BLADESMITHING | How To Sharpen Your Kitchen Knives | Basics

[@heathergarrett5047]

My son is almost 13 and has been talking about being a blacksmith for about 5 yrs. He loves knives, swords, most things with an edge. I figured out today he wants to be a bladesmith. I found you, we're going to be watching. Me, mostly for sharpening kitchen knives and learning with him. I'll have the knowledge to share with him. Thanks.

[@andyjame28]

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.

[@360lootgoon3]

Well, found out what I was doing wrong. That “lay the blade flat then tilt up to find the edge” trick really helped. Brilliantly simple.

[@FatherForge]

It's really easy to get caught up in the ridiculous number of knife sharpening techniques that are out there, especially when each one is claimed to be the "best" way. I think Jason Knight hit the nail right on the head when talking about tossing out the measurements and just doing what feels right based on experience. Great video.

[@stephendulajr.8124]

Thank you for this. I'm a chef. Its good to hear someone talk about a knife edge suiting its purpose. I don't shave with my knife. I cut meat and produce. Love your philosophy and presentation. Cheers!

[@project86xero]

Finally another person who gets it. I've been sharpening knives with a dimond stone and a ceramic stone by hand just like this for years. People are always amazed how sharp I get my knives. I've tried teaching people too. But for some reason it's hard for a lot of people to grasp it and do it well. Most people have to put the stones on a table to get decent consistency. I always hold my knives and stones. So it's nice to see I'm not the only one.

[@raygun4468]

I agree with you! Maintaining an angle consistently by hand is just not feasible or even achievable for the vast majority. My brother taught me that hand sharped using oil stones in the mid-80s and I used to get some (what I thought at least) sharp edges on the blades I owned back then. I have since acquired some very high-end steels that have an HRC of between 59 and 63 depending on the steel used such as D2 tool (Konsond)/S35vn (CPM)/san mai III VG1 (Hattori)/ATS34 (Hitachi). I find that most people complain that they can not sharpen these steels effectively and just give up and pay the shipping to send it some guy who sharpens professionally. I always wanted to be self-sufficient when it comes to keeping my blades in tip-top condition. I would never send one of my blades to a so-called professional sharpener ... I have seen some of the edges these guys throw out after charging you over $100 USD and it just hilarious. I moved away from free-floating stones and after trying the good the bad and the ugly in the clamp system world. KME/wicked edge/edge pro/viper/Hapstone ... I settled with my Hapston V7 because most of my blades are on the larger side and I can load the carrier with whatever stone I want to use. Here is the result of using DMT down to 3 microns (XX Fine)/3M Diamond lapping films from 3 microns down to 0.1 microns and then a Ken Schwartz 0.1 micron CBN emulsion on kangaroo leather. Here is the result ... kzbin.info/www/bejne/Y6OUmYOapNd4hJI You can see the geometry and the apex in the fist few mins. I now only own a KME and my Hapston V7 ... I only use DMT stones and 3M lapping films/Ken Schwartz 0.1 micron CBN emulsion on kangaroo leather. If it is not broken then there is no need to fix it. This method is also idiot-proof! Once I have set my angle and locked the stone carrier in the position I do not even have to think about what I am doing ... the angle stays exactly the same right down to the CBN emulsion on kangaroo leather stop that also mounts in the stone carrier.

[@AllenGoodman]

This man is a genius. When common sense makes sense, seek no other sense.

[@TheJayman318]

He's a pro for real

[@whynotdean8966]

I like that this is more about technique than "You need a 15 degree angle, use 5.75 pounds of force on a 4300 grit Shapton stone or you ruin the blade". Nothing beats experience.

[@whynotdean8966]

@@JasonKnightMS And thank you for sharing with us. There are so many dry, by the book type videos on knife sharpening. This on the other hand was a joy to watch and learn from. Your presentation and personality is great. And your craftsman's candour makes it amazing. Best of luck!

[@DEV1990UK]

Iron giant cool film

[@lastnight5098]

i would have liked this comment but i didnt want to ruin the "noice".

[@OldNavajoTricks]

??? 15°...??? 16.6325° or you may as well throw your money in the bin! Sheeshamaleesh 15 degrees indeed, oh my, I can't even... do, do you really??? Totally in shock right now lol...

[@joshwilson3884]

We have found the Bob Ross of knife making.

[@prepper2711]

I agree with you

[@jamespquinlan4875]

I thought the same thing man

[@moarei]

Happy little knives :)

[@scotthummel4248]

Lol was thinking that also!

[@savagecomanche]

I like Jason but check out big dog forge his narration puts him closer to Bob ross

[@TheKayStop]

I've just purchased my first set of whetstones. Planning to begin sharpening (practicing on my own and friend's kitchen knives first) so I can begin a little sharpening service side-hustle in the city I live in to slowly put together money for my workshop! I've been following a number of knife makers on KZbin for years and I can't wait to begin my journey to be a maker!! Wish me luck folks :-)

[@joker0206]

Thanks for sharing your knowledge. Massive respect for you as a maker. Not only your level of craftsmanship and skill but your willingness to part with knowledge you’ve spent years acquiring is truly appreciated. Also the “happy little knife sounds” bit had big Bob Ross energy 😂

[@HansPacker]

'Don't measure, just cook.' Solid advice

[@jondrew55]

Chefs just cook, it’s art. Bakers measure. It’s science - RB

[@Andy-hb1pf]

“Happy little knife sounds”. You’re the Bob Ross of knives 😂

[@nakedhombre]

Andy Phillips /somebody made the same comment the Bob Ross comment about a guitar repair specialist. Was that you?

[@Andy-hb1pf]

M. H. Nude - no, that wasn’t me. But there is a photo of Jason in a Bob Ross wig painting “happy little knives” on Instagram.

[@shanehowdeshell9066]

The Bob Ross of bladesmithing. "Happy little knife sounds" killer!!!

[@deadwaterblacksmithing]

Been using cardboad to finish knives for years and it is an amazingly good method as well as cheap!! Nice to know Im not the only one using what would otherwise be trash to get blades to shaving sharp!

[@SOCMMOB]

I really appreciate your common sense approach to sharpening while not getting caught up in the nuances and details. I feel like I’ve been struggling with sharpening lately and I think I need to get back to the basics. Thank you.

[@carmeloramos3736]

Dude that fact about getting a knife super sharp for only a couple of cuts is sooo true.

[@kylemcgill1951]

Jason knight is secretly a mandalorian, this the way.

[@sup3rmann]

I have spoken

[@justincockrell4928]

I like his style of teaching. Very down to earth. No arrogance.

[@jamesblue13]

Your instruction for knife sharpening is about as simple as you can get. No complicated explanations. Cut and dry. I aslo enjoy your subtle dry humor. Hilarious!!!

[@thedarwinexperience5312]

I love the fact that he's not all in to specifics. He just simply does what works. If you get into numbers I feel you start feeling you HAVE to get to those numbers. There's a reason why we do this. We're not buying a factory knife. Everyone's knives are different.

[@jacobgray676]

Jason's humor is a gift to humanity. Thank you sir 🙏

[@AtheistLuvXmas]

Maaaaaaan. I can't articulate a comment adequate to convey how much I appreciate this upload. I've been meticulously consuming "sharpening" vids since I got into the hobby about 4 years ago. I think this is the first one to **click** in my language. I hope the knife community can appreciate your vids even a quarter as much as I needed this. (Did that make sense?) I wish knife guys with your experience would share their knowledge more often. Making vids is a pain in the ass, so please know at least one novice is super appreciative! And I intuit that your uploads help *EVERYONE* in the community collective, no matter the level, so ........ You know........ Uhhhhmhhh... What was I sayin'.... You know - Props. 👍 Thanks for taking the time.

[@timg9448]

Dude!!! You’re giving away my cardboard secret!!!! Nooooo!!! I do love that your sharpening techniques and philosophy are almost perfectly in line with mine. You sound like you totally know your craft, and I love that. I started using the cardboard trick many years ago, sometimes I’ll take a pretty dull knife that does have a good edge, but isn’t cutting tomatoes, and I’ll just hit it hard with a good piece of cardboard, make it cut tomatoes again really quick. GREAT Job.

[@gundanium3126]

Thank you so much for demystifying the sharpening of a recerve knife, I have been wanting to Forge an Indian (from India) Bichawa and Khanjarli style blade since I saw one in The Illustrated World Encyclopedia of Knives, Swords, Spears & Daggers: Through History In Over 1500 Photographs and the one thing that stopped me was I did not know the right sharpening stone for the job, I will be picking up one of the sharpening rods ASAP. Also, I am glad I am not the only person out there who 'freehand' sharpens there blades. I have been told I should lock it in a vise however I have been sharpening blades the way I do since i was about 6 or 7 years old, I'm 32 years old now its been engraved into my body that this is how you sharpen a knife effectively. Please keep up the good work.

[@dlbknives4869]

"Happy little knife sounds" You're the man!

[@lz_377]

That intro might be the greatest thing I’ve ever seen in my life!

[@illumiNOTme326]

You highlighted a very good point to only use the weight of the blade when sharpening. That was one of my biggest mistakes and it was a tough habit to break because I tried to rush the process. When I backed off the pressure and just let the weight of the blade do the work I was finally able to get that hair shaving sharpness

[@WhoIsSerafin]

It’s amazing how many fantastic methods there are out there for making a sharp knife

[@Anomaly.Filmworks]

Never realized you could strop with cardboard. My belt says "Thanks dude!" 😃 I've been subscribed for a few months now. Really glad you decided to do this channel.

[@LS3438]

Nice info. I picked up sharpening probably 7 years ago. Took me about 2 years to really get good and remember muscle memory and finding where the edge stops when you raise the blade on the stone used for sharpening. I like 400 grit plus a strop and I get amazing results with that combination for a wide range of different knives.

[@leecody4092]

Explained for the novice information of the Pro and a pleasure to listen to. Thank you. Lee

[@lancelandis227]

Of all the aspects of being a knifemaker this is the most important. Being able to sharpen a blade says you know more than most people when it comes to knives. Wonderful video.

[@kennynunes7052]

Thank you for this. Its refreshing to learn that even the greatest of knife makers keeps it's basic and doesnt feel the need to count grit.

[@Nebulax123]

I pretty much have done the same for past 60 years. One old mans tip. If you want to quickly make sure your wire edge is truly gone strop on a single sheet of phone book paper or newspaper backed by some smooth wood. Raise the back of the knife slightly as you strop from your sharpening angle and if there is any wire edge left it will tear the paper if not you will glide right over it. I also use a rolled up magazine to strop in a pinch learned that from Ken Warner many years ago. Open it to a page with lots of printing which is abrasive roll it up tight and strop as normal a few times to remove any wire as you did one the cardboard. Hope to see you at Blade!

[@brysonalden5414]

Thank you for going to the trouble to share your experience and expertise! It's so nice to get lessons from a Master Smith!

[@Brickman1000]

I love it that you have more knowledge than you can possibly share, but you are still talking to us. This is awesome!

[@Trollsky]

Jason, great to see you on YT !

[@돼지-v5p]

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[@Sanguinarian15]

I don't really like ASMR, but the around of a knife being sharpened always brings a smile to my face 😁😁😁

[@tuiflies5869]

Sounds like you do like ASMR....

[@haynsie]

I just went out to my shed and hot-glued a piece of wood onto the back of my diamond stone. Genius! Great video.

[@jime3419]

You do a great job explaining your techniques don't apologize if people don't get it you're an excellent knife maker

[@RockyMountainBear]

Dude, you got it all wrong. The moon is a plasma. 🤣 "Happy knife sounds" made my day. Your comedic timing was spot on. Thank you for sharing. Sharpening is the love child of art, sports and war. Muscle memory & personalization meet in a harmonic apex to create a wicked sharp weapon of the culinary battlefield.

[@ragnarokbladeworks]

Thats poetic :)

[@Laskadeo]

Very informative, as a chef who self sharpens his own knives I'm always looking for more tips and tricks. All my forged kitchen knives got that thick spine, while my factory knives a thinner spine.(forged vs stamped)

[@raavaolinorman6518]

You're one of the few people I know other than me that actually will hold a stone and sharpen. My entire family thinks im crazy. There's just something to feeling it all in my hands that feels better. And I get them sharp so it must not be that bad of a technique.

[@txmarine7557]

Raavaoli Norman, you and me both. I was starting to wonder why no one else does this. It's so much easier to maintain the same angle holding the stone and you can basically feel that you have the right angle for whatever knife you're sharpening.

[@carlpassarellirealtor2671]

You have a very matter of fact, uncomplicated way of explaining things. I like that

[@peterross2072]

Why worry about critisism? You have your way & that is right for you! That is all that matters when you get the result YOU want. Cracking work. I just WISH I had your patience.

[@caseylavy1463]

Outstanding Video! I like the fact that I am a novice knife maker but I understood everything you shared. I also appreciate the fact that you don't promote an exact set of standards. As in most weapon construction it is usually an organic experience, each person will do it differently which inherently makes the end product unique. Good job

[@egg801]

Sharpening a knife is something I have struggled with since I go my first Swiss Army knife as a Cub Scouts. This video made a lot of sense to me and is how I do it now. Thank you for sharing.

[@newtsleatherandmetalsmithy1827]

As jason said there are so many ways to sharpen a knife and the most important thing is consistency. THANK YOU JASON for making those many points

[@Stargazer80able]

Great stuff. Anyone who nerds in sharpening will get it immensly sharp- with or without the "teeth". A sharp edge in the kitchen makes life easier.

[@djericanthony]

For using the diamond rod, might I suggest try clamping it to a table corner? Where the rod is aiming at the person and you are always sharpening away from you.

[@guss1470]

I used to work maintaining a coal pulverizer, we would line the wall with ceramic tiles about 3x6 inches. I took a couple home ( they would break all the time so where would be boxes and boxes of them) and use them as a fine sharpening stone.

[@C-M-E]

For whatever reason, I took to knifemaking like it was my job, but sharpening a blade well took me at least 6 months to do right. I figured I was proficient when I got a .25 thick chopper with a sabre grind to accidentally take off the top off my thumb while learning stones. I already had the sweat put in, guess the blood and tears was in order.

[@brianlucas7604]

Lol, just shaved the end of my middle finger with a Bowie. Probably everyone can relate

[@johnsamol9911]

Very good video I have been looking for a new way to sharpen for some time !

[@SeanKroner]

Cool method! You do such a great job being descriptive of the process.

[@workingwithiron]

Seriously great to see this quality of content and skill on youtube. no more sifting through shit just come straight here for the blade information. Thanks for sharing!! makes me want to try forging edged tools!

[@jeremyyoakam6422]

This channel and Alec Steele’s are amazing

[@JasonKnightMS]

Thanks man. Will be getting back in the studio soon to work on more videos.

[@ellanvanninbushcraft8388]

Thank you for that. I am not the best at sharpening my knives buy you have just explained it in a way that I can understand. Thank you.🇮🇲🇮🇲🇮🇲🇮🇲🇮🇲

[@calvindeckert2740]

This was an awesome vid! I got into blade sharpening, still learning, and that lead me getting into smithing, also still learning. But I have run into a lot of the things you said that you might in my travels with sharpening and found somethings that work and others that don't and many of that you reinforced for me. Also, your way of looking at sharpness of a blade or edge has definitely given me something to use as a good gauge on how far I should take my edges and some new ideas for me to try. Super awesome work add looking forward to all the other stuff I might be able to learn fro you Good Sir!

[@red6743]

Jason: "...made by DMT" Joe Rogan: "you rang?"

[@alfazio047]

Damn so far best teaching I have found. Thank you brother!!!

[@kenmarapese9085]

I use a clamping system on my blades and can get a very fine edge. I listened to what you said and have adjusted some of my process and can get the same edge with less effort. Your experience and knowledge have been applied, thank you.

[@cgman9165]

This is the first video ive seen with someone holding the stone. Im relatively new and always found I get the most efficency as far as speed and angle consistency. Great video.

[@FunLovinB]

Thank you Jason, I have struggled to get my technique down until watching this, thank you sir!

[@ORflycaster]

The thumbs-down voters send their Cutco knives back for factory sharpening.

[@JinKee]

Ooft

[@JinKee]

Although those trapezoidal cutco serrations are weird tho.

[@user-pm7pw1tl3t]

Or this video is pretty bad but okay.

[@ORflycaster]

Wow, it took two full years for a Cutco user to find this video. I can’t believe how the time has flown by.

[@miketausig4205]

Fantastic video. Simple and to the point (no pun intended).

[@roguepowersports3576]

That was pretty damn interesting. I can get my knives pretty sharp on my belt grinder with the 1200 grit. But not like those. I'm really enjoying your videos Jason. I've gotten a lot better info from yours than many of the other videos on KZbin. Keep it up man.

[@garethbaus5471]

I find a leather belt with white compound is a good next step for a belt grinder gives a polished edge not a toothy edge though.

[@heartwoodforgecutlery6199]

I like your approachable take to sharpening. Scary sharp, not scary process. Thanks, Jason

[@michaelrobertson8795]

Sometimes I use an MDF wheel with buffing compound for the final sharpening.

[@nicciabattoni9771]

Awesome informative video! Being a new bladesmith and still learning I really appreciate these! Thanks for sharing, and looking forward to the video about edge geometry that you were talking about making!

[@jamesbailey4304]

"Happy little knife sounds" definitely got a subscriber today

[@johnspearman4401]

After watching 3 videos today. I really like the straight to the point ( I do it this way cause it works ) great content and very instructional thanks for letting us see how you do what you do.

[@VikingTorolf]

I have to say that your videos are very inspiring. I like to see how you work and I really appreciate when you admit that you don't know everything, still learning. And I guess that is the driver for all development, wanting to learn more... Thank you for sharing what you know - so far!

[@Ivanhoe52]

That was great! So simple and clean... And effective. Going to look volume 2 immediately.

[@K3Flyguy]

Lol dragons and dinosaurs! Lolol Ultimate QVC knife verbiage right there! Thanks again!

[@adlockhungry304]

I like the cardboard strop idea! No need for another fancy “product”.

[@waystaff76]

Love seeing the emphasis on the basics. The chef analogy was perfect.

[@SoldierDrew]

It's really good to see an American making handles like yours for your knives. I've only ever seen such handles on knives made in Asia and often wonder why American knives don't utilize this excellent grip retention handle. Your knife designs in this video are excellent.

[@ohioramblingvaper7407]

Thank you for this video..its was quite informative and ive needed a video like this for quite a while to help me maintain my knives without all the crazy steps

[@RichardLeBourdais]

hello J man i watched your video on getting edge on a blade, i made a 1x1 square tube with a rubber side, what used to take me about 3 hours to finish now crap i done 2 knives thanks,i am a new blade maker so in the learning stage made 6 what i call bush blades again thanks for shareing

[@jackdorsey4734]

Mr. Knight thank you for making knife sharpening simple . miss you on forged in fire

[@vincentc6919]

Great video...very easy to follow along..and no BS....thanks Mr. Knight

[@firinglinechannel]

Great information. I really need to master this skill. I’m the guy everyone brings they’re dull knives to sharpen. They always appreciate the service, but I want to get to the razor sharp level

[@michaelpack7591]

Thanks for the education Jason. Really appreciate you, bud.

[@andrewbounds5497]

Happy little knife sounds!! 😃🤓👍🏼😂😂

[@ASSAN8888]

This guy's as sharp as a knife. Definitely sharpest tool in the shed...okay, okay...I'm done. 😁

[@ranchhandedc3719]

Best sharpening video ever made! You rock bro!

[@Kazutopia808]

I need to get stone and try this. I've always used those V shaped sharpeners that comes with the knife set. I don't get the happy little knife sounds, sounds more like tortured little knife sounds.

[@Bodieweet]

Just found out about you and I absolutely love your channel. To me you feel like the Bob Ross of knives haha. Keep up the great work!

[@icwalk444]

Been looking for a good explanation to get my edges to the next level, this is exactly what i needed. thank you!

[@DontTreadOnMe9000]

Just found this channel, I know what I'm doing the rest of my flu day off.

[@DontTreadOnMe9000]

@@JasonKnightMS I was out of commission for 5 days. At least it wasn't Corona virus though!

[@ericmoss8344]

I use that same Spyderco Ceramic stone... along w/the finer White Spyderco one to finish up the Damascus Chef knife I got from you brother! Thing slices like a mo-fo!! The Wife loves it!!

[@KBBF3]

Ignore this if you've already done it, but I would LOVE to see a vid from you going into more detail on hollowed vs straight vs recurve vs dbl bevel grinds and the uses for them all.

[@matthewmoss222]

Really pleasant to watch a master at his craft.

[@c.e.3194]

Simple.......Thank you!

[@thiago.assumpcao]

Great video. Edge leading is the way to go when cleaning the burr. I dont get any durability with hair withiling edge but shaving sharp can last a very long time. I either go shaving sharp or paper towel.

[@michaelidarecis]

If you have a chance take a look at Shark Tooth Sharpening compound. Puts micro serrations on an edge that makes slicing easier.

[@egmluvr]

I do the same thing and hold the stones. DMT & Spyderco only. I also do it with a DMT 3x8, but for some reason any other stones in that size I use the usual bench sweeping technique.

[@billwoehl3865]

Jason: idea for your problem with japanese water stones, make a "waterfall" over the stone in operation and the water is shut off when finished, the flow will keep the stone lubed and clean, yet having the water drain from the stone when finished will help your problem with the maintenance.

[@tyrannyunitreqingdealers2772]

Great tips on sharpening. I didnt know card board could be used in place of a strop. Ur under the radar sarcasm was funny. When u mentioned "fighting dragons and dinosaurs," i grabbed my phone to leave a comment & my compliments. Subscribed!!Yes!! Good channel everyone!!!!