The best way to sharpen a knife (using a whetstone)

Рет қаралды 13,506

Күн бұрын

Пікірлер: 23

@Fishman45688 2 ай бұрын

That dude really knows his stuff. Knew western (softer steel, and broader angle) vs Japanese (hard Steel, sharp angle) and he knew about burrs and Angle geometry. Glad you’re bringing on experts to make content

@DaftRebel 2 ай бұрын

This is the best tutorial I've seen on the subject! technicalities mixed with feel and the work itself! Thanks for the lesson Adam!!!

@The3TH1C 4 ай бұрын

Not a comment on your content, but more of your journey. I'm an journeyman electrician, 13 years of experience.I got to say i love your videos showcasing your progress. Your you tube name is accurate,as this is what ot takes to make/train a real chef. I only mentioned my experience to exemplify my understanding of mastery.

@andrewjohnson454 4 ай бұрын

Love your content and your progress. Little tip when sharpening and impulse comment. Haven’t checked through. Approximate “matchbook angle” (using old school paper match books) is roughly 30° so if you take half of that it’ll be your rough 15° and adjust from there. Looking for around 20/30 pounds of pressure as you work through depending on steel. Not trying to hammer in the edge, we’re making an edge with this process. It’s fine metal work at the end of the day.

@Chrisi313 4 ай бұрын

That's crazy sharp. Very impressive.

@linebrunelle1004 5 ай бұрын

great collaboration.

@im_diversum 3 ай бұрын

This one made me sub, you are very respectful about learning esp when you don’t know. I respect you alot as a learning chef/cook myself… I lost it when he said “PULL THROUGH?? THAA FUCKKK?” (Edit) my horrible grammar

@Mystb_cs 5 ай бұрын

Thanks for this just bought my first Damascus knifes

@Jay-kw8mv 5 ай бұрын

It doesn't really matter about the angle you just have to do it the same way everytime and never let anyone use your knife or sharpen it I'm a fillet cutter and know how to sharpen my kife,

@nibornnyw3185 4 ай бұрын

Everybody where I work (pretty rowdy bunch) always will ask before even looking at someone's knives.

@PaulMenden5659 5 ай бұрын

Why the portrait orientation and not wide screen? You have so much wasted space on the top and bottom, like for example the shot at 0:57, you could cut it to square or even a bit more landscape and not lose any information. And when you then expand the field of view to the sides to get a 16x9 frame, you actually vet some more space for the people to breath in and the framing doesn't feel cramped. Also, the tools would be played out more nicely in the frame.

@realchefthomson 5 ай бұрын

The trip was originally to film short content. For shorts, vertically. It just ended up that there was the opportunity for a longer video.

@alesswonderland 5 ай бұрын

My mom and I we just talking about how to sharpen her kitchen shears since she is about to sit and sharpen her kitchen knives like this.

@Xhalonick 5 ай бұрын

Get a garmin, love those metrics for seeing my heart and stress while cooking lol

@Nibinin 5 ай бұрын

So is that a double edged japanese knife? I'm guessing it is, because he sharpened from both sides? Edit: double bevel not double edge.

@realchefthomson 5 ай бұрын

I think normally kitchen knives do! I've never seen one that's only sharpened on one side

@Nibinin 5 ай бұрын

@@realchefthomson I always understood many Japanese knives are single beveled... I guess I shouldn't have used double edged, as that would mean sharpened on the top too, as in double edged sword. I meant double beveled.

@heyShiner 5 ай бұрын

@@Nibinin You're right - yanagiba, usuba, deba etc. are single bevel knives ground for right handed use (there are leftys out there for sure though). Gyuto, sujihiki and nakiri are some examples of double bevel, mostly with a 50/50 grind but you can find some at 70/30 with that right handed bias. It's a rabbit hole.

@cs.2509 2 ай бұрын

Bruh u have 997k subs but 10k goes 🤷‍♂️

@bogeywins 4 ай бұрын

Peepee tip

@HappyArchaeology-mm4ng 3 ай бұрын

It is kind of funny, they can't find knives you don't need to sharpen. My buck knives, I have to sharpen. I have some knives, that never need sharpening. The thinist one, I use just for cutting frozen meat. In 20 years, never needed to sharpen it. Only about 1 inch in width. 18" long. No serration. No sharpening is needed. Look so thin, you can bend it. But works on anything. I used to sharpen my knives, years ago. This is a ploy for knife sellers, always wanting to sell you another. Don't buy cheap steel. Waste of time. You will waste time honing it.