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- เผยแพร่เมื่อ 7 พ.ค. 2017
- Here is what you'll need!
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Knife Whetting
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After sharpening, wash the knife. I always do. To avoid metal fragments in your food.
Underrated comment!
All your noob the pro
I thought everyone knew this but apparantly not 😩💕
Or you skin
Uh, just rinse the damn thing
As someone who has been sharpening and even making all sorts of knives and other edged tools/weapons for several years, I think this video does an excellent job demonstrating how to sharpen and maintain your knives. Well done, Tasty!
Yep
No drama or fuss, solid clear instruction
@@lechsiz1642 Smith’s makes a good whetstone that I’ve seen in Walmart stores. Amazon also sells several brands of whetstones, a lot of which I’ve never heard of, but they have great reviews and I’m sure do the job well. Hope this helps!
@@meat2dawad thanks. i bought an unbranded one on EBay 2 weeks ago, but still haven't used it yet.
@@lechsiz1642 most of the random brands from China work okay, but won't get a really good edge for your knife. King deluxe 1000 grit stones are better. I've heard good things about the Suehiro cerax stones too. In my knife sharpening and repair business, I use Shapton Kuromaku pro series stones. Smiths TRI hone works pretty good too actually, just a little small for kitchen knives.
@@airwilliam24 thanks
At 43 I've just found out I've never actually sharpened a knife with the pointy stick .
Your face says it all
It's a steel.
at 50 I'm just realizing what that pointy stick thing is.
A steel doesn't sharpen, it just straightens the super thin metal on the edge, I'm 62 and just learned this.
I am ashamed.
@@wholeNwon its a steel honer
Here are some tips from someone who used to work at a knife shop!
0:56 Don't try and be like "pro" chefs. You don't have to do it fast because were not sharpening the blade. Slow and steady is better
1:22 A rule of thumb (literally) on how to find a "decent" angle. Place your thumb center on the back of the knife and just lean until the knifes touches the honing steel. This way you get an even angle on both sides, albeit slightly steeper than in the video (unless you have humongous thumbs)
2:15 Don't use high quality knifes on knife sharpeners as you can't control the angle
3:35 Knifes are different and have different angles. You can't generalize and say that all knifes must be sharpened at 20 degrees. That won't work with any Japanese knife for instance... Also, there is a HUGE difference between 20 and 22.5 degrees :)
You can find the right angle by decreasing the angle of the knife whilst gently moving it back and forth until you get a good response from the whetstone.
3:55 Lift the knife to sharpen the tip as well.
4:15 Your knife won't be sharp at this stage. In order to align the edge you have to do the "strop" first.
4:16 Instead of the tomato test, run the edge LIGHTLY over the tip of your thumb nail and you can feel all the impurities of the edge. Very satisfying if the knife is sharp, horrible if you haven't done the strop yet
5:41 Again, the tip is not being sharpened
Thank you! You've contributed to the world's knowledge.
Enlighten us master😂
Nice tips
Thank you for this. Regarding your fourth point, what does a good response from the whetstone entail? What sort of feedback should we be feeling for?
Make a video and and Tag me
so do you eat the knives afterwards? i dont get this recipe
Yes
Might land you a cosy place in a circus...
...Or a hospital.
OHH HO HO YES
Kemphoss adding paprika to it will help. so will giving it a quick boil.
Kemphoss a stir fry in alittle bit of thyme will be delicious
Thank you! I've been thinking this whole time I was sharpening my knives, when in reality I was just honing them...who knew!
Zsavage1 weird place for sexism... one of the top videos when you search for knife sharpening on TH-cam is Gordon Ramsey talking about using the honing steel and always saying it sharpens the blade and that this is how you sharpen it, not once mentioning a whetstone.
Lots of people. Just ask your local butcher.
I knew
Even Gordon Ramsey said to use it to sharpen knives
Lol u Dumbo it does sharpen it but not that much you still can sharpen your blade razor sharp but with a whetstone you can put a new edge on The blade and you can sharpen it razor sharp
This is probably the best beginner-friendly sharpening video I've seen. Within 6 minutes you get the gist of maintenance, actual sharpening (bonus point for not dismissing pull-through sharpeners), and storage guidelines. And all that with only the essentials and without making it sound like it's an impossible thing to do without 10 years of perfectionated craft.
I know I had no idea what I was doing an all i had was a honing rod and that little double sided sharpener thing, but my knife was dull as hell and I just followed the instructions in the video and it went very well. My entire knife set was sharp enough to shave my arm. I did test every knife on the same arm so now i got one arm with a ton of bald spots, and another one super hairy, probably should have just done the paper test lol XD.
That is one hell of a Sharpe knife! Never thought knife sharpening videos would be so interesting at 2am 🗡️😂
hahhah. And while watching I decided to go to the kitchen and sharpen almost all my knives with stick at 1am xDDD
1:36am for me
@@DantesSagan ha ha that's funny 😂
@@Miked_upp what we like? Lol
Are ya spun?
Honestly instead of looking forward to these tips, I just want to hear her voice it's so calming.
Same
Alef Gabryel Is That a jojo reference?
same here.
trying to make it in the youtube world. check out my channel for support and if you like What you see please subscribe!
What Stuff? Respond to me and I'll sub to you
Its sad your "dull" knife is sharper then my sharp knives.
What kinda knifes do you use
Ones scrounge up in the ocean
Maxcrss why the fuck would you spend hundreds of dollars on knives
Jefferblue because good knives are important
3zk1I_ for? Maybe if you’re a pro chef
@@Aaron-zs5zr for cutting stuff???
Best instructional video I've ever seen which not only explains the whole process but shows us the tools necessary to keep knives sharp and finely honed.
I don't know who the narrator was but YES, more of her please!
She sounds Tasty !
@@dirkdiggler8330 sus lol
Claire
English is my second language and no one teaches me about cooking until I went to the US. But because of this channel, I not only learned a lot of basic skills of cooking and also learned how to describe these tools and techniques~
Your English is very good! (You can’t learn “proper” English from Americans). I am English, born and bred, so may I offer two corrections to your post?
“no one teaches me about cooking until I went to the US” should be “no one taught me about”. Taught is the past participle of the verb teach.
“I not only learned a lot of basic skills of cooking and also learned these tools” could more correctly be written as “I not only learned a lot of basic cooking skills, but also how to describe these utensils”.
I hope that was helpful.
@@nicholasmartin297 "can't learn proper English from Americans" what did you mean by this?
@@collincook5354 In America they speak American English. “Mom” instead of “mum”. “Thru” instead of “through”. “Write me back soon” instead of “write back to me soon” etc.
I hope you are not one of those Americans who thinks English comes from America. English is from England. Obviously if an American speaks “proper” English then someone can learn English from them. It’s nothing to do with nationality.
@@nicholasmartin297 I’m almost certain this is bait, but I’m bored so why not. I’ll bite. No American I have ever met is under the impression that the English language originated here. Have you ever actually been to America?
@@nicholasmartin297 I’m almost certain this comment is bait, but this attitude irks me so much that I might as well bite. No American I have ever met is under the impression that the English language originated here. Have you ever actually been to America?
Why the hell am I watching this at 2:40am ??
Its 5:33 am where I am at lok
Literally same 2:44 am, I cook
11:19. Pm
You need to buy the honing steel
Hahaha 2:43 here 😂😂
This is my favorite knife sharpening video on TH-cam so far.
The best video I have seen about sharpening knives on both the rod and whetstone. Clearly showing the angle and movement of the blade. Excellent illustration of the process. Very helpful.
There are videos out there showing procedures to sharpen knives which if followed probably will cause injuries to the user.
This video on the other hand is neat, well presented and is reasonable, and easy to follow. This inspires confidence that you can sharpen your knives safely.
I really appreciate people like you it wasn't overly elaborate explanation it was simple and concise I actually learned something thank you!!!
"Its never gonna sharpen your knife."
Never underestimate an idiot.
I thought it was a sharpener at first 🤣
Confusing idiocy with ignorance
@@LockheedC-130HerculesOfficial its fine if your knife isnt crippled or blunt like a pencil
This was SO helpful & SO clearly expressed & shown. Also visually beautiful. Thank you for this great video!
I have watched many “sharpening” videos from “experts” BUT her and this video do the best job on instruction and makes total sense!!! THANK YOU!!
I've been getting into cooking and I'm soo grateful for clear cut videos like these.
Thank you for your comprehensive demonstration. I've been trying to develop my steel technique for some time now - with limited success. I can never seem to get the end ( point of the knife that sharp)
Oh well, practise makes perfect.
I have to admit I clicked on this thinking I was going to leave horrible comments, because knife sharpening is a passion for me. I was wrong. This woman did the BEST job of explaining what a Steel was, and what it does and doesn’t do as anyone I’ve seen on TH-cam. I cringed at the pull through carbide cutters, I would encourage everyone to lean to use stones and a strop; but this was refreshing to see a well made 5 minute video for the average home chef that was accurate and well presented.
The edge of the knife consists of tiny micro feathers. When used, those feathers bend a bit. The honing rod simply bends those micro-feathers back into shape and thus restoring the edge (to appear slightly sharper), until you can get it to an actual sharpening rod. You should hone your chef knife before and after each use.
before OR after doesnt matter which as you still end up doing it between each use but never twice in a row which is pointless
Not before and after. Just before. When it's clean.
@@betamusic5487 I've worked in environments in which certain chefs are uneducated (or simply don't care), as they just pick up a random knife and get to it. I hone my restaurant blades "After" as well, just so they are ready for the next person.
@@SuperSaiyanX-0014 I've always honed them as part of the washing process, clean the knife then hone it for the next use.
Mostly because when I'm cooking I usually pull them out of the block and want to immediately use it. I'd easily forget about honing otherwise.
Thank you for explaining what I just watched in the video.
Your video is much better than others on same topic I have seen. Precise, to the point, and very informative! Well done!
The paper angle measurement blew my mind
Andrew Ernst me too! Easy to picture
Andrew Ernst unfortunately though not all knives use the same angle during sharpening.
Her voice is so amazingly soothing
I found it annoying.
Perfect for the video.
Its very sexy
Really annoying!
Too much vocal fry
I'm just getting into knife sharpening and loving it! It's becoming a hobby! :-D it is so rewarding, to take a knife from dull to slicing through paper! Not to mention, what an absolute pleasure it is, to cut through meat and vegetables etc with total ease. Once you've worked with a really sharp knife, nothing else will do!
Thank you for the "printer paper angle approximation".
I've used the "Hold it at 90°, now. . . 1/2 of THAT is 45°, & in turn. . . 1/2 of THAT is ABOUT the 20° you're looking for method" to. . . varying degrees of success. THIS will make it monumentally easier to explain, having a visual representation of exactly WHAT I'm trying to teach.
Thanks again.
"You need about a 20 degree angle"
*Holds knife at 45 degrees*
Amateur.
Yea I was always taught to hold at a 45 can anyone relate ?
Sharpen at 25, hone at 40, just my personal belief
*About 20 degree angle*
ABOUT 20 degree. She never said precisely a 20 degree lol
i’d just like to say, you explain things so friggen well. Better than any youtube video i’ve ever seen tbh, you explain everything with detail
I think the steel strength depends on what steel it is; some steels have incredible edge retention but are very hard to sharpen.
thats why u use this on zwilling and dick butcher knives
Tomato: Why me?!?!
Trevor Song 😂😂😂😂😂
Exactly what I was looking for. Brillant and nice. Thks for sharing
Thanks Chef, I’ve been a cook for 30 years and never got solid advice for how to use a steel before, and I was always asking!
Good video!
I've had dull knives for months, and you're telling me that thing I bought which has been sitting in my drawer for months isn't a knife sharpener!?!?!
so much of my life has been wasted
This is what happens when your mothers aren’t literate with kitchen wares.
@@tommybro5313or fathers
its fine if your knife isnt crippled or blunt like a pencil
I get shivers whenever the knife is being sharpened
yarighty *CREEEEEEEE*
Simple and thorough explanation. Thank you.
Please keep your knives sharp at all times... I went to cut myself an apple as a late night snack the other day. I was in a hurry, I grabbed a cheap, dull knife. As stated in the beginnin of the video (0:15), dull knives create uneven cutting, and I accidently sliced my finger really badly. The cut was deep, and very jagged due to the blade being so dull. Had to go to the hospital overnight and had to pay to get IV fluids to treat my blood loss, on top of that i missed a day of work
All could have been prevented if I had tooken 3 minutes to sharpen a knife that day
Bruh I thought u said u wanted to cut urself
tooken
@@baron5688 He meant 'tooked'
@@Phil_2007 I think he meant "betoken"
Geez. I hope you enjoyed a full recovery.
This is a great video! Very detailed and helpful in explaining the different methods of honing/sharpening knives. Provided me with a lot of clarity.
I didn't know what a honing steel was until I watched this - I thought I was just bad at sharpening because the knife wasn't getting an edge. XD
Same...
Same
Saya gak ngerti
Me too. My wife bought me a couple of really nice Hinkel knives for last Christmas and they were becoming very dull. Then my mother in law bought me a cheap little Farberwear knife sharpener. I was using my honing steel to sharpen and not getting an edge. But, as a side note, the Farberwear sharpener works well. I’m sure there are better, but it’s handy to have around
Honing steels actually don't do what is claimed. Try examining knife edges under magnification and see if you can see any of that supposed bending. I could never find it. Anyway, if your edge has bent, and you just bend it back, it's going to be seriously weak and just bend again. You don't want weak metal along your edge. If your knife edge is bending, you have a major problem.
God bless you with the well presentation & explanation.
I work at a meat industry plant in nz, we work on sheep, what we do is cutting the meat of the bone with knives and its hard labour especially if your knife is blunt, thank you for this because they never taught me how to sharpen my knife properly and ive been doing it blunt for 2 weeks, started developing symptoms of carpol tunnel aswell, this video helped alot and im sure it will make my work alot easier
The knives I use have amazing edge retention, but are quite easy to sharpen as well. Additionally the steel has a slight flex to it that allows me to cut more difficult items such as bone when carving a turkey.
This is a very good video! Very concise. She gets right to the point. ;)
I especially like the paper folding trick to figure out the right angle for the whetstone. I always struggle with that.
"dull knifes are dangerous"
Sharp knife: Am i a joke to you?
Yes and in the next sentence it is explained why.....you didn't pay any attention apparently.
@@Sakuxxx1x are u ok. She said that dull knifes are dangerous but arent Sharp ones also? And im not even trying to be offensive
@@ignacysap6507 you missed the point. A dull knife is much more likely to for example slide off or get....../rWhoooooosh Also the whole point of a knife is to be sharp, a dull knife defeats the whole purpose of a knife. Sry as a hobby knife maker i just cant let that stand..... ;)
@@ignacysap6507 read the top comment, I was confused too lol
@@yugi7147 btw ppl dont get that im joking
Clearest non-fussy guide I have seen for a very long time. Thank you
THIS IS AMAZING THANK YOU SO MUCH!
Thank you for this video on basic sharpening! It’s the easiest and best tutorial I’ve come across
Excellent video. It really covers all the bases, sharpening rod, knife sharpener, whetstone and how to store knives. Thank you.
Thank you for the quick but instructional video. Helpful and not overloaded with useless jargon. 😊 you’re a delight.
Has physics and calculus assignments to complete for university... Watches this...
I've never seen any video from this channel until now. Very impressive first touch. This is really good.
She's an amazing instructor and the camera work is so awesome.
One of the best knife-sharpening videos I've seen! Covered everything quick and easy. I never knew that about the rod.
Why I'm am watching this I don't even cook or murder people?😅
Cupcakke Yassssss cupcakkeeeee
Cupcakke Well, I guess you're not marriage material!
Cupcakke because the only uses for knives are cooking or killing people, exactly.......
YaBailoBerta don't forget the five finger fillet!
Well its never too late to start.....and also cooking I guess
I did a full sharpen with a Japanese whetstone 18 months ago and I now find that using the steel for a few swipes before each use has kept my knives as sharp as the day I took them off the stone. If you religiously use the steel before each use then you will probably only need to sharpen your knives if you accidently chip the blade.
Now THIS is someone who knows how to use & care for quality knives (h*ll, this is how you should care for your "utility grade" knives as well).
Completely clueless.
Thank you woman!!! I have watched so many knife sharpening videos, and have had others show me several times how to use a file and a wet stone. And I could never grasp it. Must be cause I learned from a woman! Thank you thank you thank you
I didn't know how to sharpen knifes but I know how to look for videos that teach me. Thank you for making this so informative and helpful
Nice simple advice. I notice everyone has a different way to use a whetstone. And this is the shortest amount of time I’ve seen someone soak a whetstone.
Different kinds of whetstone. Some are soaking stones, others are splash and go.
Although tbf, if she has a soaking stone, I could imagine it was pre soaked for the video.
@@bengamedev1872 i think the video frames are sped up, accounts for the appearance of speed of soaking
You guys are over-thinking how to sharpen a knife, this isn't a samurai sword its a piece of metal you use to cut onions
MrFunkhauser people spend their entire lives perfecting knife sharpening, I’m serious.
@@@MrFunkhauser, And not everyone uses knives just in the kitchen, you know, I use it to k... Never mind... Who cares.
According to “The Razor Edge Book of Sharpening” by John Juranitch (a professional knife sharpener) you should steel in the same direction that you strop. This is because the purpose of both steeling and stropping is to restore the edge by straightening the micro turn-backs on the edge. To do either steeling or stropping in the direction of the cut (slicing direction) is backwards. Steeling should be done before each use, while stropping is for getting an extremely sharp edge and (excepting razors) needs doing only as part of a major sharping event.
Can you describe this in more detail? I.e. sharpen from heel to tip but "pull" the knife on the honing rod heel to tip??
@@haines96 You are doing it backwards if you use your arm as a steel and you get cut. If the knife back is down and the edge up - you drag the knife down (opposite the cutting direction,) This knocks the bent edge bits back into alignment. It makes the edge sharper but is really honing because you are not removing metal. The steel should move from the back down across the edge. The reason experts do this so fast is because they are not that interested in angles AND the action takes place moving away from them.
Very nice, excellent instructions without all the complications others like to throw in. Make sure and carefully clean off the edge before using it as metal dust will linger. Thank you.
That was a great video! Very informative and to the point. Thank you so much!
That was a really good, really precise piece! Well done.!
Ive been a cameraman /director for 30 years....great storytelling, good filming and lighting.
Simple plot!
Fantastic video. You just did what many other videos on knife sharpening couldn't. Succint, informative w/o digressing or talking too much.
Very well put together. Easy enough for someone new to the industry or anybody sharpening their knives at home.
Really great video. Quick, easy, very nice delivery. Thanks!!!
but can the honing steel turn _me_ straight?
I use mine every day and I'm still bi, so...
Oh my XD lol,Might it work for me too??
@@Crustz1213 got a problem with that?
@@jivanjovan ain't June no more
@@Crustz1213 oh the military got an appreciation month in May (NMAM) and since it's not May anymore I guess they don't deserve respect 🤷♀️
This was a very well explained and concise video. Thanks!!
Brilliant video! Do you wet the whetstone to prevent dust? Any other reason behind this? Would it perhaps somehow compromise the whetstone in any way?
Love the last 10 seconds of your video....all the naivete comes out...and it's beautiful!
who else just watches every single Tasty video but never tries anything?
your loss
PinkPonyOfPrey O
me
Arman Kheshvajian Basically everyone
Me
Thanks for the great video - exactly what I was looking for. Also I had the same sharpener! I was using the sharpener (wrongly) every time I used/washed the knife in the dishwasher.
Regardless of if I was doing it wrong, it was STILL better than normal knives in my kitchen. Even incorrectly sharpened is better than nothing.
Fantastic video, clear information and enjoyable to watch. The end cracked me up too!
The woman on this Tasty channel is a great narrator. These videos are fantastically to-the-point, well illustrated, well explained...
Thank you, that was helpful and pretty damn thorough! My blunt knives have been driving me crazy for a few months now. Prior to this I knew nothing about sharpening them so I can proceed with a little more confidence and knowledge thanks to you! Mucho gracias!
In the last 10 years their are a number of sharpening devises that take all the learning curve out of sharping a knife. The Lansky system was the one that revolutionized everything. You can get a Trizor edge by chef choice and get a better the factor edge. Just done over use them. they should never see the counter top more then twice a year. Honing steel should see the light between ever task. You slice a tomato then chop onion hone.
I just use the back of my can opener
cute girl how
Leon Green it has a little notch in the back & I pull my knife threw it. it looks like a( v. )
Aha! like:
(.)(.)
( y )
cute girl great way go ruin a knife blade
The White Half Of Obama true
finally! After years of trying every gadget I have a sharp knife! Thanks a mill x
"Unless your boyfriend's coming over and you want to sharpen your knives in front of him... I'm just being an idiot" 😂😂😂
This video is super informative and helpful! All the basic knife sharpening/honing tips all in one vid.
Well done video. I just sharpened and honed all my knives. Thank you.
This video was very well done. Very informative and paced well. Got exactly what I needed here. Thanks for your expertise.
It makes total sense now. I bought a honing steel and thought it should sharpen the knives. Them I bought a wet stone and apparently I used it the wrong way. So thank you for the video!
Update: just did exactly as you instructed with the honing steel and wet stone for my knives. I also happened to have tomatoes. So, perfect! And it worked! My god! How I wasted those two tools for years! My knives are sharp now! Thank youuu!
I just calculated that i have exactly 4 hours and 52 minutes if i fall asleep after 10 minutes. I have no idea why i am watching this. Good night.
I've done that way too many times
go whatch whetstone sharpening. Not that crap advice. Burrfection is a nice channel
Dull side: pushes the knife down on the poor tomato. Sharp side: slides the knife back and forth. 😮 I see you, Tasty, I see you. 😒
kunfussed213 it's not serrated, so a sharp knife will cut whether pressed or slid.
kunfussed213 they also cut into a less ripe (harder) tomato when using the sharp knife.
This is true, but to me it looked like they were pushing the dull knife more just to prove a point which is okay, but still.
wow, biggest nonsense ive seen today..
Ikr!
Great video. Easy to understand explanations. Loved the 22.5° trick with the paper. Thank you
I actually use the honing thing at work and my boss was a meat cutter for 25 years and I learned from him how to use it. Sometimes changing the angle can help depending on how damaged the knife is
I just had my dull Henkel professionally sharpened and it's like a new knife. Only $8 !!!
Me: Has a essay due tomorrow, a presentation
Also me: never used a knife
Cool
Hope the presentation went well. Displacement Activity 👌
lol same
An essay*
How sheltered are you that you never used a knife?
WasabiLover bruh bruh bruh
I love that folded paper angle trick.
Tungsten sharpeners are pretty harsh for all blades and I'll only use them as a last resort, preferring my ceramic block or the 'ceramic 'V' on my Lanksy's Medic. I find sharpening my knives very soothing, and best of all is my Medford 'The General', though very little sharpening is needed at all!
I enjoyed your video, a great pleasure watching despite it being late. Goodnight!
0:58 Gordon Ramsay Sword Skillz
When I use a steel, I pass the knife along in the opposite direction. After all, I'm trying to bend a distorted edge back into alignment. Does it work? Well, I can shave the hairs on my arm with my knives. I also use a razor hone for final sharpening.
The is the best knife sharpening video I’ve ever seen! Thank you!
This was great - thank you! Learned SO MUCH!
Good tutorials are hard to find. This is a 10/10 instructional video.
Love that last few seconds of this video! lol
Wooooowww !!! Wow in a great way - After watching hundreds / thousands of videos on TH-cam- about all sorts of things ( mostly instructional) This person seems the most to my liking on her instructional methods -
She gets right into it ( no long verbal blabber)
She speaks quickly and to the point
Video and audio clear and ez to understand -
I love this - Love this - except for the threat of teaching any of my gf’s about sharpening knives in front of me - sleep lightly
Just started working in a butcher factory, this video rilly helps
you could not have explained that any better!! great video