Knife Sharpening Course!

Calling all ChefStep'ers!

If you want to learn how to maintain a razor sharp knife, or sharpen your knives so that they're sharper than new then we have a new course for you:

http://www.chefsteps.com/courses/knife-sharpening

It took me a long time to really learn how to sharpen a knife. I ruined a lot of knives and stones along the way; in this course I'll show you how to avoid my mistakes.

Learn how to make any knife razor sharp.

Learn how to take care of the knives you have.

Learn what to look for when buying a new knife.

Learn the science behind how knives cut and slice.

Take the course, and don't forget to post a picture of you slicing, dicing, or shaving something with your wicked sharp knives!

Also, very soon we'll be adding the ability to purchase some of my favorites knives sourced from some of the best knife makers in Japan. We're also putting together some great waterstone kits—one of the best investments you can make to improve your cooking.

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Johan_Edstrom_5586

Thank you, thank you, thank you, thank you.

Oh, thank you!

Johan_Edstrom_5586

I haven't had time to go through the course yet, I can still state that the first sharpening video posted a long time ago

really changed my knife use, it took me quite a few tries and sharpenings to get the angle in my fingers, the sound and feel

when moving from stone to stone. Done right you if you are familiar with silly late night commercials will slice ripe, close to

rotting tomato skin out with the feeling you have when pulling a razor blade through a paper.

I posted the above comment as I think this is so silly ridiculous important to a good mise, you can do as thin as you want

cucumber, you get a better respect for what you do and you work so much faster.

Now I'll go have another glass of wine and watch more videos!

Matthew_Snyder_68770

Great content, can't wait til the stones are added to the ChefSteps shop.

pgcath

Well, I have no idea if I scored well, or if this is sharp, but... Posted!

grant

Looks sharp to me. We will add some more stone videos as we are going to be selling what we feel are the highest end stones you can get. That said they should be priced only slightly more than the Norton's. I think it should fall in within the 130-140$ range. The stones can be purchased individually or as a kit. There will be a (220 ceramic, 1000 Ohishi clay, 3000/8000 combo Ohishi clay, nagura block as well as a holder). These are natural clay, top quality and perfect dimensions for chef knifes. I cant wait to get them up for you guys. If you are thinking of purchasing stones or knives, hold off for just a bit and let us get the items up. You wont be disappointed.

As for the knives, we will be featuring 4 makers that are hard to get ahold of. We have a special relationship with a purchaser here in Seattle that personally travels to Japan to commission the artisans. They knives we are offering to launch are the same ones we use here in our kitchen. Ranging in price from a $90 petty-$550 210mm gyuto. Each knife will come with a one time hand sharpening for free as well. Don't forget to tell your friends who are wanting to make a purchase, these are beauties as well as steals, I just cant wait.

Grant

DiggingDogFarm_65362

I wish I could find decent knives at the thrift stores in this area....that's my kinda shoppin'!!! LOL

~Martin

pgcath

More time with the 8000 grit.

Chris_Young_80640

Now that is looking razor sharp! Can you shave with it?

pgcath

@ChrisYoung, getting there. It does arm hair decently... Not at all like @GrantLeeCrilly 's edge.

I am starting to wonder if I put too narrow an angle on it... I may reset the edge and try again.

pgcath

Shaving, unlocked.

pgcath

PS - I'll stop spamming here, I just saw that the Sharpening Course added a file upload section after the test. Not working for me at the moment, but that is probably where my quasi-sharp pics should go. Apologies.

grant

What knife is that. I always like to know blade compositions and styles. I would encourage everyone to share what knives they are using.

Brendan_Lee_56950

I run Global knives. Got them as a gift from my parents when I moved into my first apartment and had to start cooking for myself. I have the G-2, G-46, GS-5, GS-7, and GS-3 models. I have a few other knives that are just bulk items bought from restaurant supply stores and my trusty IKEA bread knife!

Johan_Edstrom_5586

It has been about a week or so since last sharpening.

Global GF-33

pgcath

@GrantLeeCrilly -

It's a Richmond Artifex 210mm Gyuto M390: http://www.chefknivestogo.com/riar21gym3.html

(How does one link names with spaces in @ linking?)

Johan_Edstrom_5586

That is a nice looking knife.

Tim_Sutherland_52834

I use a cheap Mundial Chef's 8" purchased 15 years ago as part of a block set when I had to start cooking for myself. I have a culinary school special Mercer Chef's 8" as part of the overpriced (and utterly useless) knife roll I paid for when I went to culinary school. I covet a Custom Bob Kramer's chef knife after reading the New Yorker article many years ago.

The knives I use do the job, they don't hold an edge as long as some, and they take a little longer to sharpen than others, but they still get the job done.

DiggingDogFarm_65362

Does anyone use magnetic knife strips?

Johan_Edstrom_5586

I still store mine in a knife roll, I like to put them away clean and just have around what I need.

Tim_Sutherland_52834

@Johan if you keep your knives in a roll a good idea is to use knife guards like this. It will protect the blades and your fingers. The push on guards are just a trip to the ER in waiting.

Johan_Edstrom_5586

Those covers were really nice looking. Thanks!

pgcath

I use walnut magnetic knife strips from epicedge. (You can get them many places, however.)

I have a knife roll for when I travel, that my wonderful wife got me, and I need to get those guards, @Tim.

pgcath

Obligatory photo of magnetic knife strips - failed to post even though it showed in preview.)

susan_fox_33805

I envy these mad skills! Made my first attempt today and to be fair, the knives are at least sharper than when I began. Having a problem (posted this in another similar discussion) with the left-right rotation and, with my longer knife, getting the full blade incorporated with each swipe. Love the videos and, by posting my efforts on FB, discovered one among my crowd who considers himself a master - I'm going to harangue him into giving a tutorial.

susan_fox_33805

My photos won't post either and also even though they showed up in preview. Retrieved them from Dropbox, if that makes any difference but now have three failed attempts.

Johan_Edstrom_5586

I've found that if you are posting only an image it gets lost, I usually hit enter and add a dot . At the end, that way you have some text and the image will show.

susan_fox_33805

Thanks, Johan. This sure is a clunky interface :-(

michaelnatkin

A high-carbon knife I bought from Korin that came with a 70/30 bevel, which after awhile I couldn't abide, so I reground it myself to 50/50, and a Global G-2 that has been my workhorse for years. Both finished on 8000 grit waterstones. I'm really looking forward to picking up one of the petty knives that we are about to start carrying on the ChefStep's store.

David_Gardner_67259

Am in the UK and looking for a Waterstone but Amazon.com doesn't seem to ship to here, the UK site is out of stock. Though, reading some of the above comments, how long until the stones make an appearance in the Chefsteps shop? Sounds like will be better off waiting for those and reading through the sharpening course to begin with and coming back after purchasing the stones.

Chris_Young_80640

Very soon David, we're looking to launch them by next week. And it will be a really nice kit.