I have bought at least a dozen knives from knife merchant over the years and saw the first two videos with David and now this one. Always so stoked to get dealer insight on trade tools

Awesome video. It has been far too long since we have gotten to see Dave dispensing his copious knowledge of all things knife related! Look forward to the next chapters of your partnership.

always a pleasure to see a knife merchant collab video

I bought a 10 piece Miyabi Black knife set (plus other items) from The Knife Merchant - they were excellent! I highly recommend them. 😊

Knife Merchant is always a pleasure to watch, so much knowledge, he's forgotten more than I'll ever know

I've worked at a few restaurants, not as a professional or anything, but definitely not versed at all in knifes nor the rods. This was very informative though, I've learned a lot. And you can tell the gentleman in the video is very enthusiastic about his work. Great to learn from someone who really enjoys doing what they do! Thanks for the video guys!

An incredible wealth of knowledge and experience so clearly presented. This has got to be one of the best videos on the internet concerning best practices for truing up chef knives. This shed so much light on such a surprisingly overlooked area.

I purchased an F Dick 6" utility knife years ago and found it very difficult to get a good edge on it after the factory edge wore down. I tried everything except a stone or a professional knife sharpening shop. I ended up gifting it to a friend and then purchased Miyabi brands to replace it. There was no comparison ! Miyabi is now my favorite knife even though I have a complete set of Henckels Four Star from the 1980's. I now use the whetstones to get back the edge now and then and in between hones with an long oval F Dick steel.

Great episode. Learned a lot. I feel ignorant. I got a honing rod and thought it was a sharpener. Thanks. Arigatou.

Wonderful, clearly presented and very useful information. Reminded me of on of Dave's earlier videos done with you. Thanks

This was an awesome video! So informative and interesting. Thank you!

Oh man, as a knife enthusiast for years and years its so good to hear from someone that knows their shit.

@creo420

3 ай бұрын

Extremist? You mean enthusiast ?

@natedogg1777

3 ай бұрын

I, too, identify as a knife extremist.

@DutchClawz

3 ай бұрын

@@creo420 No, I am an extremist that likes knives😅 Yes I ment enthusiast, dont know what happened there.

Great info

My local knife shop. Love this place, always super helpful staff.

Wonderful wonderful!!!! I'll be adding to my collection after this video! Thank you

Good afternoon!

Thank you all for the video it was very educational and entertaining

One of the best Japanese inspirations sushi chef 🫶🏼🍀

The rapid steels from Cozzini in chicago is superb. If you have many hours of knifework to do, it will cut a lot of frustration out of the work. Works great with Victorinox or Frosts or Raadvaad knives.

I'm a knife maker and former chef of 15+ years. The reason they say not to use a STEEL honing rod on a Japanese knife is the hardness. Japanese knives are usually 63+ HRC Your Standard German knife is 56-58 HRC Because of the hardness a 63+ HRC steel edge, will Not roll. It will simply round over and dull. So a steel rod won't do anything Another reason is most Japanese knives are in carbon steel, most German are stainless steel. Carbon steel has much much less Retained austenite in the steel matrix so the burrs that form on carbon steel are only formed from abrasives, and pop off cleanly when sharpening. With cheap, soft stainless steel have alot of retained austenite and the burrs are much much larger and are difficult to remove. The fact you can use a steel honing rod to "stand up the burr" is by definition the result of a poor heat treat on that steel.

I just keep hearing the Wall of Voodoo song in my head

What a pleasure to see david again. Will sefinitely take a peak at a masahiro knife and a ceramic rod sometime in the future.

Great video!

So great that you got back to visiting David. He made a world of difference for me in my sharpening technique. He is also very accessible for information. Where in TN is he?

@TheKnifeMerchantInc

3 ай бұрын

Thank you for the kind feedback! We'll pass it along to David. We are in East Tennessee. Alcoa to be specific, just outside of Knoxville

I love my ceramic one. Bin using it for 8 years and still great. If you have really hard steel knifes like VG10 and up these metal rods really just ruin your blade where ceramic gives them a new edge. The hard steel will chip on these rods where ceramic works more as a 2000 grid sharpener. i havent used my wetstones for years and my ceramic rod still gets the jb done. you just really have to watch your angle. Keep the angle at 12 degrees or you will ruin the edge and you need to grab the wetstones.

Good video a lot of information. I had to actually do a deep dive of research to figure out the progression stages and actual usage of all the honing and sharpening rods did before I bought the steels. Seems to be a lot of overseas video and information but not enough clear information on the Frederick Dick lineup and differences. As far as Japanese knives and honing steel / rods there's about 10 million opinions on the internet and that you also makes it confusing. A lot of good information cleared up in this video.

I have been slowly building a set of Minonokuni, I absolutely love them. I started with white steel because I was afraid of destroying blue in my ignorance, but have a clad blue steel Gyuto now that I both love and sorta fear. Just wish the Saya were in stock more often. Don't know if I'm missing the availability or they are just never in stock. 😢 Edit: Meant to add that I also have a number of Shun Premier blades, I definitely think I need to add a good honing rod to the mix. Maybe 2, one for the VG-MAX and one for the Gyuto!

Hiro, my friend, g11d aftern11n!!! This video reminds me the good old times of your YT-channel!!! Dave is not only a knife MERCHANT but an ingenious knife EXPERT! Very informative video... Looking forward to the episodes when you show your knife skills with these new knives... ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️ 🔪🔪🔪🔪🔪🔪🔪🔪

Well I gotta watch Zoolander now, need some Blue Steel :)

YES!🙂

Oh yeah that’s the good stuff ! ❤

I still prefer a stone to sharpen the knife. Does knife are amazing I wish I could afford a excellent cooking knife like does.

A Manhattan drinker! A man after my own heart!

Miyabi birchwood 8'' chef's knife, what rod do I need ceramic or steel, or leather strop, coarse or fine........ please recommend brand and model number for me if this is enough information. I doubt I need stones yet, should not be that dull for a year or two but if you think I do recommend them too, I'll just get it all in one order. I prefer quality, I'm a buy once cry once type of consumer.

🔥

With Japanese style knives and pseudo western Japanese knives… where does the leather strope fit into all this?

@TheKnifeMerchantInc

3 ай бұрын

Leather strops are really a foolproof honing method. They can be used after honing with a steel or instead of using a honing rod.

3 ай бұрын

honing rod is the stupidest think ever. It does nothing except destroy the apex... @@TheKnifeMerchantInc

How nice the car did not break down on your way there

Please stop having David on. Every time you do it costs me money. 😄

honing rods are not a good tool.....we all know now thanks to another youtuber 😊👍

@wayneessar7489

3 ай бұрын

Why is that?

3 ай бұрын

Because they do nothing except stand up the burr, which you shouldnt have anyway... @@wayneessar7489

@DrJuan-ev8lu

17 күн бұрын

@@wayneessar7489 Outdoors55 said so.