How to Sharpen a Knife on a Wet Stone - How to Get an Extremely Sharp Knife

[@Feldscher1039]

A little detail about the japanese way: You sharpen the knife until the water/oil on the stone floats onto the blade. Basically a dull edge will push the water in front of it and a sharp edge will have the water flow onto the blade freely.

[@Emiliapocalypse]

Thank you for that sharp tip!! 🙂

[@nil4309]

Great tip makes sense

[@chadrudolph1596]

Do u have a link to any demo vids please?

[@burgurxburgur5319]

thanks g

[@Steffen9a]

I've watched loads of videos on sharpening, and this must be one of the best - simple, clear without excessive talking :) Well done. I have a Miyabi like the one you sharpened here. I love it.

[@20gilbert20]

When I first saw your stroking action on the stone, it seemed as though your knife angle was not staying consistent. But after showing how the knife cuts, that is obvious proof to me. Thanks for putting together this instruction. I know it takes time and energy to do it, and also you open yourself up to a universe of trolls, who blast their way onto the comments area, coming angry. Then they call you names and nit pick your video. Have ANY of them even tried to share their knowledge? Again, thank you.

[@polarowl9620]

Are you sure, he showed the same knife be the test?😏 This guy’s skills are worse than the most from the guys that shows their skills, he will never be a good knife sharpener, but a business man.

[@MakeSushi1]

see the full blog post about sharpening knives here: www.makesushi.com/sharpen-japanese-knives-sushi/ also see the Japanese knives I use here: www.makesushi.com/product-category/knives/

[@AlienateAlien]

+How To Make Sushi I work with this sharpeners eweryday. Believe me, Kerosene is better than water. Stone does not clog so hard. Try it ;)

[@Tanmoy1001]

+How To Make Sushi how do i remove the blur on the edge of the knife.... i get it when i sharpen one side the side gets blur and when u sharpen the blur side the sharpen side get blur./

[@tylerwylde4100]

+Tanmoy Sarkar cut through a piece of cardboard a few times. Since cardboard has clay and dirt it'll knock the burr off.

[@Tanmoy1001]

ok thanks a lot Tyler Kohlmann

[@kenmastersmaster]

he made slices so thin he couldn't even see them.

[@chadklink9272]

Regardless of the high drama over "wet" vs "whet", the slurry and sticking it into a cutting board at the end, your video has resulted in my cheap, dull knives being an absolute joy to work with in the kitchen. Thank you for taking the time to share your knowledge.

[@marcchrys]

'whet' just means to sharpen..e.g. an axe or scythe....this was historically done with a whetstone (which was just a rough stone,,and usually dry). Wet stones (soaked in water) is a totally different concept.

[@valentinbonelli519]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@AsaBlanchard]

Great video and excellent instructions. I have sharpened my knives western style alternating the direction and side of knife on each stroke. This is very hard to maintain the same bevel. Your method is much easier to control. My stones were in terrible shape. They are now flat and all my knives are very happy. I am from Kentucky and have no hair remaining on my left arm!

[@bozzskaggs112]

BBN!

[@v2pham]

Thank you! I was having a hard time sharpening my knife. In fact, I made it duller trying to use a whetstone. Now, I'm equipped with the RIGHT technique. Wish me luck!

[@MakeSushi1]

Good luck Vicky, also please share this video.

[@nokalko]

Got my knife so sharp I could cut water in half.... separating the hydrogen from the oxygen

[@MakeSushi1]

hahahahha that that is great made me laugh there 😂

[@charlieangkor8649]

Cosmin Onea can you also cut quarks in half?

[@nokalko]

@@charlieangkor8649 that is interesting, every time I try to split a quark I end up with two whole quarks. Has anyone encountered this before? Must be something in the wet stone.

[@chvishal]

Your actually cutting it into 2/3rds

[@AndrewJens]

H…O, H…O, H…O.

[@justforever96]

That idea of marking the stone to see where the low and high spots is is clever. It reminds me of the idea I had (which I already mentioned below) of coloring in the edge with permanent marker prior to sharpening. It makes it easy to see where the metal is being removed and if the angle is proper. Most of it will come right off with the sharpening, as the metal is removed. And remains will wear off quickly, and if you're really picky, it'll wash off with alcohol.

[@johnernest2779]

You make this look do easy!!!! It's all about the angle, pressure ect. Easier said then done and you do have a wonderful technique as the final results don't lie. I wish I could keep the correct angle all the time. The best part of your video is the way you show how to resurface the water Stone by drawing pencil lines on it. I learned something new. Thank you!

[@patmusick3242]

The stone used to sharpen a knife is called a "whetstone." To "whet" means "to sharpen." It is true that the whetstone needs to be wet. (it doesn't work with just any old stone that happens to be wet.) Other than that, fine tutorial.

[@axiezimmah]

Yeah, that really makes me not trust the tutorial, if he doesn't even know that it's called a whetstone, so cringe.

[@jonanderson4421]

I really like how funny you are. It makes the video much more enjoyable, even though it's already enjoyable

[@MakeSushi1]

Thanks Jon!

[@kvish242]

Thank you for the video! I am a novice at this and following your guide I sharpened all my kitchen knives until they can cut a wet sponge! Boy, what a difference! I used a 1000/5000 and finished with light polishing on a 6000. Now I need to start saving money so I can buy that 8" Miyabi ;) Cheers!

[@dbreardon]

This is one of the better video descriptions of how to sharpen kitchen knives on a whetstone. Thanks!

[@kimehunt4501]

The leveling tip is priceless. I think it's why many people have a hard time getting a razor sharp edge.

[@jeandejean2684]

One question stroke my mind though: how do you now the other stone used for leveling is itself leveled? 😛

[@guidingdads]

Assuming the friction force is parallel, both sides will even out. Stroke my mind​@@jeandejean2684

[@guidingdads]

Assuming the friction force is parallel, both sides will even out. Stroke my mind​@@jeandejean2684

[@logancole1365]

I’ve learned a few different things from other experienced chefs. Fascinating how there’s no set method as to what’s the most efficient way of sharpening. Thanks for the video man 👌🏻

[@BrunoHenrique-gi1wd]

I find this oddly relaxing, and also, a pretty good tutorial

[@hermesdiactoros3124]

Go watch some good ASMR

[@zmodem4619]

ASMR is real. KZbin search "Unintentional ASMR". You *will not* be disappointed :)

[@zmodem4619]

@@hermesdiactoros3124 YES! More importantly, *Unintentional ASMR* ;)

[@JAW1992]

It’s called asmr

[@cinders7374]

Really ?? now we know who the serial killer in the room is......

[@danielmartin3040]

Finally invested in a proper chef’s knife. I’ve been looking up different sharpening techniques. This is the first one that got the knife sharp enough to shave the hair off my arm. I realize now I was trying to take shortcuts and you have to invest a little time to get a proper edge. Thank you so much!!

[@bmorlok1]

Just got a whetstone tonight and I tried your method and I definitely had the best results with it. Thanks.

[@erickguz]

After spending nearly an hour sharpening a knife, I'm not going to want to use it.

[@sorrygunsathome]

So just dont take it that far

[@cinders7374]

🤣🤣🤣🤣

[@Emiliapocalypse]

How could you resist?? Nothing nicer than the feel of a sharp slicing action 😇

[@cweimer902]

Dammm not for me. I spend hour or so sharpening a knife the spend the next hour after trying to find things to cut with it. 😂 😂😂

[@mangomonkey278]

That was awesome! Really well explained and great demo at the end! Best instructional video I've seen yet, thanks!

[@MakeSushi1]

Glad you enjoyed it, and found it useful.

[@thealmightypotato1580]

Leveling the stone. WHY DID I NEVER HEAR OF THIS. THANK YOU

[@Mystictiki]

Excellent introductory tutorial. I just sharpened a kitchen knife my girlfriend uses for preparing food. She is happy and I'll certainly be happy around dinner time.

[@nugget6644]

Dude, thank you!!!!!!!!! I have dull knifes, i really do. It grinds my gears so much. I bought myself a wet stone, i did some sharpening and the knifes got way better, but not razor sharp and now i understand way because i watched your video.

[@DJBRUCEK1]

EXCELLENT !!! thanks for sharing!! I never sharpened knives or scissors this way but I'm always learning; thanks again!!

[@TychoBrahe21]

3:40 "It's not the stone that grinds down metal, but this metalic residue".... If the stone's not grinding the metal, whats making the metallic residue pray tell?

[@MegaMetinMetin]

TychoBrahe21 the slurry that is suspended

[@moogle68]

That makes no sense at all because initially there is no metallic slurry. The stone grinds the metal, end of story. Keeping the slurry on might help keep the edge more uniform by filling in gaps that the coarse stone makes, but at the end of the day the stone is what is sharpening the knife.

[@jamesaritchie1]

The slurry does do much of the grinding with a water stone, but the slurry itself comes from a stone, either the one your using, or a softer one you run across the harder one.

[@jamesaritchie1]

I understand what you mean, but the slurry really does sharpen the stone. Anyone who uses water stones intentionally creates a slurry for just this reason. If you have a soft stone, you can create a slurry directly from it. With a harder stone, you use a second, smaller stone made to create a slurry, and you rub it on the stone you use for sharpening until you build up a slurry. This is not a "wet-stone" he's using. There is no such thing. There is such a thing as a "whetstone", but what he's using is a water stone, either Japanese, or Japanese style. Anyway, the slurry is what sharpened the knife, but the slurry is created from a stone, so the confusion is understandable, and in a real sense, the knife grinds the stone, and the stone grinds the knife.

[@mikellecloward1857]

believe it or not, the stone is made from pig iron, which is basically slagged steel or the left overs from making steel. the steel blade is harder then the stone buuuuut it still gets scraped. the fine residue gets ground off the stone then ground back in, the water adds more friction.

[@M8E8L]

I find it strangely soothing watching a knife being sharped against a whetstone.

[@OhKnow379]

I believe you are experiencing asmr

[@DeanMcAdams]

This is the best of all the tutorials in my opinion, he explains that you pressing hard on the away stroke and pressing lightly on the return. Good job!

[@pritomc4788]

Wow, I had absolutely no idea that sharpening a kitchen knife can be so delicate. Thanks :)

[@GretchensVeganBakery]

excellent tutorial thankyou!

[@pilgrim8610]

I have a mini knife WESN titanium microblade...very nice and wellmade but i am in trouble for sharpening this small and also expensive kife...icouldnt send it to factory for service because of condition of country i live.also dont have any wetstone and cant buy some...plz someone help....🙏🙏🙏

[@A3Kr0n]

Thanks for the stone leveling tip and the others. It takes 40 minutes to sharpen a knife? I typically keep my kitchen knives less than extremely sharp for safety reasons, and it's saved my fingers many times.

[@scottfleming3405]

very thorough!!! & sharp

[@MakeSushi1]

very sharp indeed Scott Fleming

[@pinz2022]

***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.

[@pinz2022]

***** Traditional sword polishing uses the same principles of course, but gets a lot more elaborate.

[@antoniodelacruz1213]

1 of the few video's that give that extra love on the stone...thank you!!!

[@oro5z]

For the first time with this video, I have learned how to sharpen my knife using a a Whetstone. Thanks a lot!!

[@OldTimerGarden]

Boy, the comments below are unbelievable. Arguing over technicalities. For the self appointed experts commenting below, ask yourselves this, when you are dead and buried , will it make any difference at all whether you were right or wrong about this? He sharpened his knife and did a great job of it. That's all that really matters to the viewers.

[@milk6808]

Beautiful *clap. clap*

[@albertjonas781]

Great argument. Except that the fact he sharpened his knife and did a great job of it wouldn't matter either.

[@KDiiX]

To be fair we should stick to a good job when you wanna be generous. Calling it a great job is pretty disrespectfull to anyone doing actually a great job.

[@2adamast]

KDiiX he did a push cut on paper, that’s better than most sharpening videos

[@phillipbrennan7082]

Fuck you fuck face

[@CanItAlready]

All water stones are whetstones, but not all whetstones are water stones. And there are no wet stones, except for water stones when they've been soaked in water, which makes them wet whetstones. "whet"= to sharpen "wet" just means...wet.

[@HuevosAzules]

So they'd be wet whet water stones

[@SF-ku2hp]

Cool

[@cls8976]

Thank You! just the info I was looking for. :)

[@MakeSushi1]

Glad to have helped you

[@bigrusscarrey3740]

WOW,, I NEVER SEEN A KNIFE THAT SHARP... I HAVE BEEN DOING IT ALL FOR ALL THESE YEARS.. I was always taught to use machining oil or the like and do as you say the western way,, I will convert to the Japanese way for sure.. Thank u for making this video for us brother

[@coloradocatchcleanandcook3426]

I have watched quite a few of these videos this one is by far the best out of all of them.

[@MakeSushi1]

That's nice to hear, thank you so much!!

[@drk321]

Hard to take seriously when you see the point of the knife buried in the cutting board at the end. Plus, I think sharpening the entire blade with each stroke ( gradually moving the blade sideways as you pull or push it across the stone) will give you a more uniform edge.

[@communist-hippie]

it would have been cooler if he threw it across the room into the wall :)

[@ochbolton2000]

+drk321 I was originally shown that at a butchery with a butchers knife. it made sense since the way butchers cut, is in the general direction of sharpening. so I see your point. But I've found as I am using my chefs knives, this way makes it sharper for me. plus the chefs knives are longer than my butchers knife, so its uncomfortable for me to sharpen that way. plus sometimes I end up moving the blade horizontally along the stone whi9ch does virtually nothing I think. please correct me if Im wrong though, im new to sharpening but taking it seriously

[@mikellecloward1857]

that's not a stainless blade, its damascus and you can use it like a prybar or chop wood with it.

[@thebardock6785]

Well his knife is of high quality that wood block didn't even mess the blade up.

[@ivanvqz9347]

Yes, thank you for your instruction, I will use your method.

[@MakeSushi1]

Thanks I appreciate it a lot Ivan, if you could please share this video.

[@Tannerp24]

Okay I give up! I have been doing this for hours now and this stone is still not sharp enough to cut my block of cheese! Is it because of my knife I am using to sharpen it? Somebody help me out!

[@XtarShoter]

1) make sure you have the right stone 2) make sure your knife is a decent one. 3) make sure you're doing the right motion.

[@Call_Me_Mom]

lol! good one.

[@aznbigboyjo3]

IF you are trying to sharpen a cheap knife just buy one of those hand sharpener with the plastic strap that protects your fingers. Be careful though you don't want to chop off your fingers. With these stones he is showing its only worth it if you have a high quality knife such as a Wustof, Miyabi, Globals, etc.

[@jambozx]

You forgot to watch till the end. You're supposed to use the knife for the chores, not the stone. I hope I helped!

[@1337Shockwav3]

I think your block of cheese might be broken and actually be titanium camouflaged as cheese. Try using another spoon.

[@krs2717]

Best video I found on how to properly sharpen a knife I’ve found, thank you

[@MakeSushi1]

I'm very happy you liked it, also please take a second to share the video it reallly helps me, thanks.

[@AManOnline.]

Finally someone explained how to properly do the angle. Thank you!

[@T--kq3pj]

My jaw dropped when he cut that sponge.

[@TwinZip]

fun fact whet means to sharpen a blade, it doesn't actually have anything to do with being wet

[@ryandobbs9270]

Shhhh it's a wet- stone he said so.

[@itskindofemily]

Yeah I was like "uhh whet stone not wet lmao"

[@jayhuff8988]

I use water when I’m using my finishing block. It really makes a difference i noticed

[@adamdyer6515]

See also whet your appetite

[@TraJikyy]

How come the Japanese also soak their stones ??

[@Daniel_Fjäll]

I once cut a cherry tomato so thin it dissapeared

[@MakeSushi1]

Hahaha!

[@luufia]

U sure u didnt just eat it?

[@AtoriKushina]

Thats only possible with the smallest of cuts. your basically scraping water off try it with a watermelon

[@hnjahnjah]

Thanks a lot,this really helped me a lot. I bought a 400/2000 grit stone and another 3000/8000 grit stone and even after some sharpening the darn knives never seemed to get to such a razor sharp level. Going to try it out again tomorrow to sharpen some of my santoku knives. Thanks!

[@naughtyorgneiss]

How did it go?

[@carryonsailing]

I am a survivalist and that is the best demo I have seen yet, also the cultural differences too. Thanks and best wishes with your work and channel.

[@07zgreen]

Hi great video. I was just wondering what grit whetstone you used to flatten the other. You said that it had a lower grit but how much lower. thanks Zach

[@lracrellim2711]

From most of my experience, a lot of the time you just need to " clean" the edge instead of actually sharpening but that being said... nice video. Thanks!

[@GURUNGSANDETH]

This video hepls alot...thank you so much... Keep on making these kind of videos. Cheers...

[@davidprince2777]

I am learning a lot as I continue to watch more videos. Thank you.

[@filamphibian2980]

Great tutorial. And the grid guidance is what I needed to get my stone back on level. Thank you!

[@ABen-wk4uj]

this was more like a meditation video.

[@spartan159]

..there was something oddly relaxing in watching your rhymically sharpen the blade. Also, holy crap that is a thin tomato slice~!

[@TheeGoldDynamite]

I thought you were a Hugh Grant for a second. But seriously, are the grits of the whetstones like sandpaper where the lower the grit, the coarser it is?

[@MakeSushi1]

Hahaha, yes hugh grant is sharpening knives on youtube! yep exactly same concept as the sand paper grit scale.

[@TheLivingHeiromartyr]

I presume 'grit level' means something like 'number of raised sections per square inch' or something like that.

[@Mr._POV_]

Muajyeej Xiong Not even close, he looks like Vincent Schiavelli

[@bicanoo_magic3452]

Astonishing... so I went out and bought three sharpening wet stones for my Scanpans and Lagoules. First pass was terrible but still sharper than it was. Second pass was able to cut paper as described. Thanks for the tip and know how.

[@haikudragon1002]

Love Japanese Culture I'm learning the language and kanji so I can have a better experience when I move there. Always wanted 2 ahatpen knives on a wet stone it's so relaxing looking, I had no idea you had 2 level the stone great DIY tip.

[@Brzy-rm6wd]

That ending though... After Sharpening it you stick it into the cutting board not only damaging the knife but the board too.

[@zleggitt1989]

+Bashurro poop dude.... its a steel knife going into soft wood... i guarantee that knife is not damaged in any way. and also miyabi are super thin ground so i doubt the cutting board was that damaged

[@KDiiX]

zleggitt1989 the steel knive is a very hard knive why they more likely tend to ship or break. So I guarantee you if you do the often enough you got a good chance breaking the tip off. Each cut into a board is potential hotbed for bacteria a deep cut even or especially if it's thin is hard to clean and so a perfect hotbet for any bacteria. Food poisoning incoming!

[@spikebaltar5071]

So drama queen 🙄

[@azamythbrewmeanie]

should i use this process on a survival knife,or any knife for that matter or just food processing knives?

[@MakeSushi1]

It should work equally as well on any knife .... Except cerated edges3,

[@azamythbrewmeanie]

***** thanks

[@Bracobes]

I see links for your knife and wet-stone but what did you use to flatten your wet-stone?

[@lecobra418]

Excellent, thank you, I wasn't sure how long I should be doing this and I was pretty sure it wasn't enough, it definitely wasn't enough lol. Now my knifes are sharp ! I managed to razor sharpen a small SAK replica that had no edge, it's now pretty useful.

[@kingduck303]

Fantastic guide. Good clear instructions, right to the point. And an obvious proficiency. Thank you so much

[@MakeSushi1]

You're very welcome! King Duck :) how #sharp did your knives get?

[@cronos233]

Pro tip: Dont sharpen the knife as he demonstrates unless you have a lot of practice with knives, cuz it will cut the skin right to the bone in a swift stroke if you are not careful.

[@dripzshadow2109]

thanks

[@davidlittle7182]

"that's why it's called a wet stone" *looks at whetstone*

[@DreadNawght]

the thumbnail looked like how to sharpen a blade on an iphone

[@EmirUysal]

Still waiting an app for that

[@thestixxer1586]

That's the only use for an iPhone

[@keithh2100]

I’ll give it a try.

[@kimlongley3300]

Thank you! Working on some decades old knives today

[@julianyoule-white7675]

Excellent video especially the prep tips before sharpening begins. Thanks.

[@OvAppolyon]

I cringed so badly when you stabbed your knife into the board :(

[@tspike7]

OvAppolyon I only came to the comments to say this. Ugh....

[@ledzeppelinfan1001]

Why

[@lethauntic]

OvAppolyon you people get upset easily, huh?

[@landrysmith3267]

Lol I bet this guy has knives for days. He could probably throw that knife in your trashcan at home and not think twice

[@mikellecloward1857]

why? it's a damascus knife, youre supposed to be able to use it like a prybar. as a smith that's the standard. Hell you can use it to chop wood.

[@jeremyhardin3270]

what kind of knife are you useing

[@Dubuka1985]

i Would like to know as well. :)

[@MakeSushi1]

A miyabi knife. I sell them on this website: www.boxsor.com/

[@oregonAdogs]

okay I have been using this type of sharpening stones for at least 40 years, mostly in the woodworking industry. I don't know why but the chef or kitchen market calls them whet stone. All sharpening stones are whetstones. Some are water stones some are oil and some you can choose water or oil. These stones are really not designed to cut and sharpen stainless steel type knives. Real Japanese knives are not truly stainless and thus require care when you use them. Most chef or cooking knives have some type of stainless steel and the metal diamond hones or "stones" are the ones to use initially to get you to the 6000, 8000, or 10000 grit stones which are the polishing stones. You probably had a problem sharpening your knives because you really needed to recondition the angle of the sharpening bevels. You can go to 200 grit and 600 grit stones to really quickly remove material and get a new edge. My personal opinion I would never just sit there for 20 minutes on a single knife on a single grit. That is crazy. It takes me from start to finish 10 min. starting with a very dull knife to one you can shave with. My average time sharpening a knife is 2 minutes. Use a DMT diamond hone they come in four basic grits very course, course, fine and very fine. I usually just use fine and very fine and then move to an 8000 grit Japanese water stone. DMT makes an ultra fine diamond hone that is not as good as the Japanese polishing stone. Japanese water stones are just too soft for real sharpening of any stainless steel type product. They are good for A2 steel blue and white steel and tool steel. Most of which are not used in chef industry. Just my opinion.

[@pinz2022]

+Paul White My jaw dropped when he said 63 hardness rating. That's way up there and I thought you needed diamond-impregnated sharpeners to work an edge on something that hard.

[@libgermany]

Thanks for this in-depth perspective!

[@Diplorable]

Best video for sharpening I've seen yet! Thanks 👍🏼

[@MakeSushi1]

Thank you I’m glad you appreciate my knife, sharpening video, how much sharper are your knives after watching this video?

[@K.L.216]

Thank you sir , I got a wet stone for Xmas for my 10in damascus pro chef and I didn't want to mess it up.

[@XRandomXShinigamiX]

hi watched your video on sharpening knives, I am just confused about what you mean with the numbers you mention: the 1000, 7000, or 10,000. Can you elaborate on that please?

[@MakeSushi1]

sure, so think of these stones as a lot of sand grains glued together so basically the numbering system measures the size of the grains that the stone is made of, the higher the number the smaller the size of the grains in the stone; the smaller the grains the smoother the stone. So to summarise a 10,000 grit stone is much smoother than a 1000 grit stone, the effect of this is an edge finished on a 10,000 stone will be more uniformly sharp. +Phantom Anna

[@XRandomXShinigamiX]

awesome thanks for that info :D

[@justforever96]

+Phantom Anna He means the "grit", like sandpaper. Like he said, it's like how many grains of sand glued to a square inch of the stone...a higher number means more grains, which are incidentally smaller grains as well. The lower the number, the rougher the surface. This takes off material much faster, but leaves a rougher edge. Like woodworkers, who start out sanding a board with 60 grit to make it flat, you eventually work down to 120, 160, 200, 400 grit, which leave a much smoother surface. A board that's been sanded with 120 grit may _feel_ smooth to your hand, but if you stain it, you'll see tiny scratches all over the surface. A whet stone has far finer grit than sandpaper, hence the higher numbers (I believe they're all rated by a universal system). People who paint cars use extremely high grit sandpaper, like 6000+, because they want to create a mirror-like surface. Same for glass grinders; they used to make lenses by hand, and the final stage is to buff the glass with a cloth until it's perfectly smooth and optically clear. The cloth is basically 100,000 grit sandpaper, in essence.

[@KayBudh]

+How To Make Sushi thanks for this information!👌

[@zackarybird9681]

Phantom Anna the higher the grit to more fine edge you get. Lower grits are better for repairing or getting a slight edge. If a knife is damaged it is best to start small and work up to higher grits steadily.

[@intox69]

Question: How do you know the stone you're "leveling" your stone with is level? lol

[@onikin]

The defects in both will even each other a little bit, despite the grit difference. But if worried about that, you could rub together 2 stones of the same grit, and both will eventually go flat.

[@jimmyadams5682]

It's like lapping. They can both level out if you know what you're doing.

[@Proofcomes]

Ragnarok use a leather strop for that

[@ed4wg380]

You have to level the leveling stone to make sure its level before using it to level

[@ed4wg380]

@helical codex possibly. You could send it to psa for grading for a small fee.

[@davidcahan]

I have to take umbrage with one thing you said. To paraphrase, you said, it's not the stone doing the grinding its the metallic residue. But that makes no sense. How does the metallic residue get there in the first place? From the stone! So the stone must be doing the grinding. Perhaps you meant to say, "ideal grinding takes place when you have a slurry of metallic residue built up on top of the stone", or something like that.sorry, I know its nitpicking. but when you said it it jumped out at me.

[@bahmannosratollah7017]

Thank you so much for sharing your knowledge.

[@MakeSushi1]

You’re welcome Bahman! Please consider sharing this video it helps me out a lot and may your knives stay sharp

[@gerrypeacemaker9407]

Got a new chef knife and whetstones coming for Christmas this year and can’t wait to start sharpening.

[@Jesse_Meyer]

You wouldn't have the residue in the first place if the stone was doing nothing just saying.

[@kikook222]

The slurry is needed to get an actual sharp blade. Without the slurry you will be unable to polish it properly on the stone. A knife being polished is important for being able to cut.

[@losttribe3001]

I find it’s easier to just buy new Miyabi knives after each use. 😉😉

[@lazyflame2]

god it annoys the fuck out of me when people stab a kitchen knife into a cutting board...

[@xxduckxx]

N N

[@squallc84]

I bet he wouldn't do it in a professional kitchen :D lol

[@20gilbert20]

No lie! Not only is it hard on the knife tip, it ruins the board. I just don't understand this. Is it a macho thing?

[@squallc84]

i dont know but i noticed a series that gordon ramsey did he stabs the knife into the board...

[@MrFoolingyu]

Dunno. The look pretty all lined up like that. Just relax. And if you can't beat 'em, join 'em lol!

[@eyang7]

This video is 11 years ago but still the best video explaining on how to sharpen a knife. 👉👍

[@jameyhenderson7271]

Excellent video. Love the tomato trick. My paring knife needs some work. Also yours is the only one I've seen that mentions grit. Very important w sandpaper. Thank you. Outstanding.

[@Leo-oz9me]

how you stab the knife in the table at the end killed my soul

[@Yobott]

sharpened it ..now let me dull the tip hahah

[@ProjectMaelstrom]

@@Yobott yeah soft wood totally dulls tip of a damascus steel knife kekw

[@KillerJay101]

lets make some home made potato chips!!!!!

[@MakeSushi1]

Yeah go for it ;)

[@melodyjohnson7672]

+How To Make Sushi 🍣

[@hemooibrahimabdulsalam7638]

yeah lets make it together!

[@carllubrin8518]

Cut it in strips boil the chips freeze it for few hours the dry and deep fry

[@umja345]

Sorry. Just wanted to correct you on one mistake. It's actually spelled whetstone which is derived from the word "whet" which means to sharpen a blade.

[@jesoby]

Good lesson, the Japanese way you demo has finally got my survival knife paper cutting sharp.

[@honeythief98]

Excellent tutorial mate.

[@jasperpipes4222]

"Metallic residue" is grinding the blade huh ? Debris from the parent metal is the same hardness as the blade....

[@littlefurnace]

No. This is not a "wet" stone, it's a whetstone. Whet means to sharpen. The particular type of whetstone you have here is a japanese water stone, which uses water as a lubricant. You can also get oil stones which, obviously, use oil instead, and some that don't require any lubricant at all. They're all whetstones, they don't all need water. If you're pretending to be an expert please do some basic research.

[@Antikythera420]

+briemillman thanks for saying that so that i didn't need to. lol.

[@philabob9]

+briemillman Exactly. Thank you.

[@georgex9121]

+briemillman If you are such an expert why are you watching this?...He made a typo in the description and you are bashing him about details. Sometimes the arrogance and ignorance of people on the internet surprises me.

[@littlefurnace]

I'm not an expert, that's my entire point. The video is inaccurate throughout, not just the title, and my point is that even someone that isn't an expert knows more than this guy that's trying to teach other people.

[@georgex9121]

+briemillman I just thought you were being too harsh on him, especially if you consider that he is not getting paid to do this. Like he probably spent 3-4 hours editing and making this video. I get your point though if you have any better videos please let me know. Happy new year!

[@jordanLplaysguitar]

the way he treats his blades is disrespectful but damn he got them sharp

[@MakeSushi1]

they are indeed sharp. will you use this method to sharpen your knives?

[@jordanLplaysguitar]

How To Make Sushi yes! i love my shun 8inch but its getting dull. i wanna bring it to this level but im a little unsure about the technique because of holding it at that angle. also, i cant find a wetstone in my area :(

[@tr3nta345]

jordanLplaysguitar you dont have any cutlery stores in youre area ? They should have atleast some sort of stone

[@jordanLplaysguitar]

tr3nta i have a target and a bed bath and beyond..both of which I'll have to order online. i was just trying to avoid that though

[@s.flores2298]

Very Simply and Extremely efficient instruction....

[@lecco666]

Much better than most videos -you explain pressure and timescales.

[@ChaoticAtmosphere]

It's a Whetstone or AKA Japanese Water Stone.

[@chrisdontworryaboutit8998]

So this is what Joey McIntyre is doing now?

[@xabc1]

Its called a water stone. ''Whet'' not ''wet'' it comes from whetting meaning to sharpening whet (h)wet/Submit verb verb: whet; or present participle: whetting 1. sharpen the blade of (a tool or weapon). "she took out her dagger and began to whet its blade in even, rhythmic strokes"

[@ChiefSmackahoLLC]

She can "whet" my blade if you know what I mean! I AM TALKING ABOUT MY WEIENER

[@thomasreid7100]

I can make any girl whet

[@Vesper.-zh6sj]

Best video lve seen on sharpening ..thankyou ..

[@momohunkerton4294]

Astonishingly sharpe my friend, great job