Chef Knife Whetstone Sharpening Session

Рет қаралды 42,904

Күн бұрын

I'm currently moving across country! Here is a full whetstone sharpening session with a chef's knife. No cuts or heavy editing on this one, just me, the whetstone, knife, and a camera. Let me know if you have questions below!
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► Knife used in this video: amzn.to/2AJzlnk
► Cheap knife great for practicing: amzn.to/3e1q4VT
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► CHEAP, but useful Kitchen Gear
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Scale: amzn.to/2SMht25
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Cast iron: amzn.to/2tu4Bmo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/2SbVU9X
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
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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
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Testing knife on a grape: (0:00)
Dulling knife: (0:47)
Whetstones I'm using: (1:37)
Edge leading vs Edge Trailing: (2:30)
Magic Marker Trick: (4:05)
First Pass on 1000 grit: (5:25)
How to feel for a burr: (10:22)
Stropping on 1000 grit: (15:00)
Testing Sharpness after 1000 grit: (17:00)
Moving to 5000 grit stone: (19:20)
Testing Sharpness after 5000 grit: (27:01)
Grape slicing test: (27:55)

Пікірлер: 66

@EthanChlebowski 4 жыл бұрын

If this videos seems kind of rushed and under produced, it’s because it is! I’m currently moving cross country, and decided to film this sharpening session last minute before I left. I’ve left timestamps that will appear in the play bar so jump around to sections you want to see. Thanks all. Plenty more videos coming once I get moved into my new place ✊

@RealtorMartin 4 жыл бұрын

Safe travels! Where are you moving to?

@EthanChlebowski 4 жыл бұрын

Just north of San Diego, California

@jpmuzz1 4 ай бұрын

Still a great video!

@crhasty12 4 жыл бұрын

Jesus, that knife started at the point that I sharpen my knives to (cutting paper, etc.) Great video!

@jimburns1927 4 жыл бұрын

Thank you Ethan great tutorial video on sharpening! Happy to hear your perspective on there are different ways to achieve the same results! I am so tired of some out there saying this is the only way to sharpen a knife! Everyone has a different comfort level! The end results are what matter! Hopefully your move goes by without any problems 🙏

@EthanChlebowski 4 жыл бұрын

Sure thing, at the end of the day a sharp knife is all that matters. If my sharing how I do that helps that's what counts!

@TheFilletingfish 2 жыл бұрын

Ethan, good sharpening technique. Often a burr is formed but our fingers can’t feel it. When I’m touching up hard steels or carbon steel and don’t want to front off too much. I’ll feel for a burr with a dry microfiber towel. You’ll be amazed at how little effort it takes to move metal.

@grantanderson8277 4 жыл бұрын

You really have an amazing channel and will help a lot of people and make a great living from this. Good job bro

@Highwang 4 жыл бұрын

Pretty sure you get this all the time, but thanks for this vid. Other sharpening videos never explained enough or showed how exactly to do things, but after watching this vid my $15 target-bought knife now cuts magnificently. Greatly appreciate this!

@EthanChlebowski 4 жыл бұрын

My pleasure, glad you found it helpful!

@alexgoodwin4894 2 жыл бұрын

Wow, another one about sharpening! Great, thanks!

@mcwolf1969 4 жыл бұрын

Nice vid. Covered all the important points. Welcome to the West coast! 😎

@jayworthington6831 4 жыл бұрын

Cheers for sharing mate! 🇦🇺

@EthanChlebowski 4 жыл бұрын

You bet

@davesmith5656 3 жыл бұрын

Really good tutorial. I'm going to try the grape slice test ... and if not, I haven't eaten grapes in a while! Another sharpening "trick" for those who are starting and just don't have the feel for the bevel against the stone is to use little plastic angle guides. They don't attach to the knife, you just lay one at the far end of a stone, and check your angle by laying the blade flat on the plastic guide.

@diegorodriguezalatrista7061 3 жыл бұрын

I love sharpening thanks for the vid

@athvrva 4 жыл бұрын

another 10/10 video, it’s so cool learning from your experience i’m only 16 but i feel so educated on stuff like this

@EthanChlebowski 4 жыл бұрын

I'm glad I can share with you! I wish I was learning this when I was your age!

@ClayThrower 4 жыл бұрын

This helped me SO much! Thank you.

@EthanChlebowski 4 жыл бұрын

Glad it helped!

@bleutitanium6513 4 жыл бұрын

Ethan... Great Video. I don't know why, but sharpening knives have always been intimidating to me. You make it seem easy. I guess I really need to get over my fear and try it for myself. (Usually I have my brother sharpen my knives) I love that you put the Time Stamp reference in the details. ! And Links to items that you use ! *I was curious about the fry pan you use!! Your videos are awesome, You are a good teacher !! * Congrats on your Move... West Coast is totally different from the East Coast !!

@shaquille.oatmeal8195 4 жыл бұрын

This was actually pretty relaxing

@Solbashio 3 жыл бұрын

we need that *only fans*

@thomasgronek6469 8 ай бұрын

Okay. The objective of taking he old edge away isn't to dull the knife. Those of us that know what the uck is going on realize that underneath the cutting edge, the metal is distressed and must be removed to form a solid stable cutting edge. Just as the metal on paperclip where it bent back and forth until it breaks, it isn't only the broken spot that is bad, it's the metal behind it.

@steverocksyo 3 жыл бұрын

On the 1000 with the burr you could've just told us it was all good. It's the magic of tv, lol.

@antmallett6065 4 жыл бұрын

OK...the best knife sharpening video I've seen. No hype, no nonsense, just sound technique. I'm going to try this tomorrow as you've shown me how faulty my technique has been! No wonder the degree of sharpness I want has been eluding me. Thanks for sharing, Ethan.

@randmayfield5695 4 жыл бұрын

New subscriber here. Ethan you do a great job on these videos! I am retired culinary arts instructor and food and it's preparation has been my life long hobby. I learn so much from your videos as they cover a wide scope of topics. One question: What technique and device do you use to keep the whetstone dressed to level? I know there are different ways but am curious how you do it. Thanks.

@krr11s 2 жыл бұрын

Dobra robota.

@etherdog 4 жыл бұрын

Good demonstration, Ethan! I am reminded of the old diss, "not the sharpest knife in the drawer" to refer to someone oblivious. Sharp knives are safer knives and make cooking more fun. I am getting a new Kan chef's knife (kankitchen.com) on Kenji's recommendation, due Friday. Good luck with the move!

@EthanChlebowski 4 жыл бұрын

I haven't heard of that brand chef knife, I'll have to check it out!

@agnivalahiri9347 3 жыл бұрын

I have been doing it wrong the whole time, I put pressure both times, well it did get work done but took a long time

@MMCSingers 4 жыл бұрын

I'm new to knife sharpening and have been watching your videos. A question I can't get an answer to: what do I do with the stones once I'm done sharpening for the day? Do I dry them off, let them dry naturally, wash them? Would love to know how to maintain them.

@EthanChlebowski 4 жыл бұрын

I just let mine dry naturally, no need to wash!

@davidrothschild3467 3 жыл бұрын

Am I imagining it or does your other long sharpening video have you sharpening from heal to toe? Love the video's

@nicktl8815 4 жыл бұрын

Honestly, I thought it was called a "wet stone" just cause it was wet. Never expected it to be "whetstone" lmao

@risengrind8059 4 жыл бұрын

i thought it was called a whitestone lmao

@gabrielpita11 Жыл бұрын

hey Ethan, what's your take on that Tumbler Rolling Knife Sharpener? It looks nice, but I would like to know if its any good

@notpipa_ 4 жыл бұрын

I need to work on my technique. I have a 1000/3000 stone and my carbon steel knife could not cut papper although is way more sharp than my stainless steel knife

@Emperorerror 2 жыл бұрын

If you don't want any pressure on the edge leading strokes, then do you need to do edge leading strokes at all? Could you just pick up the knife in that direction? What's the point?

@PokeMomm 2 жыл бұрын

I have a chipped knife (very small chips, but many of them) but I only have 1000 grit. Can it be repaired with 1000 grit alone? Thanks.

@natashaancalade6054 4 жыл бұрын

Question! I have a really nice knife that I have used for years but I’ve only ever used one of those cheap knife “sharpeners” to try to sharpen it. I have noticed that it has done some damage to the edge so I’m wondering if a good whetstone sharpening could return it to its former glory or is it useless to try at this point?

@EthanChlebowski 4 жыл бұрын

I would definitely give it a shop, especially if it's a nice knife. From the sounds of it, you'll likely need to start on a low grit stone (320 or less) so you can thin the knife. Here's a decent video that explains it: kzfaq.info/get/bejne/qt2AkpNmuquseYE.html

@natashaancalade6054 4 жыл бұрын

@@EthanChlebowski thanks so much I will definitely give it a shot!

@monk864 3 жыл бұрын

Here's a general question. Is there a marked difference between wet stones that you would moistened with water, vs. Wet stones that you would moistened with honing oil?

@airwilliam24 3 жыл бұрын

Yes, there is. Oil stones don't wear away as quickly and as a result, don't sharpen your knife as quickly either. Whetstones that are meant to be soaked in water wear away as you use them like an eraser, and will sharpen your knife significantly quicker. Whetstones will need to be flattened more frequently as a consequence.

@kesseje13 4 жыл бұрын

Do you hone the knife after you sharpen with the whetstone, or is it ready to go directly after using the whetstone?

@davesmith5656 3 жыл бұрын

A few people like to use a leather strop, but there's skill to that, as well. Leather is flexible, and if you pressure more than very lightly, it will curl up as the edge passes over it and reduce sharpness. Strop very lightly, experiment, and see if it makes a difference.

@whoathatsalotofdamage3718 3 жыл бұрын

No leather strop???

@jamyp4242 4 жыл бұрын

Hi Ethan, how often do you flatten your stones?

@EthanChlebowski 4 жыл бұрын

Good question. I’ve only flattened the 1000 and 320 grit once in the past year. I test the flatness by placing a ruler or something on the surface and notice if one side may be a little more worn than another. Then I tape a large sheet of 180 grit sand paper on the counter, flip the stone upside down and sand to flatten it.

@JIMB0BBERY 4 жыл бұрын

Ethan Chlebowski you should draw a crass from corner to corner on the whetstone and then flatten the stone to see where it needs flattening

@onetrueone 2 жыл бұрын

Might wanna Invest in a better camera that can do 4k

@agnivalahiri9347 3 жыл бұрын

I always keep the base a lil blunt, safer imo

@Clorophylle 4 жыл бұрын

Don't understand what I am doing wrong but I just can't do it

@avalerionbass 3 жыл бұрын

Gah! I love watching knife sharpening videos because I want to get better at it, but every time I see someone intentionally dulling a knife its like fingers on the chalkboard of my soul!

@TheMirolab Жыл бұрын

Super sharp knives are overrated! The times i've cut myself most is when a knife is new or just been sharpened! I maintain a sharp, but not SUPER sharp blade. I just got a new santokou knife last week and after fighting with it for a whole cooking session, I had to put the rod to it, to knock the edge down a bit. I don't like when the blade is so sharp it catches on the board and chatters if you try to scoop items to the side. Anyone else feel this way??

@thomasgronek6469 8 ай бұрын

the sharp edge shouldn't be pushed or dragged across the surface of anything, (although I shave with my santoku), the spine should be used.

@JonBonesJones84 3 жыл бұрын

You didn't even mention the angles or how many passes

@railsnothandles 4 жыл бұрын

but can it cut covid-19 ?

@EthanChlebowski 4 жыл бұрын

Like butter.

@samirsharda7895 4 жыл бұрын

Applying pressure on edge leading strokes does NOT damage the edge.

@Siloguy 3 жыл бұрын

Actually I find leading edge sharpening produces at least for me a finer edge. Bob Kramer does leading edge sharpening, Knifewear sharpen both trailing and leading edge in their videos.

@samirsharda7895 3 жыл бұрын

@@Siloguy same, I apply pressure on edge leading and trailing strokes. I then finish with stripping stokes on whatever stone I’m using (edge trailing)