How to Sharpen a Knife on a Wet Stone - How to Get an Extremely Sharp Knife
HTML-код
- Опубликовано: 1 июл 2024
- How to sharpen a knife on a wet stone - how to get an extremely sharp knife
Buy a Wet-Stone: geni.us/4001000grit
Learn how to sharpen a Japanese knife on a wet stone, In this video, you will see how to sharpen any knife extremely sharp using a wet stone (Japanese water stone).
Japanese water stones are not to be mistaken with whetstone, although both can be used in the exact same way.
If you want more information on how to sharpen Japanese knives please click here: makesushi.org/how-to-sharpen-j...
---------------------------------------------------
Hi, it takes me on average 14 hours to produce one of these sushi videos, please take a second to help my videos gain popularity by pressing the "share" button below the video and then selecting your preferred social media platform; Facebook, Twitter ...etc.
I also appreciate all likes.
A good way to re-watch my videos later is to add them to your favourites list.
---------------------------------------------------
Check out some of our other sushi videos:
- SUSHI ROLL VIDEOS:
Seared Tuna Maki: • Seared Tuna Sushi Roll...
Celebration Sushi Roll: • Celebration Sushi Roll...
Spicy Tuna: • Spicy Tuna Sushi Roll ...
Vegan sushi roll: • Vegan Sushi Roll Recip...
Cucumber sushi roll: • Cucumber Sushi Roll Re...
Crispy deep-fried roll: • Deep Fried Sushi Roll ...
Mango avocado uramaki: • Mango Avocado Sushi Ro...
Four-season maki roll: • Maki sushi recipe - Ja...
Mosaic sushi roll: • Mosaic Sushi Roll Reci...
Pink salmon: • Pink Salmon Sushi Roll...
Soft shell crab sushi roll: • Sushi Roll Soft Shell ...
Smoked salmon sushi roll: • smoked salmon sushi ro...
Paprika sushi roll: • Video
California rolls: • California Sushi Roll ...
Crispy salmon skin roll: • Crispy salmon skin sus...
Sushi hand roll: • Sushi Hand Roll - How ...
Epic egg omelette sushi roll: • Video
Lettuce sushi roll: • Video
- NIGIRI SUSHI:
Shrimp nigiri: • Shrimp Nigiri Sushi - ...
Tuna nigiri : • Tuna nigiri - how to m...
Sushi Balls: • Sushi Balls Recipe
- BASIC JAPANESE SKILLS ... etc. :
How to sharpen Japanese knives: • How to Sharpen a Knife...
How to roll sushi rolls: • How To Roll Sushi Roll...
How to make sushi rice: • How to make sushi rice...
How to Make Soft Shell Crab Tempura: • How to make tempura so...
Shrimp Tempura: • Crispy Tempura Prawn -...
Crab Filling: • crab mascarpone mix - ...
Silky Egg Yolk: • Silky Egg Yolk - Food ...
Pink Rice: • Pink Sushi Rice - Food...
- SAUCE RECIPES:
Carrot Ginger Sauce: • Carrot Ginger Sauce - ...
Ginger Mayo Sauce: • Ginger Mayo Recipe - S...
---------------------------------------------------
What is this channel all about?
/ makesushi1 is all about how to make sushi, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials, we will teach you how to do all the basics of making sushi and create innovative sushi rolls, sashimi, and nigiri sushi and possibly might create a new category of sushi, who knows. Subscribe to our RUclips channel to be notified of our weekly sushi videos: ruclips.net/user/subscription_c...
you can also subscribe to our email list to receive weekly emails: eepurl.com/umDyr
Music creative commons: Ishikari Lore by Kevin MacLeod is licensed under a CC Attribution 3.0.incompetech.com/email.html
incompetech.com/music/royalty-....
Produced by www.makesushi.com Chef: Davy Devaux
I use affiliate links to share products I like, find useful and feel that readers will find helpful. These links can help me generate income to support the costs associated with video tutorial making. 
Хобби
A little detail about the japanese way: You sharpen the knife until the water/oil on the stone floats onto the blade. Basically a dull edge will push the water in front of it and a sharp edge will have the water flow onto the blade freely.
Thank you for that sharp tip!! 🙂
Great tip makes sense
Do u have a link to any demo vids please?
thanks g
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.
Got my knife so sharp I could cut water in half.... separating the hydrogen from the oxygen
hahahahha that that is great made me laugh there 😂
Cosmin Onea can you also cut quarks in half?
@@charlieangkor8649 that is interesting, every time I try to split a quark I end up with two whole quarks.
Has anyone encountered this before? Must be something in the wet stone.
Your actually cutting it into 2/3rds
H…O, H…O, H…O.
That idea of marking the stone to see where the low and high spots is is clever. It reminds me of the idea I had (which I already mentioned below) of coloring in the edge with permanent marker prior to sharpening. It makes it easy to see where the metal is being removed and if the angle is proper. Most of it will come right off with the sharpening, as the metal is removed. And remains will wear off quickly, and if you're really picky, it'll wash off with alcohol.
I've watched loads of videos on sharpening, and this must be one of the best - simple, clear without excessive talking :) Well done.
I have a Miyabi like the one you sharpened here. I love it.
When I first saw your stroking action on the stone, it seemed as though your knife angle was not staying consistent. But after showing how the knife cuts, that is obvious proof to me. Thanks for putting together this instruction. I know it takes time and energy to do it, and also you open yourself up to a universe of trolls, who blast their way onto the comments area, coming angry. Then they call you names and nit pick your video. Have ANY of them even tried to share their knowledge?
Again, thank you.
Are you sure, he showed the same knife be the test?😏 This guy’s skills are worse than the most from the guys that shows their skills, he will never be a good knife sharpener, but a business man.
I’ve learned a few different things from other experienced chefs. Fascinating how there’s no set method as to what’s the most efficient way of sharpening. Thanks for the video man 👌🏻
Great tutorial. And the grid guidance is what I needed to get my stone back on level. Thank you!
EXCELLENT !!! thanks for sharing!! I never sharpened knives or scissors this way but I'm always learning; thanks again!!
Great video and excellent instructions. I have sharpened my knives western style alternating the direction and side of knife on each stroke. This is very hard to maintain the same bevel. Your method is much easier to control. My stones were in terrible shape. They are now flat and all my knives are very happy. I am from Kentucky and have no hair remaining on my left arm!
BBN!
You make this look do easy!!!! It's all about the angle, pressure ect. Easier said then done and you do have a wonderful technique as the final results don't lie. I wish I could keep the correct angle all the time. The best part of your video is the way you show how to resurface the water Stone by drawing pencil lines on it. I learned something new. Thank you!
Great info! I’ve struggled to learn to sharpen with stones but your video provides great info and great inspiration.
That was awesome! Really well explained and great demo at the end! Best instructional video I've seen yet, thanks!
Glad you enjoyed it, and found it useful.
Nice video. I like the tip on re-establishing a flat surface on the stone itself. Your right, the human eye would never see the valley in the stone. Excellent tutorial and very practical. Thank you.
Thank you! I was having a hard time sharpening my knife. In fact, I made it duller trying to use a whetstone. Now, I'm equipped with the RIGHT technique. Wish me luck!
Good luck Vicky, also please share this video.
I find this oddly relaxing, and also, a pretty good tutorial
Go watch some good ASMR
ASMR is real. RUclips search "Unintentional ASMR". You *will not* be disappointed :)
@@hermesdiactoros3124 YES! More importantly, *Unintentional ASMR* ;)
It’s called asmr
Really ?? now we know who the serial killer in the room is......
I really like how funny you are.
It makes the video much more enjoyable, even though it's already enjoyable
Thanks Jon!
The stone used to sharpen a knife is called a "whetstone." To "whet" means "to sharpen." It is true that the whetstone needs to be wet. (it doesn't work with just any old stone that happens to be wet.) Other than that, fine tutorial.
Yeah, that really makes me not trust the tutorial, if he doesn't even know that it's called a whetstone, so cringe.
Finally invested in a proper chef’s knife. I’ve been looking up different sharpening techniques. This is the first one that got the knife sharp enough to shave the hair off my arm. I realize now I was trying to take shortcuts and you have to invest a little time to get a proper edge. Thank you so much!!
excellent tutorial thankyou!
I have a mini knife WESN titanium microblade...very nice and wellmade but i am in trouble for sharpening this small and also expensive kife...icouldnt send it to factory for service because of condition of country i live.also dont have any wetstone and cant buy some...plz someone help....🙏🙏🙏
After spending nearly an hour sharpening a knife, I'm not going to want to use it.
So just dont take it that far
🤣🤣🤣🤣
How could you resist?? Nothing nicer than the feel of a sharp slicing action 😇
Dammm not for me. I spend hour or so sharpening a knife the spend the next hour after trying to find things to cut with it. 😂 😂😂
great tutorial!!
Thank you for the video!
I am a novice at this and following your guide I sharpened all my kitchen knives until they can cut a wet sponge! Boy, what a difference!
I used a 1000/5000 and finished with light polishing on a 6000.
Now I need to start saving money so I can buy that 8" Miyabi ;)
Cheers!
Thank you - very detailed and informative!
Leveling the stone. WHY DID I NEVER HEAR OF THIS. THANK YOU
The leveling tip is priceless. I think it's why many people have a hard time getting a razor sharp edge.
One question stroke my mind though: how do you now the other stone used for leveling is itself leveled? 😛
Assuming the friction force is parallel, both sides will even out. Stroke my mind@@jeandejean2684
Assuming the friction force is parallel, both sides will even out. Stroke my mind@@jeandejean2684
Just got a whetstone tonight and I tried your method and I definitely had the best results with it. Thanks.
Absolutely amazing. Thank you.
Thank You! just the info I was looking for. :)
Glad to have helped you
May I humbly ask why in the World are you trolling this gentleman who graciously shared his knowledge and experience upon sharpening an edge with the specifics of whet to wet? Maybe he made an error, still he provided a sure method upon sharpening a fine blade. I do thank you MakeSushi. The vid was very informative to an outside observer who had not known the basic foundation of using a sharpening stone aside from the motions. Keep up the good work and never let the trolls treat you as sheep .
You must be new here, welcome to the Internet.
thefoolzmartyr ✓
thefoolzmartyr As a result of extremely quickly advancing technology we see living in a time where even the people on the lower end of the economic spread live a lifestyle with comforts and entertainment that not long ago only kings could even DREAM of. With so many people living such a sedentary lifestyle these days there are billions of people who have nothing more to do than to try to make everyone else appear ignorant and stupid no matter how unintelligent they themselves might be, thereby elevating their own selves in their own eyes. My thoughts are: anyone who goes on such a rant/ramble over something so trivial is not really that smart. People who are naturally smart and/or highly educated don't need or want to go around proving how smart they are/how dumb everyone else is. It's a matter of feeling inadequate, insecure, etc.
thefoolzmartyr *...we are living in a time...*
Did your mom have any children who lived? You aren't anywhere near intelligent enough to know what anyone else does, let alone what billions of people do. Nor do you seem to have a clue what intelligence actually is.
Fantastic guide. Good clear instructions, right to the point. And an obvious proficiency. Thank you so much
You're very welcome! King Duck :)
how #sharp did your knives get?
Excellent, thank you, I wasn't sure how long I should be doing this and I was pretty sure it wasn't enough, it definitely wasn't enough lol. Now my knifes are sharp !
I managed to razor sharpen a small SAK replica that had no edge, it's now pretty useful.
see the full blog post about sharpening knives here: www.makesushi.com/sharpen-japanese-knives-sushi/
also see the Japanese knives I use here: www.makesushi.com/product-category/knives/
+How To Make Sushi I work with this sharpeners eweryday. Believe me, Kerosene is better than water. Stone does not clog so hard. Try it ;)
+How To Make Sushi how do i remove the blur on the edge of the knife.... i get it when i sharpen one side the side gets blur and when u sharpen the blur side the sharpen side get blur./
+Tanmoy Sarkar cut through a piece of cardboard a few times. Since cardboard has clay and dirt it'll knock the burr off.
ok thanks a lot Tyler Kohlmann
he made slices so thin he couldn't even see them.
3:40 "It's not the stone that grinds down metal, but this metalic residue".... If the stone's not grinding the metal, whats making the metallic residue pray tell?
TychoBrahe21 the slurry that is suspended
That makes no sense at all because initially there is no metallic slurry. The stone grinds the metal, end of story. Keeping the slurry on might help keep the edge more uniform by filling in gaps that the coarse stone makes, but at the end of the day the stone is what is sharpening the knife.
The slurry does do much of the grinding with a water stone, but the slurry itself comes from a stone, either the one your using, or a softer one you run across the harder one.
I understand what you mean, but the slurry really does sharpen the stone. Anyone who uses water stones intentionally creates a slurry for just this reason. If you have a soft stone, you can create a slurry directly from it. With a harder stone, you use a second, smaller stone made to create a slurry, and you rub it on the stone you use for sharpening until you build up a slurry.
This is not a "wet-stone" he's using. There is no such thing. There is such a thing as a "whetstone", but what he's using is a water stone, either Japanese, or Japanese style.
Anyway, the slurry is what sharpened the knife, but the slurry is created from a stone, so the confusion is understandable, and in a real sense, the knife grinds the stone, and the stone grinds the knife.
believe it or not, the stone is made from pig iron, which is basically slagged steel or the left overs from making steel. the steel blade is harder then the stone buuuuut it still gets scraped. the fine residue gets ground off the stone then ground back in, the water adds more friction.
This is the best of all the tutorials in my opinion, he explains that you pressing hard on the away stroke and pressing lightly on the return. Good job!
For the first time with this video, I have learned how to sharpen my knife using a a Whetstone. Thanks a lot!!
Thanks for the stone leveling tip and the others.
It takes 40 minutes to sharpen a knife? I typically keep my kitchen knives less than extremely sharp for safety reasons, and it's saved my fingers many times.
I find it strangely soothing watching a knife being sharped against a whetstone.
I believe you are experiencing asmr
Wow, I had absolutely no idea that sharpening a kitchen knife can be so delicate. Thanks :)
Regardless of the high drama over "wet" vs "whet", the slurry and sticking it into a cutting board at the end, your video has resulted in my cheap, dull knives being an absolute joy to work with in the kitchen. Thank you for taking the time to share your knowledge.
'whet' just means to sharpen..e.g. an axe or scythe....this was historically done with a whetstone (which was just a rough stone,,and usually dry). Wet stones (soaked in water) is a totally different concept.
This video hepls alot...thank you so much...
Keep on making these kind of videos.
Cheers...
god it annoys the fuck out of me when people stab a kitchen knife into a cutting board...
N N
I bet he wouldn't do it in a professional kitchen :D lol
No lie! Not only is it hard on the knife tip, it ruins the board. I just don't understand this. Is it a macho thing?
i dont know but i noticed a series that gordon ramsey did he stabs the knife into the board...
Dunno. The look pretty all lined up like that. Just relax. And if you can't beat 'em, join 'em lol!
Thanks for taking the time to make and upload this. I have just bought this whetstone and I will follow your methods.
This is one of the better video descriptions of how to sharpen kitchen knives on a whetstone. Thanks!
My jaw dropped when he cut that sponge.
Hi great video.
I was just wondering what grit whetstone you used to flatten the other. You said that it had a lower grit but how much lower.
thanks
Zach
Thank you for this video! It was great!
Best,
lanef
1 of the few video's that give that extra love on the stone...thank you!!!
..there was something oddly relaxing in watching your rhymically sharpen the blade. Also, holy crap that is a thin tomato slice~!
I see links for your knife and wet-stone but what did you use to flatten your wet-stone?
شكرا على شرح... Thanks for the explanation
Awesome video. You're the first instructor to give details on the time and amount of repetitions.
That's freakin' sharp! Nice.
"that's why it's called a wet stone" *looks at whetstone*
Thank you so much! This was really helpful!
Clear explanation, good demonstration. Thanks
fun fact whet means to sharpen a blade, it doesn't actually have anything to do with being wet
Shhhh it's a wet- stone he said so.
Yeah I was like "uhh whet stone not wet lmao"
I use water when I’m using my finishing block. It really makes a difference i noticed
See also whet your appetite
How come the Japanese also soak their stones ??
Okay I give up! I have been doing this for hours now and this stone is still not sharp enough to cut my block of cheese! Is it because of my knife I am using to sharpen it? Somebody help me out!
1) make sure you have the right stone
2) make sure your knife is a decent one.
3) make sure you're doing the right motion.
lol! good one.
IF you are trying to sharpen a cheap knife just buy one of those hand sharpener with the plastic strap that protects your fingers. Be careful though you don't want to chop off your fingers. With these stones he is showing its only worth it if you have a high quality knife such as a Wustof, Miyabi, Globals, etc.
You forgot to watch till the end. You're supposed to use the knife for the chores, not the stone. I hope I helped!
I think your block of cheese might be broken and actually be titanium camouflaged as cheese. Try using another spoon.
Got a new chef knife and whetstones coming for Christmas this year and can’t wait to start sharpening.
great tutorial thank you absolutely helpful and insightful
very thorough!!! & sharp
very sharp indeed
Scott Fleming
***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.
***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.
Hard to take seriously when you see the point of the knife buried in the cutting board at the end. Plus, I think sharpening the entire blade with each stroke ( gradually moving the blade sideways as you pull or push it across the stone) will give you a more uniform edge.
it would have been cooler if he threw it across the room into the wall :)
+drk321 I was originally shown that at a butchery with a butchers knife. it made sense since the way butchers cut, is in the general direction of sharpening. so I see your point. But I've found as I am using my chefs knives, this way makes it sharper for me. plus the chefs knives are longer than my butchers knife, so its uncomfortable for me to sharpen that way. plus sometimes I end up moving the blade horizontally along the stone whi9ch does virtually nothing I think. please correct me if Im wrong though, im new to sharpening but taking it seriously
that's not a stainless blade, its damascus and you can use it like a prybar or chop wood with it.
Well his knife is of high quality that wood block didn't even mess the blade up.
Wow, that's a damn sharp knife! Nice work!
Thanks for the detailed tutorial and tips!
Great tutorial! You have the sharpening stone purchase recommendation, but you what is missing is what grit (obviously lower than 1000) the stone is that you used to level the sharpening stone, and where we can buy that one (hopefully it is not nearly as expensive as the sharpening stone). Thanks.
Thank You!
To be honest I found that lower grit stone in a garage... but you can get pretty cheap lapping stones on Amazon for about 25$, they have grooves in them to allow material to move out the way.
this was more like a meditation video.
thank you, very informative!
Excellent video especially the prep tips before sharpening begins. Thanks.
I once cut a cherry tomato so thin it dissapeared
Hahaha!
U sure u didnt just eat it?
You cut it into the 2nd dimension.
Thats only possible with the smallest of cuts. your basically scraping water off try it with a watermelon
Yes, thank you for your instruction, I will use your method.
Thanks I appreciate it a lot Ivan, if you could please share this video.
this was very informative - thank you
I am learning a lot as I continue to watch more videos. Thank you.
All water stones are whetstones, but not all whetstones are water stones. And there are no wet stones, except for water stones when they've been soaked in water, which makes them wet whetstones. "whet"= to sharpen "wet" just means...wet.
So they'd be wet whet water stones
Cool
From most of my experience, a lot of the time you just need to " clean" the edge instead of actually sharpening but that being said... nice video. Thanks!
Dude, thank you!!!!!!!!!
I have dull knifes, i really do. It grinds my gears so much. I bought myself a wet stone, i did some sharpening and the knifes got way better, but not razor sharp and now i understand way because i watched your video.
Good lesson, the Japanese way you demo has finally got my survival knife paper cutting sharp.
Boy, the comments below are unbelievable. Arguing over technicalities. For the self appointed experts commenting below, ask yourselves this, when you are dead and buried , will it make any difference at all whether you were right or wrong about this? He sharpened his knife and did a great job of it. That's all that really matters to the viewers.
Beautiful *clap. clap*
Great argument. Except that the fact he sharpened his knife and did a great job of it wouldn't matter either.
To be fair we should stick to a good job when you wanna be generous. Calling it a great job is pretty disrespectfull to anyone doing actually a great job.
KDiiX he did a push cut on paper, that’s better than most sharpening videos
Fuck you fuck face
how often do i need to level the stone - or how long it typically lasts even enough?
Awesome how-to! Thank you
thank you tons that was very helpful
That ending though... After
Sharpening it you stick it into the cutting board not only damaging the knife but the board too.
+Bashurro poop dude.... its a steel knife going into soft wood... i guarantee that knife is not damaged in any way. and also miyabi are super thin ground so i doubt the cutting board was that damaged
zleggitt1989 the steel knive is a very hard knive why they more likely tend to ship or break. So I guarantee you if you do the often enough you got a good chance breaking the tip off.
Each cut into a board is potential hotbed for bacteria a deep cut even or especially if it's thin is hard to clean and so a perfect hotbet for any bacteria. Food poisoning incoming!
So drama queen 🙄
I cringed so badly when you stabbed your knife into the board :(
OvAppolyon I only came to the comments to say this. Ugh....
Why
OvAppolyon you people get upset easily, huh?
Lol I bet this guy has knives for days. He could probably throw that knife in your trashcan at home and not think twice
why? it's a damascus knife, youre supposed to be able to use it like a prybar. as a smith that's the standard. Hell you can use it to chop wood.
Thank you, very informative, especially the use of up to 10,000 grit. Explains much for me as I stopped at 2000, not nearly sharp enough.
Much better than most videos -you explain pressure and timescales.
the thumbnail looked like how to sharpen a blade on an iphone
Still waiting an app for that
That's the only use for an iPhone
I’ll give it a try.
how you stab the knife in the table at the end killed my soul
sharpened it ..now let me dull the tip hahah
@@Yobott yeah soft wood totally dulls tip of a damascus steel knife kekw
Enjoyed learning again, thanks
Best video I found on how to properly sharpen a knife I’ve found, thank you
I'm very happy you liked it, also please take a second to share the video it reallly helps me, thanks.
lets make some home made potato chips!!!!!
Yeah go for it ;)
+How To Make Sushi 🍣
yeah lets make it together!
Cut it in strips boil the chips freeze it for few hours the dry and deep fry
should i use this process on a survival knife,or any knife for that matter or just food processing knives?
It should work equally as well on any knife .... Except cerated edges3,
***** thanks
Finally someone explained how to properly do the angle. Thank you!
Very helpful! Thank you
I thought you were a Hugh Grant for a second.
But seriously, are the grits of the whetstones like sandpaper where the lower the grit, the coarser it is?
Hahaha, yes hugh grant is sharpening knives on youtube!
yep exactly same concept as the sand paper grit scale.
I presume 'grit level' means something like 'number of raised sections per square inch' or something like that.
Muajyeej Xiong Not even close, he looks like Vincent Schiavelli
I find it’s easier to just buy new Miyabi knives after each use. 😉😉
thank you for this video, I am learning to make fine kitchen knives, and of course must have Sharp knives.
Thank you for your valuable information!
Pro tip: Dont sharpen the knife as he demonstrates unless you have a lot of practice with knives, cuz it will cut the skin right to the bone in a swift stroke if you are not careful.
thanks
You wouldn't have the residue in the first place if the stone was doing nothing just saying.
The slurry is needed to get an actual sharp blade. Without the slurry you will be unable to polish it properly on the stone. A knife being polished is important for being able to cut.
Excellent video. Love the tomato trick. My paring knife needs some work. Also yours is the only one I've seen that mentions grit. Very important w sandpaper. Thank you. Outstanding.
Thanks a lot,this really helped me a lot. I bought a 400/2000 grit stone and another 3000/8000 grit stone and even after some sharpening the darn knives never seemed to get to such a razor sharp level. Going to try it out again tomorrow to sharpen some of my santoku knives. Thanks!
How did it go?