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. END