Top 10 Beginner Knife Sharpening Mistakes

Рет қаралды 24,104

Күн бұрын

Top 10 Beginner Knife Sharpening Mistakes
If you've ever sharpened a knife, you've understood the struggle. Sharpening isn't rocket science, but there's also a lot of things to keep track of when you're putting an edge on your trusty blade! Pro sharpener Naoto is here to help you out with all the things you're probably doing wrong. Did we miss any of your pain points? Let us know in the comments!
A super cool beginner sharpening kit: knifewear.com/products/knifew...
Chapters:
0:00 Professor Naoto is here to help!
0:41 Not soaking your stones
1:26 Using oil instead of water
1:52 Sharpening at the wrong angle
2:42 Sharpening at an inconsistent angle
3:39 Pushing too hard
4:06 Going too fast
4:34 Not using the whole stone
5:02 Not truing your stones
5:58 Not getting a burr
6:58 Not removing your burr
7:45 What did we miss?
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Пікірлер: 38

@mattbonnell7023 2 жыл бұрын

Keeping a consistent angle is definitely giving me the most problems. Especially at the base and tip of the knife.

@oceanwaves83 2 жыл бұрын

Having an inconsistent angle is fine, as long as you don't go over a certain point. A knife sharpened at 15 degrees per side will be out cut by a knife sharpened at 8 to 15 degrees per side. The latter will just take longer, because all strokes at less than 15 degrees won't be making contact with the apex. Also, if you're good, you can sharpen a knife without forming a burr. Extremely difficult, but this should always be the goal, as it keeps burrs minimalized.

@rcheskin 2 жыл бұрын

Inconsistent angle was the hardest for me to overcome and eliminate a scooping motion. I found going slow, picking up the knife off the stone on the edge leading strokes, and occasionally reaffirming my angle using a Wedgek angle guide helped until I had built up enough muscle memory.

@KnifewearKnives 2 жыл бұрын

That's perfect! We use a trick with stacking dimes to find that angle, but once you've got the muscle memory, you're golden.

@jiahaotan696 2 жыл бұрын

I personally think this is the hardest for many (including myself) as well! You really need to know what you're doing with the knife. The second hardest is getting a very nice edge with a sharp apex and no burr through whatever method.

@brickhouse7401 2 жыл бұрын

Unlearning how my dad taught me to sharpen was my biggest obstacle

@toxboxdevel6026 2 жыл бұрын

The biggest problem I've had with sharpening was instructions not being specific or getting into details. No one told me how long to soak the stones until you. A travesty of communication.

@michaelireland7239 Жыл бұрын

zen & the art of the angle, stay withthe zen & your angle will appear

@JohnDoe-zb7dz 2 жыл бұрын

Your awesome dude.

@mynameisjhun 6 ай бұрын

I want to be like Naoto when I grow up.

@charlesmoeller-vu9nq 4 ай бұрын

For many years I never soaked my wet stones, that is 1967 - 2024. Thank you

@KnifewearKnives 4 ай бұрын

Glad I could help!

@rikkabilly 8 ай бұрын

I fucking love this guy.

@LIN4EN Жыл бұрын

when should you remove the burr? When you finished the first side and you created a burr or is the first burr removed automatically with sharpening the second side? Thanks for your videos you are great guys

@KnifewearKnives Жыл бұрын

You remove the burr once you're done with both sides! And yes, the first burr doesn't need to be removed since you're immediately making one on the opposite side.

@sanjeevanjudenayagam98 Жыл бұрын

Siracha bottle of water 😆👍

@illchef Ай бұрын

I have a question. When sharpening your knifes and let’s say you have multiple stones going from 200 grit to 16000 grit. Is it necessary to sharpen on each grit you have or what?

@KnifewearKnives Ай бұрын

Not at all! I find going from 200, to 1000, then 4,000 8,000, 16,000 works well. Some folks like more steps, especially between 200 and 1000, but it's not essential. I wouldn't make larger jumps than that, as it can be difficult to polish scratches from a coarse stone on a very fine stone.

@TenSapphires 2 жыл бұрын

4,5 and 8

@brickhouse7401 2 жыл бұрын

Sharpening is more fun than cooking

@nicolestogrin8832 2 жыл бұрын

Not using the whole stone is the mistake I have been guilty off.

@gtrzero2157 2 жыл бұрын

Awesome video. My freehand sharpening has improved, but I still can't figure out the strop. Do I load it with a compound or just leave straight leather and do you stick with the same angle? Or can I just strop on my stones. Cheers great video

@KnifewearKnives 2 жыл бұрын

Hey! I like to load the suede side with compound, since you want it to really grab that burr, but it's more helpful than vital. I use the smooth leather side as more of a total finishing step. You strop at the same angle you sharpen at, and you can also strop on your stones before moving to leather for a faster sharpen!

@gtrzero2157 2 жыл бұрын

@@KnifewearKnives awesome thank you for the response!!!! And advise. Great channel I always look forward to what you guys are putting out there. Cheers from CA.

@jiahaotan696 2 жыл бұрын

@@KnifewearKnives This is helpful! So suede for compound and bare smooth leather for finishing touches? I use bare leather to strop my knives before/after meal prep, just to straighten the edge.

@KnifewearKnives 2 жыл бұрын

@@jiahaotan696 Yep! I've seen people put compound on the leather side but don't see much point in doing that, to be honest. And bare leather works great for straightening! Sometimes a bit of a burr forms as knives dull out, and compound can help pull that off too.

@jiahaotan696 2 жыл бұрын

@@KnifewearKnives thanks for the fast reply. I noticed my aogami super Shiro Kamo always forms a toothy edge AFTER use, but it is probably unrelated to burr formation(?)

@gnomechonky Жыл бұрын

Do you have any tips for a beginner trying to sharpen a couple of non-chef knives? I have a paring knife and a meat cleaver (both German) but I can't seem to improve the sharpness of either. It's hard for me to raise a burr on either one, so I'm guessing the angle is not right (obviously the nickel method won't work too well on the paring knife).

@KnifewearKnives Жыл бұрын

The nickel method is definitely not so handy for paring knives! The first step would be to take a close look at the edge of the knife, and compare it to knives you've sharpened successfully. The thickness of the "blade road", the part you're grinding, should be similar on knives sharpened at the same angle. For the cleaver, it may just require more work on the stone given the thicker blade, or a higher angle.

@gnomechonky Жыл бұрын

@@KnifewearKnives Thanks for the reply. I ended up using the "Sharpie method" which helped me produce a better result on the paring knife. The challenge with that one may be due to its edge not being 100% straight, there's a curve to it (designed for paring, obviously). Also I'm a total noob at this. I'm finding it harder to gauge the angle on the cleaver since it's a very thick blade, and the blade edge transitions from a rounded profile to a sharp one in a pretty gradual way. In other words, it's hard to tell where the blade road begins. One of the reasons I'm trying to sharpen these two is that I want to practice before attempting anything with my nice/ultra-thin Japanese knives. So to that end I think I'll buy a cheap Santoku knife to experiment on...

@charlesmoeller-vu9nq 4 ай бұрын

Ok please show us how to "true your stone".

@KnifewearKnives 4 ай бұрын

Ask and you shall receive! kzfaq.info/get/bejne/Z9acjdeAq7bZc3k.htmlsi=DhhRWRET5V6_T_Vg

@davesmith5656 2 жыл бұрын

It would be nice if you'd show the sharpening process under a USB microscope at 200X magnification - so that we could see the bevel, the scratch marks, the burr, and the removal. That way we could see what's going on, which is why microscopes were invented. All you have to do is take photographs. USB scopes come with built in photo and video software, fully compatible with Windows 10.

@KnifewearKnives 2 жыл бұрын

Infinite resources sure would be fun! In the meantime, here's one of my favorite sites that does something similar. This dude uses an electron microscope and compares tons of products in depth, so hopefully this scratches that itch for you: scienceofsharp.com/