THE BEST WAYS TO SHARPEN YOUR KITCHEN KNIFE | SAM THE COOKING GUY 4K

[@CL3V3R619]

I have carried EVERYTHING that I learned from your teachings at Great News Cooking School. I remember how kind you were. I told you that my father was a fan and you asked me what his name was. Then the next time you came into teach, you brought in an autographed photo for him. You didn't forget and that meant the world to me and my pops. I was blown away. I have caught some of your live demos at NNT and still see that great guy from way back when. Thanks for inspiring.

[@harrymoser8144]

Ok here's my shot at getting a free knife.Sam the cooking guy is way cool..Thankyou for showing me how to cook.I run across a lot of annoying people telling me all kinds of bs about everything under the sun instead of what I'm trying to cook.You give just the straight dope and your recipes are amazing. Please keep it coming.And thanks for sharing yourself with the world and I personally appreciate you very much.Fan for life. Sincerely your man from the Pit.Harry S.

[@CL3V3R619]

Not sure why this guy commented on my original comment, but hey. Why the hell not?! Hahah

[@AndyGasparini]

I was taught that a honing steel is corrective; it realigns the tiny imperfections on the knife's edge while not actually removing any material or sharpening. Honing will get each sharpening to last longer.

[@GuitarDudeXXX]

What he said.

[@rmknicks]

Same.

[@zforbes839]

do you mean stroping?

[@thalanoth]

@@zforbes839 stropping is like a whetstone, but you use a piece of leather instead. Surprisingly works very well.

[@brianwilson3734]

right on that. and pull the knife backwards on the steel to straighten the edge.

[@TheLightStrip]

Funny... Just taught my son to sharpen with a whetstone yesterday. The stones are best, without a doubt, but do take a bit longer. A lot of the pull through sharpeners are very aggressive and can wear down your knives over time. They do take the mystery out of sharpening, but you'll buy new knives in years instead of decades.

[@Cpmnk]

I have to say, as a professional cook, saying that dull knives aren't dangerous is wrong and extremely irresponsible, and also the reason stones dont work for you is because you haven't bothered learning. Also font test the knife on your finger nail, thats not good advice

[@Dad_Lyon]

As an amateur, which is who this channel is for, I've never gotten sliced open with a dull knife, but definitely bled from sharp knives.

[@AxelBiggs]

To be fair he just said that’s how he does it not that it’s best best or “right” way

[@jeremypoker]

@@Dad_Lyon you know where a sharp knife goes every time, it’s consistent. If you cut yourself with a sharp knife that’s just your finger placement. A dull knife has no consistency in between cuts and could easily slip anywhere. Any professional chef or any one who works in a professional kitchen will tell you a dull knife is far more dangerous

[@jwiLx]

@@jeremypoker Professional chefs are FAAAAR from being an authority on knives...

[@BackcountryTreks]

The lazy persons way of sharpening. Wet stones and diamond stones will do a far better job. You just have to learn something new.

[@aherman0113]

My boyfriend and watch you every week. He’s actually the one who introduced me to your show. It’s become our thing to do together. Love your approach, your humor, and just how real your content is. Thanks for putting out a great show that’s not only informative but fun.

[@Patrick94GSR]

Honing steel is to “true” the edge and should be used before each use of the knife. The actual sharpening process should only be needed a couple to a few times a year depending on how much use it gets. I take my honing steel and and hold it vertical on my cutting board, then draw the knife down at an angle 4 times on each side, then proceed with my cutting.

[@MrGonzo4000]

I tried telling him that before in another Video the steel is just to keep the knife sharp not sharpen the knife oh boy

[@prccap]

Yes this video hurt to watch OMG!!!

[@MrGonzo4000]

Donald Boyle Don this I think is older video like I said a steel is just to keep an EDGE ON THE knife not to sharpen it .. that’s Culinary 101i have sent Sam a lot of emails and texts and to this day he has not replied to any of them . I know it’s hard to reply to every email and comment but dang don’t get me wrong I like his videos...

[@K.E_0208]

...'Sharpening 101' "I can't use a whet stone" Literally one of the single best tools for sharpening a knife. I cry.

[@invisiblekid99]

Yeah it is and once you know how to use one, it's phenomenal. However, most people don't know how to use them and most people cannot be bothered to learn how to use them. This video is for them.

[@theotherguy4897]

@@invisiblekid99 in my family there is only 2 levels of sharp. Either it pulls hair or it cuts. Both have use in the kitchen

[@drift3434]

@@invisiblekid99 is a whetstone better than a pull through?

[@invisiblekid99]

@@drift3434 Definitely. But requires a lot more effort of course.

[@dct581]

A whetstone is defiantly the way to go. A pull through is not that great. Most whetstones come with an angle guide that allows you to hit the correct degree. One think Sam did wrong was pulling the blade towards him on the whetstone. You always use it pushing the blade away from you. That reduces the micro burrs on the edge. Finish with a leather strop and it will cut amazingly well. Watch this kzbin.info/www/bejne/j4TcaoGMmc5_p9k And, no, you do not have to spend 300 on this set. A simple 2 sided grit stone (one side 1000 and the other 6000-8000) combined with a barbers style leather strop will produce amazing results. Honing steel is used to realign the angle on a blade, not to sharpen.

[@TheShortYautja]

Neither one of the rods are for sharpening, they’re honing rods they’re meant to keep your knives edge straight not sharp, love your videos!!!!

[@silvermediastudio]

A proper sharpened edge doesn't go "not straight." They're junk and shouldn't be in any kitchen, anywhere.

[@michelledunford6024]

My husband and I have been using your videos to out do each other when we cook. ❤️ WE LOVE YOU… the knowledge, the humor.. EVERYTHING!!! Thank you for making our lives VERY DELICIOUS and better❣️😘😘😘😘

[@1Hope4All]

I hope you don't take his advice on sharpening a knife. He's clueless!

[@BeersAndBeatsPDX]

Please don't follow any of the advice in this video

[@Thomas-vz8lp]

Love the fact that you didn’t go to culinary school! Makes your meals more reachable for me/us to cook!🔪

[@datdisabledguy4752]

Every time someone asks you a question "I don't know. I never went to culinary school." Best excuse for everything. 😂😂👏👏

[@gloriaorellana2415]

Finally someone took the time to teach people how to do sharpen knives the right way!!! Thank you!!!

[@hoddtoward]

Max is the type of guy who would order a well-done steak and then complain that it's not juicy.

[@TABL3SIX]

😂😂😂🤣🤣🤣😎

[@jasontogo4567]

Dude, his edits are so lame.

[@TABL3SIX]

@@jasontogo4567 Couldn't tell, but it is a youtube video. Quentin Tarantino's last four movies sucked, but I'm sure he doesn't care about my opinion.

[@NashCycling]

100% do more in the kitchen because of this channel, almost try and recreate everything that Sam makes. Keep it up. Great work!

[@taylorslater3706]

This is a very informative video! I’ve enjoyed listening to you on DSC with my dad over the years too

[@arthursoto4285]

Samesies

[@ronaldjackson567]

Yes

[@richardmcdonald4190]

Man, you're killing me (LOL). I went into the kitchen and sharpened some of my knives, just because, STCG said so. I'm on the waiting list for your 3-knife set. Your shows are great! My GF ordered a potatoes and a garlic press, just because you use them. I was as excited as she was. Great vids on cooking, and so doable for the average cook.

[@marylovell6941]

All opinions about knife sharpening, I love your sense of humor during the whole video. It kept me fully engaged the whole time 😂 thank you!

[@cmoff22]

I think the mark of a good artist, chef, musician etc is that they make their craft look very easy. You make cooking look like something I actually can do, and I appreciate that.

[@dwnfalofnumenor]

Great info Sam. I’ve been doing the “Ramsay” sharpening technique, but let’s be honest, I didn’t go to culinary school either so I have no idea what I’m doing. My wife thinks I do though...

[@fraggle200]

Few things in this that weren't addressed. Japanese knifes sometimes only have an edge on 1 side. If you hold the handle and look along it to the blade you'll prob see that 1 side is flat and one beveled. The beveled side has the edge. Trying to get an edge on the flat side will be a huge amount of work. This is where whetstones come into their own cos you can really just work on that 1 side. Same with steels but they're not really used on Japanese knifes. This also leads onto a potential issue with pull thru sharpeners as they'll try and put an edge on both sides. There's a pull thru whetstone called a mono sharp which does a great job of combining the 2 but as the stones are only angled 1 way, you'll only get an edge on 1 side. If that's the wrong side for your knife, like 1 of mine, it's a labour of love with the whetstone to get it back as good as new. But it lasts a while.

[@scottm5051]

A sharp knife makes using it a pleasure, a dull knife is torture. Congrats on the 2M subscribers!

[@Jockekocke]

The second tool you're using is just to straighten the edge on an already sharp knife.. not to sharpen a dull knife.. Edit: And the wetstone.. you're doing it wrong and not effectively sharpening the knifes edge. Real knife sharpeners use wetstones.. It yields the best result, counting you know how to proberly use them..

[@MrWeblz17]

A steel is for honing not sharpening.

[@mattpowers3445]

I hope he corrects that in another episode. Most people don’t know that. And I sharpen knives and scissors.

[@amateurshooter6054]

kzbin.info/www/bejne/l6uogJiKjZZ_p68

[@philipcarpenter1347]

Yup - steal is the way to pull the wire back up. It'll put the edge back - but if it isn't there...

[@allee68]

I was going to say this. I work with sharp knives all day long in a packing house. If you hit your hook you aint bringing that edge back with a steel. A Steel is user to hone an edge back to shape.

[@chrisyodice8766]

That’s gonna be my go to excuse for everything lmao “I didn’t go to culinary school”

[@uberubben]

Wife asks when I'm planning to wash my car: Me: "I don't know, I didn't go to culinary school!"

[@tammy5926]

@@uberubben "Honey, will you please take out the garbage." "Ooh, sorry, I didn't go to culinary school." 😂

[@chrisyodice8766]

Chris Ubben Girlfriend-“Babe i forgot my wallet at home can you pay for this one” Me- “sorry I didn’t go to culinary school” lmao

[@jeffchao]

"Something bad about Max" Whetstones require much more work than just stroking it a couple of times on each side but the final sharpness can be magnitudes higher than a pull-through; there are tons of tutorials all over KZbin. Especially with your nakiri knife: that beauty deserves a razor-sharp edge!

[@davidburnside8370]

Most refreshing part of your videos are any of the errors or flops, keeps them on a normal level with the rest of us!

[@sinister9000]

I’m dying over the “whack your fingers off!!!” I’ve made so many of your recipes and learned quite a few new techniques from your channel. Thanks so much for all you do and the free funny. Especially when it involves yelling at Astro!

[@shellymcgough7747]

Sam has totally changed my life, after 20 yrs of eating my wife’s shitty cooking, I decided I could do a better job. Thanks to Sam, I’ve gained 30lbs and never ate so good in my life. Thank you Sam!

[@PrimeAesthetic]

You should put that on a T-Shirt or a Apron - “I didn’t go to culinary school” :P Love the episode :)

[@jesse_payaso8227]

Lol I'd buy it!

[@richardwade511]

Great idea!!!

[@diamonddiggett]

excellent idea!

[@BAL80A493]

That's awesome lol

[@patfornies776]

My wife and I watch your show religiously. You make us laugh and inspire us. Thanks for the great content!

[@henrykohler1049]

I like Jilly we need more of her.

[@stevek6921]

More Slutbomb!

[@mukarramkamran9906]

Top 3 cooking channels: - Sam the cooking guy - Binging with Babish - Joshua Wiessman I have learned cooking from these 3 in the last 6 months. Its amazing. Hopefully I can buy a chefs knife with a part time job. Edit: its a nice balance because sam makes amazing sandwiches/burgers. Joshua makes amazing meals and babish teaches a lot of technique. I've been cooking for about 6 months now thanks to these 3 and I'm pretty decent for someones who's only fried nuggets for 20 years.

[@fosde915]

I love babish but his videos don’t catch my interest nearly like before. I’m gonna have to swap him with kenji j Lopez

[@JohnHausser]

Kenji and Not Another Cooking Channel are the best

[@kylenichols8944]

Kenji is great for real-time, unedited views! I also really love ‘you suck at cooking’ for entire value. But the three you listed are among my fav as well

[@slowbrz7471]

Our top 3s are the same. No particular order though

[@tittumsmcsprinkles9020]

Stick with Wiessman. He actually knows you can't sharpen a knife that no longer has an edge TO HONE WITH A HONING STEEL even if said HONING STEEL has magical diamonds.

[@Guervo59]

A nice pull through is good in a pinch or especially when beginning to learn about the sharpening process. I do agree with others, the using angle guides with stones and strops delivers better results. Especially when learning, the process is more time consuming , but as you said, keeping them sharp with regular maintenance will mean the task is not so tedious. Like you have said in other videos, it is not that you can't cook, but that you don't cook. Sharpening is a similar skill and no matter the method, requires practice!

[@ryanoshields1596]

A sharp knife is more important than showing off with a honing steel or whetstone. I appreciate how straight forward and down to Earth you are.

[@davidmoskowitz4085]

Hey Sam and Max--I've never sharpened any of my knives (didn't know how until now). Thanks for the info. Now to get a sharpener. Take care!

[@jjjjjjjjj99]

"How do you sharpen a knife?" "I don't know. I never went to culinary school." "Why do you need to leave out a steak until room temperature?" "I don't know. I never went to culinary school." "Why did you drop my phone in the garbage disposal?" "I don't know. I never went to culinary school." "Have you seen my keys?" "I don't know. I never went to culinary school." "Where do babies come from?" "I don't know. I never went to culinary school." "What is the purpose of life?" "I don't know. I never went to culinary school." Works for everything. I will use that excuse from now on. Thanks!

[@flipvdfluitketel867]

"Why do you smell of cheap perfume and have lipstick on your collar?" "I don't know. I never went to culinary school"

[@HondoVonClouseau]

Me: I didn’t go to culinary school My guests: It shows

[@gregster05]

I’m from England but live in Japan and got into your videos at the start of this year - easily the best thing on KZbin!

[@atheisthumanist1964]

If that's how you've always used a whetstone, then not shocking it never worked. Then there was that time you didn't know the difference between sharpening and honing. Steels don't sharpen, they true up the edge of the blade. Sharpening removes steel. Honing doesn't. Pull throughs are literally the worst way to sharpen a knife. Who recommends using their fingernails to test sharpness? Paper, tomato, literally anything other than a body part. Incredibly irresponsible to recommend.

[@tonyhoz8340]

Talks about how sharp the knife is, while swinging it around like a madman.

[@wynnefox]

What do you expect, he didn't go to culinary school. ;)

[@42Opa]

That is part of his appeal.. he does dumb stuff like I would do. He's like me.. just more articulate. :)

[@johndibling8091]

You channel is great, and I love your recipes. But this episode should just be deleted. I'm not trying to be mean here. But I will be firm about it because everything you just said is bad advice or plain wrong. I was a classically trained, professional chef for 15 years. In every professional kitchen I have ever worked in, we sent the "kitchen" knives out to be professionally sharpened maybe once a month. Those suckers were ridden hard every day and beat to hell. Each chef and cook also had their own personal knives, which were treated much more lovingly, might get sharpened once or twice a year -- by the chef themselves. But you have to use your pull-thru after a single 4-5 hour cooking session? You are 100% doing it wrong and destroying your blades. And now you've just told your 2M+ followers to do that as well. Also, for the love of god and all that is holy, learn how to use a whetstone and a steel properly. Throw that horrible pull thru knife-runner in the garbage.

[@brewnque2581]

Sam this video was straight to the point. Max this was cutting edge video editing. Couldn't resist the opportunity for some puns.

[@lisortiz2270]

“I didn’t go to culinary school” is my new excuse in the kitchen. 😂 I enjoy the videos. all the way from Puerto Rico I say Hi to you and Max.

[@nickybenher595]

Boricuaaaa 💙

[@LIANG14]

??? Whetstone is the only way. You need to spend a good 5 mins on a side, you don't just wipe it a couple of times??

[@descendency]

You don't. The problem with the whetstone is that you need it at the correct angle, which is hard to do consistently. A few strokes should be enough to get some progress. More than 12 means you're probably doing it wrong.

[@TheLablujan]

No knife for you ..... NEXT !!

[@LIANG14]

@@descendency You are correct, you can keep a decent edge very sharp with a few strokes. I use a simple guard to keep it at an angle and a literal scrubbing motion works best however the five minutes quip was from starting with a completely dull knife like how Sam had, to get the edge back, then you use a honing steel to keep the edge (and maybe de-burr).

[@ericmolina1138]

“I didn’t go to culinary school” and yet you own a restaurant and cooking show..expirience matters

[@MR-xw7mc]

he`s a producer not a cook, I watch him for the entertainment not the education, because the truth is, he doesn`t know shit

[@Deriggs007]

M R As a chef, he knows more than most in the restaurant business. Experience does matter, and you don’t need to go to culinary school to learn how to cook. It’s mostly trial and error.

[@lostsol7613]

M R the truth is you should probably clean your ears 😂😢😅 he’s honest about what he doesn’t know & nails what he does know..

[@MR-xw7mc]

@@Deriggs007 exactly, he knows more about the restaurant "business", he's not a professional cook, thats why I'm saying he doesnt know shit compared to someone working as a chef in a KITCHEN.

[@MR-xw7mc]

@@lostsol7613 So what, as I said, he doesn't know a lot of stuff and it shows, you don't see this guy for his technical skills in the kitchen, stop defending someone who doesn't give a fuck about you

[@sean_daly]

I've always done the laborious carbon (rough) --> whetstone (fine) --> ceramic (ultra-fine) 3-step process that is very laborious. Thank you for showing us the Smith's pull-through model. I immediately ordered one and use it regularly--because it's easy--instead of the the 3-step whetstone process, which is used less regularly because it's such a pain in the ass (but produces awesome results!) The pull-through is good enough for everyday use with maybe the 3-stepper a couple times a year (and besides no one seems to be able to hold the edge consistently at the correct angle). Love it! Love it! BTW, a honing steel is not mean for sharpening. It's purpose is just to quickly re-align the microscopic "fingers" along the sharp edge between proper sharpenings. Sharpener and honing steel...two separate and both necessary tools. And on the honing steel, you swipe the sharp edge AWAY (backwards) as you slide your knife across the steel to lay the blade fingers flat or upright that otherwise got folded over from regular use. Sharpening=swipe into the sharp edge; honing=swipe away from sharp edge. As far as diamond-edge sharpeners/honers, they're a jack of all and master of none. I carry one in the truck to use in a pinch if my hunting knife is in desperate need of some cutting edge enhancement, but otherwise don't use them.

[@reillymerlo2522]

Please make a shirt that says "I never went to culinary school" -SAM THE COOKING GUY

[@donaldt6258]

If I’m going to cut off my finger, I would love to do it with a free Sam the Cooking Guy knife!

[@normfish66salmon66]

Thanks for the opportunity to own a great knife

[@riteshprasad4103]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@murfenator923]

I have always wanted to know about knife sharpening, since I didn't go to culinary school either and I have a few fine knives, but, as you said not to do, I've kept them in the drawer with other implements, mostly because I didn't have a choice in the storage of them since I share the kitchen. But, over time they have dulled and I was always concerned about the pull through, but you demonstrating that it actually works helps me a great deal. Love your show. Keep beating Max. Keep up the recipes and demos, I love them!

[@LekanOyefeso]

I kinda missed him wiping his mouth with the entire roll of paper towels this episode

[@briannafigueroa4796]

doctor: “you have 12 minutes and 37 seconds left to live” me:

[@HugoH21]

Hi Brianna, how are you doing?

[@nbofddsrtre6216]

Go get her tiger

[@nbofddsrtre6216]

Such a lovely profile you have there. You must be a very loyal woman

[@premputhebot5165]

huge900 Hi simp, my names dad

[@brandenlambiase6362]

“ I will milk that excuse as long as I can!” 😂

[@gregorylewis8471]

I am a klutz and I know it! I have no business waving around knives, handling expensive crystal or defusing bombs. My Dad was a butcher and could wield a steel sharpener like nobody's business. He tried to teach me how to use the steel, but I found it very intimidating. I'm using a pull through and find I get good results sharpening almost every size and type of knife i have. Sam, thanks for the mini tutorial on knife sharpening.

[@caileancampbell7498]

I'm gonna call you out on the "sharpening rods". They are not and never have been for sharpening and kind of blade. They are doing the same thing a strap does. They hone the blade. They un-curl the blade's edge between sharpening. And you don't need to go to culinary school to know this. Simply read the package.

[@firasi0012]

Relax, douche

[@jasonquinn4516]

You are correct unless the rods are ceramic or diamond. A steel honing rod won't sharpen...only straighten. But the ceramics and diamonds with both align and are able to sharpen as well.

[@juliachild9377]

Speak English.

[@matthewfrederickson2744]

Great video!!!

[@markjohnston2863]

“Something bad about max”

[@donnaantrich1291]

Max is a great videographer. Sam is a crazy good cook, even without culinary school. Chance is adorable.

[@roseduke8271]

OMGSH, Sam you have taught me SO much about cooking and I didn't go to culinary school either. No, but really you have taught me so much. I learned that you use a pull through knife sharpener a long time ago on your channel. I went and purchased one right away. You taught me how to crack an egg the correct way. Not to mention the many, many delicious recipes that I follow you on. That proves one thing...you are a wonderful teacher. You make me WANT to cook. I just love your witty sense of humor and I absolutely adore you. Hey, my dad and my sister are both named Sam. If I were to win one of your amazing BEST knives ever, I would give you a virtual hug...well sense COVID-19....BUT, I would be forever grateful. Love your channel and I love your face. XOXO'S P.S. And Maxwell!!! Respect the man who made you! You little millenial, you! Lol

[@Whatiffitness]

I feel like max is the one who’s actually in charge though...

[@sanderwelmers2533]

He is

[@DEAJP10]

No, he just thinks he is. The talent is Sam, he is the help.

[@taran5767]

Rupert Patterson I agree and I wish Max would understand that.

[@tylerotis6209]

I want a knife so I can pretend to be sam and justify my foul language while I cook... all joking aside I love your guys’ videos!

[@HansDelbruck53]

If you're cooking chicken or another bird, you have to use fowl language.

[@Jam61280]

Me: Hey honey I have a new recipe I want to try. My wife: Have you been watching that Sam guy on KZbin again?

[@dirtbiken1]

My family says same thing...love it

[@bowlofrice4me]

Same. Also every time I ask for a kitchen supplies she asks, “is that what Sam has?”

[@williamthomastaggart5080]

Thanks for taking the time to go over knife sharing, this is a pet peeve of mine.

[@jimnaz5267]

te steel does not NOT Sharpen. It straightens the rolled edge of the already sharp knife.

[@NezcalSpindrake]

"Something bad about Max" I've watched you for a while, and you're the reason I switched to frying in avocado oil

[@Bzzaro]

You have to tell us about the Chef in Dallas. You can’t leave us hanging like that.

[@paulallen3777]

You taught me a lot that I didn't know about knife sharpening. Thank you for sharing your knowledge.

[@Danielism]

Honestly if my wife killed me with the Essential, I wouldn't even be mad.

[@joshbuchheit5967]

Sam = “Sharp” Knife, Max = “Dull” Knife

[@swaynie2000]

Your wet stoning wrong thats why your having little success. The way you demonstrated woukd take hours of stoning you go back and forth theres a good guide on you tube

[@swaynie2000]

I should mention im nvq level 3 joiner and its the same principle to sharpen a chisel

[@Patrick94GSR]

Burrfection is the quintessential knife sharpening YT channel.

[@rockymtnrider5325]

So what do you suggest?

[@Solaxe]

@@swaynie2000 jesus christ that grammar, are you 5?

[@B34775]

Plot twist - though it was flawed, the use of grammar was better than the use of the whetstone 🤷‍♂️.

[@EromliG1995]

Best cooking show on KZbin! This is pure entertainment along with great cooking.

[@userANAKIN]

Throw everything in the trash and pick up a nice wet stone set.

[@Rengyx]

"I don't know. I never went to culinary school." best slogan ever

[@aram535]

You're confusing "honing" and "sharpening".

[@SonicOrbStudios]

I was thinking the same, that first was a honing steel which is definitely important to have along side stone or other sharpening tool

[@ckmoore101]

Quite surprising Sam has no clue what a honing steels purpose is. But he is right about Gordan Ramsey and his ridiculous 20-30 swipes on the steel. Never need more than 4-5 per side.

[@SonicOrbStudios]

@@ckmoore101 most chefs have someone else sharpen their knives

[@ckmoore101]

@@SonicOrbStudios That is possible... but, like Aram said, we're not talking about sharpening knives. We're talking about honing. You sometimes need to do a quick honing during a long chopping session. When you sharpen a knife, you remove material on the edge of a knife. A honing steel, does not remove ANY material. If you look at the edge of a blade with a microscope, even the sharpest knife, looks jagged, with tiny sharp protrusions that stick straight up along the edge. As you use a knife, these protrusions "lay over". They don't break off, at least initially. This results in a duller edge. Using a honing steel, straightens those microscopic jagged edges back out, making knife sharp again. Eventually, they break off, and that is when your knife actually becomes dull. And you could slide your knife a thousand times across a honing steel, and not make a difference. Then its time to actually sharpen.

[@ticolatino18]

Forget about Netflix man now you are my favourite show ! Thanks !!!

[@warpig454]

To quote the person that started my interest in cooking...Julia Child: "A knife should be as sharp as a razor or it mashes and bruises food rather than chopping or cutting it. It can be considered sharp if just the weight of it, drawn across a tomato, slits the skin. No knife will hold a razor-edge for long. The essential point is that it take an edge, and quickly. Plain rustable steel is the easiest to sharpen but discoloration is an annoying problem. Good stainless steel knives are available in cookware ant cutlery shops, and probably the best way to test their quality is to buy a small one and try it out. The French chef’s knives, pictured here, are the most useful general-purpose shapes for chopping, mincing, and paring. If you cannot find good knives, consult your butcher or a professionally trained chef. Knives should be washed separately and by hand as soon as you have finished using them. Tarnished blades are cleaned easily with steel wool and scouring powder. A magnetic holder screwed to the wall is a practical way of keeping knives always within reach and isolated from other objects that could dull and dent the blades by knocking against them. " Mastering the Art of French Cooking: Volume 1, pages 6-7. Love Ya STG!!

[@brettmyers563]

I’m going to steal your “I didn’t go to culinary school” excuse as well! That Sam the Cooking Guy knife would help me look like I did go

[@wendallarrow5569]

"I feel bad for what I did to a chef in Dallas, I don't wanna talk about it, it was really bad, but I don't know I didn't go to culinary school"

[@lolaschocolatebox4982]

Best cooking show on KZbin....literally changed the way I cook.

[@u2bst1nks]

This might just be the worst video on knife sharpening on KZbin.

[@jamesgroom1615]

As what Bryan Adams would say “it cut likes a knife eh”. Sorry.

[@karneskelot4780]

Also Canadian...... ;)

[@jamesgroom1615]

Karn Eskelot . Nah Cascadian. lol

[@Youtuber-xi6qo]

Love eighties music!

[@halliethomas3747]

It’s good to see a video where you aren’t burning your mouth on anything you just pulled off the heat!!!! #owthatshot 🥵🔥

[@jasonskerbitz298]

LMAO!!..... sooo true!.... LOL! ;-)

[@alanfairweather4216]

I think this is the first time I have watched one of your videos and I found it very interesting. I have seen many people use the sharping steel method and have tried it, but never seemed to get the knife sharp.

[@vicreaves3077]

Sorry you don’t understand how to use a whetstone or the other tools your using.

[@Stittsy1963]

This was an episode I needed. I'm starting to collect and use higher end culinary knives with my cooking and I needed advice on sharpening them. Thanks!

[@silvermediastudio]

Most of the info in this video is garbage. A stone is great, and a strop is great. The rods, steels, etc. are all garbage and shouldn't go anywhere near your knives.

[@cshaver00]

My wife would never listen to me about putting knives in the sink or dishwasher until she watched this video with me. Thank you Sam for the much needed assistance.

[@bradf3963]

Same here. Now I just have my own and treat them accordingly.

[@dougparker1968]

I found your channel about 3 months ago. I've tried quite a few of your "recipes", and I swear, everything has been amazing. I find myself 3 or 4 times a week looking through your catalog to see what delicious thing I'm going to bless my family with for dinner. Thank you for being a regular guy showing us how to step up our cooking game. I and my family thank you. Keep it coming!!

[@BerryBoi13]

Straight to the point. My dads been cooking for the family for over 30 years and not once have I ever seen him use a solid looking knife. It’s always these tiny ass knives that I see him having to apply pressure in order to cut. He needs a new knife. He needs a Sam Nakiri (hope I spelled that right but I’m too lazy to check) knife. Thanks.

[@ericnexplore]

Thanks for the tips. I always loved your honest non pompous approach. Cheers and stay safe.

[@zendragonmindtuner6207]

Sam, I made your shepherds pie for my girlfriend and her family and I am now one of their favorite people in the world. Your channel is amazing. Keep up the good work. Thanks for all the great advice and thank you Max for dealing with an amazing genius at work. Not an easy task.

[@maryciminelli3462]

First time I ever watched you. I learned a lot. Humorous, entertaining and informative. Thank you.

[@michaelgibb]

Best cooking channel ever. Simple as that.

[@deancagle445]

Thanks for this! I keep trying to sharpen my knives, and have little to no luck. Totally ordering one of these!

[@flakeyjay]

I have been pondering how to go about sharpening my set of Henkel knives, now I know with this excellent overview.

[@chrisbailey5166]

Good video! What are your thoughts on electric knife sharpeners? Would you still use the pull out (through) over an electric sharpener?

[@EliteSniperFMJ]

If you like knives or plan to cook a lot. Get a garage sale knife and and a diamond honing stone 400/1000 watch a few tutorials and learn the stone you can sharpen most tools and knives with a stone. From there ceramic or high grit whet stone then a old leather belt for stopping. I'm self taught and keep my knives hair popping sharp. Not just shaving they make hairs jump off and I'm NOT A PRO it just takes practice. If you us carbide pull through dont use too much force it will gouge out chunks of your blade. Learned the hard way!

[@charlenebiro]

Max is awesome! Thank you for the humor and everyday lessons!!

[@garyberg8135]

Thanks. The draw through seems like the easiest and best way.

[@nigelperkins8978]

The best cooking show EVER. Entertaining, funny and great recipes. Changed my grilling life.

[@valentinfeinen5431]

Most underrated cooking channel on KZbin

[@davidchase8170]

Just getting into cooking because I bought a blackstone. Never cooked before, learning a ton from your vids! Thanks

[@denniskelly3110]

What I learned is the the honing steels aren't for sharpening rather for straightening the blade before sharpening and after using the knife. Love the videos.

[@BigTorsk]

Say something nice. Sam is great, videos helping us get through the quaritine. Keep it up!