 degrees, I have seen lower and of course also higher.
It depends on your needs. Many prefer a wall mounted magnetic knife strip but you may not want exposed knives in a house with children. A universal knife block that is easy to clean like the Bodum Bistro Universal Knife Block is a good choice if you have the counter space. There are two points to keep in mind. First, you want to keep the knives separate from each other because having them rattle around in a drawer makes it harder to maintain a sharp edge. Second, the storage solution needs to be easy to clean because they can harbor bacteria.
Dude,try to clean that usuba sometimes, you'll need an cleaning stone. I know bluesteel is hard to keep clean, but that's a part of work with this kind of steel
Chef, cleaver, paring, bread, they are imo the necessary knifes, all- round jack of all trades, sperating meat, cutting/peeling fruits and veggies, separating bread. There are more preferred options but these are the versatile and all round knifes in each category, like a game with characters, you can have a special guy for each situation or you can have one guy that does decent for most things, but if you could only use one knife I'd say a chef knife.
You can simply keep wetstones in water to use them whenever you want. But never try to sharpen a knife on the wetstone the way he shows, his grip on the knife is wrong and you will end up with different angle from the existing one.
Huh, thats a smart trick, but you seem to know a lot about sharpening so what do you think is a good video on how to sharpen your knives properly? Plz halp :D
Check out channel called "Japanese Knife Imports", they have whole playlist about theory and actual practical lessons of sharpening. But any video wont help without a LOT of practice.
Keeping whetstones in water is a good way to break down composite adhesive, or for natural stones to over soften and disintegrate the stone. This isn't the case with very hard high grit natural stones or synthetics - but those are splash and go and don't need to be soaked in the first place.
I keep clay, vitrified and sintered bonded stones in water as well as some resin bonded stones because I sharpen frequently as do others I know. Some soaking stones have been known to soften, but most do just fine, just depends on the bond type is and its structure.
It's usually only an issue with lower grit naturals, and lower grit non resin bonded stones; you could leave low grit Shaptons or Naniwa Choseras in water forever and they won't soften, same with higher grit J nats.
O yeah, you're sharping wrong the knives, nothing personal just it looks a little bot weird to watch how somebody who have no idea about that, try to teach somebody to make it wrong too.
I use a ceramic steel on the flat side of the knife (the serrations being large). Otherwise a rough china edge could be used. When it gets bad, fine sandpaper on a broom handle on the serration side.
Me: I don't really need to watch an 8 minute video about kitchen knives ... *starts to click off* ... Wait, it's Thomas Joseph? *watches the whole thing*
luckily you turned your sharpening stone over in the water after 10 minutes because we wouldn't want one side to be dry even though the entire Stone was fully submerged.
The recommendations re: knife selection make sense, but the household knife user should reject the use of manual sharpening stones. It’s not a matter of “investing in a stone,” it’s acquiring the skill set required. After struggling with knife sharpening for many years to little effect, I acquired the Lansky system for sharpening and the Füri Diamond Fingers in lieu of a steel to re-establish the edge. Sharp knives, no muss, no fuss.
It shouldn't take someone years to struggle to learn to sharpen a knife on a whetstone. The way I learned quite quickly, was bring a normal table knife home from work. ( The soft steel is easiest to work with to start out ) Then just push the knife's blade edge back. Turn it over, and sharpen the spine to a blade edge as well. It's not a hard skill to learn, if you care to learn it
@@grantsmith505 Thanks for the tip, but I’ve moved on. I’m happy with the Lansky system. And what it “should” be possible for one person to do may be completely inapplicable to another…
@@mencken8 *What it should be possible for one person to do may be completely inapplicable to another* You are a sensible and capable communicator. I appreciate you 👍
Unless your planning on buying really expensive one, you won't really need to. When used for intended purposes it dulls really slowly and will work good even when dull.
There are sharpeners that have sharpeners that almost look like tooth picks, you can run them up and down the blade. Small sharpening steels also work I think.
Get them done professionally. My understanding - I'm not an expert, just what I was told when I was buying one of my posh knives - is that serrated edges are meant to be used for soft or delicate substances like bread, cake or citrus fruit. Because of this they don't tend to wear down so much. If you try to sharpen them using a steel or a block you'll ruin them and probably injure yourself in the process.
When it comes to serrated knives, they take a long time to dull because of the teeth. If they do get dull, I would get them sharpened by a professional but only if the knife is expensive, has sentimental value, or if it cost less to repair than to buy a new one. Unlike other kitchen knives, you could find a decent one for under 20 bucks.
After cutting 400 breads I got some wear. A ceramic steel on the back side of the serrations improved the edge., fine sandpaper on a broom stick could do the same.
Sharpening on nonflat stone can be done with any knife, but lifetime of curved, crooked stone will descrease by a huge number. With proper care wetstones could stay in use up to 10 years, if you are using it in home every week or two. I have a 4-5mm thin leftovers from my restaurant that I am using at home just to finish touch on household knives.
I work for a knife company anyone who is looking for a good set of knives comment under here and I can show you a presentation with the knives NO ONE HAS TO BUY!!!
When used for its intended purpose (i.e. bread and that's about it), a serrated blade shouldn't need to be sharpened for a very, very long time. The appeal of a serrated knife is that it doesn't need to be 'sharp' in order to cut. That said, if something is horribly wrong with the edge at some point, you can use round or conical files to sharpen between the teeth, but that takes forever and I would just take it to a professional and save myself the hassle. Also, if you were watching this video to learn how to sharpen a plain edge blade, you would be well-advised go elsewhere for that, as well. Basically any other video would be better than how this guy does it.
Hmmmm. I'd say you only need two knives. A good chef knife, not too large but decent size, like a wusthof cook's knife. And a good ol' victorinox pastry knife. That's really all you need in a professional kitchen.
Get it done professionally. If you think your serrated edge is dull then it may just be that you've used it to cut something like hard cheese, or you let it dry after cutting soft veggies and it's gummed up. Try slicing a lemon to make 4 or 5 slices and then using a damp microfibre cloth on your kitchen surface place the blade flat on the both with the cutting edge facing away. Then rotate along the long axis very slightly so that the blunt edge nearest to you is raised slightly but the blade is still fully in contact with the cloth. Press lightly - not too hard, it's important to be in complete control when you're handling a sharp edge - and pull the knife towards you so that the dull edge comes towards you. Just a few cm will do. All the while maintain contact with the cloth. Do that a few times (say three or 4) then flip the knife over so that the handle is now on the opposite side with the cutting edge still away from you and repeat. That should help to remove any substance that is sticking to the fine cutting edge. If that doesn't improve performance it may be time to get it sharpened professionally. Oh and never, ever put it in the dishwasher.
SO,,,,,,,,,,,Where exactly is your Filetting Knife in your Kitchen Knife Line Up ? You made NO mention !! I know which one l would use - which one would YOU use ?
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
To whoever is watching this let me save you some time.The comments are full of how bad his sharpening is
Thank you. Saved me some time.
@Cody Lababit ur a POS TROLL..WE .SEE YOU EVERYWHERE.GO T F AWAY!!!
And the stone he uses is one of the worst and cheap. Get yourself a 6” diamond stone 1000 or 1200 and you won’t need to water the stone and it will last like 10 years with normal usage.
"Make sure it's well lubricated and your gonna come all across..." my man.
That's not a honing steel. That is a diamond sharpening rod. It is much more coarse than the fine stone he was just using. He's destroying the edge he just put on that knife.
Enjoyed your tutorial very much. Thank you
Excellent Tips.
boning knifes and carving knives are not interchangeable and should not be flexible (in general).A carving knife are meant to carve big roasts and boneless meats etc and the boning knife to separate meat from the bone.But a filet knife that looks like boning knife should be flexible this knife is mostly used to filet fish.. His sharpening technique is also not good so take his advise with a grain of salt folks
MrSvensby
My father is a professional butcher with 40+ years of experience. His boning knife had (before he retired) the profile of a filet knife but was thick as a cleaver, and rigid as stone. What he is displaying is clearly a filet knife. However, many companies pass off these knives as "boning" knives. I spent many many hours in his shop, observing.
Good comment.
I agree with your comment. I mean the theory is all here but it's a little unrefined at best, you could watch worse videos on the subject
What knife is good for removing silver skin on brisket?
Any other edge snobs just cringing at him trying to demo sharpening? Lol. Im not convinced this man has ever sharpened a blade in his life
jojojaykay
Someone showed him all of this 2 minutes before filming started. This dude has NEVER sharpened a knife in his life. All those knives were overpriced garbage, were straight out of the clamshell packaging and have never touched a waterstone.
If he can even cook, it's some poor sap (probably 5x the talent) maintaining the knives.
He's a Martha Stewart "personality". A fraud, like Martha.
12 to 15 degrees, double bevel, single edge, is pretty typical in restaurant kitchens nowadays. This gives a fine edge for the most common tasks except heavy butchering, although it requires regular sharpening. Cooks used to try to keep a double edge but you still end up needing to sharpen once or twice a week anyways so it was just extra effort maintaining the second edge.
jojojaykay d
I was more worried about safety. He seemed a bit cavalier about waving his fingers near a blade edge. Also when sharpening with a steel I always have the cutting edge face away from me so the motion is outward rather than in towards me. I'm just a casual cook, but I do have some nice knives that I bought to spoil myself. They keep a great edge but I know they spend most of their time plotting how to remove body parts. Respect the edges.
I cried
Congratulations on the award!! 💞💞
Great instructions on how to sharp knives and the types of knives to have.
... how to sharpen* ...
That Usuba needs some love
Big Brown Bear patina aside, you'd think he'd at least soap it down and dry it before filming. It looks like he just finished cutting onions and tomatoes or something
GREAT video. Knife care is essential for serious home cooks, and I am glad you guys finally put out a video on it. Very informational. Thank you.
Can you please make a video about baking at altitude: when and how to modify recipes. Thx.
Great idea!
Vanessa Matalon I don't have this problem what issues do you have while baking at a high altitude and how high are you talking about
Bakes on a plane
Carving knifes and serrated with a rounded end are the better ones because they don’t tear into food. Also honing rods reshape a knife edge after sharpening, they don’t sharpen which he did mention but he held it wrong. The recommended way to hone is to have the end of the honing steel on a dish towel. And it’s a really good idea to get wedgek guides to make sure you’re honing correctly.
Great video! Loved it! Thanks
i really enjoy when I see tom😻
Great video. I've been doing it right all my life, yay!
Can you do a demonstration on how to keep serrated blades sharp? Is there a way?
leann lewis only slice bread with it. Use another kind of knife for anything else...
My four have always been the Chefs knife, Serrated bread knife, Cleaver, and Parring knife.
... paring* knife ...
Great description for knife selection. Thank you. Japanese style (whetstone) sharping is our preference. Stay away from the sharpening steel; keep your edge refined by polishing on the fine grit stone to scalpel sharp. Use a 3000 or 5000 grit for polishing only after using a lower grit, say 1000 or so to get nicks out, like he says. Then, keep a clean edge by using the polishing stone regularly, and the course grit stone will rarely be required. Sharpening Steels only reprofile the metal and produce a fatigued edge. Each time you sharpen with a steel, the edge gets progressively more fatigued and become dull quickly. Stone work is the only way. Also, buy the best knives you can, spend a fortune and get good quality steel in your blades. Most knives these days are soft steel and dull quickly. Carbon steel will hold an edge incredibly well but will rust if not cared for properly. Damascus stainless for those who are worried about the rusting, but whom still want hard steel blades.
Great video! Very professional!
One possibility but I could buy some cheap knife or old school soft knives. Steeling will cold forge to a harder steel. For people more in slicing than chopping low grid stones are just fine/better.
Exquisitely valuable lesson. Many thanks.
Thank you!
I think that was the most helpful kitchen video!
Perfect!!!!!!!!!!!!! Very Goooood!!!!!
I don't understand why he's flipping the whetstone in the water. Why not just put the whetstone in water that covers the entire stone and be done with it?
you have no idea how confused I was by that.
it's like cutting half a slice of bread, flipping the loaf over and finishing off the cut. WHY?
True
You actually only need three knives. A big blade knife (your choice of chef's knife or santoku, depending on preferred cutting style) for cutting on the board, a small knife for cutting above the board (cleaning and trimming work) and a serrated (bread) knife. Good for +99 % percent of all cutting work.
Filleting knife?
This is the food relative to the Verge how to build a pc guide
Thank you so much!
Nice informative video. Would be good to mention that european chef knives and a santoku require a completely different cutting/chopping technique
Thank you for the video! Loved it.
very helpful thanks!
Thank you for a very helpful video tutorial, keep up the good work!
😍😍😍😍
1) i love a good kitchen knife set🔪
2) i love how he was so informative
3) im still in love with Thomas
this video was 👌👌👌
very informative video! thank you!
Which of the four knives can you sharpen. I know you sharpen the chef's knife but can you sharpen a carving knife and a paring knife?
you can sharpen both the parring and carving knife, though u have to be mindfull of the bending.. so try and keep it straight through out the sharpening process
Of course you can sharpen almost any knife, but that carving knife can easily be honed on a ceramic rod back to being sharp as long as it is soft enough steel.
If I have ceramic knifes can I sharp them with this whetstone?
I buy them because it was said they didn't lose its sharpness, but some of them are not what they used to be and I have one that has a little chip edge.
Should I invest again in ceramic knifes or should I go with steal ones?
You need a sharpener designed for ceramic knives if you want to sharpen one. Ceramic knives are advertised as always staying sharp because the ceramic material is much harder than steel. The material is hard but it is brittle (not flexible). This makes them prone to getting dull or chipping if you use them to cut hard things like bones or frozen food. Ceramic knives work best if you only use them for slicing.
Request u to send a link to buy this set in amazon etc
you only sharpened the upper part of the blade because the handguard blocked the bottom part, and gringing away the guard and the stone so its ruining the knife and deforming it. so to everyone who wants to know how to sharpen the knife you should probably watch a vid from someone who makes knives :) but other than that great video
What brand of knives and sharpening stone are these? And can you recommend others?
I think they use Wusthof knives.
Wusthof or Henkel knives are great to use. Worth the money. I also use some cutco knives as well when im at work especially when im working a carving station or having to filet a salmon.
I learned a lot from this video. Like, how not to sharpen.
Very helpful. Thanks Tom!
I agree, these videos help people out a lot. Good call! :)
Why would you use a diamond sharpening rod after stoning the knife? Also you scratched the bolster dragging it across the waterstone? 😱
Excellent Tutorial for cooks starting out.
I got a really nice knife from Japan. Someone told me its for veggies. Can I use it for meat too? It's sharp! Looks like the one u have. And why did it turn colors? Mine did too
It's a sharp edge, you can use it to do anything technically, but the shape of the blade is what determines what are they for... the Japanese one he shows doesn't have a pointy end because you mov it up and down to cut vegetables, the meat/fish knifes have a pointy edge because you drag the entire blade throw.
And the "colors" are rust, Japanese knifes are very delicate and you have to while them with a clean dry towel after a few "chops" or at leas right after you use them.
+Ricardo Llamas ahhhh ok. Well that makes perfectly good sense! Thanks !!!
The best sharpener I have used by far is an Accusharp. It has tungsten carbide blades so it is quite abrasive. You can really feel it working. My advice for amateur chefs is to not spend too much on knives and get one of those Accusharp for sharpening once in a while. Then a sharpening steel to use before every time a knife is going to be used.
I have tried a few sharpening stones and they just take too long. The Accusharp takes 15 seconds. They are dirt cheap too.
I like the lack of heel on santoku cooks knives. Heels get in the way. But I prefer the shape of the Western style ones. Unfortunately not many western style knives come without the heel.
Bread knives, I've always found the cheap thin bladed, plastic handled ones with fine serated teeth much better than more expensive weighted ones with thick blades. The cheaper ones saw through bread much easier.
That's some hilarious shlt
You saying it's really abrasive, you can feel it ripping your knives to pieces, and you describe it as best you had
The metal you are losing is the knifes strength and it's life.
@@grantsmith505 The knife I use it the most is at least 20 years old and gets used several times a week. It cost about £20 originally and is still perfectly usable. Point is that AccuSharp is really quick, easy to use and very effective. I don't care that the knife only lasts 30 years instead of 50+. I can just buy a new knife when I need one because it wasn't expensive. Using something like a whetstone is tedious and time consuming. A lot of other sharpening products don't sharpen well. AccuSharp wins due to speed and effectiveness.
@@nitelite78
If you got cheap knives, who cares?
@@grantsmith505 Exactly. The knives are just functional.
@@nitelite78
All good.
But with a cheap knife, most ppl don't sharpen them at all.
If most ppl use cheap knives and never sharpen them, of course the stone is unnecessary.
But why would a person like that even be watching a knife sharpening video in the first place?
What brand and model name is your paring knife? Thank you! :)
This is very helpful! Great video
+Peter Šori make a video then, if you wanna convince people to your opinion.
+Peter Šori you didn't get what i mean. if you wanna convince people to have the opinion, same as yours, make a freakin' video.
Peter Šori oh are those things seem interested to people cooking at home? This type of blade has 14.75 degree edge blablablabla? They just wanna prepare a simple meal for the day, amd little of else. Edge degree? steel type? hardness scales? The sciences going on when a knife slices thru an onion? Leave those to bladesmiths.
This video made me nervous. But I love him lol
Does anyone know what sharpening stone he is using in the video? Thank you in advance!
Can a knife sharpener be a suitable substitute?
Yes, minosharp has good sharpeners...a few strokes amd you are good to go but nothing beats a fine graded sharpening stone if you know how to use it
for moist ingredients a cheese knife works just as good if not better than a santoku. granted, a cheese knife is more about a slicing motion compared to the santoku's chopping motion, so whatever you're more comfortable with, but cheese knives are a helluva lot cheaper if cost is a factor for you.
This was awesome and totally informative. Thank you for making this video!
Depends who how use
I find that serrated knives are excellent for cutting tomatoes & some types of fruit (eg tomato knives are serrated).
Would like to hear thoughts from others on the matter whether in agreement or otherwise!
TheOmnipresent12 Tomato knives are for people who don’t have sharp knives. I have no use for one because I can cut a tomato without serrations.
@@chancebadger
Serrated knives can do what other knives can't
I have a 5 and 10 inch serrated slicer and also a 9 inch bread knife, along with 6, 8 and 10 inch cook knives
If you don't use them, doesn't mean you can knock them
They are good for cutting melon also, as the serration stops the peel fibre from splitting
Pork crackle and brisket bark also
The smaller ones are good for citrus on the bar, charcuterie and bagels etc.
They work a bit slower than petty/cook's knives, but they are more precise on certain foods, definitely
I have a 5" serrated utility that works on bread, oranges apples tomatoes grapefruit and even durian. Anything with a tough skin, using the sawing action. Works for me.
thank you for up loading this video =)
Lot of comments on this guys bad technique at sharpening. Any video recommendations for sharpening done right?
Jon from JapaneseKnifeImports
Stainless steel usually sharpened 18-22 degrees, carbon steel and damascus usually 12-18 depending on steel capability. 'softer' metals cant maintain a small angle or thin edge as well as 'harder' or more brittle carbon steel can. Honing a knife before and after use on a honing steel will maintain the sharp edge you have, especially on a brand new one or one that has been professionally sharpened, will help avoid having to have your knives resharpened for almost it's lifetime. Pick a honing steel that is good quality and has a higher hardness rating than your knives as this can and will be a one time investment that can last your lifetime and even to the next generation.
A good general idea of the right angle for blade sharpening is to maintain the angle the blade came in with, especially if it was expensive and came from a good, well-known company.
If you steel a softer steel it will get harder allowing low angles (scythes are low angle soft steel). I do stainless at 10 degrees, I have seen lower and of course also higher.
Best one when he said, "you have a really sharp knife that you start cooking with, just like a pro." And I thought knife was for cutting.
Whoa that is a terrible sharpening technique.
what's the best way to store your knives? in a block?
It depends on your needs. Many prefer a wall mounted magnetic knife strip but you may not want exposed knives in a house with children. A universal knife block that is easy to clean like the Bodum Bistro Universal Knife Block is a good choice if you have the counter space.
There are two points to keep in mind. First, you want to keep the knives separate from each other because having them rattle around in a drawer makes it harder to maintain a sharp edge. Second, the storage solution needs to be easy to clean because they can harbor bacteria.
love your vedioes!! :')
Boning knife
14 year old me: mmmhhhaahah
Dude,try to clean that usuba sometimes, you'll need an cleaning stone. I know bluesteel is hard to keep clean, but that's a part of work with this kind of steel
how would you sharpen a bread knife since it has ridges. I'm assuming this technique would damage the curvature.
You don't need to! If you're using it for the intended purpose it'll be fine for a looooong time.
No offense, but you should stick to cooking and not sharpening
can anyone tell me what the grit number is for each side of this stone?
I always see wusthof knives what about mercer or victoranox
Chef, cleaver, paring, bread, they are imo the necessary knifes, all- round jack of all trades, sperating meat, cutting/peeling fruits and veggies, separating bread. There are more preferred options but these are the versatile and all round knifes in each category, like a game with characters, you can have a special guy for each situation or you can have one guy that does decent for most things, but if you could only use one knife I'd say a chef knife.
We had a cleaver and a paring knife growing up. Unless you cut your own bread and cakes, you really don't need a serrated knife.
What, do you bake cakes presliced?
Jordan L
Yeah, they're called cupcakes
Not really interchangeable.
I like serrated knives for tomatoes, no slipping
Which brand are these knives?
I’m stupidly amazed at how he managed to keep that usuba alive
"U dont thay many"
Has two food processors two kitchen aids 🤣
OMG I have to buy a wetstone now
I need 5 knives in my life. cleaver, butter knife, steak knife, a paring knife and my Swiss.
You can simply keep wetstones in water to use them whenever you want. But never try to sharpen a knife on the wetstone the way he shows, his grip on the knife is wrong and you will end up with different angle from the existing one.
Huh, thats a smart trick, but you seem to know a lot about sharpening so what do you think is a good video on how to sharpen your knives properly? Plz halp :D
Check out channel called "Japanese Knife Imports", they have whole playlist about theory and actual practical lessons of sharpening. But any video wont help without a LOT of practice.
Keeping whetstones in water is a good way to break down composite adhesive, or for natural stones to over soften and disintegrate the stone. This isn't the case with very hard high grit natural stones or synthetics - but those are splash and go and don't need to be soaked in the first place.
I keep clay, vitrified and sintered bonded stones in water as well as some resin bonded stones because I sharpen frequently as do others I know. Some soaking stones have been known to soften, but most do just fine, just depends on the bond type is and its structure.
It's usually only an issue with lower grit naturals, and lower grit non resin bonded stones; you could leave low grit Shaptons or Naniwa Choseras in water forever and they won't soften, same with higher grit J nats.
O yeah, you're sharping wrong the knives, nothing personal just it looks a little bot weird to watch how somebody who have no idea about that, try to teach somebody to make it wrong too.
What about sharpening serrated knives? Can we even do that at home?
I use a ceramic steel on the flat side of the knife (the serrations being large). Otherwise a rough china edge could be used. When it gets bad, fine sandpaper on a broom handle on the serration side.
Me: I don't really need to watch an 8 minute video about kitchen knives ... *starts to click off* ... Wait, it's Thomas Joseph? *watches the whole thing*
I did this and really work but (I dry it n let sit so the water come out) my rock thing get all cover in mold and rust 😒😒
The Chef's knife used to illustrate the sharpening process has a bolster, which is being dragged all the way across the stone.
Is it normal for my chef knife to get rust?
luckily you turned your sharpening stone over in the water after 10 minutes because we wouldn't want one side to be dry even though the entire Stone was fully submerged.
The recommendations re: knife selection make sense, but the household knife user should reject the use of manual sharpening stones. It’s not a matter of “investing in a stone,” it’s acquiring the skill set required. After struggling with knife sharpening for many years to little effect, I acquired the Lansky system for sharpening and the Füri Diamond Fingers in lieu of a steel to re-establish the edge. Sharp knives, no muss, no fuss.
It shouldn't take someone years to struggle to learn to sharpen a knife on a whetstone.
The way I learned quite quickly, was bring a normal table knife home from work. ( The soft steel is easiest to work with to start out )
Then just push the knife's blade edge back.
Turn it over, and sharpen the spine to a blade edge as well.
It's not a hard skill to learn, if you care to learn it
@@grantsmith505 Thanks for the tip, but I’ve moved on. I’m happy with the Lansky system. And what it “should” be possible for one person to do may be completely inapplicable to another…
@@mencken8
*What it should be possible for one person to do may be completely inapplicable to another*
You are a sensible and capable communicator.
I appreciate you 👍
Why does this guy give me strong Antoni from Queer Eye vibes? 😂
How do you sharpen serrated knives?
Unless your planning on buying really expensive one, you won't really need to. When used for intended purposes it dulls really slowly and will work good even when dull.
There are sharpeners that have sharpeners that almost look like tooth picks, you can run them up and down the blade. Small sharpening steels also work I think.
Get them done professionally. My understanding - I'm not an expert, just what I was told when I was buying one of my posh knives - is that serrated edges are meant to be used for soft or delicate substances like bread, cake or citrus fruit. Because of this they don't tend to wear down so much. If you try to sharpen them using a steel or a block you'll ruin them and probably injure yourself in the process.
When it comes to serrated knives, they take a long time to dull because of the teeth. If they do get dull, I would get them sharpened by a professional but only if the knife is expensive, has sentimental value, or if it cost less to repair than to buy a new one. Unlike other kitchen knives, you could find a decent one for under 20 bucks.
After cutting 400 breads I got some wear. A ceramic steel on the back side of the serrations improved the edge., fine sandpaper on a broom stick could do the same.
Also he forgot to mention that flattening the wetstone after each sharpening is nessesary, there is a ton of equipment to do this.
What do you mean "flattening the wetstone"?
I mean that before using a wetstone it must be completely flat on sharpening surface
AmUrsula
If it is a curved knife it can be done old-school without ever flattening.
Sharpening on nonflat stone can be done with any knife, but lifetime of curved, crooked stone will descrease by a huge number. With proper care wetstones could stay in use up to 10 years, if you are using it in home every week or two. I have a 4-5mm thin leftovers from my restaurant that I am using at home just to finish touch on household knives.
I work for a knife company anyone who is looking for a good set of knives comment under here and I can show you a presentation with the knives NO ONE HAS TO BUY!!!
cutco bs lol
the way you stroke the knife when you sharpen looks like you do not do that often.
that stone
the last knife is named nakiri
how to make puff pastry dough at home ?
is it true that hot water dulls the blade
no
Some people are scared that boiling water softens the quenching, I am not so sure
You wouldn't need a butt on your honing steel if you did it away from you rather than towards your fingers. You are going to cause people to get cut.
Sure, a serrated is good for cutting bread, BUT HOW DO YOU SHARPEN IT???
When used for its intended purpose (i.e. bread and that's about it), a serrated blade shouldn't need to be sharpened for a very, very long time. The appeal of a serrated knife is that it doesn't need to be 'sharp' in order to cut. That said, if something is horribly wrong with the edge at some point, you can use round or conical files to sharpen between the teeth, but that takes forever and I would just take it to a professional and save myself the hassle. Also, if you were watching this video to learn how to sharpen a plain edge blade, you would be well-advised go elsewhere for that, as well. Basically any other video would be better than how this guy does it.
What’s the name of the wet stone?
whetstone
Chinese chefs just use 1 knife for everything hahaha
He needs to boil his usuba knife to turn the rust into a protective layer lol
Hmmmm. I'd say you only need two knives. A good chef knife, not too large but decent size, like a wusthof cook's knife. And a good ol' victorinox pastry knife. That's really all you need in a professional kitchen.
how can you sharpen a serrated knife?
Get it done professionally. If you think your serrated edge is dull then it may just be that you've used it to cut something like hard cheese, or you let it dry after cutting soft veggies and it's gummed up. Try slicing a lemon to make 4 or 5 slices and then using a damp microfibre cloth on your kitchen surface place the blade flat on the both with the cutting edge facing away. Then rotate along the long axis very slightly so that the blunt edge nearest to you is raised slightly but the blade is still fully in contact with the cloth. Press lightly - not too hard, it's important to be in complete control when you're handling a sharp edge - and pull the knife towards you so that the dull edge comes towards you. Just a few cm will do. All the while maintain contact with the cloth. Do that a few times (say three or 4) then flip the knife over so that the handle is now on the opposite side with the cutting edge still away from you and repeat. That should help to remove any substance that is sticking to the fine cutting edge. If that doesn't improve performance it may be time to get it sharpened professionally. Oh and never, ever put it in the dishwasher.
A German knife needs a 20 degree angle, a Japanese is usually 16
I need to upgrade I have never sharpen my knife
2:28
you are NOT treating that knife with the care and maintenance it deserves... damn...
SO,,,,,,,,,,,Where exactly is your Filetting Knife in your Kitchen Knife Line Up ? You made NO mention !!
I know which one l would use - which one would YOU use ?