Knife Sharpening 101 - How to sharpen using a wet stone

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If this tutorial would be good as long form content please let me know and I would be honored to create this into a long form video, 10-15 minutes.

This knife sharpening tutorial video is the best tutorial video I have to offer. This short and sweet but very informative. I hope this helps get your knives in tip top shape!

Thanks!

[jeremyandruski]

This is the only video I've found with such a quick and simple explanation that actuaoly sharpens your knife properly. Thanks lad!

[BlindDude]

Woah!
Haven't seen a perfect loop in a long time

[perpetualmotion]

I have a 200$ sujihiki and oh boy is the steel nice. I put a less than 13 degree angle on it

[kryptking]

I have some tips/constructive criticism for you. For background, I have been doing knife sharpening for a little over 2 years and can consistently get knives hair whitening sharp/below 90 grams on a Bess sharpness tester and I would still not consider myself a pro as I have much more to learn in knife sharpening. Also, before I go into my tips for you or anyone else to improve their knife sharpening (which I would still recommend you read), I would highly recommend watching the YouTuber Burrfection. I learned most of my skills and techniques from him but the YouTuber NeevesKnives has some great tips too.

First, put more pressure into your initial strokes/passes and use more of the stone. In your video you seemed to use very little pressure which is very good for finishing off/progressing from one grit to another, however it will not remove enough material from the apex of your blade and form a burr. I would first form a burr on one side of the blade and I know that at first it can be really challenging to feel it but you should know when you have formed one big enough. Once you have formed the burr on one side of the blade, flip over to the other side of the knife and form a burr on that side (ps. the burr will form on the side opposite of the face of your stone). Some people will then progress to the next grit but I like to do 5-6 passes on the side of the blade where the burr is hanging with medium pressure to (hopefully flipping the burr but if it doesn’t then do increments of 2 passes until it is flipped but it should be less noticeable than your previous burrs), and then do the same thing on the other side of the blade. From there I decrease the number of passes by 2-3 repeating the same thing said before until you are down to single stroke passes where I typically do 10-20 single stroke passes on both sides of the blade then I progress grits where to get the blade sharp I do 20 single stroke passes then strop the blade. However, for a better polish start with 12 stroke passes and decrease the number of strokes by 2 after each set till you get back down to single stroke passes and do about 20 of those then strop the blade to finish it off.

Your knife at the end/beginning is sharper but I feel like you didn’t remove enough material to form a proper burr and had you done that it would have been much sharper. This is not to say you are bad because everyone has to start somewhere and in the beginning my knives were probably about as sharp as yours when I was done but I have gotten so much better in just 2 years and I feel that you and anyone else can too if they try hard and get good information from good and reliable people which is sometimes really hard. Anyway, I hope this will help and I hope you can get better soon.

[zarehzoro]

My entire life changed after I saw this video

[johnstarkie]

“Whetting” is a fairly archaic term for “sharpening”.
You might lubricate your whetstone with water, which might make it a wet stone.
You might lubricate with light oil; it’s still a whetstone.

[enriqueparedespinel]

The amount if times isn't precise for each knife, you have to develop the burr to tell you're sharpening well. And yes, you do it with a whetstone.

[lone-wolf-]

I want to add something: one should use the whole stone as much as possible. Otherwise a groove will form way too quick and that makes sharpening harder. Dressing the stone will waste a lot of otherwise usable surface. 😊

[dinahnicest]

You can't go wrong with plain old circular motion. Whet doesn't mean wet, but I use my wet whet stone under the faucet to wash away the filings, to keep the stone from clogging and to keep the filings from making their way to the magnets in any nearby appliances. There are better ways, but this is more than good enough for 99% of the things we use our knives for.

[jamillefrancisco]

I've been wondering which way I was supposed to be going and here you are going both ways 😂

[thisisyourcaptainspeaking]

Quality of steel makes all the difference.

[yiayang]

My question on all these videos, that I can’t find is. When do you apply pressure? Going forward, backward, or both?

[ajantaclash]

That was a smooth loop, niiice.
I have a stone that says to use oil. 😢

[notabrit]

not bad but could be alot smoother. Also use more of the stone so you dont have to flatten it as often and you get a more even result. Also you dont need a 6000 grit to get a very sharp knife. you can get better bit less than 100 if youre good although 1000 is kinda the best alone stone. Also a strop would help alot with finishing. Also a set amount of strokes on each side is kinda bad. Do burr removal. stropping style strokes help alot too from my experience.

[knife.spa.berlin]

Your not hitting the very tip of the blade. Just my two cents

[Bgo]

That’s great for a $250 kitchen knife in good shape, but if the edge was rolled and in bad shape what grit stone would you wanna start out with? 600 then 1000?

[writehse]

The honing rod is important incase your blade isn’t straight

[jakmere]

I tried a billion times with a 1000/6000 grit stone purchased from Amazon. Hasn't gotten sharp enough to cut through paper. Any recommendations for what brand of whetstone to get?

[logosdisciple]

The number of strokes don't really matter as much as the bur.

[purveshmulvi]

Which knife do you use .can you tell me the name .i want to buy the same one