Sharpening a Dull Kitchen Knife Step-by-Step (Global G-56 Nakiri)

Turn a blunt blade into a razor‑sharp slicer in one session! In this sharpening demo I take a Global chef’s knife from dull to sharp using three Naniwa Advance splash‑and‑go water stones (220 / 1000 / 3000) and a leather strop. Follow along to see exactly how to raise a burr, refine the apex, and deburr for long‑lasting sharpness.