Whetstone Sharpening Mistakes that Most Beginners Make

You've picked up your first whetstone, watched 15 different sharpening videos, started sharpening the knife, and have dreams of finally showing that smug paper who's boss, except when you go to slice, it happens again. The paper rips and it feels like your knife is worse off than before. This is a common tale for many beginning freehand sharpeners, so in this video, I'm going to identify 4 sharpening mistakes most beginner's make, and then give you a technique for remedying those.

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Whetstone #KnifeSharpening

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[illegitimate]

Tip 5: Don't sharpen on a cutting board and get tiny metal fragments over a surface that will touch food.

[troyheffernan]

When i was 7, I sat on the porch with my grandpa, who taught me how to sharpen a pocket knife. He told me to feel the edge and move the blade fully from the heal to the point. To never ever sharpen a knife on one side and then the other. Flip the blade every time. Never work the blade fast. And to feel the grit. Every blade has an angle. That angle determines if its a slicer or a chopper. Slicers have a steeper angle and chopers have a tough wedge to bust bone. Showed me why people use the wrong tool for the job. Grandpa made knives from bandsaw blades. To this day I hone my knives immediately after every use. Everyone of my blade shaves hair. All on a simple Arkansas whet rock. 8 inches long medium grit. I've never had to block level my 44 year old whet rock. Because I use honing oil instead of water. Imagine that. ❤

[Tweekyronin]

As a red seal chef. I’m embarrassed to say that I’m still struggling with sharpening my Japanese knives and always paid some ppl to do the sharpening for me. I feel with confidence that I can do it more accurately now cause of this video. Very well done.

[shanelle]

1:29 Mark edge with sharpie marker
3:00 Apply correct pressure (use sacle)
3:51 Use the correct side of the stone
5:25 Using 1000 grit is sufficient

[FictionWeLiveIn]

The sentence "dulled on my sidewalk" sent shivers up my spine and caused me physical pain.

[kitchencarvings]

Very informative. As a woodworker, I've mastered sharpening gouges, chisels, and plane irons, but I've never been good at sharpening knives for the kitchen. I'm working on that now and this video will be a great help.

[MaZFX]

I love the analogy used in this vid. As with most progress being made, consistency is key! I got into cooking from a young age but it's only been a few years since I really got into knifes, specially japanese ones. Sharpening/maintaining knifes can be a huge roadblock/struggle as a hobby chef or knife enthousiast if you wanna keep it traditional. The learning curve into manual sharpening is one that can be compared to learning a technical/mechanical job imo. Being able to perform the movements and actions or actually sort of mastering them is worlds apart. I started off with western sharpening/honing sticks and once I got into whetstones and got used to them, it became therapeutic. Taking your time to take care of your precious tools is something that calms me and became a passion. So glad I got to a point where touching up my knife sets is a pleasure to do even if it takes up a couple of hours!

Don't be afraid to buy cheaper whetstones and a few cheaper knifes to hone your skills. The practice without the fear of damaging a high end piece, the investement and time spend are absolutely worth it!

[rwandadrives]

So that's why it's called a sharpie.

[johnmartinez]

The first 20 seconds were disturbingly accurate

[OJ-wyoi]

As someone who made sushi for five years, my biggest suggestion is that it's not the angle that matters so much as consistency. I was the left-handed, cross-eyed dominate chef trained by a left-handed Filipino who grinded down every last knife to be left-handed. As long as you sharpen a knife the same way, over and over and over again, it will, naturally, conform to your grip because it will sharpen to you. The minute differences will be worn away until the blade sharpens to fit your hand. Everyone holds a knife different in ways that are beyond our own ability to see except by subjective judgements of sharpness.

[billyblackie]

Very well presented and great hints for beginners. I'm trying to learn freehand sharpening like I was able to do 40 years ago thank you

[Blade]

I started off watching knife and scissors sharpening videos in the wee hours because I thought they would bore me back to sleep.

Now I own two sharpening machines, several whetstones, dozens of grades of wet and dry sandpaper, other static sharpening gadgets and a folding pocket diamond sharpening thing just in case I need to sharpen something when I'm away from home.

I'm a 64 year old woman, how did this happen?

[allanman]

I'm picturing his neighbors faces, watching him as he dulls his knife on the sidewalk outside.

[willieboy]

Good basic info for beginners. In time the proper angle and pressure will come naturally. Good tip about not rushing up the grit scale too soon. Sharpen well with 1000-3000 grit. Once the knife is really sharp, you do not have to sharpen that often. But hone regularly.

[JAYTEAM]

This is by far the best tutorial on knife sharpening. When i first started out i watched tons of videos, just like you stated, and none of them taught how to get a burr on your edges first. Sharpening knives is truly an art and not everyone can do it. But if they watch this video they'll be fine with a little practice. Great job my friend on making the most informative knife sharpening video out there.

[adamsherman]

the most helpful part was when he said "I REPEAT YOU CAN GET A SHARP WORKEABLE EDGE WITH JUST A 1000 GRIT STONE"

[myluresstuckinatree]

Snobby chef here. I gained a lot of respect for you when you said “behind salting your food, having a sharp knife is one of the most important
This is fact.

[jasandper]

I gotta say, man your videos are genuinely helpful and packed with quality information. When it can seem like a lot of the same ol’ same ol’ with cooking videos, you manage to put out something that’s different and worth watching. 🍻

[martinschulz]

I watched quite a few sharpening instructions so far (including all this high tec Tormac stuff): this will be in the top of my list. It supports my point of view: keep it simple an practical. Thanks a lot.

[Thedoug]

If you're not sure of the pressure, just put the stone on the scale and as you sharpen you can see it as you go.