How To Sharpen Dull Knives

After sharpening, wash the knife. I always do. To avoid metal fragments in your food.

As someone who has been sharpening and even making all sorts of knives and other edged tools/weapons for several years, I think this video does an excellent job demonstrating how to sharpen and maintain your knives. Well done, Tasty!

At 43 I've just found out I've never actually sharpened a knife with the pointy stick .

This is probably the best beginner-friendly sharpening video I've seen. Within 6 minutes you get the gist of maintenance, actual sharpening (bonus point for not dismissing pull-through sharpeners), and storage guidelines. And all that with only the essentials and without making it sound like it's an impossible thing to do without 10 years of perfectionated craft.

so do you eat the knives afterwards? i dont get this recipe

Thank you! I've been thinking this whole time I was sharpening my knives, when in reality I was just honing them...who knew!

That is one hell of a Sharpe knife! Never thought knife sharpening videos would be so interesting at 2am 🗡️😂

Best instructional video I've ever seen which not only explains the whole process but shows us the tools necessary to keep knives sharp and finely honed.

Its sad your "dull" knife is sharper then my sharp knives.

Honestly instead of looking forward to these tips, I just want to hear her voice it's so calming.

Here are some tips from someone who used to work at a knife shop! 0:56 Don't try and be like "pro" chefs. You don't have to do it fast because were not sharpening the blade. Slow and steady is better 1:22 A rule of thumb (literally) on how to find a "decent" angle. Place your thumb center on the back of the knife and just lean until the knifes touches the honing steel. This way you get an even angle on both sides, albeit slightly steeper than in the video (unless you have humongous thumbs) 2:15 Don't use high quality knifes on knife sharpeners as you can't control the angle 3:35 Knifes are different and have different angles. You can't generalize and say that all knifes must be sharpened at 20 degrees. That won't work with any Japanese knife for instance... Also, there is a HUGE difference between 20 and 22.5 degrees :) You can find the right angle by decreasing the angle of the knife whilst gently moving it back and forth until you get a good response from the whetstone. 3:55 Lift the knife to sharpen the tip as well. 4:15 Your knife won't be sharp at this stage. In order to align the edge you have to do the "strop" first. 4:16 Instead of the tomato test, run the edge LIGHTLY over the tip of your thumb nail and you can feel all the impurities of the edge. Very satisfying if the knife is sharp, horrible if you haven't done the strop yet 5:41 Again, the tip is not being sharpened

I don't know who the narrator was but YES, more of her please!

English is my second language and no one teaches me about cooking until I went to the US. But because of this channel, I not only learned a lot of basic skills of cooking and also learned how to describe these tools and techniques~

Why the hell am I watching this at 2:40am ??

The best video I have seen about sharpening knives on both the rod and whetstone. Clearly showing the angle and movement of the blade. Excellent illustration of the process. Very helpful. There are videos out there showing procedures to sharpen knives which if followed probably will cause injuries to the user. This video on the other hand is neat, well presented and is reasonable, and easy to follow. This inspires confidence that you can sharpen your knives safely.

i’d just like to say, you explain things so friggen well. Better than any youtube video i’ve ever seen tbh, you explain everything with detail

I really appreciate people like you it wasn't overly elaborate explanation it was simple and concise I actually learned something thank you!!!

I have watched many “sharpening” videos from “experts” BUT her and this video do the best job on instruction and makes total sense!!! THANK YOU!!

This is my favorite knife sharpening video on Youtube so far.

I'm just getting into knife sharpening and loving it! It's becoming a hobby! :-D it is so rewarding, to take a knife from dull to slicing through paper! Not to mention, what an absolute pleasure it is, to cut through meat and vegetables etc with total ease. Once you've worked with a really sharp knife, nothing else will do!