Sharpen Your Kitchen Knife Like A Master Sharpener
ฝัง
- เผยแพร่เมื่อ 7 มี.ค. 2020
- By the end of this video my hope is you will be able to go home, get your first set of whetstones, and be able to start your journey in the world of sharpening your own knives. Welcome to sharp boi hours.
Thank you to Bernal Cutlery find them here: bernalcutlery.com/
Whetstones used in the video: bernal-cutlery.shoplightspeed...
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Ingredients you'll need:
a knife
being tired of having a really sad dull knife that literally can't do anything worth anything at all
memes - แนวปฏิบัติและการใช้ชีวิต
"Sharpen your knife like a master sharpener", or "How to make my trip to San Francisco tax deductible"
Smart
aha, probably true.
"Don't hate the player, hate the game"
I too want to travel to San Fran just to sharpen my knife w this guy
haha i live near sf
*me clicking on this video thinking that i could learn how to sharpen my knives at home
Josh: first step, go to san francisco
*laughs in European*
*cries in african*
*brags in Japanese*
laughs in Californian
*Trips in American*
"So im going to San Francisco"
"Oh really? Whats the occasion?"
"My knives are a bit dull..."
What a flex...
Joshua is one of the very few youtubers I've seen who has the patience to not constantly interrupt the person being interviewed. It's refreshing to not have the influencer act like they already knew what the guy just told them. This is the first video I've watch of his but it won't be the last.
How To Sharpen Your Knife Like A Professional: Get it done by a professional.
Or learn how to sharpen your knife. That's the point of the video. Why are people so resistant to learning skills?
@@woopsnap nice plug
it's really not that hard to learn to sharpen a knife to the point where you're able to have knives that are significantly sharper than the people who are getting it done by a pro. not that you're better than the pro just you can sharpen more often since its free and you dont need to send them off.. grab a cheap crappy knife and just practice until the knife is practically gone
@@CAIDMASTEROFPYRO A cheap crappy knife isn't worth practicing on. Spend 85-125 on a real knife, experience what sharp is for a month, then learn how to re-sharpen it, slowly and surely. Then you'll understand how and why to sharpen a good knife. There IS a price of entry into good knives. But if you buy one great one, it'll be passed down when you die.
@@cjay2 that's just not true. Doesn't matter what knife you use the techniques are the same. If you're going to be learning and possibly ruining a knife it's best to do it on one you don't care about.. obviously you should buy a good knife to use. Doesn't need to be that expensive though, something like a Victorinox will take a great edge and hold it for a good amount of time for $20-30. I have knives worth 300-400 and still grab a Victorinox relatively often.
His secret is same pointer and middle fingers length. just cut off any excess finger and you're good
But my finger is short. What should i do?
@@bananagod5530 cut of the bigger one
I’m missing a finger and this comment KILLS😂😂😂
also with the tips of your fingers cut off, the blood will allow a liquid surface tension suctioning effect giving you better control over the sharpening process.
if anyone is wondering this is the outro music "Justnormal - Bird Watching"
Not the hero we wanted but the one we needed 😔
Thank you
We need more of this dude
Download Shazam and you'll find most songs there even the ones without lyrics
Blacksmithing in the dark age: i make weapons for my kingdom
Blacksmithing now: Tomato go slice
Delicus
Cucamber chorp!
th-cam.com/video/6ZR923DvTcs/w-d-xo.html
growing up, i was told i could become anything
so i became a document shredder
Honestly, if you were to go back in time and tell a medieval blacksmith that the only mainstream use for blades in the future would be making them as perfect as people needed to properly prepare food, they might think our society sounds utopian.
excellent recipe, my knife finally has that Umami flavor I've been looking for. pairs nicely with red wine and tater tots.
You Sir, are a true konasoor😂
@@mightymongoose1747 you spelled con-a-sewer wrong
Make sure you don't cut yourself with that umami meal 😂
dude acting like a evil anime swordsman lol
r/boneappletea
That guillotine advice needs to be said more my wife used to run a restaurant and I would swing by to sharpen the knives and there was always some jackass that wanted to show me how I'm doing it wrong and ALMOST everytime they would clip a finger...
Theres always that one knowitall guy
Hard facts my dude
@@0xDreamy Look in a mirror yasuo main 🙄
@@ghostrider2214 LMAOO eradicate the inters
*B* *R* *U* *H*
I love this video. The professional guy sharpeners the knife exactly the same way with my father and I learned how to do from him. Also how to flatten the whetstone.
My father is in the hospital as he had brain bleeding... I hope he would survive.
BTW, I used to teach Japanese home-style cooking to International people from 1989 to the beginning of 2000 in Kyoto which is an ancient capital city of Japan.
I hope I can start it again sometime soon.
I live on This Planet to eat and cook good food. LoL
Have a lovely day, and take care.
Yukkie
From Kyoto, Japan
Hope everything went ok with your father!
@@martasofiagraca Thank you very much. He survived.
@@genmanplasmahealinghyperen9033
I am very happy for you and your father! Sending you love from Porto, Portugal!
Yukkie means snow ? If I am not mistaken.
“And if the finger comes off it’s less fun”
As a heavy equipment mechanic this is my new mantra!!
His delivery was perfect.
I love how we’re all in his cupboard and he opens the door every other day and teaches us something. Then we end up back in the cupboard until the next video. It’s a good life.
Wait what if he’s actually just talking to a can of peas this whole time. Someone should do a skit on this, like a behind the scenes doc haha.
Lmmmmmaaaaooooooo 😂😂😂😂😂😂
it's getting crowded in here, there are 8million of us!
"dont let the finger drag on the stone"
agreed, blood is a very poor whetstone lubricant, too thick, gums it up right quick.
I did exactly what he said not to and cut. I relaxed and forget my fingers so next thing I see is a blood splashin 😂
Funnily enough, most master sharpeners have rubber off their fingerprints due to contact with the stone. The closer the fingers are to the bevel, the less pressure will impact angle control.
Upside if your knife is sharp it won't hurt that bad probably maybe
Depends on how much alcohol your donor drinks.
@@TheNoobsteak lmao facts!
as someone who's never sharpened a knife before I found this video a great place to start. my knives are considerably sharper than they were a few days ago. thanks!
This is a beautiful demonstration. Definitely picked up a lot of knowledge on the small facets of sharpening. Thank you for the video share!
"How do I make this video funny?"
"I dunno dude add an echo to someones sentence every 20 seconds"
"Perfect"
Yeah, his editing and jokes have always just been obnoxious to me, he’s a skilled chef but fails to make me laugh
Great way to pad the run time
It's not his fault if you're not receptive to his humor lol
@@user-gw2zn9qk7g humor is subjective but you can only laugh at the same joke so many times
@@bobbyboi8813 i find him funny
"if your finger falls off, its less fun" best quote of the day!
you think about it and laugh, but i think about it and cry because i miss having all 10 fingers
@@marcus.... im sorry
@@marcus.... im sorry
@@marcus.... Im sorry
The tips he gives are so useful, I sharpened for the first time just following his pointers and I got a razor sharp edge.
"Cuts an orchid floating in a mountain stream." This was an awesome vid and really cool info for someone who has watched a ton of youtube knife sharpening vids, but seeing a bonifide expert explain it and do it was great. The only thing i wish he explained a bit more was if he was only pushing the knife on the stone or pushing and pulling it on it -ive seen people do both.
Honestly, I've spent this past weekend binge-watching all your videos in an attempt to avoid university deadlines.
10/10 worth every minute.
"How To Sharpen Your Knife Like A Master Sharpener"
*Step 1: Gets a plane ticket*
Me: *Jim Face*
Suggestion: cut gloves. For those of you genuinely interested in learning to sharpen your own knives by hand or just to practice your knife skills, I would recommend investing in a cut glove. As the name implies, they are reusable gloves (usually made from kevlar, stainless steel chainmail, fabric, or a combination of the above) worn on the off-hand (the one holding still the item you are cutting) that greatly reduce the risk of slicing your hand.
I personally prefer the chainmail version, as it allows for a significantly greater degree of freedom of movement. They are quite commonplace throughout the foodservice industry; usually less so in restaurants with trained chefs and more so in casual foodservice locations. Naturally, they tend to vary in price (usually $10-$80 USD) depending on your material choice and production quality. While they aren't perfect (they won't protect you from poking yourself with a knife), they offer significant protection as you hone your skills and confidence using knives.
This video is the simplest, clearest, easiest to follow knife sharpening tutorial I have found. It helped me to remember how to do it again, because I haven't in a long time. I keep my knives sharp most of the time by using my steel, but eventually, they just need to be worked on the stones.
Now, thanks to your instructions, my paring, French, and boning knives are sharp again! Thank you!
Sharpening a knife and honing its edge with steel are two completely different things. Sharpening actually removes metal from the edge and honing just realigns the micro-structure of the steel.
@@BlooCollaGal Yep, I know that.
get rid of your steel hone. Buy a strop paddle (wood backed) or use a ceramic hone but strop is so so so so so so so much better
@@richmondvand147 Thanks for this suggestion. I will check that out.
0:34 I understand that this is a food channel but the fact that we get cake every video is nice
take reverb away from this man
Jeesh
FINNALLY I VE BEEN WAITING THIS COMMENT FOR SO LONGGGGGGGGGGGG!
Great info. I remember seeing my grandpa doing something similar to the knives he’d use around in the ranch. Brought back a lot of memories! Thank you sir!!!!!!!
I've watched a lot of knife sharpening how to's and this video probably answered more of my questions than any other. 👍
Something I learned from Brad Leone from the BA test kitchen, recently.
"Take care of your stones. take care of your knives. take care of yourselves, most importantly. okay folks? "
What a guy, huh?
I just got a 600/1000 starter stone. Using an old, busted henkel for practice. He's absolutely right about even an amateurish execution being better than nothing. I've literally never had a sharp knife before, and the difference is immense.
... an old, busted Henckels* ...
Very generous of Josh to be sharing so much useful info on this Thank you.
Your knives can be legendary sharp if you do it just the way he did but then afterwards, you do the finish and stropping super slowly and obsessively. It's a beautiful thing in the end.
the editing at times is like a shitpost
which is how i like it
Joshua's channel is just an educational shitpost
This video quality is so sharp
Luan Skrelja pp dd sssshhhhh
I've been sharpening my knives for a year now and while they're really sharp they're not as sharp as the intro. Then I realised after watching Josh my angle is wayyy too steep, maybe 20-30 instead of 15 deg.
Platinum yeah same here and i use way too much water while sharpening too
I’m doing things so wrong it’s unbelievable
At least we’ve learned something though
all depends on what your going for and the intended use of the knife a steeper edge angle makes it more resilient to damage but you get a less keen edge i usually am at 17 degrees
@@brog3143 first video i just watched said 45 degree angle. much too much.
@@littlepils4187 45 is something i'd sharpen a wood splitter at. Hard use knives and axes at 25, and 20 for edc knives. 15-17 is really only good for kitchen knives, otherwise your edge is too fragile.
Your knife could possibly have a 20 degree sharp angle though. They're not all the same.
I love the myriad of hazardous mistakes he pointed out. Great safety coverage in this video
Same. The tip about lifting digits up rather than curling them under was the key takeaway for me.
Me: I have a good knife
Joshua: Laughs in knife
Not laugh didn’t funny
@@tavariskenny5317 pay a visit to this San Francisco shop to sharpen your wits a bit.
Hahaha very funny I laughed a lot 😒🥱
Label: "220 COARSE ONLY"
Josh "there's 220 in here there's also 400 in here"
Clearly rules are made to be broken
I know it's just a joke, but there isn't much difference between 220 and 400. 220 is more for really damaged knives that have chips, etc. 400 is a good starting point for creating an edge.
@@nanashivii9237 this is actually good to know!! Thank you 😊
@@nanashivii9237 it depends on the stone, a 220 stone might be slow cutting enough to be useful to create an edge, you really need something super aggressive for damaged knives, i often see 120 or 140, the atoma diamond plate stands out for how aggressive it is. it depends on the size of chips, like you can take out a 1 mm deep chip on a 220 grit stone, but there have been videos with like 5 mm massive chips, and those are gonna require something a lot more.
i would personally start with like 600grit and then 1200 grit and then strop it. it's super simple and your knife sharpness is mostly determined by how good your technique is and your strop. you can get it razor sharp easily if you have good technique and a strop with pretty much any sharpening stone. (i would say polishing stones don't really count but like it's obvious super fine stones won't work) you can even use a rock to sharpen your knife, check out burrfections video on it. it's super interesting.
@@BloodSprite-tan Agreed, although it's often a fool's errand to take larger chips out with a stone itself. If a knife is that badly damaged, it's usually more efficient to just grind it out with a belt sander and then create a new edge with the stones. I personally cycle through 400/1000/3000 then leather strop. As you say, stropping is what makes all the difference, and though I do sometimes use higher grit polishing stones, they're more often than not requested for aesthetic merit rather than being functionally superior.
sharpening a knife is awesome, it is like meditation. The sound is relaxing, the movement is repetitive and relaxing.
Really great :)
What a beautiful sound the stone and the knife make!
Ha! I’m the dude that ran into you in the mission. Knew I should expect a new Bernal Cutlery vid. after that. Anyways keep up the good work man. Love your channel.
HBadger_SF was great meeting you man! Thanks for stopping me! :)
Joshua Weissman next time you’re in town you should check out Town Cutler if you haven’t already.
Really liked this video. I've been sharpening my knives with Japanese water stones for a while now but I am definitely going to try a few tweaks to the technique based on the tips in this video!
I lived an hour or so away from San Fran for a long time and I always wanted to get "my" knives sharpened here but uh.. couldn't for complicated reasons. Anyway, now I've moved more than a state away and have my own set of kitchen knives (the things you get excited about as an adult!) and think about this place more than ever so uhh, THIS VIDEO IS EVERYTHING TO ME and thank you so much for making it!
"The finer the polish, not necessarily a better edge"
I am so glad someone has finally said this, I have been sharpening for almost 20 years and depending on the task greatly determines the polish required on the blade.
can you elaborate more? I don't get it, pretend I am a kid asking every why. (if you want, I'd be very grateful)
@CahaLLo I guess two things come to mind.
Firstly a clean polished edge is more for a press type cut, straight direction with no side to side, then you would have an unpolished blade think of that like serrations, with some side to side (sawing) motion the blade will cut much better.
I'll try to find an example to link.
@@Girrthedogxxx thanks
“So I booked a flight to Jap...”wait a minute, wrong channel. Just a domestic flight here...
Yonas I see you homie, I see you
I can see
Lmao I love that channel
Great channel
Becareful tho, some hentai covid things might be there
"Whoever you buy your knife from should be able to tell you what the sharpening might be like" ...Yeah, when I asked the girl working at Bed,Bath&Beyond she just gave me a blank stare. Lmao
Hulk Slayer - Ha! your comment deserves 10000 likes!
I bought my fiancé a knife from them online from your last video and it was 100% worth the price tag! We use it cooking every single night. It fits his hands really good, and it even feels comfortable in my small hands! Definitely recommend them!!
The way he talks about the arm movements reminds me a lot of how I was taught to draw.
Posture is key in so many skills.
If you're not sure you're holding the angle right the whole way, here's something I learned in printmaking: you put sharpie marker on the blade near the edge, and then when you are sharpening, if any section has a different angle, you'll see it through a difference in if the sharpie is gone.
Another tip, if you look directly at the edge of your blade and see shiny areas, those are the dullest sections. If you sharpen the blade and then look at the edge straight on, there should be no shiny sections.
Love your videos Josh, but the echo effect makes it difficult to understand whats being said sometimes (not native english speaker here).
I absolutely hate the echo effect. There's no need for it. Aside from that, I like the videos.
Seriously, stop it. They're pointless and stupid.
*nods in agreement*
Agree
Agreed
Totally educated this old Lady!!! Thank you!
I do wood carving. My knives have never gotten dull enough to use a stone on them, but I do strop often. Good video.
I've actually been free hand sharpening for 5 years now, I find it relaxing
I dont often wish to meet "celebrities" however, I think Id like to meet Josh one day. He seems like a stand up dude
I would have to agree
Which one, the knife one or the other one?
@@JeanMarceaux Is the knife guy famous? My knowledge of cutlery heroes is rather limited im afraid
@@toeey1 same here, but he's famous enough for Joshua to pay him a visit as the top knife sharpener, so that counts for something.
By far one of the most fun and best demos I have seen. Thank you. I Sharing this
nice to see u in my hometown i know this was long ago but its nice to see that u had fun in my city
I've seen a lot of tutorials on knife sharpening, but hearing it from an actual proffessional, not a cook, but a KNIFE SHARPENER. was...some how better. like the information wasn't drastically different, so much as encouraging, to hear it confirmed, and in some respects elaborated upon. I definitely need to get more stones, though. I bought a Misen chef knife, and I do want to take good care of it.
Could you make a black Molé? Its such a unique recipe and I would love to see your take on it
best knife sharpening video by far especially for a newbie!
I’ve actually been here and the service is exceptional and the people there are super nice
Just like the last knive video I felt like this could have been a lot more informative. Questions that immidiately popped to my head but remained unanswered: Which stones should I get as a beginner set, are there significant qualitity differences between stones, how long do you stay with one stone and how often do you flip the knive while before moving on to the next stone?
Get the cheapest one. I saw a test last time between a 20$ vs 120$ stone and it didn't change much.
The stone should come with the answers to the questions you have.
Knife enthusiast here. I recommend the Kind KDS 1000/6000 combination stone for a beginner. Another great choice is the shapton pro 1000. These are the best options for beginners because they don't cut too quickly, and give excellent "feedback" (smoothness of use) while sharpening. Check out Japanese Knife Imports Videos on sharpening or Korin's videos. Also check out on reddit r/chefknives for more tips to get started.
you want to flip the knife 1 time you sharpen the knife until you create a burr, then flip and sharpen the other side until you get a burr, and after that, you flip and just lightly clean the edge on both sides before switching stones. i personally only use 1 stone most of the time. you don't need too many. after that you use a strop, it's super helpful. even more than using a high grit polishing stone, and they are much cheaper than a high grit stone.
it's usually not recommended to flip the knife multiple times, because it can lead to inconsistency in your angle. consistency is key.
i personally using a 1000grit whetstone and a leather strop, a cheap one off amazon with green waxy polishing compound, they are all over, and super useful.
@@BloodSprite-tan Never bought a strop; newspaper works fine.
Step one: getting a better knife that my 3 dollars one
You don't necessarily need an expensive knife. If you take decent care of your knife it will cut just as well
The fine folks at America's Test Kitchen have your back on the best affordable chefs knife.
@Misa Misa that works too
@@russellhoude5744 while I agree that not everyone needs a ridiculous $3k Damascus steel knife, it's a good idea to not go for bargain bin value as well.
I have made a mistake of buying a knife that was the equivalent of 3$ in local currency, it had bevels that would go all over the place, 20° on one side, 27 on the other side, and an edge wavier that a flamberge.
Jun's kitchen did a video on sharpening a ¥100 ($1.00) knife. It can be done if you have the skill and wherewithal. It will just get dull faster
Heck yeah, the best knife cutting place is here in the Bay Area! Bernal Cutlery is THE BEST knife sharpening place! Thanks for the shoutout Josh. Excellent choice.
Great vid; it's how I learned to sharpen knives. Works super well.
I don't even have a nice chefs knife but I absolutely cannot miss out on twelve and a half minutes of Josh goodness
Dang, but he really knows what he’s talking about.
When you thought you knew how to sharpen your knife.
Long strokes.
Thanks for the tip. I bought the same sharpener
East coast peeps, Smoky Mountain Knife Works in Sevierville, TN just outside of Knoxville, I would place them above San Fran. When it comes to knives and knife sharpening, these guys mean business. They have the big culinary knife section as well as just about every other kind of knife. Affordable sharpening, unless you want to do it yourself, and then they have the stuff to get.
EXCITED FOR THIS ONE
" there will be more moments where we can meet people!"
THEN 2020 REALLY STARTS
Much enjoyment! Thank you.
4 japanese wetstones up to 10.000 at home, lots of practice and patience. Using professional but cheap chef's knives (20 euro). Razor sharp :)
Ceramic honing rod is also a must. Very satisfying to do
... whetstones* (from "to whet" = to sharpen) and 10000 grit is absolutely pointless on cheap, soft-steel knives as they're not going to maintain that super-fine edge for longer than a few cuts. No need to go over 6000 and only on hard-steel blades for cutting paper-thin sashimi, anything above is sharpening of its own sake. But glad you enjoy your hobby, and agreed on the ceramic honing rod.
@@einundsiebenziger5488 it gives a nice mirror polish, use it on edc knives etc. but practically i rarely use it indeed.
Did I just watch 12 minutes of knife sharpening... I'm getting old.
I cut out on the B roll.
"Future significant other." I appreciate the confidence you have in me, but it probably ain't happenin'.
Not with that attitude my guy
This is very helpful to me. Here is where I am: I am self taught. However, the stones I got over time are Arkansas, and I use honing oil with them. I have a course, fine, & translucent. I have used them with 3 sets of knives we got as wedding presents 40 years ago: 2 carbon (Sabatier & Chicago Cutlery) and 1 stainless (Mac). I am fond of my knives and stones, but how can I adapt? These stones are used to the oil already.
Also, thanks for the hand placement & 2 quarter trick: That was all new to me. That's the big lesson already, so thanks again.
I used to live down the street from them! Wandered in a few times, cool shop.
I habitually skip the fine step myself, but I love to be simultaneously impressed and jealous when I use someone else's knife and it's sharper than mine are. Scary sharp. Anyway, great video, we love you!
Either Josh "the Blademaster" is small or Josh "the Ass" is a tank
Josh is a Thicccc Boi™
Actual Josh is actually tall
Aidan Van Dera, wait what. how tall is he??
@@jazmine5575 6'9"
@@nandankamath5243 lies. He's 6ft 1 and he's said it himself twitter.com/therealweissman/status/1277015115984973826?s=19
Wow so I was sharping my knife wrong all these times no wonder they didn't cut! Great video and definitely and educational one
I sharpen my knife the way a hawaiian chef taught me in my youth. Long circular strokes with the blade nearly flat to the stone. Works every time, without fail, my knife kit is full of gorgeous whustoff razor blades. Thanks, Chef Rick.
Wüsthof*, if it's the German knife brand that you mean.
Joshua how many knife videos are you going to do?
Josh : *yes*
0:30 can we just appreciate the fuller house vibes and amazing video quality of this scene
I like the point, even if you're not good it's better to try than not. You'll only get better.
The footage of the knife cutting the tomato is SICK!! I love it.
'Ingredients you'll need:
a knife
being tired of having a really sad dull knife that literally can't do anything worth anything at all
memes'
You forgot "San Francisco"
A brand new knife is cheaper than the trip to SF which is my solution
A few fingers to lose
HEAVYWALL 70 not always
Everyone: talks about very serious and related stuff
Me: he's taller than I thought.
Love this. Thanks Josh.(both of you)
Great video on something everyone should learn the value of.
So I have to travel to america to sharpen a knife
Cool I'm on my way
Careful, emperor Trump may send the immigration gestapo after you. Luckily, I already live in Chicago. I wish you best of luck, brave Traveller.
Eric Christian That's strange, I didn't read anything in the OP that said they would enter *illegally* .
But then again, orange man bad.
Or you could watch the video :)
The thing this guy will not tell you, because he is a humble and considerate guy, is that ultimately it takes innate TALENT to do this. Getting that angle the same on every pass is a TALENT. If you are off by even a degree or two on each pass, you are basically *rounding* the edge, not sharpening it. The guy has a talent that has taken YEARS to perfect. Good on him.
Then, you are talking about a SKILL that can be learn.
The toughest test for sharpness that I know is to fold a piece of copy in half on the 11" side, stand it up. With the exterior crease facing you, take you knife and see if it will cut the crease of the paper without holding the paper. If it can, that is sharp. Really sharp.
I love my tormek and how sharp i can make knives and tools with just the blackstone and the leather wheel!
Joshua: ass clap
Josh: uncomfy laughter
"So really the the hardest part of sharpening knives is thr actualy sharpening the knife part."
......
A fantastic example of how Josh explain the level of simplicity of something lolol
Cool, knowledgeable and entertaining. Thanks!
Good tips for chefs, home cooks, and aspiring serial killers
I don’t know if it’s a good or bad sign that the knife shop owner has all fingers intact.
Im a simple man. I see kumquats, I click.
This much of detail for sharpening the knife something i hear for the first time
Lots of other comments along the same lines - I was expecting more of a how to than we got. But tbh, I'm not even mad - first because you literally showed how a master sharpener does it, which is p. cool. But also because, though not the step by step instructions+ingredients list I was looking for, this works to set people up to look into this more on their own (like, I wouldn't have thought about the fact that you wouldn't want to use your lowest grit stone particularly often, or I wouldn't have thought of stone upkeep). Not to mention, you do have another knife sharpening video...
Cool video - that store+Josh (heh heh) seem cool!