Japanese knife. Better quality steel

extremely, sharp and yet this one manages to stay sharp longer just

Why is that? And before you answer just keep in mind that this is a rhetorical question

Like I said, it's Alex so today we take a look

At sharpening from a different angle

if you saw my previous video about the day I

Mastered sharpening. I think you are now more confident to sharpen your own blade in that video if you remember well

I mentioned that for an average

All-around knife you should be sharpening at 15 degree angle

Yet, it's not always the case

We start with a blue fridge theory. So this is a knife

This is the section of the knife. This is called the edge, and the edge is composed of two

Bevels one two at least in the case of Western knives because for Japanese knives sometime. They have so for example

If this is 15 degrees this is

15 degrees even though the overall

all-inclusive angle right here is 30 degrees when people mention a

Sharpening angle. They in fact refer to the angle of one bevel so in this case 15 degrees

No, no, I think it's important to start on a sound base

So while the whetstone is busy getting wet

There's some serious, irony. Let me just share with you a few values. I think you should know so we said

15 degrees it's like an all-around value to sharpen like any chef's knife

Whatever it is, but and that's where it gets interesting

You can go as low as 10 from a fillet knife for example of a sashimi knife

And then you can also go as high as 30 degrees or even more and that is when you need to hack through

bones not just to slice flesh right more durable, sharper

But less solid less sharp and that believe it or not is pretty useful

Yes, so to save you few screen grabs and also because I'm blocking the view

Let's just go at the computer do something nice and come back

There you go, there's a PDF in the description box down below all courtesy of you-know-who

Let me show you how to use this

so besides the printed PDF you also need a piece of cardboard and a

Utility knife as your knives are probably not sharp yet

I'm just assuming so as we're working on let's say that I wanted 15 degrees. I would go like this

So that's one okay. Again.

Right I think you now understand how to make your own

Sharpening guides twelve fifteen twenty thirty or whatever angle you choose. Okay, let's put them to good use

This pocketknife should be sharpened at 20 degrees

I need it to be solid but sharp

So next the Japanese blade sounds sharp it looks

very sharp and

Even smells sharp. That blade should be sharpened at a very low angle like

20 degrees or less just you know to keep it super mega sharp

Literally making chicken sashimi right here yummy yummy yummy with that in mind you will have to take

Good care of it because if you cut through tough materials

You might just damage the blade, okay, so next we get the cleaver

This is a Chinese cleaver, which means that it's not a cleaver

Most of the time Chinese people are not meat cleaver nevermind. I use this as a meat cleaver

With that in mind you should be sharpening this one at 30 degrees or even more

That wide angle will just stand better against all those hacking and smashing actions

And that way they can get their shot, but still remain solid and that's what we asked for

So at the end of the day

what? well I did improve my sharpening game because and now I know how to

Select the right angle for the right knife for the right usage. That's fine. Also using my little DIY

wedges I can now sharpen with you know what

a decent accuracy

So that's what this channel has become a decent accuracy?

Never so with that in mind, I want to share my vision

Want to build a Bluetooth device

That would snap onto your blade, and that would just communicate with you know your your phone for example

And that would tell you if you're sharpening right or if you're sharpening wrong if you're at the right angle

Or if you're just messing up with a blade yeah, that's basically what I want to do of course that would be a bit

Too long for this episode, so I'm gonna keep that for the next one

I hope you

Enjoyed this episode if you did then please give it a big thumbs up like it and share that over all your social media you

Know how it works

Spread it like butter at the right *bleep* -ing angle many of you will have your own tips on sharpening and angles

I know it's too much to carry around so just get it off your chest and put it in the comments down

below and last people click Subscribe

I make new videos every week new videos about food about cooking in general about the kitchen about the tools

You can use as well. You know it's not about the small picture. I keep telling you this. It's about the big

Picture so in the meantime take care bye. Buh-bye