Shorts: This week I learned how to sharpen a knife

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I am so grateful for any support you choose to give, financial or emotional! 🙏 I learned to sharpen my knives using a whetstone. I can't believe how much nicer it is to use sharp knives! #shorts

[@thingwithchlorophyll2101]

This week he learned how to wet a stone lol

[@s3phaeus520]

Whetstone

[@MugzieMulligan]

@@s3phaeus520 play on words my guy

[@FalonGrey]

That kind of struck me as odd, who doesn't know that you have to wet a whetstone? Hell, even Skyrim had that detail!

[@Minecraftajm]

@@MugzieMulligan Vcgehs

[@KMocha_]

@@FalonGrey i didn't first time around tryna sharpen a knife. somehow.

[@d2solutions185]

Don’t go in sections, you’ll change angles throughout the edge. Clean smooth swipes back and forth with light pressure. And emphasis on the strop, you’re gonna have a burr.

[@gianhh6336]

I love how this genuinely good advice is coming from wide pogU with an uncropped png 12 gauge

[@arctictruck5023]

You can go in sections if you’re going for a convex edge. The convex edge will probably give him a longer lasting edge because the edge will be more rounded instead of a v shape

[@MrUnreal9111]

This works better for smaller knives and pocket knives not for chefs knives etc. You can see how Burrfection sharpens his gyutos and it is step by step more or less.

[@dominicsalvatore42]

@@arctictruck5023 how ever convex won't get as sharp as a straight edge

[@justin_g6187]

Pardon me, are you aaron burr, sir?

[@Andrew-sv3ck]

“I used it dry” “I sharpened it section by section” these sentences caused me physical pain

[@tehnoobestworld]

Sharpening section by section is the recommended strategy for beginners

[@hawkthegamer8372]

@@tehnoobestworld yeah but it takes WAY longer and doesnt sharpen it evenly... Believe me, i tried

[@alpharibo]

Even some professionals sharpen section by section, it’s really just how well you can hold a consistent angle. Professionals can just do this a lot faster and more fluidly, if you’re dulling your knife going section by section then you likely don’t understand the principles behind forming a bur and apexing the edge or don’t have your technique down pat

[@fysics5375]

SAME

[@axehead45]

Leave him alone he’s learning

[@forestershelton]

Trust me, you get better and better at sharpening the more you do it so keep practicing, also KZbin can give you great info on it

[@highkage9535]

"If it's supposed to be used wet, then why is it spelled like this-" 😂 LMFAO, had me dead.

[@aalmoussawi]

NARUTOOOOOOO

[@meemaw_4202]

I’m glad ur feeling better lol

[@intruder9127]

@@aalmoussawi useless

[@aalmoussawi]

@@intruder9127 no

[@tomdone8575]

I think because it comes from the German word wetzen and sometimes an h is used in German words

[@13thMaiden]

"Now don't laugh but I originally tried this dry-" ~pained screams~

[@Abdallah-F]

@sehhi vooty you’re replying to the wrong comment.

[@allit196]

i was chuckling uncontrollably when he was at "dr" i knew itttt

[@suzukablade]

You and me both. If he wanted to go dry he should have used a shaving strop.

[@tuscansun2320]

you never go dry always use lube

[@Watcherdogs]

i thought the same thing

[@burlyraccoon5029]

hey a quick tip from a knife maker, when sharpening knifes, you shoud test the sharpness inmediatly after the coarse stone. if its not sharp, try again on the coarse. becouse going on the less coarse wont make it sharper, only shinyer

[@reaganharder1480]

It is possible to still sharpen on a finer stone, but you are kinda defeating the purpose of having the coarse stone if you do that, and it will take a painfully long time. Source, I recently bought a 2000 grit ceramic water stone and discovered that despite being not at all the proper stone for reprofiling an edge, it still cuts just as fast as my $30 hardware store coarse stone...

[@Peachz90]

Honestly, more people should learn how to sharpen their knives.

[@OkNoBigDeal]

Honestly, more people should learn how to do car maintenance. Honestly, when ever you say something obvious and preface it with honestly, you sound like a dolt.

[@rolls_8798]

*everyone* everyone should know how to sharpen their knives. the idea of people replacing their kitchen knives every few years because they've 'gotten dull' is fucking tragic

[@brendanolevnik3755]

​@@rolls_8798 It's just not a desirable skill imo. If I'm not a professional chef I dont want to learn how to sharpen a knife. If it cuts, great! If not I'll give it to a flea market and get something new.

[@rolls_8798]

@@brendanolevnik3755 I don't mean to attack you or anything but I find this behaviour gross as hell. For one, we should aspire to perpetuity. The idea of replacing things every couple of years because 'it's plastic, it gets brittle, it gets old, it breaks' is sickening to me. We are so much better than that. Our collective millennia of knowledge and developed skills are laid to waste by today's throwaway culture, just cycling through bullshit pretending life has meaning. For two, these are skills, abilities, things that people should be able to do. If you outsource even the most basic of your necessities to the commercial and capitalist mass, do you really have any value on your own? sure, you might be the finest machinist in the world, and that's glorious, but without the basics, you are still missing a piece, and with your children who are never taught these skills, that missing piece just keeps getting bigger and bigger until a whole facet of people's lives are missing. No matter which nation or group of people you come from, they would not have survived had each member not learned, learned to learn, and utilised. might have gotten a bit too philosophical there Edit: my bad, I sound like a massive bitch at the beginning of this one

[@BigBaggingSteve]

Learning stropping. Starting on pokey knives before going to the kitchen. Shocked at the tesults!!

[@MrSharp-ut9pz]

Interesting fact: whetstone is spelled like this because “whet” is actually a very to sharpen. Like “whetting my knives”, or “whet my appetite” are phrases where you can use it

[@zenithchan1646]

Whetting my girl 😩

[@ignoreme2048]

@@zenithchan1646 sharpen ur girl

[@OneMoreWord1]

@@zenithchan1646 proceeds to put girlfriend in a pencil sharpener*

[@asmodeus2ndcircle]

@@OneMoreWord1 is... is this not how you do it?

[@sour_candy9555]

@@asmodeus2ndcircle this made me laugh out loud, thank you (:

[@bababoyski]

The last clip gave me a heart attack... 2 TIMES!

[@StewartW12]

Came to the comments to say this!!

[@thomas.thomas]

Same, you shouldn't play with knives like that. Learned it the hard way myself

[@maestrokaizer5133]

When

[@DJJewton]

HIS FINGER IS RIGHT THERE

[@LMvdB02]

that was fine

[@flymaster28]

It shouldn’t take more than 10 minutes to sharpen unless there are chips in the blade. A good trick to check if you’re maintaining the correct angle is to run a sharpie on each side of the edge. The sharpie will get worn off quickly if you’re at the right angle.

[@cornoc]

there were chips in the blade

[@domsquaaa4323]

e

[@alextheonewarrior]

My blades tip was completely bent over and it took only 10 minutes to fix on a 1000 grit lol

[@bcob8989]

Never cut anything like you did in that last clip ever again😅

[@Iwontreadyourreply]

Ah yes let’s sharpen up a knife and almost cut a finger off

[@LeGrandMort]

Good lord, I wanted to scream at him. That wasn't even an optical illusion, he got quite close to his finger.

[@iamstarchant2]

@@LeGrandMort I'm missing digits and yeah he was making me nervous!

[@Cory_Springer]

​@@iamstarchant2 I'm missing the tip of one finger and have a scar on another, yep he made me pretty nervous. I usually say a sharp knife is safer than a dull knife, but not if you're doing what Mike did there.

[@slain4ever]

or the first time he cuts the tomato and paper by just pushing

[@MoliminousTheater]

How many kills with the knife did you get to get a Damascus knife.

[@marklloyd110]

first comment on a furry bot 😳

[@K1LLERSQU1D]

@@marklloyd110 second comment on a furry bot

[@imweirdish7530]

@@K1LLERSQU1D third comment on a furry bot

[@dinamosflams]

I usually just pay 49000z in the morroc's arms dealer in the south-east

[@lurji]

fifth comment on a furry bot

[@quimblyjones9767]

As a knife maker this was painful (that rocking) but I'm glad you are learning 😃 Thanks for all you do mate.

[@MikeBoyd]

thanks for watching! What do you mean rocking? As in going back and forth? Is that bad? Should I lift the blade each time? Thanks for any help.

[@stichyface]

@@MikeBoyd I thought you’re only supposed to go in one direction. Ethan Chlebowski has a good video on the basics if you want some guidance.

[@lachlantaylor1225]

@@MikeBoyd always always lift I believe, as when you push forwards you’re likely to mess up your burr, which you correct for when doing the other side. By rocking he means you changing the angle of the sharpening as you move, so the spine of the blade getting closer and further from the stone which changes the angle of your edge, so can also try to do in one full motion to keep it consistent :) but listen to the OP as I may be wrong

[@thomas.thomas]

@@MikeBoyd going back and forth is totally fine, if you are skilled enough. For beginners it can happen that you get cought on some groove or accidentally change your angle too high and actually dull the blade more than you sharpen it.

[@captainpenguin8283]

@@MikeBoyd Yes. You are only supposed to sharpen the knife one way. You push the knife edge down, and you should also flip the knife over and sharpen the other side (which is the only time you should cut towards yourself).

[@DracolegacyOfficial]

theres just something oddly satisfying about hand sharpening any blade, kudos to you for taking the time to learn.

[@robertclark972]

He is barely starting to learn .

[@SaBoTeUr2001]

Good for you! My dad was a surgeon, so he was obsessed with keeping knives sharp. I've inherited the obsession.

[@roemerjonker284]

Buy a 1000/6000 whetstone for your dad it gets the best cutting edge

[@lachlantaylor1225]

Also ‘stropping’ with a piece of raw (dry) leather does wonders to the final sharpness, super easy just drag backwards on any scrap bit of raw leather (not the sealed/waxed side) and it will get rid of any small imperfections

[@littlefrank90]

Do you have any video suggestions showing this?

[@thomas.thomas]

@@littlefrank90 plenty of youtube videos from knive channels go into it well

[@lachlantaylor1225]

@@littlefrank90 just search “stropping a knife” on KZbin, I’m sure there will be loads, I came across it on knife building videos and happened to find an old scrap piece of leather from a laptop bag handle lying around the house, does the job fantastically. The main tip is just to always drag backwards so you don’t cut into the leather :)

[@littlefrank90]

@@lachlantaylor1225 Thank you!

[@yatokami1783]

There's also different compounds you can put on the leather to get a finer edge. The smaller the micron the finer the grit (1 micron

[@SF-cq3lh]

Whet = “to sharpen” or “to hone” Also, the reason it isn’t too sharp is because of two things: 1. Your angle isn’t consistent enough. 2. You didn’t strop the knife.

[@yammarques]

this. also the angle seems a little too acute, the ideal would be about 12 degrees or so for a chef's knife.

[@SF-cq3lh]

@@yammarques that’s not necessarily true. The angle varies by knife/maker, so you don’t want to sharpen at some constant angle, but rather at whatever angle your knife was manufactured at (or is currently at).

[@raulgermanhernandezsayago4376]

How do you strop the knife?

[@SF-cq3lh]

@@raulgermanhernandezsayago4376 there are plenty of tutorials, so I’ll refer you to those. Describing it via text is inadequate.

[@nickthompson1812]

@@SF-cq3lh hell of a name my friend

[@mdgraystone]

The most relatable knife sharpening video yet. Thanks 👍

[@lucascarman2578]

Oh boy that last little move with the pepper scared me

[@nayunis9289]

I'm glad you're knife got sharper, but you're technique could definitely be improved :) I hope people won't use this as a reference on how to sharpen knives 🙈 A few tips to improve your technique: - Do not go in sections like this. You will have uneven borders between the sections and not take off the same amount of steel in each section. Instead you go over the entire blade in a slightly curved motion. - Always swap the side of the blade after every streak to ensure that you are taking off the same amount of steel from both sides and you don't end up with a lopsided blade. - Don't move the blade back and forth orthogonal to the blade. You should _never_ pull the blade over the stone in the "backwards" direction. Instead, you always move the blade "into" the whetstone. This might seem a bit counter intuitive at first, but you have to think of the edge of the blade and that you want to take bits of metal off the blade. If you move backwards you push the metal to the edge and you end up with a rough edge that might be a bit sharper for the moment because of all the little "hooks" that you form but it will get dull very quickly. Instead if you really want to sharpen the edge you need to pull the metal away from the edge which you do by moving the blade into the stone (at a flat angle, and in a cruved motion to get the whole blade even). I hope the explanation makes sense. This is easier to explain with a knife in hand and a drawing board. - To summarise: you keep a constant angle between the blade and the stone. Then you start at the tip, blade facing forward, moving forward over the stone (which "drags " the metal away from the edge). You do this on a slight curve until you reach the back of the blade. Then you lift the knife. Flip it (so that the other side of the edge is now on the stone) and repeat the same motion. now it will be from left to right instead of right to left, but still forward - you NEVER pull the knife back. Keeping the angle at which you hold the knife constant will take a bit of practice. This way, it might also take a bit more patience until it is properly sharp, because you don't generate a "rough" edge (kind of like a mini serated knife) that will temporarily feel better than a dull edge, but ultimately doesn't improve the blade - but what an improved technique you will instead produce a properly sharp edge, which will last you very long. I hope this helps your knife sharpening endeavours! P.s. I know these things from a professional knife sharpening course that I took, so I hope that this information should be reliable.

[@roberthutchison7806]

Thank you for explaining what he was doing wrong, I was Ready to hide all my knives from him.

[@TheKamiBunny]

I think on a soft whet stone, moving forwards can cause the blade to bite in on occasion... Your technique works extremely well on oil stones though.

[@ompawar4050]

Example of wish we could save comments in KZbin 🤷‍♂️thx btw🔥🔥

[@Sip_Dhit]

Could you instead of constantly fliping the blade, just count how many times you spent on one side then just match it, idak just asking

[@OGimouse1]

@@TheKamiBunny This.

[@bluej511]

Strop strop strop. Gets even sharper. Leather and compound

[@satibel]

If you don't have a strop, the inside of a cereral box works very well (or any other flat cardboard)

[@awaisk3826]

@@satibel does using leather from an old belt work?

[@1erygt889]

@@awaisk3826 yes

[@bryanroberts4885]

It’s actually crazy what leather can do for the sharpness of a knife and it just cleans it up

[@Kefka2010]

May be an unpopular opinion but I think sharpening and honing is perfectly fine for kitchen knives. Even sushi chefs and doctors simply hone their knives/scalpels before use, from my understanding. Honing will keep your knife sharp throughout the majority of it's use and then you can sharpen it every 6-24months depending on usage.

[@creaturecrazy2976]

I use ceramic bowls to sharpen my knives lol It is similar to a fine grit dry stone so it gets my foam knifes razor sharp.

[@crishanicole2555]

Thank you!! I really need this example for my PERFORMANCE TASK❤

[@coreytreverson740]

The coarse side is way too coarse. You should typically start with a stone around 800 unless you have a lot of material to grind off and serious reshaping

[@blaackberry]

Four... years...

[@HeriEystberg]

Did you not see the state of his knife? He needed to take off a _lot_ of the edge.

[@Birdnerd1968]

There were a ton of pits in the blade, it definitely needed the coarse side.

[@coreytreverson740]

@@Birdnerd1968 the “coarse side” is 240 though which is extremely abrasive compared to most stones but of course grit can be subjective so whatever cheap amazon stone he’s using probably isn’t comparable. Most stones that low in grit are used for complete re-profiling

[@peterbills4129]

Well he did say the stones came with the knife, but yeah, mine are 1000/6000.

[@meazalachore9638]

He sounds like the chief’s friend from dreamwork how to train ur dragon

[@trashpanda4210]

Gobber?

[@tsundereyoongi3869]

Scottish?

[@discorddoge304]

Both of you are correct

[@sword_master]

Yeah I never noticed he does sound like gobber

[@joycesnyder1959]

YESSS HE DOES!!

[@mikeellis6906]

Hey man, nice to see you using one of our ProCook products. Much Love 👍👍

[@NotaNazgul]

Do you produce water to wet stones? Do you have a non-pro line of that as well?

[@uncleiroh2844]

You should get/ make a strop from a leather belt, a few quick passes after using the whetstone and the knife will be quite a bit sharper.

[@plshelpmetomydreamof100ktr3]

“Iss treckay” IM SORRY 😭😭😭

[@Hose-A]

@hen ko I think you replied to to the wrong comment but thank you for the definition of “whet”

[@Hose-A]

🤣🤣🤣

[@Official_Egg.]

YES

[@Frick8375]

@@Hose-A lol

[@amaarascott3831]

🤣

[@Stellaxx9]

“This week I learned how to sharpen a knife” *continues to wet a stone* Edit: BRO ITS A JOKE STOP COMING AT ME!!!!

[@dennyrulos7370]

What does this joke mean

[@fxzgamer09]

941 people found it funny

[@Disinterested1]

@@dennyrulos7370 he did probable one of the worst jobs I have seen in the sharpening not even bothering to youtube it first to get some clue of what to do so I suspect "this week I learned how to sharpen a knife" is more of a sarcastic statement as by not researching or doing it properly he actually learned how to damage an expensive knife! best wishes

[@hoshthemosh5701]

@@Disinterested1 we all start somewhere 🙂 I would recommend stop looking at for these things or focusing on them in videos, it can be really toxic for your brain. Try to stop your self as much as you can from pressing send. Hope you all the best, God bless 🙏 and take care 🙂

[@noeldev]

@@Disinterested1 he never claimed to do the best job out there, but even a crappy job is better than a super dull knife

[@Montzter57]

Sharpening knives is relaxing and pleasing to me. Have been doing it for a while now. Once you practice and learn it is very easy and it amazes me how few people know how to do this. See people tossing perfectly good knives and tools away rather than sharpening them.

[@babywifdaboof2746]

My dads been a butcher for 28 years and watching him use a whetstone and a steel sharpener is fascinating, it’s amazing to see people that are so good at their craft, hopefully you’ll get a good knack at whetstone sharpening one day 🙂

[@MGZWarrior]

“Whet” means to sharpen a blade, it’s unrelated to “wet”

[@soapmctavish5173]

Was just about to comment the exact thing

[@arkvoodleofthesacredcrotch6060]

True, but you still shouldn't use the stone dry. I always heard you use an oil made for this, never seen actual water used so dunno how well that works

[@rafik-h6673]

@@arkvoodleofthesacredcrotch6060 Oil stones are slightly different and much less common. Apparently they remove material less quickly, but they also last longer. Most whetstones are water stones.

[@bobr4987]

@@arkvoodleofthesacredcrotch6060 My dad used to have a big pedal operated grinding wheel with a water tray at the bottom that the wheel ran through on rotation. It got the job done.

[@jesmondo5785]

@@arkvoodleofthesacredcrotch6060 all depends on the stone mate, some stones come with oil to use. Majority however use water

[@homemade.garbage]

Love seeing more Scottish creators on this app, and it helps that you’re so naturally funny

[@jamjarofficial2349]

your wrong, most of us suck

[@homemade.garbage]

@@jamjarofficial2349 depends where in Scotland you live

[@ClarenceRossAlt]

He has terrible accent

[@homemade.garbage]

@@ClarenceRossAlt You have a terrible face

[@jennifer_clark]

@@ClarenceRossAlt no

[@silicavalley816]

I sharpen mine regularly now. I got into it a few years ago and I do friends knives too and families sets at Christmas. Sharpen my work set at minimum 3 weeks usually 2 times a month. Keeps them in great shape and I look forward to it now

[@scottrichardson7530]

Lmao you should see all the stone's i have for my pocket knives! I hope you decide to continue learning more about whetstone sharpening. Feels like a dieing art.

[@Birdnerd1968]

Agree it's an art. The best way to learn is to line up a ton of really dull knives and pocket knives. Even cheap yard sale ones to practice on. Use KZbin videos to learn and just do it. The more you practice the better feel you have for it. It's a good skill to have for sure.

[@DrSlick]

"I haven't sharpened my knife in 4 years" well you should have.

[@KSHAWK]

I sharpen my kitchen knives every six months

[@charlestonbrown148]

As a Chef once a month and steel in between

[@thunderlord3183]

I never do

[@KSHAWK]

@@thunderlord3183 bro sharpen your knives I promise you there’s no downside with sharper knives you won’t have to push as hard to cut, onions won’t smell as bad when cutting them cause your cutting the cell wall instead of crushing it, your less likely to injure yourself because you have more control while cutting, and lastly it just makes prep work a lot faster

[@charlestonbrown148]

sharp knives prevent accidents

[@existence9843]

The last scene where he cut the tomato lifting in his hand, imagine him realising his fingers slipped off somehow with the tomato

[@Klownsschuhe]

Great video, great content. 🎉 You will become better the more often you try. Keep it up!

[@thePastafarian88]

My original whetstone came with a little like 15-20° angled block that helped me learn to hold the knife at a consistent angle. I don't use it anymore, but I hiiiiighly recommend using something like that if you're just starting out. Learn the technique and muscle memory before rawdogging it.

[@benoit-pierredemaine3824]

Be carefull. There are two kinds of whetstones. Those for water and those for mineral oil. Some stones can be used with either but ... Once a stone touched oil, it can never be used with water again. So, if you plan to use any stone with oil, be careful to mark them and store them appropriately. Some stones are designed to be used dry. Also, some stones are dsigned for specific types of knives. In particular, ceramic knives require specific stones. In short : always check compatibility and read user guides ...

[@benoit-pierredemaine3824]

Also, fine sharpening of razor blades is done with leather belts ...

[@McBehrer]

he said this was the stone that came with the knife, so I assume it's compatible, at least. This is all good information to have still

[@autumn5592]

@@benoit-pierredemaine3824 No, it's not.

[@beth4692]

My husband is a chef and this is what he said when he saw the video, so glad someone commented it !

[@benoit-pierredemaine3824]

@@McBehrer you still need to read the notice to know if you should use the whetstone dry, or wet, or oiled ...

[@ChuckVisionC]

Nice. I am impressed by your ability to learn new skills, and wonder how quickly you could learn the method to fall asleep in under two minutes.

[@benoit-pierredemaine3824]

👍🏻

[@ki3shy001]

I'd watch that in a heartbeat!

[@JohSmith]

I think it's impossible but I want to see it.

[@asura8495]

do you possess this godly power?

[@benoit-pierredemaine3824]

@@JohSmith its possible. I waw taught how to do it, and for some time it worked for me. It s handy to boost sleeping when you need to sleep at an exotic time, or change your habits, or have a nap after lunch. You can also program yourself for a sleep duration. It's obviously incompatible with controlled dreams. But some aaspects are common between both methods. In short, it's based in breathing control and consciousness of your body. Focusing consciousness on specific parts of your body in a specific order can either make you sleep, or wake you up.

[@Tokilainen]

One doesn't want razor sharp knives, one wants consistent knives that doesn't dull, which "razor sharp" will, for sure.

[@robertclark972]

So correct . A very fine edge is inherently fragile.

[@ESGymNo2]

​@robertclark972 or you can sharpen a knife once a month 🤷🏻‍♂️

[@YourFrienjamin]

Ol' mate has a very valid point. Change any letter in any word and it can have a completely different meaning.

[@gozzilla177]

I got one lesson from my grandpa when I was young on sharpening knifes, it's easy to learn difficult to master. Holding that angle perfect not even a degree of movement is still hard even after 20 years of occasional practice they do have tools for that though that help you hold the angle for those with weaker hands or certain disabilities.

[@Zachary-]

Watching you sharpen the edge one section at a time hurt my soul.

[@triumvir_hunt]

Might also be patternwelded steel instead of Damascus as they tend to look the same/really similar and are often mistaken for eachother

[@TKC_]

I once read a book on sharpening. For kitchen knives it recommends using a coarser stone then stropping with chromium oxide. This leaves a microscopically serated edge with all the highs polished. It cuts easy on a chop like a normal knife but when you slice at all it’s effortless. Really works well and doesn’t require a whole lot of fuss. I sharpen and strop a blade in a minute on a bench grinder(with upgraded stones). Fully polished edges I reserve for fine chisels and things for cutting wood or metal.

[@sigde9672]

Honestly, i thought this would come so much sooner, but my dad works with knifes everyday so I though everyone was taught this at a young age. Very handy skill, takes time to get the perfect edge

[@lordofthebombs]

I tried once and made a bad knife edge even worse lol

[@zukio6088]

My dad sharpens knives everyday and he's really good at keeping them sharp and restoring them, but he never taught me! When I was a kid I was too young, as a pre-teen I wasn't interested, and now at 17 I'm begging him to teach me. Specially after using dull knives (having used sharpened knives my whole life), I need to know!!

[@steakknives]

I never had a dad, but I still learned how to sharpen a knife when I was seven. I used to think everyone knew how to do it.

[@i-landsleepaid2452]

“I still think it could be shaper” bro my eyes are bleeding just looking at it, I think it’s good enough 😭😭

[@insederec]

It doesn't have to be that sharp to cut a tomato like that

[@preliator8445]

Sharp is when a hair from your head cuts itself under the pressure of its own weight against the blade. Anything less than is close, but not the genuine article.

[@BLET_55artem55]

@@preliator8445 bald people:

[@preliator8445]

@@BLET_55artem55 grab one from someone nearby 😂

[@BLET_55artem55]

@@preliator8445 imagine bald man with a knife coming to you and asking you if he can cut your hair 💀

[@StonesAndStrops79YT]

220 and 800 grit is a pretty good beginner stone

[@wheatyeeter3907]

You should also be stropping the blade with a leather strap. This brings the metal fibers back in alignment after you break them down on the whetstone

[@readerrabbit6690]

I’ve heard of people taping a coin to the dull side in order to get a perfect angle every pass over the stone

[@benmorgan7584]

One coin in front for spacing. Five coins for the twenty degree angle. Four for fifteen.

[@laeamminlakana-matt5692]

It works, but attaining a feel for whetstone sharpening isn't that high effort

[@Thee_Stacey_Cole]

Your voice is so calming 🤞💞

[@TheVoid371]

Yeah but i dont know whether his accent is welsh or Scottish

[@MrManoo123]

@@TheVoid371 scottish

[@TheVoid371]

@@MrManoo123 ok

[@MrManoo123]

@@TheVoid371 you did ask

[@TheVoid371]

@@MrManoo123 I ment it as oh ok but I just put ok

[@wyattcrapo8655]

I still can't get over this man's accent. It is so perfect

[@adventurer3645]

Parefect

[@ivanaleksandrovich7134]

I use the bottom of a cup to sharpen my knife. Right angle is the key!

[@MrDivinity22]

Well, the word "whetstone" has nothing to do with wetness, that's why it is spelled differently. Rather, "to whet" just means "to grind"

[@AJ-alt]

Woosh

[@meneermankepoot]

@@AJ-alt woosh

[@user-ln2qr5mn8r]

r/ihavereddit

[@capriumnoir6426]

@@AJ-alt that's not how you use the word

[@autumn5592]

It actually means 'to sharp(en).' Same idea though.

[@FaceFoiled]

Looking forward to the year in review: "Can I still wet a stone"

[@Yackattack22]

When I found out about leather strops, I was amazed that more people didn’t talk about leather strops then they do wet stones. Whetstones are really just for creating new cutting edges, or when you are changing the angle of the cutting edge, you just mostly use a strop to polish and make it razor sharp. People seem to forget that for simple maintenance strops are the best product unless you get nicks in your blades whetstone is the way to go then use a leather strop

[@autumn5592]

While strops are great tools, and fantastic for maintaining an edge, an experienced sharpener shouldn't rely on one to deburr, your edges should shave arm hair off the stone, ideally. If you're a beginner, or utilitarian (only sharpens for sharp tools, doesn't enjoy the process), then I do understand the reliance on the strop.

[@Boz1211111]

Damn no way its so good after 4 years. Im impressed, edge retention must be good

[@autumn5592]

Nah, it'll be dull within the first month he got it. People are just used to using the Dullest knives imaginable.

[@bean_qween249]

Dude, this is my first time seeing any of you vids and I love your voice!! Like omg

[@penniedreadful4903]

“This takes a long time” “After fifteen minutes…”

[@kaleblejarett3723]

Well done sir, you should be proud.

[@Boankofa]

Feels like having a new superpower

[@donnamealy4877]

Thanks for the tutorial! Oh, and congratulations on your new skill. 😊

[@coffeewithmilk563]

Don't do it how he's doing it

[@fayevanover1198]

Please don't. This is a tutorial on how not to sharpen a knife.

[@jwest5178]

Him: I found it easier to go in sections Me: no no no no no stop

[@plutonium2]

I know. Madness. And the side on heavy grind. He'll get it!

[@jennifertimberlake6522]

My grandma has a knife she has been using for over 20 years and never has had to sharpen it and is still sharper than a freshly sharpened knife. It's also been used so much and so long that there is a curve in the knife where she uses it the most from where it's been self sharpening all these years

[@deandremarais936]

I've been using a whetstone for years now and I never struggled once in the beginning

[@TheFleeb]

"That's what damascus that's what the point of damascus"

[@Tetsujinhanmaa]

Me: How the fuck did he go 4 years without sharpening the knife?! I do mine every few months

[@zadinal]

The factor edge can be really good for some knives and will last pretty long especially if the knife steel is basically designed to not be sharpened. Knives that are made of even slightly reasonable quality need more consistent care. Plus if you only use the knife a couple times per week it might not dull quickly. My two knives are daily workers for dinner so they get plenty of use.

[@samanthagaunt5983]

With the whetstone u can put some water in the middle then grab the knife and go in tiny circles where u put the water it's suppose to make it sharper

[@ColdFuse96]

Don't forget to flatten the stone every once in a while. This can be done by just putting a sheet of 800 grit sandpaper flat on the table and then sand it down until the entire surface of the stone is one uniform color.

[@NIRIX36]

I need a full video of this. I've tried using whetstones multiple times and never had any success

[@freshchills3887]

Watch Joshua Weissman's videos on it. This isn't the correct technique.

[@nayunis9289]

Please do not copy his technique, but learn from someone who knows what they're doing.

[@AremaBesties]

I’m not even into cooking I’m just here for the accent

[@juliatischer5765]

Try „Horl“, it’s a sharpener which always keeps the right angle and it’s very easy to use.

[@chriskp]

Nice work!

[@hoovnation74]

"Ive never sharpened once! It came with this wet stone i used once..."

[@hamzerpanzer]

"ATTEMPTED to use" "Made it DULLER"

[@herbertseinsjorg6054]

Nobody gonna talk about the *15 minutes* on one side?

[@robertclark972]

He's on an hourly rate .

[@Julie.Micallef]

Bro your accent is spot on 👌

[@TiddyLiquor-og3fl4nv8c]

Get a dimond stone with 15 degree guides and a leather strop for best sharpness. Also a ceramic rod for quick jobs would be good as well

[@kniferewiewscool2646]

Dont get guides, get good.

[@Druku1977]

I had no idea I needed an instructional video on how to destroy edge geometry until I saw this.

[@stephme2686]

His laugh at the end, idk why but I imagined him cutting off his own finger and then laughing about it 😂

[@robertclark972]

It's not the stone that makes a knife duller , it's the operator .

[@Baerschi100]

Good that you learned it. Use it more often and you get the swing and a feeling. If you get through this you want a leather strop to polish the edge a bit (but it works without, too). Sharpen your knife and use a hone (in germany we call it Wetzstahl) every time you blade feels a bit dull. It straightens the bent edge up and your blade is ready to go.

[@WhenWillILearn]

finally, something I already know how to do!!! haha

[@davidpyper82]

Don't let it get so dull . Maintain your edge ( check for rolls on edge ) leather strop high grit stone 👍👍 enjoy the process getting great takes time and is a great sense of achievement

[@olivernewton7161]

Your voice and accent is the best

[@GamesForNoobs]

That merch is fire!!

[@SubsonicFoil126]

“A jack of all trades is a master of none….. But still better than a master of one”

[@heilmodrhinnheimski]

Fun fact: the _whet_ in _whetstone_ is completely unrelated to the word “wet”

[@elizashadowwalker559]

Nope! It does mean "wet" it's welsh

[@heilmodrhinnheimski]

@@elizashadowwalker559 No it doesn’t and it is purely Germanic. That’s blatantly false. The “whet” in “whetstone” comes from the verb “whet”, meaning “to sharpen” and is has no etymological relation to “wet”.

[@RyanR-ty2nw]

Well done, sir. Now then- DON'T EVER LET IT GET THAT DULL AGAIN!! 😊

[@lucasmccue6703]

Try a circular pattern. Way easier to maintain angle, just gotta master maintaining pressure

[@reaganharder1480]

You'll get a sharper edge and better edge retention doing straight passes, though the level of difference it makes is quite literally splitting hairs.

[@Rack2009]

Him: and now I’ve got this new skill in the bag *starts cutting something* Me: along with your fingers that your taking to the hospital

[@wesleythomas7125]

"My blade can cleave armor, And still finely dice a tomato!"

[@bunburner4850]

You can purchase small tools to help you set the correct angle when sharpening. You also want to do long smooth strokes over the entire blade in one stroke.

[@dankershaw9216]

800 grit is pretty magical. Remove a lot of material and also reasonable sharpening. I like hogging out a hollow grind in my knives so I can use a 10k grit stone for a razor edge in seconds.

[@chillmyman9630]

Low key forgot this isn’t something everyone is taught how to do as a kid lmao 💀💀

[@MinimalEncourager]

"This takes a LONG TIME" "15 minutes later I move to the next step." Damn the internet has really fried the attention span 🤦‍♂️🤦‍♂️🤦‍♂️

[@enotsnavdier6867]

That's a long time to do a thing that you don't know how to do, while not being able to tell if you're making progress.

[@WhyAreYouHere506]

It's called whet due to an old way of saying it with an h than without. In older documents/smithing journals it used to mean something to remove, to delete, to forget (As far as I remember)

[@logandaysh7447]

I am 15 in my school kitchen all the knives where really blunt but I was allowed to bring in my whetstone and sharpen them. Now they all shave hair and I am now comfortable using them. I like a sharp knife