Gordon Ramsay sharpens a knife by yelling at it and saying "Your edge couldn't cut diarrhea" then the knife edge gets scared because he is crazy pissed and it sharpens itself.
***** Dumbing things down? At least most of us don't have linking and intrusive R sounds in our speech. You know which Americans do have Rhotic errors in our speech? People from New England.
After working in beef and hog slaughter plants for over 30 years, some slaughtering from hundreds to thousands of head a day; some observations: 1) sharpening is when you use an abrasive surface to shape the blade profile after some use by actively removing metal. The amount removed depends on how much metal needs to be removed due to use over time. I usually touched up a knife once or twice a day with an extremely fine slate stone or razor stone, when I was using knife continuously. 2) in the trade the term "steeling" your knife was used instead of "honing" which is wholly different from sharpening. 3) depending on the specific cutting activity a knife might be "steeled" every few minutes to straighten the edge as it is microscopically bent from side to side when used. 4) I preferred a smooth steel which I might rub every few days with a fine grit emery type paper just enough to give the steel a "grip" on the knife edge to straighten it. I prefer a flat steel which I would make by grinding off the teeth of a flat file 6" - 9" long. The flat steel surface gives more uniform contact along the knife edge, which give more uniform sharpness on all parts of the blade. 5) though it can vary with the individual experienced butcher, I preferred the reverse steeling method as shown in video; pulling/pushing the edge to "straight-up-ness". 6) if a sound like a sword fight is occurring, as in the video, you cannot have a good "feel" how the knife edge, which is also advantaged by a smaller lighter steel. The goal is not to fight the knife into sharpness but "lovingly coax it" into highly functional sharp edge. If you can hear the contact between knife and steel, you are brute forcing it which does not serve to finesse it to fine sharp edge. 7) some types of knife use, as a meat cutter or boner, which involves cold meat/fat and frequent contact with bones. A rougher surfaced steel may work better and more frequent edge sharpening with a sharpening stone with a somewhat coarser stone at a steeper knife bevel for a more durable and "stronger" edge may be needed, not a razor edge which is better for slaughter operations with warm and softer tissues. There additional nuances in keeping a sharp knife that I learned alongside some "knife wizards" over the years, but that is enough (or too much?) for now
Thanks that taught me what I was doing wrong. I was pushing too hard on a ceramic rod and making the knife more blunt. The more effort I put into it the blunter it got! 😮 now I’ll try a lot more gently!!!
Thank you for your help from long experience. I am a novice although I have used chisels, knives, and razors many thousands of times. And I'm an engineer, interested in micro metallurgy. IMO, sharpening a blade is removing material to the DESIRED thinness and creating the DESIRED irregularities. Some jaggedness is useful for initiating sawing through the tough outer surface (a tomato, chicken skin, keriten hair), the remaining sharpness is for dividing the softer internal matter.
Can you send me a video please I’m having trouble getting a razor edge on my 8 in victorinox butcher knife I had carpal tunnel surgery on both wrists n I feel I go in to deep or shallow on either side I can get a decent edge when using sharpening stone I know if there’s oil moving on the blade when I stroke it gets getting edge once again my problems steeling I have the victorinox round steel ty
Since this post (and not to discredit your experience), it has been determined through magnified edge evaluation that steeling, honing, straightening, whatever people want to call it... doesn't really align the edge if it is rolled over. In fact, if it has rolled over, that means it was not properly sharpened in the first place, with a burr down the entire edge that was then removed fully. Often people who find a steel or ceramic honing rod to be helpful because the burr is actually still on the edge, and it helps to knock it off, which should have been done in the first place. A knife with steel that has been appropriately hardened and tempered, with a properly sharpened edge, centered down the blade, burr removed, and then polished with a strop, will be truly sharp and remain sharp so long as it does not get abused. It will withstand encountering bone and being chopped into wood or plastic cutting surfaces. This has been proven and known by wood workers with their chisels/gouges for a long time, and wood is often a lot harder and tough on an edge than food products, including raw bones. The superior method is to strop the edge on leather or wood with some very fine compound (1um stropping compound, for example), clean it, and continue your work.
@@cc-000 if you had that blunt of knives they probably needed an actual sharpening, no amount of honing fixes a dull ass blade. gordon's technique is correct, he's just using the wrong word.
@@pojones92 For honing, he's doing it correctly (honing is similar in function to stropping)...honing/stropping is edge trailing strokes, sharpening is mostly edge leading strokes...if he were using a ceramic/diamond rod or stone, he would be doing edge leading strokes (although you can go both directions on ceramic/diamond rods and stones)...edge leading strokes on a honing steel can shorten the service life of the honing steel and potentially damage the blade...especially knife blades over 60hrc...the blade can dig into the softer honing steel and cause chips in the blade.
I have been scared of trying to sharpen (hone) my knives, but my absolute trust in Mr. Ramsey's expertise, helped me to try it. I am amazed at the sharpness! my mom gave me her favorite knife 30+ years ago & it's just been a display piece until tonight!🤩
Every instruction from Gordon Ramsey is delivered like life or death details right before you're about to solo jump out of an airplane for the first time. You're either gonna grip that steel right or shit the kitchen
I've read the other replies....and yes, Gordon is simply "honing" the knife.....not "sharpening" it. (although honing does bring back some sharpness) Honing is what you do between periods of "re-sharpening" on a wet stone. Honing removes any bent micro burrs on the finest edge......and straightens the rest of that edge. Eventually your fine edge will wear down from knife usage, and mostly from the edge hitting the cutting board and the occasional bone. At that point, honing will do little. You will then need to re-sharpen it on a stone. BTW....I'm sure Gordon does know what he is doing, and I'm also sure he does not manage this page, nor he create the videos himself or title these videos !!
This has been the only useful and constructive response to this video. Everyone else's replies summarized appear to be, "criiiinge! I can't believe he said that! He's honing the blade, not sharpening it, and he's not even doing that right! What an idiot! I can't believe he doesn't even know how to take care of his most important kitchen tools!" I know I'm the only the person in my family who uses the steel in our knife set to hone the blades bc I have a very basic grasp on what I'm doing, but I wanted a better understanding, bc I've never been taught. The video and this reply was very helpful.
@@spanglelimeyes you are right honing is only for re straightening the burr not removing it . If the edge is rolled people think to hone the knife but honing only starightens burr. Burr could be razor sharp but as the knife is used it rolls over the apex making it more duller and the rolled over burr can also peel off the edge . Honing is the tecnology before people knew how to strop or remove the burr . Please never ever hone. Only sharpening it and **must** strop it
It makes the knife sharper, so the word "sharpening" is absolutely correct. Honing is just a specific way of sharpening. Just like grinding. Steel and Stone both sharpen your knife. A steel lifts up "curved" parts of the blade back up while a stone takes away material off of the blade. So the steel straightens the blade while a stone grinds it. But both methods sharpen it.
Eintopf Mitschinken I'm not going to lie, you're correct of course I just am thinking about the bigger picture of people watching this video. The average home cook who thinks they are, "sharpening" the knife with a steel and not learning how valuable it is to learn to actually stone sharpen your kitchen knives.
Absolutely. I use a stone once every 6 months and a steel every few days. The stone is the real deal and especially for the harder asian knives there is no way around one.
What a lovely little thread. I wish all youtube comment sections were as polite as you chaps. Someone points something out, someone questions the concept, author replies with a very intelligent reply, and comes to a mutual agreement. Normally we'd have degraded into petty insults by now. I hope you two have a really good week :)
I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
So many people point the edge the wrong way when honing. I am so glad Ramsay this correctly. Honing is when you are straining the fringe on the edge of the blade. This is not sharpening. Although The knife cuts best when honed. The fringe is like the teeth of a saw. When the fringe bends over due to use the knife does not cut as well. Bending the fringe back and forth with use will fatigue the metal and it will break off. Sharpening is needed to reestablish the fringe when a lot has broken off.
I concur with running the knife edge trailing over the steel, have always done it this way. I think the part most people struggle with when they're new to using a steel is getting both the right angle, and holding the correct angle over the entire length of the blade. Remember, your only making contact with a very small section of the edge at one time, nice smooth & relaxed strokes. I've greatly prolonged the time between sharpenings using this method. Also, I don't subscribe to ceramic rods personally, I've only ever used true honing rods. Thank you Chef, great video, great technique.
Ceramic rods are great for higher rockwell hardness knives, since they remove a microscopic bit of material; a strop is better than ceramic rods or knife steels, though, all day long. Unfortunately, keeping a strop in a professional kitchen isn't really a food-safe option.
@@cc-000 Don't get me wrong - it *can* be done in a food-safe way. It's just that leather, being porous, isn't NSF certifiable. Of course, neither are 25% of the quality knives I see other chefs bring in their personal kit, due to their antimicrobial wood handles.
This should be renamed to honing, not sharpening. It keeps a sharp knife sharp by realigning the edge's teeth, it doesn't make a dull knife sharp no matter how much you draw it on a honing steel.
yeah cause a light little tap is gonna totally fuck your blade to deaths door and back. get real. would you question John Petrucci when he tells you how to pluck a guitar string? (answer is no)
Does he know that? Then why does he constantly refer to this as "sharpening"? And, yes, there is a _significant_ difference between "sharpening" and "honing". For one thing, honing won't put an edge on a dull knife.
This is called honing, and it works only on soft western steel knives. You just re-align the folded edge of the knife from both sides to the middle, making it sharper as a result. but if you edge is blunt, no amount of alignment will make that edge any sharper. Sharpening is something you do once a knife starts to get blunt, and honing does not improve the sharpness. honing is something you do all the time in the kitchen to maintain that edge.
When hes calm, collected and not irritated in any way he seems to be the nicest person on earth, I could sit and listen to him talk about anything even astrophysics and I don't know what that is but Id listen anyway. Another person that would be fun to talk to about just anything would be Jeremy Clarkson, As long as hes calm and collected as well. Liked, subbed. Thanks!
+patrick jensen We're more people that obsess over knives than culinary experts. It's much harder to find an effective sharpening steel than to find a decent sharping stone; a lot of people will only ever own a sharpening steel because it was something included in a set of knives. He's not explaining his technique very thoroughly, and there are a million people on youtube that want to show their way of sharpening knives.
+patrick jensen Chef Ramsay is a food expert, not a cutlery expert. Some people make, sell and sharpen knives for a living. A patrol officer uses a car more than most people for his job, but it doesn't make him a mechanic. Fact is, he's not sharpening a knife. He's honing it, which realigns the blade. Real sharpening removes material and reprofiles the edge.
Hey I make knives all the time. I sharpen knives a lot too as you can engaging. A steel aka sharpening stick/rod does not actually sharpen your knife. It just raises microscopic bumps almost turning it into serrations that you can't see. You really need to get a sharpening stone and a little bit of lubrication on the stone and take long strokes. You can only use the steel after the knife I'd decently sharp and then you do not have to sharpen the knife as frequently.
I had a self proclaimed "world star" chef in New York preparing my table's meal and took it upon himself to sharpen his tools directly over my plate. I'm soft spoken so I could only watch as micro sized pieces of his knife sprinkled over my steak like ground pepper.
Atleast you had first hand knowledge of how your dish was being treated vs. back in the kitchen where all kinds of unacceptable bs takes place the likes of which they themselves (kitchen staff) would never 'let slide' if it was their meal being prepared. Not all kitchens act like such but many do. I started this comment w/ sarcasm in mind but found myself whipping it into a serious dish.
It's been proven these hones, rods, steels, ceramics, etc. are all junk. If the knife is properly sharpened and burr removed, all these extra tools are pointless and actually hurt the edge.
Chef you have my respect i am a professional knife sharpener and you are the first chef that i see using the steel on the right way the best way to maintain a knife sharp congratulations it’s a pleasure to serve your restaurants and many others like Bobby flay , Nobu matsuhisa , Wolfgan puck,Emeril lagasse, Guy fieri and others.proud knife sharpener for 15 years And counting
Each night when he’s sleeping a team of people come downstairs to sharpen his knives, clean & season his pans and replace his mouldy ingredients. Ramsey, as you have probably gathered, does not know this.
I didn't know everyone was suddenly a professional chef / knife expert in the comment section. You guys should be cooking alongside Gordon Ramsey with your knowledge.
There are a lot of people who deal with knives everyday on a day to day basis who can have superior knowledge to a Chef. Him being a chef doesn't there isn't anybody with superior knife knowledge in the comment section.
But you can be sure his technique gets the job done, whatever anyone in the frickin comments says. If it's good enough to cook for him, it's 10 times good enough for any of us. Otherwise we would be the ones having dozens of high end restaurants, TV shows and books.
Edmond Dantez This is a cooking channel. You can have the sharpest knives in the world, if you have no clue what to cut or how to cook, it won't get you very far (cooking wise).
People saying he is only straightening out the edge. Maybe you're right but I'm sure gordon can tell the difference between a sharp knife and a dull one. Whatever method he uses works cause I've seen him cut the hardest of foods like butter. So gordon or self proclaimed cutlery youtube master? I'll take my chances with gordon.
Anthony Sparta You're writing too much, typical European knifes are just "softer" and you can maintain "sharpness" through honing. In the end you have to sharpen them correctly with stones and what ever.
Well said,i dont know why people are obsessed with sharpening by the book,i can tell you for surely,up strokes can also sharpen the knife,and keep it sharp.
You are right about that,we all know,when knife is blunt,it does need stone sharping,but in between,honing is an effective way,but honing can be done on both directions,with special skills,you can even sharpen dull knife,And go through tomato like a butter,
+Fritz Mulder He is rich enough to just buy a new knife when an old one isn't good anymore. However, he is a professional cook and probably love his knives
It's generally a honing rod not a sharpening rod. Even your straight edge blades (non serrated) have very tiny teeth at a microscopic level, as you cut and use them day to day the tiny teeth can get bent out of line. So what he is doing is straightening them. Yes its technically called honing the blade. In turn it is still making the blade work more efficiently and appear sharper.
Yes, the Steel is used to hone the edge, or "fine-tune" it. to literally sharpen it you need a sharpening block or stone. or a steel with diamonds. which I'm sure he has. In any case, assuming you're knife isn't dull right when you buy it or you haven't let it get completely dull, using your steel drastically prolongs your knifes sharpness. If you never hone it, you'll need to sharpen it a hell of a lot more. I've even brought a number of edges back from being shit to being sharp enough to use well with just a steel. also, Im sure Gordon-fucking-Ramsay has a diamond edged steel or is not pandering to the level of telling you you need to actually sharpen a dull knife before using a steel. come on guys, you do have an advanced brain. relatively speaking.
Someone needs to tell Gordon Ramsay about the existence of whetstones. I don't wanna imagine the next level he would prepare his food in with unreal sharp knifes.
Don't know how i went from watching Fairbairn Sykes British Commando knifes and German SS Daggers to Gordon ramsay sharpening a kitchen knife.... Good 'ol' RUclips haha
I wish Gordan read and answered comments because I was taught by a pro knife sharpener that you sharpen against the grain folding the metal away from the edge. Gordan goes with the grain shaving metal in toward the edge. The way I do it also gets extremely sharp - but I would like to hear his straight no BS perspective on it.
I got the 5" boning knife from this identical set at a rummage sale for 50 cents. As soon as I picked it up and felt the weight of it, I knew that it was a quality blade. It's got heavy scarring, but cuts great and holds a good edge.
I sell and sharpen knives for professionals. This popped up in my recommended and I really hope no one does anything he says. How to fuck up your knives 101 is the better title.
Yeah, you don't waste time and you also don't learn how to sharpen. But you do learn how to create enough metal fatique to require honing every day instead of once every couple months.
@@cc-000 Funny thing is that thay say it will increase edge durability. lol. Sharpening with grooved honing rod usually gets resuts that range from bad to horrible. Extra speed or force only makes it worse. I do edge maintenance on stone only and the edge lasts several months, without any touch up, cooking one or twice a week. Even some cheap knife with 56HRC can do that.
(Depending on how dull my knife gets) I will use a 2,000 grit stone for the first sharpening, keeping it parallel to the grind. If it’s scandi, go with the grind. If it’s Sabre, ask the chef at what angle he would want me to angle the Sabre grind. I’d go with 15 if nothing is said, then strop about 10 Times and test it on paper, then see if it could shave (stropping will slightly convex the edge, but also will remove material and make it a bit sharper). I really need a new stone, all I have is an old 2,000 grit that has little chunks missing from the sides and from the top. Those screw up the angle and cause little abrasions on the blade. I usually go from 2,000 to 5,000 to 8,000. I sort of cringed when he took that rod and started slamming down on the sides there. Seems really likely that he would have got a wire edge or small abrasions on his blade. See, at the microscopic level steel is really easy to shape and move, especially with the right tools. Gordon also really increased the angle of the sharpening to about a 25 or 30 degree angle on his Sabre grind, which keeping the angle can be hard, especially with that kind of sharpening stick. (Advice from a 15 year old who has been obsessed with knives and Bushcrafting since the age of 10).
This is just semantics; whilst honing realigns the blade without removing any metal (unlike sharpening),at the end of each process, one is left with a much sharper,keener blade.
Dont hone your knife every time before you use it! Do it when you actually notice problems with the edge otherwise you end up with dull knife in a week or two. Too much honing makes the edge blunt same with stropping. And you need a proper stone for sharpening this is called maintenance
ive been using my favorite knife for like 5 years, n i just did like gordon did with his knife,n u know what? i never have a problem like my knife being dull.
You know what Gordon, you do such a good thing here. Alot of industries, such as yours, which has found notoriety in mass media tend to slip into the doldrums of fame where it effects the industry as whole. And that is not withholding your industry from having its own little bumps and bruises from all they hoopla. But the food industry and that of the artist who interprets and presents it (the chef) will always have merit in it. Especially when,(even tho your ((marketing yourself)), chefs like yourself do things like these RUclips videos and the work you do have given a smile to my teenage daughter when she rates my dish 'good enough for Gordon Ramsay'! Because of Kitchen Nightmares I'm learning to cook and because of Masterchef and video's like this I'm enjoying it. Thank you again.
quasi palm I buy squash every week, never once was it from America. I must be buying it wrong. Also, I never once had a school lesson on different types of vine vegetable. But continue to practice and one day you may be a real troll.
*Thank You Mr Ramsay!* been using sharpening rod the wrong way and thought it very dangerous glad your video came up as *first choice* in my search, proper technique is easy
As a knife guy, i look at these videos and think maybe i should become a chef, because i can put a nasty sharp edge on a knife easily, a lot better than most chefs.
Mjo .G Thats what i thought. I think what gordon ramsey was doing is using a honing steel which doesnt sharpen the knives it hones it. I saw a good tv show of that guy Alton Brown about sharpening knives and he said the exact same thing you did. Do a search on youtube for good eats alton brown knife sharpening
Mjo .G chefs dont have belt sanders in the kitchen, the point of this is to fold the edge back on the knife not to make a new edge if that makes any sence
As a butcher of 20+ years, he didn't do squat to that knife. And, as others pointed out, a steel isn't a sharpener. I'm a fan of him, just not this video.
He got that Wustof knife set. I bought an 8" Wustof chefs knife that cost over 150.00 USD. That whole set must have easily broke 1000.00. It's expensive but worth it. He is correct. Sharp knives are easier to work with but just be careful because you can easily filet your own skin off. Always pay attention to what you are cutting and never look away from what you are doing, that is the easiest way to cut yourself. When people say that honing isn't sharpening I would argue that honing your blade makes it sharper and therefore is a form of sharpening your blade. It can be both, it's not a one or the other type thing.
If I remember correctly, honing is more like straightening out the edge and realigning it. Over time the edge will be worn out that you need to form a new one by grinding off the sides until it meets in the center. Edges are very thin and can warp with usage. Honing is effective at restoring the knifes cutting ability to around the same level after sharpening. But if it's dull, then sharpening via a grinding method will be the only way to restore it back to its peak potential.
@@Agroguy420 shit on your hands also. Always wash knife after sharpening or honeing nomatter what. Always wash your hands even if your at home cooking for yourself.
When I use my ribbed steel, I notice that I always have a small amount of gray/black material on whatever I wipe it down with afterwards. This material, referred to as swarf, is evidence that some metal has been removed from the blade by using the rod.
Yes a honing rod or stone does remove a very small amount of material from your knife. A sharpening stone removes more to shape the edge then you gradually go to smaller and smaller grit removing less and less. Then you hone to knock off the wire edge that is created while sharpening. If you hone like he is doing all you will get is a duller knife. The knife has to be kept at a consistent angle against the honing surface and you always hone edge first (like you are trying to cut the stone). You are better off holding your steel straight up and down against a cutting board (tip down) and using slow strokes at consistent angles (18° for most kitchen knives). If honing doesn't work that means you need to get your knives sharpened. Source: I sell and sharpen knives for professional kitchens
Ramsay: "It is so dangerous working in a kitchen with a blunt knife." Parents: "It's dangerous working in a kitchen with a sharp knife!" Me: "Much danger. Knife bad."
20 degrees for German knives (40 inclusive) and 10-15 for Japanese. Buy a ceramic rod if you want to sharpen minute amounts. The honing steel will only reshape your edge. (especially useful if you roll the edge)
All these people are saying the same, simple thing: this isn't sharpening, it's re-aligning. Which is correct. Plus he's using the wrong angle. Basically he's showing something, calls it another thing, and then does it pretty badly. He is a culinary expert and great chef, but that doesn't automatically make him right about everything.
I know some of his words cut like a sharp knife. I watched a video where he told a woman customer to f... off. Her friends went to Gordon and said "you hurt our friend's feelings" Gordon ask why and they told him because he told her to f... off. Gordons response was, "tell her I meant it", lol
to be fair, all of those videos where he's being rude to customers are from his show hell's kitchen, where the diners know exactly what they're in for. Also, the diners get their food for free in the hell's kitchen restaurant yet the ones that approach him act very pompous and arrogant. On top of all of this, you should NEVER approach a chef mid service. That's what the servers are for.
***** Ramsay's technique of rubbing the blade edge away from the steel is superior to the converse technique of rubbing into the steel. Knives get blunt because the metal at the edge deforms and bunches on either side of the centreline - you can see this on a larger scale by pressing the bottom edge of a letter onto a flat table. The sharp edge of the envelope deforms and the paper bunches on either side of the crease. Rubbing the knife against the steel as Ramsay does pushes the bunches back towards the knife edge, to reform it back to its original sharp V shape. The converse technique achieves sharpness by wearing down the bunches, sharpening the knife by abrasion, like a whetstone. This wears the knife down by removing metal from it. Moreover, as this technique is repeated, the knife edge moves progressively up the blade, where it gets thicker. We now have to abrade much more metal to reproduce the fine cutting edge. Ramsay's technique is the favoured European method. The opposite technique is the norm in North America. You can see from the above that expensive well crafted knives will last much longer using the conservative (in the sense of preservative) European method relative to the American technique.
dawnlightening It's wrong because it creates huge burrs (what you call bunches) that roughen the edge, make it blunt faster and even fall off into your food. This blade would need to be heavily stropped to make it useable. I've seen the HUGE difference in photos taken at the microscopic level. It's crazy how much rougher a blade looks doing it this way.
Those "kitchen steels" does NOT SHARPEN your knife! They make the edge straight and that makes cutting easier. Lets take an extreme example, think that the edge of your knife is rippled like potatochip and you steel it, and now it is straight.
He probably gets the same throw-up feeling from seeing a microwave as I do seeing a "sharpening" steel. Different crafts different expectations I guess.
Isnt it that you sharpen a knife on a stone and you bend the edge back in place so you dont have to sharpen that day with the steel ?so its not realy sharpening it? Just fixing the curled edge?
***** rehoning makes it sharper.... sharpening doesnt have to mean removing material from the knife. since displacing material from the knife (aka. honing) can make it sharper, that can also be called sharpening.
***** BULLSHIT. after enough use, a knife will need sharpening. you can only sharpen a knife by removing material such as with a stone or diamond hone. steeling a knife realigns the blade, so the sharp bit is going through whatever youre cutting first. working in the meat industry, steeling is usually done every 10-15 minutes and sharpening every 1-2 weeks. boners would sharpen their knives every day. general kitchen use, you should steel often but only sharpen maybe every 1-2 months.
For those saying the blade is being realigned and not sharpened. That is a 12 inch groved steel honing rod from Wusthof(I have the same one), and science and a microscope have proved that any steel, smooth or groved will also take off steel from a knife so yes it is sharpening it. Groved honing steels do it more that smooth ones.
You're seeing it correctly, he is honing in the wrong direction at different angles every stroke. His knife was probably better off with it straight from the block. You are better off holding the honing rod with the tip against a cutting board straight up and down and using slow strokes downward with the edge facing down toward the cutting board and keeping a consistent angle (usually 18° with chefs knives). Making and maintaining an edge isn't a 5 second process it takes time. If your edge is rolled slow methodical strokes against a steel is better that whatever the hell he is trying to show, ceramic honing rods are better in my opinion and they are even better if they are held at the specific angle of your knife and all you have to worry about is keeping your knife straight up and down as you bring it across the rods. Then if it needs to be super perfect you drag it across a leather strop away from the cutting edge to knock off the rolled steel. Someone with his pedigree should know at least as much as I do if not more. Source: I sell and sharpen knives for professional kitchens.
Its nice to see a masterchef to sharp a knife the wrong way 🤣🤣, i dont know of i should cry or laught, and good to know you aint that perfect as you want to be
Most of us also don't hone with the knife towards us. Tip of the steel on the table and the knife from butt to tip. Or point the steel down and aim the knife away if you aren't near a table.
My Wife loves watching your show "Hells Kitchen". But I can't get her to sharpen a knife. Whenever she dulls one, or is getting ready to chop a bunch of vegetables or cut a bunch of meat for bagging into meals for the freezer. I'm left with the task of knife sharpening. I just don't get it, on many occasions, I find several nicks in various places on the blades. She tells me she is not hitting the corner of the board, or cutting bones. Are there any other explanations for this? Could it be that the knife blades themselves have weak spots in them? ALL of my personal knives, used for cleaning fish, whittling, wood carving and Electronics stay sharp far longer than the kitchen ones.
Tim Thomas are you throwing your knives in the dish washer? Does she cut through bone often? Is the surface of your cutting board wood or is it some type of polymer?
Hi Chef Ramsay. First let me say I have really learned a lot from watching you and other great chefs on television on shows like Iron Chef, Ramsay's Kitchen Nightmares, (and some were), Good eats and others including Julia Child when I was a lot younger. (God bless her) I must say that I sharpen my kitchen knives and any other knife a bit differently than you demonstrate. I will explain why. You are placing the blade at a good angle but you are stroking the steel backwards. You should push the blade over the steel like you were trying to carve a slice out of it. With the back of the knife facing you and the edge away from you and push the blade toward the end and away from the handle of the steel. The reason is that although you may get a sharp edge the way you do it the edge will not be very durable. This is referred to as a wire edge. It is sharp but not very long lasting. I am not trying to be an upstart but I do know what I am talking about. Also it is important to clean your steel after each use to remove residual steel left by the blade as this will impede the sharpening action and generate unsatisfactory results. All my kitchen knives and pocket knives shave like razors and slice like scalpels. I hope you try it the way I described and let me know if you get good results. I think you will. Thank you for all the lessons I learned from you. :-)
Granted dragging edge is a form of honing, it's removing micro bits that folded over edge. I caught that as well going backwards dragging the edge - in my opinion or even under a microscope, dragging would leave shards of micro steel waste clinging to the edge ready to fragment off into food. vs stroking blade edge forward removing waste in each motion. While resting tip of steel on surface so that the angle of cutting edge doesn't change so dramatically during stroke. So I prefer to use a flat 1" wide 6 -8" long diamond hone two sided of fine and super fine. Used with wet paper towel to keep diamond face wet and removing waste. When towel turns up with a little grey matter,, thats micro steel from blade removed from diamond face. Best if done often after a full processed chore of cutting for a meal. A lot of chopping mincing onion for example is a lot of contact with cutting board, and main reason knife edge is getting slightly dull little by little. 9 out of 10 already do this - set a good sharpened knife in a drawer loose with other tools. \Or let knife out to dry with hard to remove crud using scotch bright sponge. Edge now ruined. Keeping a container, tall drinking glass near as tall as blade with water to keep knife wet during a session makes it always ready to use when wiped clean & dry, never needing to be scrubbed. A wipe with olive oil is nice before putting it away. Cheers,, and kinda funny,, who'd a thought of stopping by here after all day of restoring crashed WWII aircraft. Oh Yeh,, watching Gordon's show on Smart Tv, and preferred choice of knifes. A little closer look was needed to see those choices. : ]
I agree with the other comments it's honing not sharpening. Also, far be it from me to question Gordon, but I was taught that you do not use edge trailing strokes when honing, you use edge leading strokes.
Gordon is just using layman's terms for the everyday person. He knows the difference. He is just explaining in the simplest way possible for everyone to understand.
dbsasuke No, it's just misinformation. Because if he's doing it for the average person who doesn't know the difference, then they're going to go out and buy a honing steel, come home, try it, and see that their blunt knife is still blunt. He could of at least explained the difference to people properly.
+Natash Choudhry Yea, it is really called "honing" or "straightening" but most call it "sharpening" because the result is the sharp edge is returned from when it was sharpened over a wet/oil stone. Bunch of different kinds of honing steel out there; fluted, polished, multicut, etc. They come in different material, not just steel. Glass and ceramic work as well. The principal reason for using a honing rod/steel is pushing the bent/chipped edge back. Abrasive honing rods (fluted and ceramics) act similar to a file, they grind off some of the bits that are not aligned. It gets a sharpened blade back quicker but will also wear down the edge overall. Polished and glass rods focus on pushing the edge back, most recommend you use the polished steels for very hard knives. Harder steel knives will chip more from abrasive honing rods. Lots of chefs buy those fancy Japanese knives that are really hard but they dull the edge quickly through bad honing.
There is SO much misinformation in this video and in the comments. Sharpening, honing, grinding, filing or any act of removing metal from the knife in order to establish an edge fall under sharpening. In fact, honing IS sharpening. A steel DOES NOT hone or sharpen a blade, no matter what some expert or celebrity chef claims. When you use a knife, the edge begins to roll or fold over to one side, the other or sometimes both (which is a big cause of chipping). When you run a knife along a steel, you are pushing that metal back into the same position it was before it folded over. If there is metal there to stand back up, no need to sharpen, just push it back into alignment with a steel. If that metal falls off, and eventually it will, nothing you do with a steel will help make that knife sharper. It's time to sharpen again.
When you hone a blade, you're realigning the teeth..NOT removing bits of metal from the knife as you do when you sharpen it. Honing is NOT sharpening since honing by definition is simply realigning an existing edge. Thats why a steel is also called a honing rod. A steel or honing rod does not sharpen a blade.. but it does in fact hone the edge. Everything else you said is 100% accurate and useful.
Since you want to join the debate team and argue a technical definition and not something useful or accepted, then here you go.. look up the definition of sharp and then sharpen. I'll make it easy for you: www.vocabulary.com/dictionary/sharp So, since sharpen = to make or become sharp.. and sharp = something with a point or fine edge that can cut..then ifsofacto...using a steel to make a knife able to cut..is indeed making it "sharp" and therefore sharpens. See, this game is fun isnt it?
rich mcguire Ifsofacto? LOL. Down the rabbit hole, but I'm not Alice. Your strawman has nothing to do with the fact that your statement of "honing is NOT sharpening..." is wrong. You're the one that said, verbatim, "honing by definition..." -- No need to be immature about it, Rich.
Immature? Is that because you didn't like how I broke down your technical argument and played fire with fire? According to technical definitions, honing actually is sharpening if you wanna play your game But back to my original point, before I pointed out your logical fallacy, honing is considered different because you're realigning the edge of a blade. Why are you trying to argue against that? Do you want to bring back your technical definition of the word "honing" so I can bring back the definition of "sharp" or to sharpen? I mean cmon. I'll play your word game, but you're not going to win. Or you can go by the industry standard of expert knife sharpeners..some of whom are in the links I sent you that you didnt look at..and realize its different. Case closed.
Gordon Ramsay sharpens a knife by yelling at it and saying "Your edge couldn't cut diarrhea" then the knife edge gets scared because he is crazy pissed and it sharpens itself.
+strocat25 It's harder to cut softer material without tearing it. I don't want to keep imagining tearing feces.
***** Dumbing things down? At least most of us don't have linking and intrusive R sounds in our speech. You know which Americans do have Rhotic errors in our speech? People from New England.
***** sharpen your blade chief and get the mire poix ready for some soup making. the base to any good soup is always carrots,onions,celery
+strocat25 Chuck Norris asked Gordon Ramsay to "sharpen himself", Mr. Ramsay obliged, became so sharp he could even cut timespace.
I wish I could make money from +1's on youtube. I'd be fuckin rich!
Proper title: How To Hone A Knife. This isn't sharpening.
+R. strange he doesn't know that.
+Ihdc1 He probably does.
+R. Thank you! This is how you keep burrs off your knife.
Thank you!!! Finally someone knows what they are talking about
+R. are u all fucking serious? whos the one in the video any of u? of course not...idiots
After working in beef and hog slaughter plants for over 30 years, some slaughtering from hundreds to thousands of head a day; some observations: 1) sharpening is when you use an abrasive surface to shape the blade profile after some use by actively removing metal. The amount removed depends on how much metal needs to be removed due to use over time. I usually touched up a knife once or twice a day with an extremely fine slate stone or razor stone, when I was using knife continuously. 2) in the trade the term "steeling" your knife was used instead of "honing" which is wholly different from sharpening. 3) depending on the specific cutting activity a knife might be "steeled" every few minutes to straighten the edge as it is microscopically bent from side to side when used. 4) I preferred a smooth steel which I might rub every few days with a fine grit emery type paper just enough to give the steel a "grip" on the knife edge to straighten it. I prefer a flat steel which I would make by grinding off the teeth of a flat file 6" - 9" long. The flat steel surface gives more uniform contact along the knife edge, which give more uniform sharpness on all parts of the blade. 5) though it can vary with the individual experienced butcher, I preferred the reverse steeling method as shown in video; pulling/pushing the edge to "straight-up-ness". 6) if a sound like a sword fight is occurring, as in the video, you cannot have a good "feel" how the knife edge, which is also advantaged by a smaller lighter steel. The goal is not to fight the knife into sharpness but "lovingly coax it" into highly functional sharp edge. If you can hear the contact between knife and steel, you are brute forcing it which does not serve to finesse it to fine sharp edge. 7) some types of knife use, as a meat cutter or boner, which involves cold meat/fat and frequent contact with bones. A rougher surfaced steel may work better and more frequent edge sharpening with a sharpening stone with a somewhat coarser stone at a steeper knife bevel for a more durable and "stronger" edge may be needed, not a razor edge which is better for slaughter operations with warm and softer tissues. There additional nuances in keeping a sharp knife that I learned alongside some "knife wizards" over the years, but that is enough (or too much?) for now
Thanks that taught me what I was doing wrong. I was pushing too hard on a ceramic rod and making the knife more blunt. The more effort I put into it the blunter it got! 😮 now I’ll try a lot more gently!!!
Thank you for your help from long experience. I am a novice although I have used chisels, knives, and razors many thousands of times. And I'm an engineer, interested in micro metallurgy. IMO, sharpening a blade is removing material to the DESIRED thinness and creating the DESIRED irregularities. Some jaggedness is useful for initiating sawing through the tough outer surface (a tomato, chicken skin, keriten hair), the remaining sharpness is for dividing the softer internal matter.
Can you send me a video please I’m having trouble getting a razor edge on my 8 in victorinox butcher knife I had carpal tunnel surgery on both wrists n I feel I go in to deep or shallow on either side I can get a decent edge when using sharpening stone I know if there’s oil moving on the blade when I stroke it gets getting edge once again my problems steeling I have the victorinox round steel ty
Since this post (and not to discredit your experience), it has been determined through magnified edge evaluation that steeling, honing, straightening, whatever people want to call it... doesn't really align the edge if it is rolled over. In fact, if it has rolled over, that means it was not properly sharpened in the first place, with a burr down the entire edge that was then removed fully. Often people who find a steel or ceramic honing rod to be helpful because the burr is actually still on the edge, and it helps to knock it off, which should have been done in the first place. A knife with steel that has been appropriately hardened and tempered, with a properly sharpened edge, centered down the blade, burr removed, and then polished with a strop, will be truly sharp and remain sharp so long as it does not get abused. It will withstand encountering bone and being chopped into wood or plastic cutting surfaces. This has been proven and known by wood workers with their chisels/gouges for a long time, and wood is often a lot harder and tough on an edge than food products, including raw bones. The superior method is to strop the edge on leather or wood with some very fine compound (1um stropping compound, for example), clean it, and continue your work.
The knife fandom got real heated when they saw Gordon honing and not sharpening. 😂😂
@@cc-000 if you had that blunt of knives they probably needed an actual sharpening, no amount of honing fixes a dull ass blade. gordon's technique is correct, he's just using the wrong word.
Plus he's doing it the wrong direction.
@@pojones92 For honing, he's doing it correctly (honing is similar in function to stropping)...honing/stropping is edge trailing strokes, sharpening is mostly edge leading strokes...if he were using a ceramic/diamond rod or stone, he would be doing edge leading strokes (although you can go both directions on ceramic/diamond rods and stones)...edge leading strokes on a honing steel can shorten the service life of the honing steel and potentially damage the blade...especially knife blades over 60hrc...the blade can dig into the softer honing steel and cause chips in the blade.
I have been scared of trying to sharpen (hone) my knives, but my absolute trust in Mr. Ramsey's expertise, helped me to try it. I am amazed at the sharpness! my mom gave me her favorite knife 30+ years ago & it's just been a display piece until tonight!🤩
Great info but your not sharpening the knife your straightening the edge...
lol hey cutlery lover,
yeah you're right he's honing the blade not sharpening it.
Never would have guessed id see u here lol
WOW.
angry? nah, just arguing with a fucking idiot. moron.
***** Everyone must love your companion as well, I'm sure you nit pick at every mistake they do and they love you for it.
this is rare, curse free footage of gordon...
it's all hype.....the more yelling and fake anger the more views. look at the other tv shows
Thoughts exactly.
Not ro mention the knife was so dry...
LizardKing174 he only curses when giving very very very constructive criticism
Sober too. Equally rare.
Every instruction from Gordon Ramsey is delivered like life or death details right before you're about to solo jump out of an airplane for the first time. You're either gonna grip that steel right or shit the kitchen
Or both!🤣👍
Sadly, his instructions apply to honor Honing, not sharpening.
I've read the other replies....and yes, Gordon is simply "honing" the knife.....not "sharpening" it.
(although honing does bring back some sharpness)
Honing is what you do between periods of "re-sharpening" on a wet stone. Honing removes any bent micro burrs on the finest edge......and straightens the rest of that edge.
Eventually your fine edge will wear down from knife usage, and mostly from the edge hitting the cutting board and the occasional bone. At that point, honing will do little. You will then need to re-sharpen it on a stone.
BTW....I'm sure Gordon does know what he is doing, and I'm also sure he does not manage this page, nor he create the videos himself or title these videos !!
well he says sharpening so he is wrong
*whetstone
This has been the only useful and constructive response to this video. Everyone else's replies summarized appear to be, "criiiinge! I can't believe he said that! He's honing the blade, not sharpening it, and he's not even doing that right! What an idiot! I can't believe he doesn't even know how to take care of his most important kitchen tools!"
I know I'm the only the person in my family who uses the steel in our knife set to hone the blades bc I have a very basic grasp on what I'm doing, but I wanted a better understanding, bc I've never been taught. The video and this reply was very helpful.
@@spanglelimeyes you are right honing is only for re straightening the burr not removing it . If the edge is rolled people think to hone the knife but honing only starightens burr. Burr could be razor sharp but as the knife is used it rolls over the apex making it more duller and the rolled over burr can also peel off the edge . Honing is the tecnology before people knew how to strop or remove the burr . Please never ever hone. Only sharpening it and **must** strop it
this video is so hardcore. he didnt even have an intro.
at 0:00, he was already grabbing the sharpening steel from the drawer.
Jesus.
That's how Gordon rolls, he don't mess around.
Goes with his persona. Straight to the point. No bull****.
Deja Davis u u
^^^ he's right you know - using a steel won't sharpen a knife .....
Yeah i know. I at least expected a Hey guys, comedy shorts gamer here!
Waiting for this to be remade shorter.
Gordon: Knife, Steel, Sharpen, DONE.
If you think sharpening a knife would be that easy think again it's dam hard
@@yawningdog9894 It's a joke about how Gordon talks
LOL
Technically he is honing (steeling) the knife... Sharpening is an entirely different process.
It makes the knife sharper, so the word "sharpening" is absolutely correct. Honing is just a specific way of sharpening. Just like grinding.
Steel and Stone both sharpen your knife. A steel lifts up "curved" parts of the blade back up while a stone takes away material off of the blade. So the steel straightens the blade while a stone grinds it. But both methods sharpen it.
Eintopf Mitschinken I'm not going to lie, you're correct of course I just am thinking about the bigger picture of people watching this video. The average home cook who thinks they are, "sharpening" the knife with a steel and not learning how valuable it is to learn to actually stone sharpen your kitchen knives.
Absolutely. I use a stone once every 6 months and a steel every few days. The stone is the real deal and especially for the harder asian knives there is no way around one.
Couldn't have said it better myself.
What a lovely little thread. I wish all youtube comment sections were as polite as you chaps. Someone points something out, someone questions the concept, author replies with a very intelligent reply, and comes to a mutual agreement. Normally we'd have degraded into petty insults by now. I hope you two have a really good week :)
I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
So many people point the edge the wrong way when honing. I am so glad Ramsay this correctly. Honing is when you are straining the fringe on the edge of the blade. This is not sharpening. Although The knife cuts best when honed. The fringe is like the teeth of a saw. When the fringe bends over due to use the knife does not cut as well. Bending the fringe back and forth with use will fatigue the metal and it will break off. Sharpening is needed to reestablish the fringe when a lot has broken off.
I concur with running the knife edge trailing over the steel, have always done it this way. I think the part most people struggle with when they're new to using a steel is getting both the right angle, and holding the correct angle over the entire length of the blade. Remember, your only making contact with a very small section of the edge at one time, nice smooth & relaxed strokes. I've greatly prolonged the time between sharpenings using this method. Also, I don't subscribe to ceramic rods personally, I've only ever used true honing rods. Thank you Chef, great video, great technique.
Ceramic rods are great for higher rockwell hardness knives, since they remove a microscopic bit of material; a strop is better than ceramic rods or knife steels, though, all day long. Unfortunately, keeping a strop in a professional kitchen isn't really a food-safe option.
@@cc-000 Don't get me wrong - it *can* be done in a food-safe way. It's just that leather, being porous, isn't NSF certifiable. Of course, neither are 25% of the quality knives I see other chefs bring in their personal kit, due to their antimicrobial wood handles.
This should be renamed to honing, not sharpening. It keeps a sharp knife sharp by realigning the edge's teeth, it doesn't make a dull knife sharp no matter how much you draw it on a honing steel.
+1 Thank you, now I don't have to say the same thing. :)
It should've been a South Park Sean & his fingers should've got cut off & roll on the floor.
Great chef that knows fuck all about sharpening.
It is wonderful that this busy chef takes time out of his busy schedule to help people learn their way around the kitchen. Thank you Gordon. :)
he gets paid aswell
Yep, and he loves what he does, which makes it easier to do..
exactly so its still a big favour for him
Kinda cringed there. Tapping the blade on the guard.
If some one else did that he would say wtf are you doing
yeah cause a light little tap is gonna totally fuck your blade to deaths door and back. get real. would you question John Petrucci when he tells you how to pluck a guitar string? (answer is no)
life never seemed the same after that...
I felt the pain in my testicles...
Especially considering his knife probably cost multiple hundred dollars and wouldn't go hide in a hole at the slightest contact with the honing rod.
As a hint, that is not sharpening, that is honing. Sharpening removes metal and creates a new burr, honing raises an existing burr.
Does he know that? Then why does he constantly refer to this as "sharpening"? And, yes, there is a _significant_ difference between "sharpening" and "honing". For one thing, honing won't put an edge on a dull knife.
@Darren Z Probably because most people (particularly the people this video is aimed at) will be searching "sharpening".
This is called honing, and it works only on soft western steel knives.
You just re-align the folded edge of the knife from both sides to the middle, making it sharper as a result.
but if you edge is blunt, no amount of alignment will make that edge any sharper.
Sharpening is something you do once a knife starts to get blunt, and honing does not improve the sharpness.
honing is something you do all the time in the kitchen to maintain that edge.
As a worker who uses knives quite heavily I find this video to be really comedic.
When hes calm, collected and not irritated in any way he seems to be the nicest person on earth, I could sit and listen to him talk about anything even astrophysics and I don't know what that is but Id listen anyway. Another person that would be fun to talk to about just anything would be Jeremy Clarkson, As long as hes calm and collected as well. Liked, subbed. Thanks!
Its about being a chef. Ive worked for people who were purely psychotic in the kitchen but fine outside of work.
I can relate to that, I have worked for people that were that way as well.
he always tries to teach look up Gordan behind bars (ik u posted this 3 months ago)
Grieving Sage why you always lying
Never knew how wonderful cooking was with a good sharp knife and not fighting with a dull knife 😁
It's really cool to see all the culinary experts in the comment section that seem to know so much more than chef Ramsay
sarcasm? Ramsay probably knows that he's honing his knife as opposed to sharpening it. Its just that in common speech we call this sharpening.
+patrick jensen We're more people that obsess over knives than culinary experts. It's much harder to find an effective sharpening steel than to find a decent sharping stone; a lot of people will only ever own a sharpening steel because it was something included in a set of knives. He's not explaining his technique very thoroughly, and there are a million people on youtube that want to show their way of sharpening knives.
+patrick jensen Chef Ramsay is a food expert, not a cutlery expert. Some people make, sell and sharpen knives for a living. A patrol officer uses a car more than most people for his job, but it doesn't make him a mechanic. Fact is, he's not sharpening a knife. He's honing it, which realigns the blade. Real sharpening removes material and reprofiles the edge.
He must be the only chef in the world is that what you are saying lol lol lol
Chef just means a person in charge in a kitchen
Hey I make knives all the time. I sharpen knives a lot too as you can engaging. A steel aka sharpening stick/rod does not actually sharpen your knife. It just raises microscopic bumps almost turning it into serrations that you can't see. You really need to get a sharpening stone and a little bit of lubrication on the stone and take long strokes. You can only use the steel after the knife I'd decently sharp and then you do not have to sharpen the knife as frequently.
I had a self proclaimed "world star" chef in New York preparing my table's meal and took it upon himself to sharpen his tools directly over my plate. I'm soft spoken so I could only watch as micro sized pieces of his knife sprinkled over my steak like ground pepper.
lol 😂 I always wipe it with a cloth after or some water , never touch food without cleaning the blade
More iron, he's just looking out for you
Yeah that’s not bad for you.
Atleast you had first hand knowledge of how your dish was being treated vs. back in the kitchen where all kinds of unacceptable bs takes place the likes of which they themselves (kitchen staff) would never 'let slide' if it was their meal being prepared. Not all kitchens act like such but many do. I started this comment w/ sarcasm in mind but found myself whipping it into a serious dish.
It's been proven these hones, rods, steels, ceramics, etc. are all junk. If the knife is properly sharpened and burr removed, all these extra tools are pointless and actually hurt the edge.
Chef you have my respect i am a professional knife sharpener and you are the first chef that i see using the steel on the right way the best way to maintain a knife sharp congratulations it’s a pleasure to serve your restaurants and many others like Bobby flay , Nobu matsuhisa , Wolfgan puck,Emeril lagasse, Guy fieri and others.proud knife sharpener for 15 years
And counting
"Grip the butt" "Some nice long strokes"
^^
Why did it sound like Beavis and Butthead in my mind as I read your comment?
Hehehehe ;)
"Strong grip" "from the bottom to the top"
Each night when he’s sleeping a team of people come downstairs to sharpen his knives, clean & season his pans and replace his mouldy ingredients. Ramsey, as you have probably gathered, does not know this.
anonymous bosch 😂😂 Try the easiest way to get knives razor sharp in under 2min, with a polished edge. And cheap! Check out in my videos
@@gdevrient1 no
I didn't know everyone was suddenly a professional chef / knife expert in the comment section. You guys should be cooking alongside Gordon Ramsey with your knowledge.
There are a lot of people who deal with knives everyday on a day to day basis who can have superior knowledge to a Chef. Him being a chef doesn't there isn't anybody with superior knife knowledge in the comment section.
Ya Bish You don't get the point here..
But you can be sure his technique gets the job done, whatever anyone in the frickin comments says. If it's good enough to cook for him, it's 10 times good enough for any of us. Otherwise we would be the ones having dozens of high end restaurants, TV shows and books.
overTIMe I'll put my knives up against anything Gordon can do any day.
Edmond Dantez This is a cooking channel. You can have the sharpest knives in the world, if you have no clue what to cut or how to cook, it won't get you very far (cooking wise).
People saying he is only straightening out the edge. Maybe you're right but I'm sure gordon can tell the difference between a sharp knife and a dull one. Whatever method he uses works cause I've seen him cut the hardest of foods like butter.
So gordon or self proclaimed cutlery youtube master?
I'll take my chances with gordon.
Anthony Sparta You're writing too much, typical European knifes are just "softer" and you can maintain "sharpness" through honing. In the end you have to sharpen them correctly with stones and what ever.
Well said,i dont know why people are obsessed with sharpening by the book,i can tell you for surely,up strokes can also sharpen the knife,and keep it sharp.
+Noel Ramos There's easier, more effective, and safer ways of sharpening knives using stones.
You are right about that,we all know,when knife is blunt,it does need stone sharping,but in between,honing is an effective way,but honing can be done on both directions,with special skills,you can even sharpen dull knife,And go through tomato like a butter,
:| No. Are you going to take the word of 1 celebrity chef over every other chef and knife expert in the world?
destroying the edge in 5 4 3 2 1
+Fritz Mulder He is rich enough to just buy a new knife when an old one isn't good anymore. However, he is a professional cook and probably love his knives
that's what I thought.
+Fritz Mulder what?
It's generally a honing rod not a sharpening rod. Even your straight edge blades (non serrated) have very tiny teeth at a microscopic level, as you cut and use them day to day the tiny teeth can get bent out of line. So what he is doing is straightening them. Yes its technically called honing the blade. In turn it is still making the blade work more efficiently and appear sharper.
Yes, the Steel is used to hone the edge, or "fine-tune" it. to literally sharpen it you need a sharpening block or stone. or a steel with diamonds. which I'm sure he has.
In any case, assuming you're knife isn't dull right when you buy it or you haven't let it get completely dull, using your steel drastically prolongs your knifes sharpness. If you never hone it, you'll need to sharpen it a hell of a lot more. I've even brought a number of edges back from being shit to being sharp enough to use well with just a steel.
also, Im sure Gordon-fucking-Ramsay has a diamond edged steel or is not pandering to the level of telling you you need to actually sharpen a dull knife before using a steel. come on guys, you do have an advanced brain. relatively speaking.
Someone needs to tell Gordon Ramsay about the existence of whetstones. I don't wanna imagine the next level he would prepare his food in with unreal sharp knifes.
Looks like everyone here is better than a world renowned chef
Don't know how i went from watching Fairbairn Sykes British Commando knifes and German SS Daggers to Gordon ramsay sharpening a kitchen knife.... Good 'ol' RUclips haha
lol
Liquid Metal I was watching a music vedio 0.0
I wish Gordan read and answered comments because I was taught by a pro knife sharpener that you sharpen against the grain folding the metal away from the edge. Gordan goes with the grain shaving metal in toward the edge. The way I do it also gets extremely sharp - but I would like to hear his straight no BS perspective on it.
... Gordon* ...
He's a moron, you don't need to hear his perspective on it.
I got the 5" boning knife from this identical set at a rummage sale for 50 cents. As soon as I picked it up and felt the weight of it, I knew that it was a quality blade. It's got heavy scarring, but cuts great and holds a good edge.
Gordon: blunt knives are dangerous
Also Gordon: hey guys look at this blunt knife helicopter
I sell and sharpen knives for professionals. This popped up in my recommended and I really hope no one does anything he says. How to fuck up your knives 101 is the better title.
@@dustybaer4421yeah I recommend just stropping, but also love the tormek leather and composite wheels.
i love how straight to the point gordon is. i don't need a six minute video explaining how to sharpen a knife...
yes you do, this isn't sharpening.
Yeah, you don't waste time and you also don't learn how to sharpen.
But you do learn how to create enough metal fatique to require honing every day instead of once every couple months.
@@cc-000 Funny thing is that thay say it will increase edge durability. lol.
Sharpening with grooved honing rod usually gets resuts that range from bad to horrible. Extra speed or force only makes it worse.
I do edge maintenance on stone only and the edge lasts several months, without any touch up, cooking one or twice a week. Even some cheap knife with 56HRC can do that.
@@cc-000 RUclips não deixa passar telefone. Me passa seu Instagram.
(Depending on how dull my knife gets)
I will use a 2,000 grit stone for the first sharpening, keeping it parallel to the grind. If it’s scandi, go with the grind. If it’s Sabre, ask the chef at what angle he would want me to angle the Sabre grind. I’d go with 15 if nothing is said, then strop about 10 Times and test it on paper, then see if it could shave (stropping will slightly convex the edge, but also will remove material and make it a bit sharper). I really need a new stone, all I have is an old 2,000 grit that has little chunks missing from the sides and from the top. Those screw up the angle and cause little abrasions on the blade. I usually go from 2,000 to 5,000 to 8,000. I sort of cringed when he took that rod and started slamming down on the sides there. Seems really likely that he would have got a wire edge or small abrasions on his blade. See, at the microscopic level steel is really easy to shape and move, especially with the right tools. Gordon also really increased the angle of the sharpening to about a 25 or 30 degree angle on his Sabre grind, which keeping the angle can be hard, especially with that kind of sharpening stick. (Advice from a 15 year old who has been obsessed with knives and Bushcrafting since the age of 10).
Gordon Ramsay... the greatest of all chefs... doesn't know the difference between sharpening and honing.
This is just semantics; whilst honing realigns the blade without removing any metal (unlike sharpening),at the end of each process, one is left with a much sharper,keener blade.
This guy makes everything look professional.
are my hands suppose to bleed?
Yes
Melvin Goh yhis
Yup
Yesn't
Won’t bleed after doing this
suddenly, throws away the knife and sharpener and takes out a piece of uncooked meat and yells at it "this is fucking raw!!"
He'll yell so loud eventually it'll cook itself. Then he'll yell at it again "This is fucking overdone"
Dont hone your knife every time before you use it! Do it when you actually notice problems with the edge otherwise you end up with dull knife in a week or two. Too much honing makes the edge blunt same with stropping. And you need a proper stone for sharpening this is called maintenance
Stropping makes it blunt? Huh?
ive been using my favorite knife for like 5 years, n i just did like gordon did with his knife,n u know what? i never have a problem like my knife being dull.
@@silvermediastudioyeah if not going to the stones once in a while.
@@jaakkolehto1487 How, exactly, does that work?
@@laziafnahdamar7947 That's because it was never truly sharp to begin with.
Gordon: I need to find Nino to stop him from destroying RUclips comments
*Sharpens knife*
How to sharpen a knife, proceeds to grab honing steel...
Amazing how this experienced guy knows so little about he's most important tools maintenance
You should focus on staying in school and writing properly first
You know what Gordon, you do such a good thing here. Alot of industries, such as yours, which has found notoriety in mass media tend to slip into the doldrums of fame where it effects the industry as whole. And that is not withholding your industry from having its own little bumps and bruises from all they hoopla. But the food industry and that of the artist who interprets and presents it (the chef) will always have merit in it. Especially when,(even tho your ((marketing yourself)), chefs like yourself do things like these RUclips videos and the work you do have given a smile to my teenage daughter when she rates my dish 'good enough for Gordon Ramsay'! Because of Kitchen Nightmares I'm learning to cook and because of Masterchef and video's like this I'm enjoying it. Thank you again.
quasi palm She was referring to the sport there champ as he says "playing squash"
quasi palm
obvious troll is obvious
quasi palm I buy squash every week, never once was it from America. I must be buying it wrong. Also, I never once had a school lesson on different types of vine vegetable. But continue to practice and one day you may be a real troll.
ITT Knife experts. Knife experts everywhere. O_o
And you think the shar-pei dog is an MD?
Good! we don't want anyone being mislead.
Its actually kinda common sense, the rod is used to hone a knife, meaning to straighten the edge then you can sharpen the knife on a wet stone.
It's the only way to combat misinformation.
ooouh... you must watch Jun (channel- Rachel and Jun) sharpening rusty knive.. you will be amazed 😏
Job done , it works in matter of minutes . Thank you for sharing with us.
Try whetstones next time. And screw rubber pads undernead the board.
*Thank You Mr Ramsay!*
been using sharpening rod the wrong way and thought it very dangerous
glad your video came up as *first choice* in my search, proper technique is easy
As a knife guy, i look at these videos and think maybe i should become a chef, because i can put a nasty sharp edge on a knife easily, a lot better than most chefs.
How
rbeck3200tb40 Using wet stones, a belt saner or a lansky system , i'm pretty good at them all
Mjo .G
Thats what i thought. I think what gordon ramsey was doing is using a honing steel which doesnt sharpen the knives it hones it. I saw a good tv show of that guy Alton Brown about sharpening knives and he said the exact same thing you did. Do a search on youtube for good eats alton brown knife sharpening
Yeah , I've seen it, i love that show. I prefer to hone with ceramic rods and leather as opposed to a steel.
Mjo .G
chefs dont have belt sanders in the kitchen, the point of this is to fold the edge back on the knife not to make a new edge if that makes any sence
"Now you can chop with confidence." That had me in hysterics
As a butcher of 20+ years, he didn't do squat to that knife. And, as others pointed out, a steel isn't a sharpener. I'm a fan of him, just not this video.
Giggitygoo Try the easiest way to get knives razor sharp in under 2min, with a polished edge. And cheap! Check out in my videos
I love that the two examples he uses are holding a tennis racket OR squash racket.
He got that Wustof knife set.
I bought an 8" Wustof chefs knife that cost over 150.00 USD.
That whole set must have easily broke 1000.00.
It's expensive but worth it. He is correct. Sharp knives are easier to work with but just be careful because you can easily filet your own skin off.
Always pay attention to what you are cutting and never look away from what you are doing, that is the easiest way to cut yourself.
When people say that honing isn't sharpening I would argue that honing your blade makes it sharper and therefore is a form of sharpening your blade.
It can be both, it's not a one or the other type thing.
If I remember correctly, honing is more like straightening out the edge and realigning it. Over time the edge will be worn out that you need to form a new one by grinding off the sides until it meets in the center. Edges are very thin and can warp with usage.
Honing is effective at restoring the knifes cutting ability to around the same level after sharpening. But if it's dull, then sharpening via a grinding method will be the only way to restore it back to its peak potential.
You need to rinse your knife after you sharpen it as it has micro particles of the knife from sharpening.
Fine way to add some iron to your diet though!
Steels are magnetic and hold those particles.. unless they’re shit steels
@@Agroguy420 shit on your hands also. Always wash knife after sharpening or honeing nomatter what. Always wash your hands even if your at home cooking for yourself.
Dumb shit no steel is coming off cause it’s a HONING steel not a whet stone dumbass
@@covidebolaids3578 it still has micro particles you imbecile
To say that this is sharpening a knife is like warming leftovers in a microwave and say you are cooking
Anyone else here from the video of the guy polishing a rusty knife?
hi scrimzox, also yes I'm from there
H O W D O Y O U S L E E P I S L E E P N A K E D
@@MrKrypt get some help
@@ajaj7519 You know he posted that on twitter,
When I use my ribbed steel, I notice that I always have a small amount of gray/black material on whatever I wipe it down with afterwards. This material, referred to as swarf, is evidence that some metal has been removed from the blade by using the rod.
Yes a honing rod or stone does remove a very small amount of material from your knife. A sharpening stone removes more to shape the edge then you gradually go to smaller and smaller grit removing less and less. Then you hone to knock off the wire edge that is created while sharpening. If you hone like he is doing all you will get is a duller knife. The knife has to be kept at a consistent angle against the honing surface and you always hone edge first (like you are trying to cut the stone). You are better off holding your steel straight up and down against a cutting board (tip down) and using slow strokes at consistent angles (18° for most kitchen knives). If honing doesn't work that means you need to get your knives sharpened.
Source: I sell and sharpen knives for professional kitchens
Finally a tutorial where he's not yelling at the camera
Thumbnail: 'They mocked me. But you're going to tell me where I can find that lamb sauce.'
i thought he was going to show how to sharpen the chef knife, here he is just honing it
Ramsay: "It is so dangerous working in a kitchen with a blunt knife."
Parents: "It's dangerous working in a kitchen with a sharp knife!"
Me: "Much danger. Knife bad."
A sharp knife is dangerous when you don't know what you're doing. A dull knife is dangerous when you do know what you're doing.
20 degrees for German knives (40 inclusive) and 10-15 for Japanese. Buy a ceramic rod if you want to sharpen minute amounts. The honing steel will only reshape your edge. (especially useful if you roll the edge)
LOL this graphic at the end! Gordon shaving cheese so fast he ended up in the 10th dimension 😂
So many internet experts here all of them with a different answer and all of them right....?
All these people are saying the same, simple thing: this isn't sharpening, it's re-aligning. Which is correct. Plus he's using the wrong angle. Basically he's showing something, calls it another thing, and then does it pretty badly. He is a culinary expert and great chef, but that doesn't automatically make him right about everything.
That is not sharpening a knife. That is honing a knife. There is a huge difference.
I know some of his words cut like a sharp knife. I watched a video where he told a woman customer to f... off. Her friends went to Gordon and said "you hurt our friend's feelings" Gordon ask why and they told him because he told her to f... off. Gordons response was, "tell her I meant it", lol
to be fair, all of those videos where he's being rude to customers are from his show hell's kitchen, where the diners know exactly what they're in for. Also, the diners get their food for free in the hell's kitchen restaurant yet the ones that approach him act very pompous and arrogant. On top of all of this, you should NEVER approach a chef mid service. That's what the servers are for.
I love the sound of a knife being sharpened.
that knife edge is Fucking RAAAW
He just killed that knife edge.
*****
Ramsay's technique of rubbing the blade edge away from the steel is superior to the
converse technique of rubbing into the steel. Knives get blunt because the metal at
the edge deforms and bunches on either side of the centreline - you can see this on
a larger scale by pressing the bottom edge of a letter onto a flat table. The sharp
edge of the envelope deforms and the paper bunches on either side of the crease.
Rubbing the knife against the steel as Ramsay does pushes the bunches back towards
the knife edge, to reform it back to its original sharp V shape.
The converse technique achieves sharpness by wearing down the bunches, sharpening
the knife by abrasion, like a whetstone. This wears the knife down by removing
metal from it. Moreover, as this technique is repeated, the knife edge moves
progressively up the blade, where it gets thicker. We now have to abrade much more
metal to reproduce the fine cutting edge.
Ramsay's technique is the favoured European method. The opposite technique is the
norm in North America. You can see from the above that expensive well crafted
knives will last much longer using the conservative (in the sense of preservative)
European method relative to the American technique.
You are wrong! Period! Wrong!
***** You may need to give some explanation instead of just saying "WRONG"
I have done it all before on this thread!
I rest my case.
dawnlightening It's wrong because it creates huge burrs (what you call bunches) that roughen the edge, make it blunt faster and even fall off into your food. This blade would need to be heavily stropped to make it useable. I've seen the HUGE difference in photos taken at the microscopic level. It's crazy how much rougher a blade looks doing it this way.
Usually you need a knife sharpener kit or a whetstone which I own which is very useful for sharpening a knife
Thanks for the tip Gordon. Now you gotta teach us how you do that sick intro beat with knife honing and pot drumming.
Those "kitchen steels" does NOT SHARPEN your knife! They make the edge straight and that makes cutting easier. Lets take an extreme example, think that the edge of your knife is rippled like potatochip and you steel it, and now it is straight.
He probably gets the same throw-up feeling from seeing a microwave as I do seeing a "sharpening" steel. Different crafts different expectations I guess.
Isnt it that you sharpen a knife on a stone and you bend the edge back in place so you dont have to sharpen that day with the steel ?so its not realy sharpening it? Just fixing the curled edge?
***** rehoning makes it sharper.... sharpening doesnt have to mean removing material from the knife. since displacing material from the knife (aka. honing) can make it sharper, that can also be called sharpening.
you're right Winston
***** BULLSHIT. after enough use, a knife will need sharpening. you can only sharpen a knife by removing material such as with a stone or diamond hone. steeling a knife realigns the blade, so the sharp bit is going through whatever youre cutting first. working in the meat industry, steeling is usually done every 10-15 minutes and sharpening every 1-2 weeks. boners would sharpen their knives every day. general kitchen use, you should steel often but only sharpen maybe every 1-2 months.
For those saying the blade is being realigned and not sharpened. That is a 12 inch groved steel honing rod from Wusthof(I have the same one), and science and a microscope have proved that any steel, smooth or groved will also take off steel from a knife so yes it is sharpening it. Groved honing steels do it more that smooth ones.
are my eyes playing tricks on me because I’m seeing a Michelin star chef absolutely destroying his knife edge and calling it sharpening
You're seeing it correctly, he is honing in the wrong direction at different angles every stroke. His knife was probably better off with it straight from the block.
You are better off holding the honing rod with the tip against a cutting board straight up and down and using slow strokes downward with the edge facing down toward the cutting board and keeping a consistent angle (usually 18° with chefs knives). Making and maintaining an edge isn't a 5 second process it takes time. If your edge is rolled slow methodical strokes against a steel is better that whatever the hell he is trying to show, ceramic honing rods are better in my opinion and they are even better if they are held at the specific angle of your knife and all you have to worry about is keeping your knife straight up and down as you bring it across the rods. Then if it needs to be super perfect you drag it across a leather strop away from the cutting edge to knock off the rolled steel. Someone with his pedigree should know at least as much as I do if not more.
Source: I sell and sharpen knives for professional kitchens.
When you do this, you are not actually sharpening the knife. You are straightening the microbevel that has bent over time and use
Wait a minute, that is not Sharpening a knife that is Honing a Knife.
BIG DIFFERENCE!
In a pinch you can hone on a stove edge. "Hone, hone on the range..."
+R C Nelson WELL played, Mate! LOL
Its nice to see a masterchef to sharp a knife the wrong way 🤣🤣, i dont know of i should cry or laught, and good to know you aint that perfect as you want to be
Most of us also don't hone with the knife towards us. Tip of the steel on the table and the knife from butt to tip. Or point the steel down and aim the knife away if you aren't near a table.
My Wife loves watching your show "Hells Kitchen". But I can't get her to sharpen a knife.
Whenever she dulls one, or is getting ready to chop a bunch of vegetables or cut a bunch of meat for bagging into meals for the freezer. I'm left with the task of knife sharpening.
I just don't get it, on many occasions, I find several nicks in various places on the blades. She tells me she is not hitting the corner of the board, or cutting bones.
Are there any other explanations for this? Could it be that the knife blades themselves have weak spots in them?
ALL of my personal knives, used for cleaning fish, whittling, wood carving and Electronics stay sharp far longer than the kitchen ones.
Tim Thomas are you throwing your knives in the dish washer? Does she cut through bone often? Is the surface of your cutting board wood or is it some type of polymer?
Hi Chef Ramsay. First let me say I have really learned a lot from watching you and other great chefs on television on shows like Iron Chef, Ramsay's Kitchen Nightmares, (and some were), Good eats and others including Julia Child when I was a lot younger. (God bless her) I must say that I sharpen my kitchen knives and any other knife a bit differently than you demonstrate. I will explain why. You are placing the blade at a good angle but you are stroking the steel backwards. You should push the blade over the steel like you were trying to carve a slice out of it. With the back of the knife facing you and the edge away from you and push the blade toward the end and away from the handle of the steel. The reason is that although you may get a sharp edge the way you do it the edge will not be very durable. This is referred to as a wire edge. It is sharp but not very long lasting. I am not trying to be an upstart but I do know what I am talking about. Also it is important to clean your steel after each use to remove residual steel left by the blade as this will impede the sharpening action and generate unsatisfactory results. All my kitchen knives and pocket knives shave like razors and slice like scalpels. I hope you try it the way I described and let me know if you get good results. I think you will. Thank you for all the lessons I learned from you. :-)
Granted dragging edge is a form of honing, it's removing micro bits that folded over edge.
I caught that as well going backwards dragging the edge - in my opinion or even under a microscope,
dragging would leave shards of micro steel waste clinging to the edge ready to fragment off into food.
vs stroking blade edge forward removing waste in each motion. While resting tip of steel on surface so
that the angle of cutting edge doesn't change so dramatically during stroke.
So I prefer to use a flat 1" wide 6 -8" long diamond hone two sided of fine and super fine.
Used with wet paper towel to keep diamond face wet and removing waste.
When towel turns up with a little grey matter,, thats micro steel from blade removed from diamond face.
Best if done often after a full processed chore of cutting for a meal.
A lot of chopping mincing onion for example is a lot of contact with cutting board,
and main reason knife edge is getting slightly dull little by little.
9 out of 10 already do this - set a good sharpened knife in a drawer loose with other tools.
\Or let knife out to dry with hard to remove crud using scotch bright sponge. Edge now ruined.
Keeping a container, tall drinking glass near as tall as blade with water to keep knife wet during a session
makes it always ready to use when wiped clean & dry, never needing to be scrubbed.
A wipe with olive oil is nice before putting it away.
Cheers,, and kinda funny,, who'd a thought of stopping by here after all day of restoring crashed WWII aircraft.
Oh Yeh,, watching Gordon's show on Smart Tv, and preferred choice of knifes.
A little closer look was needed to see those choices. : ]
Well I learnt from you Sir and I appreciated your knowledge
Did he say 45 degree angle?
Thanks for the tutorial. Billy didn't stand a chance.
I agree with the other comments it's honing not sharpening. Also, far be it from me to question Gordon, but I was taught that you do not use edge trailing strokes when honing, you use edge leading strokes.
this is not sharpening but honing, Gordon. this only works on already sharpened knives.
You could always use this same method on a Ceramic or Diamond Steel to actually sharpen the knife.
yea, but thats not what Gordon does. if it was a Diamond Steel, he would tell so... and what the diference is between that and a normal honing steel.
Gordon is just using layman's terms for the everyday person. He knows the difference. He is just explaining in the simplest way possible for everyone to understand.
dbsasuke No, it's just misinformation. Because if he's doing it for the average person who doesn't know the difference, then they're going to go out and buy a honing steel, come home, try it, and see that their blunt knife is still blunt. He could of at least explained the difference to people properly.
I love how aggressive he gets in his videos 😂
the amature way of sharpening a blunt knife, where is the wetstone?!
+Natash Choudhry He isn't sharpening anything, because no metal is being removed. He is simply realigning the edge.
Patrick2345454 How to sharpen a knife*
should be more like : How to Realigning the edge
Then again I never heard of that before .. quite fascinating
***** Steel is a wonderful material. You can do all sorts of things with it.
+Natash Choudhry Yea, it is really called "honing" or "straightening" but most call it "sharpening" because the result is the sharp edge is returned from when it was sharpened over a wet/oil stone.
Bunch of different kinds of honing steel out there; fluted, polished, multicut, etc. They come in different material, not just steel. Glass and ceramic work as well.
The principal reason for using a honing rod/steel is pushing the bent/chipped edge back. Abrasive honing rods (fluted and ceramics) act similar to a file, they grind off some of the bits that are not aligned. It gets a sharpened blade back quicker but will also wear down the edge overall.
Polished and glass rods focus on pushing the edge back, most recommend you use the polished steels for very hard knives. Harder steel knives will chip more from abrasive honing rods.
Lots of chefs buy those fancy Japanese knives that are really hard but they dull the edge quickly through bad honing.
+PerfectDeath4 What about diamond? I ask because that's what I bough some time ago.
I halfway expected for him to whip a whetstone out.
There is SO much misinformation in this video and in the comments.
Sharpening, honing, grinding, filing or any act of removing metal from the knife in order to establish an edge fall under sharpening. In fact, honing IS sharpening.
A steel DOES NOT hone or sharpen a blade, no matter what some expert or celebrity chef claims.
When you use a knife, the edge begins to roll or fold over to one side, the other or sometimes both (which is a big cause of chipping). When you run a knife along a steel, you are pushing that metal back into the same position it was before it folded over.
If there is metal there to stand back up, no need to sharpen, just push it back into alignment with a steel. If that metal falls off, and eventually it will, nothing you do with a steel will help make that knife sharper. It's time to sharpen again.
When you hone a blade, you're realigning the teeth..NOT removing bits of metal from the knife as you do when you sharpen it. Honing is NOT sharpening since honing by definition is simply realigning an existing edge. Thats why a steel is also called a honing rod. A steel or honing rod does not sharpen a blade.. but it does in fact hone the edge. Everything else you said is 100% accurate and useful.
rich mcguire You're wrong and you don't know the definition of hone. Google the definition of "hone". Then come back. Honing is sharpening.
Since you want to join the debate team and argue a technical definition and not something useful or accepted, then here you go.. look up the definition of sharp and then sharpen. I'll make it easy for you:
www.vocabulary.com/dictionary/sharp
So, since sharpen = to make or become sharp.. and sharp = something with a point or fine edge that can cut..then ifsofacto...using a steel to make a knife able to cut..is indeed making it "sharp" and therefore sharpens.
See, this game is fun isnt it?
rich mcguire Ifsofacto? LOL. Down the rabbit hole, but I'm not Alice. Your strawman has nothing to do with the fact that your statement of "honing is NOT sharpening..." is wrong. You're the one that said, verbatim, "honing by definition..." -- No need to be immature about it, Rich.
Immature? Is that because you didn't like how I broke down your technical argument and played fire with fire? According to technical definitions, honing actually is sharpening if you wanna play your game
But back to my original point, before I pointed out your logical fallacy, honing is considered different because you're realigning the edge of a blade. Why are you trying to argue against that? Do you want to bring back your technical definition of the word "honing" so I can bring back the definition of "sharp" or to sharpen? I mean cmon. I'll play your word game, but you're not going to win. Or you can go by the industry standard of expert knife sharpeners..some of whom are in the links I sent you that you didnt look at..and realize its different.
Case closed.
That is not sharpening the metal, it is straightening the edge so it will last longer