Looking At Sharpening From Different Angles...
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- Опубликовано: 9 мар 2018
- A 15° Degree Sharpening Angle is what works in most cases, but not IN ALL CASES ! 12°, 15°, 20°, 30° Each kitchen knife should be sharpened at its specific angle.
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Salut,
Alex 
Хобби
Glad you folks liked "the right f* angle" - haha - but on a more serious note, here are a few answers to common-comments™ :
- Wooden or plastic wedges, that could attach to the blade don't work : They just stuff the stone with matter, preventing it from sharpening afterwards.
- An Angle Cube. I've tried this already and it's great...to measure steady things. Now you try to read it while it's moving back and forth on the stone. See ?
- I know the Lansky sharpening system & I know the Russian Equivalent. They're great. But they are completely not what I am trying to achieve here. I want us to be able to sharpen without guides or wedges or BULKY systems at the end. I want to build a device that will subtly teach us to get and maintain the correct angle.
I have that same whetstone and on the Amazon shop page it says to ONLY soak the darker side, that soaking the fine grit side will cause it to crack, so you should only put a bit of water on the lighter part.
Cuisine And Chill how do you know your muscle memory is correct? Most people wont be sharpening enough knives to get a feel for it compared to a professional.
I have an adjustable sharpener, but there are also some plastic guides you can rest on the side of the stone, not on the stone itself.
That is the description of a device I've wanted for years, please pursue it
The angle-meter you want to build won't work. The reason is that you need to afix your instrument on a certain reference plain. But since the edge of every blade is curved, you need to lift the blade as you sharpen towards the tip. This causes the measured angle to change.
If you truly want a consistent angle along the edge, you'd need to measure the curvature of the edge and model that into the motion. Now it becomes really hard to measure not just the rotary, but also the translative degrees of freedom with a gyroscopic device. So additional sensors would be needed.
This probem of sharpening consistent angles along a curve is much harder than one might think initially.
Spread it like butter at the right fucking angle! hahahaha
Strufly I know I fuckin died haha
You know you are going to start making your own knife handles soon. And then your own knifes. Such is the progression of addiction. :)
he did do his own handle! i can definitely see him hanging out with a blacksmith to make his own blade though. or going to a knife factory and getting a bit of a tour like he did with the tea shop
Jinh Awesome! There are so many great French custom knife makers to choose from!
Do this! We would all love to see in more detail the process of forging the tools used for cooking, it's relevant!
Handle : I did. Forge : I will.
You should do a collaboration with Alec Steele and forge your own Damascus steel knife.
The bluetooth angle thing is like the pinnacle of pettiness and excessive precision... I absolutely LOVED IT!! You're just wonderful, Alex!
I would buy that angle device
same
Yup. Same
Yeah I imagine their would be a big market for it and no competition.
you're all kidding right? nothing like working with a wet stone with water, a bt device on your knife and a cellphone.. + much easier devices already exist. "let's hold a blade at an angle, riigghttt big market"
Apache is a web server not a programming language, you program arduinos in C/C++
You’re passion, enthusiasm and wit makes you such a great teacher! I really love your videos and am learning every time I watch one. I find it really, really helpful that you include your kitchen failures in your vids and not just the successfully attempts. As much as I enjoy food and cooking, often times I can quickly lose confidence when something doesn’t go to plan however, your practical kitchen knowledge/skills videos such as this one are helping me to understand some fundamental basics. Thank you so much for the sheer amount of time and effort you put into creating your content. It’s greatly appreciated.
Can't believe sharpening could be interesting, this channel is so precious :)
I enjoy the strange little sound effects you add to your videos. Somehow they give me a nostalgic feeling.
Mikael Bull Dragon Ball nah ? :p Or 90's mangas
Bill Nye the Science Guy vibes, maybe?
Your channel has gotten so much better over the best couple years! Recipe videos are fine, but I really like how you take a dish, and explore all the components of it. That’s what I think cooking should be! You break down the process into individual parts, and explore each part fully! I really appreciate that! I love you channel!
Watched your video yesterday and ran to the kitchen to try it out, with amazing results. Love your channel!
Another brilliant video on the little details of cooking. Creates a beautiful experience with such simplicity.
impressive, right? :) It's really cool
I love how you blend your knowledge of mechanical engineering with your love for cooking, your videos are always so fun and informative.
I absolutely love your videos you present information in an easy and "digestible" way, thank you very much
Thanks Alex! My Mother wanted to learn how to sharpen knives for her birthday, which is tomorrow, and I can't wait to point her here for the details! Keep it up!
Hey Alex. I want to thank you for your hard work and that you take us on an awesome and always funny adventure in the world of cooking. I am very excited about your next video. :)
Perfect timing with this video! I just got my first high-quality chef’s knife (Wüsthof Ikon) and I want to take good care of it. Your angle guides will come in handy. Thanks, French Guy! You’re awesome!
You 🙏
This is absolutely stunning. Ingenious. The angle guides you have created - I want one. I want two!
Glad i saw this immediately. Really helpful, you can also get a cheep angle stand system that keeps that adjusted angle constant, though some are very expensive for some reason...DIY! lookin forward to the series maybe youll make another custom knife...
These videos are so entertaining! I never do or cook any of the projects you present, I'm just along for the ride. You could do a series on politics or culture or art or whatever and I'd be watching them! :)
You are both a chef and a scientist Alex!!
Wonderful video, Alex!
I love your personality and enthusiasm it's really infectious!
Hi Alex
Thank you so much for the angle guide this will definitely help me so much to gain the muscle memory for sharpening my knives.
BIG BIG fan! all the way from South Africa, Cape town.
Excellent video Alex! Very entertaining whilst most educating... subscribed immediately.. good work!
Best Food RUclips Channel, following you since you started out with Jamie. Back then you only had about 1000 follower! You were still cooking in your appartment but already great stuff there! Keep it up french guy
🤜🤛
I am happy I found your channel....you make me smile and I get your point on sharpening....thank you =D
after his last video I bought a stone. used to have one but never knew how to use it. will still keep my stand sharpener but am looking fw to using it when I arrives. his videos are very informative. ty ty
Alex you are amazing!!! Thank you for this and all previous videos. I would bye that angle tool directly
This awesome. Thanx heaps for the PDF. Now to test it... I learnt to sharpen knives while working as a receptionist for a smallgoods co. watching the Boners & Butchers sharpening their knives 👍🏼😁
As always Alex, you make great content and I do admire your search for simple but smart. Bravo!
Oh! After the Ramen addiction you are getting crazy about knives 😂! I love that!! Your videos are so helpful and I like the way you question every single detail.
I've never looked forward to a teased youtube video than I am looking forward to that angle alert device you teased for the next video, can't wait!
Keep up the good work! Thanks to your previous sharpening video I picked up a whetstone that I bought and left laying around cause I did not know how I know when I have finished sharpening. But that to your previous video I picked it up again and managed to sharpen all the knives in my house and now it’s a fun hobby that I do whenever I feel like it. Thank very much! (Of course I had to do some trial and errors on the way it was not a magic trick after all:)
Because of you I spented money (which I dont have, cause I am a student) and bought a sharpening stone. And because of you I finally have very sharp knives today, thanx Alex!
Oh my god Alex! The effort you put in excel & PDF sheets you provide to us is insane!!! Video editing and delivering information easy & clean although! When I finished at 5:22 my mind was already blown and then I listened to the word “share my vision” and saw 6:18 I screamed like a mad chicken 😂😂💔 I can’t explain the added value I gained from your channel I’m really thankful man! You’re up normally passionate and creative!
That was an amazing video. Super entertaining and informational if only everyone had as much energy while making a video like this.
Somewhere between science, and art, is magic. Love the videos.
I needed a french fellow for this tonight. Thank you, sir.
Use sound to directly if you are on the right angle you selected with just a button!!
Nice to have Becky doing this.
Not only great information, but you put a smile on my face too…thank you! 😂
Love your videos! Brilliant work! Thank you from Norway 🤘🏻✌🏻
Great info. You must be a pro editor. I've shot and edited news for over 20 years and know great cutting when I see it. Keep it up!
I wish I knew your channel sooner, your videos are very entertaining and it makes me want to cook at home, something I never did.
Thank you for the simple/brilliant explanation.
Merci pour la classe d'instruction la plus informative..............
Every time I see that you upload I cackle and I show the nearest person the name of your video and I tell them that you never let me down with the content.
I just finished watching! (yes I commented and liked before watching 😬). Absolutely brilliant idea! Can't wait for the following video 😄
Jadore tes videos gros, la jsuis en terminale a shanghai et je comprends pourquoi tu kiffe autant la nourriture asiatique. Tu parles super bien anglais aussi pour un francais jetais assez etonne! continue sur le meme chemin!
Really well done! Hunting knives (for skinning) are generally around 22 to 30 degrees. God bless!
What should the angles be for a bushcraft knife and a survival knife...
Where one would expect to be doing everything from skinning or the occasional paper cutting or shaving to batoning wood and hacking chicken bones....
I suppose shaving and slicing paper may be the least of ones concerns tho...
Wow, you're never stopping to amaze me. Keep it up, Alex
Great video. You cover many different angles of knife sharpening.
I really enjoy your videos. i sharpen knives every day and teach freehand sharpening, angles come up a lot. This is what I tell people. Every kitchen knife can be sharpened between 10 and 20 degrees. (cleavers go through bone so those are at the 23-30 deg range) what determines the angle is the steel the knife is made of. So soft steels can be sharpened between 15 and 20 deg while hard knives can be sharpened between 10 and 15 deg per side. You have a Dream Knife Angle and an Average Knife Angle. Build muscle memory to enhance your sharpening skills depending on the knives you use. Only after muscle memory, your sharpening muscles are created can you really start manipulating angles to suit each knife. Freehand sharpeners don't know exactly what angle they sharpen at, I don't, I just know it's consistent whether it's 11 or 13 deg. Keep it simple.
Did I tell you I really enjoy your videos, well produced. Thank you for making them.
One thing I like about your videos is you bring those engineer mindset into kitchen applications and processes.
Wow,this is an exciting project! You gotta love Alex's approach on cooking matters. He makes it look easy, but as an engineer and cook i assure you this stuff (see pizza,ramen,dry aging etc) take some serious head scratching. And on top of that, presented in relaxing and beautiful way with confidence and humility.
Thanks Alex!
P.S. Also great music as always!
Except that he botched the geometry, per my previous comment. But he was pretty close.
Your dedication to accuracy is inspiring, Alex
You never cease to amaze me
Great way to start the weekend cooking videos from the Frenchie you are awesome
one of the best channels out there!!!
Wow! truly next level this is!
Just to add several important things:
1. The smaller the angle, the higher grit stones you'd need to finish it with.
2. Don't use a honing steel on japanese knives. If you want to keep it at its sharpest, have daily (depending on usage) short sharpening sessions (several strokes on each side) using only the highest grit stone for that knife.
3. Don't forget to re-flattening the whetstones, if not, then they'll form a concave shape in the middle, which would alter the angle of the knife. It takes considerably much less effort if you do this everytime you've used them.
This is my new favourite channel.
That's why I'm subbed to this channel: engineering+cooking. Wish one day I could master them both like Alex:D
Would you think about a pastry and pie series? :0 or is this nothing for you? :)
Would be cool to See interesting ideas about savory and sweet pies. With shortcrust or puff pastry for example.
Love your Videos by the way :3
pandoraclash yes please
As an indvidual who loves all things cutlery, I find your channel very informative and hilarious. New favorite channel!
Great work again, well as always Alex
wow...next level french guy!
That electronic knife angle checker looks really exciting! Might be an invention that could sell well. I certainly want one!
Love watching your videos, can’t wait for the next one!
Yesss!!! So hyped for the next episode!!
you've made me laugh more than any Alton Brown episode. Having worked formerly with the Galloping Gourmet I applaud your creative energy, humor and fabulous edutainment. well done
I don't even like food or cooking I just love how your mind works Alex
I'm seriously looking forward to the next video!!! (as per usual)
That is a great idea ALEX!
Love your content Alex, keep it up young man.
You crack me up Alex and I am going to share my bit of sharpening knowledge here, as you anticipated. I sharpen my my kitchen knives close to once a week and I have been sharpening knives for over 50 years now. I use a 2" x 6" two sided diamond hone for kitchen knives at 400/1000 grit. It does the job very quickly and 1000 grit is fine enough for a kitchen knife. For knives and blades that have to cut harder things like wood I sharpen on water stones at 1000 and 5000 grit followed by stropping with a super fine compound.
While you might have gotten lucky in chopping that chicken bone with the Chinese vegetable cleaver, if you chop at anything much harder than that with a Chinese cleaver, even ice, you may take a sizable chip out of the blade...so deep that the average home cook will not have the equipment to repair the damage. I did it to a chinese pattern vegetable cleaver made from Japanese stainless steel. The chip was 1/8" deep and about 1/4" long. I ordered another one and took the damaged one out to my blacksmith shop and ground the chip out and re-profiled the entire length of the blade. I had recently been reading about the advantages and disadvantages of single bevel kitchen cutlery so I re-ground the cutting edge as a single bevel vegetable cleaver, just to try that style edge out. I use both the new one and the single bevel version regularly. The latter is quite good for cutting very thin slices of vegetables and fruit.
I LEARNED MORE FROM YOU THAN 20 VIDEO'S FROM OTHER UTUBE VIDEO'S WASTING MY TIME !!!!!!!!!!!!!!!! THANKS ALEX....................
Omg Alex this is awesome, keep doing this love your videos!
Great content and new information, keep it going
Ce qui m'a vraiment scotché, ce sont les bruitages Goldorak merci Alex :)
Alex! Great to see that you hooked now on sharpening. Ask for a Chosera stone from father christmas ;) they are amazing
Fun educational video. Thank you.
The most useful video!! Thanks dude 😁
Can’t wait Alex!
I'm so impressed that your making a DIY bluetooth knife sharpener! So cool. This could be awesome and if you end up mass marketing would possibly make it safer for clumsy people like me to sharpen our knives. Can't wait to see what you'll do next!
Your ASMR is on point
Cant wait for the next episode on this topic!
Thank you Alex!
I love how its the kitchen / lab almost everyday a new experiment.
I love the visual style of your videos. Would be awesome if you made a kinda "behind the scenes" video where you would show the work and progress that goes into all the camera angles and transitions :)
You are a true artist
Can't wait for the next video!
Hi Alex. Your video on knives has me thinking about my other kitchen gear. Would it be possible for you to do a video, or even a very short series, about pots and pans sometime in the future? Some questions I have: how many or different types do I need, special need-to-know information about care or use, teflon or no, where to start, how can I discern quality vs junk.
Thanks for all the videos.
J'adore l'idée, can wait to get my hands on one! :-)
Keep up the good work :-)
These videos are so good
This channel just keeps getting better! You should do a collaboration with smartereveryday, since the educational components of your videos seem to be super important to you and add a lot to the story. I saw him posting on Instagram how he's learning the math and physics behind how knives work. Anyways, keep up the good work!
Amazing idea!
You are a visionary. Vive la rèvolution!
Bon Jour Alex ! First time commenting but a subscribed viewer and lover of the content and style. From an engineering perspective there are two problems I see that have not been addressed. First the selected angle is not the problem, it is the maintenance of the angle during the application. You need a view screen with 3 band, 2 displaying over /under selected angle and the proper angle in between. Even more basic, it should be possible to have 5 small LED s with a center being perfect angle next outer lights being the plus or minus a half degree and outer most lights showing out of working angle. This gives the user immediate reference to the selected angle without trying to interpret numbers. Trying the read numbers while holding a precise angle is more than humans can perform. Since most knives have a rounded tip and not a continuous straight edge the measuring devise must be able to seek the correct angle with regard to the whetstone. Sort of like a contact lens for a person with astigmatism, where a weight pulls the lens into alignment no matter which way the eye is moved for continued sharp vision. And sharpness here is what we seek, N'est Pas !?!
So my solution is to have a magnetic base with the devise mounted on a pivot point slightly dampened but free moving, so when you move from the straight part of the knife to the tip, the device can follow the profile change and deliver the precise angle selected. No Bluetooth or other complications, everything is included on the devise. Formidable !
Just my first thoughts … What do you think, Mon Aimee !?!
thanks for the PDF !
Alex, you're insane. Keep up the wonderful work.
I have a magnetic electronic angle guide for adjusting table saw blades, which is perfect for this as well. But I use a sharpening stone kit that keeps my angle exactly the same, because if I go free hand I'm not capable of keeping it consistent.