Knife Sharpening How To Use A Sharpening Steel Part 2

hi guys thanks for stopping by my easy Cooking Channel tonight tonight I'm doing part two how to sharpen a knife or how to maintain a knife flesh sharpening steel last week I did part one and I showed you just how easy it could be to maintain and keep your knives at peak razor performance tonight I'm going to do part two and tonight what I'm going to do is I'm going to cover your basic kitchen knife grind types because kitchen knife grinds are not the same country to country and the difference in the grind types will dictate how you will use the honing steel or how you will use sharpening stones if you decide to sharpen these knives on stones okay I'll cover sharpening knives on stones in later videos but it's a good piece of knowledge to have is the difference between the way knives are ground like different manufacturers or in different countries so I'm going to cover this with you tonight and then I'm going to cover a few of the reasons why knives go dull and then I'm going to show you how to actually sharpen a knife using a honing rod even though last week I told you a honing rod is only for honing but there's a secret up my sleeve and I'm going to show it to you so as always with YouTube 15 minutes let's get going I'll see you on the other side okay so here we are let's cover a basic kitchen knife grind types this particular grind type is the one that most people are familiar with it's called a V grind or a saber grind is what you will find with most of the European made knives out there French German and even American Western European style knives some people call it a V some people call it a Sabre this is your spine this is the primary grind it goes from the spine to your secondary bevel the secondary bevel is that part of the knife that you stroke on a stone to thin out to make your primary cutting edge this particular kind of a knife grind is sharpened at a 50/50 differential in other words no matter what angle you choose for your knife whether you want 25 degrees which is 50 in total 25 on each side whether you want 20 degrees which is 40 degrees 20 in total on each side whether you want 30 degrees which is 15 on each side this particular knife grind gets sharpened at a fifty-fifty equal amounts on both sides it's your standard Western European knife grind type another standard American and also European knife grind type is something called the full flat grind this is where a knife is not made as V but the billet of Steel the piece of Steel is a straight cut and then your secondary bevel is a V cut you still have a spine your primary grind goes from the spine to the secondary bevel this secondary bevel is a piece that you strop on a stone to thin out to create your primary cutting edge this is also a 50/50 grind type no matter what angle you want okay 50 degrees would be 25 degrees on each side 40 degrees would be 20 on each side okay 45 degrees would be 22 and 1/2 degrees on each side which is a common angle and 30 degrees would be 15 on each side which is very thin something you get with a Japanese knife but no matter what angle you choose this full flat grind is sharpened at a 50/50 differential the both the same degree on both sides now there's another knife type that you'll see in some of the older knives some of the older Dexter Russell knives you don't see it very often it's called the high flat grind now this looks somewhat like a V grind or Sabre but it's not you have your spine this is your high flat this is supposed to mimic the flat like in the last knife style I showed you you have your high flat okay then you have a total flat grind your primary grind to a secondary bevel that secondary bevel is sharpened at a 50/50 differential to create your primary cutting edge once again no matter what the degree okay 25 on each side 20 on each side 22 and a half on each side 15 on each side this knife grind a sharpened 50/50 equal degrees on each side there's another primary knife style knife grind type that you won't see on many kitchen knives today but it is out there it's called the hollow grind now I have to forgive me I'm not an artist this looks somewhat like the high flat like I just showed you but it is completely different once again a spine you do have a high flat your primary grind is a somewhat concave motion to a secondary belt that secondary bevel is sharpened at a 50/50 differential 25 degrees on each 20 on each 15 on each 22 I need you to create your primary cutting edge no matter what you do this knife is sharpened at a 50/50 a hollow grind very easy to sharpen another common knife grind type why shouldn't say common because you don't see it very often anymore this is called a concave grind it was patented by Joseph Gerber of Gerber knives in 1985 and you just don't see it very often it looks like a hollow grind it's very similar to the hollow grind I just showed you except that you have your spine and your primary grind is this big concave motion to a secondary bevel there's no high flat there's no flat there's just a spine and a deep curvature to a paper-thin secondary bevel that bevel is also sharpened at 50/50 differential 25 20 22 and 1/2 15 this particular cutting geometry quite sharp quite deadly but you don't see it very often anymore because it costs a lot of money to make that kind of grind that is a 50/50 grind as well now we'll move on to some differential rights this is your standard Japanese chisel grind that you will find on Jana gibbehhhhh's divas taka Biko's taki he goes mote pedis a lot of your standard Japanese knives okay some people call it a chisel grind because the blade reminds them of a chisel okay but what you actually had in fact is what's called a zero grind you have a spine okay you have a long primary grind to the tip you have a short primary grinder you can even call it a I flat this the chisel part heading to your point is your secondary bevel this secondary bevel to the point and this primary grind to the point leaves an edge that has no secondary bevel in other words if you can see this this is a secondary bevel okay your standard Japanese knife has no standard secondary bevel this grind and this grind come to a zero point all right a zero grind very sharp very effective in some cases these can come lightly beveled at around 90 10 or 80 20 that would be ninety ten 8020 in rare cases but a truly traditional knife will be a zero grind and as you working on the stone on both sides it will take that very fine primary cutting edge and work it to a zero point where there's no secondary right very effective and for some very difficult to maintain now this is a variation of the Japanese chisel it's called a Japanese westernized chisel grind and what they do here is they basically make a Japanese blade you have your spine you have a primary grind from the spine on down to the primary cutting edge you have another short primary grinder you can even call it a I flat and a secondary bevel that stops right here and then what they do is they apply a westernized grind a westernized secondary bevel to a Japanese chisel ground knife to make it easier for the American market to sharpen me personally I don't care for this they come sharpened at 85/15 and 80/20 or 90/10 a higher number being to the front lower number being toward the back okay this is a Japanese westernized chisel grind you do find it in some american-made knives and in some Japanese made knives for the American market you have to be very careful when you're looking for Japanese knives if this is something you don't want make sure you look closely so that you don't get stuck with one this is the newest thing on the market this is very popular in Japanese made knives okay it's called a differential grind okay now you'll find this on a lot of the Japanese knives max Hattori's shuns Mizuno's muscle heroes the list goes on and on and basically what they've created is a full flat grind here's your spine use your primary grind here's your other primary grind but you see where the secondary bevels are different here's a long secondary bevel in the front and a short secondary bevel in the back to a primary cutting edge now what this is supposed to mimic is the full Japanese grind primary secondary to a zero grind this bevel and this bevel are supposed to come to a zero grind as the standard Japanese knife does the problem is the manufacturers don't tell you this so a lot of chefs will buy this differentially ground knife and they'll sharpen it like a European knife to make it a 50/50 grind and what are they doing to get this bevel to meet this bevel they'll grind away all of this metal to make a 50/50 grind and they've just wasted so much steel okay so when it comes to sharpening this kind of knife you have to know how to set the angles to the stone or at least how to touch the angles to your owning steel or ceramic rod I wouldn't take a knife like this or even a full ground Japanese knife to a rod but I would take it to a ceramic for a light touch-up all right there you have it that's a basic covering of your basic kitchen knife grime types and let's continue on with sharpening on it on a rod hold on and I'll be right back okay guys that's it for your standard kitchen knife grime types unfortunately it's a long video so I'm going to make two parts to this one channel post and to my blog post so stick around I'm going to make the second video and I hope you enjoy both see you soon take care

Channel: Richard Blaine

Views: 175,445

Keywords: ceramic knife sharpening, ceramic sharpening rod, diamond honing steel, diamond knife sharpener, honing rod, how to sharpen a kitchen knife, how to sharpen kitchen knives, how to use a sharpening steel, kitchen knife sharpener, kitchen knife sharpening, knife sharpener, knife sharpeners, knife sharpening, knife sharpening techniques, sharpen kitchen knife, sharpen kitchen knives, sharpening steel, sharpening stones, using a sharpening steel, honing steel, Sharpening, Knives

Id: _jyyqOEaRKQ

Length: 11min 50sec (710 seconds)

Published: Wed Jun 22 2011