Brother wear gloves, I said this tho I may have understanded that your a professional knife handler but it's the viewers ranging from your likely professional mates watching in their spare time or there is another population of surfers in majority who discern great anxiety and irritability from the contact of a bare hand with the sharpest knives unboxing, so it's really commendable of your works and effort for content here but if you could adjust the environment and potentially acknowledging the sensitive nature of some audiences I'm pretty convinced views and subs plus comments under this particular thread with jack up. (Prioritizing numbers here by me at the conclusion of comment because numbers do and might means more than just in its literal term)
huh??but every chef i talked to told me the best knives are german knives? How are the japanese knives supposedly DOUBLE as sharp? Thats a bit biased dont you think?
@@whywouldyoucare Japanese knives are made of softer steel, so they can be sharper, but the edges don't last as long as German steel knives, which in turn, are difficult to sharpen due to the hardness of German steel. Japanese knives are also asymmetrical even to the point of one side being completely flat and the other side having a very acute angle to the edge.
The problem is that these will cut through your meat, your cutting board, your marble counter top, your Corolla, Earth's mantle and Inner Core, time and space,......
As an engineer that used to work in the packaging industry and prior a person that worked in shipping. That box is nothing like I've seen before, other than in furniture making. Very cool.
I was wondering that too, but the consistent ridiculously low readings make me think whatever the actual score was was too low for the test and lower than 100 or whatever
A high end hand made Japanese knife generally have around 90-120 points and it's already considered razor razor sharp, a Japanese master sharpener can reach 40 points maximun so getting numbers near to 10 is unthinkable
ill try to explain it in simpler metrics. if the scale was converted to speed, where 1000 is avg walk speed and absolute 0 would be lightspeed, getting 10 or less would be like hoping to achieve space travel speed, but on earth in atmosphere. quite impossible. the edge would literally have to be like 1 atom thin and the edge angle shallow enough not to hinder the atomic edge too much. we are talking seethrough metal sheets kind of edge. Im thinking the scale is not accurate enough or the measures are not being updated fast enough to meassure such a small and fast impact so it just basically takes the first value it got and because it didnt update in time to get the value of force applied at the breaking point of the fillament, its stuck with the first (or last) value it actually meassured. thats why he tried doing it slower. or it could be faulty fillament being either badly manufactured or maybe it was tensioned close to snapping point.
It's not just the skill of the sharpener and polisher, but the maker of that steel. The grain structure has to be so refined that it's even possible to get an edge that fine. This is nothing short of magic to achieve such feats. Well done to everyone one involved in the making/refining process!
You should get a microscope with enough accuracy to see the edge and surface of a knife. That can tell you a lot about the quality, the sharpness, and the material properties. In fact, if you can measure the width of the sharp edge (which does seem ridiculous) you can directly observe how sharp it is, as opposed to indirect observation through testing.
@@ShellShock11C lol you follow fascists and seem like a far right cliche getting in political fights in YT comments on a knife channel. Are you trying to be a meme?
@@zafoquat I follow fascists? Like whom, exactly? Let me guess, everyone you dont like is a "fascist"? Left wingers scream to mandate everything from gun control to vaccinations the insist the poor are taxed further into poverty, and you call US the the fascists? Haha what a fucking joke. Remember when Che surrendered like a coward and was killed? Good times right?
@@zafoquat Probably just closeted in a conservative town. Taking anger out on others. His playlist called 'Gaaay' tells me that. (If it's bad music in your mind, why make the playlist?)
I started out being curious about Japanese knives and ended up watching sharpening videos on your channel because I wanted to be prepared. Fast forward a few months and I held a workshop for knife maintenance with nothing but a simple combo stone. My colleagues were really happy seeing their knives whizz through A4 paper like butter. Thanks a lot Ryky! Ps: those knives seem unreal.
I just love how excited he gets over knives, it shows he really loves what he does and has a passion for it. I'm actually jealous that he has found what he loves in life this much.
I bought a rada fillet knife and was expecting average performance, my uncle used his sharpness tester and it scored an average of 56 after 6 tests. Never in my mind did I think something so cheap could perform so well and hold an edge as well as it has
Filet knives are very very thin stock + have a strong curve to them, both things which give a higher score on a flawed and imperfect system less BESS. That particular knife you mention has an intense sweeping profile, all of that curve enables it score much lower than a flat profiled blade would even given the same level of keenness.
I TRULY hope you understand what kind of demand there is going to be for these knives and across the entire offering. I was planning on making a few knife purchases, but will definitely be holding off for now until these are available. KEEP US POSTED!
I have the PT50A BESS same tester, the filament spool can vary pretty wildly depending on how much tension you pull before locking it down. You really should use either use a weight to pull the line tight or just use the clips (more expensive). This is all based off of using my Wicked Edge Pro G3 to sharpen my Shun I use mostly. 30-50 points difference on my Shun is normal when using the certified spool of filament when hand tightening. Using the prewired clips, the variance is much lower and more in the 5-10 point range. My Shun reprofiled to 14 degree freshly sharpened and stropped is typically in the 45 range when I test it with premade clips.
Thanks for the great video. We love that you explain the difference between cutting performance and entertainment to viewers at relevant points. Your honesty makes your videos very believable. For this reason, you have been and continue to be our great role model on TH-cam and we hope that one day our little knife test channel will add as much value to viewers as your channel does. Please keep up the good work. Best regards from Germany Chief Mike
Dude, your expertise and range of knives has grown massively over the last 2 years when you first appeared in my feed, you're back in my feed again and you're killing it!
You know when you think about it knives really are just sharpened pieces of metal. However, I cant quite explain it but there is something special, almost magical about knives and edged weapons. All the work, effort, and science that goes into crafting these sharpened hunks of metal makes them special somehow. I can completely understand why swords and knives were held in such high regard throughout history. From king Arthur's Excalibur to the samurai believing the sword had connection to their soul edged weapons have transcend being just sharpened pieces of metal and become part of the human story. I completely understand why we all watch this channel and drool over these amazing and badass knives.
Sabol brothers seem to be very technical in their approach. I'm curious to learn the steels of construction, but when I hear Ryky say that some are at or higher than Rc 70, there's definitely going to be some high alloy, high W stuff in here! They look really well made and if you think they're sharp, well...they're sharp!
I love how at 3:40 you say you’re bored with knives but then at 9:23 you have a big smile and start slicing paper 🤣 I stumbled across your video trying to find a good sharpener for my pocket knife 🤣 but your enthusiasm made me watch this whole video. Great content.
Best episode EVER! This clearly demonstrates what REALLY sharp apex looks like. Thanks so much for putting these edges on the BESS Tester. I’m sure I’ve never cut with an single digit (BESS) measured knife but now I know it’s possible thanks to you. It will be fun to try and get that sharp even if impractical in my world. I wish to try anyway! :D Beautiful knives with a wicked bite! Wow.
I want to thank you for the content and the indepth information you provide for the knives. Definitely got me into buying some Damascus kitchen knives and how to respect them, clean them to properly store them and everything in between. I have learned how sharp the knives are where I couldn't feel it till I seen some red on the potatoes I was cutting. Cleaned up the finger and started bleeding a bit more quickly then bandaged. Next day I checked up that knick was a little longer and slightly deeper than I expected. Plus super scary using the first few times and a nail got caught by the blade and thankfully I stopped cutting and looked at my thumb nail. It damn near sliced threw the edge of the nail with the greatest of ease.
What you say about caring for knives from A to Z is very true. That includes learning how to use them. A sharp knife will "nick" through all three layers of skin, and yes, it does bleed for about 10 minutes. If you ever sharpen a knife for a friend, check how they use it. You can get a clean bevel, nice and even, then lightly drag the edge over a high grit stone to dull it down a bit to 250 Bess. Attach a warning label if you don't. Really.
5:20 appreciate that so much, there’s so many different things that make a great knife especially for kitchen work and you being upfront about that has definitely convinced me to try one out
On the super-low BESS numbers... I'm wondering if the test filament was mounted with too much tension. I've never used this tester before; simply speculating.
Dude I’m so excited to see Joey mantia come up in one of your videos. I’m a speed skater myself. I attended many of his training camps before he went fully to ice. It seems that even though the world is so large it is so small at the same time.
Those are sharp knives indeed, they would be good enough to use in a nice sushi restaurant for slicing sashimi, probably 12k grit stone would yield a knife like that. Knives definitely not for amateurs! Thanks for sharing!
Alot of this is also related to behind the edge thinness not just your micro bevel sharpness. But sharpness is so way near as important as geometry in relation to food sticking. Glad to see you killing it.
i hear you. that is why i make it very clear these cutting tests are more for entertainment, and bragging rights for some, but actual cutting performance requires real ingredients
I was actually writing a paper on molecular forging and while its not used for consumer production, there is tech that can hone an edge to unthinkably small levels. The materials are so expensive that its not even remotely reasonable to make for regular uses
@@MrNone-d5s I'm not sure about one molecule, but obsidian blades were actually used in olden times, possibly even today, because they can be sharpened so thin that they can literally split microbes. They were actually used for surgery back in the day because it's so good at cutting.
Question: Would you do a comparison of sharpness between a Victorinox HRC 56 and any one of your HRC 63+ knives? Compare and contrast the two? E.g. carve some meat off a beef rib, against the bone, with each, and check for chips? Reason being, that butchers use Victorinox because they do not chip against bone (e.g. carving the chuck away from the shoulder blade, or the tenderloin from the ribs), and the edge can be re-straightened in 15 seconds with a butcher's steel. After a couple of years I am beginning to lean towards softer steel because I have found that in everyday use, hard steels chip really very easily, and with my limitations sharpening, I can't get a hard steel any sharper than a soft one. So I'm very curious about results YOU can get, and your evaluations of each!
Would love to see you go to Japan to do a sharpening comparison. I wonder if the top Japanese sharpeners would get competitive and create a sharpness you dont expect.
There was a great thread on I believe Australian blade forums detailing how this is done or at least one way to do it, they used a strop loaded with 0.05 micron diamond emulsion to achieve a bess score of 25 on a folder
Yes it is done by stropping, stropping, stropping. They are probably not that good in the kitchen in this state (except for sashimi). No slicing aggression left and more like a razor. Edges like that degrade really quickly and then it starts struggling biting into tomatoes. Indicates a really good fine grained steel though.
I know how to make one of those sharpness scales read insanely low numbers. Obsidian knife. Obsidian can get an edge as small as 30 angstroms, give or take a few. Even though I know obsidian isn’t exactly known for holding it’s edge, it’s still a fun fact to know that in ancient times, when obsidian knives and blades were more commonplace, they typically could have an edge sharper than a majority of today’s knives.
Just wanted to say I love your channel. I am an avid hunter and do all of my own meat processing. Sharpening knives is something I love to do very much. I just want to tell you that I have learned a lot from your channel that has made me a better at knife sharpening.
a part of me really wants to handle a knife like these once. i wanna feel it cutting and hear the sound of these beautiful works of craftsmanship. the other part of me is afraid that once i would have gotten the chance of experiencing this level of madness, i would never be satisfied with the performance of literally any other knife.
@@Burrfection: I taught my niece’s new husband how to sharpen on their KDS combo wedding present last night (mostly methods I’ve picked up from you), and while listening to myself thought I might love knives a little too much too!? 🔪🤓
My favourite cut test is a seared rare sirloin steak. Most “sharp” knives can cut a vegetable no problem. Most of my SG2 knives go from single slice veggies to sawing thru cooked beef. Even roughly half my carbon steels are the same. Fujiwara steel and Ashi Hamono steel are the only knives I own that cut cooked beef as easily as a vegetable. SS honourable mention goes to Sugimoto CM2121. Cut a blackened seared rare steak and show us the real performance of those knives. Trim the fat cap and thinly sliced as possible
@@Burrfection your channel is a big part of why I got into Japanese kitchen knives. Still enjoying the 130mm fujiwara petty I bought off the site. Thanks much, that’s a hard size to find in such a quality blacksmith.
Have to get the apex right on for what you are cutting though. My CPM S90V spyderco native slices through my seared rare steaks like nobodies business. But that same edge doesn't like fibrous root foods.
I though you said we couldn't because it was ilegal not because they were not available yet and I was thinking "were are you at? The uk?" ... had me for a second there.
i'd sharpened my German kitchen knife with the Japanese sharpening whetstones and method, it was like razor blade, so i understand how does it feel to cut that paper with it.
I absolutely love your reactions to these knives. It really captures your admiration and passion with kitchen cutlery. Those knives are sooooo gorgeous! Holy shit those knives are sharp. A master sharpener must've done those edges. Just whisping through that super thin paper effortlessly. I'm insanely impressed by those edges 🤯
I'm surprised all of these comments are the groans from the dad-joke channel name, but aside from that having reached burrfection you csn now ascrend to your newly enlightened channel "Burrvana"
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
I was thinking the same thing. I’ve had some scary sharp folders, but these are in a whole other universe. And I’ve had a Chris Reeves sebenza cause me to need a tendon stitched back together lol. I can imagine hope thin these would slice sushi grade tuna with ease.
It may be that, while testing the sharpness on the machine, your fingers/hand on top of the blade and handle could be causing additional pressure instead of letting the blade rest on the fulcrum, your finger, and fall through the filament. I would love to see a follow up for science!
You have what I would refer to as a dream job. Literally I have told my family that I wish I could get paid to bring tojiro knives and shapton stones to different culinary schools and butcher shops in my area
I wouldn’t be upset to scratch them. I would be upset seeing them laying in a sink full of water for 3 days after I can’t find them after my kids started doing dishes.
Those knives are so sharp that if you accidentally spin it on the table with your hands in the way. Will be like those samurai show where the guys head drop off after walking away...ya that sharp.
Hi Burrfection, I love your videos as I've been watching them for a long time to maintain and understand how to use knives. I've always been curious how I could apply these techniques or alter the techniques on a blade such as hair cutting shears because of the slight bend in the blade of shears? Thank you!
I believe 50 on your scale is the sharpness of a double edge razor blade and to get that requires a super fine grained alloy steel. For the quality and craftsmanship of those knives is testament to that look of being in love on your face. I can only imagine how they feel in the hand. Would I use then? Probably not but would love to have just one if I could.
Love how the arc-en-ciel (rainbow bands) worn by the world champion is so elegantly put in the handle. The craftsmanship is amazing. Is the plan to offer these as a set or also individually.
They make premade wire holders for the Bess. Would be interesting to see how those "magic" knives score with that. It would take one variable out of the equation. Did those that scored under 50 repeat the measurements again, or just that one time in the video?
Listen to the sounds when it cuts the filament. The sound was noticeably louder when it was reading in the 100s. Those knives below 50 were very quiet and super sharp!!!
@@Burrfection --- OH NO!! YOU WOULDN'T BRYCKY THEM!!?? It's not as bad a watching a bullfight, but it's still awful to see a perfectly good knife brykyd.
I have yet to see factory sharpness that can't be improved upon, and that includes the best of the best Honyakis north of $2,000. Best edge out of the box I've had to date was a Mizuno Blue #2 Mizu Honyaki, and that was instantly improved with some stropping on a .5 micro poly diamond emulsion.
If I wasn’t so enamored with the >10 knives I bought from you, I’d sell them just to get my hands on these when they come out…I do have a kidney available though! JK!!!
In a past job I set up a knife sharpening maintenance in the abattoir industry for companies like JBS and Cargill. We would use a sharpening system called Cozzini which was a two step system. Firstly we would hollow grind and then set the profile on spiral clay wheels, and if you wanted to get your edge insanely sharp we polish the edge on a polishing wheel. We used the BESS system and if I remember correctly we would often get test results of 7. Insanely sharp. The cozzini knife sharpening machines are insane as they can take a knife from extremely dull to extremely sharp in under 2 minutes
My Knife Store burrfectionstore.com/
Brother wear gloves, I said this tho I may have understanded that your a professional knife handler but it's the viewers ranging from your likely professional mates watching in their spare time or there is another population of surfers in majority who discern great anxiety and irritability from the contact of a bare hand with the sharpest knives unboxing, so it's really commendable of your works and effort for content here but if you could adjust the environment and potentially acknowledging the sensitive nature of some audiences I'm pretty convinced views and subs plus comments under this particular thread with jack up. (Prioritizing numbers here by me at the conclusion of comment because numbers do and might means more than just in its literal term)
@@llemmeedititrealquicklilshi the sensitive audience need to grow spine. it's a knife, not a gun
Hey man! Still have that box?
huh??but every chef i talked to told me the best knives are german knives? How are the japanese knives supposedly DOUBLE as sharp? Thats a bit biased dont you think?
@@whywouldyoucare Japanese knives are made of softer steel, so they can be sharper, but the edges don't last as long as German steel knives, which in turn, are difficult to sharpen due to the hardness of German steel.
Japanese knives are also asymmetrical even to the point of one side being completely flat and the other side having a very acute angle to the edge.
The problem is that these will cut through your meat, your cutting board, your marble counter top, your Corolla, Earth's mantle and Inner Core, time and space,......
Yes!!!
It will cut through my meat? Oh hell naw
Why is your marbletop on top of your car? But yeah
Not my corola 😞
Curious to know about their actual real-world cutting performance, as well as how long they'll keep their edge.
As an engineer that used to work in the packaging industry and prior a person that worked in shipping. That box is nothing like I've seen before, other than in furniture making. Very cool.
* goes without saying the knives are sick too
So it's like a pizza box?
Oddly specific knowledge… respect XD
@@jacobcondy3821 It's a simple box-joint box. Very popular to make with one of those hobby laser cutting machines.
It's just lasercut plex tho
I can't tell if he's just really impressed by the scores or if it's physically impossible
I was wondering that too, but the consistent ridiculously low readings make me think whatever the actual score was was too low for the test and lower than 100 or whatever
The test is messing up
A high end hand made Japanese knife generally have around 90-120 points and it's already considered razor razor sharp, a Japanese master sharpener can reach 40 points maximun so getting numbers near to 10 is unthinkable
ill try to explain it in simpler metrics. if the scale was converted to speed, where 1000 is avg walk speed and absolute 0 would be lightspeed, getting 10 or less would be like hoping to achieve space travel speed, but on earth in atmosphere. quite impossible. the edge would literally have to be like 1 atom thin and the edge angle shallow enough not to hinder the atomic edge too much. we are talking seethrough metal sheets kind of edge.
Im thinking the scale is not accurate enough or the measures are not being updated fast enough to meassure such a small and fast impact so it just basically takes the first value it got and because it didnt update in time to get the value of force applied at the breaking point of the fillament, its stuck with the first (or last) value it actually meassured. thats why he tried doing it slower. or it could be faulty fillament being either badly manufactured or maybe it was tensioned close to snapping point.
@@SagittarA what does a perfectly flintknapped obsidian blade with its 1 molecule thickness score if you know?
It's not just the skill of the sharpener and polisher, but the maker of that steel. The grain structure has to be so refined that it's even possible to get an edge that fine. This is nothing short of magic to achieve such feats. Well done to everyone one involved in the making/refining process!
absolutely! Not a knife expert myself, but I've seen my fair share of Forged In Fire to know that knife must have had an excellent heat treatment
You should get a microscope with enough accuracy to see the edge and surface of a knife. That can tell you a lot about the quality, the sharpness, and the material properties. In fact, if you can measure the width of the sharp edge (which does seem ridiculous) you can directly observe how sharp it is, as opposed to indirect observation through testing.
Che was a mass murdering racist.
@@ShellShock11C lol you follow fascists and seem like a far right cliche getting in political fights in YT comments on a knife channel.
Are you trying to be a meme?
@@zafoquat I follow fascists? Like whom, exactly? Let me guess, everyone you dont like is a "fascist"? Left wingers scream to mandate everything from gun control to vaccinations the insist the poor are taxed further into poverty, and you call US the the fascists? Haha what a fucking joke. Remember when Che surrendered like a coward and was killed? Good times right?
@@zafoquat Probably just closeted in a conservative town. Taking anger out on others. His playlist called 'Gaaay' tells me that. (If it's bad music in your mind, why make the playlist?)
@@zafoquat aw man did I miss the party?
I started out being curious about Japanese knives and ended up watching sharpening videos on your channel because I wanted to be prepared. Fast forward a few months and I held a workshop for knife maintenance with nothing but a simple combo stone. My colleagues were really happy seeing their knives whizz through A4 paper like butter. Thanks a lot Ryky! Ps: those knives seem unreal.
You are better than me. Keep at it
@@Burrfection I am humbled and I look forward to learning a lot more with the useful tutorials you share. Thanks again!
Don’t know a single thing about knives. What I do know is that I love passionate people. Great work !
I just love how excited he gets over knives, it shows he really loves what he does and has a passion for it. I'm actually jealous that he has found what he loves in life this much.
Do everything you can to find yours. It is your duty.
Chris, you got this
@@Burrfection Thank you, I'm definitely trying.
@@ifoRproductions what if it just turns out out to be "jacking off" :D
Everyone loves making money what are you talking about?
I bought a rada fillet knife and was expecting average performance, my uncle used his sharpness tester and it scored an average of 56 after 6 tests. Never in my mind did I think something so cheap could perform so well and hold an edge as well as it has
Filet knives are very very thin stock + have a strong curve to them, both things which give a higher score on a flawed and imperfect system less BESS. That particular knife you mention has an intense sweeping profile, all of that curve enables it score much lower than a flat profiled blade would even given the same level of keenness.
I TRULY hope you understand what kind of demand there is going to be for these knives and across the entire offering. I was planning on making a few knife purchases, but will definitely be holding off for now until these are available. KEEP US POSTED!
haha.... this started off as just a custom set for myself....
+1 to what Chris wrote!
They seem amazing, but once they became duller, you can't sharpen them at the same level
Here here i will buy 2
Those are CRAZY!!! I think the filament just sees them coming and says “I’m out”!? Pretty beautiful too!
They are like “uh no…. I’m out”
I have the PT50A BESS same tester, the filament spool can vary pretty wildly depending on how much tension you pull before locking it down. You really should use either use a weight to pull the line tight or just use the clips (more expensive). This is all based off of using my Wicked Edge Pro G3 to sharpen my Shun I use mostly. 30-50 points difference on my Shun is normal when using the certified spool of filament when hand tightening. Using the prewired clips, the variance is much lower and more in the 5-10 point range. My Shun reprofiled to 14 degree freshly sharpened and stropped is typically in the 45 range when I test it with premade clips.
This is an old comment but just wanted to say thanks for the info on the clips. That’s key.
Followed you for a while, never seen you nearly speechless lol.
for real....
Agreed. I've seen him definitely speechless a few times. 😂😉
@@Burrfection could u please maybe try to test knives Made by Majime Knives ?
Thanks for the great video. We love that you explain the difference between cutting performance and entertainment to viewers at relevant points. Your honesty makes your videos very believable. For this reason, you have been and continue to be our great role model on TH-cam and we hope that one day our little knife test channel will add as much value to viewers as your channel does. Please keep up the good work.
Best regards from Germany
Chief Mike
keep at it. thank you for your kind words
@@Burrfection seriously nearly everything in your store sold out?
I'm disappointed 😞.......
How long b4 you restock?
Dude, your expertise and range of knives has grown massively over the last 2 years when you first appeared in my feed, you're back in my feed again and you're killing it!
welcome back
@Burrfection I'm glad to be back
You know when you think about it knives really are just sharpened pieces of metal. However, I cant quite explain it but there is something special, almost magical about knives and edged weapons. All the work, effort, and science that goes into crafting these sharpened hunks of metal makes them special somehow. I can completely understand why swords and knives were held in such high regard throughout history. From king Arthur's Excalibur to the samurai believing the sword had connection to their soul edged weapons have transcend being just sharpened pieces of metal and become part of the human story. I completely understand why we all watch this channel and drool over these amazing and badass knives.
Don‘t know why the algorithm decided to show me this video but I’m impressed
welcome
I just ordered a 240 takeda gyuto am so excited been trying to find this knife over a year
Sabol brothers seem to be very technical in their approach. I'm curious to learn the steels of construction, but when I hear Ryky say that some are at or higher than Rc 70, there's definitely going to be some high alloy, high W stuff in here! They look really well made and if you think they're sharp, well...they're sharp!
I love how at 3:40 you say you’re bored with knives but then at 9:23 you have a big smile and start slicing paper 🤣
I stumbled across your video trying to find a good sharpener for my pocket knife 🤣 but your enthusiasm made me watch this whole video. Great content.
Best episode EVER! This clearly demonstrates what REALLY sharp apex looks like. Thanks so much for putting these edges on the BESS Tester. I’m sure I’ve never cut with an single digit (BESS) measured knife but now I know it’s possible thanks to you. It will be fun to try and get that sharp even if impractical in my world. I wish to try anyway! :D Beautiful knives with a wicked bite! Wow.
Basically, it is a vid about a guy getting angrier and angrier at numbers, and there is an Olympic athlete involved. Good show
got to keep it real
I’ve never muttered, “please be careful” so many times as I have than during this video
I want to thank you for the content and the indepth information you provide for the knives. Definitely got me into buying some Damascus kitchen knives and how to respect them, clean them to properly store them and everything in between. I have learned how sharp the knives are where I couldn't feel it till I seen some red on the potatoes I was cutting. Cleaned up the finger and started bleeding a bit more quickly then bandaged. Next day I checked up that knick was a little longer and slightly deeper than I expected. Plus super scary using the first few times and a nail got caught by the blade and thankfully I stopped cutting and looked at my thumb nail. It damn near sliced threw the edge of the nail with the greatest of ease.
What you say about caring for knives from A to Z is very true. That includes learning how to use them. A sharp knife will "nick" through all three layers of skin, and yes, it does bleed for about 10 minutes. If you ever sharpen a knife for a friend, check how they use it. You can get a clean bevel, nice and even, then lightly drag the edge over a high grit stone to dull it down a bit to 250 Bess. Attach a warning label if you don't. Really.
you are better than me
5:20 appreciate that so much, there’s so many different things that make a great knife especially for kitchen work and you being upfront about that has definitely convinced me to try one out
I use a 300/1000 Diamond stone and am looking to get a more refined/polished edge. Can I move straight to a 10k Shapton glass stone?
On the super-low BESS numbers... I'm wondering if the test filament was mounted with too much tension.
I've never used this tester before; simply speculating.
Unless I don't understand the machine there is a big variable here being the tension of the cord?
Dude I’m so excited to see Joey mantia come up in one of your videos. I’m a speed skater myself. I attended many of his training camps before he went fully to ice. It seems that even though the world is so large it is so small at the same time.
Those are sharp knives indeed, they would be good enough to use in a nice sushi restaurant for slicing sashimi, probably 12k grit stone would yield a knife like that. Knives definitely not for amateurs! Thanks for sharing!
Alot of this is also related to behind the edge thinness not just your micro bevel sharpness. But sharpness is so way near as important as geometry in relation to food sticking. Glad to see you killing it.
i hear you. that is why i make it very clear these cutting tests are more for entertainment, and bragging rights for some, but actual cutting performance requires real ingredients
If there is one thing I took from this, it is that you are one hell of a salesman.
I was actually writing a paper on molecular forging and while its not used for consumer production, there is tech that can hone an edge to unthinkably small levels. The materials are so expensive that its not even remotely reasonable to make for regular uses
Making an edge of single molecule? I heard that some time ago. Thought it was a theory
Wow that's cool! Does the tech have a name?
@@MrNone-d5s I'm not sure about one molecule, but obsidian blades were actually used in olden times, possibly even today, because they can be sharpened so thin that they can literally split microbes. They were actually used for surgery back in the day because it's so good at cutting.
I love watching this man get so happy about looking at these knives
just keeping it real
Are these the knives used by the characters in food wars?
Question: Would you do a comparison of sharpness between a Victorinox HRC 56 and any one of your HRC 63+ knives? Compare and contrast the two? E.g. carve some meat off a beef rib, against the bone, with each, and check for chips? Reason being, that butchers use Victorinox because they do not chip against bone (e.g. carving the chuck away from the shoulder blade, or the tenderloin from the ribs), and the edge can be re-straightened in 15 seconds with a butcher's steel. After a couple of years I am beginning to lean towards softer steel because I have found that in everyday use, hard steels chip really very easily, and with my limitations sharpening, I can't get a hard steel any sharper than a soft one. So I'm very curious about results YOU can get, and your evaluations of each!
having worked in a Japanese kitchen, watching the unboxing and testing of those blades just made me so jealous. i would love even one of those
launching soon
I love the tone the knife makes when slicing the paper
yes!
Would love to see you go to Japan to do a sharpening comparison. I wonder if the top Japanese sharpeners would get competitive and create a sharpness you dont expect.
Is that light diffusion paper harder to cut than paper towels?
this will solve all of your knife problems burrfectionstore.com/
There was a great thread on I believe Australian blade forums detailing how this is done or at least one way to do it, they used a strop loaded with 0.05 micron diamond emulsion to achieve a bess score of 25 on a folder
Yes it is done by stropping, stropping, stropping. They are probably not that good in the kitchen in this state (except for sashimi). No slicing aggression left and more like a razor. Edges like that degrade really quickly and then it starts struggling biting into tomatoes. Indicates a really good fine grained steel though.
have you ever tested an obsidian knife?
I know how to make one of those sharpness scales read insanely low numbers. Obsidian knife. Obsidian can get an edge as small as 30 angstroms, give or take a few. Even though I know obsidian isn’t exactly known for holding it’s edge, it’s still a fun fact to know that in ancient times, when obsidian knives and blades were more commonplace, they typically could have an edge sharper than a majority of today’s knives.
Just wanted to say I love your channel. I am an avid hunter and do all of my own meat processing. Sharpening knives is something I love to do very much. I just want to tell you that I have learned a lot from your channel that has made me a better at knife sharpening.
Love hearing from Hunters!
I'm starting to understand why kids like watching toy review videos.
a part of me really wants to handle a knife like these once. i wanna feel it cutting and hear the sound of these beautiful works of craftsmanship.
the other part of me is afraid that once i would have gotten the chance of experiencing this level of madness, i would never be satisfied with the performance of literally any other knife.
Can you test the typical sharpness you get with your hand sharpening? I'm guessing it's less sharp than the sharpest ones here?
Great review herman lee!
The excitement you show In every video is sooooo uplifting ... amazing content like always keep it up brother
just keeping it real. i love knives.... maybe too much?
@@Burrfection: I taught my niece’s new husband how to sharpen on their KDS combo wedding present last night (mostly methods I’ve picked up from you), and while listening to myself thought I might love knives a little too much too!? 🔪🤓
I really wish tried for fun to test a razer blade for shaving lol
My favourite cut test is a seared rare sirloin steak. Most “sharp” knives can cut a vegetable no problem. Most of my SG2 knives go from single slice veggies to sawing thru cooked beef. Even roughly half my carbon steels are the same.
Fujiwara steel and Ashi Hamono steel are the only knives I own that cut cooked beef as easily as a vegetable. SS honourable mention goes to Sugimoto CM2121.
Cut a blackened seared rare steak and show us the real performance of those knives. Trim the fat cap and thinly sliced as possible
I'd love to see some actual use performance tests.
you have good taste
@@Burrfection your channel is a big part of why I got into Japanese kitchen knives. Still enjoying the 130mm fujiwara petty I bought off the site. Thanks much, that’s a hard size to find in such a quality blacksmith.
Have to get the apex right on for what you are cutting though. My CPM S90V spyderco native slices through my seared rare steaks like nobodies business. But that same edge doesn't like fibrous root foods.
@@r1w3d That has nothing to do with the actual sharpness of the edge though, it's a grind geometry issue. The native is going to wedge very badly.
Will it blend?
Those are beautiful knives. Congratulations!
I though you said we couldn't because it was ilegal not because they were not available yet and I was thinking "were are you at? The uk?" ... had me for a second there.
i'd sharpened my German kitchen knife with the Japanese sharpening whetstones and method, it was like razor blade, so i understand how does it feel to cut that paper with it.
Is there a link to buy these knives?
I absolutely love your reactions to these knives. It really captures your admiration and passion with kitchen cutlery. Those knives are sooooo gorgeous!
Holy shit those knives are sharp. A master sharpener must've done those edges. Just whisping through that super thin paper effortlessly. I'm insanely impressed by those edges 🤯
Thank you.
What is the Sharpness machine called? Awesome video btw - i enjoyed it !
*cuts paper
"Can you even hear that?"
Yes, and I am vibrating violently in my seat
Keeping it real
First minute of this video was a solid flex
Be careful on swinging some of these through the air. You might accidentally open a portal.
How tight are you tensioning that filament? Those scores are unrealistically low..😳
Wow those are some amazing numbers. Very curious what kind of material you’re using for those blades.
will post about materials when knives are ready
@@Burrfection if you getting 71 HRC I wouldn’t be surprised if one was Rex 121. Curious if Magnacut is one of the steels used.
I'm surprised all of these comments are the groans from the dad-joke channel name, but aside from that having reached burrfection you csn now ascrend to your newly enlightened channel "Burrvana"
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
Wow... any sharper and they might start cutting through the air molecules if you swing too fast 💀
The jingle while cutting the paper was absolutely beautiful! 😌
yeah. not too bad
I kinda wanna know what sharpening proccess they used to get those knives that sharp.
they won't tell me either...
I was thinking the same thing. I’ve had some scary sharp folders, but these are in a whole other universe. And I’ve had a Chris Reeves sebenza cause me to need a tendon stitched back together lol. I can imagine hope thin these would slice sushi grade tuna with ease.
@@Burrfection Well that's not very nice
Apparently the best process.
Stone sharpening finishing off with a leather polish
Will it make cutting my neck less painful?
if you are suicidal, please seek help.
It may be that, while testing the sharpness on the machine, your fingers/hand on top of the blade and handle could be causing additional pressure instead of letting the blade rest on the fulcrum, your finger, and fall through the filament. I would love to see a follow up for science!
Your passion is very evident and contagious. Guess it's time for me to go knife shopping.
You have what I would refer to as a dream job. Literally I have told my family that I wish I could get paid to bring tojiro knives and shapton stones to different culinary schools and butcher shops in my area
You can do it!
Due to the thin of the blade ryk that's why the sharpest looks unreal , very wow!!! and very beautiful knife wish to have one
Damn. Just damn. I would love to know the magic spells they used to get those blades that sharp.
they won't tell me
0.05 micron diamond emulsion will get you to 20-30 on the bess
I need someone who looks at me the way he looks at those knives
I love your knives. Sadly, I would never buy one that says BURRFECTION on the blade.
no offense taken. that BURRFECTION blade is just for me
@@Burrfection then 🤩🤩🤩
What steels were used to make them?
Some knives were made of BOHLER M390 and those with the best BESS number were made of BOHLER K390.
I would like to have the cool box.
I am afraid of sharpening those knives at home, knowing for sure I will scratch them.
I wouldn’t be upset to scratch them. I would be upset seeing them laying in a sink full of water for 3 days after I can’t find them after my kids started doing dishes.
You can use 3M delicate adhesion tape. I use their pink/ purple for my patterned steel knives.
Those knives are so sharp that if you accidentally spin it on the table with your hands in the way. Will be like those samurai show where the guys head drop off after walking away...ya that sharp.
Hi Burrfection, I love your videos as I've been watching them for a long time to maintain and understand how to use knives.
I've always been curious how I could apply these techniques or alter the techniques on a blade such as hair cutting shears because of the slight bend in the blade of shears? Thank you!
Time to sharpen some shears!
I believe 50 on your scale is the sharpness of a double edge razor blade and to get that requires a super fine grained alloy steel.
For the quality and craftsmanship of those knives is testament to that look of being in love on your face. I can only imagine how they feel in the hand. Would I use then? Probably not but would love to have just one if I could.
If he says "That is not real" one more time I'm gonna lose it
gotta keep it real
Love how the arc-en-ciel (rainbow bands) worn by the world champion is so elegantly put in the handle. The craftsmanship is amazing.
Is the plan to offer these as a set or also individually.
rykyx.co/
Pov: the silent kids at home
Not sure if you have given away the box. If not, I'd like it.
Ok, so where do i send my knives to be sharpened by those guys with that kind of sharpness?
seriously.....
I own a bess tester myself and it is incredibly hard to get to even a 100. This is impressive
When stretching the wire you need a weight that is always the same, otherwise the result will be falsified.
thank you
They make premade wire holders for the Bess. Would be interesting to see how those "magic" knives score with that. It would take one variable out of the equation. Did those that scored under 50 repeat the measurements again, or just that one time in the video?
@@DonsWoodies
I think they will be around 40-50 but anything below that will probably not be true.
@@rainervolk666 Possibly Ryky has had actual Light Sabers made for him and not your run of the mill knives. :-)
Listen to the sounds when it cuts the filament. The sound was noticeably louder when it was reading in the 100s. Those knives below 50 were very quiet and super sharp!!!
Dont worry my email is not about purchasing these great knives 🙏
Truly amazing!
I will be purchasing a few knives from this line for sure!
Would you call that edge Burrfection?
yes.... beyond my skills actually
It is impressive....but i think that since the knife is so thin and sharp, wouldn't the edge get dents and stuff and get ruined really fast ?
Now get a brick and dull them :D Let's see if you can resharpen them to their factory sharpness.
challenge.... is on
@@Burrfection --- OH NO!! YOU WOULDN'T BRYCKY THEM!!?? It's not as bad a watching a bullfight, but it's still awful to see a perfectly good knife brykyd.
@@Burrfection: Wow… THAT’S a big challenge, and one of the few times I’d actually be sad to see an edge get Bryky’d!!
@@Burrfection holy shit, that's gonna be a challenge for more than one video...I'd say some month of testing or refining (new?) Skills/techniques?
I have yet to see factory sharpness that can't be improved upon, and that includes the best of the best Honyakis north of $2,000. Best edge out of the box I've had to date was a Mizuno Blue #2 Mizu Honyaki, and that was instantly improved with some stropping on a .5 micro poly diamond emulsion.
Imagine if Jason had one of these knives in a movie, he'll be cutting heads clean just by showing the knife in his hand from far away.
If I wasn’t so enamored with the >10 knives I bought from you, I’d sell them just to get my hands on these when they come out…I do have a kidney available though! JK!!!
I could use that kidney, what's your blood type😉 KIDDING!!! but not, lol! Im 47 going on Dialysis soon 😔
i'll lend you a kidney
hang in there friend
@@Burrfection ❤❤😂🤣😂🤣
@@Burrfection: Ryky, I’m not completely up on the subject, but I’m thinking that would be a pretty long term loan!? 🤔
Dont know why this is in my recommendations but this guys passion for knifes made me giddy about them too lol
welcome
8:16 "16! That is not possible!" - every pedophile
In a past job I set up a knife sharpening maintenance in the abattoir industry for companies like JBS and Cargill. We would use a sharpening system called Cozzini which was a two step system. Firstly we would hollow grind and then set the profile on spiral clay wheels, and if you wanted to get your edge insanely sharp we polish the edge on a polishing wheel. We used the BESS system and if I remember correctly we would often get test results of 7. Insanely sharp. The cozzini knife sharpening machines are insane as they can take a knife from extremely dull to extremely sharp in under 2 minutes