latest updates and content burrfection.com/ my trusted knife store bur.re

@swanification1

3 жыл бұрын

Can you show us how to find the correct angle please?

@notatheist

3 жыл бұрын

I’ve been watching off and on for a while and finally subbed a few months ago. I remember watching you talk about a burglary and when they missed the special knife. Is that where your wall knives went? I’m sure it’s a very difficult subject, so I’m really sorry if it hurts to bring it up.

@mikeystevenson6982

3 жыл бұрын

@handr0 he says he's not an expert. My guess is he'd probably tell you to try it out and figure what is best for you.

@rthj6446

2 жыл бұрын

I still think it is a good idea to push on a scale to feel how much pressure is applied. Just so people dont put their entire body weight, or no pressure (and thus no control) at all.

@JeromyTimmer

2 жыл бұрын

@@swanification1 Check video at 5:30 mark

29:51 "Just do single edge pulls on the strop and your knife should be golden." I followed your instructions and my knife is still steel; please advise.

@Burrfection

4 жыл бұрын

File the lawsuit for false advertisement

@philllip9600

4 жыл бұрын

@@Burrfection lol, I want my money back! For real though, your videos have been so helpful and entertaining. Thank you for the great content, and good luck on the move!

@jonandersonmd7994

3 жыл бұрын

funny yup

@davesmith5656

3 жыл бұрын

After a year of practice (and over-collecting), I can get the angle and I can get the edge sharp. What I have found, sharpening friends' knives for practice (usually those are so bad they stopped using them), is that a stone is used to get the bevels straight and even (check to be sure the blade is straight, and that there are no concave areas to the edge - a lot of knives are more at "repair" than at "sharpening"). With clean and even bevels, the knife will be sharp, but 8k Kitayama and a strop will get it really sharp. For a knife in good condition, you use a stone to tidy up bevels to the point where it does not scratch a strop. You want it to glide smoothly and evenly over the leather. That's not very much stone work at all! If you learn to treat a knife properly, a strop once a week will keep it sharp enough to bring you satisfaction in its use. Also, I found that diamond compounds, spray or rub, leave scratch patterns (I have a USB microscope), but a clean strop will eventually (over weeks) smooth those out to a polish. Really, at that stage, you get into territory I'm still unfamiliar with, like "competition sharpness" that really is not necessary for kitchen use, but is a joy if you want beautifully clean slices - and how to use a knife is new territory for me, too, e.g. finding the right angle for a slice, and balancing pressure with length of stroke. It really is fun for small slices to just barely rest the knife on the meat or whatever, and draw it towards you, and see it slice right through! Mind your fingers!! I think a good rule of thumb for knife use is to use little pressure. For heavy cuts like winter squash, get the right knife, like a cleaver. There's a lot to proper tools and method for each job.

@davesmith5656

3 жыл бұрын

@handr0 ----- [Edit added: I picked up almost all of what I know about sharpening from this channel, Burrfection. Another good video is kzread.info/dash/bejne/qpinw81-kcmsgrg.html . Steel and heat treatment does make a difference, hard steel does chip, but for sharpening and maintaining knives, Ryky gives the most extensive and effective tutorials, and you do get to a point where you begin to take it on your own.] Hope you got something out of my comment. I'm just a hobbyist who likes to try to contribute to the art. I like to see happy people. A USB microscope is a useful gadget. You can get 200x with a Celestron ($100 bucks), and that's good enough, I think. If you look at factory finish knives, you can see very clear scratch marks. Some people say they like a toothy edge, but you can get those edges to a polish. Manufacturers don't ship knives as sharp as they can be, probably because they know that in use, they won't stay that sharp very long (edges are fragile). A scalpel is sharp, but I read that a surgeon may use several identical scalpel blades during one operation - they are that fragile, and "dull" that quickly. A good, solid, useful kitchen knife, like Ryky says, is obtainable with a 1000 grit, and that's higher than factory finish grit. Be careful. Most people have never used a really sharp knife (including me). There's some young guy with a channel mostly about making knives out of - catch this - chocolate, sea water, cardboard, milk, bismuth and more. He did a video "sharpening a $1 dollar knife with a $300 dollar stone" (I think that's the title). Towards the end, he lays a Kleenex over the edge, blows on it, and gets a two inch long slice. I can get a one inch slice ($40 dollar knife), and I use that "tissue test" as a kind of standard for mine. I'm proud of myself, for that! (It does make a difference how you blow on it, btw. A bit of practice at that, too, heh heh.) But that edge does require delicate use and care, or it loses sharpness quickly. On a good knife, it should last at least a week or two before refreshing, and imo, is worth learning, especially for trimming roasts before grilling. As some witty girl at Cutlery and More said, "Happy chopping!" I like their Nexus knives.

I've only watched a couple of your videos but I must say that you are easily one of the more trustworthy authorities on the subject simply because of how you seem to always acknowledge that there are many different ways to do things but this is how you prefer it. I find it pretty rare for these kinds of "specialized" videos for the creator to not talk down about other methods. I love what you do and how you present your craft!

I'm a super beginner sharpener, and in the past I haven't been deburring my knives and wondered why they weren't as sharp as I'd hoped. The method you showed for deburring on the 800 grit and then the polishing stone helped me so much!

@Burrfection

2 жыл бұрын

welcome and nice work. you did all the hard work

@terrykeppler4253

Жыл бұрын

@@Burrfection do you offer knife sharpening classes? Or something along thoes lines? I'm a butcher and slaughterman on my 3rd year and I want to learn from the best and from what I can see you are the best in the U.S.

@Santiago-sh3cq

Жыл бұрын

This channel is the one that got me confident to sharpen my own knifes this way. I use a cheap 400/1000 grit stone for sharpening and a shapton whetstone for polishing. On really dull knives I really go in on the 400 grit side. I'm waiting for my first strop and compound to come in. I'm still learning.

@jad2290

5 ай бұрын

​​@@Santiago-sh3cq You don't need a compound, Strop or even just stroke lightly on your finer grit >3000 stone .

@smolboyi

Ай бұрын

I wish I could confidently feel a burr, only felt one on the grinder wheel with the axe, (soft metal I guess)

I'd love to see you get a microscope like Louis Rossman does with his Mac repairs. Seeing how the burr changes and looks would be a wonderful help. I also need to get dollar store knives to practice on and not panic over.

@stefanforrer2573

4 жыл бұрын

getting a cheap knife to practice is a good idea, just keep in mind that most cheap knives are made of cheap steel.. and sharpening cheap steel can be quite a bit more difficult, so if you are having problems getting a good edge, it may be because of the cheap steel and not because your technique is bad

@Crazt

4 жыл бұрын

@@stefanforrer2573, trust me. It's a lot of bad reasons. I should get better sharpening equipment before much else.

@ambercrombie789

4 жыл бұрын

fyi. I picked some cheap jewellers' loupes on ebay for about $26. 2.5x to 25x mag. 16 lenses total. works well.

@quinnhunsinger1603

4 жыл бұрын

Perhaps not a dollar store knife ha but this channel has older videos showing some of the better $20 knives out there. The steel would be good enough to practice with whereas a super cheap knife very easily could make your technique worse. There are a lot of quality stones out there to buy that would last for a very long time and not break the bank. Suehiro Cerax 1k would be my recommendation but there are many others. The Cerax is a soaking stone, its very forgiving, and you can get a remarkably sharp edge off just the 1k.

@s.m.s.m.630

3 жыл бұрын

Crazy, you could get a decent sharpening equipment and a decent knife as well, something like Victorinox Fibrox (maybe 30-40 $, X50CrMoV15 Steel, 56+-1 HRC) and get some practice! Good luck!

I found your channel from a comment about how to sharpen your knives properly. I'm glad I found that comment that lead me to your channel. Thank you, my guy! Merry Christmas.

After 10 years of sharpening I’ve watched a few of your video’s and still found some helpful tips, tknx!

Found my nearly 20-year-old Global G2 yesterday and now, I'm down the rabbit hole of knife restoration, sharpening etc etc ... thanks for this video. I'm watching these vids for the ASMR!

Aha! This is the first time I fully understand my whetstone set and the strop. I really appreciate you taking the time to walk us through the whole process. Cheers!!

I really appreciate the detail you go into. With my understanding of the "science of sharpness" removing the burr on the wetstone vs on the block of wood the wetstone will retain the hardness of the edge vs the wood that will soften it slightly (remove vs bend). I never really understood the real use of the much higher grit until I heard you describe it as a polishing stone (background in more pocket knife and axe sharpening) it makes sense that it would have an impact even if it is more in feel than function

A little confession here; I learnt how to sharpen through your videos and still watch them whenever I need a refresher course or for any new ideas you might have. For me, you are my 'Guru' ( an online one maybe ) who has done wonders to my skills. My salute to you and the very best wishes for success in whatever endeavour in life you may be pursuing now. Rock 'em!!

Cant thank you enough for changing my perspective on knives. Have a small collection of Henckels from long ago and have collected many folding and hunting knives over the years (Benchmade, ZT, Micro tech, Maserin, Randal, R Bone etc). I became interested in knife steel and have really enjoyed learning about it. Was sharpening with a Work Sharp system that I liked but then saw one of your videos. Now I'm obsessed in another whole world. Chef knives are a totally different ball game from pocket and hunting knives. Much to my wife's chagrin, I bought a Naniwa Chosera 800 and 3000 and one of your buffalo strops and have been having a blast learning to sharpen and hone. I just started a new collection with a Miyabi Birchwood Nakiri and plan to keep purchasing fine chefs knives. I will soon give away my Henckels and just have Japanese knives in this collection. Can't thank you enough for the new inspiration and learning. Japanese steel is another whole world and philosophy that I am learning to love. Thanks so much Ryky, for your information and entertainment. I love your store and your videos. Keep up the good work. Gratz on the upcoming new space.

@wrankin

4 жыл бұрын

Agree 100%. I've sharpened a few knives in my life but was never real good at it. Used a Lansky kit b/c it gave a reasonable edge and it was stupid simple. Heh - now I just received the King KDS combo stones (comes in below the spousal "you just spent $XX on what and why?" threshold. :-). If I get good enough maybe someday I'll step up to the Naniwa. Ryky - one thing I would love to see would be a video on sharpening smaller knives (paring and utility or possibly non-kitchen knives) especially those that have some aspects that are problematic, like a ricasso that extends down to the heel or a bolster that's just in the way. How do you adjust for those?

@randykirstuk8978

2 жыл бұрын

Have you sharpened many hunting knives this way ?

Thank you. You are so knowledgeable, yet humble. Definitely my favorite sharpening tutor. Thanks for giving thus rookie the confidence to bring life back to his knives. Cheers 👍

Thanks Ryky for all your hard work and insight. Thanks to you I'm now a proud owner of my first whetstones and about to start a new exciting journey.

So happy to hear you're moving into a new space - I remember the old one with the blue walls and shelves behind you. Keep on growing man!

So useful! Watching your videos is a tradition now. Every Saturday morning is so exciting because I know a quality video about one of the best passion will come out! I can’t wait to see the content with all the new stuff (space, camera, mics, etc.). Thank you again Ryky and stay safe!😊

@Burrfection

4 жыл бұрын

Thanks Nicolas! Just doing my best

Ohh no... your knife wall looks so sad like this, but I'm very happy for you that you can expand spatially. Keep up the good work! :)

Thank you Ryky. By far the best knife channel on KZread. And way beyond the best knife store on the web.

I've been sharpening my knives with your method for a couple of years now. People are amazed when they use them. Such a pleasure to cook with! Thanks so much!

@Burrfection

4 жыл бұрын

Great to hear!

Perfect timing, this is just the video I needed! Thank you! And good luck with the new space :)

@Burrfection

4 жыл бұрын

Thank you!

Ruining the edge against the brick hurt in my ears and stomach :D

@rowanfernsler9725

4 жыл бұрын

At least he doesn’t try to feather stick a brick, or cut it in half, or chop it, or make me cry from watching it, actually, he does on occasion do the last one.

I have saved a lot of tutorials already but this video really helped me a lot especially since it's my first time doing this. I'm stuck at the 2nd step of deburring not knowing when will I stop doing it and proceed to the next step. I really love the result and can't wait to sharpen more knives here in our house. Thanks a lot bro!

Excellent example of your perfection..... I always enjoy watching your knife sharping videos....

Ryky, I've watched many of your videos before, but this one really put it all together. I sharpened several of my kitchen knives a few nights ago and they turned out very sharp. Not like yours, but that will just take a lot more practice. Thanks for the great content. I joined Patreon because of this one.

Seen your vids for a couple of years now and it feels pretty cool to see you become a real master of this art ! Always great info

@Burrfection

4 жыл бұрын

Thank you!

This video is the reason i subscribed to this channel. Very informative and easy to follow. You're a good teacher and I love how you explain your reasons for your methods in a concise, easy to understand way. Good job and thank you I cant wait to see more of your videos in the future

Thank you for this one the explanation about pressure in relation to knife/stone position was great. Very helpful as a newer sharpener.

11/17/21--Ryky; I watched this again just to make sure I was accurately learning P & P. This is one of your best A-Z presentations.

Knife sharpening is so soothing. Awesome stuff.

Great vid! I'm always chasing that perfect edge. It's so nice going through phone book paper almost silently. I always pick up a new tip or technique watching your vids. Great stuff!

Mate, that’s the best sharpening video I’ve ever watched, and trust me I’m on here endlessly! Your logic aligns so near mine, I noticed when you were deburing, my natural way as a complete novice, it makes so much sense, pull them away under the blade and leave the cutting edge clean, not the opposite direction and push them onto the other side of the blade. Im getting near to retirement here in England, I’ve always been a jack of all trades, but master of none in my career, now it might sound weird, but when I retire one of my hobbies will be sharpening knives, hold on, for a good reason, my other dream is to become a far better cook, and the two work in hand. Cooking is easy, those that eat are your judge, honing knives, well it has to be spot on mate, only the worked result and the cutting edge is your judge. Really big thanks to you mate, I’ll check out your other videos and I hope the move went ok, it looked a bit concerning at the end, like things were not so well? Hope your ok now mate, and again thanks and love your technique! Many thanks 😊

@stevescott8735

11 ай бұрын

Push 🤦‍♂

Great tutorial. I learned a lot from it and from some of your other videos. Thank you and keep em coming.

I'm happy for you Ryky! I hope everything goes well with the new spot!

Thank you Sir. I've learned so much from you. And I was pretty good at sharpening before I found you. But the little tips you add have drastically improved my edge and my ability to be more consistent with getting that edge.

i tried just like how you do it and works fantastic. before watching your video i tried to figure out how to work on every edges and failed everytime, but now everything seems easy. thanks a lot ryky.

From now on my cooking is going to be stress free. Best knife sharpening video ever.

Watched a few other tutorials on sharpening and was sharpening a bit differently... Then watched this video and I now have made the sharpest edge I've ever done on my knife!!! Thank you!

@Burrfection

3 жыл бұрын

well done. it's all you.

"I'm short on time" *checks video length* 40 minutes hmmmmmmmmm

@dimmacommunication

3 жыл бұрын

😂😂😂 In the knife sharpening life is a small time

@Kref3

3 жыл бұрын

The actual work without the talking and explaining it is probably around 15 minutes.

Watching him sharpen knives correctly is very pleasing! The satisfaction during the paper test is so good.

@Burrfection

2 жыл бұрын

Thank you!

Awesome video Ryky! I really appreciate the start to finish sharpening. I'm new to Japanese knives and have hopes to be able to sharpen my own blades at home someday. Good luck on the move. Can't wait to see the new set-up and videos in the near future!

@Burrfection

4 жыл бұрын

Awesome, thank you!

that was brilliant and I am learning and changing my cowboy approach every time that I watch you. Thank you!!!!!!

thanks dude I learned a lot! been sharpening my knives for about 5 years now but the learning curve is only getting up now

Just brought my first whetstone, a 3000/8000 Sharp Pebble. I hope this will be corse enought to bring up my treasured damascus blades other wise I will purchase a 600/1000 then to finish I will buy a leather block with compound. I have never been so excited about cutting a tomato!

I think this was one of your best videos .I like the fact that you went from start to finish.

@Burrfection

4 жыл бұрын

Just keeping it real

Hands down the best knife sharpening tutorial I've seen on youtube. 🔪🔪❤️

@Burrfection

2 жыл бұрын

Yay!

Hi this is the first sharping video I’ve ever watched. You have just shown me a hole different way of sharpening my knife. What you have shown me is totally different than what I was shown in culinary school. They just showed us what you called the count down to get rid if the Burr. Thank you for showing me this. Feel like I’ve always done it wrong now. Wil be watching more.

Just bought a set of Yaxell knives because of you. They are fantastic. Thanks for your videos!

I like that your techniques has minor but very relevant changes. It shows me thatI still have a lot to grow in my own techniques. Thank you for all your great videos.

@Burrfection

4 жыл бұрын

Thanks Pheng!

Love seeing these sharping tutorial, really helpful, love the bridge and tank combo 😭😭 I just bought a base for my whetstone but I’ve just been using a thick kitchen towel for years now, I would love to enter any knife give aways no problem paying the dollar and shipping. Can’t wait till the next video

when I switch sides of the blade, I also turn the stone 180º, to wear it more even. I appreciate your knives giveaways videos, i think they make you feel better with yourself by doing something for other people, but to me this kind of videos is what gives value to your channel, very instructive and fun to watch and the reason why I suscribed even in the old channel.

@Burrfection

4 жыл бұрын

Thanks for always leaving great feedback!

Sharpening has become one of my retirement hobbies. I've learned so much from your tutorials. I would say my best efforts are not half of your results, but I'm learning. Thanks.

@Burrfection

2 жыл бұрын

Thanks for sharing!

I just wanted to let you know I just found this video and I managed to get my knife super sharp thanks to your deburring tips. In other videos I basically learned that you have to do the whole sharpening process all over again on the other stones. I was doing that and I managed to get really sharp knives as well, but it took forever. With your tip I sharpened and deburred on a 1000 grit stone, and then went to the polishing stones, which led to an even sharper knife I believe. I can´t really compare both methods as they are two different knives and one I sharpened at my parents but I´m really happy with the result I got! Thank you so much.

Thank You Ryky that might be your BEST all around video.I made a note to look on Ebay June .Love you Brother from Ray in Michigan

This video is great. I like that you are aware of what other tutorials teach, but explain why you like your method.

@Burrfection

4 жыл бұрын

Glad to hear that!

Thank You 🙏✌️ Have been meaning to get a strop for ever so picked one up off your store!

Ryky - thank you for showing the complete process in one video.

I am fully enjoying your videos! Very informative and clear. Excellent work!

@Burrfection

2 жыл бұрын

Glad you like them!

A usual a quality video. Your videos got me into sharpening on stones. Thank you.

@Burrfection

4 жыл бұрын

Great to hear!

Ryky your Burrfection 800 and 3000 stones are fantastic sharpening stones at a great price. Thank you!

Hi! Swede guy here. Just found your channel and i am so happy for it. You seem to be a genuine and trustworthy person. You got a new subscriber. Btw - i have The Global SAI series at home. I have been trying to Sharpeville them with wetstones. I probably suck because i can never reach that razor blade awesome level thingy.

Watching you sharpen knives and slice thru paper is very therapeutic and Zen like

Informative and helpful video, particularly liked the coverage of finding correct angle to sharpen i.e factory edge, cheers

This is so in depth and helpful love the vids ❤️😍❤️ I'm only 13 and I like to cook and your knife videos have shown me how dull the knives I own really are. Love how kind you are Ryky, stay safe everyone happy cooking

@festis444

2 жыл бұрын

Hi Claire Cooks! Are you still in to cooking? If you live in the EU id like to help you out with a good knife! (If you need it, If not maybe you can give it to someone you know whom might need one)

Very informative and such a pleasure to watch. I like that you take the time to give reasons for what, and the way you do things. I was able to correct many flaws in my own procedures. I celebrate your skill and humble spirit. May God richly bless you.

I'm very grateful you would make something like this so that we can see for ourselves a polished technique! I've only just taken up this as a hobby myself and it's super inspiring to see a channel and progress like yours, so thank you for all the great content and thanks even more for being a teacher for free.

Your Blog made me buy a Miyabi 6000 MCT Artisan Santoko (First "Sharp" Knife i bought - will arrive hopefully next week) and one 1000/6000 Wetstone from King. I'll will start to learn sharpening with my 15 year old 20cm Wüsthof - Chef Knife! I'm really excited for this! Thank you for all your videos and good luck with that new Studio!! :) - Greetings from Germany!

Good to know that the push-n-pull is a actual method. I was always taught to never sharpen a knife that way, I was taught to do the heel-toe method and that push-n-pull would damage the knife (which you seem to explain in the video) thanks for making this video! I'm just learning to sharpen knives, as I'm about to some actual decent knives. Up to the point I've always bought the super cheap knives and just replaced them after a few months, but I've found I really like this knife I bought from Daiso (a Asian dollar store I found in a mall) this dollar knife is surprisingly comfortable to use and I find I would like to save it if I could... Even though it's a $1 knife and the blade is badly damaged at this point .. worse case it'll be a learning experience for sharpening! I'm ordering some $50-$100 knives and I'm wanting to take care of them properly, as I know food knives last a lifetime. My dad has had one knife for 30 years now.

Crazy I follow your instructions and sharpen my knives at home an amazingly they come out incredibly sharp. I shocked myself Lol !!! Thanks Ryky !

@Burrfection

4 жыл бұрын

That is what i like to hear

Awesome job your teaching is invaluable as I’m still learning 🙏

@Burrfection

4 жыл бұрын

Thanks friend!

Perfectly timed video as Ive been playing with my new Ryky combo set this week. Never knew cutting paper with a sharp knife could be so fun.

@Burrfection

4 жыл бұрын

Have fun!

@hotshot619

4 жыл бұрын

@@Burrfection thanks! Might need to grab one of the wall knives to complete the set 😁

Thank you Burrfection Team...

Thanks for this. I just did my first two knives. They're not perfect, but they're much better than when I started. One knife was much more softer than the other and I found I needed more pressure on the harder knife to see results.

The moment of pain when the knife hit the brick still get to me hahahaha

@Burrfection

4 жыл бұрын

Haha. It does not get old

@abishadi5374

4 жыл бұрын

@@Burrfection omgggooodd you reply and heart it.. best night ever... thank you for teaching me everything I know about sharpening and looking forward to your growth in the future 😬😂

Great sharpening video and sharing your tips from start to finish.👍

I've done 3 to 4 sharpening sessions now, but haven't been very good yet. Your explanation of how to find the angle was by far the best in this video.

@Burrfection

4 жыл бұрын

You will get there and surpass me

Good luck on the move and the sale! That’s a cool scale.

Hi Ryky. Thank you for another very helpful video. Best wishes for getting your number one space. I suspect you will know very soon! Exciting to see your channel grow. It will be fun to see how you setup your new space and I would love to know about the new video gear as well as see the new knifes you bring in. 🤗

Thanks million. It's so humbling to realize all the wrong techniques I had been using on my good knives :-D

Hey Ryky! Love your channel and fair reviews of products. Recently bought the Yaxell Super Gou SG2 6" Chef's knife for basic kitchen uses after watching your Yaxell related videos and couldn't be happier. Just would like to say "Thank You." I plan on eventually getting a whetstone or glass stone sharpening system for edge maintenance (when it will eventually need it) If you ever come across an old knife in need of restoration or one that you would like to part with, I ask that you please keep me in mind; as I love to restore old and turn into "like new" conditions. Thanks again!

Hello from Vienna, I sharp 1 knife for my boss, he was scared how sharp it is!!! I have to thank you for that 🙏

Great work man! Definitely helped me up my game.

I can tell by that soft smooth sound. That puppy is very sharp.

@Burrfection

3 жыл бұрын

thank you !

Great tutorial! I really enjoyed this and learned from it!

thank you, I learned from you for the first time how to properly sharpen knives on a wet stone

Great video!!! Will implement this method. Seems faster & more logical than what I've been doing.

outstanding! THANKS for doing this demo

@Burrfection

2 жыл бұрын

My pleasure!

Thank :You Ryky for your constant great content! Have a great time with the move. Once you're set up in your new place can you make a similar A-Z session for one sided knives (i.e. yanagi or deba)? Thanks for all you do!

This video is so relaxing to watch i love it. 8hr sharpening session please

I've learned so much from your videos Ryky. I've also been enjoying my Ryky edition knife. Thanks much!

Thanks for sharing - well worked tutorial.

Hi, So glad everything is working out that well for you. Can't wait to see the new space. Thank you for the tutorial as well, really helped me with the pressure. Had a quick sharpening/re-profiling this morning and results were great ! Best, Louis

Really clear and simple! Great tutorial all round.

@Burrfection

4 жыл бұрын

thank you !

I'm newer to the channel have been enjoying your video keep up the great work

Very helpful video...answered my question about proper technique when switching to polishing stone. Keep up the good work.

@Burrfection

4 жыл бұрын

Glad it was helpful!

Just found your channel. Got the best results following your method! 🙏

@Burrfection

2 жыл бұрын

Great to hear! but it's all YOU!

Great video TY. The more I sharpen and learn the more I watch your videos and understand. Like even if you sayin the same things as back in the day. I just sponge more of it up now that I understand more. I still have lots to learn :)

Hi Rick I have to admit. I am glad I found you. I am a woodworker and I have a pretty good idea of how to sharpen. My wife has been into knives for quite some time. She has asked me a number of times to sharpen her knives. I have tried a number of times but have not had much luck. After viewing your video I feel I might have a better chance now. So thank you and good luck in your move.

@Burrfection

4 жыл бұрын

Thanks and welcome

Awesome idea on the auctioning of the knives!!! I can't wait will you do a video or announce on any social media when they're going up?

THANK YOU! This was a great video for me

Great tutorial as always. Thanks a lot!