Protip - if you ever happen to get lost in the wilderness, just sit down and start sharpening your pocket knife. It is guaranteed that within 10 minutes someone will come by and tell you that you are doing it wrong.
Damn! What's the video for then? Haha this is almost a hobby to most people in the field. Mere kitchen laymen are not doing this, or want to do this. Like a mechanic fondling his sockets, or an artist caressing his brushes. Most of us don't do it this way! Prob just not that into it.
Highly disagree. After watching this you wont have much more skill. There are other more informative videos that show you the principals of sharpening. Not to mention that knife like his and those Stones will cost you alot.
Japanese knife imports. Search that and you will find more detailed videos on sharpening. Also the same guy in the video has a series of tutorials on UA-cam.
@@tamsel814 Cover the edge with a sharpie, then check after a pass or two that you are sharpening the entire edge. If your angle is too shallow, you will get the sharpie farther from the edge. If the angle is not shallow enough, you'll only see sharpie marks removed at the edge.
@@mangophett3 Much harder. I would say to consider getting a coarse diamond stone and very carefully set a bevel with an angle reference as well as you can. Like, get something that is the right height, put it under the blade and brace against it and sharpen - that should consistently get you the same bevel for the whole edge. But this is a case that is actually helped a fair amount by someone with a grinding wheel or with one of those angle-setting jigs.
Just in time. My stone arrived today. So tonight i am either gonna have a sharp knife, or 9 fingers. 2 years edit. I've leaned how to sharpen my own knife. Have all 10 fingers and i got 600-1000 and 3000-8000 stones.
If you don't have any previous sharpening experience I suggest learning with a knife you don't care about very much since you can ruin the look with scratches and you don't wanna do that to your expensive knife
I followed this with a brand new whetstone from Amazon. My cheap knives now slide through everything I need like a hot knife through butter. This entire tutorial was SPOT ON, thank you Vincent!
Vincent does excellent work. His videos are the best sharpening tutorials I’ve seen anywhere. The bad technique of most youtube sharpening videos removes way too much knife metal as well as causing uneven wear on knife and premature dishing in the stone. A problem considering how expensive everything has become.
If you have even half decent stone that is relatively hard, you're sharpening knives professionally for years before you wear out your stone. If your stone is dishing, use the flattening stone. The only reason you might be removing too much material is you doing it for too long - an effective material removal is a quality of a stone (and a sign that you're using rough enough grit if you're fixing the geometry instead of just refining the edge). Too much is an adjective describing the user's inability to recognise when the work is done.
@@TiagoAlexandrecit is fully dependent on the knife. Many japanese knives are titled as single-edged knives which means they lead to one side (the heavy ratio), while most western knives are double-edged, 50:50 and will not lead to either side. It is generally recommendable to keep the original shape, because changing the edge angle might be an arduous task prone to error, and trying to change the whole bevel might just not work out and even if it does, it removes a ton of material from the whole blade.
It's nice to see Korin still doing well. I bought an ittosai damascus chef's knife and a 1000/6000 stone from them almost 10 years ago, and they've given me years of joy. There's nothing like having a really sharp knife, and this is a really good instructional video.
You bought damascus because it looked nice, right? How much do you have to take care of it, they have a tendency to rust... And what do you cut it with?
@@koettfaers yeah, the Damascus is purely decorative, I waited until I had learned to sharpen before buying a nice knife. I live in the tropics, so wanted an all-stainless construction. It has a vg-10 (?) core, and both the cladding steels are stainless too. Not sure what you mean by what do I cut it with? I sharpen it on a 1000/6000 stone, and use it for everything except filletting fish / breaking down chickens
Vicent had a whole series of knife sharpening on the Korin’s UA-cam channel, not sure if it’s still there but it’s very thorough and some great material worth checking out.
This is the video that got me truly comfortable with sharpening my knives. Thanks to this video, I practiced enough that I finally feel comfortable upgrading my whetstone earlier this week. My OG beater/practice knife now has the sharpest edge it's ever had in it's entire existence. I can't thank y'all enough.
Received a full whetstone set this year from the family. They hated my odd collection, but it worked well. I am impressed with the ease of making something dull new again so on that note I have to watch the best and glean knowledge and make my own style. Thank you for the wisdom.
I've been watching like 3, 4 hours of knife sharpening tips, angles and whatelse, tried to sharpen my kitchen knife like at least 20 times, and often made more dull than it was, this was the first video that actually helped me, i'm not able to cut paper like that yet, but i'll get there, thanks so much dude!
I watched a lot of videos describing the process but nobody in any video I watched said when I should left the pressure and keep the pressure of my finger except you and that is what it makes my knife sharp again. Thanks for the video
Another point I think deserves mentioning is to maintain your whetstones as much as possible; you also want to make sure you aren't just using one section of the stone to sharpen with. Notice how Mr. Lau is using the entire length of the stone! I personally will take my whetstone dry and draw a grid on the top with a lead pencil and use the zeroing stone or flattening stone and just run down the length with about 2-3 lbs of pressure. If you see spots that are still marked after a few passes this shows you that the stone isn't entirely flat.
I really enjoyed this knife-sharpening video. It isn't too much or too little - pure goldilocks. Casual, but with professional confidence, and the video is visually and audibly pleasing. Thanks!
I've watched a dozen whetstone knife sharpening tutorials, this one is the most informative and correct. Since I don't sharpen my knives frequently, I would use lower grit levels, starting with 400 to finish at 1000.
You, my friend just helped me sharpen all my kitchen knives! I'm always reluctant to do it myself because it's so easy to royally screw up a knife edge.
0:30 wet stones 0:51 medium stones 1:17 finishing stones 1:33 type of knife 2:02 holding the knife 2:23 finding proper angle 2:47 3 pennies trick 3:03 applying pressure when sharpening 3:40 work on dominant side of knife 4:01 2 pennies trick 4:20 applying pressure on dominant side 4:46 burr 4:59 stone sediment 5:26 care for finishing stone 5:49 polishing edge 6:40 checking edge 6:45 paper test 7:13 stone fixer
Finally, A good lecture & demonstration to sharpening with a whetstone, from start to finish. What's also importrant is cleaning/storing the whetstone after sharpening
Wow! You’re awesome dude, a true master. I’m too afraid to even try. You’re an artist. I’m about to buy a set of Shun Premier knives. I would be scared to death I’d ruin my knives. Thank goodness Shun offers free knife sharpening for the life of your knives. I really, really enjoyed watching your video. You reminded me of my grandfather who would sit and sharpen his knives just like you. But I thought he used oil and not water but probably I’m wrong. That was 60 years ago that I watched him. Thanks for this video and the warm memory. You rock!!!
No you are probably not wrong, the sharpening stones this guy uses are whetstones meaning they use water. There are oil stones that use oil i have one. And if you sharpen your knives badly they will be dull but you can always sharpen them better and make it sharp again.
You can claim tax deductions on your youtube viewing, electricity costs associated with it, and any kind of furniture associated with keeping the platform you use to view this video on. Write them off as business costs.
I've watch so many sharpening knife videos but they never mention about peny trick. Only you mention it and learning that trick.. hehe. Nice. I can sharpen my knife properly now.😊
I very happy after i see your video. I learn so much. Before this I have problem to sharpening my tools over a month. Now i can sleep without tension. U are the best. Tq
I just sharpened my kitchen knives and they are now super sharp, thanks for this (and luckily for me I already owned the stones from when i did wood working)
If yall are ever in nyc, you can visit their store on warren and west Broadway. I used to deliver business cards to them and the knives are amazing. And their sharpening setup is legen.. wait for it.. DARY!
Ive been a chef for a couple decades now and I've never been able to sharpen. Its just something I couldnt do correctly. So I always left the need to sharpen my knives to the experts, which have been great where I am. However, something Vincent mentioned I'd never heard before and really clicked something in my brain; If you're right handed, one side is 'more sharpened'!! I'm ambidextrous and while doing knife work, I tend to switch hands depending on what is easiest/best for the task. Which inspired a few questions like if this could this be why I fail at sharpening my knives? Was I sharpening one side more dominantly and didnt realize that would affect my knife work? its very interesting to consider how that might affect my control of the blade or whetstone. Great video.
Its very possible, but it also depends on the type of knife. It's very common for Japanese knives to be sharpened 70/30 like the one in the video, but most German knives are 50/50 generally.
As a lefty myself I also wonder why he makes this unnecessarily complicated with a non-symmetrically ground blade. There is no real advantage is a biased grind anyway.
I had watched so many sharpening videos on youtube, but only this one talked about 2 concepts I didn't know existed. The ratio of the blade's edge like 70/30, and the "stone fixer"!!!
Any professional sharpener will have a diamond plate to correct their trueing stones with. It's very important unless you have a ridiculous amount of experience
I’ve been watching videos and practicing. I’m starting to be happy with my results. I’m looking forward to trying again tomorrow while keeping your video in mind. Very straightforward without a lot of jumbo jumbo. Thank you.
Alternatively if you are comfortable and starting out you can learn to swap hands to do the other side of the knife. ie. One side right-handed, one side left-handed.
Added tip, use a pencil to draw a grid across the entire surface of your stone before using the fixer. It'll show you where the uneven spots are. Rub your stone until the whole grid has been erased for a perfectly flat and even waterstone.
tried sharpening my knife, cut deep. went to hospital. Surgeon said, "We need to clean the slice up with a scalpel." I said, "wait, let me sharpen that for you...."
You’re an excellent teacher. Thanks for this very clear and professional video. I don’t know if you will see this since you made this video at least a year ago, but I have a dilemma with my sushi knife. I was gifted a lovely sushi knife a number of years ago (over 25 years). It’s not one of the finest, but it’s a very nice quality knife, and I treasure it. I made the terrible mistake of buying a tabletop sharpener at the county fair (yes, the salesman’s skills were impressive!). Well, I had basically zero experience with knife sharpening (it worked OK on my everyday knives), but when it came to my good sushi knife, I really messed up with the pressure and/or the angle. I got the tip half pretty well done, but at about the halfway point, going about half the remaining distance to the hilt, I royally screwed up and ground out a few nasty chunks. (I now think of it as the “serrated section” - ugh). There’s still plenty of blade left to work with (sharpening-wise), and I really don’t want to throw away this lovely knife. So, my questions are, now that I’m getting a couple of whetstones, do I grind down the entire knife blade to flat to restart the edge with a straight blade instead of having an inward curve after fixing the divots, or should I go with a curve near the middle (which seems like it would diminish the functionality of the blade? And how reasonable would it be to grind it all down to start over giving it an edge? Would that do further damage to the knife? I hope you see this, as I would really appreciate your advice. Thank you for any help you can give me so that I can salvage my best and most “special” knife. I’ll check back here regularly to see if you’ve seen this and answered. Many thanks.
Return the sharpening stones, get a diamond jig. A good diamond jig set up costs about 350 dollars. A good water stone set up? $1500+ Don't buy into weeb hype.
One thing I noticed while sharpening with different grit stones is that the “burr” becomes more refined with each higher grit stone or less thoothy. I’ve not heard anyone make mention of that, but, it’s worth mentioning.
The burr should be removed by the completion of the last stone. No body talks about it because the burr is a byproduct and needs to be removed. The burr should become finer and finer as you go through the progression.
I was going to ask how you removed the burr. I gently run my blade over a piece of bamboo. I need to find a piece of soft wood... I'm new at this and fail the paper test every time. Sigh...
@@shashakeeleh5468 alternating strokes (edge leading or trailing) with very light pressure. After that strop (bare leather, loaded whatever you prefer) you should be good.
@@SuperSteelSteve Thanks Steve. I'm a beginner at this, I'm older and have arthritis in my hands, so I need to start this out slowly. Much appreciated! Any advice for a good, but relatively cheap flattening stone?
@@shashakeeleh5468 no worries... glad to help. Chefknivestogo. Com has a 140 grit diamond flattening stone for $29 .. it's the cheapest and best performing flattening stone for the money. Plus, you can use it as a very coarse sharpening stone.
3:12 to 3:40 left side down against whetstone, sharp edge of knife facing 2 o'clock, 3 pennies used for height, pull toward you 4:20 to 5:20 flip knife, then sharp edge of knife facing 7.30, 2 pennies used, push away
I am going to try this method TOMORROW! I recently bought a 400/1000 grain whetstone. I soaked it for 10 minutes, started on the rough side, went to the smoother side, but I can’t really tell a different with my knife. So next time, I’m doing it YOUR way! Let’s hope I don’t cut my fingers holding the tip haha!
i've always thought about using a microscope to do a University-level, textbook worthy Study of knife sharpening. like get those microscope pictures of a needle head, or microscopic level what a sharpened knife looks like
I tried this but can't really feel the edge of the knife that he's talking about. It definitely makes my knife sharper doing this way, but I feel it's not as sharp as it should be.
One thing to point out: you would never use this angle on a standard chef's knife that is made to chop the board repeatedly. It's too thin, & the edge would bend & chip rapidly. Also, to remove the bur efficiently, a few light strokes at a slightly higher angle will strip the bur, ensuring a strong edge. Burs are tough to remove, & simple refining of the edge will leave the bur behind. This bur will break while cutting, leaving your edge suddenly dull. A few light passes at a slightly higher angle first, then refine as shown in the video = a much stronger, far longer lasting edge 👍
@@naufalgetmad5477 I definitely should. I work in the knife industry & help customers with this type of stuff all the time. Definitely a lot of little tricks involved to get an edge just right.
great great skill. It has come to my attention that I am somewhat h facinated with knives and this is the next milestone for me. how to properly sharpen them. time to get moving!!!
Thanking you as we enjoy watching while learning, what a really nice lesson, wow up to 30,000 grit stones to use in sharpening a knife is a bit amazing to us. Lance & Patrick.
Never a dull moment with this guy.
Was that pun intended?
Cyanide and happiness did a vid called “the execution” you need to watch it
The One Above All yep
Lol 😭😭😭😭😭🧐
PUN INTENDED
Protip - if you ever happen to get lost in the wilderness, just sit down and start sharpening your pocket knife. It is guaranteed that within 10 minutes someone will come by and tell you that you are doing it wrong.
Best comment ever
Nice tip
How dare you
Fuk this made me laugh hard
@@mattharrison9550this is the dumbest and most obvious joke I’ve ever heard not being sarcastic
This is the best and most informative way to teach a novice how to properly use a whetstone. Great job munchies!
You make me cringe with the word Whetstone. I guess its more of an umbrella term now but still.
Damn! What's the video for then? Haha this is almost a hobby to most people in the field. Mere kitchen laymen are not doing this, or want to do this. Like a mechanic fondling his sockets, or an artist caressing his brushes. Most of us don't do it this way! Prob just not that into it.
Highly disagree. After watching this you wont have much more skill. There are other more informative videos that show you the principals of sharpening. Not to mention that knife like his and those Stones will cost you alot.
@James Brosnan can you recommend a vid that shows the full technique for that?
Japanese knife imports. Search that and you will find more detailed videos on sharpening. Also the same guy in the video has a series of tutorials on UA-cam.
He makes it looks so easy and smooth. It took me a month just to not make it even duller than before.
I'm on day 1, good to hear that it will get better
its all in the angle baby
@@tamsel814 Cover the edge with a sharpie, then check after a pass or two that you are sharpening the entire edge. If your angle is too shallow, you will get the sharpie farther from the edge. If the angle is not shallow enough, you'll only see sharpie marks removed at the edge.
@@illegitimate0 What do you do if there isnt a bevel to follow and needs to be created?
@@mangophett3 Much harder. I would say to consider getting a coarse diamond stone and very carefully set a bevel with an angle reference as well as you can. Like, get something that is the right height, put it under the blade and brace against it and sharpen - that should consistently get you the same bevel for the whole edge. But this is a case that is actually helped a fair amount by someone with a grinding wheel or with one of those angle-setting jigs.
“I’m going to sleep by 11 tonight!”
*3:17 AM watching dudes sharpen knives*
So very true!
story of my life...
3:40 AM for me this time lol
12/27/19. 3:19 am. Florida
3:52
Just in time. My stone arrived today. So tonight i am either gonna have a sharp knife, or 9 fingers.
2 years edit. I've leaned how to sharpen my own knife. Have all 10 fingers and i got 600-1000 and 3000-8000 stones.
If you don't have any previous sharpening experience I suggest learning with a knife you don't care about very much since you can ruin the look with scratches and you don't wanna do that to your expensive knife
Xtraordinary XTD It’s been 4 weeks, do you have a sharp knife or 9 fingers??
@@ElTigreDelNorte_ He probably died. Tragic.
or both
@@ElTigreDelNorte_ He's learning to type again with his 9 good fingers.
I've watched and listened to hundreds of people explain to me how to sharpen knives - this was one of the clearest and easiest to follow. Thank you.
I followed this with a brand new whetstone from Amazon.
My cheap knives now slide through everything I need like a hot knife through butter.
This entire tutorial was SPOT ON, thank you Vincent!
Vincent does excellent work. His videos are the best sharpening tutorials I’ve seen anywhere. The bad technique of most youtube sharpening videos removes way too much knife metal as well as causing uneven wear on knife and premature dishing in the stone. A problem considering how expensive everything has become.
If someone is ambidextrous can the nife be sharpened equally on both side’s?
Yes, it is just preferences.
It's funny how this comment was made PRE-Covid and yet talks about "how expensive everything has become". Sure... 😅
If you have even half decent stone that is relatively hard, you're sharpening knives professionally for years before you wear out your stone. If your stone is dishing, use the flattening stone. The only reason you might be removing too much material is you doing it for too long - an effective material removal is a quality of a stone (and a sign that you're using rough enough grit if you're fixing the geometry instead of just refining the edge). Too much is an adjective describing the user's inability to recognise when the work is done.
@@TiagoAlexandrecit is fully dependent on the knife. Many japanese knives are titled as single-edged knives which means they lead to one side (the heavy ratio), while most western knives are double-edged, 50:50 and will not lead to either side. It is generally recommendable to keep the original shape, because changing the edge angle might be an arduous task prone to error, and trying to change the whole bevel might just not work out and even if it does, it removes a ton of material from the whole blade.
It's nice to see Korin still doing well. I bought an ittosai damascus chef's knife and a 1000/6000 stone from them almost 10 years ago, and they've given me years of joy. There's nothing like having a really sharp knife, and this is a really good instructional video.
You bought damascus because it looked nice, right? How much do you have to take care of it, they have a tendency to rust... And what do you cut it with?
@@koettfaers yeah, the Damascus is purely decorative, I waited until I had learned to sharpen before buying a nice knife. I live in the tropics, so wanted an all-stainless construction. It has a vg-10 (?) core, and both the cladding steels are stainless too. Not sure what you mean by what do I cut it with? I sharpen it on a 1000/6000 stone, and use it for everything except filletting fish / breaking down chickens
Vicent had a whole series of knife sharpening on the Korin’s UA-cam channel, not sure if it’s still there but it’s very thorough and some great material worth checking out.
They are all still there and wonderful
He is still there. Mr. Sugai, the master sharpener on staff, passed away in mid 2018.
Kosta Pappas ohh damn, this is sad
Dude. This is a goldmine, thank you.
For anyone who wants to watch it
ua-cam.com/play/PLsSxXLQSZIe__A5THcrFGto9_PSkXWiN6.html
This is the video that got me truly comfortable with sharpening my knives.
Thanks to this video, I practiced enough that I finally feel comfortable upgrading my whetstone earlier this week.
My OG beater/practice knife now has the sharpest edge it's ever had in it's entire existence.
I can't thank y'all enough.
Received a full whetstone set this year from the family. They hated my odd collection, but it worked well. I am impressed with the ease of making something dull new again so on that note I have to watch the best and glean knowledge and make my own style. Thank you for the wisdom.
I've been watching like 3, 4 hours of knife sharpening tips, angles and whatelse, tried to sharpen my kitchen knife like at least 20 times, and often made more dull than it was, this was the first video that actually helped me, i'm not able to cut paper like that yet, but i'll get there, thanks so much dude!
I watched a lot of videos describing the process but nobody in any video I watched said when I should left the pressure and keep the pressure of my finger except you and that is what it makes my knife sharp again. Thanks for the video
Another point I think deserves mentioning is to maintain your whetstones as much as possible; you also want to make sure you aren't just using one section of the stone to sharpen with. Notice how Mr. Lau is using the entire length of the stone!
I personally will take my whetstone dry and draw a grid on the top with a lead pencil and use the zeroing stone or flattening stone and just run down the length with about 2-3 lbs of pressure. If you see spots that are still marked after a few passes this shows you that the stone isn't entirely flat.
😂
This has to be 1 of the best explained knife sharpening tutorials on UA-cam. Thank you so much. 🇦🇺
I really enjoyed this knife-sharpening video. It isn't too much or too little - pure goldilocks. Casual, but with professional confidence, and the video is visually and audibly pleasing. Thanks!
I've watched a dozen whetstone knife sharpening tutorials, this one is the most informative and correct. Since I don't sharpen my knives frequently, I would use lower grit levels, starting with 400 to finish at 1000.
You, my friend just helped me sharpen all my kitchen knives! I'm always reluctant to do it myself because it's so easy to royally screw up a knife edge.
I was waiting for that cow to pop up and pour water on the stones but alas wrong channel.
It's wrong channel the moment you hear someone speaking.
what's this from?
@@CannibalLecter ua-cam.com/channels/g3qsVzHeUt5_cPpcRtoaJQ.html
Yesssssss
You are very likely to be in the wrong channel when it's sharpening a steel knife.
He is such a great teacher! Very knowledgeable and makes it super easy to follow along 👌🏼
0:30 wet stones
0:51 medium stones
1:17 finishing stones
1:33 type of knife
2:02 holding the knife
2:23 finding proper angle
2:47 3 pennies trick
3:03 applying pressure when sharpening
3:40 work on dominant side of knife
4:01 2 pennies trick
4:20 applying pressure on dominant side
4:46 burr
4:59 stone sediment
5:26 care for finishing stone
5:49 polishing edge
6:40 checking edge
6:45 paper test
7:13 stone fixer
I hate ya cut g
thank you!
whetstones* (from "to whet" = to sharpen)
@@einundsiebenziger5488 thanks, I did not know that word.
Finally, A good lecture & demonstration to sharpening with a whetstone, from start to finish. What's also importrant is cleaning/storing the whetstone after sharpening
Wow! You’re awesome dude, a true master. I’m too afraid to even try. You’re an artist. I’m about to buy a set of Shun Premier knives. I would be scared to death I’d ruin my knives. Thank goodness Shun offers free knife sharpening for the life of your knives. I really, really enjoyed watching your video. You reminded me of my grandfather who would sit and sharpen his knives just like you. But I thought he used oil and not water but probably I’m wrong. That was 60 years ago that I watched him. Thanks for this video and the warm memory. You rock!!!
No you are probably not wrong, the sharpening stones this guy uses are whetstones meaning they use water. There are oil stones that use oil i have one. And if you sharpen your knives badly they will be dull but you can always sharpen them better and make it sharp again.
3 AM watching a guy sharpening a knife, but i'm a butcher, so technically i'm working
Hustle! Hustle!
Sameeee but 1 am 😅
You can claim tax deductions on your youtube viewing, electricity costs associated with it, and any kind of furniture associated with keeping the platform you use to view this video on. Write them off as business costs.
Hahahhaah
Haha nice
I've watch so many sharpening knife videos but they never mention about peny trick. Only you mention it and learning that trick.. hehe. Nice. I can sharpen my knife properly now.😊
i love the mix of the traditional outfit, ancient looking whetstones and the smartwatch! but a great video!
Other than that the old whetstones were natural stones, not colored ceramic stones.
Best straight to business knife sharpening videos I’ve seen -Masta Chi 11yr hibachi/sushi chef
I very happy after i see your video. I learn so much. Before this I have problem to sharpening my tools over a month. Now i can sleep without tension. U are the best. Tq
This was the most succinct and concisely informative sharpening video I think I've seen. Thank you.
So far from it
ag.floats XR why?
Vincent and team Korin are amazing. I've purchased knives from them exclusively for the past decade.
Well, after a long time of searching, I finally learned a new sharpening technique, and for that I thank you.
FINALLY I learned how to sharpen a knife correctly. The best "how to" on UA-cam. 👍👍👍
I’m from a completely different culture and country, but my dad was a butcher and “we” sharpen just like you do…humans are amazing. 😊
Now this is what UA-cam was originally made for thanks
Bob S No It wasn’t...
UA-cam was originally meant to be a video dating website where people would talk about the partner of their dreams...
Ohh Edgy!
No it wasn't, but this kind of content is great addition
Im a rapist.
Vincent is amazing. What a thoroughly detailed and easy to understand lecture!
"I need my mental health break..." 😂 Don't we all...
Mark Sneddon Asian brothers been in the West too long lol gone soft
This is what is wrong with the world.
You bring shame to the Shimada Clan, mental health my Shimada ass.
Vincent is usually calm
Probably just shook up after the fact that it could have easily got into his eye, through his cheek, in his neck, etc
I just sharpened my kitchen knives and they are now super sharp, thanks for this (and luckily for me I already owned the stones from when i did wood working)
By far the most helpful video on knife sharpening that I've seen, and I've watched quite a few.
If yall are ever in nyc, you can visit their store on warren and west Broadway. I used to deliver business cards to them and the knives are amazing. And their sharpening setup is legen.. wait for it.. DARY!
Gordon Ramsay: Let the knife do all the work.
Vincent Kazuhito Lau: Let the stone do all the work.
*intense stares*
They are essentially explaining the same thing.
Jean Pierre: Let the oño do the work
@@darylcane1557 I let the coño do all the work ;)
So who is the mothafocka fuck bitches fuck fuck?
@Eka Rally
Me
Imagine doing all that to see your dad tossing it in the dishwasher
Oof
oh what does it do to put in dishwasher?
Audrey B water can damage the edge of the knife and cause problems in other words it will make your knife dull instantly
DAD are you sure???
Ismir Wenzel worst still will be to use it on a glass cutting board or slice meat on a ceramic plate.
Ive been a chef for a couple decades now and I've never been able to sharpen. Its just something I couldnt do correctly. So I always left the need to sharpen my knives to the experts, which have been great where I am.
However, something Vincent mentioned I'd never heard before and really clicked something in my brain; If you're right handed, one side is 'more sharpened'!! I'm ambidextrous and while doing knife work, I tend to switch hands depending on what is easiest/best for the task. Which inspired a few questions like if this could this be why I fail at sharpening my knives? Was I sharpening one side more dominantly and didnt realize that would affect my knife work? its very interesting to consider how that might affect my control of the blade or whetstone.
Great video.
Its very possible, but it also depends on the type of knife. It's very common for Japanese knives to be sharpened 70/30 like the one in the video, but most German knives are 50/50 generally.
So far the best instruction I found. Specialy because also the left or rigth hand sharing ratio is addressed. Top.
By far the best knife sharpening tutorial on UA-cam. This guy mentions the important details that everybody else misses.
Very informative!
I love how that guy explaining the whole "how to sharpening your knife" tutorial
I’m a left handed person so I watched this video through a mirror
Smart
That's brilliant...now I have idea
Wow lmao
As a lefty myself I also wonder why he makes this unnecessarily complicated with a non-symmetrically ground blade. There is no real advantage is a biased grind anyway.
So stoked to see small businesses succeed like this. Way to go guys!!
I had watched so many sharpening videos on youtube, but only this one talked about 2 concepts I didn't know existed. The ratio of the blade's edge like 70/30, and the "stone fixer"!!!
But what fixes the stone-fixer?
Poor little guy, nobody cares about it...
A piece of sandpaper on a flat surface, believe it or not. Some sources say just use that to lap (flatten) your stones.
Any professional sharpener will have a diamond plate to correct their trueing stones with.
It's very important unless you have a ridiculous amount of experience
Who Watches the Watchmen?
Who governs the government?
You don't use a stone fixer. Just use a diamond plate like Atoma or DMT....it will never get flat!
i dont know why i got this in my recommendation still i can start sharpening Knifes 🔪 now 😂👍
This guy is great at explaining his stuff. Im getting kinda like Gordon Ramsay vibe from him
Yeah but less like he needs to pee
I like Vincent I saw him a while ago teach Alex how to better sharpen knives as well but I never knew just how useful the paper cutting test was
I’ve been watching videos and practicing. I’m starting to be happy with my results. I’m looking forward to trying again tomorrow while keeping your video in mind. Very straightforward without a lot of jumbo jumbo. Thank you.
Such a great video. I already have all my stones, so I'm going to rewatch and work along with him. Great job, Munchies!
Where did you get yours? Are they working well and what type are they?
Alternatively if you are comfortable and starting out you can learn to swap hands to do the other side of the knife. ie. One side right-handed, one side left-handed.
would probably be easier to see the angle like that
Added tip, use a pencil to draw a grid across the entire surface of your stone before using the fixer. It'll show you where the uneven spots are. Rub your stone until the whole grid has been erased for a perfectly flat and even waterstone.
I just went to Korin today & spoke with Vincent. Amazing person.
This blows the Epicurious video from two weeks ago out of the water, great job!
Great video! Super insightful. I just got some whetstones. Thank you
Great Tutorial Thanks
Thank you Sir! Awesome video. I was doing everything wrong with my Japanese knifes. Regards!
... knives*
Vincent I have to say you have explained knife sharpening in a way that is completely understandable to me and I commend you for it.
Really appreciate your calm demeanor and overall approach. Very informative, easy to understand. You made me want to go sharpen my knives, thanks.
1:20 totally thought he was gonna say dollars and not grit
When he was said the grit range for the first stones, I thought it was the price for a split second.
tried sharpening my knife, cut deep. went to hospital. Surgeon said, "We need to clean the slice up with a scalpel." I said, "wait, let me sharpen that for you...."
Just bought my first ever set of two knives: Santoku and petty. This video is very helpful. Thanks for sharing your knowledge.
... two knives*
Best knife sharpening video I’ve seen yet. Simple but very informative.
7:00 hello dr. Seuss
He makes it look so easy
What are you talking about. It's fucking hard to sharpen a knife properly
@@harrue That's what I meant. He's so good he makes it look easy. I sharpen my own knives and he holds his angle static so well it's unbelievable
Is there a stone fixer fixer for when my stone fixer starts to wear down? 🤔
Henry Lee use another stone fixer to fix your stone fixer ?
did the chicken or the egg come first?
I warn you, do Not go down this dark path. There are things that are better off unquestioned.
Henry Lee any flat brick or sidewalk will work for fixing stone or stone fixer or stone fixer fixer
@@twuuwttwu the bug bang came first.
By far the best tutorial for sharpening knives 🙌🏼
You’re an excellent teacher. Thanks for this very clear and professional video. I don’t know if you will see this since you made this video at least a year ago, but I have a dilemma with my sushi knife. I was gifted a lovely sushi knife a number of years ago (over 25 years). It’s not one of the finest, but it’s a very nice quality knife, and I treasure it. I made the terrible mistake of buying a tabletop sharpener at the county fair (yes, the salesman’s skills were impressive!). Well, I had basically zero experience with knife sharpening (it worked OK on my everyday knives), but when it came to my good sushi knife, I really messed up with the pressure and/or the angle. I got the tip half pretty well done, but at about the halfway point, going about half the remaining distance to the hilt, I royally screwed up and ground out a few nasty chunks. (I now think of it as the “serrated section” - ugh). There’s still plenty of blade left to work with (sharpening-wise), and I really don’t want to throw away this lovely knife. So, my questions are, now that I’m getting a couple of whetstones, do I grind down the entire knife blade to flat to restart the edge with a straight blade instead of having an inward curve after fixing the divots, or should I go with a curve near the middle (which seems like it would diminish the functionality of the blade? And how reasonable would it be to grind it all down to start over giving it an edge? Would that do further damage to the knife? I hope you see this, as I would really appreciate your advice. Thank you for any help you can give me so that I can salvage my best and most “special” knife. I’ll check back here regularly to see if you’ve seen this and answered. Many thanks.
buy a new knife and put the old knife down to experience.
Got a Bob Kramer knife last year and some sharpening stones for Christmas this year. This video is right on time, thanks #DIGG
dude kramer knife jelllly
Might I humbly suggest that you focus your sharpening skills for a while on other knives before you take a stone to the Bob Kramer? Congrats though!
@@SamBrickell sounds like a good idea
Return the sharpening stones, get a diamond jig. A good diamond jig set up costs about 350 dollars. A good water stone set up? $1500+ Don't buy into weeb hype.
@@StuninRub you're a moron, king 1k+6k=50-60$
One thing I noticed while sharpening with different grit stones is that the “burr” becomes more refined with each higher grit stone or less thoothy. I’ve not heard anyone make mention of that, but, it’s worth mentioning.
The burr should be removed by the completion of the last stone.
No body talks about it because the burr is a byproduct and needs to be removed. The burr should become finer and finer as you go through the progression.
I was going to ask how you removed the burr. I gently run my blade over a piece of bamboo. I need to find a piece of soft wood... I'm new at this and fail the paper test every time. Sigh...
@@shashakeeleh5468 alternating strokes (edge leading or trailing) with very light pressure.
After that strop (bare leather, loaded whatever you prefer) you should be good.
@@SuperSteelSteve Thanks Steve. I'm a beginner at this, I'm older and have arthritis in my hands, so I need to start this out slowly. Much appreciated! Any advice for a good, but relatively cheap flattening stone?
@@shashakeeleh5468 no worries... glad to help.
Chefknivestogo. Com has a 140 grit diamond flattening stone for $29 .. it's the cheapest and best performing flattening stone for the money. Plus, you can use it as a very coarse sharpening stone.
3:12 to 3:40 left side down against whetstone, sharp edge of knife facing 2 o'clock, 3 pennies used for height, pull toward you
4:20 to 5:20 flip knife, then sharp edge of knife facing 7.30, 2 pennies used, push away
I am going to try this method TOMORROW! I recently bought a 400/1000 grain whetstone. I soaked it for 10 minutes, started on the rough side, went to the smoother side, but I can’t really tell a different with my knife. So next time, I’m doing it YOUR way! Let’s hope I don’t cut my fingers holding the tip haha!
Excellent! Best tutorial I have ever seen on sharpening knives! Best! Keep up the good work
i've always thought about using a microscope to do a University-level, textbook worthy Study of knife sharpening.
like get those microscope pictures of a needle head, or microscopic level what a sharpened knife looks like
My "trick" for the angle is actually; look at the edge. When the "black" shadow disappears and the edge is touching the stone you have what you need.
This works especially well for axes. Just look at what's already there, keep it simple.
I always though my parent were caveman when they still sharpen the knife with stone lol
Best knife sharpening video tips I've seen so far
I love this. I’m a growing professional chef, but bro 4:40 had my pearls quenched.
Why am i watching this at 3 am on Christmas morning?
Same
Because UA-cam said so
Why do I know that? Because I was also brought here by the recommendation
Did you get a knife?
Y am I watching this 4 days after Christmas at 3 am
LOL
I tried this but can't really feel the edge of the knife that he's talking about. It definitely makes my knife sharper doing this way, but I feel it's not as sharp as it should be.
One thing to point out: you would never use this angle on a standard chef's knife that is made to chop the board repeatedly. It's too thin, & the edge would bend & chip rapidly.
Also, to remove the bur efficiently, a few light strokes at a slightly higher angle will strip the bur, ensuring a strong edge. Burs are tough to remove, & simple refining of the edge will leave the bur behind. This bur will break while cutting, leaving your edge suddenly dull. A few light passes at a slightly higher angle first, then refine as shown in the video = a much stronger, far longer lasting edge 👍
Make a video, I'd like to watch
@@naufalgetmad5477 I definitely should. I work in the knife industry & help customers with this type of stuff all the time. Definitely a lot of little tricks involved to get an edge just right.
The best demonstration and explanation I’ve seen yet. Thx 🙏
Very clear and informative. My next project is to learn knife sharpening. Thanks for the video.
How does one know how to properly remove the burr?
He just said too make sure you remove it but didn't specify his method of doing so.
Robosing look up how to use a leather strop those are used to remove burrs
He said clearly that you want a burr along the whole knife. The use a FINISHING STONE and then check for no burrs.
It seems so counter intuitive that a sharper knife is safer than a dull one but its true.
Ramsay: Let the knife do the work
Korin: Let the stone do the work
That was the best explanation I’ve ever heard.
Thank you!
great great skill. It has come to my attention that I am somewhat h
facinated with knives and this is the next milestone for me. how to properly sharpen them. time to get moving!!!
Me at 4am: watches random videos and cant sleep
Also Me: ohh, that's how you sharpen a knife
Your 20percent retention may or more than likely may not kick in given your Wake -to -ratio,IQ aside..just saying.
Jezus, Vincent, did you fight off intruders with those stones? :)
He didnt want to dull his knives, after having spent 45m of maintainence on them.
Man, this must have taken a lot of xp and lapis.
Is it ffbe reference?
@@naufalf.hasanudin3323 Idk who that is so no.
Stolen
@@naufalf.hasanudin3323 its a minecraft reference. idiot
@@geese872 wth is minecraft? Is it some kind of food? Just wondering cause i'm an idiot
Thanking you as we enjoy watching while learning, what a really nice lesson, wow up to 30,000 grit stones to use in sharpening a knife is a bit amazing to us. Lance & Patrick.
This is a terrific teacher. No questions left.