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.
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