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.
Thank you for your video. Tired of my expensive chefs knife being too dull to cut a tomato,I decided to learn how to properly sharpen it. You are so thorough in the instructions and very easy to follow. Also, even the video that came with my stone didn't tell me how to store after use. I watched your video 1 day after first use & had to run to take it out of the box to let it dry like you said! Thank you again!
Great video. Thank you for posting. Best one I found for this wet stone. I ordered one, but don't know how to use it, you made it easy to understand. Thanks again!
Great video! My mom bought me this same stone, at least it looks the same, but it’s just the stone by itself it didn’t come with anything else. She got it for me a few years ago and it’s just sat in my kitchen drawer all this time because I didn’t know how to use it. I just sharpened my dull knives using your technique and they’re all sharp again!
If you start sharpening your knives, you'll appreciate them much more over dull ones. The best thing is that it's a quick and easy process to sharpen them.
I use paper to test sharpness instead of tomatoes! Less waste unless you're making tomato soup! If the blade glides thru paper without catching or snaging, the blade is sharp. If it does snag, continue until it doesn't. Stroping after the stone will give you a razor sharp finish to the blade. Make sure you use a high grit rub on the leather 9000 is ideal.
Just stumbled on this video due to all the knife and sharpening vids I have watched recently.. The sharpening motions you used were fairly good and smooth, however your instructions on how to actually sharpen were lacking in detail. A description of the process I use is below... Soak the stone(s) 5 mins before you start, on low grit stone/side sharpen one side of blade until a burr forms on the other side (you can feel a rough edge forming that catches slightly when you rub your thumb towards the blades edge), then repeat the process on the other side of the blade, at the point the burr starts to form on the other side you should have formed an apex. After this stage on a higher grit stone/side alternately draw each side away from the blade edge to further sharpen the edge of the blade (you can sharpen in both directions but if you sharpen towards the edge at this point and get your angle slightly wrong you can 'bite' into the stone losing that edge you have been building towards). After sharpening with stones use a leather strop to get a razor-sharp edge on the blade. I doubt any of the knives in this vid really needed that much sharpening to start with and cutting a tomato like that is not going to show off how sharp a knife really can be. I bought two relatively cheap stones and a strop and can take a knife from totally blunt to having a mirror edge that will shave hairs off your arm, look at getting 2 double sided stones of around 600/1000 and 3000/8000 grit and a leather strop with some compound to achieve this.
Thanks for taking the time to explain your technique. I had someone give me a strop and it really is a great way to finish the edge. I've had the edge bite into the stone and it's frustrating. I'll have to give your method a try. Thanks again!
ha! you're not going to believe this! the reason i knew i needed a sharpener is BECAUSE my knife was having a hard time cutting limes for my beer! the damn knife was SQUEEZING the juice out instead of cutting! ha! thanks again!
Good job, but the final act should be stroping the blade with a fine grit rub, I use the sharpal green 400 grit high polish compound. It's not the same as 400 grit stone, much finer polishing compound. Jewellers rouge is another name, if you've ever heard that name. This will put a mirror finish on the edge. I have a leveling stone that I siliconed an exact same size piece of 12 oz. Leather to on the back side of the stone. Instead of buying one for$20. Go to any leather supply (Tandy leather) is in most cities in North America. You'll get a scrap piece for under $5 . Simply glue to a piece of wood or silicone to the back side of a leveling stone, that fits in your stone holder or the neoprene rubber that comes with most stones.
Great advice on the stropping part. I have a 2 sided strop glused to a board like you mentioned. One is the rough side of the leather and the other is the smooth side. I put green compound on the rough side and use that first and then switch over to the smooth side to finish. It's worth it to get the nice finished edge.
@@MarkThomasBuilder i sharpened on the white side 1st, i don't know why i did this, i guess i was excited lol and now the white side isn't as even.. Good thing i did this with the 1st knife 🗡 any ideas to help even the surface?
It looks like you're sharpening your blad towards the blade rather than towards the spine. Unless you're only applying pressure when your coming back towards yourself!?
@@MarkThomasBuilder thanks for your quick response! I didn't soak or rinse it off that often, I mostly used it while I was working outside and there wasn't any water around most of the time.
I've ruined a santoku knife by pulling it too hard thought the manual sharpener. One thing with sharpening is that it takes a little patience and some practice. When you get it right, there's nothing like a sharp knife.
This isnt intended as a knock against you but those stones are really poor quality. Especially at the price point they currently sell at. Ive seen that exact same stone sold under many different names, sharp pebble, vistal, culinary obsession, IQPtech, bearmoo, nuzamas, styddi, etc. They are mass marketed chinese produced stones that are rarely the actual grit rating they advertise and are very inconsistent on everything else as well. I can tell that stone wasnt 6k just by the sound and if your not sharpening japanese knives you only need up to a 1-2k grit stone anyways. For quality brands of sharpening stones check out king, naniwa, suehiro, shapton, DMT, Spyderco, ATOMA, imanishi and norton they all make very high quality stones that are near the same price as this combo stone thats all over amazon.
It seemed to get my kitchen knives a decent sharpening. Recently, I tried the Work Sharp Ken Onion Sharpener. It's more expensive, but easy to learn and gives amazingly results. The belts are professsional grade. Have you tried one of those sharpeners?
@@MarkThomasBuilder I've seen the worksharp but ive never used it as I mainly sharpen freehand. I have used the edge pro apex system and that one works amazingly well. That stone in your video will work its just that they are wildly inconsistent and there is much better available for the money.
Pretty terrible. Lots of mistakes and misinformation in this. As soon as you dried off the stone when you took it out of water...I knew this was not a good video to use. A good sharpening takes 5-10 minutes per grit, not a few strokes as you said...
All I can say is that I followed the instructions. I have another knife sharpener video that will be out in a week or so, featuring another product. Please watch that one and let me know what you think. I'm hoping it's a big improvement.
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.
This is a great video because he is clear, easy to understand and concise in his instructions
Thanks for your comment! I appreciate it!
I got confused and ended up sharpening a tomato. Have to get a new knife now, because I just ruined the one I had. Cut right through it with a mator.
Thank you for your video. Tired of my expensive chefs knife being too dull to cut a tomato,I decided to learn how to properly sharpen it. You are so thorough in the instructions and very easy to follow. Also, even the video that came with my stone didn't tell me how to store after use. I watched your video 1 day after first use & had to run to take it out of the box to let it dry like you said! Thank you again!
Glad to help. It's definitely nice to have sharp knives in the kitchen.
Great video. Thank you for posting. Best one I found for this wet stone. I ordered one, but don't know how to use it, you made it easy to understand. Thanks again!
Awesome, thank you!
Great video! My mom bought me this same stone, at least it looks the same, but it’s just the stone by itself it didn’t come with anything else. She got it for me a few years ago and it’s just sat in my kitchen drawer all this time because I didn’t know how to use it. I just sharpened my dull knives using your technique and they’re all sharp again!
That is awesome! Thanks for sharing.
Very clear and thorough instructions. Thank you!
Glad it was helpful!
Thank you for the video on knife sharpening! I just bought the same kit and your video was very helpful.
Glad to help! One time I went down too far and scratched the side of the knife. Just want to mention that so it doesn't happen to you.
This is the exact stone I bought today thank you
Cool! How's it working out for you?
@@MarkThomasBuilder works amazing!
thank you for the video. I will be sharpening my knives shortly.
Thanks, good luck with the sharpening.
Worked perfectly! Thank you for the demo!
Glad it helped!
So before I start, buy 5 tomatoes.....got it :) J/k Thanks for the lesson. I'm new to this and this gives me a good introduction.
If you start sharpening your knives, you'll appreciate them much more over dull ones. The best thing is that it's a quick and easy process to sharpen them.
I use paper to test sharpness instead of tomatoes! Less waste unless you're making tomato soup! If the blade glides thru paper without catching or snaging, the blade is sharp. If it does snag, continue until it doesn't. Stroping after the stone will give you a razor sharp finish to the blade. Make sure you use a high grit rub on the leather 9000 is ideal.
Thank you for your guidance and tutorial on sharpening knives. 😊
Thanks, good luck with it and be safe! Sharp knives are so much easier to use.
Exactly what I needed! Thanks!
Glad it helped!
Thanks for this video I learned a lot!
Glad to hear it!
Excellent vid. I've added it to my know how. Thanks for taking the time.
Thank you! I've learned to appreciate a sharp knife, ever since buying this sharpener.
🤣🤣🤣🤣
Oh man this is great. You're a beast!
Thanks man, glad to help!
cool video!
Thanks!
Just stumbled on this video due to all the knife and sharpening vids I have watched recently..
The sharpening motions you used were fairly good and smooth, however your instructions on how to actually sharpen were lacking in detail. A description of the process I use is below...
Soak the stone(s) 5 mins before you start, on low grit stone/side sharpen one side of blade until a burr forms on the other side (you can feel a rough edge forming that catches slightly when you rub your thumb towards the blades edge), then repeat the process on the other side of the blade, at the point the burr starts to form on the other side you should have formed an apex.
After this stage on a higher grit stone/side alternately draw each side away from the blade edge to further sharpen the edge of the blade (you can sharpen in both directions but if you sharpen towards the edge at this point and get your angle slightly wrong you can 'bite' into the stone losing that edge you have been building towards).
After sharpening with stones use a leather strop to get a razor-sharp edge on the blade.
I doubt any of the knives in this vid really needed that much sharpening to start with and cutting a tomato like that is not going to show off how sharp a knife really can be.
I bought two relatively cheap stones and a strop and can take a knife from totally blunt to having a mirror edge that will shave hairs off your arm, look at getting 2 double sided stones of around 600/1000 and 3000/8000 grit and a leather strop with some compound to achieve this.
Thanks for taking the time to explain your technique. I had someone give me a strop and it really is a great way to finish the edge. I've had the edge bite into the stone and it's frustrating. I'll have to give your method a try. Thanks again!
thank you, very informative!!!
Glad you enjoyed it! Thanks!
thanks a lot for a clear presentation; just bought one; wanted to make sure i didn't mess things up :-)
Thanks, I use this sharpener all the time. When you're trying to cut a lime and the knife struggles, it's time for sharpening!
ha! you're not going to believe this! the reason i knew i needed a sharpener is BECAUSE my knife was having a hard time cutting limes for my beer! the damn knife was SQUEEZING the juice out instead of cutting! ha! thanks again!
That's funny! You will notice a night and day difference after sharpening it.
I have those stones...works great. And reasonably priced.
Yes, I agree. For the price, you can beat the results. Thanks!
I just bought one also. Do you have to pack it away in box or can you just leave it out until you next need it? Thanks for the video.
Thank you 🙏 Great info.
Glad it was helpful!
Cheers dude 👍
Cool vid and informative .... now to sharpen my very blunt knives 🤘🎵
Thanks, this sharpening stone works well for me. I'm reviewing another sharpener in a few days. You might want to check back to see how it works.
Looks like it would be nice for honing and sharpening straight razors as well. Do you strop your blades?
+Edward Spencer I haven't tried that yet. It looks like a great way to get the edge razor sharp.
@@MarkThomasBuilder ik this is old but you just do the same thing but on leather with some sort of compound
Good job, but the final act should be stroping the blade with a fine grit rub, I use the sharpal green 400 grit high polish compound. It's not the same as 400 grit stone, much finer polishing compound. Jewellers rouge is another name, if you've ever heard that name. This will put a mirror finish on the edge. I have a leveling stone that I siliconed an exact same size piece of 12 oz. Leather to on the back side of the stone. Instead of buying one for$20. Go to any leather supply (Tandy leather) is in most cities in North America. You'll get a scrap piece for under $5 . Simply glue to a piece of wood or silicone to the back side of a leveling stone, that fits in your stone holder or the neoprene rubber that comes with most stones.
Great advice on the stropping part. I have a 2 sided strop glused to a board like you mentioned. One is the rough side of the leather and the other is the smooth side. I put green compound on the rough side and use that first and then switch over to the smooth side to finish. It's worth it to get the nice finished edge.
Thank you very much :)
You're welcome!
Does it matter weather the water is hot or cold? Seems like a ridiculous question, but I'm just curious.
That's a great question. I don't think the temperature matters. I just use room temperature water.
@@MarkThomasBuilder good to know. Thank you
Are you putting more pressure on the forward portion or the backward portion of your stroke? I've seen both ways in different videos.
Probably more pressure (slightly) on the forward portion.
Beautiful hands.
Haha, thanks!
I have a 360/1000 grit so can i get away with just using the 1000 grit for sharpening and the courser side when i need?
Thanks
Welcome👊
Does adding a little bit of soap to the water benefit the sharpening.
Not that I've heard of. I can't remember if I used a leather strop in this video after the sharpening stone. That seems to give me the best results.
I have a Shan zu whetstone and the instructons said grit 1000 is for sharpening and 6000 is for polishing. Surely my instructions are incorrect.
Sounds like it. The rougher side is what you start sharpening with and the smoother side is what you finish sharpening on.
Which way do you apply pressure?
Oh.. I got the exact same!
It comes in handy for a variety of sharpening projects.
@@MarkThomasBuilder i sharpened on the white side 1st, i don't know why i did this, i guess i was excited lol and now the white side isn't as even.. Good thing i did this with the 1st knife 🗡 any ideas to help even the surface?
Will this scratch the knife?
Great question. Keep the stone wet and make sure to keep the proper angle and the knife itself won't scratch.
We usually put oil on the stone.
I've used paraffin oil on my axe sharpening stone. This sharpener for kitchen knives calls for water.
It looks like you're sharpening your blad towards the blade rather than towards the spine. Unless you're only applying pressure when your coming back towards yourself!?
I've been using a stone like this for several years and now a thin layer of metal has built up on the surface. How do I solve this?
Have you soaked the stone in water and rinsed it off much?
@@MarkThomasBuilder thanks for your quick response! I didn't soak or rinse it off that often, I mostly used it while I was working outside and there wasn't any water around most of the time.
Get a lapping stone and rub off the metal buildup, use it to flatten your stone at the same time.
No flating stone ?
I haven't tried one out yet. Sounds like a good idea. Thanks for the suggestion.
I used an electrict sharpener & it ruined the e Edge. My mistake.
I've ruined a santoku knife by pulling it too hard thought the manual sharpener. One thing with sharpening is that it takes a little patience and some practice. When you get it right, there's nothing like a sharp knife.
Good video !!! ... + ... 1 ....
+Corcoran AL Thanks my friend!
This isnt intended as a knock against you but those stones are really poor quality. Especially at the price point they currently sell at. Ive seen that exact same stone sold under many different names, sharp pebble, vistal, culinary obsession, IQPtech, bearmoo, nuzamas, styddi, etc.
They are mass marketed chinese produced stones that are rarely the actual grit rating they advertise and are very inconsistent on everything else as well.
I can tell that stone wasnt 6k just by the sound and if your not sharpening japanese knives you only need up to a 1-2k grit stone anyways.
For quality brands of sharpening stones check out king, naniwa, suehiro, shapton, DMT, Spyderco, ATOMA, imanishi and norton they all make very high quality stones that are near the same price as this combo stone thats all over amazon.
It seemed to get my kitchen knives a decent sharpening. Recently, I tried the Work Sharp Ken Onion Sharpener. It's more expensive, but easy to learn and gives amazingly results.
The belts are professsional grade. Have you tried one of those sharpeners?
@@MarkThomasBuilder I've seen the worksharp but ive never used it as I mainly sharpen freehand. I have used the edge pro apex system and that one works amazingly well.
That stone in your video will work its just that they are wildly inconsistent and there is much better available for the money.
Soak the stone in water first
Thanks for the tip! This sharpening stone does an amazing job, in my opinion.
What's a comparable goal if you haven't got any tomatoes lying around? I don't like them. LOL
I'm now slicing a lot of lemons for iced tea. It's nice having a sharp knife for that. It's so satisfying to quickly cut a wedge with a nice knife.
Could've diced the same tomatoe!
💯 This sharpening stone is my go-to now. Never a dull edge.
Pretty terrible. Lots of mistakes and misinformation in this. As soon as you dried off the stone when you took it out of water...I knew this was not a good video to use. A good sharpening takes 5-10 minutes per grit, not a few strokes as you said...
All I can say is that I followed the instructions. I have another knife sharpener video that will be out in a week or so, featuring another product. Please watch that one and let me know what you think. I'm hoping it's a big improvement.
You should NEVER drag backwards, always have the blade edge moving forward
Thanks