Learn How To Sharpen: Episode 2 - Chef Knife

Korin's knife sharpener, Vincent, shows how to sharpen a 70/30 bevel chef (gyutou) knife.

[lesliemkn]

I got to see your demo earlier this summer and I'm really glad you have videos as well. Sometimes I doubt my memory so I double check the videos. Thank you for teaching!

[Korinjapaneseknives]

Hi Adam, thank you for watching! The next sharpening video will be on 50/50 bevel knives. Stay tune.

[rachelnishimura]

This is one of my favorite sharpening videos and Vincent is pretty cute too. (:

[thCaballero]

Thanks to this video, I was able to bring life to old knives.

[wilfriedvomacka]

Wow, great video! I think this is the best gyuto sharpening video I've ever seen. It helped me immensely.

[AGC]

Great videos. I wonder how many years h'es been sharpening professionally and how many knives he's sharpened by now (Feb 2020)...heh.


This is probably one of the 2 top sharpening video series on YouTube (Jon Broda/Japanese Knife Import being the other).

[DANVIIL]

Excellent video, very clearly communicated. I've always started sharpening in both directions, but will hold any comment until I try your way and have watched all of your videos. Keep up the good work!

[Korinjapaneseknives]

Hi Ondrej,

Your absolutely right. Shorter blades are more difficult because it is harder to work it on the stone due to its small size. There is no way to get around this but practice will make perfect!.

[j.gilman]

This is the best technique for sharpening knives. The secret is only putting pressure on the blade when it's moving in the direction of the spine. It's easy to remember because it's always the opposite of the cutting direction.

[leafgirl]

it works be super helpful to see a point of view video for this, like with a go pro on Vincent's head or chest.

[raymond]

Nice video, but I think in the end you meant to say 7? You say " for every 3 you do on the back, make sure you do three strokes on the front, but earlier you say to do 7:3 strokes. Which is it? 1:1 number of strokes because the angle is already there, or do I do 7:3?

[hatch]

Hello, I notice you remove the burr before moving on to the next stone here with a few light passes - - however on the western knife video you didn't (you just went on to the next stone). Is there a reason why you de-burr before moving on when using Japanese knives and not the Western? Or can you do either way? Thanks!

[dchiffy]

Vincent you rock.great vid supper professional

[jeffersonkilder]

Excelente vídeo, parabéns.
Vicent é muito didático e consegui aprender bem como amolar a faca.

[BrianTheLog]

Very good informative video! Still dont think i am ready to sharpen any knives myself!

[thomashanson]

I believe the traditional final stone is Shapton 8000 grit which is a few thousand finer than DMT Diamond extra-extra-fine at Shapton 4500 but about 25, 000 less that 0.5 micron Chromium Oxide polishing paper & compound that I use as a final just for kicks, giggles and bragging rights.  

[adrienmagloire]

is it the same method (70/30) to sharpen nakiri? thanks :)

[novicagojkovic]

This video is excellent, can you please tell me can I apply this technique on Western style blades like double edged daggers and clip point knives?

[radoslawjocz]

He knows what he is doing, but it is worth mentioning that 70/30 ratio applies to right handed people, left handed must to do other way let say 30/70.

[Korinjapaneseknives]

unapieza25, yes I do mean burr. I use those two words interchangeably.