Two knives I particularly love. French pocket knife, good quality steel sharp.
Japanese knife. Better quality steel
extremely, sharp and yet this one manages to stay sharp longer just
Why is that? And before you answer just keep in mind that this is a rhetorical question
Like I said, it's Alex so today we take a look
At sharpening from a different angle
if you saw my previous video about the day I
Mastered sharpening. I think you are now more confident to sharpen your own blade in that video if you remember well
I mentioned that for an average
All-around knife you should be sharpening at 15 degree angle
Yet, it's not always the case
We start with a blue fridge theory. So this is a knife
This is the section of the knife. This is called the edge, and the edge is composed of two
Bevels one two at least in the case of Western knives because for Japanese knives sometime. They have so for example
If this is 15 degrees this is
15 degrees even though the overall
all-inclusive angle right here is 30 degrees when people mention a
Sharpening angle. They in fact refer to the angle of one bevel so in this case 15 degrees
No, no, I think it's important to start on a sound base
So while the whetstone is busy getting wet
There's some serious, irony. Let me just share with you a few values. I think you should know so we said
15 degrees it's like an all-around value to sharpen like any chef's knife
Whatever it is, but and that's where it gets interesting
You can go as low as 10 from a fillet knife for example of a sashimi knife
And then you can also go as high as 30 degrees or even more and that is when you need to hack through
bones not just to slice flesh right more durable, sharper
But less solid less sharp and that believe it or not is pretty useful
Yes, so to save you few screen grabs and also because I'm blocking the view
Let's just go at the computer do something nice and come back
There you go, there's a PDF in the description box down below all courtesy of you-know-who
Let me show you how to use this
so besides the printed PDF you also need a piece of cardboard and a
Utility knife as your knives are probably not sharp yet
I'm just assuming so as we're working on let's say that I wanted 15 degrees. I would go like this
So that's one okay. Again.
Right I think you now understand how to make your own
Sharpening guides twelve fifteen twenty thirty or whatever angle you choose. Okay, let's put them to good use
This pocketknife should be sharpened at 20 degrees
I need it to be solid but sharp
So next the Japanese blade sounds sharp it looks
very sharp and
Even smells sharp. That blade should be sharpened at a very low angle like
20 degrees or less just you know to keep it super mega sharp
Literally making chicken sashimi right here yummy yummy yummy with that in mind you will have to take
Good care of it because if you cut through tough materials
You might just damage the blade, okay, so next we get the cleaver
This is a Chinese cleaver, which means that it's not a cleaver
Most of the time Chinese people are not meat cleaver nevermind. I use this as a meat cleaver
With that in mind you should be sharpening this one at 30 degrees or even more
That wide angle will just stand better against all those hacking and smashing actions
And that way they can get their shot, but still remain solid and that's what we asked for
So at the end of the day
what? well I did improve my sharpening game because and now I know how to
Select the right angle for the right knife for the right usage. That's fine. Also using my little DIY
wedges I can now sharpen with you know what
a decent accuracy
So that's what this channel has become a decent accuracy?
Never so with that in mind, I want to share my vision
Want to build a Bluetooth device
That would snap onto your blade, and that would just communicate with you know your your phone for example
And that would tell you if you're sharpening right or if you're sharpening wrong if you're at the right angle
Or if you're just messing up with a blade yeah, that's basically what I want to do of course that would be a bit
Too long for this episode, so I'm gonna keep that for the next one
I hope you
Enjoyed this episode if you did then please give it a big thumbs up like it and share that over all your social media you
Know how it works
Spread it like butter at the right *bleep* -ing angle many of you will have your own tips on sharpening and angles
I know it's too much to carry around so just get it off your chest and put it in the comments down
below and last people click Subscribe
I make new videos every week new videos about food about cooking in general about the kitchen about the tools
You can use as well. You know it's not about the small picture. I keep telling you this. It's about the big
Picture so in the meantime take care bye. Buh-bye