THIS is How I Get PERFECTLY Sharp Knives

Learn how to sharpen a knife using a whetstone and take it from dull to easily slicing through any meat, fruit, or vegetable using these easy-to-follow techniques. You will be blown away at how sharp your knife will be after this.


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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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[monicanjoo]

Thank you so much for posting this! I’ve had the sharpening stone for several years and have never used it. Sat it on my counter just now as a reminder.

[peternowlan]

Chef, as a pro sharpener I love watching sharpening videos. I won’t comment on your technique only to say that if you’re comfortable with it stick to it. Here is a little hint for finding an appropriate angle for any knife. Use the tip of a pinky finger between the spine of the blade and the stones. This will provide a 16-17 deg angle. Don’t sweat the actual numbers, it’s consistency that you need. This is an easy method to get a visual reference for an angle to shoot for and going muscle memory with. Also, don’t be afraid to start the process at 400-500 grit, coarse stones are the most important stones in any sharpener’s inventory. I start every knife at 320-500 grit. It’s pressure that enables us to control the amount of metal we remove. Sharpening is all about removing metal in a controlled manner. Also, ditch the Steel, the rod. Use the 6k side of your stone to hone the knife in between sharpening. Sharpen, hone, hone, hone, sharpen. Not bad Chef, thanks for what you do.

[DrJohn]

Good refresher on sharpening kitchen knives, or any knives for that matter. I've been using this same stone for several years and it works like a charm.

[gloriachapman]

Excellent video. Such a natural at teaching. Thanks

[salamancadingding]

I have a whet stone like this and it is simply the best option for restoring dull kitchen knives (compared to other sharpening utensils). When I first tried it I was getting poor results and gave up on it. I then took some time to practice. If you're willing to put the time in, this is definitely worth it.

[r.s.]

Grandpa used a whetstone and oil. I lost mine years ago in a move so thanks for reminding me to get a new one!

[deerhunter]

Nice, I recently got sharpening stones, will do this weekend. I agree with others, natural teaching easy to understand.

[StacyInLove]

A leather strop to polish the edge (last) is nice too.

[DillanOttawa]

Thanks, Chef -- very thoughtful of you to make this vid. I've learned so much from your vids over the years; keep it up, bro. Cheers.

[deettetripp]

Thank you Billy for that it is going to help after I watch this a few more times!! You

[christiang]

The cutting knive (Santoku) I use all the time and really love was a christmas gift from a local butcher. Of course its a cheap one and it does not hold a sharp edge for long. But its sharpened so easily. Gets sharp as a razor when it barely sees the iron :)

[johnw]

Thank you for this informative and clear explanation.

[pierre]

Thank you, Chef, I enjoyed this video as a great refresher to sharpen my knives. Regards

[lawman]

Not everybody has one. But a buffer with a felt wheel and some grey compound works wonders after the stone to take off the burr..

[hammock]

Thanks Chef! Can you use a diamond stone on cutlery?

[gregoryjackson]

His sharpening passes look like stropping strokes. I use edge trailing on leather, and edge leading on stones. I use steels to temporarily realign apexs until it’s time to remove material on the stones. Good video!

[darlenebrown]

Thank you. Never knew how to use this stone. I have my dads which he used to sharpen his pocket knife😜 I never fully realized he wet it. It’s only one color. It’s not two toned. I watched the other video of the knife cuts. I admit I struggle to get comfortable with slicing with the knife up against my knuckle like you did. I struggle with sliding my finger up as I cut. I guess I just need to practice🤔it feels awkward.

[Pooroljc]

WOW !! Your video was outstanding, I just purchase some new knifes, and I notice they were not cutting like when they were new, thank you so much for the video.. I'm surprised you only 2K likes..

[dennispatrick]

I went to cooking school back in the early 1970s and while I enjoyed everything I was taught, except for knife sharpening. To this day I can't sharpen a knife if my life depended upon it; I use a knife sharpening company to do it for me.

Based upon your video I just might try sharpening knives again.

[tomasjonsson]

Its so nice a pro shrapener to sharpen these knives. The angle across the edge varies so much. So this method is... Ok. To be accurate over the full edge pls use Tormek t2 or T8