Anderson, Jon - Sharpening The Sword Lyrics

I don't believe dull knives are dangerous so much as having an abrupt swap between each end of the spectrum. Using a dull knife at work influenced how I used my sharp ones at home, it didn't end well. Now I always bring my own knife for continuity. Give a razer sharp knife to someone with inadequate knife skills and tell yourself it's safer once you're patching them up lol.

You remind me joker...donno way..

a knife hoarder, LOL. Maybe getting a nice knife will make me cook more.

But why woud you remove material from both sides of a Japanise knife?

Update 2020: Now $29.04 on Amazon (USD).

it's too sharp it cut my finger right

Chef Reeves.

Fuck Whetstones. Get some DMT Diamond stones. Better, faster and over time a lot cheaper than traditional whetsones

Nice micro bevel.

Yo, aernt you the TikTok dude?

Honestly i've tried sharpening multiple times and i've never been able to produce anything remotely sharp. At best i get a few mm near the edge that is shaped and polished to perfection, but the cutting edge itself is garbage.

My job is actually knife sharpening and I can tell you from experience wet stones do nothing but fuck the knives up😂 make them look scruffy asf and ruins the edges 99% of the time

It’s actually more annoying when butchers try to sharpen them on whet stones

2 days before Thanksgiving 2019: I dropped my knives to be sharpened by a "professional" and they wrecked them. Turns out they just used one of those grinding wheels!
Valentine's Day 2020: Chinatown here in NYC (I'm sure other cities as well) has seen business plummet due to the Corona Virus paranoia, so I showed some love by dropping coin down there today. Found the KW-65 in one of the shops, it was $10 more than Amazon but I feel it was money well spent. Now I can sharpen my damned knives the right way and use my honing steel to HONE the edge between sharpening sessions. Thanks for the inspiration

2 days before Thanksgiving 2019: I dropped my knives to be sharpened by a "professional" and they wrecked them. Turns out they just used one of those grinding wheels!
Valentine's Day 2020: Chinatown here in NYC (I'm sure other cities as well) has seen business plummet due to the Corona Virus paranoia, so I showed some love by dropping coin down there today. Found the KW-65 in one of the shops, it was $10 more than Amazon but I feel it was money well spent. Now I can sharpen my damned knives the right way and use my honing steel to HONE the edge between sharpening sessions. Thanks for the inspiration

Ikea tea towel :)

Free the camera from the cupboard

Maybe you're right, may be not. I will never know, as I couldn't stand more than 30 seconds your "show". I sharpen. I'm no circus. Best wishes.

I have never seen a sharp kitchen knife. My mother always kept them dull because she is terrified of knifes.

The “steel rod” tunes up your knife it’s doesn’t sharpen or remove metal, it just straightens out the microscopic edge on the end of the knife that gets folded over from use.

A honing rod and stone are for different things.

I wonder if you still feel this is the best advice over your time learning sharpening. So many sharpening videos. I like your two stone approach without grit numbers. thats very simple. Ive had my best sharpening learning done with two stones and a strop. And you recommending not using a honing rod. It has its uses but to get long lasting edge it is not it.

does the knife blade material itself determin its sharpness
..because high end user such as Chef always using expensive knife which price above $100 ?

ummmm correct me if im wrong here,,, i just wanna ask something,,, shouldn’t we sharpen the knife in one way? not push-and-pull?

You only use one stone?

No mention of a burr??

Dude stole my hair!!

"Burrfection" has an excellent series of videos on knife sharpening. Joshua is more of an amateur - e.g. he doesn't tell/show you how to hold the knife in detail.

NOTE: Amazon Prime is NOT free shipping - it costs $120.00 per year. Only a moron would consider that "free".

Hope you use a honing steel also though, in between sharpens.

how do u sharpen a serrated knife? eg a bread knife?

My toddler and I watch your videos before she goes to bed at night. I learn a lot and she loves to be in the kitchen helping me cook. We made your bagels the other day and they were a hit.

I'm not gonna judge you.... But that look says otherwise!

You could learn to be ambidextrous for this job to keep it equal.

I prefer a strip to a Polish stone. I usually home to 1000 grit, and strip to finish. Works super for me.

I bought a made in japan 326 dollar real Damascus steel 8 inch knife. And I also bought a double sided wet stone. I keep it in my apartment room instead of my kitchen with the pussy 30 dollar knifes. I love my baby.

Those knives are gorgeous.

Is it important to do both sides of the blade in sections? (Does it sharpen less well if one side is sharpened completely, and then the other side is sharpened?)

Actually when you are a professional you need to soak the whetstone up to 12 -24 hours ( haha )

2 sided stones cannot be lapped properly

Hey josh what knife were you using in this video? I’ve been considering getting a new chef knife but unfortunately there are no shops nearby which means I have to order online. Any good recommendations for affordable good quality knives?

A honing rod is not meant to sharpen a blade at all. It is meant to help maintain an edge under heavy use for longer. Only a whetstone or specific blade sharpener can sharpen a blade.

Ketogenic diet

My knife sharpening setup:
#120 and #220 stones from a brand I can't transliterate to the Roman alphabet, it's Japanese, like all the others, but doesn't have a Latinate brand name, #700 and #1200 from Bester, #2000 from Ice Bear, #4000 King Super Deluxe, #8000 and #10000 from Ohishi, a nagura stone, a stone flattener, a ceramic honing "steel" for day to day maintenance (honing is different from sharpening, it reshapes rolled or otherwise deformed edges back to a straight point without removing a significant amount of material, as sharpening does), a buffalo skin strop, and a shell cordovan strop, both handmade from Burrfection's etsy (he's another youtuber, mainly a knife guy). I can get chef's knives sharper than a straight razor with this setup in no time.

Thanks bro!!! Best stone video thus far!! 🍺😀👍

I've watched this vid 3 times now over the past year and tried to sharpen my Victorinox 8" chef's knife each time. After years of honing with a steele, my edge was just simply worn down, too fat and not sharp.
I now finally understand that you really need to take some time with the 1000 grit and get that edge back into proper shape before you're going to get any results. Don't worry about taking off too much, err on the side of too much if your blade is in bad shape and when honing just doesn't do much. It will pay off, Thanks Josh.

You should also use a lower grit in the beginning if possible, say a 300-500 grit whetstone

@Jerome Midthune I agree, and I have another stone that's a bit more coarse, but I don't know what it is.. but at least now I have the confidence to try it out, lol. Cheers

bro you remind me of omar isluf XD

I leant how to sharpen big knives from a guy in a ski mask, I guessed he was a butcher because he was all covered in blood and had a machete.

How do u sharpin a pocket knife

Boring disclaimers till 1:49
Then it begins.

fun fact i got a knife from my father (may he rest in peace) its fucking 28 years old (im 21) and it just got 7 sharpenings in his whole life it also can cut bones with ease welcome in germany XD

If the knife can't cut chicken, your fingers are probably pretty safe. Of course, if you are using a knife correctly, your fingers aren't at risk it it slips anyways. Now, a really sharp knife will cut your finger tip off so quickly you won't even register it happened until you see blood.

Why did I just watch a 8 minute videos on how to sharpen a knife... I dint even own a kitchen knifes

Who doesn’t love a perfectly sharp kitchen knife?! 😍

That's a stone quite a few knife makers swear by

No reason not to use the honing rod for a quick buff before cutting meat or tomatoes instead of spending half an hour sharpening the knife every time.

Im australian so i dont know the angle to have the knife, how high is 2 quarters?

You look like Michael Reeves lol

Phillion’s long lost cousin

Anyone know a good alternative to that whetstone? Seems to be a rare item here in the EU and for me it would cost more than double the US price...

They're sold by hardware suppliers for tools, I'm in the UK so not EU (😓) but I've found ones for about £15-25 fairly available

1,000 would be fine. 600 would be coarse.

2.0 out of 5 stars WOW, these stones are HOT!
Reviewed in the United States on February 1, 2019
Size: One SizeVerified Purchase
These stones must be from Fukushima because they are emitting some pretty impressive levels of radiation!! +300cpm is 10x the level of background radiation... should I be putting my kitchen knives on this thing??
review imagereview image




i followed your link and found this review with pictures. the guy has a meter laying on these stones and they read 328 cpm. i wonder if yours has radiation as well? or is this just a one off?

I wish there was a timestamp to skip past the closetalking intro. Also props to the most unhygienic-looking hair in the game.

Thanks for the tutorial Joshua! I got the King Sharpener and my Wüsthof is like-new again!!! 🔥🔥🔥

Hey Josh, I noticed your wetstone is showing a bit of wear and getting pretty bowed in the centers, that'll make sharpening harder and less accurate as time goes on.

You can go out and grab one of those diamond sharpeners (the steel ones with the little patched of diamond coating, I'm sure you know whag I mean. Get a noce thick one) and use it to "grind" your wetstone back to flat.

You'll keep your razor sharpness-ability much longer and keep your wetstone around longer cuz you wont get mad at it and chunk it into a wall.

Just thought I'd share my bit of helpful advice on this awesomely helpful video!

why is your camera in your cupboard?

Video starts at 1:49, you're welcome

am i the only one tuned on by how shaped those knives are😩‼️

*Josh talks about king stone brand on amazon. Bought it immediately.

You look like Michael Reeves at the start of the video

You've actually inspired me to cook and not just prepare food

Oh and don't clean off the metal gunk on the stone! It helps sharpen

Silly Joshua. You know you aren't supposed to cut paper to show how sharp a knife is. You're supposed to cut shoes and soda cans. Duh!!

*Also if your edge is chipped, there's no saving that, it's dangerous to keep serrations on your blade, so either get a new one or grind out the old edge and apply a new one (via lower grit stones, belt Sander, angle grinder, whatever tool you've got and feel comfortable with)

Can't believe that I can't find my wet stone 😫 my knives are getting dull and like... I'm so sad.

This video made me buy that whetstone and give it a try 6 months ago and I was so bad I didn’t touch it again until like 1 hour ago... a clear mind and patience and my knife is 1000 times better

Long haired, obsessed with sharp items, Micheal Reeves

Just saying, "Dull knife" when stabbed to a person makes the person suffer more.... UwU

Micheal Reeves?

HeyJoshua, how do you recommend sharpening Japanese sashimi knives, as they are single edge. Thanks for all your work

why am i watching this at 5 am. i dont even own any large kitchen knives.

How often should you sharpen your knife?

I remember seeing someone cut a tomato then cringing. It didn’t even seem like they cut it it’s like they ripped it apart.

Hey just watched Binging with Babish's video....feed....thiny.... homeboy had a name drop in one of them..... guess whos name it was... yours!

Mineral oil instead of water on your stone,
You can thank me later.

Thanks for this video. I have a japanese whetstone a long time but could never get my knives sharp. But now my knives are pretty sharp via the paper test :)

Good basic sharpening tutorial! But, a honing rod is only meant to dress a knife at each use to straighten the feathers in the edge between sharpening. Not comparable tasks. Once you sharpen a blade properly, you can extend time between sharpening on a stone by 10X. It's a neeed to know skill also. Perhaps you could cover the 10-30 seconds it takes to dress an edge with a honing rod?

You are like my dad




Sadly he rarely cook now


Oh so that why he has 2 stones

*Congrats on one million!*

Will it work on a plastic knife?

I have access to a sharpening steel (I presume that's what you're talking about when you say honing rod).
Could you please explain to me the reasons why you don't think that should be used? I would like to educate myself on why it is specifically bad.
Hope you respond and if you do, THANKS I really enjoy learning about anything and everything :)

Sharpening steels are good for softer steel knives and (as mentioned in another comment) straighten rather than sharpen the edge of the blade. A honing rod is more like a very fine grit stone - I have an 8000 grit equivalent ceramic honing rod that I use on my Japanese steel knives (Rockwell hardness 62 rather than soft steels that are about 50 - 55). If you put such a hard steel knife on a sharpening steel, you'll probably end up damaging it as harder steels are quite brittle. Using the honing rod every day ( I work in a commercial kitchen) means I only have to visit the stones every 6 - 8 weeks so they are very useful. As also mentioned elsewhere, stropping as a final process makes a world of difference. Hope that helps.

Some murderer: right that down right that down!

I have never cut myself with a dull knife. Razer sharp, yes. Many times.

Can you shoot in 1080p

What is the brand of the knife that you sharpened ? I.'m tired of my Victorinox and want a good, everyday knife for work .

How to Sharpen a Knife with a Stone?
https://www.knivesdeal.com/how-to-sharpen-a-knife-with-a-stone

I am so anal about knives that when I go out to eat I pull out my Kershaw or Benchmade automatic. KInda freaks out the peasants, when I push that button and the blade jumps out!

Ohhhh you are so close to a million. Congratulations (an early one)

Really, your use of extreme close-up is deliberate isn't it? I really enjoy good cooking videos but this is my third attempt to watch one of yours and those zooms in the beginning are really disgusting. You appear to have acne. It does not show in normal focus, but the zoom itself is intrusive and the added unwelcome sight of your bad complexion actually induced real nausea.

I think you know this. You get some kind of sadistic thrill? Creepy. I am not even subbed to your channel but it comes up in reccomendeds.

You can click on the three vertical points on every video and choose the „isn’t interessting for me“ option. Then, his videos won’t show up in your recommend section anymore. Also, it’s very rude to talk about a person in such a denunciating way. A person of your age should know better. Pathetic.

Yo the background music is "this girl" by Kungs, but slowed down. I'm calling bs on whoever renamed it as their own. And this so-called Englewood