Learn How To Sharpen: Episode 16 - 70/30 Edge Chef Knife (Revisited)

Vincent revisits how to sharpen a 70/30 asymmetrical chef knife.
This is an update to our previous video with more and improved close-ups of the sharpening itself.

[sto]

Gave all the proper trade secrets here. Watched hundreds of knife sharpening videos and this is the only one gives the real details of the art in sharpening a Japanese knife.

[noreilly]

Best chef knife waterstone sharpening tutorial on Youtube. Covers all relevant aspects of the technique without being redundant and overly "wordy". 

[maxheadrom]

I have to also say it: the best sharpening tutoria on YouTube! The explanations about body/arm/hand/finger positions and postures - complemented by the great camera positioning - are things I dound only here. I had some classes about filling metal and the teachers would allways correct the position of our feet and fingers - and I noticed what a difference correct position makes. The goal was to make a flat surface on a 1x1x1 inch metal block and as soon as I would get away from the correct positions the surface would start to get curved. So ... I watched a ton of sharpening videos and this is the only one with these details. It's also very well explained and the camera position aims at showing what's being explained and not at 'looking nice' like most videos do.

ブラジルからありがとう！

[silentnothing]

Thank you for breaking this down as nice and simply as you did. I watched a few other videos and felt like I would still mess it up somehow. Your tutorial made it very easy to understand and I am less afraid to try it out myself.

[iheartamelia]

As a novice stone sharpener, I want to thank you for your extremely helpful and informative tutorials!

[Resolute]

This gentleman is pragmatic and one can see his skill and experience in this field. Not everybody who can sharpen knives can necessarily be good teachers. This young man has mastered both arts. Please keep up the good work and thank you for sharing your skills with us.

[ihikefar]

Vincent, these sharpening videos are the best I've seen. Thanks for explaining the process in such clear and easy terms. I hope to visit the store next time I'm in NYC. Cheers!

[ojlatham]

I fell down an internet hole and found this. Strangely hypnotic.

[wilgil]

I've seen several videos on knife sharpening... this is the best so far. He takes you step by step, clear and precise, doesn't use too useless words to distract or divert your attention. Great job

[gojohnnygo]

This revisited video is more logical than that the previous one.

[leobarr]

A great presentation I think sharpening asymmetrics is relatively  easy and listening to Vincent describing the bevel proportions in percentages finally made me understand the differing bevels . I have realised that if you look from the tip to the handle it is reasonable easy to see the tilt of the blade . Generally I try to check on the web what the proportions are but sometimes I cannot identify the maker until later so inspecting the knife carefully will show if it is asymmetric  all to often someone has sharpened  the asymmetric as a 50/50 so it is necessary to reintroduce something approaching the correct bevel proportions for the knife to perform properly.

[sharpen-up]

Yes, Vincent, you are a god dam master!

[Cleymant]

A very simple approach that works pretty well

[wackoconqueso]

The best sharpening video I’ve seen. Great instruction. You demonstrated the “why” with such helpful technique. Thank you.

[leecandela]

Great tutorials, cover every possible aspect and super informative.

[pokey]

I love the sharpening station you use...

[xX.DDPL_Xx]

Damnit man you did a fine job. Fine job. Thanks

[HalifaxSharpenerPete]

Vincent, I recommend the use of a sharpie here, it is a very useful tool to help us stay on target and we can repeat using the sharpie over and over. Thank you for what you do. Bravo Zulu (Well Done)

[shlarry]

Great info that will save me a lot of trial and error, thank you.

[cnr]

Awesome video. Good improvement to previous one. Many thanks! 
Ok, one recommendation and some questions.
Recommendation: In next videos please also show briefly from the perspective of person that is working. So in this case would like to see over Vincent's shoulder when it is shown how to hold knive and move it. When you see it from the other side (face to face) you have to turn it round in year head.  
Questions:
(1) It is not so clear what the 30/70 means. Some people say you should make 3 strokes on one side, 7 on other. You say angle should be slightly lesser on one side. Some words what is really the difference would be nice.
(2) Some people recommend that after 8000er (or similar) gently cut in wood to remove all remaining burs. Would you recommend too?
(3) Anything you could do to hold edge between sharpening? E.g. move over leather strap or one with, uh, what is the word, abrasive paste?
(4) For me it is much easier (have two Global knives)  to start with a around 300 superstone, make just some movements on it to get a good burr before going to 1000. Any reasons why I should not do that?
Thanks again for the great videos. Recently also got a stone fixer after seeing your video and found using one makes a noticeable difference!