How to Sharpen Your Chef Knives

[@juanjoseamador7614]

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.

[@docdavidb]

Marcus, great tutorial on hand sharpening. For sharpening without power, I think your method makes perfect sense. Personally, I use an electric belt sander followed by a leather strop for my chef knives. The diamond steel or regular steel is used for in kitchen touch-ups.

[@venivinivinci]

this is the only video i have watched about knife sharpening that has discussed the rolling of the edge, a lot of people will feel that roll of think that is the edge. Thank you.

[@Barbarra63297]

I use that rubberized shelf liner to hold my stones in place works great and dries fast when your done.

[@TheTheEnixero]

Nice video Marcus, thanks. Like your 3 stone machine. I use a regular two sided stone to keep my home kitchen knives sharp. Greetings from Spain.

[@richyearle007]

That was fantastic..I came across this by accident and learned a lot...thanks

[@betzaleldaniel]

That was the most informative video on how to sharpen a knife!

[@giusemancuso]

many thanks for this very clear guide

[@burton54ify]

An awesome instructional video. Thankyou chef.

[@fariedizwan]

i love the way how you sharp your knife! awesome

[@99butcher99]

tighten the fittings on the sharpener. it keeps slipping on you Just before you knife gets really sharp the old edge will fold over and feel like a little edge if you run your finger from the back of the knife off the sharp edge. Keep going on the fine stone until that edge disappears. A steel is not for sharpening your knife. It just keeps that fine edge straight. An old worn steel actually works better on a sharp knife than a new rough one. Best tutorial ever on knife sharpening

[@Salar73]

just had the time to watch some of your well done vids...of course they are of a different level what we see here, ...might be too much for average user, but its where everyone should try to come if he really wants to get out of high class knives what their makers have put in...cheers and compliment

[@beesaregirls2197]

Helpful and to the point, thanks!

[@NaihanchinKempo]

most times i use a Spyerco sharp maker.. last week i bought 2x8" spyerco ceramic stones Med, fine, and extra fine i thought id try and learn hand sharpening will see how it works out..i do need a DMT course stone though Im a knife nut so i have lots to practice on ..btw i do the same on my arm :)

[@todome1]

I've been sharpening all types of knives freehand since I was 10 years old (taught the basics by my grandfather) and there are certainly multitudes of techniques and stones. The Chef's method was pretty sound. I don't hone exactly in that manner but IMO it's all what works best for you.

[@jawadibrahim2367]

I started at 13 years old. I did it because my very first knife I owned got blunt from use and abuse. now I'm learning more and more about knife sharpening and I bought a very nice equipment for knife sharpening. gotta be careful now because I get them knives hair poppin sharp :-)

[@joebreaker100]

thanks for posting this wonderful vid

[@see2417yt]

thanks for the video.

[@VishwaNathGummaRaju]

Chef, do not be put off by the unkindly remarks. Each has own way of doing things right and better. We can see you are great. Keep the tutorials coming. We are beholden to u. VishG

[@markleng67]

+ViswaNath GummaRaju Agree...Seems that even the "experts" disagree among themselves... One even said you should NOT hone after sharpening! If not then, *WHEN?* The chef opened by saying: "Today I'm going to show you how to sharpen a knife" Obviously aimed at uninformed viewers. Then all the "experts" come out and tell him the *correct* way. SMH. I think Blaine et al should form a committee to remove all "incorrect" videos from youtube. I sharpen my blades and woodworking tools to a razor edge and yet I still enjoyed this Chefs video! Why not?

[@JustForFunST]

Thanks! I'm going to look it up!!!

[@angeloinferno6553]

Well, to explain each step, the process of getting the edge, common mistakes, and everything else that needs to be in a good instructional video, it can take over 45 minutes, my knife sharpening classes usually last at least an hour and a half.

[@okimike100]

Thank you I now understand how to sharpen.

[@MrWirelesscaller]

Consistent motion, angle, and quality abrasive media (sharpening stones, sanding belts/paper/film, compound coating leather or wood, or diamond coated plates). If you can't do this by free hand then use either a draw sharpener or use an angle jig. The longer and wider the abrasive surface the much easier it is to free hand sharpen for most beginners.

[@starlite556]

Thank you. Great video!

[@druss65]

I use the "scary sharp" method on my knives (as well as plane irons and chisels), which can get you an edge you can shave with in a couple minutes. There's a bunch of videos on it, but you basically use increasingly finer grit sandpaper on a flat surface. After you get up to around 1200 grit, you'll have a razor sharp edge. For occasional sharpening, it's much cheaper than the stones.

[@Haures66]

For my knives, I just hone them down every couple of days on a 3000 grit sand paper (it's more like a strop, just not leather) I found at my local automotive store, works beautifully, only cost 6-12$ Puts a razor-sharp finish on them I still use stones though for my duller knives, and then take them to my strop

[@WoWTrygin]

I can see you have some Global knives lying in the background, but I can't see any logo on the knife you were sharpening, well I couldn't see the logo on the Globals either but they are very unique looking. Was wondering if it was a Scanpan? It looks very familiar to the knife I use (I use a Scanpan, the Blade looks very familiar but the handle has their logo on it and looks different), I have both Global and Scanpan. =)

[@stizan24]

I like how I come to watch this video and all of a sudden everybody and their brother is an expert. Please PLEASE make a video showing me, the guy trying to learn how to sharpen his knives, how to sharpen a knife.

[@graemetalbot01]

As a butcher my Knives are tools as a tool they have a finite life. So I've always treat them as disposable. That said a good sharpening system is a better investment than than an expensive blade that will ultimately wear out over time whilst sharpening it.

[@Bizorke]

Which way (direction) is correct? I would have guessed the best way is edge-trailing, so that steel does not accumulate on the edge. Seems that most video tutorials advise pushing the blade edge forward.

[@harmandros]

A sharpening stone needs liquid all the time. Oil means fine engine oil. Vegetable oils are absorbed by the stone, so are not suitable. Best liquid to use is washing soap. Better place the stone on wet towel or wettex sponge so it does not move. Video was good. Those who commented negative, show us their own video.

[@spirittoo]

Question ... can those knife sharpener gismos you get in the store keep your knife sharp enough. I would guess the stone does a better job, but what about those small sharpeners?

[@diogatus]

where can I purchase that sharpening kit?

[@michelgiroux6588]

i have no problem sharpening my chef knife with your method but i can't seem to sharpen my paring knife. Is the method different for small knives?

[@mellowb1rd]

Don't knock it till you try it. Oil stones are ok for getting a splitting axe to a rough edge or for people who can't afford water stones, or they make good door-stops at a push. But some of them do work a little better if you use them with water

[@cahoonu]

Hey people, there's nothing wrong with the way he sharpens those knives. Maybe ease up on the diamond, that's all. Marcus, if you want to get those stones to work better with water, boil the oil out of them with some detergent and Simple Green. Unlike the whingers on here, this man uses his knives every day. Great video. Thanks.

[@mellowb1rd]

It always amazes me how so many experts come looking for videos on KZbin about the very subject in which they are experts. I mean...if you are already an expert, why the hell are you looking up KZbin tutorial videos on the subject in which you are an expert? I had no idea there were so many sharpening experts, airline pilots, MMA champions, historians and physicists on here. Is there a possibility some of them may be being less than honest and just using Wiki?

[@grazyfrunk]

How can i buy this Sharping tool with tree stones ? Help please.

[@h2ppyday4]

i use that exact same three stone sharpener and i get all my knives razer sharp. i dont use the dimond steel tho.

[@sieracki001]

I finish with stropping, this is what gives me the edge I want.

[@s258298]

Good I did get something out of that so thanks'

[@jedirifleman]

This is one of those cases where "if you get the edge you want you did it right". Would I use water on "india" stones ? No. Crystolon stones? No. I wouldn't even use those stones with oil. I prefer waterstones of both synthetic and natural varieties. FYI I have a few stones I let concave on purpose for sharpening- stropping my convex knives on so all stones don't HAVE to be flattened though most SHOULD. He obviously makes a living with his knives-edges and is happy about it so I say "let it be".

[@Serostern]

That applies to driving, shaving, painting and pretty much anything you do. =P

[@nAndy416]

I sharpen my knives with a variety of whet stones but only about twice a year. I keep my knives sharp by honing them frequently.

[@JustifyJustin]

Just a quick note, I see you have some fine Global knives - remember, Globals should be sharpened at 10-15*, not 20* for optimal results :)

[@JustForFunST]

What do you mean? What kind of glass?

[@jxpowers]

Haha your humor is great 6/10

[@pennyfart]

Personally, I like to sharpen the opposite direction, meaning I pull against the stone instead of push. Also, I use leather to hone, much better than the chatter thing. Think about a barber's razor back in the day, they had leather strapped to their hip. Ultimately, he's not far off. Just little details between sharp and razor sharp. Search Japanese techniques and you'll see the difference.

[@WoWTrygin]

Thanks for the reply =)

[@Salar73]

right you are...

[@EliosMoonElios]

1.- Decide how you want the edge Thin(very sharp low durability) or thick(less sharp more durability) 2.- Keep the knife in the angle of your choice. 3.- Use the hard stone first to do the angle choised. 4.- Keep the knife firm, nothing of wandering. 5.- Do al the sharp uniform. 5.- Slow when hard stone, a little more speed when soft stone.

[@99butcher99]

when I am done sharpening my knives I always test by dry shaving a patch on my arm. Been doing it for 35 years. My wife always laughs at me saying, "I see you sharpened your knives again" Keeping the angle perfect (not the degree although that is important) but keeping that angle exactly the same ea. time. Lee Valley tools sell a little gizmo to put on your knife so the angle remains the same. Cheating but if you cannot maintain that exact angle ea. swipe it works great.

[@Salar73]

Japanese style is both directions -afterwards they slightly increase angle to remove steel in forward stroke...but again too many wait much too long, otherwise this is no problem. A tip: I use finally use the barbours strap to finish

[@DeepFriedPotato]

Hmmm, I self taught so I don't know how much detail you need in a video but I think something like what eceipretsam has here on youtube in a 9-10 minute video is more than sufficient for most to go from blur to decent. The rest is then down to practice and understanding what you're doing(common sense?).

[@chris2girardin]

Nice, the knives in behind the sharpener are Global.

[@dgillespie13]

I agree with the comments about the angle. He is confusing people with the 20 degree comment. Good techniques, but he needs to mention the steel will heat up and that can dull the knives making it hard to sharpen.

[@oXbOxr00X]

he is skilled :) after u do it couple times u find the angel each time.. u also can cut a piece of wood .. hf

[@heffyfatman123]

if you lay the knife flat and bring the blade up until you cant see light between the stone and edge is much easier to find the angle than the method suggested here. Also a 1000/4000 sharpening stone is very usefull for that razor sharp edge. i would use a cheap knife and practice on that before doing with a nice knife like a global or shun. You may also want to look at this vid watch?v=kFhMGJYhYpU Bob Kramer makes the best knives, is a master sharpener and shows you where you can get a set

[@RLhockey203]

there's no one "right way" to sharpen a knife, everyone has a different style, as long as your blade is sharp, you're doing it right

[@vasiliatmanchokov4981]

Your stone part was somewhat correct, although there needed to be emphasis on evenness and the whole length stroke. But why are you pushing the knife on the steel? The steel's only purpose is to straighten the edge that is slightly rolled and that is accomplished by pulling the knife on the steel. Pushing the knife on the steel (cutting the steel) actually destroys the fold and wears it off; it does sharpen the knife but shortens the life of the knife.

[@nicolipotatski6288]

Its a diamond steel so it sharpens and aligns. That is the difference a normal steel just aligns.

[@vasiliatmanchokov4981]

That is not possible. To sharpen, one takes OFF the material to create a thinner edge. To straighten, one will UNFOLD the rolled edge of the blade. If you take the rolled edge off by pushing on a "diamond steel" you are doing exactly what I said in the first place; shortening the life of the blade. In reality, a sharpened blade will be sharper if it is "honed" by a steel immediately after sharpening because the pressure that is applied during the push action of sharpening does bend/semi-fold the thin very edge of the blade. This is most noticeable with a barber's straight edge razor and strapping. Use a 60X loop and see for yourself.

[@nicolipotatski6288]

Ohhh I see what your saying. Yeah that makes sense. Thanks Vasili. Yeah I strop it gets my knives insanely sharp.

[@joviczarko]

1. No need for every second day to sharpen the knife on stones. Every 2 months is fine (Even if you are pro) 2. While sharpening, his blade is not lying good on stone, it wobbles. 3. You need to sharpen knife at least half an hour. 4. Destroing your work with diamond steel sharpener! Priceless!

[@doreenvanmokum2595]

The danger of a dull knife is not so much the applied pressure, it's lack of control. A sharp knife cuts straight but a dull knife takes the line of least resistance, which may be towards your fingers and thumb. With a dull knife, you can injure yourself badly trying to slice a ripe tomato.

[@Mircix]

This guy must feel like a samurai while cutting his paper

[@kwarnisplayer]

Norton Fine India stone?

[@angeloinferno6553]

Of course, I'm definitely not one of those "good enough" kind of people, so I'm going to include a lot more info than other people. On the other hand, there's enough info in my knife sharpening class to open a professional knife sharpening business after taking the class just once. I'm planning on making a dvd/set soon for people to use as a reference if they need to but my camera isn't working, no charger and some cameras can be pretty uncooperative when the battery dies.

[@angeloinferno6553]

A series of videos would be good, each one outlining a different aspect of sharpening, from materials to grinds, and technique to sharpening media. It's just that all of the info for a (IMO) proper sharpening video would be too much for most people to handle in a single, non-stop youtube video. It's definitely possible, I've seen youtube videos last over a week, but to fully illustrate the process in a way the audience would understand is significantly easier through other means.

[@2adamast]

So 40° (20°+20°) to cut an onion and to cut oak? 25°. 35° if you use it with a really big hammer

[@Gandalf4137]

Can anyone tell me what the japanese water stone medium grit is?

[@JustForFunST]

If I'm doing this in my own home, I don't have that whole contraption... What can I use instead?!

[@tubeaholic]

No detailed demonstration on how to use the steel or what the differences in steel are.

[@v5u7sulh2]

I always thought using a steel on a freshly sharpened knife was bad for the edge you just created, and that you should always end your sharpening on a fine stone, or a strop... the honing steel is for re-centering the edge after the knife has been in use for a while... but then again, if you're getting your desired sharpness thats all that matters!

[@CountryMaster16]

@fairhillnorrie they could also ask theyre butcher or go to a slaughterhouse alot of them have a butchsupply store right next to them so they could by an steel there

[@1beero]

where did you get the stone holder / case from please

[@daw162]

Look up IM-313 on the internet. There are versions that have only synthetic stones and versions that have synthetic and natural arkansas stones in them.

[@patrickkelly7766]

The stone the chef is using is called a Tri-Stone. This is an industry standard used in commercial kitchens. You can purchase this type of stone from any commercial equipment restaurant supply company, Restaurant Depot or any broad line foodservice distributor. They run about $180.00 and be sure to use mineral oil with this type of stone. It is not a water stone.

[@Salar73]

correct Sharpenig is keeping it sharp without removing almost any material. How you gain this and things like ankle are up to the team and the purpose. Most made fault: people wait too long to make a stroke with the sharpener and store knives the wrong way

[@scirocco1990]

He finally says it properly at the end.LOL

[@plankshubham]

Please recommend a reasonable stone to sharpen my stainless steel Japanese knives, i am very confused! The knife has become too blunt to use.

[@matthewnakhla]

+Shubham Agarwal King whetstones are great and affordable

[@timmytyphoon]

3M makes a series of abrasive papers that run from 600 grit on down to .3 micron that used properly will put a surgical edge on your knives. And the paper doesnt cost several hundred dollars

[@Salar73]

there are many ways to Rome, still nowadays some Italian mamas-who cook divine dishes-pull the edge over the unglazed underside of a plate....I dare to say that almost every type of knife and steel needs its own method. Further said, knife and chef make a party and when reaching a high level of "quality" it indeed has a bit of Zen, I had expensive knives, that made me aggressive to handle and I own cheapest from flea market that delight me still after many years.

[@guggiuggi3687]

This video is another good example of "go home and try it again". It is also a prime example of why you should avoid sharpening videos that start with a guy saying something to the effect of "Hi there, my name is Super Important, and I'm gonna show you how to sharpen your knives correctly, because I'm so awesome." 9 out of 10 times they'll proceed with raping a stainless POS chefs knife until they scrape at the edge with a finger and conclude "Oh that's the sharpest knife ever!". Un-im-pressive

[@angeloinferno6553]

Put simply, truly sharpening a knife properly takes more than you can fit in most youtube videos. If you're really interested in sharpening knives I would suggest either buying a professionally made video or getting a few really cheap knives and learn from (careful) experience.

[@Ju105]

a dull knife means its blunt does it not shiney

[@burygems]

The Murray Carter Way!!

[@EdwardPk]

glass , leather belt ?

[@knifesharpeningnorway]

not to be rude but your stones arent flat and they are very clogged. you are not doing any deburring either your neither hitting all the edge. youre not on need of a steel and youre going way to fast on it. you teared the paper didnt cut it.. i sharpen on water stones so i can easily cut baking paper or magasine paper

[@Kennynva]

put the sharpening hone down on a cutting board instead of the table...right..???

[@laketuna]

This guy is a chef by day and an crime-fighting vigilante by night.

[@bushputz]

A) Those stones are concave and worn out. You'll never be able to hold the same angle along the full edge with stones like those. B) 3:00 - 3:20. The tip and heel never touch the stone. Toward the end of the stroke, the heel rise up off the stone, indicating that he is rocking the blade forward, and not maintaining even pressure along the entire edge. C) Stop banging that knife on the steel. The reason you have to sharpen your knives every other day is because you're doing a crappy job.

[@goronyudo]

I didn't say that there weren't different techniques, but that there was a right "way" to sharpen a knife. The importance, as I said, is the technique, which leads to the result. You should probably educate yourself on the different techniques before you blurt out a comment on KZbin. I am also deeply concerned that you have to rely on insults to try to make a point.

[@bridebahn9518]

I need a simple and small *multi tool* with *knife*, pliers, wire-cutter, bottle opener, can opener, screwdriver... Can anyone recommend me something appropriate?

[@sarumandali]

+Bride Bahn You can find some very nice ones here: www.leatherman.com/multi-tools

[@georginajackman1936]

You can get survival multi tool *for free* at *free-multitool.all-about.in*

[@Mr.56Goldtop]

The Leatherman "Juice".

[@angelface2157]

When and how does a leather strop come into play?

[@FearNoSteel]

at the end of the sharpening process. it helps refine the edge by removing the weakened metal at the apex

[@FearNoSteel]

You're missing out then. Great results with compound loaded strops, there is a whole world for you to explore

[@eyewandersfoto]

Agreed. I quit steeling my home kitchen knives and now have a long loaded strop on a wooden paddle. Far less room for error and does just as good a job of realigning an edge that's starting to wear, if not better.

[@angeloinferno6553]

That list was what I considered a minimum, there's just too many people who barely even know what a knife is or even how to use and care for them properly, I want to make absolutely sure that the audience knows what their doing after watching. True, for just a basic sharpening video on how to get a tolerable edge you'd probably only need about 15-25 minutes, but not everyone can self-teach this like we can, manual skill like this are becoming a lost art IMO, right alongside manual transmissions.

[@Salar73]

most important way to keep a knife sharp therefore is: to avoid dullening. That needs skill. Cutting vegetable freehands, ie without board, can keep it sharp for ex 100 times longer. Japanese chefs avoid contact to the board as much as possible. I always watch my students board first...mostly I can tell the rest from that...

[@jedirifleman]

This guy ain't too bad but you can watch a Murray Carter vid for a deeper learning of what it means to sharpen a knife. Murray Carter is a 17th generation Yoshimoto bladesmith and an American Bladesmith Society Master Bladesmith.

[@nexus1g]

You usually don't want to sharpen your own knife if you can help it. Get a professional to do it. There's a good reason professionals exist in this field. Barring that, his technique was fine and will get your knife sharp, but it will take practice. Some more learning on your part about the metallurgy of steel and knives wouldn't hurt. It's good knowledge for any chef not wanting to be ripped off because you will eventually want $100+ per piece cutlery.

[@hurz506]

This is crazy, I apparently have killed all my knifes before, since I always thought I had to sharpen it by moving the knife towards me...

[@RichardBlaine]

This is not even close to the right way to sharpen culinary knives or any other knife for that matter chef! I am sorry to say that you tutorial is totally incorrect!

[@RichardBlaine]

You got it!

[@RichardBlaine]

It depends on the grind! I can sharpen a Western European knife to the same angle as a Japanese Hamaguri grind let's say anywhere from 10 to 15 degrees and 10 to 15 degrees whether on a Japanese blade or Western blade is still 10 15 degrees!

[@ianrsigel]

The point is at the very tip of the blade.

[@DavidStanleymusic]

some knives never need sharpening

[@VicariousReality7]

How to sharpen your knives: 1. Pick up stone 2. Rub on edge at appropriate angle 3. Wash off dust

[@DJCRooK3D]

He has my knives!!!

[@angeloinferno6553]

Just depends on whether or not you're one of those "good enough" kind of people. I personally wouldn't call a sharpening video complete unless it includes: information about the basic sharpening media, info on the different grinds and how to get them, proper technique for sharpening, how different materials of the blade from stainless and carbon steels to composites and ceramics, basic serration technique, and most importantly how the material and use of the knife affects how you sharpen it.