Knife Sharpening

As promised :)
Merch: futurecanoe82.com/
Follow me on:
TikTok: / futurecanoe82
Instagram: / futurecanoee
Products used:
Stones: www.amazon.com/Complete-Knife...
Horl: www.amazon.com/HORL-HO2-HORL2...
#knife #knifeskills #knifesharpening #cookingtechnique
Chapters:
0:00 Intro
0:36 Methods
2:00 Stones
6:05 Trending Product
7:06 Final Method
7:51 Ultimate demo
Song: Kicktracks - Midnight Lovers
Music promoted by Beyond. [Free Copyright Music]
Video Link:
• Kicktracks - Midnight Lovers
Free Download : fanlink.to/midnightlovers

[@scotia7399]

Nobody ever mentions the importance of the hip movement. I'm so proud of this guy.

[@edoardomarraffa88]

That movement is immaculate

[@chupapi4428]

Bros a menace

[@Maymerrrr]

⁠@@Yer_Mother96my smile faded.

[@theunknown9589]

​@@Maymerrrr😢

[@Lord_Nathaniel_Ashworth]

Fact

[@Runch_Randy]

this proves to me that I’ll watch anything FutureCanoe shares willingly because I don’t have any interest in sharpening my knives, but please do an apt tour and be safe about it ofc

[@aynain1810]

Exactly. I don't give two shits about cooking either but here i am

[@Rma0613]

I should change my user name to min gloss 🤧

[@jiufeng8454]

Came for the cooking, stayed for the creator

[@Runch_Randy]

@@Rma0613 how about mini gloss?? lol cheers till 2025 soldier

[@Nova3482]

FutureCanoe humor is just like his knife.. Sharp as ever

[@--_-__-_--]

Lmao you won the internet sir

[@EzraEpic]

Occasionally dull? No hate, just a joke

[@beigegecko]

future canoe is just like his knife ready to grind on a hard object

[@edoardomarraffa88]

Damn he finally made the knife sharpening video, he keeps surprising me

[@mitalishinde6890]

I'm shocked as well😂

[@tocreatee5736]

these stones are cheap amazon fake. i know that because i bought one, they don't work at all.

[@alperengulen6963]

@@tocreatee5736 ı have a cheap amazon set too and ı can get my knives sharp with them.

[@jad2290]

​@@tocreatee5736 Bro how are they 'fake' ?

[@tocreatee5736]

@@jad2290 technically not fake. just garbage quality.

[@Tsnafu]

The whole purpose of sharpening is to raise a burr along the entire cutting edge, this shows that you have ground away the steel all the way to the apex. Once you have raised a burr, flip the knife over and repeat on the other side until you have raised a burr again. Once you have apexed from both sides you can repeat with a finer grit (it'll be much quicker once you have done the bulk of the work with the rougher stone). Repeat until you have gone as fine as you wish, then use a steel or a strop to work the final burr off. I get my knives shaving sharp like this.

[@JJ-ft6jb]

Also, to know the burr is there you rub over the edge of the blade sideways at an angle, the side with the burr will feel like a weird edge and the other should be pretty smooth, so you can feel the entire edge to make sure its "set up" correctly for the next step.

[@genieinthepot2455]

What is burr

[@The_Yukki]

​@@genieinthepot2455basically burr is the very thing portion of the very edge bending over away from the surface you're grinding. The steel/strop is to straighten that bend burr since it's what does the cutting. Once straight it's straight up razor blade at the end of your knife. I mightve explained it poorly but there are images online if you google it.

[@fuzzynuttz5092]

​@genieinthepot2455 the burr is essentially a metal wire that forms on a blade when you sharpen on one side of the knife for a number of strokes

[@kir2847]

The more you know. I thought the whole purpose of sharpening was to make your knife sharp again.

[@narf760]

I appreciate what you're doing because you're basically taking a task that a lot of people would find intimidating, and showing that it's OK to be beginner at something. It's OK to make mistakes the first time around. It's makes me feel like I can take the first step and do it too.

[@luisytacc]

Good job here! I've seen so many people mention the importance of burr formation and none of them explain what a burr is, so I'll do it. Sharpening is all about wearing away at the steel of your knife to create a stable, pointy tip which extends along the whole length of the blade. Now, because we don't live in physics teacher land, steel doesn't just cleanly wear away, it also has plastic deformation. When you wear away at your edge enough, it will create a flat surface that can provide a nice, pointy result, but knowing when you've gotten there is difficult at such a small size, experience or regular checking with a high magnification loupe are really the only way, so you replace those things with grinding the edge enough that there's plastic deformation and you can feel a bit of the steel folding over proud on the side you weren't grinding on. This tells you there's a nice, flat surface on the other side. You flip and repeat until you feel that again, and at that point you have a good surface on either side, so you just need to get rid of that fatigued metal to make the final tip. If you go up in grits you will be removing less and less steel each time, and it's possible you'll wear away the burr and leave only clean steel, but if you don't want to leave it to chance, you can do a couple of full length strokes on either side at a much higher angle (if you were sharpening at 15 degreez, do 30) and then move on to the higher grit stones and use very light pressure at that original angle.

[@deliriouscheeto]

I would like an apartment tour video, but please stay safe - cover the windows and stuff like that.

[@anhaadevoursyou]

so you're telling im gonna watch a faceless guy for 9 mins to sharp his knife just because i find his humor cool? yes ofc lmao

[@reeses22]

sharpening his skills, such an improvement

[@edoardomarraffa88]

They be getting sharper every day

[@dominicromero14]

Im sure you know what the leather strap is for but if you actually dont its called a "strop" you use that after using the stones to hone the edge. After you use the stones on one side for a while you'll develop a "burr" (the edge kinda rolls on the opposite side of the edge) the strop is to remove the burr and get the edge even. You can put some stroping compound on the leather too to. It acts like the different grits of the stones but more fine

[@ajilpappachan]

I still don't understand can you explain like I'm 5 TT

[@dominicromero14]

@@ajilpappachan use stone first then use strop to finish

[@ajilpappachan]

@@dominicromero14 thank you good sir

[@dominicromero14]

@@ajilpappachan 👍

[@spreerider12]

strop is just to polish not remove the burr that should be done on the stone, the burr will ruin the strop by getting metal imbedded i the leather

[@keesdekarper]

You should really make another one of these after a week or a couple weeks when you had some more practice. Would love to see you gradually get better as someone that also struggled hard the first time sharpening on a whetstone. As another beginner you will probably run into the same exact issues as every other beginner.

[@greenhat7618]

No home cook sharpens their knife every couple weeks, people probably do it only once every 3 to 6 months

[@mihaimanea6657]

For a first time, you did great. A few tips: start with the coarsest stone you have ( i think it's 400) and run your knife on one side untill you feel a burr on the oposite side. Don't count, it doesn't matter, because you never press with the same strenght both ways. Once the burr is there, you can move to the next stone, 1000 i think. Same deal as before, and from here you have 2 options: either continue with finer stones or, just run the knife on a strop, piece of leather, even cardboard works. And remember, practice makes perfect, no worries.

[@fifthtyp3]

400? Unless you have a deeply chipped blade that's a bit too course, you'll get a burr quickly but you're gonna needlessly be taking off more metal for no reason. The general sharpening of a dull blade with micro chips should be 1000 at the lowest. I use 1500. then you can jump to 3000 for finishing. Strop after. Also, it's worth it to get quality stones. I use chosera 3000 and shapton 1500 and a 140 grit atoma for deep chips or the rare occasion I relevel a stone. The 3000 chosera is way better than pebble and kings '5000' stones or other generic dual-sided stones. They cost a bit more but sharpen quicker and give a better edge. For general kitchen use though the budget pebble/king is fine.

[@INtelshow]

@@fifthtyp3 how long does it take to sharpen a dull knife? I've been trying to get better at it, they are sharper than before I did it but they never quite get to cutting paper.

[@fifthtyp3]

​@@INtelshow Are you sharpening super steels? Those always take me twice as long. My cheaper knives sharpen fairly quickly. If it's a super steel with high vanadium should be sharpened on a diamond stone, as a ceramic won't sharpen the vanadium and only pushes it away from the steel matrix, you should still get a razor sharp edge on the ceramic, but it won't last as long. It also takes a lot longer when you're just learning. A tip I found was I was sharpening too low an angle and wasn't hitting the edge. Use a sharpie to mark the blade, then it's better to go steeper than you think for a few passes, then check the sharpie wear marks. If just the edge is wearing and not the full bevel, go slightly smaller an angle, if youre not hitting the edge go more steeper. If you're just starting it does take a few sessions before you get the hang of it. Stick to it though and you'll get the muscle memory in no time and will be able to get a nice edge a lot quicker. Burrfection makes some good (but lengthy) sharpening videos on here.

[@prabhavkaula9697]

Apartment tour would be lit as long as the children in the basement agree 💯 :)

[@ArsXenne]

damn i cant believe he finally made the knife sharpening video

[@edoardomarraffa88]

Now we need the ligma fork sharpening video

[@hrishikeshmandaliya]

What this guy says

[@ArsXenne]

@@edoardomarraffa88 honestly that's the tutorial i need the most

[@paulsomething8]

Do we want an apartment tour of Oscar the Grouch's trash can?!? Yes please!

[@johnpsaila5037]

Lmao

[@kassandracardoso6098]

Finally, the sharpening video we all wanted. Didn’t know it came with hip thrust instructions we needed 🤨

[@jo3ywils0n39]

Loved to see you understand that a steel isn't a sharpener. So many misconceptions about this these days.

[@MrNoipe]

it does sharpen knives though. it removes material.

[@Undercaffinated]

Only a diamond steel honer can be used to sharpen, otherwise it's only exactly what it's called, a honer.

[@acoupleofsharpthings]

Big fan here and also a sharpening dork. There's some great comments here but even so I'd like to throw my hat in the ring. I'm leaving out lots of things (for example anything about stones and systems, there is also another method called plateau sharpening but I don't often recommend this for someone just starting out) for brevity, I can elaborate if anyone wants me to. Wordvomit warning. As others such as Tsnafu mentioned, getting sharp is all about creating a burr and then removing it. The ways you create it are mostly up to you but all involve grinding two angles to form an apex at the edge. There are fundamentals however: 1. Find/feel or use a tool (be it coins or a guide) to set the angle you want. 2. Hold said angle as best you can. 3. Do motions that you are comfortable with, there are several ways and motions to sharpen all of which will work. For myself, I tend to hold the knife at a 45 degree angle to the stone itself and do heel (part of the edge closest to the handle) to tip in a single motion while scrubbing then tip to heel while scrubbing in one flow. You don't need to do something like this or go fast, check out some videos online and see what techniques appeal. 4. Grind/sharpen one side until a burr is formed consistently all along the edge. I'll write how to best detect burr in this comment after this. 5. Flip the knife so the opposite side/unsharpened section is on the stone and grind/sharpen until a burr has formed consistently along the edge. 6. This is optional but I always advise flipping the knife and grinding until the burr is pushed/created on the opposite side again after this. I usually recommend doing this 2-3 times, the reason for this is the burr created is much weaker and ends up much much easier to remove. 7. Remove the burr created. You can do this on the stone by doing careful single strokes heel to tip by pulling the knife towards you, don't use heavy pressure when doing this. Alternate sides until you can't detect burr. I recommend using a strop (either made from balsawood, basswood or leather) with some kind of abrasive compound on there, do light pressure trailing passes (edge facing you but going away from you) once per side until you can't detect the burr anymore. Almost every time when someone isn't getting a knife sharp during sharpening it's both or either: 1. The burr hasn't been fully removed. 2. The burr has not been created (aka, the apex has not been established). To make sure you have sharpened a side enough to create a burr you need to be able to detect it even when it is small, the outright best method for this is by sight with directed light so here are two ways of doing so: 1. The method I use the most is to take a flashlight/torch and shine it at low-medium intensity from the spine of the knife (the "top" of the knife) down at the edge, you gradually tilt the knife until you see a small thin line at the edge if the burr is created. 2. The second method is just using any light source instead of a flashlight but doing the same thing. The goal is to catch the light so it reflects on the burr and thus becomes visible to the naked eye. Obviously don't tilt the knife enough that it just reflects light right into your eyes. Quick tips: Don't forget to move your shoulders as you move your arms, hips too but you have that down already 🍆 Angle your elbow of the arm holding the knife handle as you reach the curve in the edge of the knife (called the "belly") when sharpening and stropping. To follow the curve you gradually raise your elbow as you get closer to the tip. Ideally I recommend swapping hands (being ambidextrous) when sharpening for a large amount of reasons but only having one hand be the one holding the handle is completely fine, if you have a wrist problem like me I definitely urge swapping hands instead. If you're struggling to get it sharp there are many resources out there as to why. A friend of mine (StroppyStuff) has a good video where he also shows off the light trick in detecting burr just to name one example.

[@minoz55]

Excellent advice 👍

[@saretyrane]

Hey! I'm a sushi chef and use high carbon knives :) I personally stay away from angle guides just because moving them around has scratched my knives before. That being said, it gives you a good opportunity to polish your knife and therefore get more confident with the stone :) I also started by counting each side and thought that was correct, but nowadays it's more feel. I will sharpen the edge on one side till the burr is consistent, then I just correct the edge that now has a burr. Also, a good way to know the angle you should be sharpening at is simply by pressing the edge against the stone.

[@soslo2118]

Thank you! Your advice made a lot of sense for me but can you explain what a consistent burr is?

[@saretyrane]

@@soslo2118 sure thing! When I'm sharpening my knives, I'll feel the edge of the knife by essentially wiping the edge with my index finger and thumb. If I feel that the burr isn't too big on a certain section of the knife. I'll develop that part a bit more before sharpening the other side to form the apex. Which is what makes it sharp, having the two sides meet at a point

[@soslo2118]

@@saretyrane thanks!

[@naunau311]

Just wanted to add to this but you can see it on the first knife he (tried to) sharpened. Now the blade might have been scratched before but it's waaaay worse after he sharped it. Blade guides aren't great overall, you're better off doing it by hand so that you get the "feel" of it quicker in my opinion.

[@georgemasson5591]

I've been struggling with my mental health lately and Future Canoe's videos have honestly helped me get out of a hole. I love his sincerity, kindness, humour and passion for what he does while remaining humble. there isn't anything else like it on KZbin. This goes beyond the cooking genre and has become a phenomena of its own and I think it's because people can feel the goodness of the creator. alright, thank u

[@StandAloneSoul]

I agree

[@edadankmemes]

First the dutch oven and now the sharpening gizmo, he never fails to ruin his sponsorships.

[@Virginiafox21]

That’s the problem with the horl thing though, it’s fine for blade management but really struggles to actually sharpen a dull edge. You can get a system that you clamp the knife in place and move a small stone at a fixed angle if you want a really easy solution. They go for cheaper than the horl and you can sharpen at any angle.

[@konradzukowski213]

I regards to the leather belt in the pack, it can be used in the bed room if you're into it, but from what I've heard, its main use is to straighten the edge of the blade before cutting.

[@KainYusanagi]

Specifically, it's called a knife strop! While a steel does a good job of aligning the blade when bent, it does so by straightening out the edge, or in the worst cases removing the overlapping pieces of metal (referred to as "burrs") with its circular-serrated form. A strop does the same sort of thing, but on a much finer scale, as it is relying on the grain of the leather to straighten and remove the very smallest of filings from the edge of your knife (all the black colour you can see when he's sharpening are said metal filings). It is meant to be used after it has been honed with a stone or steel, and before you put the knife away, as a form of preventative maintenance.

[@woutervossebeld4664]

its used to rip off the burr left on the knife. At 6:45 you can see a rough edge on the knife. That's a thin film of steel that prevents the knife from cutting. You can drag the edge over leather (backwards, don't cut into the leather) to remove it.

[@Bandichar]

It can be used to keep the knives extremely sharp. Not sure if there is much use in the kitchen outside of perhaps a sushi chef. I have only used one (with stropping compound) during a wood carving class. Not sure if there is any value without compound. To keep the knives as sharp as possible and avoid the excess pressure / risk of slipping we would strop 3x per side perhaps every 20 cuts.

[@KainYusanagi]

@@Bandichar Stropping with compound is just using a paste or liquid medium to carry abrasive on a flexible surface, to lower the equivalent grit rating (leather on its own is basically 30,000 grit). Most compounds are equivalent to polishing compounds, so are themselves still sub-1 micron usually, but can go up to 3 micron (8000 grit) particulate size, depending on the compound, and the reason you use them instead of stones is because of the other peoperties of the flexible surface of the leather over the hard surface of a stone, which helps focus all the pressure on the edge and makes it much more effective for burr removal and edge finishing, to help keep extremely sharp edges extremely sharp. The process you describe definitely wouldn't have a place in a kitchen, since it's far too frequent for kitchen use; we'd more just use a bare strop after sharpening or honing on a steel (if the blade was still in good enough condition not to need a proper sharpening and only needed a honing) to get as sharp as possible before (or after, as part of cleanup) a shift, as a dull knife is far more dangerous than a sharp one (they can slip much easier, or bounce instead of cut in, and require a lot more force to cut, which exacerbates the other issues); during a shift, it'd just be honed on a steel and left at that, because of time constraints.

[@Bandichar]

@@KainYusanagi Great info, thanks for taking the time to type that out!

[@andrearachel01]

this video made me realise futurecanoe can make watching paint dry enjoyable cause this was probably the cooking equivalent

[@shrew4592]

For safety, the the fingers of hand that’s holding the tip side of the knife that aren’t pressing down on the knife should be lifted up above the blade instead of resting down below. This is because if you accidentally slip the knife off the whetstone, you wont accidentally chop off your resting finger on the way back. The concept of knife sharpening is literally shaving away at the metal to reveal burr. Once you grind at one side enough, you can feel a layer of metal curled up, when you can feel a burr layer on one side, that’s when you switch to the other side of the knife to grind away at the burr. Then the leather strap that came in the box is used to ‘finish up’ the sharpening process by taking off the micro burrs on the knife.

[@shrew4592]

@UCUNtWrj9_eZUkWyVwCJF0WQ hahahaha What did u wanna talk about 👀

[@hollyberrytea]

10months is better than my boyfriend saying a year ago he should sharpen the knives. proud of you, canoe

[@JakePie15]

Before i started watching futurecanoe I couldnt do anything because of constant failure i was just “dulled” by everything happening so quick and watching him helped I absolutely grinded his videos yt tv + future canoe helped me get through some tough times Thank you.

[@arisurec]

Thank you! I've been waiting for this! Yes, apartment tour please!

[@waltuhtheknocker]

fr apartment tour

[@edoardomarraffa88]

We need the apartemnt tour

[@ShadowXD.]

​fr@@edoardomarraffa88

[@Fovai]

fr apartment tour

[@CHA0SBLEEDS]

I'm not sure what happened to your channel and how it blew up in such a short time, but I'm proud of you bro!

[@Sean-ik6uq]

Hes still sharper than any knife

[@regonik]

Duuuuude. I needed that honest review of those things

[@vadymm119]

One more note, not all whetstones have to be soaked. There are 3 types in general: oil stones, soak stones and “splash and go” stones. A lot of synthetic Japanese whetstones are splash and go, meaning you put water on top and start sharpening. I would also recommend only using the 400 grit on really dull knives, 1000 is more than enough for semi-regular sharpening. Another note, the grit you use depends on hardness, measured in HRC. Personally, anything below 60 is not worth going 3000 or above, because it will do nothing for the edge.

[@DadGamingLtd]

Exactly. Splash and go Stones get ruined by excesive soaking

[@itslax25]

Yes some fine stones can crack if left in water excessively

[@BinxyBrown]

I bought trending product as well and its worked really well for me. Ive used a stone and had it work before but ive also ruined knifes with stones so i definitely like the rolling tool

[@zacharylacross]

One trick I learned is to use a marker along the cutting bevel of the knife. If you're actually matching the angle then the marker will come off as you sharpen. You should be able to get the knife to cut paper with the coarsest stone. As others have mentioned, you'll need to raise a burr to know you've reached the edge. When you do move on to the finer stones you don't need very many passes and use very little pressure. Think of the steel as a soft iron matrix embedded with hard carbides. With too much pressure you can actually tear out the carbides (which do most of the cutting) from the matrix leaving behind microscopic holes in the edge. Lastly, take some time doing "just the tip". This is because you might need to take more metal off the tip (where the edge meets the spine) to get a consistent angle because, unless the blade has a distal taper, the spine is typically thicker than the thickness behind the edge along the rest of the knife.

[@edoardomarraffa88]

Brooo that hip movement was wild

[@quebra-bolas]

Glad to see the sharpening video. Apartment tour sounds nice, last time I saw that tomato can picture I noticed you had a nice view to the city

[@ennomuller3915]

There aren't just honing rods but also sharpening rods which use ceramic or diamond as an abbrasive. Somehow these get overlooked a lot in the knife sharpening community. I can highly recommend the ceramic version.

[@stebasteps]

They get overlooked because they're not part of the "hobby" side of sharpening. It's like drawing a line freehand vs drawing one with a ruler. I'd still recommend most people to get a sharpening kit to save time. It's just much more convenient, less setup/cleanup, and you still get a razor edge.

[@Setashi]

This is a really great and informative video. It's a shame that I'm too lazy to sharpen my knives.

[@SomeoneExisting72]

Your voice is actually soothing to me-

[@deadlykitten7235]

No way, this is such perfect timing. I'm just getting into sharpening with a whetstone and you are my favorite creator so.

[@zacato1820]

I cant believe that he is finally sharpening his knives

[@markitosguerra748]

eres unico futurecanoe...tu contenido es el mejor y de grande quiero ser como.tu...saludos desde Mexico....

[@CaptainZoNKey]

youre the best creator on youtube, never change man

[@YoungRam]

we finally got the knife sharpening video!! its a christmas miracle!

[@gimbokbabbb]

finally!! i've been waiting for your knife sharpening video! now i can sharpen my knives ㅎㅎ thanks for uploading! and sorry for my english

[@ShadowXD.]

.

[@LillyBoe56]

Your English is great!

[@blondefan1]

Those sharpeners you run the knife through are more likely to dull/damage the blade. Keep practicing with the whetstone, and your knives will be sharp as razors. Also the leather strop is for polishing/removing the excess metal that forms after sharpening.

[@user-st3yv3to8r]

recently bought this same sharpening kit. I'm pretty sure that the gray stone is used for leveling other stones and white is used to create more of the sludge at the beginning of sharpening. Also really recomend to stop using angle guide. There are other types of angle guides that you put at the end of the stone to use as a guide

[@ibii7442]

i know its going to be a blast when my favourite chef uploads!

[@j.m.b.7449]

Check this out to not ruin your knives: "Whetstone Sharpening Mistakes that Most Beginners Make - Ethan Chlebowski" Don't scharpen by pushing the edge of your knife into the stone, but the other direction.

[@truekiba]

Exactly, that was his problem

[@OakTree98]

I would like to see your domicile

[@reynielurquiola7115]

Finally. I've been eagerly anticipating this

[@sunnydanisummers]

Great video! Something to try over the holidays!

[@brotondo2705]

A few things that may really help you out: Change your grip Your pressing down hand (pressure hand) can go up towards the edge which should one help you feel the bevel more and two make it easier to sharpen in less time For your handle hand (support) wrap the handle with your three little fingers then place your thumb at the heel and your index finger at the spine (or vise versa when sharpening the other side) Should help a lot with consistency and just make you feel more comfortable/ confident while sharpening Don’t worry about so many stones: A kitchen knife feels really good off of a 1k stone, no need to go higher. Try gradually lightening up on the amount of pressure you apply while sharpening and you will go from grinding to refining. Finish off with a few strokes in your pants, oh sorry meant on, rather than the honing rod. You want something soft to deburr and unless you’re really good with a rod chances are you’re just dulling the edge you created Finally as you get to the tip and you’re rocking those hips and shoulders try to lift up with the shoulder of your handle hand to keep the angle consistent on your grind. But yeah have fun with it and just get in the practice time. It gets to be like riding a bike and goes from being a process to being fast and easy.

[@Aaryan42069]

As a professional knife sharpening video watcher i can say you did great

[@chapopeh]

Hey man can i ask how much you'd charge for a regular 7in knive ? Im starting to shapen knives but i dont really know how much i should make ppl pay

[@FamousRoof8309]

@@chapopeh You've misread his comment. He doesn't work as a knife sharpener.

[@Aaryan42069]

@@chapopeh I don't sharp knives im a professional knife sharpening video watcher lol

[@chapopeh]

@@Aaryan42069 fucking hell i can't type, how much you charge too look at someone shapening a regular 7in knive ? Im starting to watch knives charpening videos but i dont really know how much i should make ppl pay to watch* better now, i really want to get in the knife watching comunity but its hard you know

[@Aaryan42069]

@@chapopeh 😆 you can charge ppl but i do it for free "Social Service" you know

[@SCP-76744]

Yoo the nostalgia in the start your in this video is immaculate

[@GoneSoonHopefully]

Finally! Thats what we've been waiting for!

[@K.Maroon]

I learned how to Sharpen a knife from a Furry Dating sim

[@MaddiWhite-uy5ix]

…me too

[@KanohiHau0000FF]

Man

[@Vandelay666]

5:56 that stone is not for flattening, it's for cleaning the stone when parts of metal gets stuck in the stone pores. The one in 2:12 is for flattening (but it doesn't do a great job at it)

[@FishyBoi1337]

yippee!!! We been waitin on this one for AGES

[@zerocool6370]

Another awesome video! love your humor, keep up the amazing work! From the first few times watching you I always thought you had decent knives and knew more than you were letting on another sharpening method you didnt touch on is the electric worksharp mk2 (what we use in our kitchen) it needs belts but does all the work for you in like a minute or so

[@ak47pabl0]

Those christmas will be my first which I will spend alone, watching your videos keeps me sane. Thank you and keep doing what you are doing

[@marshallbeichner1687]

Yes, I would love an apartment tour. I wanna see where you keep your bedroom ingredients

[@OTOSoundsandVisuals]

Thanks for finally posting this, I just got a wet stone, and knives need some love and care.

[@arkodas2361]

The key to good knife sharpening is the hip movement.

[@Feniks-1]

Finally the knife sharpening video. He's been talking about it for months 😂

[@dragonwithak6051]

Some information I feel would be helpful. That gray stone with the slits in it is actually a flattening stone used to flatten the whetstones and also repair severely chipped knives. The big white "flattening" stone is called a naga and is used to create a slurry on the whetstone surface before you start yes it can also flatten the stone but the big gray one will work much quicker, the slurry helps sharpen the blade quicker. The "leather strap" is called a strop and is used to get rid of the burr at the end of sharpening and polish the blade to a razor smooth finish. Hope this helps happy sharpening

[@Manthlebaloyi-fs2kh]

Thank you for always making me happy

[@gottagift]

Thank you for sharing. I have a dozen knives the need sharpening, Stones seem the way to go

[@epoin1158]

I'm proud to know I was able to learn those thrusting movements, he really put the importance for hip movements and im glad to know my vote for presidency is going to futurecanoe

[@dudge9669]

Good tip to keep track as to where you've sharpened is to use a permanent marker on the edge and colour it in, the marker will still appear where spots you have missed. To remove it after you're done, rub some nail polish remover on it. Also you can feel the burr on the edge if you've sharpened it correctly; once you feel it across the whole blade on one side, then you sharpen the other side.

[@scytheria7]

This is so huge. We’ve been waiting for so long.

[@lighter412]

I learn this form of art ages ago....... This scared me more than anything

[@nanobotkemo]

When i was taught to sharpen knives with a wetstone i was told to life the knife on the backstroke. This may not be a huge deal when your using a rougher grit but it seems to have always worked for me. One other thing you should look into is a knife angle finder to see what that exact blade edge is at if you're going to use that rolling sharpener as toull be able to find a closer angle to what the knife is so tou dont have to grind off so much material. The other important thing i learned about years later is a leather strop. Its used after the final sharpening to pull the last bit of the bur off and not change the edge you created. Some knives you can just strop to get the edge back

[@salmonavocado821]

Future canoe’s Osso buco is a master piece !!’ one of my all time favorite vdo thoo

[@gregorythethird_27]

an appartment tour seems nice

[@Dav-jj2jb]

We all need a friend in life that will sharpen our dull knives.

[@Itz_Phrog]

I found about your channel after my mom sent me your potato video. I made the potato accordion later than day and ive been enjoying ever since. Keep it up!

[@kinangeagle133]

Canoe makes a few moments of my life happier until I start to hear the “do me, do me inside. i know i know”

[@Mir_Teiwaz]

I haven't had a chance to use it yet, but that is the exact same knife sharpening set I just bought like a week ago lol

[@imagifyer]

something you may know but worth remembering, different knives have different edge geometry. For instance European style cooking knives usually have a symmetrical blade profile with both sides being ground to the same angle, while Japanese cooking knives often have asymmetrical geometry, in some cases having almost no angle on one side (typically the left for a right hand user) while the other side has a very steep grind. This means if you're using an angle guide while sharpening its worth checking to make sure you have one suitable to the edge of the knife in question

[@Jayy4Himm]

Another lovely FutureConoe video I see

[@choux8372]

Yay, a knife sharpening video!!

[@rayzecor]

I've been waiting for this

[@sho.shpooked3246]

my favourite part of knives, it acts as stress fidet toy becas becas the satisfaction after the knife gets sharp, dam. and its really satisfying

[@Cedi346]

Yessss an Apartment Tour would be great

[@MerrlovesJesus]

YASSSS! I want an apartment TOUR!!!! btw MERRY CHRISTMAS

[@n8mare792]

The Horl 2 is actually pretty good it just takes a really long time to create an edge (like at least 10-15 minutes on one side). Once you have one it’s way easier/quicker to use and you can sharpen the knives pretty well

[@Bigtexbbq]

The reason it takes longer is you have to reprofile most knives to the angle of the magnet. Its faster to reprofile on a coarse stone (diamond being fastest) and then use the horl to hone and finish the edge.

[@cancernoises]

Yes! You definitely should post an apartment tour

[@Third_Age]

An apartment tour would be wild

[@edoardomarraffa88]

After months, we finally get the knife sharpwning video

[@Efical]

Im not an expert on knifes, but I am in metal grinding. Upscaling here a bit but the principle is the same. When i was preparing some welds i wanted to have a consistent angle throughout. The best way to achieve this is consistent strokes all the way, ofc that is not really possible with 8-10 meter long plates but minimising the zones needed to complete the grind makes for the best results. So as you where trying already the 1stroke throughout the whole blade will have the best results. The zone by zone method will have easier results but where those zones cross there will always be inconsistencies. Hope this helps ❤ love your vids.

[@adanazkarabulut8439]

i dunno if im the only one to do so but im using the back of a ceramic plate as if its my wet stone and it works pretty well for me

[@nonamnonam5332]

U could use a sharpie to paint the edge, to see where you allready ground away material. Then you can either adjust the angle, or grind away until you reach the very tip of the edge. You could also get a consistant angle sharpeener, which is basically a cheatcode for sharpnes. I´d recommend the Lansky diamond stone set for price to performance.

[@Darthseedi]

an apartment tour would be awesome as well as a tour of all your kitchen gadgets or maybe at least an amazon storefront

[@mrgunman200]

Geometry of the blades edge is underrated (how perfectly the blade makes a point basically across the whole edge)

[@edoardomarraffa88]

The prophecy has been fullfilled

[@NeedaNewAlias]

Been there, done that! Nice video. Found out that the Work Sharp is the only way to get easy repetitive results. Work Sharp Knife and Tool Sharpener

[@leizereo7001]

I'm surprised that future canoe didn't get a cut of this video,I honestly thought that when he makes this he will get at least 5 cuts

[@BtheLee11]

a little thing i noted about the "hip motion" when i started using a whetstone, was that i see why they sometimes depict people kneeling over the whetstone instead of standing. It's a little easier to control moving your torso back and forth.

[@linackj]

YAYAY YOU FINALLY MADE THE KNIFE VIDEO