Rick I’m sorry for your loss. We are living in a crazy time.

So sorry for your loss. But seeing you working on knifes, would make every friend so proud. Man, I really missed your videos. Great to have you back!!!

@Burrfection

2 жыл бұрын

I appreciate that. working on it

I'd enjoy seeing more all those types of content. The knife restoration, reviews and katana sharpening, etc. I find all of it very relaxing and enjoyable to watch. Sorry for your loss.

Grief is so incredible and respectable. Thank you for being so vulnerable and honest with us. I am glad you are still here. You don't know me, but your presence on this channel is comforting and helpful to many of us. I really wish you well, and I hope you are able to find your rhythm and direction again in time, so you can continue to enjoy your work on this channel and be proud of what you're doing. I know this takes time. Please be kind to yourself and thank you again for staying. We appreciate you.

@Burrfection

2 жыл бұрын

thank you for your very kind words. they make a big difference

Am so sorry for your loss! Have been watching for a while. Know life is throwing you some challenges. Much peace and strength to you. You have been my go to for "knife science". Not sure how we're supposed to pick from 3 great great choices?

Sorry to hear about the loss of your friend. It's always difficult and pray you have peace. Thank you for your channel and the skills you are passing on. Timeless skills and a lost art form you are helping to push into the future. God bless

Wherever you go in life, I will enjoy your content. Everything about your channel and how real you are with us is exactly what I look for.

sorry for your loss ryky, and i still love your videos after so long. Keep it up! looking further on all the videos coming soon, whether they are katan polishing, resurrecting old knives or REVIEWS, oh lord i love how u review knives and whetstones. I even bought a set of new whetstones recently based on your reviews!

Just discovered your channel & Site. This is hands down one of the best YT channels i've discovered in a very long time. Your knowledge is extensive!

This is Fantastic! And so approachable for everyone. Thank you Ryky.

You are up at the very top of the list not to many others are on your level, We learn from you.

Do whatever brings you some joy during this difficult time. But one of the most satisfying knife videos I’ve ever seen is still the one where JunsKitchen takes a super rusty usuba and makes it gorgeous and crazy sharp again!

Great content as always. And sorry for your loss! As people say, stick to what you like, and enjoy. Especially during difficult times. There is a time to focus on oneself.

Ryky, I’m so sorry you lost your sensei. It’s never easy to lose a friend and mentor. Your passion and dedication serves as such a loving tribute in their memory. May your sensei’s memory be a blessing.

Very infomative video, thanks for sharing! Sorry to hear about your sensei, my deepest sympathies for your loss.

was able to straighten out my santoku using this method much appreciated

I would love to see more repair videos. I have a warp in the middle of my blade edge of my Wusthof 10" classic chef's knife. The blade is straight, but there is a ripple along the blade edge where I unfortunately tried to cut through a bone. All of your videos are entertaining, educational, and practical. Thank you for sharing what you have learned with all of us.

@davesmith5656

2 жыл бұрын

Just a guess, but you could try very light taps with a hammer against a flat surface (tape both if you want to avoid possible scratches). Light taps (two inches) is all it takes, surprisingly easy. I saw a Japanese pro do that on an anvil (video), but couldn't tell if it was for the blade, or for a warp in the edge. After it's straightened, you may still be left with a bit of concave section where you hit bone, but If it's not bad, that will come out over time with routine sharpening. Nice knife, btw. They sharpen sharp! As you (and I) have learned, a sharp edge is fragile. I bought a cleaver with 25 degree bevels for hard squash (thought of a saw, too), and for beef ribs.

I have bent tip and I'm glad you mentioned to wait. I've been afraid the tip would break so I left it alone. Your content is fine. I am learning more than I expected about the art of the knife.

you have talent, do what you love.

Nice work as always. Thanks for all your work, these videos are informative and well produced. I bought a buffalo strop from your store, it’s both beautiful and functional. I imagine it won’t be my only purchase, as you have some stunning there as well. To answer your question, I enjoy all your content. The reviews are informative as well as your instructional videos. I’ll say the repair and refurbishment videos, so you can have a actual answer. Though my reasoning is a bit selfish, because I’m starting a side business sharpening. Thanks again.

So sorry for your loss. But also ditto on what's being said below. This is all such great content please continue however you see fit!

Sorry for your loss. Life can be cruel at times but we strive to go on. ❤️ Would love to see the restorations and katana sharpening. Keep doing what makes you happy mate.

Hey Ryky, I'm a sharpener from Slovakia. First of all thank you for the great and educative content. Btw. I just got a knife from a customer for sharpening and it turns out its one of your knives.. The Sakai Takayuki AUS 8 240mm. 1 of 200 hehe. Looks very good with the white buffalo ebony handle

Be strong my friend!!! Your videos are perfect with very good communications skills!!!

@Burrfection

2 жыл бұрын

Thank you very much!

cool, thanks 4 this info

Any content from you is great! We want ALL of it! 😃 P.s. Life goes on, people we know and knew pass away, that's the way life works. There is nothing we can do about it. The only thing we can do - is to pass our knowledge to our children, so they make less mistakes in their own future. Keep the good work, mate! Thumbs up!

Sorry for the loss, they're definitely proud. knife repair if only one but always all if poss, keep up the great content and OCD ;)

I am so sorry for the loss of your friend and sensei. It’s been an extra trying time for the whole world the last couple of years and as much as we try we often just don’t know what is going on inside a person. Again my condolences.

Chin up, you got this, thank you for the vids

Thank you for a very informative video, it saved me from making a serious mistake on a knife I am restoring for a friend. I’m so sorry for the loss of your sensei say strong and channel his teachings, you have the energy and the talent to teach, Sensei! Cho Ku Rei 🙌

Hello, new subscriber here.... I find your videos are awesome and highly informative . I'm truly sorry to hear about your sensei. I'm sure he would be proud because you are passing on the knowledge. I've never seen the process of sharpening anything larger than a knife and I would be very interested to see that process. I have only watched a few of your videos, but I feel I have learned so much and I look forward to putting it into practice. Thank you and keep it up.

THANK YOU

Yes, please on the new vids. Repair, restoration et al for me; you are my knife sensei. So sorry you lost your sensei; perhaps being ours will help you come back on balance. All the best!

Thank you so much for this vid! My 270mm chefs got slightly bent and this video demonstration was brilliant. So glad I'm subscribed to you as this vid came out shortly after it happened.

@Burrfection

2 жыл бұрын

Glad it was helpful!

@redbaron1001

2 жыл бұрын

@@Burrfection I've found a few of your vids being very helpful. I believe your vid on how to use a whetstone was the the best one I could find when I wanted to learn how to sharpen my knives. And nowadays I always have the sharpest knives in any kitchen I work in.

More of everything!

nice to see a new vid :)

@Cherub72

2 жыл бұрын

Do all the options, lol katana's, repairs. You can fill this channel lol

I was sharpening a Shun for a coworker once that has a VERY bent tip (literally like 5mm of the tip was bent 45 degrees). Ended up just grinding the bent piece off and reprofiling a new tip lol. lots of work, but it all worked out fine

Thank you for this precise et very well explained video ! It helps a lot. I just received a beautiful japanese chef's knife which arrived extremely bent. I'm considering to try to fix it but it is so expensive i'm afraid of ruining it. You're video in this matter is amazing. I want to express my sincere condolences for loss. Katana sharpening is an artform and it would be amazing to see you practice, research and surely we will learn a little while following your journey. Cheers

I have enjoyed your videos for a long time. If polishing katanas is part of your next season in life then I would be excited for you to take us with you.

My heart goes out to you for the loss of your friend and sensei. I pray that your grief can help you heal by helping you reflect on the powerful connection the two of you shared. In this way, that relationship can live on and be carried forward by you.

Thanks for the info on how to repair a bended knife, I like it. To your Sensei, may he/she Rest In Peace, I'm sad to hear that.

I had the exact same problem just this moment, then I heard the notification on my phone and your video popped. Im just a beginner when it comes to japanese knives, your videos really helped me. Thank man, great job!

@Burrfection

2 жыл бұрын

Did it work?

@giovannieedgar1165

2 жыл бұрын

@@Burrfection yeah it worked, I had about 2-3mm bent on my petty. It works like a charm :>

my condolences for the loss of your sensei I know how that feels, I felt lost when my Sensei was gone to. In regards of the contents of your videos I really like all of it I remember when I started washing your channel that you were showing how to Sharp or learning how to Sharp knives I learned a lot from them to the point that now all my family and friends asked me to sharpen their kitchen knifes 😱😁 I confess I won't mind seeing how to work on a katana, but pretty much any content that you put in it's appreciated thanks for all your work.

@Burrfection

2 жыл бұрын

thank you for all of the kind words

I am sorry to hear about your sensei. My condolences. Considering the video content, this type is what I like to see more. Repair and sharpening knives and even shinken is something I am interested a lot, since i practice Iaido. That said, I also would like to see more knife reviews. The reason is simple: When I started watching your videos, I never had any interest in kitchen knives, but now I am loving everything about it - the design, history, craftsmanship and usability. I recently became a dad, I started cooking a lot more and I am enjoying. But, my knives are a disaster, cheap and bad, and I would like to buy one nice gyuto or kiritsuke (since I am loving the shape and design). Your videos are a big help, but most of the times, there are no delivery policy to my country, or the knives are too expensive with taxes and delivery prices. Any bit of info helps. Thank you! Anyway, keep the good work! (Sorry for the long text)

i have a balisong and i can't tell you how well this worked wow thank you so much i payed 100$ for this knife just a few days ago and i was worried but you helped me fix it thank you soo much let me drop a sub

Ryky I've bought the Shapton 1000 , DAMN !!! it's amazing. Cuts circles around the king 1200, also being similar to a 700 has an amazing bite to it, phenomenal.

@Burrfection

2 жыл бұрын

good stone choice

Hi Riky, First of all i hope you are well and you have all my support in this hard time you are going through. Suicide of a loved one is always a very hard thing to overcome but i'm sure you'll manage. Regarding your question at the end of the video. I may be mistaken but I think most of us will agree on the fact that we want to see what ever you enjoy doing. This channel is about you not us. If you do happen to make some whetstones videos, I recently got the JNS aoto Blue ( + - 3K) and the Morihei Hishiboshi Karasu 9K. Theyh are both mix of synthetic and natural stones (quite hard) and I feel they would make great reviews. The JNS stone leaves an amazing kasumi finish, i'm sure you would enjoy it (hard, doesn't load up at all). best, Louis

@Burrfection

2 жыл бұрын

thank you for your kind words and encouragement

Sorry for your loss. To honor him consider doing a series of the most valuable lessons he taught you or how he inspired you to hone this craft to share with others.

Hey Ryky, I love your channel. Been watching it for a few years now and have been wanting to get some stuff from your shop to help support your channel. Finally financially free enough to do so and loaded up on a good starter set. I kept forgetting to place my order like a dummy (items just chilling in the cart for over a week now) and when I tried to today, the Burrfection combo set was out. I see the mini set but I'd like the full size better. Do you happen to have an ETA on that set? Tried finding a contact form on the site but didn't see one.

It is the right way to bent blade,I have seem many times of the worker did that in our factory

Hi Ryky, I've been a long time watcher of your channel, but only subscribed recently. I want you to know that you've elevated my sharpening skill set immensely. I do woodworking for a hobby, so I have waterstones for keeping my plane blades and chisels sharp... and I also like to maintain my kitchen knives. I was good at sharpening before I started watching your channel, but now that I've adjusted my technique based on your method you could shave with any one of my kitchen knives. I'm just working with a $50 block of knives from Target that I've been maintaining for the last 15 years. I'm already feeding my tool habit with my woodworking, but I'd like to find a workhorse chef knife that I can love. I'm looking very closely at the Takamura VG-10 Gyuto, do you have any thoughts on this or would you suggest otherwise?

no need to ask us what kind of content we want to see. just follow your heart, motivation, energy. any content will find its viewers. i'd like to see sharpenings of EDC knives but then i'd be wrong here. thanks for the hasegawa video, i got one for myself thanks to your videos!!

@AndrewRasmussenRides

2 жыл бұрын

This video worked well for me. I liked how you shared a related set of important principles clearly with just enough context. Its great seeing really clear solutions to problems I've already encountered from a passionate expert. Sorry about your Sensei. I imagine the effect must be profound.

Bro, thank you! I have a santoku that I absolutely love that got a bend when we were making repairs to our kitchen. I've been scared to try fixing it because I've snapped a couple knives over the years.

@Burrfection

2 жыл бұрын

easy does it

Wow what perfect timing, I found a knife I need to fix a couple days ago and was wondering how to go about it.

@Burrfection

2 жыл бұрын

Good luck!

Hey Bud, really miss seeing you and your family. I hope things are getting somewhat back to normal for you. Looking forward to seeing you guys on a more regular basis.

@Burrfection

2 жыл бұрын

I hope so too

Would love to see you polish and sharpen a katana. What a great way to honour your sensei 💕. Everything you suggested would be great, Ryky 😊

@Burrfection

2 жыл бұрын

Sounds good!

@b-radg916

2 жыл бұрын

There’s no doubt it would be difficult, but it may be exactly the right thing to do, for both him and you. Praying for you my brother 🙏🏽

I will watch whatever you create. I'm personally interested in repair and restoration because I'm a bottom feeder and can't afford new knives. That said, the resource you create through learning and exploration will spread far and wide across time and space, so I vote for katana polishing too. And, thank you.

Hey love your videos. They have helped me alot, but I was hoping you can do a video for sharpening a straight razor. Also, do you sharpen knives if they are mailed to you?

Ryky I think this might be the first video I’ve commented on your channel. I have to apologize for that. I’ve been enjoying your content for a long while now. Thank you for all the help and suggestions you’ve given me. Big fan & a big supporter of what you do. Keep up the awesome work. -Any video you’ll make. I’ll definitely appreciate. But since you’ve mentioned it. I haven’t seen any raw strop videos on your channel. Maybe a new idea? Either way. Thank you 🙏

@Burrfection

2 жыл бұрын

thank you, and i'll see what i can do

What whetstone would you recommend for maintenance sharpening on a miyabi black since the high hardness level.

Thank you! I'm curious how you would go about repairing a bend that's only on the cutting edge. I assume the would require hammering?

@Burrfection

2 жыл бұрын

hammering will be needed. you can also use this same method with a beer bottle or metal pipe wrapped with a towel for the tip if you don't want to hammer

i just noticed my very new minonokuni knofe from lnofe merchant is bent toward the end and was really throwing off my cuts everything was very incomsisntent. isnit possible i bent thw blade somehow ive only had it two months or so with mild use only sharpend once. love all the vids keep any content coming

@6:19, does the alignment test work with single edged/asymmetrical knives? If not, what's the alternative? Thanks.

Good method, good demo! Much better than using a stick with slots in it, imo. Do you have a method for straightening small bends in the edge of the blade? With practice, like learning to ride a bicycle, my sharpening is pretty good now, much thanks to you and your videos! I took in some knives from friends to practice sharpening on, and some of them had bent blades. I was really afraid of snapping the blade, so I clamped the blade with a heavy cloth over it, and pushed down. Never thought of pulling up! For one bend a couple of inches from the tip, I used a five pound hammer as an anvil, a 12 ounce hammer, with tape so as not to scratch the blade. Just light taps will do it. For a bend in the middle, if you have a vise, I think it might be possible to put shims on either side, and one right on the bend, then tighten. One knife had a bend right at the tip, two millimeters or so, and I could not get that straight for some reason. Oh - if anyone takes in friends' knives to sharpen, be aware that you are doing "repair", before you can sharpen. You have to repair bends before you can sharpen, so check for that, first. And for the chips ... I went to a belt sander with a 3x18 inch 400 grit sanding belt and saved myself hours of work. Just careful not to let the blade get hot.

@davesmith5656

2 жыл бұрын

A long "Thank you!" here, for all your videos and efforts. Your recommendation of the Debado LD-180 is super. That stone is amazing, very hard (doesn't wear away like some 220's), and it has become my indispensable go-to stone for everything from minor chips to setting a bevel angle. (I hope "Debado LD-180" is the correct name for the stone - it's the 180 grit.) Once a bevel angle is set, and refined, I have found that if you take care of the edge, it doesn't take a lot of time at all to refresh the sharpness (maybe 10 minutes). I like high grit stones, 6k, 8k, 10k. Just 10 stropping strokes followed by a leather strop, and the edge is back. Maybe perfect consistency is possible, but I've learned that it is not necessary - much as you have said many times, the sharpness of a 1k is sufficient for kitchen use, and even a 140 diamond plate will serve to get a knife functionally sharp. So sharpness may vary a bit, from high grits. Over time, any scratch marks left by lower grits will wear away. In sum, my sharpening has gone from experimenting, to obsession, to work-practice, to beating frustration (a long stage!), to functionally OK, and now that I have the hang of it, I am really enjoying knowing how to really get a knife sharpened up in a direct manner, and how to keep a knife sharp with minimal effort. Notable example: I took a serrated Henckels steak knife, used a belt sander to rid it of the serrations (30 mins), used the LD-180 to remove the very substantial burr (20 mins), a Chosera 400 to smooth out the bevel (10 mins), a Chosera 1K to get it cleaner (10 mins), then my now-favorite love-you-muchly Green Brick of Joy to polish that edge and get it nicely sharp (20 mins), then a few minutes on a 5k, a few strops on a 6k, 8k, 10k, and a leather strop. I compared an unused Henckels serrated steak knife to my non-serrated sharpened version. (If anyone has to ask how that turned out, they have never sharpened a knife. No slur on Henckels, here. They use really nice steel and make really good knives, very probably carefully researched and designed to be best for the most common use. The serrations are there to prolong the useful life of the edge, assuming the owners will cut on ceramic plates, and will never sharpen. Restaurant owners probably love serrated steak knives.) Ryky, I know you have commercial interest, and I wish you every continued success, but it's obvious that you have a passion for sharpening and for teaching people how to appreciate knives and how to sharpen and care for them. Thank you for all your videos! I have watched most of the many you have produced, and I can safely say I have learned to sharpen, from you. I have developed my own tastes and style for my domestic use, and I have an appreciation for how much thought went into your channel. So many different directions you could have gone in, but you held to the center line consistently, covering all the bases of that center line, the knives, the handles, steels, and an exhaustive coverage of stones and strops and techniques. I go back to your videos as reference points. Sincerely, thank you!

Where have you been? Missed you! Thanks for the video :-)

@Burrfection

2 жыл бұрын

Sorry! life happened.

@Sunnan65

2 жыл бұрын

@@Burrfection ♥️

Hi Ryky, a bit of everything would be perfect 😁

Hi there, first off I love your videos, they are so informative and helped a great deal. Thank you for this! I have a question though, I’m not sure what knife to get. I was going to purchase the classic ikon wustof chef knife, but then I saw your video on the Nexus bd1n chef knife. I’m not a chef but do a lot of meat cutting in my kitchen. If I were to buy one chef knife that would last the longest and stay sharp and feel balanced and heavy, that I could sharpen again and again, over time, which knife would you pick under $200? I could really use your help! Thanks so much.

@Burrfection

2 жыл бұрын

thank you for your kind words. i am biased, but at under $200, i think i designed a pretty close to perfect knife store.burrfection.com/collections/gyuto/products/tojiro-ryky-edition-vg10-damascus-240mm-gyuto?variant=35122092441757

@Theoriginalurbanbuffalo

2 жыл бұрын

@@Burrfection when will you be getting back the ebony handle? Also, what type of knife and what hardness should I be looking for (buying a second knife) for cutting larger pieces of meat (say a large pork loin into smaller cuts or something that I may hit cartilage etc)? Thank you thank you!!

I am so sorry to hear about your sensei. I would love to see some videos of you sharpening a katana! :)

Nice to see you donated your hair. Asian/Japanese hair is the most sought after too. Good on you brother.

Hello, can you do a sharpening tutorial on a benchmade osborne,emmisary or bugout with s30v?

Can knifes with super steel like sg2 or vg10 bend? I had 2 knifes with those stewl and if i try thay actually bend… is that normal?

Hi Ryky, I am super interested in Katana sharpening, polishing, and maintenance videos. I would have never dared ask you to continue on that subject due to your loss. But if you are still interested in making videos about this, I would appreciate the knowledge on the subject and your perfect delivery. Take care!

I'm very sorry for your loss.

Question to knife gurus: Does massamoto ks worth it these days? I'm in love with estetics, but as is it still good performer among competitors.

Does this bend technique work for a small pocket knife?

How do you fix a bent tip from for example a bunka or kiritsuke?

Thank you for your videos and sharing your knowledge with us, by wach them and learning from them and read a book "The Art of Japanese Sword Polishing" (I am also a Smith) I was able to repair the broken tip of my Japanese sword that has been past down to me. My plan is to finish a couple of more repairs on it; sharpen it. Forge the furniture for it, because right now it is in a (traveling Saya) and Is a naked blade. Hopefully when that is all done I will be able to practice cutting with it. So I hope you will do video on sword sharpening. Also where did you get your sword sharpening/ polishing stones because right now I am using the stones from your store to sharpen it along with my knives?

Much love, I hope you and yours are doing well ❤ I'd personally benefit greatly from a sharpening session focused on fillet knives.

What is the best way to make the tip round?

Looking forward for video how to repair bended tip

@Burrfection

2 жыл бұрын

Coming soon!

@b-radg916

2 жыл бұрын

I took my stones over to some friends’ house to sharpen their knives, and a utility knife was bent at the very tip. There were other people there too, so I didn’t want to ask them to get out tools so I left it, but I am curious to see what you’d do!

Restoration and whetstones review, please. :)

Did have a chance to work with a Chinese knife? I saw my local Costco promoted the Cangshan knivee using German steel. What do you think about this knife brand and Chinese knife in general? I know you gave a bit your opinion about Chinese knives 2 years ago. Do you think Chinese knives are getting better?

More like this as well as sharpening.

Hi Rycky, why don't you sharpen also other types of knives, only kitchen ones. There are also tactical, bushcraft knives and others (e.g how would you sharpen scandinavian grind or convex one?).

@Burrfection

2 жыл бұрын

working on it!

@daniel.rosina

2 жыл бұрын

@@Burrfection funny, that I just woke up (6:38 here in Slovakia, middle Europe, starting working around kids to take them to school :D. I guess it should be late afternoon in your country :D). I enjoy your vids. I am an amateur sharpener, too (father was a butcher and hunter, he tauhgt me how to sharpen when I was 12, so have been sharpening from tome to time for more than 22 years now.. But I more intensively sharpen only last 2 years.) Great videos, I like them a lot.

@outbackorchard8224

2 жыл бұрын

@@daniel.rosina I would like to see him do more bushcraft, tac etc. types also!

how do you straighten any stainless steel knife that is basically a spring at that point?

Sorry for your loss. Suicide comes out of nowhere a lot of the time... This video was extremely helpful. I have a Miyabi 5000MC Santoku knife with the birchwood handle (63 Rockwell). Is it safe to use this technique on this knife as long as I do it gently/gradually? Also would definitely love to see katana sharpening!

@Burrfection

2 жыл бұрын

thank you. yes, i have used this same technique on knives up to 65 rockwell. take your time, the slow and smaller the increments, the better the repair will be

@HHashi

2 жыл бұрын

@@Burrfection That's great, thank you very much for your help. Much appreciated!

Yooo @Burrfection i really dont know if you see this, but i really wanna buy my first Japanese knife, because they are a beautiful piece of art. I really want a all purpose knife, which one would you recommend? ^^ my budget is around 200 euro

@Burrfection

2 жыл бұрын

have a look around store.burrfection.com/, i am biased, but this knife is hard to beat for that price store.burrfection.com/collections/gyuto/products/tojiro-ryky-edition-vg10-damascus-240mm-gyuto?variant=35122092441757

@KizzoGoezAmok

2 жыл бұрын

@@Burrfection I ended out buying that knife! i've already tried it, and its soo razor sharp it just go through onions like butter!

can a knife with hardness of 61 hrc fixed that way ?

Don't lose your track! Knife reviews and restorations would be fine. I would also like to see the katana sharpening. I think a long blade is not so easy to sharpen. I am looking forward to see your solution.

I wanna see the Katana polishing. But I'm fine with any content. 👍👍👍👍🙏

can you show me on how to sharpen a karambit?

Is there a way to fix a bent tip on an old, small chef's knife at home that is safe?

Sorry for asking this so many this times it just bothering me you haven't explained why thier isn't a part 2 to the spyderco stone series.

@xephael3485

2 жыл бұрын

Now you want to know🤔

@kroodle8

2 жыл бұрын

Because sharpening systems suck and proper stones are the way to go 🤣

@xephael3485

2 жыл бұрын

@@kroodle8 might as well finish and show that then...

Can you do a $150 budget Gyuto picks

Id like to see some restorations, but im pretty sure id enjoy any new vid lol

I waiting to see you become a Knife maker.

@Burrfection

2 жыл бұрын

trying to move to Japan! kind of tough with a wife, 3 kids and a dog..... still trying

Great vidéo ! I like polishing katana vidéo, i have two Real katana (500 years) of japan ! I am blacksmith and i made japanese knives too ^^ Sorry for your sensei 🥺

Anyone knows the best way to sharpen curved blades like recurved, "birds beak" or karambit ones? Using the edge of a whetstone would probably wear down the stone too fast? Someone tried those "round sharpening sticks" ? :D P.S. Your videos are really great especially your tutorials for sharpening. :D

@case4444

2 жыл бұрын

Wrap sandpaper around a wooden dowel. That way you can through all the grits without buying a bunch of special stones

@stefansteven2

2 жыл бұрын

@@case4444 Thanks, will try that out soon.

Hello. Sorry for your friend... I would like to see more restauration video

Condolences