How to Sharpen a Santoku - Razor Sharp!!

[@hello.itsme.5635]

Great video man. You're way of explaining all the steps and why you do what you do is really spot on.

[@jeffmacrae4633]

Ok...watched the whole video after work yesterday...I wasn't let down by the 2nd half... Great information and your editing/production ability is starting to get close to your sharpening ability...

[@jeffmacrae4633]

Video came out as I was literally out the door on the way to work...managed to watch about 7 minutes of it...will finish after work...so far it's good

[@BarryinFredonia]

Very helpful! There’s nothing like using a good sharp knife for kitchen work. I’m adept at sharpening my woodworking tools but needed guidance on kitchen knives. Cheers!

[@jadebeaule6394]

I’m glad to see this! I have a Yu Kurosaki sasame Santoku that is my main prep knife, but it’s also my first ✨good✨ knife, so I’m always a little worried of screwing up in the process. This is incredibly detailed and it reassures me!

[@tauftools]

awesome tutorial man! thank you :) very well explained and shown.

[@SharpKnifeShop]

Thanks so much! Glad you liked it!

[@cclemoyne4033]

Sweet knife, looking to get my first "Real" Japanese one and this seems to be the most versatile. Thanks for showing how to sharpen it. Cheers from Montreal! Stay healthy

[@SharpKnifeShop]

Glad we could help!

[@jradish]

Great video man! Love the technique and the explanations! Keep up the good work!

[@raistrose7773]

loved the video! maybe talk through why you chose the stones you used?

[@cabinlife1886]

I have a Santoku knife that was pretty dull and I couldn’t get a burr on it. I tried for 10 minutes. It’s so dull I started with 320 just to speed up the process. I couldn’t get a burr at 15-17 degrees. I told the knife it would not win this battle and that I would win. But, I could only get a burr at more like 20-22 and I don’t know why. Any thoughts?

[@jamestyrer6067]

Excellent video. Thanks

[@jazz37rio]

Great video, thanks

[@jrlk0098]

On the topic of pressure, what do you think of Bob Kramer's 4-6 Lb of pressure for sharpening, is that too much?

[@SharpKnifeShop]

Depends on what you're trying to do. If you're trying to reshape your edge assuming it's very dull extra pressure is necessary, for this knife as it was in good condition we didn't need to remove very much steel so tons of pressure isn't necessary.

[@BrokenSofa]

awesome stuff!

[@SharpKnifeShop]

Thanks!

[@sudoo6987]

14:40 what is that strop? And what does that do?

[@cclemoyne4033]

A strop helps with polishing after sharpening. hope this helps

[@arzemagic]

I don’t think your dips and wiped the blade quite enough before you sharpened it 😀

[@lukaszstelmaczonek8512]

Hi i have question shiro Kamo Super Aogami 21cm guythoh what angle you prefer?

[@SharpKnifeShop]

We do ours all at roughly 15 degrees, but were not pulling out a protractor every time to check! Just got at it and if you want it sharper, take it down, if you want it tougher take it up as everyone will have a different preference due to their habits/how heavy handed they are!

[@dem0680]

hey there. do you sharpen high carbon knifes the same way?

[@SharpKnifeShop]

We sharpen all knives the same way, the only thing that changes is the angle! For thinner harder Japanese knives we go betqween 12-15 degrees and 15-20 on softer European style knives

[@notruss1]

What is the angle when you are pulling back on the non-bevel side? (The back of the edge)

[@SharpKnifeShop]

In this video we are sharpening a santoku which is a double beveled knife. Perhaps you are talking about an usuba which is noticeably thicker and has a chisel like bevel. In that case you would put the back side flat on the stone.

[@notruss1]

@@SharpKnifeShop No, I meant this knife, this video. From your explanation I suppose the answer is the same angle for both sides. I wasn't sure and it's new to me. Thanks

[@Masterfighterx]

It's a Santoku, so a double bevel knife, so there's no ''non-bevel'' side. It's probably roughly 15 +-2 degrees on each side

[@Gollammeister]

Would u say 1000grit to 3000 is good

[@SharpKnifeShop]

Yes absolutely! That's a great progression.

[@3eggerfpv397]

When you wipe that blade length wise between your fingers, it makes me queasy! I would definitely cut myself doing that!!!!!

[@DANVIIL]

Nice job! However, shavibg arm hair is not a great test of sharpness. Get a piece of receipt paper you get from a store purchase and do push cuts on all parts of the blade.. Don't do sawing cuts - just straight down push cuts and see how cleanly the entire edge will cut. Good luck!

[@SharpKnifeShop]

Shaving arm hair is a great test of Sharpness! As is cutting receipt paper, and there are many other great ways to test. I find they all tell a slightly different story.

[@DANVIIL]

@@SharpKnifeShop I've seen blades with burrs cut arm hair like a razor blade. I just prefer receipt or rolling paper over hair.