The Definitive Guide to Knife Sharpening
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hey folks!
In todays video we'll be going over everything you need to know to sharpen a knife (double beveled that is! single bevels will have to be their own video all together, and its in the works!) From progression, to deburring and everything in between we'll cover it in this video! If there was anything we didn't cover or you have to add leave a comment down below, we always love to hear from you guys!
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This is actually the best video I've seen on knife sharpening! No fluff just the straight goods and I appreciate that.
Dude! Upping the video and audio quality. The channel was great to start with. Now, even better. Outstanding!
I’ve watched countless sharpening videos and yours was the best yet!! Thank you!
I tried this and it worked wonders. The knife I sharpened this way is by far the sharpest knife I ever sharpened
Yay! So glad we could help you on your sharpening journey!
Thank you Gage for another helpful video. Agreed that the quality is better. Well done.
Looking good! Glad to have you back.
Great video! The lighting and set looks awesome too!
I like that as you guys go along in video quality, you also do an quality-of-life update of your other videos
We can't leave the important videos behind!
I just got my first proper japanese knife. Can you PLEASE do a video on patinas? Like i‘ve seen people do forced coffee patinas? Maybe you‘ve mentioned it somewhere but i can‘t find it. How do i actively patina my knife? What does it do for protection, how does it affect the surface? I‘m gonna spend some time googling about it anyway, but i would love to hear what you have to say about it. Keep up the great work, thanks!
Time and usage create the best patina and every knife will be different. 🔪⌚👍
This has been the best video on Knife Sharpening I have seen!
Full of information but not longer than it needs to be.
The video quality is good and the audio quality is surprisingly good (no more echo!)|
And the top down view showing how the movements are done and where the fingers should be is the cherry on top!
Thank you Gage!
Thank you so much!!! haha finally got rid of it. Jake has been very helpful.
Great, great video! Much appreciated!
While we are at it; I tend to have rough calluses on my fingers and hands. I can't feel the bur when using a 1000 or more. Though I've never really had issues getting my knives sharp I have to "trust" that it's there. Any tips for "knowing" that I have a good bur?
Have you tied using the backs of your fingers where no calluses have formed? Obviously this would have to be done carefully, but should allow you to feel the burr
You can drag a q tip across the edge and see if the fibers get pulled by the burr
I found that the best way is to shine a flashlight over the knife, you will see the burr clearly, I usually use this to make sure that I don't have any burr left after sharpening
Awesome
Burr first before flipping.. Will try that
Great info. Thanks
"Run of the mill Wüsthof and Henkel's"... aaaw-Maaan!... 😺
Weren't they The Standard in US restaurant kitchen's for decades?... Oooowww!... 😸
What's the knife in the thumbnail?
Yo boss,
whats your opinion about ZDP 189 Knifes? I currently own a Yoshimi Kato Bunka which I absolutely love but I want to keep my collection growing. Im planning to get a Gyuto and a Petty and I came across Yoshida Hamono's ZDP 189 Petty and Gyuto.. What are your thoughts about those knifes and would u recommend them to me instead of just going for a Yoshimi Kato only collection?
I gotta say, I’m really surprised that a video titled the definitive knife sharpening guide that features both western and Japanese style blades has no mention of the difference between a single and double bevel edge. This should really be called the definitive sharpening guide for double bevel edges. Having said that, this video did contain some great information.
The master is back!! =)
Thank you so much for the guide!! I have watched many guides and have been trying to sharpen my own knives for a few years. Watched this video and after just ONE try I was able to finally get a consistently sharp knife! Thanks so much!
Thank you so much for watching. I'm so glad you got value from it and that it helped you with your sharpening!
That edge highlighting shot was cool! Video looks great
Another easy way is to multiply the width of the blade by the sin of the angle you want and thats how high you should hold it
Really good video. Thanks!
Great master class on sharpening. Keep up the awesome informative work.
Good job!!! Definitely covered the basics in a very approachable way. As others have mentioned audio/ video quality is top notch.
Fully agree. Very easy to understand without music. Great content. Thank you for sharing this!
Nice Bunka. You recommend any Bunka's. In the market for one.
I just got a Moritaka AS Bunka and I love it. 65HRC and takes (and holds) an edge so easily. Do you know what kind of steel you want?
@@lz_377 I dig that Bunka you mentioned. I want a really thin edge. The steel on the Moritaka works for me. Only 170 bucks. I do have a half way decent Nakiri but want a bunka for the point at the end so you have more options than a Nakiri. Where you buy yours. You buy yours from Chef Knives to go?
@@kurtis4572 Yes I did. I love Mark and his customer service is amazing. Any question I’ve ever had no matter how small or dumb he always gets back to me via email within 12 hours. Also, that’s the same reason I got the Bunka to replace my Nakiri because the tip for draw cuts. The Moritaka is 100% flat just like my Nakiri. I bought some 600 grit sand paper and smoothed out the choil. It’s been phenomenal so far.
@@lz_377 I will save up for that Bunka you have. I'm in a knee deep rabbit hole with folding knives. Just picked up the Civivi Elementum button lock. Super slick
Is there a special stone for flattening your stones?
Hey Gage - nice introduction to sharpening knifes.
Another great video. Thank you
Great video, very well explained
Amazing
can i sharpen my stainless steel knife on a whetstone 1000/ 6000 from dalstrong
You certainly can, but in my experience a lot of stainless steels lose that bite anywhere past 1-3k depending on the steel and heat treat, so don't overdo it on the 6k for more than a quick strop and deburr!
@@SharpKnifeShop thanks man . One last thing i bought a boning knife from Dalstrong i will probably use it once a week how often shoyld i sharpen it with a whet stone ?