Sunday morning with a fresh cup of coffee and a Jef Jewel video. Good way to start the day!

I bought a $60 kitchen knife from Chef Knives to Go. This is the exact process I used except I only used a 1000 grit King Neo stone. My knife is smaller but the results were fantastic. Thank you for showing us these techniques. These knives are more fun to work on than a pocket knife. They are more forgiving. Thanks again.

Holy moly :) Thank you so much for making this video. I watched it all the way through 2 times and really enjoyed your input on sharpening this type of blade made with this specific type of manufacturing process. I will implement your tips as good as I can into my sharpening. I know exactly what you are talking about with these problem areas. A good explaination for this is the taper of the knife from back (a bit thicker) to the front ( a bit thinner) - I can't tell why it is like this for knifes like these but some other "types" of knives have it as well (Nakiri etc.) This is the first full english video (which goes through a full sharpening process) I have seen, in which the knife is laid flat on the stone, like it is ment to be (at least that is what I get from the japanese knife sharpener videos). All the other english videos only focus on the cutting edge, which is fine but does not address stuff like low spots. Thanks again for showing this to us, I hope you can get something from this knife, as the gyuto shape is a nice allrounder. I could not have asked for anything more :) PS: I'm impressed by that end rating on the bess. Do you think the knife can be sharpened to get an even lower score?

Nice work Jef! Nice thing about most Japanese knives is that they use steels with high edge stability, so they can take high performance cutting angles. They also have great cutting geometry grinds, which are usually purpose built. J-Nats are fun, but spendy! I don't think they are worth the money for sharpening kitchen knives vs synthetics for simply a cosmetic purpose. I only have two J-Nats, and they are for razors, and they leave different finishes than synthetic hones. Interesting thing is that one of my synthetics would leave a contrasting finish on the iron cladding and steel core, while neither of the J-Nats would.

I did a cheap kitchen knife today myself I need to get a couple nicer ones, something cheaper but decent. Good job by the way turned out nice

This pleases me :) I’ll happily work out those low spots for you in the future if you want hehe. Also I have some really tasty simple salad recipes I can send so you can test your work! Great video Jizzle ✌️

Gyuto are fun cutters. Lovely stones. I do like my G8.slurry and finger placement will shape the blade road if you are into that method. The primary edge bevel is called koba. I at the finish i do what the nihon call itohiki for 2 to 3 light stropping strokes . It cleans the edge and removes the need to use pasted strops. I am not a fan of pastes but i use them for certain tools to achieve the fastest results in a minimal amount of time.cheers jef and nice video.

The Shapton 120 doesn't sound as loud as the Atoma 140 which is interesting. I thought it would be louder given that it's a larger grit.

Burning macaroni , & messing hot dogs up , sounds like you’ve been eatin some of my cooking . I’ve got a few of the Tojiro white #2 from CKTG the past couple of months to play with on the stones , I’m really impressed by their geometry after removing the cladding from thinning the blade . I’m not a chef & I don’t know if they really needed thinned out or not , but it’s fun doing it .

Seeing progress in my journey to become good at freehand, thanks to videos like yours. Have a couple of recurring issues: one is keeping a consistent bevel from side to side.i struggle when looking down at the knife when pushing it away to sharpen left side. The second issue is I have a tough time removing the burr after going through coarsest stone. I think maybe my burr is getting too large. Any advice would be appreciated. Also, I think you should do some lice sharpening sessions where you answer questions from comments as you sharpen. Would be cool!

If you don't want to waste an apple you can just rub the blade down with (ideally hot) vinegar. Soak a rag, sponge, or paper towel with vinegar and stick it into the microwave for 30 seconds. Rub the blade for for a minute then rinse and dry. Also, to make use of a bad apple, try frying it up with some butter, sugar, and cinnamon and serving with ice cream or oatmeal.

Just watched from start to finish. Thanks mate. Is your suehiro Product No. CR-4800 - if it is, is the "NEW CERAX" line - silky smooth looks like. For some reason I thought you have the 1010 old "CERAX" which should be closer to the unfortunately discontinued Sigma select II 1200 . However if the blade was better finished at the factory I expect 400-1000-8000 to give even better results than you showed us. One thing I will change slightly is edge trailing strokes on degree or two higher angle for finishing on the G8, at least this is what gives me better results with sigma 6000 (relatively soft).

Looks good mate. Gyuto or just japanese knives in several are very often flaws here and there. Best ive found is shibata kotetsu in grind uniformity

Hey Jef, random question that I know will be an easy one for you. When sharpening kitchen knives using diamond stones, how far should I refine the edge? I have restored a dull chef's knife to razor sharp using the coarse DMT bench stone, but don't know if I should refine further or keep that toothy edge. What do you think. I have the extra fine DMT I could go to; I also have Norton combo India, an Arkansas soft, and an Arkansas hard. Thanks in advance!

Do you sharpen on the push or the pull? When I was reading about and learning to sharpen I always read that pressure should be on the forward stroke because if you apply pressure on the pull stroke you're actually tearing out the steel on the microscopic scale, as opposed to grinding it down on the push stroke. But now I see a lot of people talking about sharpening on the pull stroke. Just curious as to your opinion/technique.

Lol a guyrascope. 😆

your work doubled the value of this knife, at least.