How To Sharpen A Knife | Gordon Ramsay

Gordon demonstrates how to correctly sharpen your knife safely, so then you never need to use a blunt knife.

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[strocat]

Gordon Ramsay sharpens a knife by yelling at it and saying "Your edge couldn't cut diarrhea" then the knife edge gets scared because he is crazy pissed and it sharpens itself.

[jmcdvm]

After working in beef and hog slaughter plants for over 30 years, some slaughtering from hundreds to thousands of head a day; some observations: 1) sharpening is when you use an abrasive surface to shape the blade profile after some use by actively removing metal. The amount removed depends on how much metal needs to be removed due to use over time. I usually touched up a knife once or twice a day with an extremely fine slate stone or razor stone, when I was using knife continuously. 2) in the trade the term "steeling" your knife was used instead of "honing" which is wholly different from sharpening. 3) depending on the specific cutting activity a knife might be "steeled" every few minutes to straighten the edge as it is microscopically bent from side to side when used. 4) I preferred a smooth steel which I might rub every few days with a fine grit emery type paper just enough to give the steel a "grip" on the knife edge to straighten it. I prefer a flat steel which I would make by grinding off the teeth of a flat file 6" - 9" long. The flat steel surface gives more uniform contact along the knife edge, which give more uniform sharpness on all parts of the blade. 5) though it can vary with the individual experienced butcher, I preferred the reverse steeling method as shown in video; pulling/pushing the edge to "straight-up-ness". 6) if a sound like a sword fight is occurring, as in the video, you cannot have a good "feel" how the knife edge, which is also advantaged by a smaller lighter steel. The goal is not to fight the knife into sharpness but "lovingly coax it" into highly functional sharp edge. If you can hear the contact between knife and steel, you are brute forcing it which does not serve to finesse it to fine sharp edge. 7) some types of knife use, as a meat cutter or boner, which involves cold meat/fat and frequent contact with bones. A rougher surfaced steel may work better and more frequent edge sharpening with a sharpening stone with a somewhat coarser stone at a steeper knife bevel for a more durable and "stronger" edge may be needed, not a razor edge which is better for slaughter operations with warm and softer tissues. There additional nuances in keeping a sharp knife that I learned alongside some "knife wizards" over the years, but that is enough (or too much?) for now

[robert]

Proper title: How To Hone A Knife. This isn't sharpening.

[WoahMyDickisHuge]

I had a self proclaimed "world star" chef in New York preparing my table's meal and took it upon himself to sharpen his tools directly over my plate. I'm soft spoken so I could only watch as micro sized pieces of his knife sprinkled over my steak like ground pepper.

[cutlerylover]

Great info but your not sharpening the knife your straightening the edge...

[stardoogalaxie]

The knife fandom got real heated when they saw Gordon honing and not sharpening. 😂😂

[ThoseDingoes]

Every instruction from Gordon Ramsey is delivered like life or death details right before you're about to solo jump out of an airplane for the first time. You're either gonna grip that steel right or shit the kitchen

[OOHRAHMOM]

I have been scared of trying to sharpen (hone) my knives, but my absolute trust in Mr. Ramsey's expertise, helped me to try it. I am amazed at the sharpness! my mom gave me her favorite knife 30+ years ago & it's just been a display piece until tonight!🤩

[stoopidoooo]

"Grip the butt" "Some nice long strokes"

[Penguin]

this video is so hardcore. he didnt even have an intro.
at 0:00, he was already grabbing the sharpening steel from the drawer.
Jesus.

[LizardKingTFHalo]

this is rare, curse free footage of gordon...

[remi-D]

Waiting for this to be remade shorter.

Gordon: Knife, Steel, Sharpen, DONE.

[FreqBand]

I've read the other replies....and yes, Gordon is simply "honing" the "sharpening" it.
(although honing does bring back some sharpness)
Honing is what you do between periods of "re-sharpening" on a wet stone. Honing removes any bent micro burrs on the finest straightens the rest of that edge.
 Eventually your fine edge will wear down from knife usage, and mostly from the edge hitting the cutting board and the occasional bone. At that point, honing will do little. You will then need to re-sharpen it on a stone.

BTW....I'm sure Gordon does know what he is doing, and I'm also sure he does not manage this page, nor he create the videos himself or title these videos !!

[AdamasOldblade]

Technically he is honing (steeling) the knife... Sharpening is an entirely different process.

[thomasngonguyen]

I didn't know everyone was suddenly a professional chef / knife expert in the comment section. You guys should be cooking alongside Gordon Ramsey with your knowledge.

[pwj]

It's really cool to see all the culinary experts in the comment section that seem to know so much more than chef Ramsay

[grievingsage]

When hes calm, collected and not irritated in any way he seems to be the nicest person on earth, I could sit and listen to him talk about anything even astrophysics and I don't know what that is but Id listen anyway. Another person that would be fun to talk to about just anything would be Jeremy Clarkson, As long as hes calm and collected as well. Liked, subbed. Thanks!

[strcat]

So many people point the edge the wrong way when honing. I am so glad Ramsay this correctly. Honing is when you are straining the fringe on the edge of the blade. This is not sharpening.  Although The knife cuts best when honed. The fringe is like the teeth of a saw. When the fringe bends over due to use the knife does not cut as well. Bending the fringe back and forth with use will fatigue the metal and it will break off. Sharpening is needed to reestablish the fringe when a lot has broken off.

[beepIL]

This is called honing, and it works only on soft western steel knives.
You just re-align the folded edge of the knife from both sides to the middle, making it sharper as a result.
but if you edge is blunt, no amount of alignment will make that edge any sharper.
Sharpening is something you do once a knife starts to get blunt, and honing does not improve the sharpness.
honing is something you do all the time in the kitchen to maintain that edge.

[bobert]

Looks like everyone here is better than a world renowned chef