greetings my friends this is the honest combat CRS with apocalyptic Knights bringing you a video on sharpening kitchen knives I'm sure all of you have a kitchen and a pretty sure that all of you who have a kitchen also have kitchen knives and that in time they get dull so this is a way to sharpen them by use of sharpening stones first of all we're going to use two sharpening stones that have two sides each this one has got 500 grit side which is the coarse side and a thousand grit which is the finer side and then if we want to make them really razor sharp it's a bit of a vice you don't need to do it but you can have a second one which is three thousand on the one side on the white side and on the terracotta side it is 8,000 grit this would make something so sharp like a razor so we started with a bowl of water we submerge the stone in the bowl and we let the stone soak up as much water as possible now this one is already soaked because I use it before but if it wasn't you would see a lot of bubbles come out when the bubble stump stop then you know it's time to remove the stone and it's ready it's good to choose those with this kind of rubber base because it really helps not it really helps them not to slide up and down while you sharpen which is very good stability is very important for sharpening now the kitchen knife the most special characteristic it has is that its blade it's super thin so thin you can barely see it when it's vertical and that's very good because it really helps with slicing and with cutting because if there is not a lot of surface that will be that will be indirect friction with the cuts and it actually makes sharpening a lot easier than thicker knives as well because in thicker nice you need to find this edge and you need to sharpen in the in the correct angle to get the bevel right in this type of knife you don't really need to do that even if the angle changes a little bit which it is made it is bound to be it is bound to change a little bit because you know it's impossible to keep this small angle totally straight all the time but even if it changed a bit the metal is so thin that it will form a new a new edge and it would be totally perfect so this is how we do it we put some water of course you still have to strive for perfection it's just not that possible with this type of knife and you place it flat on the stone and then you because you cannot feel the bevel you imagine the angle you want and you turn it to that angle it's somewhere here I would say the one I want so with this angle you slide it on the stone again you try to give the same so let's start with a 500 grit stone we water it a bit then we place the plate on it flat tilt it a bit try to imagine the angle you want because you're never going to find it by filling it in this knife because it's so small and then you slide it if your knife is not getting sharp by doing this you're probably having a very small angle then tilt it a bit more and you'll see that it will change this will change with every time you slide it there should be metal removes and sharpening happening so after three times just change to the other one or after another another number of times that you choose it doesn't really matter that much you can keep sharpening until you feel that the knife is totally sharp at least on this grid now this knife was really dull before I started sharpening it it is the usual case with kitchen knives that they become really dull after sometimes even good ones so now that I just I just passed it a few times on the on the stone and you can already start to see it a different I mean it's it's cutting but it could be much better because you know it's not cutting totally in a very smooth way like it gets stuck a bit sometimes even though the Caddy's seems very very nice so what we are doing now is we are taking the stone turning it around and then there is this thousand grit stone on the other side put some water on it to make it more width and sort of the blade slides better again we tilt the plate we continue to do that we try with one stroke to cover all the length we try to cover all the length of the blade because in this way the blade becomes straight if you sharp sharpen only part of it and not the rest then it will have it will be thicker after some point and thinner before it so you don't want that this will not help with cutting it will make it you know get stuck when you get so you want it to have a smooth complete sharpening all the way so we do two strokes and now we did three and now we do another three from the other side and let's just repeat it a bit and now it should be much better we'll make a small test oh yeah now it's much better but it's still not perfect and if you saw it but it's much better but it's still not perfect it's still not I mean it's getting stuck at some point and I don't like that so I will remove that by moving to the next stone so this is the 3000 grit stone I've got to read a bit again and ready to go tilt the blade slide it slide it slide it on the other side slide it and another time and yet another time if you're doing it right it really means very few strokes I'll make like some extra strokes and at this point it should be getting pretty sharp so what I notice is that it's getting very very sharp from here and on and less sharp at the bottom that's a common problem with sharpening knives because you know the the most of the blade gets the full range of motion and pressure while the beginning doesn't get as much so what you need to do in that case is without trying to make you know still try to make it straight and connect it to the rest of the blade but you can focus a bit on the bottom on the start of the blade and just for just sharpen that like this a bit with very careful moves and keeping the angle try to keep the angle perfect and on the other side and again that's a very common tweet because this is a very common problem it is almost bound to happen when you sharpen a blade after some time at least doesn't appear immediately but you need to mend it then because if you if you leave it and you know it keeps happening like that then the blade will become very uneven in the end and it will be beyond salvation you can see that this gray powder this gray clerics is basically a steel in the water it's removing very little steel in very small particles just wipe the plate a bit and now let's try it again starting from the bottom now this is way more sharp and we will focus a bit more on straightening the blade because I think we started to make some tiny tiny tiny teeth so now after doing this we just make some normal strokes and this will fix the problem completely one two three one two three now let's try now this is a perfect cut almost but of course being the absolute perfectionist we are we will turn to the 8,000 grit terracotta stone again try to find the right angle keep firm pressure slide it on the stone if it makes very little sound you're doing it right and a very smooth sound so this is the final result let's try it on a page on a sheet of paper that's a razor it cut through with no effort it cuts perfectly through all the paper sliced it and then it's totally smooth it's totally smooth cuts I cannot even feel the edge so this is how you sharpen a kitchen knife thanks for watching and be well