I think you are right about the gumbo thing, but what matters is that its delicious right? I scratched my head at least 10 times during this video, but honestly as long as you actually end up with a sharp knife that can do what you are actually in the kitchen to do in the first place (cooking I assume), then its exclusively a success. Sharpening as a concept is incredibly simple, you just rub your knife against something harder than it until its pointy again. But as you dive down the rabbit hole, it goes so deep one can go insane from it, from metallurgy and equipment to odd blade shapes and techniques, its seemingly endless. I do think this video does a really good job of just getting people into it in a non-intimidating manner though, and thats actually what matters. If you want perfection, a professional sharpener will usually do your knife for around 10 bucks. If you just want a functional and sharp knife, get a stone and do it yourself :D

Excellent video. Such a natural at teaching. Thanks

Thank you for this informative and clear explanation.

Thank you Billy for that it is going to help after I watch this a few more times!! You ROCK!!!!!

Thank you Chef!

For those new to sharpening, do yourself a favour and practice using the absolute cheapest knife you can find. You're going to mess up a lot of edges before you get muscle memory, which is perfectly normal.

Thank you so much for posting this! I’ve had the sharpening stone for several years and have never used it. Sat it on my counter just now as a reminder.

Do only one side til you create a burr, then switch sides and create another burr. Change to a finer stone and repeat.

Thank you, Chef, I enjoyed this video as a great refresher to sharpen my knives. Regards

Things everyone should know! Thanks :)

A leather strop to polish the edge (last) is nice too.

Grandpa used a whetstone and oil. I lost mine years ago in a move so thanks for reminding me to get a new one!

So Helpful Thanx.😎👍👍

Not everybody has one. But a buffer with a felt wheel and some grey compound works wonders after the stone to take off the burr..

The cutting knive (Santoku) I use all the time and really love was a christmas gift from a local butcher. Of course its a cheap one and it does not hold a sharp edge for long. But its sharpened so easily. Gets sharp as a razor when it barely sees the iron :)

WOW !! Your video was outstanding, I just purchase some new knifes, and I notice they were not cutting like when they were new, thank you so much for the video.. I'm surprised you only 2K likes..

Great video and a good reminder that I should go sharpen my knives 😳

I always wanted to know how to do this 👍

Thank you sir🙏👍

Stropping the knife is an important part in making sure the burr is gone to truly apex. Youre better off starting on a 400 grit as 1000 can take a lot longer.

What are the odds!? I got out my wet stones yesterday to sharpen my knives. I have to admit I found it very frustrating. Not because of lack of experience, but because I am getting old and I can't see or feel like I used to. But you have encouraged me to not give up quite yet. It's like the universe has spoken to me. lol ;-)

Thanks, Chef -- very thoughtful of you to make this vid. I've learned so much from your vids over the years; keep it up, bro. Cheers.

Well, not the way I do it.... But, no one does it exactly the same way I do it... Most of my sharpening experience comes from the wood shop, but I did start with kitchen knives. One, that 'sharp pebble' stone is pretty much junk, and very low quality. Not covered here is that they need to be flattened since they will cup and dish as you use them repeatedly. As far as I am concerned, the best bet is for a diamond plate, preferably 3 by 12 inch. One side is 300 or 400 grit, and the fine side is 1000 or 1200 grit depending on which one you get. I got one for a son in law from Woodcraft which was 400/1000 and 4 by 12 inch long. They will pretty much last forever. The burr needs to be removed. As for pushing or pulling, it makes no difference, and I prefer to push into the cutting edge. This lets me 'feel' when the cutting edge is in contact with the stone. The only difference is that the burr from pushing into the cutting edge may be a little bigger. You do not get rid of the burr by going to 6000 grit. I still have burrs on my plane irons and bench chisels if I go to 30,000 grit. You need to strop the edge to remove the burr. This involves a compound on leather, or in my shop I just use a piece of poplar or alder wood that is dead flat. I go with 2000 or so grit compound, and if you want to get fancy, there are diamond compounds listed in microns. If you get the black stuff, called 'polishing' compounds at the big box stores, it is around 800 grit, or so I heard. It will do a fine job. I think that the process is to bend the burr back and forth enough times that it breaks off. Not positive... Once the burr is removed, then you have a fine edge. If you don't totally remove the burr, it will bend over and your edge goes dull far faster. The cutting edge is a fine toothed razor saw. Even after the burr is removed you have to saw back and forth on anything you cut, you can't chop through like an axe. If you think of the teeth, they get bent out of line with use. Think of the sticks sticking out of the top of a tee pee. What the steel does is get the teeth back into a straight line. When I use the steel, I put the distant end on my cutting board. I have never liked cutting towards myself. No trips to the ER please!

That was excellent! Not as daunting as other sharpening instructional i’ve seen!!

Thank you. Never knew how to use this stone. I have my dads which he used to sharpen his pocket knife😜 I never fully realized he wet it. It’s only one color. It’s not two toned. I watched the other video of the knife cuts. I admit I struggle to get comfortable with slicing with the knife up against my knuckle like you did. I struggle with sliding my finger up as I cut. I guess I just need to practice🤔it feels awkward.

No question, a chef needs a proper SET of wetstones. But first and foremost need knife that has good edge retention. HAP40 or ZDP189 steels are my choice of weapon. In a professional environment it makes a huge difference if a cook has to hone the blade five times ad day or sharpen it once a week.

Nice, I recently got sharpening stones, will do this weekend. I agree with others, natural teaching easy to understand.

Love your vids! Thanks chef 👨🏻‍🍳 😊

I went to cooking school back in the early 1970s and while I enjoyed everything I was taught, except for knife sharpening. To this day I can't sharpen a knife if my life depended upon it; I use a knife sharpening company to do it for me. Based upon your video I just might try sharpening knives again.

Thanks Chef! Can you use a diamond stone on cutlery?

I have a whet stone like this and it is simply the best option for restoring dull kitchen knives (compared to other sharpening utensils). When I first tried it I was getting poor results and gave up on it. I then took some time to practice. If you're willing to put the time in, this is definitely worth it.

What about stropping to remove the burrs?

Its so nice a pro shrapener to sharpen these knives. The angle across the edge varies so much. So this method is... Ok. To be accurate over the full edge pls use Tormek t2 or T8

Dear Chef Perisi, what is your opinion on diamond stones?

Chef, as a pro sharpener I love watching sharpening videos. I won’t comment on your technique only to say that if you’re comfortable with it stick to it. Here is a little hint for finding an appropriate angle for any knife. Use the tip of a pinky finger between the spine of the blade and the stones. This will provide a 16-17 deg angle. Don’t sweat the actual numbers, it’s consistency that you need. This is an easy method to get a visual reference for an angle to shoot for and going muscle memory with. Also, don’t be afraid to start the process at 400-500 grit, coarse stones are the most important stones in any sharpener’s inventory. I start every knife at 320-500 grit. It’s pressure that enables us to control the amount of metal we remove. Sharpening is all about removing metal in a controlled manner. Also, ditch the Steel, the rod. Use the 6k side of your stone to hone the knife in between sharpening. Sharpen, hone, hone, hone, sharpen. Not bad Chef, thanks for what you do.

Can you send a link to where you purchased this wet stone?

Great tutorial 😇

Thank you. Booked marked this one to study later. I've had a 1K/6K wetstone for months but have been afraid to use, thinking I mess up my knives. (even though not super pricey.......a mix of Misen and a few of the Japanese style from Milk Street)

Like to know what type wood is your cuttingboard..

Excellent video i thought it was really sharp

Most of the time all you need is honing rod. Wetstone is last step to revive the knife.

It's nice to see that you are cool with the SP stone (and that Helen Rennie uses the King stone). As you undoubtably know, many of the knife psychos on YT won't go near anything less dear than a $70 Shapton and many others even more spendy.

I cook every day and I sharpen my knives when I think they need to be sharpened But Not Razor Sharp! IMO, there is absolutely no reason to keep your kitchen knives razor sharp, when using them for kitchen use at home! I do sharpen my knives, when needed, then I use a stainless steel honing rod to keep them sharp, until they need to be sharpened again! I have No Problems slicing, dicing, cutting meat or any other kitchen duty that needs knife use! I Do Not Shave with my knives or cut through paper or any other material to prove how sharp my knife can be! I do appreciate you showing us how to make our knives Razor Sharp But Not for Me! Thanks

That combo whetstone is silly. No hobby cook needs 6000 grit and the X50 (aka German) steel of the knife in this video is not even able to maintain a super-fine edge this grit is made for. The 1000 grit is enough to give you a good working sharpness but is also too fine to get an edge back on a truly dull knife. A 400/1000 combo stone would make much more sense. Maybe add a 3000 grit stone for finer cuts such as paper-thin julienne or slices of expensive proteins. And for heaven's sake please sharpen with the edge forward and keep it on the same side until a burr forms, then flip over and sharpen until the burr is gone. Absolutely no need to count strokes.

this is the way.

After only 2’ of watching led me to believe this is promoting some subpar Water stones. Am I wrong? Looking at the knives brands, they are among the best in kitchen so there is a big discrepancy. I once tested similar stones, they are terrible to say the least, grit size is completely bogus. Slow cutting, fast wearing, the absolute garbage nobody should buy, regardless of the knife quality.

Great video, keep in mind you want to try to use your entire stone from edge to edge or else it will develop an uneven surface which can lead to an uneven blade sharpening, to repair it you will have to resurface the stone. Otherwise great info and helpful. :)

One more thing. Please ignore the folks who tell you to practice on a cheap knife. This is a common piece of advice given because the people saying this assume we are too stupid to learn the process without ruining a knife. Believe me, you will not ruin the knife. The problem here is that these cheap knives are made with inferior steel full of impurities that makes the knife resistant to abrasives. So despite doing everything correctly in terms of technique, it will become frustrating because the burr formation is just not happening. Your confidence will crash and you may just say “ screw this”. Start with a good knife, good steel.

Note: this kind of stone is produced for literal pennies, don't buy them for 60$

I use back of ceramic plate, rubbing blade against its ridges Stays sharp awhile

I've never understood why people hone their knives by sliding the blade against the honing steel. I never felt comfortable waving a sharpened blade about like this and always hold the knife still and slide the steel along the knife blade. It's basically the same action but you push the steel along the blade instead of the blade along the steel and you lose fewer body parts.

Angle grinder 120 grit flap 🙄. Done in seconds

if you follow this the fali rate will be more than 50 percent. start with dmt diamond. a little bit more expensive but you wull have fun start corse enough and you will end racor sharp

This is not the correct sharpening option. 1. The cutting edge should be directed towards you (not away from you). This makes it easier to maintain the correct angle. 2. the movement should be in your own direction. as if you are trying to cut a stone (while maintaining the correct sharpening angle). 3. even the hardest steel is plastic when very thin. This technique allows you to make a smaller burr on the cutting edge. sorry for my English.

All my knives are Japanese so they bevel is 15 degrees. Not much use to me.

Dont make anymore sharpening videos.

Lol there's no way you got that knife sharp with that technique. You shouldn't have to saw through the tomato