Guy Sharpens Dollar Store Knife Into Pro Quality Blade

December 2, 2016


This is a video of Jun of Youtube channel JunsKitchen sharpening the $1 knife he bought into a blade easily capable of slicing paper, transparent tomato slices, and cleanly cutting three bottled waters in half. His cat watches the whole time. Apparently those knife sharpening stones really work. I just bought a knife from the dollar store myself and was planning on doing the same thing but then I started playing five finger fillet and now my hand is bleeding and it won't stop and I'm getting light headed. What should I do? "Play again with the other hand." I like the way you think.

Keep going for the video.

  • Grand Old Drummer

    This video sure pulled the knife nerds (as Jimmy DiResta would call them) out of the woodwork. "That blade will not hold an edge" Ok? So sharpen it again. The guy paid a dollar for it. He certainly was able to get his money's worth. Sure it's not a Wusthof, but he was able to get this thing sharp enough to do some impressive stuff.

  • Shitty steel will always be shitty steel. That knife is junk, won't hold the edge, will break easily, be an all around pile of garbage.

    CEO, manufacturer of knives that will slice this pile of garbage in half, and custom knifemaker.

  • Bubbubsky

    The best part is clearly at 34 seconds, when the cat just goes, "Awright, 'nuff of this knife crap....I'm a kitty, LOOK AT ME!"

  • GreyMatter

    To steal a catchphrase..."Ain't nobody got time for that!"...I'll just keep using my Wiltshire staysharp knife thanks!

  • Sapphire Jack

    I don't think that's actually what's happening; a whetstone or stop can hone a blade, make it straighter and more true, but I don't think even the methods he's using are removing enough material to actually make the edge sharper. You'd have to take it to grinder and actually excise the steel util the edge was thinner. At least, that's how Alton Brown explains it on his knife episode of Good Eats.

  • Kaizer Chief

    Almost, but not quite. A strop or a knife steel will straighten out the blade, and make it a bit keener. But a stone will hone the edge (i.e. remove steel, and reset the bevel). Chefs can be surprisingly clueless about knife sharpening - the guys who sharpen cutthroat razors would probably be your best source of info (and obviously blade makers aka cutlers).

  • GeneralDisorder

    He doesn't tell you how much time he spent on it or what grits he used.

    Did you see the bevel? It's pretty steep. I did the same thing with all of my micro-serrated blades. They were fine and dandy until I took a the time to dremel one of them and realized "oh, those aren't sharp... they're just tiny saw blades for food". So I sharpened another and another. They're made of pretty hard steel (especially the cheap dollar store knives) so it takes a little extra.

    I started with a belt sander to get a rough shape (because I'm not spending three hours on 200 grit diamond hone to knock off the saw teeth). Then I took a dremel and an abrasive buff. It's like a steel wool powder puff with abrasive shit on it. Really nice. And because it's soft it's really forgiving. Then... I used my cheap diamond hone. I actually have 4 grits on a $10 harbor freight diamond hone block. I went from 200 to 600. But I had 300 and 400 I could have used if I didn't plan on using the dremel for the final polish.

    Last step was rubbing compound and felt wheel on a dremel (using the lowest speed). I could have done all that in 10 minutes with a bench grinder and a pair of paper wheels.

  • Andrew Newton

    interesting fact - suntory (the water bottles in the video) owns something like 60% of the world's whiskey manufacturing including Suntory Whiskey, Makers Mark, Jim Beam and Laphroaig.

  • JJtoob

    For relaxing times, make it Suntory time.

  • Daniel Generic

    Sure, you can make even mild steel sharp, but a harder steel holds the edge for much longer. A more expensive knife can also be more resistant to corrosion. I like good knives but I buy cheapish ones because I'm lazy and I sharpen with hone and clean them in the dish washer.

  • This. You can sharpen any knife but the quality of the steel used for the blade determines how long it will stay that way.

  • Meh

    Well 9 out of 10 you don't buy a good polish alone. You want to buy quality metal and a nice polish. I can't imagine a one dollar knife having top notch materials.

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