► Support my work on Patreon: [ Ссылка ]
► Whetstones I use: [ Ссылка ]
- (Note: this is just the 1000 grit, if you can only get one grit, get this one.)
► Budget Friendly 1000/6000 grit stone: [ Ссылка ]
► Cheap Knife sharpened in this video: [ Ссылка ]
► Sharpening Book: [ Ссылка ]

► Magic Marker Chart: [ Ссылка ]

Today, I'll be showing all the basics of sharpening a knife on a whetstone. First, we are going to go over the 4 fundamentals of sharpening, which are: 1. The abrasive 2. The sharpening angle 3. The burr & 4. Consistency.

Next, I will do an end to end sharpening of a cheap $11 knife, showcasing that you don't need expensive knives to get a screamingly sharp edge.

A sharp knife is a happy knife, A sharp knife is a safe knife. Once you enter the world of whetstone sharpening, you'll never want to go back.

OTHER CHANNELS WITH GREAT SHARPENING CONTENT
- Japenese Knife Imports: [ Ссылка ]
- Burrfection: [ Ссылка ]

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MISC. DETAILS

All sources used:
- An Edge in the Kitchen by Chad Ward
- [ Ссылка ]
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Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #SharpKnifeHappyKnife

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.
Sources

Squeamish Intro: (0:00)
Importance of sharp knives: (0:34)
4 Fundamentals of Sharpening: (1:27)
The Abrasive: (1:50)
Sharpening Angle: (3:32)
The Burr: (5:15)
Consistency: (6:00)
Whetstone Sharpening Tutorial: (7:00)
EPIC BROLL: (29:40)

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