How Often Should I Sharpen My Knife?

[@b-radg916]

Great video! I’ll share it with a friend who recently bought his first nice knife. If you’re in a commercial kitchen it might be easier to use a ceramic rod, but my understanding is that ceramic rods are typical anywhere between 600 and 1200 grit, so they will remove more metal than stropping on a leather strop. Green honing compound is typically about 6000 grit.

[@sonkekoster3105]

I would recommend to strop a japanese knife on lether before or after every intensive use. This will keep the edge crisp and removes not so much material. For knifes with high hardness I apply a compound on the strop to make the lether strop wore efficient. The whetstone comes into play if I feel the edge really needs it. Doing so the knife will hold much longer, maybe for a lifetime. I do not use a honing rod on my japanese knife only on the western knife with HRC < 59.

[@b-radg916]

Yes! As a home cook who loves knives, I maintain mine between sharpenings by stropping on a leather strop loaded with honing compound. I do this following every use or two, and can easily go for three or more months before I eventually sharpen more because I feel like it than it needs it 🤪

[@seff2318]

I feel that thinning is an extremely important subject for beginners and advanced users alike. It’s often, if not always, avoided because it can be an overwhelming subject. The benefits outweigh the cons greatly. 1. you maintain the height of your knife for longer 2. and most importantly thin cross sectional geometry.

[@oldjoeclarke.]

Thinning and sharpening are two different things. Thinning won't keep your knife sharp so you have to sharpen and this involves the removal of steel, thus slowly reducing knife height over time. Thinning comes into play when the sharpening has gone far enough up the cutting edge to impact on the performance of the knife so you thin the area that is above the cutting edge.

[@cameronmiles8486]

Next best up and coming actor ladies and gentlemen but yes great info!

[@xCryMore]

best beginning ever.

[@jeffmacrae4633]

Great talent and great explanations..

[@vilhelmhammershoi3871]

Did I miss it, or did you just talk about honing and not how often to sharpen?

[@privateprivacy5296]

Yep… hone once a week for home cooks and sharpen it how often?

[@privateprivacy5296]

A quick google says sharpen it a few times a year for home cooks.

[@vilhelmhammershoi3871]

@@privateprivacy5296 As you know google doesn't often offer the best answers. Hence my question to the expert. Greetings!

[@Maplecook]

Your way of explaining is IMPRESSIVELY clear, Gage! I will take your advice to heart: "Stay away from nuts."

[@PrestonFrederick]

amazing!

[@jaybrielakoi7747]

Great vid. I learned a ton.

[@wemcal]

Great video and information..

[@SharpKnifeShop]

Thanks for watching!

[@kieronknapp9191]

When its blunt is the correct answer

[@jaybrielakoi7747]

Love your background.

[@smenjare]

😂😂😂 Excelente video

[@Maplecook]

Este hombre es un de mis favoritos. Es un, "Sensei," verdadero.

[@mitchellbrown4280]

👍👍👍

[@roospike]

We snuck up and caught him off guard.. I'm glad he wasn't in the bathroom. 😄👌

[@SharpKnifeShop]

Had to edit that part out ;)

[@roospike]

@@SharpKnifeShop 😂 right