How I sharpen a knife. (Video Tutorials)

[ChefKnivesToGo]

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.




https://www.youtube.com/watch?v=ToEjlr7-Pds

[old onion]

Good video Mark.

[ChefKnivesToGo]

Thanks! It’s been a while and I want to do some phone videos since so many customers are using their phones these days.

[gladius]

Well done Mark.

[ChefKnivesToGo]

Thanks! I think my next one I’ll do a little mini lecture on “all things burr related”. Detection, chasing and removing.

[Bensbites]

Thanks! I think my next one I’ll do a little mini lecture on “all things burr related”. Detection, chasing and removing.

Have you considered doing this as an Instagram live? I have done a couple, it was a great way to educate and interact with my audience.

[gladius]

Many people don’t do social media.

[Bensbites]

Many people don’t do social media.

CKTG has 51900 followers on instagram. I am guessing that live interactive broadcast would get more live views than this forum. After the live broadcast, it can be saved to Instagram highlights.

[ChefKnivesToGo]

Many people don’t do social media.

CKTG has 51900 followers on instagram. I am guessing that live interactive broadcast would get more live views than this forum. After the live broadcast, it can be saved to Instagram highlights.

I’ve never tried it. I should give it a shot.

[Bensbites]

Many people don’t do social media.

CKTG has 51900 followers on instagram. I am guessing that live interactive broadcast would get more live views than this forum. After the live broadcast, it can be saved to Instagram highlights.

I’ve never tried it. I should give it a shot.

Careful what you wish for... after one session one user called my workshop “the handle dungeon”. I was quite amused.

[Peter Nowlan]

Good Mark thank you. I love watching other people sharpen, its interesting and it proves that there a lot of effective techniques. You’re a good teacher Mark and I’ve enjoyed being a student for many years. I’m a better sharpener because of you and of course, because of this Forum.

[Jeff B]

Good Mark thank you. I love watching other people sharpen, its interesting and it proves that there a lot of effective techniques. You’re a good teacher Mark and I’ve enjoyed being a student for many years. I’m a better sharpener because of you and of course, because of this Forum.

Though I know your statements are true Peter, if we all could only have half your modesty what a much better world this would be.
You're a great sharpener but more importantly a great person. It's a great pleasure knowing you!

[Peter Nowlan]

Thank you Jeff, you’re way to kind to me.
I’m looking forward to see what you do here Mark.

[ChefKnivesToGo]

Thanks Peter. I feel pressure now.

[Peter Nowlan]

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.

[ChefKnivesToGo]

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.

I like this idea Peter. The next one I do I’ll concentrate on hand/finger placement as a key fundamental of sharpening.

[ChefKnivesToGo]

Here is a basic tutorial on how to control the angle as you grind the edge.

https://www.youtube.com/watch?v=bWzU-NhOdiQ

[Peter Nowlan]

That’s an excellent video Mark. You’ve touched on topics that we just take for granted but are key elements to get a grasp of right off the bat. I know what you mean about talking while you sharpen. Really good Mark, better than mine.
Thank you.

[ChefKnivesToGo]

Peter, you're welcome to post any of yours on this thread. We can do a duet. hahahahah

[Peter Nowlan]

As cool as that sounds, it’s your show Mark, I’m not going to spoil it. It’s nice being in the audience actually.