A Simplified Guide to Sharpening Kitchen Knives
HTML-код
- Опубликовано: 12 дек 2021
- Recommended stone and other gear:
Chosera 1000 grit: amzn.to/3IzkpXj
Beavercraft strop with compound: amzn.to/31Oj4uX
Stone holder: amzn.to/3IGkl83
Stone I used in the video: amzn.to/3lUB5id
Support me on Patreon so I can buy more knives: / launchpadcooks
I have stupid thoughts here: / launchpadcooks
I post pictures of Korin here: / launchpadcooks
Hang out with me in my Discord server: / discord
Someday I'll start streaming again: / launchpadcooks
Knives I use:
Kan Knives: kankitchen.com (code "LAUNCHPAD" for $5 off)
Forge to Table Knives: www.forgetotable.com/?ref=cj2... (code "LAUNCHPADCOOKS" for 10% off)
Babish Clef knife: amzn.to/3k1d20r
Wushof Classic Ikon 8-inch Cook's Knife: amzn.to/3lfV6yp
Wustof Classic 3.5-inch Paring Knife: amzn.to/39cZlpb
Shun Premier 6.5-inch Utility Knife: amzn.to/3C4Iyka
Kramer by Zwilling Euroline Carbon Collection 10-inch Chef's Knife: amzn.to/3jZ6JdR
Kyoku Daimyo Nakiri and more: kyokuknives.com/?ref=cj25wnjfd5
Send me cool stuff, weird stuff, stupid stuff, double stuf:
PO Box 2721
Dayton, OH 45401
when she’s near me by Barradeen | / barradeen
Music promoted by www.free-stock-music.com
Creative Commons Attribution 3.0 Unported License
creativecommons.org/licenses/... 
Хобби
![mgk - I Think I’m OKAY (with YUNGBLUD) (Sad Version) [Official Music Video]](http://i.ytimg.com/vi/7AC1uqQLIg4/mqdefault.jpg)
further proof about how good whet stones are. My extended family owns a lake house that my great grandfather built in the 80’s. We still have the exact same knives he used back then. A family member brought a whet stone and we filed these 30+ year old knives to effortlessly slice paper in under 10 minutes. They felt like completely different knives.
Sounds about right. Proper sharpening will make good knives last a lifetime
For those looking for an expanded set of recommended stones & accessories: Suehiro Debado 180, Chosera 400, Shapton Glass 500, Chosera 1000, Suehiro Debado 1000, Shapton Pro 2000, Chosera 3000, Gesshin 4000
Plates: Atoma 140, Atoma 400, Atoma 1200, Nanohone (any)
Holders: Suehiro
Strops & diamond sprays: Jende Kangaroo leather & spray (I like .5 micron)
Some practical sharpening advice is that in order to hit the tip you will need to rotate your grip slightly. Most folks instinctively learn this over time but for a complete beginner you will need to consciously do this.
thanks keeping it simple. i was hoping it wasnt gonna be super overcomplicated like other videos ive seen. good to see what is and isnt important.
That was an awesome guide man!One thing we have to mention here. Everyone tends to sharpen knives using different techniques. Me for example, I do the total opposite of what's shown in this video. I go the other direction, I switch hands when sharpening the other side, yada yada yada. But the same principles apply.. maintaining the right angle, look for that burr, that micro wire forming on the side of the blade, then slowly polish it little by little, equally on both sides and all the way along the blade, until the burr is close to nonexistent using finer and finer stone grit, all the way to leather. It takes practice and I'm getting better each time, little by little. I was horrible at the beginning. But I'm so glad I mastered this skill.
To everyone struggling with it - just keep on doing it and trust your feeling, if I can do it - anyone can!
I used to switch hands when I started, but I found that if I use the same hands and just flip the knife over, I'm much better at maintaining the angle.
This demo was easier to follow for me than other sharpening videos. Thank you.
I used to use sharpening stones like this but I got gifted a Lansky Diamond Sharpening System and now I just use that at 17 degrees for my kitchen knives. Takes all the guesswork out of angles and I get a perfect result every time. It's not as artisan looking but it gets the job done.
I've been really interested in a tabletop sharpener like that for awhile. Hoping to get my hands on one soon.
@@LaunchpadCooks The Lansky is pretty slow since it's a small tool and on long knives you need to reposition it. If you're sharpening more often than me, a home cook you'll be better off with a KME sharpening system or a Wicked Edge. They all get about the same end result but the KME is quicker and the WE is a _lot_ quicker since you have two sharpeners and do both sides of the edge at the same time. 100 bucks for the Lansky, 350 bucks for the KME and 1100 bucks for the Wicked Edge though. I only need to touch up once in a while so the Lansky is more than good enough for my purpose.
Mental note: add "pelvic reinforcement" to my RUclips Video production toolkit. Great vid, broskie. I learned stuff!
Thank you for making this video! This is something I’ve always wanted to try doing, and i was always too intimidated to try. Going to pick up a stone and try out on my cheap ones!
awesome; might finally get me to spring for stones.
There's more than one way to get a good edge. The way you did it is already good enough and most people don't want anything beyond that but if you want to complicate things a bit probably you can get better edge. Here are some tips if you want unnecessary but enjoyable complications.
10 degree sharpening with a 15-20 degree microbevel. It has better edge geometry and cuts better hard vegetables like carrots and onions. Even soft steel like 55-56HRC can hold an edge with that as long as you don't abuse the knife.
Instead of just paper tests try shaving hair . Slight but noticeable difference in cutting performance and as a bonus better edge durability. Shaving hair badly is already great for a knife, hanging hair tests is too much and edge will roll on cutting board
Try out dedicated knife, one for vegetables and one for meat.
Very polished edge is great for paper hair and raw meat but it can slip a bit on tomato skin and other vegetables.
For vegetables any stone is good enough as long as it shaves hair. It's easier to get this result with 1000-6000 grit but even ultra low grit like 120 can do that with enough practice.
For a dual purpose knife usually I finish on 6K grit. It's a mid ground decent for both vegetables and raw meat.
Yeah this is all good stuff for maybe a more in depth video in the future. I intentionally kept this one pretty basic. I also do shave tests myself, but I'm not too keen on telling beginners to do that. They can figure that out for themselves.
@@LaunchpadCooks Most people only want the basics so that's actually a good idea.
Just here for the algorithm, cause i want more
Can you reference the stropping using a sponge? As someone on a low budget and not a whole lot of space, that sounded really preferrable for me. Do you use the soft or rough side of the sponge?
Lol it's funny to me that I bought a half decent 2 sided stone from a RUclips recommendation, decided that it wasn't worth shit after using it a couple times. Bought a (very cheap) 2 stone, 4 sided (up to 8000grit) + 1 flattener kit because I thought my original stones weren't shit.... but the more I worked with them, the more I realized that it was all technique....I now exclusively use my original 1000/6000 stone + stropping.
honestly, a 1000+slightly higher grit stone(s) and a compoundless-strop is generally enough for me. I know if I wanted to delve into stropping compound I could probably get more insane, but it's just not worth it for me time-wise. after the 1000grit+higher grit+raw strop, my knives can push cut through paper like a dream. I do admittedly own a few diamond stones sub-500 grit...but I only use those for suuuuuper dull knives and stone-flattening purposes....
props for "the paper helps you find inconsistencies"
🙌
Heya, appreciate your videos. I was trying to post a question about buying a pasta machine in your discord, but am unable to submit any messages. Is there a process to gaining the ability to post? Thank you.
Not sure why that's an issue. What's your discord name?
Hey, I'm a mod on the Discord! To get to the bottom of this, would you be willing to describe what steps you took in joining the server?
@@elliescript Discord name: Yanagasawa
The message I get when I try to submit a message in any channel is "Your message could not be delivered. This is usually because you don't share a server with the recipient or the recipient is only accepting direct messages from friends."
I clicked the discord link, joined the server, tried to assign myself a role and each time I assign myself a role, it rolls back. Then I tried messaging both mods and I get the same message lol. I appreciate y'all taking the time to look at this.
What do you think of those electric knife sharpeners
I suppose they're fine for maybe like a cheap Walmart knife, but I would never touch them with any of my good knives
I've been sharpening my 30$ chinese cleaver for some months but I feel like I'm not making any progress. I mean the knife has a fair sharpness, I was just expecting more from it. I use a 1000 grit then polish it on a 3000 grit, it's cool to see how you do it, I'll try again, the hard part is to not give up.
There are some factors that play into that. Things like the steel type and heat treatment process are going to dictate how sharp you can actually make the knife. On such a cheap knife, I doubt you're going to be able to make push cuts through newspaper or anything like that.
Plz algorithm blow this up
Great video, but you didnt really explain what a burr was, and that could be a stumbling point for someone new to knife sharpening
For the Algorithm