How to Sharpen a Knife with a Japanese Master Sharpener

[@totojejedinecnynick]

Protip - if you ever happen to get lost in the wilderness, just sit down and start sharpening your pocket knife. It is guaranteed that within 10 minutes someone will come by and tell you that you are doing it wrong.

[@justinblee]

Best comment ever

[@HungPham-ki9wu]

Nice tip

[@secretbeach999]

How dare you

[@mattharrison9550]

Fuk this made me laugh hard

[@jaymenace4045]

@@mattharrison9550this is the dumbest and most obvious joke I’ve ever heard not being sarcastic

[@WaffleHungry]

“I’m going to sleep by 11 tonight!” *3:17 AM watching dudes sharpen knives*

[@robertsiemon410]

So very true!

[@pc5147]

story of my life...

[@tenenbaummark]

3:40 AM for me this time lol

[@anthonysullivan7871]

12/27/19. 3:19 am. Florida

[@kozmabalazs]

3:52

[@Burciaga96]

This is the best and most informative way to teach a novice how to properly use a whetstone. Great job munchies!

[@bradenglenar7006]

You make me cringe with the word Whetstone. I guess its more of an umbrella term now but still.

[@hubster4477]

Damn! What's the video for then? Haha this is almost a hobby to most people in the field. Mere kitchen laymen are not doing this, or want to do this. Like a mechanic fondling his sockets, or an artist caressing his brushes. Most of us don't do it this way! Prob just not that into it.

[@marcinelmer82]

Highly disagree. After watching this you wont have much more skill. There are other more informative videos that show you the principals of sharpening. Not to mention that knife like his and those Stones will cost you alot.

[@2tallB]

@James Brosnan can you recommend a vid that shows the full technique for that?

[@allanpan4562]

Japanese knife imports. Search that and you will find more detailed videos on sharpening. Also the same guy in the video has a series of tutorials on KZbin.

[@AteOunceCup]

Vincent does excellent work. His videos are the best sharpening tutorials I’ve seen anywhere. The bad technique of most youtube sharpening videos removes way too much knife metal as well as causing uneven wear on knife and premature dishing in the stone. A problem considering how expensive everything has become.

[@TiagoAlexandrec]

If someone is ambidextrous can the nife be sharpened equally on both side’s?

[@wobblysauce]

Yes, it is just preferences.

[@baldbearded9601]

It's funny how this comment was made PRE-Covid and yet talks about "how expensive everything has become". Sure... 😅

[@Yupppi]

If you have even half decent stone that is relatively hard, you're sharpening knives professionally for years before you wear out your stone. If your stone is dishing, use the flattening stone. The only reason you might be removing too much material is you doing it for too long - an effective material removal is a quality of a stone (and a sign that you're using rough enough grit if you're fixing the geometry instead of just refining the edge). Too much is an adjective describing the user's inability to recognise when the work is done.

[@Yupppi]

​​​@@TiagoAlexandrecit is fully dependent on the knife. Many japanese knives are titled as single-edged knives which means they lead to one side (the heavy ratio), while most western knives are double-edged, 50:50 and will not lead to either side. It is generally recommendable to keep the original shape, because changing the edge angle might be an arduous task prone to error, and trying to change the whole bevel might just not work out and even if it does, it removes a ton of material from the whole blade.

[@georgehelliar]

It's nice to see Korin still doing well. I bought an ittosai damascus chef's knife and a 1000/6000 stone from them almost 10 years ago, and they've given me years of joy. There's nothing like having a really sharp knife, and this is a really good instructional video.

[@koettfaers]

You bought damascus because it looked nice, right? How much do you have to take care of it, they have a tendency to rust... And what do you cut it with?

[@georgehelliar]

@@koettfaers yeah, the Damascus is purely decorative, I waited until I had learned to sharpen before buying a nice knife. I live in the tropics, so wanted an all-stainless construction. It has a vg-10 (?) core, and both the cladding steels are stainless too. Not sure what you mean by what do I cut it with? I sharpen it on a 1000/6000 stone, and use it for everything except filletting fish / breaking down chickens

[@donovanb9020]

This is the video that got me truly comfortable with sharpening my knives. Thanks to this video, I practiced enough that I finally feel comfortable upgrading my whetstone earlier this week. My OG beater/practice knife now has the sharpest edge it's ever had in it's entire existence. I can't thank y'all enough.

[@KubotaKid]

Received a full whetstone set this year from the family. They hated my odd collection, but it worked well. I am impressed with the ease of making something dull new again so on that note I have to watch the best and glean knowledge and make my own style. Thank you for the wisdom.

[@codysykes5568]

Another point I think deserves mentioning is to maintain your whetstones as much as possible; you also want to make sure you aren't just using one section of the stone to sharpen with. Notice how Mr. Lau is using the entire length of the stone! I personally will take my whetstone dry and draw a grid on the top with a lead pencil and use the zeroing stone or flattening stone and just run down the length with about 2-3 lbs of pressure. If you see spots that are still marked after a few passes this shows you that the stone isn't entirely flat.

[@tskroyal9198]

😂

[@kisuge888]

I was waiting for that cow to pop up and pour water on the stones but alas wrong channel.

[@SPJ-88]

It's wrong channel the moment you hear someone speaking.

[@CannibalLecter]

what's this from?

[@SPJ-88]

@@CannibalLecter kzbin.info/door/g3qsVzHeUt5_cPpcRtoaJQ

[@thomassager6396]

Yesssssss

[@edwardhuang1502]

You are very likely to be in the wrong channel when it's sharpening a steel knife.

[@illuminatiCorgi]

"I need my mental health break..." 😂 Don't we all...

[@jws14]

Mark Sneddon Asian brothers been in the West too long lol gone soft

[@MrSiestaFiesta]

This is what is wrong with the world.

[@roveism]

You bring shame to the Shimada Clan, mental health my Shimada ass.

[@Daxterbeer]

Vincent is usually calm

[@patrick3671]

Probably just shook up after the fact that it could have easily got into his eye, through his cheek, in his neck, etc

[@nessrosen5846]

He is such a great teacher! Very knowledgeable and makes it super easy to follow along 👌🏼

[@garryw1159]

This has to be 1 of the best explained knife sharpening tutorials on KZbin. Thank you so much. 🇦🇺

[@Saikhnaaaaa]

Gordon Ramsay: Let the knife do all the work. Vincent Kazuhito Lau: Let the stone do all the work. *intense stares*

[@garethbaus5471]

They are essentially explaining the same thing.

[@darylcane1557]

Jean Pierre: Let the oño do the work

[@Dr-YouTube]

@@darylcane1557 I let the coño do all the work ;)

[@TheGaurangga]

So who is the mothafocka fuck bitches fuck fuck?

[@jtyree0226]

@Eka Rally Me

[@scorpionking8573]

I've watch so many sharpening knife videos but they never mention about peny trick. Only you mention it and learning that trick.. hehe. Nice. I can sharpen my knife properly now.😊

[@t_caribe]

I've been watching like 3, 4 hours of knife sharpening tips, angles and whatelse, tried to sharpen my kitchen knife like at least 20 times, and often made more dull than it was, this was the first video that actually helped me, i'm not able to cut paper like that yet, but i'll get there, thanks so much dude!

[@thefighterturgut]

I watched a lot of videos describing the process but nobody in any video I watched said when I should left the pressure and keep the pressure of my finger except you and that is what it makes my knife sharp again. Thanks for the video

[@beastcoastslingshots9681]

If yall are ever in nyc, you can visit their store on warren and west Broadway. I used to deliver business cards to them and the knives are amazing. And their sharpening setup is legen.. wait for it.. DARY!

[@kimng4337]

I’m a left handed person so I watched this video through a mirror

[@arvin.fitness]

Smart

[@arrifjoe]

That's brilliant...now I have idea

[@maheshnaik561]

Wow lmao

[@zuzuo24]

0:30 wet stones 0:51 medium stones 1:17 finishing stones 1:33 type of knife 2:02 holding the knife 2:23 finding proper angle 2:47 3 pennies trick 3:03 applying pressure when sharpening 3:40 work on dominant side of knife 4:01 2 pennies trick 4:20 applying pressure on dominant side 4:46 burr 4:59 stone sediment 5:26 care for finishing stone 5:49 polishing edge 6:40 checking edge 6:45 paper test 7:13 stone fixer

[@chocolatewhale3656]

I hate ya cut g

[@pinkopansy]

thank you!

[@einundsiebenziger5488]

whetstones* (from "to whet" = to sharpen)

[@aniquinstark4347]

You, my friend just helped me sharpen all my kitchen knives! I'm always reluctant to do it myself because it's so easy to royally screw up a knife edge.

[@hussenyee4157]

Finally, A good lecture & demonstration to sharpening with a whetstone, from start to finish. What's also importrant is cleaning/storing the whetstone after sharpening

[@inuyashaspet]

Vincent is amazing. What a thoroughly detailed and easy to understand lecture!

[@LTV_inc]

I’m from a completely different culture and country, but my dad was a butcher and “we” sharpen just like you do…humans are amazing. 😊

[@soniccinos]

I had watched so many sharpening videos on youtube, but only this one talked about 2 concepts I didn't know existed. The ratio of the blade's edge like 70/30, and the "stone fixer"!!!

[@matsku9368]

This guy is great at explaining his stuff. Im getting kinda like Gordon Ramsay vibe from him

[@JL-gr3bs]

Yeah but less like he needs to pee

[@ilikehumans1096]

By far the best knife sharpening tutorial on KZbin. This guy mentions the important details that everybody else misses.

[@TheGamzers]

I like Vincent I saw him a while ago teach Alex how to better sharpen knives as well but I never knew just how useful the paper cutting test was

[@niczim123]

By far the most helpful video on knife sharpening that I've seen, and I've watched quite a few.

[@Daniel-dg3np]

Alternatively if you are comfortable and starting out you can learn to swap hands to do the other side of the knife. ie. One side right-handed, one side left-handed.

[@smievil]

would probably be easier to see the angle like that

[@luandyelam6097]

Very informative! I love how that guy explaining the whole "how to sharpening your knife" tutorial

[@Sarmatae1]

Added tip, use a pencil to draw a grid across the entire surface of your stone before using the fixer. It'll show you where the uneven spots are. Rub your stone until the whole grid has been erased for a perfectly flat and even waterstone.

[@ayamasakurma30]

I very happy after i see your video. I learn so much. Before this I have problem to sharpening my tools over a month. Now i can sleep without tension. U are the best. Tq

[@Henricule]

So far the best instruction I found. Specialy because also the left or rigth hand sharing ratio is addressed. Top.

[@stuffylamb3420]

I tried this but can't really feel the edge of the knife that he's talking about. It definitely makes my knife sharper doing this way, but I feel it's not as sharp as it should be.

[@superdan422]

7:00 hello dr. Seuss

[@ghostdog2041]

I am going to try this method TOMORROW! I recently bought a 400/1000 grain whetstone. I soaked it for 10 minutes, started on the rough side, went to the smoother side, but I can’t really tell a different with my knife. So next time, I’m doing it YOUR way! Let’s hope I don’t cut my fingers holding the tip haha!

[@EastWindCommunity1973]

This blows the Epicurious video from two weeks ago out of the water, great job!

[@matiasmeza85]

Thank you Sir! Awesome video. I was doing everything wrong with my Japanese knifes. Regards!

[@ahmedalsadik]

Jezus, Vincent, did you fight off intruders with those stones? :)

[@Wavemaninawe]

He didnt want to dull his knives, after having spent 45m of maintainence on them.

[@hassanalialqadiri]

Me at 4am: watches random videos and cant sleep Also Me: ohh, that's how you sharpen a knife

[@davidrazack9616]

Your 20percent retention may or more than likely may not kick in given your Wake -to -ratio,IQ aside..just saying.

[@dougjohnson9948]

I’ve been watching videos and practicing. I’m starting to be happy with my results. I’m looking forward to trying again tomorrow while keeping your video in mind. Very straightforward without a lot of jumbo jumbo. Thank you.

[@EnriqueScott-se3vp]

Thank you for your tutorial I've been the chef for over 40 years and I still don't know how to sharpen properly always have to get my kitchen knife professionally it's hard to find him in the city believe it or not

[@MW-lw5mn]

My "trick" for the angle is actually; look at the edge. When the "black" shadow disappears and the edge is touching the stone you have what you need.

[@desertrainfrog1691]

This works especially well for axes. Just look at what's already there, keep it simple.

[@kgs2280]

You’re an excellent teacher. Thanks for this very clear and professional video. I don’t know if you will see this since you made this video at least a year ago, but I have a dilemma with my sushi knife. I was gifted a lovely sushi knife a number of years ago (over 25 years). It’s not one of the finest, but it’s a very nice quality knife, and I treasure it. I made the terrible mistake of buying a tabletop sharpener at the county fair (yes, the salesman’s skills were impressive!). Well, I had basically zero experience with knife sharpening (it worked OK on my everyday knives), but when it came to my good sushi knife, I really messed up with the pressure and/or the angle. I got the tip half pretty well done, but at about the halfway point, going about half the remaining distance to the hilt, I royally screwed up and ground out a few nasty chunks. (I now think of it as the “serrated section” - ugh). There’s still plenty of blade left to work with (sharpening-wise), and I really don’t want to throw away this lovely knife. So, my questions are, now that I’m getting a couple of whetstones, do I grind down the entire knife blade to flat to restart the edge with a straight blade instead of having an inward curve after fixing the divots, or should I go with a curve near the middle (which seems like it would diminish the functionality of the blade? And how reasonable would it be to grind it all down to start over giving it an edge? Would that do further damage to the knife? I hope you see this, as I would really appreciate your advice. Thank you for any help you can give me so that I can salvage my best and most “special” knife. I’ll check back here regularly to see if you’ve seen this and answered. Many thanks.

[@alexandraabraham6698]

buy a new knife and put the old knife down to experience.

[@beny7160]

Something about watching super capable artisans do their thing is just beyond relaxing to me.

[@notimeremains]

Great video! Super insightful. I just got some whetstones. Thank you

[@bobcalgarycanada8582]

Great Tutorial Thanks

[@l.p.5259]

What a cutting edge video!

[@adamdennis2936]

This is a terrific teacher. No questions left.

[@henrylee4722]

Is there a stone fixer fixer for when my stone fixer starts to wear down? 🤔

[@孙仲伦]

Henry Lee use another stone fixer to fix your stone fixer ?

[@twuuwttwu]

did the chicken or the egg come first?

[@harrue]

I warn you, do Not go down this dark path. There are things that are better off unquestioned.

[@rongtianhuangTimmmh]

Henry Lee any flat brick or sidewalk will work for fixing stone or stone fixer or stone fixer fixer

[@jamilvints]

@@twuuwttwu the bug bang came first.

[@k-ozdragon]

One thing to point out: you would never use this angle on a standard chef's knife that is made to chop the board repeatedly. It's too thin, & the edge would bend & chip rapidly. Also, to remove the bur efficiently, a few light strokes at a slightly higher angle will strip the bur, ensuring a strong edge. Burs are tough to remove, & simple refining of the edge will leave the bur behind. This bur will break while cutting, leaving your edge suddenly dull. A few light passes at a slightly higher angle first, then refine as shown in the video = a much stronger, far longer lasting edge 👍

[@naufalgetmad5477]

Make a video, I'd like to watch

[@k-ozdragon]

@@naufalgetmad5477 I definitely should. I work in the knife industry & help customers with this type of stuff all the time. Definitely a lot of little tricks involved to get an edge just right.

[@russellpradia]

Excellent! Best tutorial I have ever seen on sharpening knives! Best! Keep up the good work

[@lawndart188s]

That was the best explanation I’ve ever heard. Thank you!

[@TruthIsTheNewHate84]

It seems so counter intuitive that a sharper knife is safer than a dull one but its true.

[@alexdelgadojr7718]

He summed up about 25 of the videos i just watched. Nice!

[@robosing225]

How does one know how to properly remove the burr? He just said too make sure you remove it but didn't specify his method of doing so.

[@jb42jb]

Robosing look up how to use a leather strop those are used to remove burrs

[@yuukihikari7832]

He said clearly that you want a burr along the whole knife. The use a FINISHING STONE and then check for no burrs.

[@dalefourroux6402]

Thank you so much for showing me good tricks. You have a nice day. 😃

[@ranjitpatel496]

Thank you from UK 🇬🇧

[@Alexdoesitbestt]

Master Charpener: there are stones that go up to 30,000 grit Me who has a 160,000 grit stone: *Laughs in KME*

[@kevinthong9549]

this guys is good, very clear and concise 10/10 technique now my knife can cut through thin air XD

[@mazepa-slavaukrayini932]

Absolutely outstanding video!! Thank you for sharing all of these critical details with such impeccable clarity!! 🇺🇦🇯🇵🇺🇦🇯🇵🇺🇦🇯🇵

[@jetmanz12]

Now I know what justin wong does when he's not playing.

[@brramzi31]

best demonstration I've seen so far

[@J_LOVES_ME]

Why are all the other videos so complicated? This one was simple and to the point! TY!

[@wnose]

3:12 to 3:40 left side down against whetstone, sharp edge of knife facing 2 o'clock, 3 pennies used for height, pull toward you 4:20 to 5:20 flip knife, then sharp edge of knife facing 7.30, 2 pennies used, push away

[@mosatsoni4324]

My brain: Need sleep Me: But I need to learn how to sharpen knives like a Samurai.

[@rogerricalde7860]

Thank you for input on what stones to use when sharping knives by hand.

[@johnsheetz6639]

I love sharpening knives it's so soothing

[@Gumden]

I feel like I've already cut my fingers watching this...

[@dalemurfitt9839]

HAHAHAHAHA me too😂😂😂

[@gavinsilva3919]

Sharper knives are actually safer surprisingly. Dull knives slip if they don’t cut and that’s where shit happens

[@Username1957js]

😁

[@adamwittman982]

When he said diagonally I heard diagon alley

[@peters1515]

Best sharpening class ever. Great class. Thanks.

[@gbsailing9436]

Thank you! DIDn't know you could buy stone fixers. I was taught to sharpen using the whole stone so as to reduce hollowing of the stone. I will have to get one of those. Thanks also for other techniques which should make my experience easier.

[@AlbertGuilmont]

Wow!... So, no magic?!... Only good stones, skill, patience and a lot of work?

[@Bear-Ur2ez]

Very interesting video. I thoroughly enjoyed watching your technique and hearing you explain the reason why you're doing what you do as your demonstrating the sharpening process. Thank you for the video.

[@karenlowdermilk3222]

Good detail , and demonstration.

[@dangerriff8304]

So you can now take an ordinary Japanese guy, give him knife to sharp and then its MASTER! AHAHAHAHAHHA

[@KaboshPenguine]

dangerriff this guy isn’t even Japanese.....

[@frostgarcia5257]

This was the first time I’ve seen this, fantastic🎉

[@Moodymongul]

A keen eye will note, this instructional cuts to the chase

[@clivemarshall7503]

Complete star, the best tutorial ever.. many thanks

[@apostolosfilippos]

Need a euro convertion for those pennies please !

[@luciangreen3422]

I used the stones to destroy the stones

[@jedwardoo]

How often should you sharpen the knife using this method if it’s used daily? Every day after use or before use or weekly?

[@DASSAMWASHERELP]

I am using knives out of different steel so I usually sharpen it when I notice that it starts to get dull.

[@ChefBogan]

Best sharpening video I've seen

[@CrocoduckRex]

"Vincent Kazuhito Lau" that's one odd name. Half-chinese, half-japanese?

[@TheDaddyNick]

Italian, too

[@nataliewitkowski913]

I love sharpening stuff so much lol, all of my knives are mirrored and I’m certain I have a problem

[@Lethal_Intent]

Same! Nothing like getting the strop out and making that mirror finish.

[@harrue]

i like to dull knives then resharpen them then dull them again. After doing this pleasurable process 9.3 times. I finally get out some bamboo and cut into it a whole 34 times. After that my knife is ready to use safely in the kitchen

[@csall1599]

Thank you so much for showing this. It really helped improve my skills.

[@OnerousEthic]

The Koran shop in Manhattan is the best place I have ever seen for high-end kitchen knives. I bought ours there.

[@cyclingpanda1]

Every time he talks I can't take him seriously cause I keep imagining in my mind he's the greatest Yu Gi Oh player

[@Apollo440]

I know most of this stuff and was still intimidated by how the information was provided. Korin has a channel here, where another guy explains how to sharpen. He's so much better at it!

[@stevewright4576]

Absolutely a master.

[@estevaoavillez]

A bunch of people will watch this and destroy their knives... good video anyway hehe

[@Aace00]

Unfortunately, many people watching live in smalltownusa and have literally never met an Asian American, or black person, or gay person. So to them, seeing an Asian American is unbelievable.

[@Mike_Rundle]

Estevao Avillez or their fingers. Lol

[@72motochef]

You're correct. If someone hadn't tried this method before, practice with an inexpensive knife first and get the technique down. Also, the steel on the Japanese knives is thinner and softer when compared to the European/German chef knives.

[@9292098]

@@72motochef In general the hardness of the steel of a German brand (or German-made) knife (such as Zwilling or Wüsthof) is around 54HRC, whereas the hardness of steel used in Japanese knifes (Say VG-10) can easily be above 60HRC, and the higher the value of HRC, the higher the hardness of a material. So a Japanese knife tends to have a harder steel than a German knife, but not softer.

[@jeoffrygeff886]

@@Aace00 when did race come into this. I came here to learn ways to sharpen lmao

[@KAr2561]

I can't find a knife sharpener in London. Thanks to you, I will sharpen myself. Я не могу найти в Лондоне спеца по заточке ножей. Благодаря тебе буду сам точить.

[@chrisreed3929]

Wow, amazing, you make it look so easy. But I know from experience this is an art as well as a science. Please come to my house and sharpen my Japanese knives.

[@mazepa-slavaukrayini932]

Exceptional video! You are a true professional.

[@rsyalom]

Thank you Vincent. I just purchased from Korin a 2 sided water stone. 1000/3000. probably a rookie mistake but the Togiharu, seem like nice stones. Kind of weird that the 1000 is a soak stone and the 3000 is splash and go. kind of hard to not soak them both, suggestions? Anyway I would have done it all wrong without your video I was trying to do the whole blade in one stroke like using a steel or diamond hone. And using drag rather than the cut _. excellent! Many chefs will teach you the opposite. Cheers, Reid Yalom San Francisco

[@Aldo-zp8wk]

For a guy that is considered a professional he sharpening stones look like his 3 year old used them as building blocks.

[@autumn5592]

Means they're being used. Never trust a man with clean stones.

[@richardmatias1072]

Thank for tutorial sir..nice sharpening

[@tnrstrategy]

Would you advise a home cook to learn and sharpen one's main knife or go to a professional like yourself?

[@aarnoarnold1973]

Great video. Clearly explained and demonstrated. Time to practice!

[@jerberus5563]

I've made many oboe reeds and own a few sharpening stones and a Jende knife.