Name: 磨刀石磨削初學者常犯的錯誤 (Whetstone Sharpening Mistakes that Most Beginners Make)
Uploaded: 2025-04-05T03:18:13.000Z
Duration: 8 min 25 s

情態副詞

You finally picked up your first whetstone, watched 15 different sharpening videos, started sharpening, and have dreams of finally showing that smug paper who's boss.

你終於拿起了第一塊磨刀石，看了 15 個不同的磨刀視頻，開始磨刀，並夢想著最終向那張自鳴得意的紙張展示誰才是老大。

Except when you go to slice, it happens again.

只是當你去切片時，它又出現了。

The paper rips and it feels like your knife is worse off than before.

紙張撕裂了，感覺你的刀比以前更糟糕了。

Unfortunately, this is a pretty common tale for most first-time and beginning freehand sharpeners.

不幸的是，對於大多數初次使用或剛開始使用徒手磨刀的人來說，這是一個很常見的故事。

So what I want to do in this video is actually identify four pretty common mistakes that a lot of people are going to make when they start out on whetstones, and I'm going to give you a technique for each one of those to help remedy the situation.

是以，我想在這段視頻中指出很多人在開始使用磨刀石時會犯的四個非常常見的錯誤，並針對每個錯誤給出一個技巧，幫助大家糾正錯誤。

My hope is that by the end of this video, you'll be able to show off your brand new screamingly sharp edges.

我希望在本視頻結束時，你能展示出你全新的令人尖叫的鋒利邊緣。

So for this demo video, I'll be using the Shapton ceramic whetstones, and this like $15 bargain Gaiuto knife that is great for learning and practice sharpening.

是以，在這段演示視頻中，我將使用 Shapton 陶瓷磨刀石和這把價值 15 美元的便宜 Gaiuto 刀，它非常適合學習和練習磨刀。

Also, anytime that I mention an article or book like this one, all this stuff is going to be listed down in the description below, so you guys can feel free to check it out if it helps you out.

此外，只要我提到類似的文章或書籍，所有這些內容都會在下面的描述中列出，如果對你們有幫助，你們可以隨時查看。

But with that being said, let's start with mistake number one, and that is using an inconsistent angle while sharpening.

說了這麼多，讓我們從第一個錯誤開始，那就是磨刀時使用的角度不一致。

So consistency as a beginner is one of the hardest things to do because you have no muscle memory or feel for if you're getting the right angle or how much metal you're actually removing.

是以，作為初學者，一致性是最難做到的事情之一，因為你沒有肌肉記憶或感覺，不知道你是否得到了正確的角度，或者你實際上去除了多少金屬。

And to remedy that, it's actually quite easy.

要解決這個問題，其實很簡單。

All you have to do is use the magic marker or sharpie marker trick.

您只需使用魔術記號筆或銳利記號筆即可。

This is something that I picked up from an edge in the kitchen by Chad Ward, and it's easily my number one tip for beginners.

這是我從查德-沃德（Chad Ward）的《廚房邊緣》（edge in the kitchen）一書中學習到的，也是我給初學者的首要建議。

Take your knife, tilt it under the light, and you should be able to see the edge glint differently on your knife.

拿起你的刀，在燈光下傾斜，你應該能看到刀刃上閃爍著不同的光芒。

Before you start sharpening, fill that edge in and slightly above it with a sharpie marker.

在開始銳化之前，用銳利的記號筆將邊緣填滿，並稍稍高於邊緣。

Now, as you sharpen, you'll be able to see where the marker is wiped away by the sharpening stone, and this is where you are going to be removing the metal.

現在，在磨削過程中，你可以看到標記被磨刀石擦去的地方，這就是你要去除金屬的地方。

With this incredibly handy chart from Japanese Knife Imports, we can make adjustments based on the feedback.

有了日本刀進口公司提供的這個非常方便的圖表，我們就可以根據反饋意見進行調整。

Take a look at your knife and identify where sharpie has or has not been removed.

看看你的小刀，找出鋒利筆跡被清除或未被清除的地方。

For example, you can see here I was holding my angle too high.

例如，你可以看到我的角度太高了。

That means I need to lower it to match that edge.

這意味著我需要降低它的高度，使其與邊緣相匹配。

When I make my adjustment, you can now see that it looks correct like the photo at the bottom of the chart.

當我做出調整後，你可以看到它看起來就像圖表底部的照片一樣正確。

And you can dry off your knife and fill it in with sharpie as many times as you want throughout this sharpening process.

在整個磨刀過程中，你可以把刀擦乾，然後用鋒利筆在刀上填色，想填多少次就填多少次。

And then to get it all off, all you need to do is use some nail polish remover or acetone, and it will literally just wipe right off.

然後，你只需使用一些指甲油去除劑或丙酮，就能把它全部擦掉。

Mistake number two is using the incorrect amount of pressure.

錯誤之二是使用不正確的壓力。

So using the right amount of pressure is directly related to number one, because if I'm really pushing down on this stone, it's going to be hard to maintain that angle.

是以，使用適當的壓力與第一點直接相關，因為如果我真的用力壓這塊石頭，就很難保持這個角度。

And alternatively, if I'm all loosey-goosey and not using hardly any pressure, this thing's going to be sliding and changing angles all over the place.

反之，如果我鬆鬆垮垮，幾乎不用力，這東西就會到處滑動，角度也會隨之變化。

So the question is, how much pressure do we actually need to use?

那麼問題來了，我們究竟需要使用多大的壓力呢？

Master bladesmith Bob Kramer has said to use four to six pounds of pressure for a normal sharp knife or up to eight pounds for a really dull one.

刀匠大師鮑勃-克萊默（Bob Kramer）曾說過，對於一把普通的鋒利刀具，可以使用四到六磅的壓力，而對於一把非常鈍的刀具，則可以使用八磅的壓力。

Take your knife out just like you are going on a stone, and press down and look at the scale.

把刀拿出來，就像在石頭上一樣，向下按，然後看刻度。

Get a feel for what four to six pounds of pressure feels like, and then do the same with up to eight pounds.

先體驗一下四到六磅的壓力感覺，然後再體驗八磅的壓力感覺。

Immediately transfer that pressure cue to the stone while sharpening to help build that muscle memory.

磨刀時，立即將壓力提示轉移到磨刀石上，以幫助建立肌肉記憶。

Mistake number three is starting on the wrong whetstone.

In general, for Japanese whetstones, there's going to be low grit, medium grit, and high grit stone.

一般來說，日本的磨石有低砂、中砂和高砂之分。

Low grit stone abrades metal much faster, and fine grit does so very slowly and hardly abrades any metal at all.

低粒度石材磨損金屬的速度更快，而細粒度石材磨損金屬的速度很慢，幾乎不會磨損任何金屬。

However, most sharpenings are going to start on your medium grit whetstones, which most people are going to categorize as kind of 800 up to 2000 grit.

不過，大多數磨刀都是從中等粒度的磨刀石開始的，大多數人將其歸類為 800 到 2000 粒度的磨刀石。

And if you need just a single stone, the 1000 grit stone is going to be the one to get.

如果您只需要一塊石頭，1000 粗細度的石頭將是您的首選。

But how do we actually identify which stone we should start on depending on what is the sharpness of our knife?

但是，我們如何根據刀的鋒利程度來確定應該從哪塊石頭開始？

So if the knife you want to sharpen has some microchips in it, or maybe it hasn't been sharpened in a couple years or ever, that edge may be so dull that it's going to need a low grit to help make a new edge.

是以，如果您要磨的刀上有一些微芯片，或者已經有幾年或從未磨過，刀刃可能會非常鈍，需要用低磨粒來幫助磨出新的刀刃。

However, if it's just normal wear and tear, maybe that knife hasn't been sharpened in a year or so, medium grit will work fine in most cases.

不過，如果只是正常的磨損，也許那把刀已經有一年左右沒有磨過了，那麼在大多數情況下，中等粒度的磨刀石就可以了。

However, if it's a knife that is already fairly sharp but might need a touch-up, a high grit whetstone may be all that it needs.

不過，如果一把刀已經相當鋒利，但可能需要修整一下，那麼它可能只需要一塊高砂磨刀石。

For example, this higher end Guyuto I sharpened about six to eight weeks ago.

例如，我大約在六到八週前磨的這把高端 Guyuto。

It's still plenty sharp and cuts through paper fine, but it doesn't dig into my fingernail or pass the tomato slice test.

它仍然非常鋒利，能很好地劃破紙張，但無法刺入我的指甲，也無法通過番茄切片測試。

However, if I just take a few strokes on both sides with a fine grit whetstone, I've got that edge back in screaming shape.

不過，如果我用細砂磨刀石在兩邊磨上幾下，就能讓刃口恢復到令人驚歎的狀態。

So in summary, evaluate the knife and pick your stone accordingly, but in most cases you're probably just going to start on your medium grit whetstone.

是以，總而言之，要對刀具進行評估，並據此挑選磨刀石，但在大多數情況下，您可能只需從中等粒度的磨刀石開始。

Mistake number four is switching stones too soon.

So when you start sharpening, a lot of people get really excited to move up to these high grit whetstones where you can really polish up the edge, make it look nice and shiny, and a lot of beginners think that this is actually where the knife's edge gets sharp.

是以，當你開始磨刀時，很多人都會很興奮，因為可以在這些高砂磨刀石上打磨刀刃，讓刀刃看起來又亮又美，很多初學者都認為這就是刀刃變得鋒利的地方。

I mean, it's exactly what I thought when I started, but that's not really the case at all.

我的意思是，這正是我開始時所想的，但實際情況並非如此。

So if the knife's edge is not sharp after using the 1000 grit stone or lower grit stone, it's not going to get exponentially sharper when you move to that 5000 higher grit stone.

是以，如果使用 1000 粗細度或更低的磨刀石後刀刃還不鋒利，那麼換上 5000 粗細度更高的磨刀石後，刀刃也不會成倍地鋒利。

As you can see, you can get a screamingly sharp edge on just a 1000 grit stone.

正如你所看到的，僅用一塊 1000 粗細度的石頭就能磨出鋒利無比的刃口。

You can get a sharp working edge only using a 1000 grit stone.

只有使用 1000 粗細度的石頭才能獲得鋒利的工作邊緣。

The reason why is simple. 320 and 1000 grit stones are removing enough metal to actually set the primary cutting edge on the knife.

原因很簡單。320 grit 和 1000 grit 的磨石能磨掉足夠多的金屬，從而在刀具上形成主切削刃。

The 5000 grit and above stones are really just polishing or cleaning up the edge that was set.

5000 粗細度及以上的石材實際上只是拋光或清理已鑲嵌的邊緣。

It's going to remove some micro serrations and make it look shiny, but you aren't effectively changing the angle of the edge with your higher grit stones.

這樣可以去除一些微小的鋸齒，讓它看起來更光亮，但你並不能有效地用更高砂度的石頭來改變刃口的角度。

Here is my stone progression for a normal knife sharpening.

下面是我用磨刀石磨刀的過程。

I start my knife out on the 1000 grit stone, and then I make strokes on one side up and down to establish a burr, which is going to be a raised lip of metal that curls over to one side.

我在 1000 粗細度的砂石上開始磨刀，然後在一側上下划動以形成毛刺，毛刺就是凸起的金屬脣，向一側捲曲。

Once I have a burr up and down on one side completely along the length of the knife, I just flip the knife over and repeat that process, which will flip the burr to the other side.

一旦我在刀的一側完全沿著刀的長度上下毛刺，我就把刀翻過來，重複這個過程，這樣就能把毛刺翻到另一側。

Once there, I flip the knife over and perform a number of stropping strokes on the same stone to effectively cut off the burr.

之後，我把刀翻過來，在同一塊石頭上進行多次敲擊，以有效地切掉毛刺。

This could be with paper, the fingernail test, or slice a tomato.

可以用紙、指甲測試或切西紅柿。

I make sure it cuts like this on the 1000 grit stone before I even think about moving to the fine grit stones to polish up that edge.

我先要確保在 1000 粗細度的石材上切割出這樣的效果，然後才會考慮使用精細的石材來打磨邊緣。

One more thing that I would like to add, don't get discouraged or worry about messing up your knife when you are starting out.

我還想補充一點，剛開始時不要氣餒，也不要擔心把刀弄壞。

It's pretty hard to do irreparable harm to the blade, so go slow, be consistent, get the feedback from the sharpie marker, and everything will be okay.

要想對刀片造成無法彌補的傷害是很難的，所以要慢慢來，堅持不懈，從銳利的記號筆中得到反饋，一切都會好起來的。

Hopefully, some of these tips help you guys out in your whetstone sharpening journey.

希望這些技巧能對你們的磨刀石磨礪之旅有所幫助。

This is by no means a fully exhaustive list of tips on whetstone sharpening, but it's definitely some of the bigger keys that are going to help you get a sharper knife.

這絕不是一份詳盡無遺的磨刀石磨刀技巧清單，但絕對是一些能幫助你磨出更鋒利刀具的關鍵。

There's a bunch of opinions and different methods on how you can actually sharpen your knife, but at the end of the day, I just want to help you get a sharper knife in the kitchen.

關於如何磨刀，眾說紛紜，方法各異，但歸根結底，我只想幫你在廚房裡磨出一把更鋒利的刀。

Because behind salting your food, I think it's one of the most important things for a cook to do.

因為在醃製食物的背後，我認為這是廚師要做的最重要的事情之一。

I mean, it makes cooking easier because you can chop faster.

我的意思是，它讓烹飪變得更容易，因為你可以更快地切菜。

It makes it safer because you have more control over your knife because you need to use less pressure to actually cut through things.

這樣做更安全，因為你可以更好地控制你的刀，因為你需要使用較小的壓力才能真正切開東西。

And let's be honest, it's a hell of a lot of fun to cut through tomatoes like butter.

老實說，像切黃油一樣切西紅柿是一件非常有趣的事。

Let me know which tips helped you guys out down in the comments below.

請在下面的評論中告訴我哪些技巧對你們有幫助。

Subscribe if you're new and if you enjoyed, and I will catch you in the next one.

如果您是新讀者，如果您喜歡，請訂閱，我將在下期節目中與您見面。

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磨刀石磨削初學者常犯的錯誤 (Whetstone Sharpening Mistakes that Most Beginners Make)

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