Learn How To Sharpen: Episode 13 - Common Mistakes In Sharpening

Vincent reveals some of the common mistakes to avoid while sharpening your kitchen knife.

[BigBlock]

Im 53 years old and im very good at sharpening knives but you just showed me something I didn’t know. Appreciate it.

[tirapell]

Vincent, excellent series of videos.  3rd time was a charm (first two sharpening attempts made the knife more dull) thanks to good instruction.  It's definitely a learned skill.  Much appreciated!

[gautambasu]

From my little experience I found your lessons are actually honest, advanced, and simple to follow. Such a nice series of videos...You have a very fantastic voice too.

[catharinepizzarello]

Very informative, Vincent! This helped me see what I’m doing wrong and what I’m doing right.

[JimAustin]

Thank you for these videos, and for the store. I stumbled on your store years ago when visiting NYC and left with 2 knives. On later visits I bought more, and sharpening stones, and the sharpening DVD. From that and these videos, I've finally learned to sharpen knives properly, something I've aspired to for most of my life.

My question is about finding the correct bevel. In many of your videos, you mention the 2-penny and 3-penny methods, but you also seem to imply that you can find the right angle, when the bevel lies flat, by feel. This, to me, was always the hardest part about sharpening: I find that if I don't have confidence that I've got the bevel right, it makes the job much harder and less satisfying.

Thanks.

[shabadooshabadoo]

This video is incredible. Thank you for publishing it! I sharpen fairly regularly but wasn't sure where I could be going wrong as I was getting a burr. This is likely my exact issue. So once again, thank you!

[cloudsculptor]

I definitely fell into the ‘I’ve got a burr so it’s sharp ‘ category. I am going to check my angles 👍

[Korinjapaneseknives]

Sharpening a boning knife can be a little tricky. I believe the victorinox boning knife is a 50/50 bevel so you want to make sure you sharpen both sides evenly. Make sure you follow the bevel to match the proper angle.

[javacup]

first of all, let me tell you that your videos are awesome and i love the fact that they are short!

[iravenchem]

Hi Vincent. I'm a big fan of your sharpening videos. Could you please do a sharpening video on removing the bur, why you need to do it, when/how often to do it, and the different/best ways to do it?

[neilcastro]

Thanks getting this great advice from you Vincent it really helps me even on his to create a cubed edge or how to widen the bevel to make my knife sharper

[ThyAsianMan]

Damn. I was making all of these mistakes, except switching hands.

[spagati]

The last point I don’t get. As a juggler I can control with my left hand as well as with my right hand. It is only practice. Okay, it takes some years and hundreds of knives to do it correct without thinking, but why not teach both hands to sharpen. The only reason I see, you have to be careful to clean your hand before you touch the handle when you are switching sides.
For me spend some hours of sharpening my knives and tools feels better switching sides.

[chrisharrissan]

Thank you very much for the videos, they are VERY helpful, I learned much of what I know from watching my coworkers, so this helps fill in the gaps of what I couldn't figure out so far. I was wondering if there is a way to restore the shape of a knife (usually a yanagi, or petty), after it starts to have a 'hook' or 'curl' at the end?

[onimal]

Great series, thank you very much! Especially videos on traditional Japanese knives I greatly appreciate. I would love to see a video on usuba knife sharpening - it's very different from yanagiba and deba and I have doubts about the way I should take care of it (it's also the knife I use most whily preparing Japanese food). How about santoku - do I sharpen it the same way as deba knife? Also, what to do to safely remove any stains/impurities that show on the carbon steel blade in the process of regular use?

[Abababa]

Are you sure lower angle has more resistance to be dull? So why 🪓 axes hase high angle???

[chrisdennis]

When turning knife over to sharpen other side do you push up like you do on front side or pull down?

[jsmith]

I need to sharpen my garden tools so thanks..now to find some stones...and I'll try not to chop my finger off.

[rgcwow]

I disagree with any sharpening method that does not draw the blade evenly across the stone in one continuous stroke down the full length of the blade each side. Otherwise over high useage over multiple years of mega sharpening, the original shape/curvature of the blade will be altered.

My credibility: Many years as a meat cutter literally wearing knives out by sharpening away their blade until there was insufficient blade material to use them further. But no less those highly worn down blades still held their original cutting edge line.

[Dragonmasterworld]

Hi Vincent
With regards to deburring should I debur after using every stone in a sequence
240, 1000, 4000,