welcome back, in this episode i am going toshow you how to sharpen a knife using a wet-stone. now it's pretty simple, here's how.soaking the wet-stone first important thing is you have to leavethe wet-stone in a water bath for about 15 minutes just to let all the water soak intothe stone, and this is important that's why it's called a wet-stone.leveling the wet-stone the second important step is to get the stonecompletely level. draw a pencil grid over the stonewhat you want to do is you just want to draw some lines with a pencil, just to create agrid so that you know what sections of the stone are sharpened or not. this is very importantbecause it's very misleading to just look
at a stone you just can't see it -- therewe go. use a lower grit stone to level your highergrit stone okay, we simply take the other stone and yourrub it against it, up and down just to get all corners, like this, you can simply startseeing where the valleys and troughs are. now yes you can see it because this is dirtyand that's not, but if it was all clean you wouldn't know where it is.after removing the pencil grid alright, so once you have sufficiently flattenedthe surface what you want to do is just taper the edges off.now we can begin sharpening okay, so we start our sharpening process onthe lower grit, so this one is 1000 this side
and the other side is 8000. now i do recommendyou have one stone in between 1000 and 2000, and another stone of between 7000 and 10,000.that's the two separate stones you want, you are also going to have many steps in betweenbut i don't think it's necessary to have more than that.ways to sharpen a knife japanese way: there is a couple of ways youcan sharpen a knife. this is the strict japanese way which is forwards and backwards and holdingit at the exact same angle all the time. western way: the western way which is youstart at the back and bring it to the front and then to the back, to the front, to theback and to the front. basically go through the entire motion of the blade.my way: i like to do it at about a 45â° angle
and it's very important to hold your bladeat about 10â° so put it flat on the ground and then just lift it up a little bit. you'relooking for about half a thumb's width up, okay, and you just want to hold it at thatlevel and you just bring it backwards, lightly forwards, bring back, relax, bring back, relax,and you want to just keep doing this and just move up and down the blade slowly.you just want to listen to the sound, just keep the same sound all the time. you seethis residue is falling here on the stone, you want to keep this on it, you don't wantto wash it off every time. it's not the stone that grinds down metal but this metallic residue.keep doing the same motion, same angle. about 10-minutes laternow you just feel a burr or the edge slightly
curling over on this side, right now that'sa perfect time to switch over to the other side, and it's the same process.repeat the process two more times tips to sharpen: you are always keeping exactlythe same angle and this ensures razor sharp edge. it's important that when you pull thesharp side of the blade on the stone that you relax your hands and then you slightlypush when you pull away, okay. now you just slowly move up and down the blade. now thetip is the most difficult part i find to sharpen because you have to vary the pressure andto keep the angle you slightly lift the back up.now do it all again on the higher grit stone (8000 grit) to get the edge razor sharpafter about 25 minutes of sharpening on the
1000 grit wet-stone, the knife is quite sharp.but it's still not where i want it to be, even though that is razor sharp it can bebetter. so now we flip over to the 8000 grit. what you're doing is you're polishing theedge to its final state. now put a little bit of water on it, keep that same 10â° angle,now you simply just drag back, relax, drag back, relax. don't put too much pressure,drag back, relax. you slowly move down to the belly of the blade, which is this sideto the tip. about 20-min later...once you feel you've finished completely polishing the blade, what you want to do is a couplenice and simple strokes on either side throughout the entire length of the blade just to unifythe entire surface.
how sharp is the knife now?alright so now that i've sharpened this knife the question comes, how sharp did it become?now, this is a very difficult question to answer without any scientific equipment soi have devised a little household test of items you can easily find at home. so thefirst is a sheet of paper. so here we have a crã¨me brã»lã©e recipe i don't need anymore. try to do that at home with a knife you have, just this motion here. that's justimpossible without a sharp blade. okay now, a wet sponge, you can buy it atyour supermarket, get some water, it's still wet -- that is how sharp it is.and now a tomato, that's not that amazing....without touching the tomato let's make some cuts.i think i go thinner than that. okay now,
if your knife can do this at home you havea sharp enough knife. now the miyabi knifes actually come this sharp from factory, youcan just buy one and it will be at this level and you can use it at least for the next twoor three months before you have to sharpen it.if you want more information about cutting stones click here, if you want more informationabout this killing machine, i call a knife, then click here. that's about it, i'm justgoing to leave you here with these two links, just click on them whenever you feel comfortable.have you still not clicked on the link -- alright, fine i'll take them down.alright next week i either have the choice of the spicy tuna roll 2.0 here, or the cucumberroll 2.0 here. now, leave your choice of which
roll to make next week in a comment belowand the winner will be made and the loser will fade into history as a forgotten nevermade sushi roll. sad-sad place for any sushi roll...yeah.one last thing to sharpen...! alright, so that was how to sharpen a japanesestyle chef knife and now we're going to move on to sharpening a samurai sword. oh, sorryi'm being told that we're out of time, so maybe next time.subscribe to this channel now!!! or visit our site www.makesushi.org.end
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