Watch more What You Need to Know About Knives videos: http://www.howcast.com/videos/497077-How-to-Use-a-Sharpening-Stone-Knives
Learn how to use a sharpening stone in this Howcast video with expert Dan Delavan.
Hi. My name is Dan Delavan. I am the Owner/Operator of Plaza Cutlery in Costa Mesa, CA. We have a great selection. We also have a website; plazacutlery.com. Today we are going to be talking about knives.
A sharpening stone is a stone that has got a coarse side and usually a finer side, and that is going to take and re-shape your edge and get it back down thin enough in order to sharpen it. You are basically taking something that is blunt and thinning it back down. You have to remove all of this extra metal and get it back down to where it is thin enough to cut. Very simply, all a knife is is a very thin piece of steel to split whatever you are cutting. If the knife is obviously thicker, it is like trying to cut something with a chisel; it is not going to happen.
There are two stones. There is the India and there is the crystolon. Once you feel them, obviously the difference is coarseness. The one thing about the India stone, it is a harder stone and the brown is the finer side, you have to use oil with it. You cannot use it dry, so therefore it is messy.
The coarse stone will cut the metal off quicker but it is going to give you a rougher edge but that way the job gets done quicker, without the oil. It is not as messy. This is just a real simple set up. If you do wood work you can make a little wooden box and rout it out. In this particular case it is just a 2x4, stone traced out, finishing nails tapped down so they are deeper than the stone so when you drop the stone in, if you are at a workbench you can C-clamp it down in place or you can hold on to it.
So you are going to start at the heel and you are going to time it so that it goes all the way across. You go from one side to the other. You also want to make sure that your stone, I am not going to use as much pressure as I normally would because I cannot mount it on this showcase, you want to alternate from side to side to keep your bevel centered. Some people will take and do three times on one side and then three times on the other, the problem is that your backhand is never as good as your forehand and you end up cheating and you are going to end up with a blade that is offset. That is going to take it and thin down, you are going to get a thin bevel right on the edge. Once you get that V established, you can go from the coarser side to the finer side.
It is the same thing; you want to alternate from one side to the other. Just keep working it until it smooths out. Usually it does not take quite as long on this side because you are just smoothing it out. As you go through the finer stones, if you just choose to do that you are just polishing.
The other question is angle; how do I know what angle to use? It is a real simple guide. If you can imagine this was a big cube of butter and you know how it goes bad? You are just going to filet the top of it off. Again, there are people that do it other ways that work for them great. This is a tried, true simple way of doing it.
It appears that Howcast and expertvillage are competing to see who can put up the crappiest videos. Seriously. This guy owns a cutlery shop and THAT's how he sharpens knives? He's sharpening the heel of the blade at about 20 degrees, but by the time he gets to the tip, the blade is at around 30 degrees. In addition, he runs the tip of the knife off the edge of the stone. It's just painful to watch this guy.
👍I watched this video when I was starting out sharpening on whetstones. Thanks so much for the great info!👍🔪
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I didn't care for his teaching novices the correct angle when using a stone ..
I'm 64 and lived in the bush and ran a 400 sq. mile trapline for 33 years now
Skinned out many of big animals over the decades ..ok so what you do is ;
#1; 1 small square piece of paper approx. 4"x4", The corner is @ 90 degrees
# 2; Fold it over once and now it becomes a 45-degree angle ...
f#3; Fold it again and now it is 22.5-degree angle perfect for sharpening.
Now take your folded piece of paper and put it on your stone
so it shows the 22.5 Degree and can be used as a guide when holding your knife beside it
keep practicing with your new guide and before long you will be proficient and giving lessons yourself.
One thing to remember a knife has 2 edges..For perfection, both bevels must be even and same sharpness. if not the knife will just not be as sharp as it could be ...
good luck ..sorry about rambling on ..I'm old this happens to us all ....
At this point in his video it would have been a good time to put my tip in >>>2:45<<<
This was great but I think something very important was missed. Do you move the knife edge towards or away from the stone? To someone who has never done this before its common to think the knife edge should be moved backwards across the stone. Although I can see in the video the edge cuts forwards along the stone, I think it would be an important first point to mention. If it does indeed make a difference, i dont know, it wasnt mentioned.
With these 4 knives you will have everything you need to adequately and safely prepare nutritious whole foods in your kitchen, probably th emost important tool in your kitchen!
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Thank me later!
get some of that contact paper that you use for your kitchen drawers (at Walmart) but its not paper it's more like a soft flexible plastic and looks like a mesh. Cut a piece off that's a little bigger than your stone and it will hold your stone down and not let it move. Far more easy than making that rig you got there. Plus it'll work on any other wetstones you got.
For years this has been the rule of sharpening. BUT it's not right. Search out Japanese wet stone knife sharpening. That is how you sharpen any knife. After 40 years as a chef I can assure you this guy is way off. Sorry.
There are many many more types of stones than the india and crystolon.. For example japanese water stones that are synthetic and man made. Or natural stones like Arkansas or japanese. Or diamond or ceramic plates etc.
Myself use japanese water stones naniwa professional stones.
Angles vary for each blade my japanese blades lile gyuto and nakiri is usually between 10-15 per side
My first thought was that you were being overly critical, but then I rewatched. He does sort of rotate the knife just as he's reached the tip, so the stone is flattening the edge at that point. Presumably inadvertent, and (to be charitable) probably not something he'd do if he was sharpening that knife for real, instead of talking at the same time.
Not surprising, given that he's pulling the tip off the edge of the stone. If you want a sharp tip, you keep it in the stone. If I had a good knife with a tip that came back rounded, I'd be pissed, but that wouldn't happen, because I sharpen my own.
I walk by plaza cutlery daily. The last real knife store in orange county. Im a lowly cook. My sharpening is simpler than this. My cooking is pretty ghetto to. Im a cook at this mall. I miss gamestop being next to you😞. Nice selection though.
You are dragging that knife across that (probably) carborundum at a 45 degree angle which isn't ever gonna make a good sharp edge!! I can see the 45 degree angle in the video. I have been sharpening knives since I was 10 years old. I know the angles that make the sharpest edges are between 15-20 degrees. If you don't believe me, then ask Roy Underhill who has made his living for the past 30 years as the host of "the Woodwright Shop" on the national PBS stations. Peace and LORD Jesus be with you (if you're willing)!!
Harder steels may need stones that are better equipped to cut/abrade them. Here is a much more current video from someone who has many videos sharpening knives harder than VG-10 (and, in my opinion, is someone I trust much more regarding sharpening). https://youtu.be/5gyCfvKM4G0
The angle should be at a 20 degrees, or you can put your pinki finger under the opposite side to blade. So to figure this out; Hold knife perpendicular to the block, half that angle, then half it again a little over.This should leave you at 20 degrees.
someone please help! im a beginner and haven't sharpened a knife with a stone and i like the sound of the crystolon but is there certain grains it has and is both the sides gonna cover all i need for sharpening or do i need something else? please let me know soon as i really want to get it so i can start! thanks for any help in advance :)
Not sure if you got your answer, but the Crystolon that he's using is overly coarse (even on the fine side). It is 120 grit on the coarse side and 320 on the fine side, which is as coarse as the coarsest stone I have. It does depend on what you are sharpening, but for kitchen knives, I'm really happy with my Chosera 800 and 3000 and a leather strop.
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