Looking At Sharpening From Different Angles…

Looking At Sharpening From Different Angles…


Two knives I particularly love. French pocket knife, good quality steel sharp. Japanese knife. Better quality steel extremely, sharp and yet this one manages to stay sharp longer just Why is that? And before you answer just keep in mind that this is a rhetorical question Like I said, it’s Alex so today we take a look At sharpening from a different angle if you saw my previous video about the day I Mastered sharpening. I think you are now more confident to sharpen your own blade in that video if you remember well I mentioned that for an average All-around knife you should be sharpening at 15 degree angle Yet, it’s not always the case We start with a blue fridge theory. So this is a knife This is the section of the knife. This is called the edge, and the edge is composed of two Bevels one two at least in the case of Western knives because for Japanese knives sometime. They have so for example If this is 15 degrees this is 15 degrees even though the overall all-inclusive angle right here is 30 degrees when people mention a Sharpening angle. They in fact refer to the angle of one bevel so in this case 15 degrees No, no, I think it’s important to start on a sound base So while the whetstone is busy getting wet There’s some serious, irony. Let me just share with you a few values. I think you should know so we said 15 degrees it’s like an all-around value to sharpen like any chef’s knife Whatever it is, but and that’s where it gets interesting You can go as low as 10 from a fillet knife for example of a sashimi knife And then you can also go as high as 30 degrees or even more and that is when you need to hack through bones not just to slice flesh right more durable, sharper But less solid less sharp and that believe it or not is pretty useful Yes, so to save you few screen grabs and also because I’m blocking the view Let’s just go at the computer do something nice and come back There you go, there’s a PDF in the description box down below all courtesy of you-know-who Let me show you how to use this so besides the printed PDF you also need a piece of cardboard and a Utility knife as your knives are probably not sharp yet I’m just assuming so as we’re working on let’s say that I wanted 15 degrees. I would go like this So that’s one okay. Again. Right I think you now understand how to make your own Sharpening guides twelve fifteen twenty thirty or whatever angle you choose. Okay, let’s put them to good use This pocketknife should be sharpened at 20 degrees I need it to be solid but sharp So next the Japanese blade sounds sharp it looks very sharp and Even smells sharp. That blade should be sharpened at a very low angle like 20 degrees or less just you know to keep it super mega sharp Literally making chicken sashimi right here yummy yummy yummy with that in mind you will have to take Good care of it because if you cut through tough materials You might just damage the blade, okay, so next we get the cleaver This is a Chinese cleaver, which means that it’s not a cleaver Most of the time Chinese people are not meat cleaver nevermind. I use this as a meat cleaver With that in mind you should be sharpening this one at 30 degrees or even more That wide angle will just stand better against all those hacking and smashing actions And that way they can get their shot, but still remain solid and that’s what we asked for So at the end of the day what? well I did improve my sharpening game because and now I know how to Select the right angle for the right knife for the right usage. That’s fine. Also using my little DIY wedges I can now sharpen with you know what a decent accuracy So that’s what this channel has become a decent accuracy? Never so with that in mind, I want to share my vision Want to build a Bluetooth device That would snap onto your blade, and that would just communicate with you know your your phone for example And that would tell you if you’re sharpening right or if you’re sharpening wrong if you’re at the right angle Or if you’re just messing up with a blade yeah, that’s basically what I want to do of course that would be a bit Too long for this episode, so I’m gonna keep that for the next one I hope you Enjoyed this episode if you did then please give it a big thumbs up like it and share that over all your social media you Know how it works Spread it like butter at the right *bleep* -ing angle many of you will have your own tips on sharpening and angles I know it’s too much to carry around so just get it off your chest and put it in the comments down below and last people click Subscribe I make new videos every week new videos about food about cooking in general about the kitchen about the tools You can use as well. You know it’s not about the small picture. I keep telling you this. It’s about the big Picture so in the meantime take care bye. Buh-bye

5 Comments

  • Alex says:

    Glad you folks liked "the right f* angle" – haha – but on a more serious note, here are a few answers to common-comments™ :
    – Wooden or plastic wedges, that could attach to the blade don't work : They just stuff the stone with matter, preventing it from sharpening afterwards.
    – An Angle Cube. I've tried this already and it's great…to measure steady things. Now you try to read it while it's moving back and forth on the stone. See ?
    – I know the Lansky sharpening system & I know the Russian Equivalent. They're great. But they are completely not what I am trying to achieve here. I want us to be able to sharpen without guides or wedges or BULKY systems at the end. I want to build a device that will subtly teach us to get and maintain the correct angle.

  • Matt King says:

    Le Titties!

  • Belo Angeles says:

    How is the Bluetooth angle device you are makeing?????

  • Nihil Nitrobe says:

    Generally, there are 3 types Chinese cleavers.They all looks the same. The difference between them are the blade spine thickness and the edge angle. The "武刀" has very thick spine, large edge angle and heavy weight. You don't swing it by your muscles. You swing it with its mass, like a chopper. The second one is "文刀". It is light, thin, and sharp. The last one is called "文武刀" It's spine thickness is in between other two knives. The edge closer to the handle has angles like 武刀 and the edge closer to the tip has angles like 文刀.

  • gurveer arora says:

    You should buy a Russian knife sharpener where you keep the perfect angle through the sharpening

  • Timo mit Hut says:

    I NEED SUCH A DEVICE!!!!

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