Sharpen a Kitchen Knife

Video Transcript

" Hello! My name is Louis Ortiz on behalf of Expert Village and today we’re going to show you how to sharpen a knife. I’ve got a tri-stone here that we’re going to use, if you’ll notice there’s a small little guide on here to a 23 degree angle for those of you that haven’t ever done this before so that will give you a point of reference as to what angle to hit the knife at. I’ve got a couple of different knives just to show you as an example this is a Santaco knife and I’ve got a basic chef’s utility knife that we’re going to put an edge on, so instead of using mineral oil I’m actually using a honing oil that was provided with this stone it tends to work a little better and we’re just going to put a small stream on there. Okay and you really don’t want to have an excess amount of oil simply because it won’t sharpen the blade it’ll just create too much lubrication and we won’t get enough friction out of it, so at a 23 degree angle I start I usually use my thumb as a guide on the back of the blade if you’ll notice on the stroke it goes away from me. I’m just going to go back and forth and if you notice I started on the course edge of the stone and you’ll be able to feel with your thumb there’s a small burr which is actually a little bit of resistance to your thumb there so all we’re trying to do is keep that burr going at a 23 degree angle and we’ll follow up on the fine stone, the medium and then the fine."