๐Ÿ”ช Knife Expert A Guide To Whetstones How To Choose Whetstones For Knife Sharpening

welcome friends welcome back to the
kitchen and today we’ve got Gage with us again yep thanks gage you are from a
sharp knife shop in in Hamilton so today we’re gonna talk a little bit
about choosing the equipment you need to sharpen your knife mm-hmm so there’s
some decisions to be made before you even get to the point of sharpening
absolutely so where would we start so I guess where I normally start with people
that come into the shop is again finding out what their needs are okay are they
getting into sharpening as something that they feel that they can really get
into as a hobby that they’ll that they’d like to expand over time or are they
doing it simply out of necessity and they just want the bare bones to get
them started okay so let’s say for instance that you are really interested
in Japanese knives or any knife for that matter you just really want to get into
maintaining your knife and keeping it as sharp as possible we’ll talk about the
set up that I would I would go with so okay this is the exact progression that
I use for 90% of the knives that come into the shop to be sharpened okay and
it consists of three wet stones and all arranged them properly in order here a
truing stone or a flattening tool okay a leather strop and then this isn’t
exactly what I use but this is a great sort of rig that you can sharpen on that
keeps every all the mess sort of contained if you don’t want to get into
this you can very easily just sharpen next to your sink you know I get a
little bit of water splash around it’s not quite as luxurious as this but some
place to keep your stones in the water exactly yeah yep yeah so ideally you
move through a progression of three three wet stones now we might not always
need all three of these stones but they all have specific purposes and
eventually at some point throughout the life of your knife you will need all
three of them so a coarse coarse grit stone a medium grit stone and a fine
grit stone coarse grit stones are gonna range I’ve seen them as low as 50 I
would say normally you’re gonna see them around the 200 grit range upwards of I’d
say the cutoff is around 6 or 700 a coarse grit stone and as the name
implies they are quite coarse they remove material very quickly from your
knife quite a bit of material yep and so this would be if you’ve got a dip in
your blade or good for minor repairs minor reprofiling and reshaping the edge
of your knife so when I talk about reshaping the profile I’m talking about
the curvature of the blade which is definitely a more difficult process than
than creating a new edge on your knife which is pretty common you know after a
few months of using your knife a lot you’ll need to reshape your edge you’ve
got a rounded off edge and you need to remove material to create that point
again so that’s what you’re going to achieve with this stone now once you
come off of this 320 grit stone or whatever coarse grit stone you’re using
you’ll find that the edge is feeling sharp but it’s still quite toothy and
and not as refined as you’d like it to be and you’re not going to get that
really effortless cutting feel from it so what we need to do next is refine our
edge with a with progressively finer wet stones and the process is exactly the
same on each of the three wet stones it’s just the coarseness level that’s
going to affect the the how refine the edge of your knife is okay so next we’ll
move into a medium grit stone this guy here is a 1,000 grit that is pretty much
that the standard like whetstone if you go with one stone just to get started
okay I make the argument that the 1000 has to be that first stone you get you
know having either of these is not gonna allow you to do what you need to on
their own in combination altogether they they work really well but if you just
want one stone it’s got to be this guy and then you can kind of build from
there so for regular maintenance yep you haven’t really screwed up your knife
exactly you just need to sharpen it exactly that tomato you’re saying this
thousand grit present yeah that’s that’s a good point so you know reshaping minor
repairs stuff like that general maintenance just kind of bringing your
edge back to life and then into our fine grit stone I
encourage people to hone their knives as frequently as possible using a whetstone
we talked previously about honing rod and well I do I do I do agree that
there’s a time in a place for the honing rod if you’re in the middle of prep and
you don’t want to bust out your whetstone a couple swipes on the honing
rod is necessary sometimes but I find that it’s much easier to be inconsistent
on on a honing rod and therefore not getting the best results and not really
maintaining your knife super well so using a whetstone is going to allow you
to be much more consistent with the angle that you’re using and whilst
achieving the exact same thing refining your edge okay so what I try to get
people to do is when they get a brand-new knife set yourself up with a
really high grit whetstone and use that to hone your knife as frequently as
possible okay when I was cooking professionally I would come home at the
end of every night and hone all my knives on a 4000 grit stone an 8,000
grit stone and then hit it on the leather strop which we’ll talk about in
a second here and what that does is allow you to keep your knives razor
sharp all the time spend little to no time doing it I’ve been about two or
three minutes on each knife and I would remove little to no material every time
I honed my knife thereby prolonging the life of my edge if I’m constantly going
down to this 320 grit sanding off quite a bit of material potentially taking
absolutely I’m just I’m just shortening the life of the knife it’s gonna get
smaller and smaller and smaller until there’s nothing left to sharpen anymore
so once we’ve refined our edge all the way up to this 5000 grit stone the final
step would be to use this leather strop here very similar to what barbers use or
some still use I only do that here your straight razor shave okay but it’s
simply just two pieces of leather one side is a little bit more coarse as sort
of like similar to suede and then the other side much finer so very similar to
with the wet stones will use the coarser side first and then and then flip over
and use this this side some guys will load their straps with with compound got
a diamond compound and stuff like that I haven’t done a ton of experimentation
with that I my standard is if I can shave my arm hairs with my knife
then it’s it’s as sharp as it needs to be and I can achieve that just using
this strop so it’s so I can’t imagine the leather takes anything away
no takes nothing away and I’m gonna I have I have an engineer buddy at Mack
who I’m gonna take the strop – and we’re gonna figure out what’s happening we
have a scientific basis but pseudoscience
right now is going to tell us that don’t worry about why it works just works okay
okay I mean and it’s one of those it just works for hundreds if not thousands
of years exactly they say that these are sort of
in the range of like 10,000 to 15 upwards of 15,000 grit so it is
essentially just moving into a further refinement of the edge getting rid of
any sort of little micro burrs that might still remain on your knife and
then once you’re done on the strop you test your knife out if if you’re shaving
then you’re if you’re good to go if not then there’s work to be done you know
figure it out okay so just to recap I come in all I want to do is maintain my
knives keep sharp I’m not I’m not gonna take it as a hobby yep
and I say I want one stone well one stone one stone you’re going to point me
towards I’m gonna point you towards this one that stone here and then I come in
and I say I’m a little bit more interested yeah I’m having news 1000
it’s working well I take care of my knives like yeah I wipe them down after
every use I’m not sure that they don’t get you know there’s no chunks out of
them yeah where should I go next yeah so that’s a good that’s a good question so
if to your point you’re you’re on the good side you’re you’re into your knives
you’ve maintained them really well they’re not super old let’s say they’re
within a year a year old or so and you’re you’re finding it very easy to
get the edge back with this 1,000 grit stone I would probably send you towards
the the 5000 grit or pick up a straw ‘ okay
the 1000 grit in combination with the strop is very effective as effective as
the one thousand five thousand then strop no okay but I would almost argue
that the results you’re gonna get from the 1000 and then the strop is better
than if you’re gonna go from the 1000 to the 5000 okay that makes sense yeah you
know we’re getting a little bit convoluted here it makes sense to me
yeah that’s another thing is it’s a lot of experimentation even in Japan I find
that every sharpener has their own sort of method and that’s in that and that is
very important because the way that I would do it and would be different than
the way you were sure and so we wouldn’t we need a different yeah progression for
sure the same result absolutely yeah and I’m happy to share my personal
experiences with people but you you sharpening is your own journey you need
to figure it out for yourself but like I said I would probably go
1,000 to start then get a strop in there then go with the 5000 grit stone and
then as your knife ages and you need to start getting into repairs or thinning
out your blade and stuff like that then you’re gonna get into this lower
grit stone also for instance if you let’s say you’re not great at
maintaining your knives you’re coming in and you’re like man I haven’t Trevor my
knives in years they are in real bad shape like you know I’ve tried
sharpening with yeah yeah something like that yeah I mean this might even be a
little bit too far for this guy here but yeah you’re you need something you need
you need to remove a good amount of material from your knife then I would
probably set you up with with both of these stones 320 and a 1000 if you
lighten up on your hand pressure get them out and and really sort of take
your time at the end on this 1000 you can still get a good refined polished
edge with it and if your knife is in really poor shape you’re gonna have a
really tough time removing the material you need to with a 1000 okay not to say
it can’t be done but it’s murder you’re gonna spend like we were talking about
that afternoon in the garage we’re just going working out
and it gets it gets old pretty quick okay and then so this is truing stone
yeah so they’re referred to as truing stones a flattening stone I don’t know
what I call them I call it this called a diamond plate it’s made by a band called
a Toma and they’re kind of like the standard for for sharpening or for
flattening plates there are other brands out there I personally really like these
guys and these guys are going to let me talk about flatten your stone so over
time your your removing material both from your knife and from your stones
don’t yeah yeah so you’re gonna get sort of wonkiness happening over time and
when we get into the sharpening process we’ll learn about how important it is to
be consistent with your angles and if your stone isn’t flat you can’t be
consistently consistent no you’re not going to get a good edge no so every
once in a while you need to run it over the truing stone or the flattening yep
so for instance say I have my stone in my rig here I in fact am a huge
maintenance over over fixing guy yep so I would rather do ten seconds of work
hundred times then whatever the math works out to be yeah I’m trying to say
yeah so between every knife I’ll use my my truing stone just to to flatten
things out if I was doing this maybe so too but but just quickly remove material
using this flattening stone get everything flat and that way I’m just
consistently maintaining a nice flat stone and ever having to again spend the
afternoons yeah and so these are these are my stones they don’t get used that
often I’m not great at sharpening my knives but I’ve noticed that my my
stones are smaller yes and I don’t feel comfortable on these stones I don’t feel
like I’ve got enough knife contact yeah what what I’m what I’m working it so
bigger is better bigger is better yes I would I would
make that argument like that point you made earlier with the surface area to
the to the honing rod same thing goes here
just a little bit skinnier not quite as long so you’re not going to be as
efficient using it and it again like to your point leads to inconsistency
with with how you’re contacting your your knife to the stone yeah definitely
and so this one has a little rubber base this one has a wooden base but this so
this is an example of a sharpening rig that you can get set up this sink bridge
and this stone holder are two products that I carry at the shop sink bridge as
the name implies bridges any sort of open area so what is B that’s just
saying Hotel pan gastro as some people call them great to have something to
work over top of catch all that water and and sediment from the stone coming
off that way you’re not making a big mess and then to get your stone you know
when they’re when they’re brand new the stones are fine they’ve got a good
amount of height to them but as they get really small they get to be a little bit
tough to work with as we flatten them down and they get skinnier and skinnier
so having a stone holder that you set your stone into gets it up off the
surface you’re working on makes it much more luxurious to work with you could
even work without this and just the the stone holder and it works to keep it
stable as well yeah definitely yeah okay so we’ve got the basics we’ve got our
stones we’re gonna come back in the next video and we’re going to sharpen jars
and some stuff yeah hey thanks for stopping by
you get soon how many knives a day will you sharpen
there’s days where I get like 40 knives in there’s days when I get 0 knives in I
would say good sort of like average would probably be in like the 8 to 10
mark a day you

32 comments on “๐Ÿ”ช Knife Expert A Guide To Whetstones How To Choose Whetstones For Knife Sharpening”

  1. Glen & Friends Cooking says:

    Thanks for watching Everyone! Do you have some dusty unused whetstones? What's keeping you from using them?

  2. Trap Country says:

    lovely <3

  3. Trap Country says:

    big up

  4. Trap Country says:

    amazingly epic

  5. Trap Country says:

    big up

  6. David Fuller says:

    There's a lot here I didn't know. Going to have to rewatch a second time.

  7. Ken Sundstrom says:

    Great video, learned alot. Put in some links to a website that sells these stones.

  8. XimerTracks - Sub To Me says:

    Glen y amigos cocinando. Haha, You deserve more subs. I reckon my songs on my channel would up your game

  9. Trap Country says:

    lovely video

  10. Trap Country says:

    so good <3

  11. Avshalom Chotawm says:

    The strop basically aligns the metal scratches from use of the stone. Kind of like combing hair. Or that's what my old barber uncle would say when he stropped the old straight razor

  12. Christian Gerefalk says:

    Just me or is the volume really low? like max 20% on a VU meter

  13. Nefis Sanal Lezzetler says:


  14. graefx says:

    Excited to see the rest of this series

  15. Mark LaDoux says:

    The strop knocks off the burs from sharpening. It doesn't really sharpen anything, it just helps even out the edge.

  16. nudl3Zz says:

    this sereis is making me want to buy a cool knife

  17. Mark Chow-Young says:

    Great video, I also have a straight edge to check how flat my stones are. For flattening I use a glass plane with dry sand paper.

  18. Based Turkey says:

    Pretty cool. Thanks for sharing !

  19. Richard Wielgosz says:

    Criminy. It's been weeks. Do you guys ever CHANGE YOUR CLOTHES?!?!!?!

  20. Jesse French says:

    The leather has silica captured in the surface. That silica does actually remove a bit of material but more importantly it helps to remove the wire edge. This effect is improved by adding compound.

  21. Mr. USA Muscle Car says:

    Love these segments Glenn two things I would really appreciate it if you could touch on ceramic knives and also for your followers who donโ€™t have interest in sharping their own knives check this place out. They do repairs too https://knifeaid.com

  22. Eye Ore says:

    I did not see a Lansky Diamond Set which even I can not screw up with.

  23. bloodgain says:

    I think I have those same Messermeister dual-sided stones, Glen. I hate them. They don't seem to cut well, even at 400 grit, and the feel is poor. They seem to work up a slurry poorly. I'm more used to Arkansas "oil" stones, diamond, and sandpaper, but I know they shouldn't feel like that.
    I like the idea of using a hotel pan for a waterstone setup, though!

  24. kidd venison says:

    I just have a cheap King 1000/6000 grit combo stone. And its made my knives stupid sharp. Only about 30 bucks. Brought life back to knives I thought were beyond too far gone.

  25. Luke Mishler says:

    Hey Glen. I know this is unrelated to this particular video, but I was curious if you refrigerate your soda syrups? And if so is it just to keep it cold for drinking purposes or refrigeration? Iโ€™ve been watching some of your soda recipes and was curious to know before I attempt them. Thanks

  26. Eric Ratynski says:

    I've got a stone at home but have no clue what grit it is. If I came to the shop and showed it to you would you be able to figure it out?

  27. GromWizard says:

    For anyone interested in getting a strop, go to your local craft store and get a reasonably thick length of balsa wood. You can go to the hardware store and get a brick of polishing compound maybe even car polishing paste. Cut the balsa wood down into a 25cm or so slab and apply the paste. A strip of balsa with nothing on it works perfectly as a strop and its only improved with some compound.

    I have a set of balsa strops with 1.5 micron, 1 micron and .25 micron diamond polishing paste that I maintain my straight razors and knives with. I got the pastes on ebay for around $15 and thats pretty much a lifetime supply. Balsa wood was around $15 also and I've had the same strops for a good few years now.

  28. acoow says:

    In five days, I will be 56 years old. Iโ€™ve been sharpening knives for my kitchen since I was in my early 20โ€™s – so I know what Iโ€™m talking about. If you want a razor edge, this video is full of great advice. If all you want is a sharp knife, you will get what you want from the $10 grey tone that you will find at Walmart.

  29. john mirbach says:


  30. TRUE ANOMALY says:

    I know they are professionals and I am John Q Public, all I can say is I bought cheap wetstones off amazon and they worked perfectly, my knives are scary sharp now. The stones I bought never cost more than $18 I got 3 double stones, 400/1000 600/2000 3000/6000 I usually never make it to 6000 because 3000 is so damn sharp

  31. hoseja says:

    What is the size of those bigger whetstones?

  32. AJ Harran says:

    I believe the reason for the leather is to pull the burr back to the center of the edge.The burr may be in the scale of microns in size.

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