50 People Try to Sharpen a Knife | Epicurious
HTML-код
- Опубликовано: 11 окт 2024
- You can't hone your chops if you can't hone your chops.
Be careful out there.
Watch as 50 people show off their knife skills (or lack thereof) and try to sharpen and hone a knife!
Still haven’t subscribed to Epicurious on RUclips? ►► bit.ly/epiyoutu...
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
50 People Try to Sharpen a Knife | Epicurious
If they can't crack eggs why would you let them anywhere near a knife
Laura the Memelord I bet if you gave them both they'd try to "cut the egg in half".
Syundown have you ever saw the Egg separating video? The black guy in skin colored shirt literally cut the white and yolk in half
@@Zarthrow
Ikr 🤣🤣
Preach
Right
"50 people open a milk carton": "oh, wow", "hmmm..." , "lets think..." , "but..." "holly molly", "its supouse i need scissors or...", "but, just with the hands ?", "i dont think i can do this", "hm, any of you did this before ?".
and the one guy that uses the meat tenderizer
“There’s gotta be a better way to do this”
This has to be fake right?
I can't wait for "50 people try to operate a chainsaw"...
askiro jaro i would love to see that
askiro jaro crossing my fingers
And hopefully on themselves
askiro jaro actually it is really easy to use a chainsaw and you have to actively try to hurt yourself to do it.
These guys would grab the chain and press the starting button at the same time
This... this is just upsetting...
78deathface very much
Lol never used steel handle sharpener or block. Use a basic little hand held sharpener lol.
great way to ruin the knife, use stones and honing steal for razor sharp knives
Indeed it is. Me being a knife guy, this makes me cringe and rage.
The Handled object you see that kind of looks like a sword with no edges, that's a Chef's Steel, and is meant to HONE the edge of the knife. It isn't sharpening the knife. The STONE you see people using is a Whetstone, likely of Japanese origins, they NEED to be submersed in water for at least 15 minutes, and kept wet while in use. Don't use a Whetstone on an expensive knife unless you know what the hell you're doing...heck, don't use a Chef's Steel on an Expensive knife if you don't know what you're doing either!
0:27 What are you doing my guy?! LOL 😂.
2:01 Apple user detected.
bluetextonwhitebackground lol
bluetextonwhitebackground LMAO 😂😂 made my day
LMFAO im deceased
bluetextonwhitebackground ii
bluetextonwhitebackground a
_"it's not my job"_
*me in school*
*me at work.*
Who else dies inside when they scratch the edge of the blade on a dry whetstone
OOOOOOOOOOF
Me
*ME*
"so first to hone this knife im going to hit the blade directly with a hammer..."
It's supposed to be wet?
The chef only demonstrated how to hone and didn't demonstrate the follow up of straightening with the double sided whetstone???
The hone is used for straigtening, the stone is for maintenance of the edge; or setting a new one if needed.
The hone (metal rod) is only to straighten, the sharpening stone is to sharpen. Yes a honing rod can make your knife cut better after use, but doesn't sharpen
The whetstone takes off material. You are grinding down the metal to create a better edge. The honer does not take off material. It lines up the edge that is there into a straighter line, making it cut better as well.
@csknives2140 I see your username so that's interesting... there's so much debate on edge leading for both sharpening and the hone. The way I understand it sharpening can be either once you get to fine grit but its kind of dicey leading edge on rough grit for making a new profile. Solid hone like a steel I would edge follow after creating a new burr thats significant but edge leading is good for getting perfectly straight on a daily hone. For leather belt/soft material honing need to use edge follows though. At least after my years of research this is what I've come to understand so far
Same concept. 30 degrees. Even amount on each side. Strokes defer
How do their parents send them out into the world not knowing basic kitchen skills?
I case of my parents, they didn't have those to begin with. My father had the mentality that man shouldn't work in the kitchen and my mother cut herself with a kitchen knife about once a week, hence preferring dull blades
LagiNaLangAko23 it's also more painful
HiopX I thought you said "dull babies" 💀
Since when do you need a sharp chef's knife to put a plastic box in the microwave for ten minutes?
John4titude Sharpening a knife is a basic skill, Gordon Ramsey this is not.
I just need a ceramic mug and im set
10/10
Wow your soooo cool!!!!!!
Lol
that's how I see people do it
*cries in chef*
I couldn't bear to watch this one
Still not clear what to look for when honing it. What's the angle to look for and how long should you do it? Or when to hone and when to use the sharpening stone.
Further I love these video's, they usually show pretty well what to do and what not to do.
20 degree-ish angle from the honing rod to the knife, just to straighten the steel/iron. It really depends how long you have to hone it from each blade, depending how out of shape it is. Better to hone it more than less. When you've straightened the blade with the honing rod you can move to the whetstone, same 20 degree angle. This is where you actually sharpen the blade, maybe first on a 300-400 grit side to something higher up to 1000? Idunno, but i hope this was helpful :D
When sharpening, if your knife is really dull start with a 100 grit stone and sharpen until you have a burr on one side (burr is pretty much metal that is hanging on the other side of the part that you sharpened). Once there is a strong enough burr, switch sides and sharpen until the burr on that side is removed and there is a burr on the other side of the knife. Switch to a 500 grit stone and sharpen on the side that has an established burr. Once there is a burr on the other side, then switch sides and sharpen the burr side and create another burr. Switch to a 1000 grit stone and do the same, starting with the burr side on the stone. Switch sides and sharpen to another burr. Move to a 3000 and sharpen. Make sure you do not soak the 3000 because it can cause cracking and damage the fine stone. Go onto an even higher grit if need be such as 5k then 8k then 10k. Once done sharpening, use a ceramic honing rod to get rid of the tiny burr. The thing about honing rods, especially metal ones is that it removes metal while making the edge straight. But if you do not want to remove metal then a felt padded strop and a leather padded strip will make the edge straight and sharp. The felt padded strop removes the burr while the leather padded strop makes the edge finer. The leather is pretty much like a very high grit stone that makes he knife edge even finer. In terms of the angle, it depends on the knife. For Japanese knives, chefs and cooks usually sharpen it to a degree of 12-15 in order to create a very precise cut and the edge would kind of look like a very steep angle. For a western knife, it usually is sharpened to 20 degrees and is kind of like the pyramids of Giza. It’s short but strong while the Japanese knife is long, precise but can dull. It depends on the type of steel and how it was heat treated. If the knife is Aogami and was heat treated to 61 then the edge would be tough and can retain that edge longer but it can chip easily if it were to cut bone or frozen items. If you were to have a Victorinox or wustof that was treated to 52 and has an angle of about 20 then it can cut bone without chipping but the edge wouldn’t last long when using it several times. You would continuously have to hone with a metal rod to try and keep it as sharp as possible until you have to re sharpen it. My victorinox knife is a 10 inch rosewood handled one and before it was at a degree of 20 but because it to be more precise I changed the angle down to 14. Angles can vary with any knife and the steeper the edge then the more precise but riskier it can be when dealing with harder items while a more broader angle can cut harder items but it will lose its edge easily.
Honing should be used at around 20 degrees when using a rod though. If using a strop, then use a bit higher of an angle that you used when sharpening and also in one motion. No back and forth when using the strop because it will ruin the leather. To learn more, go to your local knife shop and learn from them. Or you can look on RUclips. Japanese knife imports, Korinknives and Burrfection are all good channels on sharpening
When in the kitchen, hone every single time you use the knife. Trust me. If you do that you hardly have to sharpen at all. Go for around 15-20 degrees ish. If you were the last to sharpen it, hone with the angle you sharpened. When honing no longer restores a good edge, you need to sharpen. I would suggest watching a video dedicated to sharpening, since there's a lot of nuance to it, but you really should learn it, it's a useful skill.
You do not need to start on a 100 grit stone for a dull knife. 800-1000 is more than adequate. A 100 grit stone is for repairs or for reprofiling the knife. Soaking completely depends on the stone itself not the grit.
1:13 the only person with a single brain cell
TKupz z she did only about 50% correct, still she wet the stone, and got the right angle...
But the video is about honing, not sharpening.
@@Doodoofart725 Can you read the title
@@hughgeerekshan6228 Can you look at the video? Literally at 0:03 it clearly says "hone".
Titles can be changed you know.
@@Doodoofart725 But it hasnt been changed
that last comment is really infuriating... "thought if it gets dull you just buy a new one". I guess he doesn't wash his clothes also, just throw them and buy new ones... or dishes, or his damn house...
Danilo Riffo I guess he is just naive, I'm sure this time they will know better. I hope.
Danilo Riffo It's just a knife, chill.
Lmao I’m sure he has knowledge that you don’t
Thats what my family did for most of ny childhood. We would just use the badly dulled knives or buy new ones. I didnt even hear about knife sharpening until i was like, 15.
Woah chill dude, you are comparing a dull knife to clothing...
Title says sharpening
The chef didn't show how to use the wet stone ):
assu4lt having same as the one just on flat surface look up Jun kitchen he has a good one on restoring a rusted old kitchen knife got dirt cheap using like a samurai sword lol
I know how to use them
The point here is they don't show it
based on the number of people who didn't know what honing meant in the video itself did you expect anyone who was thinking of watching this video to click if it said honing?
The title video is misleading unless they are making fun of all the people for trying to sharpen but it sounds more RUclips titler also got confused because in the video itself it had the correct title.
Pretty sure the stone is a trap since they ask the to hone the blade (align the blade with the chef's steel) which remove little to no since its steel on steel. In order to actually sharpen a knife you need to use something harder (steel is actually quite soft) to abrade away material its pretty much the same as sanding wood, which is easier for people to understand for some reason. This is also why you shouldn't be working off a cutting board, as hard surface will flatten the blade.
combination stone*
"50 people try to make cereal" "oh wow." "Hmmm" "Do you just crack the milk open" *pours cereal into blender and mashes with milk jug"
Repeat after me:
"Honing is NOT sharpening"
So why in Google i searched the meaning and it says... Sharpen a blade?? Whats the difference then?? (im not an english speaker so i cant tell the difference)
@@TheCharkan no problem, there is a common misconception between honing and sharpening. Honing is realigning the material so that the blade edge is straight, sharpening is removing material to make it sharper.
@@dracarys666 but using whetstones you can get all the job done... I have 3 kind of whetstones to use. Why u need that other thing?
@@TheCharkan whet stone removes material and is thus sharpening. Honing steel would not
@@dracarys666 there is no way of that Men. Also honing came from hone. Hone its a whetstone. You cant make a straigh edge without taking material. Even when you are taking particles of it... Thats how u sharp a blade. A whetstone of 16000 could make a better job?!!!
"This is an instrument, right?"
Instantly thought of Is Mayonnaise An Instrument
this was kind of painful to watch
rapteor and hear
« This is an instrument right ? » OMFG 😭😂
My mom just uses the edge of the sink😂
Tell her to use the underside of a coffee cup (ceramic one) it is a good option for straightening the blade
I can’t take that anymore..... that’s literally torture..... poor knifes😭
"Brings out meat tenderizer"
Trancended Gopnik LMAAOOOO
0:50 “this is an instrument right?”
*AHAHAHAHA*
Blacksmiths , cooks ,swordsman , killers , getting anxiety attack lol 😝
The last guy 😂 I thought the same thing 😂😂😂😂
The sound of thee. Knife scratching the thing uhhhhh.
I always love the comments on these videos. This one especially, considering that most of the commenters never sharpened any knives themselves and probably never will. Most people do not have a honeing tool or whetstones at home. Especially as it's cheaper to just buy a new knife that is 10 bucks.
Its not if you buy a 10 dollar stone it will make your knife last for 10 years
I just simply use store bought sharpeners for the nsf knives at work and use whetstones for personal knives
Nearly cried at the end when he said "I thought you just buy a new one when it gets dull"
The way they use that wet stone at the beginning made me die
To be honest i dont even know how to sharpen a knife
it is not difficult and there are plenty of good videos out there to learn! Also depends on the type of knife, and material used, some knives require frequent honing or sharpening, where others hold an edge for a long time, but tend to be more brittle. any knife costing more than a few bucks can be sharpened and honed and used for a while before its blade is too worn or thin to keep working on.
Well you have a Confederate flag as your pf so that makes sense
It's not that hard if you plan to do it i recomend you the stone it's easier
I love knives and I do know how to take care of it... And yes, I'm not a murderer. 😂 I just like cooking.
Same here
the people that actually know how to do it restore a little bit of faith in humanity ...
She was the only sane person in the whole video.
What she was trying to say is that sharpening knifes should be left to professionals.
Me screaming in front of my phone:
AT LEAST ADD SOME WATER
I watch these videos to boost my self-confidence. It works.
The woman who said “that’s not my job” is actually me 😂
0:05 me when I kinda pass a test
I thought the guy with red tank top was gonna use the meat tenderizer
“ I thought when it it gets dull you just buy a new one.” 2:09
I know how to sharpen my scissors with the bottom of a mug 😂
your chef is so adorable
I love this guy with the shaved head, he always acts like he knows what he's doing, it's hilarious
"It's an instrument right? " *claps*
But it's the easiest of all...
Kim Yoojin seperating egg whites is easier. I assure you.
The last one is the most clever😂👍
These people all look like they are afraid of the knife and should just stay away from the kitchen...
you should see 0:12
cloudfan notthatcloud thats what i would do since i was never taught cooking *at all*
Ok, as someone that likes to take care of his knives. Seeing some of these people making them duller or straight up destroying them hurts my heart.
I prefer honing the knife using the stone slab. It has a calming effect.
I actually cut my index finger while trying to hone a knife a few months ago. There was a lot of blood. It's fully healed now but I'll have a scar for life. This is not a sad story. I think of it as a learning experience. I still hone the knife once in a while.
This just proves that Home Ec / Life Skills should be a required course in public schools.
2:01 That guy is a legend
Watching this and the other vids makes me feel smart
What’s next, 50 people try wash a cucumber
I feel like my IQ has dropped😂
My ears are sensitive to metal against metal sounds.
My ears just... died.
0:28 the grandma is even more clueless than usual... damn.
Lol funny but true. I have many friends who can cook but have no idea how to sharpen a knife
This should be named, “Trusting 50 people not to kill me”
apple sits on the table
45/50 people: WTF IS THIS!
One man: grabs meat tenderizer
A woman: picks up a chef's knife
cuts apple horizontally
"Oh! Okay, this is strange
I''m dead :D
You're in the wrong video bro.
0:40 guy wtf you doin, common sense says NO
If there wasn’t a part of the video with capable knife sharpeners I would have lost all faith in humanity.
When you're eleven you know how to sharpen a knife
Gordon Ramsay would go full on swearing rampage if he ever met those people who cannot sharpen a knife
Your suppose to put water on the block
You're* supposed* to water the wet stone, yes.
Stay in school.
you shouldn't use water when working with any kind of metal. on a whetstone you use a none abrasive oil to lubricated the metal.
Actually you can sharpen a knife with a dry whetstone but it's just common to see people use oil and water. And water is completely fine, I don't know what Spnkpancake is thinking.
Source: Ex Butcher and ex chef, in school we were told to use water, as it's much easier to clean and not as much of a faff.
@Spnkpancake you don't know what you're talking about.
The most whetstones which are sold are water (wet) whetstones. They dont work well with oil and better with water.
Then, with the most common type of knife, stainless steel ones, it doesn't matter if the metal is wet or not. (They rust, but reeeaally slow)
And even the rust-prone carbonsteel (which is common in asian countries) is sharpened by japanese by water whetstones.
Also the industry grinds metal and knives in particular with water as lubricant and coolant.
So don't spread your superficial knowledge please.
Source: Chef and connoisseur of knives.
@@peterpetrov7073Ironic how you make a mistake while trying to correct another, no?
Love these videos, need more!!!!
0:57 that's my man who knows eveything
Those poor poor knives.
The only person that gives me hope in this series is the dude in the blue shirt that always knows hahahah
Awwwwwww it HURTS.... Why just why are you doing this to me D:
Go to Ikea, get one of those tabletop knife sharpeners, and go to town!
0:47 HAHAHA🤣🤣🤣
Robert Ramsey saying Gordon Ramsey knife honing technique is inaccurate??!!
I use the stone now, The steel is there when I'm lazy or need to get through a job. If you get it good with a fine grit stone push cuts on tough foods become safe for months.
Lol Chef Ramsey.
I love the wet stone technique
I love reading the comments on these videos
As a Chef im crying right now.
Everyone gets so nervous with a knife only but the minute you tell them to slice a fruit they throw the knife all over the place
0:26 yeah you gotta hone it !
0:34 wait was that ment for the knife to sharp it?
I though it was a brutal weapon to hit people with it....
Me: *Sees this*
Also me: Welp someone is gonna die.
This was really....
Upsetting
I would rlly love to c them opens durian 😂
Man I was hoping y’all had this video. I just wanna know what’s wrong vs right.
Did not disappoint. Thanks 🤙🏼
Wait for “50 people trying to pour a glass of water” :)))
What the fvck is HONEIT!!!??
I had lost 50000 braincells in a single video
I sharpened a knife when I was a kid because I can't find a cutter.
I made it sharp enough to cut cleanly through paper like a cutter
Even the chef got it wrong. With the steel, you're trying to straighten a tiny rolled over edge back towards the cutting edge, so the knife should be moving backwards while in contact with the steel. Imagine folding a piece of paper very close to the edge, then trying to straighten it out by dragging your finger across it. The direction you drag is the direction that unfolds the paper, not the direction that creases it harder.
Also you should look at the edge to see if it needs actual sharpening, in which case you use the stone.
1:41 Cooks use this one I guess
1:44 This method is used in butcheries since it's the best way and you also can't sharpen it on a table since there are no tables in butcheries
I've never gasped that much while watching a video.
In my country they use the rock only it helps more
people in the comments thinking they’re superior bcos they know how to sharpen a knife lmao
I love how people are calling the people in the video dumb, yet they probably can't sharpen knives themselves.
Me thinking: *WoW they had to buy 50 knifes*
Bish I’ve been sharpening knives since 5
“50 idiots scratch a knife against a dry whetstone”
*holds chef knife*
“I feel like a murderer”
One of those boiz was paying the cello
I got a kitchen knife ad.... GOOGLE IS WATCHING ME
Most of them probably just didnt know what "hone" meant, if you had told them to *sharpen* a knife they probably would have done better