my trusted knife store bur.re

@johnhoward3271

2 жыл бұрын

I would like ( want ) to have a knife that will be able to carve ( and break down turkey & chicken for the soup stock pot ) turkey & chicken . What do I need .?

I have no idea how I ended up here.. I have no interest in knives. Yet I watched the full 43 mins and now I think I'm interested in sharpening knives

@brandonstadelman7006

7 жыл бұрын

Haha, me to, KZread recommended it, and I was just mesmerized.

@andiarpo6569

7 жыл бұрын

meh

@Burrfection

7 жыл бұрын

haha. welcome. stay in touch

@Burrfection

7 жыл бұрын

right on. until next time

@VladaB63

7 жыл бұрын

I know that feeling bro, no idea how I came here, but stayed until the end and now I want to buy a good chef knife

Ok, so as a professional blade sharpener and fellow knife enthusiast I learned something over the course of sharpening and learning to use kitchen cutlery. When it comes to traditional forged German and French style chef knives with forged steel bolsters like that found on the Kuma knife, you actually need to grind the bolster down every time you sharpen the knife. The reason for this is because if you only repeatedly sharpen the blade and avoid the bolster, you end up developing a recurve in the blade directly in front of the bolster. This causes the thick bolster to stick out and sit lower than the cutting edge which will prevent the cutting edge from making contact with the cutting board and basically render the knife useless over time. So every time you sharpen the knife you need to grind that bolster down a bit so you keep the bolster in alignment with the cutting edge. Through research and speaking with bladesmiths, I've basically found that the forged bolster is more or less a vestigial trait left over from olden days, and that the only real purposes the bolster served was to add weight and balance to the knife, and that people would grind them as they sharpened their knives and as a result the bolster would become semi-sharp and would be used for chopping through duck and poultry bones -- essentially like having a very mini-cleaver at the base of your knife. But other than that, the forged bolster has no real practical use anymore and is the reason why you are seeing most knife manufacturers beginning to move away from producing chef knives with a heavy bolster. Even Wusthof, who is notorious for making knife with heavy bolsters, is moving away from it which is why the Ikon series doesn't have a bolster. ;). Good luck brother. Oh, and to answer your question, one long video is fine, if I don't care to watch all of the sharpening portion, I can just as easily skip through it which is even faster than clicking a new video link! Lol. =P.

@Burrfection

7 жыл бұрын

wow. thanks for the detailed message. will keep all of it in mind the next time i sharpen that knife.

@Lars1540

7 жыл бұрын

No problem at all. Happy to help. =)

@swade98

7 жыл бұрын

Thank you for this! Very educational :)

@TheSOULBRUVVA

7 жыл бұрын

Hi Dan Schwemin Jr, as a Classically trained British chef, I learned my trade with Sabatier knives, soon to move on to Gustav Emil Ern, Granton, Victorinox, F.Dick, Henckels & Wusthof. I did learn the worse way to sharpen my knives was to allow the "Knife sharpener Man" to sharpen my knives, Why? Well, a perfectly good and expensive 8"chef knife could look like a boning knife in about 12 months if a grinder sharpener was used. So I learned to sharpen my own knives myself, back in 1983!I began to use oilstones which were easy to come by, in London back then. I then moved on to Whetstones and boy, did I notice the difference! I have liked Victorinox as they were inexpensive, but what upset me, was they held their edge for a few milliseconds of use before they became blunt and hard to work with. Around 2001 I discovered a Spanish brand called Arcos, which I still use to this day. They are priced (here in the UK) about the same as Victorinox, but the edge lasts so much longer. While specifically, a Pastry knife (Victorinox) loses its teeth, in 1 year, the same priced Arcos, has HARD teeth even 3 years after purchase/use. I have some Arcos knives which I have donated to friends, as they are a little old for me, but super sharp for domestic use.I am not here to plug Arcos... knives, but I do like their workability and robustness in the kitchen.Personally, I use at home the following: Dick Premier Nature Santoku 7" for everyday use. Dick Prestige Pastry knifeVictorinox 4" tomato knifeGranton 11" wavy steak knife (circa 1979)Gustav Emil Ern, 11" ham slicer (thin blade) circa 1979Sabatier 12" Carbon steel Chef knife (circa 1970)Several other Dick products, lifters, both small & large, Fish filleting knives, boning knives etc etc.

@Lars1540

7 жыл бұрын

Stephen, that was a very interesting story and I will certainly be looking into the brand of knife as I'm unfamiliar with it currently. However, while your comment was certainly informative and very interesting, I don't quite understand where you were going with it, and how it pertained to my initial comment?

Best option: 1 video with annotation links to the timestamp on three "sections". [sharpening1 4:20 ] [sharpening2 15:20][conclusions 31:22]

I would recommend to do the experiment with two identical knives on different stones and different knives on the same stone. that would give you better results.

I like the three-way angle camera shot during sharpening, oh and continuous format.

Lets be honest, I am going to buy the cheap knife and the cheap whetstones

@Burrfection

6 жыл бұрын

nothing wrong with that

@ThePotatusMan

6 жыл бұрын

Not apathy, just poor

@eileenrobinson4627

6 жыл бұрын

What us a burr?

@Jenthura

6 жыл бұрын

You should do another video on that!

@Boz1211111

5 жыл бұрын

same hahahhaha

I just found this channel and have been trying to watch a few videos a day. I love how he tells it like it is and fully explains everything in detail. The honesty and sincerity is so refreshing for a novice to be able to reference. A lot of other help sites will skip basics or use terms and assume that the viewer understands already. Wonderful channel!

I always joke with my wife when my wedding band wears out it’s over . I laugh every time you wet the stone with your left hand and your ring hits the stone . Keep it up good Chanel thanks .

I don't know how I ended up here, but I'm actually pretty glad I found it. I have ZERO experience or knowledge on these topics and admit complete ignorance. I thought I was going to just skip into a video I wanted to watch but after the first few minutes I ended up putting my tasks on hold to watch haha. This format seems very useful and helpful. As someone who just stumbled onto this video, I loved being able to see everything from start to finish. I learned a TON and didn't feel like I missed anything pertinent to the experience even with no knowledge of knife sharpening, stone usage etc. As someone mentioned in another comment here, a video on different sharpening techniques for different knives would be great. As a regular kitchen user with budget everything I find my dull knives needing a new edge but I lack the tools or skill to sharpen them. I don't use different knives for different purposes, to me a knife cuts my veggies / meat. Who cares what it looks like as long as it does the job. I know, very ignorant but that's how it is and having the knives sharp would be amazing. Look forward to future videos now. Good work!

@Tremulousnut

7 жыл бұрын

I know where you are coming from, but you've taken your first step into a dark cult! When you use a dull knife for a long time, you'd think nothing of it, but once you used a sharp knife, you really can't go back to using dull knives. You'd start buying knives, knives, knives. Then you'd start buying stones, stones, stones, for some to the point of having more stones than knives! Regarding sharpening, you should have an idea of what you want out of your knife, because there's a balance to be achieved, and it's a matter of personal preference. Think of the knife edge's cross section as a pyramid - The steeper the pyramid, the sharper the knife, but also the more often you need to sharpen it because the edge will not hold as long. The flatter the pyramid, the more durable the edge, but it won't be as sharp. Find what works best for you and your knife. In general, the better the knife/metal, the longer it stays sharp until it's needs to be sharpened. Buy a 1000 grit whetstone, it's inexpensive and that will suit you for most purposes. Hold your knife firmly and in a consistent manner when sharpening. When sharpening, push the knife along the stone strongly if the edge is facing away from the direction you are pushing, and pull weakly when the edge is facing the same direction as your pull.

@KaloyanDobrev

7 жыл бұрын

Andrew Martin I own more knifes than stones, but peronally would like to own more stones than knifes.

The real difference isn't going to be which is sharper right after sharpening, the real difference is which will still be sharp a week or month after sharpening. You can sharpen a piece of soft steel to razor sharp, but once you cut something other than paper with it, it will lose its edge immediately.

@hrhamada1982

6 жыл бұрын

The Kuma uses 3mov 13, it would never last a month without sharpening, even in a home kitchen. it is very very soft steel, softer than the 4116 "german steel" of the Wusthof. And while you can sharpen a primary bevel to a good degree, the physical properties of most metals will not allow them to support a razor edge. Additioanlly there is the issue of the size, distribution and uniformity of the carbides. Some steels can get sharper than others. I absolutely agree with you that it doesn't matter as much that a knife can get sharp if that edge chips off or rolls over the very first time you use it. In a professional kitchen a cook would be using a stone on his Wusthuf about 1-2 times a week and honing it multiple times a day. A home cook might very well last a month. I do not own a Kuma but I've had 3mov 13 pocket knives. Your estimate of a week or two is probably about right. I agree with you that a torture test like cutting through sections of rope (because it's tough and because it's uniform and cheap) would be good

@gcalvaro

5 жыл бұрын

Not only losing its edge, but also the quality of the steel is lower and, in many cases, will get rust much sooner. Less quality plastics in the handles, fit and finish, etc... Like Oscar Wilde once said: "I'm a man of simple tastes. I'm always satisfied with the best."

@jradish

4 жыл бұрын

both lose their edge quickly cause soft steel, pretty worthless

@zazio5535

4 жыл бұрын

@@hrhamada1982 I think you are referring to 3Cr13Mov, which has 0.3% Carbon, 13% Chrome and "some" Mo and V. Thats really not a adequate blade steel. Once visited some of the cheapest factories making stuffs mainly with 3Cr13, the process was simple as hell - Stamp the blank from quenched plate(!), grind both sides with water grinders to bevel, grind again to finish the edge. Very friendly material for the production....

@hrhamada1982

4 жыл бұрын

@@zazio5535 agreed, it sucks

The durability and how well a knife holds an edge to me, is almost always more important than how sharp an initial edge can get. That is all in the metals used and production process and quality.

@davesmith5656

Жыл бұрын

And how carefully you use it. Hard steel chips more easily.

I swear he miscounted almost everyone or I'm going insane

@davesmith5656

3 жыл бұрын

Yeah, but he explained why some stones load up, and others do not!

@MegaFun000

2 жыл бұрын

@@davesmith5656 what does that have to do with the original comment....

I loved it. 1. length - long but it is u tube and I can interrupt and come back as desired . 2. multiple camera angles are very helpful on many levels e.g. what is important anatomically in holding your angle steady 3. qualitative comments on why and how technique varied very educational and thought provoking. Criticisms about lack of edge retention factor valid only between like quality steels [no secret that different quality steels have different edge retention]. 4. comments about stones also very helpful especially how relative hardness of stone a factor in sharpening. Thanks

@Burrfection

7 жыл бұрын

right on Rick. stay in touch.

@TheSOULBRUVVA

7 жыл бұрын

I have 2 different whetstones which I use for sharpening my knives on a daily or weekly basis. As Icebear (King) water stone 1000/6000 which I love the most, and more recent KING 220/1000, which I do use more often at work, at is it less expensive to replace if stolen! Regards the Videos, I do like the continuous "1 take" as it shows everything that you do to sharpen & polish those knives.

Awesome format man. The 3 cameras takes it to another level. Do you think you could possibly do a video one day regarding the different sharpening methods/techniques/variations for hand sharpening (push/pull etc)?

@Burrfection

7 жыл бұрын

sure. will work on it

@str8jenn.nochaser

7 жыл бұрын

yes, really looking forward to this

@flacko3707

7 жыл бұрын

there are only 2 cameras one is just zoomed in

@jasonjrobinson

6 жыл бұрын

Yes, please explain to me why I shouldn't use one of those $20 dollar electric sharpeners instead... I know they're bad for me somehow, but why?

@BRENDANTHERED

5 жыл бұрын

Jason Robinson they will unnecessarily grind away more steel than you need to and lower the life expectancy of the blade.

Loved it. Thank you so much for posting. Informative in many ways!

@Burrfection

7 жыл бұрын

thanks! just doing my best.

I liked the beginning to end version without having to locate part 2. Thank you. I found this video helpful.

I love the sound of the chosera stones. That’s it I’m ordering some today. Time to upgrade

For me it'd be much more interesting to know if a cheap whetstone + cheap knife can be as good as a cheap whetstone and quality knife. Usually people don't buy expensive whetstones

@brinkee7674

Жыл бұрын

Most 'cheap buyers' wont even buy a whetstone. They will buy those sharpeners you pull the knife through thinking they got it sharp. I hardly use my whetstones anymore as I use a KME Diamond series with added grits and kangaroo strops(and diamond compound) now and am super pleased

@grantofat6438

Жыл бұрын

@@brinkee7674 Most people don't need knives that are super sharp. If it gets too dull, you throw it out and buy a new one. I have never in my life sharpened a knife.

@brinkee7674

Жыл бұрын

@@grantofat6438 That's because you buy crap

@christiantaboada

Жыл бұрын

@@brinkee7674 That's right. You have to sharpen a knife very frequently. No chef (even amateur) will deal with cheap dull knives. Throwing out a Whustoff that could last 20-30 years just because it got dull is a waste of superb steel for no reason. Even cheap knives can last a decent amount of time if properly taken care of. It's important to not put the knives in a dishwasher to avoid them grinding against other stuff in the dishwasher. Pretty simple steps to keep a quality instrument going for decades.

@brinkee7674

Жыл бұрын

@@christiantaboada I sharpen a few times per year. Most of the time a honing on a steel or quick tune up on a stone is plenty. Heck I even sharpen my cheaper Dexter-Russel knives, those are pushing 30 plus years

I don't know how i got to this page, but i'm glad i did. Loved the video, but i really love descriptions with links. I'm currently making the transition to cooking more for myself from the previous going out every night. This really helps me out how to get the most bang for my buck and how to maintain my kitchen tools.

Brilliant review, exactly what I needed. Thank you so much.

youtube: the only place where watching someone sharpen a knife for 45 minutes is actually entertaining :P hehe

@Burrfection

7 жыл бұрын

haha. thanks for watching and welcome.

@LordxJoe

4 жыл бұрын

Correction, Burrfection is the only place.

@crispybacon2588

3 жыл бұрын

The Asian Bob Ross. "Let's clean up these happy little burrs." Somehow this is so very calming at 2am.

All at once...I'm a butcher so I love learning as much about sharping ...no one knows how anymore

I am so glad KZread recommended this video. Been using a Work Sharp to sharpen my kitchen and fillet knives but I've been inspired! great video. Now to go through your old videos and start learning. Thamk you my friend

I love your channel. Tons of info. Thanks! I love the 3 camera views by the way.

One knows one is a knife geek when watching another person sharpen knives is enjoyable. I thoroughly enjoyed the video.

@Burrfection

6 жыл бұрын

haha. welcome. stay in touch.

@ShovelChef

4 жыл бұрын

I am more a fan of the slicing. But I am definitely becoming more of a knife nerd in general.

Something very soothing about watching you sharpen knives with commentary. Good video!

@Burrfection

7 жыл бұрын

right on. stay in touch

You're a Blade enthusiast as I. Your videos are Awesome!!! Much Gratitude for the time an energy into making these!!!

One long video for me... and love the rest of the setup, easy, great angles, and the whole process.... it is kinda relaxing too.

real test would be how long will the knives keep its edge in normal usage.

@Burrfection

7 жыл бұрын

that's really difficult to do with two different knives without a lot of time invested. days and weeks of testing. . will work on it.

@wilsonline90

7 жыл бұрын

glass board makes it faster, doesn't it?

@plannetgr

7 жыл бұрын

i know that the differense between an expensive knife and a cheep knife even 2 $ knife is not on the sharpness but on how long it will be sharp i have the sharpen e very cheap cleaver an the result was amazing cutin pizza like butter but after a wile it needed sharpening again thats not problem because i am eating pizza 2 times per month but for professional use it will be a problem

@ProzacPreacher

7 жыл бұрын

well, the ability to sharpen is also a huge difference. Cheap knives are really difficult to sharpen. Expensive knives are usually a bit thinner and have better metal, so are easier to sharpen.

@Oyashio202

7 жыл бұрын

To be fair, a cleaver isn't suppose to be that sharp to begin with. It's a hacking knife. You need to either have the knife do soft or hard and assign edges properly.

I personally prefer a long video with all the process inside rather than 3 different videos, but either way i will watch all of them if you make 1 long or 3 shorter videos, but i understand that most of people and yourger viewers will prefer shorter videos and maybe better for your views count and youtube money making them shorter

@Burrfection

7 жыл бұрын

haha. thanks for the input. i could care less about what youtube thinks. i want my subscribes to get the best content i can produce, so if it's one video, then so be it.

@mattalexander8919

7 жыл бұрын

Burrfection i "couldn't" care less.

@MikeJustice1993

7 жыл бұрын

Burrfection As another recommendation, you could do both. Do one where you include everything and another video where you tell the process that you're doing and speed it up or cut the rest. I was really itching for the comparison at the end. FYI, your videos have a very relaxing quality to them so I do think you should keep the long ones with everything.

@terriharris5268

6 жыл бұрын

Hello, I love the long version of the videos with all the information in one place. OK so I am only partially through the video, what is causing the squeak? The cheaper whetstone or the knife?

I'm totally unsure how this ended up in my feed but I'm very happy it did. I was actually thinking of looking for a good set of Stones for my Henkels. Thank you! Subscribed.

Well done! All the links on your setup, etc. are fantastic. Thanks!

@Burrfection

6 жыл бұрын

thanks Brian. just doing my best. stay in touch

16:35 while sharpening the wusthof, kind looks like the fox on his shirt is banging the sharpening stone lollll

@georgestobbart4894

5 жыл бұрын

😂😂😂😂😂

I adore knives, and I nearly cried watching those beauties get blunted. Great video!

lol, this is so engaging I actually forgot I'm watching a 3 way split video. my eyes instinctively looked to whichever suited the moment and it all felt seamless. really good job.

I am happy I ran across your channel! I am just learning to sharpen. Been practicing on cheap knives, but now I realize how important the stone is too.

Would be interesting to see the budget knife on the budget stone as well

@Burrfection

7 жыл бұрын

working on it.

@silkytp789

7 жыл бұрын

I agree - the uneven wear on the inexpensive stone causing the noise... it occurred to me that matching the grade of knife with the stone may be a consideration. That is to say, maybe that expensive knife was too hard for the stone it was used on, causing excessive wear on the inexpensive stone. A softer metal may not have degraded the stone as quickly..

@markbernhardt6281

6 жыл бұрын

Or the good one on the good stone.

@rafalemiec8683

6 жыл бұрын

I read this as the Wusthof was screeching in pain on the cheapo stone and my reaction to both things was a cringe. Why would you want to endure such pain?

Great video! You're really showcasing how a higher quality stone can benefit you, but also showing that budget options can produce great results with proper technique.

Enjoying your videos this format is really good, better than 3 separate shorter ones

Very good video Burrfection. I appreciate it. I know you made this a while ago but the info doesn't get old. I was thinking about the very question you are answering in this video and I am glad I found your channel. There are very few KZread channels out there where a guy can go to get quality information. Way too much of guys just spouting off but this is good stuff. Of course, one video cannot answer all questions but it certainly went a long way to addressing many of them.

What is the function and physics dynamics of the watering the stone? Is it merely for clearing the debris, or is there some further physics involved?

@gregorygorham9793

7 жыл бұрын

Cynthia Avishegnath when it's dry it creates a powder that grinds unevenly and damages the blade. wet or oiled (ONLY if the stone uses oil not WATER) makes a fine paste like polishing material that lubricates as it sharpens causing less damage to the edge for later stropping or polishing.

@stephangutknecht7568

7 жыл бұрын

Indeed. Dont get it, why he always washes it off

@Erowens98

7 жыл бұрын

Lubricant

I dont even need wetstone i jist pick stone from surrounding my house, i use 3 different stones, one for harsh sharpening second for mid polish and third for super polish

@garethbaus5471

4 жыл бұрын

Definitely a technique that can get a useable edge pretty much anywhere, the exact quality of edge you get depends on both the skill of the person sharpening and the quality of the stones in your area. In my area most of the stones would be pretty decent for getting a rough edge but I use Arkansas stones to do most of my sharpening.

From an amateur perspective, I like this format . When it comes to comparisons I like how a single video has everything tied together instead of broken apart. Also, really great video, very educational!

So glad I just found your channel, awesome work!

@Burrfection

6 жыл бұрын

thanks Ian. welcome. i'm only doing my best.

dude ur shirt is badass

this is your passion. the look on your face when the cut on the paper is so clean. awesome video bro

@Burrfection

7 жыл бұрын

i love what i do. thanks for watching.

First time I have seen any of your videos. Really enjoyed it and learned a lot! The format is good, I prefer to see it all in one episode. I will look for more of your shows!

@Burrfection

6 жыл бұрын

welcome, and hope you stay in touch! catch you in 2018!

I like all of information together in one.

@Burrfection

7 жыл бұрын

thanks for the input

@Burrfection

7 жыл бұрын

email me at burrfection@gmail.com. have you not watched my recent videos?

@hiteachen

6 жыл бұрын

Burrfectionr/

What I learned is that only sharpening skills matter lol

Very long but enjoyed. Thank you!

It's better as one full video! Thanks for posting

@Burrfection

6 жыл бұрын

agreed!

I know it's maybe a little late, but if you still want some opinion I would say that I do like one whole video instead of 2 or 3 parts... anyway, a really great video: thank you for having posted it!

Thank you for the detailed explanation and demonstration on how to sharpen a knife. I plan to buy a stone and turn on one of your videos and sharpen my new knife as you demonstrate. Some of the “10” minute explanations by other individuals are sadly lacking when it comes to a beginner learning anything worthwhile.

You'd think it was going to be boring watching 43 minutes of someone sharpening knives, but I was utterly fascinated. And I learned a lot.

@Burrfection

6 жыл бұрын

welcome. stay in touch !

obviously you can sharpen the softer knife much better and even polish it. the question how long would the edge hold. I've got wusthof knives and I know they are pretty hard to sharpen. not a 1 minute job.

no idea why this was under my recommendations or why i spent 10 minutes watching it

@szaidir13

7 жыл бұрын

good video though! i'll buy the kuma if im ever in the market

@victorruiz7359

6 жыл бұрын

if you like anything with manufacturing or work. i think i first got this watching forklift fails. i think you tube knows i like shiny steel

Like this format. Thanks.

Burrfection, Thank you! Great video man.

@Burrfection

6 жыл бұрын

thanks SFC, just doing my best.

Sounds to me like you have a good beginner combo there. A nice inexpensive knife and an okay stone for a budget under $50 total. You mentioned the other 60 dollar stone, I know that would be more than I'd want to spend on my first stone. I'd spend that on a second stone though...

I just watched a guy sharpen knives for 40 minutes. Wat

I would love 3 different videos. Keep up the good work, very informative!

Perfect video format. Gave me th time as a beginer to sharp a knife! Thanks!

your breaking my heart dragging those knives over the brick!

2:55 my eyes and ears starts to bleed

I'm a fan of this, I like the longer videos, it's tough sometimes to watch through a full 40+ minute video in one sitting, but it's great for having on while you're cooking, cleaning, folding laundry, etc... I'm in the market for a new stone, and I may take the larger chunk of change and throw it at a nice stone.

My first time with you. Your manner and experience is very good and I learned a lot.

I think that doing one video is better myself... I'm not sure if thats better for you from a monetary standpoint on youtube pay.. If your not really concerned with having more videos to be earning pay, I would just suggest that you add a index in the description for example @2:55 Budget sharpening @6:30 Premium Sharpening @12:00 Edge comparison Doing something along those lines should please your viewers on both sides of the spectrum.

@Burrfection

7 жыл бұрын

really appreciate it. will try to make those adjustments.

I'm buying a stone and sharpening everything I can get my hands on!

@Burrfection

6 жыл бұрын

hahah. let me know how you like it

I like the depth and detail of the long single video (end to end) because I want to learn about this topic. Other casual viewers might want something shorter (" just tell me what is best" ). I learn a lot from watching all of your videos so keep up the good work!!

I prefer the one video, from A to Z. Great video.

2 videos ago i was watching a documentary on submarines. now this. how? how youtube? how do you do this? :) :)

Don't know why i'm here, not a chief nor own any cooking knives. Its official, I have no life.

Excellent video with different camera angles and nice to hear the sound of sharpening and cutting. Very informative.

@Burrfection

6 жыл бұрын

just doing my best. thank you.

I enjoy the long video. I don't want to be jumping around for information. Great video! Thanks

Prefer this new format. Re: the Kuma; down by the heel where the sharpened blade meets the full bolster...the gap made by the bolster renders the knife much less useful when chopping fine items (parsley, tomatoes, bell peppers), and if not addressed right out of the gate (by removing material from the bottom of the bolster) that issue will only become worse.

@Burrfection

7 жыл бұрын

yeah, i hear you. thanks for the input. the bolster issue did not come to mind, since i don't cut using the bottom half of the knife all that much, but good to hear different viewpoints.

so... yeap...there it is... 43 minutes of my live...wasted? Don't know. should I be sleeping? of course!. Do I even have sharp knifes? of course not. Will I buy some? yee... maybe. Did this video fell weirdly philosophically introspective? Definitely yes!.

@Burrfection

6 жыл бұрын

haha. welcome friend.

@alx252

6 жыл бұрын

Burrfection at least you told all ppl what will happen b4...

Thank you very much. This was very interesting and informative.

@Burrfection

6 жыл бұрын

just doing my best. welcome and thank you.

Love your video pal. Very well performed with superb videography.

I like the format. Though, I think it's good to break it up if you need to throw out content and can't film anything. e.g. vacation, sick, raw fingers.

@Burrfection

7 жыл бұрын

thanks for looking out.

2:56 hard, to watch... lol

I loved the video! I would like to see one long video like this one! Great job!

@Burrfection

6 жыл бұрын

thanks Rachelle!

One of THE most pleasant, satisfying and calming videos on the web. Literally could watch this forever, meditating and relaxing. Wonder how people manage to keep the angle by hand rock solid though.

do whatever generates the most ad revenue.

@Burrfection

7 жыл бұрын

haha... appreciate the honestly. it really boils down to what my subscriber want to watch.

@samuelazner2402

6 жыл бұрын

if you are really comparing the two knives as the video says it should be sharpened in same manner period. or same knife two methods. doing it this way was kinda pointless in determining which knife is better. especially for a home chef that may not want to spend a bunch of time and money on hand sharpening in this manner.

What's the point of this video? When I saw the title I expected a review of the performance of the two knives. Who is going to buy themselves a $160 knife and try to sharpen it on a cheap stone? What I wanted to see was how differently they cut meat, vegetables and did various other jobs in the kitchen, ie what is it that you get for the extra money. This video should have a more descriptive title, because at the moment it doesn't show what the title suggests it's going to.

@ureasmith3049

5 жыл бұрын

Yeah. I didn't get the point either. Sharpened 2 kitchen knives to cut paper.

@skullkrusher4418

5 жыл бұрын

If you haven't watched his channel before, he mostly does knife sharpening videos. I agree the title might be a bit misleading if you don't know this guy's channel. Just thought I'd let you know for future reference.

@Kaleena43

5 жыл бұрын

Agreed... who cares how well they cut paper right after being sharpened? You can get that after sharpening just about any knife in this fashion. Why not show them cutting functionally in the kitchen and show how the edge lasts after a meal or after a week or after a month?

I am an older viewer and i have learned more during this video about knives, stones and sharpening than i have ever known. This did not seem like a long video, held my interest throughout.

thumb's up for you man! it has been amazing to see you working out, sharpening techniques, and the comparison. honestly i jumped from side to side several times, but i think it depends by the topic you rely about. surely other topics would be more shorter to be explained and relied. thanks for the credits underneath the video, so i know where and what to buy next. cheers again. Alessio.

tl;dw: Both knives and both stones work just fine. :D

This guy is incapable of counting to 20 !!! TWICE !!!

@Aluxinos

7 жыл бұрын

OK I continued watching, this guy is simply incapable of counting... period...

@Burrfection

7 жыл бұрын

that is correct.

@Aluxinos

7 жыл бұрын

lol what, how where you even able to spot my message.

@Burrfection

7 жыл бұрын

i read every one of my messages. welcome. thanks for watching and commenting. enjoy the week.

@Aluxinos

7 жыл бұрын

hey man kuddos for that, btw i enjoyed the video and watched it from begining to end still i cant cook to save my life, but im just an asshole so dont listen to me lol.

Props man..I didn't realize I was QUITE that interested in knife sharpening...but this video will have me incorporating a few techniques into pocket knife sharpening..thanks for the info!

@Burrfection

6 жыл бұрын

thanks, and welcome.

Great video. Well explained.

65656 views, my OCD is happy

@Burrfection

7 жыл бұрын

it's over 150K 2days later ...... crazy

The real question is why he thinks 22 strokes was 20

Very good Videos as usual. Keep up the good work and congratulations on your Channel!...Im new into learning how to sharp my knives!

after 4 years, this is still a great video!! I'm a King KW-65 owner, the stone is good, still waiting for the comparison videos you said at the end of this video(KDS vs KW65, KW65 vs other budget stones) keep up your great work!!

Probably... courtesy of this video, the price of the Kuma 8" Chef Knife knife on Amazon is NOW $32.49. I guess ya just gotta love profiteering!

@Burrfection

7 жыл бұрын

never saw that coming. didn't think this video would be so popular.

@cheezenpotatoes3753

7 жыл бұрын

I was in Checkout with it two days ago for $20, all in... There are different sellers, maybe the real guys ran out of stock and the third party guys could price gouge.

@johnrobinson6449

7 жыл бұрын

I have just searched Amazon and Amazon Marketplace from top to bottom and you must have bought the last one. I found only one seller listing and that says "Unavailable", Burrfection's link takes me to same "Unavailable" offering that is the only one I could search out on my own. Did you buy on Amazon USA?

@Burrfection

7 жыл бұрын

i just got an email from Kuma saying they will restock their knives in the next couple of weeks.

@hrhamada1982

6 жыл бұрын

no the 20 dollar price was an introductory price. 30 bucks is still a fair price for a knife of that quality. rky does not have a financial interest in any of the companies he doesn't even make a profit as an Amazon affiliate. that is not profiteering. I'm sure the knife will go on sale as of today, it's 25.24 and seems to be a fairly stable price

You'll get better ad revenue and watch through percentage with 3 videos.

@Burrfection

7 жыл бұрын

i suppose, and thanks for the input

Hi, love your sessions, I’d actually like to see your clear plastic sink bridge set up I really need something like that for my table, I’m in a old house and there’s not much counter space, thanks again for sharing with us.

This was genuinely the most relaxing video i have ever seen. plus, very informative. i greatly enjoyed this format. :)

@Burrfection

6 жыл бұрын

thanks Samuel!

dude...what are u actually trying to test? cheap knife vs expensive knife, or cheap stone vs. expensive stone? The way you described your tests means you have TWO independent variables. You are supposed to have 1 independent, and 1 dependent variable to make it a viable test. You either do 1 video where both knives get the same stone, and then another video where they get the other stone. But what really matters is how long the knives can keep their edges for.

@skullkrusher4418

5 жыл бұрын

The point of the video (imo) is to see where you should spend your money when it comes to getting a sharp edge. Should you spend more money on whetstones and less money on knives? Or more money on a good knife and less money on the whetstones to sharpen it? Its a valid question in my opinion. But again, even if you can get a cheap knife razor sharp, that doesn't mean it will last.