Having declared my dissatisfaction with this sharpener last night th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
Sana madiscuss din po 'yung basics ng pagluluto (how to properly saute, boil, etc.) na ganito ding format (both scientific and practical) para mas maglevel up pa yung mga mahilig magluto. Thanks!
First time ko mapanood itong content grabe lalo na sa Chicken Joy pare. . . . nang gawin ko yung chicken joy style ni Ninong Ry napag kamalan tuloy ng GF ko na bumili ako ng dalawang BUCKET ng manok with Gravvy at yung lasa hindi nila napansin na niluto ko lang grabe pare SALAMAT po Ninong Ry, yung mga turo nyo matatandaan maigi kasi may halong kuwela at tawanan habang natututong mag luto grabe pare
napaka great timing ng video mo Ninong Ry! wala saming marunong maghasa at naghahanap ako ng instructional videos how to do it properly. now i know what to do. on to amazon to do it in 2 min lol Salamat ng husto!
ninong ry, salamat sa very informative and at the same time practical topic tungkol sa knife sharpening.......aabangan ko yung wok seasoning mo pakisama mo na rin kung anong klase (metal) ang dapat na wok. keep it up. thanks ulit.
Ninong, for your next q & a - anong books ma recommend nyo for aspiring chefs, chefs with experience na but wala pa sa management positions at chefs n nasa management position na? Any tips for running a kitchen especially sa Tao? Salamat Ninong at more power! Tagay pa!
As a person who has been sharpening knives for 2 years, meron akong mga tips na gusto ko i share sa mga magsisimula as a hobby. 1. yung ginagawa ko para consistent yung angle, every so often, use your fingers as a guide. yung ginagawa ko, hinahanap ko yung point sa kutsilyo kung saan ang lapad niya ay kasing haba ng upper thumb. (Mula upper joint hanggang tip) Tapos, at that point, kailangan kasya yung pinky na naka higa between the spine and the stone. meron ka nang rough estimate sa 15 deg. 2. after sharpening, kailangan ma-flatten mo ulit yung stone para efficient ka at lalong tatagal. 3. resist the urge to go all out with the grits. 10,000 yung upper limit kasi any grit beyond that, mas maganda for mirror polish aesthetics. just focus on getting a rough stone (240-800) , a fine stone (1,000-6,000), a leather strop with polishing compound, and a leveling stone. most come in a kit naman. 4. Huwag matakot mahiwa tuwing kinakapa yung edge. Just be gentle with checking for burr and sharpness.
@@stroodlepup You might be rotating your wrist slightly while going through the length of your stone. how do you do it? I do mine section by section of the length of the blade moving an inch or two from the hilt to the tip/
@@stroodlepup check your grip and arm movements. You are probably moving slightly. With the blade facing toward me and pushing away, I would lock my wrist and just move the forearm. With the blade away from me and pulling towards, I put my thumb about behind the spine and also act as a spacer. If you are doing long passes, try to do 10 max on each side until you are consistent with the angle .
Currently i-naaral ko ang pag hasa ng kutsilyo kasi since interested ako sa knife and para walang Knife Sharpening Service dito samin... Opportunity to for me currently... Nagfofocus ako sa pag refine pa ng skills and also pagkakaroon ng maayos na equipment...
Ninong Ry, Request po, lecture about sa ibat ibang seasonings, herbs, spices, etc kung paano at kailan ba cla ginagamit sa mga lutuin mapa dry or fresh..sample: cumin, 5 spices, cayene, paprika etc..thank you po🙂❤️
Getting into blade sharpening is a deep and kinda expensive hobby. Bumili din ako ang different whetstones, stropping leathers, kahit anong mga bagay shinasharpen ko from butter knife, pala, gunting, etc, i even thought of buying some diamond sharpening stones pero parang sobrang mahal na. it's fun. But, you could also use the knife sharpener if you don't want the hassle.
You need to hold the guard with your thumb along with the scabbard so i doesn't slip out, cause you might catch it out of reflex when it slips out you will cut your hand or fingers.
I invest tlga sa kutsilyu nong kc mhilig din akong mgluto malaking bagay yung kutsilyu sa pagluluto..may 1 set ako ng Le Cordon Bleu at set ng smeg knifes
Hayup ganito pala pag naghahasa.. yung sakin kasi pabilisan ng koskos kaya nakakangalay sa braso. Hahaha! Kaya siguro yung pang hasa namin di na pantay. Salamat dito ninong ry!✌️
Oh Ninong! Dahil madami nang natututunan sina Alvin at Ian kay Professor Ry! Baka naman pwedeng cooking battle naman Ian vs Alvin! Para lang ma test skills nilang dalawa tas ikaw tiga Taste Test. Content is waving!
Ninong ry, sana makapag pa pic ako sobrang idol kita since pa nung nagsisimula ka taga navotas po ako sobrang inspired po ako dahil sainyo ngayon ninong mas minahal ko ang pagluluto nagagmit kodin sya now as pang suporta sa pag aaral ko nag nenegosyo ako ng silog and chaofan meals, luto kona and deliever kopa, sobrang mahal ko ang pagluluto kaso wala ako pang culinary ahahahah kaya sayo ako nanunuod saka nila chef jp, sobrang idol kopo kayo☺️
MALAKING TULONG 'TO NINONG RY!!! SOLID KA! MARAMING SALAMAT!!! KUDOS TO THE TEAM! INGAT AT GOD BLESS SA LAHAT!!! ❤️🔥✨️👌😊🙌👏👏🤗🎉🎉
Having declared my dissatisfaction with this sharpener last night th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
Wok and cast iron seasoning and maintenance video please!😊
Sana madiscuss din po 'yung basics ng pagluluto (how to properly saute, boil, etc.) na ganito ding format (both scientific and practical) para mas maglevel up pa yung mga mahilig magluto. Thanks!
vgg
tsaka po soshi at make rulls
Up
@@friedsiopao soshi
+1
Ngayon ko lng nalaman na ganyan pala.. may purpose at may right way ang pag sharpen ng different types of knives ..Thanks a lot Ninong Ry ❤..
FINALLY!! MATAGAL KO NA TO INAANTAY. LOVE YOU NINONG👁️👁️👁️😘😘
First time ko mapanood itong content grabe lalo na sa Chicken Joy pare. . . . nang gawin ko yung chicken joy style ni Ninong Ry napag kamalan tuloy ng GF ko na bumili ako ng dalawang BUCKET ng manok with Gravvy at yung lasa hindi nila napansin na niluto ko lang grabe pare SALAMAT po Ninong Ry, yung mga turo nyo matatandaan maigi kasi may halong kuwela at tawanan habang natututong mag luto grabe pare
Thank you Ninong Ry. Napatalim ko na rin yung kutsilyo namin dito sa unit for the first time. hehe
napaka great timing ng video mo Ninong Ry! wala saming marunong maghasa at naghahanap ako ng instructional videos how to do it properly. now i know what to do. on to amazon to do it in 2 min lol Salamat ng husto!
Nong! Solid! Thank youuuuu! ❤️❤️❤️💯💯💯💯 napakainformative na contect, solid! Technical, practical! Lahat na maeentertain kapa
Ire-request ko pa lang sana to sa susunod na Q&A dahil nagbabalak na ko bumili ng aking first kitchen knife
Ang pinaka-iintay na video, tamang tama kasi pareho tayo ng Wusthof model. Salamat, ninong!
It's too helpfull po talaga ang sharpen ng knife para sa lahat ng mga ingredients ninong..
More Vids to come ninong ry..
From: San Pedro, Laguna
Kahit wala kang naluto ninong ry, ok lang ang daming information ang na tutunan sayo thank you and godbless..
Thank you Ninong Ry madami akong natutunan sayo pag dating sa pag luluto.
ninong ry, salamat sa very informative and at the same time practical topic tungkol sa knife sharpening.......aabangan ko yung wok seasoning mo pakisama mo na rin kung anong klase (metal) ang dapat na wok. keep it up. thanks ulit.
Thank you for the knowledge and entertainment Ninong Ry, enjoy Ang panonood palagi sa mga videos mo 😁👌🏻
Professor Ry back at it again ❤️❤️❤️
gave me a bit of confidence in sharpening ung Miyabi Black and Birchwood ko. salamat Uncle Ry.
Ninong, for your next q & a - anong books ma recommend nyo for aspiring chefs, chefs with experience na but wala pa sa management positions at chefs n nasa management position na? Any tips for running a kitchen especially sa Tao? Salamat Ninong at more power! Tagay pa!
Tagal kong hinintay to ninong ahaha, sa wakas! Salamat! Dahil sayo d na ko takot magluto 😁, been a fan since kare kare ninong, silent watcher lang 😁.
Hinihintay ko yong knife video ni ninong ry finally🎉🎉
salamat sa tips Ninong😍 for application po, chopping or fruit/veggie carving video
As a person who has been sharpening knives for 2 years, meron akong mga tips na gusto ko i share sa mga magsisimula as a hobby.
1. yung ginagawa ko para consistent yung angle, every so often, use your fingers as a guide. yung ginagawa ko, hinahanap ko yung point sa kutsilyo kung saan ang lapad niya ay kasing haba ng upper thumb. (Mula upper joint hanggang tip) Tapos, at that point, kailangan kasya yung pinky na naka higa between the spine and the stone. meron ka nang rough estimate sa 15 deg.
2. after sharpening, kailangan ma-flatten mo ulit yung stone para efficient ka at lalong tatagal.
3. resist the urge to go all out with the grits. 10,000 yung upper limit kasi any grit beyond that, mas maganda for mirror polish aesthetics. just focus on getting a rough stone (240-800) , a fine stone (1,000-6,000), a leather strop with polishing compound, and a leveling stone. most come in a kit naman.
4. Huwag matakot mahiwa tuwing kinakapa yung edge. Just be gentle with checking for burr and sharpness.
I end up with rounded edges, using a carb stone, should I get something finer?
@@stroodlepup You might be rotating your wrist slightly while going through the length of your stone. how do you do it? I do mine section by section of the length of the blade moving an inch or two from the hilt to the tip/
@@stroodlepup check your grip and arm movements. You are probably moving slightly. With the blade facing toward me and pushing away, I would lock my wrist and just move the forearm. With the blade away from me and pulling towards, I put my thumb about behind the spine and also act as a spacer.
If you are doing long passes, try to do 10 max on each side until you are consistent with the angle .
towwiruwyg
Okay lang ba laktawan na yung low level grits and jump to 5,000/10,000 grits na stone?
A class that I would never skip📌
ang galing mo mag turo ninong. entertaining at the same time knowledgeable galing mo.
Currently i-naaral ko ang pag hasa ng kutsilyo kasi since interested ako sa knife and para walang Knife Sharpening Service dito samin... Opportunity to for me currently... Nagfofocus ako sa pag refine pa ng skills and also pagkakaroon ng maayos na equipment...
Ninong Ry, Request po, lecture about sa ibat ibang seasonings, herbs, spices, etc kung paano at kailan ba cla ginagamit sa mga lutuin mapa dry or fresh..sample: cumin, 5 spices, cayene, paprika etc..thank you po🙂❤️
long wait is over, aylabyu nooong!
It's been like? 1 and half year since yung napag-usapan yung Knife sharpening video, and finallyyyyyy!
Very educational ninong ang topic mo...
Getting into blade sharpening is a deep and kinda expensive hobby. Bumili din ako ang different whetstones, stropping leathers, kahit anong mga bagay shinasharpen ko from butter knife, pala, gunting, etc, i even thought of buying some diamond sharpening stones pero parang sobrang mahal na. it's fun. But, you could also use the knife sharpener if you don't want the hassle.
I love you ninong RY!.💕
Thumbs up ninong, magagamit ko to sa nc2 cookery ko pag nag didiscuss ung teacher ko may advance leaning nako haha more papo sana 101 hehe
Exhausted na ko sa work buti na lang may upload ka na Ninong 👏👏👏
hinihintay ko talaga tong video kasi gusto ko lang ma validate yung pagbili ko ng apat na pair ng japanese whetstones hehehe
salamat nong!
Damn inantay ko to. Finally
Thank you, Ninong!!!
Yun! At long last! Long awaited upload ng mga inaanak. Hehe. :)
I LOVE U NINONG RY!!!!!!!!!!!!!!!!!!!!
ang galing mag explain talaga ni ninong🥰🥰 anyways wok naman po hehe
Eto hinihintay ko, yung kutsilyo dito samin kailangan mo muna magalit para makahiwa ka ng maayos 😂 Salamat po sa mga techniques Nong!!!!
Thank you. I learned how to do it right. Maling mali pala ang paghasa ko ng knives.
You need to hold the guard with your thumb along with the scabbard so i doesn't slip out, cause you might catch it out of reflex when it slips out you will cut your hand or fingers.
Nangingiwe nga ako pag nilalaro or namamali ng hawak eh haha. Pero mukhang magaan yung katana, pang display lang
Awesomeness as always. Wok naman po next
FINALLYYYYY SALAMAT NONGGG
Salamat sa tips ninong 😊
thank you nong! nakaka enlighten.. 😁👍
other knife care tips din nong... 🙏
wok seasoning 🙏
Sa wakas ninong salamat sa tips
Waiting for Wok seasoning video. Alternative nalang rin po on how to season a wok if you have induction/ hot plate stove.
Sana more pa ng mga ganitong vids hehe lking tulong ty
CLASSIC NINONG RY IS BACK
Hard mode - 2:08
Easy Mode - 44:12
Yes ninong, wok seasoning vid naman next
wok seasoning tsaka restore Ninong Ry! Great vid btw!
Ninong pa-request din ng video about difference ng slice, chop, mince, at dice hehe. Arigathanks!
yown! Wok seasoning naman next time plus cooking Chinese dish gamit ang bagong season na wok para solid!
Ninong dami kung natutunan kung pano manggahasa ng kutsilyo
Ninong ry Goes To 2M!!!! ❤❤❤ 👌
Big Suport kay Ninong Ry
ito iniintay ko ninong ry knife sharpening....
Part 2 ng knives content ninong. Types and brands ng knives mo at tips sa pagbili ng first knife.
prof ry! present! :D
Juskupu 2020 pa lang ata nirerequest ko na to ngayon lang napagbigyan ni ninong
Galing mo talaga mageplain. Wag mo na tanong ninong, isunod mo na agad yang wok.
Salamat, Nong! G sa wok seasoning!
Ops Kakatapos lang ninong hahahaha thankyou ninong ry
May flash back tlga tong pag pasok ni ninong haha
We love you ninong ry
Thanks Ninong... Kahit d ko nabuo ung 100 days😆
I invest tlga sa kutsilyu nong kc mhilig din akong mgluto malaking bagay yung kutsilyu sa pagluluto..may 1 set ako ng Le Cordon Bleu at set ng smeg knifes
Goes to 2M!!!!! 👌
Salamat Ninong Ry....
maraming salamat ninong ry, malaking tulong to saming mga taga tondo❤️❤️
damn, that's dark AF hahahaha
DARK
yooown salamt ninong ni request ko to dati
Ninong Ry thanks for this Knife sharpening 101 video.. next ...WOK seasoning video plsssss.. thanks!
Yun Oh ! My pa whetstone pa ☺️😊👋🏻
Hinihintay ko talaga ito eh. Hehe
Ayun matagal ko ng inaantay to at request sa live sa instagram
Salamat nong.
Hayup ganito pala pag naghahasa.. yung sakin kasi pabilisan ng koskos kaya nakakangalay sa braso. Hahaha! Kaya siguro yung pang hasa namin di na pantay. Salamat dito ninong ry!✌️
Ninong Ry TABATOUSAI aa.. thanks for this content
yes sir penge po nang Ninong Ry ng wok seasoning. 👍
isa kang alamat na manghahasa
yun oh natuloy din🤣✌️✌️
Oh Ninong! Dahil madami nang natututunan sina Alvin at Ian kay Professor Ry! Baka naman pwedeng cooking battle naman Ian vs Alvin! Para lang ma test skills nilang dalawa tas ikaw tiga Taste Test. Content is waving!
wok and cast iron seasoning ninong ry 👌👌
Ninong ry, sana makapag pa pic ako sobrang idol kita since pa nung nagsisimula ka taga navotas po ako sobrang inspired po ako dahil sainyo ngayon ninong mas minahal ko ang pagluluto nagagmit kodin sya now as pang suporta sa pag aaral ko nag nenegosyo ako ng silog and chaofan meals, luto kona and deliever kopa, sobrang mahal ko ang pagluluto kaso wala ako pang culinary ahahahah kaya sayo ako nanunuod saka nila chef jp, sobrang idol kopo kayo☺️
Astig ng katana nong!!
YEHEY NEW VIDEO 2023 NINONG RY LNG SAKALAM!! 👌
Ang galing nyu po mgsalita chef
Sana isama din sa wok seasoning vid if pwedi ba i.season yung mga regular na kawali natin dito sa pinas curious lng.
yung wok seasonin! aabangan ko yan
yes pls wok seasoning and wok restoration. e.g. kinalawang na kasi na stock n matagal. thanks!
quality content
Goma collab!!!
The long wait is over!
my takeaways po is different angle has different purpose so pag naghasa ka ng kutsilyo dapat isipin mo ano ba yung goal ng pagagamitan ng kutsilyo
Ninong ano po mas prefer nyo induction stove or gas stove? Thank you po sa magandang content lab u!
Wok Seasoning, YEHEY!