Sharpening the Miyabi Artisan chef's knife is easier than you think.

Sharpening the Miyabi Artisan chef's knife is easier than you think.



hi what we're gonna do today we're out at lovely Mountain l1d go outside to do this well it's a great day for filming and do what it's like for me to touch up a blade after I've been using it for a month or so and strangely we've been using this knife this is a Miyabi artisan it's made of sg2 powdered steel it's got a rockwell hardness of about it's not cutting that well you'll see what I mean I've dulled this actually on the on the concrete a couple of times before we started and I'm doing it again and it's still cutting through paper pretty well it's a very hard steel it's very you don't want to be cutting open a butternut-squash with this knife because it will chip if you do you can fix it but what we'll do is just touch it up it obviously needs touching up I use paper to kind of give me a guide and I can feel how sharp the knife is so we're gonna start with a thousand grit pre-soaked king sharpening stone Japanese really great stone I've got a six thousand I'm gonna finish off with but the main thing to learn I just recently learned how to do this is to keep your pressure with this hand and do about four to six pounds you've got a mail carriers you know the scale they have at the post office you can kind of measure that but it doesn't have to be exact but just I think most people make the mistake of having too little pressure I start at the top of the stone I put my pressure and I lightened when I first started I want to find out where the edge is these come out of the box these my Abbie's at nine degrees so you want to feel where that edge is and what you do is tilt up a little bit you feel it drag against the cutting edge you tilt back you can start to feel the edge that the flat surface you tilt back a little bit and it starts to kind of skip and that's the finish of the knife that you're running into so there's no need to worry about angle then the knife will just teach you what that is and it's it's actually intuitive it's so much easier than it seems and then you just start taking back strokes and what I'm going to do is a number of these on one side and raise what we call a micro burr I hold it like this that's important to us to maintain your angle I'm not using pressure with this hand I'm using it with this hand and it'll grind right through a lot of I've recently learned from a in my opinion a better knife sharpener right in the middle of doing this it seems to work on longer knives to just not turn it at all and keep your pressure point in the middle and it's actually a little faster but focusing that pressure on the center of the stone the exciting part for me is they used to have to get these things professionally done and I went for a number of cooking sessions with a dull knife and just put up with it and now I don't have to do that so this is for me pretty exciting to be able to just have mastery of this so quickly I thought it'd take me a year to learn how to do this when the stone starts to get dry I just carry you know at home I've got water and things like that to put on there just kind of you got a feel for it already and just keep pulling back forward is not a good idea especially beginning because you'll go into the stone and have to start over your whole sharpening process okay sorry this is kind of a look down kind of thing so not looking up very much can tilt it a little bit kind of focus on the tip that's a really neglected part of the knife and really that's where I had to my onions and any kind of fine work is the tip of this thing it's not gonna be an exact thing but I guarantee you it's gonna be way better than not doing this in most kitchens like mine you know I did at least buy a magnet to put my knives on to keep him out of the silverware drawer but you know how it goes I grew up my whole life with the knife being in the silverware drawer and frankly our butter knives for a little bit sharper than I'm chef instead knives it's just how it was okay I'm gonna feel along the edge wow I've got a burger I've got a nice bar I didn't expect so that came along really nice what I do to take the bar off this seems crazy but if you've got a piece of wood I'll usually take the side of this sometimes but I'm going to use this I'm going to knock there's a little burr that's leaning to one side and I just knock it off with like a piece of wood make sure that that bar is coming off or down at least it okay it's not jagged anymore then I start on the other side and do the same thing pressure on the center keep in mind we're just touching this and I thought you know some knives I've worked on my sister's knife grew up in Colorado and that thing had been in the silverware drawer snot probably since it was purchased and it took me almost an hour to get that the edge back on that blood this is a fun thing to do this little stone here is a thousand grit King it cost me twenty one dollars on Amazon I highly recommend starting out with something like this you need a chess Sarah is another stunt I'm wanting to get it's an 800 grit a little more efficient I just wanted to see what I could do with this because this is a rather iconic sharpening stone as far as soaking stones go I'm not counting the strokes I'm just kind of feeling you get a real sense of how this is coming along in your fingertips as you're putting pressure and you can hear it very important so it's a really tactile experience and very very enjoyable and you'll never have a dull knife and you're in your house I'm gonna feel for a bar on this side we're not there yet you need to just keep going this is only 9 degrees I'm probably putting six two maybe even eight pounds of pressure on this very hard steel 63 Rockwell is it's not an exact number when you see that when you're purchasing a knife it's a rough estimation it just means it's a harder steel first it's the worst off which that steel is extremely consistent a twenty-year-old knife is the same as the one you bought today that steel never changes it's a softer steel much more durable less likely to chip the angle out of the box on that is 22 degrees I used one of those for 20 gosh 25 years and love them okay we're getting close to this over here now staying in the center I forget who I was watching i watch youtube videos all the time and he was saying yeah just keep your pressure in the center of the stone and I really that is excellent advice it made my job so much easier okay I'm gonna knock the poor off again that's really afraid to do this at first I thought I was messing up my job but it's essential going back I'd do this three times what I'm really doing a knife and we really want to get it sharp I'll knock that burr off in between each stroke I mean in between each flip of an eye now here I'm gonna lighten the pressure I'd say two pounds that was a mistake I made when I first started is I was bearing down on this blade and couldn't figure out why I was getting wasn't getting sharp and I found out that yeah I was just rolling over the edge it was great it was nice and sharp but I just kept rolling it over making it dull okay back on this little lighter the king takes a few more strokes to get the same job done they're great stones it's just a little more you know maybe five extra strokes for each turn that you do which doesn't bother me I love these stones don't be afraid to put your fingertips right near the business end of this knife I was scared of that you'll be surprised when you're actually yourself doing it you don't feel any intimidation you realize it's not dangerous so that way the pressure is toward where you need it put it back here you're gonna get a wavy kind of thing going on you don't want that at all I'm not pressing again I need to lighten that now I'm gonna flip this over I'm gonna knock the bar off one more time flip it and then we're gonna do light pressure on this side I've flipped it I'm just gonna do a couple of strokes when you get good at this you're gonna being left or right-handed I'm left-handed but you're gonna want to do maybe a 70/30 edge to where your edge leans to one side or the other to help with your cutting and you'll learn how to do that just by doing this I don't think anybody to even have to teach you just two more strokes on one side and Leena let's go light always knock the bar off now let's go super light just actually no pressure whatsoever that's really the key cuz you're you're climbing up the edge right on to the end where the sharpness exists and you're really combing those they look like fibers the steel sticks up like a comb and you're just making an absolutely straight very light pressure non-existent pressure what's that come along yeah that is Tim in a deeper ik a little bit believe it or not a little bit of a deeper lighten the pressure this is the same pressure that you know if you're a shave or you know most people are you use like pressure when you shave and this is the kind of pressure I'm talking about okay now I'm gonna do one pass on pretty much right here just climbing along rather rapidly just doing basically one pass along the link and flipping it over and doing one pass it's very light I'm a cheat and since this is so light this is much quicker flip it this is like stropping very ly I'm by no means a professional with this I just learned it and I've had success in fact the first day I just couldn't believe how easy it was following very simple rules let's try it off a brought a thing to dry it off with let's see how it feels this is not for showing off this is actually it makes a sound that you can hear is the sharpener and you can kind of feel when it's cutting through the paper where the dead spots if there are any and it'll just cut right through very very easily and to finish it out if you want to get it a little sharper you can almost shave of this thing is just do the same strapping technique on this stone right here I'll just do a couple of swipes this is the six thousand grit King and you just keep going ultra ultra light and just drop it the stone is much more expensive than that one that was 21 this is about 40 I think when I bought it before you can polish that edge if you like that in the kitchen I tend to like just the edge that's sort of rough there we go that's gonna be finished out so it's this is really quick if you're a chef I apologize in advance I'm not I'm just a home cook when I get my Bob Kramer 50 to 100 steel knives which I'm just dreaming about I'll show you how to sharpen them I'm really I can't wait for that feel but this this works beautifully now it's just just super easy this will work great on Tomatoes as you might guess so magazine paper is a good one to do it newspapers good super nice these are great knives they have a I like to handle so if you're in the market thank you for watching

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