How To Pick The Best Sharpening Method For A Knife
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- Опубліковано 7 сер 2020
- Picking the best sharpening method for a kitchen knife
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Naniwa 800 / 3000 whetstones bur.re/na5
Learn how to sharpen your knife making them crazy sharp
The joy of hearing how sharp your knife is. 😙
I've been watching your channel on and off for a at least a year now, and I've always had this one question: What's the difference between different steel types? Like I'm not just talking about high-carbon vs stainless, but the specific types such as SK-95 and AUS8. Would it be possible to have a video covering that subject matter?
Thanks again for all the knowledge you've given me for taking care of my knives! You've made me a star in culinary school! I'm in the process of teaching everyone what I've learned from your videos and turning them onto your store for a base set to keep their knives in tip top shape! If i had my way I'd hold a meeting with all of the classes showing them how easy it is to take good care of their essential tools.
I can watch your sharpening videos all day!! I’ve been practising that crescent motion with one of my knives with decent results. If nothing else, it is a super relaxing/meditative stroke. Thanks for sharing.
Right on!
Thanks for this, have a parmesan knife and have been really struggling using the push and pull, this really helped me understand why
Thank you! Great video that nicely summarizes what to do when. Really appreciate it!
Thank you for watching!
That Purple Handle though.... 🤩🤩🤩
Love your knives! Saving up to get one, they're so beautiful!
I'm thoroughly impressed by you. You have such a passion for what you do and it comes through. I have been tossing around the idea of Japanese knives for years now and your videos have cemented that for me. Currently talking my wife into trying out some of the 'lower end' Sakai Takayuki knives with a more western handle. Anyhow, I just wanted to say thank you! I hope you are able to recover from everything, looking forward to what's to come ✌️
Glad to be helpful. Have a look around when you get bored store.burrfection.com/collections/sakai-takayuki and reach out anytime
As always very informative and yes that sound is music to us knife freaks.
Thank you as always Ryky for the wonderful lesson! You are a true master at your craft! And as always good teachers enjoy passing on their Knowledge! 🔪👍☝️🙏
Thanks Jim!
Excellent! In addition to stones, grit, etc. these two strokes are pretty much what it boils down to.
So glad to find your channel! Learning so much right now haha, thank you!
Welcome
I've watched almost all of your tutorials, THANK YOU SO MUCH. I never knew sharpening was so sophisticated and enjoyable. I'm from Argentina, the other side of the world. So thanks again. Saludos!!!!
It is not rocket science. Just some practice is all it takes
That giggle over a papercut 😁
Keeping it real!
Thank you!
Very good explaination to choose the right method for the different types of knife profiles.
Just wanted to say thanks for all the videos. I do some serious cooking at home and use the heck out of my knives. Years ago i bought some JA Henckels which were ok. After some research I bought a Mercer Renaissance, and have a Wustof Classic and Yaxell Mon on the way. With some of your sharpening tips and a little patience and practice though, those old Henckels are razor sharp and slice paper or tomatoes like no tomorrow! The Japanese knife will be a completely new beast for me though 😄 Excited to try it!
Awesome video as always man!
I love watching your passion for knives and you actually got me into the quality knife world and thx for that
Thank you! Just doing my best
Great video, very helpful. Thanks again
My pleasure!
Great overview and suggestions.
thank you
Thanks RYKY this is ganna help me out a lot.🙏
handle it!
What I am learning is sharpening is all about consistency. Consistency in angle, in pressure applied and motion you choose to use. Not just consistency, but consistency on maybe not a molecular level, but certainly on a microscopic level. This takes awareness, focus and attention. I have to get in the zone to produce a really sharp edge. Practice may not make perfect, but it will bring improvement towards perfection. The more one practices the more perfection is attained.
Much appreciated Ryky
Went through a bad patch there trying to get the right angle, that is my biggest struggle, some times appears to take forever to get a burr
have 400/1000/3000 at times I had to go back to the 400 (cannot find a 600 here)
I might be ready for my Kiritsuke by Xmas..............:)
..............Gary
........................AU
Excited to sharpen my Nobu 😉
I greatly appreciate your videos, I have learned a lot. I was wondering and hoping you could do videos on sharpening butcher knives such as victorinox, Dexter Russell and others. Thank you again for the wealth of information you share on your videos.
Before, I didn't know what grit was. Until I spoke to a seller. He taught me that 2k grit is best for swords. Higher number grits make a knife super sharp, but dulls faster. Now I sharpen my swords with ease, my natural 2k grit 5 inch wide 15 inch long whetstone.
I was about ready to send in a missing persons report...glad to see a new video!!
It is a bit of a mess right now. Appreciate the warning
@@Burrfection I'd move, but I already don't live there. So its easy for me to say... I'd move out. " Keep safe.
I'm gonna have to watch this video like 💯 to learn what you're showing us. Great vid Ryky. Greetings from Mexico.
I appreciate that!
@@Burrfection I appreciate your teachings.
I use the section mehtod for all my knives, and if there is a curve I also include some full motion strokes(pause). Awesome vid as always.
Shady.....
I’d agree with Ryky that if your knife has a pronounced belly, you’re more likely to create flat spots with a push and pull/section method.
Hi Ryky; great videos, very informative. Can I ask what the non slip sheets you are using are? Thanks
Where can I find a knife like that Nobu you are holding? It's beautiful.
???
Wonderful
You are a hero. Please do a video on the Alamazan knife.
Good information to have, the purple nobu i've ordered should arive next week :)
Have fun!
That 2nd knife sounded sharper than the first one.
I got my first knife when I was 10. been "sharpening" ever since. What I noticed as you ran the knives over the stones... the back edge was scraped at maybe a 45 degree angle or something... but as you got toward the tip, the scraping was directly along the edge, taking more steel off the front of the edge than the back. This is what rounds the tip after a while. I have rounded my share of tips. I have adjusted my stroke to keep that scraping angle steeper as I to toward the tip. My dad always looked on how I sharpened a knife as ridiculous. But I know better. Thanks to YT and videos like yours, I am gaining a much better understanding of the process.
Nice, thanks for sharing
Hi Ricky, first of all I want to apologize for my poor English, I had to use a digital translator to write this comment. Secondly, I want to congratulate you on your channel, I have recently discovered it but it is already an essential for me and every day I learn something new thanks to your videos. I do not have expensive knives and as you say, it does not make sense to have excellent knives if later I am not going to know how to maintain and sharpen them by myself (although that does not mean that I would not like to have one of those excellent knives that you show and that you sometimes give away or you sell for a small price 😉). My best knives are priced at around 60€ and so far I have sharpened them with a Chinese guided system with dubious quality stones but achieved decent edges without actually shaving. Following your advice, I bought the Suehiro Cerax 1000 on Amazon. I wanted to buy it from you but the customs and shipping costs to Spain make the product very expensive. In your sharpening videos, everything seems very simple but it is very complicated for me, I do not get burrs and when an acceptable edge, the barber styler that I use destroys what has been achieved up to that moment. I am somewhat disappointed and frustrated, any advice? What am I doing wrong? What happens to my settler backing up on my edges? Thanks for your time and Regards.
Great video again. Thanks for sharing. Looks like I am about to practice some more. Darn you Ryky. Making me have sharp knives.....😁
You can do it!
I love your channel and everything you do. I'm trying to get into sharpening for my knives, but I have partial paralysis so I have very little control with my left hand. So I'm concerned about the safety ofwhetstone sharpening because I can't control my strength or hand position easily. Do you have any safety recommendations or other techniques outside of whetstones that you recommend?
Seems like you had fun with this sharpening session. Oooooh
always
LMAO "stop, I'm married"
Haven't heard you talk about the MDF wheel sharpening method. Just wondering what you think about it. Maybe even do a review of it?
Does the pressure need to be on the pull stroke or the push stroke? I find the burr gets removed easier on the push stroke method whats your opinion?
I sharpen knives and wood working tools. I have a heated shop in my backyard but I only turn the heat on for days when I actually work (I'm retired so it isn't five days a week anymore). It gets below zero Fahrenheit during winter, here in Montana USA. Wetstones saturated with water get ruined when it's 25 below zero.
So I use honing oil and various Washita and Arkansas stones. I'm thinking about buying a high quality diamond stone or two. Do you always work with wetstones?
It would be a great benefit to people like me--to find a more oily version or equivalaent, to Burrfection. You do good work.
Hey Ryky have you ever tried a Yoshihiro Knife, what do you think about them? Congrats on the amazing content
Use a 2x72 variable speed belt grinder, 220 grit X-weight belt on slower speed. Then use a leather belt, apply white compound to remove burr side first and then buff the other side. Takes 5 minutes to get a hair popping edge, equivalent to 5000 - 8000 grit stone sharpened edge.
Can you try slicing softer papers, that is what I am looking for. I can only afford 3000 grit whetstone and it is great but somehow it is not that smooth when slicing through softer papers.
Hey, have you ever used masahiro 1000 whetstone? how does it compare to say king 1000 or cerax 1000?
Where can I find the Nobu Knives you mention here and in other videos?
Got any suggestions for hook knives? My brother has seen some makeshift solutions but I feel like you may know of a better tool.
Hi Ryky. I'm a fairly new subscriber and stumbled across your channel just a few days ago. I'm from Germany so please excuse my not so perfect English. As a amateur-woodworker I'm not a stranger to sharpen plane blades, chisels and saws. But sharpening knives is quite different and your work helped me to step up my game in this department quite a bit already. But there's one thing that boggles my mind: How to sharpen a knife with an inside curved blade like a tournier-knife or what we call a "Schustermesser" used in leather working ? So far I've attacked this problem with small diamond paddles and round files. But I am curious if there are any other, better or even faster methods to tackle this ?
Question: Ryky, I have a technique question for you. You always stand when you sharpen your knives. I have issues with my legs so I don't have very good balance so I need to sit. Are there any modifications to the sharpening techniques I need to take into consideration?? Thanks for the assist and keep up the great work.
Where can you order nobu knives from? I can't find them online
I've been watching quite a few videos of yours and I have not seen you address the difference between single bevel and double bevel knives and why the geometry of single bevel will always be sharper than double bevel - I am coming to this as a woodworker who uses Japanese tools and has a few Japanese knives I had bought in Kyoto in the '80's 1 being a sashimi knife and the other being a Tosa blade - they were not super expensive ( at that time maybe $150 for both from the same shop ) but I had to have tea and wait while they were sharpened after I bought them ( both were single bevel and the shop only sold knives and a few handmade kitchen utensils ).....30+ years later they are still the best knives I have - I don't cut paper with them, just food - that idea reminds me of the Japanese carpenters measuring the thickness of plane shavings when the real purpose is to give a polished surface to the wood you are using....people get hung up on things that don't matter.. ( and actually you cut cut most anything with a knife that still has some "tooth" on the blade even sometimes easier than something that has been polished to 10,000 grit - all depends on what you are cutting...)
When I do the left side a turn the stone at about 30 degrees.
Where can one buy the NOBU knife??
Where can you buy that purple nobu knife
I wonder how to do a convex hamaguri sharpening on a Mcusta Zanmai Revolution. I have two of them, and one Supreme Hammered, all with convex hamaguri from factory. They are crazy sharp now, but one day I have to know how.
i have been practicing but always mess up the angle when i change whetstones. good thing the only knives i have are old and never sharpened.
what is the purple handle knife???
Hey you should try and sharpen a knife on a Lansky Diamond Deluxe system and their sapphire polishing stone
Ryky, just subscribed. Your videos have gotten me really curious about knife sharpening! I have a basic set of inexpensive dull knives and know next to nothing about sharpening them. Can you suggest a small set up that would provide the basic requirements to sharpen and/or hone the knives I have? I have a small kitchen.. I have no high end knives right now so I thought it might be good to learn to sharpen with a whetstone, etc., before investing in higher quality ones. Thank you!
maybe this video will help ua-cam.com/video/VVRYoj-GM44/v-deo.html
@@Burrfection Thank you! That helps. Question: not sure what grit whetstone to start with. My knife has trouble slicing cooked chicken, would the 1000/6000 combo whetstone work in do I need something coarser?
Love my Ryky knife. I’m practicing on a chipped knife. No I rescued it. I didn’t chip it. Ha I have a bit more to go before I use the new ones I have.
Not to sound biased, but it would be interesting for you to do a sharpness comparison of a standard knife on your stones vs. Bryky to see the effects of materials. This could dispel the myth that you need big $ to get started and show that technique and diligent practice matter more.
Question for Rikki about push /pull method.
Do you press down on the blade with the same strength on both the push and the pull?
Do you relax the finger pressure on the push?
In one of the videos he says that the pressure is on the pull stroke and the push stroke is the weight of the blade.
Please do a sharpening tutorial of a meat cutters’ knife; specifically “a cimitar and a bull tip” I have several dalstrong shogun series knife specificallya 12.5, 10 inch cimitar and a 10 inch dull-tip.
Hi Ryky! I’m a total beginner in the subject of sharpening my knifes, but need to start due the company I used to use went bankrupt during the pandemic.
I’m working as a chef and need to keep my tools sharp at all time! What kind of gear do you recommend in both sharpening stones and strop? I have a mix of both hard Japanese knifes and soft western. I’d really appreciate the help!
Keep up the good work, love your channel!
hey Robin, my personal sharpening kit is made up of the naniwa pro 800 and 3000, with the water bin, bridge, and whetstone holder bur.re/kits. some people like to go higher to 6k or 8k for their polishing stones, but prefer 3k for my personal use. as for strops, i'm use the raw equine when i do not feel like using compound.
Perfect timing for this. Just got my first carbon steel knife and I don’t wanna fuck it up haha
you'll be fine. just a bit of practice is all you need
@@Burrfection Always! Any tips on removing as little material as possible when sharpening a gyuto? I feel like I take away too much metal or widen my bevel when sharpening.
Still can’t wait for my masamoto CT to get to me lol it’s gonna be my first real knife other than my dads shuns
i love the CT line.... so under rated
Burrfection I was gonna go with something cheaper like a torijo or something but then I saw it and fell in love I wanted high carbon really bad lol and when I looked for it on yt I could only find one vid about it so I was hesitant but I know Masamoto is a really good brand so i just decided to get iy
Can we get some more information about the nobu knife manufacturer?
Amigo, boa noite! Onde compro essa pedra de amolar a falar.
Thanks Ryky, always very good and useful information! I wanted to ask you what knife would you recommend for a home chef, not expert on sharpening, between the nex Ryky VG 10 damascus and the Ryky Sakai Blue # 2.. Thanks!
they both will work, but the blue2 requires a little more attention to care, since it will rust if left wet, or unwashed after cutting tomatoes, onions, and other acidic ingredients. the Ryusen VG10 and this one will be easier to manage bur.re/ryusen
@@Burrfection thanks!! And what about sharpening and edge retention? Is the Blue2 easier?
Andrés Pincheira the blue will be a little faster to sharpen but vg10 isn’t particularly slow either, I wouldn’t worry about the sharpening when considering those two steels
@@deathbyastonishment7930 thanks!
I am new to your channel and find your content and video presentations extremely informative. I recently treated myself to two Miyabi birchwood knives, a Nakiri and Chutoh after, using a set of Imperial knives for 30 years. I am looking for your thoughts on sharpening maintenance on my new knives, which will only see very light home use cutting vegetables and fish on a Hasegawa soft mat.
Looking for convenience and simplicity, will the birchwood tungsten steel rod keep the edge on?
i have used it... and it's WAY overpriced. haha.
Thanks for the quick reply. So this item does a good job, but too pricey?
Do you sell any kind of your testing compound?
coming REAL soon!
The paper cut test to me only validates that you left no dull spots. You're right it does sound good but you like it too much.
Hi Ryky,
Great video. I watched your tomato sharpness test video a few weeks ago and wondered about paper slicing. I can slice paper very cleanly at only 800 grit. Maybe doesn’t feel at smooth, but would look good an camera. My personal sharpness test is either tree topping or cutting free hairs, not shaving. It takes a lot of work to get knives that sharp and I have only done it a few times to see if I could. Does paper slicing truly indicate a sharp knife or is it sort of like tomato slicing?
slicing paper, for me, helps me simply determine edge cleanness from heel to tip. cleaner edge makes for higher pitch sound, and opposite is true. also. but these are simply edge performance test, and not truly indicative of actual cutting performance with real food ingredients
@@Burrfection
So true. It does help find spots I missed or messed up by sticking.
I'm the same way with my knives and swords. Good to know there is someone else out there that enjoys slicing paper as much as I do...
Swords..... what kind?
@@Burrfection mostly (modern production) katana, but I have all types of swords in my collection from all different regions and cultures (again, all modern production, no antiques.. yet). Feel free to check out my channel. Have videos of almost every one in action up there.
I've not seen a review or suggestion video out there that presents cutting workspace surfaces. What is a material to avoid, what is sufficient to avoid knife edge dulling, what materials scar less, what is easiest to clean. It goes hand in hand with knife care and selection so where are those videos?
one time i made my nikiri so sharp ~ like it could shave of hair on my arm... never again i could get that sharpness again.. and knives if i get somewhat sharp :D it gets dulls really fast like my vegetable knife sharp but after some chives and spring onion it's dull again xD
What is the recommended angle for sharpening Nobu? 20^ degree? :-) Also, what angle do you normally use? I find it hard to maintain a consistent angle.
i'm guessing it's around 15? i keep it between 12-15, depending on knife steel, and factory edge
What is your favorite Leather to use?
unloaded, raw equine. 14-20K compound on equine.
Great video. What was the name of the knife with kramer profile?
a Nobu, an un-released knife....
@@Burrfection ahh I was just on the shop site looking for it. Hope to see it on there eventually :)
could anyone give a link of identify the purple handled knife? google search nobu knives returns nothing helpful... thanks!
dying to know what knife that is
I have a hard time with the heel. Developing a burr takes forever for me. What's going on there?
slight angle change, maybe? try adding a hint more pressure with your thumb.
I’ve got a Wusthof...What’s the best sharpening method for such a 🔪 Knife? Thanks 😊
He'd probably say the crescent method would be the best way to go
test both and see which result you like better. it's all about experimenting
can you sharpen a knife to hairwhiteling? also it would be nice to see the bevels you are creating.
i'm probably not that good. haha
Awesome share RyKy; if I can offer a bit of creative criticism it would be to add a little bit of spotlight to the area below the top view... God bless bud!
Good idea! you mean actually SHOW the spotlight?
@@Burrfection Not necessarily, just give the knives some extra love light from above...
6:55
Watching Bob Kramer sharpen it looks and sounds like he's applying pressure on both strokes. Is it just me....tree guy, my hearing is pretty gone. But is seems like he sharpens going into the blade...am I wrong?
Hey Ryky, Ive been looking for a good budget knife for a long time now and cant seem to decide. I would appreciate it if you could help me find one around 50EUR, less would be even better. I only do simple cooking, nothing to crazy. So Im looking for an 8in Chefs knife. Again, would really appreciate your help! Have a great day!
lots of great knives, but i'm not sure who can ship to you. have a look here store.burrfection.com/collections/gyuto?sort_by=price-ascending
@@Burrfection Well I already took a look at ur shop but the lowest price is 70EUR so maybe Id think of buying it but still Id like to keep the budget below 50EUR. Maybe you could recommend a few knives? Hopefully I dont cost you too much time but I really dont know what to choose. Edit: Im from Germany if that helps (?)
Look at the nakiri and santoku page. There should be some in your price range
@@Burrfection There are some Nakiris in my price range, but all sold out (But tbh I wasnt looking for a nakiri). Theres a knife from imarku, 30EUR, pretty good reviews but I always think that there my be something much better. I dont like the Renaissance Milennial for exmaple bc of the handle, otherwise I may go for it. edit: there are also knives from dalstrong but idk ab them, i can gladly go up to 50EUR as in price range,
Dear Ryky:
As always thank you for videos. As you say practice, practice, practice. And I fail, fail, fail. (Note: I have large collection of all "western" knifes - although some were crafted in Japan.)
(1) My - far afield - question is do you have an opinion on sharpening services?
(2) Sabatier is more of a term than a company or type. For example I have Sabatier "elephant"s, "Commercial Sabatier"s, which are very different animals (two of my favorite/most used knifes, despite my "elephant"s badly broken broken tip). You could use the term Sabatier for your knives without violating any copyright laws as the name existed before copyright laws were enforced (look up the history of " Sabatier" and you'll see why the term is meaningless). So clarify what do mean when you said Sabatier?
Profile
So after years of watching these clips i bought a stone set..mist of what I have is stainless which is fine..what is a reliable source of damaged kitchen knifes to experience different metals angels and damage repair..with out breaking the bank?
Friends and family
Copy that..keep up the content..its always informative and easy to fallow
I watch all these videos and I'm still so scared of messing my new gyuto knife.... got 2 days off work (yes, chef life), and im thinking, mannnnn, gotta sharpen those bad boys...., but no, scared as!
Haha. Maybe maybe get a budget practice unit?
12:05 Ryky Tran has just decapitated the flirty girl, LOL.
I told her not to flirt with me
@@Burrfection Yeah, teach her a lesson. Good videos, take care. 😀✌
Ryky's stolen gear gofundme - www.gofundme.com/f/replace-ryky039s-stolen-gear
Ugghhh. Discouraging. Trying to learn this. Was focused on one way to sharpen and trying get decent at that. Throwing in another way to sharpen seems daunting. Is there not a single "one method" for beginners that will work for most knives?
Cannot say if there is one method.... all can work, some more efficient than others
@@Burrfection ...but you really need to get good at different techniques to use depending on the knife you are sharpening. Is what I gathered.
👍
Nobody ever mentions using a Tormek sharpener. A lot less manual work and provides an EXACT angle. I don't care who you are, you're not going to get the exact angle you're looking for using stones UNLESS you have many, many hours of practice. Cutting paper is not that hard to do. Try cutting a cigarette rolling paper. If you can do that, it's sharp!
👁️👁️
im sharpening with apex device, and thinning with grinder. forgive me my blasphemy, but knives are tools for me.