Sharpening a Kitchen Knife In Real Time - How To Sharpen A Chefs Knife, by OUTDOORS55 on YouTube. 31 min 10 s.
- Video length
- 31 min 10 s
- Time to do it
- 30 minutes
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Look along the edge in good light and run a thumbnail down it. Note any chips, dents or rolled spots so you know how much metal you need to remove.
If the blade has chips, work them out on a coarse stone first. Keep the angle steady and grind until the chip is gone.
Soak a water stone until bubbles stop, or splash water on a diamond stone. Set the stone on a damp towel so it does not slide.
Find the bevel angle by laying the blade flat and lifting the spine about 15 to 20 degrees. Use your off hand to hold that angle.
Place the edge on the stone and push or sweep it along the stone with light, even pressure. Keep the wrist locked and move from the shoulder.
Work one side until you feel a burr along the whole opposite edge. Then flip the knife and do the same number of passes on the other side.
Reduce the burr with very light passes on each side. Do not press hard here, or you will fold the edge over.
Move to a finer grit stone and repeat the same angle and motion. Remove the burr again after each grit.
Finish by stropping the blade on leather or a loaded strop, pulling away from the edge. This straightens the edge and polishes it.
Test the edge by slicing paper or a tomato. If it drags, go back to the stone for a few light passes.
Tips and common mistakes
Keep the angle the same on every pass, since a wobbling wrist rounds the edge.
Feel for the burr with your fingertip across the edge, not along it, to avoid a cut.
Do not skip burr removal between grits, or the knife will feel sharp but cut poorly.
Sharpen little and often rather than grinding a dull blade hard once a year.
Questions
Do I need an expensive stone to start?
No. A cheap coarse diamond stone or a basic combination water stone works fine for learning. Upgrade once your angle control is steady.
How do I know when the knife is sharp?
You should feel a burr along the full edge on the first side, and the blade should slice paper or a ripe tomato cleanly.
How often should I sharpen?
For home cooking, a light touch-up every few weeks and a full sharpening every few months is plenty. Strop in between to keep the edge.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
