Sharpening a Kitchen Knife

Video Transcript

"WILLIE: Hi. My name's Willie. I'm from Carson's Saw Shop, here in Eugene, Oregon, and I've been sharpening tools here for twenty-five-thirty years, and I'm here with Expert Village today. I'm going to sharpen a standard kitchen knife here. That's one we use here all the time to--for whatever application. A lot of times, we just cut our bagel with it. So I'll use that same wheel that I've had on previously, which is a finer type wheel and a thin one, and that gives me good control and a lot of width on it so I can just follow an angle and just look--see what I'm doing. Looks like there's an area there I'm not getting so I'll just work back in there again. Get one side good and then switch over to the other. Kinda compare the two sides to see if they look like they're the same width that you're cutting into it. Oh, to look--to see if it's looks like it's good, I look at the width right there where my fingernail is and then I come over the other side and see if the width looks the same. They're pretty close so that's probably good enough for the type of knife. It depends on the thickness of the blade and the type of side grind that already has on it, what you want to do. And then you just break the wire edge off with a honing stone. If I was--if it was a real soft-type steel, then I would take a diamond rotary wheel and just gently go across it, but this honing stone works fine for that."