Beginner's Guide to Knife Sharpening

[@masterstacker2833]

Excellent video.

[@dennisevans979]

Was lucky enough to take a in person class with Peter, and this video is bulk of the lesson ( consistency 101 ) Purchased a few items from PaulsFinest showed up quickly and as advertised.

[@richtrout7035]

Excellent demonstration and thanks for sharing the knowledge.

[@khaavren3]

Consistency is key! I've been practicing and was disheartened when the first few tries made my knives duller! But once you get the hang of it, the satisfaction of being able to get really sharp knives is pretty cool.

[@PaulsFinest]

Absolutely!

[@bonzo1928]

Great video! I will follow this again when my stone etc arrives!

[@erikvigneault01]

Very nice video. I've been teaching sharpening for a while, I have a (very) litte local sharpening business, I see that you know your stuff. Very clear, very simple, just the way it should be. Except for a few minor details, that's exactly what I teach my students in my 3-hour course. By the way, I just bought 30 minutes ago a chosera 3000 from Paul ;-) (that's how I found you) Thanks! 👍👍

[@pamenpopov8009]

This is a very useful, very detailed sharpening guide! I watched carefully several times. Thanks!

[@dh7139]

Excellent video, one of the best I've seen in my knife sharpening journey!!

[@peternowlan5196]

I just saw this I never watch the videos I made or read the comments as I’m Afraid folks will be mean. I appreciate you’re very kind words.

[@Fragkogiannakis_Vasilis]

Εξαιρετικό βίντεο, ένα από τα καλύτερα που έχω δει ! ! !

[@DjordjeKosticBG]

Finally honest and very good review

[@josephanthony1277]

Thanks very much for this!

[@fauxtaux]

Alrighty. You’ve convinced me. I’ll buy the darn stones. :)

[@dadadadave100]

I like your style brother aloha from Hawaii 🤙

[@peternowlan5196]

Aloha. Thank you

[@robertmunguia250]

What kind of resovior is that? The container where you have water is convenient. You have a link for that?

[@peternowlan5196]

I’m using the Shapton Pond. Awesome, expensive but top notch quality

[@peternowlan5196]

Oh know for this video I just went to a kitchen supply store and put the holder over it.

[@michaeljack5268]

Where do you get a tray and holder like that ? Glass tub or tray and holder with the thing the holder is sitting on. I like that.

[@PaulsFinest]

I think the tub is just a "bus tub" (busboy tub). Just google that and you can find lots cheap at any commercial restaurant supply store. The holder is the Naniwa Stone Holder, and the thing the holder is resting on is something similar to the Naniwa Sink Bridge. The stone holder and bridge are on our site here: www.paulsfinest.com/collections/knife-sharpening-accessories

[@peternowlan5196]

I just bought it at a kitchen supply store.

[@SK-su6xk]

Hi ! Can I use NANIWA SUPER-STONE WHETSTONE SHARPENING STONE, DUAL-SIDED COMBO, 1000/3000 GRIT instead of 1000 and 5000 at the beginning of training? How much difference will be felt?

[@PaulsFinest]

Yes for sure, they're still great stones. Same as regular Super Stones, but half the thickness and glued together to form one dual-sided stone. But for sure get a coarse as well, the 1000 if too fine to start on.

[@htcdoraqaza4777]

what is grit stone number for knife slaughter?

[@johnm2051]

I like your instructions subscribed,just got some stones now the learning begins. 👍

[@PaulsFinest]

Thanks, and have fun!

[@vuvuzelaasesina7690]

hello, i have a question. I have just bought the shapton 1000 glass as my first and only stone. would this be enough for a beginner like me to get a knife scary sharp? thanks

[@dennisgull5254]

Excellent instructions and enjoyable to watch. I really love how slow and precise you teach. Now I just need to practice. I have heard that you can use low grit stone (150-200) to help flatten your sharpening stones. Is this correct, or do you suggest getting a flattening stone? Thanks for your info I will be watching.

[@PaulsFinest]

Thanks! Paul here, so I can't speak for Peter, but personally I don't like the idea of using one stone to flatten the other... because once you start to use the coarse stone it won't be flat either! So then you're just "flattening" one stone with another that also isn't flat. The little Naniwa flattening stone shown in the video is pretty affordable, so best to just start with that. It's not perfectly flat either and won't stay that way so if you're obsessive about perfect flatness then you'll have to go for a diamond plate, but for the money, it'll definitely get you in the ballpark (I use it at home for my modest home sharpening needs).

[@dennisgull5254]

Thanks

[@peternowlan5196]

Yes I agree with Paul.

[@emilyreid652]

Really great video, thanks! You definately have “The Touch”. I’ve been sharpening all my life and I’m well due for a set of good stones. I just happen to live in Montreal and found Paul’s Finest yesterday in a random search. I’ll be placing my order today, and BTW I can now imagine Howie Mandel sharpening knives 😆

[@robertmunguia250]

Nice! Say you had a shorter knife would you still raise your elbow on the tip?

[@peternowlan5196]

Sorry I just saw this, yes raise the tip👍

[@lz_377]

Great video! LOOK OUT RYKY the gloves are off!.. lol just kidding I love Ryky but I also disagree with him about flattening. I have the EXACT same pair of glasses that are at the bottom left! Small world....

[@ared18t]

Ryky flattens his stones.

[@lz_377]

@@ared18t kzbin.info/www/bejne/fl6Wp6yQrqt5idU This is why I posted that comment. Watch the first two minutes. It’s one of Ryky’s videos.

[@lz_377]

@@ared18t that being said Ryky is the only reason my workshop is full of stones and Japanese knives. I owe every part of me getting into knife sharpening to him. I miss him posting though.

[@peternowlan5196]

Excellent, I wasn’t aware that he was no longer posting. Thank you for watching.

[@peternowlan5196]

John, no I don’t like to hear myself talk at all. No need to make comments like that. I’m a 66 year old veteran, they mean nothing to me.

[@thiago.assumpcao]

Some people never flatten their stones and results are very bad. Inconsistent angle created by concave surface increases metal fatigue and can even cause microchips on the edge. For razors absolute flatness is required. For knives it depends on your target sharpness. I love cutting paper towel, edge needs to be clean, sharp and result is sturdy enough for delicate kitchen use. A simple ruler test is enough for paper towel. As long as no light passes under the ruler the stone is flat enough. I plan on evaluating hanging hair tests for kitchen knives. How this edge will behave on different food and edge durability. If this proves to be a better option I'll probably need to change how I approach flatness.

[@johnlove2030]

You like hearing yourself talk!! You talk way too much. !! Let's just stay focused and repeat only important information !! No need to overtalk !! I learned some new things ,but it took awhile to get pass all the unnecessary talking!!

[@renzyestillo1803]

Basic tutorial....

[@peternowlan5196]

Yup that was my goal sir😊

[@dustin802]

Took 3 times and found my stride. I go slower but I am getting much better and my knifes are definitely sharper and I hope to be able to get them so sharp where you barely touch them and you draw blood. Lol sounds crazy but that is my goal.