Daily Knife Edge Maintenance With Strop
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- This is how I maintain a razor sharp edge in between sharpening and polishing sessions. Keeping your knives sharp is essential, and you can do it without using honing rod or "steel". A leather strop is all you need, and a few minutes a day will help give your knives the edge they need to remain in tip-top working condition.
Best Kitchen knife store bur.re
My knife blog www.burrfectio...
"I dont normally brick my knives. " I've watched your videos for a while now and I beg to differ.
I think what he meant by that was that he doesn't brick as a regular part of his sharpening process, but rather just to demonstrate.
lol i love how real you are! no one else would have just left all that in. i love the fact you leave it all n for us. keep up the awesome work mate!
hey Nick. gotta keep it real.
Do you use the smooth side of the leather or the rough (fuzzy) side for stropping?
smooth
Thanks!
Correct me if im wrong, but i thought a ceramic rod should be harder than any knife(excluding tungsten carbide)so it should remove metal just like any fine grit stone. I use the ceramic once the honing steel fails to bring back my edge. Also, whats your opinion on honing steels? And for which knives should they be used? I use a honing steel daily with my chef knives
Would you recommend using polishing paste on the leather stroke also? I usually pull the knife over the leather 3 to 4 times after the sharpening to remove the burr completely , what is your opinion to this?
Hi, if I maintain the edge well (say weekly on home use), can I get away with only the Chosera 3000 (and skip lower grit sharpening stone like Chosera 800)?
q64j keep up the good work
Thanks man! 1394
Lol mans picking up some dmt
Ricky you are so busy with your channel. I'm very appreciate your videos. But you should think about some holidays. BTW 29JQ
When you dulled those blades on that brick, I cried for 7 days and 7 nights.
I said the same thing. I don't have the words.
Ryky: "Here's the brick. You guys know the brick."
Knifes: "Run!"
It hurt my soul to watch him use the brick.
My jaw dropped. Wtf
“These knives are worn more than a days use”
No shit you masochist. You almost killed those poor things.
So it's not just me. *wince*
We know the brick. We love the brick. It's like The Stig from top gear.
Speak for your self and never insult Top Gear. That’s a classic show that’s loved world. While this guy is a joke who somehow got lucky and learned as he went along and still doesn’t know what he’s talking about
@@kdonda163 learning while one goes along is a bad thing?
Some say: "The Brick even eats soup with a knife".
@@kdonda163Recreational rage much?
"It's just a brick" well it use to be a brick... but now its a famous Burrfection brick. It's essentially a collectors item now, you've successfully increased the value of the brick by running your knife across it.
I can't believe people are actually bitching about your draws being real? Come on man he shouldn't have to even be doing this if didn't get anything tough shit his channel is epic regardless if he is giving stuff out so stop giving him shit.
Garrick Pahl, Don't feed the trolls!
Greg Aspenson thats the other way around ...😓dont feed the trolls... there shouldnt be any at all at the first place. I agree with him that this is strange. But then a lot of people are in this world including trolls.
xander witt I'm confused as to what you wrote. What I mean by feeding the trolls is that trolls get satisfaction on people reacting towards there trolling. Best to just ignore them. It's easier than ever to do on the internet.
Do have any idea how much money this guys makes off this channel? It’s a lot. Likely 6 figures with the amount of subs he has
“I am gonna be picking up some DMT”
I caught that too LOL
* Joe Rogan has entered the chat *
i thought i was the only one lol
@Big Chang Just ask Joe Rogan for some
Most appreciate your videos sir! As a professional meat cutter of 28 years, your sharpening techniques and attention to detail are extremely helpful! Love all your videos man! Keep up the great work! And the great sharpening videos! Much respect to you! 👍🏻
73J8
As always thanks for the video, I personnally enjoy the longer "uncut" nature of your videos !
When people ask me what i like to do to relax, they always think im mentally on the edge when i reply with sharpening some knives :P
7K48
haha. it' s the best way
Hey, I'm a relatively new sub and I gotta say your vids are great. All your family anecdotes end up being a nice touch. Don't worry so much about the critics, though I'm sure most are just trying to be helpful. I have 1 question though, what's with the jeans in the back?
th-cam.com/video/IuK__58o-Jg/w-d-xo.html
you're costing me sleep man.
haha. watching too many videos?
Burrfection yeah totally worth it. Learning all the time
Me 2 it's now 4 am!
Almost 2am and I'm about to sharpen my shun
Yes I do appreciate your time and expertise , great job with all you have going! Great video and very helpful for those of us that appreciate keeping our knives sharp! Keep up the good work! Thanks
I can't praise your good mannerisms enough... You Rock, RyKy!
i get the feeling a week of using my knife wouldnt be equivalent to taking a brick to it 10 times
I like the long video format for stuff like this. It helps to actually take in everything there is to learn and see it in a real setting. Plus, this is relaxing.
You didn’t screw it up, you made them perfectly dull for people like me. Thank you
Thank you!
My Dalstrong 8in shogun x arrived yesterday. First impressions are outstanding. Fit & finish is on par or actually better than my Shun's. Time will tell on how it compares but I absolutely love the weight and look/feel of the knife. Has the edge of a Japanese style but the heft & durability of a German style knife. Keep up the great content!
Really enjoy this knife as well! Had it for about 6 months now and it's my main go to knife for everything.
I just got mine yesterday too and it was beautiful. I have some Miyabi Artisan knives and although this doesn't cut as nicely as the Artisan, it's very close and it definitely feels more durable because the blade is thicker. It's nice to know it holds up. Do you use a whetstone for sharpening? I have an electric sharpener and don't know if that's sufficient....
Yes I only use whetstones on my knives. I'm still working on getting better but its a much more controlled and gentle process on your knives. If you have any "cheaper" knives, they are great to practice on before using your more expensive knives. I also have a leather strop that I use in combination with my honing rod and honestly, I barely every have to use the stones. The strop and honing rod keep them pretty much razor sharp. Burrfection has a lot of great videos on stones and techniques but I 100% encourage you to try them and you may even find it a nice relaxing, almost therapeutic process. Cheers
I got a japanese whetstone 1000/6000. I'm surprised at how smooth it feels and was wondering if it'll really take off any steel to sharpen but it did! I don't think it could get any sharper as I've been using a miyabi sharpener the past week and the dalstrong as been cutting through stuff like butter. I just love my Dalstrong knives now. Very good knives. Love my Miyabi Artisan for more precise and delicate work and the Dalstrong is like an all purpose.
Sounds like you are well on your way to having a nice little collection....it's an addiction for sure. Enjoy!
What kind of knife is this? What is the name of it?
17:30
*hmm, I just rubbed my knife against a brick* 😂
can you describe how much pressure you are using when you strop/use the stones. I cannot see that in the videos. Thanks
very light pressure
At some point (on the leather strop) he said it was as little pressure as possible... he said something about the edge just "kissing" the strop.
Sameone said "Put enough pressure on the strop to indent the leather". I believe a convex bevel could be created by using that amount of pressure on leather. If you look at my post from about the same time as taylorwso's original post, you'll see Ryky's reply.
“Less than 20 minutes” lololoololol
i TRIED......
I greatly appreciate the authenticity of your (long) videos.
Ryky push on man, regrettably there are always going to be those few bad apples that want to spoil it for the rest of the bunch or cry fowl when they don't win. The people that matter are here for the right reason and here to stay, you can see that from the comments here and from you previous videos! Don't be disheartened by these trolls, this channel is brilliant and you are a great person for all that you do here and we all thank you for it! Best to you and your family and all my fellow Burrfection fans!!
James! always good to hear from you, and thank you, for your kinds words.
if Ryky could review an Adamantium chef knife he would do it (and i'd pay to watch it) !
I have a question? I'm using a scanpan knife at home and I don't really like a thick back and it's a little heavy. In your opinion what is a good blade chef's knife with a comfortable handle???
5k38
Ahhhh so the probability of winning...
52 cards - 4 10's = 48 cards
(1/48)*(1/47)*(1/46)*(1/45) = 0.000000214 or 0.00002 % chance of winning
average of ~100 submissions for lottery gives 0.002% of a winner per draw
even if you do 9 tries per video that is 0.019% chance of getting a winner........
that means you would have to do ~5200 videos with 9 drawings each before you would be expected to get a winner
Nathan Hawn you forgot to subtract 3 Kings, Jacks, and Queens but the probability won't be any better lol
Chai Yang
oh yeah... doesn't change that much tho
so it's (1/45)*(1/44)*(1/43)*(1/42)= 0.000000279 instead
changes first expected winner to the 3973rd video
but it isnt suit specific
Nathan Hawn i guess you didnt win anything that this keeps you busy😂
oh yeah... im an idioit
8:27 I thought he was going to strop on a sponge 🧽
Great video! I just started learning to sharpen knives from watching your videos and my knives are all now razor sharp. Thank you so much!
Excellent Burr, love your knowledge and especially your sense of humor -- none of this stuff should be taken too seriously.
Keep up the great work, I've subscribed...
Hi mate..
Thanks for demonstrating on the knife maintaining..
Cheers Tony.👍🔪🇦🇺
I am currently getting into knife sharpening because I find it fun and rewarding. I just received my first strop and clicked this video. I just wanted to say I enjoyed it and appreciate you not jumping from scene to scene. It allowed me to pause the video several times to mimic your hand movement!! Not everyone is as coordinated haha. Great video. Subscribed.
How are things going? Master sharpener by now I'm sure! Hope you're well
Excellent vid again bud.
I tend to watch primarily vids that are 15mins or under, but do watch some vids that are longer. Length though is not a problem when the Tuber is charismatic, entertaining AND informative like yourself.
Its normally dogs or playing children that force me to re-shoot scenes on my own vids, not helicopters. LOL.
Quick question on the leather you used for stropping. Do you know how it was classified? I ask because there is really cheap way to get leather samples. Go to any sofa retailer and ask for old leather swatches from discontinued leather samples. I worked in furniture retail for years and leather colours are discontinued all the time. Most retailers have hundreds of useless swatches lying around their warehouse and would be willing to give you some for free (or for a small donation to the coffee pot fund). I often gave away loads to a local school and the art dept used them in projects. Issue is there are lots of grades and finishes of leather out there, so you (or I) would need to know what to ask them for or you could come away with leather that is of no use to the process.
4359
I live on a homestead in Oklahoma and Have always used lard on my strops. I have to say mineral oil is superior. Thank you for your videos.
Lard? LOL, doesn't it go rancid? 😀✌
How often do you have to reapply the compound? Also K375
Sorry sir, but when you take your knives to the brick, you look and act like someone who loves their knives like we do.
"Oh look, I'll use the brick" - then continues to weakly swipe the knife against the brick as if you're brushing off makeup off a butterfly.
"I'll do it ten times.. I think that's fine.. five, six, seven, eight" WEAK BARELY TOUCHING THE BRICK.
You, sir, need to brush up on your brick skills.
Ha ha, just stropping. NO WAIT! I have to run it on 3000 stone because the brick was Abit much. NOW I can show what stropping does.
All in all, a great demo of gentle care to keep your lightsabers in top condition.
I would love to win anything on your giveaway from you just because I think your videos are great I am 66 years old and retired and always thought I could sharpen pretty good until I started watching your videos then I saw a lot of mistakes I was making now that I have the time I want to start from ground zero and get better keep on making these great videos
q64k
Hi great channel btw, Quick question I'm considering on purchasing a new chef knife and I'm considering a Japanese brand (since they keep their edge longer). Now I work in a commercial kitchen (mostly veg and roast) but I'm worried that because Japanese steel is a very hard steel that it might chip more easily than my Victorinox. So my question is chipping a common issue with Japanese knives?
Your comment at the end about using mineral oil to clean off load up on your strop was an awesome tid bit! I never put much thought into how to maintain my leather strop other then adding more compound I just figured it would always be an ugly mess.. until now that is.. Thanks for your videos I'm currently binge watching your playlists! =)
Ohh Ricky
Hate people who feel entitled. Any giveaway is so nice of you.
The J motion is a brilliant move. it truly shows that you care for honing every part of the knife, especially the tip, which is the most vulnerable and most hard-working part of any knife. You are my sharpening god, good sir!
10:01 that J shape is brilliant! Never thought of it never heard it! And it is so obvious, ggwp!
i've watched a bunch of your videos now after buying a new expensive knife, and i wondered if you could help me clarify a few things..
*sharpening* is when you repeatedly draw the blade edge along a rough grit, like 800-2000 or something. It takes off a fair chunk of metal to shape the blade, and creates a burr on the opposite side from the side your sharpening. You get rid of the burr by alternating the sides more, to prevent buildup on one side or the other.
the lower the grit the faster the metal removes, but the higher the grit the sharper the end result. so you tend to start on a lower grit (e.g. 800-1000) then finish on a higher grit (3000+) for stropping.
*stropping* is when you do the same action but on a finer grit - like 3000+ (or leather with an abrasive compound applied). stropping takes off the fine surface imperfections which remain (along with any remnant burr), essentially polishing the knife in order to further sharpen an already pretty sharp knife. stropping tends to alternate sides regularly to ensure an even finish.
in both cases the most important aspects are firstly to ensure the angle between the knife and the stone is consistent throughout with that of the edge (e.g. 8-10deg for asian-style knives, around 30deg for western-style knives) - that's the most important thing or the knife will never sharpen - but secondly to make sure you apply consistent, light pressure (no force) again to ensure the edge sharpens consistently.
the best sharpening method for knives is using whetstones, which need to be kept soaked in water throughout, since it's the water mixing with the grit of the stone that creates the abrasion to sharpen the knife.
last thing - it doesn't seem to matter whether the stroke you make with the edge along the whetstone is either pushing into the blade or pulling away from it - both sharpen/strop the same. i.e. you don't have to always draw away from the edge along the stone.
have i got all that right?
(yeah it's a year too late)
Reshaping (Fixing) - 100-500
Sharpening - 1000-3000
Polishing/Razer sharpening - 3000+
Stropping leather/stone/paper etc -
Erudius
I’m a newbie and just got a miyabi knife. What should I be buying?
@@bri3449 If it's brand new, You shouldn't have to worry about re-sharpening for a long while as long as you care for it. A leather strop is pretty much all you'll need at this point (or a honing rod if you're comfortable using it)
After use, make sure to wash it well and dry it well, then strop it a few times on the leather (edge trailing) and your edge should last a long time.
*edit*
pick up an knife edge protector (like the Mundial KP-3) if it didn't come with a saya or shethe to protect the edge when not in use or in a block.
Leather strops are available relatively inexpensively on Amazon.
A halfway decent knife won´t be dulled by cutting a bit of wood. My most used chisels are just over 60HRC hard and I use them to chop mortises by hitting the back with a two pound mallet. After chopping a mortise they´re still shaving. They´re sharpened at a 25° angle, so nothing out of the ordinary.
If you want to dull your cutting edge with wood, use it for scraping. It dulls even powder metal HSS turning tools pretty quick.
I'm kinda sure these knives ended up duller than my knives that I use daily when I realized I've been pushing back the sharpening for like a year or two. So slightly duller than a day's use. Of course for professionals it's a different story.
In terms of the lesson it doesn't matter, in fact it's almost always more interesting to see more of the process so you don't have gaps left in your mental image. As long as the specific topic is still covered with emphasis.
Should a strop be cleaned once in a while? or the compound can be left?
Over time the compound gets dirty with all the fine metal dust and becomes black, so you can clean it with rubbing alcohol (isopropanol) and an old rag.
Apply new compound after cleaning.
New subscriber here, and i really enjoy the videos on your channel. Thank you for the time you put into the craft and keep up the great work! also 5J91
Anyone complaining about not getting something for free honestly needs to be ignored like a tantruming child. Even if you were "cheating", it's your channel and you get to do what you want. Please ignore the whiny losers.
I have to mess with you about the counting once again
Ok 10 strokes each side 3 times
9
11
10 🤣🤣🤣 edit: also I would like to know what you call “sharp”? You get knives razor sharp like sharper than I have ever been able to get them. “Ehhh it’s sort of sharp, decently sharp” 🥺 like what? That’s not sharp to you?
So you mean to tell me.
You wake up in the morning
and you step into the kitchen
and whisper to yourself
oh no my knives are dull!
HEEEYA YEAH YEAH YEAH
my knives are dull...
9K8J
You have an amazing channel, I've learned a lot from your videos. Thank you :)
Please inform me the compound brand that u use. And what is the diamond compound brand that u would suggest? Have u ever heard "Autosol Compound "? Will it work? Thx.
i think it was a pretty interesting mistake to bring such a damaged edge to a strop and a 3k. it definitely showed some results! cool to see
Can we please have a review of a Kyocera ceramic knife and comparison to similar priced steel knifes? e.g. Amazon ASIN: B004QM9ASQ
The premise for this vid confuses me a bit. You can't prep knives to prevent wear like you seem to suggest. Sharpness is finite and wear WILL happen if you use the knife. Polishing the bevel and edge beforehand or stropping/honing the edge during use is a way of maintaining the edge as long as possible. But that's all. Carbides are the hard crystalline teeth of the steel. You can't refine & shine (strop), or try to comb them back into place (hone) forever. If the knife is being used, you're fighting a losing battle against the clock. Once those teeth tear out of the rest of the matrix, the possibility to do maintenance on your edge is over. You'll need to remove material to uncover new ones. Period, full stop.
I usually love these videos for their content but it seems like being a bit more blunt and honest with your audience about when to maintain an edge and when to sharpen it and explaining the gulf between them may be more a effective and honest conversation. People really need to grok that there aren't any magic stones, systems or next gen knife steels that can prevent wear. And explaining the "Why" of sharpening is just as important as the "How".
Just my two cents.
Do the numbers need to be in order? It will increase the probability of someone winning if they don't need to be. That's just something to think about. If you're getting about 100 entries each video, the likelihood of getting a winner if you draw 10 times (without numbers having to be in order) is about 5%. 2847
I think this sharpening will work only on kitchen knives because when I try to use my knife to slaught chicken mostly 40K chicken in a day (I am a year slaughterman), the knive is just not staying longer for one session of killing which has 3K chicken maybe only 100, I should sharpen my knives shortly because I have to go after the chicken that are missed by killing machine.
Please give me some advice! Or like this, should I go for more strokes or pass when sharpening the knive? I use F Dick knives by the way. Thank you
Is it safe to say than that I could get by on a low budget but efficient way of maintaining my Chef knifes sharp with only a Chosera 800 and a Stropping block? Skipping the extra cost of the Chosera 3000? Thanks.
New to knife sharpening. Why does stropping on leather, without using a stone, sharpen the blade? Also, why did the ceramic hone affect the sharpness of the blade?
Thanks for this video man. You're a cool guy. Appreciate your time 🤙🏽
you said that you shouldn’t use a honing rod on a japanese chef knife because the edge will turn out rough. should i also not use a whetstone/leather strop on a european chef knife or would that alternatively provide perhaps an even sharper edge and finish to my european chef knife?
6q85...hope uk is on lottery too...if not...all the best for all you guys... cheers!!!
What kind of Micron are you using for the leather strop paste for the last finishing touch? i would like to only buy one. after sharpingening and polishing with 3000 / 10000 stone
I work in wood weather stone steel flesh & bone. I find the trick is the right tool with the right edge for the right job. I after news as many as 50 edges in a single day and every one of them must be prepared for tomorrow or it's not time to go home. I own $50 Japanese steel I have not been able to cut tuna 2 days with the same blade without Maintenance on the edge even if it's just a strop the. On the other hand I work in God's country where I see his beauty everywhere you work in man's creation I wouldn't trade jobs with you for anything. Because everyday I am shown proof by my work that my hands are steady enough to pluck a metal sliver from an eye and yet durable enough to withstand carving hone stones from a mountain.
I find that the leather works better than a ceramic steel for my Wusthof knives. They have a Rockwell hardness of 58.
I love your videos, Mate. Thanks for all the work! Great technique, and thanks for sharing with the world.
Didn't even hear the fan as there is also one next to me buzzing away😊
Why did you try to dull your knives on a piece of wood? Isn’t wood usually considered safe to use with knives. Aka cutting boards?
I think there is a problem with your lottery. You have WAY too many possibilities to make it remotely likely anyone will win.
It is actually a difficult problem the way you have it set up but it is clear on the face of it the chances of winning your lottery are very, very small. That'd be fine if you got one million entries but not good for a thousand.
Can you recommend a kitchen knife with a good balance. I prefer more weight in the handle
You need to view your videos before posting them and redo them until you get it right and not keep repeating yourself over and over again. Maybe you need to write it out and then read it instead of trying to think on the fly not remembering what you just said... I know it's easy to be a critic but over the years I kept practicing presentations in front of a camera until I was happy with what I created... Also, your video was a lot longer than needed and I almost gave up on it. Good luck in the future.
very nice uncut video
Your honing angle was all due respect, quite horrible :) to your video length question: maybe just tell people to skip to 20:00 if they are in a hurry
A ball-peen hammer on the edge of my sickle is a very soft metal but it makes a very sharp and crisp edge I believe they call it scalloped. There is also the butchers smoothing or polishing steel which unlike the other steel about your carries that is built like a file the polishing steel is merely to straighten the edge in the middle of the day a quick returning of the slivers among all along the edge That you can pretty much only see in a microscope or AA Ah jeweler's lens
I wish you would not have your hands moving around in the air with the sharp knife in the other hand, it makes me worry.
I hvee had knifes so sharp, you don't even feel it, when you have cut your self.
Before you declare that honing rods do not work for Japanese knives, you need to use one as carefully as you used the leather strop. Your honing was just knife abuse.
hater's gonna hate.. don't let them bother you. Your straight up and trying to have fun on your channel. 45k2
Why did the rod make the knife duller? I don't get it, especially since that knife is harder the ones you recommend the rod for.
By the way thank you for proving me right with that porcelain just run your blade across the marble or in this case porcelain
Cutting plastic is very good for dulling a knife, "better" than wood
Question?? I just bought the Dalstrong Shogun 8 inch gyoto and i am afraid to scratch it when i eventually sharpen it. I have been watching your videos and have been practicing on other knifes. If i do scratch it is there a way i can fix the scratches. If so can you do a video about blade scratch repair??
cant hear any of the sounds your talking about in the background, just you.
someone took one of the 10s from your deck, too bad I don't have a 10 to send to you 3498
the whole stropping thing makes my knives only worst, looks good in theory only...
how would you sharpen a single sided knife ment for specifically right handed person or left
i got a chef kit and i m using this kit in a busy kitchen, I do sharpening when I m off from work and I do when my knife is a blend or not good as sharp as hell. in my kit, i m using global, shun Kai and tojiro dp and some other company knife and I got 3 stone and two steel. but still, I m missing a thing when I sharp. its like razor sharp edge or something which gives my knife over the edge. may be i m doing some thing wrong or something is missing from my stone. i got 3 stone not expensive but one is combination stone 1000/3000 grit other is 1000 grit and other is Indian company cheap stone. what do I need to do or help me out in my problem
Can't believe people would complain about this. What the hell is wrong with people?!!
you have no idea the complaints i get. haha. always good to hear from you James
It's not that eazy
Your knife still sharp from the beginning
The sad thing is both of the knives are still sharper than 90% of people's knives.
Hola Master,mi consulta desde hace tanto tiempo es saber dónde compran esas piedras grandes como ladrillos, se agradecerá alguna informacion
I really love your long videos pal. Also it was good at 18:01 :)
i cant take a sharp knife to a strop and dull it in just a few passes!!!! help!!!!!