Brother wear gloves, I said this tho I may have understanded that your a professional knife handler but it's the viewers ranging from your likely professional mates watching in their spare time or there is another population of surfers in majority who discern great anxiety and irritability from the contact of a bare hand with the sharpest knives unboxing, so it's really commendable of your works and effort for content here but if you could adjust the environment and potentially acknowledging the sensitive nature of some audiences I'm pretty convinced views and subs plus comments under this particular thread with jack up. (Prioritizing numbers here by me at the conclusion of comment because numbers do and might means more than just in its literal term)
huh??but every chef i talked to told me the best knives are german knives? How are the japanese knives supposedly DOUBLE as sharp? Thats a bit biased dont you think?
@@whywouldyoucare Japanese knives are made of softer steel, so they can be sharper, but the edges don't last as long as German steel knives, which in turn, are difficult to sharpen due to the hardness of German steel. Japanese knives are also asymmetrical even to the point of one side being completely flat and the other side having a very acute angle to the edge.
The problem is that these will cut through your meat, your cutting board, your marble counter top, your Corolla, Earth's mantle and Inner Core, time and space,......
As an engineer that used to work in the packaging industry and prior a person that worked in shipping. That box is nothing like I've seen before, other than in furniture making. Very cool.
I was wondering that too, but the consistent ridiculously low readings make me think whatever the actual score was was too low for the test and lower than 100 or whatever
A high end hand made Japanese knife generally have around 90-120 points and it's already considered razor razor sharp, a Japanese master sharpener can reach 40 points maximun so getting numbers near to 10 is unthinkable
ill try to explain it in simpler metrics. if the scale was converted to speed, where 1000 is avg walk speed and absolute 0 would be lightspeed, getting 10 or less would be like hoping to achieve space travel speed, but on earth in atmosphere. quite impossible. the edge would literally have to be like 1 atom thin and the edge angle shallow enough not to hinder the atomic edge too much. we are talking seethrough metal sheets kind of edge. Im thinking the scale is not accurate enough or the measures are not being updated fast enough to meassure such a small and fast impact so it just basically takes the first value it got and because it didnt update in time to get the value of force applied at the breaking point of the fillament, its stuck with the first (or last) value it actually meassured. thats why he tried doing it slower. or it could be faulty fillament being either badly manufactured or maybe it was tensioned close to snapping point.
You should get a microscope with enough accuracy to see the edge and surface of a knife. That can tell you a lot about the quality, the sharpness, and the material properties. In fact, if you can measure the width of the sharp edge (which does seem ridiculous) you can directly observe how sharp it is, as opposed to indirect observation through testing.
@@ShellShock11C lol you follow fascists and seem like a far right cliche getting in political fights in YT comments on a knife channel. Are you trying to be a meme?
@@zafoquat I follow fascists? Like whom, exactly? Let me guess, everyone you dont like is a "fascist"? Left wingers scream to mandate everything from gun control to vaccinations the insist the poor are taxed further into poverty, and you call US the the fascists? Haha what a fucking joke. Remember when Che surrendered like a coward and was killed? Good times right?
@@zafoquat Probably just closeted in a conservative town. Taking anger out on others. His playlist called 'Gaaay' tells me that. (If it's bad music in your mind, why make the playlist?)
I started out being curious about Japanese knives and ended up watching sharpening videos on your channel because I wanted to be prepared. Fast forward a few months and I held a workshop for knife maintenance with nothing but a simple combo stone. My colleagues were really happy seeing their knives whizz through A4 paper like butter. Thanks a lot Ryky! Ps: those knives seem unreal.
I just love how excited he gets over knives, it shows he really loves what he does and has a passion for it. I'm actually jealous that he has found what he loves in life this much.
It's not just the skill of the sharpener and polisher, but the maker of that steel. The grain structure has to be so refined that it's even possible to get an edge that fine. This is nothing short of magic to achieve such feats. Well done to everyone one involved in the making/refining process!
I bought a rada fillet knife and was expecting average performance, my uncle used his sharpness tester and it scored an average of 56 after 6 tests. Never in my mind did I think something so cheap could perform so well and hold an edge as well as it has
Filet knives are very very thin stock + have a strong curve to them, both things which give a higher score on a flawed and imperfect system less BESS. That particular knife you mention has an intense sweeping profile, all of that curve enables it score much lower than a flat profiled blade would even given the same level of keenness.
I TRULY hope you understand what kind of demand there is going to be for these knives and across the entire offering. I was planning on making a few knife purchases, but will definitely be holding off for now until these are available. KEEP US POSTED!
Thanks for the great video. We love that you explain the difference between cutting performance and entertainment to viewers at relevant points. Your honesty makes your videos very believable. For this reason, you have been and continue to be our great role model on UA-cam and we hope that one day our little knife test channel will add as much value to viewers as your channel does. Please keep up the good work. Best regards from Germany Chief Mike
Dude, your expertise and range of knives has grown massively over the last 2 years when you first appeared in my feed, you're back in my feed again and you're killing it!
Best episode EVER! This clearly demonstrates what REALLY sharp apex looks like. Thanks so much for putting these edges on the BESS Tester. I’m sure I’ve never cut with an single digit (BESS) measured knife but now I know it’s possible thanks to you. It will be fun to try and get that sharp even if impractical in my world. I wish to try anyway! :D Beautiful knives with a wicked bite! Wow.
Sabol brothers seem to be very technical in their approach. I'm curious to learn the steels of construction, but when I hear Ryky say that some are at or higher than Rc 70, there's definitely going to be some high alloy, high W stuff in here! They look really well made and if you think they're sharp, well...they're sharp!
I have the PT50A BESS same tester, the filament spool can vary pretty wildly depending on how much tension you pull before locking it down. You really should use either use a weight to pull the line tight or just use the clips (more expensive). This is all based off of using my Wicked Edge Pro G3 to sharpen my Shun I use mostly. 30-50 points difference on my Shun is normal when using the certified spool of filament when hand tightening. Using the prewired clips, the variance is much lower and more in the 5-10 point range. My Shun reprofiled to 14 degree freshly sharpened and stropped is typically in the 45 range when I test it with premade clips.
I want to thank you for the content and the indepth information you provide for the knives. Definitely got me into buying some Damascus kitchen knives and how to respect them, clean them to properly store them and everything in between. I have learned how sharp the knives are where I couldn't feel it till I seen some red on the potatoes I was cutting. Cleaned up the finger and started bleeding a bit more quickly then bandaged. Next day I checked up that knick was a little longer and slightly deeper than I expected. Plus super scary using the first few times and a nail got caught by the blade and thankfully I stopped cutting and looked at my thumb nail. It damn near sliced threw the edge of the nail with the greatest of ease.
What you say about caring for knives from A to Z is very true. That includes learning how to use them. A sharp knife will "nick" through all three layers of skin, and yes, it does bleed for about 10 minutes. If you ever sharpen a knife for a friend, check how they use it. You can get a clean bevel, nice and even, then lightly drag the edge over a high grit stone to dull it down a bit to 250 Bess. Attach a warning label if you don't. Really.
I love how at 3:40 you say you’re bored with knives but then at 9:23 you have a big smile and start slicing paper 🤣 I stumbled across your video trying to find a good sharpener for my pocket knife 🤣 but your enthusiasm made me watch this whole video. Great content.
5:20 appreciate that so much, there’s so many different things that make a great knife especially for kitchen work and you being upfront about that has definitely convinced me to try one out
Dude I’m so excited to see Joey mantia come up in one of your videos. I’m a speed skater myself. I attended many of his training camps before he went fully to ice. It seems that even though the world is so large it is so small at the same time.
You know when you think about it knives really are just sharpened pieces of metal. However, I cant quite explain it but there is something special, almost magical about knives and edged weapons. All the work, effort, and science that goes into crafting these sharpened hunks of metal makes them special somehow. I can completely understand why swords and knives were held in such high regard throughout history. From king Arthur's Excalibur to the samurai believing the sword had connection to their soul edged weapons have transcend being just sharpened pieces of metal and become part of the human story. I completely understand why we all watch this channel and drool over these amazing and badass knives.
I was actually writing a paper on molecular forging and while its not used for consumer production, there is tech that can hone an edge to unthinkably small levels. The materials are so expensive that its not even remotely reasonable to make for regular uses
@@MrNone-d5s I'm not sure about one molecule, but obsidian blades were actually used in olden times, possibly even today, because they can be sharpened so thin that they can literally split microbes. They were actually used for surgery back in the day because it's so good at cutting.
Alot of this is also related to behind the edge thinness not just your micro bevel sharpness. But sharpness is so way near as important as geometry in relation to food sticking. Glad to see you killing it.
i hear you. that is why i make it very clear these cutting tests are more for entertainment, and bragging rights for some, but actual cutting performance requires real ingredients
Would love to see you go to Japan to do a sharpening comparison. I wonder if the top Japanese sharpeners would get competitive and create a sharpness you dont expect.
I though you said we couldn't because it was ilegal not because they were not available yet and I was thinking "were are you at? The uk?" ... had me for a second there.
On the super-low BESS numbers... I'm wondering if the test filament was mounted with too much tension. I've never used this tester before; simply speculating.
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
There was a great thread on I believe Australian blade forums detailing how this is done or at least one way to do it, they used a strop loaded with 0.05 micron diamond emulsion to achieve a bess score of 25 on a folder
Yes it is done by stropping, stropping, stropping. They are probably not that good in the kitchen in this state (except for sashimi). No slicing aggression left and more like a razor. Edges like that degrade really quickly and then it starts struggling biting into tomatoes. Indicates a really good fine grained steel though.
I absolutely love your reactions to these knives. It really captures your admiration and passion with kitchen cutlery. Those knives are sooooo gorgeous! Holy shit those knives are sharp. A master sharpener must've done those edges. Just whisping through that super thin paper effortlessly. I'm insanely impressed by those edges 🤯
@@Burrfection: I taught my niece’s new husband how to sharpen on their KDS combo wedding present last night (mostly methods I’ve picked up from you), and while listening to myself thought I might love knives a little too much too!? 🔪🤓
Those are sharp knives indeed, they would be good enough to use in a nice sushi restaurant for slicing sashimi, probably 12k grit stone would yield a knife like that. Knives definitely not for amateurs! Thanks for sharing!
I know how to make one of those sharpness scales read insanely low numbers. Obsidian knife. Obsidian can get an edge as small as 30 angstroms, give or take a few. Even though I know obsidian isn’t exactly known for holding it’s edge, it’s still a fun fact to know that in ancient times, when obsidian knives and blades were more commonplace, they typically could have an edge sharper than a majority of today’s knives.
a part of me really wants to handle a knife like these once. i wanna feel it cutting and hear the sound of these beautiful works of craftsmanship. the other part of me is afraid that once i would have gotten the chance of experiencing this level of madness, i would never be satisfied with the performance of literally any other knife.
My favourite cut test is a seared rare sirloin steak. Most “sharp” knives can cut a vegetable no problem. Most of my SG2 knives go from single slice veggies to sawing thru cooked beef. Even roughly half my carbon steels are the same. Fujiwara steel and Ashi Hamono steel are the only knives I own that cut cooked beef as easily as a vegetable. SS honourable mention goes to Sugimoto CM2121. Cut a blackened seared rare steak and show us the real performance of those knives. Trim the fat cap and thinly sliced as possible
@@Burrfection your channel is a big part of why I got into Japanese kitchen knives. Still enjoying the 130mm fujiwara petty I bought off the site. Thanks much, that’s a hard size to find in such a quality blacksmith.
Have to get the apex right on for what you are cutting though. My CPM S90V spyderco native slices through my seared rare steaks like nobodies business. But that same edge doesn't like fibrous root foods.
Question: Would you do a comparison of sharpness between a Victorinox HRC 56 and any one of your HRC 63+ knives? Compare and contrast the two? E.g. carve some meat off a beef rib, against the bone, with each, and check for chips? Reason being, that butchers use Victorinox because they do not chip against bone (e.g. carving the chuck away from the shoulder blade, or the tenderloin from the ribs), and the edge can be re-straightened in 15 seconds with a butcher's steel. After a couple of years I am beginning to lean towards softer steel because I have found that in everyday use, hard steels chip really very easily, and with my limitations sharpening, I can't get a hard steel any sharper than a soft one. So I'm very curious about results YOU can get, and your evaluations of each!
i'd sharpened my German kitchen knife with the Japanese sharpening whetstones and method, it was like razor blade, so i understand how does it feel to cut that paper with it.
I was thinking the same thing. I’ve had some scary sharp folders, but these are in a whole other universe. And I’ve had a Chris Reeves sebenza cause me to need a tendon stitched back together lol. I can imagine hope thin these would slice sushi grade tuna with ease.
Just wanted to say I love your channel. I am an avid hunter and do all of my own meat processing. Sharpening knives is something I love to do very much. I just want to tell you that I have learned a lot from your channel that has made me a better at knife sharpening.
You have what I would refer to as a dream job. Literally I have told my family that I wish I could get paid to bring tojiro knives and shapton stones to different culinary schools and butcher shops in my area
I'm surprised all of these comments are the groans from the dad-joke channel name, but aside from that having reached burrfection you csn now ascrend to your newly enlightened channel "Burrvana"
I wouldn’t be upset to scratch them. I would be upset seeing them laying in a sink full of water for 3 days after I can’t find them after my kids started doing dishes.
It may be that, while testing the sharpness on the machine, your fingers/hand on top of the blade and handle could be causing additional pressure instead of letting the blade rest on the fulcrum, your finger, and fall through the filament. I would love to see a follow up for science!
Those knives are so sharp that if you accidentally spin it on the table with your hands in the way. Will be like those samurai show where the guys head drop off after walking away...ya that sharp.
Hey Ricky I got some questions. Hoping you could answer. The first is can you get rid of the burr with just a 1 thousand stone. If so how I’m having trouble doing this. The second question is what grit should I bring by Kuma up to. I have. From 200 to 6000 grit.
Hi Burrfection, I love your videos as I've been watching them for a long time to maintain and understand how to use knives. I've always been curious how I could apply these techniques or alter the techniques on a blade such as hair cutting shears because of the slight bend in the blade of shears? Thank you!
@@Burrfection --- OH NO!! YOU WOULDN'T BRYCKY THEM!!?? It's not as bad a watching a bullfight, but it's still awful to see a perfectly good knife brykyd.
I have yet to see factory sharpness that can't be improved upon, and that includes the best of the best Honyakis north of $2,000. Best edge out of the box I've had to date was a Mizuno Blue #2 Mizu Honyaki, and that was instantly improved with some stropping on a .5 micro poly diamond emulsion.
I believe 50 on your scale is the sharpness of a double edge razor blade and to get that requires a super fine grained alloy steel. For the quality and craftsmanship of those knives is testament to that look of being in love on your face. I can only imagine how they feel in the hand. Would I use then? Probably not but would love to have just one if I could.
They make premade wire holders for the Bess. Would be interesting to see how those "magic" knives score with that. It would take one variable out of the equation. Did those that scored under 50 repeat the measurements again, or just that one time in the video?
If I wasn’t so enamored with the >10 knives I bought from you, I’d sell them just to get my hands on these when they come out…I do have a kidney available though! JK!!!
@@Burrfection It was your sincere emotions and love for what you do that inspired me to buy first Japanese knife and whetstone. Looking forward to new videos!
Great video and information and some lethality sharp, I’m interested in buying this stone a “Bester imanishi 1000/6000 waterstone” what are your thoughts this will be my 1st stone to sharpen 2 Santoku knives one off which is a 67 layered Damascus blade, I was looking for a “King KDS 1000/6000” but at the moment hard to get here in the UK but the “Bester Imanishi” I can buy, any thoughts would help. Thanks for helpful videos.
the KDS is great for knives up to 62 rockwell. after that, you may want to invest in 2 separate quality stones, like the cerax 1k and rika 5k, if you want to go soaking. burrfectionstore.com/collections/whetstones-sharpening-kits/products/king-kds-1000-6000-combination-whetstone
@@Burrfection many thanks for the info, I’ve gone with the “Imanishi Bester” as it’s a nice size plus easy to get at the moment, now to follow how you sharpen knives, thanks.
My Knife Store burrfectionstore.com/
Brother wear gloves, I said this tho I may have understanded that your a professional knife handler but it's the viewers ranging from your likely professional mates watching in their spare time or there is another population of surfers in majority who discern great anxiety and irritability from the contact of a bare hand with the sharpest knives unboxing, so it's really commendable of your works and effort for content here but if you could adjust the environment and potentially acknowledging the sensitive nature of some audiences I'm pretty convinced views and subs plus comments under this particular thread with jack up. (Prioritizing numbers here by me at the conclusion of comment because numbers do and might means more than just in its literal term)
@@llemmeedititrealquicklilshi the sensitive audience need to grow spine. it's a knife, not a gun
Hey man! Still have that box?
huh??but every chef i talked to told me the best knives are german knives? How are the japanese knives supposedly DOUBLE as sharp? Thats a bit biased dont you think?
@@whywouldyoucare Japanese knives are made of softer steel, so they can be sharper, but the edges don't last as long as German steel knives, which in turn, are difficult to sharpen due to the hardness of German steel.
Japanese knives are also asymmetrical even to the point of one side being completely flat and the other side having a very acute angle to the edge.
The problem is that these will cut through your meat, your cutting board, your marble counter top, your Corolla, Earth's mantle and Inner Core, time and space,......
Yes!!!
It will cut through my meat? Oh hell naw
Why is your marbletop on top of your car? But yeah
Not my corola 😞
Curious to know about their actual real-world cutting performance, as well as how long they'll keep their edge.
As an engineer that used to work in the packaging industry and prior a person that worked in shipping. That box is nothing like I've seen before, other than in furniture making. Very cool.
* goes without saying the knives are sick too
So it's like a pizza box?
Oddly specific knowledge… respect XD
@@jacobcondy3821 It's a simple box-joint box. Very popular to make with one of those hobby laser cutting machines.
It's just lasercut plex tho
I can't tell if he's just really impressed by the scores or if it's physically impossible
I was wondering that too, but the consistent ridiculously low readings make me think whatever the actual score was was too low for the test and lower than 100 or whatever
The test is messing up
A high end hand made Japanese knife generally have around 90-120 points and it's already considered razor razor sharp, a Japanese master sharpener can reach 40 points maximun so getting numbers near to 10 is unthinkable
ill try to explain it in simpler metrics. if the scale was converted to speed, where 1000 is avg walk speed and absolute 0 would be lightspeed, getting 10 or less would be like hoping to achieve space travel speed, but on earth in atmosphere. quite impossible. the edge would literally have to be like 1 atom thin and the edge angle shallow enough not to hinder the atomic edge too much. we are talking seethrough metal sheets kind of edge.
Im thinking the scale is not accurate enough or the measures are not being updated fast enough to meassure such a small and fast impact so it just basically takes the first value it got and because it didnt update in time to get the value of force applied at the breaking point of the fillament, its stuck with the first (or last) value it actually meassured. thats why he tried doing it slower. or it could be faulty fillament being either badly manufactured or maybe it was tensioned close to snapping point.
@@SagittarA what does a perfectly flintknapped obsidian blade with its 1 molecule thickness score if you know?
You should get a microscope with enough accuracy to see the edge and surface of a knife. That can tell you a lot about the quality, the sharpness, and the material properties. In fact, if you can measure the width of the sharp edge (which does seem ridiculous) you can directly observe how sharp it is, as opposed to indirect observation through testing.
Che was a mass murdering racist.
@@ShellShock11C lol you follow fascists and seem like a far right cliche getting in political fights in YT comments on a knife channel.
Are you trying to be a meme?
@@zafoquat I follow fascists? Like whom, exactly? Let me guess, everyone you dont like is a "fascist"? Left wingers scream to mandate everything from gun control to vaccinations the insist the poor are taxed further into poverty, and you call US the the fascists? Haha what a fucking joke. Remember when Che surrendered like a coward and was killed? Good times right?
@@zafoquat Probably just closeted in a conservative town. Taking anger out on others. His playlist called 'Gaaay' tells me that. (If it's bad music in your mind, why make the playlist?)
@@zafoquat aw man did I miss the party?
I started out being curious about Japanese knives and ended up watching sharpening videos on your channel because I wanted to be prepared. Fast forward a few months and I held a workshop for knife maintenance with nothing but a simple combo stone. My colleagues were really happy seeing their knives whizz through A4 paper like butter. Thanks a lot Ryky! Ps: those knives seem unreal.
You are better than me. Keep at it
@@Burrfection I am humbled and I look forward to learning a lot more with the useful tutorials you share. Thanks again!
I just love how excited he gets over knives, it shows he really loves what he does and has a passion for it. I'm actually jealous that he has found what he loves in life this much.
Do everything you can to find yours. It is your duty.
Chris, you got this
@@Burrfection Thank you, I'm definitely trying.
@@ifoRproductions what if it just turns out out to be "jacking off" :D
Everyone loves making money what are you talking about?
It's not just the skill of the sharpener and polisher, but the maker of that steel. The grain structure has to be so refined that it's even possible to get an edge that fine. This is nothing short of magic to achieve such feats. Well done to everyone one involved in the making/refining process!
I bought a rada fillet knife and was expecting average performance, my uncle used his sharpness tester and it scored an average of 56 after 6 tests. Never in my mind did I think something so cheap could perform so well and hold an edge as well as it has
Filet knives are very very thin stock + have a strong curve to them, both things which give a higher score on a flawed and imperfect system less BESS. That particular knife you mention has an intense sweeping profile, all of that curve enables it score much lower than a flat profiled blade would even given the same level of keenness.
I TRULY hope you understand what kind of demand there is going to be for these knives and across the entire offering. I was planning on making a few knife purchases, but will definitely be holding off for now until these are available. KEEP US POSTED!
haha.... this started off as just a custom set for myself....
+1 to what Chris wrote!
They seem amazing, but once they became duller, you can't sharpen them at the same level
Here here i will buy 2
Followed you for a while, never seen you nearly speechless lol.
for real....
Agreed. I've seen him definitely speechless a few times. 😂😉
@@Burrfection could u please maybe try to test knives Made by Majime Knives ?
Don’t know a single thing about knives. What I do know is that I love passionate people. Great work !
Those are CRAZY!!! I think the filament just sees them coming and says “I’m out”!? Pretty beautiful too!
They are like “uh no…. I’m out”
Thanks for the great video. We love that you explain the difference between cutting performance and entertainment to viewers at relevant points. Your honesty makes your videos very believable. For this reason, you have been and continue to be our great role model on UA-cam and we hope that one day our little knife test channel will add as much value to viewers as your channel does. Please keep up the good work.
Best regards from Germany
Chief Mike
keep at it. thank you for your kind words
@@Burrfection seriously nearly everything in your store sold out?
I'm disappointed 😞.......
How long b4 you restock?
Dude, your expertise and range of knives has grown massively over the last 2 years when you first appeared in my feed, you're back in my feed again and you're killing it!
welcome back
@Burrfection I'm glad to be back
I’ve never muttered, “please be careful” so many times as I have than during this video
Best episode EVER! This clearly demonstrates what REALLY sharp apex looks like. Thanks so much for putting these edges on the BESS Tester. I’m sure I’ve never cut with an single digit (BESS) measured knife but now I know it’s possible thanks to you. It will be fun to try and get that sharp even if impractical in my world. I wish to try anyway! :D Beautiful knives with a wicked bite! Wow.
Sabol brothers seem to be very technical in their approach. I'm curious to learn the steels of construction, but when I hear Ryky say that some are at or higher than Rc 70, there's definitely going to be some high alloy, high W stuff in here! They look really well made and if you think they're sharp, well...they're sharp!
I have the PT50A BESS same tester, the filament spool can vary pretty wildly depending on how much tension you pull before locking it down. You really should use either use a weight to pull the line tight or just use the clips (more expensive). This is all based off of using my Wicked Edge Pro G3 to sharpen my Shun I use mostly. 30-50 points difference on my Shun is normal when using the certified spool of filament when hand tightening. Using the prewired clips, the variance is much lower and more in the 5-10 point range. My Shun reprofiled to 14 degree freshly sharpened and stropped is typically in the 45 range when I test it with premade clips.
I want to thank you for the content and the indepth information you provide for the knives. Definitely got me into buying some Damascus kitchen knives and how to respect them, clean them to properly store them and everything in between. I have learned how sharp the knives are where I couldn't feel it till I seen some red on the potatoes I was cutting. Cleaned up the finger and started bleeding a bit more quickly then bandaged. Next day I checked up that knick was a little longer and slightly deeper than I expected. Plus super scary using the first few times and a nail got caught by the blade and thankfully I stopped cutting and looked at my thumb nail. It damn near sliced threw the edge of the nail with the greatest of ease.
What you say about caring for knives from A to Z is very true. That includes learning how to use them. A sharp knife will "nick" through all three layers of skin, and yes, it does bleed for about 10 minutes. If you ever sharpen a knife for a friend, check how they use it. You can get a clean bevel, nice and even, then lightly drag the edge over a high grit stone to dull it down a bit to 250 Bess. Attach a warning label if you don't. Really.
you are better than me
I love how at 3:40 you say you’re bored with knives but then at 9:23 you have a big smile and start slicing paper 🤣
I stumbled across your video trying to find a good sharpener for my pocket knife 🤣 but your enthusiasm made me watch this whole video. Great content.
5:20 appreciate that so much, there’s so many different things that make a great knife especially for kitchen work and you being upfront about that has definitely convinced me to try one out
If there is one thing I took from this, it is that you are one hell of a salesman.
Dude I’m so excited to see Joey mantia come up in one of your videos. I’m a speed skater myself. I attended many of his training camps before he went fully to ice. It seems that even though the world is so large it is so small at the same time.
You know when you think about it knives really are just sharpened pieces of metal. However, I cant quite explain it but there is something special, almost magical about knives and edged weapons. All the work, effort, and science that goes into crafting these sharpened hunks of metal makes them special somehow. I can completely understand why swords and knives were held in such high regard throughout history. From king Arthur's Excalibur to the samurai believing the sword had connection to their soul edged weapons have transcend being just sharpened pieces of metal and become part of the human story. I completely understand why we all watch this channel and drool over these amazing and badass knives.
I was actually writing a paper on molecular forging and while its not used for consumer production, there is tech that can hone an edge to unthinkably small levels. The materials are so expensive that its not even remotely reasonable to make for regular uses
Making an edge of single molecule? I heard that some time ago. Thought it was a theory
Wow that's cool! Does the tech have a name?
@@MrNone-d5s I'm not sure about one molecule, but obsidian blades were actually used in olden times, possibly even today, because they can be sharpened so thin that they can literally split microbes. They were actually used for surgery back in the day because it's so good at cutting.
I just ordered a 240 takeda gyuto am so excited been trying to find this knife over a year
having worked in a Japanese kitchen, watching the unboxing and testing of those blades just made me so jealous. i would love even one of those
launching soon
Don‘t know why the algorithm decided to show me this video but I’m impressed
welcome
Alot of this is also related to behind the edge thinness not just your micro bevel sharpness. But sharpness is so way near as important as geometry in relation to food sticking. Glad to see you killing it.
i hear you. that is why i make it very clear these cutting tests are more for entertainment, and bragging rights for some, but actual cutting performance requires real ingredients
I love watching this man get so happy about looking at these knives
just keeping it real
Would love to see you go to Japan to do a sharpening comparison. I wonder if the top Japanese sharpeners would get competitive and create a sharpness you dont expect.
I though you said we couldn't because it was ilegal not because they were not available yet and I was thinking "were are you at? The uk?" ... had me for a second there.
On the super-low BESS numbers... I'm wondering if the test filament was mounted with too much tension.
I've never used this tester before; simply speculating.
Your channel is rich and colorful! It's amazing! Browsing your video is like going back to school again! Let me learn a lot! thank you for your sharing! Wish you safe, healthy and happy every day!
There was a great thread on I believe Australian blade forums detailing how this is done or at least one way to do it, they used a strop loaded with 0.05 micron diamond emulsion to achieve a bess score of 25 on a folder
Yes it is done by stropping, stropping, stropping. They are probably not that good in the kitchen in this state (except for sashimi). No slicing aggression left and more like a razor. Edges like that degrade really quickly and then it starts struggling biting into tomatoes. Indicates a really good fine grained steel though.
“No! Don’t tell me you’re not 18!” 🤣
I absolutely love your reactions to these knives. It really captures your admiration and passion with kitchen cutlery. Those knives are sooooo gorgeous!
Holy shit those knives are sharp. A master sharpener must've done those edges. Just whisping through that super thin paper effortlessly. I'm insanely impressed by those edges 🤯
Thank you.
Great review herman lee!
*cuts paper
"Can you even hear that?"
Yes, and I am vibrating violently in my seat
Keeping it real
First minute of this video was a solid flex
The excitement you show In every video is sooooo uplifting ... amazing content like always keep it up brother
just keeping it real. i love knives.... maybe too much?
@@Burrfection: I taught my niece’s new husband how to sharpen on their KDS combo wedding present last night (mostly methods I’ve picked up from you), and while listening to myself thought I might love knives a little too much too!? 🔪🤓
Those are sharp knives indeed, they would be good enough to use in a nice sushi restaurant for slicing sashimi, probably 12k grit stone would yield a knife like that. Knives definitely not for amateurs! Thanks for sharing!
I know how to make one of those sharpness scales read insanely low numbers. Obsidian knife. Obsidian can get an edge as small as 30 angstroms, give or take a few. Even though I know obsidian isn’t exactly known for holding it’s edge, it’s still a fun fact to know that in ancient times, when obsidian knives and blades were more commonplace, they typically could have an edge sharper than a majority of today’s knives.
a part of me really wants to handle a knife like these once. i wanna feel it cutting and hear the sound of these beautiful works of craftsmanship.
the other part of me is afraid that once i would have gotten the chance of experiencing this level of madness, i would never be satisfied with the performance of literally any other knife.
Those are beautiful knives. Congratulations!
I use a 300/1000 Diamond stone and am looking to get a more refined/polished edge. Can I move straight to a 10k Shapton glass stone?
My favourite cut test is a seared rare sirloin steak. Most “sharp” knives can cut a vegetable no problem. Most of my SG2 knives go from single slice veggies to sawing thru cooked beef. Even roughly half my carbon steels are the same.
Fujiwara steel and Ashi Hamono steel are the only knives I own that cut cooked beef as easily as a vegetable. SS honourable mention goes to Sugimoto CM2121.
Cut a blackened seared rare steak and show us the real performance of those knives. Trim the fat cap and thinly sliced as possible
I'd love to see some actual use performance tests.
you have good taste
@@Burrfection your channel is a big part of why I got into Japanese kitchen knives. Still enjoying the 130mm fujiwara petty I bought off the site. Thanks much, that’s a hard size to find in such a quality blacksmith.
Have to get the apex right on for what you are cutting though. My CPM S90V spyderco native slices through my seared rare steaks like nobodies business. But that same edge doesn't like fibrous root foods.
@@r1w3d That has nothing to do with the actual sharpness of the edge though, it's a grind geometry issue. The native is going to wedge very badly.
Question: Would you do a comparison of sharpness between a Victorinox HRC 56 and any one of your HRC 63+ knives? Compare and contrast the two? E.g. carve some meat off a beef rib, against the bone, with each, and check for chips? Reason being, that butchers use Victorinox because they do not chip against bone (e.g. carving the chuck away from the shoulder blade, or the tenderloin from the ribs), and the edge can be re-straightened in 15 seconds with a butcher's steel. After a couple of years I am beginning to lean towards softer steel because I have found that in everyday use, hard steels chip really very easily, and with my limitations sharpening, I can't get a hard steel any sharper than a soft one. So I'm very curious about results YOU can get, and your evaluations of each!
Can you test the typical sharpness you get with your hand sharpening? I'm guessing it's less sharp than the sharpest ones here?
Dont know why this is in my recommendations but this guys passion for knifes made me giddy about them too lol
welcome
i'd sharpened my German kitchen knife with the Japanese sharpening whetstones and method, it was like razor blade, so i understand how does it feel to cut that paper with it.
The jingle while cutting the paper was absolutely beautiful! 😌
yeah. not too bad
Be careful on swinging some of these through the air. You might accidentally open a portal.
I need someone who looks at me the way he looks at those knives
I kinda wanna know what sharpening proccess they used to get those knives that sharp.
they won't tell me either...
I was thinking the same thing. I’ve had some scary sharp folders, but these are in a whole other universe. And I’ve had a Chris Reeves sebenza cause me to need a tendon stitched back together lol. I can imagine hope thin these would slice sushi grade tuna with ease.
@@Burrfection Well that's not very nice
Apparently the best process.
Stone sharpening finishing off with a leather polish
Just wanted to say I love your channel. I am an avid hunter and do all of my own meat processing. Sharpening knives is something I love to do very much. I just want to tell you that I have learned a lot from your channel that has made me a better at knife sharpening.
Love hearing from Hunters!
You have what I would refer to as a dream job. Literally I have told my family that I wish I could get paid to bring tojiro knives and shapton stones to different culinary schools and butcher shops in my area
You can do it!
10 min mark is ASMR for knife cutting ears. Omg such a satisfying sound!
If he says "That is not real" one more time I'm gonna lose it
gotta keep it real
I'm surprised all of these comments are the groans from the dad-joke channel name, but aside from that having reached burrfection you csn now ascrend to your newly enlightened channel "Burrvana"
I would like to have the cool box.
I am afraid of sharpening those knives at home, knowing for sure I will scratch them.
I wouldn’t be upset to scratch them. I would be upset seeing them laying in a sink full of water for 3 days after I can’t find them after my kids started doing dishes.
You can use 3M delicate adhesion tape. I use their pink/ purple for my patterned steel knives.
I love the tone the knife makes when slicing the paper
yes!
Damn. Just damn. I would love to know the magic spells they used to get those blades that sharp.
they won't tell me
0.05 micron diamond emulsion will get you to 20-30 on the bess
Truly amazing!
I will be purchasing a few knives from this line for sure!
Wow those are some amazing numbers. Very curious what kind of material you’re using for those blades.
will post about materials when knives are ready
@@Burrfection if you getting 71 HRC I wouldn’t be surprised if one was Rex 121. Curious if Magnacut is one of the steels used.
8:09 the bartender when I walk in…
It may be that, while testing the sharpness on the machine, your fingers/hand on top of the blade and handle could be causing additional pressure instead of letting the blade rest on the fulcrum, your finger, and fall through the filament. I would love to see a follow up for science!
What is the Sharpness machine called? Awesome video btw - i enjoyed it !
I love your knives. Sadly, I would never buy one that says BURRFECTION on the blade.
no offense taken. that BURRFECTION blade is just for me
@@Burrfection then 🤩🤩🤩
I own a bess tester myself and it is incredibly hard to get to even a 100. This is impressive
8:16 "16! That is not possible!" - every pedophile
Those knives are so sharp that if you accidentally spin it on the table with your hands in the way. Will be like those samurai show where the guys head drop off after walking away...ya that sharp.
Ok, so where do i send my knives to be sharpened by those guys with that kind of sharpness?
seriously.....
Hey Ricky I got some questions. Hoping you could answer. The first is can you get rid of the burr with just a 1 thousand stone. If so how I’m having trouble doing this. The second question is what grit should I bring by Kuma up to. I have. From 200 to 6000 grit.
Wow... any sharper and they might start cutting through the air molecules if you swing too fast 💀
Imagine if Jason had one of these knives in a movie, he'll be cutting heads clean just by showing the knife in his hand from far away.
Basically, it is a vid about a guy getting angrier and angrier at numbers, and there is an Olympic athlete involved. Good show
got to keep it real
Hi Burrfection, I love your videos as I've been watching them for a long time to maintain and understand how to use knives.
I've always been curious how I could apply these techniques or alter the techniques on a blade such as hair cutting shears because of the slight bend in the blade of shears? Thank you!
Time to sharpen some shears!
Pov: the silent kids at home
You just single handedly made these knife the most wanted knife
Now get a brick and dull them :D Let's see if you can resharpen them to their factory sharpness.
challenge.... is on
@@Burrfection --- OH NO!! YOU WOULDN'T BRYCKY THEM!!?? It's not as bad a watching a bullfight, but it's still awful to see a perfectly good knife brykyd.
@@Burrfection: Wow… THAT’S a big challenge, and one of the few times I’d actually be sad to see an edge get Bryky’d!!
@@Burrfection holy shit, that's gonna be a challenge for more than one video...I'd say some month of testing or refining (new?) Skills/techniques?
I have yet to see factory sharpness that can't be improved upon, and that includes the best of the best Honyakis north of $2,000. Best edge out of the box I've had to date was a Mizuno Blue #2 Mizu Honyaki, and that was instantly improved with some stropping on a .5 micro poly diamond emulsion.
I believe 50 on your scale is the sharpness of a double edge razor blade and to get that requires a super fine grained alloy steel.
For the quality and craftsmanship of those knives is testament to that look of being in love on your face. I can only imagine how they feel in the hand. Would I use then? Probably not but would love to have just one if I could.
When stretching the wire you need a weight that is always the same, otherwise the result will be falsified.
thank you
They make premade wire holders for the Bess. Would be interesting to see how those "magic" knives score with that. It would take one variable out of the equation. Did those that scored under 50 repeat the measurements again, or just that one time in the video?
@@DonsWoodies
I think they will be around 40-50 but anything below that will probably not be true.
@@rainervolk666 Possibly Ryky has had actual Light Sabers made for him and not your run of the mill knives. :-)
Your passion is very evident and contagious. Guess it's time for me to go knife shopping.
Would you call that edge Burrfection?
yes.... beyond my skills actually
Unless I don't understand the machine there is a big variable here being the tension of the cord?
Dont worry my email is not about purchasing these great knives 🙏
I really wish tried for fun to test a razer blade for shaving lol
If I wasn’t so enamored with the >10 knives I bought from you, I’d sell them just to get my hands on these when they come out…I do have a kidney available though! JK!!!
I could use that kidney, what's your blood type😉 KIDDING!!! but not, lol! Im 47 going on Dialysis soon 😔
i'll lend you a kidney
hang in there friend
@@Burrfection ❤❤😂🤣😂🤣
@@Burrfection: Ryky, I’m not completely up on the subject, but I’m thinking that would be a pretty long term loan!? 🤔
Great presentation! High Carbon steel?
Is there a link to buy these knives?
Chef Komatsu will probably order one of these knives from you at this rate!
haha. nice
Fantastic!!!!!! These knives are so sharp you should start a shaving channel with them!!
i truly need these blades....
Will it blend?
OMG Ryky, your emotions are as amazing as these knives !!!
just keeping it real
@@Burrfection It was your sincere emotions and love for what you do that inspired me to buy first Japanese knife and whetstone. Looking forward to new videos!
Those knives are absolutely gorgeous
Ryky losing his mind over the sharpness of these knives was a fun way to start the day lol
Great video and information and some lethality sharp, I’m interested in buying this stone a “Bester imanishi 1000/6000 waterstone” what are your thoughts this will be my 1st stone to sharpen 2 Santoku knives one off which is a 67 layered Damascus blade, I was looking for a “King KDS 1000/6000” but at the moment hard to get here in the UK but the “Bester Imanishi” I can buy, any thoughts would help. Thanks for helpful videos.
the KDS is great for knives up to 62 rockwell. after that, you may want to invest in 2 separate quality stones, like the cerax 1k and rika 5k, if you want to go soaking. burrfectionstore.com/collections/whetstones-sharpening-kits/products/king-kds-1000-6000-combination-whetstone
@@Burrfection many thanks for the info, I’ve gone with the “Imanishi Bester” as it’s a nice size plus easy to get at the moment, now to follow how you sharpen knives, thanks.