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hi my name's Dan Delavan I'm the owner
operator of Plaza cutlery in Costa Mesa
California
we have a great selection we also have a
website plazacutlery.com and today we're
going to be talking about knives
sharpening stone is a stone that's got a
coarse side and usually a finer side and
that's gonna take and reshape your edge
and get it back down thin enough in
order to sharpen you're basically taking
something that is blunt and then needing
it back down you have to remove all this
extra metal and get it back down to
where it's thin enough to cut it's very
simply all the knife is is a very thin
piece of steel to split whatever you're
cutting if the knife is obviously
thicker it's like trying to cut
something with the chisel it's not going
to happen there's two stones
there's the india and there's a christ
one and once you feel them obviously the
differences is coarseness the one thing
about the india stone it's a harder
stone and the brown is the finer side
you have to use oil with it you cannot
use it dry so therefore it's messy the
coarse stone will cut the metal off
quicker but it's gonna give you a rough
wrench but that way the job gets done
quicker without the oil it's not as
messy this is just a real simple setup
if you do wood work you can make a
little wooden box and route it out in
this particular case it's just a 2 by 4
stone traced out finishing nails tapped
down so they're deeper than the stone so
when you drop the stone in if you're at
a workbench you can see clamp it down in
place or you can hold on to it so you're
gonna start at the heel
and you're gonna time it so goes across
all the way across and you go from one
side to the other you also want to make
sure that your stones I'm not going to
use as much pressure as I normally would
I can't mount it on this showcase but
you want to alternate from side to side
to keep your bevel centered some people
will take them do three times on one
side and then three times on the other
the problem is is that your backhand is
never as good as your forehand and you
end up cheating and you're gonna end up
with a blade that's offset and that's
gonna take and thin down you're gonna
get a thin bevel right on the edge so
once you get that be established you can
go from the coarser side to the finer
side and it's the same thing you want to
alternate from one side to the other and
just keep working it until it's smooth
without usually doesn't take quite as
long on this side because you're just
kind of smoothing it out and as you go
through the finer stones if you just
choose to do that is just polishing the
other question is angle how do I know
what angle use it's a real simple guide
you can imagine this was a big cube of
butter and you know how it goes bad
you're just gonna Flay the top of it off
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again there's people that do it other
ways that works warm great this is tried
true simple way of doing
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