Just a simpe video to show how I sharpen my knives. Nothing fancy, just simple basic sharpening for the average guy like myself. Hope you enjoy. Thank You!!
Thank you Frankinhiro, my father-in-law is coming to visit from Japan soon. He's a chef, and would be disappointed if the knives were all blunt. Last time he came over he gave me a fine wet-stone, but I've been lazy and haven't used it. Now, thanks to you, all my knives are sharp enough to cut paper and shave my arm. Cheers!
Great video! I just bought a King 250/1000 combo water stone and was looking for a video on how to use it. You made it simple and easy to follow. Great job!
I was always told you push into the stime as if to try and slice a thin section of the stone off. Your method works great,cant wait to get a jap water stone and get amongst it. I might only half sharpen the hunting knives though....
I choose the medium if it feels “slightly” rough when I rub my hand up against it. Actually the medium stone is not very important. The fine stone is. I look for one that is NOT “super” fine. The super fine ones are many times the harder stone. Good for display knives, gives a mirror like finish but, not necessary for work. I usually choose the ones that feel smooth and soft. To me the softness is important. I usually end up with the red type of stone you see in the vid.
Great video. How long does it stay sharp. I've just purchased the Shun Premier 7-Inch, never had such a quality knife before. Excited to see how it is when it arrives.
It'll stay sharp for a couple of weeks. After a couple of weeks, my wife will use the bottom of a bowl to do a quick touch up once in a while to keep it sharp. I usually end up sharpening it every couple of months.. Thanks for watching!!
The gray stone is a medium stone. You can cut with just this but not as sharp and won't last long. It's best to use the brown one (fine stone) to get a sharper and better looking finish. Thanks for the question!!
Nice video! Thanks so much :) I've got a fine wet stone, knowing that I should have a medium to start. I love your technique, delivery. Great video man, nice job :) Would you sharpen a machete the same way, with the same stones? Seems like I need a less razor edge on the machete. Anyway, just a question. Mostly, I wanted to say thank you. And to say how "natsukashi" your kitchen is. I had the chance to live there for a spell. I loved it. I miss it. Ando-san ;)
Great video and helpful. Sorry I do have some newbie type questions if you don't mind. What angle are you holding? How much pressure are you using? Is it the same amount on the push as it it s the pull? Did you only sharpen one side of the knife? If so how come? Thanks again.
I don't worry about the brand either. Of course I notice the difference. The stone will last me a couple years. By then, I have completely forgotten what the grit it was. So, as I said, I feel the stones and tell the difference. I actually don't need the numbers to tell what I want. Don't think. Feeeel... ; - )
If you want "very" sharp, just do the 50 strokes on the other side too. Then do the 5 strokes to get rid of the lip or burr on the first side. 50-50-5-1or2. Thanks Again!!
Yes. I only did one side. I wanted it to be easy for the vid and that's enough for the kitchen. If you want surgically sharp, do both sides. But for the kitchen, that's not necessary. If its a hunting knife and you just want it insanely sharp, go for it.
They makers would like you to use an oil stone but of course, this works just fine. Just be sure to rinse well because you don't want the grit staying in the joints of a folding knife. Thanks for watching!!
Thank you for the comment. Its the first time anyone has ever said "Great video" about any of my vids. Thank You!! But I hate to say, I don't know what the grits are. When I pick up a stone at the shop, I usually go by feel. There's usually several to a dozen of each: coarse, medium and smooth at any shop in Japan. I stay away from the coarse stones (don't need unless you're planning on doing some heavy duty grinding).
How hard? Imagine trying to wake up someone that wont wake up in the morning. In the vid I only did one side. That’s enough for a quickie in the kitchen. If you want hunting sharp, do both sides 50 times and finish off with the 5 times. Thanks for watching and practice makes you better!!
I push with pressure and just slide to return. Enough pressure that would wake up someone in the morning that doesn't want to wak up. (does that make sense?)
It seems I messed up on the answer the first time around. About the angle. Imagine having a quarter taped to the side of the blade. More important than the angle is to keep your arms stable and not change the angle. It’s hard a first but, with practice you will get the hang of it. I push and slide back in to position to push again.
Hello Frank, good video. Yes, scary sharp is not necessary in the Kitchen but, if that's what you prefer then I say, ""Go for it"" !!! Don't you ? Thanks I subscribed. Mark in KY. WHere are you ?
Hello There Mark, Sorry for the late reply. Been out of the RU-vid scene for a while. Yes. I totally agree. We all have our styles. Just a matter of prefeewnce. I'm in Hiroshima, Japan.
To tell the truth, I really don't pay too much attention to the brand and numbers. I just feel them with my hands and choose. Sorry. Not much help there.
That's great!! Just don't let your Japanese (?) wife see you shaving your arms with the kitchen knife. My wife would give me a lesson on sashimi-making if she saw me shaving my arms... ; - )
To tell the truth, I don't really pay much attention to the numbers written on the package. Basically I feel around in the area labeled "medium" and then I pick one up in the area of "finishing". Sorry!!
+MasterofPlay7 Actually, I don't remember the numbers. I usually just feel the surface in the store and pick the ones that feel right. Basically a medium and fine stone.
+MasterofPlay7 As you can see, I frequently rinse off the knife and wet the stone. It becomes a pain if you turn off and on the water each time. Especially when my left hand is grimy from the stone.
