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  • Hey guys, salut this is Alex.

  • In this episode of the chef knife makeover series,

  • this is the fourth and final one, sadly,

  • uh... I'm gonna show you how to sharpen

  • your custom chef knife.

  • That being said, you can also learn to sharpen your chef knife,

  • even if it's not custom

  • I'm just saying

  • This is my chef knife makeover

  • How to customise the chef knife,

  • new design, new shape, new handle, new edge,

  • and of course, new style.

  • To catch a specific result hit the link.

  • Viewer discretion is advised.

  • In this series we're using dangerously sharp and stupidly... powerful... tools.

  • So would you ever want to use your fingers or your eyes in the future

  • Wear protections!

  • Working with a dull knife doesn't seem dangerous

  • but it is 'cause you will definitely put much pressure on it

  • then it will slip and go right into the opposite hand.

  • Six stitches... bad.

  • Trust me when I say something.

  • So my custom chef knifewhich is beautiful by the way

  • We made this lovely, tattooed blade in the previous episode.

  • It's not dull

  • But, you know... it can be sharpened a bit more.

  • The first method to sharpen a chef knife is to use

  • a honing steel

  • It's fast but truth be told, it doesn't actually sharpen your blade.

  • It's more like "correcting" in fact.

  • So it's good to improve the edge, but not if you have a dull knife.

  • A sharpening stone usually has two sides

  • A rough onequickly smooth it down. And a finer one to properly finish it.

  • In order to use it I'm soaking that stone in water first

  • For a few minutes or until no bubbles come out of it.

  • Then I'm securing it on the table with kitchen paper.

  • To sharpen the chef knife just imagine you have to

  • cut slices out of that stone at a 15 degrees angle.

  • 15 degrees angle? What?!

  • I know it's not super easy to get the angle right

  • So here's how I cheat on this every time:

  • If you lay the blade flat, this is zero degrees.

  • If you hold it vertically, this is 90 degrees.

  • Between those is 45 degrees.

  • Between those, 22.5 degrees

  • and between those about 11 degree-ish, so just a touch more than that will be 15 degrees.

  • Ah, don't worry. It works perfectly.

  • Each side gets 3 passes, then 2 passes...

  • then one... done.

  • Studio update about cookbooks.

  • I have a few Japanese cookbooks

  • But the one I use the most is not the most common

  • Let me give you a quick look.

  • And this is the most useful Japanese cookbook ever.

  • It's called "OISHINBO" and it's a manga story.

  • I've got six of them and every one is about a specific theme

  • Like... this one is about rice, vegetables, sake. This one is about fish, sushi and sashimi.

  • This one is about izakayawhich is the local Japanese pub. And this one is about ramen and gyoza.

  • Ramen being the Japanese soup and gyoza, being some Japanese dumpling.

  • So the reason why I like those books so much is that it's about learning of course but in a funny way...

  • ...in a very casual way.

  • You know grabbing every bits, learning every tricks, eh like remembering every recipe.

  • It's great to learn.

  • Aaand of the..(x__x ) I should work on my abs...

  • And of the studio update.

  • A whetstone is great, however...

  • it's hard to be consistent and to keep the angle...

  • And to keep the stone flat as well so...

  • ...that is why I am using an electric file instead.

  • I've got powerful problems.

  • First off, switch any rough sanding belt for a finer one.

  • This one is a smooth 320 grit.

  • Then I'm running it on the slowest speed.

  • Again, just imagine you're cutting out slices of that belt at a 15 degrees angle.

  • Each side gets, 3, 2... 1 passes.

  • Done!

  • Although I would not do this on an expensive blade...

  • I find that this works perfectly for me.

  • And my chef knife is definitely way sharper now.

  • As much as I like cutting paper, you know...

  • Let's cook a few veggies and cut them into slices.

  • The chef knife is now complete with a new edge, a new style, a new handle, and of course a new shape.

  • You know it's not only about showing off.

  • Indeed it's a bit about showing off, but mostly it's about bond between a random tool and a person.

  • And now it's not a random tool anymore. It's my little buddy.

  • And he's ready to go with me in all my adventures.

  • And now people this is your turn. I want to see your creations. Your work. Your tattoo.

  • Your, your sharpening style. Your, your new handles. Just post them online.

  • On Facebook, Twitter, Instagram, whatever. Just tag me in "French Guy Cooking" most of the time.

  • And also add the hashtag #spreaditlikebutter

  • I will showcase the best one.

  • So I really hope you enjoy the whole series and this project as much as I did I mean.

  • And if you did give it a "like" thumbs up and share that to various social media using the hashtag...

  • #spreaditlikebutter

  • This is my favorite hashtag ever.

  • Guys subscribe to the channel of course 'cause I make new videos on Sunday.

  • And it's mostly about getting the posh out of cooking in general.

  • But also, eh, making obsessive series about things in the kitchen like for example:

  • Pizza, or bread, or tartines (open-face sandwiches).

  • If you want to see something completely different than this knife adventures then you can check out

  • This video where I made four twists out of brioche bread dough.

  • Take care guys. It's been a pleasure. Bye bye. Salut.

Hey guys, salut this is Alex.

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如何磨好廚師刀 !廚師刀改造4/4 (How to Sharpen a Chef Knife ! Chef Knife Makeover 4/4)

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    林宜悉 發佈於 2021 年 01 月 14 日
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