Here, with us again today, our friend Sifis
because we’ve promised to talk about knife sharpening.
I can see he has brought several tools.
We have two sharpening stones, one of them being double-sided, honing steel,
but what I want for our introduction
is to talk about knife sharpening in general,
such as the different sharpening methods, etc.
For a start, we’ll give some general information,
so that we can move into the next phase, a new episode that
will contain more details,
a more detailed description of each method.
Ok, so
there are many sharpening methods.
The basic techniques
include a) the sharpening stones.
This is a Japanese double-sided water stone,
which means that you have to soak it in water before sharpening,
and this is a plain silicon carbide sharpening stone.
Now, technology gives us the ability to use electric knife sharpeners,
which can be used for both sharpening and honing,
so it can do what this one does,
with the cloth buffing wheel.
There are also other knife sharpening systems
that are quite effective,
mainly made in USA, which allow us to sharpen our knife,
while holding it at a certain angle- an angle suitable for sharpening-
because the secret of sharpening is the angle at which we’re holding the knife.
We can find the right angle with a sharpening stone,
by experience.
We’ll show you how to do it in our next episodes,
in a new video.
We will see what the right angle is,
depending on the knife’s use.
On these knife sharpening systems, the angle is fixed,
and you simply have to choose the angle you prefer,
and, then, you always have to sharpen your knife at the same point.
- Can I mention something here?
- Yes.
Since I’ve heard a lot of times about “ladakono” (Cretan natural sharpening stone)
and other stones, etc.
I see that you haven’t brought it with you.
No, I haven’t brought “ladakono” with me. I had one but I forgot.
To be honest...
You had your mind on the spit-roast, I guess.
That’s all I could think about!
But tell us a few things, even if we can’t show it.
“Ladakono” is a natural sharpening stone, as well.
Let’s pretend it’s this one here.
Which in order to use it, we have to pour oil on its surface,
not olive oil,
since it sticks on and spoils its surface.
Seed oil is more suitable.
Which you can easily wash off.
You can find “ladakono” in two sizes, roughly;
thick or thin, depending on the supplier.
It’s mined from the Greek island of Crete, specifically from the Elounda,
and it sharpens the knife perfectly, indeed.
- I didn’t know it’s only mined from Elounda.
- Only from Elounda.
- You mean the only mine in the world is there?
- Yes, in Elounda.
- Really? You don't say!
I didn't know about that.
The good thing about “ladakono” is that, by applying the oil
and sweeping the blade across the stone,
filings are separated from the stone by the knife,
and filings are separated from the knife by the stone
Which, mixed with the oil,
are the ones that sharpen the knife.
This must be time-consuming.
It’s a time-consuming process, such as all the stone sharpening methods
done by hand.
It takes time, that is. It's not a quick process, like the sharpening machine.
which is very quick.
You turn it on and the belt grinder turns fast.
It’s the same as using a sharpening stone, but the belt turns faster,
thus it’s the same process in fast-forward.
- Yes, I see.
- See?
After we’ve sharpened our knife
and we’re done with this process,
we use the honing steel.
This realigns the curled edge
and sharpening, too.
What does a honing steel do?
Do we have any type of honing steel here?
- I have something like that right here.
- Yes, take it out, too.
That’s a leather strop with the same function
Besides it’s made of leather, while this one is made of steel and it’s covered in diamond grains.
So, what do they do?
When we’re done with sharpening the blade,
a microscope would reveal that the edge is askew,
because this extremely thin edge
is worn down by the sharpening stone and has grooves, imperfections.
It isn’t straight, that is.
Yes, precisely. it’s out of alignment,
which means that the result won’t be perfect.
In order to realign the blade’s edge
and remove any shavings produced by sharpening,
we use the honing steel.
We realign the blade edge.
We realign the edge, we straighten it out,
and we remove any shavings left from sharpening,
which also makes cutting hard.
We use either honing steel covered in diamond grains or leather strop,
after we’ve rubbed some stropping compound over the strop.
that contains emery powder
which helps.
Whatever you choose, they both do the same thing.
This is what barbers used to have.
Barbers had this, but it wasn’t attached to a wooden base.
They just used a leather strap,
because a razor’s blade is extremely thin
and no support is necessary for sharpening.
Indeed. Meanwhile, a knife’s blade is thick
and support is necessary for making it work.
I see. I’ve also noticed that when I realign the edge,
I have to press hard,
Yes.
Here, I mean.
- From one side first.
- Yes, exactly.
and then I turn it over for the finishing.
Yes, for the finishing.
I want to mention, since I saw the moves you used,
that when we sharpen a dull knife,
we’re sweeping it across the sharpening stone with the cutting edge facing outwards,
Meanwhile, when
we use the leather strop,
the cutting edge must be in the opposite direction.
Yes, to straighten the curled edge.
This movement removes metal.
It’s an abrasive process.
This is how we get a sharp edge.
This is how we sharpen our blade and this is how we realign the edge.
This is for sharpening, this is for stopping,
this is for stopping, the opposite movement.
This information is very useful.
We will discuss this further in the future.
I would like to move to the next step.
The next time I’ll visit his workshop,
I’ll have him show us exactly how to use each tool.
The way we use this for sharpening,
the way we use this one,
and how we use “ladakono” for sharpening
and, of course, how we use the electric sharpening machine.
Which is extremely effective
and perfectly suitable for amateurs,
for those who are just starting out sharpening their knives.
Or that in a hurry, like me.
for those in a hurry and for professionals in a hurry.
Well, from my experience, since this machine is mine,
we moved it here from my workshop downstairs,
where I sharpen my knives,
for a demonstration,
I have to say it’s very effective,
it takes 1 minute to get a sharp edge.
1 minute tops for a sharp edge,
and then I use the cloth buffing wheel for honing,
and, then the leather strop.
Let me add that you have three belts,
Yes.
but there are too many options, they can be as thick or as thin as you want.
There are various types available in the market for this size.
This is the Zirconia sanding belt,
a Trizact belt with quite small diamond grains.
You can use any type of belt you want
meaning that after using the machine for a long period of time,
you choose according to what you want to do.
In my case, for the time being, I find that since I have a sharp edge,
the Zirconia sanding belt works best.
It really does. In particular, if I am a little more persistent
Then, I use this part for honing and my job is done.
On the other hand, if you have a thicker belt, the thickest one
- You’ll create a new type of sharp edge.
Not with the thickest one.
The thickest belt is used for repairing any damages, e.g. in case the tip is broken.
With the thickest belt, you remove metal from the blade and create a new tip.
With the slightly thinner belt
you can create a new edge if the previous one was completely gone.
And the thinner belts
are used for finishing the edge.
To make it sharp.
As you can see, dear friends, this was a general introduction
to knife sharpening
and we’ll gradually explore
the matter in more detail,
when we visit Sifi’s workshop, as we’ve already mentioned.
We’ll learn how to sharpen a blade and how long it takes
to get a sharp edge,
the right sharpening angles for each type of knife.
You’ll see all these,
and it's best to write in the comments’ section below
what our viewers would like to see,
what type of knives you have and want to sharpen,
and specifically, what you really want to know about sharpening.
So, that is all for today.
Thank you very much!
My pleasure! I’m happy to be a part of this.
- Let’s wish happy grilling to our friends.
- Happy Grilling!
We’ll be grilling in a few minutes.
This is what I was waiting for to feel happy today!
We’ll see you on our next episode.
Bye! Happy Grilling everyone!
