Best Knife Sharpening Tips | How to Sharpen a Knife

[@eddieb3404]

Cowboy Kent!! The only man on the you- tube that teaches you the actual things you need to to be taught!!

[@christiancherniss8063]

Stuff our daddy's should have taught us lol :

[@eddieb3404]

@@christiancherniss8063 Mine did but it was a really,really long time ago back before the honing rods - he used old coffee cups and glass bottles, remember them?

[@user-zo9bt8id9m]

Even in Iraq, we learned the way our ancestors sharpened the knife using coffee cups

[@kathleenhannigan2487]

@@christiancherniss8063 Kent and Dad, how do I are both the best sites for re-learning what our dad's taught us too.

[@sugarbee9475]

So true

[@ErikMases88]

Hi Kent! I’m a professional knife sharpener who found your video thanks to the KZbin algorithm. If you don’t mind, I have some tips for you to take your sharpening results even further. When sharpening on the diamond plate or on the stones, I’d really recommend you to keep your fingers on the blade while sharpening. So where you put the pressure with your fingers, that’s the area you will be sharpening. Then work your way along the blade section by section to get a burr along the entire blade before you move on to a finer grit. When you’ve worked your way through coarse, medium and fine grit, strop the knife to remove all that loose steel from the edge. Also try not to cut into the stone, sharpen you knife with long, smooth strokes along the entire stone to keep that blade angle as steady as possible! Then you’ll have a blade sharp enough to shave with it. Cheers from Sweden!

[@giftedlemming9434]

I was gonna say the same myself

[@barbarawallace6890]

My father told me the same thing about sharp/dull knives, and I've always remembered ❤️👍 Thanks for the tip about using the vehicle windows, I hadn't known that! My maternal grandmother showed me the trick with the ceramic container when I was little, bless her; most of the useful things I learned about kitchens and cooking were taught to me by those two people, and they've served me well over my lifetime. Thank you so much for sharing the things you know with all the rest of us, Kent....I'm never too old to learn something new!

[@wastrelway3226]

I remember when my wife and I visited my mother as newlyweds. My wife offered to help cook dinner and was unhappy with the knife, got a coffee mug out of the cupboard and sharpened the knife on the rough bottom of it. Later, my mother told me, "My mother used to do that."

[@jeffslaven]

Nothing is more dangerous than a dull knife. I have been cooking in commercial kitchens for over forty years, and tuning up my knife edge is always the first job of the day! Thank you for the tips Kent!

[@gotdangedcommiesitellyahwa6298]

I never understood this idea, so maybe you can explain it for me since you have more experience. Poor cutting practices and not paying attention is dangerous, and a dull knife won't cut your fingers off. I've cut myself with both, and would say a dull knife hurts worse, but a sharp knife does a lot more damage.

[@toiletpaper5770]

@@gotdangedcommiesitellyahwa6298 I think what they're saying is you have to put more force behind a dull knife so if it slips, which it is more likely to, it will do more damage

[@jeffslaven]

@@gotdangedcommiesitellyahwa6298 The whole idea of a sharp knife, is to minimize the effort required to perform a given task. For example, if you are processing a beef hind quarter, or boning a lamb shank, you want to do it with minimal exertion. A dull knife will make the job difficult, and increase the effort needed, as well as increase the possibility for error and injury. In all my time, I have only been seriously cut once (the tip of my pinky finger) due to not paying enough attention during a dinner rush. That was a very sharp knife, and I have no one to blame but myself. Trust me when I say, that a sharp, well maintained knife is the only way to go.

[@LohJiaHung]

@@gotdangedcommiesitellyahwa6298 Yes, in theory if the same good practices were done then it wouldn't matter, and if the same bad practices were done then the dull knife would do less damage. The point being made is that unfortunately us humans are not machines and dull knives tend to encourage bad practices due to requiring more force, while sharp knives that cut easily are easier to keep in control.

[@randymartin5521]

My in-laws had four knives in their kitchen and they were all so dull they wouldn't cut butter if you heated them up first. They were older and I figured they just couldn't keep them sharp like they used to, so once, while we were visiting, they had gone somewhere for the afternoon and I thought I'd do something nice and spent a good bit of time sharpening the knives. I told him when they got home and my father in law grabbed one and threw a fit because it was sharp. He said something to the effect that it was dangerous and they'd end up cutting their fingers off then proceeded to run the freshly sharpened edge over the bottom of a coffee cup until it was dull again, then grabbed the others and did the same thing. 🤷🏻‍♂️😞

[@joshuacollins6821]

Thanks Kent. All my knives have dulled some, and I need to get on sharpening them.

[@markroach69]

I remember shopping at TG&Y. Great video.

[@waynemoore3236]

I've never seen someone sharpen a knife using a sawing motion, love your channel.

[@sarabear1238]

Having declared my dissatisfaction with this sharpener last night kzbin.infoUgkxDcr-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.

[@kathleenschaefer7012]

Well done! Loved the info on using crock jars and beveled glass!

[@robertcooney8831]

Hi 👋

[@CowboyKentRollins]

Glad it was helpful!

[@julianmeek2156]

@@CowboyKentRollins Thanks for your videos - they warm and inform the days of this sufferer from clinical depression in Wales. Love your skills as "Cookie" and communicator and your faith shines through without losing you your sense of humour. God bless you sir and your family, and spare a prayer as I shall for you.

[@kathleenschaefer7012]

@@julianmeek2156 hi Julian! I agree he is awesome! I hope a good spring is coming where you are. Another good channel to watch is Sandi Brock , sheepishly me. I love watching her and all the new lambs coming. I'll have you in my prayers, love and grace to you!

[@julianmeek2156]

@@kathleenschaefer7012 Thanks for your lovely words - blessings and grace to you and I shall check out Sandi Brock. Plenty of sheep and lambs wandering here at the moment, as it happens!

[@karlaglover9693]

Thank you Kent for the refresher on knife sharing. My daddy taught me to sharpen knifes. And he was a hunter too. Please Stay Safe, Happy And Healthy. Have A Wonderful Day

[@pzakp311]

German viewer here. „Zwilling“ is the German word for „twins“ and the brand is well known over here for durable quality kitchen knives for an affordable price. Nice to see that they help my favourite chuck wagon chef while cooking.

[@Fuhrious]

The sharpest knife in this video is Mr. Kent Rollins

[@theqcgamer]

💯 Fact

[@john.amolina5104]

Im blessed to have my grandfather wetstone...and the know how to keep a blade sharp...

[@HFVidShotz]

My father was a butcher and would always rod hone his knives before begining to use em. Thank you for sharing your knowledge. So close to 2 mil. God bless!!

[@jamesthompson5552]

I was just about to start working on my kitchen knifes and your video popped up on my phone! Great timing think lol

[@357Dejavu]

I wasn’t going to work on them but now I am going to…

[@Hiddeninthineheart]

Same..about the cut some kindling..

[@CowboyKentRollins]

Hope you enjoy!

[@Hiddeninthineheart]

@@CowboyKentRollins Thanks for the double nickels trick...works nicely

[@charlieboutin3341]

Thanks so much! On the Doorstep to 2 million subscribers! Much love and God bless! 👍👍🔪❤️🇺🇸

[@markmccaleb4038]

My dad was a manager of TG&Y' stores for 20+ years in El Paso and New Mexico! Definitely a fond memory. Love the tip about using the beveled glass, didn't know that

[@williamevans6522]

I remember the toys and models at TGnY...musta been 50yrs ago( and more)!

[@jedidrummerjake]

I loved TG&Y when we were kids! Used to go there every weekend to get model airplanes and Super Balls. Mowed lawns and had a paper route to supply my TG&Y habit!

[@erich9244]

Your dad was right, as a chef for 10+ years dull knives increase pressure applied and increased pressure with a dull knife will tear both you and what you are trying to cut. The knife you were trying to read we always called "Henkels" I use almost the same brand called "Wustoff". Those knives are fantastic and i have had mine for 30 years and still sharp as a razor. One note my chef's knife is kept @ 20 degrees where my Japanese Santoku is more like 15 -16 degrees. One warning about side windows, they are tempered so if you hit them with the edge or the dull side too hard... just so they will pop so be warned...it'll work but be careful.

[@ronthompson2421]

I'd rather be cut with a sharp knife than a dull knife any day LOL.

[@johnnytest6232]

Always great to see u Kent God bless America 🇺🇸 and all our military 🪖 active or retired we appreciate all till next time keep being Kent

[@timsimpson9831]

Kent,I have always used the old truck window trick. And it works great.

[@MaliciousMollusc]

Always gives me that cozy, campy feeling, no matter the topic. Thank you! 👍

[@frankgonzales2462]

Kent you never cease to amaze me!! You bring back so many precious memories!! Good old day's are gone but you keep them alive for us old-timer's!! God bless you and yours my friend!🙏🙏🙏

[@crusiethmaximuss]

Now this knowledge which needs to be passed on to the next generation. You're a scholar and a saint, sir. You're doin' God's work. God bless y'all down south.

[@immediateegret2120]

I appreciate the tips on 'improvised' sharpeners, I expect there are all kinds of surfaces we never notice that could serve to hone a knife in a pinch.

[@joekekoa9851]

Thank you sir for your instructions! Keep up the good work! -USMC Veteran

[@tjdinfl]

Nice job! You covered it all. I was impressed that you even covered the coffee cup and truck window method. I thought me and my kin were the only ones that knew about this.

[@richardgrant9367]

Again, this guy is what I’m talking about ! Ol timy knowledge is the real deal ! His channel should be on every TV and every school in America

[@justinmercado6515]

Happy Sunday to you Kent and family! Thank You for allowing me to be part of the Cowboy Cooking positivity, I always enjoy seeing you.

[@theofficialdiamondlou2418]

My buddy has an old “barn sharpener” it’s like 20 washers with 10 on each side fingered together like playing cards. But kept apart enough to leave a perfect bevel in between them. It bolts to a door frame and you can just draw a blade down the center like two times ,and it will have a perfect 50/50 bevel. He says it’s really old , and ALL the draw type sharpeners are based off of it. I still go old school with oil stones , and finish with diamond dust on stainless plate steel . Really like the window trick !!! That’s just pure genius .... 🤠🎸🎶✌️

[@randallsullivan3692]

I use dish detergent for my lubricant. works great and lifts the metal particles out of a stone with just a quick dunk in warm water!

[@briannelson4472]

I remember my grandmother sharpening her Old Hickory butcher knives on the back concrete block steps!!

[@rockreader4298]

Kent and Shannon too, Thank You for the knowledge, tips and fuzzy friends you share with us. Sometimes that's all we need to uplift our day. Stay Sharp.

[@jedidrummerjake]

Thanks again, Cowboy Kent! This was much needed.

[@bmiller22765]

TG&Y, thanks for bringing back some old memories Christmas shopping with my mother. Those were the good old days

[@djcartwright424]

Thank you Mr. Kent I was needing to see this

[@snakehead324]

I find dragging the edge instead of pushing can make it easier to keep a consistent angle without a bad pass.

[@JohnFourtyTwo]

Oh yes I remember TG&Y stores. If it weren't for TG&Y and the Dollar Store in my little town of Lucedale, MS back in the '70s, we would have to go to big city in Mobile, AL for anything else. Now we have Walmart and think we're in heaven now. 😁 Most people I know use the three stone method or a circular method and most prefer oil to water when wetting the stone, something about water and steel don't mix too well. I've got a Crocodile Dundee knife also but it needs a new scabbard because it was dry-rotted when I got it brand new from Amazon but I don't recommend using the honing/sharpening rod that came with it since it's for show. I've got some K-Bars also and they all came with dull blades but sharp enough to cut but not razor sharp. My Buck 110, 119, and 120 came razor sharp out of the box, so no need to sharpen them until much later. Great video Kent and looking forward to your next one.

[@jackienoel2864]

Thank you! I always wonder how to sharpen knives and my sewing scissors, but I have to admit knives scare me!! God Bless you guys!

[@skaggsjonathan7774]

You always have great ways of getting things done

[@gotdangedcommiesitellyahwa6298]

Good old fashioned ingenuity. Use whatcha got!

[@robertcooney8831]

Hi Kent and Shannon. Always great to see you guys. LOVE YA ❤️

[@olddawgdreaming5715]

Thanks for sharing with us Kent. Always nice to work with a sharp knife . Fred.

[@contemporaryprimitiveman3469]

My grandpa was a Swedish cabinetmaker and woodcrafter. He taught me to hand sharpen his planer blades and chisels when I was little enough to sit on his lap. He would guide my hands while his pipe smoke hung over us. He gave me my first pocketknife with a stone and a can of oil in a leather pouch. Been doing it same way for 60 years but I have a lot more knives and a few more stones. Thanks for the video!

[@christiancherniss8063]

Love your videos Kent thanks for sharing.

[@kphelps5431]

I love these lessons. I've always had a hard time getting or keeping a knife really sharp. Might be because others use them however these tips I'm sure will make a huge difference. Thank you!

[@katrinarefugee]

Nice one, Cowboy Kent. Me & my dad actually started a little knife sharpening business but then my dad got bored with it. 😄

[@gotdangedcommiesitellyahwa6298]

Seems like it would be a good skill to have. I've yet to find a chainsaw sharpener that knows what they're doing.

[@portvert2301]

Thank you greatly sir for also showing us other ways if we don’t have a sharpening stone. And thank you kindly Shan for doing an amazing job filming and giving us an amazing view of the process!

[@banditone00]

I very seldom need to sharpen my knives. I don’t let them get dull to the point where I can’t use my leather strop with some compound on it. The strop with compound will get a wicked edge pretty quickly.

[@gotdangedcommiesitellyahwa6298]

What kind of compound do you like?

[@airwilliam24]

@@gotdangedcommiesitellyahwa6298 For knives, the difference is so small it doesn't really matter much. 0.5 micron diamond paste gives the finest edge, but green, black, or white polishing compound will get it really sharp as well. If you were going to shave your face, maybe you want to go with the diamond paste.

[@Alpha-move]

Love this guy and all of his videos. It's fun to watch them and add your own little twist to it. Not to mention, he's a God fearing man. That's why his channel has grown so much in success. May God bless you brother!

[@jayelias6626]

Great video!! When you mentioned TG & Y. You took me back 42 years. When my parents used to take the family after my mom got out of her dialysis treatment. No one knows about that store anymore. Keep up the great work!!

[@roblamastus]

We had a leather strop hanging on a door knob growing up. I was always told what it was for, had nothing to do with knife sharpening.

[@daddysbees3698]

Howdy Kent. I am glad to see your knife sharpening video. If it won't shave, it isn't sharp enough. I also love to use that leather to clean and hone that fine edge.

[@randy-9842]

Thank you, Kent. Great tips, some that I'd forgotten!

[@triela420]

What I've learned over the years is there are a lot of ways to sharpen a knife. But all that really matters is the grit and the angle. And if you plan to shave with it, a strop.

[@ianwalls4976]

Thankyou for the stream and for the information and demonstration on knives sharpening 🙏

[@gregprince2523]

Thanks Kent! Nothin more satisfying than sittin down at the table and tuning up my blades!!

[@martinmorehouse9645]

I'll have to check my angle with the double nickel, thanks for the tip!

[@user-neo71665]

TG&Y talk about a blast from the past. Ours closed it's doors in the early 80s when I was a kid.

[@patriciasweet151]

Cowboy Kent and Ms. Shannon thank you I really learned a lot and will use these tops n teach the grown kids too. Great info.

[@kathybrandt6060]

Hello Kent, I’m going to be 60 years old next year, no one has ever told me or showed me how to sharpen knives properly. Thank you very much for putting out this video. Kathy

[@freeman7079]

Just wanted to say I love you and God Bless from a friendly Texan who loves backyard cooking!!!

[@davidgray3294]

Great person Kent, thank you for teaching us new things

[@CowboyKentRollins]

My pleasure

[@debbiemiller2611]

Istillwanttobewithyou

[@debbiemiller2611]

Iwishthlngdidhappedthewaythedid

[@debbiemiller2611]

Youareawonderpear

[@benweatherstaff3157]

Thank you for the tips! I still suck at having sharp knives but I'm a little bit closer now.

[@Jay-mv7xv]

Great vid, Cowboy Kent! Most people don't even know how to use a stone. Also, people don't understand that you lubricate also to get the grit and steel out from under the knife edge. They go right to a steel rod. Which doesn't create the edge, only touches it up. And stropping is very important to get the edge rolls off. Thanks for an informative vid! Best to you and Shannon!

[@ingriddaniel766]

Thank you so much for the tip about sharpening knives with the ceramic container! I work at a historical park, and it is good to know a period appropriate trick for sharpening those knives!

[@DJsleeves-ew7mx]

Didn’t know I needed this video til now

[@explorers1979]

Thank you so much for the Knowledge and Wisdom!

[@MichaelR58]

Good informational video , thanks for sharing ,God bless !

[@alwalkr1118]

Kent's a Dam Fine ole Feller, wish they were more folks like him

[@Garth2011]

Yessiree ! Best to have a decent quality made knife first and then maintain it. Not many folks want to spend much money on a knife when they can buy $10 knives that work almost as well but will not last very long. Happens year after year...but those who can justify $50 to $100 on a well made knife will find the advantages in short time. A whetstone is the best method we think because they have such a larger surface and make the process much easier to maintain the 20 degree double nickel while stropping the knife. And that is a true statement about dull knives...they are more dangerous than a sharp one is yet folks continue to believe that is false. Too bad so sad. Those are Henkel brand knives also known as J.A. Henkels Zwilling Germany knives. Another great brand is Victorinox and Miyabi.

[@robbieanderson4674]

I still have my 12” breaking knife, a 6” flexible curved boning knife, and a 6” straight boning knife that I used at Texas Tech meats classes where we learned to cut up beef, pork & lamb. Those knives are R.H. Forschner or Victorinox trade named knives made in Switzerland ( same company as the “Swiss army knife”.) Those knives are 45 years old and I use them daily, generally use a good german honing steel to dress up the edge. You can find hundreds on ebay and they are very reasonably priced. We go to estate sales and are amazed at how many people use cheap trash knives they buy at the grocery store. We have a family custom - give a newlywed couple a couple of these good knives as a wedding present. They’ll last forever unless you ruin them by grinding them on a can opener sharpener. Love your channel!! I learn something new from you everyday! Rob Hillsboro,Tx.

[@murrayfarms]

I loved this video!!! So helpful! I have an old Japanese steel chefs knife and I brought it right back to razor sharp!!!!!

[@dnorlund1662]

Perfect timing for the video. Just getting ready to sharpen (hopefully correctly) the BBQ tools

[@ericjones5108]

Cowboy great tips and is always YOU PUT A HUGE SMILE ON MY FACE!!!!!!! I can't wait when you HIT 2M. Later Big E olllllllo

[@hamblinfarms4052]

Awesome video kent, thanks for all the wisdom

[@kathyashcraft5589]

Like always mr.Kent the best on everything he does and shares with us love 💕 the Rollins all the way from Arkansas 🇺🇸🇺🇸🇺🇸💛

[@Valterius87]

Keeping a sharp knife is 100% the most important part of kitchen work. Trust me. I have done it for 17 years, when that knife hangs when you're going fast, you'll feel it. You need that blade to cut at all times, not even shave worthy but just sharp to work with. I have cut my fingers on dull blades too many times. The rubber underneath is such a cool fact, we do it on the line serving food. Our cutting boards always go on a wet towel before we work. Approximately 45 degrees for a working edge when you do food. Thanks Kent!

[@TimeAttack2003]

Worksharp belt grinder is the king for establishing a fresh bevel angle. Combined with "handle gripped" honing on a ceramic rod, you will have repeatable, sharp blades

[@Martial-Mat]

Great idea. Always fun to see non-cooking cowboy tips!

[@JuanGutierrez-vm3iz]

Thanks it was a good tips especial for me that I have a hard time when I have to sharp my knifes god bless you and your family

[@smokinchuck]

I have had my kitchen set of knives for about 20 years and have yet to take one to get reground. Use my steel about every other time I use it them 😉😁👍🏻 and still shave the hair off my arm lol thanks for the video 🙏🇺🇸

[@patriciadille1755]

Thank you so much. I knew about the wet stone, ceramic cups, but I never heard about the window. That is a great tip. Thank you for all that you do, I enjoy all your videos and have made some of your recipes, (just left out the heat, lol). They are delicious, cooking the way my mom taught me. God Bless

[@azmike1956]

Patricia dille, another good tip is to use the core of a quartz iodine lamp. These are out of large parking lot lights.

[@AKJeeper]

My dad taught me about using the ceramic of a mug or something, but I never knew about the beveled edge of a truck! I'm sure I'll utilize that one next time I go hunting!

[@ShinKyuubi]

I kinda remember ol' Kent talking about that ceramic trick in an older video as an aside when he was doing something else. Forgot which vid since it's been so long but I do kinda remember it cause it was something I had never heard of before. And the leather thing is something I'm familiar with due to my interest in old fashioned straight razor shaves, seeing a blade stropped is pretty common for me when I look at vids about that.

[@lonbriese1948]

Just as iron sharpens iron, a person sharpens the character of his friends. Proverbs 27:17 CJB Kent, your wisdom and your humor keeps us all a little sharper. Thanks for all you, Shannon, and the "crew," do for all of us.

[@vr6410]

Thank you Kent for all of your wonderful knowledge ☺️. God bless you and your family

[@shopnwoods9901]

My mom used to take us to TG&Y to get our pictures taken back in the late 70s. They had an aquarium department that we loved to look at all the fish.

[@fyrehawkSix]

My Grandpa taught me to take the ole rag you wipe off yer cast iron pan with after you season it and rub down your knife after you wash it. Keeps the high carbon steel from rusting and get the handle too cuz if yuh have a wooden handle it keeps it from fading in the sun. Thanks for the video.

[@suebarr4264]

I've learned a lot thank you so much for all the videos you do

[@idiotburns]

God bless you!! Sharpening now!

[@disturbedmaynard3873]

I have the Worksharp Ken Onion Edition, and it works well. I can get a shaving sharp edge on most knives, and I use a strop to keep them that way. Have sliced myself a few times with sharp knives and sometimes, you don't even know you did it until you start wondering wear the blood is coming from.

[@robrandall5991]

Just watched this video for the first time. I laughed so hard when you said TG&Y. I worked there in highschool. In Dumas Texas. Love what you do Brother!

[@Sbaileyrph]

You crack me up Kent. Love that Shan too!

[@AlatheD]

I never thought about a coffee cup, that makes sense, though. And I never would have thought about the window! Good reminder that we're never too old to learn new things!

[@brentmcmillan646]

Great video! I still use the handle of a Crescent Wrench and use it for a steel.

[@jimmoore7725]

Thanks Kent. It will soon be time for me to sharpen my fillet knife use fishing.

[@Keith80027]

I didn't know about using my pickup window to sharpen my knife. I always used a little pocket sharpener when I am dressing an elk in the backcountry. I have the same diamond stone as you and it works great. I now have Japanese knifes and I use both a 600 and 1000 stone to keep them sharp. I use my German knifes when I might hit a bone and use the diamond stone to bring the edge back. Great video with lots of correct things on how to sharpen a knife.

[@SuperHooverdam]

We used to wait for the bulbs in the warehouse to go out so that we could get the porcelain sticks out of them. I learned about the car windows from a feller like you years ago. Thank you for this video. It’s a little intimidating sometimes to sharpen a blade that costs lots of money.

[@XDoggX]

just wanted to say Hello, from the great State of NC...Thank you for the awesome recipes and family friendly content, and most of all for honoring our Men and Women of the service, It is something that is sadly leaving our younger generations hearts and thoughts. Thanks again and you have a new subscriber for life.

[@earlshaner4441]

Hi from Snowy Syracuse NY everyone thank you for sharing your adventures

[@osbaldohernandez9174]

Finally the cowboys does more knife sharpening videos