5 Biggest Problems of Knife Sharpening

common mistakes of knife sharpening.

[billmccaffrey]

As a woodworker, I had to learn to sharpen just about any and everything. It took years to build in the muscle memory and to hone my techniques. When I started making knives as a hobby, I found that there was still much more to learn about sharpening. I like all of the points you brought up. I would like to see you address one more topic that requires even more discipline - "How to sharpen decorative blades without leaving unwanted scratches." Maybe even a followup - "How to remove unwanted scratches from a decorative blade."

[KiwiPokerPlayer]

Hey Ryky, I've been a fan for a long time and just wanted to say your videos have had a huge impact on my life. I never really enjoyed cooking, mostly because I didn't like the prep. After learning how to sharpen from your videos and getting some good stones, I bought some good knives. Doing that made a massive difference. Now I actually look forward to prepping food and I've learnt a lot more about cooking because I'm constantly looking for new ways to use my knives.
What's more, all my family and friends love me because I can keep their knives sharp too. You've also solved all my gift buying problems. Now I think about which knives my family and friends have and gift them good knives to replace the cheap junk they've been using (which is typically replacing their 8 inch and paring knives).
Kitchen knives are such an important part of our lives, they're a tool we use daily and I can't count how many times I've been told "that knife you gave me for my birthday/Christmas is the best knife I've ever had" and I can keep that knife sharp for them so the can continue to enjoy it. It's a nice feeling knowing I've added enjoyment to someone's every day life. And that's all down to you, so thanks man.
P.S: Don't worry, I don't buy them Japanese knives, I usually go with German (Wusthof Classic Ikon's are my go-to for gifts), I've seen too many of your knife return videos to trust them with good Japanese knives ;)

[spagati]

I remember my biggest problems in the beginning (about 10 years ago) were to much tension, not able to hold a consistent angle, too much pressure so I carved my sharpening stones more than I sharpened my blades. So beginners don’t worry, mistakes a normal and everyone will get better and better with practice.

[bboness]

Your knife videos got me and now my brother into whetstone sharpening. I was an "expert" at sharpening my exotic steel folding knives and pretty skilled at using ceramic rods as a grandson of two butchers/ meat cutters. I really appreciate your work and it is a blessing to me so a sincere thank you!

[chrislemke]

Hey! Ryky!!! I've always been into sharpening and since i was young, I developed a love for all styles of blades from edc to camp to chef cutlery, my father passed away about six months ago, it was very hard for and my mother since then my sharpening skills have tripled because the processes is is meditative process, one in which I find has a type of healing factor, anyways I've been watching your videos for a few years, I love your channel, you're a good teacher and I trust your advise on stones very much as well, I just wanted to let you know that have inadvertently helped a man with grief by just doing tutorials reviews ECT. I want to thank you from the bottom of my heart and say god bless and good luck, the world I'm sure has a lot in store for your talents on here, and yes I believe sharpening could change the world to a peaceful world, one were everyone is to busy sharpening to fight haha, keep it up sir!

[jopharhautman]

I'm late to the party here but after 15yrs out of professional kitchens and an embarrassing set of home knives and a loss of interest in real cooking, the time has come to get passionate about it again.
I am loving your channel and starting to purchase sharpening supplies and new knives. No worries, I have old crappy knives to start out with, some Global and Sanelli to play with before the Shun will need it. Thank you and your subscribers.

[mortenfrederiksen]

Quick suggestion for future content: Since you are wanting to focus more on Artisan makers, a series where you go into detail about a blacksmith each weak, or explain about an area would be great. Showcase some of their knives (picture or actual knifnif you have it), history, specialties, etc.
I think there is nothing on YT providing an overview of this, and it would make for an informative and interesting series, albeit maybe research heavy on your end:)

Great video Ryky, and congrats with the Burrfection Knife💫👍

Been watching since you started, and really enjoy your content. Between you and Virtouvice, you are the reason my knifes are a pleasure to work with, so thank you⭐️

[CanadianCuttingEdge]

I am a guy who sharpens almost exclusively on guided sharpening systems, for a number of reasons that I won't get into. Ryky, most of your advice fits perfectly with guided systems too. Especially the tough grip, pushing too hard - not relaxing the hands, rushing... Definitely good advice. I have many viewers on my channel who hand sharpen and I point them to this channel when they ask for advice on that method, this video is a great addition to your Sharpening 101 playlist.

[b-radg]

In the beginning of my sharpening journey, I experimented with a few approaches, and found that ambidextrous sharpening works best for me. Holding the knife in the same hand is awkward on the opposite side of the knife (left side for a right hander), and I actually think it's harder to hold at the same angle on both sides using the same hand. Of course, some people might have a tough time using their non-dominant hand, but you never know unless you try!

[mattbegg]

Ive meant to comment since I first started watching your content. Im a big fan and you and your team have helped me understand contemporary Japanese steel much better then I ever have.

I spent many years in my first real job as a cook for a Japanese restaraunt, so I use a knife Japanese style. These days, though Im in recovery from addiction. I also work and volunteer with soup kitchens and at my second stage home feeding others in recover and in active addiction. Typically such places have pretty cheap and well used classic German style knives (if not some serrated garbage).

My goal is to start outfitting these locations with cheap, but good, knives strops and stones. I also hope to build my own collection of japanese blades. In these goals you have been so valuable.

So thank you again. Looking forward to the day I can be a Pateron with a Burrfection knife of my own, but for now Im just a fan who loves what you do.

[TheKellisunshyne]

Thank you!!!
I just started sharpening knives recently and last weekend we were camping and I followed the directions of other channels by touching my thumb to the stone and blade edge. This technique worked flawlessly on feeling the angle, right up until my thumbs felt sore...I looked to find I had started to sand the skin on my thumbs off and they were just at the point of bleeding. Your a great teacher. Thank you again for you hard work here.

[johndeford]

Thanks Ryky for another great video! Relaxing was one of the hardest techniques to perfect when first learning to sharpen. Now I use sharpening as a stress relief method!

[scottbennett]

Love your videos, I'm getting back into knife sharpening after not cooking for a good while and being unhappy with the sharpness of my knives recently. When I started sharpening again I wasn't getting a good edge, but upon reflection before watching this video I realized that I was rushing and not remembering what I had learned in my previous years of sharpening. You called me out on keeping too much tension, today I was sharpening a number of knives in my kit and upon getting to my Misono UX10 I realized I was having trouble keeping my angle steady during stropping on my polishing stone. I think I realized it then, but after watching this video you've reinforced that point, I need to relax more, especially during long sharpening sessions. As for ambidextrous sharpening, I did this from the start, even before I found Murray Carters sharpening video (he doesn't say its necessary). I found that I could not maintain a consistent angle with the blade facing away from me. Your videos have helped me get back into sharpening and achieve the results that I used to achieve, thanks for all the good videos and reviews! I look forward to seeing what you have in store for us in the future!

Scott

[spagati]

3:56 Two Hand Sharpening: I do this, for me it feels good to practice things with both sides (I am a juggler and dancer), my muscles and posture develop more symmetrical. The cutting edge facing away from me it seems easier to remove material, the cutting edge facing to me seems to be easier to polish a fine edge. For sharpening tools it is a big advantage if you can switch to your non dominant side when the tool is not symmetrical (e.g. Iron of a kiwa kanna) and you can hold it the best way to sharpen it.
One disadvantage of sharpening switching the dominant hand I experienced: I stained with a dirty hand a wooden handle

[deondeanadams]

Hi RIcky another excellent overview of comone sharpening faults . After loosing the fear of cutting my self and listening to your tutorials my sharpening has gotten me to the point that I am now confident sharpening all knives so many thanks ricky I am a long time follower of yours since the begining .Regards Dean from Oz

[Troy-Echo]

Food on the table and love in the home...great recipe for perfect harmony. Ryky, I want you to know since watching your channel it's inspired me to get back into sharpening in a big way. My wife's got dibs on the next big project, but I plan on starting sharpening as a side business/profession in the next 6 months or so. So I came across this channel just roaming around when I found my old oil stone my dad gave me when I was about 7 years old (40+years ago) and it just reignited my passion for sharpening. Thanks for the great videos. Regarding putting your finger tips on the stone and knife, I only recommend this for criminals who are trying to hide their fingerprints from the police, either by rubbing their fingerprints off or by cutting them off LOL! Luckily I am fairly ambidextrous...I can even write equally poorly with each hand.

[esfahan]

Rainy day so sharpened 5 of my kitchen Wuesthof as a warm up and then finished by sharpening 8 of my classy and trusty folders. Used a double faced 300/1000 Japanese whetstone and took me the better part of one hour. Love your tutorial videos 👍🏼

[Ripper]

Great video. I only use my fingers directly at the knife's edge to help determine the angle, before any sharpening movement. Also, for the reasons stated in your video, I use the ambidextrous approach, mainly for the purpose of uniformity, to ensure that I'm roughly doing the same thing on both sides of the edge. I believe at the end of the day, that the best methods, are those that obtain a sharp edge, while removing only as much material as necessary, and that there is no one "right way".

[gregmccormack]

Being new to sharpening in general I agree with every point made here. Taking your time to get your angle especially during burr removal/stropping has been critical in my success....great video as usual.

[KingJL]

Great video Ryky.
Haha, well well I have felt that. Getting my fingertips pinched between stone and knife and grinding them away. In the end, relaxing having a bit of a harder stone helped me getting that fixed :)