How To Properly Sharpen A Knife In Minutes
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- เผยแพร่เมื่อ 25 ก.ย. 2024
- IN THIS VIDEO I SHOW YOU HOW TO PROPERLY SHARPEN A KNIFE FAST, IF YOU NEED TO PUT A SHARP EDGE ON A KNIFE AND YOU DONT WANT TO SPEND A LONG TIME DOING IT THEN THIS VIDEO WILL HELP YOU PROPERLY SHARPEN A KNIFE ON A STONE FAST.
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Wow, this is the first time I have watched your video. You are such a great teacher. I have tried a lot of ways to sharpen and bought a lot.of gadgets, but I'm still not very good at it. I have a much better understanding now. And I can't wait to take the deep dive in and reply learn...lol at almost 65 years old. Thanks so much. I liked and subscribed! Keep up the good work.
Jerad thanks for your videos, I got lost when buying consumer level sharpeners, nothing worked well for me. I was never able to even pass the paper test. Your videos actually educate about knive sharpening and are quite pleasant to watch, especially the bloopers and the healthy relationship you have with your partner. Would you care to share if you ever tried a tormek sharpening system? how does it compare with stones of all sorts when it comes to the apex and edge? subscribed :)
i have never owned one, however im very familiar with them and i do think they can be great for people that want a bit more speed, however i do rec making sure you have a dimaond wheel as many steels require diamonds
Excellent info. Thanks for the video. My wife ruined a really expensive Wusthof chef’s knife dragging it through the carbide blades of a Smith’s Pocket Pal. My fault for leaving it laying around. 😢
Got that sign of knowledge colour growing on that chin Jerad lol. Yet aging a nicely done fast forward into the art of the freehand sharpening process. Have a beautiful day J&K stay safe and healthy both 🫵😘👍
Thanks!
im so sorry i didnt see this until just now i now know how to check for these thank you so much
I'm just starting , been looking for one person to guide/follow, thank you!
Bravo my friend. I've been learning bunches from you. You have a knack. Newbies should buy cheap knives from their Dollar Store and use those for learning. Scares the hell out of me using some of the new knives I've purchased to sharpen. Keep up the great videos!
Yoooo glad you're getting some good use out of those strops and compounds man! Nice instructional video as always 👍
Thank you, useful information. I'm learning
GD i love these sharpening videos. Need a notebook to take notes cuz i always learn so much. Thank you🎉🎉🎉
I got my 140 stone from you today, and i have to say this thing is bada$& thank you so much for the links and the awesome products, i think the next thing I'm going to get is a couple nice ceramic plates from you
Awesome!! 👊 yeah that plate will break in don't worry I know it's very aggressive new.
I reakky appreciate the knowledge you pass on through your videos.
you are a blessing to the community ! thanks for you that you do bro .
On the flat spots I can get super sharp, but on the belly for some reason its not sharp ! burr and scratch pattern verified... still a lot of learning to do!
This is the spot to learn how to sharpen 👍. And you were the first to call out the Miguron flix 2 . It was good out of box but then it broke in and started making cool sounds with superb front flipper action . One of the best I’ve felt tbh. The lockbar is ❤️ and the choil is super nice . Air also makes a good fist fuller . Not every knife does that one good but this does . Feels premium to me is also an important thing to note . Perfectly centered , doesn’t move when the pivot is adjusted. I don’t say all this about every new knife either
Genius step by step instructions.
Nicely done! Good demo\explanation without a lot of extraneous information.
I find when I'm sharpening a thin blade my happy medium is 18degree. I don't like a huge bevel on every knife I like small bevels that I can get very sharp and tough at this angle for what my tasks are witch is slicing up stuff at work. If I want a supper slicey with polish type bevel then I go 15,16 or 17 degree. Obviously with some variables that I learned from you bro. Thanks for everything you do brother 👍🤦💯🔥
Great video, I learned a bunch. Thanks
Should we follow the manufacturer's process for breaking in the diamond stone ?
I’ve always wondered what the day to day grind (no pun intended) of a professional knife sharpener is and how they go about processing such high order volume. I’d love to hear your insight some time.
Thanks for the great vids.
Make sure to pack your stones for MCs live. Kara going to make an appearance or will it be a sausage party?
Sausage party of fight stories and tales of badassedness adventures . 😊
Barbie don’r strop baby. Barbie just dulls. Just kidding ladies.@@Hungrybird474
Nice, just got into knives and edge maintenance is a new topic i have to get into at some point. Thanks for the helpful pointers !
That petty knife is gorgeous
any thoughts on the dull boy whole enchilada? i really want/need something that compact...
GREAT, video with you and MC. I truly enjoyed it. Thank you...
Thank you I had a lot of fun hopefully we can do another one soon
Still getting there. Just put what I consider the most competent edge I've sharpened on a CIvivi Odium. Still getting there!
Great video! How do you like Stroppy Stuff compared to your usual gunny juice? Can we expect a review?
Thanks for sharing your experience, very informative and helpful.
Good info! I learned some things here.
What is the brand of your sharpener pls?
Thanks Dr. J, I'm going to get 3 stones 300, 800, 2,000 grit.
As always, providing the community with some excellent knowledge. The high angle approach for a quick sharpening is good little tidbit to know especially for kitchen knives that are used mostly for fruits and vegetables. Thanks as always!
Just wanted to mention the Sharpal 156N/162N Diamond Sharpening Stone Kit...Very Nice for beginners!
Thought you were gonna use Britney's blade dance for the intro 😅
Damn Jerad, you got some stones there 😅
What stones should I get 600g and 1000grit diamond stone I don't know what I'm doing sharping but can get it to cut paper got a Para 3 got a harbor fright diamond stone got 4 different grits and leather strop
I had been thinking of getting DMT’s coarse/fine whetstones to go from stropping to sharpening, but now I’m thinking of going with the WorkSharp Rolling Sharpener to take the guess work out of angles and to have a little confident in my sharpening from the get go.
It's a good idea if your only doing chef knives, but if your doing folders get one of there fixed angled systems or do freehand you can always get an angle guide to help I have a ton of videos showing ways
Good video. 👍🏻
FLN baby!
ultrasharp has very short life, they are just a very thin metallic lapping tape glued on to metal. They peeled off fast. i bought Sharpal 320 X reverse 1200 diamond, and is great and good price especially if you are on a budget like most people are today.. I don't use my Japanese's wet stones any more> I think they are used for expensive Japanese knives especially for suchi. . I really recommend Sharpal, ii also comes with four stage pyramid guide for beginners. Did great job on this tutorial
Excellent video.👍
I can't emphasize how important it is to use the low grit stone to get a burr, and a good one at that. I use at lease 20 strokes per side, if not more and once I know the burr is there, I will reduce the number of strokes per side, e.g. 20, then 15, then 10, then 7, then 5 then 2. Only then will I change to a higher grit and NOT overdue it. Stropping most of the time.
Remember to lock that wrist and maintain the angle. This is key! Unfortunately I just can't get used to using two hands without a disaster. Am I forgetting anything brother?
Good stuff
Hi Jerrod.... Another concise but informative vid!
But how do you sharpen a hollow grind? or a convex grind? is it any different? Also how long can you get away with just stropping?
I can answer this one. The angle you sharpen at is in relation to the spine of the blade. A hollow, convex, or flat grind doesn't alter the angle of the spine to the stone. For hollow grinds, you can sharpen to a much keener "included angle", but the basic principal is the same as with a flat grind blade.
On convex grinds which are unusual, you just want your sharpening angle to be a slightly greater angle to the spine than where the grind meets the edge. With a convex grind, you will end up with a much more durable edge, but it may not be the keenest edge. In those cases, I would sharpen to a courser grit to keep the "Toothy" edge more effective.
As always with so many variables to steels and sharpening, your mileage may vary.
I love Atoma diamond stones/ plates. I use the Atoma stones to flatten my Japanese water stones and to sharpen my knives with high hardness. I want to try the Naniwa diamond stones and see how they perform on my Maxamet, 15v and other hard to sharpen steels.
Just make sure it's not the Super stones, make sure they are the resin bonded diamond ones
@@NeevesKnives Right, that’s the ones I want to try. Thanks J!
@@NeevesKnives -- Those things are really expensive. They make the Atoma look like a budget stone by comparison.
@@twatmunro yes they are because they last years longer than any Atoma, and are still diamond, i have the venevs and they are my favorite stones, i would absolutely buy them again
great tutorial, thx
Sat thru a necklace ad….clicked the advertisement f!cker. Then sat thru a security camera ad….clicked the advertisement. I lost track of heart values. I have lifetime 74. OK…might be 24. More than 4 for sure. Anyway…working on the railroad. For Neeves hearts. Rather have a cool hat.
You are awesome man thank you 👊 🙏
Do you like the work sharp diamond stones?
Yeah I think they are decent, however it depends on which ones
@@NeevesKnives have you sharpened Case knives with Tru Sharp Stainless ?
New ASMR vid dropped.
Damn Jared you're looking a little buff bro!
Thank you
From your cutting.. its pretty damn good.. but i will stick to the stone.. quality is my priority..
I like it.. well. I've never had one in hand. Maybe I wouldn't like it.. however even if it's justified. I can't get over the price..
Stand by your grit recommendation, I'd get at least 1k and a
comment
Your recommendation, to apply a higher angle is a trap. Of course, it takes only minutes to get a sharp edge, but this procedure is not sustainable. Because a high angle edge will become faster dull. And then, what happens? Will you also recommend to go even higher with the second sharpening action? And at the third sharpening action? Going higher and higher? Do you recognise the trap? At some point of a knife life, this person has to reduce the angle. And the big downside is then, this person will spend hours to grind away a lot of material, to get to a point where it will become sharp again.
You must not have finished the video, I said all that, and said you can always lower it later or leave it that angle if it worked well for you, you can slowly lower the angle over multiple Sharpenings if you choose, I don't know what you mean by higher and higher why would you do that the next Sharpening will go even faster than the first o e at the same angle, and about the same amount of time if you slightly lower it. Why go higher and higher that would be a micro bevel and should only be done for specific reasons
@@NeevesKnives I get your point. The person can keep the same angle at the second sharpening session.
So, I'm asking myself, why not sharpen that angle the knife brings with, right at the first session? I only can think of one situation, when your method would make sense: in case of an "emergency" situation, when the person has to very quickly sharpen a knife.
@@steffwo a lot of people struggle to find the angle that is on the knife and rarely actually hit the right angle, they wind up creating a new angle regardless, and a lot of knives come with 30 deg angles already, but the point is that the longer you stay on the stone as a beginner the more problems happen, also the more frustrating things get which in a lot of cases leads to them giving up, this is a way for someone to get there knife sharp quickly and properly, think about how many people use pull through sharpeners. i went through a list of knives this is not a good idea to do on
Also depends on the knife bro been sharpening for years Japanese knives always 14 to 16 degrees bevel and German or French 20 degrees and scissors Fiskars/shears a lot higher up 45 + they are all different...
I sharpen all my customers knives on my atoma 140/400 then start polishing on my hishiboshshi stones 6000 sometimes 8000 rarely 12000 depends on the value of the knives I'm doing then finish them with like 10 swipes on each side on my monodiachrome strop they finish very sharp with nice reflections and cut like butter through paper. The mono strop is a game changer look into it if you haven't. The blade tips/edges smoothen out as straight as ive ever seen any blade and ive seen 1000s of them over the years when looking at them on my 40x loupe using this special strop I made.
My atoma diamond stones are my work horses they do good but the polish part is the hard part that takes time. That's where my clients get their money's worth
“The thicker it is, the longer it takes.” That’s not what she said.
I give up with it😂😂😂😂wayyyyy to hard I’m just messing my knives up atp just gonna use pull throughs I’ll deal with the consequences
you can get an angle finder for freehand
Most of this is correct, but you should only sharpen in one direction and it's not a good idea to lead with your edge. Not only can it cause issues with your edge, but it can also ruin your stone. Everything else was solid though.
I respectfully disagree. When i was learning to sharpen, I found it much more difficult to maintain my angle going only one direction on my stone. I never damaged a knife or a stone going both directions. But hey, if that works for you, that's great.
Confidently incorrect.
@@codyp1056 You will not have a consistent grind pattern and you can damage your stone, which could potentially pit your edge, Something being "difficult" doesn't make it incorrect.
@@l26wang Okay, well keep doing it the wrong way if you think it's smart. Doesn't bother me one bit. Enjoy. :)
@@joelb1299 Who's sharpening edge trailing only? Is everyone doing it wrong except you?
Good stuff