I've watched a ton of sharpening videos as I am new to hand sharpening. This video is great because it is quick and to the point but it hits everything you need to know with great camera angles.
Outstanding. This is one of, if not the best sharpening video out there. And this is coming from a foodie who’s a bit obsessed with “razor sharp” kitchen knives. I note your stropping is leather only, no rouge or green. Why don’t you use any compound? Also, thanks for avoiding the paper cutting test! It looks cool, is an effective measure and demo of sharpness, but seems to be used by everyone in these sharpening vids.
I'm really liking you videos man! I've been sharpening my own knives for about two years and I've recently been getting into japanese knives and high carbon steeles. Your videos have been a great source of information even for an intermediate when it comes to sharpening.
Thanks for mentioning about putting the extra work in on the back side even if the burr already formed. I definitely found the back side formed a burr almost straight away, and was not sure if I should keep going or just move on because the burr was already there.
The burr was already there but it was just folded over to the other side when you switched, just make sure when looking down the choil of the knife that your edge is nicely centered!
This is THE BEST knife sharpening video. I have watched literally hundreds of videos. I thoroughly enjoyed this thorough tutorial. What blade were you sharpening, and do you have any in stock ?
Great tutorial, love you videos! I've been refining my knife sharpening skills and have got a bunch of beat up knives to fix. I would love to see a few videos addressing reprofiling edges and creating a 70/30 bevel as well as fixing rounded tips! If you have any other resources to point me towards it would be appreciated, thank you!
for a 70/30, you gotta choose a total cutting angle first of all, but say you're working with a chef's knife sharpened to a 28-30 degrees, you'll wanna put an approximately ten degree bevel on the face the corresponds to the person's dominant hand, and a 20 degree bevel on the other side. If you're using some device or technique to find specific angles, you can get more specific than that, but honestly edges become hard to control free hand below ten. If the knife is a normal chef's knife, say 1 3/4" high at the belly, a ten degree angle is formed by raising the spine of the knife 3/10ths of an inch off the stone.
Another great job... I got a laugh a while back when I discovered the term used for the shaved patch on your arm is called knife fighter's mange. Great advice as always...
Do you ever have issues with the carbon steel knives actually rusting while you are doing the wet sharpening? I know you have to use water... just curious if that has ever happened or if it is an issue during a sharpening session. Also do you dunk Wa handled knives in your water like you are with this western handle? Thanks! Love your videos!
So I kind of a beginner with wets tones although I have been practicing for a couple years. It is definitely an art. The main problem I have is keeping my edge line even. Any tips ? My knives come out razor sharp but I think I am damaging in the long term? I was also very curious on how long do you use the polish stone? 6000 grit? It seems when I go to long on the 6k grit stone I lose some of my edge?
I picked one of these up recently and the grind is so thin that I can't even see a bevel on the cutting edge. I'm worried I'll never be able to duplicate the factory sharpness.
Hi, great video! Just curious as I often get confused between listening to multiple sharpeners' approaches... What angle, if any do you change to on your back side (30), do you remain at the ~15° like the 70 side? And do you view the 70/30 as different degrees as well as different amount of stroke once burr is established?
I am confused too. Vincent from Korin use differents angles. 3 pennies on the 30 and 2 pennies on the 70. We don't get the same information between all those pro sharpeners. But what I know about Korin is that they have a Japanese sharpener master so his knowledge is maybe trustworthy. Or there are many technics to achieve sharp knives and not one way to do it..
Can you tell me what i can do for my stones so that they don't soak the material from the knife while sharpening? I always have to use the "dressing stone" during sharpening which is kinda annoying. Or is that normal? I have the same stones as in the video
I'm just starting out trying to sharpen some really basic knives (Daiso $2), i find that before the burr forms, it almost feels rounded, is that normal?
It is possible that you are either starting at too high of a grit and the edge looks like its polishing up while you havent done any work to the apex, cheap knives usually form a hell of a burr as the steel wears away quite quickly, or your pressure is too far away from the edge!
Essentially the same technique, just need to take care when sharpening near the bolster. Some people file theirs down, it will eventually have to be anyway. The Wusthof Classic Ikons don't have bolsters (and nicer handles).
Well put. That is what sharpening is all about. It is easy, but it is very hard until you learn to hold a consistent angle and are able to replicate consistent strokes along the entire edge....on both sides. I've just recently been able to end up with a sharp knife. Now I just need to get better at all of it.
Hands down the best sharpening tutorial I’ve found
I've watched a ton of sharpening videos as I am new to hand sharpening. This video is great because it is quick and to the point but it hits everything you need to know with great camera angles.
Outstanding. This is one of, if not the best sharpening video out there. And this is coming from a foodie who’s a bit obsessed with “razor sharp” kitchen knives.
I note your stropping is leather only, no rouge or green. Why don’t you use any compound?
Also, thanks for avoiding the paper cutting test! It looks cool, is an effective measure and demo of sharpness, but seems to be used by everyone in these sharpening vids.
I'm really liking you videos man! I've been sharpening my own knives for about two years and I've recently been getting into japanese knives and high carbon steeles. Your videos have been a great source of information even for an intermediate when it comes to sharpening.
wow i tried this method and the result was perfect..love it
Thanks for mentioning about putting the extra work in on the back side even if the burr already formed. I definitely found the back side formed a burr almost straight away, and was not sure if I should keep going or just move on because the burr was already there.
The burr was already there but it was just folded over to the other side when you switched, just make sure when looking down the choil of the knife that your edge is nicely centered!
This is THE BEST knife sharpening video. I have watched literally hundreds of videos. I thoroughly enjoyed this thorough tutorial. What blade were you sharpening, and do you have any in stock ?
Great tutorial, love you videos! I've been refining my knife sharpening skills and have got a bunch of beat up knives to fix. I would love to see a few videos addressing reprofiling edges and creating a 70/30 bevel as well as fixing rounded tips! If you have any other resources to point me towards it would be appreciated, thank you!
for a 70/30, you gotta choose a total cutting angle first of all, but say you're working with a chef's knife sharpened to a 28-30 degrees, you'll wanna put an approximately ten degree bevel on the face the corresponds to the person's dominant hand, and a 20 degree bevel on the other side. If you're using some device or technique to find specific angles, you can get more specific than that, but honestly edges become hard to control free hand below ten. If the knife is a normal chef's knife, say 1 3/4" high at the belly, a ten degree angle is formed by raising the spine of the knife 3/10ths of an inch off the stone.
Another great job...
I got a laugh a while back when I discovered the term used for the shaved patch on your arm is called knife fighter's mange.
Great advice as always...
Do you ever have issues with the carbon steel knives actually rusting while you are doing the wet sharpening? I know you have to use water... just curious if that has ever happened or if it is an issue during a sharpening session. Also do you dunk Wa handled knives in your water like you are with this western handle? Thanks! Love your videos!
So I kind of a beginner with wets tones although I have been practicing for a couple years. It is definitely an art. The main problem I have is keeping my edge line even. Any tips ? My knives come out razor sharp but I think I am damaging in the long term? I was also very curious on how long do you use the polish stone? 6000 grit? It seems when I go to long on the 6k grit stone I lose some of my edge?
I picked one of these up recently and the grind is so thin that I can't even see a bevel on the cutting edge. I'm worried I'll never be able to duplicate the factory sharpness.
Hi, great video! Just curious as I often get confused between listening to multiple sharpeners' approaches...
What angle, if any do you change to on your back side (30), do you remain at the ~15° like the 70 side?
And do you view the 70/30 as different degrees as well as different amount of stroke once burr is established?
70/30 doesn't refer to the angle. You're just sharpening more on one side versus the other, but keep the same angle.
I am confused too. Vincent from Korin use differents angles. 3 pennies on the 30 and 2 pennies on the 70. We don't get the same information between all those pro sharpeners. But what I know about Korin is that they have a Japanese sharpener master so his knowledge is maybe trustworthy. Or there are many technics to achieve sharp knives and not one way to do it..
@@sawz_z more like 12 on one side and 15 on another
Can you tell me what i can do for my stones so that they don't soak the material from the knife while sharpening? I always have to use the "dressing stone" during sharpening which is kinda annoying. Or is that normal? I have the same stones as in the video
What about a Chef Choice power sharpener?
If you were altering a tutu dress would you say "I don't want to make to tutu too too small"?
Great sharpening. No music please.
We've cut the music in our newer videos, check em out !
Thanks! Music makes it harder to enjoy stone, water, and voice.
I'm just starting out trying to sharpen some really basic knives (Daiso $2), i find that before the burr forms, it almost feels rounded, is that normal?
It is possible that you are either starting at too high of a grit and the edge looks like its polishing up while you havent done any work to the apex, cheap knives usually form a hell of a burr as the steel wears away quite quickly, or your pressure is too far away from the edge!
Would love to see a knife sharpening of a Wusthof Classic chef knife you know the ones with the full bolster
Essentially the same technique, just need to take care when sharpening near the bolster. Some people file theirs down, it will eventually have to be anyway. The Wusthof Classic Ikons don't have bolsters (and nicer handles).
when you take 5000 stone why you start sharpening from the start? You already sharpened it with 1000 stone so why you dont just strip it with 5000?
The customer had a hairy dinner
Audio quality could definitely be improved. Also show us how to sharpen using a plated stone!
Looks easy, but it's kinda hard. :/
Well put. That is what sharpening is all about. It is easy, but it is very hard until you learn to hold a consistent angle and are able to replicate consistent strokes along the entire edge....on both sides. I've just recently been able to end up with a sharp knife. Now I just need to get better at all of it.
I was on the edge of my seat for the entire video. Fortunately it doesn't have a knife edge.
Thanks. Background music distracting!