How to Sharpen a Knife on a Wet Stone – How to Get an Extremely Sharp Knife

Welcome back, in this episode I am going to
show you how to sharpen a knife using a wet-stone. Now it’s pretty simple, here’s how.
Soaking the Wet-Stone First important thing is you have to leave
the wet-stone in a water bath for about 15 minutes just to let all the water soak into
the stone, and this is important that’s why it’s called a wet-stone.
Leveling the Wet-Stone The second important step is to get the stone
completely level. Draw a Pencil Grid Over the Stone
What you want to do is you just want to draw some lines with a pencil, just to create a
grid so that you know what sections of the stone are sharpened or not. This is very important
because it’s very misleading to just look at a stone you just can’t see it — there
we go. Use a Lower Grit Stone to Level your Higher
Grit Stone Okay, we simply take the other stone and your
rub it against it, up and down just to get all corners, like this, you can simply start
seeing where the valleys and troughs are. Now yes you can see it because this is dirty
and that’s not, but if it was all clean you wouldn’t know where it is.
After Removing the Pencil Grid Alright, so once you have sufficiently flattened
the surface what you want to do is just taper the edges off.
Now We Can Begin Sharpening Okay, so we start our sharpening process on
the lower grit, so this one is 1000 this side and the other side is 8000. Now I do recommend
you have one stone in between 1000 and 2000, and another stone of between 7000 and 10,000.
That’s the two separate stones you want, you are also going to have many steps in between
but I don’t think it’s necessary to have more than that.
Ways to Sharpen a Knife Japanese Way: There is a couple of ways you
can sharpen a knife. This is the strict Japanese way which is forwards and backwards and holding
it at the exact same angle all the time. Western Way: The western way which is you
start at the back and bring it to the front and then to the back, to the front, to the
back and to the front. Basically go through the entire motion of the blade.
My Way: I like to do it at about a 45° angle and it’s very important to hold your blade
at about 10° so put it flat on the ground and then just lift it up a little bit. You’re
looking for about half a thumb’s width up, okay, and you just want to hold it at that
level and you just bring it backwards, lightly forwards, bring back, relax, bring back, relax,
and you want to just keep doing this and just move up and down the blade slowly.
You just want to listen to the sound, just keep the same sound all the time. You see
this residue is falling here on the stone, you want to keep this on it, you don’t want
to wash it off every time. It’s not the stone that grinds down metal but this metallic residue.
Keep doing the same motion, same angle. About 10-minutes Later
Now you just feel a burr or the edge slightly curling over on this side, right now that’s
a perfect time to switch over to the other side, and it’s the same process.
Repeat the Process Two More Times Tips to Sharpen: You are always keeping exactly
the same angle and this ensures razor sharp edge. It’s important that when you pull the
sharp side of the blade on the stone that you relax your hands and then you slightly
push when you pull away, okay. Now you just slowly move up and down the blade. Now the
tip is the most difficult part I find to sharpen because you have to vary the pressure and
to keep the angle you slightly lift the back up.
Now do it all again on the Higher Grit Stone (8000 grit) to get the Edge Razor Sharp
After about 25 minutes of sharpening on the 1000 grit wet-stone, the knife is quite sharp.
But it’s still not where I want it to be, even though that is razor sharp it can be
better. So now we flip over to the 8000 grit. What you’re doing is you’re polishing the
edge to its final state. Now put a little bit of water on it, keep that same 10° angle,
now you simply just drag back, relax, drag back, relax. Don’t put too much pressure,
drag back, relax. You slowly move down to the belly of the blade, which is this side
to the tip. About 20-min Later…
Once you feel you’ve finished completely polishing the blade, what you want to do is a couple
nice and simple strokes on either side throughout the entire length of the blade just to unify
the entire surface. How Sharp is the Knife Now?
Alright so now that I’ve sharpened this knife the question comes, how sharp did it become?
Now, this is a very difficult question to answer without any scientific equipment so
I have devised a little household test of items you can easily find at home. So the
first is a sheet of paper. So here we have a crème brûlée recipe I don’t need any
more. Try to do that at home with a knife you have, just this motion here. That’s just
impossible without a sharp blade. Okay now, a wet sponge, you can buy it at
your supermarket, get some water, it’s still wet — that is how sharp it is.
And now a tomato, that’s not that amazing….without touching the tomato let’s make some cuts.
I think I go thinner than that. Okay now, if your knife can do this at home you have
a sharp enough knife. Now the Miyabi knifes actually come this sharp from factory, you
can just buy one and it will be at this level and you can use it at least for the next two
or three months before you have to sharpen it.
If you want more information about cutting stones click here, if you want more information
about this killing machine, I call a knife, then click here. That’s about it, I’m just
going to leave you here with these two links, just click on them whenever you feel comfortable.
Have you still not clicked on the link — alright, fine I’ll take them down.
Alright next week I either have the choice of the Spicy Tuna Roll 2.0 here, or the Cucumber
Roll 2.0 here. Now, leave your choice of which roll to make next week in a comment below
and the winner will be made and the loser will fade into history as a forgotten never
made sushi roll. Sad-sad place for any sushi roll…yeah.
One Last Thing to Sharpen…! Alright, so that was how to sharpen a Japanese
style chef knife and now we’re going to move on to sharpening a Samurai Sword. Oh, sorry
I’m being told that we’re out of time, so maybe next time.
Subscribe to this Channel Now!!! Or visit our site www.MakeSushi.Org.

71 comments on “How to Sharpen a Knife on a Wet Stone – How to Get an Extremely Sharp Knife”

  1. Onion Soup says:

    what stone?

  2. cesar contreras says:

    There's nothing more frustrating than taking a tomato and smashing it because the knife is not sharp 😤😤😤

  3. Andreas Beier says:

    I have the exact same Miyabi Knife. Love the Japanese thing, even over my Miyabi French Chef‘s knife

  4. Mark Letts says:

    That sponge cutting..mate,that's sharp👏M England

  5. Crazy Monkey says:

    45° for a kitchen knife!? Isn't it a bit steep?

  6. PestyOne says:

    Damn…With a Chef Knife that expensive it should sharpen itself. That exact Blade in the video on ebay starting bid is $98.00 bucks.

    Can't afford that, i would just have to throw rocks if i ever needed it for protection. lol

    Why don't you have a giveaway of that knife on your channel to the person that submits a winning sushi recipe for a panel of three judges (of your choosing) to pick out three of the most interesting for you to prepare and serve to the judges to pick a winner.

  7. Lars Titland says:

    Thanks! V. useful help.

  8. Tom says:

    Where's the video? I only see a black screen.

  9. Richard D says:

    The reason we are drawing attention to incorrect terminology is that unless we do the true meaning of whetting a blade will get lost in time, it's my language and I want to protect it. No criticism of the content at all, it's an excellent video.

  10. Pi To says:

    8:15 How to ruin your work.

  11. Marco Bazzoli says:

    Great video! Thank you!!
    Just one question: at 1'07" after drawing the grid with the pencil, what did you use to even the surfaces?
    Many thanks in advance, Marco

  12. Romeo M says:

    I have a knife that have a broken edge and im trying to fix it and i don't want to mess up the edge what type of style i may use?

  13. Alexandre Ramos says:

    I think I'll save this video to when I can't fall asleep

  14. doom_ _ says:

    The way you pronounced carpaccio gave me cancer. And the way you stab that beautiful knife into your cutting board gave me AIDS…. Sorry but I can not take you seriously, because you are obviously a moron…

  15. Logan Cole says:


  16. Logan Cole says:

    I’ve learned a few different things from other experienced chefs. Fascinating how there’s no set method as to what’s the most efficient way of sharpening. Thanks for the video man 👌🏻

  17. larry45044 says:

    are cheap knives a waste of time to sharpen

  18. bursegsardaukar says:

    why not take a single strand of hair and try to split it with the knife

  19. Irma Damayanti says:

    What if i do it faster? Is that wrong? Please help

  20. Open Your Mind says:

    Thanks for taking the time to make and upload this. I have just bought this whetstone and I will follow your methods.

  21. samurai10000bc says:

    Is it racist to say I don't want to see knife sharpening unless it's by a Japanese man?

  22. amusegelee says:

    You need help !! This video is not helpful for anyone starting out,your western way and japaneese way, WTF !!

  23. tdb5318 says:

    Hello sir, whats the name of the brand of your knife?

  24. Daphne Christensen Greenlee says:

    You need to correct your title. It is WHET STONE!!!!!!! You might make a whet stone wet, but Whet means to sharpen. WHET STONE. sigh.

  25. Graham Number7 says:

    Wet Whet Japanese stones that only sharpen because the metal the stone brings off is actually what sharpens the knife? ok the wet part is ok but Total BS about the only reason the metal is there is because the stone removed it. By this logic I can sharpen my Brandsworth Brooks axe with some cheese on the stone, the cheese will just help put the metal back.
    On finer grains skilled people use leather strops to polish the edge of the metal I will search for a better way to sharpen since this method allows a LOT of variation of angle and 3 mins in I can't trust anything else sorry

  26. Bim Bim Cua says:

    Man, you’re so cute 🤣🤣🤣

  27. P0RP0L says:

    As I am not good at English, I may have missed it.
    There is a point that looks different from the general Japanese way of sharpening.
    That is the relationship between the direction of the blade and how to put in force.
    In Japan, it is basic to sharpen only when you are away from yourself.
    I just slide in the direction towards me.
    Then, in the first of two surfaces of the kitchen knife, the blade is turned to the front, and the next surface is turned to the other.
    Make the "Kaeri" by setting the direction of sharpening to one, and fold the "Kaeri" by moving it in reverse.

  28. Andy P says:

    8000 for polishing! Where are the 10000 and 12000?!

  29. Cosmin Onea says:

    Got my knife so sharp I could cut water in half…. separating the hydrogen from the oxygen

  30. Leviathanshadex says:

    It's a whet stone.. idk if it was called wet stone because it was "wet". But that's just a guess.

  31. Shibli Mohammad Arafat says:

    Is it possible to sharpen well enough with a 2000/4000 stone?

  32. willieboy3011 Jonas says:

    Good basic instruction. Excellent job.

  33. mr universal says:

    Am I the only one who noticed the Naruto music in the backround?

  34. Threelly AI says:

    So hyped…

  35. Big Space says:

    The stone is so wet and dirty

  36. John Ernest says:

    You make this look do easy!!!! It's all about the angle, pressure ect. Easier said then done and you do have a wonderful technique as the final results don't lie. I wish I could keep the correct angle all the time. The best part of your video is the way you show how to resurface the water Stone by drawing pencil lines on it. I learned something new. Thank you!

  37. mikeyb byekim says:

    It's a whetstone not a wet stone

  38. Paul Nguyen says:

    dude don't even knows how to properly hold the knife when cutting the tomato. Really? Fingers and hands placement when sharpening is all wrong. WTF!!!

  39. Sk0lzkiy says:

    If your knife's really dull you're gonna die from exhaustion trying to sharpen it on the 1000 grit

  40. Confused Loser says:

    that blade's sexy as f*uc#

  41. Gary Morgan says:


  42. A Lost One says:

    I find it’s easier to just buy new Miyabi knives after each use. 😉😉

  43. Michael Powell says:

    It's actually called a "whetstone" NOT a wet stone. Which has to make one question how much of an expert you truly are.

  44. Amstorm says:

    Thanks for this helpful and useful video!

  45. Charlie Angkor says:

    I will use 3 whetstones like Whitworth who made a measuring flat.

  46. Charlie Angkor says:

    Then we select an eight billion grit and really polish it

  47. Charlie Angkor says:

    Is there a smartphone app so that I could use my smartphone screen as a whetstone?

  48. James Ritchie says:

    There is no such thing as a WET stone. There is such a thing as a WHETstone. You do NOT soak a WHETstone in water. You soak a Japanese WATER stone in water.

  49. Dennis Rassel says:

    this might seem like a stupid question, but do I try to get a burr when sharpening the knife for the second time on the higher grid or do I simply try to move it across the stone for a fixed amount of times? If so how many times should I move it across for each side? Thank you for an answer in advance.

  50. Ivan Mushketyk says:

    Thank you for the great content!
    How often do you sharpen your knives?

  51. Yu Wish says:

    Great instructional video. I've been doing it wrong for… forever.

  52. Oberst Schulz says:

    its not called wet stone you imbecile its called whetstone it comes from old german to wetz something you fucking moron

  53. MOB-Death- YT says:

    Channel: how to make sushi

    Video: how to sharpen a knife with a wet stone

  54. nitin deshmukh says:

    Thank you for video
    Really very good information

  55. Drop Kick Drones says:

    What i cant hear the audio is terrible

  56. hooligan bubsy says:

    Why the hell does he sharpen for so long? Surely that's not how long I need to sharpen my knife for.

  57. MartiniDave02 says:

    Whet, not wet!

  58. ed lechleiter says:

    It's whet stone .

  59. Red Angry Bird says:

    The presenter has a lot of misconceptions. Be careful and don't believe everything he said.

  60. Khasab says:

    ok couple of points. Firstly , the water will not soak into the stone stone isn't a sponge.
    . Secondly, It's not called a wet stone it's called a whet stone. typical mistake. Nothing to do with being 'wet'. whet is an old verb meaning " to sharpen" as in 'whet your appetite'. Just get a stone and sharpen your knife on it. simple.

  61. Khasab says:

    Anyone who is an adult and still needs to consult a you tube video for a simple operation like sharpening a knife has missed out on some vital upbringing or is tuppence short of a shilling

  62. Bob McGarry says:

    There are three different types of "wet " stones. OIL Stones, Wet and go water stones, and water stones like the ones in this film that you must soak for a while. Soak a wet and go stone too long and you will damage it becuase it will be more prone to fracturing. Make sure you understand what type of stone you have!

  63. Justin Cooper says:

    This video really helps. Thanks a lot!

  64. Bill Sere says:

    Why the fuck did it take 20 min for you just to polish the blade?

  65. Ivan Vqz says:

    Yes, thank you for your instruction, I will use your method.

  66. Ivan Vqz says:

    Do I need to soak stone everytime I sharpen knife or can I just put water on it?

  67. John Doe says:

    Do you not do the grid again with the 8000/10000 before polishing? Or do you?

  68. mlminto says:

    yes, the stone is "wet"; but, do you mean "whet" stone?

  69. Dmitry M says:

    Step 1: go buy a knife made of perfect steel…

  70. Arineey says:

    Wait so it take 40 minutes per side of stone?! 10 min each side repeated twice on each grit???

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