How To Sharpen A Knife In About 5 Minutes With ONE Stone | EVERYTHING YOU NEED TO KNOW FAST! 2023, by OUTDOORS55 on YouTube. 5 min 58 s.
- Video length
- 5 min 58 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Soak a water stone for about 10 minutes, or wipe a diamond stone clean. Set it on a damp towel so it does not slide while you work.
Find your angle by laying the blade flat on the stone, then lifting the spine until you reach roughly 15 to 20 degrees. Keep that angle fixed for the whole session.
If the angle feels hard to hold, stack two coins under the spine as a guide. Once you feel the angle, lift them away and keep the same wrist position.
Place your fingers on the blade and push the edge forward and across the stone, covering the full length from heel to tip. Use light, even pressure.
Keep going on one side until you feel a burr, a small rough lip, along the whole opposite edge. Check it by running a fingertip across the edge, not along it.
Flip the knife and repeat the same strokes and angle on the other side until a burr forms there too.
If the knife still feels dull, go back to the stone and check that you are holding the angle. A few more passes on each side usually fixes it.
Remove the burr by drawing the knife edge across a leather strop loaded with green compound, alternating sides. Use light strokes and keep the angle slightly higher than on the stone.
Test the edge by slicing a sheet of paper or a ripe tomato. It should cut cleanly with almost no pressure.
Tips and common mistakes
Keep the angle steady rather than pressing hard, since pressure rounds the edge.
Feel for the burr after every few passes so you do not over-grind one side.
Strop after every few uses to keep the edge sharp and delay the next full sharpening.
Keep your fingers clear of the edge and never test sharpness by running a finger along the blade.
Questions
Do I need more than one stone?
No. A single coarse stone plus a strop is enough to get a working edge. Add a finer stone later if you want a more polished edge.
How do I know I have the right angle?
Lay the blade flat and lift the spine until you feel the bevel sit flush on the stone. That is roughly 15 to 20 degrees.
How often should I sharpen?
Strop the knife regularly and sharpen on the stone only when it stops cutting cleanly. Most home cooks sharpen every few weeks to a few months.
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.
