Beginners Guide To Real Knife Sharpening

Summary

In this video, the creator tackles the problem of dull kitchen knives, explaining how they can be both inefficient and dangerous. The video provides a step-by-step guide on how to properly sharpen a knife using a whetstone. The tutorial covers essential tools, such as the King 1000/6000 whetstone, and offers easy-to-follow instructions on maintaining the correct sharpening angle and technique. By the end, viewers will learn how to sharpen their knives efficiently, turning them from dull to razor-sharp with practice, all while emphasizing safety and simplicity.

Takeaways

• 😀 A dull kitchen knife is not only ineffective but also dangerous due to the increased risk of slipping and potential injuries.
• 😀 Buying a new knife is not the solution to a dull blade; regular sharpening is the key to maintaining a functional tool.
• 😀 A high-quality, budget-friendly whetstone like the King 1000/6000 is recommended for sharpening knives.
• 😀 The sharpening process involves using the coarse side (1000 grit) for initial sharpening and the fine side (6000 grit) for polishing the blade.
• 😀 Before sharpening, soak the whetstone in water for 5-10 minutes to ensure it stays wet during use.
• 😀 Knife sharpening doesn't require special knives, just a basic understanding of technique and a consistent sharpening method.
• 😀 Finding the right angle for sharpening is crucial—aim for a simple guide like two or three stacked quarters placed under the spine of the knife.
• 😀 Apply pressure while pulling the knife back, not during the forward stroke. The hand holding the handle controls the angle, while the other hand applies pressure.
• 😀 Sharpen the knife in small sections, ensuring each part of the blade gets equal attention. The technique changes slightly when sharpening the curved part of the blade.
• 😀 Consistency in maintaining the same sharpening angle throughout the process is key to achieving a sharp and safe knife.
• 😀 After sharpening, use the fine side of the whetstone to polish the edge, making the knife razor-sharp. The more you practice, the sharper the knife will become over time.

Q & A

Why is it important to sharpen kitchen knives?

Sharpening kitchen knives is essential because dull knives are not only ineffective but also dangerous. A dull knife can slip and cause injury while cutting, increasing the risk of accidents like cutting your fingers.

What are the risks associated with using dull knives?

Using a dull knife increases the chances of the knife slipping, which can lead to accidents, such as cutting your fingers. This is why it's crucial to keep knives sharp to ensure safety while cooking.

Why should you not just buy a new knife when your old one is dull?

Buying a new knife because your old one is dull is not ideal, as it can be a waste of money. Additionally, learning to sharpen knives can save you money in the long term and allow you to maintain and extend the lifespan of your current knives.

What equipment do you need to sharpen knives?

To sharpen knives, you need a whetstone, preferably a double-sided one with a coarse side (around 1000 grit) for sharpening and a fine side (around 6000 grit) for polishing. You also need a knife to sharpen and water to soak the whetstone.

How do you prepare a whetstone for sharpening?

Before using a whetstone, you should submerge it in water for about 5-10 minutes. This helps keep the stone moist and ensures proper sharpening performance.

What is the difference between coarse and fine sides of a whetstone?

The coarse side of the whetstone (1000 grit) is used for sharpening the knife by removing metal and setting the edge, while the fine side (6000 grit) is used for polishing and refining the edge to make it razor-sharp.

What is the importance of maintaining the right angle when sharpening a knife?

Maintaining the right angle while sharpening is crucial for ensuring that the blade gets a proper edge. A consistent angle helps sharpen the knife effectively, making it much sharper and safer to use.

What is the correct way to apply pressure while sharpening a knife?

When sharpening, you should apply pressure when pulling the knife back toward you, not during the forward stroke. The hand holding the handle controls the angle, while the hand on the blade applies the pressure.

How can you sharpen the curved section of the blade?

When sharpening the curved section of the knife, you should not use a straight back-and-forth motion. Instead, slightly turn the knife while applying the sharpening movement to match the curve.

What is the final step after sharpening the knife?

After sharpening the knife with the coarse side, the final step is to use the fine side of the whetstone to polish the blade. This helps refine the edge and turns it into a razor-sharp finish.