Great collection- I chose to get a good starting when I got married 25 years ago and slowly bought more even greater ones. I learn as I was growing up with my mom you need good knifes; she had bad and okay - so when I bought mine, I would get some for her too. I slowly gave away her old.
I grew up watching you and Martin Yan on PBS. It was hard acclimating myself to The Food Network without you guys on the screen. Recently though I discovered your channel and gotta say you’re looking good! Glad to see you still going at it. Keep up the great work.
Your wife's old cleaver may be the best blade you showed here. It's a real beauty! Just a correction, the knives you referred to as "low carbon" steel actually have the most carbon in the steel and are not stainless. The increased carbon and lack of chromium in the steel is what allows them to take such fine edges.
My mom was gifted a whole set of wufstof knives when she use to work at this lady’s house as a housekeeper/personal cook and to this day they I use them def worth buying something high quality they like 40yr old still sharp
You’re absolutely right about not going cheap on knives. I’ve always been disappointed with the retail store sets. No more! They’re all getting replaced with quality knives.
Thank you, Rick. I agree 100%. A cleaver, a chef's knife and a paring knife in skilled hands can do anything required. If I used a lot of bread, a serrated knife would be nice also but not necessary for me.
That heavy clever is the best for a taquero😎. Also one knife That is very useful and very difficult to find is the slicing and carving Spanish knife it is very good for slicing thin bistecs.
A bird's beak takes the skin off of fresh ginger, especially the hard to get at parts. One thing to clarify about cleavers would be the differences between MEAT cleavers and VEGETABLE cleavers. You can wind up with the wrong one.
Great collection, my friend. I appreciate your advice on not buying sets. My go-to knives are the same.. chefs knife - western and santoku, paring knife, shears. My theory is that because we both love salsas and guacs, we use the same type of knives lol
As usual, great advice. Especially the last couple comments: Don't buy a knife set, buy the knives you want. Nobody asked but I will post my take on this subject because it is mostly similar, there are some differences. I am not a famous chef but I have worked professionally for 20 years as head chef, sous chef and pastry chef and have practiced culinary arts for 30 years. My preferences are: Stainless steel knives. I don't trust the carbon steel because of the patina, I worry about getting a metallic taste when cutting acidic foods. This may not be an issue but I KNOW it isn't an issue with SS. My right hand is a 10" French knife made in Germany (Messermeister) [Explanation: "French" refers to the design, "German" refers to where it was manufactured]. It has a western style ergonomic polypropylene handle and is hollow ground. It is invaluable. My second French knife is a Japanese 8" knife with a western handle. I bought this because I liked the hardness and sharpness of the steel. Incredible. I do not like the Japanese oval handles so I found one with the comfortable western style handles. Here is where I veer off the course that Mr Bayless recommends. My next most important knife is an 8" breaking knife. I like the inexpensive Victronox version because you can get it in a wood handle and it is frighteningly sharp. I will probably hear from people saying wood is unsanitary and I will just say that wood handled knives can be easily sterilized, and they are comfortable and classic. Then the Victronox curved, flexible boning knife. I know these are inexpensive knives but putting ego aside, they perform better than some of the top brands if those top brands even offer the design. These are tools, not museum pieces. For meat cutting my very favorite knife is the 10" hollow ground cimeter with a rosewood handle by.....Victronox. I have the Trident cimeter....like the cheaper Vic better. Have the Wustoff forged boning knife....like the cheaper Vic boning knife better. Have owned Gerber, liked the materials/ steel quality, hated the design. I do not trust cooks that have a block of knives from the same brand. Hand pick your knives. Also: Damascus steel is for show, it is not better than non Damascus. It is for looks only. I made that mistake already. Also: Sharpen your own knives with stones, not those "drag through" sharpening contraptions. Get good stones, learn how to use them and a good steel for honing (the steel is not a sharpener, it is for honing an already sharpened blade).
Japanese knives made with layered steel, in the Samurai sword tradition, are formidable cutting tools, but they conform to Japanese methods and styles of cooking. Since most of us don't cook exclusively Japanese, a mix of Euro-centric and Asian cutlery can make for a great knife block. Personally, I love Henckels knives and think they represent the best balance of quality and price. The forged blades are better than the stamped ones throughout. I try to rinse my knives rather than always washing them with detergent. The knives seem to like it!
Great collection Rick.. Would love to hear about that Black Copco cast iron skillet that you use so frequently.. That's a tough one to find in good shape and perhaps any other buried treasures you have..
I enjoyed this type of video. Fun to see what tools you use. I would add that the honing steel does not sharpen the knife but rather realign the edge. And that it's not the best thing to use on nice Japanese carbon steel knives.
Probably good to clarify - the reference to low-carbon vs high-carbon steel is not accurate. In general, 95% or more of kitchen knives fall into two categories - stainless steel or carbon steel. Carbon steel knives will ALL develop a patina over time ranging from beautiful to completely rusted. They will require more care - don't leave them sitting wet, oil them lightly after drying/before storing, etc Carbon steel will be harder than an average stainless steel knife and more prone to chip, but also holds an edge better and is easier to sharpen. Stainless steel knives are made of carbon steel which has a little chromium added - these are the knives most of us are familiar with. They don't rust or develop a patina over time, hold an edge reasonably well, and are usually easy enough to sharpen.
Yes, I am glad you corrected this. All kitchen knives, indeed essentially all knives, are high carbon steel, though some have more carbon than others. Japanese knives, whether stainless steel or carbon steel are usually higher carbon and/or hardened more than European knives, regardless of the material they are made from. In fact, carbon content can only very generally be used as an indicator of hardness because the same alloy steel can be hardened to different degrees in the tempering process.
I asked this question after watching an earlier video and I’m not convinced the answer from another viewer was correct. I asked what the red thing next to the sink is. The answer I got was KitchenAid stand mixer. It really reminds me of my Sodastream. Any thoughts?
That last cleaver is the same we have at home. Dirt cheap, buy they work well. I prefer the softer steel as it doesn't chip! My 'nice' knives are Shun, I have been able to keep fairly sharp, but they chip so easily that I am scared to use them.
Nice, but impossible to sharpen. So pretty decent for a cheap paring knife, downgrade to a box cutter and whatnot when it chips or dull. But it's expensive for a chef's knife, because it won't actually last all that long.
Got tired of the crappy knives you get from the store so I started getting my knives from a friend that makes knives and he makes me custom made knives that are a little larger and heavier cuz I have hands on the larger size and since one of my hobbies is wood working I made my own knife block
What's your thoughts on serrated Chef Knives? I ask because I am trying to go minimalist in many aspects of my life and I heard/read somewhere that: "You really only need one, maybe two chefs knives." So I packed up all my knives except two chef knives (and butter/steak knives for eating) and you know what? That person might have been right. One knife I might add back in is a serrated knife to cut loafs/buns. But there are serrated chef knives also.....just curious if you have any thoughts on them. Thanks, appreciate the videos.
Great video! I’ve been looking around to buy my first chefs knife soon. I also have been wondering how you keep your comal so well cared for. I’ve noticed in several of your videos that we have the same comal but yours is shiny and mirrorlike whereas mine is stained and covered in that black charred residue. I can’t seem to get the seasoning correct cause it keeps flaking off, or get it cleaned properly even after 30 minutes of scrubbing with a sponge. Any advice?
Actually he misstated that part. The stained blades are made from carbon steel (reactive steel), while stainless ones are made from steel that also contains carbon. The difference is that stainless steel has enough chromium to prevent (or at least minimize rusting), usually more than 11% from what i’ve read somewhere. Both types of steel can have other alloying elements such as manganese, vanadium, silicon, molybdenum ,and boron. Tungsten, cobalt and several other less common elements are sometimes added. In addition, depending on the purity off the iron ore, (and how it is processed), steel can have elements which are usually considered contaminants, such as sulphur, although in certain small amounts sulphur may improve the machinability of steel. The physical size and structure of the alloying elements can also affect the nature of a knife's edge. If the elements are (on a microscopic level) big, irregular, and chunky, they can easily break loose from the edge which can result in an edge that feels a rougher and ‘toothy.’ My overall favorite chef knife is a Misono, made with Swedish carbon steel, which is said to have a very fine grain, meaning the elements are small and uniform in size. I find hat once it developed a patina, (which I sped along by soaking it in vinegar and coating it with mustard!), it has been fairly resistant to rust, as long as I don’t levant wet for prolonged periods. In my experience both types of knives can be excellent, but stainless is obviously a bit more low-maintenance, while reactive steel is easier to sharpen. But like Rick alluded to, the most important aspect is how the knife feels in your hand.Most decent quality knives can be made screaming sharp with enough time and effort, but if it feels clunky or flimsy, to curved or not curved enough, to short or to long, there is little to be done about that. I hope that wasn’t too much information.
@@wwoods66 while you can use it for slicing meat, they really tend to be extensively used for slicing and scooping vegetables. Chef's knives are more general purpose
It might be a CCK (Chan Chi Kee) 'slicer' (KF1804? KF1813?). CCK sell quite a few stainless and carbon steel cleaver-style products, but describe them as 'slicer', 'chopper', and 'knife'. I picked up a similar CCK 'slicer' and SAN HAN NGA 'duck slicer' in Hong Kong long ago.
@@borbetomagus The characters on the blade don't look like CCK's. CCK is also an HK brand, and is popular around HK (with Shibazi and Dengjia being more popular in mainland China). He said his wife picked it up in Taiwan, so I'd think it likely be a brand popular in Taiwan.
Rick holds his knives like a child holding too big of a baseball bat. Keep your finger and thumb off the blade, find a knife with a better fitting handle. Old habits can be hard to break.
I will never understand why people make videos about subjects they know nothing about.🙄 This dude actually expects to be taken seriously when he calls the GRANTONS on a knife "divets"? Really? He knows NOTHING about knives, nothing about high carbon steel, and nothing about "cleavers". Maybe next he can do a makeup tutorial since he probably knows about as much about that subject as he does about knives. Period.
He may not be into knives as other chefs and restauranteurs, but he is a successful one. I think people are curious about what he uses, and even though he's clearly not a knife geek he showed us what he has. Not all chefs are knife geeks, and that's probably okay. It just gets weird when he doesn't know the difference between a low carbon blade and a carbon steel blade, and many people might think he's an expert because he's a famous chef. I don't know how to point out he's not a knife expert (by far), without demeaning him, but I do think it's something that needs to be pointed out.
Perhaps a future video could be on sharpening? I have a great little electric sharpener, but would rather be able to use a steel. And so many options - steel, ceramic, electric, stones - 15 degree angles, 20 degree angles. My stumbling block always seems to be how to hold a steel. Does it point out? Down? At an angle? ¡Gracias!
It is definitely worth learning to sharpen with whetstones. Electric sharpeners are terrible for your blades and deliver mediocre results. Steels are mostly for honing (edge maintenance) and are not really sharpening tools. You can use one to help maintain and true a sharp edge but not to sharpen a dull edge.
Great collection- I chose to get a good starting when I got married 25 years ago and slowly bought more even greater ones. I learn as I was growing up with my mom you need good knifes; she had bad and okay - so when I bought mine, I would get some for her too. I slowly gave away her old.
I grew up watching you and Martin Yan on PBS. It was hard acclimating myself to The Food Network without you guys on the screen. Recently though I discovered your channel and gotta say you’re looking good! Glad to see you still going at it. Keep up the great work.
Thanks for being so positive.
Your wife's old cleaver may be the best blade you showed here. It's a real beauty! Just a correction, the knives you referred to as "low carbon" steel actually have the most carbon in the steel and are not stainless. The increased carbon and lack of chromium in the steel is what allows them to take such fine edges.
I had the same thought... he just called a carbon steel blade a low carbon one.
Also a honing steel is absolutely not a sharpener, hate that a "professional" would even refer to as such
Tools for prep and cooking is a fascinating subject. Worthy of an entire series of videos.
My mom was gifted a whole set of wufstof knives when she use to work at this lady’s house as a housekeeper/personal cook and to this day they I use them def worth buying something high quality they like 40yr old still sharp
I love this episode! Thanks for sharing... I love when a chef gives us a gear review!!
Rick I think you realize you’re really onto something as you expand beyond recipes…. Keep it up!
And good advice it is. Thank you!
Splurged on a Shun Nakiri knife last year. Highly recommend for vegetable cutting!
You’re absolutely right about not going cheap on knives. I’ve always been disappointed with the retail store sets. No more! They’re all getting replaced with quality knives.
Great info. I too like to bring something "kitchen" back from my travels. I have quite the set of wooden spoons.
Thank you, Rick. I agree 100%. A cleaver, a chef's knife and a paring knife in skilled hands can do anything required. If I used a lot of bread, a serrated knife would be nice also but not necessary for me.
I have the Dalstrong shogun series. I absolutely agree with you about investing in good knifes. I'll have them for the rest of my life.
That heavy clever is the best for a taquero😎. Also one knife That is very useful and very difficult to find is the slicing and carving Spanish knife it is very good for slicing thin bistecs.
Great info. I'd also like to see you talk about the cooking pans you use in your home kitchen. Thanks.
Nice video. Great collection! I would also suggest a boning knife to cut up chickens and other heavier work.
A bird's beak takes the skin off of fresh ginger, especially the hard to get at parts. One thing to clarify about cleavers would be the differences between MEAT cleavers and VEGETABLE cleavers. You can wind up with the wrong one.
Actually, the birds beak was originally designed to perform Tourne cuts.
But thanks for your "thoughts".🙄
A teaspoon does a good job of stripping off ginger skin.
Rick, I am with you there! I reach for my chef’s knife or my santoku invariably. The others I only pullout for very specific jobs.
Thanks for this video Chef... I have a good set🔪 I bought at Christmas time... Thanks again... I learned something new... 👌
Love all of this great content!!
Thank you for subscribing. More to come.
Great collection, my friend. I appreciate your advice on not buying sets. My go-to knives are the same.. chefs knife - western and santoku, paring knife, shears. My theory is that because we both love salsas and guacs, we use the same type of knives lol
What? no cleaver. I got 3 and about 6 shears 😆. I use them all everday too. Love your kitchen!
As usual, great advice. Especially the last couple comments: Don't buy a knife set, buy the knives you want.
Nobody asked but I will post my take on this subject because it is mostly similar, there are some differences. I am not a famous chef but I have worked professionally for 20 years as head chef, sous chef and pastry chef and have practiced culinary arts for 30 years. My preferences are: Stainless steel knives. I don't trust the carbon steel because of the patina, I worry about getting a metallic taste when cutting acidic foods. This may not be an issue but I KNOW it isn't an issue with SS.
My right hand is a 10" French knife made in Germany (Messermeister) [Explanation: "French" refers to the design, "German" refers to where it was manufactured]. It has a western style ergonomic polypropylene handle and is hollow ground. It is invaluable. My second French knife is a Japanese 8" knife with a western handle. I bought this because I liked the hardness and sharpness of the steel. Incredible. I do not like the Japanese oval handles so I found one with the comfortable western style handles.
Here is where I veer off the course that Mr Bayless recommends. My next most important knife is an 8" breaking knife. I like the inexpensive Victronox version because you can get it in a wood handle and it is frighteningly sharp. I will probably hear from people saying wood is unsanitary and I will just say that wood handled knives can be easily sterilized, and they are comfortable and classic.
Then the Victronox curved, flexible boning knife. I know these are inexpensive knives but putting ego aside, they perform better than some of the top brands if those top brands even offer the design. These are tools, not museum pieces.
For meat cutting my very favorite knife is the 10" hollow ground cimeter with a rosewood handle by.....Victronox. I have the Trident cimeter....like the cheaper Vic better. Have the Wustoff forged boning knife....like the cheaper Vic boning knife better. Have owned Gerber, liked the materials/ steel quality, hated the design.
I do not trust cooks that have a block of knives from the same brand. Hand pick your knives. Also: Damascus steel is for show, it is not better than non Damascus. It is for looks only. I made that mistake already.
Also: Sharpen your own knives with stones, not those "drag through" sharpening contraptions. Get good stones, learn how to use them and a good steel for honing (the steel is not a sharpener, it is for honing an already sharpened blade).
Japanese knives made with layered steel, in the Samurai sword tradition, are formidable cutting tools, but they conform to Japanese methods and styles of cooking. Since most of us don't cook exclusively Japanese, a mix of Euro-centric and Asian cutlery can make for a great knife block. Personally, I love Henckels knives and think they represent the best balance of quality and price. The forged blades are better than the stamped ones throughout. I try to rinse my knives rather than always washing them with detergent. The knives seem to like it!
Great collection Rick.. Would love to hear about that Black Copco cast iron skillet that you use so frequently.. That's a tough one to find in good shape and perhaps any other buried treasures you have..
Perfect for asmr
I enjoyed this type of video. Fun to see what tools you use. I would add that the honing steel does not sharpen the knife but rather realign the edge. And that it's not the best thing to use on nice Japanese carbon steel knives.
if you do your own knife sharpening, could you do quick video of that process? Thanks for all you do.
Thank you 👍
I was very very interested in this video, can you do your favorite pans please 👍👍👍👍
Probably good to clarify - the reference to low-carbon vs high-carbon steel is not accurate. In general, 95% or more of kitchen knives fall into two categories - stainless steel or carbon steel. Carbon steel knives will ALL develop a patina over time ranging from beautiful to completely rusted. They will require more care - don't leave them sitting wet, oil them lightly after drying/before storing, etc Carbon steel will be harder than an average stainless steel knife and more prone to chip, but also holds an edge better and is easier to sharpen. Stainless steel knives are made of carbon steel which has a little chromium added - these are the knives most of us are familiar with. They don't rust or develop a patina over time, hold an edge reasonably well, and are usually easy enough to sharpen.
Yes, I am glad you corrected this. All kitchen knives, indeed essentially all knives, are high carbon steel, though some have more carbon than others. Japanese knives, whether stainless steel or carbon steel are usually higher carbon and/or hardened more than European knives, regardless of the material they are made from. In fact, carbon content can only very generally be used as an indicator of hardness because the same alloy steel can be hardened to different degrees in the tempering process.
I asked this question after watching an earlier video and I’m not convinced the answer from another viewer was correct. I asked what the red thing next to the sink is. The answer I got was KitchenAid stand mixer. It really reminds me of my Sodastream. Any thoughts?
It kind of looks like a malted milk machine.
gracias chef
That last cleaver is the same we have at home. Dirt cheap, buy they work well. I prefer the softer steel as it doesn't chip! My 'nice' knives are Shun, I have been able to keep fairly sharp, but they chip so easily that I am scared to use them.
What are some brands and places to buy señor Ricardo?
Very Cool Collection. What are the opinions on Ceramic knives?
Nice, but impossible to sharpen. So pretty decent for a cheap paring knife, downgrade to a box cutter and whatnot when it chips or dull. But it's expensive for a chef's knife, because it won't actually last all that long.
Got tired of the crappy knives you get from the store so I started getting my knives from a friend that makes knives and he makes me custom made knives that are a little larger and heavier cuz I have hands on the larger size and since one of my hobbies is wood working I made my own knife block
What's your thoughts on serrated Chef Knives? I ask because I am trying to go minimalist in many aspects of my life and I heard/read somewhere that: "You really only need one, maybe two chefs knives." So I packed up all my knives except two chef knives (and butter/steak knives for eating) and you know what? That person might have been right. One knife I might add back in is a serrated knife to cut loafs/buns. But there are serrated chef knives also.....just curious if you have any thoughts on them. Thanks, appreciate the videos.
Great video! I’ve been looking around to buy my first chefs knife soon. I also have been wondering how you keep your comal so well cared for. I’ve noticed in several of your videos that we have the same comal but yours is shiny and mirrorlike whereas mine is stained and covered in that black charred residue. I can’t seem to get the seasoning correct cause it keeps flaking off, or get it cleaned properly even after 30 minutes of scrubbing with a sponge. Any advice?
What’s skips favorite meal you cook?
I think It'd be interesting to see what you almost never reach for, it might show some of the really edge cases of cooking.
What is your opinion of storing knives on the wall on a magnetic holder?
That's how I store my knives.
Your chef knife looks like the Messermeister oliva elite chef's knife, like the one I have. Is it?
Hey Rick, yeah I just got the notification
Thanks for letting us know!
What kind of knife block is that?
A wooden one.
Don't just buy expensive knives, buy the most expensive knife you can maintain and afford. Knife maintenance is a skill in itself.
Do you recommend low or high carbon?
Actually he misstated that part. The stained blades are made from carbon steel (reactive steel), while stainless ones are made from steel that also contains carbon. The difference is that stainless steel has enough chromium to prevent (or at least minimize rusting), usually more than 11% from what i’ve read somewhere. Both types of steel can have other alloying elements such as manganese, vanadium, silicon, molybdenum ,and boron. Tungsten, cobalt and several other less common elements are sometimes added. In addition, depending on the purity off the iron ore, (and how it is processed), steel can have elements which are usually considered contaminants, such as sulphur, although in certain small amounts sulphur may improve the machinability of steel. The physical size and structure of the alloying elements can also affect the nature of a knife's edge. If the elements are (on a microscopic level) big, irregular, and chunky, they can easily break loose from the edge which can result in an edge that feels a rougher and ‘toothy.’ My overall favorite chef knife is a Misono, made with Swedish carbon steel, which is said to have a very fine grain, meaning the elements are small and uniform in size. I find hat once it developed a patina, (which I sped along by soaking it in vinegar and coating it with mustard!), it has been fairly resistant to rust, as long as I don’t levant wet for prolonged periods. In my experience both types of knives can be excellent, but stainless is obviously a bit more low-maintenance, while reactive steel is easier to sharpen. But like Rick alluded to, the most important aspect is how the knife feels in your hand.Most decent quality knives can be made screaming sharp with enough time and effort, but if it feels clunky or flimsy, to curved or not curved enough, to short or to long, there is little to be done about that. I hope that wasn’t too much information.
Rick who do you have sharpen your knives when they need more work than you have time for?
The fully metal "cleaver" looks more like a Chinese vegetable knife. It looks too thin to be a cleaver that's used for meat...
Probably better thought of as a Chinese chef's knife, right? As distinguished from the heavy cleaver that came next.
@@wwoods66 while you can use it for slicing meat, they really tend to be extensively used for slicing and scooping vegetables. Chef's knives are more general purpose
@@jameshollingshead1845 So more like a Japanese nakiri?
It might be a CCK (Chan Chi Kee) 'slicer' (KF1804? KF1813?). CCK sell quite a few stainless and carbon steel cleaver-style products, but describe them as 'slicer', 'chopper', and 'knife'. I picked up a similar CCK 'slicer' and SAN HAN NGA 'duck slicer' in Hong Kong long ago.
@@borbetomagus The characters on the blade don't look like CCK's. CCK is also an HK brand, and is popular around HK (with Shibazi and Dengjia being more popular in mainland China). He said his wife picked it up in Taiwan, so I'd think it likely be a brand popular in Taiwan.
Where can I buy knives online that are NOT made in China (and don't cost an arm, leg, and my first child)?
I rest my case.
Rick holds his knives like a child holding too big of a baseball bat. Keep your finger and thumb off the blade, find a knife with a better fitting handle. Old habits can be hard to break.
Huh? Are you saying he shouldn't be using a proper pinch grip?
I will never understand why people make videos about subjects they know nothing about.🙄
This dude actually expects to be taken seriously when he calls the GRANTONS on a knife "divets"? Really? He knows NOTHING about knives, nothing about high carbon steel, and nothing about "cleavers". Maybe next he can do a makeup tutorial since he probably knows about as much about that subject as he does about knives.
Period.
He may not be into knives as other chefs and restauranteurs, but he is a successful one. I think people are curious about what he uses, and even though he's clearly not a knife geek he showed us what he has. Not all chefs are knife geeks, and that's probably okay. It just gets weird when he doesn't know the difference between a low carbon blade and a carbon steel blade, and many people might think he's an expert because he's a famous chef. I don't know how to point out he's not a knife expert (by far), without demeaning him, but I do think it's something that needs to be pointed out.
OK then where is your knife video? Exactly. Sit down
Perhaps a future video could be on sharpening? I have a great little electric sharpener, but would rather be able to use a steel. And so many options - steel, ceramic, electric, stones - 15 degree angles, 20 degree angles. My stumbling block always seems to be how to hold a steel. Does it point out? Down? At an angle? ¡Gracias!
You're in luck, Brett. We have *two* upcoming sharpening videos: one for using a steel and another for old-school sharpening on a stone.
@@rickbayless Rick I think you realize you’re really onto something as you expand beyond recipes…. Keep it up!
It is definitely worth learning to sharpen with whetstones. Electric sharpeners are terrible for your blades and deliver mediocre results. Steels are mostly for honing (edge maintenance) and are not really sharpening tools. You can use one to help maintain and true a sharp edge but not to sharpen a dull edge.
Read @David's remarks. A steel won't sharpen almost at all. It does maintenance. Sharpening requires grinding on a stone, a wheel, etc.
Steels are for honing (straightening the edge), not really sharpening as someone mentioned