How to Sharpen Your Knife!

[@sambolimbo]

I like this one. May I have another...

[@thechefsmartypants]

Lots more coming!! Thanks!!!

[@DelKshares]

When you mentioned your little T-Rex arms it reminded me of Toy Story 2 when Rex complains about his little arms preventing him from being a good gamer 😂

[@crystalward1444]

Thankfully the place that sold me my steel and a couple of my knives offers a free sharpening service.

[@Broisnotme]

Is there a specific Japanese or Korean forged knife brand/company you would recommend? Also thank you for this video, you remind me very much so of my current culinary teacher! 🙏🙏

[@mhtippetts]

I have a dozen knives in my kitchen. What is the safety and convenient way to store them?

[@Broisnotme]

For me I store all the knives in one specific area, like having a specific drawer with all the knives, if that’s not available a big container does the same job, it’s just important that you know where they are!

[@lizvanwessem2055]

thank you, I've been waiting for this! Two questions, please, if I may.... 1) you mentioned that one side of your stone was 250, the other was 1000 grit. My question is, for those that already have sharpening stones (perhaps, like me, for reasons other than sharpening cooking knives), is there a maximum range of grit we should be operating with? I have 2 stones, each with two sides. One is 3000/8000, the other is 400/1000. I bought them to sharpen bookbinding knives but they could also be used for things like sharpening chisels in woodworking etc. Can I use these? would I be better buying stones specifically to do the kitchen knives? Can't imagine I'm the only one in this position! 2) For those of us who also have the straighter asian style knives - is it the same sharpening process or will you be doing a different video for this? Many thanks - very appreciated given that we're in the run up to big cooking sessions with Christmas n all!

[@steveh7866]

As I understand it there are two schools of thought - the one (more western I think) likes some "tooth" on their knives (and consequently benefit more from a steel hone) so 1k is a good finish point, the other prefers refined sharp. Like yourself I can sharpen anyway, so prefer sharp (easily pushcut thin telephone directory paper or more on topic, tomato.) I use lilywhite arkansas as my go to (perhaps 1k equivalent, but leaving a finish like a 4k) and a surgical black for refining (Splitting hairs or paring off fingerprints sharp)

[@lizvanwessem2055]

@@steveh7866 thank you!! Will sharpen with the lower stone for now and see how that feels - if it doesn't feel enough will go higher. :)

[@markurbano3504]

Very good video and informative. However, there are many extremely skilled knife sharpeners using the “wheel thing” to sharpen knives. In fact, many knife makers use a “wheel thing” to sharpen the knives they make. I’m curious why you would say that?

[@Broisnotme]

I think she was just making a joking suggestion, like a random man from Craigslist with a sketchy advert about sharpening knives. Would you go to the random man or someone who’s known to sharpen knives YKWIM? 😂