Hi Ryky, I love cooking with good knives. I’ve recently been investing in better quality knives. And with those new knives I also wanted to learn how to take better care of them. Your videos have really helped! And I have found that for me it is actually soothing to sharpen and take care of my knives. It not a chore at all! Thank you!!!!
I am So glad you brought this information back. I was looking for this for quite a while until I ran across this channel and started watching this video series again Oh, and don't worry about what any trolls say.
Just subbed to your great channel..appreciate the work you are doing for us..your techniques and thoughts have helped me at work and given me another level of confidence in my blade...cheers
Thanks for such clarity in your review. I have always wanted to buy a whetstone but not sure what to buy. After watching, i have decided to get a King. Thanks again. Really appreciate such wonderful videos.
i'm your newest follower and learning a lot, and I've been sushi chef'n for 13 years! just purchased the King KDS after this video. hope i don't screw it up lol. anyway thanks and keep it up!
Agree with this video - I have the King 1000/6000 and it puts me ahead of 95% of kitchens. As a home user, I can't afford to keep up with the top of the line stones - frankly I'd benefit more from upping my technique and sharpening a bit more often. I think the internet tends to poo-poo us home chefs who just want to be able to cut tomatoes cleanly or fillet fish with ease, and tends to be geared toward the pro/semi-pro sharpener....
This Channel seems to be very reasonable. Many knife enthusiasts are was to focused on high end knifes. Most people don't even have nearly the cutting or honing skills to get to the performance Limit of a 50$ Knife with a 30$ stone. Whenever I get asked about which knife to buy, I tell people to get a whetstone and to sharpen the old knives. If you don't know what it feels like to sharpen and wear down your old knives, how can you know what you want out of your your new ones?
@@nadergt1 that's a quite old video, so even Ryky changed his opinion on King S1600 later on. There's some info on his website and in the comment on YT, as for King KDS : 1000grit - 5-10min 6000grit - splash and go, dont soak it
I just picked up those king stones separately last week and was worried that I might have made the wrong choice, your video came just in time. I'm pretty relived after hearing such good news from someone I trust on the matter, Thanks for the great video.
Dang it. After each video, I have a new plan on what to get. Keep the videos coming. You might want to do another recap video after you get through the next big batch of stones.
Awesome video! What I got from this was, even though it''s great to have the expensive stone, the cheaper stone works and sharpens the same and you got comparable results with both knives. So why not go for the cheaper stone, big deal that it wears faster.
Just order King stone I am new to water stones and sharpening my knives using them and almost bought cheaper one but with your advice got KDS. Thx for helping.
Hey Ricky, I got a 1000/6000 grit Regnus brand combination water stone ($30 on Amazon) last year. It is my first water stone and I have gotten very good edges using it but it has worn very fast, about 1/4" on the 6000 side and 1/8" on the 1000. That's only about 50 knives. Would the KDS be a good upgrade before I start dropping money on some Naniwa Professional (new Chosera) stones?
I know this is a year old video but l would like to know what wetstone is better for more carbide premium steels s90v ? Thank you for your on point videos
HI Ryky, I saw on the burrfection store website that the King KDS 1000/6000 stones would be suitable for knives up to 62 rockewell. I just got two new knives- a yu kurosaki shizuku sg2 gyuto and a senko sg2 bunka. On your website, you list those knives as 63 rockwell. Can i still use the King KDS 1000/6000 stones to sharpen them? Or should I look at another stone? Thank you for your educational content man!
I have the 1000/6000 and I think it’s terrible. Too soft and wares too fast. I regret buying it and I’m not a novice at sharpening though I’m not adept by a good distance.
Hi Ricky, love the show!!! Thanks to your reviews I have purchased my first stone. I chose the KDS 1000/6000 for price as Chosera 800 and 3000 are really expensive shipped to Australia. How do clean your 1000 side on the KDS? Do you recommend a king Nagura?
i would do the rust erasers i have in this list kit.com/Burrfection/knife-kit. they are MUCH cheaper and longer lasting than any nagura. i have used them in a bunch of my sharpening demos
I have nice expensive Naniwa Chosera and Naniwa Specialty stones which are both very nice, but I decided to take Murray Carters advice on the King deluxe 1000 and King 6000. I thought they were going to suck in comparison because they were so much less money, but I agree with you about the Kings. The 1000 is fast and the 6000 is very smooth. It cuts fast and doesn't load up at all just like you said. It is very quite and cuts/polishes very well..I don't ever use my Naniwa stones even though they are silky smooth and feel great to work with, its just the Kings get me razor sharp edges in only two stones, then strop with white compound from Bark River....razor edges!..Great video!
This is all about individual preference, but you might want to reconsider and give your Naniwa Chosera stones a second chance. They are really high quality stones.
Lol I got my answer! I always do that. Anyways how do you flatten your stones? Do you keep in mind the grit of what your lapping with compared to the stone grit or do you just use the same lapping grit for everything...I get mixed info about what grit to lap certain grit stones with. I have a dmt xcoarse diamond (220 grit) 8x3 tHat I use, but I also have the coarse/fine duosharp from dmt that maybe I could use after the xc...I would love your thoughts
i personally don't, and it appears most people watching this video don't agree with me. my knives are pretty sharp, so i have never bothered flattening my stones. however, if you are sharpening yanagibas, then flattening would be needed.
I just ordered a king (kds) 1k/6k . do you know if its made from ceramic stones or just the 6k ceramic? I read to soak the 1k side for 5 mins or so but just splash the 6k side as you need it. So I thought maybe the 6k was ceramic. Either way I am going to watch your video in full so maybe I will get my answer lol. Very good so far, going to subscribe
Would you compare the King KDS with the Suehiro NEW CERAX CR-4800? Which would be the minimum hardness which will take advantage of a 6000 grit. Just starting with some "soft" Chef´s knive. Would you recomend a Suehiro NEW CERAX CR-3800 instead of the CR-4800 for beginners? Thank you for sharing your knowledge.
(Question) Hey Ricky! I always wanted to get into knife sharpening, and now that I've discovered your channel, I feel I actually will!!! Now, to my question - it's regarding the King KDS: I saw in the comments on Amazon that people said that you should soak the 1000 grit side for about 20-30 minutes, but the 3000 side not more than 10, because otherwise the 3000 side performs poorly. What do you recommend? Thank you!!! 🙏🙏🙏
Can you explain what a polishing stone does please? Is it to give it a nicer finish more aesthetics or is there more of a purpose to it as in it makes it sharper ?
I'm thinking about giving the King KDS as a wedding gift... still like it for a starter "set"? Am I correct in understanding that you should only soak the 1000 side (I think you said 30 minutes or so)? Thanks!
the KDS is nice. i would be very happy with a gift like that, but i personally the Cerax 1K is a better quality buy. less guesswork since it's only 1 stone to worry about.
4:30, Kings3000 is splash and go. And its another King nasty value, just superb. The coarse 300 grit surface quickly repairs worn or damaged edges. Since it is not water-absorbing stone, there is no need to absorb it in water before use. But please make sure pouring water when using.
Hey ricky..... you suggested the dalstrong chef knife can you tell me if they're knobs are ground symmetrical or does the blade have two different sharpened angles
Just got a KW65 deluxe for $23.. I feel like it was a great deal! Should receive it tomorrow. Can't wait to try it out! Next purchase will definitely be the Chosera 3000..
What’s the deal with cutting paper? I’m able to cut newspaper easily with a dull knife. Do you have a video explaining this type of cut test? I always use a soft tomato as my test. A knife that can’t cut tomato skin can cut newspaper. Are you feeling and hearing for something specific with newspaper? Thanks.
the newspaper cut is mainly for checking for the edge's consistency. you'll be able to see, feel, and hear if the paper is cut cleanly. you can't do that with a tomato.
So the slurry produced is the from the stone wearing away, right? I thought it was the metal wearing away from the blade. Perhaps, I was confusing the slurry produced on diamond plates being from the steel blades as being the same as with whetstones. Thanks a lot. I am new to these sharpening stones. Like most Americans, I was raised on Arkansas whetstones, which have proven themselves over the centuries. However, I like to try different stones, and the Arkansas stones go to about 1200 grit, not 6000.
What knife and stone would you recommend for someone starting from 0? Someone with no experience sharpening on a stone and best knife they have used being Cutco that hadn't been sharpened for 20 years?
get what you can afford. here is a list of my current top picks. get an 800-1200 sharpening stone and use it for a few months and see if you like hand sharpening. if you do, then you can consider a higher grit for polishing at some point.
SuperNeloo I sharpen all sorts of tools using the DMT Dia Sharp whetstones. They’re diamond and just cut. Great for tool steels. I suppose it partly depends on what metal your chisels are made from. Japanese whetstones seem to be great for stainless, carbon and even VG10. I don’t know about tool steels. Maybe your chisels are fine woodworking. DMT gets pretty high mesh though.
You mentioned that your hands had been in cold water for 20 minutes. Is it okay to use warm water on these stones? I'm getting a soaking stone, not a splash and go.
Hey Ricky, why is it that you advise going with the KDS over the KW65? I have the KW65 and it seems like a very good stone since I have gotten many dull knives very sharp, although take this from an amateur since I still do a lot of mistakes while learning. Also, the reviews on amazon for the KW65 are highly positive and pretty much everyone recommends it. The only negative thing that I have noticed is that the 1000 grit side is quite soft and requires you to level it every now and then. I have been considering getting the KDS but since I already own a KW65 I wouldn't know if I'd benefit from the upgrade.
I was about ready to cry and spend over $150 on stones before I watched this. thanks for saving me some money. I only need something to maintain my VG10 kitchen knives, and looks like these will do the trick.
How are you liking it after a year? I just got mine to sharpen a fairly nice block set I got. Sharpened my 8” chef last night and I was thrilled with the results.
can the kw-65 get me a razor sharp edge ? It is 1000/6000 so it's quite fine . What is the main difference of the KDS from the KW 65 ? Please let me know thanks 🙏
Been watching you for a long time, however I have never seen you talk about / review Hayabusa knives. I bought mine about 15 years ago for right about $200 wholesale. It has since been used in a professional kitchen and it's razor sharp. Mind you no one ever (but me) used or sharpened that knife. Can you please do a review on Hayabusa? P.S. mine does say made in Seki Japan.
im getting my first stone, for keep my knifes sharp, im between the Taidea T6310w and the king 1000/6000 what do you thing ? the taidea is half the price
thanks going to buy the king.. How To Use Fill the stone with water by submerging it before use (10-15 minutes should be ample). When sharpening, keep the stone wet by sprinkling it with water as required and flush often to clear away any swarf (fine metallic shavings removed by the stone from the edge of the blade) to expose fresh cutting particles. The 1200 Grit The 1200 Grit side of the stone is used to flatten the back of the blade and form the edge, the most important part of your cutting tool. It does this by removing any nicks or imperfections on the edge of the blade to form the bevel. If your blade is in excellent condition to start with and you simply want to remove surface scratches before further refinement and polishing, this would be a great starting stone. The 8000 Grit The finer side of this stone is a fine finishing stone and is used to produce an ultra-sharp edge and bring the metal to an absolute mirror finish. This grit will give a little more "bite" to the edge than the 6000 grit. Together with the Nagura stone you will end up with an edge that should be good enough to shave with and a mirror finish good enough to brush your hair in!!! This combination waterstone measures 185 x 63 x 25mm (Broad enough to take a 2-3/8" plane iron) The artificial Nagura stone supplied with this combination waterstone can be used on 6000, 8000 and 10,000 grit waterstones. The Nagura Stone Artificial Nagura stones are a useful accessory to 6000 grit (and above) finishing stones and serve two purposes: 1. To Develop A Slurry Creating a slurry on your finishing stones before actually sharpening your tools on them is a good practice as it will greatly speed up the sharpening process. To create the slurry first soak both the sharpening stone and the Nagura stone until saturated. Rub the Nagura stone over your finishing stone until a good slurry has developed on the surface of the finishing stone. An added bonus with the slurry is that the slurry can also be used to clean the stains from the surface of a blade caused by the tannins in wood. Great for all you wood carvers out there! 2. Flattening High Spots On Finishing Stones When using the finishing stone you notice a high spot developing, you can actually rub it out with the Nagura stone. The Nagura Stone can also be used as a small sharpening stone in its own right. Stone size : Approx 75 x 25 x 25mm If you are still not satisfied with the edge obtained using this combination stone, you could move on to a 10,000 grit stone and get an edge so scarily sharp, they should make a movie about it!! The Non-Slip Waterstone Holder The Non-Slip Waterstone Holder is a very worthwhile accompaniment to your waterstone collection. It will make sharpening non-frustrating, easier and most importantly of all, SAFER.
I've had the King KDS in my amazon cart for a while now :) Also I'm guessing you must have made the video earlier in the year? 45 degrees in LA in August!!??
I have a king deluxe 1200, 6k s1 and the king non deluxe combo stone. The non deluxe combo stone wears a little bit faster and cuts a little bit slower than the deluxe and the s1. That doesnt mean they will wear out quickly the non deluxe should last you for a while and at only $25-30 I dont see it being a bad stone. There isnt a big difference between the two unless you are working on higher end steels.
@@Reza-nz2re yes, I took the test, I bought both here in Brazil, first I bought the kw65 thinking it was a king kds, when it arrived even strange, soon after I found on the internet the king kds a little more $$$, then I returned the kw65 and I don’t regret it, king kds is much bigger, the side 1000 is a king stone deluxe stone 1000 while the 6000 if I’m not mistaken is an s-2 or s-3 while on the kw65 it’s an s-1
I think Arashiyama is a quite better stone depending on some tests I found on the net, not talking about the feel but numbers which is what it really counts. Also when I heard him cutting the paper the Arashiyama just got a smoother sound which means that that knife got a more polished and smooth edge. King might be a very decent stone in general terms but Arashiyama is just a better stone it does better with extremely tough steels, it is faster, it is less friable, it is bigger, it can be used as splash and go stone and so on. It is a tout terrain stone which performs really good anywhere. To me one of the best stones on the market in the 6000 range.
I just ordered the stone but no one said “kds” so I ordered the KW-65 thinking that was it.... now I’m super pissed cuz I’m just getting into it and I was told the King 1000 6000 was a great stone
Lil Ziggy don’t worry. It’s not a bad stone. The 1000 cuts a little slower and wears a little quicker, but the 6000 side is good. You won’t be disappointed if it’s your first good stone. I have both, and I use both often. I have several kw65 to keep them in different locations, since it’s cheaper and still good.
Leopoldo Gutierrez thanks for the response. I got the stone today and sharpened a decent stainless chef knife that I hadn’t used yet. Out of the box it was sharp but a little rough. The 1000 started slow just like you said but once that coat wore off it did a great job. Also the 6000 side was much better than expected. After I finished I felt the blade with my finger and just noticed while typing this 3 hours later it sliced right into my finger tip. I’m going to build my collection but I’m overall happy with it so far. Take care.
IMHO slicing and dicing are over half the task of cooking. Thus the knife is critical equipment. And sharpening technique and knife maintenance can make a big difference toward overall effectiveness and enjoyment in the kitchen. No matter what knife you use, things will go better if you learn to sharpen it. You have made a good case for getting the King 1000/6000 for knife tune-ups.
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Hi Ryky,
I love cooking with good knives. I’ve recently been investing in better quality knives. And with those new knives I also wanted to learn how to take better care of them. Your videos have really helped! And I have found that for me it is actually soothing to sharpen and take care of my knives. It not a chore at all!
Thank you!!!!
I am So glad you brought this information back. I was looking for this for quite a while until I ran across this channel and started watching this video series again
Oh, and don't worry about what any trolls say.
thanks Michael. appreciate your support.
Just subbed to your great channel..appreciate the work you are doing for us..your techniques and thoughts have helped me at work and given me another level of confidence in my blade...cheers
Thanks for such clarity in your review. I have always wanted to buy a whetstone but not sure what to buy. After watching, i have decided to get a King. Thanks again. Really appreciate such wonderful videos.
i'm your newest follower and learning a lot, and I've been sushi chef'n for 13 years! just purchased the King KDS after this video. hope i don't screw it up lol. anyway thanks and keep it up!
I just ordered the kds 1000/6000 combo stone. Thanks Ricky for making these videos. Cheers from Canada!!
May I ask how long do you soak the stone for? I am getting different feedbacks.
So detailed! Thank you!
Your vids are so helpful.
Agree with this video - I have the King 1000/6000 and it puts me ahead of 95% of kitchens. As a home user, I can't afford to keep up with the top of the line stones - frankly I'd benefit more from upping my technique and sharpening a bit more often. I think the internet tends to poo-poo us home chefs who just want to be able to cut tomatoes cleanly or fillet fish with ease, and tends to be geared toward the pro/semi-pro sharpener....
This Channel seems to be very reasonable. Many knife enthusiasts are was to focused on high end knifes.
Most people don't even have nearly the cutting or honing skills to get to the performance Limit of a 50$ Knife with a 30$ stone.
Whenever I get asked about which knife to buy, I tell people to get a whetstone and to sharpen the old knives.
If you don't know what it feels like to sharpen and wear down your old knives, how can you know what you want out of your your new ones?
How many minutes does it have to be in water before you use it?
@@nadergt1 that's a quite old video, so even Ryky changed his opinion on King S1600 later on.
There's some info on his website and in the comment on YT, as for King KDS :
1000grit - 5-10min
6000grit - splash and go, dont soak it
@@The-Mr-Sz Cheers mate
I just picked up those king stones separately last week and was worried that I might have made the wrong choice, your video came just in time. I'm pretty relived after hearing such good news from someone I trust on the matter, Thanks for the great video.
right on. thanks for sharing
Dude how did I not noticed you had ruroni Kenshin manga on your shelf!?
Signed a fan going back through old videos looking for guidance
Reviews like this makes decision to buy so much easier.
right on!
Thumbs Up.
Go Johnny Go ล
@@Burrfection How long do you prefer to soak the KDS? I know from your videos that too long really slows the stone down too much.
Very helpful, thank you!
Glad it was helpful!
@Burrfection have you ever considered adding a series on sharpening bushcraft or survival knives??
yeah, i will as soon as i get some room in the studio
Dang it.
After each video, I have a new plan on what to get.
Keep the videos coming.
You might want to do another recap video after you get through the next big batch of stones.
Me too. Everytime I finish a video i'm like "nice, i'm buying that one. Oh, another video! Then I'm like DAMMN I still don't know!"
Awesome video! What I got from this was, even though it''s great to have the expensive stone, the cheaper stone works and sharpens the same and you got comparable results with both knives. So why not go for the cheaper stone, big deal that it wears faster.
Just order King stone I am new to water stones and sharpening my knives using them and almost bought cheaper one but with your advice got KDS. Thx for helping.
Great video! I’ve currently looking to buy my first sharpening stones, is the King KDS 1000 / 6000 suitable for Damascus VG10 steel?
Good video. Just getting into sharpening and just ordered the King KDS. Looking forward to get them razor sharp knifes.
Hey Ricky, I got a 1000/6000 grit Regnus brand combination water stone ($30 on Amazon) last year. It is my first water stone and I have gotten very good edges using it but it has worn very fast, about 1/4" on the 6000 side and 1/8" on the 1000. That's only about 50 knives. Would the KDS be a good upgrade before I start dropping money on some Naniwa Professional (new Chosera) stones?
I know this is a year old video but l would like to know what wetstone is better for more carbide premium steels s90v ?
Thank you for your on point videos
Thx alot, great help
A very good presentation!
HI Ryky, I saw on the burrfection store website that the King KDS 1000/6000 stones would be suitable for knives up to 62 rockewell. I just got two new knives- a yu kurosaki shizuku sg2 gyuto and a senko sg2 bunka. On your website, you list those knives as 63 rockwell. Can i still use the King KDS 1000/6000 stones to sharpen them? Or should I look at another stone? Thank you for your educational content man!
Lol, I just now saw this video, after following your channel for some time now, and noticed that this is pre brick times... Lol.
Great reviews man, I've got king stones and absolutely love using them
I have the 1000/6000 and I think it’s terrible. Too soft and wares too fast. I regret buying it and I’m not a novice at sharpening though I’m not adept by a good distance.
But then again, I bought it off Amazon so I suspect it is a cheap Chinese parody.
@@nyarshroud8778 I agree. My KING stones don't wear fast at all.
Sooooooooooo satisfying to watch the cutting it part as I am obsess with having sharp knives even tho I Dont cook on a daily
Hi. I really love the King stone. I have tried others but I still come back to the King. It’s my favourite
Thank you. This was excellent. I just bought the King stone for 22 dollars. On sale at Woodcraft.
Hi Ricky, love the show!!! Thanks to your reviews I have purchased my first stone. I chose the KDS 1000/6000 for price as Chosera 800 and 3000 are really expensive shipped to Australia. How do clean your 1000 side on the KDS? Do you recommend a king Nagura?
i would do the rust erasers i have in this list kit.com/Burrfection/knife-kit. they are MUCH cheaper and longer lasting than any nagura. i have used them in a bunch of my sharpening demos
I have nice expensive Naniwa Chosera and Naniwa Specialty stones which are both very nice, but I decided to take Murray Carters advice on the King deluxe 1000 and King 6000. I thought they were going to suck in comparison because they were so much less money, but I agree with you about the Kings. The 1000 is fast and the 6000 is very smooth. It cuts fast and doesn't load up at all just like you said. It is very quite and cuts/polishes very well..I don't ever use my Naniwa stones even though they are silky smooth and feel great to work with, its just the Kings get me razor sharp edges in only two stones, then strop with white compound from Bark River....razor edges!..Great video!
This is all about individual preference, but you might want to reconsider and give your Naniwa Chosera stones a second chance. They are really high quality stones.
@@rolandmost mojo jojo just doesnt like the idea his knife as sharp as katana , razor is enough for him . Thats all .
@@cocvillage5283 A razor is sharper than a katana.
Great review, lots of info. I'm looking around and checking out some new stones. I was thinking on a king deluxe, so seems like they are a good stone.
it's a great stone for your money. as long as your knives are over 62 HRC, you'll be fine.
how do you like the King vs the Suehiro Cerax. i heard u mentioned its quicker, but they have the same grit?
Lol I got my answer! I always do that. Anyways how do you flatten your stones? Do you keep in mind the grit of what your lapping with compared to the stone grit or do you just use the same lapping grit for everything...I get mixed info about what grit to lap certain grit stones with. I have a dmt xcoarse diamond (220 grit) 8x3 tHat I use, but I also have the coarse/fine duosharp from dmt that maybe I could use after the xc...I would love your thoughts
i personally don't, and it appears most people watching this video don't agree with me. my knives are pretty sharp, so i have never bothered flattening my stones. however, if you are sharpening yanagibas, then flattening would be needed.
Is the king combo stone the same the same king stone selling on amazon for $26?
I just ordered a king (kds) 1k/6k . do you know if its made from ceramic stones or just the 6k ceramic? I read to soak the 1k side for 5 mins or so but just splash the 6k side as you need it. So I thought maybe the 6k was ceramic. Either way I am going to watch your video in full so maybe I will get my answer lol. Very good so far, going to subscribe
soak 1k side 10-15 minutes, but you don't need to soak 6k side - just keep it wet when using it.
Would you compare the King KDS with the Suehiro NEW CERAX CR-4800? Which would be the minimum hardness which will take advantage of a 6000 grit. Just starting with some "soft" Chef´s knive. Would you recomend a Suehiro NEW CERAX CR-3800 instead of the CR-4800 for beginners? Thank you for sharing your knowledge.
have you ever reviewed the kw-65 i do actually think it is really decent and like to see it compared to expensive whetstones
hi, have a 60 HRC knife to you think that this stone is suitable for me?
quick question. do you have a video on Sharper Pebble 1k/6k vs the King KDS 1k/6k. If not would there be a video like that coming soon?
not yet, but that's a great video suggestion. will put it together soon
(Question) Hey Ricky!
I always wanted to get into knife sharpening, and now that I've discovered your channel, I feel I actually will!!!
Now, to my question - it's regarding the King KDS: I saw in the comments on Amazon that people said that you should soak the 1000 grit side for about 20-30 minutes, but the 3000 side not more than 10, because otherwise the 3000 side performs poorly. What do you recommend?
Thank you!!! 🙏🙏🙏
hi, I have 60 HRC knife to you think that the king stone is suitable for me ???
Can you explain what a polishing stone does please? Is it to give it a nicer finish more aesthetics or is there more of a purpose to it as in it makes it sharper ?
in a future video
I'm thinking about giving the King KDS as a wedding gift... still like it for a starter "set"? Am I correct in understanding that you should only soak the 1000 side (I think you said 30 minutes or so)? Thanks!
the KDS is nice. i would be very happy with a gift like that, but i personally the Cerax 1K is a better quality buy. less guesswork since it's only 1 stone to worry about.
4:30, Kings3000 is splash and go. And its another King nasty value, just superb. The coarse 300 grit surface quickly repairs worn or damaged edges. Since it is not water-absorbing stone, there is no need to absorb it in water before use. But please make sure pouring water when using.
does the kind KDS 1000/6000 work good on Damascus steel with 69 layers VG-10?
Why does your profile pic remind me so much of Brue Lee? :p
Great video as usual, keep it up :)
like nr.100 :D
hahah. thanks.
Hey ricky..... you suggested the dalstrong chef knife can you tell me if they're knobs are ground symmetrical or does the blade have two different sharpened angles
as of now, all of the knives i have from them are symmetrical, except for a couple of the bread knives
Just got a KW65 deluxe for $23.. I feel like it was a great deal! Should receive it tomorrow. Can't wait to try it out! Next purchase will definitely be the Chosera 3000..
SIr Burrfection, which budget whetstone do you recommend for the KUMA?
any whetstone will work. check out my list and see which one will work for you kit.com/Burrfection/knife-kit
Can you please tell me if I need a nagura stone to use with the king.
The sound difference between the two is wow.
What’s the deal with cutting paper? I’m able to cut newspaper easily with a dull knife.
Do you have a video explaining this type of cut test?
I always use a soft tomato as my test. A knife that can’t cut tomato skin can cut newspaper.
Are you feeling and hearing for something specific with newspaper?
Thanks.
the newspaper cut is mainly for checking for the edge's consistency. you'll be able to see, feel, and hear if the paper is cut cleanly. you can't do that with a tomato.
So the slurry produced is the from the stone wearing away, right? I thought it was the metal wearing away from the blade. Perhaps, I was confusing the slurry produced on diamond plates being from the steel blades as being the same as with whetstones.
Thanks a lot. I am new to these sharpening stones. Like most Americans, I was raised on Arkansas whetstones, which have proven themselves over the centuries. However, I like to try different stones, and the Arkansas stones go to about 1200 grit, not 6000.
What knife and stone would you recommend for someone starting from 0? Someone with no experience sharpening on a stone and best knife they have used being Cutco that hadn't been sharpened for 20 years?
get what you can afford. here is a list of my current top picks. get an 800-1200 sharpening stone and use it for a few months and see if you like hand sharpening. if you do, then you can consider a higher grit for polishing at some point.
My grandmother in Iran use to sharpen her knives on the back of china saucer.
Teach us more about how to sharpen like a pro
Wow Ricky I would buy both stones to be honest just after seeing them knives cut!! Wow!!
What is that sink bridge you're using? It looks good and sturdy.
its' crap. everything rusts. use the naniwa kit.com/Burrfection/knife-kit
Just bought the combi King stone on this recommendation. Thanks! 助言をありがとうございます。
right on. enjoy it!
RICKY.......have you ever tried the yaxell knives and what do you think of them if so
yes. one video of the Yaxell Dragon coming out tomorrow, and they are sending me the complete collection to test soon
What do you recommend for sharpening chisels? Best combo.
SuperNeloo I sharpen all sorts of tools using the DMT Dia Sharp whetstones. They’re diamond and just cut. Great for tool steels. I suppose it partly depends on what metal your chisels are made from. Japanese whetstones seem to be great for stainless, carbon and even VG10. I don’t know about tool steels. Maybe your chisels are fine woodworking. DMT gets pretty high mesh though.
Dang I accidentally bought the KW-65 is it still gonna work alright?
You mentioned that your hands had been in cold water for 20 minutes. Is it okay to use warm water on these stones? I'm getting a soaking stone, not a splash and go.
Hey Ricky, why is it that you advise going with the KDS over the KW65? I have the KW65 and it seems like a very good stone since I have gotten many dull knives very sharp, although take this from an amateur since I still do a lot of mistakes while learning. Also, the reviews on amazon for the KW65 are highly positive and pretty much everyone recommends it. The only negative thing that I have noticed is that the 1000 grit side is quite soft and requires you to level it every now and then. I have been considering getting the KDS but since I already own a KW65 I wouldn't know if I'd benefit from the upgrade.
Thicker 1000 side . Bigger size . No more .
Hi Mate.
Thanks for sharing your review on the sharpening stones.
Studios looks great.!!
Cheers Tony..👍🍺⛏🇦🇺
I'm not familiar with arashiyama, but I am very fund of the king because it feels amazing
I was about ready to cry and spend over $150 on stones before I watched this. thanks for saving me some money. I only need something to maintain my VG10 kitchen knives, and looks like these will do the trick.
How are you liking it after a year? I just got mine to sharpen a fairly nice block set I got. Sharpened my 8” chef last night and I was thrilled with the results.
Could you compare the King KDS 1000/6000 with the Suehiro 1000/6000?
Not related to this video, but, when are u gonna review global knives?
can the kw-65 get me a razor sharp edge ? It is 1000/6000 so it's quite fine . What is the main difference of the KDS from the KW 65 ? Please let me know thanks 🙏
Just bigger size , and thicker 1000 side . The 6000 side at same size
Been watching you for a long time, however I have never seen you talk about / review Hayabusa knives. I bought mine about 15 years ago for right about $200 wholesale. It has since been used in a professional kitchen and it's razor sharp. Mind you no one ever (but me) used or sharpened that knife. Can you please do a review on Hayabusa? P.S. mine does say made in Seki Japan.
I thought the King had a cleaner sound, so I think it polished the knife better. Sold!
The 6000 side is splash and go. If you soak it once nothing happens but use it like that for a year and it cracks. At least mine did.
When you initially cut the paper King definitely sounded cleaner and sharper
could be
@@Burrfection watch your own reaction. You thought so too 😉
I love the King stone.
im getting my first stone, for keep my knifes sharp, im between the Taidea T6310w and the king 1000/6000 what do you thing ? the taidea is half the price
Please dont joke . You like katana sharpness ? Go shapton 30,000
Other watch Love Island i am watching hours of video on sharpening lol. Thanks i bought this stone on Amazon.
thanks going to buy the king.. How To Use
Fill the stone with water by submerging it before use (10-15 minutes should be ample).
When sharpening, keep the stone wet by sprinkling it with water as required and flush often to clear away any swarf (fine metallic shavings removed by the stone from the edge of the blade) to expose fresh cutting particles.
The 1200 Grit
The 1200 Grit side of the stone is used to flatten the back of the blade and form the edge, the most important part of your cutting tool. It does this by removing any nicks or imperfections on the edge of the blade to form the bevel. If your blade is in excellent condition to start with and you simply want to remove surface scratches before further refinement and polishing, this would be a great starting stone.
The 8000 Grit
The finer side of this stone is a fine finishing stone and is used to produce an ultra-sharp edge and bring the metal to an absolute mirror finish. This grit will give a little more "bite" to the edge than the 6000 grit. Together with the Nagura stone you will end up with an edge that should be good enough to shave with and a mirror finish good enough to brush your hair in!!!
This combination waterstone measures 185 x 63 x 25mm
(Broad enough to take a 2-3/8" plane iron)
The artificial Nagura stone supplied with this combination waterstone can be used on 6000, 8000 and 10,000 grit waterstones.
The Nagura Stone
Artificial Nagura stones are a useful accessory to 6000 grit (and above) finishing stones and serve two purposes:
1. To Develop A Slurry
Creating a slurry on your finishing stones before actually sharpening your tools on them is a good practice as it will greatly speed up the sharpening process.
To create the slurry first soak both the sharpening stone and the Nagura stone until saturated. Rub the Nagura stone over your finishing stone until a good slurry has developed on the surface of the finishing stone.
An added bonus with the slurry is that the slurry can also be used to clean the stains from the surface of a blade caused by the tannins in wood. Great for all you wood carvers out there!
2. Flattening High Spots On Finishing Stones
When using the finishing stone you notice a high spot developing, you can actually rub it out with the Nagura stone.
The Nagura Stone can also be used as a small sharpening stone in its own right.
Stone size : Approx 75 x 25 x 25mm
If you are still not satisfied with the edge obtained using this combination stone, you could move on to a 10,000 grit stone and get an edge so scarily sharp, they should make a movie about it!!
The Non-Slip Waterstone Holder
The Non-Slip Waterstone Holder is a very worthwhile accompaniment to your waterstone collection. It will make sharpening non-frustrating, easier and most importantly of all, SAFER.
I've had the King KDS in my amazon cart for a while now :) Also I'm guessing you must have made the video earlier in the year? 45 degrees in LA in August!!??
yeah, transferring videos from my old channel to get all of my knife videos on old channel
I just got the King Non KDS economy version before I saw this video. Are there any major differences?
yeah. very. will do a video explaining
I have a king deluxe 1200, 6k s1 and the king non deluxe combo stone. The non deluxe combo stone wears a little bit faster and cuts a little bit slower than the deluxe and the s1. That doesnt mean they will wear out quickly the non deluxe should last you for a while and at only $25-30 I dont see it being a bad stone.
There isnt a big difference between the two unless you are working on higher end steels.
Burrfection did you do the video by any chance? Still trying to find the difference between various King 1k/6k whetstones
Second that. I also would like to see a video KDS vs KW65.
What is the difference between the King KDS and the King KW65?
I think the size
@@Buh1718 KW 65 smaller??
@@Reza-nz2re yes, I took the test, I bought both here in Brazil, first I bought the kw65 thinking it was a king kds, when it arrived even strange, soon after I found on the internet the king kds a little more $$$, then I returned the kw65 and I don’t regret it, king kds is much bigger, the side 1000 is a king stone deluxe stone 1000 while the 6000 if I’m not mistaken is an s-2 or s-3 while on the kw65 it’s an s-1
Lots. Kds is bigger and uses higher grade abrasives on both sides of the stone
The one factor that complicates your comments on the number of passes, is the type and quality of the steel in the knife relative to the stone. :)
The era before "THE BRICK"
Lol :D
haha. classic....
hey hey hey what'd you say about my brick xD
Have you ever used the Wustoff stones
Is that KDS the same as the KD65 stone?
Weird my KDS 1000 doesn't load up at all
Can you soak the entire stone?, Or should you soak only the 1000 side?
If a knife is hair popping sharp can I polish it by going straight to a king 6000 stone?
sure
Ricky what is the anime series you have on the wall?
It is not an anime series. There are two mangas, Vagabond and Rurouni Kenshin.
exactly what Strey said.
So. Do you soak both sides of the king?
1:30 Came here right after I've ordered kw65
Feel like a sucker now
Thought King said to not soak the 6000 side or it'll crack eventually
I believe their site did say that
I think Arashiyama is a quite better stone depending on some tests I found on the net, not talking about the feel but numbers which is what it really counts. Also when I heard him cutting the paper the Arashiyama just got a smoother sound which means that that knife got a more polished and smooth edge. King might be a very decent stone in general terms but Arashiyama is just a better stone it does better with extremely tough steels, it is faster, it is less friable, it is bigger, it can be used as splash and go stone and so on. It is a tout terrain stone which performs really good anywhere. To me one of the best stones on the market in the 6000 range.
Every time you dull a knife on a brick an angel cake gets kicked on the floor.
I just ordered the stone but no one said “kds” so I ordered the KW-65 thinking that was it.... now I’m super pissed cuz I’m just getting into it and I was told the King 1000 6000 was a great stone
Lil Ziggy don’t worry. It’s not a bad stone. The 1000 cuts a little slower and wears a little quicker, but the 6000 side is good. You won’t be disappointed if it’s your first good stone. I have both, and I use both often. I have several kw65 to keep them in different locations, since it’s cheaper and still good.
Leopoldo Gutierrez thanks for the response. I got the stone today and sharpened a decent stainless chef knife that I hadn’t used yet. Out of the box it was sharp but a little rough. The 1000 started slow just like you said but once that coat wore off it did a great job. Also the 6000 side was much better than expected. After I finished I felt the blade with my finger and just noticed while typing this 3 hours later it sliced right into my finger tip. I’m going to build my collection but I’m overall happy with it so far. Take care.
I have the King 1000/6000 and love it.
right on. many people do
what is grit stone number for knife slaughter?
800 is my top pick burrfectionstore.com/collections/whetstones-sharpening-kits/products/naniwa-by-ryky-800-3000-professional-combo-stone-set
IMHO slicing and dicing are over half the task of cooking. Thus the knife is critical equipment. And sharpening technique and knife maintenance can make a big difference toward overall effectiveness and enjoyment in the kitchen. No matter what knife you use, things will go better if you learn to sharpen it. You have made a good case for getting the King 1000/6000 for knife tune-ups.
thanks for sharing
Doggo @5:28
hahha i wonder if we can get you a newspaper sponsorship hahaha
oh...... have to call up LATiMES
'today we're testing the knives on the Washington Post, thanks to them for sending me a free issue to cut up"