I continually come back to this video to help me survive my sushi cook job, thank you for your precise instruction!!

Man, I love the sound quality of your sharpening tutorials. Sharp knifes made me completely changed my cooking experience all thanks to You.

@Burrfection

4 жыл бұрын

Glad you like them!

This is exactly what I've been looking for. I have a double sided whetstone coming in about a months time. A 240 and 1,000 grit, respectively and I've been looking for a good explanitory tutorial type video for months now. THank you :) Helped me greatly with impeceble timing.

This is my 1st time leaving you a comment though I have been following you for the past two years. Within that time span, I've seen you teach the "art of knife sharpening" using human intuition which we all have but don't acknowledge it, which guides us to develop the "FEEL" based from our human senses! Great instructional awareness. Thank you for your passion/love for knives for us to gain the necessary knowledge to learn the world of knife maintenance and to purchase the cutlery items what we can afford based on your recommendation for us to have so that we too can master and appreciate just as much as you do, the world of The Knife! Thank you.

This knife is a work of art 😍 you really got me hooked with artisan knives and taking care of them much to the benefit of my friends and family 😊 cant‘t wait to see your first video out of your new place, keep doing what you do 💪🏻

This is a brilliant technique -- one I've wondered about for years. That is, doing a series simple one-strokes on the upper-grit polishing stones, having established your basic edge and shape with push-pull strokes on a 800 to 1000 grit stone. And slowly eliminating the burr through a series of diminishing single strokes on the 800 to 1000 stone rather than wood. So logical and straightforward. Thank you.

Insane how sharp those knifes are. Always awesome to watch your videos.

Woah. You're so consistent with your content, i watched another video and all the tips and techniques are so similar but just adhere to the type of knife you're using. This is honestly so helpful, thank you

After i found you, ive started out sharpening with wetstones. And now, today, i felt i wanted to make my own leather strop. I found an old leather jacket i had in my closet, cut it up in stripes, superglued it to some Wood i had home. Didnt have any paste for sharpening, so applied silverpolish. I tell you, The knifes are sharp! I thank you for all your vids!!! Thank you so much!!!

Love your absolute addiction to the sound of cutting paper :)

That Knife is Now A Absolute Razor! Wish I could Sharpen my slicers like that. Awesome job as usual Ryky🙏

another excellent vid on sharpening a knife and I did enjoy.

You touched the filament to demonstrate the pressure reading before you tested the edge, this gave you the higher reading on the first try as the filament was not tight after you pressed it. Excellent tutorial ! L👍

It’s always good when I wake up and see a notification for a new Burrfection video

Thank you once again for sharing your knowledge with us. Stay safe.

That was super helpful. Just sharpened the first time on a whetstone. Really happy with the result. Thank you!

@Burrfection

2 жыл бұрын

nicely done. all on you - i did nothing but helped guide.

Another great session. Thanks Ryky for sharing....and caring as you do. Still jealous I do not have one of those most beautiful tools. One day...

I saw many videos about sharpening, this one is the best BEST for me!!! Thanks!!!

@Burrfection

4 жыл бұрын

Glad you enjoyed it!

I’m always learning 🙏

Always a pleasure Ryky !!! 🙏

love your channel. I have been sharpening my own blades for about 5 months ad i ca tell it is getting easier and better . I feel this is due to your tutorials ad the vids that you look at comments and teach from there. Thank you so much for all this insight. Would love one of your blades however could to find the site for the auction below. but would happily bid on a petty knife.

Thx for the video Ryky! 🤜🏼🤛🏼

Excellent video, add this to your 101 playlist!

Thanks for this posting. Been struggling to get a consistent, uniform edge on my carving knife!!

@Burrfection

3 жыл бұрын

hope this helps!

Can you please do an ASMR sharpening video, just the sound of sharpening, nothing else. I find the sound of sharpening so soothing and makes me fall half asleep lol

@Burrfection

4 жыл бұрын

Haha. Will see

@brandoncuevas5636

4 жыл бұрын

Emperor plapatine......Do It.

I just bought a new knife I didn't need just to sharpen it, I'm addicted now, thanks ryky😁

@danltm

4 жыл бұрын

It is just therapeutic..

Thank you for the new video.

Awesome tutorial as always👌🔪

Loved to hear your tip regarding passes after the foundation course grit is used: that is, the finer grits get one stroke left side+one stroke right side, not multi strokes left alternating with multi strokes right.

I spent all my tips of my last 8 Private Chef gigs on a Ryusen Fukakuryu Sujihiki 270 mm a few days ago. Thank you for this video! Now I know a little bit better how to take good care of it.

@Burrfection

3 жыл бұрын

That's awesome!

Ryky, this is a great presentation!!!

@Burrfection

4 жыл бұрын

Glad you enjoyed it

Would love to see videos for guys who want extreme edges for the sake of the art, as a mastery of craftsmanship. Beyond what is normal or necessary. Yeah, true, the other guys in the kitchen may think you're nuts to go for perfection. But it's an art and craftsmanship that is very rewarding. Like someone playing a violin well. And, as a practical matter, it is so nice to draw through and make your cut in veggies, fish or meat easily and in only one pull (using --as much as possible--just the weight of the knife itself!). And every now and then, you hear a comment like, "Geez, Mike, that looks so easy!" Cheers.

@marcush8268

4 жыл бұрын

go join Kitchen Knife Forums, and stop watching burrfection. there are other sharpening techniques which are not mentioned here, e.g. edge leading deburring. also scienceofsharp the webpage.

Been obsessed with your videos lately. I really want to get one amazing all purpose knife, a decent whetstone and to attain decent sharpening skills... so that I can cut paper like that!!! Don't know how I've managed with blunt knives all this time.

Ricky is the living Samurai Knife! :D

Hey Ryky, i love seeing you still enjoying making your content like the day i found your channel on less then 5000 subs as far as i remember. I really loved watching your channel (and hair :p) grow. Stay save and awesome. (You MAY remember my name as CsGo Clips, although its a long time ago :)) All the best

@Burrfection

4 жыл бұрын

Thank you for being there from the beginning!

LOL that does't get old, awesome Ryky

@Burrfection

3 жыл бұрын

so true!

Watching your videos helped me to built up some confidence in sharpening on my wetstones. But I am still not confident enough to sharpen my more expensive kitchen knifes, but my outdoor and bushcraft stuff. Just sharpened a Fällkniven A1, made of VG 10, a laminated steel with a verry hard core. Quite a thick back, 6mm, with a convex grind. I am quite proud that I was able to get a super sharp edge on this chunk of steel, using a 800 grit waterstone, refining it with a 2000 grit waterstone and stroping it on a leather strop with green compound. But I'm still feeling uncomfortable when I am thinking of threatening my japanese and german chef- and cooking knifes with this old stones. Thinking of threatening those quite delikate, thin blades on my old and worn out - but fresh leveled - waterstones makes me think of "the brick". It gives me nightmares. Times are bad, as a musician I am a victim of Covid19 lockdown. All gigs this year are chanceled, so there is no chance of collecting the money for a set of new, better, apropriate stones. There are things that are more important. I'd better keep on stroping them. Stay safe, and keep it cool while moving all your stuff. Including the brick.

Just picked up the RyKy combo stone set and the Kitayama 8k.... can't wait to clean up my kitchen knives

Im still having trouble keeping a constant angle when sharpening and i think its because i switch from kitchen knives to pocket knives and the angles are very different so i cant get used to one. I did however get my first push cut yesterday.

@davesmith5656

4 жыл бұрын

I got a set of plastic angle guides, and checked frequently. Now - and this sounds odd, maybe - with confidence (and practice), I can get the angle, and time and again, if I check it, it's right on the angle guide. As beings, we are able to develop really pretty extraordinary abilities, with practice, then it is just a matter of confidence, like, "I know I have the angle." Much more fun that way!

Great watch! My masakage gyuto needs a sharpen but hella scared! Only new ish to sharpening, Will practice on my old set

Hi, I use your method for sharpening. When I get to the full strokes (10 then 8, etc.) I also find it more natural to go heel to tip toward me and tip to heel away. HOWEVER, on the away stroke I feel I have to start at a steeper angle to get the very tip. That makes it hard for me to adjust to a proper angle when I get to the main part of the knife. Am I doing it wrong or can you explain in detail how you get the tip and still maintain a good angle on the away stroke.

I have seen some sharpeners say that you need the mud sediment that collects on the stone and then others, like Kramer, say you need to take it off. What is your opinion on this and why? thanks a lot!

Love your videos! With my callused construction hands I can't ever feel the burr🥺

@Burrfection

4 жыл бұрын

Oh no!.... try the back of your fibers... or the palm

When sharpening the tip of knife, do you make the angle higher?

I'm wondering how, does the edge you created work for shaving? Would that plow thru a week of growth, and be smooth?

Very cool indeed

Hi Ryky, im Klaudio from Croatia. I started watching your channel for a few months and i loved the passion you have for Japanese knives. I work as a artisan too and i appreciate the hard work and quality that Japanese knifes have, so after whatching your videos i decided to buy two yaxell knifes (a Yaxell YO-U 69 Layer Steel Small Santoku Kitchen Knife and a yaxell gou 20cm chef knife) and a cheper Mercer Culinary 10" chef knife. I saw that your sharpening stone of choice is Chosera 3,000 Grit Stone, so i was wondering if that one stone is enough for me to keep my knifes sharp? Im not very rich and buying multiple stones and good knifes is not easy.

First couple of seconds; ASMR for 🔪 lovers!

@UrbanNekoDesigns

3 жыл бұрын

This whole video is ASMR worthy 🤤

I blame you for making me start a knife collection.

@Burrfection

4 жыл бұрын

blame yourself, for having enough money.....

@danechung309

4 жыл бұрын

Burrfection LOL

Nice tutorial indeed. I'm thinking of buying the chefschoice trizor xv. What sharpener do you recommend as an addition to this to really get a razor edge? (Preferably electric but I understand if that's not the best option)

Is this the same process for yanagiba knives?

Just a headsup that the title says "Tuotial" instead of "Tutorial".

also how much pressure are we using on a scale of 1-10?

Papergasm.Lol. Seinsei….this is magical.A very sharp video.

😆 I love your reaction on when u test out a sharp knife. 😂

@spookymulder4960

4 жыл бұрын

You could call it knifeporn 🤣

@Burrfection

4 жыл бұрын

Keeping it real

Would your recommend a Lansky sharpening system?

I started the video without sound, and I could hear the cutting. I think I've been watching to many of these videos.

Just bought a Sujihiki from you, but I haven't had a chance to use it yet. Have a 5 pound pork loin in the fridge which I need to cut into 3rds, so that will be the first test.

You use the push/pull method to avoid deforming the profile during sharpening. But when you remove the burr, you transition to what appears like a stripping/crescent method. Won't this change the profile over time as well? Or is the pass so light that you are only removing the burr without removing any more material?

Yesterday I bought a really nice stone at Harbor freight for only a couple dollars. It's a 250 grit!! OK, it's for my lawn tools and items like my ax or machete but it did get an edge on one of those little knives that look like a house key. My wife has been going deaf for some time and refuges to wear the hearing enhancement she just had to have. It works but only if you wear it. She is watching NASCAR in the other room, I was unable to hear anything!!!

It is hard to tell from videos and Amazon, is the stone holder hard rubber/plastic or metal?

Hello just want to ask where do you buy knives and what can you recommend thanks

Hi man! I recently buy a Mercer Millennia and Mercer Chinese Cleaver. Could do you reccomendme a good sharppening stone?

I always sharpen my plane baldes with a 300/1000 grit diamond stone and a 16000 shapton for the micro bevel. Do you recommend to get another stone when im starting with knife sharpening?

Recommendation for an 8000 splash & go. Thanks. Just letting you know you have someone here that has learned to get my Shuns razor sharp by watching your channel. I use the Naniwa 800 & 3000 stones.

@Burrfection

4 жыл бұрын

what i use bur.re/ky8000, the shapton 8K is also pretty nice, but really thin

Hi. I have a question @ Burrfection regarding the Miyabi 4000 FC Gyutoh: do you think this is a good Japanese „Beginners“ knife? Any Pros/Cons/Concerns regarding this Miyabi series? I am also thinking about getting the Zwilling V Edge to keep this knife sharp. Any experience with this knife sharpener?

I definitely want to partecipate on that sweet auction 😛😛😛

Do you have a video for Left handed chef where to teach how to sharpie a knife for newbie?

Thoughts on ceramic rods?

I noticed with your single strokes the right side jets a slight J shape stroke, while the left side doesn't. Is that just something that works better with a slicing knife.

Hi. This is a beautiful knife. Any chance you can write down what knife this is? I would like to buy one. Thanks

I have a question? I kinda newbie the push and pull method do we put a lil bit of pressure when we are pusing it forward or When we are pulling it?

Ryky, I'm a little confused after watching you sharpening video today. In today's video, for your countdown and single strokes you use an edge trailing stroke. However, in your video from 5/23 (Near Perfect Knife Sharpening Session) you used an edge leading stroke. Can you explain the difference and tell why you would use one method over the other?

Next video: how to re-attatch severed fingers!

@comol9392

4 жыл бұрын

Lol !

How do you get bid on your knives please

Awsome vid thank you.. can you do something on sharping a knife with one edge ?

@Burrfection

4 жыл бұрын

will make it happen

Ryky, what micron rating was that compound you tried out on your strop? I've been watching since your early days and have been going from a Chosera 800 to a Rika 5000, finishing with a 2.5 micron compound on your rolled buffalo strop. I just picked up a slicer and want to upgrade my kit. I was thinking of replacing the Rika 5000 with a Chosera 3000 and adding a Kitayama 8000. What compound would you recommend after the Kitayama 8000?

I would like to Learn Both Hand's, can You teach Use how to do that???

I like your sharpening style, Ryky. The less you do to an edge, the lower the chances of making a mistake, also time is saved, plus less steel is lost from the blade with each sharpening. Do your auctions include overseas patreon subscribers? I live in Australia and would like to join in..!

Goodness, your obsession without sharpness is a contagious pure joy hahaha.

I could watch a time lapse of you putting away knives for hours 😂

Hi Ryky, how would you rate the Naniwa Snow White 8000 and the Kitayama 8000?

Hey Ryky, I found the noise of your stop radically different than mine. Yours almost sounds like a proper whetstone, is that because of the compound ? Cheers, great video as always. Louis

@Burrfection

4 жыл бұрын

It was wet, and the knife is ultra thin at cutting edge. And the microphone may have enhanced the noise. And i am using the rolled buffalo

Hi Ryky Thank you for the video, certainly answered a whole lot of questions Only one question today :) If my final polishing stone is a Naniwa Pro Chosera 10000.........is a strop still going to make a difference? Regards, Gary............AU

@Burrfection

4 жыл бұрын

You do not need to, but the strop’s main job is pulling off material that may be left behind

@TheMiniD3

4 жыл бұрын

@@Burrfection Thank you Ryky, I need a bigger house! :)

Have you made a pocket knife sharpening tutorial?

After watching you for so long, my knives are so scary sharp that I can literally shave with them.

@andrzejsobanski6752

4 жыл бұрын

That's good. Every knife should be sharp enough to shave. Sharp knives matter!

That's exactly the kind of knife I am needing. Do you have any recommendations? On a budget?

@Burrfection

4 жыл бұрын

look here bur.re/zanmai

Ryky!! Its me raffie from the future! Don't move into your new studio!! TRUST ME!!!

I've got a question about sharpening my knives cuz I think I messed up. Is there any way I can get in contact with you?

Hello. Iam a bartender. Can you recomend some knife for ice carving please?

Have you ever considered contacting Alec Steele and making a custom knife. Your knowledge and sharpening skill and his forging skills would make for an awesome collaboration. That would be exciting to see what you two would come up with.

It's a knifegasm

@Burrfection

4 жыл бұрын

good one!

that "meeh" face at 228 ^^ good job!

How can I keep the same angle when my eyes are messed up. I have so much trouble keeping the same angel

@Burrfection

4 жыл бұрын

Just practice

I usually take three or four tests using my sharpness using the BT50C: heel, mid, belly and tip. Although this test is very accurate for static tests, I don't take this test as an end-all for sharpness. I think this is a good test for edge width and overall geometry just beyond the edge toward the spine. The thing it doesn't test is what I call dynamic cutting. That's where the edge slices through the material. which is more realistic but is not practical to measure objectively. Experiencing the edge in practice is the bottom line for me.

@marcush8268

4 жыл бұрын

finally some common sense

Greetings! New subscriber and fan here. I see that there are different types/grits of rust erasers. What do you suggest for stone cleaning? I currently use shapton glass stones and a few Atoma diamond plates. Thank you for any assistance!

@Burrfection

4 жыл бұрын

bur.re/SBeraser medium

@MrRuination

4 жыл бұрын

@@Burrfection i appreciate the reply. Any idea when you'll have more in stock?

@Burrfection

4 жыл бұрын

yeah, get a new shipment ever 2 weeks just check in next week

Mr. Ryky, I did notice that you dont remove the burr on your sharpening. Other places call out that not removing a burr explicitly sometimes straightens it out which will give a very sharp knife but without the edge holding for long. Could you please explain what I am missing?

@Burrfection

4 жыл бұрын

this may help kzread.info/dash/bejne/fZ2p19t9dZTWlLw.html

@durthvander

4 жыл бұрын

@@Burrfection Thank you! right around 14.20 mark in the video you are addressing the same point!

Why does he flip the stone around when he does the other side of the knife?

@davesmith5656

4 жыл бұрын

Wears the stone evenly.

A lot of professional sharpener's continue the push and pull method beyond the first stone because they are sharpening for efficiency. They don't really have the time to do single strokes back and forth through their entire grit progression. If you are someone learning sharpening Ryky's method is definitely good for learning and starting out, but as you gain more confidence, speed and consistency, you will probably want to start switching to the push and pull.

Is there any particular reason that you sharpened from tip to heel when doing the push and pull. If I recall correctly in your other tutorials you go in both directions, from tip to heel and from heel to tip. This time you went tip to heel then lifted the knife off the stone and reset on the tip. Just got a Sujihiki and wanted to throw a quick edge on it

@Burrfection

4 жыл бұрын

You ca go either way, but for really straight profiles, i generally got from tip to heel.

@kevinkantar6725

4 жыл бұрын

also an unrelated question I have a knife in blue number 2 coming and I was just wondering what oil you recommend putting on the blade to keep it from rusting I live in a very humid area so I’m pretty concerned about it.