Sharpening with a whetstone | How to get started
ฝัง
- เผยแพร่เมื่อ 25 เม.ย. 2021
- Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
Thanks to Chef Davis Wells, @wellsharpened on Instagram: / wellsharpened
To get started sharpening chef's knives with stones using the methods demonstrated by Davis here, you will need a medium-grit whetstone (about 1000) for making a new edge, a fine-grit stone (4000-6000) for finishing the edge, and a coarse leveling stone/plate for keeping your other stones flat.
The harder the steel of your knife, the finer the grit you want to use for finishing. Davis recommends soaking stones, not splash-n-go stones. He also recommends buying a sink bridge to hold your stones, so you can work over your sink.
Here are example products Davis picked. They're just examples, not endorsements.
Medium stone: amzn.to/3xAUPvA
Fine stone: amzn.to/3tSsmyU
Diamond plate for leveling: amzn.to/3aJbLpE
Sink bridge: amzn.to/3dPTOrE
Basic 10-step instructions:
1) Soak your stones until they've stopped bubbling.
2) Position your coarse stone on a stable surface (like a damp towel), wet it, and use the leveling plate to re-level the stone and work up some "mud" with which to sharpen.
3) Hold the knife in your dominant hand with the blade facing toward you. The face of the blade should be at a 15-20º angle relative to the surface of the stone, and the length of the blade should be at a 45º angle relative to the length of the stone. Put the fingers of your other hand on the face of the blade and use them to push the edge down into the stone.
4) Work the blade back and forth at an angle that feels like you're shaving little bits of sand off the stone surface. As you push the knife back and forth, slowly draw it perpendicularly across the stone to make sure the whole length of the edge gets sharpened. Re-wet the stone as needed to keep the edge moving smoothly, and wipe the blade clean occasionally.
5) When you can feel a consistent burr across the the whole edge, it's time to sharpen the opposite side. Rotate the handle of the knife in your hand so the edge is now facing away from you, and this time hold the length of the blade at a 90º angle perpendicular to the length of the stone. Do what you did to the first side.
6) Once you feel a burr on the second side, go back to the first side and repeat the process a few times with progressively fewer passes and lighter pressure. Be sure to work both sides of the knife equally, to keep the edge geometry symmetrical.
7) Switch to your fine stone for finishing. Wet it and level it with your leveling plate.
8) Do the basic motions all over again on the finer stone, but use lighter pressure. You're done when you can't feel the burr.
9) Strop both sides of the blade by doing the same motion one-way-only, moving the knife away from the direction of the edge.
10) Clean the knife and test it by cutting a hanging sheet of paper. If the cuts are clean and don't have any tears, that means the whole length of the blade is well sharpened. If you get some tears, that's an indication you have some dull spots or chips. - แนวปฏิบัติและการใช้ชีวิต
“That’s what we do when we’re shaving, right?”
Oh god, my RaguseADS sense kicked in, I thought he was about to segue to a dollar shave club sponsor
13:35 Was the moment for me. 😂 I thought he was gonna say "just like how Hello Fresh can make your mouth wet with their simple, DIY meals."
The classic promotion fake out. You're on the edge of your seat the whole time not knowing when it'll come.
Or the lawnmower ad
honestly surprised the sponsor wasn't Misen knives, i was waiting for the drop the whole time
There’s so many ways he can segue in this one.
“This is how chefs sharpen their knifes. Just like how Warby Parker can help you sharpen your vision”
“Many of the techniques have been kept in secrets. The same way you can keep you internet privacy sharp with surf shark”
“Now look at how thin this blade is. You too can become just a little thinner, with the help of this weeks sponsor, Magic Spoon”
“Look at how sharp this blade is. Almost as sharp as the blades featured in Raids shadow legends”
Adam's face at 16:22 is priceless. He looks like he is enjoying learning all this so much.
why is he enjoying knives....
@@_a_v_j Cus hes a chef
@@orpheus9098 pro home cook. Chefs run kitchens.
@@_a_v_j How else is he gonna butcher a shepherd
oh my god why is he so cute
23:25 “all the mess is contained in the stink” the YTPs are gonna have fun with that.
I co-own and operate a small knife factory in Vancouver Canada and roll my eyes at most knife related videos. This video is spectacularly on point in every detail.
would you rather recommend soft bound Japanese whetstones or hard bound European style stones for European cheap stainless steel kitchen knives? Thank you
@@theMuritz For years we used the brand of stone he is showing (King). These are soaking stones and have a pretty soft bond. Recently we bought 4 of the Japan-made Shapton Kuromaku series of stones and they are s nice step up from the King stones. The Shapton Kuromakus are spritz-only stones; no pre-soaking required, and they are both hard wearing and crisp cutting stones. They are far nicer to use as water stays on the surface and floats away metal swarf, yet the stone keeps cutting. The stones we bought are the 220, 1000, 2000, and 5000 grits. If your knives are very dull to start with (you can see light reflecting off the cutting edge apex), there's no danger in using a low grit and it is much faster to get a burr. Then once you have the burr, you go to finer grit. With regular maintenance, you should not need the 220 stone very often. I don't think it matters what your knife steel is (all knife steels should be in the Rockwell C range of about 54-64 anyway); more important is the stone, the grit and the technique. The higher the grit, the more polished and smooth-feeling the cuts will be. 5000 grit may be a luxury, but if you can afford it, I'd add it to your set. A set like this will last a lifetime.
Hey John, thank's for your experience shared. I appreciate that a lot. Our European stones are measured in a FEPA standard and are soaking, even though they are harder and wear down slower, but also seem to grind a bit slower. I see your point with the harder Shapton stones as an analogy. But the key take-away for me is that the knife material doesn't play a big role other than it's hardness ... I can relate to that as an engineer myself. Thank you again very much for your time .. Greetings from Germany
@@theMuritz Sharpening is definitively a rabbit hole and there are tons of sharpening stone products out there. It would be wonderful to have the budget and time to assess which stones work best with which steels, but there is also a danger in overthinking things. As Adam says in the video, the sharpening system that you actually use is probably the best one for most people. We often recommend the Chef's Choice electric sharpeners because they're relatively gentle and almost totally foolproof. By no means do they produce a lovely polished edge, but they get the job done quickly for people who do not sharpen as a hobby. BTW, as you indicate, the resistance to wear of a steel does determine how long sharpening takes. The rich alloy steels high in vanadium, for example, have lots of hard carbides that resist wear like the pebbles in asphalt do on roads, even if the steel matrix itself may not be that hard. Fortunately, the abrasives used for steel are always harder than those carbides. However, we have noticed while switching from S35VN (3% vanadium) to Magnacut (4% vanadium) steel in our products that the MagnaCut wears sharpening belts about 2 times faster. Greetings back to you from Canada!
Man when Adam taps the knife in his head I had a heart stoke
I couldn't stop thinking "why would you do that"
I literally went to look at the comments immediately after seeing that
Tf is a heart stroke? you mean a heart attack
What?
It's at around 19:13
One of the reasons I like Adam so much is that it never feels like he's pontificating or lecturing to me. He's sharing his knowledge because he likes to share knowledge, but also because he wants me to come to my own conclussions. Other youtubers would probably made a video talking about how whetstones are the only right way and all others are terrible and invalid.
He explains all the options, the pros and cons of each. Then he shares his preference and why.
I hate to point fingers, but Josh Weissman does that so much. Everything he does is "my way is right, your way is wrong"
@@johnhuerta9683 Alton Brown is also very guilty of this. His whole hate of "unitaskers". Sure some kitchen items only do one thing, but they do it well and I like it.
exactly!
Yea he's come a long way from verbally assaulting his critics in the comment section
Apart from whetstone sharpening being an incredible skill to have, I believe it is the most meditative practice I currently partake in. When you have a nice knife you don't want to scratch up (after learning the basics), you truly get laser focused while sharpening. If I'm stressed and my knives are getting dull, that is a beautiful coincidence
I agree. Sadly i have a lot of stress and a rack of sharp knives. I don't use often enough for them to dull before i need to meditate/sharpen.
@@theq3500 maybe focus on using a single chef’s knife for the rest of your cooking for a month. You’ll probably need to touch it up on a stone by the end of the month. Hopefully that helps you relieve some of this stress too
It's also a great thing to be doing while you're talking to someone you want to have take you very. seriously. 😅
if you dont want scratches on your blades then do this one thing.. take some masking tape and cover both sides with a triple wrap .. after that warm it up really good with a hair dryer then let it cool in the fridge for around 15 minutes.. this sets the masking tape so it doest start peeling off like it usually does around oil and wd 40.
for a skill it's one of the easiest things you could ever learn. the real issue is almost no one actually bothers to try and most who do seem to give in after one short feeble attempt then declare that its something so difficult. its such a myth and such a silly and idiotic myth at that, the idea that it's something complex or difficult in the slightest. with correct instruction based on actual empirical evidence and not just knife bro mythology you could easily teach anyone, a 12 year old even, how to use a whetstone to make a dull knife razor sharp within like dozens of minutes. MINUTES. By far the most common issue I see if folks don't have a sense of how much to grind so they dont grind nearly enough and don't grind to a burr before they switch sides and thus they never correctly apex and thus no matter what they do from there they just can't get it right. if they'd just follow that one very simple step then everything would become instantly clear and easy. ofc later on when you have a sense for things you will figure out how to sharpen and apex just fine first by creating smaller and smaller burrs, and then eventually none at all. And that's a good sign that you've reached a level of proficiency is when you can do it to a high level without generating much if any burr at all. Beginners are going to be making huge burrs that just a fact of life, either that or not making burrs at all and frustrating themselves to failure.
As a professional chef that's been professionally chef-ing for 15 some odd years now, and has sharpened many many knives of my own and other fellow chefs, This is a spot on explanation. Well done!
mate you are no chef 😅, but you do play Warframe so i respect you
@@adrianwon4192 can a chef not be a gamer😭
@@captainpancake8177 i mean yeah you got a point but it's just hard to believe
@@adrianwon4192 especially because most chefs are not good knife sharpeners. They get it done professionally.
@@captainpancake8177 Usually rare. Unless extremely dedicated. After all, most chefs work for 12 hours and more.
"Why I sharpen my whetstone, not my knife" comments incoming
I hope you win 6MOTY
Why I cut my food on my knife, not on my cutting board
I like to whack my knife edge randomly on the stones. HETEROGENEITY!
why i wet my food not my whetstone
Joe you should leave utag
I personally sharpen my knives with a bottle of white wine
Why I sharpen my cutting board, not my knife
Why I sharpen my food and not my knife
Why I sharpen my stomach and not my food
Personally, i sharpen my stone, not my knife
I like to sharpen my bowls and plates, not my utensils
There's a point where every cooking channel will post a video about sharpening knives. Its like a milestone!
Knowing the 1 Grit from Dankpods helps with the understanding of grit :D
A true connoisseur. I salute you my fellow Crazy Musical Aussie enjoyer
Finally, a whetstone tutorial for the layman. I have been struggling to find a good one, and this makes so much more sense than any others I have seen. Also I finally understand what the burr is. Thank you for this.
Check out burrfection’s early vids. Adam low key references burrfection by showing his store. It really helped me get started sharpening, and all the equipment reviews helped as well, though what I use and recommend haven’t been reviewed by him. They still helped guide me very well.
burrfection is the best imo- also recommends actual whetstones. I first started 2 years ago, and I literally just sharpened a razor to shape up my beard . I absolutely love my whetstones. I recommend Naniwa (they're a little more expensive, but worth the price. Last a long long time)
I swear there is so much new anatomy to a knife that I just learned from this one video, face, burr, teeth? Amazing
The rabbit hole is deep.
Haha knife go burrrrr
@@stinkytoy
Haha😂👍
Then you get Outdoors55 in your recommended and you really jump down the knife rabbithole
@@mems9953
Yep!
I've been sharpening with Japanese Whetstones for over 30+ years and this is one of the better videos on sharpening by hand. I wouldn't use a steel on a high end Japanese blade. I use a leather strop with sharpening compound. The rabbit hole can get very deep.
I just got my first pair of Japanese knives and I could make an amazing setup with suehiro cerax 1000/3000 and and aliexpress 200/600 diamond plate with leather and compound , roughly 50usd… if I ever get a knife for fish I will get the 8000 stone but that’s it
To get window nerdy on this, the bit about the rockwell hardness of glass vs various steels is actually used frequently in window manufacturing. We use razor blades that are very sharp but usually pretty soft to clean or scrape things (dirt, marker ink, silicone, butyl) off of windows and it doesn't scratch the glass because the glass is harder
To get appreciative if window nerds like you, I'm very grateful that you do because I use razor blades on my windows fairly frequently because I'm a professional driver and I absolutely hate dirty windows. I also make my own window cleaner.
So that might be a trick for a glass dry erase board
@@jasonsanchez0
I am also a professional driver, and I find vodka makes the dirty marks on the window more evenly spread and less noticeable. I take a swig every few hours, which seems enough.
Dude that Squarespace transition was MASTERFUL.
I actually said 'WOW' out loud from that transition. I swear Adam is the transition master.
he can't keep getting away with this
I'm too lazy to watch whole video. I guess I will just seek and skip to the ads.
Was just laughing out loud at this as well. THAT'S how product ads should be done. Sunscribed.
Take a shot everytime you feel Adam will cut his hand while pointing at the knife
No thanks don't want to spend a night in the hospital
or when he held it up to his head oof
Never.... knife is an extension of the body.
Naa, he's a professional! He'd edit that out. 😄
If you cut yourself pointing at your knife then you probably shouldn't be using knives
Excellent overview with all the most important bits explained. I'd add one piece of advice, as a guy who's out of the beginning stages and is self-taught in a lot of things: The first time you try this, just _try_ it. Don't stress over finger placement and angles and so forth. Just try holding the knife at some sort of angle and gently moving the edge (use an old knife) over the stone. Get a feel for the basic move. It's really not that hard. _Then_ start refining it, but realize it'll take some practice to get to where you have a razor edge and so forth. As you learn just follow the advice of Murray Carter, another name you should know, and see if you can simply improve that edge. Pro tip: Now and then hold the edge straight up under a light and seesaw it back and forth. If you have a burr you've missed or a dull spot (often near the tip) you'll see light reflecting from it. A sharp edge reflects no light. Have fun! This is a very cool skill to learn.
Seems like you have some experience with knife sharpening. I always wonder, how do you know when to sharpen a knife? Is it when you can’t cut onions without crying or can you see that the edge is dull when you comparing it to a sharp knife?
I’m afraid of sharpening my knifes to often and waste some lifespan of this expensive knifes.
@@benmuller9968 I am no expert but for me, when my knife has a hard time cutting the somewhat tough plastic wrap over an english cucumber when I want to remove it from the inside (spine of the blade against the cucumber), it's getting frustrating and I know I need to sharpen it.
A perhaps underrated aspect of this video is how you use pencil drawings and hand motions to explain a complicated topic. I think I might have struggled even if I had a really good animation to work with!
This video, first of all, is absolutely incredible, the best you've made by far in my opinion. I had a huge moment of clarity about how goddamn lucky we are to live in this era of human progress. You can literally capture the essence of a craftsman teaching his trade and just replicate the experience for millions of people as it gets streamed to our devices. Still not as good as learning in person, but very comparable. Our present access to knowledge is infinitely greater than it was even 30 years ago, and we should be taking advantage! Thank you for what you do Adam!
Amen, Guy. Don't you just wish there was an Adam Ragusea for every subject?
Don't get me wrong there are lots of great educators on YT ... I just love the way this guy communicates science.
Progress? That's a very narrow minded view point.
What exactly are we 'progressing' towards?
The entire planet is miserable, how exactly is that progress.
The fact you are so excited about watching a video on TH-cam shows that the brain washing is working a treat 👌🏼
@@PrimeMatt people like you worry me. you so obviously misinterpreted what he said that i wonder if it's a mistake or intentional.
@@PrimeMatt unless you just came here to come comment on how bad ur life is, I would like to say ur watching the exact same video
@@PrimeMatt In this video's case, we're probably progressing to a point where most people will be able to sharpen their knives well and improve their cooking a bit.
I thought this was going to be another sharpening video, but you touched on a lot of points that a lot of other TH-camrs haven't
What really sets adam apart from most content creators is that he doesn't just show us how to sharpen knives, but also explains what exactly happens physically when you sharpen a knife. Same thing applies to the rest of his videos. He doesn't brush off any steps he takes in order to achieve something, he actively explains why he does certain things and what happens at the microscopic scale.
Notice the endoscope he used in this particular video? I really enjoy adam raguseas attention to detail.
“Points” huh? 😂
I agree, I’ve watched a lot of sharpening content on TH-cam and this is definitely one of the better absolute beginner vids on the topic.
That ad transition at the end was as sharp as his knife had been made before.
Watching JunsKitchen has finally prepared me for this
edit: that Squarespace transition really caught me off guard but it was perfect how dare you Adam
Damn, I love Jun
I've been a professional woodworker most of my life, and I use wet-or-dry sand paper stuck down with water to a conveniently sized block of granite. For a few decades, I used traditional water stones, but as I've gotten older, I've come to appreciate the ease and disposability of paper without any need for dressing.
I love the paper tack on micron mesh stuff on a piece of float glass!
That's actually how I first learned to sharpen knives! Picked up a set of whetstones after sandpaper got me some solid results.
Thanks. I love outside the box ideas!
I tried using sandpaper before but I always shaved a piece of it, which is why I gave up on the sandpaper technique. Do you have a way to avoid that?
@@nikkoa.3639 I'm not sure what you are doing differently. Maybe using too much pressure? Poor quality paper? I use the 3M automotive wet or dry sheets on an old granite reference plate. I adhere the paper to the granite with water first, and stay clear of the edges of the abrasive sheet.
Knife collector and sharpener here.
The type of stones being used in this video are Japanese Waterstones. They require soaking and flattening before use, and use water as lubricant.
If you end up buying Arkansas stones, you still need to flatten them, but you don't need to soak them and they use oil as lubricant instead of water. Very messy, but typically the cheapest kind of stones you can buy.
If you get diamond stones, no flattening, no soaking, and you can use water as lubricant. Least effort, but usually quite expensive.
I was hoping someone would comment this!
People have probably seen stones that use oil instead of water if they've looked into buying stones (like me.)
Both seem good, but I do like the idea of just using water and three stones, instead of having to keep three stones and a little bottle of oil.
The funny thing Evan is that I've been splashing water on oil stones for the past 5 years and it works fine. Not sure why they specify you have to use oil to be honest.
Not all Japanese stones need soaking
A combination oil stone is probably the cheapest way to experiment with sharpening for a beginner and see if this is a thing you'd actually do before investing in more expensive gear.
As a home cook using german knives, I've found that using a three-sided stone (2 diamond, 1 Arkansas) every several months is adequate for me, even after cutting up a ton of chicken carcasses. I hardly ever use the coarse diamond unless there's visible damage.
Interviewing people has to be his best form. He really resonates off of people. Love your work.
23:25 I swear he said "All the mess is contained in the stink" and I love that
This reminded me so much of Jun (Jun's Kitchen) cleaning/sharpening a rusty knife. Very soothing and informative.
The fact that Adam is growing really well without asking for subscribers or likes is astonishing
I don't think so. He makes quality content that's applicable to anyone who cooks, or wants to.
He clearly relies heavily on sponsors
He deserves it he has a very informative channel it's hard not to enjoy it!
@@slimy6316 I mean, dude's trying to support a family and TH-cam monetization is notoriously fickle. I've got no problem with sponsors, and I don't see why they'd boost channel growth significantly more than his content alone would.
@@DiabetoDan i never said i had an issue with that i was just pointing it out
That sequence from 0:57 to 1:00, with his friend "polishing his knife" (and his facial expression) while Adam films looks like a behind the scenes shot from a specific type of movies :D
Glad I'm not the only other dummy that thought that.
I just bought a kit that has everything in it. I have other sharpners but my new Japanese knife says they are not good for the metal in the blade. I was always fascinated with sharpening stones. MY grandfather was a Shachit. A Jewish Rabbi who slaughtered chickens. The law is that the blade has to be so sharp so the chicken feels no pain and doesn’t know it just had its throat slit. In our bathroom on the window sill rested his sharpening stone. He would use it every day when he came home from work. This was 75 years ago and I still remember it. Thanks for the lesson.
Wow I had no idea that knife sharpening ran so deep
Missed opportunity to use "cut so deep" smh
Ever since we discovered obsidian, humankind strive to achieve that perfect edge.
I fell down the sharpening rabbit hole years ago and I still learn new things very frequently. Also this holds true for every single thing you can learn. It all looks like one single thing from the outside, but once you start looking for the details there's no end to it.
Definitely! But it doesn’t have to be complicated. If you want a good edge without worrying about skill, look at fixed angle systems. I’d be happy to rec if you’d like. I use freehand now, but used a fixed angle after an initial frustration with freehand.
@@mfaizsyahmi An expertly knapped edge of obsidian is still used for niche reasons as you can obtain an edge many times sharper than a metal blade. Some cosmetic surgeons use obsidian scalpels as they claim it causes less tissue damage and scarring compared to a regular stainless scalpel.
I’ve wanted to sharpen knives this way ever since I first found that guy that makes knives out of weird stuff. I’ll definitely be rewatching this multiple times.
good ol' kiwami japan ( th-cam.com/channels/g3qsVzHeUt5_cPpcRtoaJQ.html )
Just purchased a set of whetstones. Only video that mentioned, to a newb, that going without a knife angle guide is the best way to start
It's a LOT easier than people make it out to be, at least unless you want to be a super fancy sushi master. As Adam says, a lot of the angles and whatnot are pretty intuitive, so trust your intuition and give it a try. You'll almost certainly end up with a knife that's plenty sharp. If you don't, THAT'S when you go and read (or watch, in this case) the instructions :P
@@petermalone8879 I'd recommend you check out "Burrfection"'s youtube channel, i found his sharpening tutorials extremely helpful when i first started sharpening :)
Oh, yeah, the prison-shank channel! Like that guy!
A cabinetmaker by trade, it it was was obvious to use my chisel sharpening skills and the tools I'm accustomed to when I sharpened knived in the kitchen. For years now, I've been using diamond stones and love them.
A thorough coverage for the beginner or intermediate sharpener - detailed yet not complicated, and chock full of the fascinating, sufficient, and necessary details of this craft - Adam at his finest. I've been honing blades for 50 years, and Adam, you nailed it.
My terrible puns sometimes draw *cutting remarks.*
But it's good to stay *grounded.*
You need to hone those punning skills.
in this case, the appropriate phrase would be: to stay stoned.
Edgy crowd here
Also quite sharp wit here too
I don't even cook. this is just fun to watch!
It's a useful skill one you can use to sharpen literally anyting.
How does one live without cooking.
@@sarahwessels7020
Right?
I've been trying to get into stone sharpening for a couple of years and watched countless videos on it. None have given me the confidence to really go for it like this one has. Little bits like "shaving sand off the stone" really helped me visualise what I'm supposed to be doing. Thanks so much.
As a longtime knife aficionado, I'll say this is one of THE best and most informative knife sharpening videos I've ever watched! 😳 This vlog should be pinned to the top of the search algorithm due to no unnecessary information, along with a VERY knowledgeable, straightforward and scientific explanation, completely void of marketing bias. I was ESPECIALLY impressed with the extra information about using a stone that's too fine for the hardness of the blade. A novice might think, if you just use a finer 10,000+ Grit stone long enough even on scrap metal, it HAS to get sharp as a scalpel eventually, right? Wrong! 🤗 As for future content ideas, maybe delve deeper into the different stones like Translucent Arkansas and also, honing with leather and the three colors of Stropping paste, green, white and red before going ALL the way down the rabbit hole with Diamond/Poly-Diamond Emulsion sprays? I've never used them but I can't be the only curious knife owner. Keep up the good work. *Liked & Subscribed
You're kidding me Adam. I just had my first whetstone delivered to my door today, and was planning on trying it later.
Mine was delivered last week so almost perfect timing for me.
@@matthewwall5296 ratio
Just to tell you my 2 cents:
if you ordered a stone because you got annoyed at your really dull knife you're going to make an improvement either way. Even if you don't hit the right angle all the time etc. Try and improve, but you're very likely going to be happy that your knife got way sharper than after years of abuse.
Hey, if you get super frustrated it’s probably your knife. I got super frustrated sharpening freehand, but once I got a better knife, it was a whole ‘nother experience.
You should check out Burrfection's YT channel, his sharpening tutorials are super helpful :)
If you are on a budget, the leveling stone is not required for purchase right, right away. If you're just doing your own knives at home, and now starting out, it's unlikely that you'll need to level off the go with new whetstone. (What I learnt from the store where I got mine)
If you’re brand new, just get a nice-ish 2k or 1.8k grit stone and practice on a nice-ish knife. That’s all you really need to start IMO.
Yeah that’s a ridiculous suggestion. You’d be way better off with a good stop and some medium and fine compound
@@Matt-xc6sp I assume you meant "strop". I use one for finishing, just a wide leather strap glued to a board as wide as the strap. Rub on some fine compound and finish my knives to get a very sharp knife.
Yes, unless you're going crazy it will take a long time to need a leveling stone.
Instead of a leveling stone, just use the sidewalk or concrete brick.
I made a helluva side hustle sharpening knives in college. I was sharpening pocket knives at 10-11 years old on a cheap oil stones on job sites. I figured it'd be a service in high demand. Especially, in culinary school.
A trick to cut onions with a duller knife without crying is to not form an emotional bond with the onions.
Man, I just love to listen to an expert talking about his or her stuff...
You can just say their
I just sharpened my knife yesterday, I was following Ethan Chlebowski's video but I think I want to go back and try again following this one.
Check out Carter Cutlery too.
Adam's transition to in-video ads is an art form by itself.
by far, the best “how to sharpen your knife” video on YT imho …
I appreciate the bananas in some of the shots. Turns your setting from generic house to "chef's kitchen." Very clever!
I wonder how long he spent agonizing over the "ideal" placement.
@@joshs2958 Lol, harsh but fair! He probably did put some thought into it.
Lmao I just noticed. Cute banana
That squarespace transition was godlike
The internet frustrates me, infuriates me, bums me out, and makes me feel bad about not controlling my consumption of it better. BUT Adam, your channel is like an oasis. I never regret time spent in your channel. This channel is literally one of the few genuinely GOOD places on the internet. You’re helping people love their food more, helping people understand cool things, and you’re doing it in such a succinct and entertaining way. I hope your videos make you a millionaire, because you deserve it.
The quintessential informative min-do on sharpening.
O% filler
100% useful
Combo stones are great. The effect of uneven surfaces is a) absolutely minor for amateurs and practically non existent and b) you should always secure your stone with a wet towel or rubber or whatever, which takes the surface on the bottom completely out of the equation. I've been using them since forever and I've never had an issue with unevenness
If you want a perfect apex... you HAVE TO HAVE A FLAT STONE. A dished stone will cause your bevel to vary down the length of it.
You should be lapping the stone in any event (as the expert demonstrates in the video), so I do not understand the expert's point about a combo stone ever getting wobbly, because it wouldn't.
@@EDCandLace nah bro. u dont need to flatten your stone everytime you use it. you will need to do it eventually, but that depends on how often you use it, and even how you use it. most homecooks only use a single knife and sharpen it like 3-4 times a year (which is a reasonable amount for a homecook). most stones get noticeably out of shapr from that, let alone so much that it would have any negative effect or imapct on your knife sharpening. after another year of use, you should think about flattening your stone.
@@EDCandLace Dishing is only a problem if you're grinding away at expensive japanese waterstones, as Adam's friend does. Arkansas-type stones will only dish very very slowly over a period of many years. Diamond plates will shed diamonds (also very very slowly if you have a quality plate) but not dish at all. Even those waterstones will only need infrequent lapping if you're only sharpening the few knives in your own kitchen rather than running a sharpening business.
@@JohnSmith-oe5kxThe advice comes from a guy who used to sharpen 60 stones. So it makes sense from that perspective
i just sharpened my kitchen knife with a stone and was trying to find an adam video on whetstone sharpening. This video is well scheduled. Thank you!
Awesome video Adam! this was super helpful and informative, I've tried watching a handful of other whetstone videos but this was the first one that kept me engaged the whole time. Love your content!
I love that you also have the sharpening instruction in the description. So considerate. Thanks chef!
why do i get goosebumps when the knife is sharpened?
I'd suspect your brain doesn't like the sound/the high frequencies. our brains are primed to hurt when hearing certain sounds when the pitch is about as high as a baby screaming, which our ape brain recognizes as bad
@@ingwerschorle_ thanks for the insight mate
@@ingwerschorle_ Ah
ASMR?
cuz ur a goose
You forgot the main reason to sharpen with whetstones.
It feels very nice when you get it right. Very soothing, very satisfying.
It's so chill sharpening your own knife.
What are you a Sharp Knife Scientist?
Davis Wells: Yes!!
this video is so perfectly timed, as i was just beginning to look for stones myself
Thank you, I’ve been looking for a proper guide on how to use whetstones properly. Your explanations are great and I really appreciate you explaining why whetstones work the way they do.
Your videos are so detailed. You must work so hard for every episode. Thank you Adam.
This video is fantastic and touches on so many more aspects that I didn’t realize were missing from other sharpening videos I’ve come across. I have some decent Shun knives and live close to the mfg in Oregon, but I want to get into sharpening my own. This was super helpful!
I know this video is a year old, but good video. I've sharpened for a while and hadn't thought of the 45 --> 90 degree setup like he was doing. Also LOVE the sink bridge! I'm totally building one of those for myself.
I've been wanting to do this for years and this is the most useful video I've found.
Really nice basic overview without getting too into the weeds. Sharpening, good lord, anyone and everyone has their own way of doing it.
Im on a long term journey to becoming a honemiester. I just bought my first series of straight razors.
I personally recommend diamond sharpening for beginners and ultimately splash and go ceramics.
Because I can't tell how sharp an edge is while everything is wet. Once everything is getting better it's very difficult to know just how sharp it's getting. There are many levels you can't see or feel.
Another thing to understand is that stropping compounds and quality leather does a lot of the micro work too small to see. Compounds really vary in price and quality.
However, this video really explains the basics. Very well done Adam and chef.
Wow I bought my first whetstone yesterday, great timing haha
I'm a bit of a knife/sharpening geek with a small fortune in Japanese stones, strops and compounds. I've enjoyed sharpening for years as a geeky hobby. Anyway, I have a bit of an idea of how to sharpen. This is a GREAT video explaining sharpening, good job Adam! (And I never knew where whet came from!) Thank you
Fantastic! I’ve long been “into” sharpening my own knives at home with a soak stone, but a lot of the technique whooshed right over my head. This dumbed it down enough for me to get it but is also sophisticated enough for a non-total-beginner. I’m feeling inspired to go through all my knives again! 😄
Adam you helped me sharpen my skills with my home cooking. And not just that you also ruined outside food for me completely. So thanks for that.
Adam has made a fantastic point here, a lot of the advice here can be felt out! I've been getting a remarkably sharp edge just by intuitively feeling what the blade needs based on the existing edgework. Also, this got mentioned in another comment, but if you have appropriate grit wet/dry sandpaper, that's stuck on an appropriately flat surface (glass is a good one!) is a great way to test out whether the effort is worth the results!
Sandpaper on a flat surface works great honestly. I use that when I don't feel like soaking my stones or just need to quickly touch up some knives after using them.
I've been waiting for this for a long time
How do you get that double accent on the e?
@@phillipwalk3r that's the Vietnamese keyboard. Those are actually two different marks, one for the letter and one for the stress. Our language is full of those if you're interested 🙂
@@ministig63ace Sounds interesting, I love learning about languages in school they are so unique.
@@phillipwalk3r It's really nice to know that you're interested. Our alphabet is base off of the Latin one, though we exclude f, j, w and z; and add in ă, â, đ, ê, ư, ô, ơ. The 5 different sound marks are the ones on top of these a's: á, à, ả, ã, ạ
@@ministig63ace On the standard GBoard keyboard, out of those letters the only ones missing are the the u and o with the little 90° upwards curve on the right of it. And of the a's there are 2 a's missing, the one with the dot under it and the one with the > sign on top of it.
Whoa that was a smooth, yet sneaky transition to the SS plug at the end🤣
Thank you for that, it was the most in-depth tutorial I saw so far, and it gave me a whole new understanding (although I'm sharpening with whetstones already for a while).
Long live the empire! We shall conquer with our sharpened knives!
Tell babushka hi
@@georgeamesfort3408 hi.
Those are in some situations more dangerous than guns.
Wonderful and very informative, Adam! I’ve watched these types of videos from other TH-camrs, but you really go above and beyond with the info you provided!
You’re highly underrated.
I have watched a ton of pop science youtubers in all kinds of categories but I have never come across one that explains things in a way that fits so perfectly with my level of knowledge and understanding.
The pros give this A+ As a worker with limited budget I have used a medium diamond block and an old style coarse/medium grit block. Both are in wood cases to which I glued a leather strop on the top of each lid. That worked well for decades. I ignored all of the expensive finer grit stones. I did break down and buy a Japanese water stone but didn't have the patience to learn how to use it. Watching TH-cam sharpening videos I tried mounting some me veri fine grit wet/dry paper on smooth pieces instead of very breakable glass. Used with water to finish up from the old blocks the blades weren't scary sharp which is a functionally useless edge, they do OK. I touch up with the old double sided on a new hard leather strop.
12:34 -- This is the moment in the video that proved the pro is a pro.
SO MANY HACKS on TH-cam "demonstrating" how to use a whetstone never even mention flattening their work stone with a lapping stone. Drawing a grid on your work stone with a #2 pencil helps you lap more evenly, by the way: just keep lapping until the grid is evenly removed.
This really depends on the stones. I have been using the same stones for 5 plus years and not once have I ever flattened them.
4:00 Adam: You go parallel to the blade, you’re going to slice yourself open
*proceeds to move his finger parallel to the blade
I’ve been down the Japanese knife rabbit hole and now it’s time to learn how to sharpen. I couldn’t think of a better video to explain all the basics and answer some lingering questions. Thank you both so much!
After watching many sharpening videos I found this one a great introduction for beginners. Well done Adam!
no way they made whetstones from monster hunter into a real thing
7:38 Adam’s “bruh” face here 😂
I see a lot of comments about the times he gets a view of himself like this, and I think it's more of a thoughtful face, he's deciding the best angles and shots to get. They've probably rehearsed some/most of the questions, so he doesn't have to focus on thinking to let himself focus on filmography. Or he's just really good at multitasking.
Adam, your transitions are seamless and amazing.
So glad you covered lapping, so many knife sharpening videos don't mention it and that was a huge issue when I started sharpening.
I'm really pleased with this! It works like a charm th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
12:55 oh boy, the YTPers will have a field day with this clip
At this point I think he's doing it on purpose now XD
Or 17:20
This is one of the best videos I've seen for beginner sharpeners. Thanks Adam.
This video is PERFECT in so many ways...! Thank you both!!
The segway into the sponsor was nearly as smooth as the edge of the knife.
When your so early adam didnt post his Q and A yet
I don't think I've seen one of those in a while.
my heart rate increases every time Adam tries to show us something by running his hands around his knife
Super video and exactly what I was looking for, from narration to information - thank you!!
I enjoy whetstone, but when I took knife skills in culinary schools, they sharpen their knives once a year, and hone their blades every 4 hours of use. Honing and sharpening are very different, if you sharpen every time you think your blade is dull you will not have a blade to sharpen after 4 years. So i find it so much more simpler to take my knives once a year to a professional who has professional sharpeners
If you sharpen more often you remove less metal every time you sharpen because the edge isnt as damaged. It also depends on how hard your knife is. Softer blades need sharpening more often as the edge will roll over more easily
@@fulsame1 Blade roll over is mitigated with frequent honing as it will re-straighten the blade profile. I will admit my experience has been with Japanese blades with 58+ hrc and stay sharper for much longer. Though I still think it's good to point out that there is a culture of sharpening your knives rather than keeping your blade sharp. I've seen people's chef blades turn into filet knives bc they sharpened their knife every month for five years.
@@robertelliot8383 most of my experience is with relatively softer blades not necesarily intended for kitchen use.I use a bowie style 6 inch blade for meats. Honing frequently keeps a soft blade usable but ive found it quickly lose the "effortless" quality of a freshly sharpened edge. This could also be due to the profile of the blade having a much more aggresive curvature than a kitchen knife that a quick honing just doesnt work the blade as cleanly as with straighter kitchen knives. I get a much nicer edge with just a dozen or so passes over a high grit diamond plate and then a strop on a leather belt.
@@robertelliot8383 I know this is an old thread, but around here the knife grinder who dealt with pro kitchens and butchers,fishmongers etc used to come round once a fortnight, nobody expected their knives to last forever they just had to be very sharp, you touch a knife up on the steel about every half hour, less if your having to deal with bone and gristle. I see Chefs on TH-cam cut vegetables and then scrape them into a heap with the edge,what’s that all about then ?
I'm pleasantly surprised to see a video uploaded from you from 5 minutes ago instead of the usual 3 days ago.
I Love the little "Fuck you nerd!" moments in your videos. You aren't disparaging their knowledge, and you point out that these are always just the basics and generalities.
What a fantastic video, thank you for the work you put in to these