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
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! 👍🏻
"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.
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.
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.
I am an elderly Lady living in Australia and started reaseaching water sharpening stones as I wanted to purchase a gift for my son. I found your TH-cam channel and would like to thank you for sharing your knowledge, I realy enjoy watching you and I have purchased a set of Naniwa Chosera 400,1000 & 3000 wet stones for him.
I am still waiting for the 400 to arrive, when I give them to him I will also be passing on your TH-cam channel information to him I am sure he will enjoy watching and learning from you. I enjoy your videos and will keep watching thank you all the effort you put in to making them available.
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
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!
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.
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!!
I love it when you have to wing it when you fuck things up, your competence and knowledge allows you to solve the problem which is a joy to watch! Thanks for the videos.
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!
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.
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?
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.
Burrfection, Yes, the real time nature of your videos has a lot of value. There's a time for edited stuff and then there's when you need to see every little thing. Thanks for all your effort.
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...
You are the most generous person on You tube, thank you so much for such an uplifting spirit. I wasn't getting your notifications so I turned them off then back on so we'll see if it works
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
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
there is all kind of people comments and is good you take it nicely. Good and bad comments are always good to Learn so keep doing what you do. and this is my number #7
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! =)
Thank you so very much for posting these videos. You have inspired me to take my sharpening skills to the next level. I take pride in keeping my EDC knife sharp enough to shave hair from my arm, but it was never quite sharp enough. I just sprung for one of the budget set of stones you mentioned in an earlier video and I hope that I can develop better skills from watching your vids.
I appreciate these videos. I'm thankful you make them. It kind of you to have these lotteries. When I pick up my skills, I might get myself a few good stones, and a knife. Thank you Ryck.
I am not new to the knife sharpening game but am new to water stones. I have been sharpening on the DMT duo sharp system with good results but the edge doesn't last and it appears to remove a lot of material. Started the water stone journey with a messermeister 1000/3000 combo stone and was frustrated after much effort. Stone wear was high and removal slow. Started watching your channel and decided to order the Cerax 1000 and your 16" buffalo strop. Got them both in and loaded the strop with some Harold's red. Holy Grail combo. I just had the wrong kit. Thanks for the great videos and advice. Keep up the great work.
Bonjour j'adore la façon que vous avez d'aiguiser cet magnifique couteau. Depuis je me suis acheté un shan zu et j'adore il est très bien à ma main. Encore merci
3k57 Just got some new Dalstrong knives and searched proper sharpening methods when I stumbled across your channel. I am really digging your videos and you great teaching methods. Thanks for what you are doing!!!
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?
@@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.
Good point Ryan! Who's giving you a buncha bologna over the lottery?! Guys, he can do whatever he wants with his treasures, they're his! Once again, my fiancé and I thoroughly enjoyed your video, keep em coming, we love your stuff!
Thanks for validating the leather strop, I love using one. Meanwhile, I am still enjoying the motivation you gave me, I am giving my knives more attention (and maintenance) and I've tried some different knives. For general cooking, besides various paring knives, I still like my Sabatier 8" Chef knife best. It's been with me a long time, but continues to perform, and feels comfortable, I've tried the Kuma 8", which is second after the Sabatier for a slicing cut. Next, I got an Imarku Pro 8", as well as a Cozilife 8" and these last two have a bit more curvature to the edge, so they are better for a rocking cut, whereas the first two do better for a slicing cut. All in all, my preference is Sabatier first, and Imarku second, and 3rd place is a toss-up, but I am enjoying becoming a little more educated. And I am now using magazines for testing the edge, so no magazine or catalog is safe around me on sharpening day. ;-)
Very relaxing video. Just bought my first leather strop after 100 knives, not as top quality as yours though. Only one 25 year old kitchen butcher from China sharpened on a steel, still very sharp.
you're spot on with this video. unless you're making sashimi, 3000 grit is about perfect for maintaining an edge. I wouldn't use a leather strop in place of a stone though. It will clean an aleady fresh and sharp edge but its slowly rounding off the apex. Try .5 micron diamond spray with horse leather strop. A bit pricey but damn does it work
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.
Very interesting and the info is awesome, I really enjoy your manner and you succeed in keeping me captive with your presentation. Your dedication to test and learn and therefore your experience and subject knowledge is appreciated. Keep it up!
Hi Ricky I am blind and aprreciate the detail you put into all your sharpening videos I have been able to obtain a very sharp edge on my knives since listening to your channel the intekit details are important for a blind person can you do a video on sharpening a kyocera ceramic knife I bought a 140 grit aroma plate this week whaat plates do I need for sharpening ceramic knives
forgive me asking this, but HOW blind are you? i have another subscriber that is blind 90% of her day, and once in a while, can see out of the corner of one of her eyes.
Hi Ricky I am totally blind in my right eye and only have vague shapes in my left eye after a stroke 16 years ago but I have a moto never give up I love cooking and have an obsession with knives and there being sharp what is the point of having a knife if it is blunt
wow..... you are a fighter. on your question about ceramic knives, i don't think there are any normal stones that can sharpen them. i believe ceramic knives are MUCH harder than any whetstone i have, though I am researching that some more. how are you reading this message? an app that converts everything to audio, or you enlarge every thing enough to read with whatever vision you still have?
Hi Ricky I use a screen reader on my mac which reads alll the text back to me I have the same on mat iPhone . I have a diamond battery operated sharpener for the two kyocera knives I have but can't get them as sharp as they where out of the box I am assuming diamond plates will sharpen these knives
I'm so glad you've really taken to the Dalstrong Shogun X, I get to see so many tutorials on the exact knife I just purchased! Great video! I can't wait to see the compound comparisons. Also: 9 6 J 2 !
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???
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 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
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.
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?
Vos vidéos sont toujours très intéressantes et très agréables à regarder. La brique joue toujours un grand rôle dans vos vidéos même si on n'en a pas une dans nos cuisines. En tout cas, j'aime vos présentations. 6K29
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
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?
"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.
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?
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! 👍🏻
"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 greatly appreciate the authenticity of your (long) videos.
I can't praise your good mannerisms enough... You Rock, RyKy!
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 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.
I am an elderly Lady living in Australia and started reaseaching water sharpening stones as I wanted to purchase a gift for my son. I found your TH-cam channel and would like to thank you for sharing your knowledge, I realy enjoy watching you and I have purchased a set of Naniwa Chosera 400,1000 & 3000 wet stones for him.
you are a great mother. not for the stones you bought him, but for being a mother. thank you.
I am still waiting for the 400 to arrive, when I give them to him I will also be passing on your TH-cam channel information to him I am sure he will enjoy watching and learning from you.
I enjoy your videos and will keep watching thank you all the effort you put in to making them available.
You didn’t screw it up, you made them perfectly dull for people like me. Thank you
Thank you!
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!
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
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!
73J8
As always thanks for the video, I personnally enjoy the longer "uncut" nature of your videos !
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
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) !
ryky is the one who taught me how to sharpen. honestly, I don't need to watch these at this point. I do because he's enjoyable.
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.
I love it when you have to wing it when you fuck things up, your competence and knowledge allows you to solve the problem which is a joy to watch! Thanks for the videos.
thanks, James! just keeping it real!
“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
I'm now the proud owner of a Dalstrong Kiritsuke thanks to you man! couldn't be happier.
right on!
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!
Thanks for not skipping anything Ryky, I always appreciate it!
just keeping it real and doing my best.
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
1957
Nice video, as usual. Don't listen to the ones who are negative. Keep up the good work!
thanks Andre!
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
Hi British Army Chef here super cool video this is what I need like the J strop super cool name for it keep making videos super helpful :)
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.
Burrfection, Yes, the real time nature of your videos has a lot of value. There's a time for edited stuff and then there's when you need to see every little thing. Thanks for all your effort.
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
i get the feeling a week of using my knife wouldnt be equivalent to taking a brick to it 10 times
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...
17:30
*hmm, I just rubbed my knife against a brick* 😂
You are the most generous person on You tube, thank you so much for such an uplifting spirit. I wasn't getting your notifications so I turned them off then back on so we'll see if it works
just sharing the love i have received from my youtube community. thank you
“Less than 20 minutes” lololoololol
i TRIED......
I like your friendly self-effacing style and, of course, very informative presentations.
thank you. welcome
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
You're a grown man, count however you'd like. Great channel. I learn something from every video.
haha. thanks !
@@Burrfection Don't count in front of your kids, they will give you a hard time, LOL. ✌😀
I appreciate the long videos. Works better than something that has to be crammed into time
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? 😀✌
Of course we appreciate your long videos. We appreciate all your videos.
there is all kind of people comments and is good you take it nicely. Good and bad comments are always good to Learn so keep doing what you do. and this is my number #7
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! =)
I tried your sharpening technique for a wusthof santoku with some taidea stones. Best edge I've ever gotten on it.
nice!
Thank you so very much for posting these videos. You have inspired me to take my sharpening skills to the next level. I take pride in keeping my EDC knife sharp enough to shave hair from my arm, but it was never quite sharp enough. I just sprung for one of the budget set of stones you mentioned in an earlier video and I hope that I can develop better skills from watching your vids.
thanks for watching and trusting my advice. your skills will improve with practice. no doubt.
I appreciate these videos. I'm thankful you make them. It kind of you to have these lotteries. When I pick up my skills, I might get myself a few good stones, and a knife. Thank you Ryck.
10:01 that J shape is brilliant! Never thought of it never heard it! And it is so obvious, ggwp!
I am not new to the knife sharpening game but am new to water stones. I have been sharpening on the DMT duo sharp system with good results but the edge doesn't last and it appears to remove a lot of material. Started the water stone journey with a messermeister 1000/3000 combo stone and was frustrated after much effort. Stone wear was high and removal slow. Started watching your channel and decided to order the Cerax 1000 and your 16" buffalo strop. Got them both in and loaded the strop with some Harold's red. Holy Grail combo. I just had the wrong kit. Thanks for the great videos and advice. Keep up the great work.
Hate people who feel entitled. Any giveaway is so nice of you.
3648. When i first discovered your channel it's really hard to watch the full 20mins+ video, but now I'm really appreciating them!
That was a great tutorial, you're a true master, I love your vids. Thanks for sharing!
You are very welcome
Bonjour j'adore la façon que vous avez d'aiguiser cet magnifique couteau.
Depuis je me suis acheté un shan zu et j'adore il est très bien à ma main.
Encore merci
Love your videos. A point can not be explained too clearly!
3k57 Just got some new Dalstrong knives and searched proper sharpening methods when I stumbled across your channel. I am really digging your videos and you great teaching methods. Thanks for what you are doing!!!
hater's gonna hate.. don't let them bother you. Your straight up and trying to have fun on your channel. 45k2
This guy is a sharpening master
What kind of knife is this? What is the name of it?
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.
Yes. We most certainly DO appreciate you!!!
I love your videos, Mate. Thanks for all the work! Great technique, and thanks for sharing with the world.
Good point Ryan! Who's giving you a buncha bologna over the lottery?! Guys, he can do whatever he wants with his treasures, they're his! Once again, my fiancé and I thoroughly enjoyed your video, keep em coming, we love your stuff!
thanks Jed. stay in touch!
Thanks for this video man. You're a cool guy. Appreciate your time 🤙🏽
Thanks for validating the leather strop, I love using one. Meanwhile, I am still enjoying the motivation you gave me, I am giving my knives more attention (and maintenance) and I've tried some different knives. For general cooking, besides various paring knives, I still like my Sabatier 8" Chef knife best. It's been with me a long time, but continues to perform, and feels comfortable, I've tried the Kuma 8", which is second after the Sabatier for a slicing cut. Next, I got an Imarku Pro 8", as well as a Cozilife 8" and these last two have a bit more curvature to the edge, so they are better for a rocking cut, whereas the first two do better for a slicing cut. All in all, my preference is Sabatier first, and Imarku second, and 3rd place is a toss-up, but I am enjoying becoming a little more educated. And I am now using magazines for testing the edge, so no magazine or catalog is safe around me on sharpening day. ;-)
NICE!
Very relaxing video. Just bought my first leather strop after 100 knives, not as top quality as yours though. Only one 25 year old kitchen butcher from China sharpened on a steel, still very sharp.
Does the brick have a name yet? It deserves a name.
Bryky.
HA perfect.
I just got hooked your videos too...fun to watch and quite educating.
I rarely comment when we butcher on the farm we use glass to strop for quick edge works well and super easy to clean
glass? what type?
Burrfection window glass
I should be more specific tempered glass never used it on my Japanese knifes just my Murphy blade I learned it from a guy who worked a butchering line
holy cow. you the MAN, fred? really? i never knew you could do such a thing. seriously have to try it
Thanks Ricky for a great channel. 3,9,5,8
you're spot on with this video. unless you're making sashimi, 3000 grit is about perfect for maintaining an edge. I wouldn't use a leather strop in place of a stone though. It will clean an aleady fresh and sharp edge but its slowly rounding off the apex. Try .5 micron diamond spray with horse leather strop. A bit pricey but damn does it work
thanks Stephen, for the input. will pick up those items and see how they work.
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 like the long videos. Easy watching and informative. Thanks buddy :)
YAY Free stuff! Thanks so much for giving things away. :) I love learning about the knives on your page.
Thank's
I have learned a lot about sharping knives. The details really help.
thanks and keep up the learning.
Very interesting and the info is awesome, I really enjoy your manner and you succeed in keeping me captive with your presentation. Your dedication to test and learn and therefore your experience and subject knowledge is appreciated. Keep it up!
thanks LB! stay in touch
Thank you for the videos. Ignore the haters. They have miserable, sad lives and dont have anything better to do.
Major details appreciation comment! You're an inspiration!!
Do you use the smooth side of the leather or the rough (fuzzy) side for stropping?
smooth
Thanks!
Hi Ricky I am blind and aprreciate the detail you put into all your sharpening videos I have been able to obtain a very sharp edge on my knives since listening to your channel the intekit details are important for a blind person can you do a video on sharpening a kyocera ceramic knife I bought a 140 grit aroma plate this week whaat plates do I need for sharpening ceramic knives
forgive me asking this, but HOW blind are you? i have another subscriber that is blind 90% of her day, and once in a while, can see out of the corner of one of her eyes.
Hi Ricky I am totally blind in my right eye and only have vague shapes in my left eye after a stroke 16 years ago but I have a moto never give up I love cooking and have an obsession with knives and there being sharp what is the point of having a knife if it is blunt
wow..... you are a fighter. on your question about ceramic knives, i don't think there are any normal stones that can sharpen them. i believe ceramic knives are MUCH harder than any whetstone i have, though I am researching that some more. how are you reading this message? an app that converts everything to audio, or you enlarge every thing enough to read with whatever vision you still have?
Hi Ricky I use a screen reader on my mac which reads alll the text back to me I have the same on mat iPhone . I have a diamond battery operated sharpener for the two kyocera knives I have but can't get them as sharp as they where out of the box I am assuming diamond plates will sharpen these knives
I'm so glad you've really taken to the Dalstrong Shogun X, I get to see so many tutorials on the exact knife I just purchased! Great video! I can't wait to see the compound comparisons. Also: 9 6 J 2 !
thanks for watching and writing. compound videos are on their way!
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???
Look at the knives with western handles, like Misono burrfectionstore.com/collections/gyuto
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 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
thanks man inspirational video, made me want to explore burrless sharpening, and made me question how often I bring out the 1000 grit and below stones
Hi mate..
Thanks for demonstrating on the knife maintaining..
Cheers Tony.👍🔪🇦🇺
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.
Can you recommend a kitchen knife with a good balance. I prefer more weight in the handle
Bring back these videos!!
Hola Master,mi consulta desde hace tanto tiempo es saber dónde compran esas piedras grandes como ladrillos, se agradecerá alguna informacion
Thanks again, as usual always informative. 782J
Don't worry about it take as long as you need to for your videos.... 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.
Nice artpiece in the background
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?
Vos vidéos sont toujours très intéressantes et très agréables à regarder. La brique joue toujours un grand rôle dans vos vidéos même si on n'en a pas une dans nos cuisines. En tout cas, j'aime vos présentations. 6K29
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
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.
how would you sharpen a single sided knife ment for specifically right handed person or left
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?
Great video! Just curious what are those dots or markings on that blade that resembles water?