all right so there's gonna be a quick tutorial on how to sharpen your knives I'm just gonna give you the routine that I go through when I'm sharpening my knives I usually do this before every big cooking session start with a wet stone or a sharpening stone this one's a one thousand six thousand I have a wet towel here on top of my cutting board and this has been soaking in water for about twenty minutes all right so I'm gonna start with the one thousand grit face up we're gonna start with two pennies all right we'll set them here and then you're gonna take and set the blade against the stone and about a quarter of an inch down from the top of the blade on the backside you're gonna touch the pennies that's the angle that you want to keep while you're sharpening there I'm just gonna come back and forth up and down you can kind of see you already some of the metal of some of the steel is rubbing off and we're covering about maybe three inches two and a half three inches let's work our way up the knife and I like to leave some water here to keep the stone way all right do about 10 passes back and forth and then I'll move up the name I used my other hand my right hand here to kind of guide this you're not careful you can't dig into this stone and you don't want to do that so use that and you kind of got to change the angle at which you approach the stone as you get closer to it there's one pass I'm gonna add a little bit more water I'll go one more time all right oops a little tricky but now what we're gonna do is turn walk the other side three pennies alright put three pennies here the same thing now this angles a little bit steeper right so a quarter inch now on the back that's gonna kind of give me my angle I know this knife but I know how it works so I don't really need those as a guide but just if you're starting out it's your first time that's a good way to do it from here a little bit steeper angle the world you check it these are that I know that that works pretty well for me because I it's sharp catches my finger this you know by my skin and I just this is something you'll just have to learn you can go back and forth and do do this again and this again if it doesn't feel sharp if you've practiced cutting something and you're not happy just go back and start kind of start over flip this baby over kind of the same program on this side to be really careful you can see a couple spots where I've gone into the stone this is a lot softer so I'll just be really careful and even notice there's not much resistance there think of it like the first pass the one thousand grit you're washing your car six thousand grit you're just buffing it up waxing and buffing it just working that same program lick it out good and sharp alright so just a couple minutes is all it takes a little plan you got to soak this in water first and then small amount of cleanup but it's a great way to start your cooking session there's nothing worse than a dull night less your name .
Video Description:
I ran into Darren Champagne at The CrossFit Games last weekend and he asked me about sharpening his Chef Knife. Darren was the winner of the May drawing, which landed him a Glestain Offset Petty Knife and sharpening stone. I totally spaced that he won a stone with his knife and promised him an instructional video on how to use the two together, so here it is.
October 10, 2020
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Paleo Diet
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shapening knives
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2 Comments
0:50 The two pennies is a pretty insane angle actually, as illustrated by the fact that you yourself don't use it while sharpening. You can clearly see the 7 degree or so angle formed with the two pennies, and then immediately in the next shot, you're using something a lot closer to 17 degrees. Figure 90 degrees is perpendicular, so cut that in half for 45 and you have a diagonal sharpening angle, then half again and you're at 22.5, and make finer adjustments from there.
Reply DeleteA little more free advice. The hand that's on the handle... you'll find it's easier to stabilize if you have one more finger on the blade. I usually extend my index finger and place it at heel of the blade. The extra point of contact is really useful, especially on full size chef knives. Also, the hand you're using to apply pressure to the blade: I like that you have your thumb resting on the spine, and I also like that you keep the pressure over the stone at all times. In terms of adjustments, try placing your remaining fingers closer to the actual edge. I find it's much easier to find your sharpening angle this way and you'll be far less likely to cut into your stone.
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