How to Keep Your Knife Sharp- Honing vs. Sharpening |Christine Cushing
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- Опубликовано: 21 окт 2023
- I show you how to keep your knife sharp with detailed descriptions of honing versus sharpening. Show you what is the difference and what materials the honing rods are made of. Actually only the steel rods are honing and the ceramic or diamond surfaces and knife sharpeners and will remove some of your knives metal.
#knives #sharpening 
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Hi Christine, I returned from a trip to Greece and it was something magical, I really enjoyed it to the fullest.
That is so fantastic to hear ! Magical, is always the word I use to describe it also.
Wow I'm impressed Christine❤👩🍳
If I'm cutting a thick steak this is excellent advise ❤❤😊
Oh, I hope your knife was sharp. Thank you for watching
yup!!@@ChristineCushing
As always, an informative video. I do a bit of woodworking (mostly with hand tools) and have accumulated a fairly extensive sharpening kit. The upside is that my mostly inexpensive kit of kitchen knives (a mishmash of Victorinox, discount store Japanese, and one very nice Thiers Issard Sabatier chef) are all razor sharp. The simple joy of effortlessly slicing a ripe tomato, chives into perfect rings, or slicing fish for sashimi is satisfying. I use a DMT diamond combination stone for general sharpening (it uses water for food safe sharpening), touch up with a steel on my softer steel kitchen knives (got it from Nella restaurant supply), and for the ultra hard steel in my chisels/carving knives, I finish with a 8000 grit water stone/leather strop with honing compound. That is a bit extra for kitchen knives.
I sharpen knives for my family/friends and can now take a completely blunted blade to better than factory in about 10 minutes. A good tip is that you should start with your coarsest stone first if the knife is VERY dull and finer stones for just dull, as it saves time. For those that don't want to sharpen their own, every store that sells better to high end Japanese knives will likely have a reasonably priced sharpening service (Tosho in Toronto charges $16.50 CAD for basic sharpening, Sharp Knife Shop in Hamilton charges $10 - $20). Korin knives and Bob Kramer have excellent how to videos on their personal techniques. A sharp knife really makes prepping vegetable and meats more enjoyable.
I'm so glad you enjoyed my video . It sounds like such a great experience you have for sharpening knives. That is such a useful skill. Thanks for your input .
@@ChristineCushing No problem and thanks for the reply. I sharpen my mom's knives and now she gets annoyed when she's at one of her friends houses and all the knives are like butter knives.
I love my wushtof knife set
Excellent video 👏❤️thank you 🙏
Many thanks and glad you like it.
What’s a 20 degree angle? How do I “visualize it” if I have no idea what it actually looks like.
And these days, where do I find a protractor to see what 20 degrees looks like.
And how many knives am I going to turn into scrap metal until I get the angle right?
Unless you want to be really meticulous, just visualise half a 45˚ angle. 22.5˚ (half 45˚) is close enough for most general work with kitchen knives. Only really exotic (expensive) steels or specialised knives (like Japanese knives sharpened for right and left handed users) require an extra degree of precision.
I have seen little plastic wedges made for this but I don't find they improve much and there are a few gadgets (like The Tumbler). Unless you're using a SUPER coarse stone or one those carbide scraper "sharpeners" it's doubtful you can turn your knives into scrap steel.
If you do muck up the edge, just send it to a professional knife sharpening service. I listed two above that are close to me and there is likely one in every major Canadian city (or your local hunting/fishing store might know someone that does it part time out of their garage).
Or you can start with an inexpensive medium/fine stone and a cheap knife from a discount store to practise. You'd be surprised how quickly you learn to get a decent edge. Bob Kramer (master knife maker) and Vincent Lau (Korin knife shop) have excellent videos that only require a couple sharpening stones.
An easy way to get the idea of an approximate 20 D is to put your knife on a board , with the blade edge away from you, lift the straight edge and place your hand under it ( that is your fingers). This angle created is pretty good approximation. I hope this helps.
THANK YOU!!!
You are welcome !
I see people sharpen or honing the knife and never wash the knife or stick after. These are chefs and cooks. Why is that? Would the food have loose metal pieces from the sharpening? Conversely, Wouldn’t all the food get on to that sharpener ? Thanks for covering this topic,
Best practice is to only hone a clean dry blade and rinse+wipe the knife after. True honing steels are NOT made of stainless steel and will rust. And they more "bend" the cutting edge back into a straight line rather than "sharpening" (removing metal). Only "honing steels" made of ceramic or coated in diamond actually remove a tiny amount of metal.
I do wipe my honing steel with a dry paper towel every so often. But it's not critical.
True sharpening (any removing of metal) definitely requires at least a rinse+wipe after. All my sharpening uses water as a lubricant so soap is not necessary. Oil stones definitely need a soap and water wash after to wash away the lubricating oil.
On a production line or busy butcher shop, they touch up their knives with a steel and go directly back to work because an insignificant amount of metal has been removed if any at all. Full sharpening at end of shift is different and all the honing steels most likely get wiped dry periodically to stop rust and remove and food matter. But you NEVER dunk them in soapy water.
@@tiacho2893 thanks for the detail explanation.
@@Jupe367 No problem.
I realise that it appears that the chefs/cooks are just being lazy.
@@tiacho2893that is a great detailed response. It’s so tough to encapsulate
@@ChristineCushing Thanks Christine. I tried to keep it concise for YT comments. But some "experts" in YT comments assume everyone has the same skill level and there is something wrong with a person if they understand what you mean. And sharpening my tools as well as knives for my family means I get a lot of practice. And I like to know the how and why of things.
ETA: That is what brought me to your show on Food Network Canada. You demonstrated in real time while answering viewers questions.
Christine, I got no idea of how to do this from your video, as I simply saw the angle from the front, but not how the whole blade slides down the steel. Next time give us a side view too.
Also, I'm so surprised to learn Cushing is a Greek name! ;o) Pray, tell me how you managed that!