How To Use A Whetstone For Beginners | Chef James
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- Опубліковано 13 чер 2024
- Today we will go over some easy steps on how to sharpen your Knife with a Whetstone, I have learned how to sharpen from my years working as a Chef so I'm not a Knife Sharpening Specialist but I can get a razor-sharp edge and I will show you how!
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🛒KNIFE SHARPENING EQUIPMENT:🛒
▶My Chef Knife
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▶Paring Knives
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▶My Kai 400/1000k Set, Good for Beginners
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▶King 1000k/6000k Combo, good for a better edge
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▶Holder for a Stone
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▶Knife Guard
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#guideforknifesharpening - Навчання та стиль
*I hope this video will help you guys with your dull knives!* ▶My Essential Kitchen Equipment video! - ua-cam.com/video/D3bXAirUAY4/v-deo.html
Okay, this is probably more of a confession of insanity ;) I teach physics and am well on the autism spectrum (that's my excuse, and I'm sticking to it). I used a DIY CNC machine build as a base and made a knife sharpening machine because it drove me crazy not being able to be precise with the pressure and angles. I am aware that it's way overkill, but on the other hand, you can basically roll a ripe tomato over any of my knives, and it will cut it. Yes, I am aware that this probably constitutes a knife fetish, but I forged my knives with my late grandpa, and they are pretty exceptional. The old man just knew how to work metal
I think you may be a kind reader. I was actually saying to my hubby yesterday how I hoped that You would do a knife sharpening video. This was super helpful for me. I know now what I want for Christmas. Thanks James
haha well I have been wanting to do one and I did another one for the course so I was thinking that it was about time! :) i hope you guys are well! its been cold and rainy here!
I’ve never sharpened with a stone before so this was so good to watch and know how to truly do it! Your online class sounds super fun!
thank you Melissa! it will be! i still have a lot to work on! :)
This is an awesome tutorial on Whetstone Sharpening I would have had no idea how to do this!
thank you Patrick!! :)
This is a VERY helpful guide on how to sharpen Chef! I really like your style of teaching how to do this and how to hold the knife, thank you so much!
thank you very much man!! my cooking course will be out in a few weeks!! and i will have a lot of helpful tips in it!
Chef Makinson is the REAL deal!
thank you buddy!!
I've always used the sharpener on the can opener and been happy with the results. However in the past few years the newer can opener sharpeners are now total crap. Not much luck buying an electric sharpener either. So now I have to use a stone. So much conflicting information about how to use a stone. Thanks for simplifying the process.
You are welcome! it take practice to use one and that is the best way to learn
I am very impressed! you make look much easier than I had thought, I will give this a go when I buy a Whetstone. Great job Chef! I cant wait for your cooking course to come out!
thank you Tom! it takes a bit of practice but it is worth it in the long run!
I love you use wetstones. I am a metal worker and i can make a knife very sharp! I love your explanation! Thank you for the effort!
you are welcome! :)
Great tips!! My husband has one of those stones and sharpens them. Makes a huge difference!!
Yes it does!
you can get a spray bottle of water. Makes keeping the stone wet easier.
I need to get a stone for my new chef knife. I learned how to sharpen carbon steel blades from my dad, back on the cattle ranch of my youth. I honed my skills as a produce worker as a young adult. But now, I should really get a decent set up so I don’t have to send my knives out for sharpening.
Thanks and take care, James.
Hey Faux! yes you should! it will save you money in the long run, and it doesn't take that much time either! take care!
@@ChefJamesMakinson maybe polishing an edge doesnt take too much time, but ive had knives where the edge was so worn down it needed a new one, and damn.. that took a long time on a wetstone.. i preffer an electric stone or wheel for that kind of things.
i am probably screwing it up though, as i dont really know what i am doing..
Very useful video in order to use properly the knife while I ll be cooking the recipes in the kitchen, thumbs up for it
im glad that it helpful! let me know if you have any questions!
Suberb, ive watched and learned how to sharp knives over many a video, the better you get the higher the grit stone! Using the leather afterwards really home's the shine and the finish, your comment about cutting the paper compared to tearing, yet again a quality piece of instruction/ information 15 out of 10 👌🙏
Thank you Billy! I learned a lot of this from my father growing up!
Wow awesome nice shareing my dear friend stay connected
Thanks and you too!
This is very helpful and very informative 👏
Thank you!
Thanks my dear for the interesting tutorial 😊 big like from Spain 🇪🇸 😀 👍
Muchas Gracias!
Thanks!
Thank you so much!! :)
Great tips! Brian got some nice knives with a wet stone last year for Christmas but has been intimidated to use them. Your tips are helpful. -S
im glad that i could help! let me know if you guys have any questions! have a great weekend!! :)
Useful share.. TFS
Thank you so much 😊
Always your great video bro
Thank you so much 😀
Beautiful sharing
Thank you!
Nice sharing
Thanks!
Wow amazing mazing really helpful vdo
Good work keep it up
Glad you liked it! thank you!!
excelente video !!!
Muchas Gracias Amigo!
I really need to get myself a whetstone... I use a very nice diamond coated steel, but a whetstone cant compare. This is a great tutorial on sharpening. Nice Job Buddy!
you should get one! its not the same you have a lot more control over everything. Have a great week buddy!!
Why does this guy not have more views. good content!
Thank you!
Hello my friend thank you for sharing so beautiful fantastic sharing 💖💞🌹
Thank you very much!
Nice sharing my friend 😀
Thank you!!
Good video
Thank you!
Just rewatched this. I need to dig out my old camping wetstone (double grit, like yours). It's in my camping supply box somewhere. The concern for me with this, or even the Spider that I have, is getting the angle/bevel right. Free-hand with a wetstone, seems really tough. With camping knives or hatchets, not a big deal. Good kitchen knives?? Those matter. What do you think about the technique where you use a sharpie to mark the blade, and then while sharpening you know you're doing it right because the marking gets removed? I haven't tried that, but I've seen several people (non-pros) advocate it.
this is an old stone, I and a few new ones, after awhile it's about feel. the more you use it the easier it becomes
.hello, i'm from vietnam, nice to meet you, i hope to make friends and interact with you, your video is really good, thanks for sharing it's great, wish you success
thank you very much!!
Woot! Wooooooot!
my poor knife, I had to reshoot a few parts haha
@@ChefJamesMakinson Duuuuude, I understand that pain WAY too hard.
What do you think about tungsten carbide sharpeners? The ones that attach to the work surface by a suction cup. I have noticed that there is a fair amount of steel shavings when using it on my cheaper knives. Thanks.
I don't use them, you can if you want. whatever is easier for you at home
Do you apply the same force to the blade when pushing and pulling?
Or is it better to use a little less power when you move the blade in direction of the the edge?
I hope you understand what I'm trying to say 😉
Btw, really like the style of your videos and your explanations 👍. Subbed.
Thank you! No I don't and I also have a leather stropping block now so i will have to make another video!
Nice video. How often do you sharpen your knife?
when it needs it, so every few days or every other week
Great video Chef, I have a question about sharpening knives. I have only owned cheap knives but after watching your videos I am planning to buy a Wusthof chef knife to begin with and maybe other ones later. It's a big investment for me and I want to ensure I care for it properly. Is this the best method you would recommend for sharpening? I have also seen chefs using a steel (normally very quickly on TV shows!). I have one of those 'pull through' sharpeners with metal discs inside - and that does seem to make a difference on my cheap knives. I don't want to buy an expensive knife and then ruin it by using the wrong sharpening method. Many thanks.
if you want to learn and do it right then get a stone or a few stones, 600 grit 1000, 2000 4000, etc. if you don't have the time then use one of the sharpeners that make it easy
@@ChefJamesMakinson ❤ Thank you Chef. I think I will get some stones first and practice on my cheaper knives to learn the technique before buying expensive knives. Excellent advice and thank you for replying.
Looks yummy delicious thanks for sharing stay home be safe 👍😘
Thank you! you too!
Would you say you just need a whetstone to maintain your knives? I know you can use a honing steel every time you use the knife, and the whetstone is only once in a while, but is there anything else you'd include in the average user's maintenance routine/setup?
A leather strop can also be used but not everyone uses it.
@@ChefJamesMakinson Appreciate you as always man. Gonna get myself a proper chef knife but I wanna practice on my crap ones first haha
I think you should buy a flattening/lapping stone so you can keep your whetstone leveled, your stone is quite worn from what I saw in the video
I know I have to get a new one
Wanted to second this comment. You want to use the flattening stone to keep your whetstone,well, flat. Otherwise the angle you are sharpening your knife at will change depending on where you are on the stone.
Selamat malam kawan
thank you!
Thanks for the tutorial. I learned elsewhere that after sharpening the knife, we should use a honing steel to straighten the edge on a micro-level...is that unnecessary?
yes we use the steel to keep it sharp after and or before cutting!
@@ChefJamesMakinson ahh, got it. Thank you!
How often should you sharpen? I just have a cheap knife that's decent quality but is there any difference with a more expensive knife i.e will it need less sharpening?
When you notice the knives are starting to get dull whenever it becomes harder to cut something
yes, but will a more expensive premium knife need less sharpening?
@@Vanguardkl so its been a while, but the general rule is that cheaper knives will lose their edge faster. Western semi-expensive knives, like the wusthoffs and zwillings retain an edge quite well, but not as good as a quality japanese knife, however japanese knives are so hard they become more brittle. Its personal prefference really, but low quality stuff will most likely be more brittle and hold an edge less long then higher quality stuff.
3:31 - I dont know if its the camera angle, but it really looks like your stone needs flattening? It seems very concaved at least. 2 years late, I know.
yes its old