Every night is pizza night

Every day is product placement day

Thought the same thing

Deserves it. That book is THE SHIT.

@@joelcurtis562 Can confirm. I love The Food Lab and I give it as gifts to my pals who are interested in improving their kitchen game.

Eh, for a chef's knife, I just lift it by the width of half my thumb A paring knife I lift by about 1/4 of my thumb's width

@Ryan Gilmore yeah but you still need some kind of baseline. If you go purely by where the edge currently is, your bevel angle will drift over time

But kenji does teach it! 1/4 of the width of the blade gets you 14.5 degrees!

6.49 DROW RANGER tldr

@@Matthew-ir1ed This is the way. No guide necessary.

Literally two days ago I sharpened all of my knives, and I love doing it.

Malachi Merriam I’m really looking forward to doing it this weekend myself! My blades need a little love

Agreed

Sharpened my everyday driver least week, I secretly wish I did it more often because of this exact reason

Mark York same here. Just gonna have to use a strop everyday to get my fix

Same. And my late night snack game has gone way up! All my cooking really. He's an amazing teacher.

Same here! I'm hooked

He used to upload like one or two videos every few months (sometimes longer) before the lockdown happened. Now he uploads at least a few times a week and puts out better content than a lot of other channels.

Me, too and his videos have been a lifesaver!

I made some lasagna a couple weeks ago and then he made a lasagna video..

Same here, just acquired a set of King #1000 and #6000

same

I just got my first stone as well. You all should join the sharpening and chef knives subreddits.

Try here kzfaq.info/get/bejne/oayYgKp7vs69oIk.html

Not to ruin the picture in your head, but I headed over to Wursthall after we shot this video--which I still count as a win! I highly recommend the Chorizo Verde.

sounded like an aeroplane

how do you go about sharpening in sections?

Wish I had a river near me. Some of those stones work really well. Just gotta find a nice one. They don't remove metal really fast but some of them are good as finishing stones.

Just please use very light pressure. You should be fine.

Travis Schwantje honing rods aren’t terrible, you just have to be very careful as hard steel is more brittle than you may be used to with western knives where you can really wack them on the rod without much risk. Ceramic rods are a good choice because they are lighter and less likely to smack into your knife blade. But a strop is the safest and easiest choice, unless you have a bunch of mixed knives and just want to keep one honing rod.

@@JKenjiLopezAlt Amen

Ceramic honing rods works very differently than the traditional steel honing rods. Ceramic is dramatically harder than the steel of the blade, so you are abrading the edge when you hone on a ceramic rod. Therefore, it's more like sharpening rather than "honing" in the way a steel rod will. For that reason, I don't like it. If I finish on a 12,000 grit waterstone, honing it on a ceramic rod that is dramatically more coarse is going to change the edge characteristic. However, steel rods generally are not as hard as even the most mainstream japanese chef knives in VG-10 steel (I personally haven't seen any japanese kitchen knives hardened to less than 60 HRC) so honing with those won't be super effective, and then there is also the concern of banging the edge against the rod as Kenji mentioned. But also as Kenji mentioned, a strop is generally superior to both once you get the technique down and don't accidentally round the edge. I have a honing steel from Shun which theoretically should be harder than their VG-Max steel (~61 HRC) and it seems to actually realign the edge well, aka it brings back the aggression to an edge that might be rounded or overbuffed from bad stropping technique.

@@kankitchen Thanks! I really appreciate the advice

If it feels sharp to you that’s good enough.

Tim Conner assuming you like the angle of the bevel to begin with and want to maintain it, it works!

There’s also mail-in services if you have a particular knife you’re worried about or if there is some damage you want a professional to deal with.

They are good! At least the ones that are magnets in wood. Metal racks I’d avoid.

i would love to know what you find that works that's inexpensive! got a few knives that are begging for a sharpening but i dont have the pockets to drop 60-80 bucks on some stones to rarely use them

@@RamtheCowy If you are tight on your budget, you can get a King whetstone for $20 and strop your knife on cardboard.

You should be sharpening the 70 side with more passes. Otherwise, your blade will more or less become a 50/50 over the course of many sharpenings.

Edgy humor, I love it!

You're whetting my appetite for puns.

You must have a sharp mind!

This joke left a pretty bad tang on the palate

Chris Murphy -perhaps I can try to bolster your confidence in our humor.

Dude.. you're paid to cook! if your place of business uses a knife service that replaces knives then do it! though I would still do a lot of touchup since they will be simply ground on a wheel and replaced over and over. and those knives will be butter soft. if you can get it done with what they provide I say go for it. if what they have just sucks then I would bring my knife roll and take it home with me everyday. a grinder sharpened knife will be sharp for a while and is good for basic task.

@@trenvan5546 my last job there was a gentleman who came by once a month to sharpen knives but the knives would sometimes come back to you even more dull.. he would also take off a lot of material. practice makes perfect i guess and i'll just have to practice on my beater knives :)

It's not really necessary after each session. When your stone gets noticably concave you may flatten. Flattening too often is a waste of your stone.