I remember once, I was trying to clean a blade by wrapping a sponge around it just as you did. Because my fingers were slightly above the sharp edge of the blade and due to a slight curling of my fingers, it caused the knife to cut through the sponge and then into three of my fingers. Never extend your fingers beyond the cutting edge because you may just have the same fate.
Thank you for this helpful tutorial. Most of us live with a dull bread knife until we just buy a new one. This will extend the useful life of my knife. Great to see your content. You always bring your joy and passion.
You can also run a bread knife hard against a steel (honing rod) or spine of another knife to straighten and remove the bent tips like you would a straight edge knife. Not sure I like a method (sponge) that may produce a more acute angle than the metal can handle.
@@tailstalkerAh, yeah, and nah. It works, but itˋs not real sharpening. Will still help 90% of the people to maintain their breadknive, even if you have to do it often. Really sharpened it would stay sharp for way longer. This method will dull and eventually destroy the knive ultimately in the long run. But to make a cheap breadknive workable again, itˋs okay.
@@panganaranga This crap Burrfection posted was silly. You can remove a bit of metal or maybe clean up some burrs, but cutting a piece of paper with the space between the teeth was embarrassing. That's not how bread knives work. I've got to deal with people constantly asking me if serrated knives can be sharpened. It's a daily occurrence. The reality is that *no*, short of putting them back on the machine they were originally cut on, they can't be sharpened. This misinformation is letting dishonest sharpeners steal from people.
@@tailstalker Sorry, but you dont need the machine that did the grinding on a serrated knive to really sharpen it. You will not sharpen it on a flat stone, at least not both sides. But of course you can sharpen a serrated knive. Get a file in more ore less the diameter of the serrations and t+do them one by one. Remove the burr. Whatˋs the point?
Weeeeell, I usually sharpen my bread knives (or basically any serrated ones) with soft cloth polishing wheels and polishing compound on both sides away from the heel. Works like a charm, is fairly quick and preserves the grooves as well. And they really get a new bite out of it.
I was a professional meat cutter for about five years. Our knives were picked up at the end of the day and sharpened ones were dropped off.. We sharpened the blades throughout the day with a sharpening rod. Since leaving that job, and cooking professionally as a sous chef, I have been using, of all things Miracle Blade knives. Shocking how durable they are and how little they need to be maintained.
Smart, effective and easy. What's there not to like ? The serrated knives have always been a kind of PITA in my knife sharpening life. I don't like serrated blades on pocket knives but I was gifted a bread knife recently which I definitely love and intend to keep as sharp as possible. Thanks for the tip !
Very helpful. I've been using a chef's steel. It's pretty helpful because it peens the tips of the serrations. It makes the points pointier. Great to see a new video from you.
I have that same Mercer knife, and I love it. Cutting a melon or a squash like that is best done with a saw blade. You wouldn't use a knife to prune a tree.
If your friend decides to make and sell the cutting boards can you ask if they have any plans to make a cutting board with a lip. I cut a lot of stuff with juices and a lip really helps to keep it from running off the board.
Very interesting. I have seen some of your videos before which are excellent by the way. I have a kitchen butcher knife that's about 30 years old and it's only been maintained on a honing Steel and it's still a razor sharp. But I have about 250 other types of knives mostly for Bushcraft. I have an odd sharpener that I'm sure you've never heard of. It's called The Block sharpener. I first picked it up in 1982 made in the USA, and it's still being produced by the son of the original inventor. Basically it's two criss-crossed honing steels similar to a pull through sharpener and it does serrated blades as well. It's been around for about 60 years. I have a few Japanese Silky Saws which are the best on the market. They wouldn't do well in the kitchen but they are excellent for cutting wood. Cheers from Canada.
I prefer wet sanding with the whole sheet of sandpaper lying on the countertop. Never getting the blade into my hand. A drop of water keeps the waterproof sandpaper lubricated. I only sharpen one side of the cutting edge, holding the knife in a slight angle.
I definitely want to see this! ... Watched. That's a good trick, for sharpening serrations. And it answers a few questions about what to do with a scratched blade! My previous tries with serrated knives - or scalloped bread knives - has been to lay the flat side on a stone and whet away bent serrations. Your way, with sandpaper and a soft backing, probably sands away bent edges on both sides, maybe even touching some of the concave edges. Nice. It is possible to get a mirror polish on a blade by laying it flat and rubbing briskly on leather (but matte finish looks nicer). Fine serrations, e.g. "steak knives" look like battlements on a wall, and I don't see how it's possible to sharpen those, Too fine for the finest diamond file. And when dull, they get rolled / deformed tops that no longer have even a squared off edge to them. A saw has teeth far enough apart that you can use a file. If I want to keep the knife, I grind it to a straight edge and sharpen from there (slices much more cleanly).
wow... and I was almost going to buy a new bread knife because I could never sharpen it. I will have to try this out, after a visit to the hardware store
I may have to try this. I have some nice german steak knife serrated knives and since I use a round steel a lot on my big knife, so I tried steeling the serrated blades and was pleasantly surprised. You just have to go light and feel for an edge.
I have Wusthof double serrated bread knife, so I'm not sure this method is going to make my knife sharper than I have ever had it. It was scary sharp out of the box! I have been dreading the day when it needs to be sharpened. That beeing said, You taught me how to sharpen chef knives so I trust your methods. My only concern is if this will work for double serrated knives.
I have an old ginsu (sp?) with the tiny serrations. First year on my own knife, last of a set. But it is my favourite for baguette-type bread and overripe tomatoes. I will try this!
@@Burrfection - I was drooling over your store. I have a collection of knives that are adequate, kind of the correct knife for every purpose except maybe a chef’s knife with the bowed blade that you can do that “wobble-wobble-wobble” cutting technique Jacques Pépin uses on herbs and whatnot. I have 2 favourite small knives - one my mom’s old 7 in utility knife that young me stupidly tried to sharpen with the grinder on the back of the can-opener, and then when I inherited it put in the dishwasher, that I would love to restore, and a bird’s beak knife for peeling that I don’t know how to sharpen. If you were to do a video on which of your knife ranges in the $100-$125 might be good for a normal kitchen, and videos showing you restoring a knife and sharpening odd-bladed knives that would be great!
if u use sandpaper for knife. try use Zirkonium sandpaper for metall (most time its blue or maybe green). This is the beste for knife sharping and metall. othersandpaper is most for wood. and will broke very fast.
Interesting method. Definitely less paint staking than sharpening each individual serration, which I've had mixed results with. Going to try this method next time on a serrated paring knife.
Your videos have me really wanting to try out one of those rubber cutting boards. They seem like the perfect mix of wood feel with the durability and ease of use of plastic. I grabbed a Boos board recently, and I guess I got a lemon, because the ends of the planks have little gaps in between them that no amount of oiling after running some water on the board to rehydrate it seems to cure. But damn if having that thick wood to cut on doesn't feel a million times better than the small plastic boards I grew up using.
I hear you. I like the heft of a properly made wood board as well. The black one in this video is not rubber and will post when i know it is ready for sale. Bummer on the gaps in your board though.
I do not have a sharpening stone or any sharpening devices. I was wondering, can I use the sponge and sandpaper technique to sharpen my Seido Damascus chef knife?
those stones are ok but they are on the softer side. while i don't suggest buying new stones just for the sake of one knife, look at the Naniwa Pro 800, or Imanishi 1k. other than that, checking for burrs and removing them slowly will be the best thing to do before moving on to the King. this will solve all of your knife problems burrfectionstore.com/
I've seen many methods for serated knives. This is a first of its kind for me. Do you have a method for older bread knives where the teeth have worn down and need to be reground? I've only seen/done this with powered equipment.
Cutting squash with a bread knife is a bit silly, how does that chef knife do in challenging kinds of bread? Thanks for the tip on sharpening the bread knife, though, it will be my regular (yearly maybe) treatment for my beloved Victorinox
Well, it’s not $1, the sandpaper costs more than that. That being said, the bread knife cuts better, but I’m not sure that it’s not because the blade now has a much better polish on it, rather than the edge being made any sharper. Anyway, I’m satisfied that this does work, to a degree.
it's a simple solution and for those who do not have time/energy to file each scallop, which is what i show in the following video burrfectionstore.com/
unless the shaping of the cutting edge requires it, i would avoid files. very time consuming but it can be done. will have a video addressing how to sharpening bread knives with files.
yes but any twisting of the blade will ruin the leather, so just make sure you are aware. this will solve all of your knife problems burrfectionstore.com/
Well, that is one I had not thought of.... I did buy a Wustoff bread knife at a small local specialty shop, and it had a big burr on it. I had pondered how to sharpen it. Unfortunately mine has 2 small serrations in each gullet of the serrated edge. I might have to grind them off, which is some thing I have been considering anyway. I know there is a 6 or so inch long 600 grit diamond rod that tapers from 3/8 inch or so to about 1/8 inch diameter. It would be pretty slow to remove those teeth. Oh, the burr was not on the flat back side of the knife, but on the extra teeth side. One thing I have been pondering is how fine of a stone do you want to go to on the knives? I think for the average kitchen person, 1000 is all you need, and any finer would be a waste, depending on knife steel and bevel angle. I had a wood hand plane maker who wrote a couple of books on the subject that if you sharpened to 8000 grit, you could not push that knife through a potato. I don't buy that at all. I just picked up a pair of knives from Bernal in SF and will try that out on the ones they sent me. My girlfriend asked me why things tasted different when she cut them up with my knife, than they did when she cut them up with her knife. Mine is old carbon steel, and hers is stainless....
It should. I have used that knife and I know what you are talking about. I will have a detailed video for knives with more complicated patterns, but this is easy enough to use on just about every bread knife
My Knife Store burrfectionstore.com/
I remember once, I was trying to clean a blade by wrapping a sponge around it just as you did. Because my fingers were slightly above the sharp edge of the blade and due to a slight curling of my fingers, it caused the knife to cut through the sponge and then into three of my fingers. Never extend your fingers beyond the cutting edge because you may just have the same fate.
this will solve all of your knife problems burrfectionstore.com/
@@Burrfection jesus christ dude
@@Burrfectionwhat the hell man
You realize he's a grown man who works with knives daily right? You deserved his response
@@BurrfectionI'm going to try this hack on the cheap scissors in the knife set at my friend's house
OMG. Paused this video to check my bread knife and yes, it has so many burrs! This is the best bread knife sharpening hack ever. Thank you!
Thank you for this helpful tutorial. Most of us live with a dull bread knife until we just buy a new one. This will extend the useful life of my knife.
Great to see your content. You always bring your joy and passion.
You can also run a bread knife hard against a steel (honing rod) or spine of another knife to straighten and remove the bent tips like you would a straight edge knife. Not sure I like a method (sponge) that may produce a more acute angle than the metal can handle.
Thank you for your time today with the information provided by you its just excellent
I like how he laughed after he did the test cut. He was genuinely surprised how well it worked. Well done. I will try this technique. 😊
Good to see another video. I've never seen an easy bread sharpening video until now.
Thanks 👍
For a very good reason. This was snake oil.
@@tailstalkerAh, yeah, and nah. It works, but itˋs not real sharpening. Will still help 90% of the people to maintain their breadknive, even if you have to do it often. Really sharpened it would stay sharp for way longer. This method will dull and eventually destroy the knive ultimately in the long run. But to make a cheap breadknive workable again, itˋs okay.
@@panganaranga This crap Burrfection posted was silly. You can remove a bit of metal or maybe clean up some burrs, but cutting a piece of paper with the space between the teeth was embarrassing. That's not how bread knives work.
I've got to deal with people constantly asking me if serrated knives can be sharpened. It's a daily occurrence. The reality is that *no*, short of putting them back on the machine they were originally cut on, they can't be sharpened. This misinformation is letting dishonest sharpeners steal from people.
@@tailstalker Sorry, but you dont need the machine that did the grinding on a serrated knive to really sharpen it. You will not sharpen it on a flat stone, at least not both sides. But of course you can sharpen a serrated knive. Get a file in more ore less the diameter of the serrations and t+do them one by one. Remove the burr. Whatˋs the point?
Just started baking sourdough, and this great trick to sharpen my bread knife is superb !!! Now I just need that cutting board .👍
This whole video kept me thinking "Get on with it!"
and this will solve all of your knife problems burrfectionstore.com/
Bread knives have been the bane of my existence till just now.
been sharpening knife for years, this feels so weird yet make so much sense
I’ve been practicing this sharpening technique since I was a teenager.
You should be great at sharpening
Lmao
A real jackof all trades!
Wow, I thought I would have to throw out my bread knife but after watching this video I know I can save it now. Thank you so much.
Great one.
I got a decent bread knife for 2 years now and this comes at the perfect time, as cutting noticeably get´s harder.
Weeeeell, I usually sharpen my bread knives (or basically any serrated ones) with soft cloth polishing wheels and polishing compound on both sides away from the heel. Works like a charm, is fairly quick and preserves the grooves as well. And they really get a new bite out of it.
Nice work
Is there any reason to not use the same technique for non-serrated knives?
Simpy, quick, cheap and easy. That's why he's the best on here. He's the first one I've ever seen shapen a bread knife. Great video as always.
Nice! I got one of these in culinary school and its the only knife I’ve never sharpened
I was a professional meat cutter for about five years. Our knives were picked up at the end of the day and sharpened ones were dropped off.. We sharpened the blades throughout the day with a sharpening rod.
Since leaving that job, and cooking professionally as a sous chef, I have been using, of all things Miracle Blade knives. Shocking how durable they are and how little they need to be maintained.
Smart, effective and easy. What's there not to like ? The serrated knives have always been a kind of PITA in my knife sharpening life. I don't like serrated blades on pocket knives but I was gifted a bread knife recently which I definitely love and intend to keep as sharp as possible. Thanks for the tip !
I'm VERY eager to try this with my favorite bread knives! Thanks for the tip!
Let me know how it works out! burrfectionstore.com/
When you tested the knife and said, "it will cut," I thought of Doug Marcaida, ala "Forged in FIre."😂
"But will it keeeeeell?"
Very helpful. I've been using a chef's steel. It's pretty helpful because it peens the tips of the serrations. It makes the points pointier. Great to see a new video from you.
A sharpening video? Yesss! Thank you
You bet!
This is awesome! I have Victorinox serrated paring knife which has stayed sharp but I’ve been dreading to sharpen in the coming months.
He's alive! Good to see a new video.
This is changing my life.
I have that same Mercer knife, and I love it.
Cutting a melon or a squash like that is best done with a saw blade. You wouldn't use a knife to prune a tree.
If your friend decides to make and sell the cutting boards can you ask if they have any plans to make a cutting board with a lip.
I cut a lot of stuff with juices and a lip really helps to keep it from running off the board.
That's a great idea!
This is exactly what I needed! Thanks for the video. Been looking for a good one for years.
Great to hear!
New Burrfection video dropped 10min ago? I'm so here for it.
just what i needed! ive been trying and polishing my technique, but needed this to finally get it right! thanks a bunch!
Glad I could help!
Very interesting. I have seen some of your videos before which are excellent by the way. I have a kitchen butcher knife that's about 30 years old and it's only been maintained on a honing Steel and it's still a razor sharp. But I have about 250 other types of knives mostly for Bushcraft. I have an odd sharpener that I'm sure you've never heard of. It's called The Block sharpener. I first picked it up in 1982 made in the USA, and it's still being produced by the son of the original inventor. Basically it's two criss-crossed honing steels similar to a pull through sharpener and it does serrated blades as well. It's been around for about 60 years. I have a few Japanese Silky Saws which are the best on the market. They wouldn't do well in the kitchen but they are excellent for cutting wood. Cheers from Canada.
This worked amazingly well. Thanks for this
Glad it worked for you!
Very rare video as I had never seen to sharpen bread knife . Thanks for showing.
great tip to extend the life of what would normally be a knife not worth properly resharpening.
Yay good to see you again!
Yay, thank you!
Could you sharpen a normal chefs knife like this too? I know a whetstone would be better but for quick and easy this seems pretty good
I prefer wet sanding with the whole sheet of sandpaper lying on the countertop. Never getting the blade into my hand. A drop of water keeps the waterproof sandpaper lubricated. I only sharpen one side of the cutting edge, holding the knife in a slight angle.
What grit(s)?
Thank you for the tutorial I really enjoyed it I use a diamond Steel but I'm going to try this from now on
I definitely want to see this! ... Watched. That's a good trick, for sharpening serrations. And it answers a few questions about what to do with a scratched blade! My previous tries with serrated knives - or scalloped bread knives - has been to lay the flat side on a stone and whet away bent serrations. Your way, with sandpaper and a soft backing, probably sands away bent edges on both sides, maybe even touching some of the concave edges. Nice. It is possible to get a mirror polish on a blade by laying it flat and rubbing briskly on leather (but matte finish looks nicer).
Fine serrations, e.g. "steak knives" look like battlements on a wall, and I don't see how it's possible to sharpen those, Too fine for the finest diamond file. And when dull, they get rolled / deformed tops that no longer have even a squared off edge to them. A saw has teeth far enough apart that you can use a file. If I want to keep the knife, I grind it to a straight edge and sharpen from there (slices much more cleanly).
yup. i didn''t lay the knife flat in this video, but i'll release one for those perfectionists.
Thank you! Very useful! I also like the fact that you didn't touch those thingies to the left of that sandpaper haha
wow... and I was almost going to buy a new bread knife because I could never sharpen it. I will have to try this out, after a visit to the hardware store
Let me know how it turns out
I’d like. To hear your thoughts of ceramic knives: good, bad, how to sharpen, etc.
they are the biggest pain to sharpen but will post a video on this topic
Very good nice to see you again 😊😊😊
😊
Sir as yu know I am also like to collect kitchens knife as I had collected more than 90 different knife
Sir i live in Mumbai , India when come to Usa i will meet you
one day
4:25.... yeah, baby... WORK THAT TIP! LOL
check out the sale burrfectionstore.com/
I may have to try this. I have some nice german steak knife serrated knives and since I use a round steel a lot on my big knife, so I tried steeling the serrated blades and was pleasantly surprised. You just have to go light and feel for an edge.
Cutting board looks great! Put me down for one! 😁
I have Wusthof double serrated bread knife, so I'm not sure this method is going to make my knife sharper than I have ever had it. It was scary sharp out of the box! I have been dreading the day when it needs to be sharpened. That beeing said, You taught me how to sharpen chef knives so I trust your methods. My only concern is if this will work for double serrated knives.
Fantastic video! Thank you
Glad you liked it!
Glad to see you're back. curious about the knives behind you. Cheers
Coming soon!
does this sponge and sandpaper system work with straight blades?
Something to do at the weekend thx for the hack
I have an old ginsu (sp?) with the tiny serrations. First year on my own knife, last of a set. But it is my favourite for baguette-type bread and overripe tomatoes. I will try this!
I remember the TV commercials for Ginsu knives, also I have a friend who named their kitten Ginsu!
this will solve all of your knife problems burrfectionstore.com/
@@Burrfection - I was drooling over your store. I have a collection of knives that are adequate, kind of the correct knife for every purpose except maybe a chef’s knife with the bowed blade that you can do that “wobble-wobble-wobble” cutting technique Jacques Pépin uses on herbs and whatnot. I have 2 favourite small knives - one my mom’s old 7 in utility knife that young me stupidly tried to sharpen with the grinder on the back of the can-opener, and then when I inherited it put in the dishwasher, that I would love to restore, and a bird’s beak knife for peeling that I don’t know how to sharpen. If you were to do a video on which of your knife ranges in the $100-$125 might be good for a normal kitchen, and videos showing you restoring a knife and sharpening odd-bladed knives that would be great!
Excellent video - I have been trying to work this one out for a while... I had thought files - they were hiding just off to the side!
This is such a cool hack! Thank you for sharing 🎉
Of course!!
Awesome, will try this tomorrow! Thank you :)
Enjoy!
Finally got around to try it today. Worked great! The knife is not razor sharp, but much better than before and cuts way smoother.
if u use sandpaper for knife. try use Zirkonium sandpaper for metall (most time its blue or maybe green). This is the beste for knife sharping and metall. othersandpaper is most for wood. and will broke very fast.
Would this work for electric knives?
Interesting method. Definitely less paint staking than sharpening each individual serration, which I've had mixed results with. Going to try this method next time on a serrated paring knife.
Your videos have me really wanting to try out one of those rubber cutting boards. They seem like the perfect mix of wood feel with the durability and ease of use of plastic.
I grabbed a Boos board recently, and I guess I got a lemon, because the ends of the planks have little gaps in between them that no amount of oiling after running some water on the board to rehydrate it seems to cure.
But damn if having that thick wood to cut on doesn't feel a million times better than the small plastic boards I grew up using.
I hear you. I like the heft of a properly made wood board as well. The black one in this video is not rubber and will post when i know it is ready for sale. Bummer on the gaps in your board though.
Looking forward to it!
Splendid! Essential video.
Could we expect a video on sharpening another challenging type of Bird's Beak Knife?
Will make it happen
I do not have a sharpening stone or any sharpening devices. I was wondering, can I use the sponge and sandpaper technique to sharpen my Seido Damascus chef knife?
Would this sharpening hack work on other knives? Pocket knives?
i will try that.
I've bought several knives from your store. For some reason I always struggle to sharpen VG10 well. Using Shapton 1000 and then king 6000
those stones are ok but they are on the softer side. while i don't suggest buying new stones just for the sake of one knife, look at the Naniwa Pro 800, or Imanishi 1k. other than that, checking for burrs and removing them slowly will be the best thing to do before moving on to the King.
this will solve all of your knife problems burrfectionstore.com/
I’ve always used a round fine file to hone each scallop.
you can. that's more accurate but more time consuming
I use a sharpens best for my cheap bread knife. Great Vid!
This works for regular knife strops as well, I don't have a leather strop and I use 2000 grit sandpaper the same way to strop my knife.
Cardboard packaging like the inside of a cereal box works great as well with some stropping compound.
that works too and this will solve all of your knife problems burrfectionstore.com/
I almost got a sponge and new sandpaper and then I remembered I have a sharpmaker so I used that for about 30 seconds and new mercer sharpness.
Is this doing the same thing as a honing steel?
similar but it's taking off a bit more material than simply "aligning" like the honing rod burrfectionstore.com/
is this works on normal knives?
Thank you!
You bet!
03:55 "Please remember do not face the blade towards your hand, that is potentially very dangerous."
05:50 - does exactly that -
this will solve all of your knife problems burrfectionstore.com/
@@Burrfection What a non-answer...
Does this work on other serrrated knives too? Thanks.
to a degree, yes burrfectionstore.com/
Thanks very helpful
Nice hack, thank you 😊
"it will cut" I'm getting Forged in Fire flashbacks
I've seen many methods for serated knives. This is a first of its kind for me. Do you have a method for older bread knives where the teeth have worn down and need to be reground? I've only seen/done this with powered equipment.
yup. got a video coming out to address that
@@Burrfection looking forward to it
Why wouldn't you use this technique on normal knives as well? Looks like hitting the perfect sharpening angle is not an issue like this.
GENIUS thx so much
Glad it helped
Does this technique work for straight edge knives too?
yes, but on softer knives.
@@Burrfection like cheaper knives?
Has this technique ever been tested on a regular knife ?
Cutting squash with a bread knife is a bit silly, how does that chef knife do in challenging kinds of bread? Thanks for the tip on sharpening the bread knife, though, it will be my regular (yearly maybe) treatment for my beloved Victorinox
Does this work for normal knives?
you tell me th-cam.com/video/uz3UO50uA_c/w-d-xo.htmlsi=A29lKkRD1qx6qWtl
Omg this is amazing
Well, it’s not $1, the sandpaper costs more than that. That being said, the bread knife cuts better, but I’m not sure that it’s not because the blade now has a much better polish on it, rather than the edge being made any sharper. Anyway, I’m satisfied that this does work, to a degree.
it's a simple solution and for those who do not have time/energy to file each scallop, which is what i show in the following video burrfectionstore.com/
I was about to get a file, but I'll give this a try
unless the shaping of the cutting edge requires it, i would avoid files. very time consuming but it can be done. will have a video addressing how to sharpening bread knives with files.
Would you also do it with a premium damascus finish etc? something like a miyabi serrated bread knife?
Coming soon
i have a nice diamond file that happens to the exact size of the scallops. maybe ill try a combination of both methods.
this will solve all of your knife problems burrfectionstore.com/
I use a worksharp guided field sharpener
Use what works
Teenage boys would be very good at this.
🎉sometimes they will sharpen your neighborhood knives same day
😂😂😂
this will solve all of your knife problems burrfectionstore.com/
what do you do for bread knives with special surfaces like damascus or textured surfaces?
got a video coming out for that very question
Great info, thanks! Do you think this method would work on a Miyabi bread knife (with a Damascus pattern) without damaging the Damascus finish?
Not this technique. Will have a video addressing that topic
Real Damascus goes all the way through the blade.
Do you recommend this method for other serrated knives or just the bread knife? Thanks!
this will work for most serrated knives.
Came here to ask the same question, so thank you. 👍😁👍
Can I do that with my large ham slicer, the same way?
Yes and watch the recent upload
Reminds me of Senior Prom night…
your date was a sponge?
After watching this video,I’ve got my self esteem back!
Little question... Could you do the same technique with a piece of leather as a strop?
yes but any twisting of the blade will ruin the leather, so just make sure you are aware. this will solve all of your knife problems burrfectionstore.com/
Well, that is one I had not thought of.... I did buy a Wustoff bread knife at a small local specialty shop, and it had a big burr on it. I had pondered how to sharpen it. Unfortunately mine has 2 small serrations in each gullet of the serrated edge. I might have to grind them off, which is some thing I have been considering anyway. I know there is a 6 or so inch long 600 grit diamond rod that tapers from 3/8 inch or so to about 1/8 inch diameter. It would be pretty slow to remove those teeth. Oh, the burr was not on the flat back side of the knife, but on the extra teeth side.
One thing I have been pondering is how fine of a stone do you want to go to on the knives? I think for the average kitchen person, 1000 is all you need, and any finer would be a waste, depending on knife steel and bevel angle. I had a wood hand plane maker who wrote a couple of books on the subject that if you sharpened to 8000 grit, you could not push that knife through a potato. I don't buy that at all. I just picked up a pair of knives from Bernal in SF and will try that out on the ones they sent me.
My girlfriend asked me why things tasted different when she cut them up with my knife, than they did when she cut them up with her knife. Mine is old carbon steel, and hers is stainless....
this will solve all of your knife problems burrfectionstore.com/
Hello there (c) Can I apply this technique to the Wusthof super slicer? Because it has different tooth profile
It should. I have used that knife and I know what you are talking about. I will have a detailed video for knives with more complicated patterns, but this is easy enough to use on just about every bread knife
@@Burrfection Thank you so much! Because I started to think that the only way to get it sharp again is to buy the new one )))
Interesting. Is this basically thinning the blade out, or does it have an effect on the cutting edge?
minimal thinning. more so, it's cleaning the edges