How To Sharpen Dull Knives
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- Опубліковано 7 тра 2017
- Here is what you'll need!
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Wall Clock - Ticking
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Water Pouring
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Knife Unsheathe
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Knife Whetting
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After sharpening, wash the knife. I always do. To avoid metal fragments in your food.
Underrated comment!
All your noob the pro
I thought everyone knew this but apparantly not 😩💕
Or you skin
Uh, just rinse the damn thing
As someone who has been sharpening and even making all sorts of knives and other edged tools/weapons for several years, I think this video does an excellent job demonstrating how to sharpen and maintain your knives. Well done, Tasty!
Yep
No drama or fuss, solid clear instruction
@@lechsiz1642 Smith’s makes a good whetstone that I’ve seen in Walmart stores. Amazon also sells several brands of whetstones, a lot of which I’ve never heard of, but they have great reviews and I’m sure do the job well. Hope this helps!
@@meat2dawad thanks. i bought an unbranded one on EBay 2 weeks ago, but still haven't used it yet.
@@lechsiz1642 most of the random brands from China work okay, but won't get a really good edge for your knife. King deluxe 1000 grit stones are better. I've heard good things about the Suehiro cerax stones too. In my knife sharpening and repair business, I use Shapton Kuromaku pro series stones. Smiths TRI hone works pretty good too actually, just a little small for kitchen knives.
@@airwilliam24 thanks
At 43 I've just found out I've never actually sharpened a knife with the pointy stick .
Your face says it all
It's a steel.
at 50 I'm just realizing what that pointy stick thing is.
A steel doesn't sharpen, it just straightens the super thin metal on the edge, I'm 62 and just learned this.
I am ashamed.
@@wholeNwon its a steel honer
This is probably the best beginner-friendly sharpening video I've seen. Within 6 minutes you get the gist of maintenance, actual sharpening (bonus point for not dismissing pull-through sharpeners), and storage guidelines. And all that with only the essentials and without making it sound like it's an impossible thing to do without 10 years of perfectionated craft.
I know I had no idea what I was doing an all i had was a honing rod and that little double sided sharpener thing, but my knife was dull as hell and I just followed the instructions in the video and it went very well. My entire knife set was sharp enough to shave my arm. I did test every knife on the same arm so now i got one arm with a ton of bald spots, and another one super hairy, probably should have just done the paper test lol XD.
Thank you! I've been thinking this whole time I was sharpening my knives, when in reality I was just honing them...who knew!
Zsavage1 weird place for sexism... one of the top videos when you search for knife sharpening on UA-cam is Gordon Ramsey talking about using the honing steel and always saying it sharpens the blade and that this is how you sharpen it, not once mentioning a whetstone.
Lots of people. Just ask your local butcher.
I knew
Even Gordon Ramsey said to use it to sharpen knives
Lol u Dumbo it does sharpen it but not that much you still can sharpen your blade razor sharp but with a whetstone you can put a new edge on The blade and you can sharpen it razor sharp
so do you eat the knives afterwards? i dont get this recipe
Yes
Might land you a cosy place in a circus...
...Or a hospital.
OHH HO HO YES
Kemphoss adding paprika to it will help. so will giving it a quick boil.
Kemphoss a stir fry in alittle bit of thyme will be delicious
Best instructional video I've ever seen which not only explains the whole process but shows us the tools necessary to keep knives sharp and finely honed.
That is one hell of a Sharpe knife! Never thought knife sharpening videos would be so interesting at 2am 🗡️😂
hahhah. And while watching I decided to go to the kitchen and sharpen almost all my knives with stick at 1am xDDD
1:36am for me
@@DantesSagan ha ha that's funny 😂
@@Miked_upp what we like? Lol
Are ya spun?
Its sad your "dull" knife is sharper then my sharp knives.
What kinda knifes do you use
Ones scrounge up in the ocean
Maxcrss why the fuck would you spend hundreds of dollars on knives
Jefferblue because good knives are important
3zk1I_ for? Maybe if you’re a pro chef
@@Aaron-zs5zr for cutting stuff???
Honestly instead of looking forward to these tips, I just want to hear her voice it's so calming.
Same
Alef Gabryel Is That a jojo reference?
same here.
trying to make it in the youtube world. check out my channel for support and if you like What you see please subscribe!
What Stuff? Respond to me and I'll sub to you
This is my favorite knife sharpening video on UA-cam so far.
This was SO helpful & SO clearly expressed & shown. Also visually beautiful. Thank you for this great video!
I really appreciate people like you it wasn't overly elaborate explanation it was simple and concise I actually learned something thank you!!!
Your video is much better than others on same topic I have seen. Precise, to the point, and very informative! Well done!
I have watched many “sharpening” videos from “experts” BUT her and this video do the best job on instruction and makes total sense!!! THANK YOU!!
I've been getting into cooking and I'm soo grateful for clear cut videos like these.
Here are some tips from someone who used to work at a knife shop!
0:56 Don't try and be like "pro" chefs. You don't have to do it fast because were not sharpening the blade. Slow and steady is better
1:22 A rule of thumb (literally) on how to find a "decent" angle. Place your thumb center on the back of the knife and just lean until the knifes touches the honing steel. This way you get an even angle on both sides, albeit slightly steeper than in the video (unless you have humongous thumbs)
2:15 Don't use high quality knifes on knife sharpeners as you can't control the angle
3:35 Knifes are different and have different angles. You can't generalize and say that all knifes must be sharpened at 20 degrees. That won't work with any Japanese knife for instance... Also, there is a HUGE difference between 20 and 22.5 degrees :)
You can find the right angle by decreasing the angle of the knife whilst gently moving it back and forth until you get a good response from the whetstone.
3:55 Lift the knife to sharpen the tip as well.
4:15 Your knife won't be sharp at this stage. In order to align the edge you have to do the "strop" first.
4:16 Instead of the tomato test, run the edge LIGHTLY over the tip of your thumb nail and you can feel all the impurities of the edge. Very satisfying if the knife is sharp, horrible if you haven't done the strop yet
5:41 Again, the tip is not being sharpened
Thank you! You've contributed to the world's knowledge.
Enlighten us master😂
Nice tips
Thank you for this. Regarding your fourth point, what does a good response from the whetstone entail? What sort of feedback should we be feeling for?
Make a video and and Tag me
English is my second language and no one teaches me about cooking until I went to the US. But because of this channel, I not only learned a lot of basic skills of cooking and also learned how to describe these tools and techniques~
Your English is very good! (You can’t learn “proper” English from Americans). I am English, born and bred, so may I offer two corrections to your post?
“no one teaches me about cooking until I went to the US” should be “no one taught me about”. Taught is the past participle of the verb teach.
“I not only learned a lot of basic skills of cooking and also learned these tools” could more correctly be written as “I not only learned a lot of basic cooking skills, but also how to describe these utensils”.
I hope that was helpful.
@@nicholasmartin297 "can't learn proper English from Americans" what did you mean by this?
@@collincook5354 In America they speak American English. “Mom” instead of “mum”. “Thru” instead of “through”. “Write me back soon” instead of “write back to me soon” etc.
I hope you are not one of those Americans who thinks English comes from America. English is from England. Obviously if an American speaks “proper” English then someone can learn English from them. It’s nothing to do with nationality.
@@nicholasmartin297 I’m almost certain this is bait, but I’m bored so why not. I’ll bite. No American I have ever met is under the impression that the English language originated here. Have you ever actually been to America?
@@nicholasmartin297 I’m almost certain this comment is bait, but this attitude irks me so much that I might as well bite. No American I have ever met is under the impression that the English language originated here. Have you ever actually been to America?
i’d just like to say, you explain things so friggen well. Better than any youtube video i’ve ever seen tbh, you explain everything with detail
The best video I have seen about sharpening knives on both the rod and whetstone. Clearly showing the angle and movement of the blade. Excellent illustration of the process. Very helpful.
There are videos out there showing procedures to sharpen knives which if followed probably will cause injuries to the user.
This video on the other hand is neat, well presented and is reasonable, and easy to follow. This inspires confidence that you can sharpen your knives safely.
This is a great video! Very detailed and helpful in explaining the different methods of honing/sharpening knives. Provided me with a lot of clarity.
Why the hell am I watching this at 2:40am ??
Its 5:33 am where I am at lok
Literally same 2:44 am, I cook
11:19. Pm
You need to buy the honing steel
Hahaha 2:43 here 😂😂
Clearest non-fussy guide I have seen for a very long time. Thank you
I'm just getting into knife sharpening and loving it! It's becoming a hobby! :-D it is so rewarding, to take a knife from dull to slicing through paper! Not to mention, what an absolute pleasure it is, to cut through meat and vegetables etc with total ease. Once you've worked with a really sharp knife, nothing else will do!
Exactly what I was looking for. Brillant and nice. Thks for sharing
God bless you with the well presentation & explanation.
Thank you for the quick but instructional video. Helpful and not overloaded with useless jargon. 😊 you’re a delight.
Thank you for this video on basic sharpening! It’s the easiest and best tutorial I’ve come across
Simple and thorough explanation. Thank you.
Thanks Chef, I’ve been a cook for 30 years and never got solid advice for how to use a steel before, and I was always asking!
Good video!
Thank you for your comprehensive demonstration. I've been trying to develop my steel technique for some time now - with limited success. I can never seem to get the end ( point of the knife that sharp)
Oh well, practise makes perfect.
I don't know who the narrator was but YES, more of her please!
She sounds Tasty !
@@dirkdiggler8330 sus lol
Claire
This is a very good video! Very concise. She gets right to the point. ;)
I especially like the paper folding trick to figure out the right angle for the whetstone. I always struggle with that.
Thank you for the "printer paper angle approximation".
I've used the "Hold it at 90°, now. . . 1/2 of THAT is 45°, & in turn. . . 1/2 of THAT is ABOUT the 20° you're looking for method" to. . . varying degrees of success. THIS will make it monumentally easier to explain, having a visual representation of exactly WHAT I'm trying to teach.
Thanks again.
I didn't know how to sharpen knifes but I know how to look for videos that teach me. Thank you for making this so informative and helpful
Excellent video. It really covers all the bases, sharpening rod, knife sharpener, whetstone and how to store knives. Thank you.
THIS IS AMAZING THANK YOU SO MUCH!
I've never seen any video from this channel until now. Very impressive first touch. This is really good.
finally! After years of trying every gadget I have a sharp knife! Thanks a mill x
She's an amazing instructor and the camera work is so awesome.
This was a very well explained and concise video. Thanks!!
I get shivers whenever the knife is being sharpened
yarighty *CREEEEEEEE*
This is the most well made how to i've seen in ages. Thank you
That was a great video! Very informative and to the point. Thank you so much!
This video is super informative and helpful! All the basic knife sharpening/honing tips all in one vid.
Fantastic video. You just did what many other videos on knife sharpening couldn't. Succint, informative w/o digressing or talking too much.
Really great video. Quick, easy, very nice delivery. Thanks!!!
This video was very well done. Very informative and paced well. Got exactly what I needed here. Thanks for your expertise.
That was a really good, really precise piece! Well done.!
Ive been a cameraman /director for 30 years....great storytelling, good filming and lighting.
Simple plot!
Well done video. I just sharpened and honed all my knives. Thank you.
Very well put together. Easy enough for someone new to the industry or anybody sharpening their knives at home.
Love the last 10 seconds of your video....all the naivete comes out...and it's beautiful!
The paper angle measurement blew my mind
Andrew Ernst me too! Easy to picture
Andrew Ernst unfortunately though not all knives use the same angle during sharpening.
Tomato: Why me?!?!
Trevor Song 😂😂😂😂😂
Amazing video! Omg. So clear and concise. I bumbled through to much garbage until coming across this. Thank you!! 🎉
Great video. Easy to understand explanations. Loved the 22.5° trick with the paper. Thank you
"You need about a 20 degree angle"
*Holds knife at 45 degrees*
Amateur.
Yea I was always taught to hold at a 45 can anyone relate ?
Sharpen at 25, hone at 40, just my personal belief
*About 20 degree angle*
ABOUT 20 degree. She never said precisely a 20 degree lol
Her voice is so amazingly soothing
I found it annoying.
Perfect for the video.
Its very sexy
Really annoying!
Too much vocal fry
Fantastic video, clear information and enjoyable to watch. The end cracked me up too!
Fantastic video and lovely delivery of all the instructions :)
you could not have explained that any better!! great video
Thank you, that was helpful and pretty damn thorough! My blunt knives have been driving me crazy for a few months now. Prior to this I knew nothing about sharpening them so I can proceed with a little more confidence and knowledge thanks to you! Mucho gracias!
In the last 10 years their are a number of sharpening devises that take all the learning curve out of sharping a knife. The Lansky system was the one that revolutionized everything. You can get a Trizor edge by chef choice and get a better the factor edge. Just done over use them. they should never see the counter top more then twice a year. Honing steel should see the light between ever task. You slice a tomato then chop onion hone.
Very instructive and informative
Great tutorial!
This video was fantastic. Clear. Concise. Informative.
Has physics and calculus assignments to complete for university... Watches this...
Love that last few seconds of this video! lol
Excellent presentation.Thank you!
Thank you woman!!! I have watched so many knife sharpening videos, and have had others show me several times how to use a file and a wet stone. And I could never grasp it. Must be cause I learned from a woman! Thank you thank you thank you
Thanks for the great video - exactly what I was looking for. Also I had the same sharpener! I was using the sharpener (wrongly) every time I used/washed the knife in the dishwasher.
Regardless of if I was doing it wrong, it was STILL better than normal knives in my kitchen. Even incorrectly sharpened is better than nothing.
"Its never gonna sharpen your knife."
Never underestimate an idiot.
I thought it was a sharpener at first 🤣
Confusing idiocy with ignorance
@@LockheedC-130HerculesOfficial its fine if your knife isnt crippled or blunt like a pencil
Was searching for this tips for my whole life!
Literally the only video I feel I need to watch on this topic. Super helpful!
I think the steel strength depends on what steel it is; some steels have incredible edge retention but are very hard to sharpen.
thats why u use this on zwilling and dick butcher knives
Good tutorials are hard to find. This is a 10/10 instructional video.
Fantastic video! 👍 Informative, clear, and concise!
Awesome, informative, quick, and helpful!!
Thanks for that info, right to the point no bull crap"
Good results
I just had my dull Henkel professionally sharpened and it's like a new knife. Only $8 !!!
One of the best knife-sharpening videos I've seen! Covered everything quick and easy. I never knew that about the rod.
This covered everything I needed to know, thank you. 🤙🏻
Still convinced it sharpens my knifes.
Nice simple advice. I notice everyone has a different way to use a whetstone. And this is the shortest amount of time I’ve seen someone soak a whetstone.
Different kinds of whetstone. Some are soaking stones, others are splash and go.
Although tbf, if she has a soaking stone, I could imagine it was pre soaked for the video.
@@bengamedev1872 i think the video frames are sped up, accounts for the appearance of speed of soaking
You guys are over-thinking how to sharpen a knife, this isn't a samurai sword its a piece of metal you use to cut onions
MrFunkhauser people spend their entire lives perfecting knife sharpening, I’m serious.
@@@MrFunkhauser, And not everyone uses knives just in the kitchen, you know, I use it to k... Never mind... Who cares.
This is the BEST video on beginner knife-sharpening techniques I have ever watched. Thank-you soo much!
This was great - thank you! Learned SO MUCH!
The edge of the knife consists of tiny micro feathers. When used, those feathers bend a bit. The honing rod simply bends those micro-feathers back into shape and thus restoring the edge (to appear slightly sharper), until you can get it to an actual sharpening rod. You should hone your chef knife before and after each use.
before OR after doesnt matter which as you still end up doing it between each use but never twice in a row which is pointless
Not before and after. Just before. When it's clean.
@@betamusic5487 I've worked in environments in which certain chefs are uneducated (or simply don't care), as they just pick up a random knife and get to it. I hone my restaurant blades "After" as well, just so they are ready for the next person.
@@SuperSaiyanX-0014 I've always honed them as part of the washing process, clean the knife then hone it for the next use.
Mostly because when I'm cooking I usually pull them out of the block and want to immediately use it. I'd easily forget about honing otherwise.
Thank you for explaining what I just watched in the video.
I did a full sharpen with a Japanese whetstone 18 months ago and I now find that using the steel for a few swipes before each use has kept my knives as sharp as the day I took them off the stone. If you religiously use the steel before each use then you will probably only need to sharpen your knives if you accidently chip the blade.
Now THIS is someone who knows how to use & care for quality knives (h*ll, this is how you should care for your "utility grade" knives as well).
Completely clueless.
Fabulous demonstration. Thank you.
This is awesome!! Thank you, for the tutorial, and for all the info!! Super helpful and your voice is very easy to listen to! :3
this was the first decent tutorial ive been able to find
Why I'm am watching this I don't even cook or murder people?😅
Cupcakke Yassssss cupcakkeeeee
Cupcakke Well, I guess you're not marriage material!
Cupcakke because the only uses for knives are cooking or killing people, exactly.......
YaBailoBerta don't forget the five finger fillet!
Well its never too late to start.....and also cooking I guess
I love that folded paper angle trick.
Excellent information. Great job.
I didn't know what a honing steel was until I watched this - I thought I was just bad at sharpening because the knife wasn't getting an edge. XD
Same...
Same
Saya gak ngerti
Me too. My wife bought me a couple of really nice Hinkel knives for last Christmas and they were becoming very dull. Then my mother in law bought me a cheap little Farberwear knife sharpener. I was using my honing steel to sharpen and not getting an edge. But, as a side note, the Farberwear sharpener works well. I’m sure there are better, but it’s handy to have around
Honing steels actually don't do what is claimed. Try examining knife edges under magnification and see if you can see any of that supposed bending. I could never find it. Anyway, if your edge has bent, and you just bend it back, it's going to be seriously weak and just bend again. You don't want weak metal along your edge. If your knife edge is bending, you have a major problem.
Knives are for fools, real men use their hands
Toxicclay wow 😳 deep man 😎😎
Toxicclay lol
i eat steak like pizza slice
REAL MEN USE THEIR FISTS
Totally A Potato soooo suggestive
Excellent video; worth every minute
What a comprehensive video, fantastic
I've had dull knives for months, and you're telling me that thing I bought which has been sitting in my drawer for months isn't a knife sharpener!?!?!
so much of my life has been wasted
This is what happens when your mothers aren’t literate with kitchen wares.
@@tommybro5313or fathers
its fine if your knife isnt crippled or blunt like a pencil
That tomato has absolutely no business looking that good
This was excellent! Thank you.
The best explanation on how to sharpen a knife, I came across so far ... 👍😊