My husband died a month ago. He always cared for our many knives-kitchen and utility. He used both a natural whetstone, before that an oil stone. Now i need to learn. So i deeply appreciate your lesson. The last thing i want to do is ruin even one of the lovely knives he made/bought me through the years.
My condolences really. Better to try sharpening with your own stone than a strangers in my opinion. I am a knife nut and have never sharpened knife before today but take a cheap knife and try it on your own before taking to a stranger. What do you have to lose. Take care much love stay strong in this hellish time
I feel it necessary to echo the general sentiment of the comment section when I say thank you very much for taking the time and effort to make such a clear and concise instructional video. I was sick and tired of trawling through other creators content on the topic that was unhelpful, contradictory and self aggrandising without actually saying anything of use. I subscribed to your channel before the video passed the first minute. 👍🏻
A simple sharpening instructing video. Thanks. There are so many overly complicated videos out there as if easily sharpening a metal blade was some sort of religious process than only initiated adepts after a 20 years process could ever get close to a blade and a sharpening stone!
I just wanted something to sharpen my pruning shears so I don’t have to pay for another set of pruners; 8 hours later found myself at the hardware store buying a sharpening stone! 😂 Now I want to sharpen everything! This is the most informative video I have found, thank you so much! I like the last technique with the ax where to used the stone in one hand. That angle seems to work best for me. Thanks so much! God bless you!
Great video bro. This really helped me! BTW, RUclips commenters never cease to amaze me with how much criticism they share. Everybody wants to be right. “You shouldn’t do this! You need to do that! Don’t do this!”
An attitude of gratitude to you! I have always wondered haha.. I appreciate your sharing this concise, informative, and easy to follow method.. definitely going to give it a try!
Very useful for knives but make sure you never work the back of a chisel like that! It will become useless, especially for paring. Keep it completely flat against the stone when lapping the back.
Ich mag ja die aus Keramik am liebsten, für die man kein Wasser oder Öl benötigt. Auf Platz 2 steht bei mir dann der Wasserschleifstein, für größere Klingen und längeres Schleifen (von weniger oft geschliffenen Klingen). Wer ein Messer hat, sollte auch wissen wie man es schärft.
Great explaination, I am just not sure how the burr could be on both sides of the blade, I assume you mean that it has been on one side first and then the other side, once it is gone on either side you can move on. Nice to see you move the knife forward on the stone, many people will tell you how that is not correct, but on the contrary, sharpening this direction will prevent a burr from forming and I usually sharpen solely in this direction, as does the SAS as far as I know. Just keep in mind not to expect a burr to form if you are sharpening only in this direction.
I have just purchased @knivesandtools basic sharpening stones kit (as featured in this video) and trying to sharpen my meat cleaver. I would love some further advice on how to sharpen a meat cleaver please
You sharpen a meat cleaver the same way as a normal kitchen knife! Although the angle might be a bit higher at around 25 or even 30 degrees. You can check the angle of your meatcleaver with the shaprie trick shown at 2:30 in the video. If you encounter difficulty maintaining the cleaver's position during sharpening due to its weight and size, consider using a small pocket stone or sharpening rod instead. This method involves holding the cleaver steady either in your hand or in a vice and moving the sharpening stone over the cleaver instead of the other way around.
Thank you for this video. I grew with a dad who loved knives so I could sharpen them before I could tie my shoes. However with the years my know how seem to have left town. The way dad did it, it just doesn't work anymore. I took some completely useless knives and tried a few of the different methods you show. The two useless is now not so useless but my old hands are hurting from all the holding. I am gonna take a break and continue later. I want them to go from no so useless to as good as new. Just got to let my hands rest.
Having declared my dissatisfaction with this sharpener last night ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
Great tutorial, but I cannot make any difference to my knives. I tried two kitchen knives, tried to get the angle right, but cannot get anywhere. There is no burr even. I tried the 400 grit side and the 1000. Maybe cheap knives don't sharpen?? One is a Sabatier and was quite expensive. Maybe it is the cheap aluminium oxide water stone I am using? Spent thirty minutes on it and given up now.
are all knives capable of cutting paper cleaning if sharpened correctly with a whetstone? or are some steel so cheap that no matter what is done it will not be able to cut paper cleanly?
Basically any knife should be able to. The more durable (and often more expensive) steels will be able to cut through paper cleanly even after some use, where the cheaper knife may fail.
Keeping the blade on the stone in both directions will speed up the process because you're removing material twice. Just make sure you're keeping the correct angle! If you want to make your knife EXTRA sharp you should consider stropping!
@@knivesandtools stropping sounds like something that goes on in a lesbian porn video! What actually is stropping? Thanks for the reply btw. Makes sense.
The explaination of the chisel was correct, but I did spot you tilting the chisel very slightly when removing the burr, don't do that! Place it flat on the stone, so the handle stops against the side of the stone, you want the edge to be perfectly in line with the flat to a microscopic level! Otherwise you can not use the chisel to it's full potential!
@@sydurgraham7760 When somebody close by releases a stinky fart, it is nauseating and pollutes the air, same with tattoos, a tattoo is an eyesore and pollutes the eyesight.
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
My husband died a month ago. He always cared for our many knives-kitchen and utility. He used both a natural whetstone, before that an oil stone. Now i need to learn. So i deeply appreciate your lesson. The last thing i want to do is ruin even one of the lovely knives he made/bought me through the years.
My condolences really. Better to try sharpening with your own stone than a strangers in my opinion. I am a knife nut and have never sharpened knife before today but take a cheap knife and try it on your own before taking to a stranger. What do you have to lose. Take care much love stay strong in this hellish time
i’m so sorry you lost your husband. hope you’re hanging in there 💕
All the best to you SV. Glad to hear you are now looking to learn what he knew. Glad he Lives on!
@@jtherockI sharpened my first knife today! Not a perfect job- however it was serviceable. I'm really proud of myself! ☺️
I feel it necessary to echo the general sentiment of the comment section when I say thank you very much for taking the time and effort to make such a clear and concise instructional video. I was sick and tired of trawling through other creators content on the topic that was unhelpful, contradictory and self aggrandising without actually saying anything of use. I subscribed to your channel before the video passed the first minute. 👍🏻
I subscribed solely because of this comment. Haven't even started the video yet lol
EXCELLENT! You are concise and brilliant and humble. Thank you a thousand times.
This is one of the better videos explaining how to sharpen
Perfect Video for beginner! Thank You!!
A simple sharpening instructing video. Thanks. There are so many overly complicated videos out there as if easily sharpening a metal blade was some sort of religious process than only initiated adepts after a 20 years process could ever get close to a blade and a sharpening stone!
Thanks for your compliments!
Excellent, concise and insightful. Great explanation!
Much appreciated!
I just wanted something to sharpen my pruning shears so I don’t have to pay for another set of pruners; 8 hours later found myself at the hardware store buying a sharpening stone! 😂 Now I want to sharpen everything! This is the most informative video I have found, thank you so much! I like the last technique with the ax where to used the stone in one hand. That angle seems to work best for me. Thanks so much! God bless you!
lol this was me to my brother a few years ago, when i got my first little sharpening tool: “bring me ALL of your knives!”
Thank you! I just got a sharpening stone and this was very helpful!
Thank you! The best video on this subject I have found so far. Clear and concise.
I can't wait to start my journey with sharpening
Great video bro. This really helped me! BTW, RUclips commenters never cease to amaze me with how much criticism they share. Everybody wants to be right. “You shouldn’t do this! You need to do that! Don’t do this!”
Great. I may follow your step and try it this afternoon.
How did it go!?
@@knivesandtools Better than before. I am getting used to it. Need more practice.
That's the spirit! Practice makes perfect.
Only helpful video I’ve found, thanks bro :)
Such a helpful video! Exactly what I hoped to find 🙏🏻🙏🏻 Thank you!!!
An attitude of gratitude to you!
I have always wondered haha.. I appreciate your sharing this concise, informative, and easy to follow method.. definitely going to give it a try!
The marker trick is a game changer
Excellent video
thanks for vid, short and simple
Very useful for knives but make sure you never work the back of a chisel like that! It will become useless, especially for paring. Keep it completely flat against the stone when lapping the back.
Good explanation, thank you!
a really good video. Rare on this site these days. Thanks!
Thank you for the tips ive forgotten too much& needed a refresher.🙂👍
Excellent video thank you 🙏
Such a Great guide
Ich mag ja die aus Keramik am liebsten, für die man kein Wasser oder Öl benötigt.
Auf Platz 2 steht bei mir dann der Wasserschleifstein, für größere Klingen und längeres Schleifen (von weniger oft geschliffenen Klingen).
Wer ein Messer hat, sollte auch wissen wie man es schärft.
Very useful, thanks!
Great video! Made this feel so much less intimidating
Great explaination, I am just not sure how the burr could be on both sides of the blade, I assume you mean that it has been on one side first and then the other side, once it is gone on either side you can move on. Nice to see you move the knife forward on the stone, many people will tell you how that is not correct, but on the contrary, sharpening this direction will prevent a burr from forming and I usually sharpen solely in this direction, as does the SAS as far as I know. Just keep in mind not to expect a burr to form if you are sharpening only in this direction.
I have just purchased @knivesandtools basic sharpening stones kit (as featured in this video) and trying to sharpen my meat cleaver. I would love some further advice on how to sharpen a meat cleaver please
You sharpen a meat cleaver the same way as a normal kitchen knife! Although the angle might be a bit higher at around 25 or even 30 degrees. You can check the angle of your meatcleaver with the shaprie trick shown at 2:30 in the video.
If you encounter difficulty maintaining the cleaver's position during sharpening due to its weight and size, consider using a small pocket stone or sharpening rod instead. This method involves holding the cleaver steady either in your hand or in a vice and moving the sharpening stone over the cleaver instead of the other way around.
Thank you so much !
superb video mate, thanks alot
Glad you liked it! ❤️
Kun je convex ook slijpen op een steen? En hoe kun je de geometrie van een mes veranderen van bv V-edge naar convex?
Greate video; informative and friendly :)
Great video.Btw, is Skerper a brand of knives and tools (like Eden) or is it a brand on its own?
Thank you for this video. I grew with a dad who loved knives so I could sharpen them before I could tie my shoes.
However with the years my know how seem to have left town. The way dad did it, it just doesn't work anymore.
I took some completely useless knives and tried a few of the different methods you show. The two useless is now not so useless but my old hands are hurting from all the holding. I am gonna take a break and continue later. I want them to go from no so useless to as good as new. Just got to let my hands rest.
Thanks for sharing your story, and great to hear you're back on the stones! Practice makes perfect but I think you already knew that. 😉
Having declared my dissatisfaction with this sharpener last night ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
Great tutorial, but I cannot make any difference to my knives. I tried two kitchen knives, tried to get the angle right, but cannot get anywhere. There is no burr even. I tried the 400 grit side and the 1000. Maybe cheap knives don't sharpen?? One is a Sabatier and was quite expensive. Maybe it is the cheap aluminium oxide water stone I am using? Spent thirty minutes on it and given up now.
Love our Japanese knives such a great cut when stoned properly 😊
I'm currently looking for Japanese knives. May I ask which brand you use? Thanks.
How many times do you rub it on the stone?
Very good!
Can you sharpen scissors by using stone on blade.
Yes you can, this is a little bit more difficult though. So be sure to look up how to do so!
are all knives capable of cutting paper cleaning if sharpened correctly with a whetstone? or are some steel so cheap that no matter what is done it will not be able to cut paper cleanly?
Basically any knife should be able to. The more durable (and often more expensive) steels will be able to cut through paper cleanly even after some use, where the cheaper knife may fail.
3:31 Oh noes! The noises!
Thank you
Does the pocket stone need water too?
No the pocket stone specifically does not need any water or oil!
I can get a pack of 4 + ceramic rod of Skerper £10 cheaper than 1 Shapton Pro 1000 stone. What am I missing?
One thing is that Skerper are made in china, and Shapton are made in Japan. But I don't know more than that.
Great vid. I'd had thought keeping the blade on the stone during the reverse of the movement might be counterproductive?
Keeping the blade on the stone in both directions will speed up the process because you're removing material twice. Just make sure you're keeping the correct angle! If you want to make your knife EXTRA sharp you should consider stropping!
@@knivesandtools stropping sounds like something that goes on in a lesbian porn video! What actually is stropping? Thanks for the reply btw. Makes sense.
@@DanHunterSportsWriter Boy do I have a video for you! ruclips.net/video/fv2kZUKRyJQ/видео.html
... count the strokes ... helps keep the bevel even ...
Wanneer ben je klaar met slijpen aan een kant? Wat voel je dan? Jammer dat de video in het Inglisj is. Kon dit stuk net niet volgen 😕
I fckd up my testing knife, will try again
Practice makes perfect!
Daggers?
The explaination of the chisel was correct, but I did spot you tilting the chisel very slightly when removing the burr, don't do that! Place it flat on the stone, so the handle stops against the side of the stone, you want the edge to be perfectly in line with the flat to a microscopic level! Otherwise you can not use the chisel to it's full potential!
There’s a Sharpening Company out of Florida that claims that the stones don’t sharpen knives and charges $12. To sharpen knives. Is that claim true?
😥 *Promo sm*
This the first sharpener I watched who is not covered in crap tattoos all over his arms and face.
What does that matter?
@@sydurgraham7760 When somebody close by releases a stinky fart, it is nauseating and pollutes the air, same with tattoos, a tattoo is an eyesore and pollutes the eyesight.
Must be a boring life you live
the background music is atrocious and distracting and i only made it a min in.i will have to mute and read captions
Your ability to focus is atrocious, I've ADHD and no issues here.
Lol its not that bad.