The Day I Mastered Sharpening.
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- Опубліковано 3 жов 2024
- [It's "BCK" I know] How to sharpen your knife using a whetstone WITHOUT being a 100-years-old-Japanese-sushi-chef. Get the sharpening stone here : amzn.to/2CXMuG4
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BIG love,
Alex
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"we can still go a bit further by..." *starts undoing belt*
Jesus christ Alex
+Napoleon San Martin Sounds like me.
at least it wasn't for testing the sharpness!
That was my favorite part. :3
Wait, that wasn't supposed to be a *feature* of this video?
@@jackspradt1562 Pooty Tang style? 🤣🤣🤣
Please make "The Day I Mastered" a series where you learn various cooking tricks and tricks!
Oskar Andersson great idea.
Agreed. This guy is the best.
Short series. Alex is already a master. ;)
True!!! :D
love this idea!
Nobody:
UA-cam: Wanna watch a French man sharpen a knife?
Lmao it recommended me him making croissant outta no where
Ali Hasan it’s cwuh san
Yes
if id say english man for every other youtube video it wouldnt end xD
Finally my life is complete
Your accent is sharper than the knife bro..
underated comment :')
0:39 dose naifs are totolly dur
Vous savez parler français les bro ?
@@Nath-ud3uj nöff baggett
I've always wondered, is Alex a physicist/engineer who loves to cook or a chef who loves physics/engineering
He is an engineer who loves cooking
I'm guessing the first
A chef would've just put a paper towel under his stone to keep it from moving
It's what we do with cutting boards as well to keep it save
Electrical engineer
Ex coder he said
French
That 15 degrees is not critical, in fact there are different angles for different kinds of knives. Filet knives have a 10 degree angle, general ktichen knives hav 20. Some chefs even have a personal preference that "just works" for them.
Also, this was sharpening: the act of making sharp. Not to be confused with honing, the business with the big iron stick that you see butchers do all the time in movies. Remember the really thin edge that Alex mentioned, that curled over? He doesn't polish it away completely, in fact that very thin edge is what does the cutting and as you cut, you push that thin edge from side to side and it get's bent all over the place. Honging the blade against a honing steel straightens the sharp edge so it aligns with the direction of cutting again.
if your knife doesn't cut properly, don't sharpen it, but hone it first. If that doesn't help, then you can sharpen.
vinny142 its incredible how big of a difference honing with a steel makes, you think your knives are dull but really they can stay sharp for weeks (depending on use), they just need regular honeing *-*
vinny142 thank you so much! I've always just used the whet stone my grandpa gave me.
Thanks for the advices ! I've been trying to sharpen my knifes with a stone(which isn't that great but hey... it was covered in dust somewhere in the kitchen so ~ i can't complain too much :p ) i'm glad to know that the angle doesnt matter that much haha i'm trying my best to be roughly between 10 and 20 degrees tho So i can be a japanese who can actually make clean looking sushis! dull knifes turn them into mochi lol (mochi are basically a paste made by crushing rice)
As mentioned, the angle itself is less important, than maintaining a consistent angle during the sharpening process is.
A tip i've learned through my years in a proffesional kitchen is, that if you do a circling motion when you're using your wet stone, gives a faster and better result. Also, practice makes perfect.
But as mention above, not honing your knife is a good way to over sharpen your knife and eventually ruin it. And by ruining it, i mean reaching the softer metal inside the blade, by over sharpening.
Alex I sharpen by hand professionally and I know it is not easy to make videos but I enjoyed your video. I am blown away by the amount of replies and I would ignore many of them, especially the one advising to use WD40 instead of water. Successful sharpening is 90% technique and 10% equipment used.It is important to understand that dull knives have an negative impact of the food being prepared at the molecular level, there is a lot of collateral damage being done as a worn edge tears through vegetables and protein. As you indicated, your grasping of the fundamentals and an understanding of what is taking place is what drove you to success. It is a long journey Alex, manage your expectations and have fun as you seem to be doing. I make videos for Knifeplanet and I enjoyed this one, fun to watch and enlightening. Well done, much respect.
Hi Alex, I think this post is GREAT! I've earned a living with the job title of machinist and toolmaker (outilleur?) for the last 40 years. Sharpening tools is something I had to learn early. The reason you are creating the "rolled edge" or burr on the edge is the back and forth motion over the stone. If you don't want to create the rolled edge, then just "push" the blade as if slicing off a thin piece of the stone. Don't pull or drag the edge over the stone. It's perfectly OK to push and pull when starting your sharpening but when you get close to finish sharpening, I recommend you change to using just the slicing motion while sharpening. You choose.
Jimmy Ramirez thanks for the tip :)
Jimmy Ramirez that’s how I do this.
Why do you push the blade instead of pulling it?
it gets rid of the burr
Yes, Kim...more correctly, it prevents the burr from forming.
The editing the music choices the camera angles the usefulness of the video the fun… This could be one of the best videos on the Internet.
Best channel for amateur cooks. Scientific, entertaining, somewhat budget friendly, and just flat out one of the best culinary educational channel out on youtube.
*Alex modifies his sink permanently to sharpen his knife and prevent the stone from slipping.*
Oh okay.
*I just set the stone onto a towel*
thats not so stupid. This way the stone sits there rock solid.
He said that it also helps "watering" the ztone sithout doin a mess
The plastic holder for my wet stone has rubber feet. No slipping.
Or you could, you know, just put a wet towel under it.
@@eriknystrom5839 So was his.
"BCN stands for Beloved Chef Knife"
English teachers: "Aight imma head out"
TheFlamingDane I thought I was the only one that picked that up.👍
barcelona
My dad was a chef from France and had insane knife sharpening skills. He also used to test the sharpness by shaving his arm; that brought back a lot of memories. He was not, however, as fun in the kitchen as you are, Alex. In fact, he was a cranky diva. I like your wacked out, fun style *much* more. Keep it up--these videos are great! (Discovered them today and promptly subscribed.)
5:36 Being from a Nordic country, I can actually feel it with the pölp of my thömb.
A very interesting video, once again (yeah I know it's nearly two years old by now...). Alex has inspired me to try new kinds of cooking challenges and gear maintenance.
Half way into the video, and already learned more than countless hours with other videos! Bravo monsieur 💎
I have watched alot of knife sharpening videos and made alot of mistakes to know how to sharpen a knife and alex you did a great job in explaining how to sharpen a knife very easily. Kudos and salut :)
B-Beloved
C-Chef
N-kNife
Thank you
Only 4 seconds in and had to pause
C outeau
A imé de
C hef
He’s french ffs
Hahaha! Yes! I laughed super hard...but I'm fairly sure it has a lot to do with English being his second language. :)))
In france the "k" is so silent it doesn't appear.
I came for the reason Hank came in the comments. And like he said I am not disappointed in what I saw.
Dude i have been following you for a few months and for every of your videos i see i fall in love more and more with what you do
greetings from Spain
Hi Alex . . . I've been following your channel here for some time now and I must say it's the perfect balance between heart and mind in the kitchen. But on this sharpening episode I think we may have crossed the line into the realm of "over-engineered" (for routine sharpening, that is; bringing a blade "back from the dead" is another matter altogether). . For years I have simply stroked my knives along a diamond encrusted steel, maybe 5 or 6 strokes per side, and am getting the same results as your "see-through" tomato slices. It's just steel and abrasive, after all - - and in the spirit of Italian cooking, less is almost always more.
This is the first video of yours that I've watched and I was impressed. It was comprehensive, instructive and entertaining and I really enjoyed your sense of humour. Lately my mother has become much less mobile (she's fallen down the stairs twice this year) so as part of reducing her workload I've taken over half of the cooking duties (three or four times a week - my dad does the other four or three). Previously I didn't get many opportunities to cook (I don't count cooking for yourself, where it was usually a case of rustling up something quick and easy). I've always thought of cooking as a social thing, a way of showing your guests that you appreciate them and want to do something for them. The point being that while, in the past, I would have watched your videos for fun, I now have a reason to subscribe. Thank you and well done!
You have brought the video and sound editing in this video to the next level. "Like not this level, like THIS level!".
When I he took off his belt I thought to myself “oh this video is about to get very interesting!” Haha! Great video as always, Alex! 👍
+Stephanie Peterson hahahaha.
As someone with ADHD i'd like to say that you teach in a way that makes me focus and understand everything you're saying. I've watched so many videos on this and like you said, none of them fully made sense. In fishing there are techniques that just require muscle memory and when you're fishing, you're not even thinking about it but you know how it feels and I believe that understanding how things feel makes a huge difference in learning and you help me understand what it is i'm feeling for. thanks.
You are the only person who actually explains it in a good way, thank you sir.
Best no-brainer sharpening knife video I've watched on UA-cam! 👍
Holds really sharp knife
"How can we see if it is sharp?"
TAkes Of beLT
oh
...L'chaim
Days before 2019 Holidays: I dropped my knives to be sharpened by a "professional" and they wrecked them. Turns out they just used one of those grinding wheels!
Valentine's Day 2020: Chinatown here in NYC (I'm sure other cities as well) has seen business plummet due to the Corona Virus paranoia, so I showed some love by dropping coin down there today. Found the KW-65 in one of the shops, it was $10 more than Amazon but I feel it was money well spent. Now I can sharpen my damned knives the right way. Thanks for the breakdown on the burr part. I think I have a razor strop around here somewhere. Probably with my first-aid kit from the last time I used it to sharpen my straight razor
1. too much pressure (thats wearing ur stone too much)
2. to stop stone moving u can use wet piece of cloth between the stone(holder) and the desk
3. the 15degree angle is not that important, wider angle means the edge is more resistant to breaking but get dull faster and vice versa
Someone who actually knows shit
@@fasszopobuzifeherciganyzsi6817 Knife sharpening isn't rocket science, I mastered it when I was 9 because my father was a knife maker, and I want to carry on that hobby! Although Andrew is correct, kitchen knives are just manufactured with a smaller angle, which is less tough, although gets sharpened faster, and can acquire a better edge.
@@raideno4488 I agree, it isn't rocket science, however, you are lucky that your old man made knives, most of us never watched our dad sharpen a knife at all.
You got to have a person in the family who knows how to sharpen and who is willing to teach you. Cheers.
Angle is more purpose. Angle number does not matter to me but mine are low angle with each knife having a sweetspot. I was once obsessed with angle too. Your not 100% correct on the dulls faster as there are Harder metals that keep the edge for months. Higher angle does make it resistant to damage as it is not as thin. Toughness and Hardness are trade off. Hardness is the ability to keep the edge. Toughness is the ability to resist damage. Hard HRC (62+) thin knives can sing if your technique is sloppy and they flex. Trust me Japanese knives can cut carrots so they feel plastic smooth. They are so much fun but poor skill can ruin them. Disclaimer I am a convert to Japanese knives but realize that you still need tough knife for hard items and shells that would chip a fine blade. Were all different in what we work with and how we use our tools.
But how the f&#k do I learn to hold a consistent angle along the whole length of the knife?
THANK YOU. You answered every single question I had about sharpening a knife on a whetstone. I LOVE THIS VIDEO. thankyouthankyouthankyou!
Wonderful, Alex! Of course, not to 'put too fine of an edge on it' (not to be too nitpicky) but in the tomato slicing shots, you leave out the classic test of that portion: the instant that the blade tries to, then penetrates the tomato skin...so showing the knife approach, then cut the skin tells all!
And also: 810,000+ subscribers?! I thought I was only one of a few who had discovered your quality work and enjoyed your humor!
Damn that thinly sliced tomato is super satisfying to watch!
I like that you went straight for the King with no apparent research, good choice lol. As Oscar Wild said "I'm a simple man, I'm always satisfied with the best"
Oh Alex. You have very quickly become my favourite youtuber. Incredible stuff.
All my life trying to understand this and today i finally did, thank you so so so much! Love your videos !
This is great for teaching how to communicate and share differences through conversation.
BCN stands for BELOVED CHEF NIFE!
Michael 😂😂😂
I even replayed it for 3 times just to make sure I didn’t mishear it. was about to make a comment too!
Unknown Person for real bro
LOVE IT... but his English is WAY BETTER than my French.
Fuck I'd give this guy HCN just to not have to hear that voice..
*A joke for chemists and psychos*
"i wanna make the most understandable sharpening guide" Proceeds to speak in a french accent
me: this is gonna be great
His videos are so underrated, great content that's educational but also super entertaining
Alex is amazing!!!
That is why we subbed.
Trueee
very satisfying seing you cut these thin pieces from the tomato even without holding it. you motivated me to try that, too. i have so many dull knives...
Merci mille fois Alex. I had purchased a wet stone a year ago but was unable to find anyone to show me how to use it.
I did find vlogs that assumed i was already a pro, but your tutorial is concise, informative, detailed without being
condescending. I am now going to soak my stone (which I did not know to do) and get to work. Encore, Merci!
I've got a little handheld sharpener thing, with the ceramic, or steel things in the V shape. It gets me a decent tomato cut, pretty good, but not like that! Once you showed that tomato slice. You had me ringing the bell!
Liked the understatement chuckle after the first paper cut with the first knife too.
I want that. ✌️
Get rid of that damn pull through sharpener. Damages your blade.
Alex, Yes, it is a great experience the first time you can slice through paper or, better yet, a tomato. As always, you bring such inventiveness and joy to your videos. That said, your lessons here are a good starting point, but you -- as I and many others as well -- will learn the finer points the more you do this, such as better technique on sharpening the curbed area to teh tip and the more desired sweeping motion instead of back-and-forth. How to sharpen a knife invites as many opinions as what oil is best to use in your car.
Paul Heagen I FOUND YOU
Can you please make a dinner food prep for college students? Ideas for dinner that college students can make for cheap and be healthy? It would be extremely helpful and so amazing to see your perspective! Thank you
Miriam Massaad stews, stirfrys, currys, rich sauces are your best friend. Make a massive batch, store it in an airtight container in the fridge and warm up one portion every night. You can freshly cook your rice, pasta, potato whatever but don't have to (rice reheated is fine, not so much pasta or potato, imo)
Brothers Green Eats
So much this... good advice.
Miriam Massaad Take a home economics course instead of an underwater basketweaving course.
Find a local butcher shop, pool your money with roommates/ friends. Buy meat "package" from butcher ie a quarter cow/half a pig etc. Use an earth box to grow your vegetables and you're done.
Iv looked into a lot of videos trying to figure out the best way to sharpen and how to get it razor sharp, and no one provides such detail as this video. Taught me a lot just now and FINALLY everything makes sense, my knife sharpening research is now complete thanks to u. If I had watched your video in the first place it would have been a lot faster lol
What a superb video Alex - thank you! I've been working for a couple of years now to become proficient in sharpening our kitchen knives. I actually have that same exact 1000/6000 stone from Amazon and have watched many, many, MANY videos here, trying to develop my technique. It's not that I hadn't gotten decent(ish) results, but I'd never gotten truly great results and, more importantly, I just didn't have a truly clear mental model of what was going on. Even already knowing about the "wire edge", I couldn't quite put it all together. That all changed with your video - the combination of your explanation, illustration and demo absolutely nailed down the problem and solution for me. I watched your video a couple of times and immediately sharpened 2 knives to a polished razor result. Not only that, but I sharpened them faster than ever before and throughout the process I knew exactly what was going on, what I was checking for, when it was time to switch sides and exactly when the job was done. I can't tell you how happy it made me and I got the sense that you felt the same way! Here's a cool little trick I figured out - if you hold the knife at eye level and look straight across the width of the blade from the backside to the sharp side, you can shine a flashlight across the blade in the same direction and easily see the wire edge as a white line reflecting back the light. It's easier and more accurate to just do it by feel, but it was nice to visually confirm the physical reality of the wire edge. Again, thank you!
Good job! But i have a TIP!put a paper towel under the supporto and try to collect all the powder left by the stone during the sharpening process. Use it later as stropping paste (or compound) on a piece of softwood or leather.
Luigi G Sounds like a great tip, thanks, I’ll try it too!
One question: doesn’t the paper towel get super wet under the stones? What’s your tip on keeping the stone wet whilst having the paper towel collecting the powder underneath?
Acher i'm glad you could find this useful. Of course the kitchen paper will soak but those little stone grains are suspended in the water so, let it soak. Then you can squeeze it on your favourite stropping surface. Or you can brush the stone with your piece of stropping leather.
Luigi G Thanks, I’ll try it tomorrow!
8:23 ooo so satisfying :D
8:37 *YOU* *MOTHE-*
Yo nice profile pic
Care to share the sauce?
Its from demon slayer kimetsu no yaiba
This reminds me of Jun from Jun's Kitchen when he sharpen his knives lol
Omg same
Excellent...and at times funny video. The one thing I think is missing....and seems to be missing from many sharpening videos is: When sharpening, downward pressure with the finger tips is put on the blade edge only when moving the blade in the direction of the spine. When moving in the direction of the edge, little to no downward pressure is placed on the blade edge with the fingers.
And like you, I bought this same stone about a month ago to sharpen up my knives.....and it was the first time I really ever sharpened a knife. It was so easy to get a hair cutting sharp edge on all my dull knives! Love that KW-65 King stone.
Awesome! Went through the same sequence of events a couple years ago, after years of messing with various gadgets. Alex, thank you for this awesome tutorial!!!
Jesus, i am french and i find him offensively french !
Excuse me im off to pee. Wee we.
yep, use Australians get the same when watching movies.. hell Australian actors have been told they are not Australian enough..
Zut alors! Ce n’est pas possible ! Les Français sont toujours offensive. Mais je l'aime.
@@hopefilledsinner3911 lol!
Ha ha ha, je suis espagnol et vraiment avec cet accent je ne sais pas s'il parle français ou anglais
Thanks Alex, now I am able to sharpen my knives and for a 13 year old like me it is a nice hobby because I already have a fascination for cooking.
And i am Going to make the secret knife storage thing like yours (and I am sad that your herb poster is sold out)
Btw. I recently cut my self with the wire edge😔😂
I love your accent. Its so.... Inspector Clouseau.
" - Your pölp. Of your thömb".
I love it. :)
lol One million views and 1700 comments. That's how it's done. I'm nowhere near ready to buy a whetstone, but I've never been so engaged and entertained by a knife sharpening video-and I've watched more than I care to admit. You go, Alex! You're the master!
About two months ago I randomly got dragged to this video on a night that I guess the algorthim was as drunk as I was. I was blown away. I have since seen all of Alex's videos and I am still blown away by the quality of the explanations and of the production. I also love Alex's dry humor and for a French guy, his English is really good, and even current and idiomatic.
The massive amount of work that goes into your video's are really inspiring.
Great video!
I'm gonna try sharpening my knives now!!!
This is just as satisfying as watching Jun scrub and polish that dirty old knife to a beautiful blade, but Alex makes it much more... educational, I'd say? Also, I'm off to sharpen my 100-yen Daiso knife. Love this video; paper slicing is always super satisfying to watch.
Something to note about really cheap knives, they might not be made with a steel strong enough to take a good edge. There is a video by the channel burrfection where he sharpens a martha stuarts kitchen branded knife and is unable to get it to take an edge. So if you are having problems getting an edge it may be the knife not you.
This - I need to get a really good chef knife and santoku... right now I have a Chicago Cutlery on the former, Hamilton Beach on the latter... both can't maintain an edge very long. I manage, but it's time to upgrade.
what brand are you looking into?
Well that's the thing, I have zero idea which brands I *should* be looking into - I don't need a 200 dollar knife (I cook once a day where I would really need a quality knife) - looking for something around maybe 75-100 USD?
TheVexiis if you want a Japanese style knife look into tojiro otherwise whustoff is good victorinox makes a decent knife for pterry cheap I think it's called the fibrox. But as long as your knife isn't garbage and you know how to maintain it it not terribly important what it is.
I liked how you prepared the angles. Brilliant, and thanks!
Great video. I liked the diagrams and geomettric calculations,... the scientific approach👍
I'm french and i can still feel what is really the "burr" when listening to you!!
but... but...
knife begins with a k...
The French man disagrees
Shhh
Therein lies the joke.
ure fake news
ka-nife
Are all of those scratches on the first two inches of the knife at 7:78 part of the mastery? Happens when you let the blade tip off the stone because of improper pressure across the blade.
You should be able to buff that out using some 6000 grit automotive paint sandpaper.
You usually take those off when stropping by adding polishing compound to your leather strop to add a polished mirror finish to the edge.
This video surprised me, I thought it was going to be lame but turned out to be one of the better sharpening videos I have watched (and I have watched a few). Great tutorial
I really appreciate this video. Sharpening no longer seems so challenging.
Actually, you jumped to the 6000 grit a little bit too fast. You should get a clean edge BEFORE going to 6000, as the 6000 grit is a finishing step, not sharpening. It gives that extra mirror look to the edge (because it smoothes the edge much more, thus makes it that extra bit cleaner and even)
To people interested in sharpening, you should definitely check Burrfection's UA-cam. channel.
Jiraiya-08 ...yeah, he clearly did it wrong :-/
Burrfection has info on technique. Furthermore, he provides the right action to perform to protect the belly of the knife or the curve. But I think both videos are great.
“You see that rounded stoopid edge”
Remember, what makes a knife good is not how sharp it is, but for how long it stays sharp.
+ThisIsMyFullName I like this.
ThisIsMyFullName And remember a tiny change in edge geometry can have a huge influence on how long any knife stays sharp.
That and the skills of the user.
I use black iron knives, cheap, my fav is with me now for 30 yrs. Easy to sharpen, with proper handling, a stroke with the steel puts you right
ThisIsMyFullName well the most influential parameter that can effect how long a knife can stay sharp is the steel quality and hardness
I just discovered your channel looking for information on knives sharpening. I really enjoy your sense of humour. The few videos I watched are both informative and entertaining. Keep up the good work!
Alex hello from Greece. You re doing a fantastic job keep it up, i m a big fan. In 2:26 that thing is for the stone maintenance after sharpening to prevet it from getting curved
BCK you mean?
i know BFG tho, and no, i dont mean that movie^^
Judging by the wall behind him he likes another acronym that starts with a B
conrsb what do you mean?
1:22
FYI, If you have a silicone baking mat, you can use it to keep the stone from moving.
david kowalkowski that’s what I use too. You can get ones with a lip on amazon too so it catches the water
I always just get a terrycloth wet and lay it on the table first. Do the same with cutting boards.
Truly a wonderful video... Great tutorial, and as always, just so much fun... Your energy keeps bringing me back... Thank you so much!!
Nice job. The stop on the sink is especially ingenious
What a satisfying thing it is to get your knives REALLY sharp.
Alex, you're so extra and I love it!
He (k)nows how to spell (k)nife. It's a joke. He spelled it correctly in the credits. C'mon people. Alex, is there anything you do that isn't genius? Thanks for using your powers for good.
N for knife
lol just realized...
Lmao
Issa niphe
Lmao 😂😂😂
П шояD
Loved the way you explained so logically. Great video 👍
All I would add to that, and everything in this tutorial is absolutely correct, is that I once asked a butcher friend what was the best way to sharpen knives, and his advice was "often". When you can carpaccio a tomato you have chefs knives. Beautiful precision tools. You can savor the joy of using them almost as much as the food you create doing it.
Get a rug pad to hold your stone in place. It is cheap and it effectively holds the stone in place for most kitchen surfaces. I can not do want you did to your sink because I live in a rental home.
Magnets or suction?
Neither. The you want the rubber netting that you would normaly place under the carpet to keep the thing from sliding around on wood or tile floors. Look up rug pad on amazon.
That paper slicing sound... that's some manly ASMR. :-P
this dude is mondo cool...been on UA-cam forever never followed anyone always too obnoxious. This guy makes me smile : )
THANK YOU. I actually bought this exact whet stone like 2 years ago! 1st year I didn't use it at all because I was afraid to ruin my knives with it. 2nd year I grew a pair and started using it, but not very effectively. The videos I found just didn't show how to do it well. Yours is the first I have seen that clearly explains the process and shows how to get it REALLY sharp. Now I'm afraid again... I'm afraid that I might hurt myself if I actually have a real sharp knife, haha! We'll see what happens. Thanks so much. I love your videos.
always though that the right angle for sharpening was 30 degrees, but doesn't matter. If you use the same angle on both sides of the blade, it should cut properly
The smaller the angle, the sharper the knife and more fragile the blade. Crazy low numbers like 5 degrees would be impossible to achieve and really high numbers like 45 degrees wouldn't be sharp at all
BCN=best chef nife
BCK=best chef knife
He is happy with his "nives" and that is the main thing, grammar is just a technicality. 😀✌
Some things we cannot see; we can only feel them with the pulp of our thumb.
Oh, PULP! Was wondering what he was saying
when I worked in kitchens, and use the same practice at home. Depending on the knife (what it's used for) the spine would be in the middle of my right thumb as it lay against it, or pointer finger for the other side. I used my thumbnail and blade spine to adjust. Works for me :) - additional side note, that last part where you took 3 movements to slice the tomato.. Japanese sharp does it in one :)
Bro i have started using the wet stone recently. But only video i can relate to about the full process. Thanks for making such good content
"While the wet stone is busy getting.... WEHT."
Your english accent is nice
"BCN stands for beloved chef nife"
Yo, loved the vid. Have been trying to learn how to sharpen effectively and yours is the only one that has gone through all the details. Thanks!
I am really growing fond of this excellent Frenchman.
BCN stands for Beloved Chiefs Knife
Wait... that doesnt work?
Scott Kendall K C Q all make the same sound, people just Qant dekide which one to use
Scott Kendall K C Q all make the same sound, people just Qant dekide which one to use
Chief's or chef's? Native Americans can probably sharpen knives fairly well too. 😉
Me: Chef im gonna sharpen my knife...I need super glue and a small piece of plastic..also nobody can use the sink for 15 mins.
Chef: I see you watch Alex too.
Absolutely no idea why I watched the entire video 🤦♂️
Haha same
Watched multiple whetstone videos today, this one gets favorited.
Vraiment un plaisir de tomber sur une vidéo de Alex French Guy quand tu veux mieux aiguiser tes couteaux!
Sghapen
Cghlear
Pghoperly
I can 100% understand
For a french accent, yours is the most unsettling