For anybody using this method,please note he is using silicone carbide and not aluminum oxide sandpaper.Silicone carbide can sharpen up to 70 Rockwell.
I remember I watched this guy cut apples for like 2 hours in a knife comparison video a few years ago. Don’t even know what the knives were but glad to see he’s still uploading.
Good to see some sharpening content! I like to see that you’re coming back with some beginner tips. This channel was very accessible and entertaining to me when starting out. I continue to enjoy it, especially when you’re able to sneak in some more advanced episodes. Cheers!
UA-cam is not showing me your videos!!! Not sure why but I'm happy I got one today. I give this video 🔪🔪🔪🔪 out of 5 knives for letting people with a budget know how to get their knives super sharp for a small amount of money!
Yeah this one it notified me...I was thinking he hasn't posted in a long time and when he does it's about a sponge haha....youtube thinks kitchen knives are scary, didn't realize I've been missing out your videos
Before I bought a couple diamond stones I made whetstones from glass tiles and sand paper. I just glued the sandpaper to the tiles starting at 320 grit and going up to 3000 grit using spray adhesive. I honestly tell my friends that want to get into hand sharpening to start with that. If they want to be cheaper, go ask the big box stores if you could buy the cutoff scraps of glass. The glass is important since you want it as flat as possible. It works wonders on stuff for woodworking as well, such as planes and chisels. EDIT: Also I got the idea because of wood working and sharpening those items using that method. Figured I'd give it a go for knives.
Run a test on ceramic honing rod to see how it compares, and also see if you can improve the bread knife on the same honing rod. I have both the brown and white ceramic rods from Noble. They currently sell for about 32.00 dollars on Amazon. I use them on curved blades and also cheap knives between sharpenings.
I'm interested in knife sharpening but have never done it before. Can you post a video of a beginner kit that you sell? I'd like to see each component and how to use it.
We exchanged emails a couple of years ago about those Nexus BD1N knives from Cutlery and More (they don't carry them anymore) but I was raving about how sharp they are and how well they hold an edge, and you even had a video where you compared knives cutting through some kind of rope and that Nexus knife was one of the best. That prototype looks awesome, I hope you sell some BD1N knives in the future!!
That's a quick and easy that is good for most domestic kitchen knives. The wheel grind sharpeners leave concave edges and take away a lot of steel. Even pull-through sharpeners require some attention The one-inch wide sandbelt contraptions require a steady hand to avoid gouging the edge. Flat stone is best, but there are videos of Asian shops using huge five foot diameter foot-wide stone wheels for heavy grinding - a lot depends on the condition of the edge. if it has small chips (likely, from what I've seen) some heavy whetting is required. The same for rolled edges. The Edge-On--Up tester is limited to a very small spot, and if you test a chip, it will be very dull. Knives go dull with use. Learning a 1k grit and a strop does wonders, and maybe a coarse stone like the Suehiro LD 21 for chips. One interesting aspect of your method demonstrated here is the direction of the burr. Is it even there?
Thank you for this very practical method for the enthusiastic householder to sharpen their "non-professional" knives with a minimum of time, money and effort. Form follows function. A few scratches on the blade surface is a negligibly small price to pay to have a knife that does what knife should do - cut well.
I got some paper today for my bread knife and the sharpening worked super. Had some scratches on my Chinese cleaver and polished it with the 1200 grit paper. Noticed it got sharper and continued with the 800 grit and then the 1200 again. It got pretty sharp but if the knife is very dull, I will start with a stone and maybe finish with paper. Or a combo until I'm satisfied. I'm just too impatient to only be using paper.
Definitely trying this on a bread knife. Don't know if I would try it on one of my chef's knives. Looking at your store and just drooling over those knives. Maybe in a few years. Having 2 kids in college is rough😂
If you use a drywall sanding pad it will hold your paper in the clamps and has a built in cushion. I use this for final polishing on axes before stropping..... it works great.
Do a reprise of whetstones and their use! Update it with knowledge gained! One aspect I'd like to see explained is the difference in binders for various stones. Some seem to be almost glass-like (rough, of course), while some seem almost ceramic (yet absorb water, but do not stay wet), and some seem to be more like a hardened clay (they require water but seem to stay damp). Specific ones I'm thinking of are, respectively, Suehiro LD 21, Imanishi 10k, and the Green Brick of Joy. Those have got to be different bases! How are they made?????? I'm leaning towards the clay feel. Your all-time favorite Naniwa 3k feels a bit glass-like, like a refined LD 21. The Debado MD 400 (corrected typo) is buttery smooth, one of my favorites. I have a lot of favorite stones!! I may buy a new MD 20. It looks like a gem, and I find the big stones very convenient to use. But how are all these stones made? If you go to Japan again, take us to a factory!
Interesting! I think I'll try this. I've been wanting to sharpen some of my knives, but have been hesitant to spend all that money on whetstones and such.
I used 800 then 1000 sandpaper/sponge on a bread knife last night. It did make it sharper, but I wouldn’t be a big fan of the scratch pattern on my good knives (and can’t believe Ryky did it to that BD1N prototype 🤯).
@@b-radg916 That is a good warning that he also mentioned on the vid. I'm definitely going to try first with my lowest tier knife and I own none too precious to have scratches. Heck, if anything, it would bring them more character. :D
There used to be a mobile knife sharpener south of San Antonio who sharpened knives and scissors using wet/dry sandpaper on a glass plate underwater in a large pan. His shop was in the back of a van that he drove from town to town on a regular schedule. He said the key to running that business was to keep to a schedule so the customers could rely on you being there.
Enjoyed the video. Shows that money doesn't buy sharp. But the rabbit hole is available. Well done. Would love to see some videos of the knives you offer and their purpose. Dozier
To get the most reliable measurement out of that sharpness tester you're supposed to tension the filament with an 100g weight. Since you do a cut in the video right before every test it might be that you are doing just that, but its unclear and clarifying how you set your tester up for replicability is greatly pleasing to fellow sharpening buffs and will surely attract a few extra subscribers in the long run. Besides that I am going to go try this on one of my cheaper use-and-abuse kitchen knives ^^
I have a single bevel kitchen knife I love that needs sharpening. No idea what the factory angle was though and I don't have the skill to find out by feel nor the cash for a set of good stones. This suggests to me that fine grit sandpaper on a leather belt may be just enough to put an good edge back on it. Thanks for the tip!
If it’s on leather, there is potential for rounding the edge, because the leather is soft. To reduce this, you might try a piece of glass or granite or something that is flat and won’t give.
It looks like the sponge is ineffective as a backer. (560 result). But the sandpaper on a flat surface worked (344 result). The Scary Sharp method uses wet/dry sandpaper on a piece of glass (flat surface). It works well as a method that is cheap to get started with - but over time, sandpaper costs more than using a stone. Ps: the sponge would work well for edges that have a convex (Appleseed) profile. But a mouse pad and sandpaper used like a strop works even better.
Exactly! Came here searching for this. The only place, where a sponge might do something good, would be profiled blades, where the sponge molds the sandpaper to the blade profile, like wave cutter knives.
Intriguing way to get people into sharpening without spending a bunch on stones. To reduce rounding, maybe try the sandpaper method attached to a piece of glass or granite or something that is flat and won’t give like leather.
I’ve always wondered why some knives can get sharp enough to cut paper towels with a slice and others won’t then found different blade steels and heat treatments can have different edges . Prob close to sharpened 0ver 200 folding pocket knives and a good handful are razor razor sharp . The maxamet from spyderco is pretty amazing with the toothy sharpness while some 154cm kubey steel is also very good and some civivi d2 and 14c get s a sharp sharp edge . I just noticed how some 14c gets really mirror polished and some doesn’t and some gets sharper than others of the same steel . I use diamond emulsion stropping compound 1000 and 14000 and have been using oh heck I forge the name but they’re really really good stones
Different steels sharpen differently - I don't know much more than just that. I read that Japanese Master Sharpener is a degree following three years of study. My guess is that they get into metallurgy a lot (obviously more than just how to use whetstones).
@@davesmith5656 I agree . Even the same steels can sharpen differently . Long as they get sharp . You know what I mean though . You probably have a couple knives that seem to get a little sharper than the others and a little more polished .
Looks like a quick way to get a reasonable edge on a blade you don't mind scratching. You said you make your own stropping paste; would you mind telling me what you use in it?
This is a great hack because the majority of people out there have never sharpened a knife and will never bother to get a sharpening system or bother learning how to sharpen on stones. Hell, it was fast enough that I could see myself bringing a sheet of sand paper next time I'm going to be cooking away from home because I can't stand prepping ingredients with a dull knife.
The main issue I see with this is that the grain of the sharpening will be almost parallel to the edge ("horizontal") instead of perpendicular ("vertical"). That limits the level of sharpness you can achieve and won't _feel_ sharp as long because you lose a lot of that micro-serration effect. But it still beats a knife that never gets sharpened, hands down! I agree BD1N is an underrated kitchen knife steel. Can be hardened to 63-65 HRC while still not being overly chippy, and it's _super cheap_ to make because it's just a traditional melt steel with nitrogen pumped through it. You can make some great knives at mass market prices, but it just hasn't seemed to find that right combo of price and availability to catch on with the public, and knife nerds are mostly shelling out for fancier stuff.
Based on your experience, this seems a viable technique. Bringing that BD1 blade from 780 to about 340 (or was it 330?) seems effective and efficient. Your sponge technique would be easier for a newbie to replicate than going through the waterstone apprentice learning curve, IMHO. I will test this on a couple of my knives in the coming months - until then I am hopefully optimistic. Good job! Excellent outside the box thinking!
Whet sanding paper is a great, cheap and fast way to sharpen a knife! Not for really dull knifes wich need a complete reprofiling the edge though, but for weekly maintenance it‘s a very good way. No time needed for watering, flatening and drying like for a stone. Whet the piece of 600-800 grit paper and it will stick on glas. A tiny little droplet of dish soap on the surface helps for gliding with the steel. I use 1200 grit to maintain my razor sharp edges once every two weeks. Then stropping on leather with 3 micron Silicium-Carbide compound. But After EVERY use of my knifes, I strop them 4-5 passes per side on a hanging leather strop with the bespoken compound, restoring the initial sharpness.😊 compound.
@@Burrfection Not always... Only when I am sharpening an expensive japanese knive :D My understanding is, that the key point, whatever technique or stone you are using, is keeping the correct angle. When I feel that I am not, I can see the results are worse
Relatable! My “good” knife is chipped after my attempts to sharpen with various sharpeners.(not following this channel’s instructions on proper technique or even this quick method - before.)
Trivia: the "Pink Pop Rocks" (Imanishi, IIRC) is much better as a flattening stone than the diamond 140 grit (imo). Not their "Pink Brick" which is a 220 sharpening stone. The "Pink Pop Rocks" is riddled (intentionally) with random cavities of different sizes and shapes, almost as if it were frozen while still boiling (or whatever). It can be used to sharpen, but will cut your hands quickly if you aren't careful. I think the cavities are there are temporary repositories for slurry generated in flattening.
@@Burrfection I understand. But you brought a lot of value to the sharpening / knife enthusiast community. I think you should keep doing that and better standardised testing would be a great resource. Can't wait for a knifesteelnerds colab! Thanks for your efforts 👍
I was cooking at my sister in laws the other day and she handed me a knife and said, this is brand new so it's very sharp, be careful. I couldn't believe how dull they were. Most people don't know what sharp is.
@@Burrfection Everyone I've seen do it has to hold the paper towel tight somehow. I've never seen anyone cut paper towel as easily as regular paper, but it still gives you a really good indication of what is going on at the very high sharpness levels where everything just glides through regular paper.
Honestly it's not cheaper than a whetstone. It appears to be cheaper than a whetstone, but it's not. I spent $600 on stones twenty years ago. They are not halfway through yet, despite being used to sharpen literally dozens of different tools regularly (I am a woodworker who only uses hand tools). The most aggressive thing I do with them is sharpen kitchen knives, and my wife was a chef for ten years, she had three knives that needed sharpening on the stones ever three months as well as the home knives. If I had only used sandpaper to sharpen those tools I would already be well over $600 in by now with no end in sight. As it is I will probably have to replace one of those stones in my lifetime, the rest will be usable probably at least for another eighty years if they are continually used the way they currently are. (the other issue is availability- where I live sandpaper supplies are irregular at best, I need sandpaper and it is very annoyingly hard to get a hold of. I have to be sparing and frugal with my sandpaper use, simply so that I have the best chance possible to not get stuck without the correct sized.)
You have to be EXTREMELY careful sharpening a knife like that with a sponge, if the knife has a sharp point rather than a rounded tip. If the tip catches in the sponge, it can redirect the edge right into your finger as you move back down the blade, with potentially catastrophic results. It is NOT a good idea to use reciprocating hand sharpening like that - it could take the inside of your thumb off. You are moving your hand relative to the blade edge along the blade edge; if it twists in your other hand, you're slicing meat. A warning to those who feel that this is a safe practice; it isn't. Hands still and fixed, and move the knife - not your hand relative to the knife.
I'm very angry that this is a good trick. I spent 3 years transitioning from sandpaper and 57-and-under HRC blades through $300 in whetstone and my grandma passing before I had a clear Arkansas stone. And this one simple tip is better than 2 years.
@@BurrfectionI did. It was awesome! I see you have a video of 'sharpening using a rock' as well. I haven't viewed that one yet, but will. Keep up the great content!
What a load of💩if the sponge was actually making an improvement why dont u try cutting something without using other forms of sharpening tools after the sponge. I have been a cert 3 Slaughterman for over 7 years the only thing u needs to take of fine burrs is a plastic handle of a knife steel just cut straight into it running the whole length of it 2-3 times perfect! also cutting paper dulls the edge of the blade why not demonstrate on a boneless ham or something we actually cut in the kitchen
@@Burrfection for starters dont have false advertising as ur video title! the $1 sponge “trick” doesn’t transform a knife at all it would more so make ur edge more rounded because when pushing against a knife blade with a sponge it wouldnt stay as solid as a flat surface to keep the edge on a consistent angle, because of it being softer it would at times wrap over the top edge of the blade! If u weren’t using ur strop after the sponge i bet my left nut that it would make the knife duller or not ever change it
there is nothing special about it, as least from a Rockwell hardness perspective. just focus on the quality of grind, ergonomics, and get something within your budget. check out the sale burrfectionstore.com/
Not as bad as doing it to a serrated… but u need to try my method… “inverted palm sander.” Remember? I have 10k paper to finish even. 😅 use like a stone, very little passes though.
@@Burrfection myself and many others would love this, just make sure not to put yourself under pressure and feel obligated, we’re all here to support you ❤️
My Knife Store burrfectionstore.com/
Do you have an instagram?
For anybody using this method,please note he is using silicone carbide and not aluminum oxide sandpaper.Silicone carbide can sharpen up to 70 Rockwell.
I remember I watched this guy cut apples for like 2 hours in a knife comparison video a few years ago. Don’t even know what the knives were but glad to see he’s still uploading.
Thank you for being here
Ok he's definitely back. Love to see it!
Good to see some sharpening content! I like to see that you’re coming back with some beginner tips. This channel was very accessible and entertaining to me when starting out. I continue to enjoy it, especially when you’re able to sneak in some more advanced episodes. Cheers!
More to come!
This is brilliant, I don't need a kitchen knife that will split atoms, this is great to sharpen almost throw away knives so they can cut adequately
yup. that was the point of the video
Save the knives from the landfill!
UA-cam is not showing me your videos!!! Not sure why but I'm happy I got one today. I give this video 🔪🔪🔪🔪 out of 5 knives for letting people with a budget know how to get their knives super sharp for a small amount of money!
Me either! 😌
Yeah this one it notified me...I was thinking he hasn't posted in a long time and when he does it's about a sponge haha....youtube thinks kitchen knives are scary, didn't realize I've been missing out your videos
thanks for sticking around!
bummer. YT messing with viewers
welcome back
That hands movement is oddly satisfying.
Before I bought a couple diamond stones I made whetstones from glass tiles and sand paper. I just glued the sandpaper to the tiles starting at 320 grit and going up to 3000 grit using spray adhesive. I honestly tell my friends that want to get into hand sharpening to start with that. If they want to be cheaper, go ask the big box stores if you could buy the cutoff scraps of glass. The glass is important since you want it as flat as possible.
It works wonders on stuff for woodworking as well, such as planes and chisels.
EDIT: Also I got the idea because of wood working and sharpening those items using that method. Figured I'd give it a go for knives.
such a good idea
good stuff and this will solve all of your knife problems burrfectionstore.com/
Run a test on ceramic honing rod to see how it compares, and also see if you can improve the bread knife on the same honing rod. I have both the brown and white ceramic rods from Noble.
They currently sell for about 32.00 dollars on Amazon.
I use them on curved blades and also cheap knives between sharpenings.
yes let this new method compare to others🥒 and improve on it to not scratch
this will solve all of your knife problems burrfectionstore.com/
I'm interested in knife sharpening but have never done it before. Can you post a video of a beginner kit that you sell? I'd like to see each component and how to use it.
We exchanged emails a couple of years ago about those Nexus BD1N knives from Cutlery and More (they don't carry them anymore) but I was raving about how sharp they are and how well they hold an edge, and you even had a video where you compared knives cutting through some kind of rope and that Nexus knife was one of the best. That prototype looks awesome, I hope you sell some BD1N knives in the future!!
Will post an update
I have a few Nexus. No problem getting one to 70 BESS, but they dull to 140-200 very quickly. Re-stropping brings them back.
Finally I can sharpen knives..thats a motion I'm quite good at
this will solve all of your knife problems burrfectionstore.com/
HaaaHaaaHa.......
😂
👌
Love that you’re back!
That's a quick and easy that is good for most domestic kitchen knives. The wheel grind sharpeners leave concave edges and take away a lot of steel. Even pull-through sharpeners require some attention The one-inch wide sandbelt contraptions require a steady hand to avoid gouging the edge. Flat stone is best, but there are videos of Asian shops using huge five foot diameter foot-wide stone wheels for heavy grinding - a lot depends on the condition of the edge. if it has small chips (likely, from what I've seen) some heavy whetting is required. The same for rolled edges. The Edge-On--Up tester is limited to a very small spot, and if you test a chip, it will be very dull. Knives go dull with use. Learning a 1k grit and a strop does wonders, and maybe a coarse stone like the Suehiro LD 21 for chips. One interesting aspect of your method demonstrated here is the direction of the burr. Is it even there?
This is great when traveling. All BnB/serviced apartments give you an Ikea knife that dull even when new.
They don't want any murders!
Thank you for this very practical method for the enthusiastic householder to sharpen their "non-professional" knives with a minimum of time, money and effort.
Form follows function. A few scratches on the blade surface is a negligibly small price to pay to have a knife that does what knife should do - cut well.
Yes!
I got some paper today for my bread knife and the sharpening worked super. Had some scratches on my Chinese cleaver and polished it with the 1200 grit paper. Noticed it got sharper and continued with the 800 grit and then the 1200 again. It got pretty sharp but if the knife is very dull, I will start with a stone and maybe finish with paper. Or a combo until I'm satisfied. I'm just too impatient to only be using paper.
nice work!
I'm so glad to see you posting again. Keeps showing me off though.
Just doing my best
We all appreciate the efforts good sir.
Definitely trying this on a bread knife. Don't know if I would try it on one of my chef's knives. Looking at your store and just drooling over those knives. Maybe in a few years. Having 2 kids in college is rough😂
If you use a drywall sanding pad it will hold your paper in the clamps and has a built in cushion. I use this for final polishing on axes before stropping..... it works great.
Thanks for the info!
which drywall sanding pad would work and how would you do it, just use it like a stone?
Very happy to get 3 vids in one week. 🎉
More to come!
Do a reprise of whetstones and their use! Update it with knowledge gained! One aspect I'd like to see explained is the difference in binders for various stones. Some seem to be almost glass-like (rough, of course), while some seem almost ceramic (yet absorb water, but do not stay wet), and some seem to be more like a hardened clay (they require water but seem to stay damp). Specific ones I'm thinking of are, respectively, Suehiro LD 21, Imanishi 10k, and the Green Brick of Joy. Those have got to be different bases! How are they made?????? I'm leaning towards the clay feel. Your all-time favorite Naniwa 3k feels a bit glass-like, like a refined LD 21. The Debado MD 400 (corrected typo) is buttery smooth, one of my favorites. I have a lot of favorite stones!! I may buy a new MD 20. It looks like a gem, and I find the big stones very convenient to use. But how are all these stones made? If you go to Japan again, take us to a factory!
good idea. will do and this will solve all of your knife problems burrfectionstore.com/
Interesting! I think I'll try this. I've been wanting to sharpen some of my knives, but have been hesitant to spend all that money on whetstones and such.
let me know how it turns out. you may be surprised
I used 800 then 1000 sandpaper/sponge on a bread knife last night. It did make it sharper, but I wouldn’t be a big fan of the scratch pattern on my good knives (and can’t believe Ryky did it to that BD1N prototype 🤯).
@@b-radg916 That is a good warning that he also mentioned on the vid. I'm definitely going to try first with my lowest tier knife and I own none too precious to have scratches. Heck, if anything, it would bring them more character. :D
There used to be a mobile knife sharpener south of San Antonio who sharpened knives and scissors using wet/dry sandpaper on a glass plate underwater in a large pan. His shop was in the back of a van that he drove from town to town on a regular schedule. He said the key to running that business was to keep to a schedule so the customers could rely on you being there.
Enjoyed the video. Shows that money doesn't buy sharp. But the rabbit hole is available. Well done. Would love to see some videos of the knives you offer and their purpose. Dozier
Great suggestion!
Are you using a compound on your strop? If so what color or can you suggest which would be the best color compound? Thanks!
HE'S BACK
Im in the uk and burrfection is the only place i shop. 3 knives and counting
Thank you!!!
Great you are back
Can you please tell me the grit of the paper you used for this hack? Loved the video.
800
How do you control the angle of your sharpening when you use the sandpaper and sponge?
To get the most reliable measurement out of that sharpness tester you're supposed to tension the filament with an 100g weight.
Since you do a cut in the video right before every test it might be that you are doing just that, but its unclear and clarifying how you set your tester up for replicability is greatly pleasing to fellow sharpening buffs and will surely attract a few extra subscribers in the long run.
Besides that I am going to go try this on one of my cheaper use-and-abuse kitchen knives ^^
Thanx for the channel! Is this technique valid also for ceramic knives? Greets from Milano (Italy)
you can try, but ceramic knives are VERY hard. i doubt any sandpaper other than diamond coated would work. i'll try it in a video!
I have a single bevel kitchen knife I love that needs sharpening. No idea what the factory angle was though and I don't have the skill to find out by feel nor the cash for a set of good stones.
This suggests to me that fine grit sandpaper on a leather belt may be just enough to put an good edge back on it. Thanks for the tip!
If it’s on leather, there is potential for rounding the edge, because the leather is soft. To reduce this, you might try a piece of glass or granite or something that is flat and won’t give.
this will solve all of your knife problems burrfectionstore.com/
It looks like the sponge is ineffective as a backer. (560 result). But the sandpaper on a flat surface worked (344 result). The Scary Sharp method uses wet/dry sandpaper on a piece of glass (flat surface). It works well as a method that is cheap to get started with - but over time, sandpaper costs more than using a stone.
Ps: the sponge would work well for edges that have a convex (Appleseed) profile. But a mouse pad and sandpaper used like a strop works even better.
Exactly! Came here searching for this. The only place, where a sponge might do something good, would be profiled blades, where the sponge molds the sandpaper to the blade profile, like wave cutter knives.
That mousepad is a great idea. You could do a pretty easy convex on most blades and minimize scratching higher up the profile. I'm gonna try it.
yup. go for it
Intriguing way to get people into sharpening without spending a bunch on stones. To reduce rounding, maybe try the sandpaper method attached to a piece of glass or granite or something that is flat and won’t give like leather.
Yup. Just keeping it simple. I was lazy about getting a harder surface to strop on but yes, great point
I’ve always wondered why some knives can get sharp enough to cut paper towels with a slice and others won’t then found different blade steels and heat treatments can have different edges . Prob close to sharpened 0ver 200 folding pocket knives and a good handful are razor razor sharp . The maxamet from spyderco is pretty amazing with the toothy sharpness while some 154cm kubey steel is also very good and some civivi d2 and 14c get s a sharp sharp edge . I just noticed how some 14c gets really mirror polished and some doesn’t and some gets sharper than others of the same steel . I use diamond emulsion stropping compound 1000 and 14000 and have been using oh heck I forge the name but they’re really really good stones
Different steels sharpen differently - I don't know much more than just that. I read that Japanese Master Sharpener is a degree following three years of study. My guess is that they get into metallurgy a lot (obviously more than just how to use whetstones).
@@davesmith5656 I agree . Even the same steels can sharpen differently . Long as they get sharp . You know what I mean though . You probably have a couple knives that seem to get a little sharper than the others and a little more polished .
@@Hungrybird474 --- The heat treatment, too. Same steel, different heat treat, different stones required, different burr removal method.
this will solve all of your knife problems burrfectionstore.com/
Looks like a quick way to get a reasonable edge on a blade you don't mind scratching.
You said you make your own stropping paste; would you mind telling me what you use in it?
this will solve all of your knife problems burrfectionstore.com/
Where do you press? On the edge?
just a tiny bit of pressure along the edge
That's nuts. Does it effect the finish and polish though?
Yes but will address is future video
Fantastic! Thanks!
Are you pinching the edge of the blade when you're sliding the sandpaper sponge combo? Trying to figure out where you're applying pressure
On the cutting edge but very slightly
This is a great hack because the majority of people out there have never sharpened a knife and will never bother to get a sharpening system or bother learning how to sharpen on stones. Hell, it was fast enough that I could see myself bringing a sheet of sand paper next time I'm going to be cooking away from home because I can't stand prepping ingredients with a dull knife.
Yup. Work and easy
Without locking knife and stone at same angles. You will always get. Variation and more rounding of blade
this will solve all of your knife problems burrfectionstore.com/
You will always get *variations and more rounding of *the blade.
The main issue I see with this is that the grain of the sharpening will be almost parallel to the edge ("horizontal") instead of perpendicular ("vertical"). That limits the level of sharpness you can achieve and won't _feel_ sharp as long because you lose a lot of that micro-serration effect. But it still beats a knife that never gets sharpened, hands down!
I agree BD1N is an underrated kitchen knife steel. Can be hardened to 63-65 HRC while still not being overly chippy, and it's _super cheap_ to make because it's just a traditional melt steel with nitrogen pumped through it. You can make some great knives at mass market prices, but it just hasn't seemed to find that right combo of price and availability to catch on with the public, and knife nerds are mostly shelling out for fancier stuff.
this will solve all of your knife problems burrfectionstore.com/
Based on your experience, this seems a viable technique. Bringing that BD1 blade from 780 to about 340 (or was it 330?) seems effective and efficient. Your sponge technique would be easier for a newbie to replicate than going through the waterstone apprentice learning curve, IMHO. I will test this on a couple of my knives in the coming months - until then I am hopefully optimistic. Good job! Excellent outside the box thinking!
That was point of the video. Make it easy to achieve with minimal effort, even for newbies
Wait there was an ad and then right away polishing with sponge did something get cut?
this will solve all of your knife problems burrfectionstore.com/
Fascinating!!
Whet sanding paper is a great, cheap and fast way to sharpen a knife! Not for really dull knifes wich need a complete reprofiling the edge though, but for weekly maintenance it‘s a very good way.
No time needed for watering, flatening and drying like for a stone.
Whet the piece of 600-800 grit paper and it will stick on glas. A tiny little droplet of dish soap on the surface helps for gliding with the steel. I use 1200 grit to maintain my razor sharp edges once every two weeks. Then stropping on leather with 3 micron Silicium-Carbide compound.
But After EVERY use of my knifes, I strop them 4-5 passes per side on a hanging leather strop with the bespoken compound, restoring the initial sharpness.😊 compound.
Thanks for sharing!
What type of (3M) sand paper are you using here (800/1000 grit)?
The package clearly says 800.
i don't think it actually matters, but it's these amzn.to/4diJSSU
Awesome. Ill try it🎉🎉🎉
I wonder how much of the sharpening is coming from the stropping?
this will solve all of your knife problems burrfectionstore.com/
MagnaCut on Naniwa Cosera stones, is it doable?
I will post a video on this topic. I have a MagnaCut knife that needs sharpening.
What knife brand is your favorite
If i had to choose just one …burrfectionstore.com/collections/nigara
u can use also regular t cup`s bottom
You are better than me
lol
~300 is ok, but the first Mcusta I bought from Burrfection store, was at 50s.... After using it and sharpening it myself, I can keep it around 100-150
You are better than me
@@Burrfection Not always... Only when I am sharpening an expensive japanese knive :D
My understanding is, that the key point, whatever technique or stone you are using, is keeping the correct angle. When I feel that I am not, I can see the results are worse
What about 600 grit sand paper? I have a 600 grit stone.
it's fine. as long as you are OK with the scratch pattern it leaves
Thank god freehand sharpening on Japanese stones still beats this method. But really fun video where you play with different ways to go about it.
Nothing will beat hand sharpening on Japanese stones
Sharing is caring. Cheers mate.
Always!
What point are you making...are you showing how to sharpen or what to use,,,sand paper.oil or water stone
this will solve all of your knife problems burrfectionstore.com/
Watching you do it doesn't count!
I've seen you sharpen a knife with an old brick. 😂
yeah.... but clamping a knife with a sponge takes no technique! the stropping... anyone can learn
@@BurrfectionHmm … whenever I put a knife anywhere near a stone, or a strop, or a steel it gets more blunt than it was in the first place.
Relatable! My “good” knife is chipped after my attempts to sharpen with various sharpeners.(not following this channel’s instructions on proper technique or even this quick method - before.)
Why you don't use that watersandingpaper like a waterstone style shapening! You got better resolts that way!!
I have done that and yes, you do get better results that way. But this is for those who have no sharpening experience
Trivia: the "Pink Pop Rocks" (Imanishi, IIRC) is much better as a flattening stone than the diamond 140 grit (imo). Not their "Pink Brick" which is a 220 sharpening stone. The "Pink Pop Rocks" is riddled (intentionally) with random cavities of different sizes and shapes, almost as if it were frozen while still boiling (or whatever). It can be used to sharpen, but will cut your hands quickly if you aren't careful. I think the cavities are there are temporary repositories for slurry generated in flattening.
this will solve all of your knife problems burrfectionstore.com/
its more about the sandpaper than the sponge😅💀
Bow hunters use sandpaper to sharpen fixed blade broadheads.
Thanks Ryky! Loving these video's. I miss seeing you Sharpen. Keep up the great work. And please do more sharpening content brother.😝👊👏👏👏🇺🇲🇺🇲🇺🇲💯💯💯🔪🔪🔪👍
You got it!
I think you should move to a better testing setup in the long (automatic paper cut test).
too lazy
@@Burrfection I understand. But you brought a lot of value to the sharpening / knife enthusiast community. I think you should keep doing that and better standardised testing would be a great resource.
Can't wait for a knifesteelnerds colab!
Thanks for your efforts 👍
Sandpaper on a strop is a known method to sharpen scandi and convex grinds on knives.
where have u been
Life. But i am here
Sand paper on a sheet of glass works too.
this will solve all of your knife problems burrfectionstore.com/
couldn´t the improvement in sharpness be just from the stropping? After all, a strop can be used to maintain a knife for a while.
Maybe but you have to clean the cutting edge before stropping
I was cooking at my sister in laws the other day and she handed me a knife and said, this is brand new so it's very sharp, be careful. I couldn't believe how dull they were. Most people don't know what sharp is.
yes. that is so true
Wait, are we coming back to semi regular uploads 👀😍
I guess you’re assuming we saw your other video. I didn’t and I have no idea what the heck you just did.
It's the video before this and I had the same issue. The short answer is that he used a sponge and 800/1000 grit sandpaper.
this will solve all of your knife problems burrfectionstore.com/
this will solve all of your knife problems burrfectionstore.com/
I really like the sharpness test where they cut paper towel
i'm not that good
@@Burrfection Everyone I've seen do it has to hold the paper towel tight somehow. I've never seen anyone cut paper towel as easily as regular paper, but it still gives you a really good indication of what is going on at the very high sharpness levels where everything just glides through regular paper.
150qrit sand paper sharpining pleas.2
this will solve all of your knife problems burrfectionstore.com/
Interesting video! But you are a professional, if someone is just starting out, I doubt they will get an acceptable result from this method
that's true with anything in life. the more often someone does it the easier it gets
3:15 batein
Honestly it's not cheaper than a whetstone.
It appears to be cheaper than a whetstone, but it's not.
I spent $600 on stones twenty years ago. They are not halfway through yet, despite being used to sharpen literally dozens of different tools regularly (I am a woodworker who only uses hand tools).
The most aggressive thing I do with them is sharpen kitchen knives, and my wife was a chef for ten years, she had three knives that needed sharpening on the stones ever three months as well as the home knives.
If I had only used sandpaper to sharpen those tools I would already be well over $600 in by now with no end in sight.
As it is I will probably have to replace one of those stones in my lifetime, the rest will be usable probably at least for another eighty years if they are continually used the way they currently are.
(the other issue is availability- where I live sandpaper supplies are irregular at best, I need sandpaper and it is very annoyingly hard to get a hold of. I have to be sparing and frugal with my sandpaper use, simply so that I have the best chance possible to not get stuck without the correct sized.)
this will solve all of your knife problems burrfectionstore.com/
@@Burrfection Nah sorry mate, I pretty much use Sigma Power II stones exclusively for sharpening.
Have done for about twenty years.
Nice video. Its amazing but in the old days they would use a rock......now there is an idea for a video.
You have to be EXTREMELY careful sharpening a knife like that with a sponge, if the knife has a sharp point rather than a rounded tip. If the tip catches in the sponge, it can redirect the edge right into your finger as you move back down the blade, with potentially catastrophic results. It is NOT a good idea to use reciprocating hand sharpening like that - it could take the inside of your thumb off. You are moving your hand relative to the blade edge along the blade edge; if it twists in your other hand, you're slicing meat. A warning to those who feel that this is a safe practice; it isn't. Hands still and fixed, and move the knife - not your hand relative to the knife.
this will solve all of your knife problems burrfectionstore.com/
👍😊
Yea youbcan use stones too, people been doing that for a while now, lool
this will solve all of your knife problems burrfectionstore.com/
That's not a new trick. That's just sharpening on sandpaper. Sharpeners have always done that.
this will solve all of your knife problems burrfectionstore.com/
I'm very angry that this is a good trick. I spent 3 years transitioning from sandpaper and 57-and-under HRC blades through $300 in whetstone and my grandma passing before I had a clear Arkansas stone. And this one simple tip is better than 2 years.
You got this. I would always choose whetstones but this is easy enough for those without stones
@@Burrfection Agreed! I have my stone technique down, but I'm thoroughly impressed.
Just get a frigin butchers sharpener !
this will solve all of your knife problems burrfectionstore.com/
This is the most disturbing knife sharpening video, by far.
have you seem my sharpen on a brick?
@@BurrfectionI did. It was awesome! I see you have a video of 'sharpening using a rock' as well. I haven't viewed that one yet, but will. Keep up the great content!
@@Burrfection36 grit flattening stone?
@@Burrfection Yes of course, but that did make more sense on all levels!
Tell you what every dude knows that hand movement. Some are.more.practiced then others
this will solve all of your knife problems burrfectionstore.com/
What a load of💩if the sponge was actually making an improvement why dont u try cutting something without using other forms of sharpening tools after the sponge. I have been a cert 3 Slaughterman for over 7 years the only thing u needs to take of fine burrs is a plastic handle of a knife steel just cut straight into it running the whole length of it 2-3 times perfect! also cutting paper dulls the edge of the blade why not demonstrate on a boneless ham or something we actually cut in the kitchen
Please do tell how to make the vid better
@@Burrfection for starters dont have false advertising as ur video title! the $1 sponge “trick” doesn’t transform a knife at all it would more so make ur edge more rounded because when pushing against a knife blade with a sponge it wouldnt stay as solid as a flat surface to keep the edge on a consistent angle, because of it being softer it would at times wrap over the top edge of the blade! If u weren’t using ur strop after the sponge i bet my left nut that it would make the knife duller or not ever change it
bd1n is great, i can't find it anymore. i have i think it is a nexus knife. they stopped making it. rats.
there is nothing special about it, as least from a Rockwell hardness perspective. just focus on the quality of grind, ergonomics, and get something within your budget. check out the sale burrfectionstore.com/
WTF the title says one thing, not until @ 4 1/2 min.into video b4 the sponge came out( 4 about 20 sec.?) then bull💩 c'mon dude! 👎🌋🥃
Please do tell how to make the vid better
Not as bad as doing it to a serrated… but u need to try my method… “inverted palm sander.” Remember? I have 10k paper to finish even. 😅 use like a stone, very little passes though.
Gangsta
Wait, are we coming back to semi regular uploads 👀😍
I hope so!
@@Burrfection myself and many others would love this, just make sure not to put yourself under pressure and feel obligated, we’re all here to support you ❤️