I really appreciate your tip on finding the existing sharpening angle by gradually decreasing the angle while applying the stroke. Watched a ton of videos on technique and never seen that before. Thanks.
Craig Adelman… yes, it makes much more sense to sharpen at the angle the manufacturer deemed appropriate, at least until you have enough experience with the knife to experiment with a shallower or steeper angle.
Very good sharpening Video,Nice and simple instructions. Also very nice stone set up for a very reasonable price.Simply BURRFECTION!! as usual. Thank You Sir.
How do you feel about these "Rolling Sharpeners" with fixed angles. I only see 15° and 17° and Shun is set at 16°. Would using either of these potentially damage the blade? (15° create a brittle blade and 17° reduce the optimal blade function)
The Cutlery and More collaboration with Ryky makes great business sense. I personally bought 4 Cutlery and More/Yaxell ENZO knives in the last two weeks. Love the knives and love the fast shipping, but all because I had been watching RyKy on TH-cam.
Practice on other knives first for sure but it's really not to difficult. Takes practice to become good at like everything but it's very doable. Also, buy a couple decent stones to use it makes it easier. A $50 stone will last you years so it's worth a bit of investment.
how about a lesson in stropping? What kind/type/style of strop (leather on paddle/leather strap) and how to use this and/or honing rod so as to need the sharpening stones less and less?
Pretty please sharpen my Bark River Teddy 2. Its a big outdoors knife so it'd at the least be an interesting change of pace. Id gladly ship it out to you for a video
Thanks and very informative. Many different ways to sharpen on a whet stone but your demonstrated way and angle specs. make it more clear and for me easier to adapt to. What is your name???????
I hate my shun. It’s the most chippy knife I have. It micro chips so easily. This is just with normal use. I don’t know what they did to that VG10 but it’s clearly a heat treating issue. I’ve had my shun for years now and I rarely use it. I only feel comfortable slicing fish or meat with it. I won’t even do simple prep work with it due to the chipping issue. I found through research that I’m not the only one with this problem. Sorry but shuns suck....period.
What kind of surface do you cut on? What things do you generally cut? Are you forceful when you cut? Probably just doesn't suit your cutting style, yeah. Could even be possible you got a dud somehow and with their lifetime warranty they could replace it. My shun is definitely one of my favorites for portioning meat; it just feels like it works well for that motion somehow. I've only had it chip when I accidentally dropped it in the sink while shaking some water off, which I shouldn't have done. I'm also a very gentle cutter and tend to like heavier knives with very keen edges, as I use next to no force when I cut instinctively. You may be more forceful than me.
Then you shouldn't have Japanese knives and should buy a Wustoff. It's definitely not the knife. Certainly not the heat treatment lol hate to break that to you. It's you not knowing how to use a Japanese knife and treating it like a German knife. Shun is among the most popular knife brand in the world, for people who know how to use Japanese knives.
I am here studying these videos so I dont have your issue when mine arrives in a few days. Cant wait. Everyone I know who has one (except you) is so happy with theirs.
@@mrgreen1198 haha they are happy with it because they dont understand that they are overpriced for what they are and shun warranty is a joke where theyll refuse warranty by claiming "user abuse" when their blades arent heat treated correctly so they chip out like crazy. theres a reason the famous ALTON BROWN separated with shun partnership and no longer does business with them haha. dont get a shun dude...youre wasting your money.
I've used a set of messermeister set for over a decade I buy a shun and it scratched serrated and dill after 3 weeks with rust holes I keep it dry and sheathed when not in use and take care to keep it dry and safe in use wtf waste of money knife.
Shun and Messermeister are very different and require different care and use. Shun uses a very hard steel making it sharp but also a bit more fragile. Shun knives need to be hand washed and dried right after use. Reading that you have chipping, rust and holes sounds like it was left with moisture on the blade. Leaving moisture on the blade will weaken the edge making it more susceptible to chipping and will cause rust. You can clean off the rust with a metal polish, Shun recommends Flitz, and you can sen the knife into Shun and they can sharpen out the chipping. These things wont happen to a Messermeister knife because they use a softer steel.
I really appreciate your tip on finding the existing sharpening angle by gradually decreasing the angle while applying the stroke. Watched a ton of videos on technique and never seen that before. Thanks.
Craig Adelman… yes, it makes much more sense to sharpen at the angle the manufacturer deemed appropriate, at least until you have enough experience with the knife to experiment with a shallower or steeper angle.
I'm following your advices Ricky and my knifes are getting really sharp, I have a kit with a 400/1000/3000/8000 grit stones
Very good sharpening Video,Nice and simple instructions. Also very nice stone set up for a very
reasonable price.Simply BURRFECTION!! as usual. Thank You Sir.
How do you feel about these "Rolling Sharpeners" with fixed angles. I only see 15° and 17° and Shun is set at 16°. Would using either of these potentially damage the blade? (15° create a brittle blade and 17° reduce the optimal blade function)
The Cutlery and More collaboration with Ryky makes great business sense. I personally bought 4 Cutlery and More/Yaxell ENZO knives in the last two weeks. Love the knives and love the fast shipping, but all because I had been watching RyKy on TH-cam.
my mom bought me a beautiful shun premier grey 8" chefs knife for Christmas. I'm am really afraid to do this when the time comes.
Practice on other knives first for sure but it's really not to difficult. Takes practice to become good at like everything but it's very doable. Also, buy a couple decent stones to use it makes it easier. A $50 stone will last you years so it's worth a bit of investment.
how about a lesson in stropping? What kind/type/style of strop (leather on paddle/leather strap) and how to use this and/or honing rod so as to need the sharpening stones less and less?
Check his channel burrfection. He's got quite a few stropping videos. He actually makes incredibly beautiful strops that he sells on his store.
Pretty please sharpen my Bark River Teddy 2. Its a big outdoors knife so it'd at the least be an interesting change of pace. Id gladly ship it out to you for a video
This guy knows his way around a whet stone.
Why doesn't Cutlery and More start shipping to India?
Why you dont test sharpening kasumi knife?
Great video thank you very much
Thanks and very informative. Many different ways to sharpen on a whet stone but your demonstrated way and angle specs. make it more clear and for me easier to adapt to. What is your name???????
OK, I found out.....Ricky.
I know this is a trivial question, but what is that on his wrist,
A bracelet
@@cutleryandmore Good place for it. 😃
Can you please do some Damascus knife sharpening like pocket knife
Are expensive knifes easier to sharpen than the cheap ones.
It depends on the hardness of the steel than the price
cheap knifes often have very poor hardness so its easy to become the very sharp but they instantly loose sharpness ...
How come you are not using any water on the stone
He is using water in this video. He has a small bottom of water he used to wet the surface. These specific stones in the video do not require soaking.
"Splash-and-go" stones, not soaking stones.
Would you please do a demo on the Sedge Knives And Can you notify me as to when? Thanks
Thank you
I hate my shun. It’s the most chippy knife I have. It micro chips so easily. This is just with normal use. I don’t know what they did to that VG10 but it’s clearly a heat treating issue. I’ve had my shun for years now and I rarely use it. I only feel comfortable slicing fish or meat with it. I won’t even do simple prep work with it due to the chipping issue. I found through research that I’m not the only one with this problem. Sorry but shuns suck....period.
What kind of surface do you cut on? What things do you generally cut? Are you forceful when you cut? Probably just doesn't suit your cutting style, yeah. Could even be possible you got a dud somehow and with their lifetime warranty they could replace it.
My shun is definitely one of my favorites for portioning meat; it just feels like it works well for that motion somehow. I've only had it chip when I accidentally dropped it in the sink while shaking some water off, which I shouldn't have done. I'm also a very gentle cutter and tend to like heavier knives with very keen edges, as I use next to no force when I cut instinctively. You may be more forceful than me.
Then you shouldn't have Japanese knives and should buy a Wustoff. It's definitely not the knife. Certainly not the heat treatment lol hate to break that to you. It's you not knowing how to use a Japanese knife and treating it like a German knife. Shun is among the most popular knife brand in the world, for people who know how to use Japanese knives.
@@WormyLeWorm it's not that. It's someone who doesn't know how to use a Japanese knife.
I am here studying these videos so I dont have your issue when mine arrives in a few days. Cant wait. Everyone I know who has one (except you) is so happy with theirs.
@@mrgreen1198 haha they are happy with it because they dont understand that they are overpriced for what they are and shun warranty is a joke where theyll refuse warranty by claiming "user abuse" when their blades arent heat treated correctly so they chip out like crazy. theres a reason the famous ALTON BROWN separated with shun partnership and no longer does business with them haha. dont get a shun dude...youre wasting your money.
I've used a set of messermeister set for over a decade I buy a shun and it scratched serrated and dill after 3 weeks with rust holes I keep it dry and sheathed when not in use and take care to keep it dry and safe in use wtf waste of money knife.
Shun and Messermeister are very different and require different care and use. Shun uses a very hard steel making it sharp but also a bit more fragile. Shun knives need to be hand washed and dried right after use. Reading that you have chipping, rust and holes sounds like it was left with moisture on the blade. Leaving moisture on the blade will weaken the edge making it more susceptible to chipping and will cause rust. You can clean off the rust with a metal polish, Shun recommends Flitz, and you can sen the knife into Shun and they can sharpen out the chipping. These things wont happen to a Messermeister knife because they use a softer steel.
man you want to buy some old magazines ?? i have a lot here so you can slice
Thank you