I’m not a restaurant owner. In fact, I just started learning to sharpen knives literally 5 days ago. I’ve got a LOT to learn so I’m not sure how much I can help in your venture. That said, if you ever want to visit Philadelphia, we’d love to have you here. Keep up the great work.
Another great round of Questions & Answers which I was wondering myself for sure keep this new format cause it keeps it fresh, educational & always interesting. As for Food Blog go for it why not always follow your interest & passions.
I can't help but feel he's missed the point of the likes of the wedgek guides here. They don't lock you in to any angle, but they do provide an accurate means of enabling you to get the feel for a certain angle until you have the muscle memory. They are great for those non-hobbyist that sharpen knives of varying degrees at normal intervals and therefore require a quick reminder of where 15deg is. They still allow you to adjust away from 15deg at the tip if required and in fact aid in learning to sharpen by feel, but do so accurately.
super frickin helpful bro. people just dont know about the whole "art" of sharpening anymore. the masters took over ten years of sharpening every single day to become masters. Going by feel is no doubt the best way to get a sharp edge and consistent strokes. Thank you.
The food idea could be interesting but I’m really excited about the custom knife makers! Keep us posted on your plans and thanks for answering our questions. Cheers!
Another good video. Thanks to Ryky. I use the Shapton Glass 320, Chosera 800 & 3k, and King 1k, 6k & 8k and his leather strops. He has never misled me and has greatly improved my sharpening skills. Thanks.🔪🗡⚔️
I love the new format. You are covering a lot of general info quickly. The in depth videos are also fantastic but I'm sure they are quite time intensive to produce. Mixing them up is best so we can catch something quick that helps, and dig into products/skills on a regular basis. I'd also love to see you visit with knife makers and chefs using the skills and techniques that help build on our knowledge. i have to admit I found Anthony Boudains visit with Bob Kramer enough to have watched it several time. The art and science of blades and preparing food is fascinating.
If you need to use a spine angle guide (like Minosharp's) and you don't want to ruin the finish, you can tape up the contact areas between the angle guide and the spine. This will provide a layer of protection to stop the angle guide from ruining the finish.
Great advice on the sharpening wedges. I have them and everything you say about them is true. One thing I will say, they do give some reassurance for the beginner that you're at least in the right ball park, angle wise. I use them to just check my grip, and that it's putting the blade at the right angle, then I take the wedge off the stone and actually do the sharpening. I'm really enjoying this Q and A style of video, but of course I also learn a lot from the "how to" sharpening videos too. Custom knife makers being featured on the channel? Yes! Cheers!
spot on about technique I'm an ex beef slaughterman and we never had waterstones , always used Norton India stones and finished with a black Arkansas stone for an absolute razor edge..by the way we used vegetable oil or water as a lubricant as we were not allowed mineral oil in a food processing plant...as an aside I switched from steel to ceramics to straighten the edge during use
From what I've seen lately, sharpening removes metal from the blade, which isn't always what is needed to make a knife sharp again. Also, removing metal from the blade reduces the life expectancy of the knife. Most of the time, stropping is really what is best to bring back the edge without removing metal. So, sharpening is used to establish the edge and stropping is used to keep the edge tuned to it's previously sharpened state.
I'd like to add that angle was the one thing I always worried about. I threw that in the crapper and discovered that the angle took care of itself as I concentrated on the burr. I had lasting muscle memory within a day. ALL HAIL THE BURR!!!
Nice break down of the feed back and polish of each stone. I know this as I hone straight razors constantly and look at the edges under magnification. I have the Norton Multi stone set up and I have lost my ability to maintain the correct angle when using it..thanks for the advice and demonstration..
I have been wanting to do a traveling knife maker vlog myself for about six months now. I would be bummed to have you beat me to the punch but thrilled to see the content.
I love how you sharpen knives and especially the large carving knives used in the kitchen. I have several cooking knives which I have to sharpen and also many hunting and pocket knives and work to keep them sharp.
All of these so-called "experts" can barely agree on a single thing. Angle guides are great! They give you an idea rather than the "imagine there are two quarters" suggestion. And beginners get MUCH better results with them rather than without them.
I think it would be good for you to expand your channel like that, I’m only an amateur with knives and In the kitchen, but I would love for you to come to Australia, Queensland, Brisbane. It would be awesome to see you travelling, learning about food. Like every time you learn something or get a new tip that you think would be nice to share and help us. I know a lot of chefs and each treat their knives differently and it reflects on them. If you came to Brisbane I would definitely come see you and ask you in person for tips and tricks and ask about your vast knowledge about things I’m not sure about.
Not having tried guides, I think they would be best as a self training tool to get a feel for the angle so you can free-hand to that angle. I would not want to work on sharpening "while" using a guide though.
i do a lot of prep work like cutting vegetables and breaking down meat. for vegetables, the french slicing motion is the most comfortable with a curved chef knife, but i like chinese cleavers mainly because of the big flat surface for scooping; not as comfortable to cut with for long periods of time though.
your review of the suehiro dabato made me purchase a 400 for my hand planes and chisels and its by far the best thing I have ever used. I highly recommend.
Food: Charleston SC Custom knife: You should visit some of the guys who were on Forged By Fire. They are making some crazy knives/weapons. Also it would be nice to see some guest demos on the use of the different types of knives and how they are used. I have yet to brave the hand polishing but I do appreciate good knife skills. I appreciate the good content and information, keep up the good work!
A bit late to this, but I work at Cuvée in Thibodaux, Louisiana. Just opened up this week and the menu is GREAT!!! Southern Italian/South Louisiana fusion!!!
Really good information and sorely need for a novice like me. At least now I won't scratch any knives using an angle guide or the rubbishy MTJSYG Knife Sharpener 4-in-1 Kitchen Knife and Scissor Sharpener I bought recently. I'm sure this will put a smile on someones face.
Yeah, I have a couple of the clip on versions, I would only really use them on stones if I am in someone elses house and want to set an angle fast on my pocket DMT coarse. I have discovered though, they are the very best way to strop a katana. Some of the clip ons will snap because of the pressure in a wider blade however I haven't had a problem with the cheap clones...after a 2-4000 grit stone finish stropping on a loaded kangaroo .3 micron and .1 micron compound reveals the very sharpest edge whilst maintaining a convexed microbevel tough enough for the job. So if you a regular cutter with tatami and want to retouch during a cutting session or if you are in competitive cutting it's an excellent way to maintain a perfect edge every time no matter what type of katana you use. Now obviously some purests are going to say thats not necessary and not recommended on a genuine nihonto however, I am a practical person who likes cutting practise and using a strop with an angle guide at the right times is going to dramatically change the length of time needed between a full service polish or personal stone touch ups. It's simple common sense to me, keep the allignment perfect and it will last longer and cut cleaner. I can easily whittle hair from this method which is fun by itself. So, clip ons can serve a very useful function but for regular use, no, they really aren't the best thing like the video says. Oh, if you are ordering one, order this type ae01.alicdn.com/kf/HTB12NaBj8DH8KJjy1zeq6xjepXaO/WHISM-Plastic-Knife-Sharpener-Angle-Guide-Whetstone-Sharpening-Tool-Knives-Clip-Holder-Knife-Sharpener-Guide-Kitchen.jpg The ceramic on the back is one solid piece instead of two or three little pieces which can change the angle minutely. There is another variation of this device which uses 2 cylindrical rods of ceramic as the backing plate (you can actually remove them) , I got one of these to see if the rods can be used as a makeshift polishing medium for field sharpening, it work's as a sharpening medium but the result is not polished like you'd expect from the term ceramic sharpening stone. I can't remember exactly but the result was about a 1000 grit sort of edge, which isn't too bad for the price if you want it as a field touch up method.
Totally agree with you. As professional I sharpen my knifes when day off. At least ounce a week. 1000 grid Japanese splash and go. 6000 king and 8000 Belgian coticule . The knifes i don't use a lot but are sharp I just do Belgian coticule for refreshing the edge. Sharpening too much is wrong. Specifically for heavy daily duty. Just get a trusted edge for your feeling.
I have those angle guides, haven’t used them yet as I have purchased the ken onion worksharp and grinder attachment (my knives are razor sharp now, buy one) but I might use my stone now because I had an epiphany one night when I got high. Bros listen to me, I don’t know if he says it in his video but here goes. Say you want to do a 20 degree angle on your knife but you can’t eyeball it. Put your knife on the whetstone like you’re going to chop it (90 degree angle) then slowly lower your blade to the side until it’s at half of what the previous angle was ( a 45 degree angle) then another half (22.5) then move it a bit more and voila. Works insanely well.
I purchased a sharpening diamond guide for sharping all knives what do you think Im trying to keep my knives in good condition I also saw a guide with several different angles and wheels the guide rolls on what do you think? Thank you 😊👍
I've been using the King 1000/6000 and have finally had things click. I just stepped up to the Debado #1000 this morning trusting Ryky's judgement from the Shogun resto the other day. They have to ship from Japan. The food this is a plus for sure. I'm in Texas but not a chef. I can do a pretty good smoked brisket though. Other Bladesmiths? You bet.. Another thing is I'd like to profiled is other styles of work knives, I'm a sportfisherman. I always looking for tools for filleting and cleaning fish. Lots of versions there. There is also the American packing industry and the tools used there. Man. On and On... Thx for doing what you do
Not the least bit interested in food reviews. But you do what you want, Ryky. You have to enjoy what you do and chase your dreams. Featuring custom knife makers on the other hand I would be very interested to see. I have a couple of custom knives but onlt in my bushcraft knife collection, I'm yet to purchase a custom kitchen knife. You should do a deal with them, they get to promote themselves by being on your channel and offer a discount to anyone that mentions Burrfection when ordering a custom knife from them. No doubt you would increase their sales so it would be worth it for them.
Hi Mr. Burr! If you put clear packing tape on your blade, the clipon angle guide will not mar the finish. I don't use one, but this is a simple way to avoid that problem.
Thank you for the video. I recently bought hand forged damascus blades online with no established edge. I have no experience sharpening knives and I only have a beginning whetstone kit. Two grits. Should I invest money on more whetstones, an electric sharpener to speed things up, or make do with what I have?
@@Burrfection I suffered for about two hours with a blank blade and managed to get it mostly sharp. I think I just need more stones with a coarse grit to remove more material.
Can we get more info on how the angle changes on the tip? Would the angle of the tip remain the same as the heel when looking at the angle of contact relative to the stone? Whats the best way to learn sharpening through feel?
A "knife amateur" that's humorous. Meeting custom knife makers, why not? Especially the ones who make knives they use, offers a certain perspective. The recent surge in available TV/video featuring blade smiths is entertaining and fosters an appreciation for the craft.
Okay, a few things: 1) a food blog from you sounds AWESOME!!! Make it happen, Ryky!!! 2) the idea of you actually doing collabs with custom knife makers is actually amazing!! 3) Did something happen to your doggo? I'm seeing a few comments about it, RIP if true :( Keep doing your thing, sir!!!
I like ideas 1) and 2), and if you do add food blogs to your show just don't get food "goofy" like some other host always do. Connecting food to the knives we all sharpen would add a new dimension to your show, the proverbial "rubber meeting the road", if you will. As to adding custom knife makers and showing how they work their craft....it really does help to round out your show by providing a beginning, then sharpening (middle), and finally food (end result). Perfection if your ask me! So something to look forward to then :)
If you're wanting to reprofile your edge I'd reccomend the worksharp guided table sharpener...it pivots to follow the contour...I prefer to keep mine touched up with a ceramic rod and use a diamond rod for damage
Hello Ricky, I am a fairly new watcher and subscriber. Can you tell me if a 25 dollar 1000/6000 half and half stone is cheap or bad. I bought it recently it is half white and half blue and looks and I've seen stones that look exactly the same but have a different brand name "BCKOKI" is the one I bought they are all over Amazon. Can you please give me your opinion of how good a quality you think it is and how it compares to some of your name brand stones just to give me an idea. Thank you and I appreciate your work.
What is the best way to remove the very fine wire on your edge mostly folders. I know there is so many videos on this but not much luck. May is sharp enough to cut most any thin grade paper shave the hair on your. But will not cut free hanging hair. And some to be the higher grad steels. Will take anyones advice that can help thanks and have a blessed day.
In your chef knife tutorial you do push pull with curve blade..am i mistaken?? I've been wondering about this. Can you differentiate between how 'heavy' of a curve, seeing as most chef knives are curved. My question, can you show a few different knives, what you consider 'straight' and 'curved' i know its 'obvious' but I'm a little confused.
Reminds me of argument about saxophone reeds: cane to wet or artificial to be played instantly and consistently? Shouldn't be surprising I sharpen with Shapton splash stones and play saxophones using Legere Signature reeds.
Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on UA-cam, good idea about the food reviews Thanks and great job
hello ryky, i need advice! (Question) I am considering buying a couple of stones, in my country it is very expensive and difficult to acquire them so i have to import them, after several hours of reviews i made a list of potential candidates: (¬$ is the final approximated cost) a. naniwa chosera ss-800 ¬$135 b. cerax 1010 1k ¬$75 c. naniwa chosera ss-2000 ¬$157 d. naniwa ss-3000 ¬$192 e. rika 5k ¬$140 provably get the a/b now and c/d/e in the near future..this is to sharpen my chef knifes, clasic ikon 9inch & tramontina 8inch. thanks!
I have a shapton kurumako 1000. I’m just learning to use it. What suggestions do you have? I’m having trouble getting the correct sharpness. Took about 20 minutes to cut paper and not hair shaving sharp. Should I use those wedgek angle guides?
Charleston, SC has a ton of great restaurants. You could eat at a new place for every meal for weeks and never get a bad meal. As for connections, I am lacking in that department lol. Would love to see the custom knives on your channel 👍🏻
I recently got my first whetstone set and good kitchen knives too. The whetstones came with a clip angle guide which perplexed me and I dismissed it almost immediately as useless. It forces a fixed height of the spine off the stone's surface. So my 8" chef's knife, my 5" chef's knife would both result in very different angles to the stone since the angle from a fixed spine height will depend entirely on the width of the blade. A paring knife or thin fillet/boning knife could be 45° or more using the guide! A cleaver might be less than 10° Lol Terrible for chopping through chunky meat and bones. Much better to learn to feel your knifes' angles and practice. JMTC
im interested in the idea of meeting custom knife makers and learning about the manufacturing process that goes into their work. plus, i love food so...
Question have you ever done a review or know much about Masakage Koishi Gyuto? I would love your opinion. Also the KS. You could sell it and donate to a animal shelter.
Hi Roberto from Chile (thanks for mention my country today). I have a question, last years my wife bought me in Japan a very hight quality Yanagiba bocho (VG10 steel), I have been using this knife very often since then. The first time that I sharpened it took me more than a month of very hard learning. My question is how I can get a very sharp top of the knife?
I'm not a fan of sharpening angle guides either, but the sharpening angle doesn't (or rather shouldn't) change when going freehand. It might appear that way because of the sides of the "triangle" changing their size as a result of the profile of the knife changing/ you moving between heel/tip, but the angle between stone and blade is the same.
How the hell do you old a specific degree angle when sharpening? That is what I don't get about this whole hand sharpening thing. Sans guide, are you just naturally capable of looking down at the knife and saying "I am holding this at a 15 degree angle"?
Not quite sure I agree with you dismissal of the angle guides. I hone straight razors and many times I find warps etc on vintage razors that I need to compensate for. I use a Norton tri stone for knives and to find the right angle is often guess work unless I use it all the time,,,see the parallel? Angle guides would reinforce showing the proper angle...it's that simple..to hell with guessing. I want to get my edge up and quickly..
i just got my whetstones. beautiful real stones, cut and polished and made in Poland, so they are Polish and polished :D. 3 stones cost me around 12$ with shipping. Bought it from stone mason. Bought my chef knife as well from polish company, payed around 18$ i am glad as hell. Now i just need to earn somehow 1000$ to repair my wife's car because it broke.
Thanks for the Videos looking to purchase my first set of stones. Looking at the King stones. Question is the KDS Version the only way I should go or would the standard version work well up to VG10? Also what stone in that price range would be good for re profiling
Question: I have ordered a Wasabi Black Deba knife. Is there a difference in sharpening between a Deba and a Yanagiba, or do the same principles apply?
4 am i pull my stones out of the water and spend at least four hours sharpening tools from the day before. Weekends much more. I love 💕 sharpening! How many steps of grit do you use. From what grit to what grit?
Hello, i was trying to find a review video of the Dalstrong gladiator Cleaver, i watched the one you did when you sharpened it, but would you possibly consider doing a more in depth review on it as thereare very few cleaver videos that i could find on youtube that offer the guidance and expertise which you provide on your channel. Thank you for your consideration of my request if you happen to see this comment. great videos :)
Joshua Howley… during a visit, I discovered that my cousin (NOT a knife person!) had a Warthog, so I had her show me how it worked. It was horrible. I can't imagine using it on a knife you care about! AND, it didn't really seem to make a whole lot of difference. They had it set for 20 degrees per side, and I changed it to the other setting (17 degrees), but it still didn't do a good job. Either a diamond-coated or ceramic rod would be better and MUCH kinder to your edges than one of those too ridiculous gizmos. Better yet, a few strops, loaded with different compounds can quickly do a great job maintaining an edge.
When should I soak my cork? If someone else soaks my cork will the feedback feel different? sorry just kept thinking about the SNL skit with cork soakers every time you said soak your stone.
Nice video as always, thank you for reminding me on my list passion on the almost meditation like hobby of sharpening. But regarding soaking stones. Why drying them at all? Can't you just leave them in the water at all times? Or is there something i am missing?
Ah thanks. Never heard of them before. I have a noname 1000/3000 and a 1000/8000 whetstone. And i just keep them in water. They were super cheap so whatever effect this has on them, I really don't care that much. I have such a filled schedule and I cannot tell when I have time and the passion to sharpen my tools or knives. So as long as nobody tells that keeping them in water has a very ill effect, I will keep them. Thanks again for your help.
The ill effect is if they are not permanent soaking stones eventually the glue binder can dissolve and your stone will fall apart. Some stones also wont sharpen as well when parmasoaked. But if they are cheap, I guess who cares right?
You really need to sharpen on an angle and create an x like bur. It also makes it easier to see what you're doing and if you're keeping the same angle rather than back and fourth. Trust me for a hunting shaped knife just use the right side of the stone angle it and keep the angle low like 20 degrees and to back and fourth. Then just flip the knife and use the right side of the stone again for the other side. Sharpening on an angle is going to remove more metal than back and fourth and its going to create a way sharper bur. Look directly and the bur on your knife like edge right infront of your eye and look to see if it is even on both sides, if it isn't sharpen the side thats wrong until its perfect V shaped.
Dear Ricky, I have found a place called Hocho knife official news letter and if you tap photo it will take you to their website. It’s all Japanese knives and other things. From, Prepantor
Now I'm hungry. Thanks for the video. I was thinking about guides but realized that they couldn't by good for knives with a belly because of the angle change. But now I see that it may work well on a nakiri or santoku. Still probably won't use them though.
As someone who fell victim to a sharpening guide on a damascus knife (before I saw this vid of course).. do you have any suggestions for repair of "damage" to damascus damage. My SG2 Gyuto now has wonderful lines running horizontal along the blade. If not able to repair (and I think im out of luck), are there any "creative" solutions to hide the damage?
Question hi Ricky some sharpeners start there sharpening with a 300 grit diamond plate what are your thoughts on using diamond plates first then transitioning to wet stones . Regards Dean from Oz P.S. you are certainly moving your chanel in the right direction love the channel well done
I've done it in the past. I would assume a lot of sharpeners do it because they typically buy a low grit diamond stone for flattening. So they make it pull double duty when they are reprofiling the angle or taking out chips. Plus you usually have to spend a lot more time on the 1000 grit whetstone to get rid of that 300 diamond scratch pattern. Often they switch to a 300-500 grit whetstone before the 1k to help remove those diamond scratches. If you only have a 300 diamond and you have a big chip then you have to do what you have to do. But long run your better off getting a stone between 300-500. Unless you are sharpening for money or sharpening really beat up knives. Like abused for years. You shouldn't really have to go under 500.
Meeting knife makers would be nice, you can even pair that up with food vlogging while youre at the location. I think visiting their workshops and sharpenning blades with them would be a great idea... but thats just me thinking, some things are easier said than done
my trusted knife store bur.re
Ha! Angle gauges...they work to a certain degree :-D
Dissappointed sigh*
You know where the door is.
@@cheekibreeki904 Hahaha!
Hahahaaa..Love your play of words there.
Dad, is that you?
3:44
Thank you
You're doing god's work, thank you!
Your knowledge from experience and ability to eloquently explain the details of knife sharpening is amazing. Thanks for sharing your knowledge Ryky!
I’m not a restaurant owner. In fact, I just started learning to sharpen knives literally 5 days ago. I’ve got a LOT to learn so I’m not sure how much I can help in your venture.
That said, if you ever want to visit Philadelphia, we’d love to have you here. Keep up the great work.
Another great round of Questions & Answers which I was wondering myself for sure keep this new format cause it keeps it fresh, educational & always interesting. As for Food Blog go for it why not always follow your interest & passions.
Thank you, so many talk of rules of sharpening and very few talk about the feel of it. Your approach seems to be much more intuitive.
I can't help but feel he's missed the point of the likes of the wedgek guides here. They don't lock you in to any angle, but they do provide an accurate means of enabling you to get the feel for a certain angle until you have the muscle memory. They are great for those non-hobbyist that sharpen knives of varying degrees at normal intervals and therefore require a quick reminder of where 15deg is. They still allow you to adjust away from 15deg at the tip if required and in fact aid in learning to sharpen by feel, but do so accurately.
You give spectacular explanations. Many thanks for your efforts!
super frickin helpful bro. people just dont know about the whole "art" of sharpening anymore. the masters took over ten years of sharpening every single day to become masters. Going by feel is no doubt the best way to get a sharp edge and consistent strokes. Thank you.
The food idea could be interesting but I’m really excited about the custom knife makers! Keep us posted on your plans and thanks for answering our questions. Cheers!
Another good video. Thanks to Ryky. I use the Shapton Glass 320, Chosera 800 & 3k, and King 1k, 6k & 8k and his leather strops. He has never misled me and has greatly improved my sharpening skills. Thanks.🔪🗡⚔️
Your tutorials are the best on the web, thank you for these!
Glad you think so!
I love the new format. You are covering a lot of general info quickly. The in depth videos are also fantastic but I'm sure they are quite time intensive to produce. Mixing them up is best so we can catch something quick that helps, and dig into products/skills on a regular basis.
I'd also love to see you visit with knife makers and chefs using the skills and techniques that help build on our knowledge. i have to admit I found Anthony Boudains visit with Bob Kramer enough to have watched it several time. The art and science of blades and preparing food is fascinating.
If you need to use a spine angle guide (like Minosharp's) and you don't want to ruin the finish, you can tape up the contact areas between the angle guide and the spine. This will provide a layer of protection to stop the angle guide from ruining the finish.
Great advice on the sharpening wedges. I have them and everything you say about them is true. One thing I will say, they do give some reassurance for the beginner that you're at least in the right ball park, angle wise. I use them to just check my grip, and that it's putting the blade at the right angle, then I take the wedge off the stone and actually do the sharpening.
I'm really enjoying this Q and A style of video, but of course I also learn a lot from the "how to" sharpening videos too.
Custom knife makers being featured on the channel? Yes!
Cheers!
just want to say this is an excellent content-packed video. thanks for sharing.
Another great video! I really like these Q&A's. Stay sharp!
spot on about technique I'm an ex beef slaughterman and we never had waterstones , always used Norton India stones and finished with a black Arkansas stone for an absolute razor edge..by the way we used vegetable oil or water as a lubricant as we were not allowed mineral oil in a food processing plant...as an aside I switched from steel to ceramics to straighten the edge during use
From what I've seen lately, sharpening removes metal from the blade, which isn't always what is needed to make a knife sharp again. Also, removing metal from the blade reduces the life expectancy of the knife. Most of the time, stropping is really what is best to bring back the edge without removing metal. So, sharpening is used to establish the edge and stropping is used to keep the edge tuned to it's previously sharpened state.
i use the 2 coin method to set my initial angle. 2 pennies for standard, 2 dimes for a thinner edge, 2 quarters for a thicker edge.
I'd like to add that angle was the one thing I always worried about. I threw that in the crapper and discovered that the angle took care of itself as I concentrated on the burr. I had lasting muscle memory within a day. ALL HAIL THE BURR!!!
Nice break down of the feed back and polish of each stone. I know this as I hone straight razors constantly and look at the edges under magnification. I have the Norton Multi stone set up and I have lost my ability to maintain the correct angle when using it..thanks for the advice and demonstration..
It's not the stone, but sharpener. Thirty one seconds. No wasted time. Than you take the time to explain the statement. Thanks. Love your channel.
@Kiki Lang - Exactly, like the old saying "A poor tradesman blames his tools".
I have been wanting to do a traveling knife maker vlog myself for about six months now. I would be bummed to have you beat me to the punch but thrilled to see the content.
“They both work to a certain degree”. Good one :)
I love how you sharpen knives and especially the large carving knives used in the kitchen. I have several cooking knives which I have to sharpen and also many hunting and pocket knives and work to keep them sharp.
All of these so-called "experts" can barely agree on a single thing.
Angle guides are great! They give you an idea rather than the "imagine there are two quarters" suggestion. And beginners get MUCH better results with them rather than without them.
I think it would be good for you to expand your channel like that, I’m only an amateur with knives and In the kitchen, but I would love for you to come to Australia, Queensland, Brisbane. It would be awesome to see you travelling, learning about food. Like every time you learn something or get a new tip that you think would be nice to share and help us. I know a lot of chefs and each treat their knives differently and it reflects on them. If you came to Brisbane I would definitely come see you and ask you in person for tips and tricks and ask about your vast knowledge about things I’m not sure about.
Not having tried guides, I think they would be best as a self training tool to get a feel for the angle so you can free-hand to that angle. I would not want to work on sharpening "while" using a guide though.
i do a lot of prep work like cutting vegetables and breaking down meat. for vegetables, the french slicing motion is the most comfortable with a curved chef knife, but i like chinese cleavers mainly because of the big flat surface for scooping; not as comfortable to cut with for long periods of time though.
your review of the suehiro dabato made me purchase a 400 for my hand planes and chisels and its by far the best thing I have ever used. I highly recommend.
Food: Charleston SC Custom knife: You should visit some of the guys who were on Forged By Fire. They are making some crazy knives/weapons. Also it would be nice to see some guest demos on the use of the different types of knives and how they are used. I have yet to brave the hand polishing but I do appreciate good knife skills. I appreciate the good content and information, keep up the good work!
A bit late to this, but I work at Cuvée in Thibodaux, Louisiana. Just opened up this week and the menu is GREAT!!! Southern Italian/South Louisiana fusion!!!
Really good information and sorely need for a novice like me. At least now I won't scratch any knives using an angle guide or the rubbishy
MTJSYG Knife Sharpener 4-in-1 Kitchen Knife and Scissor Sharpener I bought recently. I'm sure this will put a smile on someones face.
Around 4:00 is about angle guide
Burrfection i work in as a Cook in NY, buffalo , fiesta bamba mexican restaurant. I use enso HD knifes, and miyabi brichwood. I love You videos
Yeah, I have a couple of the clip on versions, I would only really use them on stones if I am in someone elses house and want to set an angle fast on my pocket DMT coarse.
I have discovered though, they are the very best way to strop a katana. Some of the clip ons will snap because of the pressure in a wider blade however I haven't had a problem with the cheap clones...after a 2-4000 grit stone finish stropping on a loaded kangaroo .3 micron and .1 micron compound reveals the very sharpest edge whilst maintaining a convexed microbevel tough enough for the job.
So if you a regular cutter with tatami and want to retouch during a cutting session or if you are in competitive cutting it's an excellent way to maintain a perfect edge every time no matter what type of katana you use.
Now obviously some purests are going to say thats not necessary and not recommended on a genuine nihonto however, I am a practical person who likes cutting practise and using a strop with an angle guide at the right times is going to dramatically change the length of time needed between a full service polish or personal stone touch ups. It's simple common sense to me, keep the allignment perfect and it will last longer and cut cleaner.
I can easily whittle hair from this method which is fun by itself.
So, clip ons can serve a very useful function but for regular use, no, they really aren't the best thing like the video says.
Oh, if you are ordering one, order this type
ae01.alicdn.com/kf/HTB12NaBj8DH8KJjy1zeq6xjepXaO/WHISM-Plastic-Knife-Sharpener-Angle-Guide-Whetstone-Sharpening-Tool-Knives-Clip-Holder-Knife-Sharpener-Guide-Kitchen.jpg
The ceramic on the back is one solid piece instead of two or three little pieces which can change the angle minutely.
There is another variation of this device which uses 2 cylindrical rods of ceramic as the backing plate (you can actually remove them) , I got one of these to see if the rods can be used as a makeshift polishing medium for field sharpening, it work's as a sharpening medium but the result is not polished like you'd expect from the term ceramic sharpening stone. I can't remember exactly but the result was about a 1000 grit sort of edge, which isn't too bad for the price if you want it as a field touch up method.
Right on. You just saved me a few bucks, and a MAJOR migraine. I’ll keep working on my free-hand technique. 🤙
Totally agree with you. As professional I sharpen my knifes when day off. At least ounce a week. 1000 grid Japanese splash and go. 6000 king and 8000 Belgian coticule . The knifes i don't use a lot but are sharp I just do Belgian coticule for refreshing the edge. Sharpening too much is wrong. Specifically for heavy daily duty. Just get a trusted edge for your feeling.
I have those angle guides, haven’t used them yet as I have purchased the ken onion worksharp and grinder attachment (my knives are razor sharp now, buy one) but I might use my stone now because I had an epiphany one night when I got high.
Bros listen to me, I don’t know if he says it in his video but here goes. Say you want to do a 20 degree angle on your knife but you can’t eyeball it.
Put your knife on the whetstone like you’re going to chop it (90 degree angle) then slowly lower your blade to the side until it’s at half of what the previous angle was ( a 45 degree angle) then another half (22.5) then move it a bit more and voila.
Works insanely well.
I purchased a sharpening diamond guide for sharping all knives what do you think Im trying to keep my knives in good condition I also saw a guide with several different angles and wheels the guide rolls on what do you think? Thank you 😊👍
I've been using the King 1000/6000 and have finally had things click. I just stepped up to the Debado #1000 this morning trusting Ryky's judgement from the Shogun resto the other day. They have to ship from Japan. The food this is a plus for sure. I'm in Texas but not a chef. I can do a pretty good smoked brisket though. Other Bladesmiths? You bet..
Another thing is I'd like to profiled is other styles of work knives, I'm a sportfisherman. I always looking for tools for filleting and cleaning fish. Lots of versions there. There is also the American packing industry and the tools used there. Man. On and On... Thx for doing what you do
Not the least bit interested in food reviews. But you do what you want, Ryky. You have to enjoy what you do and chase your dreams.
Featuring custom knife makers on the other hand I would be very interested to see. I have a couple of custom knives but onlt in my bushcraft knife collection, I'm yet to purchase a custom kitchen knife. You should do a deal with them, they get to promote themselves by being on your channel and offer a discount to anyone that mentions Burrfection when ordering a custom knife from them. No doubt you would increase their sales so it would be worth it for them.
Hi Mr. Burr! If you put clear packing tape on your blade, the clipon angle guide will not mar the finish. I don't use one, but this is a simple way to avoid that problem.
Thank you for the video. I recently bought hand forged damascus blades online with no established edge. I have no experience sharpening knives and I only have a beginning whetstone kit. Two grits. Should I invest money on more whetstones, an electric sharpener to speed things up, or make do with what I have?
if you don't care to learn, e-sharpeners will give you results immediately. you can get a sharper knife with whetstones.
@@Burrfection I suffered for about two hours with a blank blade and managed to get it mostly sharp. I think I just need more stones with a coarse grit to remove more material.
To prevent scratches with a guide, put some tape over the guide to make the guide's surface smoother.
Can we get more info on how the angle changes on the tip? Would the angle of the tip remain the same as the heel when looking at the angle of contact relative to the stone?
Whats the best way to learn sharpening through feel?
A "knife amateur" that's humorous. Meeting custom knife makers, why not? Especially the ones who make knives they use, offers a certain perspective. The recent surge in available TV/video featuring blade smiths is entertaining and fosters an appreciation for the craft.
I wish I watched this before sharpening. I have a Yaxell Ran santoku and I used the angle guides that clip and and that destroyed the Damascus look
Okay, a few things:
1) a food blog from you sounds AWESOME!!! Make it happen, Ryky!!!
2) the idea of you actually doing collabs with custom knife makers is actually amazing!!
3) Did something happen to your doggo? I'm seeing a few comments about it, RIP if true :(
Keep doing your thing, sir!!!
I like ideas 1) and 2), and if you do add food blogs to your show just don't get food "goofy" like some other host always do. Connecting food to the knives we all sharpen would add a new dimension to your show, the proverbial "rubber meeting the road", if you will. As to adding custom knife makers and showing how they work their craft....it really does help to round out your show by providing a beginning, then sharpening (middle), and finally food (end result). Perfection if your ask me! So something to look forward to then :)
Loving your channel, I'm very glad I recently discovered it. Keep up the good work! :)
Any advice for sharpening a khukri which has a thicker spine and should be able to resist damage due to more outdoor use.
Really learn a lot from your q & a vids. Thank you
Hello from LE MANS in FRANCE! thanks for your vidéo!
Can you do a video on what is the basic stone to have if you dont know anything about sharpening . What grit. And how to sharpen barber scissors
If you're wanting to reprofile your edge I'd reccomend the worksharp guided table sharpener...it pivots to follow the contour...I prefer to keep mine touched up with a ceramic rod and use a diamond rod for damage
Hello Ricky, I am a fairly new watcher and subscriber. Can you tell me if a 25 dollar 1000/6000 half and half stone is cheap or bad. I bought it recently it is half white and half blue and looks and I've seen stones that look exactly the same but have a different brand name "BCKOKI" is the one I bought they are all over Amazon. Can you please give me your opinion of how good a quality you think it is and how it compares to some of your name brand stones just to give me an idea. Thank you and I appreciate your work.
What is the best way to remove the very fine wire on your edge mostly folders. I know there is so many videos on this but not much luck. May is sharp enough to cut most any thin grade paper shave the hair on your. But will not cut free hanging hair. And some to be the higher grad steels. Will take anyones advice that can help thanks and have a blessed day.
What grit level are you using on your stones? Are you stropping? What compounds?
In your chef knife tutorial you do push pull with curve blade..am i mistaken?? I've been wondering about this. Can you differentiate between how 'heavy' of a curve, seeing as most chef knives are curved. My question, can you show a few different knives, what you consider 'straight' and 'curved' i know its 'obvious' but I'm a little confused.
Reminds me of argument about saxophone reeds: cane to wet or artificial to be played instantly and consistently? Shouldn't be surprising I sharpen with Shapton splash stones and play saxophones using Legere Signature reeds.
good one
Question: Ever had a bad cut from a knife? If so, what was the worst?
Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on UA-cam, good idea about the food reviews
Thanks and great job
So sorry to hear about yor dog, rip
Kelvyn Barker Jian So sad.. also so tempting to suggest he ate it..
Poor timing on an unfunny "joke." you should be ashamed.
it is a funny joke but since his dog justed passed away. It wont be funny.
Songleng Hak wrong
Peel off the skin and taste like chicken
hello ryky, i need advice! (Question)
I am considering buying a couple of stones, in my country it is very expensive and difficult to acquire them so i have to import them, after several hours of reviews i made a list of potential candidates: (¬$ is the final approximated cost)
a. naniwa chosera ss-800 ¬$135
b. cerax 1010 1k ¬$75
c. naniwa chosera ss-2000 ¬$157
d. naniwa ss-3000 ¬$192
e. rika 5k ¬$140
provably get the a/b now and c/d/e in the near future..this is to sharpen my chef knifes, clasic ikon 9inch & tramontina 8inch.
thanks!
Interesting. Would your comments on the angle guides also apply to the KME type sharpening systems?
I have a shapton kurumako 1000. I’m just learning to use it. What suggestions do you have? I’m having trouble getting the correct sharpness. Took about 20 minutes to cut paper and not hair shaving sharp. Should I use those wedgek angle guides?
Charleston, SC has a ton of great restaurants. You could eat at a new place for every meal for weeks and never get a bad meal. As for connections, I am lacking in that department lol.
Would love to see the custom knives on your channel 👍🏻
WOW! you are so honest about your experience awesome.
I recently got my first whetstone set and good kitchen knives too. The whetstones came with a clip angle guide which perplexed me and I dismissed it almost immediately as useless. It forces a fixed height of the spine off the stone's surface. So my 8" chef's knife, my 5" chef's knife would both result in very different angles to the stone since the angle from a fixed spine height will depend entirely on the width of the blade. A paring knife or thin fillet/boning knife could be 45° or more using the guide! A cleaver might be less than 10° Lol Terrible for chopping through chunky meat and bones. Much better to learn to feel your knifes' angles and practice. JMTC
im interested in the idea of meeting custom knife makers and learning about the manufacturing process that goes into their work. plus, i love food so...
Question have you ever done a review or know much about Masakage Koishi Gyuto? I would love your opinion. Also the KS. You could sell it and donate to a animal shelter.
Hi Roberto from Chile (thanks for mention my country today).
I have a question, last years my wife bought me in Japan a very hight quality Yanagiba bocho (VG10 steel), I have been using this knife very often since then. The first time that I sharpened it took me more than a month of very hard learning. My question is how I can get a very sharp top of the knife?
I usual stop on 1500 if I use the kme and 3000 free hand. I strop with 5 mic. 3 1/2 wicked edge paste then 1 mic 3/4 1/2 1/4 1/10th .Thank you Randy.
Question: Can you go over your bicycle build.
I'm not a fan of sharpening angle guides either, but the sharpening angle doesn't (or rather shouldn't) change when going freehand. It might appear that way because of the sides of the "triangle" changing their size as a result of the profile of the knife changing/ you moving between heel/tip, but the angle between stone and blade is the same.
How the hell do you old a specific degree angle when sharpening? That is what I don't get about this whole hand sharpening thing. Sans guide, are you just naturally capable of looking down at the knife and saying "I am holding this at a 15 degree angle"?
@@williamvarn1111 Practice.
Hi burfection , could you do a comparison between single bevel knives & double bevel knives?
Thanks in advance
Hope to hear from you soon !
Not quite sure I agree with you dismissal of the angle guides. I hone straight razors and many times I find warps etc on vintage razors that I need to compensate for. I use a Norton tri stone for knives and to find the right angle is often guess work unless I use it all the time,,,see the parallel? Angle guides would reinforce showing the proper angle...it's that simple..to hell with guessing. I want to get my edge up and quickly..
they are not needed for kitchen knives, but glad you like them
do you have any tips on sharpening the tip area of the knife? i have a Victorinox Fibrox 8 inch Knife
i just got my whetstones. beautiful real stones, cut and polished and made in Poland, so they are Polish and polished :D. 3 stones cost me around 12$ with shipping. Bought it from stone mason. Bought my chef knife as well from polish company, payed around 18$ i am glad as hell. Now i just need to earn somehow 1000$ to repair my wife's car because it broke.
both of those ideas are great, much love
Thanks for the Videos looking to purchase my first set of stones. Looking at the King stones. Question is the KDS Version the only way I should go or would the standard version work well up to VG10? Also what stone in that price range would be good for re profiling
Question: I have ordered a Wasabi Black Deba knife. Is there a difference in sharpening between a Deba and a Yanagiba, or do the same principles apply?
4 am i pull my stones out of the water and spend at least four hours sharpening tools from the day before. Weekends much more. I love 💕 sharpening! How many steps of grit do you use. From what grit to what grit?
Can you not leave your stone in a bath overnight, or while you're at work? Why do you have to set aside time to soak your stone?
Hello, i was trying to find a review video of the Dalstrong gladiator Cleaver, i watched the one you did when you sharpened it, but would you possibly consider doing a more in depth review on it as thereare very few cleaver videos that i could find on youtube that offer the guidance and expertise which you provide on your channel. Thank you for your consideration of my request if you happen to see this comment. great videos :)
The add on this video was for a Warthog pull though sharpener, Have you tried any of these type of sharpeners for speed?
Joshua Howley… during a visit, I discovered that my cousin (NOT a knife person!) had a Warthog, so I had her show me how it worked. It was horrible. I can't imagine using it on a knife you care about! AND, it didn't really seem to make a whole lot of difference. They had it set for 20 degrees per side, and I changed it to the other setting (17 degrees), but it still didn't do a good job. Either a diamond-coated or ceramic rod would be better and MUCH kinder to your edges than one of those too ridiculous gizmos. Better yet, a few strops, loaded with different compounds can quickly do a great job maintaining an edge.
They are awful. Avoid pull through sharpeners. They are for like emergency in the woods type of things.
When should I soak my cork? If someone else soaks my cork will the feedback feel different? sorry just kept thinking about the SNL skit with cork soakers every time you said soak your stone.
Nice video as always, thank you for reminding me on my list passion on the almost meditation like hobby of sharpening. But regarding soaking stones. Why drying them at all? Can't you just leave them in the water at all times? Or is there something i am missing?
Some stones are what they call perma-soak stones and some stones are not but they still need a 30 to 60 minute soak
Ah thanks. Never heard of them before. I have a noname 1000/3000 and a 1000/8000 whetstone. And i just keep them in water. They were super cheap so whatever effect this has on them, I really don't care that much. I have such a filled schedule and I cannot tell when I have time and the passion to sharpen my tools or knives. So as long as nobody tells that keeping them in water has a very ill effect, I will keep them.
Thanks again for your help.
The ill effect is if they are not permanent soaking stones eventually the glue binder can dissolve and your stone will fall apart. Some stones also wont sharpen as well when parmasoaked. But if they are cheap, I guess who cares right?
You really need to sharpen on an angle and create an x like bur. It also makes it easier to see what you're doing and if you're keeping the same angle rather than back and fourth. Trust me for a hunting shaped knife just use the right side of the stone angle it and keep the angle low like 20 degrees and to back and fourth. Then just flip the knife and use the right side of the stone again for the other side. Sharpening on an angle is going to remove more metal than back and fourth and its going to create a way sharper bur. Look directly and the bur on your knife like edge right infront of your eye and look to see if it is even on both sides, if it isn't sharpen the side thats wrong until its perfect V shaped.
Dear Ricky,
I have found a place called Hocho knife official news letter and if you tap photo it will take you to their website. It’s all Japanese knives and other things.
From,
Prepantor
I have a question for you? Have you ever tried the wicked edge system?
Fitst of all sorry for for your lost, How to set a concave bevel on the knife?
Hi I just bought the king 1000/6000 stone from Amazon it will be my first time to sharpen .is this a splash or whetstone
Thanks for your tips. Would be great to see you review restaurants.
Now I'm hungry. Thanks for the video. I was thinking about guides but realized that they couldn't by good for knives with a belly because of the angle change. But now I see that it may work well on a nakiri or santoku. Still probably won't use them though.
do you have an opinion on the ruixin pro knife sharpeners or other sharpening jigs?
As someone who fell victim to a sharpening guide on a damascus knife (before I saw this vid of course).. do you have any suggestions for repair of "damage" to damascus damage. My SG2 Gyuto now has wonderful lines running horizontal along the blade. If not able to repair (and I think im out of luck), are there any "creative" solutions to hide the damage?
Question hi Ricky some sharpeners start there sharpening with a 300 grit diamond plate what are your thoughts on using diamond plates first then transitioning to wet stones . Regards Dean from Oz
P.S. you are certainly moving your chanel in the right direction love the channel well done
I've done it in the past. I would assume a lot of sharpeners do it because they typically buy a low grit diamond stone for flattening. So they make it pull double duty when they are reprofiling the angle or taking out chips.
Plus you usually have to spend a lot more time on the 1000 grit whetstone to get rid of that 300 diamond scratch pattern. Often they switch to a 300-500 grit whetstone before the 1k to help remove those diamond scratches.
If you only have a 300 diamond and you have a big chip then you have to do what you have to do. But long run your better off getting a stone between 300-500.
Unless you are sharpening for money or sharpening really beat up knives. Like abused for years. You shouldn't really have to go under 500.
Meeting knife makers would be nice, you can even pair that up with food vlogging while youre at the location. I think visiting their workshops and sharpenning blades with them would be a great idea... but thats just me thinking, some things are easier said than done