Hi, I'm Chief Curtis Addleman we're here at the Culinary Specialist "A" School at Fort Lee.
What I am going to show you right now is a quick demo on how to sharpen the knife correctly.
What we have here is a tri-stone so it is going to sharpen your knife in progression.
You are going to start with the coarsest grain with even pressure across the blade,
anywhere between 21 and 24 degrees towards yourself.
Make sure you get from heal to tip.
So the key here is to be even
so if you're going to do three strokes on one side you are going to do three on the other.
So now we moved to the next grade of stone
and we are going to do the same thing.
Your final grade here almost feels smooth.
This is what's going to give you that nice cutting edge.
So after you go in and sharpen it you are going to get these little burrs on the blade.
You're going to go back in and your just gonna even those up and take off any edges.
Done.  Now you have a sharp knife.
