Whetstone Sharpening Mistakes that Most Beginners Make
ฝัง
- เผยแพร่เมื่อ 10 พ.ค. 2024
- You've picked up your first whetstone, watched 15 different sharpening videos, started sharpening the knife, and have dreams of finally showing that smug paper who's boss, except when you go to slice, it happens again. The paper rips and it feels like your knife is worse off than before. This is a common tale for many beginning freehand sharpeners, so in this video, I'm going to identify 4 sharpening mistakes most beginner's make, and then give you a technique for remedying those.
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SOURCES:
► An Edge in the Kitchen by Chad Ward: amzn.to/2X9hJsx
► Sharpie Marker Chart: imgur.com/Og8xBV7
► Japanese Knife Imports: • Magic Marker/Sharpie T...
► Bob Kramer Tips Article: food52.com/blog/16536-9-knife...
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Whetstone #KnifeSharpening
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Never a dull moment with this guy.
You're so punny
I see what you did there
He's so edgy
This deserves way more likes.
Please leave
The sentence "dulled on my sidewalk" sent shivers up my spine and caused me physical pain.
pain from someone else's $15 demo knife? get a grip. I use these cheapies to cut Roxul insulation.
like nails on a chalkboard 🥶
I just like the mental image of this guy outside his house violently sawing at the sidewalk. Like what the heck would you think if you saw that while walking down the road? lol
@@summonsays2610 Yes! I'd rather use a brick or piece of ceramic to go beserk on, in a shed or backyard.
lol screeeeeeeeccchhh...screeeeeeeeecchhhhh.....
1:29 Mark edge with sharpie marker
3:00 Apply correct pressure (use sacle)
3:51 Use the correct side of the stone
5:25 Using 1000 grit is sufficient
Very informative. As a woodworker, I've mastered sharpening gouges, chisels, and plane irons, but I've never been good at sharpening knives for the kitchen. I'm working on that now and this video will be a great help.
Probably won't if you don't already have the feel for it. This video avoided the actual number one mistake which is not sharpening the blade evenly. The hardest part of sharpening a knife is knowing how to pull the blade through so that it sharpens evenly. I'm pretty good at it, but my brother is terrible at it.
My dad knows how to sharp industrial equipment, but he sharpening the knives from the kitchen it's pretty much the same techniques: angle, pressure and movement and the comment above from David it's on point! My dad only sharps in one direction, to keep it consistent.
practice EVERYDAY
That's funny... I'm a carpenter, and I can sharpen and almost shave with my kitchen knives, but destroy my chisels in no time...
As a red seal chef. I’m embarrassed to say that I’m still struggling with sharpening my Japanese knives and always paid some ppl to do the sharpening for me. I feel with confidence that I can do it more accurately now cause of this video. Very well done.
Don't be embarrassed, hand skills are just that, hand skills, they are passed on by other HANDS and not by YT videos.
You can't learn engraving of violin making by remote learning, it requires apprenticeship, and hand tool sharpening is just as much of a hand skill that requires hands on learning.
The difference is that when you are taught properly by somebody that already knows how to do it right, is in all of the time, energy and nerves wasted on trial and error when you try to do it by yourself.
Just buy some cheap knives and start practicing. Thats what I did. I sharpen all kinds of knives now and some friends even brought their expensive knives to be sharpened after they worked with my knives. Got two nice wetstones out of that service.
when I worked in the industry I paid a local to sharpen mine as well, he just did a far superior job ....I'll have to get keep practicing on my kitchen ones..
No need to be emberrased, chef knives are expensive, it is terrifying to sharpen them and sharpening is a skill based almost entirely on experience and muscle memory, if you would like to get into sharpening your knives start with some cheap knives and work your way up
Get a file
Tip 5: Don't sharpen on a cutting board and get tiny metal fragments over a surface that will touch food.
metal make you strong comrade
unless said cutting board is not used for food prep.
If scrub washing a cutting board doesnt get the tiny metal fragments off, then what makes you think that food sitting on it will?
@@SuWoopSparrow It probably wouldn't, but there's no reason to risk it. You get super small particles into the grains of the wood and they could get trapped there. Later when using a knife on it it could release the metal. And all you have to do is do it on the counter or over the sink.
@@illegitimate0 Yea I wont disagree with you. Id avoid it or have a dedicated board for that like Andrew said. I just think there are far more toxic things to worry about in the kitchen on a daily basis that people dont think about.
Very well presented and great hints for beginners. I'm trying to learn freehand sharpening like I was able to do 40 years ago thank you
I love the analogy used in this vid. As with most progress being made, consistency is key! I got into cooking from a young age but it's only been a few years since I really got into knifes, specially japanese ones. Sharpening/maintaining knifes can be a huge roadblock/struggle as a hobby chef or knife enthousiast if you wanna keep it traditional. The learning curve into manual sharpening is one that can be compared to learning a technical/mechanical job imo. Being able to perform the movements and actions or actually sort of mastering them is worlds apart. I started off with western sharpening/honing sticks and once I got into whetstones and got used to them, it became therapeutic. Taking your time to take care of your precious tools is something that calms me and became a passion. So glad I got to a point where touching up my knife sets is a pleasure to do even if it takes up a couple of hours!
Don't be afraid to buy cheaper whetstones and a few cheaper knifes to hone your skills. The practice without the fear of damaging a high end piece, the investement and time spend are absolutely worth it!
Some people never get it. But luckily there are people who do it professionally. It's a very tricky skill.
Writing a book?
Buying whetstones will sharpen your skills and buying a steel rod will hone your skills 🥁😉
Getting into really seriously sharpening knives and this video did teach me something I wasn't aware of which is the blade is really sharpened from the mid range (1000) stone and not the fine polishing stones. To check the sharpness first before moving to the final stones. Lots of good tips, thank you.
Repent to Jesus Christ
““Blessed are the poor in spirit, for theirs is the kingdom of heaven.”
Matthew 5:3 NIV
G
@@repentandbelieveinJesusChrist3 Jesus never existed, fool
@@repentandbelieveinJesusChrist3 gross
@@repentandbelieveinJesusChrist3 repent to the cock of satan
Yea the most time is spent on the lower grit stones, after you get a good burr it’s easy from there
I learned more from this video than I did in probably the other dozen or so knife sharpening videos I saw before this one. Thank you!
Good basic info for beginners. In time the proper angle and pressure will come naturally. Good tip about not rushing up the grit scale too soon. Sharpen well with 1000-3000 grit. Once the knife is really sharp, you do not have to sharpen that often. But hone regularly.
There is a wonderful phrase in your comment-'in time the proper angle and pressure will come naturally....Yes 'naturally'! Mother Nature is the best Teacher. Invisible, yet right inside and always with us.
7
@@ratansharma9510:58 biJinnah😮
I gotta say, man your videos are genuinely helpful and packed with quality information. When it can seem like a lot of the same ol’ same ol’ with cooking videos, you manage to put out something that’s different and worth watching. 🍻
I’ve been sharpening my knives for a while and have gotten decent at getting them to a razor sharp edge and I still found this extremely helpful.
How many strokes does it take you on the 1000 on average?
Tried out the sharpie trick, and it turns out I'm pretty good on keeping my angle. I worked a little on my technique and put a little more pressure on my edge trailing strokes, and now i have a sharp knife. Not sharp enough to pass that standing paper test, but plenty sharp enough to cut anything in my kitchen :)
That were some great tips! I just put my whetstone at the scale while sharpening my knife to have full control while learning 👌 easy to say the sharpest knife I produced so far!
This is by far the best tutorial on knife sharpening. When i first started out i watched tons of videos, just like you stated, and none of them taught how to get a burr on your edges first. Sharpening knives is truly an art and not everyone can do it. But if they watch this video they'll be fine with a little practice. Great job my friend on making the most informative knife sharpening video out there.
Thank you. I was starting on too coarse a stone. I have just sharpened my favorite knife and its made me happy.
This is much better explanation than the ones I’ve received both in culinary school and working in the industry, I generally get someone else to sharpen mine but it would be nice to learn that vital skill I missed out on
The most useful video about knife sharpening I ever see! No water, no bla-bla, just tips and facts.
Thank You!
This is THE BEST VIDEO on knife sharpening! Forget all of the other ones!
Thank you so much for this video. I was having trouble using my stone as it is my first, I usually use the hand held sharpener with the carbide. I am using your technique with the marker and it works great.
.Miguel gallaldo
think pull through sharpeners sometimes causes knife edges to get slightly concave or excessively worn at some parts or it may not keep the original shape well.
or sharpening a scandi grind or anything that tapers could make it a lot more thick behind the edges than it's expected to be.
fixing that with a 1k grit stone would likely be a major pain, wouldn't necessary be all that bothersome to improve the condition of a fairly new knife or a knife that hasn't been sharpened.
would probably feel a lot nicer or more rewarding to start with easier knives if possible, might be hard to tell whats easy or why things aren't working out when starting out.
Thank you. I just got a whetstone kit in today and I was in fear of messing up my new knives. I'm 48 and my father was the certified chef, not me and he lives a tad bit too far for me to come running to him to sharpen blades. Funny but true story.
I feel as though your video is spot on to us beginners and really calmed my anxiety on this task. Thank you so much!
Great video! The graphic for whetstone grits, especially useful and worth the price of admission. 👍 I just tried sharpening a knife like yesterday, got really disheartened. So having that break down was really helpful. I need some seriously coarse grit.
In depth fully detailed sharpening videos are great but your video should be the first video anyone watches! Just great, thank you!
I started off watching knife and scissors sharpening videos in the wee hours because I thought they would bore me back to sleep.
Now I own two sharpening machines, several whetstones, dozens of grades of wet and dry sandpaper, other static sharpening gadgets and a folding pocket diamond sharpening thing just in case I need to sharpen something when I'm away from home.
I'm a 64 year old woman, how did this happen?
😂😂😂😂😂
😂😂😂😂😂😂
I feel this comment in my core
Do u have knives also? ;)
Better *DON'T* start watching videos of fountain pens, watches, jewelry...
Thanks this is right where I'm at in my sharpening journey, hard not to get discouraged when you work on an edge and it only gets marginally sharper.
I watched quite a few sharpening instructions so far (including all this high tec Tormac stuff): this will be in the top of my list. It supports my point of view: keep it simple an practical. Thanks a lot.
Keep it simple stupid kiss is what they say! 😂
This is by far the best sharpening video out there, thanks a lot Ethan! My knives are just like new again!
I've never absorbed so much information in a knife sharpening video. This is ONLY the sharpening video that has taught me in the way that i need to learn! You're amazing.
. r
migel gallaldo
The first 20 seconds were disturbingly accurate
yep yep, first whetstone, check, watched a pile of videos, check, dreams of superknife, check. He's got us dialled in
After the first 20 seconds, I’ll listen to anything this man says.
@@jayzeejm LOL! Me too!
Just tried to sharpen my first few knives. Can confirm: very accurate.
I feel your pain man
Great tips- great delivery. No hype, just straightforward talk. I appreciate it.
This is GREAT! I am so glad you took the time to show this to us. I was quite intimidated, but now I'm ready to go. Thank you thank you thank you!
Holy crap!! Thanks man, this was this most helpful video I’ve seen on sharpening!! I realized i was not using the correct angles consistently and switching stones too soon. Waaaay too soon!! Great video, you rock!🤘
I knew that my problem was with the angles I was using. This has helped a lot, thanks
Easily the most helpful video of the hours of beginner videos I’ve watched. Well done & thanks!
Clears some confusion I had about the higher grits. Great vid thank you!
I'm picturing his neighbors faces, watching him as he dulls his knife on the sidewalk outside.
Bottom of coffe cup works great
Neighbor: "Something just ain't right with that boy."
What'd that sidewalk ever do to you man!?
(while not seeing the camera) thinking the dudf is making all those faces whule talking to himself :D
@@MrRourk Not if the blade is really dull.
The production quality of these videos is really quite good. Good pacing, good advice, good visuals. Quality video.
One of the most practical and succinct videos on the topic I've ever seen
Fantastic teacher ,thanks so much ,simple but direct with well spoken English. 10 out 0f 10
If you're not sure of the pressure, just put the stone on the scale and as you sharpen you can see it as you go.
Make sure to zero out the scale with the weight of the whetstone on it but good tip!
@@turtleviking1236 or take the weight of the stone and add the desired pressure to that if you happen to be a neanderthal that has no tare function on their scale.
Need to tare the stone and knife.
@@MrMarkchu you tare the stone not the knife!!
sounds like a good way to get cut
Something I did that helped me a bunch was when beginning I paid a professional and asked for his opinion on knives I had practiced on. Not the most financially sound but of advice but an experienced eye spots mistakes before you make them,
Just the video I was looking for. Such a great introduction to sharpening. Thank you!
Brilliant, thank you. Loved it. Asked for knife sharpener for Christmas, had never even heard of a whetstone. Now I am ready to start sharpening
Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs
Excellent video, nice editing, and very sound advice from a clear expert.
It took me a while to understand the easiest way (for me) to determine the angle of your grind. Here are my own notes on how to determine grind angle (it's all based off the "width", or distance from the knife spine to the cutting edge):
Shaving: 15°=0.26 x blade width
Slicing/pocket knife: 20°=0.34 x blade width
Slicing/general use : 25°=0.42 x blade width
General use: 30°=0.50 x blade width
Chopping: 35°=0.57 x blade width
Chopping: 40°=0.64 x blade width
Chopping: 45°=0.71 x blade width
So if you want a 20-degree angle, the spine of the knife (i measure at the widest part near the handle) should be about 1/3 the width of the knife above the stone surface.
Not sure if this makes sense without pictures, but I hope it will help some.
I have actually watched waaay over 14 videos on sharpening and ths one was by far the most helpful. Thank you!
One of the most educative videos I saw to this day, regarding this topic.
Congrats!
Great video! Actually, probably ‘the’ most useful knife sharpening video I have watched. You pack a lot of solid, great information into this video. Thank you for posting. Best regards from Northern Ireland. ☘️
I echo your sentiment. Awesome video with very helpful info.
I actually have watched 15 sharpening videos and this is by far the clearest and friendliest one I've seen. I feel like I _finally_ understand the process.
see Burrfection sharpening vids. They are longer and more detailed.
This is the cream of the crop with it comes to knife sharpening tutorial. A must watch. Great learning tool!!!
I grew up in a house with an Arkansas Tri-stone, and got one myself as soon as I got my own serious kitchen knives. Still learned something from this. Thanks
this really helped. my first time like months ago I was successful beginner's luck. but then after that, I failed and failed. this video helped me tremendously now my knives are near barbershop razor-sharp, not quite yet but near that point which is great for food.
So that's why it's called a sharpie.
That's amazing lmao
You're a dork omg
I’m honestly impressed
Took the words right out of my mouth. X)
I thought it was a brand.
Thank you sir that was a fantastic video concise straight to the point. No bollocks no BS. Most of the time I get discouraged from even watching TH-cam videos because a lot of guys like to take their time go slow and just really put a lot of unnecessary crap in their videos you did exactly the opposite subscribed thanks bro
Like your sharpie tip, I use knives a lot at my job so I do a lot of sharpening. Because of some of the things I cut they often times get gumming on the blades, I use the gumming to help me get the right angle on the sharpening before I clean it off the blade. Great video and great tips. Thanks for sharing.
Just ordered my first whetstone. Am glad I saw this video before I really mess up my blades haha. Wish me luck
Im getting decent at sharpening, I found that simply going by the feel of the knife on the stone i hold my angle better than constantly trying to look and see if the edge is about were I want it
What an incredibly clear and helpful video! Thank you!
Amazing!!
Just collected my first whetstone! tonight.
It's a 1000,6000.
Will follow your lesson.
Many thanks Ethan!!
Snobby chef here. I gained a lot of respect for you when you said “behind salting your food, having a sharp knife is one of the most important things......”
This is fact.
Is it because of aesthetics? Like, how a slice of a tomato or fish will look awful on a dull knife, but very beautiful on a sharp knife?
@@cr3atur321 I suppose it is aesthetics in some part but mainly because all knife work can be done faster and with less effort, at a higher standard with a sharp knife. In fact Some jobs simply cannot be accomplished with a insufficiently sharp knife. A lot fruits and vegetables not only look better but will stay fresh marginally longer if they are cut cleanly instead of crushed and bruised by a dull blade. Cutting fish thinly for sashimi for example.
@@myluresstuckinatree2111 ohh yeah, makes sense haha Thx for explaining
A sharp edge is safer than a dull blade
You pretty much covered everything a person needs to know to sharpen a knife! I do something similar! I also have a sharpening machine like knife factories use. With all this the one thing rarely mentioned that works extremely well for me is stropping my blades on a leather strop! A knife that just starts getting dull can be revived with a few strokes across a leather strop! This save me a tremendous amount of time! Your video was very informing!
Good video. I learned to sharpen a knife years ago in the Boy Scouts, but forgot everything i learned. Now I am trying to regain that knowledge. You are correct, I could sharpen a knife by "feel" alone back in the day. Good tips. Thank you for your time.
Thanks very useful tips please keep the recipe coming!
THAT was a great beginners guide. I was doing 3 of the 4 things incorrect. The only thing that I think I was doing correct was not moving to a higher grit too early. Anyway, thanks for the video!
Thank you TH-cam 😊 You never fail to capture my attention with something semi useful or interesting 😁
And thank you, Ethan 👍 I’ve been buggering around with a stone for a while now 🤔 but I think I’ll step up my game after seeing how it’s supposed to be done 👌
Thank you, this video gave me the confidence to try to sharpen my expensive kitchen knives at home, which I did today and turned out great!
Excellent video. I love spending time in the kitchen, and I have a tough time getting that sharp edge on my blade. I will definitely give this a try.
Having been raised by a mechanical engineer, familiar with machining techniques. I've been using the marker trick for about 40 years. I figure if "layout fluid" has been used in machining practically forever, it might be a good idea.
@Usa mabaho Yup. That all sounds perfect. Even when flattening stones, I mark the surface with pencil. I use a straight edge to check but when the pencil is gone, the stone is flat. I don't use marker on stones because porous stones will absorb it and force you to remove too much material.
Blueprint.. 🤣
I was sharpening irons freehand and couldnt tell for sure where I was hitting to thought of the sharpie trick. Then later saw that trick in a book. Dammit I thought I invented it.
@@glennrishton5679 you did invent it just werent the first
that really helped me, i'm still learning and practicing to sharpening my knife, i'm still bad at it but as time goes by i'm getting better results everytime
Great tips and clarity on the process! Thanks for sharing!
Well done tutorial for someone new to sharpening. Greatly appreciate it! Used the 1000/6000 stone combo $~20 on Amazon, to sharpen my SOG auto-clip black painted blade with drab-green polymer handle (blade) (Chinese) & cleaned up the blade edge & bevel really nice & made it a lot sharper ^^ on my first slow careful go, mostly on the wet soaked 1000 grid stone on a wet kitchen towel &, only a little on the 6000 side to polish it / worked great!
my first time experience was so horrible i was contemplating life and how much of a loser i was lmao
stuck with it, trial and error....now i'm a samurai
Me too
I feel the same at the moment! Wish I could get it 😪😆🤣
Literally I’m bout to quit all I did was fuck up the stock edge on the knife
What does a samurai have to do with sharpening a knive?
@@guilhermecaiado5384 samurai’s kept their katanas razor sharp
Love you channel Ethan! Keep up the great work! I would very much like to see more 'kitchen equipment' type videos' like this one.
Man this is just so helpful, thank you
the most helpful part was when he said "I REPEAT YOU CAN GET A SHARP WORKEABLE EDGE WITH JUST A 1000 GRIT STONE"
You can get a shaving edge off of a 220 grit stone with the correct technique
The high grit stone is still nice, especially if you get yourself a straight razor
@@SuWoopSparrowp
The leather strap is how you get a final edge that's razor sharp.
Yeee lol i always thought its possible only with 6k
If only I'd seen this fifteen years ago it would have saved me countless frustrating hours of making nice steel blunter. Good stuff Ethen, anyone following your advice here will be a competent sharpener in hours rather than months.
The marker trick is great - Thanks!
Thanks. Useful information.. I was practically clueless before
Great video. I think I was most impressed that you used the knife drill when chopping food, most sharpening videos don't use it. This is the first video I’ve seen of yours and I’ve no idea why it came up in my recommendations, but I'll wager you are or have been a chef. If you’ve not done one already it might be an idea to do a knife drill video, more people might keep all ten digits.
Edit: Just looked at your other videos and I won my wager.
As someone who made sushi for five years, my biggest suggestion is that it's not the angle that matters so much as consistency. I was the left-handed, cross-eyed dominate chef trained by a left-handed Filipino who grinded down every last knife to be left-handed. As long as you sharpen a knife the same way, over and over and over again, it will, naturally, conform to your grip because it will sharpen to you. The minute differences will be worn away until the blade sharpens to fit your hand. Everyone holds a knife different in ways that are beyond our own ability to see except by subjective judgements of sharpness.
This is much better explanation than the ones I’ve received both in culinary school and working in the industry, I generally get someone else to sharpen mine but it would be nice to learn that vital skill I missed out on
This video was like... the 3000 grit finish to the 400 grit kinda-sharper mess I was achieving today with a different technique I had been shown. Thank you!
20 years old Captain Stottlemeyer is teaching me how to sharpen a knife, great!
Handy tip, you can get rid of sharpie marks by going over a small part of the mark with the same sharpie and wiping it immediately. There is solvent in the marker allowing the ink to flow but it dries quickly. Small sections, wipe quickly.
This is also the trick for getting permanent marker off a dry wipe board.
Isopropyl (rubbing) alcohol, or even ethyl alcohol (liquor), will also remove it. I've used that for years to, for instance, allow me to make a correction when labeling a CD-R.
I learned to use that technique with spray paint
very interesting video. I've never heard of creating a burr...like several of the videos do. I will continue using my technique I learned from my dad...I do agree with the tomato cut, that's usually how I tell if my knives need sharpened. I hate dull knives. Great video and thanks for explaining your technique. I do use the burr on my wood scrapers...🙂
Great video - easy to follow and no wondering off topic. Tight. Thank you, Carl
I'm a fish filleter and still struggle to keep it how i want .i have picked up some good tips thanks
tip that helped me the most... don't push with the arms but with your shoulders. Lock the wrists and elbows into position and use the shoulders for the actual strokes.
I have to try this, make sense, thanks
Very, very helpful, thank you for posting this….
Your videos are truly some of the highest quality on YT. Thanks for your hard work.
You've clearly put the effort into cultivating the necessary skills that make you a good video presenter. Your channel will grow, for sure. It always takes time, but if you're patient it will pay off.
600k and counting 🤙
(I pass on something I learned, for those who are interested).
(Sorry for my English).
A long time ago, those who taught me told me that after the # 1000 stone, if the knife does not shave, it is not worth going further.
2 possibility:
1- The knife has a poor quality of steel.
2- We haven't practiced sharpening enough.
With training, a # 300 stone and a leather (+ paste) stuck on a piece of wood, we can manage to shave.
(Starting with a dull knife). In 5 minutes.
Good video and good stones ^^
Sometimes even cheap steel can be made razor sharp. I tried the Green Brick of Joy on some Dollar Tree Knives. The results where amazing!
@@MrRourk
Hello, you are absolutely right. And very often I get a razor sharp with $1 or $2 knives.
Just because they're $ 1 doesn't mean they're bad.
Poor quality can also affects blades at + $ 80, I've seen it, I've tested it, but I can't remember the model I had in my hands.
The real problem is to achieve a precise heat treatment, on a specific steel.
For example the first versions of the Benchmade pukko with a cpm3v had an hrc of 56 ... While the cpm3v has specifications, in which there is written that it must be from 59 to 61 hrc.
Apart from this hardness, this steel is much less efficient.
(Usually. For a knife that must cut). The "poor quality of a steel" is explained by a set of processes not carried out well in the heat treatment, for a specific steel. (A 1095 can be used for the butter. Or the reverse, it will be too hard and it will break at the slightest impact).
As a result, the steel has too large grains in its structure. With a very poor grain boundary structure as well.
Results: The blade will never become like a razor. When sharpening, the grains jump. They do not break or polish (unlike well treated steel). I have a knife like that at home. It was offered in a pack of cold cuts ... that it never managed to cut lol !
Heat treatment is very important to bring the steel to its maximum capacity.
^^
Sweet, good to know about that stuff! I had no idea.
You did a great demonstration of this. Great video.
"have dreams of finally showing that smug paper who's boss" 😂
running a bit low on papers to show who's boss
I just have dreams.
Excellent advice.👍👏👏👏
[The medium stone is the one that shapes and sharpens the edge that you need, and the fine stone then polishes it.]
[medium stone... Keep going until you get the burr, then flip]...[if you don’t create a burr then you haven’t got the correct profile yet]
Some of the best tips i have heard, Thank You!
Great video thank you for taking the time to show us!!!!
Good video Ethan. You might add that you don't have to switch hands for stock removal on the reverse edge of the knife. You can just use a "push stroke" forward with your right or left hand, and a "pull stroke" back with the the same hand. Also it's important to "true" each stone after sharpening. i use the Shapton diamond coated truing stone especially when sharpening straight razors. Thanks again and continued good luck and success. JP
You can also use something like a Naniwa Nagura to just clean the stones up without taking alot of material off them.