How to Use a Sharpening Stone | Knives
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- Опубликовано: 9 фев 2025
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Learn how to use a sharpening stone in this Howcast video with expert Dan Delavan.
Hi. My name is Dan Delavan. I am the Owner/Operator of Plaza Cutlery in Costa Mesa, CA. We have a great selection. We also have a website; plazacutlery.com. Today we are going to be talking about knives.
A sharpening stone is a stone that has got a coarse side and usually a finer side, and that is going to take and re-shape your edge and get it back down thin enough in order to sharpen it. You are basically taking something that is blunt and thinning it back down. You have to remove all of this extra metal and get it back down to where it is thin enough to cut. Very simply, all a knife is is a very thin piece of steel to split whatever you are cutting. If the knife is obviously thicker, it is like trying to cut something with a chisel; it is not going to happen.
There are two stones. There is the India and there is the crystolon. Once you feel them, obviously the difference is coarseness. The one thing about the India stone, it is a harder stone and the brown is the finer side, you have to use oil with it. You cannot use it dry, so therefore it is messy.
The coarse stone will cut the metal off quicker but it is going to give you a rougher edge but that way the job gets done quicker, without the oil. It is not as messy. This is just a real simple set up. If you do wood work you can make a little wooden box and rout it out. In this particular case it is just a 2x4, stone traced out, finishing nails tapped down so they are deeper than the stone so when you drop the stone in, if you are at a workbench you can C-clamp it down in place or you can hold on to it.
So you are going to start at the heel and you are going to time it so that it goes all the way across. You go from one side to the other. You also want to make sure that your stone, I am not going to use as much pressure as I normally would because I cannot mount it on this showcase, you want to alternate from side to side to keep your bevel centered. Some people will take and do three times on one side and then three times on the other, the problem is that your backhand is never as good as your forehand and you end up cheating and you are going to end up with a blade that is offset. That is going to take it and thin down, you are going to get a thin bevel right on the edge. Once you get that V established, you can go from the coarser side to the finer side.
It is the same thing; you want to alternate from one side to the other. Just keep working it until it smooths out. Usually it does not take quite as long on this side because you are just smoothing it out. As you go through the finer stones, if you just choose to do that you are just polishing.
The other question is angle; how do I know what angle to use? It is a real simple guide. If you can imagine this was a big cube of butter and you know how it goes bad? You are just going to filet the top of it off. Again, there are people that do it other ways that work for them great. This is a tried, true simple way of doing it.
@Howcast I've watched so many videos on how to "properly" sharpen knives, but they all give different advice. In the end, I resorted to just guessing and doing it myself, but I could never get it just right. After deciding to give RUclips another go, I came across your video first, and I didn't need to watch any more. I wish I'd have found this tutorial years ago - it would have saved me so much time, effort and money! Thank you so much for your very helpful, informative, quick and easy demonstration.
2:54 that butter analogy was a game changer for me.
Imma try this after a get a diamond stone.
I don't use butter. What angle would that roughly be?
I've never had my butter go bad.
The 'picket fence' of nails is a great ideal. Simple. Easy to understand. The illustration of blade edge shape is a clear explanation. Wonderful video.
I've been through about a dozen "How To" videos here. 1st one I've seen the technique is same one I've been taught, and read in phamplets comes with knives I've bought. All the rest are showing the back & forth method, the circular method, the heel to tip then tip to heel, all sorts of weird methods. I am 61, been sharpening knives, machetes, hoes & axes since I was a teen. Always sharpen as if trying to cut a thin slice off the stone. Razor sharp! Good vid, start hard strokes, finish light.
I'll take "places I wouldn't want to be when a tornado hits" for $500, Alex
@Tommy H That’s one of the funniest comments I have ever read in You Tube. Well played
😆🤣🤣
Hilarious!!
So imagine a man. He stands next to a fence. He had a camera, would you touch it?
🤣🤣🤣
@@abelincoln196 only THROUGH the fence
Thanks I need to get all my knives razor sharp. Thanksgiving is coming and my sister-in-law will be making another bone dry turkey. If I can’t get the cutlery sharp enough I will have to use a fire ax again this year to slice through.
You can also buy sharpening gadgets that have a stone enclosed in it. You then slide the knife through it. Much easier than this
If only everyone realized that putting a turkey in a brine of salt water (and whatever herbs or juice you happen to have extra/handy) is all you need to do to get a delicious moist turkey. Everyone marinades their beef... why do they not marinade their birds!
.
Domenik Eyraud A hatchet or a chainsaw may be required. LOL
Also garlic butter under the skin!
I'm 54 years old and this is th first time in my life I've seen a great explanation on knife sharpening using both stone and steel (earlier vid by this same guy). Now to drag out Grandpa's carving knife which I inheirited, sharpen it the right way on the stone and do the Thanksgiving Turkey carving the RIGHT way this year.
well you are 63 now
Now you are 63
Couple of math majors 😁
@@nathanaelfertich801 65 now.
This is the best sharpening video I've seen so far. Simple. Direct.
thank you for making this! my dad let me borrow his sharpening block and told me to look up how to do it properly. so a second thank you for saving me the silly lecture from not only my dad, but my best friend as well :)
Your how to use a sharpening stone method indeed seems very effective. Thank you so much.
very helpful video. thank you. i ordered a sharpening stone which came today, with this video i will know how to sharpen my knife the right way.
This is one way, but you can find MUCH better methods on RUclips.
Don't let the tip flick off at the end of the swipe like that, shortens the tip,as well as thinins the tip. As you swipe, lift up and away as you continue forward as if the stone was longer. Continue the motion all the way through, do not come off the stone, but let the stone run out rather. Become the stone my friend, and mate the knife. 🙏
The knife on the stone is such a satisfying sound *_*
Thanks, this was the best demo I've seen. Simple & fast. One-to-one strokes to keep it even. Makes sense to me.
It's definitely a _feel_ thing, too.
So you go from blade edge to top edge. I guess the other way would just make it blunt. I got the right direction when I used a stone recently, but didn't have the right technique shown here.
I’m so glad I found this video. Just about everyone else has long videos and talk about all other accessories to sharpen with a stone!
Up to you on running the tip off the side of the stone. If your motion is correct it just comes off. I do it both ways but try to keep it simple for people who are just learning as they have trouble getting the motion down. One long slice seems to work the easiest as most people seem to let up in the middle of the blade which leads to their knife getting out of shape and only half of it sharp. There are so many ways to sharpen, but hopefully this gets you started and not afraid of it! Hope to redo the video this summer.
Great instructional video explaining one style to sharpen and giving the rationale on why he sharpened a certain way. Thanks again!
Good video short and sweet and it works. I use a 1000 and 6000 grit wet stone. About 5 minutes and I’m done. About 10 passes on each grit.
this guy looks like the governor from the Walking Dead in his later years... LOL
LOL, true. with good knife I suppose : amzn.to/1qvCryl
Luke Mazur yes!!!!
Luke Mazur guess he knows what to be for holloween
Nope
Luke Mazur lmaoooo
EXCELLENT!! I learned more in your short video than I thought I knew all these years;
just goes to show you that you can always learn something new!! I liked your stone holder as well; very ingenious!! keep the good tips (no pun intended) coming...
Oh we'll keep our tips coming for sure bud
Thanks for the uncomplicated demonstration.... a nice and neat job!
Excellent vid. Thanks for taking the time. Your method works like a charm. Well done.
So what is your preffered way to remove the burr after sharpening both sides?
Maybe pull it across a strop?
"You can imagine this is a big cube of butter. And you know how it goes bad."
Um, no, wtf are you talking about?
LOL!!
Unsalted butter goes bad relatively quick
Lol right?!
And this still says nothing about the angle needed lol, I would cut the butter flat......
😂😂😂
The butter mind trick is super cool. Loved it.
I love the simple mount on the wooden block!!
This is the BEST whetstone tutorial I've seen.
Very helpful
Look behind him. I think he knows what he's doing.
Great vid thank you, I have that ssame stone and it worked out amazing! Only like 10 strokes a side and bam!
A sharpening video under 30 min! Thanks
Thank you.
This vid was great, accurate, short and to the point.
My dad always said. Pretend you’re trying to slice the thinnest sliver off the stone. As if you’re skinning the stone. The butter analogy is good also
As someone who is very picky about the edge on their knife, keep in mind that this guy is showing just some basic sharpening. And I mean BASIC. This will give you an acceptable edge. Nothing more, nothing less. Grade C, I guess you could say. If you want an edge that will cut through things like you see in the movies, you will see guys spending AT LEAST an hour sharpening their edge (if you have an extremely hard blade, I mean.) For me, it takes about an hour just on the course side. Anyway, sorry for the paragraph, but just letting someone who isn't familiar with this that this is just a basic technique that won't get you outstanding results, if that's what you're looking for.
Domenik _ What are you talking about? An HOUR? That's maybe if a knife is old and has many chips in the blade. If you're just resharpening a fairly sharp edge, it can be done in minutes.
I just wanna get my knives razor sharp. So sharp they will shave my arm hairs
Domenik _ same but on the smooth side
If you're spending an hour sharpening a knife you need to start buying knives with softer steel. I can get a razor edge in less than two minutes on my simple carbon steel blades. Does the edge hold? Of course not. Not for long anyway, but when it takes all of two minutes to get it back who cares? You also need to consider what you're cutting on for surface. China plates will dull a good blade in seconds. Don't cut on hard surfaces. It's all about the steel AND the sharpening method, not just the method.
You don’t need an hour to sharpen a knife 🤣 u just gota know how to and about 15 times each side on both sides of the stone
this guy is the lord of knives..
I found too many unnecessarily long videos with unnecessary details; a lot of talking but saying almost nothing as if they are teaching a 2 years old. This one is on point. Thank you.
Wow this works.. i used a cheap carborundum stone. This video made sharpening very simple.. just use good technique no need to fuzz about the angles.
Fileting butter eh? Priceless information
I’ve heard 5-8# pressure and one can put the knife on a scale and press down 5# to see the pressure for your hand to press down. So I use #5 pressure when sliding it as I sharpen knives weekly. If it was a year then I’d have to make a new edge for sure using 7-8#
Thanks a lot. Your method is really simple and easy to learn. Keep up the good work 👍👍👍👍
the butter method for setting the angle. I LOVE IT!!!
Thanks for info! From UK
This guy is the Dr!
awesome video for beginners. from an obvious professional. i especially found the way of setting the stone inside the nails really useful.thank you.
OK. So.
I followed the instructions meticulously and because I did I was able to give my knife a +7 crit level and was able to slay the elder wolves of Razorleaf Den.
Thank you!!!
Best sharpening video online
ruclips.net/video/v2Hb8iUoK3E/видео.html
Thanks Dan! Recently moved into a temporary flat where the knives were so blunt they were dangerous. Fortunately the landlord had an India stone, but they had used it wrongly (I believe) and ruined the edges on the knives, there were scratches all over the blades. I used your method with the India stone (I used water rather than oil) and manufactured a sharpening block holder with a tupperware lid, sugru and non-slip rubber I found in a kitchen shop. The edges came up a treat! Many thanks again for your guidance! The tip about imagining cutting off a slice of butter to get the angle right is a brilliant one. I use a worksharp knife grinder at home which gives outstanding results, but it's great to be able to do it the old fashioned way too!
Ravi Shankar Oh ok, I was going to ask if you could use water instead of oil but Never mind. Sweet! I'll be using this in the future. One question though, when you used the water, I have seen things where it says to soak the stone, or do you just apply some to the surface?
Where the hell do you live that kitchens come with utensils?
I tried to sharpener my crkt symmetry today on a 400/1000 wet stone today and made it more blunt than it wasnhad to use a pull threw to get a edge back!
Definitely will keep at it but its not easy!!!
Not buying more knives untill i can have a way to sharpen them without a pull threw sharpener which is limited
Thank you this is so helpful for someone who has never sharpened an knife before
Love the use of nails to keep the stone in one place.
I got a used Damascus steel small hunting knife and it would barely cut anything. I have a rough stone and I felt like I was just tearing up the blade so thanks for this
Sir can you share more on how to maintain the sharpening stone
Now this is helpful for my Tle subject❤️❤️
"It's like trying to cut something with a chisel -- it's not going to happen."
Umm... I don't know what kind of chisels he's referring to, but woodworkers generally keep their chisels extremely sharp. You have to, or you can't pare or chop properly.
Luke Dupont
shhhhh. he is very special
He meant slice
ww2 colorizer they can slice too
Yup!! My chisels are razor sharp, Much sharper than most any kitchen knives.. They cut wood like butter..
If a knife where that sharp the cutting board would be hacked to bits.. Think about what you are saying DUDE!!
Luke Dupont then he would clearly be talking about a masonry chisel lol
Thanks for the tutorial !
Great Stuff Sir...!
And Thank You most very kindly
You can also put the stone on a silicone mat to make sure it doesn’t move around while sharpening.
Thank you.......JJ....
2:19 *Runs finger across blade*
Yeah. And he's doing the angle like an axe. Jebuz christ.
Great video, thanks for sharing tips 😁
Thank you for the clear instructions and demo.
Nicely informative and very pleasantly presented. Thanks.
Great you use the correct term ' Blunt' not dull! Thank you.
Stuart Lomas Dull means blunt in terms of blades
Narwhocalypse I know the U.S. use Dull incorrectly meaning Blunt hence I thanked the video maker for using the correct term.
Question from a very new beginner! Do you not wet the stone?
A good honest and straight forward demonstration...Bravo!
Laszlo Montreal
That was on point, thx. Like the country at the background too :D
Hell yeah. Awesome video. If im ever in costa mesa i will stop by his shop
I think it's safer, quicker and easier to slide the knife's edge away from the stone rather than against it and you can do both sides of the knife's edge as you go back and forth with just one hand by simply shifting the angle of the knife. And the core stone works better when wet although it's not necessary but when you're done sharpening, give the stone a rinse to wash away any metal filings that may have gotten stuck in the pores of the stone. 😊👍
You can get a little round on the tip when ive had knives sharpened here. They have always come back very sharp though. A round sharp tip still does cut good.
Not surprising, given that he's pulling the tip off the edge of the stone. If you want a sharp tip, you keep it in the stone. If I had a good knife with a tip that came back rounded, I'd be pissed, but that wouldn't happen, because I sharpen my own.
Simplicity is always best
Very informative, thank you sir. *peace*
Just the sound of that knife going across the stone lol.. amazing 😁
Some videos show it done in circles, others do it like you and others do it opposite from you, ..they pull the back side of the edge away from them whereas you pull the sharp edge towards you just curious what you think. Great video, Thanks, my knit is sharper already!
Is it correct to pull the tip off the edge of the stone like that? It seems like that would be bad for the tip steel.
I'm watching this because I've owned kitchen knives for years and saw a sharpening stone at Harbor Freight for 5 bucks.
I don't know how to sharpen my knife weapons but this helps
I don't know man they have told me my back hand is real strong.
Job well done.
Thank you 🙌🏽
Do you have to use oil on the smooth side of the stone?
I really liked the butter analogy for angle and how to do!!!!
Excellent instruction, very helpful.
What about water instead of oil?
Great video.
Before I submit my question I just want to say on behalf of myself, and probably everyone watching this video that you are gorgeous :) I was made to understand that the angle of the sharpening is crucial. That you should use an angle brace at all times, yet here, its a free for all....Any advice??
way to round the tip off!
I'm not hating, I'm just wondering what your talking about
+RiptidePlays When the tip gets to the edge of the stone, he is still pressing on it, which grinds the tip. You can clearly hear it if you have experience with knife sharpening.
+RiptidePlays In the kitchen, the tip of the knife is barely useful as anyone who has used a santoku style knife instead of a chef's knife will know but with a utility knife like a pocket knife, you'd be wise to watch out for that. I.E. paying attention to lifting the blade off the stone before that happens.
Philippe Carphin thanks. i didnt know that about sharpening
I find the tip of every knife very useful. The tip area, and the point especially are the most used part of my knives, subsequently they are generally the hardest parts of the knife to get sharp for beginners.
Extremely helpful thank you ...
You're watching this video because your knife can't cut even a small onion.
Nah just want a really sharp knife
I’m watching this video so that my already sharp knife cuts really really well
Naah, I just wanna sharpen my machete like a knife
Thank you Sir
I appreciate the help.😊
😂😂😂😂😂
Thank you, it worked like a charm to me.
Thank u. Great video
Also, you don't want to come off the edge of the stone with the point of the knife. I can hear you doing it even if I'm not looking at the video. Once you've gotten to the point, you have to lift the knife off the stone.
Oh? Hmmm :/ will have to check it out sometime. i haven't sharpened a knife in FOREVER
Philippe Carphin how come? I did that to my knife, is it screwed now?
well no, it won't break the knife but it dulls the tip.
How do u sharpen the tip?
Jeremiah Jones You sharpen almost-almost-almost to the tip on the flat of the stone. Murray Carter calls this sharpening up to the last molecule (you're trying to leave just one molecule at the tip of your knife).
How to Use a Sharpening Stone | ROUNDING TIPS OF KNIVES
wiskyBOY123 haha! For real. That sound makes me cringe
If all you whiny bastards are so worried about that tip then DON'T WATCH and shut the hell up.
It's one way that is trendy. good technique is the best. Then you can sharpen stuff on street cement and a an old brick.
Thank you for the instruction. I have one question, the stone, -not the indian one that requires oil but the other one that was used- doesn't it require to be soaked in water first? Thank you and best wishes.
That's a waterstone which is designed to be used in running water, a whetstone is supposed tk be used while it's as dry as possible
DoHickey
A whetstone is supposed to be submerged in water 10-20 minutes before used, then splashed with water on top every now and then to keep it wet.
My wife sharpened knives at a meat processing plant. She says never sharpen anything on a dry stone.
good question i have about 4 stones, and still struggling to find out if i should use water or not! many here on u tube use them dry.....im confused, im in UK.
@@rogerivy2919 So just try the stone wet and dry and find what works better for you.
Thank you very much
Very helpful, thank you!
Great video, very helpful!
What is the correct angle of attack?
What is the dark side of the stone used for
I do not understand, is it a problem if the case scratches the blade? Do you need a bayonet or use it?
Thanks mate
Great video man👍 bringing back all my knives, my machete is the sharpest it’s ever been! I didn’t go with the nails n don’t recommend anybody without a steady hand to sharpen it like I did😂 by hand but it works great even by hand thanks👍