Be a reason why I cant view these vids ?...ChefKnivesToGo wrote: ↑Fri Aug 03, 2018 10:39 am I thought this would be instructive to do some videos on my personal method of sharpening.
Here the first one. I’m going to do a little tip in each one. Today’s tip is how to flatten a stone.
How I sharpen a knife. (Video Tutorials)
Re: How I sharpen a knife. (Video Tutorials)
-
- Posts: 110
- Joined: Sat Jul 13, 2019 5:26 pm
- Has thanked: 28 times
- Been thanked: 13 times
Re: How I sharpen a knife. (Video Tutorials)
Thanks , Excellent videos to learning getting better on sharping !
Re: How I sharpen a knife. (Video Tutorials)
good video Mark, I don't normally care about how I do it but this is very helpful.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
Here's a Moritaka petty on the stones. I love sharpening their knives.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
I mix it up. Usually, the only way I screw up an edge is by missing the edge so I generally like to generate a nice burr. Once I have that I know I'm going to get it sharp. The low grit stone gets me there quickly and allows me to feel that burr more easily.
The things that are going through my head when I sharpen are:
1. Get Burr
2. Abrade Burr
3. Refine Edge
4. Test Edge
Here's one where I start at 2K. I wouldn't do this with a knife sent in because they're usually dull as shit but this one is new and has an edge so it's fine to start here.
The things that are going through my head when I sharpen are:
1. Get Burr
2. Abrade Burr
3. Refine Edge
4. Test Edge
Here's one where I start at 2K. I wouldn't do this with a knife sent in because they're usually dull as shit but this one is new and has an edge so it's fine to start here.
- ronnie_suburban
- Posts: 2958
- Joined: Thu Jun 06, 2019 11:43 am
- Location: Chicago
- Has thanked: 2093 times
- Been thanked: 3506 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
These videos are great -- interesting and really helpful. I know it's probably a cliche, but I'd love to see some brief paper cutting at end of them. I've become so accustomed to seeing that at the end of sharpening videos, it feels absent to me here. I realize it's hardly the end-all be-all measure for sharpness (after all, we use them to cut food, not paper) but it might provide a nice reference point. Thanks, for doing these!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
I had a question from a customer about the edge on his knife having a little flat spot that annoys him when he rocks the knife. I'm going to do a video on how to deal with this later today and talk more generally about how to customize your profile. It's pretty straight forward and it's a good tool to have in your sharpening tool box.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
-
- Posts: 638
- Joined: Sat Apr 21, 2018 11:30 am
- Location: Dallas
- Has thanked: 881 times
- Been thanked: 295 times
Re: How I sharpen a knife. (Video Tutorials)
Great video Mark, thanks for putting this together. I think this is something that many knives need initially and we look past when we first get a knife.
-
- Posts: 558
- Joined: Mon Nov 09, 2020 10:53 am
- Location: Gloucester, MA
- Has thanked: 535 times
- Been thanked: 312 times
Re: How I sharpen a knife.
When I came here like many people I bought cheap stones before I knew the difference. I asked questions to Mark, he referred me to The Forum. I asked many more. I kept watching videos of many people but the ones who stressed the basics I centered on, Mark definately being one. I'm still learning but it's a joy to sharpen a knife when before it was stressful, not knowing if I could get a burr or would roll the edge over. Thanks to all and you especially Mark. Reaching 51900 potential audience members at once sounds enticing, go for it! As one of your audience members who went to knife school Peter those videos are great, I listened when you said things repeatedly, that was my cue that the point you were making was an important one. Thanks for all the help you gave people like me. You, Mark and other dedicated people bring members like me in to this, take the pressure off us, make it fun and help us learn. Thanks to you both!Peter Nowlan wrote: ↑Wed Aug 08, 2018 7:00 am Mark when I made videos for Knifeplanet my goal was to demonstrate that an understanding of the fundamentals is paramount. I think folks trying to learn get hung up on stone brands, toothy vs polished edges, what grit to finish at, angles, edge vs trailing strokes. Then there are some grey areas, do we need to form a burr on every stone? What grit to finish my Henckels on? These topics can become areas of concern before they pick up there first water stone. Keeping it simple and really driving the importance of building muscle memory to develop consistency and burr formation and removal are for me where sharpening journeys should begin.
Teach people to focus on zeroing in on technique and practice and not to sweat angles. We just need one angle to get things going, to introduce our muscles to the process.
Just do this Mark
I’m just kidding, whatever you do, I’ll be in the front row.
In the immortal words of Ken Schwartz-"Master The 1K."
-
- Posts: 558
- Joined: Mon Nov 09, 2020 10:53 am
- Location: Gloucester, MA
- Has thanked: 535 times
- Been thanked: 312 times
Re: How I sharpen a knife. (Video Tutorials)
Will you post these future videos here or in the tutorial section? Also, the reason why you love to see the paper fly is most knivs can't cut it when you start, paper or much of anything else!ChefKnivesToGo wrote: ↑Wed Mar 03, 2021 11:44 am I had a question from a customer about the edge on his knife having a little flat spot that annoys him when he rocks the knife. I'm going to do a video on how to deal with this later today and talk more generally about how to customize your profile. It's pretty straight forward and it's a good tool to have in your sharpening tool box.
In the immortal words of Ken Schwartz-"Master The 1K."
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
Here's today's sharpening work. I usually work on these after I get through my emails and before I place orders and put on new items.
- XexoX
- Posts: 2218
- Joined: Sat Aug 01, 2020 5:02 pm
- Location: Salem Oregon USA
- Has thanked: 3005 times
- Been thanked: 1040 times
Re: How I sharpen a knife. (Video Tutorials)
Wow. That looks like a lot of work, at least to me. Get your zen on.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
- XexoX
- Posts: 2218
- Joined: Sat Aug 01, 2020 5:02 pm
- Location: Salem Oregon USA
- Has thanked: 3005 times
- Been thanked: 1040 times
Re: How I sharpen a knife. (Video Tutorials)
So, they weren't finish sharpening?
Do you get mostly home cooks? Seems professionals wouldn't want their knives gone very long.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
- ChefKnivesToGo
- Site Admin
- Posts: 16868
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2092 times
- Been thanked: 3302 times
- Contact:
Re: How I sharpen a knife. (Video Tutorials)
It was a mix. I think more pro cooks send me their knives but not by much. 60/40 maybe?
I think we’ve seen an increase in sharpening work because some places are not doing them or are closed.
I think we’ve seen an increase in sharpening work because some places are not doing them or are closed.