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How to Use a Sharpening Stone | Knives

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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.
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Текстовые комментарии (402)
atam 89 (2 дня назад)
Not use water.? Wtf
Troth Asauras (8 дней назад)
I really liked the butter analogy for angle and how to do!!!!
Mark Woldin (12 дней назад)
Job well done.
Kayden Som (21 день назад)
New title "How to break the tip of the blade."
Cheryl Campbell (28 дней назад)
A novice here, but i am cringing because it looks and sounds like he is definitely not helping his blade.
Christopher Herald (28 дней назад)
Ntsuag Vaaj (1 месяц назад)
I think he thinks he knows what he’s doing but he is tearing up the edge, so maybe not,
bushputz (2 месяца назад)
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.
Sean B (2 месяца назад)
Wet the stone, destress the edge, plane down the bevels to form apex, and finally refine the apex if you want to sharpen a dull knife.
Mo Chubby (2 месяца назад)
It would be wise to avoid that store during a tornado.
Paul Block (2 месяца назад)
Great video to learn how to sharpen knives with a stone, something every one should know. Stay sharp Block sharpener
Dennis Davidson (2 месяца назад)
Break out the glue gun put a few drops of glue on each corner of the bottom side of that board it will stay put I do my cutting boards that way takes the slide out of them
cavino82 (3 месяца назад)
"You can imagine this is a big cube of butter. And you know how it goes bad." Um, no, wtf are you talking about?
P Hu (4 дня назад)
Unsalted butter goes bad relatively quick
SS (23 дня назад)
Absolute Peak Products (3 месяца назад)
👍I watched this video when I was starting out sharpening on whetstones. Thanks so much for the great info!👍🔪 If you are looking for a high value whetstone knife sharpener kit check us out on Amazon. 💚https://www.amazon.com/dp/B0755PVCHX💚 Subscribe at https://www.absolutepeaksharpener.com/ for discount promo codes‼️
Matt M. (3 месяца назад)
Hell yeah. Awesome video. If im ever in costa mesa i will stop by his shop
Albert Mag (3 месяца назад)
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<<<
aidan wyman (3 месяца назад)
!!!!!RIP TIP!!!!
Oki FPV (3 месяца назад)
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.
Mike Rollins (3 месяца назад)
Thanks for the video Sir
Adara Bintang Caraka (3 месяца назад)
ada yang membutuhkan Honing Stone silahkan cek link di bawah https://www.bukalapak.com/p/industrial/tools/7nzgkk-jual-honing-stone-batu-honing-shape-70-2-70x6x7-grit-150-kinik
Sher Khan (3 месяца назад)
Lovely, thank you for the presentation and tutorial.
Admiral General N.N. (4 месяца назад)
Brent McAndrews (4 месяца назад)
you know you could talk less and show more, to meany pointless details and repeating yourself.
Tibor Molnár (4 месяца назад)
I do not understand, is it a problem if the case scratches the blade? Do you need a bayonet or use it?
Vendel Ex (4 месяца назад)
I thought when your blade falls off the edge, it worsens
Lord Diana21 (4 месяца назад)
anyone knows how sharpen my "knife"? if u knw wat i mean.
Michael Jensen (5 месяцев назад)
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! I just got mine from Orlo, they look great have a look https://59e241.kckb.st Thank me later!
Hoss V11 (5 месяцев назад)
Why, that looks simple enough.... Thank you.
Jerry Peterson (5 месяцев назад)
I bought a new automatic knife and it has an edge. But not sharp.
Turo G (5 месяцев назад)
videos that are to the point !
Simon Abbott (6 месяцев назад)
skip to 1:40 you're welcome
Smegul14 (6 месяцев назад)
Hunter Deese (6 месяцев назад)
I tried his method and it didn't work
Itasko _ (6 месяцев назад)
Sharpening. You use the word, but I don't think you know what it means. Maaaaaan... Just think about all knives ruined by following these instructions...
Agar4 (7 месяцев назад)
Billder Inbaja (7 месяцев назад)
Is it correct to pull the tip off the edge of the stone like that? It seems like that would be bad for the tip steel.
marcus welby (7 месяцев назад)
Like your video dan !! 👍 I like the way you sharpen and I can hear that its sharp !!
Kyron Lazarus (7 месяцев назад)
I miss you guys!!
Matthew Lavergne (7 месяцев назад)
I know that woodprix has the best woodworking plans ever.
Tom tommyL (7 месяцев назад)
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.
Jeffrey Parker (7 месяцев назад)
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.
Chewning Witmer (7 месяцев назад)
My works too. Used stodoys handbooks and build it with no problems.
Ryan Poikus (7 месяцев назад)
So would yo have to use oil on the gray sharpening stone or is it just on the india sharpening stone
Gentlemen's Edge (7 месяцев назад)
I think most of us know what he's talking about. The real key is the angle the edge has with the stone and how to best maintain it throughout the entire process. And yes, the tip!! Decent video..
phoenix lamp (8 месяцев назад)
Doesn’t that need to be wet?
gavin Reid (8 месяцев назад)
Digger Nick (9 месяцев назад)
The butter mind trick is super cool. Loved it.
Paul Murray (9 месяцев назад)
Simplicity is always best
knife sharpening norway (9 месяцев назад)
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
hatchet rachet (9 месяцев назад)
im a finish carpenter and have Japanese chisels and i dont have to use a hammer to take away any with of wood. basically its as sharp as any knife i own.
E T (9 месяцев назад)
I noticed that you didn't wet your sharpening stone. I was always told that if you don't wet it, it will get clogged with steel dust. Is that BS?
ray w (9 месяцев назад)
I'm sure it's been said 503 times before this out loud. What degree is a fillet of bad butter?
Death By Cognitive Dissonance (9 месяцев назад)
This guy is one sharp individual. :3
cold war sime (9 месяцев назад)
The Shaving Channel (10 месяцев назад)
This video should have been titled: How to ruin the tip of your knife.
Duke OfOmnium (6 месяцев назад)
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.
lover boy (10 месяцев назад)
bottom line have it done by a pro.
Richard Derr (10 месяцев назад)
Good video short and sweet and it works. I use a 1000 and 6000 grit wet stone. About 5 minutes and I’m done. About 10 passes on each grit.
Bullbullicecream Fresh (10 месяцев назад)
You actually have to soak the stone in water for about 10 to 12 hours, and don't have to drop the point on the edge as he did.
claate (10 месяцев назад)
Butter goes bad??
lenni lehtonen (11 месяцев назад)
Deadly they bread qkgpsg thought visit average drop reader raise harsh ask pursuit
txhypnotist (11 месяцев назад)
Great instructional video. Simple is good! Thanks for posting.
Rori O'Hara (11 месяцев назад)
Thanks, this was the best demo I've seen. Simple & fast. One-to-one strokes to keep it even. Makes sense to me.
Pinche Gringo (11 месяцев назад)
What the negative effect of not using oil?
NET MATE (11 месяцев назад)
The butter thing was original
Dominique Logan (1 год назад)
Swiss teens doing drugs on tv
kill Joy (1 год назад)
10 to 15 degrees up to 20 depending on the type of knife you're going to sharpen. For a fine edge I do 10 degrees
Victoria Le (1 год назад)
Great vid.
Tom Mustermann (1 год назад)
today were talking about knives.. REALLY??
Victoria Le (1 год назад)
I think before u sharpen it you have to put water on the surface of the stone first.
Bradley Gong (9 месяцев назад)
The two types of stones he mentioned are oil stones. I use whetstones (water), but using these dry is probably not the best method.
Just A. Ghost (1 год назад)
Great little video. Thanks for the help!
John Edwards (1 год назад)
This clears some things up, thanks.
Dimensional Breads (1 год назад)
Dry sharpening a high grade steel knife is a very bad idea.
Vivek Rai (1 год назад)
Thanks for the uncomplicated demonstration.... a nice and neat job!
Gangsta Loaded Eret lool yůr face (1 год назад)
gsmestop mext to this shop
Purgatory (1 год назад)
I cringe everytime at the sound of the tick when he drops the tip off the edge. Like nails on a chalkboard.
DeathLove_ (1 год назад)
Abdurrahman Mohammed (1 год назад)
naruto kun
mikeyb byekim (1 год назад)
maybe I missed it, but why not wetting the stone?
Bradley Gong (9 месяцев назад)
Those are both oil stones, and I think he said this was less messy. True, but it's also harder on your knives.
cocoanutme (1 год назад)
I just cut my finger
GrabCuber (11 месяцев назад)
Slimword (1 год назад)
Over the past few months, I've asked 4 chefs the best way to sharpen knives. I've gotten 4 different techniques.
crazycooperify (1 год назад)
Every chef has a way that works for them. As long as you get a good sharp edge, the method doesn't mater. It's just preference. Find what works for you.
Jpew2007 (1 год назад)
I have both a "survival" knife and a machete for clearing brush when camping. Is it the same principle when using a stone to sharpen those?
Bradley Gong (9 месяцев назад)
While it's possible to sharpen those types of blades this way (a V-edge), you might instead look into creating a compound edge, which is a little less sharp, but much more durable.
Zombie Tough (1 год назад)
My girlfriends back hand is strong i learned that the hard way
South Warren 313 313 (23 дня назад)
my girl gave me a buck 50
brain sample (1 месяц назад)
Zombie Tough and you are still with her ?
jojojaykay (7 месяцев назад)
Zombie Tough Hope she learned your first is harder after
Yancy Smith (1 год назад)
You can get a little round on the tip when ive had knives sharpened here. They have always come back very sharp though. A round sharp tip still does cut good.
Bradley Gong (9 месяцев назад)
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.
Yancy Smith (1 год назад)
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.
Anthony Kelly (1 год назад)
Robert Coffey (1 год назад)
This is really difficult to watch. He's just so bad at this.
Traista App (1 год назад)
and now we know
blackworx (1 год назад)
This man is obviously not au fait with chisels.
bolivar arias (1 год назад)
Chris Chamberlain (1 год назад)
well done thank you 👍
Truong Bao Anh (1 год назад)
thanks....this helps a lot
Plant Sugar (1 год назад)
Nice thanks! You are doing it with the sharp end of can you do it by having the sharp side "into" the stone. Some people argue that you should swipe the sharp edge away from the stone. Any thoughts?
War's everything's daddy (1 год назад)
Thank you from France, guy!
William Manning (1 год назад)
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)!!
Jim Mc Minn Sr (1 год назад)
Sorry to here you are from California. Land of the fruits and nuts, however, nice stone.
Andrew Duffy (1 год назад)
How to sharpen a knife more like how to round a tip
nichoals pikalek (1 год назад)
this is a horrible knife sharpening video.
A36 (1 год назад)
nichoals pikalek your mom
Не человек Видимка (1 год назад)
Excellent knife sharpener. + Various stones. All other thrown. http://ali.pub/7jhln
Maximus Decimus Meridius (1 год назад)
Stuart Lomas (1 год назад)
Great you use the correct term ' Blunt' not dull! Thank you.
Stuart Lomas (1 год назад)
Narwhocalypse I know the U.S. use Dull incorrectly meaning Blunt hence I thanked the video maker for using the correct term.
Narwhocalypse (1 год назад)
Stuart Lomas Dull means blunt in terms of blades
koushinproductions (1 год назад)
Oil? You actually don't need oil, just soak the stones in water for 10-12 hours before using, and occasionally drip some water on it while using.
Bradley Gong (9 месяцев назад)
It depends on the type of stones you are using. Some are oil stones, some are water. The two he is talking about in the beginning are both oil.

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