Knife Sharpening: How To Give Your Knives A Tune Up: How To Hone Your Knives

[@603chefmon]

Richard, just finished a 12hr shift in the kitchen and could listen to you talk knives for hours more. as always, thank you

[@RichardBlaine]

You are more than welcome Jerry!

[@Yummies4Dummies]

Great tips Chef!

[@backwoodstrails]

Richard - Some great information. Very few people mention the hardness of the honing steel vs. the knife steel, but you clarified that, just like butter! Thanks for putting out these great videos.

[@RichardBlaine]

:)

[@GnGEmpire]

Happy to see the return of your sharpening videos!

[@RichardBlaine]

Thank you Lantzman!

[@Frilleon]

Richard Blaine is the man. Best knife videos and info out there.

[@RichardBlaine]

You are to kind! Thank you very much! Cheers!

[@jorgefernandez6407]

You make that look so easy... Sensei!

[@aethertech]

Can you do a video going over common steels and their alloys used for knives? Stainless, Vanadium, Blue, etc...

[@RichardBlaine]

yes! on the list!

[@bradleyreams1026]

Richard Blaine yes I would like to know your thoughts on high-speed steel? I rather like it but seldom seen in kitchen use M2 HSS i have only seen in hunting knives (low corrosion resistance & grind difficulty &63-65 rockwell) some Japanese knives i have heard made with M2

[@RichardBlaine]

Brad R. Pickens M2 and M4 are expensive that that is why you don't see it in the kitchen knife arena. Some Japanese knives I have heard are made of M2 and I happen to be a BIG of both M2 and M4 because in a field knife those are two GREAT steels that really hold up! Grind difficulty with them does not exist!

[@vabrad76]

Richard Blaine think i found some m2hs knife makers Yoshihiro & Tojiro & Gihei

[@RichardBlaine]

KARMA 2 BURNSIDE I think they do make knives in those steels and they are priced right!

[@TessCooks4u]

Richard, you are so informative. Thanks for the tips. :)

[@RichardBlaine]

You are more than welcome Tess!

[@bradleyreams1026]

Richard thanks you're the best! Success wasn't really too hard for me

[@RichardBlaine]

Excellent! I am glad to hear it Brad! I am glad that I was able to help you! Cheers!

[@silvsilvsilv]

Very interesting stuff Richard!

[@RichardBlaine]

Thank you!

[@Just8Ate]

Dan from smokeygoodness just shout you out in his video and had to check you out.. awesome tips on knives 8)

[@RivetGardener]

Great tutorial, thanks for sharing!

[@RichardBlaine]

You are more than welcome!

[@jcmcclain57]

Nice review Richard!

[@RichardBlaine]

Thanks JC!

[@deecoyx]

Great vid Rich. This is an old one. I have DL it for about 3 years back. Nice that you re-upload it :-) And... It would be great if you show us som knife technique with difference knifes :-)

[@RichardBlaine]

On the list my friend! On the list!

[@deecoyx]

BTW... Happy new year! :-)

[@RichardBlaine]

Tor-L Happy New Year to you as well Tor!

[@seamus6387]

Just a quick question, could you give any info on sharpening single bevel knives or, are you covering just the more common double bevel?

[@RichardBlaine]

I will be doing a video on single bevel knives soon! Here is a video in which I put a single bevel on a knife with no bevel at ll I think you will like! Let me know! kzbin.info/www/bejne/hpCmo6F8j8aJa80

[@kwstikas82]

Hi Richard, an excellent sharpening video again! But i feel like having a dejavu.. Is this video an old one?

[@knifesharpeningnorway]

the ceramic rod removes metal also so it sharpens on the very edge. the ceramic have. grit rating the mac sr-85 is 1200 the mac black is 2200 both remove metal and no hrc has nothing to do with toughness.. its how much a diamond tip can leave a indention on the metal.. aogami super is much tougher and less chippy at hrc 62 than at 65 but will have better edge retention at 65 than at 62

[@lisalavecchia6807]

Hey Richard. Just wondering if you have a lobster bisque recipe. If not can you recommend one for me. Thanks

[@RichardBlaine]

That is something I am going to have to look into for sure! Now if I was going to make a lobster bisque I would make a recipe based on the classic my Julia Child which is here: www.maine-lylobster.com/2016/02/lobster-bisque-recipe-julia-child.html

[@lisalavecchia6807]

Richard Blaine Thank you so much for responding. I'm going to make that steak recipe that you put up today! Looks delicious. You are too cute with all the comments when you taste it. You can tell that you really liked it! Keep up the good work and keep posting recipes. Thank you and have a great night!

[@RichardBlaine]

Lisa LaVecchia I am glad I could be helpful Lisa! Thanks for watching and you can ask me questions anytime that is why I am here! Cheers!

[@BigMeatSunday]

every time you do these I think, damn I need to get my shit together and get my collection sharpened, then i plan it, Ill do it tomorrow..... never happens, but I appreciate the lessons none the less ~ cheers brother man !

[@RichardBlaine]

Thanks John! Happy New Year Bruddah!

[@danielh750]

dude you are so helpful!

[@RichardBlaine]

Thank you Daniel!

[@keelhauling]

Any tips for honing/maintaining a differential grind edge? I was gifted a MAC MTH-80, and the only tool I have on hand is a 1500grit ceramic rod. I can't afford any stones right now, but even general tips on theory would be super helpful, if only to know where to go in the future :) PS: you seem to maybe have some MACs yourself, do you know the factory differential on them? I've read 50/50 (which seems clearly wrong just from looking at it), 45/55, and 80/20. I'm new to this, it'd be nice to have a number to keep in mind as I start, instead of just trying to eyeball it.

[@RichardBlaine]

The Macs are basically 50/50 and I have the black ceramic rod at 2200 grit and works fine and the rod you have will work fine. I think you need to watch this video on how to use the steel and the rod. it is a 3 part tutorial and you will find it very helpful indeed and then get back to me on the issue! kzbin.info/www/bejne/g33RYqSwodNmrqM

[@keithbettag598]

great info here,,,,im sure it is gonna save some people a lot of money,,,,,i commend u sir,,,,

[@RichardBlaine]

Thanks Keith!

[@terrysharing]

WOW! That was an amazing demo. I'm embarassed to say I don't have any great knives for cooking. Would you be able to do something about sharpening simple knives like the ones I use for carving wood? They are just simple knives that you flip open. Like a swiss army knife.

[@RichardBlaine]

Do you have a pic or two Terry?

[@tinman1955]

Do you ever steel your knife edge-trailing rather than edge-leading?

[@h.c.h-4218]

If you have a mac knife, just get the mac brand steels.

[@AussieAngeS]

Watching this video, I realise how blunt my knives are lol.

[@RichardBlaine]

Thanks Angie!

[@karkess313]

Man, Obama is gone, Trump is sworn in and just when I thought the day couldn't get any better....A new knife sharpening video from my patriotic brother Richard? Think I'll play the lottery today!😉

[@RichardBlaine]

Thanks Karl! I hope you hit the winner!

[@hithere745]

1998 called, they want their potato back.

[@RichardBlaine]

:)