Knives&Sharpening | Byron Talbott

Hey everyone, today is going to be a bit different. I'm not going to be doing a recipe. I'm going to show you guys how to sharpen knives and the specific knives that I personally use. I've had a lot of you request a knife tutorial. I'm going to show you guys how to sharpen a knife, the knives that I use, and basically how you apply those knives to each cutting technique and what they're used for. So basically I'll just give you a rundown through all of that and hopefully with this tutorial will help you guys figure out how you want to sharpen your own knives and we'll go from there. So the first thing you want to start out doing is soaking your wet stones for about 15 to 20 minutes. After they're done soaking, you're going to want to get a really wet cloth and lay it down to have a nice support structure for your wet stone. I've personally simplified my sharpening technique into three simple easy to follow factors. The first would be to make sure you have your four fingers sprawled out across the blade to have as much surface area or sharpening power as possible. The second one would be to make sure you don't have too firm of a grip on the handle because this can affect the angle and the pressure in which you sharpen and also remember that you're sharpening the blade not the handle. And the last but most challenging would be to always sharpen at the same angle on both sides and most cookbooks and professionals will tell you to sharpen at a 20 to 25 degree angle. So after about 20 minutes of sharpening my chef's knife is perfect beautifully sharp and ready for any project at hand. So it's very important that you make sure all your knives are very sharp before you start your kitchen projects or any sort of recipes that you're going to start. Thank you for watching, hopefully this was helpful. Please subscribe if you enjoyed this video and leave great comments below.