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This was a lot of fun to shoot. Thanks to the Epicurious team for always making it a good time.

Frank isn't just a skilled chef, he's a skilled teacher too. He explains everything so well.

Another tip that's not in the video, but might be in the comments already, is to NOT scrape food off the cutting board with the blade of the knife. I like to use the back of the knife to push food into the pot, etc.

Hey Chef, great video! Note from a mech engineer here who worked only about a decade with metals quality: 8:00 Don't worry about the temper on the blade, the temperature you will get with these grinders are not going to be high enough to mess up with the temper. True, you can get burns from the hot knives after sharpening, so safety is indeed a concern. In my experience, people tend to resist up to approx. 120 degrees (50 C) on the palm of their hands (please, don't use this as a temperature check), and a grinding process may get WAY higher than that, but you'd need it to get to the 400-450 degrees range (200-230C) on a 1/16 -1/8 inch (1.5-3 mm) blade to start messing around with it. If it's stainless Steel, the temp can go even higher.

Pro Tip. If you do drop a knife into your soapy water, use a clear glass tray or bowl and put it into the water (without filling it). It will push the soap suds out of the way and allow you to see the bottom of the sink like a see-through kayak.

There was one extremely important detail that was omitted here... This demo was done with a medium hardness (German) knife. For German steel, I totally agree with all of the details Frank mentioned. However, if you have a harder Japanese knife (or any high-carbon steel knife), you can't hone it with a steel honing rod like he showed. With some hardness levels, you can get away with a ceramic honing rod... but for many Japanese knives, you just really can't hone it. When those need a touch up, you have to go to a stone. That being said, those harder Japanese knives also need fewer touchups because of how hard they are.

I ordered the Sharp Pebble waterstone you recommended, and watched the technique section of the video a few times. Great tip on using a food scale to get the right finger pressure. I’ve never sharpened anything before, but WOW it worked great. The tomato test was a success. Thank you for putting this instructional together! Outstanding demo.

As a Boy Scout, we visited the Grohman Knives factory in Pictou, NS. They taught us to sharpen our knives EXACTLY like this. A few years later in a competition, I used this method and was blasted because it wasn’t “Scout book” method. After feeling the sharpness of the blade, and relaying the story of how I learned it, I received a perfect score! That was some 40 years ago, and technology hasn’t improved it! Great video!

I see Frank. I click. Anyway, he’s a great teacher. I learned a lot in the first minute already!

My mother in law came to visit for a month one time. She likes to cook, but like Dale Doback in Step Brothers I told her “DON’T TOUCH MY WÜSTHOF KNIVES…DON’T TOUCH THEM!’ I showed her the Costco set of kitchen knives she was welcome to use. I went away on a business trip for 3 days, and when I returned I found some of my knives missing. I asked about them and she told me they were in the dishwasher. I immediately took them out and also discovered the tip on one was a little mangled. Upon further inquiry, I discovered she used the knife to pry difficult lids off of glass jars. I was close to going out into the garage to get my shovel and some lye! 🙃😉🤣🤣🤣 She wanted to go to Target to buy replacements. But I said “no” and took her to Sur La Table, where I originally purchased the knives, and a few hundred dollars later she learned to NEVER use my personal kitchen knives again!

One trick that I find works really well to sharpen serrated knives is a string with a circular cross section (like a shoe lace) and some metal polish (i.e. in paste form). I tie one end of the string to a steady object, put some paste on the string, tension it by pulling on it with one hand, and with the other hand run the knife back and forth at an angle (of course) so that the string slides in each serration. I did this for a set of old table knives and they came out very well. :)

Sir, you're great at teaching knife knowledge. Clear, relatable, complete. Thank you.

As a 60 yr. old culinary student this video is great to share with my classmates. I have not sharpened with a wet stone but can't wait to give it a go. The cleaning and storing I have always done as you have demonstrated, and my friends always said I was too picky, LOL! Thank you, Chef!!👨‍🍳

Packed with Easy to follow Instructions, Systematically presented resulting in maintaining (perhaps) the most important kitchen tool safely and for a lifetime. Thanks a million Chef!

Two years ago I switched from a manual sharpener to a water stone And I have to say what a difference it made. Before the switch, I watched so many Japanese chef demo videos in order to perfect my technique.

I’ve watched a lot of whetstone sharpening videos, thank you Chef Frank for making it so much less complicated than everyone else! Great video!

Having tried several whetstone sharpening methods, I like yours the most. It feels the most natural and smooth to carry out. Thank you.

Everything you've said in this video is bang on and any good chef out there would agree.I remember cooking when I was 18 and was very fortunate to be working at a Michelin star restaurant, though I didn't appreciate it at the time.I remember a chef showing me how to sharpen knifes with a water stone. He then took my knifes(Henckels set of 3) while I was prepping for evening service and put the most ridiculously sharp edge on all 3 of them. He came back and said "give those a try"....I was blown away. I didn't think a knife could get that sharp and cut with such little effort and accuracy.

Frank, I’ve been watching a bunch of vids on sharpening kitchen knives. I appreciate your approach in saying a bunch in a short amount of time. All solid info - Thanks!

I just want to say thank you! I have had nice knifes for a while now and I thought I was doing a good job of sharpening them. I realized after I watched this video and tried the techniques out that I was wrong. In two minutes he was able to explain proper knife sharpening techniques better than any of the 25 minute videos I’ve watched before. So thank you!

Another tip to keep your knives sharp is when you’re swiping your knife along a chopping board to transfer the food you’ve just chopped into your pan, flip your knife over so you’re not using the side with the blade so it won’t dull the blade

Frank is the MAN! My son who was a cook in a top private club in the Midwest made the observation that 'Chefs obsess over their knives.' From Wusthoff Ikons to Global chef's knives the chefs insisted on owning and using the best. Frank's suggestions will keep a great knife sharp and in fine condition. Thank you, Frank!

i am currently working on my cert 2 and this is very helpful too someone that is new to cooking and has not had much experience this was explained very well and easy for anyone at any level to understand sharpening my knives is something that i have struggled with but after watching this i think i have a better understanding and can use the skill shown to improve my sharpening skills to have a well maintained knife.

Thanks chef! I did that plate honing- it works...felt sharper and I could also see the difference looking 👀at the blade...not bad for a 3 out of 5 score.

Please never stop doing these videos Chef Frank. You're the best.

If you have a wooden knife block with vertical slots, try putting your knives in upside down so the blade isn't dragging on the bottom of the slot every time you slide it in or pull it out. This works for almost all knives except for small parers, where the handle is heavier than the blade and naturally tends to pull the blade away from the bottom of the slot.

I so greatly appreciate these videos for both technique and safety!! Thanks so much!

This man is a real Chef. Love him, thanks Franky.

My roommate and I were talking about how dull our knives were the day before yesterday 😳 this video couldn't have come at a better time. I also learned that pretty much everything I thought I knew was wrong 😅

Thanks Chef Frank. I've been sharpening knives in pretty much the same way that you do for years, but it's good to get confirmation from a professional such as you.

This was extremely informative. It told me everything I have to know. I only have one chef knife and I do most of the things that it showed in your tutorial being that I live alone I store the knife on my counter, just laying on a towel. Thanks for all the useful information

This was a great video and I definitely learned a few things from it. I figured a chef would know this skill the most and all guy’s love the tools that make them their money. Thanks for all the tips and being thorough with it!

1. Dish washers don't ruin the temper of steel edge because of temperature alone - it is not high enough. Instead, a chemical process occurs starting with water - in itself quite aggressive - and rather aggressive detergent. Hence the recommendation not to let finer knives soak (too long). 2. A honing steel rod has very fine longitudinal serrations, much like a file. Doesn't work for serrated knives the way it was shown. Use a ceramic honing rod instead. 3. Wooden cutting boards are best if made from endgrain. Endgrain will quietly part when knife edge is applied. Sidegrain will be cut, leading to wear. Also, endgrain accepts e.g. oil maintanence better.

As my father was a butcher i have some experience with knifes. All the hints given here are wonderful and useful. Thanks for the video.

I just have started cookery class and this video really helps me out a lot for the handling of knife and the way to sharpen. Thanks a lot.

Thanks for a brilliant video. I have tried so many knife sharpeners over the decades that I have lost count. Only last week I tried a whetstone that I used for sharpening my DIY tools on my kitchen knives. Your video confirms that I am on the right track. Much appreciated 👍

This is such a great educational piece. I've watched it several times myself, shared it with all of my siblings, and with friends. Thirteen minutes well spent.

I just bought a nice set of Zwillinge knives and this video was right on time for me! I particularly appreciate the detailed how to on correctly using a wet stone. Thank you!

Superb tutorial! Bewildering range of sharpeners on the market and difficult to know the good from the bad. Your demonstrations and explanations very clear and easy to understand. Now I would not shy away from buying a stone. Thanks for sharing your knowledge. Great job.

Wow! Everything anyone needs to and should know. I learned here about using a waterstone and guide. Everything else confirmed that I have been doing it right, including washing. Thank you so much!!

I worked for years in a meatworks in New Zealand where your knives and steel were an extension of your hands. A sure way to risk cutting off your thumb is to hold the steel with the grip he is using - you should always curl your thumb forward over your index finger knuckle. This reduces the potential damage to losing a thumb/forefinger tip or getting a nasty cut into the meat of the heel of your hand. Fortunately, we wore chainmail gloves at work, but we learned the proper grip in case of preparing food at home and forgetting that you aren't wearing a glove.

This is a seriously good video. I sharpen chisels and wood planes until I could shave with them but have always found knives difficult. Great advice. 👍🏻

I appreciate you explaining the difference between the various types of instruments!!! I just sharpened my knives by following your video!! ❤️

Thank you for this. You are the first person who explained in simple plain English how to sharpen a knife. Myself, like a lot of other people, thought the steel sharpened the knife, now I know better.

Frank is so funny especially when it’s his episode

Love this and the instructor--awesome video, thank you!

Thank you Chef Proto, that was the best knife sharpening video I have ever seen. Filled with great tips and wisdom. I will now learn how to use the Whetstone sharpener.

Nice tips and yes, I am using two wooden knife blocks in the kitchen and place the knifes with the blades to the top in the vertical slots.

Washing: don't forget to properly clean the handle. As always, this was a great clear and concise video, Chef Frank!

Chef Frank, I enjoyed watching this video, and learned from it. I have a safety tip that you should have mentioned. Since I was a boy scout I was taught that the 1st rule in working with knives is to keep the cutting edge pointing away from body parts. In the future please make a point of driving home this safety policy. I know you are experienced so this may be less important for you to embrace but the majority watching this are not. In most of your video you were pretty good at demonstrating this rule until you came to washing. I suggest that the blade stay facing away, and the sponge be turned so it is above the blade, then below the blade. Also, that the knife stays still and the sponge be moved up and down the blade. I think you'll agree that there's much more control of the sponge than holding a 10" or longer knife by the handle and sliding it. Hope you and future readers of this comment take this safety message to heart.

I use Japanese high carbon cutlery. It is very important that you dry your knives as soon as possible, especially after cutting acidic vegetables or detergent cleaning. Not just because high carbon steel oxidizes very fast, but oxidation is a systemic attack on steel. Molecules oxidize equally on the blade surfaces, but at the very edge oxidation seems to take effect more quickly. It's that way with razor blades as well (just showed my age, still use them along with a 56-year-old Gillette double-edge razor and shaving soap and brush). I found your video enjoyable and learned a lot. Thank you.

This video is excellent, succinct, and informative. Thank you. I feel confident now, on how to take great care of my knives

Huge part of sharpening with a stone is burr management. All youre doing is filing a piece of metal. Just like large scale filing, you get a tiny burr on your knife. You shape the blade on rough surface, dragging away from edge, and that creates a burr on the edge. You then go to fine grit and work harden the burr there until it falls off. Try it, you can feel the burr with youe thumb if you pay attention. Honing steel does the final work and aligns the edge. When knives go dull, half the time the edge is just folded over into a burr from some brute dragging the blade sideways across cutting boards and other surfaces. Honing steel folds it right up and so does any other metal surface, so dragging a knife across a knife works in a pinch. Just like rest of cooking:once you understand the inner workings of it, you can do it easily. I sharpen my knives twice a year and i cook for hours almost every fay

I've used the bottom of a ceramic coffee cup before to hone. works about the same as the plate but a bit easier since you can set it on the counter and it's elevated more.

I am new and the guide tool really helped me feel confident. I cannot wait to get past it though. I am working on really old knifes that have never been maintained.

Thank you! I just bought a new set and now I know how to use and care for them! ❤

Frank is my guy. His instruction has transformed my kitchen and elevated my skill. Frank-o-meter for the win!!! 😊

My go to cutting board is a Starfrit acrylic board that I've had for the last 20 plus years. It's definitely got signs of wear, but I would never use anything else. And, I use the wet paper towel trick every single time I'm prepping my meals.

Just wanted to learn the best way to use my hand-held sharpener but learned a whole lot more! Thanks sir.

I've been sharpening scythes, machetes, chainsaws and always knives but never knives with a wet stone as I'd use the honing thingy. I'll give it a try. Great video. I'll watch more.

Experience has taught me that when you use a magnetic strip it's best to put the knives with the handles above the magnet not below. That way any vibrations won't cause the knives to eventually fall. Also never mount the magnet on a surface that gets hot. Heat destroys magnetic properties.

Great video. Out of desperation while helping a family member cook I actually did sharpen a knife on the honing steel. It took about 45 minutes but it definitely went from dull to sharp enough to cook.

When sharpening on a stone and you don't have a guide, don't use dimes, etc. , use the edge of the knife to dictate the angle to use. Place the knife, almost flat, on the stone and, with a gentle pressure, edged facing away from you, slowly (faster than a snail move the knife forward. As you move forward, slightly increas the angle of the blade until you feel a slight drag... It isn't smooth anymore. This is the angle of grind on *your* knife, not someone else's. Do this several times, figuring out speed, pressure (just a few ounces, doesn't take much) and angle until you can do it easily for each kmife. Then, you're set for life because that's a permanent skill. I'm very surprised they didn't show that, here because it takes about five seconds to show and a lot longer to write. 😉 If you're afraid of cutting yourself while using a steel... Slow down! You don't have to go as fast as the pros and there is plenty of lengt on a *good* steel (mine's 12") to be safe. Also, you can buy a steel with a cross guard to protect your fingers and, if all else fails, hold the steel with a kitchen towel on your hand. If you slip, you'll have time to stop before you damage yourself. Also, this is important and should have been said, you'll (hopefully) only buy one steel in your life, if/so you buy a *good one.* If a steel is short (8"), feels "nice and light and easy to use..." *Don't buy/use it.* It's not made of good material, will wear out fast and never do a good job to begin with. Many inexpensive "sets" that come with a block and steel include a junk steel to make you think you're getting more for your $$. When buying an inexpensive knife set, the more you get with it, like a block, steel, sharpener, etc., the less knife quality you get. (Unless you're buying some very expensive, high end set). Buy a quality, heavy, (poss. German made) honing steel. If it's too heavy, learn the "point down on the table" method. It will cost around $25-$50 (dep. upon maker and where you buy, try eBay/Amazon) for a tool that A) Lasts you a loong time, if not a lifetime for an avg. home cook. B) will do a *good job* of keeping your knives sharp which means less actual sharpening which means your knives last longer and saves you many more times the cost of a good steel. And, you'll like the way it feels to have a truly sharp blade when you need it. 😀 He also should have mentioned that every so many hours OR any time you're cutting meat on the bone (a chicken, boning steaks, etc., etc.) you will make slight bends in the edge of the blade. This folds the "burr" of the edge over and makes it snag and drag while you cut. So, anytime you cut into anything but pure meat or vegetables or if you do a lot of chopping, etc. against a hard surface (cutting board), always run your knife over your steel frequently during and once after you're done cutting. That way, you always pick up a sharp knife. You'll be happy, trust me! 😀 For the avg. home cook, having a good quality set of knives is a necessity but they see it as a luxury. The best bang for the money is Vcitorinox (think Swiss army knife) which is what's found in many pro kitchens/butcher shops. They were Forschner/Victorinox and originally just Forschner. All variants are still available (eBay) and the older ones had much better steel, as is with all now. Victorinox comes with a lifetime guarantee, good steel, long lasting. Find 'em on eBay (new and used), Amazon and Walmart.com sells a seven piece (w/smaller steel) set for $139, comes with a canvas storage roll ("eh...") and has an 8" chef's knife (most common), straight boning knife, paring knife, an off-angle bread/sandwich knife (I really like mine, good for other things, too) and a straight slicer/tomato knife and a 9" steel. The steel is "ok" but, I'd ultimately upgrade. This set will do 95% of a home chef's tasks, for a very long time. There is also a "pro BBQ set" for $100 more that you don't need unless your an advanced meat cutter. If you just want the basics, an 8" or 6" Victorinox chef's knife ($27-40+/-) which is plenty for most and will be your go-to, everyday knife. A semi-stiff, 6" boning knife ($30+/-), a paring knife ($25+/-) and a 7" bread/slicing knife ($35+/-). That will get it done. As an option (for your turkey, chicken and rib roast needs), an 8" carving knife ($30-45+/-) would be a perfect addition to round things out. And a good, 10-12", heavy steel w/finger guards will keep things sharp. This set will absolutely take care of 98% of your standard, kitchen tasks and will last you a lifetime. Not only do they last, they make cutting and cooking *much* easier and even fun, when you're not struggling with dull, cheap knives. I know people who won't cook because they have crappy knives and it's just too much hassle. So, even though you'll pay more at first (try used on eBay, great deals there) everytime you pick up your knives, you'll smile.

I learnt so much from your advice in all your videos.Thank you so much you've made me a better cook.

Thank you Frank!! Quick, easy, chock full of helpful information.

I found with the manual sharpener you need to be lighter than with a stone. If you push too hard it vibrates, like it is in the video, and creates kind of a wobbly edge.

So many good, practical tips. Thank you, Chef.

I appreciated the part about knowing if your knife is sharp, as demonstrated with the green onions. I'd heard that crunching sound and thought it was because of my 'mighty' knife! 😆 Now I know better. It was interesting to find out about the plate method. Also the knife roll. I had one of those magnets and I hated it because the knives always fell off! I had to get a new set of knives because a couple ended up with damaged tips. Now I have a wooden tray with narrow grooves that the knives lie in inside a drawer, with the sharp sides facing down. Don't forget to wash the handles of the knives, too!

I'm definitely getting a stone. As for storage, I also like the magnetic strip, but I by far prefer the ones where the magnets are hidden behind the wood because I really don't like the idea of my precious super-sharp knives being placed against harshly angular metal strips. If the knife doesn't go on or off the strips evenly then the cutting edge could get dented or knicked, and there's the risk of the blade getting scratched.

A dish washer will not ruin the temper of your steel. The abrasive soap will likely dull the knife much faster than hand washing but it will not ruin the temper of the knife. Even if you are considering the 200 C mark as sighted in the video most dish washers barley get to around 120 C for internal temperature.

I tried the plate thing - IT WORKED !! That was a serious pro-tip.

Thanks for the info. I was doing some things correct, some not so much. Now I know how to do it CORRECTLY

Great video. I learned a lot!

This was so helpful! Most of my knives are duller than Jon Snow. Will get a water stone. Thanks!

Great tip using the steel on the serrated knife,I`ve always used the bottom of a coffee cup.THX

This is the fricking best knife sharpening video ever. Sharp knives are a joy in the kitchen. I learned so much in this video. it is a keeper in my private stash. I had all the knife sharpening tools you talked about even the water stone. But I never learned the right way to use it. I never used the honer the right way either. This was just the best. I am so excited to learn how to do something right.Thank You Thank you Thank You. 👍❤️👍❤️👍❤️👍👍❤️👍❤️👍❤️👍

For checking to see if my knife is sharp, I point it towards a bright light source, sharp edge up. Then I look for any reflection. If there's little points of light, those are dull spots. If there is no reflection, it's sharp.

Frank is a fantastic teacher! Thank you so much for the valuable lesson!

Really interesting,informative and fun to watch. I learnt so much watching this video 👍.

Wow! Now I can sharpen my knives correctly. Thank you for sharing👍🏾

Alright!!! Am I first in line for dibs on Frank coming to my house to sharpen my knives? Maybe will see if he has time to make my holiday turkey while he's here! Love ya Frank! ... hmmm I wonder what method Lorenzo uses for sharpening his knives, or I bet he invites Frank over too.

Frank's advice is absolutely spot on in all respects. I've been using knives for over forty years and seen many chefs not knowing how to sharpen or look after knives properly. It's a pleasure to watch a real expert who knows what he's doing! Friends ask me what's the secret of good cooking, I tell them "a sharp knife", they look at me as though I'm crazy.

I just realized I do almost everything wrong with my knives… thanks for a fun and instructive video!

Wow! You have really taught me a lot about cleaning knives. Didn't know not to put them in the dishwasher. I never knew the correct way to use a rock. Until now. Thank you so much.

I'd like to say I have a bone to pick about the first method. I have the exact same whetstone, and a fairly nice set of both stainless steel and antique carbon steel kitchen knives, and I use both regularly. I use my own variation of Frank's first method on both. My first difference is that rather than dragging the cutting edge across the stone, I push it across. So the stone travels from edge towards the spine of the knife as it sharpens. Doing it the way Frank describes causes what I describe as a "foil" of metal to build up on the apex of the knife blade, which is the material that has been slightly abraded away from the edge of the blade, bringing the two sides closer together at a point (making it sharper), except there's this foil of metal that will fold over onto the side that you're not working at the moment. As soon as you flip it over, that foil folds over the apex onto the other side with the first stroke and it never breaks off! This will eventually end up in your food, and then in your guts! When you push the blade across the stone, that abraded material moves towards the spine of the knife, not the apex of the blade, leaving nothing at your leading edge except a perfect blade. Of course, it takes a little more practice and care not to gouge your stone or your knife or you'll be honing a nick out of your knife. And I really feel like those honing steels are worthless, although they are popular, so maybe I'm wrong about them, and if used often, maybe they work to keep a knife tuned up. But I feel like my next method after a good whetstone sharpening once or twice a year really puts the razor edge finishing touch on my knives (seriously, I can shave the fine hairs off my arms after I do this next step.) I got an old leather belt, and some red polishing rouge. I secured the belt on my table so it ran over the top of a couple books and used a little strap on the underside of the table to pull it tight and secure it, gave it a good dressing with the rouge, and THIS was where you have to pull your knives across that belt with the blade edge dragging. But you can really see how it dresses the edge of the blade and finishes the job. And the sharpness of the blade between these two steps is night and day, as well as helping the longevity. Your knives will be SCARY sharp with this method, and they will hold their edge for about six months, with no honing every time you use them. That blue and white whetstone is a great product though. Rubber footing on the holding block base so it won't slip on your table, and a rubber grommet around the base of the stone so the stone won't slip in the base.

Good info here. @5:01 The entire process of sharpening a blade is "honing"; and the guide @2:59 is called a "honing guide". Also, keep your water stone submerged in water using a plastic container - I've had the same stone submerged for >5 years (Norton water stones).

I've been using a water stone to sharpen my knives for decades, but I never knew what the honing steel was for. Now I know. Thanks!

Awesome video! I have been sharpening knives for years. I used to sharpen knives for hunters and fisherman. You nailed it. The only difference for me is I use a sharpening set that holds my knife at the perfect angle and I use oil. Great video!

All of Frank’s advice here rings true to me, and matches with my experience over 40+ years of at-home cooking. On knife storage, I too have no counter space to give up for a block, AND no convenient wall space for a magnetic strip. So, I mounted a magnetic strip INSIDE a shallow drawer under my cooktop. Cutting boards and knives are all in the same place, and the knives don’t bang into each other and get dull.

Get you someone who cares about you as much as this man cares about his knives

I really enjoyed your instructions on how to care for our knives 😊👍🏻

Very informative- especially about honing and comparative methods. Thanks

Idk what they’re paying Frank but it’s not enough. This guy is a legend!!!

One thing that I feel is overlooked in most sharpening and maintaining videos from culinary professionals is stropping. It's somewhat similar to that of a honing steel, where you can do it between uses, maybe once every couple of weeks. Any piece of leather will do on its own, where you can lightly run the knife edge along it in the same way you would with a whetstone. The leather can even be loaded with a buffing compound that could be found at any hardware store. This can take sharp edges to the next level of sharpness and can have far better sharpness results when maintaining between actual sharpening of the knives. I prefer this personally over a honing steel.

Outstanding demo by a superb teacher!

Very well-made video! A lot of people think they sharpen their knives by using a honing steel...they are not. The honing steel is just to straighten that edge one has built up by sharpening the knife....nothing more. When done with the sharpening stone, I like to use a fine 10.000 grid stone to polish my edge. It really makes a difference and the edge is literally a mirror afterward. A serrated knife is a pita to sharpen but it can be done. I use a diamond-coated stick to do so. A couple of "grinds" in each serration and then flatten the back side with a fine 1500 grid stone/wet-sandpaper. If you just use it for bread and the like it keeps sharp for years. Most "knife sharpeners" are just garbage and expensive too. If I have a really dull knife, from someone that wants it sharp, I grind it at first. I have a wet stone on a bench grinder that does the job. Afterward, I polish it on a cloth wheel with some polishing wax on it. It gets razor sharp by that time. To maintain it I recommend the same method you show in the video. :)

I used japanese wet stones for years until I purchased a quality diamond stone. (Also uses water) The diamond stone works faster, is more consistent, and you don't need to flatten the stone regularly.

Frank the ultra mega legend... knife... sharpen... nuff said, I'm all in.

Good job Chef Frank. First time I have ever seen anybody explaing honing with a steel.