How to Properly Sharpen a Knife

Learn from the master! Jacques Pépin shows students how to properly sharpen a knife, a crucial skill for every cook.
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[rhettlyerly]

I have sharpened plenty of woodworking tools with various media and guides, however Pepin’s method does a very good job sharpening kitchen knives. The man is a legendary chef with over 50 years of experience!

[PecanRanch]

Yes, keep your blade at the correct angle!
Thank you chef 🥂

[francinecorry]

I learned from a professional knife sharpener to put the tip of the honing rod perpendicular to your cutting board.This allows you to select the angle of the blade using alternating side to side downward motion while being totally safe.

[derjaeger]

When Jacques says “this is the way to do it” … then that is the way to do it.

[tom_something]

The presence of teeth is very important. I have one of those sharpeners where you pull the knife though, and I could never get a good cutting edge on my knives because I didn't realize the issue. That type of sharpener can make a very sharp edge, but there's little or no abrasion in the direction necessary for creating those teeth or microserrations. My knives would do a fine job cutting celery or carrots, but if I wanted to slice a tomato I'd have to use the heel or point of the knife to create a break in the skin. It's a tedious and imprecise exercise. Finally learned to use a sharpening stone, and I use the Sharpie marker technique so that even my untrained hands will achieve the proper angle.

[bruceyawen]

I often just use the coarse underside of a cup or bowl to sharpen my knifes - works well if you have nothing else on hand

[agylub]

Note. I have never seen the Japanese use a honing rod. 8000 grit Waterstones is how they sharpen their knives. The SHARPEST in the world

[cliffpanisi-ye]

master chef Jacques pepin yummy yummy video

[augustwest]

I wouldn’t describe the edge with teeth. The hard steel burnisher does straighten out a rolled edge.

[stoicite]

Respectfully, this very brief clip needs a more accurate title. Jacques here explains what a honing rod is for and how to use a honing rod, this is not at all "how to properly sharpen a knife".

[generic]

This has always been a confusing topic for me. I'm STILL not sure how to do this properly and what to use. I think I need it all SLOWED WAY DOWN.

[FortunateJuice]

I use one of those white and blue handheld sharpeners. Five swipes of that, and your chef's knife will be katana-level sharp.

[SailfishSoundSystem]

Just stop. Use a Crock Stick at 25, 30 or 40 (inclusive angle) degrees ceramic for most knives. Also use the backside of a leather belt to strop. I have a curled nail screwed into my door frame to grab on to my belt buckle and use it that way in my closet attached to the belt. Denim is also a good material to strop with. Don't sharpen, when you can strop, ask any good barber, if any are left. When you sharpen, you take away/remove metal. Yes, you can align an edge. I find it a fool's errand. Just do 3 swipes on a ceramic stone V-System and it will bring it back, unless you're using these new super steels with vanadium, tungsten (wolfram) or cobalt. AUS-8, VG-10, AUS-10 and common Sandvik steels will serve you well if you understand their use.

[hugodesrosiers-plaisance]

As a woodworker with many years experience sharpening all types of blades, I definitely have my issues with that video up here... 😑