Honing a Knife to Realign the Edge (Knife Skills Series, Ep. 1) 

So glad you found this video useful!

Thanks. I'm looking to get better with my knives and real people reviews are helpful

Lol isn't she american too

​@@ivotenotocensorship5247 not by accent. Sounds Slavic to me.

so glad you like them :)

Most knives are saveable even if they are completely dull. It's not *what* you should use to sharpen it, it's *how* you do it. there are many options, and I'll be working on the stone sharpening video soon, but for most people, the easiest thing to do is to take it to a professional sharpener. Google for one in your area, then call them and ask how they sharpen. Try to find someone who does NOT use an electric machine and who can adjust the angel based on the brand of knife. Most large metropolitan areas have at least one skilled sharpener. If you tell me the city where you live, I might know someone. I found sharpeners for people in Boston, DC, and New York. If you are not near any large city and your knife has a 20 degree edge (most European knives), you don't have to be very choosy and can even go to one of the people with an electric machine (many hardware stores offer this service). Doing that regularly might eat your knife away, but at least you'll get a few years use out of it. If you want an even faster solution that requires almost no skill at all, order Accusharp sharpener on Amazon and sharpen yourself. Here is a video on how to use it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yoM9ZIVnm8A.html I have brought a really scary chef's knife in a vacation rental back to life with this little tool once in about 5 minutes (it took many many swipes). Just don't have very high expectations. Your knife will get sharp, but the angle will be a tad steep (about 22 degrees). If you have a Japanese knife, stay away from Accusharp.

Find a pro or a Friend who knows what they're doing. I just finished Sharpening a beautiful old Chef knife for my Brother in law grabbed at a Sale. It turned out super sharp.

Yes

I don't think higher HRC knives do well with steels/rods, so I skip the rod and maintain my knives on a leather strop loaded with green compound. I'm a home cook who loves keeping his knives sharp. I'm not sure how it would do for a professional chef working long hours.

Wedgek is still fantastic. The point of a rod is so that you don't have to get out the stone. It's 15 seconds instead of 5 minutes. I also find that for people who are not professional Japanese sharpeners, like me, a rod is a way more reliable way to remove last tiny burrs. Yes, it can be done on the stone, but requires way more skin. So even if I just sharpened on the stone, I'll still run it through a rod before use.

the springs on the cones are very stretchy, it just take a bit of force to pry them open.

@@helenrennie Thank you!

Make a video

amzn.to/3nymyrQ Will have a video about it coming out soon.

yes, I'd get a new rod

ceramic knifes can't be honed or sharpened.

Helen Rennie ah thank you! Do I have to ever worry about it dulling down like a metal one would?

when I had orange cones, I used 16. now that I have blue cones (their latest model), I use 15.

@@helenrennie ohh thank youu for answering. I ended up seeing that video afterwards 😊😊

Anyone who says that a steel is what you use to sharpen should not be listened to (yes, that includes Gordon Ramsay) when it comes to knives. But there are plenty of good sharpeners out there too!

it gets really smooth and shiny.

I use a 16 degree guide from wedgek.

8.25" works fine on wedgek rod. For longer knives, I'd get messermeister 12 inch rod. The protective plastic tip is only on wedgek rod. both 1000 and 1500 grit work fine on all knives.

@@helenrennie thank you very much for your response! I really really appreciate it.

I use 16.

I just googled for it and couldn't find the angle in the specifications. Given the fact that it's $20, I am guessing the quality of steel isn't high enough to be able to support a 15 degree angle. So I would use 18-20 degrees.

Did you mean 8 degrees or 18 degrees. 8 degrees is so narrow, I've never heard of knives that are set to that angle.

8 degrees, I know goes against internet knowledge. Mora for example was publishing 23° inclusive (12.5 sharpened) for wood. By now nothing but 27° inclusive on their site. Windmuehlenmesser says something about 15° inclusive (7.5 sharpened when looking at the illustration) for their thinnest blades. _The blade becomes thinner and thinner but keeps its original thin grinding degree of 15°. This is the reason for the long-lasting and non-decreasing sharpness (see illustration_ Most serrated knives have a modern 20 degrees, but only on one side as it is often a chisel grind, making it a 20° inclusive. The Japanese like hard (but brittle) steels so maybe 30° inclusive (15 sharpened) is appropriate.

Brian Sullivan: It depends on the knife, but I have a Wusthof knock-off that does really well at about 14 degrees. I also have a Japanese knife that does better (less susceptible to microchips) at 14 degrees instead of the 12 degrees that it came with. If you want to give it a shot, it might make sense to try taking your knife from 20 down to 16 and then use it several times to see how it does. If there are no microchips are other damage, decide whether you want to make it more acute. Always keep in mind how you plan to use the knife when deciding how acute to go.

yes, it's good.

I don't have first hand experience with global speed sharpener, but I've tried many tools like this that have a V that you pull the knife through. From my experience, they don't work nearly as well as a honing rod because it's impossible to remove the burr from both sides at the same time and do it well.

Here are the wedgek guides with a rod: amzn.to/3drx6Uu Here is my DIY Angle guide: goo.gl/QqjtJJ

I make 3 meals a day with it. Some of those uses are minimal, but I also teach 2 classes a week (each one is 3 hours long) and each one produces enough food for 8 people.

Like, seriously.

I hope you'll be equally as awesome when you reach 1.000.000 subscribers. Don't blink, it's gonna happen soon.

I know about Wired review. I don't know what their problem is :) I paid for my knife myself. I was one of their kickstarter donors, and had to wait over a year to finally get my knife. I was just visiting my brother and saw what the Misen knives are like now (he just bought one recently). They changed the design slightly. It feels like it's just a tiny bit heavier (though I didn't have my knife to compare) and the top area of metal near the handle where you would use the pinch grip is not as smooth as on my knife. Still very comfortable, but not as comfortable as mine. My best guess is that they tried to bring the price down even more (they were $75 originally and now are $65) by cutting corners a bit. I cooked with my brother's knife all weekend and was perfectly fine, but if this was my own knife, I would take a piece of very fine sand paper and smooth that top out.

Thanks! I think I'll take the leap and try one.