You've picked up your first whetstone, watched 15 different sharpening videos, started sharpening the knife, and have dreams of finally showing that smug paper who's boss, except when you go to slice, it happens again. The paper rips and it feels like your knife is worse off than before. This is a common tale for many beginning freehand sharpeners, so in this video, I'm going to identify 4 sharpening mistakes most beginner's make, and then give you a technique for remedying those. ► Support on Patreon:
Links to stuff in this video:
► CHEAP KNIFE used in this video:
► WHETSTONES used in this video:
► An Edge in the Kitchen by Chad Ward:
► Sharpie Marker Chart:
► Japanese Knife Imports:
► Bob Kramer Tips Article:
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- Instagram:
- TikTok:
- Twitter:
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► Useful Kitchen Gear
- Thermometer:
- Whetstone for sharpening:
- Scale:
- 8-inch Chef's knife:
- Nicer 8-inch Chef Knife:
- Cast iron:
- Baking Sheet:
- Wire Rack:
- Saucepan:
- Wood cutting board:
- (NOT cheap) Amazing Pan:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Whetstone #KnifeSharpening
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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