How To Sharpen A Knife Like A Pro

Japanese whetstone knife sharpening like a knife addict

timecode
0:00 asmr paper cutting - what a sharp knife sounds like
0:06 paper cut test - how a sharp knife should perform
0:31 how to sharpen a Japanese knife from start to finish
1:00 ryusen kitchen knife
1:44 what not to do with a knife
2:30 initial sharpening - developing a burr
6:30 what is your knife’s factory sharpening angle?
7:50 how much pressure should you use when sharpening a knife?
12:58 how to feel for the micro burr when sharpening
13:52 removing the burr from knife - de-burring knife
14:42 removing burr using whetstone
21:15 the most confusing thing about knife sharpening
22:35 the best method for cleaning your knife for sharpest edge possible
25:40 stropping your knife on leather strop
28:14 asmr paper cut test
28:43 cutting against the grain in paper cut test
29:00 remember sharpening basics and essentials
29:40 how to transition to higher grit whetstone
30:30 how to sharpen your knives from a to z
31:31 how to maintain your knives weekly
31:47 selling my knife collection to Patrons

[Napkinholdin]

I've only watched a couple of your videos but I must say that you are easily one of the more trustworthy authorities on the subject simply because of how you seem to always acknowledge that there are many different ways to do things but this is how you prefer it. I find it pretty rare for these kinds of "specialized" videos for the creator to not talk down about other methods. I love what you do and how you present your craft! <3

[philllip]

29:51 "Just do single edge pulls on the strop and your knife should be golden." I followed your instructions and my knife is still steel; please advise.

[JustinBae]

I'm a super beginner sharpener, and in the past I haven't been deburring my knives and wondered why they weren't as sharp as I'd hoped. The method you showed for deburring on the 800 grit and then the polishing stone helped me so much!

[Crazt]

I'd love to see you get a microscope like Louis Rossman does with his Mac repairs. Seeing how the burr changes and looks would be a wonderful help.
I also need to get dollar store knives to practice on and not panic over.

[Terreformations]

Cant thank you enough for changing my perspective on knives. Have a small collection of Henckels from long ago and have collected many folding and hunting knives over the years (Benchmade, ZT, Micro tech, Maserin, Randal, R Bone etc). I became interested in knife steel and have really enjoyed learning about it. Was sharpening with a Work Sharp system that I liked but then saw one of your videos. Now I'm obsessed in another whole world. Chef knives are a totally different ball game from pocket and hunting knives. Much to my wife's chagrin, I bought a Naniwa Chosera 800 and 3000 and one of your buffalo strops and have been having a blast learning to sharpen and hone. I just started a new collection with a Miyabi Birchwood Nakiri and plan to keep purchasing fine chefs knives. I will soon give away my Henckels and just have Japanese knives in this collection. Can't thank you enough for the new inspiration and learning. Japanese steel is another whole world and philosophy that I am learning to love. Thanks so much Ryky, for your information and entertainment. I love your store and your videos. Keep up the good work. Gratz on the upcoming new space.

[oldwolf]

A little confession here; I learnt how to sharpen through your videos and still watch them whenever I need a refresher course or for any new ideas you might have. For me, you are my 'Guru' ( an online one maybe ) who has done wonders to my skills. My salute to you and the very best wishes for success in whatever endeavour in life you may be pursuing now. Rock 'em!!

[T-bit]

Just brought my first whetstone, a 3000/8000 Sharp Pebble. I hope this will be corse enought to bring up my treasured damascus blades other wise I will purchase a 600/1000 then to finish I will buy a leather block with compound.

I have never been so excited about cutting a tomato!

[stevescott]

Mate, that’s the best sharpening video I’ve ever watched, and trust me I’m on here endlessly! Your logic aligns so near mine, I noticed when you were deburing, my natural way as a complete novice, it makes so much sense, pull them away under the blade and leave the cutting edge clean, not the opposite direction and push them onto the other side of the blade. Im getting near to retirement here in England, I’ve always been a jack of all trades, but master of none in my career, now it might sound weird, but when I retire one of my hobbies will be sharpening knives, hold on, for a good reason, my other dream is to become a far better cook, and the two work in hand. Cooking is easy, those that eat are your judge, honing knives, well it has to be spot on mate, only the worked result and the cutting edge is your judge. Really big thanks to you mate, I’ll check out your other videos and I hope the move went ok, it looked a bit concerning at the end, like things were not so well? Hope your ok now mate, and again thanks and love your technique! Many thanks 😊

[StrengthOfADragon]

I really appreciate the detail you go into. With my understanding of the "science of sharpness" removing the burr on the wetstone vs on the block of wood the wetstone will retain the hardness of the edge vs the wood that will soften it slightly (remove vs bend). I never really understood the real use of the much higher grit until I heard you describe it as a polishing stone (background in more pocket knife and axe sharpening) it makes sense that it would have an impact even if it is more in feel than function

[bamboobuzz]

Found my nearly 20-year-old Global G2 yesterday and now, I'm down the rabbit hole of knife restoration, sharpening etc etc ... thanks for this video. I'm watching these vids for the ASMR!

[jurrianwaals]

After 10 years of sharpening I’ve watched a few of your video’s and still found some helpful tips, tknx!

[Iwiefabi]

Ohh no... your knife wall looks so sad like this, but I'm very happy for you that you can expand spatially. Keep up the good work! :)

[shotbyeevee]

This is so in depth and helpful love the vids ❤️😍❤️
I'm only 13 and I like to cook and your knife videos have shown me how dull the knives I own really are. Love how kind you are Ryky, stay safe everyone happy cooking

[katana]

when I switch sides of the blade, I also turn the stone 180º, to wear it more even.
I appreciate your knives giveaways videos, i think they make you feel better with yourself by doing something for other people, but to me this kind of videos is what gives value to your channel, very instructive and fun to watch and the reason why I suscribed even in the old channel.

[spotdogit]

Aha! This is the first time I fully understand my whetstone set and the strop. I really appreciate you taking the time to walk us through the whole process. Cheers!!

[green_electric_fan]

I found your channel from a comment about how to sharpen your knives properly. I'm glad I found that comment that lead me to your channel. Thank you, my guy! Merry Christmas.

[Arnfast]

Ruining the edge against the brick hurt in my ears and stomach :D

[OreoDave]

Thank you. You are so knowledgeable, yet humble. Definitely my favorite sharpening tutor. Thanks for giving thus rookie the confidence to bring life back to his knives. Cheers 👍

[jerellcorinthian]

i tried just like how you do it and works fantastic. before watching your video i tried to figure out how to work on every edges and failed everytime, but now everything seems easy. thanks a lot ryky.

[eqinoo]

Me: Watching a guy cutting paper.

Also Me: uuhhh, that's a sexy cutting noise 😂

I Like your vids, they helped me a lot. Keep up the great work.