The Best Way To Sharpen & Clean Knives (And The Worst) | Epicurious 101

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Chef Frank Proto demonstrates and explains everything you need to know in order to properly sharpen, clean, and store the knives in your kitchen. Frank breaks down his preferred methods and go-to accessories for every aspect of knife maintenance, giving you all the knowledge you need to keep your blades sharp and ready for action.
Learn more with Chef Frank on his RU-vid Channel ProtoCooks!
/ @protocookswithcheffrank
and follow him on Instagram @protocooks
Shop for the products featured in this episode!
Sharp Pebble Premium Whetstone - amzn.to/3qRSnOK
Honing Steel (similar) - amzn.to/3HAdtYu
Kitchen IQ 2-Step Knife Sharpener - amzn.to/3n0p634
Work Sharp E2 Kitchen Knife Sharpener - amzn.to/31wMv4P
ZWILLING Twin Signature 11-pc Knife Block Set - amzn.to/3JPgxlm
12-Inch Magnetic Knife Tool Bar - amzn.to/3JG7W4F
Chef Knife Roll Bag (similar)- amzn.to/3sZnoms
When you buy something through our retail links, we earn an affiliate commission.
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0:00 Introduction
0:46 Is Your Knife Sharp Enough?
1:42 Sharpening With A Water Stone
4:54 Honing The Edge
6:46 Sharpening With A Manual Sharpener
7:55 Sharpening With An Electric Sharpener
9:17 The Ceramic Plate Method
9:47 Use & Cleaning
12:02 Storing Your Knives
12:22 Knife Block
12:35 Magnetic Strip
12:47 Knife Roll
13:06 Conclusion
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19 май 2024

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Комментарии : 2,3 тыс.

@epicurious 2 года назад

Shop for the products featured in this episode! Sharp Pebble Premium Whetstone - amzn.to/3qRSnOK Honing Steel (similar) - amzn.to/3HAdtYu Kitchen IQ 2-Step Knife Sharpener - amzn.to/3n0p634 Work Sharp E2 Kitchen Knife Sharpener - amzn.to/31wMv4P ZWILLING Twin Signature 11-pc Knife Block Set - amzn.to/3JPgxlm 12-Inch Magnetic Knife Tool Bar - amzn.to/3JG7W4F Chef Knife Roll Bag (similar)- amzn.to/3sZnoms When you buy something through our retail links, we earn an affiliate commission.

@Asiktsbuffe 2 года назад

Do you have a link to the plate?

@taekwon-do4life667 2 года назад

Whats the knifes you recomend for 100€ budget? I got myself a Wüsthoff Classic Chef Knight.

@chrisr9595 2 года назад

Hey before I buy anything related to this video, were these items sponsored to be in the video or are these the personal recommendations of the chef?

@Melody615199999 Год назад

Garbage - all of it.

@karlbark Год назад

Thank you. This is just the kind of information that I needed ! -Cheers from Iceland 🇮🇸

@ProtoCookswithChefFrank 2 года назад

This was a lot of fun to shoot. Thanks to the Epicurious team for always making it a good time.

@huang111 2 года назад

This was a lot of fun to watch. Thanks to the Epicurious team for always making it a good time.

@kellywhite9299 2 года назад

It was enjoyable to watch, so thanks for that!

@bellbastos1 2 года назад

I loved this video so much! My father tought me how to sharpen my knives, but I wish I had learned from you. Haha

@IrvinMenezes 2 года назад

@@huang111 This was fun to comment. Thanks to the Epicurious team for always making it a good time.

@nirmalsuki 2 года назад

Thanks Chef Frank. You are the brightest star on this channel.

@eldibs 2 года назад

Frank isn't just a skilled chef, he's a skilled teacher too. He explains everything so well.

@laurandzpacistol6455 2 года назад

Z u

@greenmarine5 2 года назад

I guess everyone has their own level of trust, without research and common sense. No wonder inflation is going threw the roof today

@eldibs 2 года назад

@@greenmarine5 I don't know what inflation has to do with it, but my personal cooking and knife sharpening experiences have shown that Frank's tips are valid, and frankly, I'm doubtful of anyone who mixes up "through" and "threw."

@JiosX 2 года назад

@@greenmarine5 through*

@korencek 2 года назад

except the honing. when cooks use mechanical engineering terms and don't know what it means i get kinda pissed.

@claytonfs 5 месяцев назад

Another tip that's not in the video, but might be in the comments already, is to NOT scrape food off the cutting board with the blade of the knife. I like to use the back of the knife to push food into the pot, etc.

@deeeno6867 3 месяца назад

This!! Such a pet peeve of mine when people drag their knife just to push food around the cutting board

@olk3 Год назад

I ordered the Sharp Pebble waterstone you recommended, and watched the technique section of the video a few times. Great tip on using a food scale to get the right finger pressure. I’ve never sharpened anything before, but WOW it worked great. The tomato test was a success. Thank you for putting this instructional together! Outstanding demo.

@DondeRob Год назад

Good stone! Make sure you keep it flat, because, like all stones, they will hollow out after some use. When you notice it becomes less flat, you can draw a grid on the surface with a sharpy and then sand it down with fine wett-sanding paper stuck to a mirror, a diamond plate or something like that.

@bobcrane812 8 месяцев назад

Terrible stones

@Maeve_Rose 4 месяца назад

@@bobcrane812 peopel say that and then everyone else has them being great, so imma have to doubt that

@YoPlxntr1 4 месяца назад

its bad, watchOUTDOOR55@@Maeve_Rose

@IDuBStepSZ 3 месяца назад

@@Maeve_Rose These stones are very soft, which makes it harder to sharpen the knife and the stone wears out a lot sooner. It also means that you'll probably need a flattening stone for it.

@HansMaximum 2 года назад

Pro Tip. If you do drop a knife into your soapy water, use a clear glass tray or bowl and put it into the water (without filling it). It will push the soap suds out of the way and allow you to see the bottom of the sink like a see-through kayak.

@Eric1SanDiego1 2 года назад

OMG, I could have used that advice two weeks ago lol. My finger is healed now, though :)

@loganrosepiler2005 2 года назад

Or just put your hand in super slowly and feel around slowly. you’ll never cut yourself if you don’t rush.

@chrise.321 2 года назад

I always put my sharp items in a certain spot in my dishpan so I know where they are. So far, no cuts from washing them (but I usually cut myself when chopping!).

@parkchimmin7913 2 года назад

I usually use a fork and stick into the sink to lift up my sink strainer. I just wedge it in and slightly lift it up. Then I wait for all the water to drain and I can spot the knife from there!

@GalinDray 2 года назад

I use a clear glass, feels like I'm SCUBA diving

@Jorf88 2 года назад

There was one extremely important detail that was omitted here... This demo was done with a medium hardness (German) knife. For German steel, I totally agree with all of the details Frank mentioned. However, if you have a harder Japanese knife (or any high-carbon steel knife), you can't hone it with a steel honing rod like he showed. With some hardness levels, you can get away with a ceramic honing rod... but for many Japanese knives, you just really can't hone it. When those need a touch up, you have to go to a stone. That being said, those harder Japanese knives also need fewer touchups because of how hard they are.

@maximan4363 2 года назад

Personally I love the hard steel Japanese blades, yes they tend to be more expensive but they keep their edge longer; they cut like nothing else but they are brittle - you really don't want to drop one on a hard floor (I've done it once & I still have nightmares about it!). But honestly do you really think I'm going to be using any one of my Japanese knifes hacking at anything!! HELL NO!!! These are for delicate, precision work and they are prefect at it! Use the right knife for the right job! You wouldn't use a spanner to tighten a screw! I always use a wet stone, I've tried oil stones and I just found them too messy - not worth the extra time cleaning up afterwards. Talking of cleaning, the advice you gave was critical! Yes, a proper Chef's knife is going to cut through that sponge like it wasn't there. Never, ever leave these knives unattended for someone to pick up and seriously hurt themselves. I just say "Look, just don't touch my knives! I'm not being a jerk but please don't touch them unless I give you permission - you may get really hurt & your safety is my responsibility!"

@bloodgain 2 года назад

I actually suggest that most people ditch the honing rod and use a leather strop instead, with or without honing compound. Leather contains silicates from the curing (tanning) process, so honing compound is not absolutely necessary, though it has some benefits. Stropping on leather has a similar effect to honing, and will work for _any_ hardness level of steel you will find in a knife. Leather stropping is also far more forgiving than honing on a rod, which can dull a knife if done incorrectly, especially since many rods are ridged or mildly abrasive (fine diamond hones and ceramic hones).

@Blackfox_Kitsune 2 года назад

@@bloodgain so glad I clicked the down arrow on the reply's. was about to say the same thing!

@Chasmodius 2 года назад

@@bloodgain You're just a shill for Big Leather... admit it! We all know it's true. :P

@HappyBeezerStudios 2 года назад

@@bloodgain leather is used on razors for a good reason

@wladfiggs Год назад

Hey Chef, great video! Note from a mech engineer here who worked only about a decade with metals quality: 8:00 Don't worry about the temper on the blade, the temperature you will get with these grinders are not going to be high enough to mess up with the temper. True, you can get burns from the hot knives after sharpening, so safety is indeed a concern. In my experience, people tend to resist up to approx. 120 degrees (50 C) on the palm of their hands (please, don't use this as a temperature check), and a grinding process may get WAY higher than that, but you'd need it to get to the 400-450 degrees range (200-230C) on a 1/16 -1/8 inch (1.5-3 mm) blade to start messing around with it. If it's stainless Steel, the temp can go even higher.

@anima94 Год назад

So pouring boiling water over them isn't a problem after all either? I always heard you aren't supposed to do that

@gagida1829 11 месяцев назад

A quick question, can't you just spray water while you are sharpening a knife?

@hayden6700 8 месяцев назад

@@anima94 Shouldn't have much of an effect. Unless you're using a knife with cheap and weak metal

@philtheheaterguy951 8 месяцев назад

Thank you for your input!

@alpinian7144 6 месяцев назад

this is wrong, while the blade might be 200 F, the extremely thin edge where the most friction takes place will get much hotter than that and you can loose your temper.

@thomascorner3009 2 года назад

One trick that I find works really well to sharpen serrated knives is a string with a circular cross section (like a shoe lace) and some metal polish (i.e. in paste form). I tie one end of the string to a steady object, put some paste on the string, tension it by pulling on it with one hand, and with the other hand run the knife back and forth at an angle (of course) so that the string slides in each serration. I did this for a set of old table knives and they came out very well. :)

@fashionmwah 2 года назад

I see Frank. I click. Anyway, he’s a great teacher. I learned a lot in the first minute already!

@Eric1SanDiego1 2 года назад

Have you heard he has his own channel? I'm guessing 99% you have but just in case you missed it, it's ProtoCooks and the content is gold.

@fashionmwah 2 года назад

@@Eric1SanDiego1 Hehe! Yes I’m already subscribed to it! It’s sweet that you’re spreading it though!

@meghanaweee8351 2 года назад

Same

@Vintage_geek 2 года назад

I haven't learned anything new, still watched the whole video and loved it. Because Frank. :)

@kata5398 2 года назад

@@Eric1SanDiego1 didn't know that thanks

@elizabethparedes6448 2 года назад

As a 60 yr. old culinary student this video is great to share with my classmates. I have not sharpened with a wet stone but can't wait to give it a go. The cleaning and storing I have always done as you have demonstrated, and my friends always said I was too picky, LOL! Thank you, Chef!!👨‍🍳

@michaelg.294 2 года назад

There's no such thing as being too picky when it comes to taking care of an investment like your knives. I still have the first French chef's knife which I purchased in 1985, and while it has some wear it is still in great shape and is quite functional (and sharp!).

@MrGrimsmith 2 года назад

I had a disagreement with one of my aunts regarding knife care. There are general knives in the family kitchen, then there are mine. She went to take a coarse steel to one of mine and we had a "discussion" on what was and wasn't acceptable. The verdict was that she would use the general stuff and leave mine alone. I can definitely appreciate the pickiness :) FYI - I'm a home cook, she's the trained one. I just treat my knives like my chisels - with respect and care.

@bendadestroyer Год назад

He did it wrong. Do one side on the 1000 till you build a bur. Do the other side on 1000 till the bur flips. Do the first side on 6000 till the bur flips. Do the other side on 6000 till the bur flips. Do a light slicing stroke at a higher angle on the 6000 with each side to remove the bur.

@papawhelp Год назад

Wow, you've been a student cook for 60 years and you're old, yes you are. Your dedication to the art is impressive. Don't worry, I hope, I'm sure you will get it before you leave this world...😁

@KennyT187 Год назад

@@bendadestroyer There isn't only one way to sharpen a knife. His way is valid but not as efficient. Some people also use a circular motion to sharpen very dull knives and that doesn't create a burr.

@gerardlongobardi7890 2 года назад

As a Boy Scout, we visited the Grohman Knives factory in Pictou, NS. They taught us to sharpen our knives EXACTLY like this. A few years later in a competition, I used this method and was blasted because it wasn’t “Scout book” method. After feeling the sharpness of the blade, and relaying the story of how I learned it, I received a perfect score! That was some 40 years ago, and technology hasn’t improved it! Great video!

@bramweinreder2346 2 месяца назад

Great example of the spirit of scouting. Knowledge of your seniors is really important, but if you have a way that's objectively better, it's not discouraged. Just depends on whether someone else might get in trouble when dealing with a technique they're not expected to know of. But in the spirit of a friendly context, it's great that you got the opportunity to explain your method, and got perfect score.

@sigfreed11 2 года назад

I’ve watched a lot of whetstone sharpening videos, thank you Chef Frank for making it so much less complicated than everyone else! Great video!

@karlbark Год назад

I actually grew up right by a small fishing hut. They had a (quite large) grinding stone.. (sharpening stone)? ..right by the side of the fishing hut. -I used to try it out (it was foot powered, of course) when I was a kid. 😁 -Just think, - I grew up when personal computers did not exist. -A video recorder was brought into my home (by my pilot stepdad) when I was 14 ! -And 2 video films. My parents asked ❗ me. to not watch the film "Rosemary's Baby". I did as they asked. (I saw it many-many years later...and didn't really find it that bad) 😁 -However, I watched another film they (mom+stepdad) bought. It was "THE OMEN". (It's about a ("satanic") young boy). -That film was absolutely terrifying ❗❗❗

@journeyman6752 8 месяцев назад

Please, go back to Ukraine and put your mask back on.

@MasterFhyl 2 года назад

Please never stop doing these videos Chef Frank. You're the best.

@robinlillian9471 2 года назад

Epicurious should go out of business for pushing lies and misinformation.

@norbertnagy5514 Год назад

Pls elaborate, your comment worth nothing like this.

@daviddesouza5093 2 года назад

Packed with Easy to follow Instructions, Systematically presented resulting in maintaining (perhaps) the most important kitchen tool safely and for a lifetime. Thanks a million Chef!

@PaolaBarrientos Год назад

Two years ago I switched from a manual sharpener to a water stone And I have to say what a difference it made. Before the switch, I watched so many Japanese chef demo videos in order to perfect my technique.

@honeybee2356 Год назад

I use the stone too

@nealthomson9505 Год назад

The more tactile the process the better. I agree

@loriboufford6342 Год назад

Sir, you're great at teaching knife knowledge. Clear, relatable, complete. Thank you.

@clintonandrews1538 2 года назад

Frank is the MAN! My son who was a cook in a top private club in the Midwest made the observation that 'Chefs obsess over their knives.' From Wusthoff Ikons to Global chef's knives the chefs insisted on owning and using the best. Frank's suggestions will keep a great knife sharp and in fine condition. Thank you, Frank!

@allysonhanks7367 2 года назад

Hi Clinton, how are you doing. I hope this year brings happiness prosperity love and peace all over the world. I'm Allyson from California nice to meet you.

@emostorm7 Год назад

@@allysonhanks7367 Hi Allyson, I'm Doug from Alabama, nice to meet you.

@someone2521 2 года назад

Frank is so funny especially when it’s his episode

@hypsyzygy506 2 года назад

1:38 "It's like a whisper!"

@angusmac2037 2 года назад

Everything you've said in this video is bang on and any good chef out there would agree.I remember cooking when I was 18 and was very fortunate to be working at a Michelin star restaurant, though I didn't appreciate it at the time.I remember a chef showing me how to sharpen knifes with a water stone. He then took my knifes(Henckels set of 3) while I was prepping for evening service and put the most ridiculously sharp edge on all 3 of them. He came back and said "give those a try"....I was blown away. I didn't think a knife could get that sharp and cut with such little effort and accuracy.

@toriless Год назад

I wish he would not show the thumb dragging method to amateurs, the ER rooms are filled with people with severe cuts trying to copying "chefs" on TV removing avocado pit by whacking it with a knife. Seriously, it is so bad they now make a tool for it. There are safer methods and you do not need to hold it in your palm and smack it like it was made of steel. It twist easily with skill. No huge force required.

@PHawk-no1zn 2 года назад

Frank, I’ve been watching a bunch of vids on sharpening kitchen knives. I appreciate your approach in saying a bunch in a short amount of time. All solid info - Thanks!

@scorpio19771111 2 года назад

Having tried several whetstone sharpening methods, I like yours the most. It feels the most natural and smooth to carry out. Thank you.

@jamesf931 2 года назад

My mother in law came to visit for a month one time. She likes to cook, but like Dale Doback in Step Brothers I told her “DON’T TOUCH MY WÜSTHOF KNIVES…DON’T TOUCH THEM!’ I showed her the Costco set of kitchen knives she was welcome to use. I went away on a business trip for 3 days, and when I returned I found some of my knives missing. I asked about them and she told me they were in the dishwasher. I immediately took them out and also discovered the tip on one was a little mangled. Upon further inquiry, I discovered she used the knife to pry difficult lids off of glass jars. I was close to going out into the garage to get my shovel and some lye! 🙃😉🤣🤣🤣 She wanted to go to Target to buy replacements. But I said “no” and took her to Sur La Table, where I originally purchased the knives, and a few hundred dollars later she learned to NEVER use my personal kitchen knives again!

@garyday6512 2 года назад

You should have traded up for newer models Wife and mother in law I mean🤣

@toriless Год назад

I got mine at Macy's during a Black Friday sale, probably 1/4 the price you paid at Sur La Table. It is the Pro S series.

@jayr526 Год назад

Good for you!

@austintorney8209 Год назад

I just want to say thank you! I have had nice knifes for a while now and I thought I was doing a good job of sharpening them. I realized after I watched this video and tried the techniques out that I was wrong. In two minutes he was able to explain proper knife sharpening techniques better than any of the 25 minute videos I’ve watched before. So thank you!

@PurnamadaPurnamidam 2 года назад

This man is a real Chef. Love him, thanks Franky.

@amycompton9336 2 года назад

My roommate and I were talking about how dull our knives were the day before yesterday 😳 this video couldn't have come at a better time. I also learned that pretty much everything I thought I knew was wrong 😅

@stevenvachon9745 2 года назад

I'm guessing you have an iPhone or iPad. I swear they have an open microphone and monitor your conversation so they can direct personalized ads. It happens to my partner, an apple user, all the time.

@snip3s945 2 года назад

@@stevenvachon9745 Not only Apple. Happens on Androids too. (Speaking of own experience)

@amycompton9336 2 года назад

@@stevenvachon9745 I don't have an apple product, but I do believe this. There have been stuff I've only ever talked about but never searched and I'll get ads for it. it's terrifying, but not really something I can change 😅 I just try not to say important numbers and stuff out loud just in case

@darrenringer9811 2 года назад

@@stevenvachon9745 I actually think it's more that they could predict you would have a conversation about the topic based on your search and browsing history, even if you don't search for it directly. A way to test would be to find some random topic in the dictionary using dice rolls to come up with the page and entry, have a conversation about it, and then see if it comes up.

@andyxox4168 2 года назад

Talking about how sharp you’re knives are … you’ve been in lockdown too long!

@amyratcliffe5271 2 года назад

Another tip to keep your knives sharp is when you’re swiping your knife along a chopping board to transfer the food you’ve just chopped into your pan, flip your knife over so you’re not using the side with the blade so it won’t dull the blade

@seikibrian8641 2 года назад

Flip it so you're not using the blade? So you're holding the blade and pushing food with the handle? I think you mean so you're not using the EDGE of the blade, but are using the back/spine of the blade.

@MysterousBear 2 года назад

@@seikibrian8641 urgh.

@DemandPL 2 года назад

@@seikibrian8641 Everyone with half a brain understood what Amy meant, no need to be condescending

@RealMasterChief117 2 года назад

@@seikibrian8641 cringepilled

@nicholascase371 2 года назад

I'd honestly recommend getting a bench scraper instead for transferring from your chopping board. They're generally deeper so you can scoop more stuff in one trip with a thinner edge than the back of your knife, are easier to use for that job in my opinion, and safer because there isn't a sharp blade anywhere around. I used the knife to do the transfer for years but the first time I used a bench scraper for it changed my life and I moved the bench scraper to the drawer right next to where I do all my chopping so it's always immediately available.

@Scar9059 Год назад

i am currently working on my cert 2 and this is very helpful too someone that is new to cooking and has not had much experience this was explained very well and easy for anyone at any level to understand sharpening my knives is something that i have struggled with but after watching this i think i have a better understanding and can use the skill shown to improve my sharpening skills to have a well maintained knife.

@RootlessNZ 2 года назад

Thanks Chef Frank. I've been sharpening knives in pretty much the same way that you do for years, but it's good to get confirmation from a professional such as you.

@Wuei108 2 года назад

As my father was a butcher i have some experience with knifes. All the hints given here are wonderful and useful. Thanks for the video.

@bonitahyman 2 года назад

I just bought a nice set of Zwillinge knives and this video was right on time for me! I particularly appreciate the detailed how to on correctly using a wet stone. Thank you!

@tiacho2893 2 года назад

If you want to see Frank's scale tip (or just something more detailed), Master knife maker Bob Kramer has a similar video on sharpening . For the Japanese style, Korin's in house sharpener Vincent has done a series on YT.

@tree479 2 года назад

Be careful to not also sharpen your thumbs lol I did

@bonitahyman 2 года назад

@@tiacho2893 Thanks for the tip, I did indeed check out Bob Kramer’s video. Very informative, but upon investigation also very pricey. For a real connoisseur who can afford it, he’s fantastic. For more ordinary folks on a real life budget, Frank is far more real world. I don’t mind paying a little more for reasonably good quality, and cooking lovely meals with decent tools is a great pleasure, but I don’t really need absolute top of the line for simple, every day family cooking.

@tiacho2893 2 года назад

@@bonitahyman yeah. I hope to be able to afford a Kramer someday but that is no time soon. He did a sharpening tutorial that can be applied to any knife. Same with Vincent from Korin. He sharpens for the shop and puts the same effort and skill when sharpening a hand forged knife or the relatively inexpensive Misono I use. A cheap knife will perform well if sharpened well and I use mine daily. Dull knives are a pet peeve for me.

@bonitahyman 2 года назад

@@tiacho2893 Yes, his tutorials are super helpful, especially for newbies like me. I hear you about dull knives too - I’ve become a bit spoiled by my nice new knives! How ya gonna get ‘em down on the farm once they’ve seen Paris? HA!!

@call_me_ping Год назад

I so greatly appreciate these videos for both technique and safety!! Thanks so much!

@georgebowman1060 Год назад

Thanks chef! I did that plate honing- it works...felt sharper and I could also see the difference looking 👀at the blade...not bad for a 3 out of 5 score.

@lucianisidro Год назад

If you have a wooden knife block with vertical slots, try putting your knives in upside down so the blade isn't dragging on the bottom of the slot every time you slide it in or pull it out. This works for almost all knives except for small parers, where the handle is heavier than the blade and naturally tends to pull the blade away from the bottom of the slot.

@gagida1829 11 месяцев назад

Ooh nice tip

@dankmemes3447 7 месяцев назад

Check if your knife block is self sharpening before you do that.

@Tsch6373 3 месяца назад

My brother told me that. My paring knives go in sideways, probably for that reason.

@josephgaviota 2 года назад

This is such a great educational piece. I've watched it several times myself, shared it with all of my siblings, and with friends. Thirteen minutes well spent.

@scasny Год назад

if sharpening skill was a book this video was a foreword. Just fast quick point with no real meaningful information.

@phyllislewkowsky8970 Год назад

This was extremely informative. It told me everything I have to know. I only have one chef knife and I do most of the things that it showed in your tutorial being that I live alone I store the knife on my counter, just laying on a towel. Thanks for all the useful information

@kaziroopak4131 Год назад

I just have started cookery class and this video really helps me out a lot for the handling of knife and the way to sharpen. Thanks a lot.

@agorgedslug 2 года назад

I worked for years in a meatworks in New Zealand where your knives and steel were an extension of your hands. A sure way to risk cutting off your thumb is to hold the steel with the grip he is using - you should always curl your thumb forward over your index finger knuckle. This reduces the potential damage to losing a thumb/forefinger tip or getting a nasty cut into the meat of the heel of your hand. Fortunately, we wore chainmail gloves at work, but we learned the proper grip in case of preparing food at home and forgetting that you aren't wearing a glove.

@AsjJohnson127 2 года назад

I don't know much about knives in that sense, but one time I was using an art x-acto knife (designed similar to a pencil but with a bladed tip, for drawing cuts into paper), and I wasn't paying enough attention and held it like a pencil. Sliced into the back of one of my fingers. Definitely possible to forget an important detail while doing a familiar action.

@dognextdoor Год назад

I hold the steel butchers style (because that’s where I started). Never any danger of cutting yourself and very fast. Only downside is the teasing from fellow cooks.

@drewski363 Год назад

Thanks for a brilliant video. I have tried so many knife sharpeners over the decades that I have lost count. Only last week I tried a whetstone that I used for sharpening my DIY tools on my kitchen knives. Your video confirms that I am on the right track. Much appreciated 👍

@toriless Год назад

Whet stones work on axes too. I turn a cheap Harbor Freight Tools one into a real one by giving it a proper edge.

@timothyberry1173 Год назад

This was a great video and I definitely learned a few things from it. I figured a chef would know this skill the most and all guy’s love the tools that make them their money. Thanks for all the tips and being thorough with it!

@nihonbabe 2 месяца назад

I appreciate you explaining the difference between the various types of instruments!!! I just sharpened my knives by following your video!! ❤️

@derekdaniels8649 Год назад

Superb tutorial! Bewildering range of sharpeners on the market and difficult to know the good from the bad. Your demonstrations and explanations very clear and easy to understand. Now I would not shy away from buying a stone. Thanks for sharing your knowledge. Great job.

@pnwnewyorker9088 2 года назад

Frank is my guy. His instruction has transformed my kitchen and elevated my skill. Frank-o-meter for the win!!! 😊

@rollingthunder277 2 года назад

I use Japanese high carbon cutlery. It is very important that you dry your knives as soon as possible, especially after cutting acidic vegetables or detergent cleaning. Not just because high carbon steel oxidizes very fast, but oxidation is a systemic attack on steel. Molecules oxidize equally on the blade surfaces, but at the very edge oxidation seems to take effect more quickly. It's that way with razor blades as well (just showed my age, still use them along with a 56-year-old Gillette double-edge razor and shaving soap and brush). I found your video enjoyable and learned a lot. Thank you.

@hugheffo 11 месяцев назад

Thank you for this. You are the first person who explained in simple plain English how to sharpen a knife. Myself, like a lot of other people, thought the steel sharpened the knife, now I know better.

@paull.4143 2 года назад

Chef Frank, I enjoyed watching this video, and learned from it. I have a safety tip that you should have mentioned. Since I was a boy scout I was taught that the 1st rule in working with knives is to keep the cutting edge pointing away from body parts. In the future please make a point of driving home this safety policy. I know you are experienced so this may be less important for you to embrace but the majority watching this are not. In most of your video you were pretty good at demonstrating this rule until you came to washing. I suggest that the blade stay facing away, and the sponge be turned so it is above the blade, then below the blade. Also, that the knife stays still and the sponge be moved up and down the blade. I think you'll agree that there's much more control of the sponge than holding a 10" or longer knife by the handle and sliding it. Hope you and future readers of this comment take this safety message to heart.

@toriless Год назад

Yeah, I have often grabbed a knife and rotated the edge away after someone set it down with the blade facing us. I have seen other chefs do the same. Most Chefs do it automatically. It is just one sign of you being a chef vs a cook.

@caesarin0 Год назад

Get you someone who cares about you as much as this man cares about his knives

@HolahkuTaigiTWFormosanDiplomat Год назад

0.0

@pazooter Год назад

Wow! Everything anyone needs to and should know. I learned here about using a waterstone and guide. Everything else confirmed that I have been doing it right, including washing. Thank you so much!!

@tmavoip2444 Год назад

Thank you Chef Proto, that was the best knife sharpening video I have ever seen. Filled with great tips and wisdom. I will now learn how to use the Whetstone sharpener.

@sianeka6379 2 года назад

Thank you Frank!! Quick, easy, chock full of helpful information.

@mzdiamondlover 2 года назад

Idk what they’re paying Frank but it’s not enough. This guy is a legend!!!

@happykanchi6698 Год назад

Outstanding demo by a superb teacher!

@edfalconer1030 2 года назад

Just wanted to learn the best way to use my hand-held sharpener but learned a whole lot more! Thanks sir.

@hal4192 2 года назад

This is a seriously good video. I sharpen chisels and wood planes until I could shave with them but have always found knives difficult. Great advice. 👍🏻

@randyyeung9285 2 года назад

Alright!!! Am I first in line for dibs on Frank coming to my house to sharpen my knives? Maybe will see if he has time to make my holiday turkey while he's here! Love ya Frank! ... hmmm I wonder what method Lorenzo uses for sharpening his knives, or I bet he invites Frank over too.

@lynnstlaurent6789 2 года назад

Would make a great charity prize.

@chrisolevich7538 2 года назад

So happy I found this series!!

@cynthiarosa217 11 месяцев назад

Thank you! I just bought a new set and now I know how to use and care for them! ❤

@travelingmindful Год назад

Love this and the instructor--awesome video, thank you!

@michelzalac8841 10 месяцев назад

Washing: don't forget to properly clean the handle. As always, this was a great clear and concise video, Chef Frank!

@nixer8984 Год назад

Good job Chef Frank. First time I have ever seen anybody explaing honing with a steel.

@monteesabz8889 2 года назад

I learnt so much from your advice in all your videos.Thank you so much you've made me a better cook.

@stormlord121 Год назад

Frank is a fantastic teacher! Thank you so much for the valuable lesson!

@harrywilde2178 2 года назад

Frank's advice is absolutely spot on in all respects. I've been using knives for over forty years and seen many chefs not knowing how to sharpen or look after knives properly. It's a pleasure to watch a real expert who knows what he's doing! Friends ask me what's the secret of good cooking, I tell them "a sharp knife", they look at me as though I'm crazy.

@maximan4363 2 года назад

I LMAO at that! Yes Harry, I suppose it really depends on what you are cooking but it never hurts to have at least one sharp knife in your kitchen - just keep it out of the way and safe!! I keep my sharp knives in a locked knife block, I love the magnetic strips for practicality but I've got kids! Frank is amazing - a great teacher! Honestly, I'm amazed at what I have picked up from him!

@manyogurt4645 Год назад

Leave it to Frank to drop the knowledge quickly and succinctly. Thank you my friend.

@waywatcher9779 2 года назад

I am new and the guide tool really helped me feel confident. I cannot wait to get past it though. I am working on really old knifes that have never been maintained.

@steensuder115 2 года назад

1. Dish washers don't ruin the temper of steel edge because of temperature alone - it is not high enough. Instead, a chemical process occurs starting with water - in itself quite aggressive - and rather aggressive detergent. Hence the recommendation not to let finer knives soak (too long). 2. A honing steel rod has very fine longitudinal serrations, much like a file. Doesn't work for serrated knives the way it was shown. Use a ceramic honing rod instead. 3. Wooden cutting boards are best if made from endgrain. Endgrain will quietly part when knife edge is applied. Sidegrain will be cut, leading to wear. Also, endgrain accepts e.g. oil maintanence better.

@tylerjung8381 2 года назад

agreed that a dishwasher will not ruin a temper but is still a no go for knives.

@toriless Год назад

It is the caustic chemicals, not the heat. I still use thick plastic cutting boards, easier to clean and sanitize. I do have a bamboo set though.

@kirkbrooks9447 2 года назад

I've used the bottom of a ceramic coffee cup before to hone. works about the same as the plate but a bit easier since you can set it on the counter and it's elevated more.

@vincentflanagan6939 Год назад

This video is excellent, succinct, and informative. Thank you. I feel confident now, on how to take great care of my knives

@johnlong384 Год назад

Nice tips and yes, I am using two wooden knife blocks in the kitchen and place the knifes with the blades to the top in the vertical slots.

@chicken2jail545 2 года назад

This was so helpful! Most of my knives are duller than Jon Snow. Will get a water stone. Thanks!

@tiacho2893 2 года назад

I use water stones for my kitchen knives and wood working tools. The only real drawback is that they tend to be more expensive than oil stones and they wear faster (a good thing when sharpening). But the wear will never be an issue for home use. One thing is that they are a bit delicate (like ceramics) and will break if accidentally dropped. Diamond "stones" like DMT's are even more expensive but won't break if dropped and also use water when sharpening.

@firstnamelastname180 2 года назад

If you're knives are really dull I wouldn't start at 1000 grit, 600 or so will get you to where you need to be before you hit the 1000. Otherwise you'll be sitting there rubbing your knife back and forth all day before it's back to sharp

@michaelg.294 2 года назад

Experience has taught me that when you use a magnetic strip it's best to put the knives with the handles above the magnet not below. That way any vibrations won't cause the knives to eventually fall. Also never mount the magnet on a surface that gets hot. Heat destroys magnetic properties.

@DiningTablePrintPlay 2 года назад

Counterpoint: with big knives, getting lightly knocked can also sometimes jar them loose as they lever themselves off of the magnet - and it's far safer for both anything on the counter (like your hands) and also for your knife if it falls handle-first.

@michaelg.294 2 года назад

@@DiningTablePrintPlay For larger knives I use 2 magnets, one up by the heel and the other closer to the tip. I've always worked in kitchens where the most convenient spot for knives on a magnetic holder ended up being on the side of a refrigerator. Lots of vibrations.

@AR-qy4dd Год назад

is it possible not to love Frank and his explanations?

@cecipreciosa1 Год назад

I love your smile !! .... best teacher ever!

@bigfatty5064 Год назад

My go to cutting board is a Starfrit acrylic board that I've had for the last 20 plus years. It's definitely got signs of wear, but I would never use anything else. And, I use the wet paper towel trick every single time I'm prepping my meals.

@lwmartinez 2 года назад

we like you frank!

@teekrboo Год назад

Was actually sharpening my kitchen knifes when I started watching this, great advice, 👍

@charleskemp3513 2 года назад

The amount of knowledge and intuition this man has... wow.

@Haddedam 2 года назад

Huge part of sharpening with a stone is burr management. All youre doing is filing a piece of metal. Just like large scale filing, you get a tiny burr on your knife. You shape the blade on rough surface, dragging away from edge, and that creates a burr on the edge. You then go to fine grit and work harden the burr there until it falls off. Try it, you can feel the burr with youe thumb if you pay attention. Honing steel does the final work and aligns the edge. When knives go dull, half the time the edge is just folded over into a burr from some brute dragging the blade sideways across cutting boards and other surfaces. Honing steel folds it right up and so does any other metal surface, so dragging a knife across a knife works in a pinch. Just like rest of cooking:once you understand the inner workings of it, you can do it easily. I sharpen my knives twice a year and i cook for hours almost every fay

@orphanoforbit7588 2 года назад

Okay but what's a burr 😂......you need to explain it like no one knows.

@freditarenomm7987 2 года назад

@@orphanoforbit7588 Burr is leftover metal that sticks to the piece that you're filing. Seriously go take a file to some metal, it all makes sense once you understand how metal works.

@firstnamelastname180 2 года назад

You're absolutely correct, I never heard it explained as work hardening the burr but that's exactly right

@punkrockllama 2 года назад

I found with the manual sharpener you need to be lighter than with a stone. If you push too hard it vibrates, like it is in the video, and creates kind of a wobbly edge.

@RoloFilms 2 года назад

the manual that came with mine specifically stated not to push too hard because it may make your knife duller rather than sharper for this reason. What the guy in the video did was definitely way to hard.

@punkrockllama 2 года назад

@@RoloFilms I have one at work and hated it until I figured that out now it's passable. 3/5

@andreigolovik3047 2 года назад

Pull-throughs are just a bad idea in general for knives. Takes off way too much material compared to freehand or other manual methods (sharpening system, belt, or otherwise). Same goes for electric and carbide sharpeners. Freehand on stones is always the best way even if it's harder to do.

@RoloFilms 2 года назад

@@andreigolovik3047 it really depends on how often you use and sharpen your knives. This is all based on super regular use, while I'll use my knife maybe 3-4 times a week for 10-20 minutes. No need to sharpen it daily in that case. So shaving off some material really isn't that big a deal when you don't sharpen it as often.

@punkrockllama 2 года назад

@@andreigolovik3047 learning to use a stone, yes, is the best. But a pull through is definitely good enough for most people's home knives. and if they're taking off a ton of material you're probably pushing too hard. From my experience, you almost don't want to push down at all on them.

@marciaadamson7032 Год назад

I really enjoyed your instructions on how to care for our knives 😊👍🏻

@jeanneblackwell5123 Год назад

This is the fricking best knife sharpening video ever. Sharp knives are a joy in the kitchen. I learned so much in this video. it is a keeper in my private stash. I had all the knife sharpening tools you talked about even the water stone. But I never learned the right way to use it. I never used the honer the right way either. This was just the best. I am so excited to learn how to do something right.Thank You Thank you Thank You. 👍❤️👍❤️👍❤️👍👍❤️👍❤️👍❤️👍

@technodrome 2 года назад

Frank the ultra mega legend... knife... sharpen... nuff said, I'm all in.

@SALTYCOMBATDIVER-ExInstructor 2 года назад

Great video. Out of desperation while helping a family member cook I actually did sharpen a knife on the honing steel. It took about 45 minutes but it definitely went from dull to sharp enough to cook.

@Pensnmusic 11 месяцев назад

Some knife needs tested different honing rods, including ceramic, and they remove material. It appears they can cut away misaligned edges, so an extent, but under a microscope it was obvious that a stone would produce a much cleaner edge.

@landis2781 Год назад

Just the info I needed. Thank you for posting this!

@N0_Whining Год назад

I tried the plate thing - IT WORKED !! That was a serious pro-tip.

@AmberAHue82 2 года назад

This was great! More things like this, please!

@belalabusultan5911 2 года назад

Frank being self aware of his memes makes him more adorable, but also give us less stuff to comment about :P like, if you come to my home to sharpen my knives, I will have to show hospitality and offer tea, home-made snacks, and a light meal ...... to get more tips from you about my cooking :P

@MegR2112 Год назад

I love you Frank. YOu just became my fav online chef

@ritalowrie1296 2 года назад

Thank you Frank, I now have learned something new 👏👏

@DarkMoonDroid 2 года назад

For checking to see if my knife is sharp, I point it towards a bright light source, sharp edge up. Then I look for any reflection. If there's little points of light, those are dull spots. If there is no reflection, it's sharp.

@waynenergy Год назад

Thanks so much for the tips. I can't believe I actually watch till the end.

@mwillis201 Год назад

Wow! Now I can sharpen my knives correctly. Thank you for sharing👍🏾

@JeffJefferyUK 2 года назад

I'm definitely getting a stone. As for storage, I also like the magnetic strip, but I by far prefer the ones where the magnets are hidden behind the wood because I really don't like the idea of my precious super-sharp knives being placed against harshly angular metal strips. If the knife doesn't go on or off the strips evenly then the cutting edge could get dented or knicked, and there's the risk of the blade getting scratched.

@goldendoglvr6009 Год назад

Great video. I learned a lot!

@Peternicklas Год назад

Best overall advice I ever had how to take care of my knifes. Thank you 🙏 🇸🇪🇸🇪🇸🇪

@perrypappous7617 Год назад

So many good, practical tips. Thank you, Chef.

@mikezimmermann89 Год назад

All of Frank’s advice here rings true to me, and matches with my experience over 40+ years of at-home cooking. On knife storage, I too have no counter space to give up for a block, AND no convenient wall space for a magnetic strip. So, I mounted a magnetic strip INSIDE a shallow drawer under my cooktop. Cutting boards and knives are all in the same place, and the knives don’t bang into each other and get dull.

@2001abassodyssey 2 года назад

At 5:38, that sinking feeling when you notice the editing team used % for angles instead of degrees. It's even more messed up when you think about the math behind it. But at least Chef Proto is on top of things! Would love a more extended discussion on water stones from him. Really intelligent and friendly presentation.

@jerzysawinski811 2 года назад

Get out :D

@samn8309 Год назад

I've been sharpening scythes, machetes, chainsaws and always knives but never knives with a wet stone as I'd use the honing thingy. I'll give it a try. Great video. I'll watch more.