Sharpen Your Kitchen Knife Like A Master Sharpener

*me clicking on this video thinking that i could learn how to sharpen my knives at home




Josh: first step, go to san francisco

"Sharpen your knife like a master sharpener", or "How to make my trip to San Francisco tax deductible"

Blacksmithing in the dark age: i make weapons for my kingdom


Blacksmithing now: Tomato go slice

"So im going to San Francisco"
"Oh really? Whats the occasion?"
"My knives are a bit dull..."

How To Sharpen Your Knife Like A Professional: Get it done by a professional.

take reverb away from this man

Joshua is one of the very few youtubers I've seen who has the patience to not constantly interrupt the person being interviewed. It's refreshing to not have the influencer act like they already knew what the guy just told them. This is the first video I've watch of his but it won't be the last.

Did I just watch 12 minutes of knife sharpening... I'm getting old.

the editing at times is like a shitpost





which is how i like it

"How do I make this video funny?"
"I dunno dude add an echo to someones sentence every 20 seconds"
"Perfect"

I've been sharpening my knives for a year now and while they're really sharp they're not as sharp as the intro. Then I realised after watching Josh my angle is wayyy too steep, maybe 20-30 instead of 15 deg.

The background music is so jangled sounding and the voice effects every few seconds was kinda annoying

That guillotine advice needs to be said more my wife used to run a restaurant and I would swing by to sharpen the knives and there was always some jackass that wanted to show me how I'm doing it wrong and ALMOST everytime they would clip a finger...

"dont let the finger drag on the stone"
agreed, blood is a very poor whetstone lubricant, too thick, gums it up right quick.

I love this video. The professional guy sharpeners the knife exactly the same way with my father and I learned how to do from him. Also how to flatten the whetstone.

My father is in the hospital as he had brain bleeding... I hope he would survive.

BTW, I used to teach Japanese home-style cooking to International people from 1989 to the beginning of 2000 in Kyoto which is an ancient capital city of Japan.

I hope I can start it again sometime soon.

I live on This Planet to eat and cook good food. LoL

Have a lovely day, and take care.

Yukkie
From Kyoto, Japan

Suggestion: cut gloves. For those of you genuinely interested in learning to sharpen your own knives by hand or just to practice your knife skills, I would recommend investing in a cut glove. As the name implies, they are reusable gloves (usually made from kevlar, stainless steel chainmail, fabric, or a combination of the above) worn on the off-hand (the one holding still the item you are cutting) that greatly reduce the risk of slicing your hand.


I personally prefer the chainmail version, as it allows for a significantly greater degree of freedom of movement. They are quite commonplace throughout the foodservice industry; usually less so in restaurants with trained chefs and more so in casual foodservice locations. Naturally, they tend to vary in price (usually $10-$80 USD) depending on your material choice and production quality. While they aren't perfect (they won't protect you from poking yourself with a knife), they offer significant protection as you hone your skills and confidence using knives.

"How To Sharpen Your Knife Like A Master Sharpener"
Step 1: Gets a plane ticket
Me: Jim Face

His secret is same pointer and middle fingers length. just cut off any excess finger and you're good

I don’t know if it’s a good or bad sign that the knife shop owner has all fingers intact.

Everyone: talks about very serious and related stuff



Me: he's taller than I thought.