How To Sharpen A Knife Like A Pro
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- Опубліковано 3 тра 2024
- Japanese whetstone knife sharpening like a knife addict
Exclusive updates, news, & content burrfection.com/
timecode
0:00 asmr paper cutting - what a sharp knife sounds like
0:06 paper cut test - how a sharp knife should perform
0:31 how to sharpen a Japanese knife from start to finish
1:00 ryusen kitchen knife
1:44 what not to do with a knife
2:30 initial sharpening - developing a burr
6:30 what is your knife’s factory sharpening angle?
7:50 how much pressure should you use when sharpening a knife?
12:58 how to feel for the micro burr when sharpening
13:52 removing the burr from knife - de-burring knife
14:42 removing burr using whetstone
21:15 the most confusing thing about knife sharpening
22:35 the best method for cleaning your knife for sharpest edge possible
25:40 stropping your knife on leather strop
28:14 asmr paper cut test
28:43 cutting against the grain in paper cut test
29:00 remember sharpening basics and essentials
29:40 how to transition to higher grit whetstone
30:30 how to sharpen your knives from a to z
31:31 how to maintain your knives weekly
31:47 selling my knife collection to Patrons
latest updates and content burrfection.com/
my trusted knife store bur.re
Can you show us how to find the correct angle please?
I’ve been watching off and on for a while and finally subbed a few months ago. I remember watching you talk about a burglary and when they missed the special knife.
Is that where your wall knives went? I’m sure it’s a very difficult subject, so I’m really sorry if it hurts to bring it up.
@handr0 he says he's not an expert. My guess is he'd probably tell you to try it out and figure what is best for you.
I still think it is a good idea to push on a scale to feel how much pressure is applied. Just so people dont put their entire body weight, or no pressure (and thus no control) at all.
@@swanification1 Check video at 5:30 mark
29:51 "Just do single edge pulls on the strop and your knife should be golden." I followed your instructions and my knife is still steel; please advise.
File the lawsuit for false advertisement
@@Burrfection lol, I want my money back! For real though, your videos have been so helpful and entertaining. Thank you for the great content, and good luck on the move!
funny yup
After a year of practice (and over-collecting), I can get the angle and I can get the edge sharp. What I have found, sharpening friends' knives for practice (usually those are so bad they stopped using them), is that a stone is used to get the bevels straight and even (check to be sure the blade is straight, and that there are no concave areas to the edge - a lot of knives are more at "repair" than at "sharpening"). With clean and even bevels, the knife will be sharp, but 8k Kitayama and a strop will get it really sharp. For a knife in good condition, you use a stone to tidy up bevels to the point where it does not scratch a strop. You want it to glide smoothly and evenly over the leather. That's not very much stone work at all! If you learn to treat a knife properly, a strop once a week will keep it sharp enough to bring you satisfaction in its use. Also, I found that diamond compounds, spray or rub, leave scratch patterns (I have a USB microscope), but a clean strop will eventually (over weeks) smooth those out to a polish. Really, at that stage, you get into territory I'm still unfamiliar with, like "competition sharpness" that really is not necessary for kitchen use, but is a joy if you want beautifully clean slices - and how to use a knife is new territory for me, too, e.g. finding the right angle for a slice, and balancing pressure with length of stroke. It really is fun for small slices to just barely rest the knife on the meat or whatever, and draw it towards you, and see it slice right through! Mind your fingers!! I think a good rule of thumb for knife use is to use little pressure. For heavy cuts like winter squash, get the right knife, like a cleaver. There's a lot to proper tools and method for each job.
@handr0 ----- [Edit added: I picked up almost all of what I know about sharpening from this channel, Burrfection. Another good video is ua-cam.com/video/xdsakEafFRU/v-deo.html . Steel and heat treatment does make a difference, hard steel does chip, but for sharpening and maintaining knives, Ryky gives the most extensive and effective tutorials, and you do get to a point where you begin to take it on your own.]
Hope you got something out of my comment. I'm just a hobbyist who likes to try to contribute to the art. I like to see happy people. A USB microscope is a useful gadget. You can get 200x with a Celestron ($100 bucks), and that's good enough, I think.
If you look at factory finish knives, you can see very clear scratch marks. Some people say they like a toothy edge, but you can get those edges to a polish. Manufacturers don't ship knives as sharp as they can be, probably because they know that in use, they won't stay that sharp very long (edges are fragile). A scalpel is sharp, but I read that a surgeon may use several identical scalpel blades during one operation - they are that fragile, and "dull" that quickly. A good, solid, useful kitchen knife, like Ryky says, is obtainable with a 1000 grit, and that's higher than factory finish grit. Be careful. Most people have never used a really sharp knife (including me).
There's some young guy with a channel mostly about making knives out of - catch this - chocolate, sea water, cardboard, milk, bismuth and more. He did a video "sharpening a $1 dollar knife with a $300 dollar stone" (I think that's the title). Towards the end, he lays a Kleenex over the edge, blows on it, and gets a two inch long slice. I can get a one inch slice ($40 dollar knife), and I use that "tissue test" as a kind of standard for mine. I'm proud of myself, for that! (It does make a difference how you blow on it, btw. A bit of practice at that, too, heh heh.) But that edge does require delicate use and care, or it loses sharpness quickly. On a good knife, it should last at least a week or two before refreshing, and imo, is worth learning, especially for trimming roasts before grilling. As some witty girl at Cutlery and More said, "Happy chopping!" I like their Nexus knives.
I've only watched a couple of your videos but I must say that you are easily one of the more trustworthy authorities on the subject simply because of how you seem to always acknowledge that there are many different ways to do things but this is how you prefer it. I find it pretty rare for these kinds of "specialized" videos for the creator to not talk down about other methods. I love what you do and how you present your craft!
I'm a super beginner sharpener, and in the past I haven't been deburring my knives and wondered why they weren't as sharp as I'd hoped. The method you showed for deburring on the 800 grit and then the polishing stone helped me so much!
welcome and nice work. you did all the hard work
@@Burrfection do you offer knife sharpening classes? Or something along thoes lines? I'm a butcher and slaughterman on my 3rd year and I want to learn from the best and from what I can see you are the best in the U.S.
This channel is the one that got me confident to sharpen my own knifes this way. I use a cheap 400/1000 grit stone for sharpening and a shapton whetstone for polishing. On really dull knives I really go in on the 400 grit side. I'm waiting for my first strop and compound to come in. I'm still learning.
@@Santiago-sh3cq
You don't need a compound,
Strop or even just stroke lightly on your finer grit >3000 stone .
Great vid! I'm always chasing that perfect edge. It's so nice going through phone book paper almost silently. I always pick up a new tip or technique watching your vids. Great stuff!
Thanks Ryky for all your hard work and insight. Thanks to you I'm now a proud owner of my first whetstones and about to start a new exciting journey.
Thank you for this one the explanation about pressure in relation to knife/stone position was great. Very helpful as a newer sharpener.
So happy to hear you're moving into a new space - I remember the old one with the blue walls and shelves behind you. Keep on growing man!
Great tutorial. I learned a lot from it and from some of your other videos. Thank you and keep em coming.
I'd love to see you get a microscope like Louis Rossman does with his Mac repairs. Seeing how the burr changes and looks would be a wonderful help.
I also need to get dollar store knives to practice on and not panic over.
getting a cheap knife to practice is a good idea, just keep in mind that most cheap knives are made of cheap steel.. and sharpening cheap steel can be quite a bit more difficult, so if you are having problems getting a good edge, it may be because of the cheap steel and not because your technique is bad
@@stefanforrer2573, trust me. It's a lot of bad reasons. I should get better sharpening equipment before much else.
fyi. I picked some cheap jewellers' loupes on ebay for about $26. 2.5x to 25x mag. 16 lenses total. works well.
Perhaps not a dollar store knife ha but this channel has older videos showing some of the better $20 knives out there. The steel would be good enough to practice with whereas a super cheap knife very easily could make your technique worse. There are a lot of quality stones out there to buy that would last for a very long time and not break the bank. Suehiro Cerax 1k would be my recommendation but there are many others. The Cerax is a soaking stone, its very forgiving, and you can get a remarkably sharp edge off just the 1k.
Crazy, you could get a decent sharpening equipment and a decent knife as well, something like Victorinox Fibrox (maybe 30-40 $, X50CrMoV15 Steel, 56+-1 HRC) and get some practice! Good luck!
This video is the reason i subscribed to this channel. Very informative and easy to follow. You're a good teacher and I love how you explain your reasons for your methods in a concise, easy to understand way. Good job and thank you I cant wait to see more of your videos in the future
Ryky, I've watched many of your videos before, but this one really put it all together. I sharpened several of my kitchen knives a few nights ago and they turned out very sharp. Not like yours, but that will just take a lot more practice. Thanks for the great content. I joined Patreon because of this one.
Thank You 🙏✌️ Have been meaning to get a strop for ever so picked one up off your store!
Aha! This is the first time I fully understand my whetstone set and the strop. I really appreciate you taking the time to walk us through the whole process. Cheers!!
I'm happy for you Ryky! I hope everything goes well with the new spot!
Very informative and such a pleasure to watch. I like that you take the time to give reasons for what, and the way you do things. I was able to correct many flaws in my own procedures. I celebrate your skill and humble spirit. May God richly bless you.
Thank :You Ryky for your constant great content! Have a great time with the move. Once you're set up in your new place can you make a similar A-Z session for one sided knives (i.e. yanagi or deba)? Thanks for all you do!
Thank you. You are so knowledgeable, yet humble. Definitely my favorite sharpening tutor. Thanks for giving thus rookie the confidence to bring life back to his knives. Cheers 👍
Thank you Sir. I've learned so much from you. And I was pretty good at sharpening before I found you. But the little tips you add have drastically improved my edge and my ability to be more consistent with getting that edge.
Excellent example of your perfection..... I always enjoy watching your knife sharping videos....
Perfect timing, this is just the video I needed! Thank you! And good luck with the new space :)
Thank you!
I have saved a lot of tutorials already but this video really helped me a lot especially since it's my first time doing this. I'm stuck at the 2nd step of deburring not knowing when will I stop doing it and proceed to the next step. I really love the result and can't wait to sharpen more knives here in our house. Thanks a lot bro!
Great tutorial, thanks am going to get into sharpening!
Hi Ryky. Thank you for another very helpful video. Best wishes for getting your number one space. I suspect you will know very soon! Exciting to see your channel grow. It will be fun to see how you setup your new space and I would love to know about the new video gear as well as see the new knifes you bring in. 🤗
Great tutorial as always. Thanks a lot!
Great work man! Definitely helped me up my game.
So useful! Watching your videos is a tradition now. Every Saturday morning is so exciting because I know a quality video about one of the best passion will come out! I can’t wait to see the content with all the new stuff (space, camera, mics, etc.). Thank you again Ryky and stay safe!😊
Thanks Nicolas! Just doing my best
Great tutorial! I really enjoyed this and learned from it!
Seen your vids for a couple of years now and it feels pretty cool to see you become a real master of this art ! Always great info
Thank you!
Thanks for sharing - well worked tutorial.
After 10 years of sharpening I’ve watched a few of your video’s and still found some helpful tips, tknx!
Informative and helpful video, particularly liked the coverage of finding correct angle to sharpen i.e factory edge, cheers
Love seeing these sharping tutorial, really helpful, love the bridge and tank combo 😭😭 I just bought a base for my whetstone but I’ve just been using a thick kitchen towel for years now, I would love to enter any knife give aways no problem paying the dollar and shipping. Can’t wait till the next video
11/17/21--Ryky; I watched this again just to make sure I was accurately learning P & P. This is one of your best A-Z presentations.
I really appreciate the detail you go into. With my understanding of the "science of sharpness" removing the burr on the wetstone vs on the block of wood the wetstone will retain the hardness of the edge vs the wood that will soften it slightly (remove vs bend). I never really understood the real use of the much higher grit until I heard you describe it as a polishing stone (background in more pocket knife and axe sharpening) it makes sense that it would have an impact even if it is more in feel than function
Just bought a set of Yaxell knives because of you. They are fantastic. Thanks for your videos!
THANK YOU! This was a great video for me
Thank You Ryky that might be your BEST all around video.I made a note to look on Ebay June .Love you Brother from Ray in Michigan
Knife sharpening is so soothing. Awesome stuff.
Thanks for this. I just did my first two knives. They're not perfect, but they're much better than when I started. One knife was much more softer than the other and I found I needed more pressure on the harder knife to see results.
Thank you Burrfection Team...
Hi,
So glad everything is working out that well for you. Can't wait to see the new space.
Thank you for the tutorial as well, really helped me with the pressure. Had a quick sharpening/re-profiling this morning and results were great !
Best,
Louis
that was brilliant and I am learning and changing my cowboy approach every time that I watch you. Thank you!!!!!!
Hey Ryky! Love your channel and fair reviews of products. Recently bought the Yaxell Super Gou SG2 6" Chef's knife for basic kitchen uses after watching your Yaxell related videos and couldn't be happier. Just would like to say "Thank You." I plan on eventually getting a whetstone or glass stone sharpening system for edge maintenance (when it will eventually need it) If you ever come across an old knife in need of restoration or one that you would like to part with, I ask that you please keep me in mind; as I love to restore old and turn into "like new" conditions. Thanks again!
Great video!!! Will implement this method. Seems faster & more logical than what I've been doing.
thanks dude I learned a lot! been sharpening my knives for about 5 years now but the learning curve is only getting up now
Found my nearly 20-year-old Global G2 yesterday and now, I'm down the rabbit hole of knife restoration, sharpening etc etc ... thanks for this video. I'm watching these vids for the ASMR!
Appreciate the tutorial. Very informative!
Good video, enjoyed it and all are helpful in my learning process. Thanks
the best tutorial i have ever seen❤
Ryky - thank you for showing the complete process in one video.
Hi this is the first sharping video I’ve ever watched. You have just shown me a hole different way of sharpening my knife. What you have shown me is totally different than what I was shown in culinary school. They just showed us what you called the count down to get rid if the Burr. Thank you for showing me this. Feel like I’ve always done it wrong now. Wil be watching more.
Thank you Ryky.
By far the best knife channel on UA-cam.
And way beyond the best knife store on the web.
Ryky your Burrfection 800 and 3000 stones are fantastic sharpening stones at a great price. Thank you!
Awesome video Ryky! I really appreciate the start to finish sharpening. I'm new to Japanese knives and have hopes to be able to sharpen my own blades at home someday. Good luck on the move. Can't wait to see the new set-up and videos in the near future!
Awesome, thank you!
Great sharpening video and sharing your tips from start to finish.👍
wow. that are some grest news. blessed are those who can do what thes love and love what they do.
I wish you grest luck with the space and your move. all the best to you family. stay save and healthy.
outstanding! THANKS for doing this demo
My pleasure!
i tried just like how you do it and works fantastic. before watching your video i tried to figure out how to work on every edges and failed everytime, but now everything seems easy. thanks a lot ryky.
Really clear and simple! Great tutorial all round.
thank you !
Enlightening tutorial. 👍
Thx 🙏
I am fully enjoying your videos! Very informative and clear. Excellent work!
Glad you like them!
you doin good work Ryky :) thanks for the tut
Good to know that the push-n-pull is a actual method. I was always taught to never sharpen a knife that way, I was taught to do the heel-toe method and that push-n-pull would damage the knife (which you seem to explain in the video) thanks for making this video!
I'm just learning to sharpen knives, as I'm about to some actual decent knives. Up to the point I've always bought the super cheap knives and just replaced them after a few months, but I've found I really like this knife I bought from Daiso (a Asian dollar store I found in a mall) this dollar knife is surprisingly comfortable to use and I find I would like to save it if I could... Even though it's a $1 knife and the blade is badly damaged at this point .. worse case it'll be a learning experience for sharpening!
I'm ordering some $50-$100 knives and I'm wanting to take care of them properly, as I know food knives last a lifetime. My dad has had one knife for 30 years now.
I like that your techniques has minor but very relevant changes. It shows me thatI still have a lot to grow in my own techniques. Thank you for all your great videos.
Thanks Pheng!
Thank you for teaching me.
I found your channel from a comment about how to sharpen your knives properly. I'm glad I found that comment that lead me to your channel. Thank you, my guy! Merry Christmas.
This video is so relaxing to watch i love it. 8hr sharpening session please
I just wanted to let you know I just found this video and I managed to get my knife super sharp thanks to your deburring tips. In other videos I basically learned that you have to do the whole sharpening process all over again on the other stones. I was doing that and I managed to get really sharp knives as well, but it took forever. With your tip I sharpened and deburred on a 1000 grit stone, and then went to the polishing stones, which led to an even sharper knife I believe. I can´t really compare both methods as they are two different knives and one I sharpened at my parents but I´m really happy with the result I got! Thank you so much.
A usual a quality video. Your videos got me into sharpening on stones. Thank you.
Great to hear!
Thank you for sharing this information. I will be practicing this today.
Do it!
Hi! Swede guy here. Just found your channel and i am so happy for it. You seem to be a genuine and trustworthy person. You got a new subscriber.
Btw - i have The Global SAI series at home. I have been trying to Sharpeville them with wetstones. I probably suck because i can never reach that razor blade awesome level thingy.
Ohh no... your knife wall looks so sad like this, but I'm very happy for you that you can expand spatially. Keep up the good work! :)
Great video Ryky. I have used this technique on my $10 knives and they have come up better than new. Not quite the quality of your edges but good enough for a beginner like me.
Looking forward to the day when I can afford a good SG2 knife and use the knowledge.
I really want that "sexy noise"...jealous I am.
Good luck on the move and stay safe.
Brilliant video thank you.
Awesome job your teaching is invaluable as I’m still learning 🙏
Thanks friend!
This video is great. I like that you are aware of what other tutorials teach, but explain why you like your method.
Glad to hear that!
Thank you and goodluck with the new space
Thanks million. It's so humbling to realize all the wrong techniques I had been using on my good knives :-D
Good luck on the move and the sale! That’s a cool scale.
Perfectly timed video as Ive been playing with my new Ryky combo set this week. Never knew cutting paper with a sharp knife could be so fun.
Have fun!
@@Burrfection thanks! Might need to grab one of the wall knives to complete the set 😁
From now on my cooking is going to be stress free. Best knife sharpening video ever.
Great video TY. The more I sharpen and learn the more I watch your videos and understand. Like even if you sayin the same things as back in the day. I just sponge more of it up now that I understand more. I still have lots to learn :)
Very helpful video...answered my question about proper technique when switching to polishing stone. Keep up the good work.
Glad it was helpful!
I'm newer to the channel have been enjoying your video keep up the great work
Excellent content and presentation! I learned a lot. Thank you and hope the move went smooth.
thank you !
Awsome simple yet effective
thank you, I learned from you for the first time how to properly sharpen knives on a wet stone
Fascinating sharpening skills
As always, this was fun to watch. I just ordered one of your leather strops, and I'm looking forward to getting just that little bit extra sharpening from it.
Thank you for supporting what i do!
Your Blog made me buy a Miyabi 6000 MCT Artisan Santoko (First "Sharp" Knife i bought - will arrive hopefully next week) and one 1000/6000 Wetstone from King. I'll will start to learn sharpening with my 15 year old 20cm Wüsthof - Chef Knife! I'm really excited for this! Thank you for all your videos and good luck with that new Studio!! :) - Greetings from Germany!
I've been sharpening my knives with your method for a couple of years now. People are amazed when they use them. Such a pleasure to cook with! Thanks so much!
Great to hear!
Thx, and great description of the 'mechanics' behind further 'honing the burr' right down to the apex, instead of typically just rubbing it off on a piece of wood or leather strop.
Awesome idea on the auctioning of the knives!!! I can't wait will you do a video or announce on any social media when they're going up?
i havent even got a whetstone yet, only own cheap knives, but i got a whetstone, clamp and ceramic rod in a shopping cart but i decided to first understand more before i buy something,
now this video is very good, i like you explaination about turning the knife 90° when you get close to the handle,
now im a metal worker / engineer for occupation so i should be able to "work by feel" i do loads of grinding metal at work and getting a smooth edge getting rid of a burr, so i know how they feel already.
just never tried to make something sharp!
Watched a few other tutorials on sharpening and was sharpening a bit differently... Then watched this video and I now have made the sharpest edge I've ever done on my knife!!! Thank you!
well done. it's all you.
Great video with lots of useful information, as always. I'm at my in-laws' right now. My father-in-law has an old J.A. Henckels with a big chip. I offered to fix it for him but he declined. However he's letting me take a big, heavy, dull cleaver home to practice on. This'll be a first for me, but your video has inspired me to try.
Love your vids. Thank you!
Great video as always! Thanks G, London UK
I think this was one of your best videos .I like the fact that you went from start to finish.
Just keeping it real