After searching for weeks, this is the first video that explains sharpening in a way, every beginner can understand. The ''pinkie'' trick is fantastic!
Very integrated presentation in a small amount of time - very substantial, very clear, very precise. Some other people present very long stories, they may even sell them in dvds, but they still lack necessary substantial information. Bravo.
For a my set of high end kitchen knives, and an assortment of others, all of my knives are now sharper than when purchased. It’s fast and certainly effective.
I was thinking that too but also the paper seems silly, I’m pretty sure the 6000 grit should be used not a newspaper, just go super light if you want to get crazy.
Excellent DIY video on sharpening with a whetstone. I have a couple of whetstones and have worked at sharpening but there is no way I can depend on my pinkie to get the exact angle. I’m a tiny woman of 105 pounds and no way is my pinkie big enough to achieve the ideal angle. And even then I suspect it takes years of experience to keep the knife at the same angle throughout the sharpening process. I do have a couple of metal devices of the proper angle that I can slide on the back of a knife which helps to maintain a proper angle but it doesn’t make it easy to do the entire length of the blade. So I e sent my Shun knives to Shun for a free sharpening. They use giant whetstones on a sheet to sharpen knives but in my experience they don’t get the knives nearly as sharp as new. So I feel quite frustrated, feeling I’m not doing the sharpening job just right.
I was quite surprised by how well the newspaper removed the burr. I just did the exact same method(using a Chosera 800) and finished on newspaper then a rolled buffalo strop and got impressive results. Thanks for sharing!
His method of stropping on newspaper seems too aggressive to me, especially lifting the spine at the end... it's almost certain to break off the burr, leaving a jagged edge, and then considering that finished. After removing the burr, it definitely makes more sense to me to finish on a strop or two.
Think about hair, why it isn't cutting your fingers when you scratch your head? It is thin enough, but it's very smooth and can't initiate starting cut.....so is with very polished knife edge and tomatoes.
So, can someone confirm if I understand it correctly: 1. Soak the whetstone in 20 min in water (i believe in normal temperature) 2. Firstly destress the blade (make it dull) by stroking the blade on the white part (#1000) of the whetstone, until you feel the blade is dull with your fingers. 3. Sharpen the blade on a #1000 grit whetstone (the red slab which is actually #300) at a 16-degree angle, by using full/large strokes until you've covered the entire edge from handle to tip. 4. Same technique used for the opposite side until you reach the handle, you turn the knife sideways and do the same motion as before. 5. Check the blade for "burrs" and dry the knife off with a towel. 6. Use newspaper to get rid of the "burrs" where you slide the knife sideways along the edge and lift it up at the end of the motion to remove the "burrs" 7. Check if the knife is smooth and you've done it successfully. I have three questions regarding the whetstone: A: What does he soak the whetstone in? Is it just normal temperature water? B: The "stand" he places the whetstone on, what exactly is that material? C: After you sharpened the knife, do you simply just dry the whetstone with a towel and place it in a drawer? Regardless, a very informative video, and thanks for sharing!
Japanese is not a language known for being terribly succinct. The length of their words, and their grammatical structure, means that it takes them longer to convey information than it would take us in English.
In terms Japanese Chinese can be a handful of speaking While my native language aka Korean is more less vocabulary just harder and shorter pronunciation
My stone is marked #1000 on the red-brown side, and #6000 on the white side. I am unclear why he appears t be sharpening only using the courser side. I thought that the course side was for shaping, if your knife hadn’t been sharpened in a long time, but that you finished sharpening with the white, fine side. Otherwise, what is the finer side for? Just for distressing the blade? That seems like a lot of stone to just use the edge for distressing.
I believed he could have used the 6000 side to remove the burr instead of the newspaper, as they probably have about the same grit. The 6000 really polishes the edge as well
anyone ever take the angle down below 16? I wanted to take my paring and chef knife to about 13, but was wondering if anyone thinks chipping would be a problem especially at 60+rockwell (VG-Max).
You could, and it depends what you're cutting, but you're likely going to get chips very quickly, and I highly doubt you could hone the blade on a honing steel at all at, as you would probably just chip up the entire edge.
jojojaykay... it depends on the knife, the steel, and how you'll use it. I've got a VG-10 steel gyuto that is around 13 degrees and it does fine. I am quite conscious to avoid abusing my knives... harder users might find they need to sharpen that same knife at a higher angle. Personally, I don't worry about keeping my paring knife razor sharp, and maintain it a lot less often than any of my other knives.
The best knife I have ever used. However, it is starting to get dull, which is expected and I know I will never get the sharpening right. So I kind of feel like it was a waste of money lol
Andy Hubbard he is taking away stressed steel at the very edge. Called de stressing the edge. It also ensures the profile of the knife is always straight
@@BaDiLi2L nope that isnt why. Its stressed like bending a paper clip it gets stressed. Nothing about making it more even or sort. You are just taking away the weakend metal that was the edge before
I think a burr is the formation of steel buildup on side of the blade edge opposite of the stone. After grinding the knife on the stone the burr kinda feels like a groove running along the face up edge of the knife. When you stone the knife evenly, check with your fingernail to catch a feel of the burr or groove is even along the entire length of the knife. Then grind the other side and remove the remaining burr (steel buildup) with the newspaper.
After searching for weeks, this is the first video that explains sharpening in a way, every beginner can understand. The ''pinkie'' trick is fantastic!
I've seen dozens of sharpening videos. This was definitely one of the best ones i've seen. Excellent and clear demo.
I was nervous about getting Shun knives but after seeing this video I'm am more confident I can sharpen them without ruining them. Thank you!!
Very integrated presentation in a small amount of time - very substantial, very clear, very precise. Some other people present very long stories, they may even sell them in dvds, but they still lack necessary substantial information. Bravo.
very substantial, very clear, very precise. Very Japanese.
For a my set of high end kitchen knives, and an assortment of others, all of my knives are now sharper than when purchased. It’s fast and certainly effective.
The best instructional video I've ever received on sharpening my blades. Well done!
The best sharpening video I've seen, easily
This is the best ever. I have seen so many wrong video and ended up spooling finish of most of my knives. I wish I had seen this earlier.
I went from a sharpener to a great sharpener just by watching this video. the thing is i will only get better! thanks for the video
Thank you so much for posting this demonstration. Best explanation of knife sharpening I've seen on UA-cam.
Pseudo Boethius check out the channel Burrfection for perfect sharpening and knife advice
A video presented in typical Japanese fashion, precise, informative, and succinct
Actually a very good demonstration
The hardest part of this will be finding the newspaper
I was just thinking that. I figure a leather strop will do the same thing.
You can make it on your jeans, just take care
I was thinking that too but also the paper seems silly, I’m pretty sure the 6000 grit should be used not a newspaper, just go super light if you want to get crazy.
Just use your go to news app and scrape it up and down your phone screen
Excellent DIY video on sharpening with a whetstone. I have a couple of whetstones and have worked at sharpening but there is no way I can depend on my pinkie to get the exact angle. I’m a tiny woman of 105 pounds and no way is my pinkie big enough to achieve the ideal angle. And even then I suspect it takes years of experience to keep the knife at the same angle throughout the sharpening process. I do have a couple of metal devices of the proper angle that I can slide on the back of a knife which helps to maintain a proper angle but it doesn’t make it easy to do the entire length of the blade. So I e sent my Shun knives to Shun for a free sharpening. They use giant whetstones on a sheet to sharpen knives but in my experience they don’t get the knives nearly as sharp as new. So I feel quite frustrated, feeling I’m not doing the sharpening job just right.
Simply put and expertly done. Thankyou.
Best demonstration...Now i will try to sharping may shun santuko chef knife..Wish me luck😀😀😀
Very good and thank you. Now I only need to invest in a stone rather than paying someone to do this for me
Excellent video, thank you. I will now throw out my electric sharpener.
I was quite surprised by how well the newspaper removed the burr. I just did the exact same method(using a Chosera 800) and finished on newspaper then a rolled buffalo strop and got impressive results. Thanks for sharing!
His method of stropping on newspaper seems too aggressive to me, especially lifting the spine at the end... it's almost certain to break off the burr, leaving a jagged edge, and then considering that finished. After removing the burr, it definitely makes more sense to me to finish on a strop or two.
@@b-radg916 ok
Seriously a captivating video
Great video. Thank you
Excellent explanation. Thank you very much sir.
Excellent video, the best, thank you so much for your expertise.
FWIW: I have rarely had to sharpen my Shun knives. Mostly they needed honing. I usually try that 1st.
Great info. Thank you!
Very good demonstration!
Great tips!
i always learnt what you do one side you must do to the other, so you dont roll the edge
I’m pretty sure the 6000 grit should be used not a newspaper, just go super light if you want to get crazy.
1000 whetstone is enough to sharpen? I thought 1000 was a first step, followed by 5000 (or something finer)?
Great video!
Think about hair, why it isn't cutting your fingers when you scratch your head? It is thin enough, but it's very smooth and can't initiate starting cut.....so is with very polished knife edge and tomatoes.
@@IrakliShengelia what kind of hair do you have? 🤡
thank you very much!!!!!!!!!!
Which direction is he applying pressure while sharpening?
So, can someone confirm if I understand it correctly:
1. Soak the whetstone in 20 min in water (i believe in normal temperature)
2. Firstly destress the blade (make it dull) by stroking the blade on the white part (#1000) of the whetstone, until you feel the blade is dull with your fingers.
3. Sharpen the blade on a #1000 grit whetstone (the red slab which is actually #300) at a 16-degree angle, by using full/large strokes until you've covered the entire edge from handle to tip.
4. Same technique used for the opposite side until you reach the handle, you turn the knife sideways and do the same motion as before.
5. Check the blade for "burrs" and dry the knife off with a towel.
6. Use newspaper to get rid of the "burrs" where you slide the knife sideways along the edge and lift it up at the end of the motion to remove the "burrs"
7. Check if the knife is smooth and you've done it successfully.
I have three questions regarding the whetstone:
A: What does he soak the whetstone in? Is it just normal temperature water?
B: The "stand" he places the whetstone on, what exactly is that material?
C: After you sharpened the knife, do you simply just dry the whetstone with a towel and place it in a drawer?
Regardless, a very informative video, and thanks for sharing!
A- yes
B- it’s a rubber stand that comes with the shun stone
C- rinse the stone and allow to dry until next time
The stone make take a few days to dry out
He seemed to say far more than the subtitles would lead you to believe.
He sort of did, but no information is missed with the subtitles.
Japanese is not a language known for being terribly succinct. The length of their words, and their grammatical structure, means that it takes them longer to convey information than it would take us in English.
Thank you!!!
I feel like he's saying a lot more than the subtitles are giving us...
Not necessarily o.o Japanese can sound very long-winded because of the length of their words, and their grammatical structure.
No, what he say is correct! :)
In terms Japanese Chinese can be a handful of speaking
While my native language aka Korean is more less vocabulary just harder and shorter pronunciation
My stone is marked #1000 on the red-brown side, and #6000 on the white side. I am unclear why he appears t be sharpening only using the courser side. I thought that the course side was for shaping, if your knife hadn’t been sharpened in a long time, but that you finished sharpening with the white, fine side.
Otherwise, what is the finer side for? Just for distressing the blade? That seems like a lot of stone to just use the edge for distressing.
I believed he could have used the 6000 side to remove the burr instead of the newspaper, as they probably have about the same grit. The 6000 really polishes the edge as well
Gonna sharpen the fuck out of my knife when I get home from work
He almost cuts himself at the end feeling for the burr
anyone ever take the angle down below 16? I wanted to take my paring and chef knife to about 13, but was wondering if anyone thinks chipping would be a problem especially at 60+rockwell (VG-Max).
You could, and it depends what you're cutting, but you're likely going to get chips very quickly, and I highly doubt you could hone the blade on a honing steel at all at, as you would probably just chip up the entire edge.
Why would a steel chip the edge at a lower angle?
jojojaykay i think because the metal would be way to thin.
jojojaykay... it depends on the knife, the steel, and how you'll use it. I've got a VG-10 steel gyuto that is around 13 degrees and it does fine. I am quite conscious to avoid abusing my knives... harder users might find they need to sharpen that same knife at a higher angle.
Personally, I don't worry about keeping my paring knife razor sharp, and maintain it a lot less often than any of my other knives.
Can't wait to practice on my shit victorinox knives.
The best knife I have ever used. However, it is starting to get dull, which is expected and I know I will never get the sharpening right. So I kind of feel like it was a waste of money lol
Why does the presenter dull the edge first?
Andy Hubbard he is taking away stressed steel at the very edge.
Called de stressing the edge.
It also ensures the profile of the knife is always straight
Andy Hubbard if that answered your question?
@@BaDiLi2L nope that isnt why. Its stressed like bending a paper clip it gets stressed. Nothing about making it more even or sort. You are just taking away the weakend metal that was the edge before
I thought it’s just to show how effectively it works because probably the knife he used for demonstration was very sharp already?
3:04 Okie dokie?
Toki-doki = sometimes.
Domo arigato!
I feel like if the knife is sharp when watching kill bill.
あなたの旅の中で神に出会うべきならば、神は刈られます。(If on your journey should you encounter God, God will be cut.)
Domo arigato gozaimasu.
Wakarimasen, Nipon so sorry...
wtf is a burr
I think a burr is the formation of steel buildup on side of the blade edge opposite of the stone. After grinding the knife on the stone the burr kinda feels like a groove running along the face up edge of the knife. When you stone the knife evenly, check with your fingernail to catch a feel of the burr or groove is even along the entire length of the knife. Then grind the other side and remove the remaining burr (steel buildup) with the newspaper.
I’m pretty sure the 6000 grit should be used not a newspaper, just go super light if you want to get crazy.