How to Sharpen Knives Without a Whetstone
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- Опубликовано: 4 июн 2022
- Use code netshaq100 to get $100 off your first 3 boxes of Good Chop at bit.ly/3yoVqTU
Here's a bunch of shopping links if you want to purchase anything you saw in the video
Ruixin Pro Sharpener: amzn.to/3x2teFm
Attachable Whetstone Guide: amzn.to/3M8fgpr
Fixed Whetstone Guide: amzn.to/3N6n2S6
Trizor Pro XV: amzn.to/38zc9JH
8-inch Victorinox Knife: amzn.to/3M2TX8Q
Whetstones: amzn.to/3M38JfX
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I love this series because it's not just "without being a nerd", it's "without having to pretend you know what you're doing to look cool but messing up your stuff in the process". My biggest pitfall is taking 10 minutes of knowledge and applying it like I'm a master because God forbid I know less than someone else, so this series really punches that instinct in the gut and shoves it in a locker
So relatable I had to double-check you weren't me
I disagree in some way, because shaq also shows his road to selfmade beautiful plates, (which is arguably nerdy :D) which is seemingly less efficient than buying artisan plates that you like. I think the biggest lesson is to choose things that truly interest you and thus motivate, regardless of how efficient they are. You don't have to be good at everything to be proficient in the big picture.
I love that he used a sweet potato as the litmus test for how sharp a knife is because I asked, years ago "How do you safely chop a sweet potato? They're so dense and I always feel like I'm going to cut myself" and he replied "Use a sharp knife."
Try cutting a rutabaga.
I've been to the ER twice in my life, and one of those times was after slicing into my finger after my dull knife slipped off a sweet potato.
Every time I try to get into something like cast iron or food prep, everyone always adds a million steps to do it perfectly. The bar to entry for sooo many cooking topics is crazy high. I have Tourettes so I'm limited in how I can take care of my kitchen, so I seriously appreciate how you give ALL the options and let people decide for themselves. Keep em coming man.
One of the stinky parts about being an ~online authority~ is people are often looking for opportunities to call you out for being incorrect or incomplete in your instruction. I think that's partially why a video like "how to sharpen your knife" tends to cater to the likely critics by including every possible tip, trick, and detail
@@internetshaquille it’s honestly what i call “the Reddit effect”. Whenever you try to get in to a new hobby and you join a subreddit/community for it someone is always going to call you out on being to cheap/not having a good enough setup to be a true connoisseur of the hobby. For example I got into coffee making which led me down the rabbit hole of espresso. I spent 1k on a decent “entry” level espresso machine that was considered by communities to be “authentic” espresso. Although I loved the process of making espresso i hate how the communities are when it comes to making it. If you don’t have a 3k espresso machine with a 2k grinder you weren’t making good espresso. My wife got a ninja k pod/drip machine and i honestly enjoy just drinking coffee from that.
I find cast iron easier than nonstick.
Just scrub out the leftover and then let the water evaporate on heat and add a tiny layer of oil back on top.
I have Tourette’s too and have figured out a lot of ways of keeping up with the kitchen. I’m happy to give you ideas anytime. It took me YEARS to even sort of have a system.
I totally agree.
I I have a question if you don't mind. Does Tourettes effect executive function? I have ADHD which is mainly an executive disfunction disorder and I would love to find easier ways to cook. I'm moving out for the first time in a few months and cooking is very exhausting and hard for me so I need cheat codes.
So far I've only learned a few things that I might be able to pull off consistently, like meal prepping sous vide chicken beats for example, I can't manage to cook them any other way. I've also found out about microwave potatoes which really help when there's nothing to eat. Any more tips, or communities for people like us? I'd love to learn more.
I've seen knife sharpening stands at multiple local farmers markets that have reasonable prices (usually around $5/blade, like the williams sonoma/sur la table option). They're close by, are done right in front of you, and affordable - not to mention your money goes to someone in the community rather than a large chain corporation.
2nd this. Most farmers markets I've been to have a guy with a trailer that sharpens anything for a fair price.
Well I know where I’m going when I have the time and energy to
this is really cool
I did this recently, cost $10 for a 10 inch knife. This is a good cheap option but you're relying on the availability of traveling knife sharpener
There's a nice Italian kitchen goods store in my area that sharpens knives too. I bet most cities have at least one high end home goods store or hardware store that can do it for like $10
This was the first time I've had knife sharpening explained to me in a way that didn't make me feel like I was doomed to fail before I even began. Didn't even know hardware store could sharpen kitchen knives.
Important point regarding the clamp knife sharpeners getting made here, I have a Lansky kit that's amazing... at least it was right up until a half sharpened knife popped out of its well secured position (ive used this thing a thousand times) and slashed me across the inside of my thigh. If the knife had popped out 5 minutes later i probably would have been dead, i was home alone in a locked house and there's zero chance it wouldnt have just wholly severed an artery.
Those designs can go jump, it only takes one accident.
That’s actually horrifying
I gotta say, a honing-rod is so worth it, even with "perfectly sharp knives", the difference after a few uses with/without honing rod is crazy. Four or five swipes before using the knife, four or five swipes before putting it away - makes so much difference. I don't want to sharpen my knives often because it's a project every time, so extending that time by a 10x multiplier is definitely worth the modest investment to get a honing rod.
If you don't have a rod, you can hone on a fine whetstone too. After a couple weeks of use, my knives usually lose that razor sharp effortless cutting feel even if I'm taking good care of them, so I do a quick touchup - around 10-20 light strokes on each side (alternating between them), really brings it back into good shape. You only need to do a full sharpening once your edge has gotten seriously worn down, thankfully that happens much less often.
I personally prefer just a scrap piece of leather used as a strop but any type of honing along with not denting the edge in the sink or in the counter makes it so you rarely have to sharpen
I’ve had my Victorinox knife almost a year and only had to sharpen it once thanks to a honing rod. Still feels razor sharp
Agreed! I picked one up from my local thrift store for a dollar quite a while ago and the difference is amazing!
There's a reason why chefs use them 24/7, you simply can't take the time to sharpen your knives every day or second day. Honing knife will make it last much longer
Pro move by adding “without being a nerd about it”. That way the professional knife sharpeners have to leave “helpful tips” rather than criticisms. Love this kind of video
4:28 That is the most helpful illustration of the difference between honing and sharpening I have ever seen
It's still not an accurate illustration of what actually happens when you hone and sharpen something. Honing DOES align the cutting edge but it ALSO removes material. That is evident with scanning electron microscope images pre and post-honing.
One thing I experienced with whetstones was that no one seemed to tell you everything. It took me a long time to get the "full picture" because I'd watch some instructional video that left out some key info or assumed it was common knowledge and then I'd watch a different video and go "ooohhhhhhh, that's why it hasn't been working for me". Using stones definitely has the most upfront time cost but if you're interested in it, that isn't an issue.
One of my favorite sharpening systems is the Spyderco Sharpmaker. It's a small portable kit that I bring when I visit someone that wants me to sharpen their knives. It's also the one I recommend when someone wants to get into it because it's a smaller learning curve and getting good results right away is much more rewarding than un-sharpening your knives on a whetstone because you haven't gotten the hang of it yet.
The biggest question is how much do you care? I don't like pull through or set angle sharpeners because I can personally do a better job. I also know a lot of people who have been using the same $30 Walmart knife for the past 10 years without ever sharpening it and in that case, a pull-through is going to be an improvement. If someone just barely cares about sharpening, it's a hard sell to say "yeah you should buy yourself these stones that you need to soak in water before using and you'll probably want to get multiple ones for different grits oh and having a stone holder really helps and you should also get a nagura stone to clean your whetstones and a flattening plate to keep your stones flat and...."
Taking your 20 year old Corolla through through the gas station car wash is fine. You don't need to learn how to detail a vehicle.
Yeah, I really don't get all the people who trash sharpening systems or pull through sharpeners. I think they make way more sense for the average person than hand sharpening. If knives are a hobby then it makes a lot of sense because you can get good at it, but for most people a $15 sharpener will get their knives sharper than they've ever been, and for me that's good enough
Man, I needed something like this. All the other videos I've seen make sharpening seem like both a pain to do, and something that need be done extremely regularly, like daily or something.
Sharpen at a larger angle and you only have to sharpen every 3-4 weeks
In a commercial kitchen maybe daily would make sense, but if you use a honing steel regularly you could probably go months before noticing a meaningful dulling of your knives in your home kitchen. That's only based on my personal experience though.
I proper sharpen maybe a couple times a year (like bust out the stones). I might hone it on a ceramic rod every week or two. Essentially for most of the year my main chef knife needs like 30 seconds of attention at a time .
It depends on
- how often you use the knife
- how you use the knife
- the angle the knife is sharpened at
- the type of steel and the heat treatment, which affects how hard your knife is and how quickly it dulls
- the finished edge left on your knife by yourself or someone else (it makes sense that a lousy edge would need more frequently sharpening)
- what level of sharpness you are willing to put up with
Etc…
Many factors affect how long the knife can keep going!
Best info-per-second value of any channel on this website
One thing I'll add on the favor of the Trizor- Effortlessly accessible. My girl has RA and she can use it with no issue. No chance of her using a whetstone with her hands, so for her it's been a godsend
hey Shaq, as a Knife maker I would like to add some points.
First of all, great video, a no BS way of explaining such a complicated topic, which I guess is very daunting for people who use knives.
Now to add some points:
In my opinion before sharpening, there should be a good baseline of knife use etiquette, if you use the blade in wrong ways, it will always feel dull, and you will sharpen it to no end. Even super steels like M390 wont solve this issue.
So here is a short list of what NOT to do to keep you knives sharp:
Cut on a ceramic/metal/glass plate/cutting board or just on the table (use any cutting board, plastic, wood, whatever, its much better then mentioned surfaces, which are harder than the blade)
Wash this knife in the dish washer. (washing ditergent in high temp has an abrassive dulling effect on the edge)
Try to cut frozen food.
Leave the knife in the sink with unwashed dishes. (it bangs up the edge)
Stick the knife point first into the ground.
Cut food containing bones. (don't do it if you are using a thing chefs knife)
When pople stop doing these things, then any steel knife will stay sharp for MUCH longer.
For sharpening, you suggest amazing solutions, on any budget, skill level, I would agree with most of them.
What I would recommend, is using a well known, good reviewed pro sharpener that is local to you, he will (should) sharpend your blades to the needed angle, and you would do that like every 6 to 8 months, crazy right? But will blades stay sharp for that long? Well no, but there is an easy trick how to maintain them, a thing that was not mentioned here,
A CERAMIC honing rod (they are white), the key difference here is the ceramic part. Ceramics are harder then steel, and they work in an abrasive way, so they take down the steel, from the blade, instead of trying to alighn it back, so its basicly a wetstone, in a rod sharpe minus the maintenance and working with water.
Here is what you do, you get a pro to sharpend all of you knives to a good angle, they cut perfect, you dont do what I mentioned not to do, then evey once a week, you take a piece of paper, and test you knifes, if they cut the paper easily, then it's fine, if there is a place that does not cut, or hangs on the paper (it would cut food, but paperis agreat high sensitivity method of seeing that it's getting dull) then the blade needs sharpening. So you take the ceramic rod (you can geta great on even at Ikea) and you dont try to repeat the sharpeners angle, but you do it at a higher angle by eye, so you are forming a more obtuse angle, in that way, you remove very little metal, and only need a couple of passes, you test it on paper, if it cuts, then you are golden, if not give it a couple more passes.
The important part, is not to let you knives get super dull, test them regularly, if they are too dull, then the rod will do more damage then help, as it will do some uneven wear on the edge even when used properly.
Sorry for the long comment, it was a great video, and I hope this info helps to someone!
It helped me. I have a ceramic honing rod, but I bought one of those VX sharpeners after watching this video. It's been fine on my $100 knives, but now I'm about to get a $350 knife so I'm wondering about the wisdom of using it.
@@drdiscostu When you start getting in to knives you can't get out haha
I have the Ruixin Pro. Bought it back when I was still very intimidated by sharpening my own knives. I honestly would endorse it to anyone who is scared of screwing up their knives. I just used to wait until everyone is in bed, clamp it on the bar, and put an edge on all my kitchen knives. A quick strop later and they are shaving sharp. Even now, if I am bored and feeling lazy, I will set it up real quick and work on our steak knives. So yeah, a set of stones is the way to go once you are comfortable with the process, but the Ruixin is a good alternative that works well enough.
This is excellent. Everyone has a knife sharpening guide video. What no one says is how long it took them to master the skill to the point where they could reliably sharpen their own knives. Or if they had a hands on teacher/chef school. It's not a trivial skill.
I've been failing to sharpen my knives for years now. Thanks, Shaq.
try sharpening with a higher angle and lower grit
Thank you for making that chart at the end. I wish more creators summed their videos up with that much skill.
One assumption that is inaccurate about whetstone sharpening is about having to hold a specific angle. Once you learn what it feels like to drag a knife across a stone on its edge, its bevel, and the shoulder between the primary and secondary edges, you can dial in that exact angle by maintaining the feel. I'm sure you can memorize what a specific angle is, but I feel its better just to maintain the factory angle. It's like sharpening a chisel or scandi grind knife.
Surprised you missed the IKEA sharpeners in the DIY vein! I’ve been down the whetstone route - it’s not as easy as it looks, it takes much longer than you think, and it’s messier than you expect. The IKEA Aspekt sharpener is $6 and gets you 80% of the sharpness a whetstone could get you... in 2 minutes. IMO, the best exercise is the one you do -- and the best sharpener is the one you're actually going to use regularly.
Thanks for the tip, friend!
if you have already bought the IKEA sharpener this probably isn't necessary, but in case that breaks down for some reason or if someone else is reading this.
instead of the IKEA pull through sharpener try to find a multi stage one from some generic brand.
I rarely comment on RUclips, but just wanted to acknowledge how good your content is. Love the angle you take slicing through topics from a non-pretentious yet precise perspective. Keep it up!
I was hoping he would give a boost to Ace hardware. They are mostly individually owned, not an actual chain, and every Ace I've been to has been a casual, friendly, and informative experience. Next time you think you have to go to Home Depot or Lowe's, try Ace first. They might charge a dollar more for a product, but they will make sure it's the right one and tell you how to install it for free. No I don't work for them, I just like supporting businesses with good practices.
I've said something similar on a previous video of yours but I really don't care about cooking or food even slightly but the video quality/ presentation is always consistently so damn high I can never look away.
I had no idea those plastic guides existed. I think I'll go that route. thanks shaq.
Three makes a series - and this is definitely one of my favourite :) Can't wait to see more!
Never thought about plastic guides! I have the same whetstone and knife, can't wait to chew it up.
That tip about the Ace Hardware is brilliant. Never occurred to me! Thanks.
there's a knife sharpener who circuits around local farmer's markets on a consistent rotation, they're great!
I use the 3 step sharpeners inbetween
Absolutely love that Fibrox Pro series stuff. Seems like it holds an edge for a LONG time for a home chef!
Thanks, this is exactly what I’ve been needing!
Having declared my dissatisfaction with this sharpener last night ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
I really like my Spiderco Sharpmaker. I find it to be a good middle ground between too cheap and too expensive, and the results are really great for only a moderate skill requirement, again not as effortless as an automatic knife sharpener, but not as skill-intensive as a whetstone.
Best Ace Hardware ad I’ve seen to date.
Single biggest thing that helped me is that you don't have to speed demon through your strokes like every YT tutorial. Consistent angle and even pressure is 90% of the game. Everything else is ridiculously simple after that.
Ok now do one on buying the perfect knife for cooking!
If you're asking this question, the correct answer is the victorinox 8" chef's knife he's holding at the end of the video. It's linked in the description. Is it the best? Probably not, but it arrives sharp, holds an OK edge, and most importantly is easy to resharpen. It's also pretty cheap, and once you know what you don't like about it, you can buy something nicer and you'll know what you want in a knife.
Couple that with the smaller 5-6" chef's knife, and a paring knife, also from Victorinox, and you'll be set for a while. Those are the only 3 kitchen knives I own, except for some cheap steak knives for guests and for cutting on a plate.
I'VE BEEN WAITING FOR THISSSSS
Fire video. I've been needing to figure this out.
I tried the complex systems but ended up getting annoyed with them and then just forced myself to learn how to use whetstones. Once it clicks it is like learning to ride a bike. I’m not like professional good, but my edges shave no problem.
I like a three step process. Course/medium stone that does the main work. Set the edge, create a burr etc. a fine stone to refine the edge and a cheap leather strop. The strop basically replaces the honing rod for me. Practice on a cheap knife and eventually it will click. You even can get buy with just the one medium stone and a strop to get started.
Make sure you’re creating that burr, and make sure you’re putting in the time on that first abrasive stone. It does like 80% of the work.
now you’re being a nerd about it
@@MrDerpicorn25 I’m a proud nerd
Net shaq dropping another video for us beginners to get started on
I desperately needed this video!!!!!!!!! Thank you!!!!!!!!!!!!!
I use a Work Sharp Guided Field Sharpener for my knives. It's meant more for outdoor use like camping, fishing, and hunting, but I find it incredibly useful for kitchen cutlery as well. It's relatively small, so you can leave in a drawer without taking up too much space when not in use, and it have several abrasive surfaces with built-in angle guides. I can get my knives shaving sharp and and have their edges maintained as well all in one relatively compact, easy to clean sharpening tool.
Ok this video is awesome. I didn't know that they made plastic whetstone guides. Definitely gonna keep that in mind as an option.
been waiting for this video, thank you for all the great content!
So happy you made this video
I have a chefs choice 130 professional knife sharpener (it is only for European style 20-degree knives, and that is all i have) not as expensive as the trisorV which does euro and Asian angle knives.. it's electric and i wouldn't use it on fancy expensive knives but it works great on my $150 set of Costco Henkle knives. I love how easy it is and love always having sharp knives.
Thank you Shaq! Gonna go to Williams Sonoma from now on
that table angle clamp is interesting. i bought a cheapish whetstone set from amazon with an angle guide and it's been fairly easy to sharpen my knife. there are moments when my knife actually felt duller than when it started, but i fixed it within the same session. it's honestly pretty easy and you get a really sharp edge. it's also a satisfying process. it takes about 30m for one knife for me.
Thanks for making this stuff approachable for people. There's far too much gatekeeping and advertising that makes everything seem not worth doing unless you can do it in the most over the top all in way.
This is good information. Before I felt confident to sharpen my chef's knife on a stone, I would take it specialty places locally. We moved, businesses closed, or were meh, etc, so each new sharpener took extra steel to get to their preferred geometry. After maybe 8 years, that chef's knife turned into a slicer. You'll figure out a whetstone-certainly if you spend all the time practicing that it would take to set up an EdgePro-style system.
Honing rods are incredible. I bought a couple cheap Mercer Chef knives ($30 each) nearly a year ago. I genuinely use them daily and hone them briefly after each use and I’m just now getting to the point of considering sharpening them.
I have a few whetstones and man, i really suck at it. Those angle guides blew my mind and may just save my life
The lansky turnbox and spyderco sharpmaker are options that I think are frequently overlooked. They get VERY consistent results with a significantly lower learning curve than whetstones but retain most of the benefits of whetstones.
On a video-perspective I think its worth mentioning that knife steels are different hardness's and that different sharpening methods mean different things for how the steel reacts. I think it would have been wise to also talk about the pull through sharpeners and how they can chip and destroy an edge in an attempt to sharpen and how they should probably be avoided. Additionally, they make ceramic honing rods these days that with a light touch can function well on high hardness Japanese knives with the right light touch.
I love my Spyderco!
Great video! This could have easily been a 40 minute long video but you really trimmed all the fat (pun intended) and gave a concise and informative video!
Me, someone who is a nerd about sharpening knives: "Good vid, Shaq!"
I use the exposed edge of a ceramic bowl to sharpen (probably more like hone?) my knives from time to time. It can make a huge difference, but definitely not the same level when I pay my buddy who sharpens stuff as a side-gig to do it. Saves a lot of hassle of digging out and setting up whatever gear. Notice the knife is dull? Reach up to the cabinet and grab a bowl. Drag the blade across the exposed ceramic on the bottom at very roughly the right angle on each side. Wash the knife and rinse the bowl. Much better cutting in just a few minutes! Note, this will leave gray marks on the bowl so don't use your nice service ware for this.
I use the base of a mug for a couple minute when I notice something isnt being cut effortlessly 😷
Shaq, your channel is a treasure trove!!!!!!!!!!
I have a couple of expensive knives by Tojiro and Lamson that I dreaded sharpening for a long time, I used them until they were quite dull. Semi-recently I bought a few cheap Kiwi brand knives from the Asian grocery store and they ended up being the sharpest knives I've ever handled. They go dull but still functional within a couple months, but because they were so cheap I feel less worried about ruining them on a whetstone. Probably some of the best introductory knives for sharpening
Kiwi knives are the best value in the knife world as far as I'm concerned. They come stunningly sharp and only cost a $5-$10. As you said, they do dull (the tips bend quite easily as well) but they make great sharpening practice knives. I recommend them to everyone.
Shaq you really make videos we need when we don't even know we want them 🥺
I have that wacky contraption, and I think it's the best. The ability to switch through different stones and keep your angle, allows you to go from reworking a chipped edge to sharpening without losing your angle.
I also have a whetstone and a few guides. I have used the stone for years for my straight razor, and have decided that I'm much better with my honing guide attached to the stone. It takes less time, and I can use way more pressure without worrying I will lose my angle and dull the blade
Stay “SHARP”! Great video, keep them coming!
I bought an electric knife sharpener and it's been a lifesaver. I used to sharpen with a whetstone but it just takes so much more time, and considering that I bought my knives from a thrift store, I'm not too worried about it taking off more material than a whetstone.
wow that was very informative thanks!
The best advice I got about whetstone sharpening was the sharpie trick from Ethan Chlebowski's video. Just having a visual indicator was enough to help me know if I was doing it correctly.
A super sharp knife is an absolute joy to use in the kitchen!
good vid as always shaq
I’d love a video or series where you compile a weeks worth of meals based on one-person grocery shopping. Right now fasts food is cheaper unless I want to eat the same thing 7 days in a row or see a bunch of food go to waste. For example, 1 loaf of bread, 3 tomato, 3 avacado, a pound of bacon, and a head of romain gives me exactly 6 BLTs without any leftover food. But then again I’m eating BLTs every night (not complaining (but kinda))
If you based it on Walmart grocery it would be more accessible to all of us in small towns without a nice small grocery store
Buy one tomato and one avocado, then keep the extra bread and bacon in the freezer
Let me tell you about our lord and savior "the freezer". I personally don't have the executive function to cook every night, so I batch cook and freeze portioned meals. Then I take out what I need as I need it.
Sandpaper on a stack of magazines or a leather strop is my go-to method for a quick, sharp knife with a strong edge profile. It's also easier to master than using a whetstone, there's less need to keep the angle exact.
i just bought a good Japanese knife and a whetstone with a resurcafing stone. I have a few beater-knives laying around that I intend to use as training pieces for my progress on the whetstone. I was surpised how easy it was to get a dull kitchen knife razor sharp!
I needed this video
As a nurse I can share that quite a lot of people like to see painkillers and hospital food on the menu.
Like a lot.
In Spain its super normal to hear a guy going around town offering knife sharpening services. The whistle the "afilador" plays is super iconic
I started typing my comment that your knife looks exactly like my Victorinox that I got like 10 years ago for $40 until you said the name yourself. Great budget knife. Also the Trizor is awesome.
Dull knife injuries are no joke, I sliced my finger open with a butter knife a few months ago and have permanent internal scarring that limits my mobility in my middle finger :x but I really needed this video for my chef knives! I have had a whetstone for a while but felt so insecure about proper technique that I uh… just haven’t used it. Might try it again today.
Great video!!
Love you for this
I got a $5 Sharp'n'Easy about 8 years ago and I still use it today.
this... this is a great video, I'm lost of words.. Maybe one similar to this for pans (though I think it'd a bigger project)
I have one for cast iron care!
great video as usual
Nice vid. I also recommend a leather strop and compound for honing instead of a honing rod. The strop removes slight imperfections while sharpening and will leave you with a very sharp edge
A strop really is key if you want that super sharp edge. There is a reason why barbers use them for their razors haha.
Although I like the idea of an extremely sharp edge, I can safely say that some this sharp isn't required at any point in the kitchen. The main disadvantage I see with such an edge is that its edge retention is prett low. Have a look at the barbers who use these classical razors, they pull them over a leather strope before every customer just to be sure, that it's sharp enough. Furthermore the razor blade of a barber is designed to be sharpened this way with its concave shape, while a kitchen knife isn't.
Honing steel is useful to have around even if you have a ton of sharpening tools.
It’s easier to hone a knife before each cooking session (it takes seconds to swing the knife against a hone a dozen of times) and have relatively sharp cutting edge, then to sharpen knives every couple of weeks due to a whetstone soaking and cleaning the residues. I would say that sharpening stones are used for blade repair due to chipping or when the hone isn’t “cutting it” anymore.
By the way, those fibrox knifes are very cool to train your sharpening skills. The steel is relatively soft thus easy to work with, and the knife is pretty cheap in case you fubar it.
And the best thing is that you don’t need no high end sharpening stones or hones to train and have a great result. There are plenty of options for double sided whetstones sub 30 bucks that will yield decent results. If you don’t have absolute ruin of a knife something with 800 grit would work for some minor blade repair and 2000-3000 grit will work for polishing.
Wicked Edge makes a sharpener that's a similar idea to that clamp on one you showed but it's a much better setup with two arms and a weighted base with the knife clamped facing upwards in the middle. That said it's main benefit is in versatility in sharpening different kinds of knives, axes, hatchets, etc. rather than kitchen knives which it's much easier to find a one size fits all tool for.
Appreciate the easier and cheaper parts of the video, but what about tastier?
lick da handle
It’s in the ad at the end
Shaq has such a good channel.
what are your thoughts on the Ken Onion electric knife sharpener? like a high grit belt sander for knives
Love from Phoenix!
Would love to see a meta-Shaquille BTS of how you prepare and film these wonderful video lessons!
ruclips.net/video/aBUy0z5HNlY/видео.html
Love you netshaq
I was hoping to see how the ceramic wheel "drag through" sharpeners and "V" shaped metal tweezer sharpener thing compare.
Da king is back baby he neva miss
Dude your RUclips game is on point.
Whetstone mastery boys 🔪🔪🔪 love it Shaq!
I have one of those cheaper Henkel sharpeners with a coarse and fine sharpener, and it’s manual. Just put it down at an angle and slide back. Thoughts?
i always get my knives sharpened by a local beauty supplies store that sharpens hairdresser scissors. They've brought back so many knives from an early grave
Lol just called my local Sur La Table and they've had a huge influx of calls today. Good job Shaq.
is that true
do i finally wield influence
Some grocery store meat sections will also sharpen knives for free if you ask - Festival Foods does for sure and that's what I'm most familiar with and I'm sure there's others.
In Brooklyn I can take my knifes to the local kitchen store and this lady sharpens my knives, she's a real one. There's also an ice cream truck that drives around my neighborhood that sharpens knives once a week
What do you think about cheaper 30 dollar versions of the trizor? Do they do a good enough job to be worth suggesting or not really good for much?
Amazing send off “point” with good puns and nothing but truth
Leaving a comment just so the algorithm picks up on this video. Also, thanks for the video, you're the best!
There is a German company called Horl 1993. They produce a gadget that can only be translated as rolling sharpener. It has all the benefits of sharpening with a stone but is incredibly easy. It even guides you on the perfect angle. I know you talked about basically useless gadgets in this video but the Horl products are even used by professional chefs here in Germany. I swear by this product. They make it easy for home chefs like me to keep my knives in perfect condition.