Sharpen Your Kitchen Knife Like A Master Sharpener

I find I lose my grip with long strokes ....

He sounds a bit like Donald Trump

Thank you for the video
Just think that the annoying zooming and echos we not really needed and cheapened the output for me
Acting a little more mature during Josh's teaching would have been more respectful

The two quarters as a guide for the sharpening angle are complete BS. A quarter is 0.175 cm high, so two are 0.35 cm high. The blade of a chef's knife is about 3.5 cm high and thus the sharpening angle would be 5.711° AND not 15° as mentioned in the video. Sharpening at 5.711° will make a very sharp knife that will lose its edge more or less immediately. This has nothing to do with professionalism.

best knife sharpening video by far especially for a newbie!

I really love the parts where he's saying something important and you put a stupid effect over his voice. And also the part where the knife was dull as fuck after lol.

Takes a flight to sharpen a knife. Nice!

As much as I admire people who are keeping their knives sharp, I learned that stones are a waste of money if the time is not important to you to continuously flatten them, I just learned to ignore my stones, so I use diamond plates instead, so much easier and then strop on a leather with green compound.
Now, as for paper cutting, it means nothing!
If the knife cuts your food well is more important than impressing your friends with paper cutting 😅
I rather suggest you stick to your Kimchi.

🙏

What you find out is no one wants to get out a bunch of stones, pans, water and other items just to sharpen a knife. So get something compact, easy to use and sharpens easily. Those large sharpening stones need lapped often and then the mess of the slurry and cleaning up… yuck.

Cut paper towels with a push cut. 😂

I know how to sharpen a knife. From stones to fine grit, from filament in a light bulb to ceramic sharpeners. I'll continue to put my expensive spyderco and kitchen knives on a easy cheap 15 buck spring loaded V cut sharpener because the most important part of sharpening i've found is stropping. I drag my knives across buckskin when im done and i don't have to spend time worrying about it. Sharp as a razor.

someone told me to rather sharp in a circle motion on a water stone because the knife will deform the water stones after a while and then you can throw it away xd
what did you used to flatten the stone?

Why I sharpen my whetstone, NOT my knife

How many people actually cut a tomato like that? Every blade is a compromise between sharp and durable.
Harder metals may keep an edge longer, but will be much harder to sharpen when they dull.

Great vid; it's how I learned to sharpen knives. Works super well.

No desire to use a stone anymore, used to have one. Had a stone on the knife in the US Army to cut my way out of the Helicopter.

Learning to sharpen and 1,000 grit takes for FREAKIN' ever to sharpen a dull knife. I just ordered a 400, hopefully that will work better.

"You're not gonna ruin your knife. You might temporarily disable it really bad."

I have a green stone. Looking this video i ve tried to give a try. Guess what. It works. I realise that it requires much pressure applied on the knife. It was better to have 3 fingers pressing the knife on the stone. Thanks a lot for the education.😊

Lol, was Josh on something in this video? 😂

Your knives can be legendary sharp if you do it just the way he did but then afterwards, you do the finish and stropping super slowly and obsessively. It's a beautiful thing in the end.

Come on Josh, these dreamy shots of SF are not getting my knives sharpened and are just padding !!

Was he actually sharpening in both directions or just applying pressure as he pulled it towards himself

Do you put pressure both upwards and downwards or just when going up?

Nice one!

How sharp is sharp???
And how evenly sharp is the blade???
Never assume you've found the perfect technique.
The better you look and measure, the more you work towards true sharpness.
Sharpness freaks for life.

Might be a local thing but look for surgical supply places. Around here there's a place that'll put an edge on a kitchen knife for less that you'd pay for lunch.

3 years in. Still waiting for that promissed video.

Hey all...What did he use to flatten the stone?

Be prepared to scratch the shiznit out of your knives. This technique requires a LOT of practice, especially the angle. Practice on your junk blades until you get it right, and be patient!.

Spyderco makes a rod style system for sharpening that I have had very good results from also.

you give your self too much credit , i can do that with a 50$ stone and 30 year old kitchen knife . You dont believe me , i made a video tested it , its 5x less sharp then a razor , i didn't even touch it but that is around 150 on the sharpness scale and that can do all you showed , no one touched it for 20 years , my father did not have sharpening stones only the metal shaft and it was left for 20 years in a drawer , and i took it and tested it , yeah 150 , about as good as you can get with simple kitchen knife , maybe 100 on the scale , but even 150 will shave your beard , its not that hard . I learned it in 3 days , but as i said my father did not have anything , and left me a knife that is after 20 years at 150 on the sharpness scale , give or take . No stones , just metal shaft , i dont know how you call it in English .

Nice, however the investment in the stones can be steep for the average home owner. There are other options like the Edge Pro that use smaller stones held in a fixture that can be adjusted to maintain the proper angle.

After you sharpen your knife and before making a video - make a pre-cut in paper and tomato, so it looks, even more, sharper, yeah?

as someone who's never sharpened a knife before I found this video a great place to start. my knives are considerably sharper than they were a few days ago. thanks!

holy shit was that C roll?

FUCKING CALM DOWN MATE

let me go buy a ticket just to sharpen my Knife

Didn’t know knife webs existed

Well at least the master is showing how to do it

Wow I love the part where Josh is paying close attention and trying to learn instead of being annoying and talking is so great.

You think you are soooo funny with these stupid jokes and close-ups.

4 japanese wetstones up to 10.000 at home, lots of practice and patience. Using professional but cheap chef's knives (20 euro). Razor sharp :)

Ceramic honing rod is also a must. Very satisfying to do

What is the name of the huge rap beat Intro?... Someone who knows?
I dig that.

Knowing the original angle of the blade would be helpful. I have knives that are 20 and 15 degrees. My son has a knife that is 12 degrees.

Keep in mind some generic knives will chip if you use a stone with a grit too low. They are terrible knives to begin with but there's no need to ruin them unknowingly.

I used to live down the street from them! Wandered in a few times, cool shop.

Excellent word choice 🤣