Knife Sharpening 101 - How to sharpen using a wet stone
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- Опубліковано 27 сер 2024
- I have over 1 million followers on another platform and would love for UA-cam to become my main account. I would love to see your support over here too!!
If this tutorial would be good as long form content please let me know and I would be honored to create this into a long form video, 10-15 minutes.
This knife sharpening tutorial video is the best tutorial video I have to offer. This short and sweet but very informative. I hope this helps get your knives in tip top shape!
Thanks!
This is the only video I've found with such a quick and simple explanation that actuaoly sharpens your knife properly. Thanks lad!
Woah!
Haven't seen a perfect loop in a long time
I was going to say-his knife sharpening technique is so-so, but that loop was awesome.
Shut up
That was a really good loop! Seamless transition at the end to beginning part! 🔥💯🔥
No you can see when it cuts. Not perfect
@lurtzy_ you are correct. It is messed up now.
It used to be perfect
It pauses at the cut. Effing UA-cam sucks
I have some tips/constructive criticism for you. For background, I have been doing knife sharpening for a little over 2 years and can consistently get knives hair whitening sharp/below 90 grams on a Bess sharpness tester and I would still not consider myself a pro as I have much more to learn in knife sharpening. Also, before I go into my tips for you or anyone else to improve their knife sharpening (which I would still recommend you read), I would highly recommend watching the UA-camr Burrfection. I learned most of my skills and techniques from him but the UA-camr NeevesKnives has some great tips too.
First, put more pressure into your initial strokes/passes and use more of the stone. In your video you seemed to use very little pressure which is very good for finishing off/progressing from one grit to another, however it will not remove enough material from the apex of your blade and form a burr. I would first form a burr on one side of the blade and I know that at first it can be really challenging to feel it but you should know when you have formed one big enough. Once you have formed the burr on one side of the blade, flip over to the other side of the knife and form a burr on that side (ps. the burr will form on the side opposite of the face of your stone). Some people will then progress to the next grit but I like to do 5-6 passes on the side of the blade where the burr is hanging with medium pressure to (hopefully flipping the burr but if it doesn’t then do increments of 2 passes until it is flipped but it should be less noticeable than your previous burrs), and then do the same thing on the other side of the blade. From there I decrease the number of passes by 2-3 repeating the same thing said before until you are down to single stroke passes where I typically do 10-20 single stroke passes on both sides of the blade then I progress grits where to get the blade sharp I do 20 single stroke passes then strop the blade. However, for a better polish start with 12 stroke passes and decrease the number of strokes by 2 after each set till you get back down to single stroke passes and do about 20 of those then strop the blade to finish it off.
Your knife at the end/beginning is sharper but I feel like you didn’t remove enough material to form a proper burr and had you done that it would have been much sharper. This is not to say you are bad because everyone has to start somewhere and in the beginning my knives were probably about as sharp as yours when I was done but I have gotten so much better in just 2 years and I feel that you and anyone else can too if they try hard and get good information from good and reliable people which is sometimes really hard. Anyway, I hope this will help and I hope you can get better soon.
Good tips, I've just got a whetstone and I'm struggling to find the Burr... I've been pressing quite hard on 400 and 1000 grit, got a good slurry, knife angle is consistent and can see where its been worked, but the knife isn't that sharp, barely cutting through paper... don't understand why it's not working as Easy as all these videos make it seem
You should make some content yourself with everything you've learned if you have the time. You have some good information which is kind of hard to share through text and in my opinion, more importantly you are humble about your skill even though you are above the level that most people ever reach/care to reach. Like, on the good side of the Dunning-Kruger graph lol
Thanks so much for the input. Sorry it took me so long to notice this. I made this tutorial so early into learning how to actually sharpen knives. I’ve learned so much since this video that it makes me look like such a novice here. Thanks a lot for the help too. Love you.
@@StoveandGarden I am glad you have learned a lot since then and hope you get even better. Thanks for replying in the first place
Burrfection is trash. He promotes products he sells, surprise surprise. He also constantly makes basic factual errors anyone with even low level of subject matter knowledge would catch. He doesn't understand anything about anything he talks about, from knife making to knife sharpening or abrasives, much less metallurgy. If you want to learn about knives and steels, read knife steel nerds. If you want to a "real guy" use a whetstone see Jeff Jewell.
I have a 200$ sujihiki and oh boy is the steel nice. I put a less than 13 degree angle on it
My entire life changed after I saw this video
“Whetting” is a fairly archaic term for “sharpening”.
You might lubricate your whetstone with water, which might make it a wet stone.
You might lubricate with light oil; it’s still a whetstone.
i think its better to use oil for non stainless steel knives to avoid rust
You can't lubricate the whetstone with oil, it'll render it useless.
@@asmodeuslacroix884 it doesnt work that way
You can't go wrong with plain old circular motion. Whet doesn't mean wet, but I use my wet whet stone under the faucet to wash away the filings, to keep the stone from clogging and to keep the filings from making their way to the magnets in any nearby appliances. There are better ways, but this is more than good enough for 99% of the things we use our knives for.
I want to add something: one should use the whole stone as much as possible. Otherwise a groove will form way too quick and that makes sharpening harder. Dressing the stone will waste a lot of otherwise usable surface. 😊
Quality of steel makes all the difference.
All knifes go dull. Even good grade steel
@@OP_-pk9hm yes, but the better grade steel hold an edge better than a more cheaper one
@@michaelthevarietytheyre also harder to sharpen
so?
@@poriccromptonNot true. Depends on the steel type, just because it costs a lot, or is a "better grade" doesn't mean it is harder to sharpen. It's about the amount and types of carbides in the steel. Also, better grade is subjective to the environment and end use. A super stainless, premium steel like LC200N would be better for a fishing around salt water but it wouldn't last 5 minutes as a camp knife like one made out of 1095 high carbon (which is usually considered a bottom tier steel) will outperform it in the toughness category all day.
The amount if times isn't precise for each knife, you have to develop the burr to tell you're sharpening well. And yes, you do it with a whetstone.
My question on all these videos, that I can’t find is. When do you apply pressure? Going forward, backward, or both?
Apply pressure the whole time, but it’s a soft pressure. And apply slightly more pressure while pulling back.
@yiayang:
You apply pressure when the cutting edge is trailing. Meaning when you push the blade, it's facing you. When you pull the blade, it's facing away from you. On those two occasions, apply pressure.
I've been wondering which way I was supposed to be going and here you are going both ways 😂
Makes no practically difference, just do what's comfortable.
Each knife is all about finding the best motion & angle that fits . Type of steel makes a diff too. Thickness of blade, how much of a curve from belly to tip, and really finding your groove
You don't really want to go back and forth. It hits the middle more often. I've seen people who sharpen their knives like this end up having concave blades.
Been working in kitchens my whole life.
Only 15 strokes per side is not enough. You need to check the condition of your knife before sharpening. If it has a lot of lihht reflecting from the edge, it will take hundred of strokes on a 1000 grit stone. It is also important to start on a low grit like 120 or 320 grit.
It wouldn't take hundreds of stokes on a 1000 grit tho? Also you should only use low grits if your knife is super dull 1000 grit is for decently sharp knives and 6000 is for keeping an edge on a already sharp knife
That was a smooth loop, niiice.
I have a stone that says to use oil. 😢
The number of strokes don't really matter as much as the bur.
not bad but could be alot smoother. Also use more of the stone so you dont have to flatten it as often and you get a more even result. Also you dont need a 6000 grit to get a very sharp knife. you can get better bit less than 100 if youre good although 1000 is kinda the best alone stone. Also a strop would help alot with finishing. Also a set amount of strokes on each side is kinda bad. Do burr removal. stropping style strokes help alot too from my experience.
Not to brag, but verify your point.
I've put arm shaving hair edges on tools with 120 grit sandpaper, and another with a fine file.
The tools you have don't make the knife sharp, you do. Practice, and a little understanding into what is happening, and you can make anything sharp.
@@autumn5592 Yes i know? i got a knife sharp of just 60 grit just an hour ago. My point was like yours )kinda= in that yiou dont need a 6000 grit stone to get the knife sharp. Aka rather than relying on grit, why not rely on patience and skill?
That’s great for a $250 kitchen knife in good shape, but if the edge was rolled and in bad shape what grit stone would you wanna start out with? 600 then 1000?
1000 is for sharpening and remove dull. 6000 for polishing and removing burr
400 & 1000 r all u need for sharpening. 3000 & 8000 if u want ur edge to look like mirror.
I tried a billion times with a 1000/6000 grit stone purchased from Amazon. Hasn't gotten sharp enough to cut through paper. Any recommendations for what brand of whetstone to get?
King whetstone 6000 grit. Depending on the knife use quarters to set the angle. Takes practice.
The honing rod is important incase your blade isn’t straight
If you hear how loud and scratchy the cut was, not stropped well enough
Your not hitting the very tip of the blade. Just my two cents
Within one day the sharpness is gone. Why is it?
Upvote for the perfect Loop.
Thanks!!!!!!!❤
Now I'm an expert!
Good loop
A honing rod isn’t meant to sharpen a knife. It’s meant to just freshen up the edge between sharpening. Outside of a culinary setting you’re probably better off just sharpening, but when you’re cutting daily if you keep up with the honing those rods most definitely can prolong an edge. Can’t blame people not knowing what it is on the tool. Is it a cars fault you can’t drive to space?
That’s pretty oversimplified. You didn’t mention getting a burr before switching sides which is pretty important.
The video has to be 1 minute of less. I’m going to leave stuff out unfortunately
Dont flip to the other side after 10 15 strokes do it when there is burr on the other side
This method will remove the flatness of your ( kinda pricey) stone. Especially if your putting your body into it. I AM NOT SAYING HE IS DOING IT WRONG. Just saying this is another of many methods. Each knife type requires a different angle. If you take your dads... ( grandaddys) field knife and use this technique then you would have ruined the edge and maybe permanently depending on how the knife was made and how much material you removed. Untill you know what your doing and don't need utube vids to teach you about whats in your hands I would recommend matching the original bevel ( angled edge) of the knife. Wouldn't hurt to learn the metals and teks used to make a knife too. That way you can have a solid grasp of all the variables. I have sharpened anything from a katana to a piece of 7018 welding rod that I hardened and tempered after forging a scalpel. .... start cheap, once you can get some nameless stainless cutting tomatoes in half from a 6" drop you are ready to run higher end. Good video and I dont mean to take anything away from the vid ,just saying this is a very narrow scope and a destructive technique... I see chicks doing this on the prep table with anything from a Ken Onion to a Shun and I cringe every time.
you can put whatever angle you want on whatever knife you want. sharpening a ‘field knife’ to 15 degrees per side isn’t going to ruin anything at all, matter of fact it will make the knife cut usually twice as long if you’re coming down from 20-25 DPS to 15. the actual edge will be less robust, but most steels can handle low edge angles like 15-17 degrees easily. below 15 is where you start seeing issues.
You may ruin your stone if its not a soaking stone, some stones are splash and go, others are oil stones and so on. And my god that is one unsatisfying knife sharpening technique ive seen so far.(the way you were holding the knife.)
Edit: make sure to use the entire stones surface so you wont cut into the surface of the stone, happened tonme on several occasions
Thanks for the tips! I appreciate it
To be fair it says wetstone in title. Anyone with an expensive Norton/Naninwa/Shapton probably knows how to wet it... I would hope Lol
Thank for the information🤓
@@luigiluigi2098I've seen some wacky people with to much money, and not enough brains.
I have an old plain black wet stone what do i do?
Hmm, it should at least have a number one it.
Thanks bro❤
I’ve tried this numerous times and non of my blades seem to get sharp. I even tried one of those kitchen knife sharpeners. But nothing is working??
you’re not holding a correct angle and not apexing the edge. you’re likely sharpening the shoulder and not even touching the actual apex of the edge. pull through kitchen sharpeners suck, and steel rods don’t sharpen they straighten out the edge that’s already there.
Which knife do you use .can you tell me the name .i want to buy the same one
Thank you
You can sharpen a knife just by using a 1k grit stone and then strop.
Damn. I thought I got a steal on a whetstone for $2. But I just opened it and realized it’s 400 and 1000 grit. Doesn’t that mean it kinda sucks? 400 seems rough lol.
The lower the grit the more course, the higher it is, the finer. So idk about quality but a whetstone won’t be bad for the grit
I have 2 stones. A 400/1000 and a 2000/6000. For a dull knife, I start with the 400 and work up. For touch-ups, I start with the 2000 and work up.
400 is fine.
I sharpen my knives to 220 grit and call it a day. My knives shave easily.
Remember, the stone isnt the limiting factor, you are.
Does not sound sharp enough while cutting the paper?
Thank you.
Just go out side and rub ya knife on wet comcret works better the any stone
Doesn’t the rod only deburr?
Depends on what kind of rod you are dealing with. Some do sharpen a knife and you use them one way. Others hone the edge cause it's been rolled over a little and you use them the opposite way.
Depends on the rod.
Smooth steels won't 'sharpen' (remove material to form an apex), but they will deburr and realign edges (technically this is sharpening too, but a distinction has to be made.)
Ribbed steels do sharpen, contrary to popular belief -- they remove material, burnish the edge, and deburr. (They don't do much, if any, aligning.) But they don't do it at a fast rate, so it doesn't seem like it's sharpening.
It's a preventative maintenance tool, it needs to be used frequently to see it's effects.
Ceramic and diamond rods do sharpen -- exact rate of removal depends on grit, but will easily maintain and sharpen an edge.
Limited in application, but can do what any person needs in the way of keeping a knife sharp.
Couple strokes before or after each meal, and it'll last ages.
You can also get some fancy ones which are similar to bench stones, just in rod form, like Arkansas stones, but they're not very common afaik.
@@findonknifesharpeningWrong.
@@findonknifesharpening Read my previous comment.
Steels do not align a 'bent or wavy edge' they abrade the steel to form a new edge. Like an extremely fine file.
It also can form an edge if the previous edge is worn, it will just take a little time.
Your wrong ypu can get different types of steels honing sharpening etc so they do sharpen your knife
honing realigns the blade, not sharpen. Even the handheld sharpeners use stone, but its a little bit different.
@@fahimbomberHoning means sharpen.
Honing rods, with the exception of the smooth ones, certainly do sharpen, as they remove material.
bro if honing means "sharpen" then whetstones and handheld sharpeners wouldnt exist lol
@@fahimbomber Try googling the word?
Whetstones are called hones too, not just rods.
Where to buy these stone I am from India I love knifes
Amazon is where I got these
Use yellow pages from a phone book,
Thats the real test for sharpness or shave with it
You need to create the burr on each side first
15 digress is about 3 Penny’s stacked
I go to a 6,000 water stone. Much less angle. And then strop.
Would this work on a Bowie Knife?
It's whetstone (from "to whet" = to sharpen), not "wet stone" - get the title right!
The steel fusil always had trouble with them
tf is fusil that’s not a steel type
slicing copy paper isn't a test of a anything. edges are keen knives are sharp. a well designed kitchen knife can cleanly slice copy paper even with a dulled edge. Thats called cutting geometry. That edge isn't very keen either, I can tell by the way it cut the paper. Try holding slicing into a free hanging paper towel. I'm am 100% sure that knife couldn't even get close. That is a valid practical test of edge keenness which anyone with basic whetstone skills would strive to in the context of something like a kitchen knife. youtube shorts sucks and the site ate my first comment, so this is what you get.
this is a dumb comment. a dull edge will not cut paper regardless of the geometry because the EDGE is what initiates the cut. also all cutting paper towels shows is that you have a super polished edge, toothy edges will not cleanly slice paper towels but will cut things like rope a hundred times better than a glassed out 10k polish edge.
@@acid6urns I can get edges that slice paper towels on cheap stainless steel with nothing more than a sheet of cheap 80 grit sandpaper. Why? Because even with a very course abrasive I was able to form an apex that's clean and keen, meaning acute, enough to initiate the cut into such a medium. Whats dumb are knife bros and their obsession with mythological bs rather than logic and evidence. I have a dozen Japanese kitchen knives that are ground so thin you can literally dull the edge on a sheet of glass until it can't break skin and they can still slice paper cleaner than the knife in this video. Most knife bros don't even know what a sharp is. The thing about keenness of edge being what initiates the cut is true. recently the youtuber outdoor55 has been making the best videos i have ever seen that explain some of these things to knife bros. In one video he shows off a very sharp knife making effortless cuts then reveals that it doesn't even have an edge on it. Maybe you should watch some of those videos if this is something you are interested in. he has invested a lot of money into fancy things like high end microscopes, cameras, rockwell testers, etc etc to really make high quality videos about these things.
@@jeffhicks8428 wow omg a coarse edge with lots of bite initiates cuts well? it’s almost like that’s what i fuckin said you buffoon. go try to cut rope with a knife sharpener to 10k and stropped to .25 micron vs a knife with a 600grit edge. hint: polished edges suck ass for any kind of actual fibrous material. geometry is important but you literally cannot cut without a fully apexed edge, and cutting performance is entirely dependent on WHAT you cut and what finish you use.
@@jeffhicks8428 if you’d like i can dull the shit out of one of my thinner knives and show you that it doesn’t cut shit. it just rips material.
You didn't mention the force you need to put on the knife while doing this.. this is very important
And what would said force be?
@@briangrabau4776It's going to feel different for everyone, but I recommend pressure enough to make your fingers go white for the first porition (most of forming a burr), then lighten up substantially, enough so it's the weight of the knife. Then for finishing passes, so the knife is barely touching the stone, kinda like you're trying to float the knife over the stone.
Is that butcher knife hard of soft steel you also don't mention anything about a burr
Those Japanese guys are pretty good as well.
You did not show us the before
I think you forgot an h in whetstone
Maybe did it to get people triggered
Warm or cold water? Does it matter what temp u soak the stones in?
Cold or room temperature is fine, no need for warm water.
Doesn't matter.
So long as it isnt allowed to freeze, it's fine.
You can boil (most) stones just fine.
I've had better experience with cold water
That paper cut is super loud. You should strop your knife
What about polishing
When will people learn that it’s a whet stone and not a wet stone?
My oldest stone got clogged up smooth with the filings. In a sculpture class I was taught to use a light oil, like 3 in 1. It just gooped up my stone. Today, I do it under the faucet. I know that Whet isn't wet, but I still like a wet whet stone.
I skin a couple hundred beaver a year sharpening with nothing but a butcher steel and a smooth steel . My knifes stay hair popping sharp and take a lot more abuse than anything you will do in a kitchen. Sure stone works great but it’s alot easier to keep an edge sharp with a steel than putting it to a stone.
Are the stones supposed to stay the same? Bc mine have scars now lol
Youre probably using a bit too much pressure if youve gotten scars on it quickly. It takes very little pressure if its a decent stone and youre at the correct angle
That looks just like mine, same grit. I can't get it sharp
Just keep practicing
Its all about patience really
Make sure to apply some weight, not too much.
Keep the angle consistent.
Usually if you want a sharp knife
Using the stone can take atleast 15 minutes on both sides
If you want better videos showing on how to sharpen a knife I recommend kyle noteworthy he's got plenty showing how to sharpen
A proper butchers steel doe's sharpen a knife I've been doing it for over 40 years
Agreed, but 99% of the time the a “honing steel” isn’t what people have. They have a cheap honing rod that isn’t meant for sharpening
How do I achieve a 15° angle
Stack 2 quarters on your stone and lay the back of the blade against it & thats the angle it should be at
No more knife-sharpening videos. We have enough now.
I gotta work on mines man so that's how you do it ok cool right 👍
Nah 1000 is all you need
You didn't do the same on both sides you did along the edge and then against the edge on the other side
Hey man can this be done with a hunting knife?
I believe so!
1st : 1000
2nd : 6000
I think i may have destroyed mine with old😅😢
1000 is more fine grit than 600 bruv
It's a "whetstone" no wet stone. If you're gonna be doing all that, you should know what you're actually using...Just saying.
funny of you to think i know what 15° looks like
It’s whetstone
I heard you supposed you gun oil after you done all of that
For non-stainless knives it's good practice. But you can skip it if you dry properly.
Completely unneeded on stainless.
What? No burr?
Whet stone
Honto ni arigato
Hone?
Ewwww wrong dude wrong
Elaborate.
THIS NEVER WORKS. Unless you do this day in and day out, you will never get the angle right.
plenty of people freehand sharpen completely fine. you can absolutely get the angle right and thousands on thousands of people have no trouble doing so. it’s a you problem not the sharpening stone. i also literally can’t freehand for shit so i use a guided system.
@acid6urns If you do it once a year (most people at home), you need that learning curve. I bought the Chef's Choice 1520 and did 10 knives (both 15 degrees and 20 degrees knives) in 20 minutes. Sharper than heck. If you have the skill or time to burn, go for it. I don't have issues with that.
Amatuer
Properly? Where is the pressure on the tip? Nice youve sharpend the middle... And showed that the middle is sharp. Amazing content🤡
BS. You won't sharpen a dull knife that easy on that high of grit!
Too subjective to be accurate.
Could do better for those
Thumbs down forvnot knowing how to use a butcher rod)
Nothing about raising a burr...
Only so much info I can put in a 60 second video
I don’t like your way of sharpening, well better to say I do want you do but only after doing the forwards backwards techno
Looper
So sad
That's not really sharp
You taught nothing. All you did is say the steps. Big difference in teaching and making a speech.
Im about to test this on my wife 😐
So wrong back and forth is bad technique need to alternate strokes in a forward motion the saying goes if your pulling the knife your pulling the edge off the knife
Wrong
sharpening a knife isnt just facts. a fuck tonne of variables and shit. Also youre pretty wrong. back and forward motion is very very functional and theres not objectifde truth to weather only troking one way is better. What youre saying is like saying theres only one way to correctly cook food.
Doesn't matter how you abrade the steel, so long as you apex.
Wooooooooooo is épic
this is an embarrassingly bad sharpening tutorial