How to Sharpen a Knife on a Wet Stone - How to Get an Extremely Sharp Knife
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- How to sharpen a knife on a wet stone - how to get an extremely sharp knife
Buy a Wet-Stone: geni.us/4001000grit
Learn how to sharpen a Japanese knife on a wet stone, In this video, you will see how to sharpen any knife extremely sharp using a wet stone (Japanese water stone).
Japanese water stones are not to be mistaken with whetstone, although both can be used in the exact same way.
If you want more information on how to sharpen Japanese knives please click here: makesushi.org/how-to-sharpen-j...
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A little detail about the japanese way: You sharpen the knife until the water/oil on the stone floats onto the blade. Basically a dull edge will push the water in front of it and a sharp edge will have the water flow onto the blade freely.
Thank you for that sharp tip!! 🙂
Great tip makes sense
Do u have a link to any demo vids please?
thanks g
Got my knife so sharp I could cut water in half.... separating the hydrogen from the oxygen
hahahahha that that is great made me laugh there 😂
Cosmin Onea can you also cut quarks in half?
@@charlieangkor8649 that is interesting, every time I try to split a quark I end up with two whole quarks.
Has anyone encountered this before? Must be something in the wet stone.
Your actually cutting it into 2/3rds
H…O, H…O, H…O.
That idea of marking the stone to see where the low and high spots is is clever. It reminds me of the idea I had (which I already mentioned below) of coloring in the edge with permanent marker prior to sharpening. It makes it easy to see where the metal is being removed and if the angle is proper. Most of it will come right off with the sharpening, as the metal is removed. And remains will wear off quickly, and if you're really picky, it'll wash off with alcohol.
I’ve learned a few different things from other experienced chefs. Fascinating how there’s no set method as to what’s the most efficient way of sharpening. Thanks for the video man 👌🏻
I've watched loads of videos on sharpening, and this must be one of the best - simple, clear without excessive talking :) Well done.
I have a Miyabi like the one you sharpened here. I love it.
When I first saw your stroking action on the stone, it seemed as though your knife angle was not staying consistent. But after showing how the knife cuts, that is obvious proof to me. Thanks for putting together this instruction. I know it takes time and energy to do it, and also you open yourself up to a universe of trolls, who blast their way onto the comments area, coming angry. Then they call you names and nit pick your video. Have ANY of them even tried to share their knowledge?
Again, thank you.
Are you sure, he showed the same knife be the test?😏 This guy’s skills are worse than the most from the guys that shows their skills, he will never be a good knife sharpener, but a business man.
Finally invested in a proper chef’s knife. I’ve been looking up different sharpening techniques. This is the first one that got the knife sharp enough to shave the hair off my arm. I realize now I was trying to take shortcuts and you have to invest a little time to get a proper edge. Thank you so much!!
I'm really pleased with this! It works like a charm th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Great video and excellent instructions. I have sharpened my knives western style alternating the direction and side of knife on each stroke. This is very hard to maintain the same bevel. Your method is much easier to control. My stones were in terrible shape. They are now flat and all my knives are very happy. I am from Kentucky and have no hair remaining on my left arm!
BBN!
EXCELLENT !!! thanks for sharing!! I never sharpened knives or scissors this way but I'm always learning; thanks again!!
You make this look do easy!!!! It's all about the angle, pressure ect. Easier said then done and you do have a wonderful technique as the final results don't lie. I wish I could keep the correct angle all the time. The best part of your video is the way you show how to resurface the water Stone by drawing pencil lines on it. I learned something new. Thank you!
Great tutorial. And the grid guidance is what I needed to get my stone back on level. Thank you!
That was awesome! Really well explained and great demo at the end! Best instructional video I've seen yet, thanks!
Glad you enjoyed it, and found it useful.
Nice video. I like the tip on re-establishing a flat surface on the stone itself. Your right, the human eye would never see the valley in the stone. Excellent tutorial and very practical. Thank you.
Great info! I’ve struggled to learn to sharpen with stones but your video provides great info and great inspiration.
This is one of the better video descriptions of how to sharpen kitchen knives on a whetstone. Thanks!
The stone used to sharpen a knife is called a "whetstone." To "whet" means "to sharpen." It is true that the whetstone needs to be wet. (it doesn't work with just any old stone that happens to be wet.) Other than that, fine tutorial.
Yeah, that really makes me not trust the tutorial, if he doesn't even know that it's called a whetstone, so cringe.
Thank you! I was having a hard time sharpening my knife. In fact, I made it duller trying to use a whetstone. Now, I'm equipped with the RIGHT technique. Wish me luck!
Good luck Vicky, also please share this video.
Just got a whetstone tonight and I tried your method and I definitely had the best results with it. Thanks.
Thanks for taking the time to make and upload this. I have just bought this whetstone and I will follow your methods.
I really like how funny you are.
It makes the video much more enjoyable, even though it's already enjoyable
Thanks Jon!
great tutorial!!
This is the best of all the tutorials in my opinion, he explains that you pressing hard on the away stroke and pressing lightly on the return. Good job!
Awesome video. You're the first instructor to give details on the time and amount of repetitions.
May I humbly ask why in the World are you trolling this gentleman who graciously shared his knowledge and experience upon sharpening an edge with the specifics of whet to wet? Maybe he made an error, still he provided a sure method upon sharpening a fine blade. I do thank you MakeSushi. The vid was very informative to an outside observer who had not known the basic foundation of using a sharpening stone aside from the motions. Keep up the good work and never let the trolls treat you as sheep .
You must be new here, welcome to the Internet.
thefoolzmartyr ✓
thefoolzmartyr As a result of extremely quickly advancing technology we see living in a time where even the people on the lower end of the economic spread live a lifestyle with comforts and entertainment that not long ago only kings could even DREAM of. With so many people living such a sedentary lifestyle these days there are billions of people who have nothing more to do than to try to make everyone else appear ignorant and stupid no matter how unintelligent they themselves might be, thereby elevating their own selves in their own eyes. My thoughts are: anyone who goes on such a rant/ramble over something so trivial is not really that smart. People who are naturally smart and/or highly educated don't need or want to go around proving how smart they are/how dumb everyone else is. It's a matter of feeling inadequate, insecure, etc.
thefoolzmartyr *...we are living in a time...*
Did your mom have any children who lived? You aren't anywhere near intelligent enough to know what anyone else does, let alone what billions of people do. Nor do you seem to have a clue what intelligence actually is.
After spending nearly an hour sharpening a knife, I'm not going to want to use it.
So just dont take it that far
🤣🤣🤣🤣
How could you resist?? Nothing nicer than the feel of a sharp slicing action 😇
Dammm not for me. I spend hour or so sharpening a knife the spend the next hour after trying to find things to cut with it. 😂 😂😂
For the first time with this video, I have learned how to sharpen my knife using a a Whetstone. Thanks a lot!!
Regardless of the high drama over "wet" vs "whet", the slurry and sticking it into a cutting board at the end, your video has resulted in my cheap, dull knives being an absolute joy to work with in the kitchen. Thank you for taking the time to share your knowledge.
'whet' just means to sharpen..e.g. an axe or scythe....this was historically done with a whetstone (which was just a rough stone,,and usually dry). Wet stones (soaked in water) is a totally different concept.
I find this oddly relaxing, and also, a pretty good tutorial
Go watch some good ASMR
ASMR is real. TH-cam search "Unintentional ASMR". You *will not* be disappointed :)
@@hermesdiactoros3124 YES! More importantly, *Unintentional ASMR* ;)
It’s called asmr
Really ?? now we know who the serial killer in the room is......
Hi great video.
I was just wondering what grit whetstone you used to flatten the other. You said that it had a lower grit but how much lower.
thanks
Zach
Thank you - very detailed and informative!
Fantastic guide. Good clear instructions, right to the point. And an obvious proficiency. Thank you so much
You're very welcome! King Duck :)
how #sharp did your knives get?
The leveling tip is priceless. I think it's why many people have a hard time getting a razor sharp edge.
One question stroke my mind though: how do you now the other stone used for leveling is itself leveled? 😛
Assuming the friction force is parallel, both sides will even out. Stroke my mind@@jeandejean2684
Assuming the friction force is parallel, both sides will even out. Stroke my mind@@jeandejean2684
excellent tutorial thankyou!
I have a mini knife WESN titanium microblade...very nice and wellmade but i am in trouble for sharpening this small and also expensive kife...icouldnt send it to factory for service because of condition of country i live.also dont have any wetstone and cant buy some...plz someone help....🙏🙏🙏
Got a new chef knife and whetstones coming for Christmas this year and can’t wait to start sharpening.
Wow, I had absolutely no idea that sharpening a kitchen knife can be so delicate. Thanks :)
Thank You! just the info I was looking for. :)
Glad to have helped you
This video hepls alot...thank you so much...
Keep on making these kind of videos.
Cheers...
1 of the few video's that give that extra love on the stone...thank you!!!
Excellent, thank you, I wasn't sure how long I should be doing this and I was pretty sure it wasn't enough, it definitely wasn't enough lol. Now my knifes are sharp !
I managed to razor sharpen a small SAK replica that had no edge, it's now pretty useful.
Thanks for the stone leveling tip and the others.
It takes 40 minutes to sharpen a knife? I typically keep my kitchen knives less than extremely sharp for safety reasons, and it's saved my fingers many times.
I find it strangely soothing watching a knife being sharped against a whetstone.
I believe you are experiencing asmr
Finally someone explained how to properly do the angle. Thank you!
Dude, thank you!!!!!!!!!
I have dull knifes, i really do. It grinds my gears so much. I bought myself a wet stone, i did some sharpening and the knifes got way better, but not razor sharp and now i understand way because i watched your video.
Leveling the stone. WHY DID I NEVER HEAR OF THIS. THANK YOU
3:40 "It's not the stone that grinds down metal, but this metalic residue".... If the stone's not grinding the metal, whats making the metallic residue pray tell?
TychoBrahe21 the slurry that is suspended
That makes no sense at all because initially there is no metallic slurry. The stone grinds the metal, end of story. Keeping the slurry on might help keep the edge more uniform by filling in gaps that the coarse stone makes, but at the end of the day the stone is what is sharpening the knife.
The slurry does do much of the grinding with a water stone, but the slurry itself comes from a stone, either the one your using, or a softer one you run across the harder one.
I understand what you mean, but the slurry really does sharpen the stone. Anyone who uses water stones intentionally creates a slurry for just this reason. If you have a soft stone, you can create a slurry directly from it. With a harder stone, you use a second, smaller stone made to create a slurry, and you rub it on the stone you use for sharpening until you build up a slurry.
This is not a "wet-stone" he's using. There is no such thing. There is such a thing as a "whetstone", but what he's using is a water stone, either Japanese, or Japanese style.
Anyway, the slurry is what sharpened the knife, but the slurry is created from a stone, so the confusion is understandable, and in a real sense, the knife grinds the stone, and the stone grinds the knife.
believe it or not, the stone is made from pig iron, which is basically slagged steel or the left overs from making steel. the steel blade is harder then the stone buuuuut it still gets scraped. the fine residue gets ground off the stone then ground back in, the water adds more friction.
Thanks for the detailed tutorial and tips!
Absolutely amazing. Thank you.
I see links for your knife and wet-stone but what did you use to flatten your wet-stone?
very thorough!!! & sharp
very sharp indeed
Scott Fleming
***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.
***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.
Excellent video. Love the tomato trick. My paring knife needs some work. Also yours is the only one I've seen that mentions grit. Very important w sandpaper. Thank you. Outstanding.
Excellent video especially the prep tips before sharpening begins. Thanks.
That's freakin' sharp! Nice.
Great tutorial! You have the sharpening stone purchase recommendation, but you what is missing is what grit (obviously lower than 1000) the stone is that you used to level the sharpening stone, and where we can buy that one (hopefully it is not nearly as expensive as the sharpening stone). Thanks.
Thank You!
To be honest I found that lower grit stone in a garage... but you can get pretty cheap lapping stones on Amazon for about 25$, they have grooves in them to allow material to move out the way.
Much better than most videos -you explain pressure and timescales.
Clear explanation, good demonstration. Thanks
..there was something oddly relaxing in watching your rhymically sharpen the blade. Also, holy crap that is a thin tomato slice~!
god it annoys the fuck out of me when people stab a kitchen knife into a cutting board...
N N
I bet he wouldn't do it in a professional kitchen :D lol
No lie! Not only is it hard on the knife tip, it ruins the board. I just don't understand this. Is it a macho thing?
i dont know but i noticed a series that gordon ramsey did he stabs the knife into the board...
Dunno. The look pretty all lined up like that. Just relax. And if you can't beat 'em, join 'em lol!
I am learning a lot as I continue to watch more videos. Thank you.
I am a survivalist and that is the best demo I have seen yet, also the cultural differences too. Thanks and best wishes with your work and channel.
My jaw dropped when he cut that sponge.
Yes, thank you for your instruction, I will use your method.
Thanks I appreciate it a lot Ivan, if you could please share this video.
Great info! Thank for posting.
Best video I found on how to properly sharpen a knife I’ve found, thank you
I'm very happy you liked it, also please take a second to share the video it reallly helps me, thanks.
Okay I give up! I have been doing this for hours now and this stone is still not sharp enough to cut my block of cheese! Is it because of my knife I am using to sharpen it? Somebody help me out!
1) make sure you have the right stone
2) make sure your knife is a decent one.
3) make sure you're doing the right motion.
lol! good one.
IF you are trying to sharpen a cheap knife just buy one of those hand sharpener with the plastic strap that protects your fingers. Be careful though you don't want to chop off your fingers. With these stones he is showing its only worth it if you have a high quality knife such as a Wustof, Miyabi, Globals, etc.
You forgot to watch till the end. You're supposed to use the knife for the chores, not the stone. I hope I helped!
I think your block of cheese might be broken and actually be titanium camouflaged as cheese. Try using another spoon.
fun fact whet means to sharpen a blade, it doesn't actually have anything to do with being wet
Shhhh it's a wet- stone he said so.
Yeah I was like "uhh whet stone not wet lmao"
I use water when I’m using my finishing block. It really makes a difference i noticed
See also whet your appetite
How come the Japanese also soak their stones ??
Thank you so much! This was really helpful!
Good lesson, the Japanese way you demo has finally got my survival knife paper cutting sharp.
this was more like a meditation video.
Hard to take seriously when you see the point of the knife buried in the cutting board at the end. Plus, I think sharpening the entire blade with each stroke ( gradually moving the blade sideways as you pull or push it across the stone) will give you a more uniform edge.
it would have been cooler if he threw it across the room into the wall :)
+drk321 I was originally shown that at a butchery with a butchers knife. it made sense since the way butchers cut, is in the general direction of sharpening. so I see your point. But I've found as I am using my chefs knives, this way makes it sharper for me. plus the chefs knives are longer than my butchers knife, so its uncomfortable for me to sharpen that way. plus sometimes I end up moving the blade horizontally along the stone whi9ch does virtually nothing I think. please correct me if Im wrong though, im new to sharpening but taking it seriously
that's not a stainless blade, its damascus and you can use it like a prybar or chop wood with it.
Well his knife is of high quality that wood block didn't even mess the blade up.
Awesome how-to! Thank you
this was very informative - thank you
Boy, the comments below are unbelievable. Arguing over technicalities. For the self appointed experts commenting below, ask yourselves this, when you are dead and buried , will it make any difference at all whether you were right or wrong about this? He sharpened his knife and did a great job of it. That's all that really matters to the viewers.
Beautiful *clap. clap*
Great argument. Except that the fact he sharpened his knife and did a great job of it wouldn't matter either.
To be fair we should stick to a good job when you wanna be generous. Calling it a great job is pretty disrespectfull to anyone doing actually a great job.
KDiiX he did a push cut on paper, that’s better than most sharpening videos
Fuck you fuck face
From most of my experience, a lot of the time you just need to " clean" the edge instead of actually sharpening but that being said... nice video. Thanks!
Enjoyed learning again, thanks
Thank you for your valuable information!
"that's why it's called a wet stone" *looks at whetstone*
how often do i need to level the stone - or how long it typically lasts even enough?
great tutorial thank you absolutely helpful and insightful
Excellent introductory tutorial. I just sharpened a kitchen knife my girlfriend uses for preparing food. She is happy and I'll certainly be happy around dinner time.
All water stones are whetstones, but not all whetstones are water stones. And there are no wet stones, except for water stones when they've been soaked in water, which makes them wet whetstones. "whet"= to sharpen "wet" just means...wet.
So they'd be wet whet water stones
Cool
hi watched your video on sharpening knives, I am just confused about what you mean with the numbers you mention: the 1000, 7000, or 10,000. Can you elaborate on that please?
sure, so think of these stones as a lot of sand grains glued together so basically the numbering system measures the size of the grains that the stone is made of, the higher the number the smaller the size of the grains in the stone; the smaller the grains the smoother the stone.
So to summarise a 10,000 grit stone is much smoother than a 1000 grit stone, the effect of this is an edge finished on a 10,000 stone will be more uniformly sharp. +Phantom Anna
awesome thanks for that info :D
+Phantom Anna He means the "grit", like sandpaper. Like he said, it's like how many grains of sand glued to a square inch of the stone...a higher number means more grains, which are incidentally smaller grains as well. The lower the number, the rougher the surface. This takes off material much faster, but leaves a rougher edge. Like woodworkers, who start out sanding a board with 60 grit to make it flat, you eventually work down to 120, 160, 200, 400 grit, which leave a much smoother surface. A board that's been sanded with 120 grit may _feel_ smooth to your hand, but if you stain it, you'll see tiny scratches all over the surface. A whet stone has far finer grit than sandpaper, hence the higher numbers (I believe they're all rated by a universal system). People who paint cars use extremely high grit sandpaper, like 6000+, because they want to create a mirror-like surface. Same for glass grinders; they used to make lenses by hand, and the final stage is to buff the glass with a cloth until it's perfectly smooth and optically clear. The cloth is basically 100,000 grit sandpaper, in essence.
+How To Make Sushi thanks for this information!👌
Phantom Anna the higher the grit to more fine edge you get. Lower grits are better for repairing or getting a slight edge. If a knife is damaged it is best to start small and work up to higher grits steadily.
Very helpful! Thank you
thank you tons that was very helpful
I once cut a cherry tomato so thin it dissapeared
Hahaha!
U sure u didnt just eat it?
You cut it into the 2nd dimension.
Thats only possible with the smallest of cuts. your basically scraping water off try it with a watermelon
should i use this process on a survival knife,or any knife for that matter or just food processing knives?
It should work equally as well on any knife .... Except cerated edges3,
***** thanks
Thanks for sharing.
thank you, very informative!
I thought you were a Hugh Grant for a second.
But seriously, are the grits of the whetstones like sandpaper where the lower the grit, the coarser it is?
Hahaha, yes hugh grant is sharpening knives on youtube!
yep exactly same concept as the sand paper grit scale.
I presume 'grit level' means something like 'number of raised sections per square inch' or something like that.
Muajyeej Xiong Not even close, he looks like Vincent Schiavelli
lets make some home made potato chips!!!!!
Yeah go for it ;)
+How To Make Sushi 🍣
yeah lets make it together!
Cut it in strips boil the chips freeze it for few hours the dry and deep fry
Thank you for this video! It was great!
Best,
lanef
Great video. Thanks for making.
That ending though... After
Sharpening it you stick it into the cutting board not only damaging the knife but the board too.
+Bashurro poop dude.... its a steel knife going into soft wood... i guarantee that knife is not damaged in any way. and also miyabi are super thin ground so i doubt the cutting board was that damaged
zleggitt1989 the steel knive is a very hard knive why they more likely tend to ship or break. So I guarantee you if you do the often enough you got a good chance breaking the tip off.
Each cut into a board is potential hotbed for bacteria a deep cut even or especially if it's thin is hard to clean and so a perfect hotbet for any bacteria. Food poisoning incoming!
So drama queen 🙄
okay I have been using this type of sharpening stones for at least 40 years, mostly in the woodworking industry. I don't know why but the chef or kitchen market calls them whet stone. All sharpening stones are whetstones. Some are water stones some are oil and some you can choose water or oil. These stones are really not designed to cut and sharpen stainless steel type knives. Real Japanese knives are not truly stainless and thus require care when you use them. Most chef or cooking knives have some type of stainless steel and the metal diamond hones or "stones" are the ones to use initially to get you to the 6000, 8000, or 10000 grit stones which are the polishing stones.
You probably had a problem sharpening your knives because you really needed to recondition the angle of the sharpening bevels. You can go to 200 grit and 600 grit stones to really quickly remove material and get a new edge. My personal opinion I would never just sit there for 20 minutes on a single knife on a single grit. That is crazy. It takes me from start to finish 10 min. starting with a very dull knife to one you can shave with. My average time sharpening a knife is 2 minutes. Use a DMT diamond hone they come in four basic grits very course, course, fine and very fine. I usually just use fine and very fine and then move to an 8000 grit Japanese water stone. DMT makes an ultra fine diamond hone that is not as good as the Japanese polishing stone.
Japanese water stones are just too soft for real sharpening of any stainless steel type product. They are good for A2 steel blue and white steel and tool steel. Most of which are not used in chef industry. Just my opinion.
+Paul White
My jaw dropped when he said 63 hardness rating. That's way up there and I thought you needed diamond-impregnated sharpeners to work an edge on something that hard.
Thanks for this in-depth perspective!
Thanks a lot,this really helped me a lot. I bought a 400/2000 grit stone and another 3000/8000 grit stone and even after some sharpening the darn knives never seemed to get to such a razor sharp level. Going to try it out again tomorrow to sharpen some of my santoku knives. Thanks!
How did it go?
Thank you, very informative, especially the use of up to 10,000 grit. Explains much for me as I stopped at 2000, not nearly sharp enough.
what kind of knife are you useing
i Would like to know as well. :)
A miyabi knife. I sell them on this website: www.boxsor.com/
see the full blog post about sharpening knives here: www.makesushi.com/sharpen-japanese-knives-sushi/
also see the Japanese knives I use here: www.makesushi.com/product-category/knives/
+How To Make Sushi I work with this sharpeners eweryday. Believe me, Kerosene is better than water. Stone does not clog so hard. Try it ;)
+How To Make Sushi how do i remove the blur on the edge of the knife.... i get it when i sharpen one side the side gets blur and when u sharpen the blur side the sharpen side get blur./
+Tanmoy Sarkar cut through a piece of cardboard a few times. Since cardboard has clay and dirt it'll knock the burr off.
ok thanks a lot Tyler Kohlmann
he made slices so thin he couldn't even see them.
Very nice and clear demo!
شكرا على شرح... Thanks for the explanation