How to sharpen a knife on a wet stone - how to get an extremely sharp knife
Buy a Wet-Stone : http://makesushi.org/wet-stone/
Learn how to sharpen a Japanese knife on a wet stone, In this video you will see how to sharpen any knife extremely sharp using a wet-stone (Japanese water stone).
Japanese water stones are not to be mistaken with a whet stone, although both can be used in the exact same way.
If you want more information on how to sharpen a Japanese knifes please click here : http://makesushi.org/how-to-sharpen-japanese-knives-for-sushi/
get your whetstone here: http://amzn.to/1Gq5kOP
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Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)"
You dude, you seem confused. Also get yourself some proper knives. Kai, Shun, Zwilling... Commercial crap. Wusthof is actually a good road to go if you want a commercial and durable knife, otherwise import from the knife village, Takefu, in Japan if you have the money to buy so many Kai knives.
I can't believe that someone who is so ignorant that they do not know that a sharpening stone is a 'whet' stone, not a 'wet' stone would have the bare faced effrontery to get on YouTube to tell others how to sharpen knives. There is no such thing as a 'wet' stone. You are obviously confusing this with 'water' stone. Whet stones are made to work with water or with oil. depending on their composition. Either are equally as good, although good oil stones will outlast good water stones.
Slurry itself doesn't do anything to speed up sharpening. Slurry is the result of the stone releasing used abrasive and exposing fresh abrasive. People just see the slurry formation, feel the stone get rougher and incorrectly assume that its the loose abrasive (slurry) that's causing it to grind faster. Chosera stones create almost no slurry and cuts steel like no other. Slurry doesn't necessarily mean "fast cutter" anymore.
Great Video! Thank you for sharing!
If you are in the market for a high value whetstone knife sharpener kit check us out on Amazon.
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Lets be honest...This video is not about how to sharp the knives,but about what expensive knives you have. I believe these knive are made of Damascus steel and they're not cheap,probably 3x times more expensive than that stone.:D So---from 6:24 its a pure BOLLOCKS! Damascus steel forever,not your technique.No offense.Thanks 4 reading.
His whet stone is all wet. Some of you are so second grade teacher about everything. The guy got his knife crazy sharp and all you have is "It's a 'whet' stone"? I will say though that you can do the job in a fraction of the time if you start with coarser stones.
Unsurprisingly, this comment thread is filled with douchebags correcting this guy. I love how someone passes along free information and people are so quick to criticize. Its true that the internet is just filled with people acting like 8th graders. Theres just no manners. While he may have gotten a few things incorrect, the dude can sharpen knives effectively, and shows different methods. Also, if you take the time to view his entire channel, its a goldmine of videos that show how incredibly talented this guy is with knife chopping skills and sushi making. The dude can sharpen a knife, and showed people how to do it. It doesnt surprise me that the knife sharpening community is filled with know it all douchebags. I dont think this guy deserves the amount of heat in this comment thread.
Bro he does one side for 10 minutes, then switches. He says repeat the process 2 more times? So an hour of sharpening? No shit my knife at work can't hold an edge, I sharpen it for like 10 minutes all together.
interesting I never heard of a method for sharpening your knife in small circles, I will have to try that out.
do you move these small circles up and down the length of the stone? otherwise, you would get a dip in the stone, right?
Thanks for the stone leveling tip and the others.
It takes 40 minutes to sharpen a knife? I typically keep my kitchen knives less than extremely sharp for safety reasons, and it's saved my fingers many times.
Well,you can't keep angle and the knife is likely to lose the shape in your way.Pleas look at this... https://www.youtube.com/watch?v=CQRNdkmqLrc
And you wasted 10 min to sharpen by #1000 stones.But too long sharpening lose knife's body .Be careful.
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!
With a higher grit the stone will be made of a finer material and achieve a sharper edge on the knife, with a lower grit the stone will be made of bigger material and will easily take off more material from the knife.
Well if your knife is Rockwell 65, stabbing your tip into a board could turn into a potentially disastrous and expensive mistake.
In my kitchen, R65 knives are for my exclusive use, the wife and kids use the wusthof knives at R58. You can drop those without them shattering.
Good tip on getting a consistent angle, tip flat blade by about half a thumb... but there is a lot of variability in that... at the tip my thumb is 1/2", mid-nail it's 3/4", base-nail it's 1". Also, you do not say anything about pressure on the blade... just the weight of the blade? or add "light" pressure? Is that 1#, or 2#...? Also, you say to flatten the stone with a more coarse grit... any recommendation on coarseness? You get my drift... If you have a moment to respond, could you please clarify angle and pressure?
Lots of problems with your video up to the point where I could not bear to watch it any longer. For one thing, there is no reason to start with flattening the stone itself. That is a subordinate topic and any beginner who is learning how to sharpen probably has a new stone to work with. The name, "whetstone," comes from the verb "to whet" which means "to sharpen, as in "to whet one's appetite." The name as nothing to do with water. Your rule of thumb for approximating the angle to sharpen at, i.e. half the width of your thumb, will only work with knives of a certain width. Raising the blade half a thumb width on small paring knife versus a Chinese cleaver that is 65 mm tall will result in extremely different angles. The theory of waterstones is that it is the slurry itself that sharpens the knife, not the stone. The slurry is composed mostly of dust from the stone itself, which is what does the sharpening, because the stone is harder than the steel. Although the slurry may show some color from metal dust from the knife itself, the metal particles have little or no role in the sharpening. You sharpen with a back and forth motion on the stone Japanese-style, but you do not specify whether you apply pressure on the leading edge stroke or the trailing edge stroke or both. The best advice I have discovered from experienced sharpeners like Mino Tsuchida and Burrfection is to apply pressure only on the trailing edge stroke. Applying pressure on the leading edge stroke risks damaging both the knife and the stone. You might have your own opinion on the subject, but you are negligent in not explaining just what you are doing.
And so on. The content of your video is unreliable or misleading. I suggest you take it down to avoid further embarrassment to yourself and study the videos of expert sharpeners on youtube such as Tsuchida, Outdoors55, Richard Blaine, Pete Nowlan, Burrfection, and others. Then, when you have a clearer understanding perhaps you might make a contribution with a video of your own.
30 seconds in and already your wrong a whetstone (not wetstone) is called a whetstone because to whet something means to sharpen it so it literally means 'sharpening stone' not because the stone needs to be wet
How To Make Sushi yes you are in which case you should refer to it as a water stone and a Japanese Water stone is still a whetstone any stone you use to sharpen a blade is a whetstone which still has nothing to do with it being wet the only reason the Japanese Water stone is called a water stone is because you can't use oil on them like you can other stones because it will make them less effective either way there is no such thing as a wet-stone for sharpening
In the long run, a much cheaper way to level a stone is to use a diamond plate designed for the job. It level a stone very fast, very well, and lasts forever.
And, no, neither of the ways you show to sharpen a stone are really correct. Japanese style is back and forth, but there's a lot more to it than just back and forth, and the actual way the Japanese use varying pressure can take years to learn. Many, many Japanese sharpeners also switch over to true western style at the end, and then often use a strop, with any knife that doesn't have a convex grind, and even with some that do. .
Western style is most certainly NOT back and forth like that. Western style is always forward, never, ever back. You go forward, then flip the knife and come back, flip it again, on and one. I don't know who you're watching or listening to about western style sharpening, but you have it completely wrong.
Frankly, while your method can certainly produce a razor sharp blade, I hope you never use it on expensive knives you want to last a lifetime. The way you maintain geometry with your style of sharpening is by removing a good deal more metal than is necessary. Which is fine, if you know you're doing it, but not a way I'd ever recommend using of a really good, expensive knife.
Sharpening a knife is not only about ending up with a sharp knife. As important, maybe more so with a knife you care about, is creating an edge that's exactly the same from back to tip, and not harming the geometry of your knife, even in the tiniest way.
And you simply can't tell anyone else to use angles like that. Every knife uses a different bevel angle based on what it's supposed to do, and that bevel angle MUST be exact, not approximate.
You do not have to guess at angle. You can clearly see the angle a knife already has by looking at the edge while it's on the stone, and tilting the knife up or down until the shadow the angle creates disappears.
More, every knife comes with a specific bevel angle, and unless you're an expert, you need to sharpen the knife at the exact bevel angle already on it. Not almost the same angle, but the exact angle. Otherwise, even when you finally get the knife sharp, which will take a long time if it's really dull, you'll take years off the knife's lifespan.
More than this, different knives have different grinds, and different types of bevels.
There's also a pretty simply way of putting a new angle on your knife that will have the degree you want to within on degree, with some practice. Hold the knife straight up and down on the stone. That's ninety degrees. Tilt it halfway down to the stone, and you get forty-five degrees. Tilt it halfway down from there, and you get twenty-two and a half degrees. Halfway down from there is as close to eleven degrees as you can get.
With some practice, you can hit ever degree between these, if needed.
There is no such thing as a "wet-stone". There are Arkansas Oilstones, there are "Water Stones", and there are "whetstones". What you have are Water Stones.
Getting the terminology right goes a long way in helping beginners understand what to do, and how to do it, especially when they decide to buy a stone.
There were many other improper statements made in the video. The one that made me laugh is that the metal particles float on the stone were what was cutting the the edge. He clear listened to some other video and misinterpreted what was said. There is a slurry that forms on the surface of the stone and it is this slurry that does most of the cutting. The slurry is water (in this case) mixed with particles of the stone that have been freed as you work the stone. A Nagura (dressing) stone is used to help get this slurry going before you start sharpening. I gave this video a like because I'm fond of comedy - hahaha
FAKings casting: Lecciones para convertir a una muñeca de cristal en una maquina del sexo.
Vemos entrar a Angelina por la puerta y al verla tan frágil y tierna, algo nos hace pensar que lo mejor sera no aprovecharse mucho de esta chica e incluso abortar la situación. Mas adelante, y a medida que avanza la entrevista, nos damos cuenta que Angelina sabe a lo que viene y viene a lo que viene.
Casa, comida y sexo. Katy, la “Aquarius” de los sin papeles en Madrid.
Calurosa mañana de finales de Mayo, David y Luciano se plantean la posibilidad de cazar a una chica con la escusa de que Luciano es un chico argentino recién llegado a España , sin papeles, sin casa, sin dinero para comer y que la única solución rápida que tiene es participar en un casting porno por el que le pagaran . Pero necesita una chica que grabe con él y llevarla a los estudios de FAKings donde también le pagaran 200€ por hacer un casting porno. Hasta aquí, nada que no hayamos hecho antes y, aunque costandonos, no nos haya salido mal. Pero este caso es diferente, peculiar, ya que Katy empatiza con la situación de Luciano y le invita a su casa a pasar unos días mientras encuentra "algo".
Abortamos la idea de ir al estudio y ofrecemos a Luciano esconder unas cámaras en su mochila para grabar lo que pueda suceder en la habitación de Katy . La solidaridad de Katy no conoce fronteras y al poco de llegar a su casa los dos ya se están dando el primer lote. Se nota que esta chica estaba loca por pillar una buena polla , o que sabe alimentar muy bien a los necesitados ;)
A mi novia Sara le encanta como la follo, siempre consigo que se corra como una cerda. Hoy os regalamos un SQUIRTING.
Son Sara Queen y su novio Silver , ella tiene 32 años que la convierten en una madurita de lo mas interesante , es mas, si acostumbras a ir por locales de intercambio de Galicia, es posible que te los encuentres y podáis disfrutar de sexo con ellos. Pero ahora llegan a FAKings , desean vivir la aventura de grabar una película porno y, como no, ganarse un buen dinero. No podemos negar que Silver sabe como tratar a su novia , conoce cada uno de los rincones de su cuerpo y siempre consigue que se corra varias veces , incluso tiene el don de saber tocar su coño hasta conseguir un SQUIRTING de esos que solo los entendidos pueden regalarnos. De ella no podemos decir menos, todo un cuerpazo, similar al de una teen de 20 añitos , y un vicio que nos hace pensar que Silver terminara consumido en breve. Bienvenidos al porno chicos!