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STOP DOING THIS WITH YOUR KNIVES! - Knife Sharpening
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- Опубликовано: 4 июл 2022
- STOP doing this with your knives! We use water stones to sharpen a chefs knife, and I'll show you how to make your knife edges last longer.
My website: www.kylenoseworthy.com/shop
To contact me:
Email: weiderfan.business@gmail.com
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I buy my sharpening equipment at Paul's Finest!
www.paulsfinest.com/
My Address:
K Noseworthy
PO BOX 47
Middle Arm, NL, Canada
A0K 3R0
![My Clients SHUN Knife was DESTROYED!! - [ Knife Repair ]](http://i.ytimg.com/vi/ngRdtIs8OpQ/mqdefault.jpg)
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Just found your channel while looking for sharpening videos. Loving it and hello from Alberta!
You can obviously hear the edge scream in pain each time you drag it over the cutting board. But some people just don't care :D
I sharpened my kitchen knives only once, a few years ago. That was enough.
Regular maintenance with a small 3000 grit ruby oilstone and a leather strop (green compound) keeps them razor sharp to this day. That would mean a couple of minutes on both, once or twice a month. Or a few passes on the strop whenever I feel like it.
But I use each knife for what it's intended for...
Very good content Kyle. I’ve been telling my dad the same for the past 17 years… since graduating culinary in 11’. Spine is what you’re supposed to use to drag across the board. Love your videos man!!!
I'm no math genius, but if you graduated in 2011, how is that 17 years? I count 11.
@@seeharvester He graduated culinary school, not math school give him a break.
@@bobthomas8342 lol Okay.
I have been telling people for years NOT to use the edge to collect cut food on the board ! I notice RUclips chefs doing it all the time !&*£+c **!
I touch my cooking knives up about once a week on a 3,000 grit diamond plate. Although I like to have my knives sharp enough to feel the extra drag when the knife cuts through a tomato and touches the board, It is not necessary, it’s a kind of separate vanity. My mother in law could produce wonderful food with knives you could hardly tell one side from another !
,
Since I started making and sharpening my own Knives I too use the back of the blade
Always enjoy seeing other's techniques on sharpening. Well done!
You are amazing. It's satisfying watching you sharpening. You make it look easy.
Thanks Kyle
That was an amazing video Kyle!!! Lots of great information on sharpening a kitchen knife ! Love the last comment on your video Kyle! I laughed 😅 so hard ! I needed that laugh! Take care and stay safe my friend!!
I have to say you have made me take better care of my stones. Good info thanks...
Thanks for the reminder sharpening tutorial Kyle. It is always a joy to watch how effortlessly you put such a great edge on your knives. Very inspiring!
Thanks Kyle. Appreciate your knowledge on sharpening.
Thank you for this video. Excellent!
As a chef I never understood how any other professional chef cross draws their knives across.
I do it sometimes, but I always turn the knife and utilize the spine.
I live by the adage... A chef is only as sharp as their knives.
That dressing stone is where it's at 👌 a must have
Edge leading to clean burr as you did has huge advantage over edge trailing. There is an article about this on Science of Sharp with electron microscopy images.
Awesome, this is super helpful!
This man is the Bob Ross of knife sharpening , as an avid knife nut I can confirm his methods are sound and his results are near flawless 👌 witch is only ever limited to the type of steal of the blade not anything to do with the skill level of the professional sharpening the blade , what I mean to say is this guy's a pro and a pleasure to see at work
Great video keep em coming👍
Don't know much about knives except that These videos are so therapeutic
Kyle, enjoying your videos. I would really like to see you sharpen a high end carving axe and see how you would develop a razor edge on it.
Love the bake apple I bought! I ended up giving it to a family member as a gift, so now Im on the hunt for the next one!!! cant wait for your next batch. Keep up the good work Rom 10:9
Awesome!!! Thank you! I am finishing a new batch today!
Really solid advice 👌 💯
Thanks Nick!
This video about sharpening is surprisingly good. I use Japanese water stones. So what's lacking in your video?
1. Keeping stones flat require more than a dressing stone.
2. Metallurgical facts: the steel, say, 420J
3. The heat treatment
In short, if you buy the cheapest knife from, say, Walmart, the steel will prevent you from establishing and maintaining a good edge
OTOH, you identify what are abuses of fine knives. Kudos to you you.
Awesome vid Kyle! Did you jewel that rifle bolt yourself? Looks great!
Best of luck to you and your family
such good info, I'm terribly guilty of this
Hahaha, love that short clip at the end!
Hello there Kyle, i live watching your use those shadowing glass stones. My question to you will be the following: how different is the shapton glass from the shapton professional ceramic? In terms of aggressiveness, address they the same?
I have a 64 HCR Mizuno Tarenjo. Never cross drag anything. Im using a bamboo board wich i let in with hot linseed oil. The board doesnt wear. Neither does the knive.
The paper fiber comparison, at 15:30.
That is something noteworthy. 👍
You might even say it's...
Noseworthy.
YEeEAhhhhh.
I bet a good stropping would get that knife back to sharp. Love the Shapton Glass 1000 though. I need a new polishing stone. I'm seeing a Shapton Glass 4000 in my future. HC or HR?
i have surgy tommorow. its only brain surgry. can you shaperpen my scalpls? you are the only one i trust
Umm Hmm Fine Tuned To Perfection Thanks Kyle ! ATB T God Bless
I am a carbon steel fan too!
Very nice edge , great job, but is it more difficult to achieve this edge with carbon steel blade or with stainless steel?
د
I have both a 1000# and 4000# set of Shapton Glass stones. Would an 800# Naniwa stone work well as a dressing stone for these?
cool🔥🔥🔥
Well, you nailed the audio on that horrible scraping but that wouldn't even be needed to get me to cringe. That has got to be my biggest pet peeve. When I think about how it takes about 8 seconds to dull the burr on a scraper for wood turning, I can only imagine how 40 strokes like that would destroy the edge on a nice kitchen knife. But, the more they wreck their edges the more often I get the sharpen them for them, as long as they know it's they that are destroying it, not my poor sharpening or them having poor quality steel.
Great quality video, Kyle!
Link to where you bought that dressing stone? Please
Again a very interesting video. Don't know if you've already done it before but could you try to shoot from the side when you're sharpening so we could see the angle. It's quite hard to view from the top. Just once to have an idea ! Thanks
I'll remember to do that! I do have plenty of videos sharpening at various angles 🙂
Have you ever tried a finer nagura(6000) dressing stone?
YES !! I see that a lot ! Another bad habit. Like sending it thru the dishwasher. Or leaving it wet and/or dirty. aarrgghhh !!!
Dishwasher!! Ouch!!!
@@kyle_noseworthy And that's my beloved daughter-in-law. Extended heat and humidity on the sharpy parts ???
Sir would you happen to know how to sharpen an Ulu Knife? I received one as a gift, but its edge has kinda dulled over time from use.
Great video!!! Ohhh did you hear that high pitch squeak like nails on a chalk board? I get that with shapton glass stones and I have no idea why, any insights? Cheers great channel.
I only get that when im not dressing my stone enough! The pores fill with metallic particle and thats where the squeel comes from!
@@kyle_noseworthy ohh that makes sense awesome!! Thank you so much for the response!! I'll Def use my dressing stone more. I always enjoy your content. Cheers from CA.
Lol. I'm almost glad I don't know how to do this. Sharp sharp sharp
Don’t even try, it is so addicting
Ok
What is the stone cleaner called? Can’t find it on Amazon
nagura stone
1:26 ITS FEATURES!! HAHA!
sorry... go on.
Have you tried to sharpen on a 1x30 belt grinder? I have one with belts upto 5000 grit and finish with a no compound leather belt on the grinder to knock burr off and do a couple stropps on the leather belt with 10k diamond razor compound. My only issue is I don't think my SS kitchen knives are hard enough as they seem to dull pretty quick. Anything you would suggest to keep them sharp? I use end grain boards and no scraping. I do have a damascus SS knife that seems to stay sharp forever though and just stropp it a few times after each use and cleaning.
If you are dealing with a softer steel knife (56-58 or
@@MrBayeasy i was wrong or the package/ad was. the compound is 8k 3 micron.
as for the belts I do tend to stop on my trisac 600 equivalent (acts and looks more like 1500) or at most the 2500 grit as after that is more just polishing when I am restoring brass and bronze stuff to a mirror finish. than the raw leather and than a loaded leather with red rouge 5 micron buffing compound in it. Than on a leather belt strops I made with the 3 micron.
@@stressmasterbk4294 then just be sure the steel isn't getting overheated when done on the belt. Also if the steel is very soft like around 55 hrc or lower then you definitely need a more aggressive compound that is closer to 3k like a 6 micron, use something like a 9 micron if you want it closer to what a ceramic honing rod finish will give you (just without the aggressiveness of the rod) However for a super soft steel like that a ceramic honing rod is probably your best bet because it is more aggressive than stropping compounds but not so much that it will ruin the knife. Just be sure to use the proper angle (use guides if necessary) and little to no pressure when doing so. Keep in mind that the diamond compound you are using could also not be aggressive enough to cut the steel quickly (the amount of passes youre making). The gunny juice I mentioned is a very quick cutter, whereas I've heard that DMT is pretty slow as far as diamond compounds go for example. Worse case scenario, it could be that the knife just isn't very good, some really budget knives have terrible or no heat treat and are therefore just not fit for use. If you want a good budget knife look into Mercer for German or Tojiro for Japanese (specifically the f-300 or f301) are fantastic values for the money as they contain the same VG-10 as their f-500/800 line just without the better handles/fit and finish. Those two brands are essentially going to be in the same sub 40 dollar price point range, as well as their higher priced knives around 70 or 80 dollars are also similar in quality and specs. Just depends on whether you want the slicier Japanese blade geometry or the more robust German blade geometry. FYI the Mercers use softer (about 58 hrc) steel but they are unreal work horses, you don't need to baby them or worry too much about corrosion and I can personally vouch for their success being honed on either the ceramic rod or a compounded strop. Oh and also don't put your knives in the dishwasher if you are, that would be a surefire explanation to them getting dull quickly. Also if you can use a manual strop when touching up the knife rather than going back to the leather belts on the machine, they will gently realign the edge for extended use, the leather belts will end up rounding off your edge more quickly and will eventually lead to having to sharpen sooner due to the edge getting rounded off. Just some extra things to think about.
@@MrBayeasy i do use a belt for final stropping but i mean a real leather belt someone used to wear lol. pulled tight onto of wood.
@@stressmasterbk4294 that should be fine, I'm just saying make sure it's manual because it will get the job done and not be excessive. Stropping can be done too much if done on a machine, or if done at too high an angle to the sharpened angle the edge can become rounded and thus dulled. Sounds like you got it worked out though, from what you told me it's either too much heat on the belt, not an aggressive enough compound, or the knife just isn't that good. I'd try out the rod first, it will surely work as opposed to a different compound. The compound will only work well if the knife is decently hard like at least 56, better if it was 57 or more. Also the rod can be had for like 20 bucks, it'll keep your stuff sharp really really long.
Cross-dragging is an ancient kitchen technique among cooks who don't have to sharpen their own knives.😝
Wondering if you have tried the BBQ corn soaked in water BBQed with the husk on yet ... remember to butter first in the husk ...
Not yet!!
hmm how do you butter in the husk?
@@stressmasterbk4294 BBQ soaking corn -remove the corn tassels and soak the corn for at least 305 min , open the husks and butter, close the husks, and place on the BBQ and roast away. The husks will blacken but the corn will boil away in its juices etc ... salt and pepper to your taste. That's the way we do it but you could always leave the butter to the end after you remove the husks. Here's a video ruclips.net/video/wLDQqxuRHLo/видео.html
@@WATTYATHINK i am going to have to try this as I tend to burn them as is. soak water warm boil or cold?
@@stressmasterbk4294 we just use cold water - the trick is to make sure the husks are well soaked so that as they hit the heat over the BBQ the corn has time to boil in its own juices. Make sure you remove the tassels - they burn too easily etc. I noticed in the video the fellow buttered after roasting - - that would save some time and be less messy than buttering first. Good luck. I've discovered that after enough beer everything tastes good on the BBQ ...
What’s your opinion on guided sharpening systems?
Their are some great ones! I personally prefer stones for most scenarios, but thats because I have already put in the years of freehand practice. If that werent true, I might prefer using a guided setup more often!
@@kyle_noseworthy I’m currently using the worksharp precision adjust elite. With my grit limitations I can get to darn near a mirror edge & it’ll last almost two weeks on my daily knife. It’s a Boker klashnikov with D2 for the blade. I’m thinking of switching to another guided system that has a higher grit options as I want to achieve that mirror edge finish. Eventually I will switch to a stone, but I just don’t have the time to dedicate to practice right now. Thanks for your input & I really enjoy your videos when I can get the time to watch.
@@robncasey1216 I use a 1x30 belt sander/grinder and it has belts upto 5000 with a naked leather belt to knock burrs off and finish on a leather belt with 10k razor compound. I can sharpen a no bevel knife to razor in about 15m or a standard sharpening in about 5
@@kyle_noseworthy -- Coincidentally, I was just watching a video of you sharpening with an Edge Pro, so I came over here because I was curious about what made you abandon the Edge Pro (which you had some significant investment in, both in time and in money) and go over almost exclusively to freehand waterstones?
I don't have years invested in freehand sharpening -- maybe 3 or 4, but with far fewer knives than you'd be sharpening -- but I don't struggle to get a fine edge with a mirror polish. Maintaining a consistent angle is still hard, but a little convexing never hurt any knife.
Free hand whetstone sharpening has a big advantage to edge pro like systems: you can se, what you do and adjust the amount of oil/ water to the stone. And you feel better 😊
ehm no man, if you have tons and tons of stuff to chop, especially in a professional kitchen, you are going to use your knife in a lot of inappropriate ways. of course you'll have your steel handy, to use as soon as you need, and you won't use your very expensive personal knife for heavy prep jobs. but the scraping thing when you chop onion, parsley or whatever herb? that's something that you'll do anyway to arrange the stuff on your board. not gonna use your hands or stuff will stick on them, not putting the knife down to use any other tool, it's a massive loss of time. you'll find yourself punching holes into oil tins, scraping hard stuff from mussles, cutting hard pumpkins, slicing chicken on a steel bench (clean of course) when the rush is on... a knife is a tool afterall, not only a collection item. see when the head chef asks you to get him 2 gallons of cherry tomatos cut in half, quick, if you care about scraping or not, sorry haha!
i was actually thinking this morning that i had to maintain the edge 3 times just cutting tomatoes. lots of them.
keep a good knife for the nice precision work, and several cheaper to sacrifice, my heavy duty knife at home is worth 3£. i keep it sharp and it works just fine ;)
There is a self proclaimed chef on you tube sharpening his knife's with another cutting knife br striking the blades together. It makes me cringe.
i never cross drag that's just stupid, in my opinion its cringe seeing someone drag like whyyyyy are you so lazy that you need to drag and abuse your blades
I keep a bench scraper that I use for dragging. No way I'm doing it with my good knives.
Dude... I physically cringed when you did the side swiping with the knife! It hurt my ears and my soul!
i use glass cutting boards because they're clean and sanitary.
Wood boards hold lots of junk.
I'll just sharpen more often.
Like every single time
@@waltv6385 only once every few months.
🤣🤣
Glass Cutting Board 🤦♂... Sharp the TV manufacturer wanted to sell "Glass Cutting Board - Kitchen Tablest". There is still a trailer for it here on YT.
Their point was to have a tablet so you can look at your recipe and cut your onions, tomates etc. at the same time. Absolutely ridiculous braindead!
Super great advice to the young chef. As well as another great sharpening tutorial. Also is there any other way to contact you other than your email. I've been trying lately and not sure if you're getting them or maybe too busy to respond. Thanks Kyle
I also tried twice to email about another chefs knife run, but I never heard back either, I think he is pretty busy!! Cheers