Never Dull Again: The Best Way to Sharpen Your Knives

Best video I've seen on knife sharpening with a whetstone, the most informative and unfortunately one of the least viewed !

can a slight rocking of the stone cause the edge of the stone to dig into the edge of the blade when stropping, creating a few tiny chips?

I've just picked up the Suehiro Cerax 1010 and Rika 5000, with a Naniwa stone holder and sink bridge. Can't wait to have sharp knives. I feel like I'd be better using a hammer when I cook, with the state my knives are in. Thanks for the tips in the video.

If i want to sharpen my wife knifes, i better have help from somebody to tell me what kind of material I need
To buy the stones and the grit’s of the stones.

Thanks very much, I've just restored my Wusthof ikon, it's razor sharp now and the small edge chip is gone.

I'm a beginner and therefore have watched a lot of vids on sharpening using a stone, this is the best vid I have seen to date, thanks so much! Subscribed!

Who else get scared af when he runs his finger on the side

I'm finally starting to understand this technique! I was putting too much pressure on the stone and needed to majorly relax my arms. Listen to the sound, it will tell you whether you're doing it right or wrong. Now all my knives are sharp

excellent tutorial, thank you so much

Where do I find a good stone Bridge?

Dude you are a legend. My knife is super sharp 👍

I have watched a few of the vids ? are combination stones ok? size? thanks.

Amazing video. Is it possible to use a finer stone instead of stropping?

Very good stuff.

Ricky I watch your videos often. I am still uncertain about feeling a burr. Any suggestions? Mike burke

Why Don't you use Oil instead of Water. A Whetstone doesn't mean Wet as in Water
What is the best lubricant to use on a whetstone? Mineral oil is an ideal candidate for sharpening because it is light and does not harden or go rancid. A light oil is desirable because a heavy or viscous oil will interfere with the sharpening action of the stone.

It's been said here a lot already, this is a fantastic tutorial that has answered so many little detailed questions that I have always had about sharpening knives. You can tell you're a serious person who really does their best and truly cares about what they do, and that's the kind of guy I want to learn from.

Ricky, I know that this video is 6 years old, but I bought a $40 1000/6000 whet stone on Amazon and used this guide to sharpen my wife's Walmart "Pioneer Woman" knifes.
I know that they're crappy steel and won't hold the edge better than a butter knife, but I actually put a decent edge on them and I'm very grateful for the wisdom that you have imparted upon me. Thank you Sir for your time. God bless.

Get to the point! You keep rumbling & rumbling your mouth repeating the same thing over & over ad nauseum. Ya dig?

How do you keep the angle consistent as you rotate your wrist for the “belly”? I tried doing that but it seemed to come out consistently inconsistent. The heel ended up with a lower angle and the middle was higher.

"_ a small knife ,,tell to policeman ,,o this is a small knife

Your my new knife sharpening Sensai! Great videos! You ever sharpen on a Belgian coticule stone?

The real solution to get razor sharp with one stone is to just go straight to your fine. Screw any of the course stones. Then well.... Just grind away I guess. You're gonna be there a while. But when you get it, it'll be perfectly sharp lol

OK

What's your opinion of diamond stones? Thank you.....

what do you do if the knife has nicks or gouges on the edge? Grind down until they are gone with a course stone?

You are so slow

Does it ruin the blade if you sharpen by edge leading?

Excellent video; very well articulated. Don''t worry about talking too long; all those details are important.

Thx. Im a newbie. So what is proper paper I should use to test the knife after I sharpen it?

Get on with it man, this could be a 10 min video

Best tutorial I've seen. I finally know how to use my whetstone properly. Thank you for the clarity and detail and not overly edited video

"And for the other side..." I'm ambidextrous. Peasants.

G'day mate, have you done a video on how to sharpen a butchers knife, I've got a 35cm Old Hickory carbon butchers knife to sharpen and I am unsure on how to do it properly

What grit stone was used here ?

Great video. After so many videos and practice, this ties together several concepts. Super.

Side note... I didn't think the demo knife was that sharp and was stated as such in the vid, but the points have been made very well. Thank you.

jesus christ go over ur blade a fea times and its done

Thanks for the video. I know it's a few years old but I'm week 5 of learning to do this. Your speed is insane. you don't see the skill gap till you're doing it properly as a noob

It is not sharpe

Thanks to you! I just sharpen my first Japanese knife with a ninawa pro 1000!

This is the video that led me to success!

2 days of practice on my shapton glasd 1k and my kitchen knife can push cut paper.

Before, i always had trouble sharpening with the full swoop, but your technique of apexing bit by bit of the blade did it for me.
Could never feel a burr before, but that was due to lack of pressure i applied. Don't be scared, give it some pressure people!

Did some very light, alternating leading strokes to minimize burr, then i went to a simples strop with green paste and gave it ~8, very light alternating trailing passes (4 per side)
The result: pops hair off my arm.
I was so close to going mad yesterday, this videos saved me. Even a total noob like me could do it after 2 days.

I am trying to sharpen a recurved knife and I've been trying for weeks to get the damn thing sharp but I am giving up and getting a worksharp mk2. I can't get the hang of it with the goddamn wetstone, makes me wanna toss it out the window💀

Thank you! Now I know how to use my sharpening stone for a good edge on my chef's knives.

Very nice! Which size is that Ikon?

I've watched many knife sharpening videos over the _years_. Basically the techniques are similar but in this one and the one you did on cleavers shows the stropping as the last step. I have concluded at this point that your method is the best. Thank you.

podrias traducir tus videos al español, please

Once you have learned the basics of sharpening I recommend training your off hand so you can sharpen ambidextrously. Then you can use the same technique on both sides of the knife.

You talk too much.Wayne too much