You are a natural teacher. Thank you for your thorough modelling, camera angles, lists and links.

@Burrfection

6 жыл бұрын

thanks Shay. just doing my best.

It’s amazing to watch you work and how you adjust your focus to what the knife needs. And throughout you can tell us how you are “reading” the knife and edge and changing your action. You are a great teacher! This is an amazing session.

The consistency in and of your strokes is mesmerizing. It’s a joy to watch you work and learn from you. Just now I have seen your recent videos and am beginning to work my way into your back catalog. 👍😊

This was one of my favorite videos that you have uploaded (and I have watched the majority of your vids)! Thank you for including some of your thought processes at various steps, and what types of details you are looking for along the way. I found repairing/re-sharpening knives in this kind of condition very relatable :-P

@Burrfection

7 жыл бұрын

thank you for watching, and the insightful comment. always appreciate it. stay in touch.

I was terrified to sharpened my Sakai Takayuki kengata because of the curve.... but with your help it's sharper then new. Thank you!

Brilliant vid. Thank you for breaking the sharpening code. My wife is addicted to Henckel knives. I have helped build her collection but they do need maintenance and I didn't want to hack it. Thank you for the master class.

Ryky. Please do some sort of pocket knife! Any kind some sort of folding knife! Most people I know sharpen their folders or fixed blade camping or bushcraft style knives I want to see you do one of those. Please!

@Burrfection I really enjoy the video, now I know a little bit how to restore a knife, it's really cool that you are sharing your knowledge. really cool technique, well explained and execute.

@Burrfection

6 жыл бұрын

right on, stay in touch.

excellent videos! I love knives, and you are doing a great job, at teaching and walking through the proccess. too bad I don't have any good knives at all. hopefully I will be a winner when you are doing a giveaway. thanks and keep it up

I'm a new subscriber, and so far everything on your channel has been excellent! I would like to throw a couple questions at you, to get your opinion. First, what is your opinion on guided sharpeners, specifically the edge pro system? Second, how often do you have to replace your diamond stones? If you have answered these questions in a previous video, please just save your time, and send the links to them. Cheers!

I enjoy these extended sharpening videos although in a 30 min video I would like to see a micro shot of the finished edge and tip. Also a micro shot of the edge and the grind pattern/finish that each stone leaves behind would be really informative. Nice job though.

@Burrfection

7 жыл бұрын

thanks Stephen, working on getting another setup for micro-shots. thanks for watching.

@stephens2401

7 жыл бұрын

Burrfection - congrats on the growth of the channel. The sheer amount of knives and stones that you've gotten access to is a tribute to your hard work no doubt. I do hope you can incorporate more micro shots in the future. To see in detail what each stone is doing at each stage will really appeal to audiences not just looking for technique.

You truly have a God given talent "if you have one of your choice..it is Truly from him, I once as a young boy of high school age, day by day I took my dads straight razor found with a chipped blade in an old trunk and with an Arkansas stone day by day and lots of patience, made the blade true again to where it would shave...not arm hair. facial hair !!! I did not have any at the time. He tested it !! Thought you would find that somewhat interesting ....I did not have a strop. Not needed. I wish I hade that same patience at 57...I LOVE your videos. If I contributed to all the ones I LOVE I would be broke. Take care.....

Great video! Thank you for detailed instruction! Do you know how to fix the dents on the back of the knife? I used the back of my knife to open a wine bottle and left some dents on it.... I regret it so much... Thank you!

Im so glad you have a microphone now.

@Burrfection Man I bought a Yaxell Mon Santoku blade for my dad for Christmas. He used it twice and it chipped. I only purchased because this was a personal recommendation in another one of your videos. Expected much higher quality. I can't send it back since it's beyond 30 days from Amazon (Cutlery and More).

Its a Shun sora, which is the main knife I use, and thats exactly how the profile is supposed to look.

@Burrfection

7 жыл бұрын

thanks for clearing that up.

My roommate accidentally chip my santoku knife while prepping some chicken. I was looking for a video on how to remove the chip today and your video come up. The wets stone I order arrived a few minute ago and your video came up on my feed. Talk about great timing.

@Burrfection

7 жыл бұрын

did you manage to fix it?

@MinhNguyen-wk5fr

7 жыл бұрын

I did manage to removed the chip with the 500 grit stone then I move to the 1000 grit stone to sharpen it and to the 3000 grit stone. It's not that sharpen but I'm still a noobie at this. Any tips?

great videos. and info . more close up shots of before and after of the work done.

I’m starting out on old, beat up knives that folks didn’t want anymore. They are teaching me as well.

im going to have to get an atomi diamond stone one day. i have been using the dia sharp stones and i have found they dont last very long. i think the pattern on the atomi diamond stones look like they have more of a dimpled surface and will wear into a better sharpening surface. also i should get a wet bath pan and holder. i have been using a spray bottle which may seem trivial but picking up the bottle and pumping it instead of just reaching down for some water or putting the knife in the water seems more efficient . i love to see you using every millimeter of the stone for even wear. what is that eraser called? i have no water stones but if i get some one day ill have to get one. i have used the diamond stones an eraser before on a friends stone and sorely needed it. time consuming! but needed.

I purchased a Shigefusa knife few days ago, and it came in with a small chipped on the tip. The seller told me they don't have a replacement for it. I am thinking about using your video as guideline and fix it myself.

Hey ricky what do you think about trailing stroke(much like stopping on the stone) before going up in grit?

This is what i have been waiting for a long time =)

@Burrfection

7 жыл бұрын

right on. thanks for watching and writing.

I just got the exact same knife, complete with chips. This vid helps, but I've got a question. At what point do you come down from the initial high angle to the normal sharpening angle (which happens to be 16 deg. on this)?

Hi Ricky. Great video again. Your channel is fast becoming my evening viewing. PS: On one of your videos you show a box with a lot of different coloured plastic sharpening angle guides. I can't find the video that you showed these in. Would very much appreciate if you could provide the link to the video they were in. What is the brand of these guides ?. Like you I experiment a hell of a lot with different knives and ways to sharpen them.

@Burrfection

7 жыл бұрын

think you are talking about this one kzread.info/dash/bejne/Y4mml66LmpnQmNI.html, and here is the link amzn.to/2q4Glke. i'll be testing these out soon, but i think they have some potential

Really dig the 3 camera shots man.

lots of good tips in this one! thanks for the upload

@Burrfection

7 жыл бұрын

right on. until next time.

At the end, please show us before and after photos of the knife so that viewers can see the difference to the blade. What's the best grit whetstone to get rid of chips and rough edges. Lower the better?

Thank you for another great informative video! I have seen quite a bit of your videos an I can see that you achieve very good results finishing with a 5000 stone. What is the use for stones 10,000 and upper?

@Burrfection

4 жыл бұрын

Mirror finish appearance

@charger440

4 жыл бұрын

Burrfection Thanks for your reply, You are a gentleman!

Would you have been able to get the nick out just by using the Sharp Pebble stone?

Im new here, so please be patient. Do you change the water in your tub? In so many facets of life thats what we do. But, since we use the particulate from previous sharpenings to make the slurry to help grind....i didnt know if you would keep the old water or not.

Does sharpening at a larger angle not change the angle of the knife?

Please, do you have a vid where you describe your setup and where to get it? I want so badly to have a sharpening station like you have to learn with on my own poor knife collection and maintain my wife's chef knives once I get skilled. Anyone can chime in. I love the fact that you have the stone holder mounted above a water tray. Not sure if that is custom. But if someone has already designed and marketed it, I would go with a winning design, otherwise, I can build one myself if needs be. Thanks for your help.

@ballentphoto

5 жыл бұрын

Piece of wood over a sink would do the same thing, place a paper towel under the stone and it will not move around on you.

@gnarlycharlie56

5 жыл бұрын

dont know if youve figured your setup out already but its just a plastic hotel pan and a whetstone mount. im sure you can buy all of that off amazon or your local restaurant supply store for less than $100. as for stones he uses, he says the names of both in the vid. hope that helps.

i have a small dent on the edge of the knife. it isnt a chip, just a slight dent. anyway to fix it? thank you!

I was always taught that the shape of the blade will dictate the sharpening stroke "name". The back and forth you used to remove the chip is great for Eastern/Asian blades and the cresent movement is better suited for Western/European knives. Therefore straight strokes are called Eastern style and sweeping arc strokes are called Western.

Great video Man! Do you put presssure on the push or the pull?

@lowqualityguitarvideos

5 жыл бұрын

push

I noticed that stainless gets a sharper edge on a backward stroke, can you confirm this?

Nice vid and very informative. What's the name of that aggressive plate you were using in the beginning of the vid and also the eraser you talked about...sorry I have hearing loss my bad

@Burrfection

7 жыл бұрын

sorry to hear about your hearing loss. i listed everything in the description of the videos. but here is the list of items i use kit.com/Burrfection/knife-kit you are probably referring to the atoma 140 plate,

@StropSharp

7 жыл бұрын

Ooops! didn't bother to check in the description ahhh...very descriptive...I see now, and yes its the Atoma 140 wasn't sure what you said. I have hearing aids but I'm using my head phones and although they produce fine audio I sometimes miss a syllable and make up the word/ name entirely, but I know I do that so is why I asked...I have hearing aids but they whistle under my head phones so I just have to deal with just the head phones...thanks

Another good one. I learned a lot. Thx.

@Burrfection

7 жыл бұрын

always good to hear from you

great video, i identify, and it is good to know that i was doing good and learning more

@Burrfection

7 жыл бұрын

right on

Hi friend! when you gonna use the Bob Kramer stones? the best regards from Mexico!!!

@Burrfection

7 жыл бұрын

will get a set in here soon

i need a good coarse stone for reprofiling and thinning, steels like the 3v or powder melt steels,i was told told not to use diamond for those steels. i am considering the nainwa pro 400, i also like shapton ceramics b/c they have lasted me years at 1000 grit, what would you suggest the lowest shapton 320 or nainwa 400, reply would be most appreciated

@Burrfection

7 жыл бұрын

at the lower grit level, dont' worry about the brand. since they are used for grinding away lots of material, just get what you can afford and not worry about. shapton pro 320 is good, and chosera 400 is also a good pick. if you like to flatten your stone go with chosera, since they are much thicker. here are stones i have used and really like kit.com/Burrfection/knife-kit

Double check the warranty at Shun. They are very good about sharpening their knives under warranty. If there is a chip I am not sure how far they go on damage but this chip was less than terrible. The strategy for fixing a chip like this does apply to other knives so this is worth watching. It is also a good reminder to handle your knives with care. Transport with edge protectors (even cardboard homemade) do not chop bones with a knife not intended for chopping and do not chop frozen food. My "chicago cutlery" 12" beast has been sharpened to a 30-40 degree but very sharp bevel and busts up a chicken or turkey with ease. On a knife damaged much much worse than this I reprofiled on a diamond (DMT) at 90 degrees and when I had a nice new curve profile to my liking dried the knife and then with a water proof marker painted the flat non edge easy to see red. Then at a normal 15 to 20 degree brought the bevel from both sides to a balanced edge which then sharpened nicely (was MUCH worse). I thinned as needed. VG10 is crazy hard, do not rush it so you do not start a crack that haunts you. Shun last I heard uses water cooled power sharpening tools and will be done in almost no time. They sharpen aggressively by some measures so most would do well to hone their own to get the maximum life from their Shun. Those that follow RT here and have a nice hone or two will not need to send their Shun back to the factory.

Hi. Would you mind doing a tutorial on how to sharpen a convex edge using stones?

@Burrfection

7 жыл бұрын

will see what i can do

i think that stroke is called western stroke since its used by western sharpeners in a long stroke motion but i'm maybe wrong

@Burrfection

7 жыл бұрын

you are probably right. i just don't know knife lingo that well.

@Panzer_Z

7 жыл бұрын

yah I think it is called Western or European because it is the technique used for those knives and regions that use them.

Any place for 90 deg reprofiling?

After sharpening my knife once, I was bored to shxt. How do you keep awake doing this?

Im a newbie in sharpening.. just a question is it possible to flatten king 800 and 1200 grit stone with atoma 140 gritt.?

@Burrfection

3 жыл бұрын

yup

I just got a set of shun classics last week and I just noticed some little chips in the blade of the chefs knife. I have only used them a few times and take care of them and hand wash instantly after use. Is this normal to happen or should I return the knives? I love the knives but this is worrisome after such light use.

@melgigz178

4 жыл бұрын

It can be the way you chop or using it on the hard chopping boards too. Shun VG 10 can easily chip. Glide the chop instead of chopping straight down.

I personally call it the roundstroke if i sharpen like that

Hey Ryky, I have the same 1000/6000 stone and when I polish I get a lot of dark 'cut' lines on the stone even after stropping for ages... Any idea why?

@ckafi1011

6 жыл бұрын

Tal Pistol probably your knife is made from a somewhat mild steel, or you're using too much pressure while stopping

Hey I was wondering if on a budget, what would you prefer. A more expensive knife and cheaper stone or cheaper knfie and more expensive stone?

@Burrfection

7 жыл бұрын

expensive knife. the cheap stone, i can deal with, as long as it works.

@estoylaroca

7 жыл бұрын

Mmmmm. What is the cheapest price range you'd recommend for the stone???

I recently received an inexpensive forged carbon steel nakiri from Japan. It is sharp although a bit thick. BUT the edge is not flat when I hold it to the board I can see light so how can I fix it with my wet stones?

@Burrfection

7 жыл бұрын

when you say edge, you mean the cutting edge? if so, you have to sharpen the "high" areas to bring the edge closer to a flatter profile

I had a big knife like that one that had a cracked tip. it doesnt have any fancy design on the blade or anything its just a solid shinyness and cheap plastic handle. i got it very close to razer sharp but my only problem is there doesnt look like there is very much of an "edge" like the bevel is really short. is my angle when doing the coarse sharpening too steep? like too much vertical angle and not shallow enough? I dont think my sharpening stone would last enough enough to re-do the edge again. it can cut paper. and shave a few hairs without forcing it. i just have caurse. medium and fine grit stones. 25$ pack of stones from walmart. the medium and fine are holding up a lot better no visible wear on them. but the coarse stone looks just slightly more than half the height of the medium and fine stones after just a couple of knife sharpenings! crazy how dull all the knives in my house are. chipped edges. broken tips. maybe that just really takes a toll on my coarse stone? is the blade material just really hard? one or two were stainless steel knives. and the other 3 or 4 knives i think were just some kind of toughened regular steel.

Is there any big difference between the Atoma plates vs DMT Duosharp plates? I have a set of the DMTs and they work really well for me. Would I get a better edge with the Atomas?

@Burrfection

7 жыл бұрын

Atoma plates are much more robust, DMT are fine. i don't they last anywhere as long as Atoma.

@Panzer_Z

7 жыл бұрын

Burrfection thanks for the reply

Just the video I was looking for. I'm just about to get a 1000/6000(waiting on delivery). Clearly this is a much higher grit than what you started with. Am I just going to have to use more of the stone and spend more time to get those chips? Or is there a solution you could suggest that hopefully doesn't cost too much more? Thanks

@westcoastwarriorsarchive7929

7 жыл бұрын

you can remove a chip with a 1000 grit stone. BUT it will take a very long time, as well as putting a lot of wear on your stone. There are some cheaper diamond stones made by ez lap (compared to DMT and atoma) but if you really cant afford to buy a low grit diamond stone you can try using a cinderblock. You just have to be careful. There is a video out there called no excuse for a dull knife where the guy uses a cinderblock, a brick, and a leather belt to sharpen a knife.

@Burrfection

7 жыл бұрын

go get yourself the cheapest 120-240 stone you can get for fixing chips. that is not a grit you want to spend a lot of money on

@cosmosnomad

7 жыл бұрын

Burrfection Really appreciate the great advice. Cant thank you enough.

Is there a difference between this knife and the Shun Sora? I notice that the end of the handle is a bit hooked compared to the Sora. And thanks for sharing this video!

@stephens2401

7 жыл бұрын

Henry Nguyen - The Shun Sora is much smaller. Barely a 5 inch blade I think and a skinnier blade shape

@Burrfection

7 жыл бұрын

thanks for the input.

Did you use the micro film block you made to start with

@Burrfection

7 жыл бұрын

no, i didn't use them in this video.

Hi Ricky, did you change the camera that's pointing straight down at the stone? The video seems a little strange compared to what I normally see. Question: Initially, are you pressing down on the Atoma just as hard as you would press on a waterstone of the same grit? (I've read too many times not to press too hard on diamond stones because the diamonds will be dislodged. Is this something you need to be conscious of with the Atoma stones? Otherwise thanks for the videos! :)

@Burrfection

7 жыл бұрын

i did. went with a new camera, and still dialing it in. it'll be better next time.

@Burrfection

7 жыл бұрын

i treat my atoma stones just like everything else. you don't have to be more "careful" with them, just don't apply too much pressure because they cut REALLY fast. . i've never noticed any diamonds "popping" out.

@RichChh

7 жыл бұрын

Thanks! :)

I giggled when he said "no point in having a great shaped tip when you can't do anything with it." his face made it even beter ahahah (it's at 11:50)

@Burrfection

7 жыл бұрын

welcome!

when you are grind at the start to take off the most material. When do you stop? How do you know when to switch sides?

@Burrfection

6 жыл бұрын

will do a video to cover this topic

looks good can i challenge you to try and cut see trough baking paper? it really improved my edges after doing that

@Burrfection

7 жыл бұрын

hmmm, let me understand. cut through baking paper to improve the edge, or cut through it to test if the edge is clean?

@knifesharpeningnorway

7 жыл бұрын

Burrfection Sorry my bad english haha to test that its clean and refined my good man

@knifesharpeningnorway

7 жыл бұрын

Burrfection to show how clean and refined the apex is. i meant it improved my edges by really showing the tiniest flau that even magasine or phonebook paper cant 😊

@Burrfection

7 жыл бұрын

got it. i have been waiting for a new phone book to show up in the mail, but for some reason, they aren't coming. . i'll try baking paper and see

@knifesharpeningnorway

7 жыл бұрын

Burrfection cool cant wait to see 😊

That Knife looks like the Shun Sora model line. If it is the Sora, it is not exclusive to Williams-Sonoma. The WS exclusive knives from Shun are the Fuji, Kaji, Hiro, and Hikari. I think I like the Fuji best of those lines.

@Burrfection

7 жыл бұрын

thanks for clearing that up. i was not familiar with this line of knife.

@patrickcallahan2210

7 жыл бұрын

Here is a link to all the knives Shun makes (I think) and a comparison of their specs. www.williams-sonoma.com/pages/comparisoncharts/shun-comparison-chart/?cm_type=lnav

my Tojiro chefs knife paired with full set of Shapton stones has served me well from prepping behind busy bars and now cooking everyday at home however, recently I noticed small chips along the blade and realized my GF had been washing it in the high heat dishwasher. Now the question is..is it even worth fixing when I can snag a new one for

Is there another way to fix chips apart from a high grit whetstone?

@Burrfection

5 жыл бұрын

it's really tough to remove the haziness unless you can do it to the entire surface evenly

Hey, awesome channel! Could you please explain the difference, some times you strop edge leading, some times trailing. Why?

@Burrfection

7 жыл бұрын

i explain it briefly in this video. will make another one to detail it soon

Need a Video How u polish the knife ...

Can I send you a few shun knives to repair and sharpen? Two have broken tips

whats the best knife you have ever used

@TheMrpotatoes1

7 жыл бұрын

I think if you've watched some of his older videos he says the Masamoto KS Gyuto. But, it could've changed since then.

@joshmountford5358

7 жыл бұрын

thanks

I just tipped my konosuke gs+ at work today >.> banged it off the steel like an absolute KNOB. anyways im gunna take it to tosho tomorrow since it comes with a free sharpen maybe theyll be so kind as to work it out for me xD it isnt major but still a little sad :( these things happen

@Burrfection

7 жыл бұрын

dont let it happen again!

@Kylegolfs94

7 жыл бұрын

I'm going to try my best. Haha all I paid was 6 dollars to get it fixed and I still have the original free sharpen they offer with the knife. Also it came back from the repair sharper then ever. needless to say I will be super careful when using a steel.

that sharpening stroke is called the european stroke

could you show how to transform a knife from a 70/30 to a 50/50?

@Burrfection

7 жыл бұрын

haha... it's basically just a lot of grinding, but i'll see if i can find a knife to do that with

nice video

@Burrfection

7 жыл бұрын

right on .

I have the same knife!!!!

You are changing ,the shape and rebuilding a edge. Somthing more harder to do. Sharpening a edge some, what easy, but reprofiling harder and time consuming. That takes more skill and patients.

That is the western stroke

Is there only a problem with the audio for me? Hearing with a Headset on PC and it sounds more on the right side then on the left.

@Burrfection

7 жыл бұрын

it would have been my mic being set slightly off-center, since i am moving things around a lot lately

At 30:52 it looks like there is some kind of dent in the edge of the knife...

@Burrfection

7 жыл бұрын

yes. that was the edge BEFORE the sharpening

29:22 You sliced off the pretty lady's arm lol.

You say how bad it is - you should see my Kai Shun - I can give that to my 5yr old and he wouldn't be able to cut soap bubbles with it - curtesy of my attempt to 'sharpen' it ;)

It looks like a sora shun.

Hmmm 🤨

nice to see you using lower priced stones

@Burrfection

7 жыл бұрын

just keeping it real. thanks for watching.

and your not wearing a metal mesh glove why ???

@Burrfection

5 жыл бұрын

hmmm. good question.

Yes, in the real world we abuse our blades - why go get the cleaver when our chef knife is in hand and will cleave that bone! I have had to rework some of mine more than once. It's not that we con't love our knife, it's we just want to get dinner on the table.

i love your knives.. I wish I have one japonez chef knife.. I just start culinary school.. but in my country I don't find verry good knives . Can y ou please send me at least a chipt or blunt japonez chef knife. I think you have more then you need . I also sharp my knives whit wetstone

whelp, so much for going to sleep.

@Burrfection

7 жыл бұрын

haha. i don't sleep much either.

a few stokes on the tip.... always does the trick.. wait are we still talking knives?

Sharp Pebble should be paying you there are endless budget "cheap" stones on Amazon and you not only chose theirs as the best but you also showcase it in videos with VG-10 core steel knives ! I am sure they sold stones because of your videos ! I may buy one to do exactly what you're doing ... sharpening other peoples beat up knives !

@Burrfection

6 жыл бұрын

haha. maybe so

You're using very high quality paper for the sharpness test, this paper is really easy to cut. You should use a crappy Free newspaper to get better reflection on the cutting performance, it's so much harder to cut

@Burrfection

7 жыл бұрын

hahah. this is funny. when i used to use REALLY crappy crumpled up newspaper, everyone was complaining that i needed to get better quality paper. now YOU are telling me i need to use what i started off with.

@Vandelay666

7 жыл бұрын

Haha good one! Trust your instincts my friend! From my own experience I noticed: the crappier the paper - the harder it is to cut. Especially against the grain

I'd love to have a great shaped tip!

@Burrfection

7 жыл бұрын

get it sharp.

@kacknaab

7 жыл бұрын

nahh I prefer to have it mushroom shaped!

Groovy

@Burrfection

7 жыл бұрын

yo

Billie stroke

Shun SORA

@Burrfection

7 жыл бұрын

thanks for clearing that up

And in the next episode we learn how to fix a broken chef....

@davidmccormack449

4 жыл бұрын

Need a bigger stone for that

You are not sharpening.You are reprofiling. it's time consuming and much harder, to do.

@Burrfection

7 жыл бұрын

care to explain?

@Burrfection

7 жыл бұрын

i wouldn't call this a true reprofile. i wasn't really changing the overall profile, though i did grind a lot more than a typical sharpening session would require. but, thanks for watching, and the comment. until next time.

@knifesharpeningnorway

7 жыл бұрын

THE AUSTRALIAN OPINION jealous of his sucess? i can say i am and be truthful and not slandering another person

@gunny4029

7 жыл бұрын

i agree , no reprofile . he is doing what has to be done to recreate an edge that was previously chipped and useless, great job, thanks

@Burrfection

7 жыл бұрын

haha. i think he deleted his comment.