The Best Way To Sharpen & Clean Knives (And The Worst) | Epicurious 101
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- Опубліковано 24 чер 2024
- Chef Frank Proto demonstrates and explains everything you need to know in order to properly sharpen, clean, and store the knives in your kitchen. Frank breaks down his preferred methods and go-to accessories for every aspect of knife maintenance, giving you all the knowledge you need to keep your blades sharp and ready for action.
Learn more with Chef Frank on his UA-cam Channel ProtoCooks!
/ @protocookswithcheffrank
and follow him on Instagram @protocooks
Shop for the products featured in this episode!
Sharp Pebble Premium Whetstone - amzn.to/3qRSnOK
Honing Steel (similar) - amzn.to/3HAdtYu
Kitchen IQ 2-Step Knife Sharpener - amzn.to/3n0p634
Work Sharp E2 Kitchen Knife Sharpener - amzn.to/31wMv4P
ZWILLING Twin Signature 11-pc Knife Block Set - amzn.to/3JPgxlm
12-Inch Magnetic Knife Tool Bar - amzn.to/3JG7W4F
Chef Knife Roll Bag (similar)- amzn.to/3sZnoms
When you buy something through our retail links, we earn an affiliate commission.
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0:00 Introduction
0:46 Is Your Knife Sharp Enough?
1:42 Sharpening With A Water Stone
4:54 Honing The Edge
6:46 Sharpening With A Manual Sharpener
7:55 Sharpening With An Electric Sharpener
9:17 The Ceramic Plate Method
9:47 Use & Cleaning
12:02 Storing Your Knives
12:22 Knife Block
12:35 Magnetic Strip
12:47 Knife Roll
13:06 Conclusion
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Shop for the products featured in this episode!
Sharp Pebble Premium Whetstone - amzn.to/3qRSnOK
Honing Steel (similar) - amzn.to/3HAdtYu
Kitchen IQ 2-Step Knife Sharpener - amzn.to/3n0p634
Work Sharp E2 Kitchen Knife Sharpener - amzn.to/31wMv4P
ZWILLING Twin Signature 11-pc Knife Block Set - amzn.to/3JPgxlm
12-Inch Magnetic Knife Tool Bar - amzn.to/3JG7W4F
Chef Knife Roll Bag (similar)- amzn.to/3sZnoms
When you buy something through our retail links, we earn an affiliate commission.
Do you have a link to the plate?
Whats the knifes you recomend for 100€ budget? I got myself a Wüsthoff Classic Chef Knight.
Hey before I buy anything related to this video, were these items sponsored to be in the video or are these the personal recommendations of the chef?
Garbage - all of it.
Thank you.
This is just the kind of information that I needed !
-Cheers from Iceland 🇮🇸
This was a lot of fun to shoot. Thanks to the Epicurious team for always making it a good time.
This was a lot of fun to watch. Thanks to the Epicurious team for always making it a good time.
It was enjoyable to watch, so thanks for that!
I loved this video so much! My father tought me how to sharpen my knives, but I wish I had learned from you. Haha
@@huang111 This was fun to comment. Thanks to the Epicurious team for always making it a good time.
Thanks Chef Frank. You are the brightest star on this channel.
Frank isn't just a skilled chef, he's a skilled teacher too. He explains everything so well.
Z u
I guess everyone has their own level of trust, without research and common sense. No wonder inflation is going threw the roof today
@@greenmarine5 I don't know what inflation has to do with it, but my personal cooking and knife sharpening experiences have shown that Frank's tips are valid, and frankly, I'm doubtful of anyone who mixes up "through" and "threw."
@@greenmarine5 through*
except the honing. when cooks use mechanical engineering terms and don't know what it means i get kinda pissed.
Another tip that's not in the video, but might be in the comments already, is to NOT scrape food off the cutting board with the blade of the knife. I like to use the back of the knife to push food into the pot, etc.
This!! Such a pet peeve of mine when people drag their knife just to push food around the cutting board
I ordered the Sharp Pebble waterstone you recommended, and watched the technique section of the video a few times. Great tip on using a food scale to get the right finger pressure. I’ve never sharpened anything before, but WOW it worked great. The tomato test was a success. Thank you for putting this instructional together! Outstanding demo.
Good stone! Make sure you keep it flat, because, like all stones, they will hollow out after some use. When you notice it becomes less flat, you can draw a grid on the surface with a sharpy and then sand it down with fine wett-sanding paper stuck to a mirror, a diamond plate or something like that.
Terrible stones
@@bobcrane812 peopel say that and then everyone else has them being great, so imma have to doubt that
its bad, watchOUTDOOR55@@Maeve_Rose
@@Maeve_Rose These stones are very soft, which makes it harder to sharpen the knife and the stone wears out a lot sooner.
It also means that you'll probably need a flattening stone for it.
Pro Tip. If you do drop a knife into your soapy water, use a clear glass tray or bowl and put it into the water (without filling it). It will push the soap suds out of the way and allow you to see the bottom of the sink like a see-through kayak.
OMG, I could have used that advice two weeks ago lol. My finger is healed now, though :)
Or just put your hand in super slowly and feel around slowly. you’ll never cut yourself if you don’t rush.
I always put my sharp items in a certain spot in my dishpan so I know where they are. So far, no cuts from washing them (but I usually cut myself when chopping!).
I usually use a fork and stick into the sink to lift up my sink strainer. I just wedge it in and slightly lift it up. Then I wait for all the water to drain and I can spot the knife from there!
I use a clear glass, feels like I'm SCUBA diving
There was one extremely important detail that was omitted here... This demo was done with a medium hardness (German) knife. For German steel, I totally agree with all of the details Frank mentioned. However, if you have a harder Japanese knife (or any high-carbon steel knife), you can't hone it with a steel honing rod like he showed. With some hardness levels, you can get away with a ceramic honing rod... but for many Japanese knives, you just really can't hone it. When those need a touch up, you have to go to a stone. That being said, those harder Japanese knives also need fewer touchups because of how hard they are.
Personally I love the hard steel Japanese blades, yes they tend to be more expensive but they keep their edge longer; they cut like nothing else but they are brittle - you really don't want to drop one on a hard floor (I've done it once & I still have nightmares about it!). But honestly do you really think I'm going to be using any one of my Japanese knifes hacking at anything!! HELL NO!!! These are for delicate, precision work and they are prefect at it! Use the right knife for the right job! You wouldn't use a spanner to tighten a screw!
I always use a wet stone, I've tried oil stones and I just found them too messy - not worth the extra time cleaning up afterwards. Talking of cleaning, the advice you gave was critical! Yes, a proper Chef's knife is going to cut through that sponge like it wasn't there. Never, ever leave these knives unattended for someone to pick up and seriously hurt themselves. I just say "Look, just don't touch my knives! I'm not being a jerk but please don't touch them unless I give you permission - you may get really hurt & your safety is my responsibility!"
I actually suggest that most people ditch the honing rod and use a leather strop instead, with or without honing compound. Leather contains silicates from the curing (tanning) process, so honing compound is not absolutely necessary, though it has some benefits. Stropping on leather has a similar effect to honing, and will work for _any_ hardness level of steel you will find in a knife. Leather stropping is also far more forgiving than honing on a rod, which can dull a knife if done incorrectly, especially since many rods are ridged or mildly abrasive (fine diamond hones and ceramic hones).
@@bloodgain so glad I clicked the down arrow on the reply's. was about to say the same thing!
@@bloodgain You're just a shill for Big Leather... admit it! We all know it's true.
:P
@@bloodgain leather is used on razors for a good reason
Hey Chef, great video!
Note from a mech engineer here who worked only about a decade with metals quality: 8:00 Don't worry about the temper on the blade, the temperature you will get with these grinders are not going to be high enough to mess up with the temper.
True, you can get burns from the hot knives after sharpening, so safety is indeed a concern. In my experience, people tend to resist up to approx. 120 degrees (50 C) on the palm of their hands (please, don't use this as a temperature check), and a grinding process may get WAY higher than that, but you'd need it to get to the 400-450 degrees range (200-230C) on a 1/16 -1/8 inch (1.5-3 mm) blade to start messing around with it. If it's stainless Steel, the temp can go even higher.
So pouring boiling water over them isn't a problem after all either? I always heard you aren't supposed to do that
A quick question, can't you just spray water while you are sharpening a knife?
@@anima94 Shouldn't have much of an effect. Unless you're using a knife with cheap and weak metal
Thank you for your input!
this is wrong, while the blade might be 200 F, the extremely thin edge where the most friction takes place will get much hotter than that and you can loose your temper.
One trick that I find works really well to sharpen serrated knives is a string with a circular cross section (like a shoe lace) and some metal polish (i.e. in paste form). I tie one end of the string to a steady object, put some paste on the string, tension it by pulling on it with one hand, and with the other hand run the knife back and forth at an angle (of course) so that the string slides in each serration. I did this for a set of old table knives and they came out very well. :)
I see Frank. I click.
Anyway, he’s a great teacher. I learned a lot in the first minute already!
Have you heard he has his own channel? I'm guessing 99% you have but just in case you missed it, it's ProtoCooks and the content is gold.
@@Eric1SanDiego1 Hehe! Yes I’m already subscribed to it! It’s sweet that you’re spreading it though!
Same
I haven't learned anything new, still watched the whole video and loved it. Because Frank. :)
@@Eric1SanDiego1 didn't know that thanks
As a 60 yr. old culinary student this video is great to share with my classmates. I have not sharpened with a wet stone but can't wait to give it a go. The cleaning and storing I have always done as you have demonstrated, and my friends always said I was too picky, LOL! Thank you, Chef!!👨🍳
There's no such thing as being too picky when it comes to taking care of an investment like your knives.
I still have the first French chef's knife which I purchased in 1985, and while it has some wear it is still in great shape and is quite functional (and sharp!).
I had a disagreement with one of my aunts regarding knife care. There are general knives in the family kitchen, then there are mine. She went to take a coarse steel to one of mine and we had a "discussion" on what was and wasn't acceptable. The verdict was that she would use the general stuff and leave mine alone. I can definitely appreciate the pickiness :)
FYI - I'm a home cook, she's the trained one. I just treat my knives like my chisels - with respect and care.
He did it wrong.
Do one side on the 1000 till you build a bur.
Do the other side on 1000 till the bur flips.
Do the first side on 6000 till the bur flips.
Do the other side on 6000 till the bur flips.
Do a light slicing stroke at a higher angle on the 6000 with each side to remove the bur.
Wow, you've been a student cook for 60 years and you're old, yes you are. Your dedication to the art is impressive. Don't worry, I hope, I'm sure you will get it before you leave this world...😁
@@bendadestroyer There isn't only one way to sharpen a knife. His way is valid but not as efficient. Some people also use a circular motion to sharpen very dull knives and that doesn't create a burr.
As a Boy Scout, we visited the Grohman Knives factory in Pictou, NS. They taught us to sharpen our knives EXACTLY like this. A few years later in a competition, I used this method and was blasted because it wasn’t “Scout book” method. After feeling the sharpness of the blade, and relaying the story of how I learned it, I received a perfect score! That was some 40 years ago, and technology hasn’t improved it!
Great video!
Great example of the spirit of scouting. Knowledge of your seniors is really important, but if you have a way that's objectively better, it's not discouraged. Just depends on whether someone else might get in trouble when dealing with a technique they're not expected to know of. But in the spirit of a friendly context, it's great that you got the opportunity to explain your method, and got perfect score.
What was the "scouting way"?
I’ve watched a lot of whetstone sharpening videos, thank you Chef Frank for making it so much less complicated than everyone else! Great video!
I actually grew up right by a small fishing hut. They had a (quite large) grinding stone..
(sharpening stone)?
..right by the side of the fishing hut.
-I used to try it out
(it was foot powered, of course)
when I was a kid.
😁
-Just think, - I grew up when personal computers did not exist.
-A video recorder was brought into my home (by my pilot stepdad) when I was 14 !
-And 2 video films. My parents asked ❗ me. to not watch the film "Rosemary's Baby".
I did as they asked.
(I saw it many-many years later...and didn't really find it that bad) 😁
-However, I watched another film they (mom+stepdad) bought.
It was "THE OMEN".
(It's about a ("satanic") young boy).
-That film was absolutely terrifying ❗❗❗
Please, go back to Ukraine and put your mask back on.
My mother in law came to visit for a month one time. She likes to cook, but like Dale Doback in Step Brothers I told her “DON’T TOUCH MY WÜSTHOF KNIVES…DON’T TOUCH THEM!’ I showed her the Costco set of kitchen knives she was welcome to use. I went away on a business trip for 3 days, and when I returned I found some of my knives missing. I asked about them and she told me they were in the dishwasher. I immediately took them out and also discovered the tip on one was a little mangled. Upon further inquiry, I discovered she used the knife to pry difficult lids off of glass jars. I was close to going out into the garage to get my shovel and some lye! 🙃😉🤣🤣🤣 She wanted to go to Target to buy replacements. But I said “no” and took her to Sur La Table, where I originally purchased the knives, and a few hundred dollars later she learned to NEVER use my personal kitchen knives again!
You should have traded up for newer models
Wife and mother in law I mean🤣
I got mine at Macy's during a Black Friday sale, probably 1/4 the price you paid at Sur La Table. It is the Pro S series.
Good for you!
@@garyday6512funny joke boomer
Another tip to keep your knives sharp is when you’re swiping your knife along a chopping board to transfer the food you’ve just chopped into your pan, flip your knife over so you’re not using the side with the blade so it won’t dull the blade
Flip it so you're not using the blade? So you're holding the blade and pushing food with the handle? I think you mean so you're not using the EDGE of the blade, but are using the back/spine of the blade.
@@seikibrian8641 urgh.
@@seikibrian8641 Everyone with half a brain understood what Amy meant, no need to be condescending
@@seikibrian8641 cringepilled
I'd honestly recommend getting a bench scraper instead for transferring from your chopping board. They're generally deeper so you can scoop more stuff in one trip with a thinner edge than the back of your knife, are easier to use for that job in my opinion, and safer because there isn't a sharp blade anywhere around. I used the knife to do the transfer for years but the first time I used a bench scraper for it changed my life and I moved the bench scraper to the drawer right next to where I do all my chopping so it's always immediately available.
Two years ago I switched from a manual sharpener to a water stone And I have to say what a difference it made. Before the switch, I watched so many Japanese chef demo videos in order to perfect my technique.
I use the stone too
The more tactile the process the better. I agree
Everything you've said in this video is bang on and any good chef out there would agree.I remember cooking when I was 18 and was very fortunate to be working at a Michelin star restaurant, though I didn't appreciate it at the time.I remember a chef showing me how to sharpen knifes with a water stone. He then took my knifes(Henckels set of 3) while I was prepping for evening service and put the most ridiculously sharp edge on all 3 of them. He came back and said "give those a try"....I was blown away. I didn't think a knife could get that sharp and cut with such little effort and accuracy.
I wish he would not show the thumb dragging method to amateurs, the ER rooms are filled with people with severe cuts trying to copying "chefs" on TV removing avocado pit by whacking it with a knife. Seriously, it is so bad they now make a tool for it. There are safer methods and you do not need to hold it in your palm and smack it like it was made of steel. It twist easily with skill. No huge force required.
Frank is so funny especially when it’s his episode
1:38 "It's like a whisper!"
Frank is the MAN! My son who was a cook in a top private club in the Midwest made the observation that 'Chefs obsess over their knives.' From Wusthoff Ikons to Global chef's knives the chefs insisted on owning and using the best. Frank's suggestions will keep a great knife sharp and in fine condition. Thank you, Frank!
Hi Clinton, how are you doing. I hope this year brings happiness prosperity love and peace all over the world. I'm Allyson from California nice to meet you.
@@allysonhanks7367 Hi Allyson, I'm Doug from Alabama, nice to meet you.
I just want to say thank you! I have had nice knifes for a while now and I thought I was doing a good job of sharpening them. I realized after I watched this video and tried the techniques out that I was wrong. In two minutes he was able to explain proper knife sharpening techniques better than any of the 25 minute videos I’ve watched before. So thank you!
Sir, you're great at teaching knife knowledge. Clear, relatable, complete. Thank you.
Packed with Easy to follow Instructions, Systematically presented resulting in maintaining (perhaps) the most important kitchen tool safely and for a lifetime. Thanks a million Chef!
Please never stop doing these videos Chef Frank. You're the best.
Epicurious should go out of business for pushing lies and misinformation.
Pls elaborate, your comment worth nothing like this.
If you have a wooden knife block with vertical slots, try putting your knives in upside down so the blade isn't dragging on the bottom of the slot every time you slide it in or pull it out. This works for almost all knives except for small parers, where the handle is heavier than the blade and naturally tends to pull the blade away from the bottom of the slot.
Ooh nice tip
Check if your knife block is self sharpening before you do that.
My brother told me that. My paring knives go in sideways, probably for that reason.
Get you someone who cares about you as much as this man cares about his knives
0.0
Having tried several whetstone sharpening methods, I like yours the most. It feels the most natural and smooth to carry out. Thank you.
My roommate and I were talking about how dull our knives were the day before yesterday 😳 this video couldn't have come at a better time. I also learned that pretty much everything I thought I knew was wrong 😅
I'm guessing you have an iPhone or iPad. I swear they have an open microphone and monitor your conversation so they can direct personalized ads. It happens to my partner, an apple user, all the time.
@@stevenvachon9745 Not only Apple. Happens on Androids too. (Speaking of own experience)
@@stevenvachon9745 I don't have an apple product, but I do believe this. There have been stuff I've only ever talked about but never searched and I'll get ads for it. it's terrifying, but not really something I can change 😅 I just try not to say important numbers and stuff out loud just in case
@@stevenvachon9745 I actually think it's more that they could predict you would have a conversation about the topic based on your search and browsing history, even if you don't search for it directly. A way to test would be to find some random topic in the dictionary using dice rolls to come up with the page and entry, have a conversation about it, and then see if it comes up.
Talking about how sharp you’re knives are … you’ve been in lockdown too long!
Frank, I’ve been watching a bunch of vids on sharpening kitchen knives. I appreciate your approach in saying a bunch in a short amount of time. All solid info - Thanks!
This man is a real Chef. Love him, thanks Franky.
As my father was a butcher i have some experience with knifes. All the hints given here are wonderful and useful. Thanks for the video.
Thanks chef! I did that plate honing- it works...felt sharper and I could also see the difference looking 👀at the blade...not bad for a 3 out of 5 score.
i am currently working on my cert 2 and this is very helpful too someone that is new to cooking and has not had much experience this was explained very well and easy for anyone at any level to understand sharpening my knives is something that i have struggled with but after watching this i think i have a better understanding and can use the skill shown to improve my sharpening skills to have a well maintained knife.
This was extremely informative. It told me everything I have to know. I only have one chef knife and I do most of the things that it showed in your tutorial being that I live alone I store the knife on my counter, just laying on a towel. Thanks for all the useful information
This is such a great educational piece. I've watched it several times myself, shared it with all of my siblings, and with friends. Thirteen minutes well spent.
if sharpening skill was a book this video was a foreword. Just fast quick point with no real meaningful information.
I just bought a nice set of Zwillinge knives and this video was right on time for me! I particularly appreciate the detailed how to on correctly using a wet stone. Thank you!
If you want to see Frank's scale tip (or just something more detailed), Master knife maker Bob Kramer has a similar video on sharpening . For the Japanese style, Korin's in house sharpener Vincent has done a series on YT.
Be careful to not also sharpen your thumbs lol I did
@@tiacho2893 Thanks for the tip, I did indeed check out Bob Kramer’s video. Very informative, but upon investigation also very pricey. For a real connoisseur who can afford it, he’s fantastic. For more ordinary folks on a real life budget, Frank is far more real world. I don’t mind paying a little more for reasonably good quality, and cooking lovely meals with decent tools is a great pleasure, but I don’t really need absolute top of the line for simple, every day family cooking.
@@bonitahyman yeah. I hope to be able to afford a Kramer someday but that is no time soon. He did a sharpening tutorial that can be applied to any knife. Same with Vincent from Korin. He sharpens for the shop and puts the same effort and skill when sharpening a hand forged knife or the relatively inexpensive Misono I use. A cheap knife will perform well if sharpened well and I use mine daily. Dull knives are a pet peeve for me.
@@tiacho2893 Yes, his tutorials are super helpful, especially for newbies like me. I hear you about dull knives too - I’ve become a bit spoiled by my nice new knives! How ya gonna get ‘em down on the farm once they’ve seen Paris? HA!!
I so greatly appreciate these videos for both technique and safety!! Thanks so much!
Thanks for a brilliant video. I have tried so many knife sharpeners over the decades that I have lost count. Only last week I tried a whetstone that I used for sharpening my DIY tools on my kitchen knives. Your video confirms that I am on the right track. Much appreciated 👍
Whet stones work on axes too. I turn a cheap Harbor Freight Tools one into a real one by giving it a proper edge.
I worked for years in a meatworks in New Zealand where your knives and steel were an extension of your hands. A sure way to risk cutting off your thumb is to hold the steel with the grip he is using - you should always curl your thumb forward over your index finger knuckle. This reduces the potential damage to losing a thumb/forefinger tip or getting a nasty cut into the meat of the heel of your hand. Fortunately, we wore chainmail gloves at work, but we learned the proper grip in case of preparing food at home and forgetting that you aren't wearing a glove.
I don't know much about knives in that sense, but one time I was using an art x-acto knife (designed similar to a pencil but with a bladed tip, for drawing cuts into paper), and I wasn't paying enough attention and held it like a pencil. Sliced into the back of one of my fingers. Definitely possible to forget an important detail while doing a familiar action.
I hold the steel butchers style (because that’s where I started). Never any danger of cutting yourself and very fast. Only downside is the teasing from fellow cooks.
Thanks Chef Frank. I've been sharpening knives in pretty much the same way that you do for years, but it's good to get confirmation from a professional such as you.
This was a great video and I definitely learned a few things from it. I figured a chef would know this skill the most and all guy’s love the tools that make them their money. Thanks for all the tips and being thorough with it!
Superb tutorial! Bewildering range of
sharpeners on the market and difficult to know the good from the bad. Your demonstrations and explanations very clear and easy to understand. Now I would not shy away from buying a stone. Thanks for sharing your knowledge. Great job.
1. Dish washers don't ruin the temper of steel edge because of temperature alone - it is not high enough.
Instead, a chemical process occurs starting with water - in itself quite aggressive - and rather aggressive detergent. Hence the recommendation not to let finer knives soak (too long).
2. A honing steel rod has very fine longitudinal serrations, much like a file. Doesn't work for serrated knives the way it was shown. Use a ceramic honing rod instead.
3. Wooden cutting boards are best if made from endgrain. Endgrain will quietly part when knife edge is applied. Sidegrain will be cut, leading to wear. Also, endgrain accepts e.g. oil maintanence better.
agreed that a dishwasher will not ruin a temper but is still a no go for knives.
It is the caustic chemicals, not the heat.
I still use thick plastic cutting boards, easier to clean and sanitize. I do have a bamboo set though.
This is a seriously good video. I sharpen chisels and wood planes until I could shave with them but have always found knives difficult. Great advice. 👍🏻
Thank you for this. You are the first person who explained in simple plain English how to sharpen a knife. Myself, like a lot of other people, thought the steel sharpened the knife, now I know better.
Washing: don't forget to properly clean the handle. As always, this was a great clear and concise video, Chef Frank!
Chef Frank, I enjoyed watching this video, and learned from it. I have a safety tip that you should have mentioned. Since I was a boy scout I was taught that the 1st rule in working with knives is to keep the cutting edge pointing away from body parts. In the future please make a point of driving home this safety policy. I know you are experienced so this may be less important for you to embrace but the majority watching this are not. In most of your video you were pretty good at demonstrating this rule until you came to washing. I suggest that the blade stay facing away, and the sponge be turned so it is above the blade, then below the blade. Also, that the knife stays still and the sponge be moved up and down the blade. I think you'll agree that there's much more control of the sponge than holding a 10" or longer knife by the handle and sliding it. Hope you and future readers of this comment take this safety message to heart.
Yeah, I have often grabbed a knife and rotated the edge away after someone set it down with the blade facing us. I have seen other chefs do the same. Most Chefs do it automatically. It is just one sign of you being a chef vs a cook.
Love this and the instructor--awesome video, thank you!
I just have started cookery class and this video really helps me out a lot for the handling of knife and the way to sharpen. Thanks a lot.
I just realized I do almost everything wrong with my knives… thanks for a fun and instructive video!
Frank is my guy. His instruction has transformed my kitchen and elevated my skill. Frank-o-meter for the win!!! 😊
I found with the manual sharpener you need to be lighter than with a stone. If you push too hard it vibrates, like it is in the video, and creates kind of a wobbly edge.
the manual that came with mine specifically stated not to push too hard because it may make your knife duller rather than sharper for this reason.
What the guy in the video did was definitely way to hard.
@@RoloFilms I have one at work and hated it until I figured that out now it's passable. 3/5
Pull-throughs are just a bad idea in general for knives. Takes off way too much material compared to freehand or other manual methods (sharpening system, belt, or otherwise). Same goes for electric and carbide sharpeners. Freehand on stones is always the best way even if it's harder to do.
@@andreigolovik3047 it really depends on how often you use and sharpen your knives. This is all based on super regular use, while I'll use my knife maybe 3-4 times a week for 10-20 minutes. No need to sharpen it daily in that case. So shaving off some material really isn't that big a deal when you don't sharpen it as often.
@@andreigolovik3047 learning to use a stone, yes, is the best. But a pull through is definitely good enough for most people's home knives. and if they're taking off a ton of material you're probably pushing too hard. From my experience, you almost don't want to push down at all on them.
is it possible not to love Frank and his explanations?
Wow! Everything anyone needs to and should know. I learned here about using a waterstone and guide. Everything else confirmed that I have been doing it right, including washing. Thank you so much!!
Thank you Frank!! Quick, easy, chock full of helpful information.
Alright!!! Am I first in line for dibs on Frank coming to my house to sharpen my knives? Maybe will see if he has time to make my holiday turkey while he's here! Love ya Frank! ... hmmm I wonder what method Lorenzo uses for sharpening his knives, or I bet he invites Frank over too.
Would make a great charity prize.
Just wanted to learn the best way to use my hand-held sharpener but learned a whole lot more! Thanks sir.
I appreciate you explaining the difference between the various types of instruments!!! I just sharpened my knives by following your video!! ❤️
Came here to get scolded for sharpening my knives on the bottom of my ceramic teacups, but got pleasantly surprised. Seems like a totally ok thing to do for your everyday muggle cheap knives. Thanks for sharing your knowledge!
I'd like to say I have a bone to pick about the first method. I have the exact same whetstone, and a fairly nice set of both stainless steel and antique carbon steel kitchen knives, and I use both regularly. I use my own variation of Frank's first method on both. My first difference is that rather than dragging the cutting edge across the stone, I push it across. So the stone travels from edge towards the spine of the knife as it sharpens. Doing it the way Frank describes causes what I describe as a "foil" of metal to build up on the apex of the knife blade, which is the material that has been slightly abraded away from the edge of the blade, bringing the two sides closer together at a point (making it sharper), except there's this foil of metal that will fold over onto the side that you're not working at the moment. As soon as you flip it over, that foil folds over the apex onto the other side with the first stroke and it never breaks off! This will eventually end up in your food, and then in your guts! When you push the blade across the stone, that abraded material moves towards the spine of the knife, not the apex of the blade, leaving nothing at your leading edge except a perfect blade. Of course, it takes a little more practice and care not to gouge your stone or your knife or you'll be honing a nick out of your knife.
And I really feel like those honing steels are worthless, although they are popular, so maybe I'm wrong about them, and if used often, maybe they work to keep a knife tuned up. But I feel like my next method after a good whetstone sharpening once or twice a year really puts the razor edge finishing touch on my knives (seriously, I can shave the fine hairs off my arms after I do this next step.) I got an old leather belt, and some red polishing rouge. I secured the belt on my table so it ran over the top of a couple books and used a little strap on the underside of the table to pull it tight and secure it, gave it a good dressing with the rouge, and THIS was where you have to pull your knives across that belt with the blade edge dragging. But you can really see how it dresses the edge of the blade and finishes the job. And the sharpness of the blade between these two steps is night and day, as well as helping the longevity. Your knives will be SCARY sharp with this method, and they will hold their edge for about six months, with no honing every time you use them.
That blue and white whetstone is a great product though. Rubber footing on the holding block base so it won't slip on your table, and a rubber grommet around the base of the stone so the stone won't slip in the base.
The amount of knowledge and intuition this man has... wow.
Wow! You have really taught me a lot about cleaning knives. Didn't know not to put them in the dishwasher. I never knew the correct way to use a rock. Until now. Thank you so much.
Hello there, how are you doing this blessed day?
Great video. I learned a lot!
This was so helpful! Most of my knives are duller than Jon Snow. Will get a water stone. Thanks!
I use water stones for my kitchen knives and wood working tools. The only real drawback is that they tend to be more expensive than oil stones and they wear faster (a good thing when sharpening). But the wear will never be an issue for home use. One thing is that they are a bit delicate (like ceramics) and will break if accidentally dropped. Diamond "stones" like DMT's are even more expensive but won't break if dropped and also use water when sharpening.
If you're knives are really dull I wouldn't start at 1000 grit, 600 or so will get you to where you need to be before you hit the 1000. Otherwise you'll be sitting there rubbing your knife back and forth all day before it's back to sharp
Nice tips and yes, I am using two wooden knife blocks in the kitchen
and place the knifes with the blades to the top in the vertical slots.
Outstanding demo by a superb teacher!
I've used the bottom of a ceramic coffee cup before to hone. works about the same as the plate but a bit easier since you can set it on the counter and it's elevated more.
Great video. Out of desperation while helping a family member cook I actually did sharpen a knife on the honing steel. It took about 45 minutes but it definitely went from dull to sharp enough to cook.
Some knife needs tested different honing rods, including ceramic, and they remove material.
It appears they can cut away misaligned edges, so an extent, but under a microscope it was obvious that a stone would produce a much cleaner edge.
I use Japanese high carbon cutlery. It is very important that you dry your knives as soon as possible, especially after cutting acidic vegetables or detergent cleaning. Not just because high carbon steel oxidizes very fast, but oxidation is a systemic attack on steel. Molecules oxidize equally on the blade surfaces, but at the very edge oxidation seems to take effect more quickly. It's that way with razor blades as well (just showed my age, still use them along with a 56-year-old Gillette double-edge razor and shaving soap and brush). I found your video enjoyable and learned a lot. Thank you.
I've been using a water stone to sharpen my knives for decades, but I never knew what the honing steel was for. Now I know. Thanks!
Huge part of sharpening with a stone is burr management. All youre doing is filing a piece of metal. Just like large scale filing, you get a tiny burr on your knife. You shape the blade on rough surface, dragging away from edge, and that creates a burr on the edge. You then go to fine grit and work harden the burr there until it falls off. Try it, you can feel the burr with youe thumb if you pay attention. Honing steel does the final work and aligns the edge. When knives go dull, half the time the edge is just folded over into a burr from some brute dragging the blade sideways across cutting boards and other surfaces. Honing steel folds it right up and so does any other metal surface, so dragging a knife across a knife works in a pinch. Just like rest of cooking:once you understand the inner workings of it, you can do it easily. I sharpen my knives twice a year and i cook for hours almost every fay
Okay but what's a burr 😂......you need to explain it like no one knows.
@@orphanoforbit7588 Burr is leftover metal that sticks to the piece that you're filing.
Seriously go take a file to some metal, it all makes sense once you understand how metal works.
You're absolutely correct, I never heard it explained as work hardening the burr but that's exactly right
My go to cutting board is a Starfrit acrylic board that I've had for the last 20 plus years. It's definitely got signs of wear, but I would never use anything else. And, I use the wet paper towel trick every single time I'm prepping my meals.
Thank you Chef Proto, that was the best knife sharpening video I have ever seen. Filled with great tips and wisdom. I will now learn how to use the Whetstone sharpener.
Leave it to Frank to drop the knowledge quickly and succinctly. Thank you my friend.
Frank the ultra mega legend... knife... sharpen... nuff said, I'm all in.
Idk what they’re paying Frank but it’s not enough. This guy is a legend!!!
I am new and the guide tool really helped me feel confident. I cannot wait to get past it though. I am working on really old knifes that have never been maintained.
I've been sharpening scythes, machetes, chainsaws and always knives but never knives with a wet stone as I'd use the honing thingy. I'll give it a try.
Great video. I'll watch more.
I don’t even cook but when I see Frank I click the video
I'm definitely getting a stone.
As for storage, I also like the magnetic strip, but I by far prefer the ones where the magnets are hidden behind the wood because I really don't like the idea of my precious super-sharp knives being placed against harshly angular metal strips. If the knife doesn't go on or off the strips evenly then the cutting edge could get dented or knicked, and there's the risk of the blade getting scratched.
This video is excellent, succinct, and informative. Thank you. I feel confident now, on how to take great care of my knives
Thank you! I just bought a new set and now I know how to use and care for them! ❤
Frank being self aware of his memes makes him more adorable, but also give us less stuff to comment about :P
like, if you come to my home to sharpen my knives, I will have to show hospitality and offer tea, home-made snacks, and a light meal ...... to get more tips from you about my cooking :P
Experience has taught me that when you use a magnetic strip it's best to put the knives with the handles above the magnet not below. That way any vibrations won't cause the knives to eventually fall.
Also never mount the magnet on a surface that gets hot. Heat destroys magnetic properties.
Counterpoint: with big knives, getting lightly knocked can also sometimes jar them loose as they lever themselves off of the magnet - and it's far safer for both anything on the counter (like your hands) and also for your knife if it falls handle-first.
@@DiningTablePrintPlay For larger knives I use 2 magnets, one up by the heel and the other closer to the tip.
I've always worked in kitchens where the most convenient spot for knives on a magnetic holder ended up being on the side of a refrigerator. Lots of vibrations.
So happy I found this series!!
Good job Chef Frank. First time I have ever seen anybody explaing honing with a steel.
I sharpen my 10" chef's knife, every 2 years, you could set your calendar to it. it's the knife I use for everything including fileting fish. I use the hone as needed between sharpenings and my family still believes it's scary sharp before I even put it to the stone. good work frank, you explained things well
Huh? What kind of knife is it? Do you know the brand or the type of steel?
Frank is a fantastic teacher! Thank you so much for the valuable lesson!
Was actually sharpening my kitchen knifes when I started watching this, great advice, 👍
Thanks for the info. I was doing some things correct, some not so much. Now I know how to do it CORRECTLY
A dish washer will not ruin the temper of your steel. The abrasive soap will likely dull the knife much faster than hand washing but it will not ruin the temper of the knife. Even if you are considering the 200 C mark as sighted in the video most dish washers barley get to around 120 C for internal temperature.
I have no idea if it can ruin the temper or not, but I'm guessing they meant 200 F-- which is well below 120 C.
Dishwashers are bad because the water sits on them and dulls the edge that way. Basically micro rusting. If you have a wooden handle it could cause it to crack as well.
@@heylookachicken4152 If they meant 200 F then it is even worse. 200 F isn't even a remote fantasy for effecting the temper on steel.
@@HH-le1vi Ya, between the abrasive powdered soap and them not getting completely dry, dishwashers are pretty bad for knives.
He said that 200º will ruin the temper. I can start to affect it at 200º, but it's at 200º _C_ , not _F_ . That's *400ºF* ! Not a chance your dishwasher is heating to 200ºC/400ºF (not least because bacteria is killed at 155-175ºF or about 75ºC). I mean, shoot: the centigrade scale is BASED ON THE FACT that water boils at 100ºC (212ºF). What do you think would happen if you heated a dishwasher to DOUBLE its boiling point? Hint: you wouldn't hear a whole lot from your drain cycle.
All my knives are always razor sharp. I’ve been using whetstones for at least 22 years now.
I tried the plate thing - IT WORKED !! That was a serious pro-tip.
I appreciated the part about knowing if your knife is sharp, as demonstrated with the green onions. I'd heard that crunching sound and thought it was because of my 'mighty' knife! 😆 Now I know better.
It was interesting to find out about the plate method. Also the knife roll.
I had one of those magnets and I hated it because the knives always fell off! I had to get a new set of knives because a couple ended up with damaged tips. Now I have a wooden tray with narrow grooves that the knives lie in inside a drawer, with the sharp sides facing down.
Don't forget to wash the handles of the knives, too!
This was great! More things like this, please!
For checking to see if my knife is sharp, I point it towards a bright light source, sharp edge up. Then I look for any reflection. If there's little points of light, those are dull spots. If there is no reflection, it's sharp.
Thanks so much for the tips. I can't believe I actually watch till the end.
Very well-made video!
A lot of people think they sharpen their knives by using a honing steel...they are not.
The honing steel is just to straighten that edge one has built up by sharpening the knife....nothing more.
When done with the sharpening stone, I like to use a fine 10.000 grid stone to polish my edge.
It really makes a difference and the edge is literally a mirror afterward.
A serrated knife is a pita to sharpen but it can be done. I use a diamond-coated stick to do so. A couple of "grinds" in each serration and then flatten the back side with a fine 1500 grid stone/wet-sandpaper. If you just use it for bread and the like it keeps sharp for years.
Most "knife sharpeners" are just garbage and expensive too. If I have a really dull knife, from someone that wants it sharp, I grind it at first. I have a wet stone on a bench grinder that does the job. Afterward, I polish it on a cloth wheel with some polishing wax on it. It gets razor sharp by that time. To maintain it I recommend the same method you show in the video. :)
At 5:38, that sinking feeling when you notice the editing team used % for angles instead of degrees. It's even more messed up when you think about the math behind it. But at least Chef Proto is on top of things! Would love a more extended discussion on water stones from him. Really intelligent and friendly presentation.
Get out :D
Good info here. @5:01 The entire process of sharpening a blade is "honing"; and the guide @2:59 is called a "honing guide". Also, keep your water stone submerged in water using a plastic container - I've had the same stone submerged for >5 years (Norton water stones).
I love all these videos Chef thank you so much 💗 I'm studying culinary ,your all videos are going to help me so so much ❤️ I'm watching them very carefully every day and every night ,