Just FYI Rockwell is a measurement of hardness, not toughness. You can have a very hard object, such as a diamond, but if it shatters when struck, it has poor toughness. In fact, most times toughness and hardness are inversely related, as harder steels tend to be more brittle. Hardness relates directly to edge retention, as long as you're dulling your edge by deformation and not fracture.
Speaking as someone who grew up as a meatcutter back when swinging beef was the norm, I have to say you're one of the few cook/chefs that I've seen actually steel a knife correctly. Two things that make me cringe, someone ruining the edge of a knife by improper steeling technique or someone completely ruining a good knife by using an electric sharpener, usually overheating the blade and taking most of the temper out and/or removing too much metal. By necessity, my job required that I keep my knives razor sharp, so it was sharpen them first thing every morning and steel them though out the day. Since the average home cook (and even many cooks and chefs in restaurants) have difficulty sharpening knives, I always advise people to buy knives with blades made of high carbon steel, they will take a razor sharp edge with half the effort and with proper care, will last a lifetime.
+Frank Kolton I appreciate the great comment Frank. You are also correct in using high carbon steel blades they happen to be my preference as well! Thanks for watching! Cheers!
I know that many of you have seen this video before but I am putting it back out there by request by many of my new subs and viewers! I hope they all and you as well enjoy it!
Very informative video, probably the best out there. I just got a new Shun Classic knife set which appears to be about 60-61 on the rockwell scale. I was given a smiths diamond sharpening rod which I quickly discovered was more for sharpening (which it does great at) vs honing. I then bought a basic Wusthov sharpening steel for honing. However I now find out that these Japanese blades can easily chip on those kinds of steel and that using ceramic for my knives is better. In your video you started with the steel then moved to ceramic. What do you think I should do to keep my Shun Classic knives in pristine condition. I treasure them as they were a gift and would be very saddened to have them chipped simply because I didn't know any better. Any info appreciated and great video!
I tune my Mac's with the black ceramic rod before I work with them and after I work with them and in that way the blades are always pristine and it will be months before I have to take them to the diamond rod or plate so get them as sharp as you can and use the ceramic on them each time before and after and you should be good to go! Let me know how it is going for you! Thanks for watching! Cheers!
Appreciate the advise! Is it safe to say that the normal steel rods wont do anything for our Japanese knives or even potentially damage them? I only have these Japanese knives so if the wusthof steel rod is pointless I will just return it for a ceramic one. Consider me subscribed and I shared your video out to friends and family. Very educational videos backed by facts and science, really well done!
As a retired Marine, and owner of a Ka-Bar, issued to me as standard gear in Vietnam, I thank you for your knowledge of sharpening this irreplaceable knife. If you take out of state orders, I would gladly pay you to sharpen my knife. My Ka-Bar has a number of stories to it. There is not enough money that I would take for it. It is just as important to me as my M-14 that I still mourn to this day!
I thought I knew how to hone my knives, but now I'm wondering if I've been using too much pressure all along! So much valuable info in this video Richard and you are such gentle teacher. Now I must watch the rest of this series, as I don't want to ruin my precious Shun knife.
Just got my first set of Kitchen Knives for Christmas and It came with a honing rod. Thanks for the in depth videos explaining the process. I really enjoyed them.
You are the best! I own a newer set of Zwilling Pro S knives and a 30 year old set of Chicago Cutlery knives. I used your techniques (from the series)on the CCs and they are tremendously sharp! My forearm is now bald! After working on all of the knives they are so sharp that they should be marked with warnings for the uninitiated! I lived with kitchen knives that were "sharp enough" for years, I never knew what I was missing. I warn guests about the sharpness of these knives! Thank YOU!!!
As chefs, gourmet home chefs and foodies of all types and from all lands far and wide we all have something in common and that is we LOVE to cook! The most important tool is our knife. One thing that is a universal constant is that knives go dull. Most of us will have something called a honing rod or steel. This is a tool that needs to be used in order to keep our knives sharp. In this video I show you how it is done to keep your knives in tip top condition. Enjoy!
Dude that was cool shot man , I love the science. I have one of those honing rods of my dad's, and remember him using it all the time. Now I know how to use it, and what it's doing to my knifes. I have a bunch of my dad's old knives as well, I have one knife that looks really crappy that he always used. It was a homemade knife that his grandpa "popsie" made . It looks really old but when you hold it and use it you can just feel how different it is, it's hard to describe. But it's always been his favorite, and I like it the best to. Any thank you!!!
As a knife and blade sharpener i have to go over this with all of my customers all the time. when people hone properly the knives last for several weeks to a few months. I like how you do your illustrations in the video to get your point across. I always like to educate people about sharpening and honing their knives to they last.
Also it is important to clean your steels after each use. I simply wipe them with a dampened cloth. This removes any residual metal trapped on the surface and any dirt remaining after use. I have discovered that a dirty steel will not do a proper job no matter what you do during honing. :-)
Hi MrEZ! Thanks a bunch for this video. I'm having my whole family watch this so we can make sure we all know how to use a sharpening steel. And how do do it safely. Before I realized what a steel was used for, I just did what I saw other people do. Nowadays, I actually steel before and after every use of a blade. The preservation of the sharpness is just remarkable! Thanks again and keep up the good work, buddy.
As professional chefs and gourmet home chefs we all use knives. One of the most important things about our tools is that we need to know how to keep them in tiptop shape and we need to know how to keep them sharp. In this video I will show you the absolute 1000% best way to use a honing steel. This is the first part of a 3 part series that I will share with you so that you can keep your valued and loved kitchen knives their sharpest! Enjoy! Knife Sharpening How To Use A Sharpening Steel Part 1
THANKS! I followed this honing steel tutorial dead on and watched the other videos you have and WOW, what a difference. I've learned so much and now I know how I've ruined knives in the past and how to keep them finely tuned now! Thanks a lot!
wait a sec, you cut (no pun intended) yourself off at 12:09 about slicing vs. cutting. what are some examples of the differences of the jobs that one can do but the other can't? or rather one may be better at?
Very informative, I was doing it all wrong before because I didn't want to damage it, I was uneducated on the steel/honing device. Thanks so much! Cheers from Melbourne Florida!
For all of my new viewers and subscribers and even to my "old hats" who all love cooking and food in this video I show you how to maintain those valuable tools our kitchen knives using the honing rod that is in your knife block or kitchen drawer. This is a necessary skill to learn if you are using knives all of the time! Enjoy! ua-cam.com/video/Teh0Cw84QGQ/v-deo.html
Good information. Just a quick thought. It may be best to teach knife sharpening techniques, pointing the blade away from the body. I found myself holding my breath... ~ Peace & prosperity.
At last... somebody who knows what they are talking about and can explain it clearly. Thanks for the information and the expert demonstration. I searched UA-cam for about an hour before I found your video. If I had followed the advice of other UA-camrs then I would have blunt knives and less than the required amount of fingers. Keep up the good work Blade Master.
This tutorial is on how to hone/sharpen your kitchen/culinary knives using honing/sharpening rods. This is the #1 video on the subject on UA-cam and I hope you enjoy it! Knife Sharpening How To Use A Sharpening Steel Part 1
***** Very informative, thank you. Just ordered my first decent kitchen knife set (J.A. Henckels) and wanted to learn how to maintain them properly before they arrive. You explain everything very well and in excellent detail. :)
Elaine Bass Thank You Elaine I appreciate that! I am glad that you found and watched my videos! if you have questions on sharpening ask and I will get back to you as soon as I can! Cheers and Happy New Year!
Thank you for the lesson dude. I just moved out on my own about 3 years ago and my mom bought me I set of knives with the steel rod. I knew would its useless for but I wasn't exactly sure how to do it and for some reason never thought about looking it up. So I just did it for the way that made the most sense to me, for some reason they didn't tell you have to do it in the instruction manual. After watching this video I learned that I have actually been doing it the right way. The the biggest lesson gleaned from this video for me, was to not press down hard on the knife when sharpening. So, thank you for the lesson man I appreciate it.
I subscribe to a few knife enthusiasts on youtube and I never really learned much from them even though I have seen them do paper tests and talk about different types of steel. In this single video alone, I feel I have learned more about knives and what it takes to truly make them sharp than all the knowledge I've collected so far on forums and youtube. I wish I could give you 10 thumbs up. Thank you for the education.
I've been watching your movies for a while and now I'm doing it again as I got my 10 inch Victorinox yesterday. At the moment I am trying to learn how to sharpen and reline edge to make it work effectively. Thanks for your videos !
Thanks for the video. I am a cook and have been a line cook for 5 years now. I always have to deal with egos in the kitchen of people who think they know the correct ways of cooking and keeping knifes clean and sharp. I always study my craft unlike those I work with. I used to work in a kitchen that had stones to sharpen our knives and now the kitchen I work in has a rod. I used your video to make sure I was straitening the blade correctly. Common sense has served me well.
Cheers - and compliments of the season to you and yours. The Wusthofs will be delivered on Thursday, and I look forwards to becoming worthy of them. Keep up the good work!
This video is amazing. I RARELY, if ever, comment on videos, but this is some serious expertise. Great knowledge, great information, great presentation. Thanks so much man!
Thank you so much for your tutorial my father used to sharpen my blades for me and he used the same test of the hair and nails as you did. I have his and my favorite knives that sadly need sharpening but they have been in my drawer since he passed in 07. Now i can sharpen them by myself ill have to teach my kids just wish i had paid more attention to him doing it, with your help I can now have my knives back. It was funny you reminded me so much of him when you talked about angle. ty again
Thank you for the reply MrEZ. I have the following Global knives: G-2, G-5, GS-4, GSF-15 . The oldest knife, the G-2 is about 6 years old, the newest 2 years. After many years of great service without being sharpened they reached a point where I needed it done. Took it to a professional,but he put a traditional V on it, which was fine for about a month or two. After researching 'Knife Sharpening With Mino Tsuchida' (founder of Global) on UA-cam, I realised I needed a convex grind.
Thank you for this video series. I have seen numerous videos on sharpening, but none have managed to convey what you have here. I was one of those that thought you had to put a lot of pressure on the steel to get it to work correctly. I was never able to get a good edge using a steel. This video changed all that. For the first time I know how to properly use a steel, and IT WORKS! Thank you again.
There is a knife shop here in town, i will go by and see what they have to offer. As the knives i got were on clearance, i do not think i can take them back. Imagine that, a celeb endorsed product being crap. Thanks for getting back to me, i will be checking out your series because i like your style :)
Excellent video - informative and entertaining. About to blow a chunk of my redundancy cheque on some Wusthofs. You've convinced me to go for a honing rod rather than a shapening tool - I just love the sound of steel on steel.
This is the best tutorial i have found, answering all my questions. I recently bought a set of Cream/White Wusthofs & wanted to be clears on maintenance. Many Thanks for these videos. (I had previously been advised to use my full strength when sharpening using a steel & you have probably saved me damaging them)
Thanks. I just watched another of your sharpening videos, very interesting. I wonder what you think about electrical sharpeners? I got one of these with rotating cheramics - will that do any harm to my knives?
Hey Richard Blaine, I am a meatworker from New Zealand. I really enjoyed your video because you give good easy-to-understand advice. I haven't quite mastered steeling yet and your video has really helped me out a lot. Keeping a good sharp edge is essential to my work , before watching this video I really had no idea about the technicalities of steeling, i feel much more confident and i will let you know how my knives get on. Cheers Richy keep up the good work bro. Respect all the way from NZ
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying way too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
I see the guy at the local grocery sharpening knives and he does a great job on a machine too. I sharpen mine also but will change the direction of the stroke now.Thanks for the video.
These videos on honing/sharpening are absolutely the best! After watching 1,2,3 I've gone from being pretty terrible at using a steel to pretty good - my knives are sharp, their edges look good and are they are a joy to use. Also I'm enjoying the honing process too... Nice work and well presented!
+Mark Kirkwood Thank you Mark I am glad that my videos have helped you. You just keep practicing and your blades will be razors in no time flat! Thanks for watching! Cheers!
wow. great video, one of the best done videos i have ever come across in youtube. wish you would make all the videos. very informative and no bs whatsoever. thank you much.
Greaaaat sharpness. I could feel it from here. Never thought sharpening was so complex, nice video and nice method! (sorry if I made any mistake I'm spanish...)
Great video, with accurate instructions. Not to mention a lovely twist of humor! =) But, could you give some suggestions to sharpening a knife in the outback? What are some good natural sources to sharpen your blade in a tight situation? Thanks!
Great commentary, glad I could find an expert willing to answer a student's questions. Out in the field, there may not be any options to sharpen it without a stone-so end product is bring a stone with you? Also, I'll be sure to see if I can sharpen some of these knives on each-other! Now that is impressive. So, why do you feel so about carbon steel? I heard you say that a harder steel may be harder to sharpen, but lasts longer in its sharpened form. Thanks for the answers!
Oh wow! Richard, you saved my life! I was going nuts trying to get a custom Dozier with D2 steel sharp. Using your guide (light pressure) hair just "pops" off like you say, Thank you!!! Ron
Thank you very much for this video! I really didn't know alot about knifes and how to sharpen them, since i like too cook alot i really liked this video! again, Thanks alot!
Im a pastrychef of 30 years - i have always had crap knife edges. I am most encouraged by your video's and look forward to investing a lot of time in sharpening knives correctly. Your awesome bro - god bless you. before I go - do u have any info on serrated edges ?
I am glad you found and watched my video and that you learned from it. I have a video on how I sharpen serrated blades at home my way and it works. Just go check out my knife sharpening playlist it's in there someplace. Thanks again for watching and cheers!
Thanks for the sharpening steel video. I've been considering investing in some new knives and want to keep them in top condition. Your videos are very informative. Can you tell me what knife are you using in this demo? I've seen it used on a couple of cooking shows and I haven't had much luck identifying it.
Love the video, and very informative. Not sure what I'm still doing wrong. I have a grooved steel rod and I have a set of Global Cromova 18 stainless steel Japanese knives. No matter what I do I can't seem to bring that edge they had when they were new, back.
I was up until 3 am watching your videos Mr Blain.... and got some friends onto them as well! You are on the right side of technical for us and explain in strait forward English as if talking to a friend rather than trying to show off or impress (like most the other videos we watched). Your vids are good for students and the people who just want to know. Again we thank you (even if I was a little late getting up for work lol)
As someone who has way to much respect for knives of all kinds, thank you for explaining and showing the proper technique on using these. I've seen my dad use one, but never thought to ask him how to use it. One thing I've always wondered; how often should I use it? Should it be used on serrated edges?
@MrEZCooking I honestly assumed you were a head chef! You perform and look just like one! I am amazed you learned all of these skills without even going to culinary school... Must be in your genes! I'm going to the store this Saturday and I'm going to get some shrimp and other ingredients for the pesto sauce to make that spicy shrimp quesadilla I'm excited!
Thanks for taking the time to post this. I have a set of decent Henkels and watching your technique I can tell that my angle is not what it should be. Time for a little more practice with the steel.
Ive had the tool for this for a long time but was afraid of screwing it up. Thanks for the in depth explanations of how it works as well as the demonstration, it really helped me feel comfortable and now my knife is much happier with me (:
Scottishstorm You are very welcome sir! I am glad my video has been helpful to you! I hope you find the others just as helpful! Thank you for finding and watching! Cheers!
Excellent video Richard. Very comprehensive. I'm a knife collector and kitchen fanatic so I've been sharpening and steeling all manner of knives for hunting/fishing and kitchen for decades and like to think I've acquired a natural feel for it lol and yet still gleaned even more great info from your video. I'm subbed. Thank you!
Howdy Al! Thanks for finding and watching my video I appreciate it. I am glad that you gleaned some additional info that I hope helps you on your sharpening endeavors! Thanks for subbing! Cheers!
I just started working as a line cook. The worse part is the prep... they have such dull knifes and my chopping skills are so poor. Is there any way to increase the use of these knifes? They only have a basic steel rod for aligning the blade.. I learned alot from your video and had alot of fun watching.
Thanks a lot for these tutorials. I've been looking at buying an entry-level Japanese chef's knife for sometime, probably Gyuto or Santoku. In any case I wasn't looking forward to spending the same price of the knife on whetstones, its nice to see someone who knows what their doing explain how the same quality sharpen can come from steels.
I already saw one video on UA-cam that was very brief. I couldn't imagine what you could talk about for 13 minutes re using a honing rod. WOW, so much useful information. Glad I found you as the other video doesn't show the proper technique. Thanks for sharing your video...on to part 2. :)
Thanks for showing this. I have a nice set of knives that I'd like to keep as sharp as they currently are. I had no idea to the difference of slicing vs cutting.
This was Fantastic & FULL of Usefull information I never even considered. I now know why my blunt knives can't get their edge back. I never knew a "steel" & a "sharpener" are too different things. I've been trying to Sharpen my Newbridge Knives with a cheap & basic "steel"... Which will never work. I now know I need a diamond sharpener. I also didn't think about matching your knives to the required type of "steel" by checking the tempering. This has been So Informative. Thank You Richard Blaine! :)
You Sir are more than welcome! I am glad you found and watched my video and got something from it. It lets me know that I am doing my job right! I hope you watch the other sharpening videos and enjoy them as well! Cheers!
Ur a real nice guy. I wish u fortune and joy in all of ur and ur loved ones future endeavors. Odin Bless You and may the Great Hall of Valhalla except you into the Valkyries Bosom, in the far far away future, when ur time Midguard has come to a close. Gratitude to you Again! Hail Richard Son of Blaine! #NotARealViking
What degree or angle would you say youre sharpening at? I noticed you said it should nt be too big or small of angle but what angle would you say? Thank you for the professional knowledge video, take care.
Just FYI Rockwell is a measurement of hardness, not toughness. You can have a very hard object, such as a diamond, but if it shatters when struck, it has poor toughness. In fact, most times toughness and hardness are inversely related, as harder steels tend to be more brittle. Hardness relates directly to edge retention, as long as you're dulling your edge by deformation and not fracture.
apathyboy Jade is graded the toughest gem stone. Good call!
Speaking as someone who grew up as a meatcutter back when swinging beef was the norm, I have to say you're one of the few cook/chefs that I've seen actually steel a knife correctly. Two things that make me cringe, someone ruining the edge of a knife by improper steeling technique or someone completely ruining a good knife by using an electric sharpener, usually overheating the blade and taking most of the temper out and/or removing too much metal. By necessity, my job required that I keep my knives razor sharp, so it was sharpen them first thing every morning and steel them though out the day. Since the average home cook (and even many cooks and chefs in restaurants) have difficulty sharpening knives, I always advise people to buy knives with blades made of high carbon steel, they will take a razor sharp edge with half the effort and with proper care, will last a lifetime.
+Frank Kolton I appreciate the great comment Frank. You are also correct in using high carbon steel blades they happen to be my preference as well! Thanks for watching! Cheers!
I know that many of you have seen this video before but I am putting it back out there by request by many of my new subs and viewers! I hope they all and you as well enjoy it!
Send you hugs😊🌸
Malggy Antenucci
Thank you Malggy! :)
Very informative video, probably the best out there. I just got a new Shun Classic knife set which appears to be about 60-61 on the rockwell scale. I was given a smiths diamond sharpening rod which I quickly discovered was more for sharpening (which it does great at) vs honing.
I then bought a basic Wusthov sharpening steel for honing. However I now find out that these Japanese blades can easily chip on those kinds of steel and that using ceramic for my knives is better.
In your video you started with the steel then moved to ceramic. What do you think I should do to keep my Shun Classic knives in pristine condition. I treasure them as they were a gift and would be very saddened to have them chipped simply because I didn't know any better. Any info appreciated and great video!
I tune my Mac's with the black ceramic rod before I work with them and after I work with them and in that way the blades are always pristine and it will be months before I have to take them to the diamond rod or plate so get them as sharp as you can and use the ceramic on them each time before and after and you should be good to go! Let me know how it is going for you! Thanks for watching! Cheers!
Appreciate the advise! Is it safe to say that the normal steel rods wont do anything for our Japanese knives or even potentially damage them? I only have these Japanese knives so if the wusthof steel rod is pointless I will just return it for a ceramic one.
Consider me subscribed and I shared your video out to friends and family. Very educational videos backed by facts and science, really well done!
As a retired Marine, and owner of a Ka-Bar, issued to me as standard gear in Vietnam, I thank you for your knowledge of sharpening this irreplaceable knife. If you take out of state orders, I would gladly pay you to sharpen my knife. My Ka-Bar has a number of stories to it. There is not enough money that I would take for it. It is just as important to me as my M-14 that I still mourn to this day!
I thought I knew how to hone my knives, but now I'm wondering if I've been using too much pressure all along! So much valuable info in this video Richard and you are such gentle teacher. Now I must watch the rest of this series, as I don't want to ruin my precious Shun knife.
Aloha Cobi! Thank You for the kind comment! Ever any questions on your knives or sharpening and you just get in touch! Mahalo!
Shuns are overpriced try mcusta
Just got my first set of Kitchen Knives for Christmas and It came with a honing rod. Thanks for the in depth videos explaining the process. I really enjoyed them.
I've watched most of these videos and I feel that you do an amazing job in presenting and teaching this valuable information thanks a lot and cheers
You are the best! I own a newer set of Zwilling Pro S knives and a 30 year old set of Chicago Cutlery knives. I used your techniques (from the series)on the CCs and they are tremendously sharp! My forearm is now bald! After working on all of the knives they are so sharp that they should be marked with warnings for the uninitiated!
I lived with kitchen knives that were "sharp enough" for years, I never knew what I was missing. I warn guests about the sharpness of these knives! Thank YOU!!!
As chefs, gourmet home chefs and foodies of all types and from all lands far and wide we all have something in common and that is we LOVE to cook! The most important tool is our knife. One thing that is a universal constant is that knives go dull. Most of us will have something called a honing rod or steel. This is a tool that needs to be used in order to keep our knives sharp. In this video I show you how it is done to keep your knives in tip top condition. Enjoy!
Yeah!! I love my knife and I sharpen my knife all the time..
Daisy Rose Dennis
Excellent!
Richard , I invest good money in my knife and I look after very well . My set of knife it's made from Switzerland call zwilling..
Daisy Rose Dennis
That is very good stuff!
Richard , if you a chef you have to invest a good knife , because that your weapon on your kitchen everyday
MrEZCooking: I've been sharpening since I was a child like you, but I just wanted to thank you for taking the time to make this video!
Dude that was cool shot man , I love the science. I have one of those honing rods of my dad's, and remember him using it all the time. Now I know how to use it, and what it's doing to my knifes. I have a bunch of my dad's old knives as well, I have one knife that looks really crappy that he always used. It was a homemade knife that his grandpa "popsie" made . It looks really old but when you hold it and use it you can just feel how different it is, it's hard to describe. But it's always been his favorite, and I like it the best to. Any thank you!!!
Luke Thedrifter You are very welcome I am glad you like my content! Cheers!
As a knife and blade sharpener i have to go over this with all of my customers all the time. when people hone properly the knives last for several weeks to a few months. I like how you do your illustrations in the video to get your point across. I always like to educate people about sharpening and honing their knives to they last.
Also it is important to clean your steels after each use. I simply wipe them with a dampened cloth. This removes any residual metal trapped on the surface and any dirt remaining after use. I have discovered that a dirty steel will not do a proper job no matter what you do during honing. :-)
Correctomundo! Thanks for watching and commenting Mike! Cheers!
Hi MrEZ! Thanks a bunch for this video. I'm having my whole family watch this so we can make sure we all know how to use a sharpening steel. And how do do it safely.
Before I realized what a steel was used for, I just did what I saw other people do. Nowadays, I actually steel before and after every use of a blade. The preservation of the sharpness is just remarkable! Thanks again and keep up the good work, buddy.
As professional chefs and gourmet home chefs we all use knives. One of the most important things about our tools is that we need to know how to keep them in tiptop shape and we need to know how to keep them sharp. In this video I will show you the absolute 1000% best way to use a honing steel. This is the first part of a 3 part series that I will share with you so that you can keep your valued and loved kitchen knives their sharpest! Enjoy!
Knife Sharpening How To Use A Sharpening Steel Part 1
THANKS! I followed this honing steel tutorial dead on and watched the other videos you have and WOW, what a difference. I've learned so much and now I know how I've ruined knives in the past and how to keep them finely tuned now! Thanks a lot!
wait a sec, you cut (no pun intended) yourself off at 12:09 about slicing vs. cutting. what are some examples of the differences of the jobs that one can do but the other can't? or rather one may be better at?
Very informative, I was doing it all wrong before because I didn't want to damage it, I was uneducated on the steel/honing device. Thanks so much! Cheers from Melbourne Florida!
For all of my new viewers and subscribers and even to my "old hats" who all love cooking and food in this video I show you how to maintain those valuable tools our kitchen knives using the honing rod that is in your knife block or kitchen drawer. This is a necessary skill to learn if you are using knives all of the time! Enjoy!
ua-cam.com/video/Teh0Cw84QGQ/v-deo.html
Ritu Ahuja
Thank You Ritu!
Oh wow ! Is this amazing or what ! Thank you for the fabulous tip :)
*****
Ritu Ahuja
Thank you Ritu!
maria nasir
Thank you Maria!
*****
Thank you Soma!
After watching this the last time you uploaded it I became very good at using my steel. Thanks again for the instruction.
Good information. Just a quick thought. It may be best to teach knife sharpening techniques, pointing the blade away from the body. I found myself holding my breath...
~ Peace & prosperity.
+Olivia. Life that would half as badass
At last... somebody who knows what they are talking about and can explain it clearly. Thanks for the information and the expert demonstration. I searched UA-cam for about an hour before I found your video. If I had followed the advice of other UA-camrs then I would have blunt knives and less than the required amount of fingers. Keep up the good work Blade Master.
This tutorial is on how to hone/sharpen your kitchen/culinary knives using honing/sharpening rods. This is the #1 video on the subject on UA-cam and I hope you enjoy it!
Knife Sharpening How To Use A Sharpening Steel Part 1
This video alone out did all the knife lessons I had a last year in school. I really appreciate this as I always have had problems with knives.
I am glad my video was able to help you! Thanks for finding and watching it! Cheers!
***** Very informative, thank you. Just ordered my first decent kitchen knife set (J.A. Henckels) and wanted to learn how to maintain them properly before they arrive. You explain everything very well and in excellent detail. :)
Elaine Bass
Thank You Elaine I appreciate that! I am glad that you found and watched my videos! if you have questions on sharpening ask and I will get back to you as soon as I can! Cheers and Happy New Year!
***** Thanks, Richard... appreciate that! :)
A very happy New Year to you too!!
Thank you for the lesson dude. I just moved out on my own about 3 years ago and my mom bought me I set of knives with the steel rod. I knew would its useless for but I wasn't exactly sure how to do it and for some reason never thought about looking it up. So I just did it for the way that made the most sense to me, for some reason they didn't tell you have to do it in the instruction manual. After watching this video I learned that I have actually been doing it the right way. The the biggest lesson gleaned from this video for me, was to not press down hard on the knife when sharpening.
So, thank you for the lesson man I appreciate it.
the finger nail part almost killed me
Ik me too!
I subscribe to a few knife enthusiasts on youtube and I never really learned much from them even though I have seen them do paper tests and talk about different types of steel. In this single video alone, I feel I have learned more about knives and what it takes to truly make them sharp than all the knowledge I've collected so far on forums and youtube. I wish I could give you 10 thumbs up. Thank you for the education.
+GameRage Dad I am very glad that my video was helpful to you! Thank you so much for finding and watching it! Cheers!
why is paper a knife's worst enemy?
I've been watching your movies for a while and now I'm doing it again as I got my 10 inch Victorinox yesterday. At the moment I am trying to learn how to sharpen and reline edge to make it work effectively. Thanks for your videos !
NOW I know how the hair always gets in the soup ;-)
Thanks for the video. I am a cook and have been a line cook for 5 years now. I always have to deal with egos in the kitchen of people who think they know the correct ways of cooking and keeping knifes clean and sharp. I always study my craft unlike those I work with. I used to work in a kitchen that had stones to sharpen our knives and now the kitchen I work in has a rod. I used your video to make sure I was straitening the blade correctly. Common sense has served me well.
10:00 aww man never expected that lololol
Cheers - and compliments of the season to you and yours. The Wusthofs will be delivered on Thursday, and I look forwards to becoming worthy of them. Keep up the good work!
Took to long to get to the point. Sorry, clicked a shorter video.
+Katie Ouellette
True, but you missed a masterful explanation. How sad for you. How are your knives?
+Katie Ouellette Hope you dont cut your finger off.
Thank you Richard! I'm one of those people that love to know the WHY in addition to the HOW. You've delivered in spectacular fashion.
This is the best video I have come across on using a steel. Thank you very much.
awesome! Finally, some cool knife sharpening info. 1000x better than Gordon Ramsey's tutorial on knife sharpening. Thanks!
This video is amazing. I RARELY, if ever, comment on videos, but this is some serious expertise. Great knowledge, great information, great presentation. Thanks so much man!
Thank you so much for your tutorial my father used to sharpen my blades for me and he used the same test of the hair and nails as you did. I have his and my favorite knives that sadly need sharpening but they have been in my drawer since he passed in 07. Now i can sharpen them by myself ill have to teach my kids just wish i had paid more attention to him doing it, with your help I can now have my knives back. It was funny you reminded me so much of him when you talked about angle. ty again
Thank you for the reply MrEZ. I have the following Global knives: G-2, G-5, GS-4, GSF-15 . The oldest knife, the G-2 is about 6 years old, the newest 2 years. After many years of great service without being sharpened they reached a point where I needed it done. Took it to a professional,but he put a traditional V on it, which was fine for about a month or two. After researching 'Knife Sharpening With Mino Tsuchida' (founder of Global) on UA-cam, I realised I needed a convex grind.
Thank you for this video series. I have seen numerous videos on sharpening, but none have managed to convey what you have here. I was one of those that thought you had to put a lot of pressure on the steel to get it to work correctly. I was never able to get a good edge using a steel. This video changed all that. For the first time I know how to properly use a steel, and IT WORKS! Thank you again.
You are very welcome I am glad my video helped you out! Cheers!
There is a knife shop here in town, i will go by and see what they have to offer. As the knives i got were on clearance, i do not think i can take them back. Imagine that, a celeb endorsed product being crap. Thanks for getting back to me, i will be checking out your series because i like your style :)
Excellent video - informative and entertaining. About to blow a chunk of my redundancy cheque on some Wusthofs. You've convinced me to go for a honing rod rather than a shapening tool - I just love the sound of steel on steel.
This is the best tutorial i have found, answering all my questions. I recently bought a set of Cream/White Wusthofs & wanted to be clears on maintenance. Many Thanks for these videos. (I had previously been advised to use my full strength when sharpening using a steel & you have probably saved me damaging them)
I am glad I could be of help to you! Thanks for finding and watching my video! Cheers!
I bought a honing tool and I learned some interesting things in this video, I can see that you are very skilled with the knife, impressive! :)
Thank you! your videos are not only useful but interesting. It is great to know the why of doing things.
Thanks. I just watched another of your sharpening videos, very interesting. I wonder what you think about electrical sharpeners? I got one of these with rotating cheramics - will that do any harm to my knives?
Hey Richard Blaine, I am a meatworker from New Zealand. I really enjoyed your video because you give good easy-to-understand advice. I haven't quite mastered steeling yet and your video has really helped me out a lot. Keeping a good sharp edge is essential to my work , before watching this video I really had no idea about the technicalities of steeling, i feel much more confident and i will let you know how my knives get on. Cheers Richy keep up the good work bro. Respect all the way from NZ
+Tumatauenga 273 I am glad that my video was able to help you out that is my goal! I am glad I could be of help! Cheers from Las Vegas, Nevada!
@MrEZCooking Thanks for your response. I tried again and it did feel easier after a few strokes, although it is difficult to reverse my thinking. You are absolutely right about the pressure, after watching the vid i realised i was applying way too much pressure but now my technique is far better, thanks to you. Please keep posting vids. Thanks again.
I see the guy at the local grocery sharpening knives and he does a great job on a machine too.
I sharpen mine also but will change the direction of the stroke now.Thanks for the video.
Thank you for sharing! Best video I have ever seen on knife sharpening. You are a good teacher! I feel like an expert now!
These videos on honing/sharpening are absolutely the best! After watching 1,2,3 I've gone from being pretty terrible at using a steel to pretty good - my knives are sharp, their edges look good and are they are a joy to use. Also I'm enjoying the honing process too... Nice work and well presented!
+Mark Kirkwood Thank you Mark I am glad that my videos have helped you. You just keep practicing and your blades will be razors in no time flat! Thanks for watching! Cheers!
Great info on this video. There's nothing like an insanely sharp knife. You should do a safety video. Do you like carbon steel?
Wow, thanks! This is what I've been looking for forever!
This is great stuff. Very clear explanations and learning things that I didn't even know.
wow. great video, one of the best done videos i have ever come across in youtube. wish you would make all the videos. very informative and no bs whatsoever. thank you much.
i've leanred more in the past 13mins than i thought i could. seriously thank you. :D
Greaaaat sharpness. I could feel it from here. Never thought sharpening was so complex, nice video and nice method! (sorry if I made any mistake I'm spanish...)
dude finally a proper video how to sharpen knives without pointless show but a well through explanation. You are a master chef indeed
+borghese84 I would not go so far as to say that but thank you! Cheers!
Incredibly informative! Such an expert at not just working with your cutlery, but explaining it in a way that's easy to understand. Kudos!
Thank you very much for the kind words! I am glad you like!
This guy is great!! Very informative and easy to like.
Great video, with accurate instructions.
Not to mention a lovely twist of humor!
=)
But, could you give some suggestions to sharpening a knife in the outback? What are some good natural sources to sharpen your blade in a tight situation?
Thanks!
Richard,
Excellent tutorial, thank-you very much, you really helped with the repair of my knives that just weren't cutting nicely anymore.
You are more then welcome! I am glad I could help you out and I am glad you found my video! Cheers!
Great commentary, glad I could find an expert willing to answer a student's questions. Out in the field, there may not be any options to sharpen it without a stone-so end product is bring a stone with you? Also, I'll be sure to see if I can sharpen some of these knives on each-other! Now that is impressive.
So, why do you feel so about carbon steel? I heard you say that a harder steel may be harder to sharpen, but lasts longer in its sharpened form.
Thanks for the answers!
Got a honing steel Victorinox narrow groove and a ceramic smooth learning how to align an already sharp edge, thanks for the info.
I learned a lot! Thanks for your time and knowledge.
Oh wow! Richard, you saved my life! I was going nuts trying to get a custom Dozier with D2 steel sharp. Using your guide (light pressure) hair just "pops" off like you say, Thank you!!!
Ron
Bobs D2 blades take a really nice toothy edge from a steel if used the right way! Glad my vid was able to help! Cheers!
Thanks for the video! My knife has improved by leaps and bounds.
Wow! great video - very informative and easy to follow - thanks man!
Thank you very much for this video! I really didn't know alot about knifes and how to sharpen them, since i like too cook alot i really liked this video! again, Thanks alot!
Im a pastrychef of 30 years - i have always had crap knife edges. I am most encouraged by your video's and look forward to investing a lot of time in sharpening knives correctly. Your awesome bro - god bless you.
before I go - do u have any info on serrated edges ?
I am glad you found and watched my video and that you learned from it. I have a video on how I sharpen serrated blades at home my way and it works. Just go check out my knife sharpening playlist it's in there someplace. Thanks again for watching and cheers!
Thanks for the sharpening steel video. I've been considering investing in some new knives and want to keep them in top condition. Your videos are very informative. Can you tell me what knife are you using in this demo? I've seen it used on a couple of cooking shows and I haven't had much luck identifying it.
Wow, a knife sharpening tutorial that went viral!!! AWESOME.
Love the video, and very informative. Not sure what I'm still doing wrong. I have a grooved steel rod and I have a set of Global Cromova 18 stainless steel Japanese knives. No matter what I do I can't seem to bring that edge they had when they were new, back.
Wow, great quality home video. Thanks for the lesson!
Thank you! I appreciate you taking the time to watch my video!
Very informative and understandable.
No one could have done it better.
Thank you for sharing all that info you researched.
Your a legend!
Thanks for finding and watching my video and the very kind comment! I hope you enjoy my other sharpening videos as much! Cheers!
I was up until 3 am watching your videos Mr Blain.... and got some friends onto them as well!
You are on the right side of technical for us and explain in strait forward English as if talking to a friend rather than trying to show off or impress (like most the other videos we watched).
Your vids are good for students and the people who just want to know.
Again we thank you (even if I was a little late getting up for work lol)
You are more than welcome Andy! I am glad you like the content and I certainly appreciate the kind words! Cheers!
Very interesting. So true. Knives are so important in the kitchen.
As someone who has way to much respect for knives of all kinds, thank you for explaining and showing the proper technique on using these. I've seen my dad use one, but never thought to ask him how to use it. One thing I've always wondered; how often should I use it? Should it be used on serrated edges?
+Becky Nosferatu Check out my video on how to sharpen a serrated knife you will be surprised! Cheers!
you are the best!! so much knowledge and so well explained. Thank you so much. this is priceless!
Mate, that was awesome. So clear & helpful. A million thank-you's!!!
just found your vid and it helped alot with all kinds of knives thanks!
@MrEZCooking I honestly assumed you were a head chef!
You perform and look just like one! I am amazed you learned all of these skills without even going to culinary school... Must be in your genes! I'm going to the store this Saturday and I'm going to get some shrimp and other ingredients for the pesto sauce to make that spicy shrimp quesadilla I'm excited!
great video .thanks for the lesson.it was easy to understand because you took your time and explained everything very well.
much respect.
Blaine, you are good. You have imparted knowledge that is esential to any one aspiring for basics in a kitchen. Thank you. VishG
You are more than welcome VishG! I am glad you found and watched my video and I hope you enjoy the others as well! Cheers!
Thanks for taking the time to post this. I have a set of decent Henkels and watching your technique I can tell that my angle is not what it should be. Time for a little more practice with the steel.
You are welcome! I am glad you found and watched my video and that you found it helpful to you! Cheers!
Great video thank you. Just wondering about how many steeling strokes you really need to do? Can you over-steel?
Ive had the tool for this for a long time but was afraid of screwing it up. Thanks for the in depth explanations of how it works as well as the demonstration, it really helped me feel comfortable and now my knife is much happier with me (:
You are more than welcome! Thanks for watching! Cheers!
This video couldn't be more perfect. Thank you!
Brilliant! Thanks for the tips. I now know the why of knife sharpening and that is helping me get my head around the how.
:)
Thank you! The "check for smoothness" tip is invaluable, and I've heard it nowhere else. I have subscribed and I'll be checking out your other videos!
Scottishstorm You are very welcome sir! I am glad my video has been helpful to you! I hope you find the others just as helpful! Thank you for finding and watching! Cheers!
Good stuff. Right on point. Will look for a cleaning and storing video
Excellent video Richard. Very comprehensive. I'm a knife collector and kitchen fanatic so I've been sharpening and steeling all manner of knives for hunting/fishing and kitchen for decades and like to think I've acquired a natural feel for it lol and yet still gleaned even more great info from your video. I'm subbed. Thank you!
Howdy Al! Thanks for finding and watching my video I appreciate it. I am glad that you gleaned some additional info that I hope helps you on your sharpening endeavors! Thanks for subbing! Cheers!
Thanks for this sir, very simple yet complete explanation
I just started working as a line cook. The worse part is the prep... they have such dull knifes and my chopping skills are so poor. Is there any way to increase the use of these knifes? They only have a basic steel rod for aligning the blade.. I learned alot from your video and had alot of fun watching.
Thanks a lot for these tutorials. I've been looking at buying an entry-level Japanese chef's knife for sometime, probably Gyuto or Santoku. In any case I wasn't looking forward to spending the same price of the knife on whetstones, its nice to see someone who knows what their doing explain how the same quality sharpen can come from steels.
First video of yours I've watched and it's great. You explain things very well. Keep the good work up!
I already saw one video on UA-cam that was very brief. I couldn't imagine what you could talk about for 13 minutes re using a honing rod. WOW, so much useful information. Glad I found you as the other video doesn't show the proper technique. Thanks for sharing your video...on to part 2. :)
Thank you Sue!
Thanks for showing this. I have a nice set of knives that I'd like to keep as sharp as they currently are. I had no idea to the difference of slicing vs cutting.
You are MORE then welcome! I am glad I could be of help! Cheers!
This was Fantastic & FULL of Usefull information I never even considered. I now know why my blunt knives can't get their edge back. I never knew a "steel" & a "sharpener" are too different things. I've been trying to Sharpen my Newbridge Knives with a cheap & basic "steel"... Which will never work. I now know I need a diamond sharpener. I also didn't think about matching your knives to the required type of "steel" by checking the tempering. This has been So Informative. Thank You Richard Blaine! :)
You Sir are more than welcome! I am glad you found and watched my video and got something from it. It lets me know that I am doing my job right! I hope you watch the other sharpening videos and enjoy them as well! Cheers!
Ur a real nice guy. I wish u fortune and joy in all of ur and ur loved ones future endeavors. Odin Bless You and may the Great Hall of Valhalla except you into the Valkyries Bosom, in the far far away future, when ur time Midguard has come to a close. Gratitude to you Again! Hail Richard Son of Blaine! #NotARealViking
What degree or angle would you say youre sharpening at? I noticed you said it should nt be too big or small of angle but what angle would you say? Thank you for the professional knowledge video, take care.
Just got into sharpening (picked up a Sharpmaker for xmas). Excellent video. Thanks.
Cool! I hope you watch the rest of my videos and if ever any questions do not hesitate to ask! Cheers!