Exclusive updates, news, & content burrfection.com/ Available on Amazon www.amazon.com/shop/burrfection As an Amazon Affiliate, Burrfection may earn a commission from sales
I would like ( want ) to have a knife that will be able to carve ( and break down turkey & chicken for the soup stock pot ) turkey & chicken . What do I need .?
Ok, so as a professional blade sharpener and fellow knife enthusiast I learned something over the course of sharpening and learning to use kitchen cutlery. When it comes to traditional forged German and French style chef knives with forged steel bolsters like that found on the Kuma knife, you actually need to grind the bolster down every time you sharpen the knife. The reason for this is because if you only repeatedly sharpen the blade and avoid the bolster, you end up developing a recurve in the blade directly in front of the bolster. This causes the thick bolster to stick out and sit lower than the cutting edge which will prevent the cutting edge from making contact with the cutting board and basically render the knife useless over time. So every time you sharpen the knife you need to grind that bolster down a bit so you keep the bolster in alignment with the cutting edge. Through research and speaking with bladesmiths, I've basically found that the forged bolster is more or less a vestigial trait left over from olden days, and that the only real purposes the bolster served was to add weight and balance to the knife, and that people would grind them as they sharpened their knives and as a result the bolster would become semi-sharp and would be used for chopping through duck and poultry bones -- essentially like having a very mini-cleaver at the base of your knife. But other than that, the forged bolster has no real practical use anymore and is the reason why you are seeing most knife manufacturers beginning to move away from producing chef knives with a heavy bolster. Even Wusthof, who is notorious for making knife with heavy bolsters, is moving away from it which is why the Ikon series doesn't have a bolster. ;). Good luck brother. Oh, and to answer your question, one long video is fine, if I don't care to watch all of the sharpening portion, I can just as easily skip through it which is even faster than clicking a new video link! Lol. =P.
Hi Dan Schwemin Jr, as a Classically trained British chef, I learned my trade with Sabatier knives, soon to move on to Gustav Emil Ern, Granton, Victorinox, F.Dick, Henckels & Wusthof. I did learn the worse way to sharpen my knives was to allow the "Knife sharpener Man" to sharpen my knives, Why? Well, a perfectly good and expensive 8"chef knife could look like a boning knife in about 12 months if a grinder sharpener was used. So I learned to sharpen my own knives myself, back in 1983!I began to use oilstones which were easy to come by, in London back then. I then moved on to Whetstones and boy, did I notice the difference! I have liked Victorinox as they were inexpensive, but what upset me, was they held their edge for a few milliseconds of use before they became blunt and hard to work with. Around 2001 I discovered a Spanish brand called Arcos, which I still use to this day. They are priced (here in the UK) about the same as Victorinox, but the edge lasts so much longer. While specifically, a Pastry knife (Victorinox) loses its teeth, in 1 year, the same priced Arcos, has HARD teeth even 3 years after purchase/use. I have some Arcos knives which I have donated to friends, as they are a little old for me, but super sharp for domestic use.I am not here to plug Arcos... knives, but I do like their workability and robustness in the kitchen.Personally, I use at home the following: Dick Premier Nature Santoku 7" for everyday use. Dick Prestige Pastry knifeVictorinox 4" tomato knifeGranton 11" wavy steak knife (circa 1979)Gustav Emil Ern, 11" ham slicer (thin blade) circa 1979Sabatier 12" Carbon steel Chef knife (circa 1970)Several other Dick products, lifters, both small & large, Fish filleting knives, boning knives etc etc.
Stephen, that was a very interesting story and I will certainly be looking into the brand of knife as I'm unfamiliar with it currently. However, while your comment was certainly informative and very interesting, I don't quite understand where you were going with it, and how it pertained to my initial comment?
I would recommend to do the experiment with two identical knives on different stones and different knives on the same stone. that would give you better results.
I just found this channel and have been trying to watch a few videos a day. I love how he tells it like it is and fully explains everything in detail. The honesty and sincerity is so refreshing for a novice to be able to reference. A lot of other help sites will skip basics or use terms and assume that the viewer understands already. Wonderful channel!
The durability and how well a knife holds an edge to me, is almost always more important than how sharp an initial edge can get. That is all in the metals used and production process and quality.
Awesome format man. The 3 cameras takes it to another level. Do you think you could possibly do a video one day regarding the different sharpening methods/techniques/variations for hand sharpening (push/pull etc)?
I don't know how I ended up here, but I'm actually pretty glad I found it. I have ZERO experience or knowledge on these topics and admit complete ignorance. I thought I was going to just skip into a video I wanted to watch but after the first few minutes I ended up putting my tasks on hold to watch haha. This format seems very useful and helpful. As someone who just stumbled onto this video, I loved being able to see everything from start to finish. I learned a TON and didn't feel like I missed anything pertinent to the experience even with no knowledge of knife sharpening, stone usage etc. As someone mentioned in another comment here, a video on different sharpening techniques for different knives would be great. As a regular kitchen user with budget everything I find my dull knives needing a new edge but I lack the tools or skill to sharpen them. I don't use different knives for different purposes, to me a knife cuts my veggies / meat. Who cares what it looks like as long as it does the job. I know, very ignorant but that's how it is and having the knives sharp would be amazing. Look forward to future videos now. Good work!
I know where you are coming from, but you've taken your first step into a dark cult! When you use a dull knife for a long time, you'd think nothing of it, but once you used a sharp knife, you really can't go back to using dull knives. You'd start buying knives, knives, knives. Then you'd start buying stones, stones, stones, for some to the point of having more stones than knives! Regarding sharpening, you should have an idea of what you want out of your knife, because there's a balance to be achieved, and it's a matter of personal preference. Think of the knife edge's cross section as a pyramid - The steeper the pyramid, the sharper the knife, but also the more often you need to sharpen it because the edge will not hold as long. The flatter the pyramid, the more durable the edge, but it won't be as sharp. Find what works best for you and your knife. In general, the better the knife/metal, the longer it stays sharp until it's needs to be sharpened. Buy a 1000 grit whetstone, it's inexpensive and that will suit you for most purposes. Hold your knife firmly and in a consistent manner when sharpening. When sharpening, push the knife along the stone strongly if the edge is facing away from the direction you are pushing, and pull weakly when the edge is facing the same direction as your pull.
The real difference isn't going to be which is sharper right after sharpening, the real difference is which will still be sharp a week or month after sharpening. You can sharpen a piece of soft steel to razor sharp, but once you cut something other than paper with it, it will lose its edge immediately.
The Kuma uses 3mov 13, it would never last a month without sharpening, even in a home kitchen. it is very very soft steel, softer than the 4116 "german steel" of the Wusthof. And while you can sharpen a primary bevel to a good degree, the physical properties of most metals will not allow them to support a razor edge. Additioanlly there is the issue of the size, distribution and uniformity of the carbides. Some steels can get sharper than others. I absolutely agree with you that it doesn't matter as much that a knife can get sharp if that edge chips off or rolls over the very first time you use it. In a professional kitchen a cook would be using a stone on his Wusthuf about 1-2 times a week and honing it multiple times a day. A home cook might very well last a month. I do not own a Kuma but I've had 3mov 13 pocket knives. Your estimate of a week or two is probably about right. I agree with you that a torture test like cutting through sections of rope (because it's tough and because it's uniform and cheap) would be good
Not only losing its edge, but also the quality of the steel is lower and, in many cases, will get rust much sooner. Less quality plastics in the handles, fit and finish, etc... Like Oscar Wilde once said: "I'm a man of simple tastes. I'm always satisfied with the best."
@@hrhamada1982 I think you are referring to 3Cr13Mov, which has 0.3% Carbon, 13% Chrome and "some" Mo and V. Thats really not a adequate blade steel. Once visited some of the cheapest factories making stuffs mainly with 3Cr13, the process was simple as hell - Stamp the blank from quenched plate(!), grind both sides with water grinders to bevel, grind again to finish the edge. Very friendly material for the production....
I loved it. 1. length - long but it is u tube and I can interrupt and come back as desired . 2. multiple camera angles are very helpful on many levels e.g. what is important anatomically in holding your angle steady 3. qualitative comments on why and how technique varied very educational and thought provoking. Criticisms about lack of edge retention factor valid only between like quality steels [no secret that different quality steels have different edge retention]. 4. comments about stones also very helpful especially how relative hardness of stone a factor in sharpening. Thanks
I have 2 different whetstones which I use for sharpening my knives on a daily or weekly basis. As Icebear (King) water stone 1000/6000 which I love the most, and more recent KING 220/1000, which I do use more often at work, at is it less expensive to replace if stolen! Regards the Videos, I do like the continuous "1 take" as it shows everything that you do to sharpen & polish those knives.
I am so glad UA-cam recommended this video. Been using a Work Sharp to sharpen my kitchen and fillet knives but I've been inspired! great video. Now to go through your old videos and start learning. Thamk you my friend
For me it'd be much more interesting to know if a cheap whetstone + cheap knife can be as good as a cheap whetstone and quality knife. Usually people don't buy expensive whetstones
Most 'cheap buyers' wont even buy a whetstone. They will buy those sharpeners you pull the knife through thinking they got it sharp. I hardly use my whetstones anymore as I use a KME Diamond series with added grits and kangaroo strops(and diamond compound) now and am super pleased
@@brinkee7674 Most people don't need knives that are super sharp. If it gets too dull, you throw it out and buy a new one. I have never in my life sharpened a knife.
@@brinkee7674 That's right. You have to sharpen a knife very frequently. No chef (even amateur) will deal with cheap dull knives. Throwing out a Whustoff that could last 20-30 years just because it got dull is a waste of superb steel for no reason. Even cheap knives can last a decent amount of time if properly taken care of. It's important to not put the knives in a dishwasher to avoid them grinding against other stuff in the dishwasher. Pretty simple steps to keep a quality instrument going for decades.
@@christiantaboada I sharpen a few times per year. Most of the time a honing on a steel or quick tune up on a stone is plenty. Heck I even sharpen my cheaper Dexter-Russel knives, those are pushing 30 plus years
From an amateur perspective, I like this format . When it comes to comparisons I like how a single video has everything tied together instead of broken apart. Also, really great video, very educational!
Great video! You're really showcasing how a higher quality stone can benefit you, but also showing that budget options can produce great results with proper technique.
I don't know how i got to this page, but i'm glad i did. Loved the video, but i really love descriptions with links. I'm currently making the transition to cooking more for myself from the previous going out every night. This really helps me out how to get the most bang for my buck and how to maintain my kitchen tools.
I personally prefer a long video with all the process inside rather than 3 different videos, but either way i will watch all of them if you make 1 long or 3 shorter videos, but i understand that most of people and yourger viewers will prefer shorter videos and maybe better for your views count and youtube money making them shorter
haha. thanks for the input. i could care less about what youtube thinks. i want my subscribes to get the best content i can produce, so if it's one video, then so be it.
Burrfection As another recommendation, you could do both. Do one where you include everything and another video where you tell the process that you're doing and speed it up or cut the rest. I was really itching for the comparison at the end. FYI, your videos have a very relaxing quality to them so I do think you should keep the long ones with everything.
Hello, I love the long version of the videos with all the information in one place. OK so I am only partially through the video, what is causing the squeak? The cheaper whetstone or the knife?
I'm totally unsure how this ended up in my feed but I'm very happy it did. I was actually thinking of looking for a good set of Stones for my Henkels. Thank you! Subscribed.
i know that the differense between an expensive knife and a cheep knife even 2 $ knife is not on the sharpness but on how long it will be sharp i have the sharpen e very cheap cleaver an the result was amazing cutin pizza like butter but after a wile it needed sharpening again thats not problem because i am eating pizza 2 times per month but for professional use it will be a problem
well, the ability to sharpen is also a huge difference. Cheap knives are really difficult to sharpen. Expensive knives are usually a bit thinner and have better metal, so are easier to sharpen.
To be fair, a cleaver isn't suppose to be that sharp to begin with. It's a hacking knife. You need to either have the knife do soft or hard and assign edges properly.
I dont even need wetstone i jist pick stone from surrounding my house, i use 3 different stones, one for harsh sharpening second for mid polish and third for super polish
Definitely a technique that can get a useable edge pretty much anywhere, the exact quality of edge you get depends on both the skill of the person sharpening and the quality of the stones in your area. In my area most of the stones would be pretty decent for getting a rough edge but I use Arkansas stones to do most of my sharpening.
Thank you for the detailed explanation and demonstration on how to sharpen a knife. I plan to buy a stone and turn on one of your videos and sharpen my new knife as you demonstrate. Some of the “10” minute explanations by other individuals are sadly lacking when it comes to a beginner learning anything worthwhile.
I am happy I ran across your channel! I am just learning to sharpen. Been practicing on cheap knives, but now I realize how important the stone is too.
I always joke with my wife when my wedding band wears out it’s over . I laugh every time you wet the stone with your left hand and your ring hits the stone . Keep it up good Chanel thanks .
Cynthia Avishegnath when it's dry it creates a powder that grinds unevenly and damages the blade. wet or oiled (ONLY if the stone uses oil not WATER) makes a fine paste like polishing material that lubricates as it sharpens causing less damage to the edge for later stropping or polishing.
I agree - the uneven wear on the inexpensive stone causing the noise... it occurred to me that matching the grade of knife with the stone may be a consideration. That is to say, maybe that expensive knife was too hard for the stone it was used on, causing excessive wear on the inexpensive stone. A softer metal may not have degraded the stone as quickly..
I read this as the Wusthof was screeching in pain on the cheapo stone and my reaction to both things was a cringe. Why would you want to endure such pain?
I know it's maybe a little late, but if you still want some opinion I would say that I do like one whole video instead of 2 or 3 parts... anyway, a really great video: thank you for having posted it!
lol, this is so engaging I actually forgot I'm watching a 3 way split video. my eyes instinctively looked to whichever suited the moment and it all felt seamless. really good job.
obviously you can sharpen the softer knife much better and even polish it. the question how long would the edge hold. I've got wusthof knives and I know they are pretty hard to sharpen. not a 1 minute job.
Sounds to me like you have a good beginner combo there. A nice inexpensive knife and an okay stone for a budget under $50 total. You mentioned the other 60 dollar stone, I know that would be more than I'd want to spend on my first stone. I'd spend that on a second stone though...
Very good video Burrfection. I appreciate it. I know you made this a while ago but the info doesn't get old. I was thinking about the very question you are answering in this video and I am glad I found your channel. There are very few UA-cam channels out there where a guy can go to get quality information. Way too much of guys just spouting off but this is good stuff. Of course, one video cannot answer all questions but it certainly went a long way to addressing many of them.
One of THE most pleasant, satisfying and calming videos on the web. Literally could watch this forever, meditating and relaxing. Wonder how people manage to keep the angle by hand rock solid though.
First time I have seen any of your videos. Really enjoyed it and learned a lot! The format is good, I prefer to see it all in one episode. I will look for more of your shows!
I think that doing one video is better myself... I'm not sure if thats better for you from a monetary standpoint on youtube pay.. If your not really concerned with having more videos to be earning pay, I would just suggest that you add a index in the description for example @2:55 Budget sharpening @6:30 Premium Sharpening @12:00 Edge comparison Doing something along those lines should please your viewers on both sides of the spectrum.
after 4 years, this is still a great video!! I'm a King KW-65 owner, the stone is good, still waiting for the comparison videos you said at the end of this video(KDS vs KW65, KW65 vs other budget stones) keep up your great work!!
I like the depth and detail of the long single video (end to end) because I want to learn about this topic. Other casual viewers might want something shorter (" just tell me what is best" ). I learn a lot from watching all of your videos so keep up the good work!!
Hi, love your sessions, I’d actually like to see your clear plastic sink bridge set up I really need something like that for my table, I’m in a old house and there’s not much counter space, thanks again for sharing with us.
Prefer this new format. Re: the Kuma; down by the heel where the sharpened blade meets the full bolster...the gap made by the bolster renders the knife much less useful when chopping fine items (parsley, tomatoes, bell peppers), and if not addressed right out of the gate (by removing material from the bottom of the bolster) that issue will only become worse.
yeah, i hear you. thanks for the input. the bolster issue did not come to mind, since i don't cut using the bottom half of the knife all that much, but good to hear different viewpoints.
I'm a fan of this, I like the longer videos, it's tough sometimes to watch through a full 40+ minute video in one sitting, but it's great for having on while you're cooking, cleaning, folding laundry, etc... I'm in the market for a new stone, and I may take the larger chunk of change and throw it at a nice stone.
so... yeap...there it is... 43 minutes of my live...wasted? Don't know. should I be sleeping? of course!. Do I even have sharp knifes? of course not. Will I buy some? yee... maybe. Did this video fell weirdly philosophically introspective? Definitely yes!.
I like the format. Though, I think it's good to break it up if you need to throw out content and can't film anything. e.g. vacation, sick, raw fingers.
thanks for the detailed comparision. i''m not sure you need to break up the video, i prefer it all together then i don't have to go looking for all the parts...i skipped quite a bit of the sharpening after a while but it was a good fair comparision, its helpful for me, even though cooked for many years at home not that experienced in a commercial sense and starting new job in a kitchen i'm looking for tips and tricks on getting the best from your tools and environment and whether i need to splash out on more expensive equipment . thanks again!
What's the point of this video? When I saw the title I expected a review of the performance of the two knives. Who is going to buy themselves a $160 knife and try to sharpen it on a cheap stone? What I wanted to see was how differently they cut meat, vegetables and did various other jobs in the kitchen, ie what is it that you get for the extra money. This video should have a more descriptive title, because at the moment it doesn't show what the title suggests it's going to.
If you haven't watched his channel before, he mostly does knife sharpening videos. I agree the title might be a bit misleading if you don't know this guy's channel. Just thought I'd let you know for future reference.
Agreed... who cares how well they cut paper right after being sharpened? You can get that after sharpening just about any knife in this fashion. Why not show them cutting functionally in the kitchen and show how the edge lasts after a meal or after a week or after a month?
thumb's up for you man! it has been amazing to see you working out, sharpening techniques, and the comparison. honestly i jumped from side to side several times, but i think it depends by the topic you rely about. surely other topics would be more shorter to be explained and relied. thanks for the credits underneath the video, so i know where and what to buy next. cheers again. Alessio.
hey man kuddos for that, btw i enjoyed the video and watched it from begining to end still i cant cook to save my life, but im just an asshole so dont listen to me lol.
if you are really comparing the two knives as the video says it should be sharpened in same manner period. or same knife two methods. doing it this way was kinda pointless in determining which knife is better. especially for a home chef that may not want to spend a bunch of time and money on hand sharpening in this manner.
Yup format of 1 vid works best rather than splitting it. Extremely useful comparison set-up. I'm on a very tight budget, but I also have also developed a philosophy when investing in a product that is likely to get a lot of use to "Buy the Best you can afford". Thus I have been mulling over this question that you explored here as to where it would be best for me to put my cash against. ie High quality stones on my current supermarket level knives or upgrade my knives and get some cheap stones to learn on. I've been leaning very heavily to sticking with the knives I currently own an buying a set of Shapton Pros and once I know what I'm doing look at replacing the knives over time, rather than the other way round. This vid has helped clarify in my mind that investing in good stones should definitely be the way to go me. Thank you.
I was in Checkout with it two days ago for $20, all in... There are different sellers, maybe the real guys ran out of stock and the third party guys could price gouge.
I have just searched Amazon and Amazon Marketplace from top to bottom and you must have bought the last one. I found only one seller listing and that says "Unavailable", Burrfection's link takes me to same "Unavailable" offering that is the only one I could search out on my own. Did you buy on Amazon USA?
no the 20 dollar price was an introductory price. 30 bucks is still a fair price for a knife of that quality. rky does not have a financial interest in any of the companies he doesn't even make a profit as an Amazon affiliate. that is not profiteering. I'm sure the knife will go on sale as of today, it's 25.24 and seems to be a fairly stable price
dude...what are u actually trying to test? cheap knife vs expensive knife, or cheap stone vs. expensive stone? The way you described your tests means you have TWO independent variables. You are supposed to have 1 independent, and 1 dependent variable to make it a viable test. You either do 1 video where both knives get the same stone, and then another video where they get the other stone. But what really matters is how long the knives can keep their edges for.
The point of the video (imo) is to see where you should spend your money when it comes to getting a sharp edge. Should you spend more money on whetstones and less money on knives? Or more money on a good knife and less money on the whetstones to sharpen it? Its a valid question in my opinion. But again, even if you can get a cheap knife razor sharp, that doesn't mean it will last.
my trusted knife store bur.re
I would like ( want ) to have a knife
that will be able to carve ( and break
down turkey & chicken for the soup
stock pot ) turkey & chicken . What do I need .?
I have no idea how I ended up here.. I have no interest in knives. Yet I watched the full 43 mins and now I think I'm interested in sharpening knives
Haha, me to, UA-cam recommended it, and I was just mesmerized.
meh
haha. welcome. stay in touch
right on. until next time
I know that feeling bro, no idea how I came here, but stayed until the end and now I want to buy a good chef knife
Ok, so as a professional blade sharpener and fellow knife enthusiast I learned something over the course of sharpening and learning to use kitchen cutlery. When it comes to traditional forged German and French style chef knives with forged steel bolsters like that found on the Kuma knife, you actually need to grind the bolster down every time you sharpen the knife. The reason for this is because if you only repeatedly sharpen the blade and avoid the bolster, you end up developing a recurve in the blade directly in front of the bolster. This causes the thick bolster to stick out and sit lower than the cutting edge which will prevent the cutting edge from making contact with the cutting board and basically render the knife useless over time. So every time you sharpen the knife you need to grind that bolster down a bit so you keep the bolster in alignment with the cutting edge. Through research and speaking with bladesmiths, I've basically found that the forged bolster is more or less a vestigial trait left over from olden days, and that the only real purposes the bolster served was to add weight and balance to the knife, and that people would grind them as they sharpened their knives and as a result the bolster would become semi-sharp and would be used for chopping through duck and poultry bones -- essentially like having a very mini-cleaver at the base of your knife. But other than that, the forged bolster has no real practical use anymore and is the reason why you are seeing most knife manufacturers beginning to move away from producing chef knives with a heavy bolster. Even Wusthof, who is notorious for making knife with heavy bolsters, is moving away from it which is why the Ikon series doesn't have a bolster. ;). Good luck brother. Oh, and to answer your question, one long video is fine, if I don't care to watch all of the sharpening portion, I can just as easily skip through it which is even faster than clicking a new video link! Lol. =P.
wow. thanks for the detailed message. will keep all of it in mind the next time i sharpen that knife.
No problem at all. Happy to help. =)
Thank you for this! Very educational :)
Hi Dan Schwemin Jr, as a Classically trained British chef, I learned my trade with Sabatier knives, soon to move on to Gustav Emil Ern, Granton, Victorinox, F.Dick, Henckels & Wusthof. I did learn the worse way to sharpen my knives was to allow the "Knife sharpener Man" to sharpen my knives, Why? Well, a perfectly good and expensive 8"chef knife could look like a boning knife in about 12 months if a grinder sharpener was used. So I learned to sharpen my own knives myself, back in 1983!I began to use oilstones which were easy to come by, in London back then. I then moved on to Whetstones and boy, did I notice the difference! I have liked Victorinox as they were inexpensive, but what upset me, was they held their edge for a few milliseconds of use before they became blunt and hard to work with. Around 2001 I discovered a Spanish brand called Arcos, which I still use to this day. They are priced (here in the UK) about the same as Victorinox, but the edge lasts so much longer. While specifically, a Pastry knife (Victorinox) loses its teeth, in 1 year, the same priced Arcos, has HARD teeth even 3 years after purchase/use. I have some Arcos knives which I have donated to friends, as they are a little old for me, but super sharp for domestic use.I am not here to plug Arcos... knives, but I do like their workability and robustness in the kitchen.Personally, I use at home the following: Dick Premier Nature Santoku 7" for everyday use.
Dick Prestige Pastry knifeVictorinox 4" tomato knifeGranton 11" wavy steak knife (circa 1979)Gustav Emil Ern, 11" ham slicer (thin blade) circa 1979Sabatier 12" Carbon steel Chef knife (circa 1970)Several other Dick products, lifters, both small & large, Fish filleting knives, boning knives etc etc.
Stephen, that was a very interesting story and I will certainly be looking into the brand of knife as I'm unfamiliar with it currently. However, while your comment was certainly informative and very interesting, I don't quite understand where you were going with it, and how it pertained to my initial comment?
Best option: 1 video with annotation links to the timestamp on three "sections".
[sharpening1 4:20 ] [sharpening2 15:20][conclusions 31:22]
I would recommend to do the experiment with two identical knives on different stones and different knives on the same stone. that would give you better results.
I like the three-way angle camera shot during sharpening, oh and continuous format.
I just found this channel and have been trying to watch a few videos a day. I love how he tells it like it is and fully explains everything in detail. The honesty and sincerity is so refreshing for a novice to be able to reference. A lot of other help sites will skip basics or use terms and assume that the viewer understands already. Wonderful channel!
Lets be honest, I am going to buy the cheap knife and the cheap whetstones
nothing wrong with that
Not apathy, just poor
What us a burr?
You should do another video on that!
same hahahhaha
The durability and how well a knife holds an edge to me, is almost always more important than how sharp an initial edge can get. That is all in the metals used and production process and quality.
And how carefully you use it. Hard steel chips more easily.
Awesome format man. The 3 cameras takes it to another level.
Do you think you could possibly do a video one day regarding the different sharpening methods/techniques/variations for hand sharpening (push/pull etc)?
sure. will work on it
yes, really looking forward to this
there are only 2 cameras one is just zoomed in
Yes, please explain to me why I shouldn't use one of those $20 dollar electric sharpeners instead... I know they're bad for me somehow, but why?
Jason Robinson they will unnecessarily grind away more steel than you need to and lower the life expectancy of the blade.
I don't know how I ended up here, but I'm actually pretty glad I found it.
I have ZERO experience or knowledge on these topics and admit complete ignorance. I thought I was going to just skip into a video I wanted to watch but after the first few minutes I ended up putting my tasks on hold to watch haha.
This format seems very useful and helpful. As someone who just stumbled onto this video, I loved being able to see everything from start to finish. I learned a TON and didn't feel like I missed anything pertinent to the experience even with no knowledge of knife sharpening, stone usage etc.
As someone mentioned in another comment here, a video on different sharpening techniques for different knives would be great. As a regular kitchen user with budget everything I find my dull knives needing a new edge but I lack the tools or skill to sharpen them. I don't use different knives for different purposes, to me a knife cuts my veggies / meat. Who cares what it looks like as long as it does the job. I know, very ignorant but that's how it is and having the knives sharp would be amazing.
Look forward to future videos now. Good work!
I know where you are coming from, but you've taken your first step into a dark cult! When you use a dull knife for a long time, you'd think nothing of it, but once you used a sharp knife, you really can't go back to using dull knives. You'd start buying knives, knives, knives. Then you'd start buying stones, stones, stones, for some to the point of having more stones than knives!
Regarding sharpening, you should have an idea of what you want out of your knife, because there's a balance to be achieved, and it's a matter of personal preference. Think of the knife edge's cross section as a pyramid - The steeper the pyramid, the sharper the knife, but also the more often you need to sharpen it because the edge will not hold as long. The flatter the pyramid, the more durable the edge, but it won't be as sharp. Find what works best for you and your knife. In general, the better the knife/metal, the longer it stays sharp until it's needs to be sharpened.
Buy a 1000 grit whetstone, it's inexpensive and that will suit you for most purposes. Hold your knife firmly and in a consistent manner when sharpening. When sharpening, push the knife along the stone strongly if the edge is facing away from the direction you are pushing, and pull weakly when the edge is facing the same direction as your pull.
Andrew Martin I own more knifes than stones, but peronally would like to own more stones than knifes.
I swear he miscounted almost everyone or I'm going insane
Yeah, but he explained why some stones load up, and others do not!
@@davesmith5656 what does that have to do with the original comment....
The real difference isn't going to be which is sharper right after sharpening, the real difference is which will still be sharp a week or month after sharpening. You can sharpen a piece of soft steel to razor sharp, but once you cut something other than paper with it, it will lose its edge immediately.
The Kuma uses 3mov 13, it would never last a month without sharpening, even in a home kitchen. it is very very soft steel, softer than the 4116 "german steel" of the Wusthof. And while you can sharpen a primary bevel to a good degree, the physical properties of most metals will not allow them to support a razor edge. Additioanlly there is the issue of the size, distribution and uniformity of the carbides. Some steels can get sharper than others.
I absolutely agree with you that it doesn't matter as much that a knife can get sharp if that edge chips off or rolls over the very first time you use it. In a professional kitchen a cook would be using a stone on his Wusthuf about 1-2 times a week and honing it multiple times a day. A home cook might very well last a month. I do not own a Kuma but I've had 3mov 13 pocket knives. Your estimate of a week or two is probably about right.
I agree with you that a torture test like cutting through sections of rope (because it's tough and because it's uniform and cheap) would be good
Not only losing its edge, but also the quality of the steel is lower and, in many cases, will get rust much sooner. Less quality plastics in the handles, fit and finish, etc... Like Oscar Wilde once said: "I'm a man of simple tastes. I'm always satisfied with the best."
both lose their edge quickly cause soft steel, pretty worthless
@@hrhamada1982 I think you are referring to 3Cr13Mov, which has 0.3% Carbon, 13% Chrome and "some" Mo and V. Thats really not a adequate blade steel. Once visited some of the cheapest factories making stuffs mainly with 3Cr13, the process was simple as hell - Stamp the blank from quenched plate(!), grind both sides with water grinders to bevel, grind again to finish the edge. Very friendly material for the production....
@@zazio5535 agreed, it sucks
I loved it. 1. length - long but it is u tube and I can interrupt and come back as desired . 2. multiple camera angles are very helpful on many levels e.g. what is important anatomically in holding your angle steady 3. qualitative comments on why and how technique varied very educational and thought provoking. Criticisms about lack of edge retention factor valid only between like quality steels [no secret that different quality steels have different edge retention]. 4. comments about stones also very helpful especially how relative hardness of stone a factor in sharpening. Thanks
right on Rick. stay in touch.
I have 2 different whetstones which I use for sharpening my knives on a daily or weekly basis. As Icebear (King) water stone 1000/6000 which I love the most, and more recent KING 220/1000, which I do use more often at work, at is it less expensive to replace if stolen!
Regards the Videos, I do like the continuous "1 take" as it shows everything that you do to sharpen & polish those knives.
I love the sound of the chosera stones. That’s it I’m ordering some today. Time to upgrade
I liked the beginning to end version without having to locate part 2. Thank you. I found this video helpful.
I am so glad UA-cam recommended this video. Been using a Work Sharp to sharpen my kitchen and fillet knives but I've been inspired! great video. Now to go through your old videos and start learning. Thamk you my friend
For me it'd be much more interesting to know if a cheap whetstone + cheap knife can be as good as a cheap whetstone and quality knife. Usually people don't buy expensive whetstones
Most 'cheap buyers' wont even buy a whetstone. They will buy those sharpeners you pull the knife through thinking they got it sharp. I hardly use my whetstones anymore as I use a KME Diamond series with added grits and kangaroo strops(and diamond compound) now and am super pleased
@@brinkee7674 Most people don't need knives that are super sharp. If it gets too dull, you throw it out and buy a new one. I have never in my life sharpened a knife.
@@grantofat6438 That's because you buy crap
@@brinkee7674 That's right. You have to sharpen a knife very frequently. No chef (even amateur) will deal with cheap dull knives. Throwing out a Whustoff that could last 20-30 years just because it got dull is a waste of superb steel for no reason. Even cheap knives can last a decent amount of time if properly taken care of. It's important to not put the knives in a dishwasher to avoid them grinding against other stuff in the dishwasher. Pretty simple steps to keep a quality instrument going for decades.
@@christiantaboada I sharpen a few times per year. Most of the time a honing on a steel or quick tune up on a stone is plenty. Heck I even sharpen my cheaper Dexter-Russel knives, those are pushing 30 plus years
youtube: the only place where watching someone sharpen a knife for 45 minutes is actually entertaining :P hehe
haha. thanks for watching and welcome.
Correction, Burrfection is the only place.
The Asian Bob Ross.
"Let's clean up these happy little burrs."
Somehow this is so very calming at 2am.
Brilliant review, exactly what I needed. Thank you so much.
I love your channel. Tons of info. Thanks! I love the 3 camera views by the way.
All at once...I'm a butcher so I love learning as much about sharping ...no one knows how anymore
One knows one is a knife geek when watching another person sharpen knives is enjoyable. I thoroughly enjoyed the video.
haha. welcome. stay in touch.
I am more a fan of the slicing. But I am definitely becoming more of a knife nerd in general.
From an amateur perspective, I like this format . When it comes to comparisons I like how a single video has everything tied together instead of broken apart. Also, really great video, very educational!
You're a Blade enthusiast as I. Your videos are Awesome!!! Much Gratitude for the time an energy into making these!!!
Something very soothing about watching you sharpen knives with commentary. Good video!
right on. stay in touch
Great video!
You're really showcasing how a higher quality stone can benefit you, but also showing that budget options can produce great results with proper technique.
Loved it. Thank you so much for posting. Informative in many ways!
thanks! just doing my best.
I don't know how i got to this page, but i'm glad i did. Loved the video, but i really love descriptions with links. I'm currently making the transition to cooking more for myself from the previous going out every night. This really helps me out how to get the most bang for my buck and how to maintain my kitchen tools.
I adore knives, and I nearly cried watching those beauties get blunted.
Great video!
I personally prefer a long video with all the process inside rather than 3 different videos, but either way i will watch all of them if you make 1 long or 3 shorter videos, but i understand that most of people and yourger viewers will prefer shorter videos and maybe better for your views count and youtube money making them shorter
haha. thanks for the input. i could care less about what youtube thinks. i want my subscribes to get the best content i can produce, so if it's one video, then so be it.
Burrfection i "couldn't" care less.
Burrfection As another recommendation, you could do both. Do one where you include everything and another video where you tell the process that you're doing and speed it up or cut the rest. I was really itching for the comparison at the end.
FYI, your videos have a very relaxing quality to them so I do think you should keep the long ones with everything.
Hello, I love the long version of the videos with all the information in one place. OK so I am only partially through the video, what is causing the squeak? The cheaper whetstone or the knife?
I'm totally unsure how this ended up in my feed but I'm very happy it did. I was actually thinking of looking for a good set of Stones for my Henkels. Thank you! Subscribed.
One long video for me... and love the rest of the setup, easy, great angles, and the whole process.... it is kinda relaxing too.
real test would be how long will the knives keep its edge in normal usage.
that's really difficult to do with two different knives without a lot of time invested. days and weeks of testing. . will work on it.
glass board makes it faster, doesn't it?
i know that the differense between an expensive knife and a cheep knife even 2 $ knife
is not on the sharpness but on how long it will be sharp
i have the sharpen e very cheap cleaver
an the result was amazing
cutin pizza like butter
but after a wile it needed sharpening again
thats not problem because i am eating pizza 2 times per month
but for professional use it will be a problem
well, the ability to sharpen is also a huge difference. Cheap knives are really difficult to sharpen. Expensive knives are usually a bit thinner and have better metal, so are easier to sharpen.
To be fair, a cleaver isn't suppose to be that sharp to begin with. It's a hacking knife. You need to either have the knife do soft or hard and assign edges properly.
I dont even need wetstone i jist pick stone from surrounding my house, i use 3 different stones, one for harsh sharpening second for mid polish and third for super polish
Definitely a technique that can get a useable edge pretty much anywhere, the exact quality of edge you get depends on both the skill of the person sharpening and the quality of the stones in your area. In my area most of the stones would be pretty decent for getting a rough edge but I use Arkansas stones to do most of my sharpening.
Enjoying your videos this format is really good, better than 3 separate shorter ones
Thank you for the detailed explanation and demonstration on how to sharpen a knife. I plan to buy a stone and turn on one of your videos and sharpen my new knife as you demonstrate. Some of the “10” minute explanations by other individuals are sadly lacking when it comes to a beginner learning anything worthwhile.
16:35 while sharpening the wusthof, kind looks like the fox on his shirt is banging the sharpening stone lollll
😂😂😂😂😂
I am happy I ran across your channel! I am just learning to sharpen. Been practicing on cheap knives, but now I realize how important the stone is too.
I always joke with my wife when my wedding band wears out it’s over . I laugh every time you wet the stone with your left hand and your ring hits the stone . Keep it up good Chanel thanks .
What is the function and physics dynamics of the watering the stone?
Is it merely for clearing the debris, or is there some further physics involved?
Cynthia Avishegnath when it's dry it creates a powder that grinds unevenly and damages the blade. wet or oiled (ONLY if the stone uses oil not WATER) makes a fine paste like polishing material that lubricates as it sharpens causing less damage to the edge for later stropping or polishing.
Indeed. Dont get it, why he always washes it off
Lubricant
Would be interesting to see the budget knife on the budget stone as well
working on it.
I agree - the uneven wear on the inexpensive stone causing the noise... it occurred to me that matching the grade of knife with the stone may be a consideration. That is to say, maybe that expensive knife was too hard for the stone it was used on, causing excessive wear on the inexpensive stone. A softer metal may not have degraded the stone as quickly..
Or the good one on the good stone.
I read this as the Wusthof was screeching in pain on the cheapo stone and my reaction to both things was a cringe. Why would you want to endure such pain?
I enjoy the long video. I don't want to be jumping around for information. Great video! Thanks
Well done! All the links on your setup, etc. are fantastic. Thanks!
thanks Brian. just doing my best. stay in touch
I know it's maybe a little late, but if you still want some opinion I would say that I do like one whole video instead of 2 or 3 parts...
anyway, a really great video: thank you for having posted it!
I like all of information together in one.
thanks for the input
email me at burrfection@gmail.com. have you not watched my recent videos?
Burrfectionr/
Very long but enjoyed. Thank you!
lol, this is so engaging I actually forgot I'm watching a 3 way split video. my eyes instinctively looked to whichever suited the moment and it all felt seamless. really good job.
obviously you can sharpen the softer knife much better and even polish it. the question how long would the edge hold. I've got wusthof knives and I know they are pretty hard to sharpen. not a 1 minute job.
Sounds to me like you have a good beginner combo there. A nice inexpensive knife and an okay stone for a budget under $50 total.
You mentioned the other 60 dollar stone, I know that would be more than I'd want to spend on my first stone. I'd spend that on a second stone though...
Very good video Burrfection. I appreciate it. I know you made this a while ago but the info doesn't get old. I was thinking about the very question you are answering in this video and I am glad I found your channel.
There are very few UA-cam channels out there where a guy can go to get quality information. Way too much of guys just spouting off but this is good stuff. Of course, one video cannot answer all questions but it certainly went a long way to addressing many of them.
One of THE most pleasant, satisfying and calming videos on the web. Literally could watch this forever, meditating and relaxing.
Wonder how people manage to keep the angle by hand rock solid though.
no idea why this was under my recommendations or why i spent 10 minutes watching it
good video though! i'll buy the kuma if im ever in the market
if you like anything with manufacturing or work. i think i first got this watching forklift fails.
i think you tube knows i like shiny steel
So glad I just found your channel, awesome work!
thanks Ian. welcome. i'm only doing my best.
First time I have seen any of your videos. Really enjoyed it and learned a lot!
The format is good, I prefer to see it all in one episode. I will look for more of your shows!
welcome, and hope you stay in touch! catch you in 2018!
dude ur shirt is badass
I just watched a guy sharpen knives for 40 minutes. Wat
It's better as one full video! Thanks for posting
agreed!
I would love 3 different videos. Keep up the good work, very informative!
I think that doing one video is better myself... I'm not sure if thats better for you from a monetary standpoint on youtube pay.. If your not really concerned with having more videos to be earning pay, I would just suggest that you add a index in the description for example
@2:55 Budget sharpening
@6:30 Premium Sharpening
@12:00 Edge comparison
Doing something along those lines should please your viewers on both sides of the spectrum.
really appreciate it. will try to make those adjustments.
your breaking my heart dragging those knives over the brick!
after 4 years, this is still a great video!!
I'm a King KW-65 owner, the stone is good, still waiting for the comparison videos you said at the end of this video(KDS vs KW65, KW65 vs other budget stones)
keep up your great work!!
Like this format. Thanks.
2:55 my eyes and ears starts to bleed
What I learned is that only sharpening skills matter lol
I prefer the one video, from A to Z. Great video.
I like the depth and detail of the long single video (end to end) because I want to learn about this topic. Other casual viewers might want something shorter (" just tell me what is best" ). I learn a lot from watching all of your videos so keep up the good work!!
2 videos ago i was watching a documentary on submarines. now this. how? how youtube? how do you do this? :) :)
Don't know why i'm here, not a chief nor own any cooking knives.
Its official, I have no life.
My first time with you. Your manner and experience is very good and I learned a lot.
Hi, love your sessions, I’d actually like to see your clear plastic sink bridge set up I really need something like that for my table, I’m in a old house and there’s not much counter space, thanks again for sharing with us.
I'm buying a stone and sharpening everything I can get my hands on!
hahah. let me know how you like it
Prefer this new format. Re: the Kuma; down by the heel where the sharpened blade meets the full bolster...the gap made by the bolster renders the knife much less useful when chopping fine items (parsley, tomatoes, bell peppers), and if not addressed right out of the gate (by removing material from the bottom of the bolster) that issue will only become worse.
yeah, i hear you. thanks for the input. the bolster issue did not come to mind, since i don't cut using the bottom half of the knife all that much, but good to hear different viewpoints.
I'm a fan of this, I like the longer videos, it's tough sometimes to watch through a full 40+ minute video in one sitting, but it's great for having on while you're cooking, cleaning, folding laundry, etc...
I'm in the market for a new stone, and I may take the larger chunk of change and throw it at a nice stone.
this is your passion. the look on your face when the cut on the paper is so clean. awesome video bro
i love what i do. thanks for watching.
so... yeap...there it is... 43 minutes of my live...wasted? Don't know. should I be sleeping? of course!. Do I even have sharp knifes? of course not. Will I buy some? yee... maybe. Did this video fell weirdly philosophically introspective? Definitely yes!.
haha. welcome friend.
Burrfection at least you told all ppl what will happen b4...
I like the format. Though, I think it's good to break it up if you need to throw out content and can't film anything. e.g. vacation, sick, raw fingers.
thanks for looking out.
thanks for the detailed comparision. i''m not sure you need to break up the video, i prefer it all together then i don't have to go looking for all the parts...i skipped quite a bit of the sharpening after a while but it was a good fair comparision, its helpful for me, even though cooked for many years at home not that experienced in a commercial sense and starting new job in a kitchen i'm looking for tips and tricks on getting the best from your tools and environment and whether i need to splash out on more expensive equipment . thanks again!
Perfect video format. Gave me th time as a beginer to sharp a knife! Thanks!
2:56 hard, to watch... lol
What's the point of this video? When I saw the title I expected a review of the performance of the two knives. Who is going to buy themselves a $160 knife and try to sharpen it on a cheap stone? What I wanted to see was how differently they cut meat, vegetables and did various other jobs in the kitchen, ie what is it that you get for the extra money. This video should have a more descriptive title, because at the moment it doesn't show what the title suggests it's going to.
Yeah. I didn't get the point either. Sharpened 2 kitchen knives to cut paper.
If you haven't watched his channel before, he mostly does knife sharpening videos. I agree the title might be a bit misleading if you don't know this guy's channel. Just thought I'd let you know for future reference.
Agreed... who cares how well they cut paper right after being sharpened? You can get that after sharpening just about any knife in this fashion. Why not show them cutting functionally in the kitchen and show how the edge lasts after a meal or after a week or after a month?
thumb's up for you man! it has been amazing to see you working out, sharpening techniques, and the comparison. honestly i jumped from side to side several times, but i think it depends by the topic you rely about. surely other topics would be more shorter to be explained and relied. thanks for the credits underneath the video, so i know where and what to buy next. cheers again. Alessio.
You'd think it was going to be boring watching 43 minutes of someone sharpening knives, but I was utterly fascinated. And I learned a lot.
welcome. stay in touch !
This guy is incapable of counting to 20 !!! TWICE !!!
OK I continued watching, this guy is simply incapable of counting... period...
that is correct.
lol what, how where you even able to spot my message.
i read every one of my messages. welcome. thanks for watching and commenting. enjoy the week.
hey man kuddos for that, btw i enjoyed the video and watched it from begining to end still i cant cook to save my life, but im just an asshole so dont listen to me lol.
tl;dw: Both knives and both stones work just fine. :D
Very good Videos as usual. Keep up the good work and congratulations on your Channel!...Im new into learning how to sharp my knives!
Burrfection, Thank you! Great video man.
thanks SFC, just doing my best.
do whatever generates the most ad revenue.
haha... appreciate the honestly. it really boils down to what my subscriber want to watch.
if you are really comparing the two knives as the video says it should be sharpened in same manner period. or same knife two methods. doing it this way was kinda pointless in determining which knife is better. especially for a home chef that may not want to spend a bunch of time and money on hand sharpening in this manner.
The real question is why he thinks 22 strokes was 20
Yup format of 1 vid works best rather than splitting it.
Extremely useful comparison set-up.
I'm on a very tight budget, but I also have also developed a philosophy when investing in a product that is likely to get a lot of use to "Buy the Best you can afford". Thus I have been mulling over this question that you explored here as to where it would be best for me to put my cash against. ie High quality stones on my current supermarket level knives or upgrade my knives and get some cheap stones to learn on.
I've been leaning very heavily to sticking with the knives I currently own an buying a set of Shapton Pros and once I know what I'm doing look at replacing the knives over time, rather than the other way round. This vid has helped clarify in my mind that investing in good stones should definitely be the way to go me.
Thank you.
Thanks to you. I just ordered two wustofs . In a month or two I'll purchase whetstones.
65656 views, my OCD is happy
it's over 150K 2days later ...... crazy
Probably... courtesy of this video, the price of the Kuma 8" Chef Knife knife on Amazon is NOW $32.49. I guess ya just gotta love profiteering!
never saw that coming. didn't think this video would be so popular.
I was in Checkout with it two days ago for $20, all in... There are different sellers, maybe the real guys ran out of stock and the third party guys could price gouge.
I have just searched Amazon and Amazon Marketplace from top to bottom and you must have bought the last one. I found only one seller listing and that says "Unavailable", Burrfection's link takes me to same "Unavailable" offering that is the only one I could search out on my own. Did you buy on Amazon USA?
i just got an email from Kuma saying they will restock their knives in the next couple of weeks.
no the 20 dollar price was an introductory price. 30 bucks is still a fair price for a knife of that quality.
rky does not have a financial interest in any of the companies
he doesn't even make a profit as an Amazon affiliate.
that is not profiteering.
I'm sure the knife will go on sale
as of today, it's 25.24 and seems to be a fairly stable price
Excellent video with different camera angles and nice to hear the sound of sharpening and cutting. Very informative.
just doing my best. thank you.
I loved the video! I would like to see one long video like this one! Great job!
thanks Rachelle!
dude...what are u actually trying to test? cheap knife vs expensive knife, or cheap stone vs. expensive stone? The way you described your tests means you have TWO independent variables. You are supposed to have 1 independent, and 1 dependent variable to make it a viable test. You either do 1 video where both knives get the same stone, and then another video where they get the other stone. But what really matters is how long the knives can keep their edges for.
The point of the video (imo) is to see where you should spend your money when it comes to getting a sharp edge. Should you spend more money on whetstones and less money on knives? Or more money on a good knife and less money on the whetstones to sharpen it? Its a valid question in my opinion. But again, even if you can get a cheap knife razor sharp, that doesn't mean it will last.
You'll get better ad revenue and watch through percentage with 3 videos.
i suppose, and thanks for the input
I just ordered one of your suehiro 5 piece kit also the suehiro 320 grit I can't wait to start using that
Love your video pal. Very well performed with superb videography.
Dude cant count but at least he did both 22 times on the brick