I've watched a number of knife sharpening videos to figure out how to do it right. This video is the best hands down. Tells you everything you need to know on how to sharpen with a whetstone and why. Comprehensive yet concise. Excellent work. Save yourself a ton of time looking at other videos and just watch this. I have no affiliation to knifewear. I'm just genuinely impressed. What I have learned over months of studying and practicing was explained perfectly in this one video.
And one last bit of advice I learned recently. Do NOT use plastic chopping boards, only a well seasoned wooden. The plastic chips off into your food and dulls the blade. This might be obvious to some but wasn't for me 😁
totally agree, the stone and i are as one, without me the stone is nothing, without the stone im nothing there are many sharpening knife videos on tube, BUT this one is mine! lol,
This was hands down the best whetstone knifesharping video I have seen so far. You did a wonderful job explaining it in simple effective way for a beginner
These techniques are so easy to follow and effective I love how simple it is to sharpen knives with a whetstone Thank you for sharing this helpful guide
I love the way you explained what was happening to the knife at each stage. It really helped me visualize what I need to do and how it works. Knowing the “why” is so important! Thanks for the video, I feel way more ready to sharpen my knives.
After watching your videos I bit the bullet and bought everything in the video. My first attempt was a success. I know I have a long ways to go. Thank you for building my confidence!
Not only is sharpening Zen, but listening and watching his explanation to me is Zen as well.... I've been sharpening for a few years no expert so I can already learn something new. This is good stuff.
I JUST got a $50 amazon "starter" kit made in Japan. Watched this and a couple other videos.... my very first time ever! Got those babies sharp! Thank you! It's so cool cutting thru a potato like it's butter and a hot blade!!!
Fantastic video. I've watched dozens of those and this is literally the first one that explains everything so good my knives are actually finally sharp.
I love that you made this because I feel like a lot of these kind of skills are going to be lost if we don't take the time to learn them. There may come a time where we cannot rely on machines. Plus it's such a zen experience to take care of your tools like this.
Point of information: a Canadian Nickel is 1.76mm thick. According to the Royal Mint, here in the UK a 50p is 1.78mm. So three of those will be 0.06mm out. Close enough!
I was about to mention that. Also... Almost all knives taper toward the tip so if you follow that height against the spine at the tip it would end up dull as an axe at the end of all of your knives, even if it worked perfectly at first. Personally I stick two quarters on the top of the stone and then when I bump into them and they make a slant I just let it be. Once the knife becomes close enough to the angle you wanted, it will reward you like a 5-minute alarm bell telling you that you're almost done with the rough grit anyway.
But you also have to take in account the diameter of the single stacked, guiding coin. UK 50P is 27 mm, Canadian nickel 21 mm. So the triple stack will be further from the edge, making the angle smaller!
Like so many others, I've watched *many* sharpening videos and yet learned so much more with this one -- how to measure the angle, knowing what to look for and when to move on (checking for burrs), and so many other valuable tidbits. Bravo and thanks!
Excellent presentation! As kid I managed to get by on persistence and accident. Later on in woodworking as an adult, I did get a tip once you debur. During debur increase your angle slightly, if you want slightly more durable adge. When making surgical instrument for Baxter V Mueller in the 80s we used rouge on wheels or sanding belts for shaping, sharpening, and polishing. Probably the most interesting solution was deburring circular skin punches by lightly pushing the punch through doe skin with twisting motion. It's been over 40yrs since I used a whetstone. Thanks to a great video, I won't be relying nearly as much on persistence and accidentally developing a good technique.
Excellent Video!! Best explanation ever! I'm the guy who sharpens knives for extended family and friends, but could never explain how it's done. From now on, I will steer people over to your video!
Excellent job on this video. You have a really laid back and easy way of explaining this stuff. I believe I will be a better knife sharpener because I watched this. Thanks!
I don't think I have ever commented on a video/tutorial before. This video was a huge help. I had always ground too hard and didn't learn how to finesse the blade. And my husband grinds the knife blades into the plate when he "cuts" - ouch. I followed along with this video step by step while I did my own knife and it turned out really nice! Thank you for a straight-forward process and a great tutorial. Wow. Now I have more knives to sharpen correctly!
I was gifted a used knife set; one of those that comes in a block. Most knives seemed fine, except for the chef’s knife; which is extremely dull and had a jagged edge. I bought a wet stone set (1000/6000) and was able to reduce the jagged edge. But the knife was still very much dull. Of all the videos I’ve seen this one has been the most informative and now I know what I did wrong. So thank you for putting out this content. I really needed the step by step. Awesome video!!
Loved your tutorial, you made it look so easy! Spent 100's of hours over the last 25 years or so trying and failing to get the hang of this - Still no change! Hats off to anyone who can actually do this successfully, I'm always envious of people who've mastered it, what a wonderful skill.
Very good tutorial. Thanks. You could also get into the question of whether to sharpen your knife toward the blade, away from the blade, or both, as you do. I've seen videos (and my own experience) which shows that putting pressure on the knife as you pull away from the blade and releasing finger pressure while pushing it blade first (as if you were slicing the stone) produces burr more quickly than the back & forth method or blade first method. It's also kinder to soak stones, taking longer to dish the stone. You also might talk about Splash & Go ceramic stones. I have soak stones in 240, 1000 & 5000 grit, ceramic Shapton ceramicss in similar ranges (with 8000 for my Japanese hard-steel & one-side-bevel knives at 14 or 13 degrees) grit &, more recently, I tend to use 400 & 1200 diamond stones before stropping. That is a good combination for beginners because it uses no water, can be used pushing blade-forward or pulling back & isn't going to need a truing stone. I don't like the ceramic rod, so I use either a fine grit green compound on the rough side of the strop or extra fine grit (either black or white, depending on the manufacturer, usually white) as a polisher. Lately I've changed to diamond-infused extra-fine compound with a finish strop on the clean smooth leather. BTW, if you don't want to buy a new strop every time you decide to change compounds, mineral spirits are the best for removing all of the compound so you don't contaminate the new compound's grit from leftover older compound). You can whittle a hair with my Henckel & Japanese kitchen knives & my favorite folders. I totally agree that freehand sharpening is a Zen meditative experience & if you are a knife fancier, brings you a closer bond to your steel. One non-assist way to easily find the angle of the edge is to lay the knife flat & begin to lift the spine, watching the edge. When there is no longer any clearance between the edge and the stone you are at the angle it was set at by the factory (or by your re-profiling). You can see it and feel it when you hit the right angle. I always put on light pressure when sliding the blade spine-first and let off the pressure when I slide the knife blade-first (a holdover from using softer soak stones that dish or gouge too easily).
Thank you so much for the amazing guide! I got a Santoku when I went to Japan a couple years ago, and when I first sharpened it, it came out ok. It still did it's job but it wasn't smooth. I have a kit that has 400, 1000, 3000, and 8000 grit stones. This time I used a guide like you recommended and by the time I got to the 3000 stone, I got the feel for the angle and was able to finish it up without the guide! And it came out even sharper than when I first bought it!
Thank you so much!! I have really sensitive hearing so I can hear the sound of the blade on the stone. I also have really sensitive fingertips. But in the past I was pressing down to hard so I was not feeling it right. I was also going to fast. When I watched your video and you talked about going slow and not moving your wrist, the light went on! Sounds stupid, But I kind of zoned out and went really slow, light pressure and let my fingers feel. WOW! What a difference. Thank you again for this video.
Thank god youtube had recommended this to me. I've had a 400/800 whetstone for over a year now but after "failing" to sharpen once i gave up on it. watching this made me give it another try and actually succeeded. thanks
As someone that got real discouraged in the beginning, here's a couple tips that I wish I had known. #1: Cheaper knives are harder to sharpen because the steel is softer. I was trying to sharpen a cheap knife to not ruin my good ones but I wish I hadn't started on a cheap knife because it was very discouraging. #2: Use a leather strop with polishing compound as that will take your knife from sharp to razor sharp. A lot of people neglect this part because you think how can this really make it sharper but it really does. #3: Stones are not created equally. I really wish I had researched and got some quality stones. Good luck.
wow! the detail really blows me away! I learned the basic Boy Scout method of best guess angle guide on any ol' single grit stone with 10 sets of strokes starting with ten strokes on one side and ten on the other, repeating and descending the count by one on each side and then to finish with 10 single side alternating strokes. It seemed to work well with any blade every time. .... Now I'm looking forward to articulating that old pattern with greater understanding. Thanks!
I watch 5 videos on the topic before I got here an I wasted my time with the others this was the most informative by far an the way you walked through it was great
I don't even have to say it out loud. Just thinking about something that is not something I ever think about and it'll show up like an ad within an hour. Something is rotten in Denmark. Facebook has been working on this for years. I think they are beta testing it. 😵💫😳
Great video and great explanation of the process. You mentioned the knife angle guide scratching the blade. I've watched quite a few different videos, and some people put scotch tape along that part of the blade to prevent scratching. I'm sure you are well past using the guide, but I figured I would let other beginners like me know that tip.
Thank you for your awesome video - I finally felt like I had the knowledge to sharpen 2 quality knives we were gifted years ago - amazing difference cutting now even after my first try - now to practice !! 👌😳
This is the best sharpening video out there! Really detailed, including having a calm state of mind and not rushing( I do that!) Thanks for sharing Bro, excellent piece of work!🏆🍾💥🏆
this vid is great for beginners and guys like me that have been sharpening for years but not often so needed a quick refresher esp that burr removal on the final stages - usually just use the 3000 grit I have but not like that and it makes perfect sense. Also side note - these guys are great to buy from, have bought lots of stuff from them from chefs tongs and tweezers to a higher end chefs knife (800 buck range), oh and of course their sharpening stones and holders and truing stones and a leather stropping paddle for my straight razor and chefs knifes. Highly recommend
First, a GREAT video. Thanks for a great tutorial, and a commonsense approach. I had to freehand the angle since I didn't have any guides, and didn't heed your warning about protecting my thumbs -- regretting that now. I did okay, but I'm not comfortable that I did a very good job of keeping the angle constant. I'll probably but into some of the guides you suggested. Anyway, thanks again!
Hiya pal ! Followed your video instructions regarding kitchen knives sharpening with wet stones ! I'm a beginner but my knives are easier to use and the knives maintain a great sharp edge. Thanks for your video help ! Take care out there m8 ! Regards ... Mark Bailey
An absolutely brilliant video. When you started describing the difference in angles between Japanese knives and European knives the lightbulb in my head went off, since the gold standard is 15° angle and I thought that applied to every single knife. When I started sharpening my European blades following your video in real time it was like you’re in my kitchen 😂 and I could feel the burr that you were describing, soon these ‘once dull blades could slice paper with ease 🎉So well done & thank you very much for an informative, fun, knife sharpening tutorial
I've been sharpening for a number of years &read a book or 2 & watched many vids...this is really well done! 👏🏻. Follow this guide & you won't go wrong. A tip for making your stones true - definitely mark out the stone with a grid using a sharpy. Also, another way to true a stone is to use a square sheet of plate glass, spray low tack adhesive on water sandpaper (100 grit is fine), adhere the sandpaper to the plate glass and viola you have a very good very flat trueing surface. To speed up the trueing process you can add a small pinch of 220 grit silicone carbide powder onto the surface of the sandpaper and then proceed to true the stone. Every now and then check with either the edge of a metal ruler or a metal T square. Definitely bevel off the side edges! On finer stones (which are more fragile) if the edges are not beveled one is liable to chip off the edges! PRO TIP: When you first lay the blade on the stone and you are not using an angle guide a trick to setting the angle exactly to the factory set angle is to do the following: draw a line all along the bevel edge using a Sharpy. Now approximate a 15 ° or 20° angle (depending on whether the blade is Japanese or European) and run the blade about 2x down the stone...just enough to take off some of the Sharpy ink. You will be able to see immediately if you have the exact angle! If the full width of the Sharpy bevel line is being removed then your angle is spot on. Remember this amount of space you rocked the blade up and proceed to sharpen. Every now and then repeat the Sharpy line check and I guarantee you will have a precise angle! This trick works well on smaller blades like paring knives and pocket knives where a coin trick or guide won't work. Happy sharpening! It's a very zen feeling😊. Plus rewarding!
Bravo Knifewear! Finally, a clear concise sharpening video that provides the basic fundamentals, WHY they are important, and what to watch out for. THANKS for the links so we can gear up!
Great video!I’m a professional cook and always sucked at stone sharpening, always had problems with keeping consistent angle so I finally got one a few months ago along with a 15” angle guide for my MAC, (don’t care if it’s cheating 🤣) one more tool to help me get the job done ) , i guess I thought you had to use the same motion on both sides to get a consistent edge, but after using your techniques , noticed it didn’t matter ,you probably know this tip but I use painters tape ( wider kind ) along the spine to help prevent scratches from the guide , thanks for sharing
Thanks! very interesting and good for me to see before I buy a Japanese blade for the kitchen. I'll be buying the stuff you showed here to make it a lifetime purchase
“If you’re sweaty or frustrated... you’re doin something wrong” I can not tell you the amount of times I’ve been there and only made my blades worse hahaha, being calm and having that zen and focus is really important.
That was a great episode, I dont have a 220 grit as i believe that my knives are not totally dull. I have a 4000 and a 8000 which address's my attention span and just to tighten up the edge on my Masakage knives, i have several as i dont want to be doing this all day. The ceramic rod showed me that I have been doing it right. The clip interesting as i never know if i have a consistant angle as it seems to change, ( body language) I use the nickel approach, you also told me a bit of info on stropping which i was unsure of ie(leather side vs swede side) thanks
Thank you, happy to hear it! You can definitely just get away with fine stones if you tune up your blades regularly. I use the suede first, then leather!
Thank you so much .appreciate the time and effort you put in to the video's. Respect. New to Japanese knives and your video has now educated me more on care and sharpening. Thank you .
lol, 'just a little bit' of practice. I got my first stones in 2003. I don't use them as frequently as a professional, so I only have used them semi-frequently. It's 2024 now, and I can finally free-hand a Japanese knife and get the edge I'm looking for. Only 21 years, right? ROFL. Nice video. I use 220 and 400s for really dull knives and then 800 and 1200. I started straight razors 8ish years ago too, so I have 4000, 8000, 12000 and 16000 as well. The highest I take kitchen knives to is 4000 at max. And straight razors are a whole different beast. I havea the knifewear ceramic hone, and it's been my favorite for a couple years now. I've got more than half the Fujimoto Nasiji line. Love them so much. I also have a Wushtof and a different brand honesuki.
This video produced a near perfect result for me on my very first try using a 1000 grit stone and my cheap old Cuisinart hone. Thank you very much for the concise yet detailed lesson!
Love this video!!! My grandfather taught me wrong on how to sharpen ge always said do small circles which doesnt really do anything and takes away your edge and your point. Mabie he did that on purpose so i didn't cut myself haha this man is the best shapening video out there.. thanks heaps my man ❤;!!
Circles if you do it right will get the whole knife edge. He was right. Not the best technique but better than how this video teaches, which is sharpen one section and then the other. It's ridiculous to teach that to people. Sweep your blade if you can, to get the whole knife edge in one motion. Practice this and you will eventual perfect it.
Finally sharpened my first knife using this video side by side and it really helped! Didn’t get it as sharp as the video but I get the feeling I’ll improve over time.
Yes well I got into this while trying to hone straight edge razors but after many nicks and cuts gave the razors away!! Now knife sharpening is so easy and frankly the coin method is so uneccessary as the guide makes the process foolproof. I also use the rubber mounting block and double sided stones say 800/3000 grit my preference being a 600 then 10000 grit and all my stones are stored underwater at all times. I do also have some very expensive natural cut stones which are super fine (if my memory serves me right the come from Belgium) and impossible to feel any grip at all but the cost does put many people off. Plus I also use the leather paddle it is great. Oh and thanks for the tip on dulling from fine stones didn't occur to me.
Great video, just got Damascus set of knives so will need this in the future. Also learnt about a truing stone for the first time. Thank you for the professional and friendly presentation, excellent😊
EXCELLENT detail in how and why , SO COOL with the nickel!!(nice apron !), around 4.20 you said , "check the edge cut some paper to check it". (I'm thinkin' why are you not cutting some paper (for a baseline).
I've watched a number of knife sharpening videos to figure out how to do it right. This video is the best hands down. Tells you everything you need to know on how to sharpen with a whetstone and why. Comprehensive yet concise. Excellent work. Save yourself a ton of time looking at other videos and just watch this. I have no affiliation to knifewear. I'm just genuinely impressed. What I have learned over months of studying and practicing was explained perfectly in this one video.
Thank you so much!
And one last bit of advice I learned recently. Do NOT use plastic chopping boards, only a well seasoned wooden. The plastic chips off into your food and dulls the blade. This might be obvious to some but wasn't for me 😁
Agree
Best. Explanation. Ever. Seriously, this was the best demonstration of how to use a whetstone I've ever seen. Thank you.
Thank you so much!
Totally agree! And I have seen a lot of them!
totally agree, the stone and i are as one, without me the stone is nothing, without the stone im nothing
there are many sharpening knife videos on tube, BUT this one is mine! lol,
This was one of the best instructional videos I've ever watched on knife sharpening, now my knives are razor sharp!
Glad to hear it!
This was hands down the best whetstone knifesharping video I have seen so far. You did a wonderful job explaining it in simple effective way for a beginner
Thank you so much!
This was literally "how to sharpen a knife and make every rookie mistake in the process" video
These techniques are so easy to follow and effective I love how simple it is to sharpen knives with a whetstone Thank you for sharing this helpful guide
One of the best sharpening tutorials I have seen. Well done.
Thank you!
Thank you very much for the main steps & all the small details, it really let you understand each step in the most safeties way
I love the way you explained what was happening to the knife at each stage. It really helped me visualize what I need to do and how it works. Knowing the “why” is so important! Thanks for the video, I feel way more ready to sharpen my knives.
I learn the same way! It takes longer, but I learn way better!
This video is the best sharpening video I’ve seen on RUclips. So many new bits of info that most other videos don’t mention!
Thanks, glad it was helpful
One of the best and simplest, while still being thorough, introductions to knife sharpening on whetstone! Thank you very much.
I'm happy to hear that, thank you!
After watching your videos I bit the bullet and bought everything in the video. My first attempt was a success. I know I have a long ways to go. Thank you for building my confidence!
I'm so happy to hear that, good work!
God Jeremy he's not a rock star
@@egrs78😂😂😂😂
Not only is sharpening Zen, but listening and watching his explanation to me is Zen as well.... I've been sharpening for a few years no expert so I can already learn something new. This is good stuff.
This is the best comment ever, thank you!
I JUST got a $50 amazon "starter" kit made in Japan. Watched this and a couple other videos.... my very first time ever! Got those babies sharp! Thank you!
It's so cool cutting thru a potato like it's butter and a hot blade!!!
I’m looking to do the same and came across this video. Best video I have seen as I am a beginner. Which whetstones did you buy please?
@@leeprice674 check his other videos about what works and what doesn’t!
Excellent display of technique and skill. Thank you for such a quality video.
Fantastic video. I've watched dozens of those and this is literally the first one that explains everything so good my knives are actually finally sharp.
I'm happy to hear that!
I don't comment on much but when I did the newspaper test at the end, I let out a "woooo". Thank you.
Today was the day I planned on learning how to sharpen my knives. Thank you!
Happy to hear it!
I love that you made this because I feel like a lot of these kind of skills are going to be lost if we don't take the time to learn them. There may come a time where we cannot rely on machines. Plus it's such a zen experience to take care of your tools like this.
I couldn't agree more!
Point of information: a Canadian Nickel is 1.76mm thick. According to the Royal Mint, here in the UK a 50p is 1.78mm. So three of those will be 0.06mm out. Close enough!
WOAH, good to know!
The thickness of the knife changes too though
I was about to mention that. Also... Almost all knives taper toward the tip so if you follow that height against the spine at the tip it would end up dull as an axe at the end of all of your knives, even if it worked perfectly at first. Personally I stick two quarters on the top of the stone and then when I bump into them and they make a slant I just let it be. Once the knife becomes close enough to the angle you wanted, it will reward you like a 5-minute alarm bell telling you that you're almost done with the rough grit anyway.
I don't bother with exact grinding angle. Like the guy said, angle consistency is the key
But you also have to take in account the diameter of the single stacked, guiding coin. UK 50P is 27 mm, Canadian nickel 21 mm. So the triple stack will be further from the edge, making the angle smaller!
Good refresher video. I was able to effortlessly shave arm hair with my pocket knife. Now that’s a sharpness test. 👍🏼
Great news!
Like so many others, I've watched *many* sharpening videos and yet learned so much more with this one -- how to measure the angle, knowing what to look for and when to move on (checking for burrs), and so many other valuable tidbits. Bravo and thanks!
Happy I could help!
Excellent presentation! As kid I managed to get by on persistence and accident. Later on in woodworking as an adult, I did get a tip once you debur. During debur increase your angle slightly, if you want slightly more durable adge.
When making surgical instrument for Baxter V Mueller in the 80s we used rouge on wheels or sanding belts for shaping, sharpening, and polishing.
Probably the most interesting solution was deburring circular skin punches by lightly pushing the punch through doe skin with twisting motion.
It's been over 40yrs since I used a whetstone. Thanks to a great video, I won't be relying nearly as much on persistence and accidentally developing a good technique.
I love how comprehensive this is. You can only convey knowledge like this when you're an expert. Much thanks and appreciation.
Thanks budddy! A decade plus has taught me a few things.
I love how you broke it down and made it simple, now it feels so much less daunting. Thank you!
Glad I could help!
what everyone else said, In have watched all the other videos and knife ended up dull, watched your video and VOILA! SHARP! great guide! thank you!
Woooh! Good work!
Best video on shaping knives (for beginners like me) that I have found so far! THANK YOU!
I'm happy to hear it!
Excellent Video!! Best explanation ever! I'm the guy who sharpens knives for extended family and friends, but could never explain how it's done. From now on, I will steer people over to your video!
Awesome, thank you!
Excellent job on this video. You have a really laid back and easy way of explaining this stuff. I believe I will be a better knife sharpener because I watched this.
Thanks!
You’re welcome! Happy sharpening!
I don't think I have ever commented on a video/tutorial before. This video was a huge help. I had always ground too hard and didn't learn how to finesse the blade. And my husband grinds the knife blades into the plate when he "cuts" - ouch. I followed along with this video step by step while I did my own knife and it turned out really nice! Thank you for a straight-forward process and a great tutorial. Wow. Now I have more knives to sharpen correctly!
Awesome news, I'm glad I could help!
All you need to know about the stones and sharpening process! Great job!
I was gifted a used knife set; one of those that comes in a block. Most knives seemed fine, except for the chef’s knife; which is extremely dull and had a jagged edge. I bought a wet stone set (1000/6000) and was able to reduce the jagged edge. But the knife was still very much dull. Of all the videos I’ve seen this one has been the most informative and now I know what I did wrong. So thank you for putting out this content. I really needed the step by step. Awesome video!!
That's so awesome, I'm thrilled to hear it!
Fed up with dull knives, now hopefully I can finally have them razor sharp! Thank you!
Good luck!
Loved your tutorial, you made it look so easy! Spent 100's of hours over the last 25 years or so trying and failing to get the hang of this - Still no change! Hats off to anyone who can actually do this successfully, I'm always envious of people who've mastered it, what a wonderful skill.
I'm sorry to hear it! If you ever want to troubleshoot, send me an email at hello @ knifewear.com!
This was an excellent knife sharpening video. Touched all the details!
Thank you mysterious internet manbun. You have improved my quality of life
Always here to help!
Things clicked after this video...thank you so much :)
I'm glad to hear it!
Your video was super helpful for me. Just purchased a whetstone and wanted to figure out what to do with it. Your techniques work well. Thank you!
Glad I could help!
Very good tutorial. Thanks. You could also get into the question of whether to sharpen your knife toward the blade, away from the blade, or both, as you do. I've seen videos (and my own experience) which shows that putting pressure on the knife as you pull away from the blade and releasing finger pressure while pushing it blade first (as if you were slicing the stone) produces burr more quickly than the back & forth method or blade first method. It's also kinder to soak stones, taking longer to dish the stone.
You also might talk about Splash & Go ceramic stones. I have soak stones in 240, 1000 & 5000 grit, ceramic Shapton ceramicss in similar ranges (with 8000 for my Japanese hard-steel & one-side-bevel knives at 14 or 13 degrees) grit &, more recently, I tend to use 400 & 1200 diamond stones before stropping. That is a good combination for beginners because it uses no water, can be used pushing blade-forward or pulling back & isn't going to need a truing stone.
I don't like the ceramic rod, so I use either a fine grit green compound on the rough side of the strop or extra fine grit (either black or white, depending on the manufacturer, usually white) as a polisher. Lately I've changed to diamond-infused extra-fine compound with a finish strop on the clean smooth leather. BTW, if you don't want to buy a new strop every time you decide to change compounds, mineral spirits are the best for removing all of the compound so you don't contaminate the new compound's grit from leftover older compound). You can whittle a hair with my Henckel & Japanese kitchen knives & my favorite folders. I totally agree that freehand sharpening is a Zen meditative experience & if you are a knife fancier, brings you a closer bond to your steel.
One non-assist way to easily find the angle of the edge is to lay the knife flat & begin to lift the spine, watching the edge. When there is no longer any clearance between the edge and the stone you are at the angle it was set at by the factory (or by your re-profiling). You can see it and feel it when you hit the right angle. I always put on light pressure when sliding the blade spine-first and let off the pressure when I slide the knife blade-first (a holdover from using softer soak stones that dish or gouge too easily).
Thank you so much for the amazing guide! I got a Santoku when I went to Japan a couple years ago, and when I first sharpened it, it came out ok. It still did it's job but it wasn't smooth. I have a kit that has 400, 1000, 3000, and 8000 grit stones. This time I used a guide like you recommended and by the time I got to the 3000 stone, I got the feel for the angle and was able to finish it up without the guide! And it came out even sharper than when I first bought it!
You're welcome!
Thank you so much!! I have really sensitive hearing so I can hear the sound of the blade on the stone. I also have really sensitive fingertips. But in the past I was pressing down to hard so I was not feeling it right. I was also going to fast. When I watched your video and you talked about going slow and not moving your wrist, the light went on! Sounds stupid, But I kind of zoned out and went really slow, light pressure and let my fingers feel. WOW! What a difference. Thank you again for this video.
That's amazing, glad to hear it!
Thank you, now I feel confident enough to try it out the first time.
By far the best sharpening video I've seen.
Yes, the best sharpening video ever. Can't wait to try the technique.
Let me know how it goes!
Thank god youtube had recommended this to me. I've had a 400/800 whetstone for over a year now but after "failing" to sharpen once i gave up on it. watching this made me give it another try and actually succeeded. thanks
Wooh, that's awesome! Glad to hear it.
As someone that got real discouraged in the beginning, here's a couple tips that I wish I had known.
#1: Cheaper knives are harder to sharpen because the steel is softer. I was trying to sharpen a cheap knife to not ruin my good ones but I wish I hadn't started on a cheap knife because it was very discouraging.
#2: Use a leather strop with polishing compound as that will take your knife from sharp to razor sharp. A lot of people neglect this part because you think how can this really make it sharper but it really does.
#3: Stones are not created equally. I really wish I had researched and got some quality stones.
Good luck.
wow! the detail really blows me away! I learned the basic Boy Scout method of best guess angle guide on any ol' single grit stone with 10 sets of strokes starting with ten strokes on one side and ten on the other, repeating and descending the count by one on each side and then to finish with 10 single side alternating strokes. It seemed to work well with any blade every time. .... Now I'm looking forward to articulating that old pattern with greater understanding. Thanks!
I'm glad I could help!
Began my cooking journey and realized 1 my knives are beyond simple and 2 my new knives will need love and attention. Thank you for this video.
Happy to help!
Great video, excellent teacher, thanks for sharing your knowlege👍.
Excellent explanations!!
Cleared up a few questions I’ve had since forever!!
Thank you very much Sir
I'm happy to hear that!
Excellent video! Thank you!
I watch 5 videos on the topic before I got here an I wasted my time with the others this was the most informative by far an the way you walked through it was great
Thank you so much!
Funny how this video popped up on my phone after me saying out loud last night how I need to sharpen my chef's knife. No conspiracy theories...fact. 🙄
I knew they were listening to us...
@@KnifewearKnivesthey are
I don't even have to say it out loud. Just thinking about something that is not something I ever think about and it'll show up like an ad within an hour. Something is rotten in Denmark. Facebook has been working on this for years. I think they are beta testing it. 😵💫😳
@@sandracook1777yeah
yes, yes.
Hey man, this rocked. Thank you for making this video!
Thank you!
man, I wish I had watched your videos 1st! You are a very good teacher, sir. Many thanks for the terrific tips and techniques.
Thank you so much!
best tutorial ive watched on this -actually tells you whats going on!
Thank you, I'm glad to hear it!
Where was all this good information when I really needed it back in high school,,,the bad guy allways had the razor sharp blades!!
Great video and great explanation of the process. You mentioned the knife angle guide scratching the blade. I've watched quite a few different videos, and some people put scotch tape along that part of the blade to prevent scratching. I'm sure you are well past using the guide, but I figured I would let other beginners like me know that tip.
Great tip, thank you!
Thank you for your awesome video - I finally felt like I had the knowledge to sharpen 2 quality knives we were gifted years ago - amazing difference cutting now even after my first try - now to practice !! 👌😳
I'm thrilled to hear it!
This is the best sharpening video out there! Really detailed, including having a calm state of mind and not rushing( I do that!) Thanks for sharing Bro, excellent piece of work!🏆🍾💥🏆
Thank you, glad you enjoyed it!
Just started, and this video is exactly what I needed. Thank you, dude!
Glad I could help!
this vid is great for beginners and guys like me that have been sharpening for years but not often so needed a quick refresher esp that burr removal on the final stages - usually just use the 3000 grit I have but not like that and it makes perfect sense.
Also side note - these guys are great to buy from, have bought lots of stuff from them from chefs tongs and tweezers to a higher end chefs knife (800 buck range), oh and of course their sharpening stones and holders and truing stones and a leather stropping paddle for my straight razor and chefs knifes. Highly recommend
Glad to hear it, thanks for the love!
First, a GREAT video. Thanks for a great tutorial, and a commonsense approach. I had to freehand the angle since I didn't have any guides, and didn't heed your warning about protecting my thumbs -- regretting that now. I did okay, but I'm not comfortable that I did a very good job of keeping the angle constant. I'll probably but into some of the guides you suggested. Anyway, thanks again!
I'm glad I could help! Sometimes you just gotta grind your fingertips to learn, I've done it so many times.
Hiya pal ! Followed your video instructions regarding kitchen knives sharpening with wet stones ! I'm a beginner but my knives are easier to use and the knives maintain a great sharp edge. Thanks for your video help ! Take care out there m8 ! Regards ... Mark Bailey
I'm happy to hear that, thanks Mark!
An absolutely brilliant video. When you started describing the difference in angles between Japanese knives and European knives the lightbulb in my head went off, since the gold standard is 15° angle and I thought that applied to every single knife. When I started sharpening my European blades following your video in real time it was like you’re in my kitchen 😂 and I could feel the burr that you were describing, soon these ‘once dull blades could slice paper with ease 🎉So well done & thank you very much for an informative, fun, knife sharpening tutorial
That's awesome, I'm thrilled to hear it!
This is incredible. I now have a sharp knife. 10/10
Awesome, glad to hear it!
Fantastic video, finally been able to use my block correctly!! Thank you!!
Glad I could help!
I've been sharpening for a number of years &read a book or 2 & watched many vids...this is really well done! 👏🏻. Follow this guide & you won't go wrong. A tip for making your stones true - definitely mark out the stone with a grid using a sharpy. Also, another way to true a stone is to use a square sheet of plate glass, spray low tack adhesive on water sandpaper (100 grit is fine), adhere the sandpaper to the plate glass and viola you have a very good very flat trueing surface. To speed up the trueing process you can add a small pinch of 220 grit silicone carbide powder onto the surface of the sandpaper and then proceed to true the stone. Every now and then check with either the edge of a metal ruler or a metal T square. Definitely bevel off the side edges! On finer stones (which are more fragile) if the edges are not beveled one is liable to chip off the edges!
PRO TIP: When you first lay the blade on the stone and you are not using an angle guide a trick to setting the angle exactly to the factory set angle is to do the following: draw a line all along the bevel edge using a Sharpy. Now approximate a 15 ° or 20° angle (depending on whether the blade is Japanese or European) and run the blade about 2x down the stone...just enough to take off some of the Sharpy ink. You will be able to see immediately if you have the exact angle! If the full width of the Sharpy bevel line is being removed then your angle is spot on. Remember this amount of space you rocked the blade up and proceed to sharpen. Every now and then repeat the Sharpy line check and I guarantee you will have a precise angle! This trick works well on smaller blades like paring knives and pocket knives where a coin trick or guide won't work. Happy sharpening! It's a very zen feeling😊. Plus rewarding!
Thanks for sharing those awesome tips!
Great video! Thanks for sharing
Bravo Knifewear! Finally, a clear concise sharpening video that provides the basic fundamentals, WHY they are important, and what to watch out for. THANKS for the links so we can gear up!
Glad I could help!
That was an excellent tutorial my friend. Everything you said was 100 facts!
Thank you!
One of the best videos and I watched 20+ of 'em 😛😁
Thank you!
Just commenting to say thank you for the tutorial.
I'm glad you enjoyed it!
thank you so much! great explanation! I wasn't sure if I got it right but the tomato was sliced very easily after following your instructions! :D
Awesome! If it cuts food, then you did it right!
Great video!I’m a professional cook and always sucked at stone sharpening, always had problems with keeping consistent angle so I finally got one a few months ago along with a 15” angle guide for my MAC, (don’t care if it’s cheating 🤣) one more tool to help me get the job done ) , i guess I thought you had to use the same motion on both sides to get a consistent edge, but after using your techniques , noticed it didn’t matter ,you probably know this tip but I use painters tape ( wider kind ) along the spine to help prevent scratches from the guide , thanks for sharing
I'm glad to hear it! That's a great tip with the tape.
Thanks! very interesting and good for me to see before I buy a Japanese blade for the kitchen. I'll be buying the stuff you showed here to make it a lifetime purchase
Happy to hear it!
Best knife sharpening video
Just got my knives sharp after watching this, thanks. Have had several previous failed attempts !
Great to hear!
“If you’re sweaty or frustrated... you’re doin something wrong” I can not tell you the amount of times I’ve been there and only made my blades worse hahaha, being calm and having that zen and focus is really important.
Hey, I'm glad I can help!
That folding santoku on the wall is so sick, I've got one and have always thought about thinning it to make it more usable
That was a great episode, I dont have a 220 grit as i believe that my knives are not totally dull. I have a 4000 and a 8000 which address's my attention span and just to tighten up the edge on my Masakage knives, i have several as i dont want to be doing this all day. The ceramic rod showed me that I have been doing it right. The clip interesting as i never know if i have a consistant angle as it seems to change, ( body language) I use the nickel approach, you also told me a bit of info on stropping which i was unsure of ie(leather side vs swede side) thanks
Thank you, happy to hear it! You can definitely just get away with fine stones if you tune up your blades regularly.
I use the suede first, then leather!
Thank you so much .appreciate the time and effort you put in to the video's. Respect. New to Japanese knives and your video has now educated me more on care and sharpening. Thank you .
Great info presented in an easy to follw manner. Thank you very much.
Thank you!
lol, 'just a little bit' of practice. I got my first stones in 2003. I don't use them as frequently as a professional, so I only have used them semi-frequently. It's 2024 now, and I can finally free-hand a Japanese knife and get the edge I'm looking for. Only 21 years, right? ROFL. Nice video. I use 220 and 400s for really dull knives and then 800 and 1200. I started straight razors 8ish years ago too, so I have 4000, 8000, 12000 and 16000 as well. The highest I take kitchen knives to is 4000 at max. And straight razors are a whole different beast.
I havea the knifewear ceramic hone, and it's been my favorite for a couple years now. I've got more than half the Fujimoto Nasiji line. Love them so much. I also have a Wushtof and a different brand honesuki.
Hahaha it definitely depends on how often you sharpen! That said, I'm glad it's working well for you now!
your knife holder/reck is awesome, great idea!!!!!
This video produced a near perfect result for me on my very first try using a 1000 grit stone and my cheap old Cuisinart hone. Thank you very much for the concise yet detailed lesson!
I'm happy to hear it!
Excellent video, very informative and useful.
Thank you!
alright, time to get these stones, i feel confident i can learn it now, thanks
I'm glad to hear that!
Love this video!!! My grandfather taught me wrong on how to sharpen ge always said do small circles which doesnt really do anything and takes away your edge and your point. Mabie he did that on purpose so i didn't cut myself haha this man is the best shapening video out there.. thanks heaps my man ❤;!!
Glad you learned a thing or two, thanks for the kind words!
Circles if you do it right will get the whole knife edge. He was right. Not the best technique but better than how this video teaches, which is sharpen one section and then the other. It's ridiculous to teach that to people. Sweep your blade if you can, to get the whole knife edge in one motion. Practice this and you will eventual perfect it.
Finally sharpened my first knife using this video side by side and it really helped! Didn’t get it as sharp as the video but I get the feeling I’ll improve over time.
I'm thrilled to hear that! You'll get there soon.
Thank you for the great detailed instruction.
Glad it was helpful!
Love this video
Its well explain
Easy to understand
Glad to hear it!
Yes well I got into this while trying to hone straight edge razors but after many nicks and cuts gave the razors away!! Now knife sharpening is so easy and frankly the coin method is so uneccessary as the guide makes the process foolproof. I also use the rubber mounting block and double sided stones say 800/3000 grit my preference being a 600 then 10000 grit and all my stones are stored underwater at all times. I do also have some very expensive natural cut stones which are super fine (if my memory serves me right the come from Belgium) and impossible to feel any grip at all but the cost does put many people off. Plus I also use the leather paddle it is great. Oh and thanks for the tip on dulling from fine stones didn't occur to me.
Very informative and great demonstrations!
An excellent knife sharpening
video .The best one I’ve ever seen ! Thanks
Thank you!
You are what I call a Jedi master sensei
Great video, just got Damascus set of knives so will need this in the future. Also learnt about a truing stone for the first time. Thank you for the professional and friendly presentation, excellent😊
Glad I could help!
Thank you Knifewear!
Nicely done. Thank you. Super helpful :)
Thank you!
this might be the most well made video on the internet.
Thank you so much!
Very nice video. It opened my eyes to the ease of doing it properly. Thanks
Happy to hear it!
EXCELLENT detail in how and why , SO COOL with the nickel!!(nice apron !), around 4.20 you said , "check the edge cut some paper to check it". (I'm thinkin' why are you not cutting some paper (for a baseline).