Played off that ignored handshake at the end perfectly (21:15). Seriously though, have watched all of these end to end. Really helping lower the intimidation factor involved in home sharpening m
@@philspaces7213 I'm a Gen X Xennial and I've noticed that Millennials seem to have a difficult time with handshakes. More often than not it feels limp. I guess the handshake is going away.
@@ClellBiggs Everything is going away. Grammar, musicians with talent, humility. And yes, strong handshakes - but those have been on the way out for decades. Especially with insecure people.
It's funny, 3 months ago this was completely different topic in terms of the social implications. You have a few comments going "oh it's typical millennial behavior"... haha, as if! 💁♀️ But if this video had been released a month later, I think we can all agree a handshake would be considered absurd. In fact, we might all be asking, "where are their face masks?" Oh dear, how much has changed in such a short time... @Clell Biggs commented "I guess the handshake is go away." Ha! Yeah, it is... just not for the reason you thought! But, my 2 cents... you guys are being way too cynical with your blanket generalizations. Millennials may have all been born in a certain time frame, but there's plenty of diversity among them. Strong hand shakers and emotionally intelligent people, along with limp wristers and people with zero empathy. You think your generation is better? Examine the population... it's just a trick of the mind.
I believe the leather is similar to the felt wheel we use for cabbing stones. The leather would be applying a fine polishing action which would be removing the microscratches and a smooth polished surface would slice / cut cleaner. Good video series, thank you.
GREAT GUEST!! I've followed this entire series...and I have learned a lot more than I previously knew from watching other videos. Check this one out for HOW and WHY.
I use sandpaper and strops for my tools such as chisels and hand planes but for my kitchen knives my chefs choice electric sharpener is my go to. Shaving sharp very quickly with no mess or risk of me screwing it up.
Bruce Hewat you really shouldn’t use sandpaper on your tools unless you need to remove a lot of material. A dual grit water stone will provide much better results.
I watched a good few sharpening videos and I followed this one. I did 5 knives yesterday. Not exactly professional but I got some decent edges and sorted out my favourite knife.
Great video. From my experience. 300 grit is enough for typical home cook. With 1000 grit you can achieve shaving. 5000 and strap is overkill and used for specific tasks like sashimi. Also they didn't mention, but stones are not only for Japanese knives. Wusthof or Victorinox sharpens perfectly on a stone.
lol yeah for a long time the College Mood for me was just "man one of the first things i will invest in when im on my own is a nice knife" and then yesterday i realized if im gonna learn how to maintain knives i may as well do it on the cheap farberware chef knife that i have no attachment to. still hope to get a good knife someday soon but why should i let that stop me from enjoying a nice edge on my only prep knife in the meantime? and now im here. cool post op thanks
Whetstone for sharpening, steel rods for honing. Make sure you get a good quality one, don't skimp on it (Wusthof diamond one is great). Spend lots of time and effort getting the knife super sharp on the whetstone. Then before every use of your knife, do a few strokes on both sides of the knife for about a minute. That way the knife maintains its edge and stays sharp for aaages, as long as you don't abuse your knife and store it properly. All the rod does is straighten that burr on the edge of your knife. You also won't have to sharpen your knives as often on the whetstones if you do all of the above. I'm no expert but this is my kitchen knife philosophy :)
I love a good sharp edge on my knives but that is the hub's job. I do the cooking and he happily keeps them razor sharp for me. Thank goodness cuz there is no way I'm ever going to do this
20:45. Same here!! I learned on their knives! They were horrendously dull. Note, if you're pretty mean to your knives, don't use a really sharp angle. The edge just wont last very long. I don't strop mine. Probably will start doing that.
i've been worried about the flatness of my stone, don't you have to keep them relatively flat and parallel? those look flat, but like a bit skewed my stone is a bit wedge shape, one side taller than the other.
if you don't flip your knife you don't have flip it again to finish the other side. once per side is generally easier to maintain consistency. because every time you change position you could mess up your angles. it is much safer to finish each side start to finish.
The metal wears away fast and the sharp edge may not last through a single heavy duty task. I have been there. THIS series is for cooks or butchers who need to do 'a lot of work' efficiently. Pausing to (sort of) resharpen and edge 'gets old.' So I moved on to better steel and more comfortable feel in my knives. Keep in mind that 'millions of Japanese chefs' can't be wrong; nor can 'millions of European chefs' be wrong. Different blade geometry for different tasks and for different cuisines. They all need maintenance, including maintaining the edge.
This method always seemed like overkill to me, for home use - This is the exact same method carpenters use for their wood chisels. Sharpening rods have always done the trick for me, in the kitchen.
They talked about that in one of the earlier videos. They recommended regular maintenance, which can be done in a couple of minutes with one sharpening stone and a leather strop. This is more of a demonstration of how to restore a well used and rather dull blade.
it depends on what you want out of your knifes, i've always using sharpening stones, and i've never felt like it was over kill, a knife that is sharper is just more enjoyable to use.
Ceramic rods worked better for me on high carbon steel knives. This method seems tedious, but it produces a better result for harder, stainless steel alloys.
Rods are good at bringing a slightly dull but mostly sharp blade into usable shape, but won't get a really dull and well-worn one back to razor sharpness. They're great for regular maintenance, but won't do full-on recovery.
@@jamesellsworth9673 I would say that carbon steel knives work better for any type of sharpening system. Harder stainless steel alloys are in general just more difficult to sharpen. You can get better results with nearly any knife on whetstones, as long as you have the correct stones that match the steel. Carbon steel knifes are great on most whetstones. I've had no luck using a regular metal honing rod. I've assumed they require technique, by any chance is it easier to use a ceramic rod? There are some cases where whetstones are a bad idea: cheap stainless steel knifes, tend to be super frustrating on a whetstone. and then also ceramic knives. those require special tools.
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
Played off that ignored handshake at the end perfectly (21:15). Seriously though, have watched all of these end to end. Really helping lower the intimidation factor involved in home sharpening m
@@philspaces7213 I'm a Gen X Xennial and I've noticed that Millennials seem to have a difficult time with handshakes. More often than not it feels limp. I guess the handshake is going away.
@@ClellBiggs Everything is going away. Grammar, musicians with talent, humility. And yes, strong handshakes - but those have been on the way out for decades. Especially with insecure people.
It's funny, 3 months ago this was completely different topic in terms of the social implications. You have a few comments going "oh it's typical millennial behavior"... haha, as if! 💁♀️
But if this video had been released a month later, I think we can all agree a handshake would be considered absurd. In fact, we might all be asking, "where are their face masks?" Oh dear, how much has changed in such a short time...
@Clell Biggs commented "I guess the handshake is go away." Ha! Yeah, it is... just not for the reason you thought!
But, my 2 cents... you guys are being way too cynical with your blanket generalizations. Millennials may have all been born in a certain time frame, but there's plenty of diversity among them. Strong hand shakers and emotionally intelligent people, along with limp wristers and people with zero empathy. You think your generation is better? Examine the population... it's just a trick of the mind.
I believe the leather is similar to the felt wheel we use for cabbing stones. The leather would be applying a fine polishing action which would be removing the microscratches and a smooth polished surface would slice / cut cleaner. Good video series, thank you.
GREAT GUEST!! I've followed this entire series...and I have learned a lot more than I previously knew from watching other videos. Check this one out for HOW and WHY.
I use sandpaper and strops for my tools such as chisels and hand planes but for my kitchen knives my chefs choice electric sharpener is my go to. Shaving sharp very quickly with no mess or risk of me screwing it up.
Bruce Hewat you really shouldn’t use sandpaper on your tools unless you need to remove a lot of material. A dual grit water stone will provide much better results.
I watched a good few sharpening videos and I followed this one. I did 5 knives yesterday. Not exactly professional but I got some decent edges and sorted out my favourite knife.
This guy went through every detail about sharpening. Great Vid
Post a link to Gage's channel?
Great video. From my experience. 300 grit is enough for typical home cook. With 1000 grit you can achieve shaving. 5000 and strap is overkill and used for specific tasks like sashimi. Also they didn't mention, but stones are not only for Japanese knives. Wusthof or Victorinox sharpens perfectly on a stone.
This channel was a recommend following a Gordon Ramsay cooking video. I've been binge-watching for the past two days! Thanks, Glen!
Brilliant video. Your questions matched mine at the same time they arose in my mind. Great video and very useful.
This was a great series Glen thanks for making it.
I wanted to see you test it! It looked like a nice edge though
he explained sharpening better than my chef did lol was a solid vid and i feel like i need to practice this a lot now lol
lol yeah for a long time the College Mood for me was just "man one of the first things i will invest in when im on my own is a nice knife" and then yesterday i realized if im gonna learn how to maintain knives i may as well do it on the cheap farberware chef knife that i have no attachment to. still hope to get a good knife someday soon but why should i let that stop me from enjoying a nice edge on my only prep knife in the meantime? and now im here. cool post op thanks
Whetstone for sharpening, steel rods for honing. Make sure you get a good quality one, don't skimp on it (Wusthof diamond one is great).
Spend lots of time and effort getting the knife super sharp on the whetstone. Then before every use of your knife, do a few strokes on both sides of the knife for about a minute.
That way the knife maintains its edge and stays sharp for aaages, as long as you don't abuse your knife and store it properly. All the rod does is straighten that burr on the edge of your knife. You also won't have to sharpen your knives as often on the whetstones if you do all of the above. I'm no expert but this is my kitchen knife philosophy :)
it sure is a art
I love a good sharp edge on my knives but that is the hub's job. I do the cooking and he happily keeps them razor sharp for me. Thank goodness cuz there is no way I'm ever going to do this
20:45. Same here!! I learned on their knives! They were horrendously dull. Note, if you're pretty mean to your knives, don't use a really sharp angle. The edge just wont last very long.
I don't strop mine. Probably will start doing that.
Excellent content. Thanks Glen!
I may have missed it, but what wet stones and leather was used?
Great series, a thousand thanks!
A very educational series!
Even for someone like me who's only cooks for myself.
Knife to see Gage again.
What was the initial stone's grit? Great guest! Thanks!
i've been worried about the flatness of my stone, don't you have to keep them relatively flat and parallel? those look flat, but like a bit skewed my stone is a bit wedge shape, one side taller than the other.
Super interesting, and usefull, but no cut pron in the end :D
ok glen try a Japanese jiggly cheesecake, emmymadeinjapan offers a home version of this ultra light not so sweet or cheesy cake
@K Christiansen Like this: th-cam.com/video/MR6hsgeKaMo/w-d-xo.html We did one back in 2016... the recipes on this channel are deep.
Curious as to why he said not to change sides until achieving a burr? I had not heard this before and would’ve liked to hear his reasoning
Jared Anderson id assume efficiency. There isn’t really a reason to flip sooner than that.
if you don't flip your knife you don't have flip it again to finish the other side.
once per side is generally easier to maintain consistency. because every time you change position you could mess up your angles. it is much safer to finish each side start to finish.
You should try to make the recipe on ‘new coke’ from the 80s
How about serrated knife, is it same method?
Haleh Sasani serrated knives are a whole different game requiring special tools
I use an electric knife sharpener. My knives are cheap give-a-ways that come with cookware or was a door prize.
The metal wears away fast and the sharp edge may not last through a single heavy duty task. I have been there. THIS series is for cooks or butchers who need to do 'a lot of work' efficiently. Pausing to (sort of) resharpen and edge 'gets old.' So I moved on to better steel and more comfortable feel in my knives. Keep in mind that 'millions of Japanese chefs' can't be wrong; nor can 'millions of European chefs' be wrong. Different blade geometry for different tasks and for different cuisines. They all need maintenance, including maintaining the edge.
Serrated knives?
Wranglestar gave up the stones for wheels on a grinder.
And. Worst case scenario, if you screw up your knife, you just take it to Gage and he’ll fix it!
😁✌🖖👌👍😎
You know you punched walls if you have a dislocated pinky lol
This method always seemed like overkill to me, for home use - This is the exact same method carpenters use for their wood chisels. Sharpening rods have always done the trick for me, in the kitchen.
They talked about that in one of the earlier videos. They recommended regular maintenance, which can be done in a couple of minutes with one sharpening stone and a leather strop. This is more of a demonstration of how to restore a well used and rather dull blade.
it depends on what you want out of your knifes, i've always using sharpening stones, and i've never felt like it was over kill, a knife that is sharper is just more enjoyable to use.
Ceramic rods worked better for me on high carbon steel knives. This method seems tedious, but it produces a better result for harder, stainless steel alloys.
Rods are good at bringing a slightly dull but mostly sharp blade into usable shape, but won't get a really dull and well-worn one back to razor sharpness. They're great for regular maintenance, but won't do full-on recovery.
@@jamesellsworth9673 I would say that carbon steel knives work better for any type of sharpening system. Harder stainless steel alloys are in general just more difficult to sharpen.
You can get better results with nearly any knife on whetstones, as long as you have the correct stones that match the steel. Carbon steel knifes are great on most whetstones.
I've had no luck using a regular metal honing rod. I've assumed they require technique, by any chance is it easier to use a ceramic rod?
There are some cases where whetstones are a bad idea: cheap stainless steel knifes, tend to be super frustrating on a whetstone. and then also ceramic knives. those require special tools.
hehehe lubricant.