"so I bricked these knives to dull them" Oh I wonder what he means? *Starts rubbing knife on a brick* NNNOOOOOOOO!

@rickdeckerd744

3 жыл бұрын

I know. That hurt my feelings too.

@satansbarman

3 жыл бұрын

Same, I was cringing as he did it

@MysteryMan159

3 жыл бұрын

It hurt more than my feelings. It hurt my heart

@grumblycurmudgeon

3 жыл бұрын

I threw up in my mouth a little bit.

@DreamApostle128

3 жыл бұрын

I don't get it.. What's wrong with "bricking the knife"?

... Smh, he's been trying to cut that brick for years but his knife just isn't sharp enough. 😔 RIP 🙏💀

@Burrfection

3 жыл бұрын

i'm no good....

@raikoafm702

3 жыл бұрын

He's just using the wrong breathing techniques. I've seen Tanjiro cut through a boulder when he got his breathing right.

@thegamingparlour242

3 жыл бұрын

Ahhh... A man of culture I see

@BigInjun05

3 жыл бұрын

Duh cause he's not using 30k grit diamond. 🤣🤣

@pquimby

3 жыл бұрын

One of these days he'll swap the brick out with a cake that looks like a brick and *gasp* it will cut.

My mom once had a Cutco knife seller do a demonstration party with their kit, and my grandpa had just happened to sharpen our knife set the other day. One of Cutco's selling practices at these parties is comparing your existing knives with their brand-new kits. They performed identical, because a good knife isn't about sharpness, it's about edge retention, which comes from material properties and edge treatments. You could probably get the same tomato slice out of a plastic gift card with the right sharpening technique.

@cindrmon

Жыл бұрын

that must be pretty embarrassing to the Cutco knife seller.. What happened afterwards?

@MorningDusk7734

Жыл бұрын

@@cindrmon My mom apologized and I think she ended up leaving without making a sale.

@mrbojangles4155

Жыл бұрын

You need to give your grandpa more credit than that… I don’t believe he “just happened” to sharpen your knives 😂 he knew what he was doing. 😊

@MorningDusk7734

Жыл бұрын

@@mrbojangles4155 I don't think he knew the party was happening, he just likes sharpening everyone in the family's knives for us.

@shabadooshabadoo4918

Жыл бұрын

That's a great story xD my cousin owns a cleaning business and came over to do some cleaning and the sharpness of our knives shocked her despite her also doing cleaning for many restaurants that send their knives out to get sharpened on the regular. I don't really own any made of good steel, but the upside to that is I get to sharpen them more often.

I used to sharpen a knife I carried every day with random rocks I found on the ground and never had trouble getting a good edge. I certainly wouldn't recommend that to anyone, but really that's why metal blades came to dominate in the Bronze Age. Knapping a single stone blade is easier than making a single metal blade, but maintaining a metal blade is a million times easier and doesn't require as much skill or time.

@christophergrove4876

Жыл бұрын

🇨🇦/🇺🇸... You're absolutely right!! I've used flat river stones to sharpen "reasonable" quality knives while camping, many times.

Wafer thin is acceptable wording when referring to something extremely thin.

@kevoramma

3 жыл бұрын

Especially when you apply a phony French accent.

@galaxya40s95

3 жыл бұрын

Considering semiconductor silicone wafers (what computer chips are made of) are around 0.3-0.7mm thick, that's acceptable thinness I would say.

@djernis

3 жыл бұрын

@@kevoramma And are serving mints to guests that have just had a nice meal

@amicusprimus7120

3 жыл бұрын

@@djernis Sometimes you're too full after a big meal for a mint, even if it is wafer thin.

@dolphinboi-playmonsterranc9668

3 жыл бұрын

@@galaxya40s95 nilla wafers are about 2/3rds of a cemtimeter thick

But the biggest question is: "Why in god's name would you want paper-thin slices of tomato?" Who the hell eats tomato origami?

@thomasf.9717

3 жыл бұрын

@@kevinkarlwurzelgaruti458 or when you want to make the thinnest burger on earth.

@chewylewy1714

3 жыл бұрын

Ever seen ratatouille? This is why

@engineeredlifeform

3 жыл бұрын

See, I don't know,... but now I've seen it, I'm probably going to try it.

@Vykk_Draygo

3 жыл бұрын

It's the only way to make raw tomato palatable. Make it so thin you can't taste it.

@cassiolins1203

3 жыл бұрын

@@Vykk_Draygo What kind of sick person doesn't like raw tomato?!

this shines truth to the quote "It's not the tool, it's the Craftsman". You focused on the most important part, your technique. Anyone with good technique can perform better than a person with the best tools and the poorest technique. Well done.

@Burrfection

3 жыл бұрын

yes! well said

Moral of the story: start with a well-made, high-quality knife.

@raymondfarinas1913

3 жыл бұрын

Actually, infomercial charlatans used this stunt since forever, The commercials for mass market blades and sharpeners did this sort of demo, The real secret is:slice, don't try using a knife like a cleaver.

@granearl2438

3 жыл бұрын

@@raymondfarinas1913 Exactly, knives cut by friction, not by cleaving. Cleaving just crushes whatever you're trying to cut.

@granearl2438

3 жыл бұрын

On a side note, those knives he uses are damascus steel, pretty good shit imho.

@Debrafeem

2 жыл бұрын

@@granearl2438 I think you mean pressure. Friction does not aid a knife in cutting. For the same reason high pressure water can be used to cut steel. Dynamic Friction only saps energy away and would lead to tearing of the tomato if it was the primary means of applying force. Pressure = Force/Area, so sharp knife has a very narrow cutting surface (e.g a small cutting area) leading to a very high pressure.

@xandocommando

2 жыл бұрын

@@Debrafeem tearing the food is exactly what a slicing cut does at the micro level, look up some microscopic images of the edge of a knife

You should have done the drop test with a bricked knife. I'm convinced that even a dull knife can cut a tomato that is dropped on it.

@villehietala9677

3 жыл бұрын

From 4 feet the back side of a blade would cut it.

@MrKnutriis

3 жыл бұрын

@@villehietala9677 lol

@bulldozer8950

3 жыл бұрын

Dude I can probably drop a tomato on my hand and it’ll get cut.

@Cyrribrae

3 жыл бұрын

@@bulldozer8950 *Also, I have a chainsaw arm.

@antonioarreola3097

3 жыл бұрын

@@Cyrribrae Drill-arm is better.

KZread: hey wanna see something cool about knife sharpening? Me: ... I mean it might come in handy if a tomato ever attacked me

@Burrfection

3 жыл бұрын

got to keep it real

@aeircrown7994

3 жыл бұрын

funnily enough there's an old parody movie about zombie tomatoes eating humans.

@avelkm

3 жыл бұрын

It reminds me of Integza, he has a tomato infestation problems all the time!

@superpilotdude

3 жыл бұрын

Attack of the killer tomato’s.

@pizzas4breakfast

3 жыл бұрын

@@aeircrown7994 i remeber it being made into a cartoon.

My father-in-law was a very basic guy. He sharpened everything on the sidewalk outside the apartment.

@elcaponeholyemperorofnj1169

3 жыл бұрын

How?

@katwelch3042

3 жыл бұрын

@@elcaponeholyemperorofnj1169 the sidewalk was his stone. He sharpened the kitchen knives and his machetes

@rossbrumby1957

3 жыл бұрын

That's what you call down to earth.

@ellicooper2323

3 жыл бұрын

I saw a documentary once of historic house that the stone kitchen door casing had a deep worn place. They said that’s where the cook would sharpen his knives. Groovy

@twintyara6330

Жыл бұрын

Cement is literally rock, so it makes sense, I do that too

No clue why I’m watching this but here i am, watching a guy cut tomatoes at 2:30am

Mark Twain had a great saying that applies to the sales gimmicks and how we refuse to admit we fell for it. "It's easier to fool someone than to admit we've been fooled". Mark Twain

@burgernthemomrailer

3 жыл бұрын

cool quote but it’s real annoying when some idiot just copy pastes it in an argument and leaves thinking they’ve won

@eveescastle5866

3 жыл бұрын

I don't remember who said it but there's a quote I thought of that relates to this, and it goes, "A fool thinks he is wise but a wise man knows he's a fool."

@Robbythegod

3 жыл бұрын

Yeah that's not an accurate quote but it conveys the meaning well enough so fair

@mrosskne

3 жыл бұрын

"Mark Twain was deaf, blind, mute, and illiterate." -Mark Twain

@HanSolo__

3 жыл бұрын

"Internet gives me credits for lot of quotes/sentences I have not said" - Albert Einstein

me trying to make a tomato last till payday

@michaelowen8

3 жыл бұрын

LOL dude

@Corvus__

3 жыл бұрын

Cheepo Mr.Crabs!

@masterofthecontinuum

3 жыл бұрын

Reminds me of when Donald duck had to eat a bean sandwich made of transparent bread

@peterruiz6117

3 жыл бұрын

LOL !!

@HBC423

3 жыл бұрын

Making a BLt

Honestly, I actually found some pieces of limestone and sandstone that were almost perfectly flat, and once I got water and rubbed them together to make a slurry, they performed ALMOST as well as a stone I paid like $80 for (the $80 stone is better because it's consistent)

@NigelTolley

Жыл бұрын

They just found the wetstone you buy in a quarry.

"I don't know if you can see that from where you're sitting" me: *moves closer to my screen like that will actually help*

@kodlcan

2 жыл бұрын

You too?? 😅😅

When you've seen someone butcher farm animals using knives sharpened with a stone picked up off the ground, you just realize that it's all in the skill, not the tools

@nobodyimportant2470

3 жыл бұрын

Or the brick of the fireplace that they are using to cook food. Pro chef challenged to cook at a renascence festival with period correct tools and the knifes they had wouldn't hold an edge so he started doing that to keep them cutting.

@Kareszkoma

3 жыл бұрын

You can butcher animals with your fists too if you are barbaric enough. But yeah. I saw some very skilled butchers. It's scary how easily they take away lifes. Especially when they know the animals. Thats just sad. A butcher friend once told me about a pig "she was better than most people". I would never do this kind of job. He was very fast, very easy and soft. Super precise. The piggy didn't even feel a thing. I could feel that knife like it was my skin.

@majorfallacy5926

3 жыл бұрын

@@Kareszkoma butchering isn't just the killing. You need the sharp knife for taking the animal apart, can't do that with your fists

@pizzas4breakfast

3 жыл бұрын

@@majorfallacy5926 if brute force doesn't work, youre not using enough of it

@doodoo2065

3 жыл бұрын

@@Kareszkoma I think that if someone know the animals they are going to kill and are able to kill them without pain, then they are doing a good job. It's worse when someone doesn't actually know what they are doing and make animals suffer for free.

Knife sharpeners are like audiophiles, some of them buy $2000 power cables and tell you they can hear the difference 🤣

@kylejohnston3442

3 жыл бұрын

Yea there's a measurement for that it's called VSWR. Educate yourself.

@ainzooalgown7589

3 жыл бұрын

this is like Japanese carpenters, they spend a weeks tuning a wood plane so it can trim wood so thin you need a micrometer to measure it kzread.info/dash/bejne/aImW2JWkg5zMmNY.html

@giladkingsley

3 жыл бұрын

You should buy a BLON BL-03

@kylejohnston3442

3 жыл бұрын

Earbuds are are like the honda accord, a compromise by any definition.

@Simon-oy7kf

3 жыл бұрын

@@kylejohnston3442 That doesn't mean you can hear the difference lol

I'm starting to think it wasn't "Attack of the killer Tomatoes" so much as it was "The self-defence of the Tomatoes"

@Burrfection

3 жыл бұрын

love those movies

When I was in the military I use to keep a small rod of carbon steel in my pocket just incase I called out for not shaving so I could use my crappy stainless pocket knife to shave, it worked great

thank you for this, my teacher always told me "if you NEED a high grit stone to make a knife sharp... your technique needs practice" and this from you just re-instills that

Oh man, I know logically why the brick is needed, but I still literally physically flinch when I see it being used 😂

@Burrfection

3 жыл бұрын

Welcome back

@energonjunkie

3 жыл бұрын

I can mentally justify it from every functional standpoint but it's still tough to watch 😂 That daid, even after almost 20 years of cooking I improved my knife-sharpening game immensely watching this channel, so I look at the brick as every head chef who taught me a terrible sharpening method early in my career and it makes it okay...

@sawz_z

3 жыл бұрын

So painful. Everytime

@___echo___

3 жыл бұрын

1 grit gonna become a chef

@mrosskne

3 жыл бұрын

Ha ha, I also experience exaggerated reactions to completely mundane and banal activities

Awww, you mean I have to PRACTICE? I can't just BUY good results? But I want to be cool NOWWWWWW!

@ElleDeas

3 жыл бұрын

Lmaooo, this.

@traviswalk62

3 жыл бұрын

Lol...Sounds like me when I bought a guitar

@gnarthdarkanen7464

3 жыл бұрын

The shortest time investment (still reasonably priced) for that in sharpening is a belt sander and a bowl of water... 120-240 grit paper in the sander is fine enough, and be GENTLE... Clamp the sander UPSIDE DOWN to expose the belt and lock the switch in the ON position... gently angle the knife for the bevel you want, and brush across the running belt in constant motion from handle to tip... keep fingers on the blade as you work, and when it feels warm to the touch dip in the bowl of water... In a few easy strokes, you can take nearly any blade to razor sharpness with almost no skill or particular technique what so ever... It's far easier to learn and repeat consistently with the belt running AWAY from the cutting edge as you work... but so long as you're GENTLE, even this isn't the only way to do it... AND being gentle with your belt sander, you're not straining the thing... SO it will not wear out prematurely either, almost no matter how cheap it is... Obviously, a leather stropping helps polish up any blemishes from this sort of antics, but as with any other method or tool, it's not necessarily absolutely required... ;o)

This is a very cool demo. I've been sharpening knives for well over 40 year, both as a professional cook and for home maintenance. I've used three grade oilstones, different types of waterstones; synthetic and natural and unfortunately, the bloody awful commercial kitchen grinding wheels The whetstones produce the best results by far. The oil stones are okay for western style knives as long as you learn how to use them correctly and don't let them dish too much. I'd never put a Japanese knife on an oilstone. They're just not refined enough. As for the very expensive, commercial kitchen adjustable grinding wheels. They're only good for one thing. That to make your knives look like very expensive bananas. They are terrible things. I've seen too many new commis chefs destroy their brand new Henckels four star chef's knives on the things. As for paper thin vs wafer thin. We used to just say it was, whisper thin.

A knife cutting a tomato challenge is like a car going the speed limit

@NWinnVR

3 жыл бұрын

Tomato skin is surprisingly strong if you have a really dull knife.

@metaleddo

3 жыл бұрын

Pretty hard on German autobahn. I reach the limit of the car before i hit the speedlimit

@Netrole

3 жыл бұрын

@@metaleddo More like you get into traffic, a speed limit zone or a construction site before you can reach the limit of your car

@HanSolo__

3 жыл бұрын

@@metaleddo I hit the speed lomit and some guy in CLS with German plates passed by. Other day I could leave a Lambo Gallardo far behind (I had 130-140km/h or sth) But when the road went smooth as a table it took him 2,5 sec. to vanish in front of me.

@HanSolo__

3 жыл бұрын

@@NWinnVR Still the coarser the knife edge the easier to cut tomato skin.

There is something so painful about watching someone rub a knife blade on a brick not gonna like I felt physical pain

@mrosskne

3 жыл бұрын

No you didn't.

@sweetsongtalks

3 жыл бұрын

Yeah same, it hurt my teeth for some reason

@sushichef9212

3 жыл бұрын

Rubbing a knife on the brick is the best way to properly to get the chips out.

@fredh4482

3 жыл бұрын

almost as painful as watching someone use a glass cutting board

@FudgeYeahLinusLAN

3 жыл бұрын

Maybe you feel pain because you're a brick?

2 days ago I searched the internet for a honing rod and since then I've slipped down the sharpening rabbit hole.

When you're struggling financially and really have to make the most of it.

@TheGogeta222

3 жыл бұрын

Just buy a 600€ knife xD

"honing your technique". I see what you did there.

@pastorofmuppets8834

3 жыл бұрын

And "if you want to see that whole clip uncut"

@Mageling55

3 жыл бұрын

This is the original meaning...

@RSHastingsIV

3 жыл бұрын

Ya stumbled across what at first seems like a clever pun but in the end is actually the origin of the phrase.

@FudgeYeahLinusLAN

3 жыл бұрын

@@RSHastingsIV i don't get it regardless

@RSHastingsIV

3 жыл бұрын

@@FudgeYeahLinusLAN Honing a blade is another way of saying sharpening a blade. This is the actual orgin of the phrase "honing your skill", which you may or may not have heard before depending on where you grew up and if the term was ever used there. Honing ones skill, or to sharpen ones skill, or to simply get better at it. Here is was being used as a pun as the orgin of the phrase having been forgotten and the connection between the word "honing" was assumed to be coincidental rather than causal.

When Internet of Things is going to come to knives, "bricked knife" will have slightly more stupid meaning.

@grilledflatbread4692

2 жыл бұрын

DRM knives. Monthly sub expired, please login with credentials to continue

The first thing you learn about sharpening when you do metalwork: low grit sharpens, high grit polishes. I use 15k on my pocket knives because I like the mirror finish, but there's no need to go above 300 on a work blade. There's also no need to use anything more expensive than sandpaper, but if you're sharpening knives often I'll admit that stones or plates are more convenient.

This absolutely blew my mind. You've convinced me that the diamond set that goes to 1200 grit IS enough, and I'll be buying it soon. I always knew these 12k grit guys were full of it, but I thought 3k was necessary.

@MountainFisher

Жыл бұрын

That high grit buffed edge is used for cutting leather and wood carving. I know of nothing else that needs a buffed 12,000 grit edges. When scalpels are done to 600-800 grit you understand the expression 'butcher's edge'.

@ehisey

Жыл бұрын

@@MountainFisher Even in woodwork, you dont need that high, 1200 mesh is plenty. Woodworkers sometimes get as bad as knife guys about obsessing over super sharp. But really 250-300 and leather strop will keep you working.

@jameshutcheson1348

9 ай бұрын

It's more about polishing the cutting edge than sharpening. I agree though, the higher grit you go the less use it is

Now the REAL question is, what actually IS a well rounded solid test for showing the difference between 1000, 3000, and 6000 grit knives.

@Zomonitan

Жыл бұрын

No joke, hair whittling. At that point though, you're just chasing diminishing returns

@R.J._Lewis

Жыл бұрын

I've found that the only real, practical difference between knives that have a 1000 grit and 10000 grit sharpening is the polished edge on the higher grit. Really, they perform the same in every job I've ever used them for, one is just prettier.

@vinchinzo594

Жыл бұрын

@@SimonWoodburyForget YOU don't need that sharp of a knife. Speak for yourself you absolute goober.

@ragegaze3482

Жыл бұрын

There is no difference performance wise, it's just faster with higher grits. Same end result

@vinchinzo594

Жыл бұрын

@@ragegaze3482 Completely untrue. That is not how it works whatsoever.

I know I can cut my thumb paper thin just giving my knife a few strokes on the bottom of a coffee mug before I use it.

@vinicius9670

3 жыл бұрын

Best sharpening stone ever!

@callumdixon5177

3 жыл бұрын

I've seen a lot of chefs use the rim on the bottom of ceramic bowls too Same idea just a little more stable

@jsmith5443

3 жыл бұрын

Glass on a window's edge works well too.

@maxgainz8406

2 жыл бұрын

@@vinicius9670 the sound though.. It gives me goosebumps in a bad way

This video is fun and insightful! I kinda wish you’d tested the “even dropping it on a blunt knife will cut the tomato” theory 🤣

You have a super kind heart. The world needs more strong men like yourself. 🤙🏼

@Burrfection

3 жыл бұрын

thank you !

Man just presents his video at the scene of a gruesome tomato mass murder like it's nothing

@flupsdarups3897

3 жыл бұрын

He wiped out tomato town

He didn't eat any pieces of tomato not even the small ones, that's work ethic right there.

@grilledflatbread4692

2 жыл бұрын

I hate seeing some cooking videos, they throw half the shit away when they cut vegetables. So wasteful.

@robinbennett3531

Жыл бұрын

"They say you need a $$$$$ sharpening stone, but thats not true" Me, with a 3$ sharpening stick: "your goddamn right"

The fact that I got the typical fake knife advertisment under this video makes it even better.

The tomato test is absolutely laughable; I'm a professional sharpener and I'll tell you with certainty that my trusted method to tell if a knife is properly sharp is simple: pop the edge across your thumbnail at a 90 degree angle and if it bites on initial impact then you're on the right path; take it to regular printer paper and listen to the sound, if it is consistent, draws with low effort and the edge doesn't catch the paper you're basically there. The final step is strop and polish until the paper shows very little to zero fuzziness along the path of the cut. This applies to convex grinds, flat grinds, etc. Most important is the consistency of the grind from the initial cutting edge near the choil/heel to the tip.

@Nevlandia

3 жыл бұрын

What do you think about shaving with your knife? If you can shave with it, is ut sharp enough?

@Nevlandia

3 жыл бұрын

@jack thursby Allright! Do you take it to a lether strop with compound though

@londiniumarmoury7037

3 жыл бұрын

There's faster ways to test than that, just see if it cuts through paper towel, or get 3 fingers and place them lightly on the edge and run them along the blade, if the blade starts to cut into the first layer of skin then it's above shaving sharpness you will feel it grab and bite into your skin. If you can safely run your fingers along the edge without it instantly cutting into your top layer of skin it isn't properly sharp. Even a dull knife will stick to your finger nail, most of my knives that I need to sharpen can still bite into my finger nail and cut paper cleanly. The paper towel test is the easiest one or 3 finger test.

@londiniumarmoury7037

3 жыл бұрын

@jack thursby What are you implying?

@londiniumarmoury7037

3 жыл бұрын

@jack thursby I'm a blacksmith and I forge knives, you really think your cooks hands are tougher than a blacksmiths. The test isn't effected by tough skin, it isn't about being able to feel a cut with any sort of pain, it's like cutting the skin of a fruit or a piece of leather, tough skin or not a razor sharp knife will cut through the top layer. Listen to mr chef over here thinking he is tough, I forge knives standing over red hot anthracite with an 8 lb hammer, and do weapons training 4+ times per week lol. I trained as a chef when I was a teenager and was going to open up my own cafe at one point, don't try telling me you have tougher hands than a blacksmith.

Ryky is slicing those tomatoes so thin they only have one side!

@Burrfection

3 жыл бұрын

Love it!

@stephenfoley1479

3 жыл бұрын

No fair quoting Kramer from Seinfeld🙂.

@pmassey2

3 жыл бұрын

Möbius tomato strips

@vikassm

3 жыл бұрын

🤣🤣🤣🤘

@jacobsenske

3 жыл бұрын

@@pmassey2 You beat me... But I was gonna say tomobius strips. So we tie.

If you want a specialist knife just for cutting tomatoes.....leave the burr on the blade, it helps with getting through the initial skin part of the cut. The burr acts like a micro serrated edge and you can get very thin cuts

There is something to touch on here and that is edge retention, the finer stone you use means the edge is less "toothy" as you say, this is important because the more areas of resistance across your edge means the higher chance of those serations flattening out and creating dull spots or potentially chips in the edge. Meaning your edge will dull faster if you've use a lower gritt stone.

"I dont consider myself a sharpening expert".... "Now let me show you how to get razor sharp knifes using only a piece of cotton"

@gabrielstrong2186

2 жыл бұрын

He doesn’t get to be an expert until he can sharpen a Scythe on sunlight

@SigmaElement

2 жыл бұрын

@@gabrielstrong2186 mort would love to see that

Disclaimer: a significant amount of tomatoes were harmed during the making of this video.

@lepterfirefall

3 жыл бұрын

It was a massacre

@vbgvbg1133

3 жыл бұрын

@@lepterfirefall tomurder

When you spend all time sharpening knives and have no time left to use them so you "brick" them instead and sharpen them again. Insanity

This is hugely interesting thanks so much for sharing! What's more interesting is while the end results are the same, namely the continuity of tomato slices, the second knife/trial appeared to break the surface easier, and more so with the third. I'd be interested if others saw that too

I bricked my phone few years ago. I didn't know I can brick my knives too.

@sunsetsleeper

3 жыл бұрын

Bruh

@akeelshah7904

3 жыл бұрын

😂😂😂

@akeelshah7904

3 жыл бұрын

what phone u brick

@doctaflo

3 жыл бұрын

you can fix it with a wet stone

@thatotherandrew_

3 жыл бұрын

@@doctaflo Water bad spelling mistake you made there.

My grandma only had crap steel and a "sharpener" that used metal washers and she could still do pretty cuts on tomatoes.

@metamorphicorder

3 жыл бұрын

Tomato cutting is nearly as much about technique as sharpening is. And having fresh firm tomatoes. Tomato skin is a strange thing and if it has a lot of slack in it, it will fold over even a sharp edge and not cut well. The trick to cutting less than ideal tomatoes though is piercing the skin, using either the point or heel of the knife blade before trying to slice then slicing into the pierced part. Even farily over ripe toms will cut well when you do this.

@OnTheRiver66

3 жыл бұрын

I remember those sharpeners with metal washers.

@metamorphicorder

3 жыл бұрын

Those metal washer sharpeners are just made by cheap knife companies to ensure future knife sales. Sharpening steels though, the world of sharpening would be a much less mysterious place if more people took just a little time to learn how to use a steel. You can talk about stones, ceramic rods, work sharps, strops, whatever, if people learned three things, they would have much less trouble with dull knives. 1. Buy sharp knives. Sharp, smooth edged knives work for the vast majority of things. We can deal with serrated and such later. 2. Learn how to use knives properly. Proper knife for the task. A very few different knives are actually needed for general dail use. Proper cutting surface selection. A good hardwood cutting board, melamine resin is good too. Then for general cutting, proper heel to point smooth slices. Chopping doesn't mean hacking or swinging the knife. In the kitchen chopping is a gradation of the granularity of the pieces of the food being cut when the the cutting is done. Slicing, cubing, chopping, dicing, mincing etc. Chopping is usually best done with an american or European style "chefs" knife, though santoku, or even the "chinese" chefs knife works well for this as well. The knife should rest on the edge and perpendicular to user, grip should be if possible, choked up to the bolster, pointing finger along the top of the spine, index finger flush against the unsharpened heel of the blade. Fingers frim and away from the edge. Feed the item to be chopped under the edge of the heel of the blade, rocking the knife on its edge as you cut, keeping the fingers feeding the food clear of the blade. Gently. Alternatively a pinch type grip can be used. Look that up. 3. Buy and use a steel. This isnt a hard or deep topic. For most people and most knives an 8 to 10 inch general sharpening or honing steel is all thats needed. They typically come in three different finishes, or the equivalent of "grit", coarse, fine, and smooth or ultra fine. Sometimes you will find one called medium. Medium or fine is probably best. Coarse can be useful for morderately well used and dull knives or knives witn even light damage to the edge. Ultra fine or smooth is really only helpful if you are using the shorter fillet or boning knives to home process lots of birds or fish. They are really meant to be used frequently on a very sharp knife to keep it very sharp. They are usually not longer than 6 inches long because thats the average length of knife used on them. Frequently as in between each cutting job even. But a steel will save you time and wear on your knives. It will keep a sharp knife sharp and do it easily and quickly. They will last longer than most of your knives and dont really cost much. There are ceramic and "diamond" steels. Ceramic is good but can break easily and the diamond steels wear out far faster than the regular ones will and they IMO just dont work as well.

@windhelmguard5295

3 жыл бұрын

@@metamorphicorder you technically don't even need a steel, the back of another knife works well enough in my experience.

@metamorphicorder

3 жыл бұрын

@@windhelmguard5295 ive done this. It CAN work though IME, usually not optimal. One the steel thats doing the sharpening needs to be harder than the steel being sharpened. The backs of some knives are actually softer than the edges therefore, sharper than the edges of other knives. This is true in knives that go through a zone tempering or zone heat treat, also called a differential heat treating or tempering. This can produce a hard durable edge and a flexible spine. This means that it will not very well re edge a harder edge. The shape of the spine can be important to, as well as the finish of the steel. Very highly polished steel even of the correct hardness will be a very poor aharpener for any but the already sharpest knives. Additionally, knife spines, especially working knives tend to take a bit of damage and can be riddled with knicks and these even if softer can damage a fine edge. Now two already sharp knives can if one learns the technique be used edge on edge to achive this, assuming they are of similar hardness and in good condition to keep them sharp longer.

Seen this in recommended tab clicked watched the entire thing and subbed loved the video will definitely be watching more in the future keep it up 👍

A rough finish makes a micro serration. As long as you saw, it will cut nicely but it will wear out quickly. I fold sticky notes without creasing them and then try to cut into the rounded edge with as little "sawing" action as possible. It seems to be a decent indicator.

@sjswitzer1

Жыл бұрын

The micro serration is actually helpful for slicing tomatoes. I keep a ceramic knife specifically for tomatoes and cucumbers for that exact reason.

I totally agree with you! A old man once told me that." what ever dulls a blade can sharpen one as well"? As I aged I realised he was telling the truth! I have a professional knife sharpener it does a great job but I can also sharpen a blade by hand with two stones medium coarse and fine grits and a leather strop! You really don't need 20 different grits to get a professional edge on a blade. Thanks for explaining this to us!

@stauffap

3 жыл бұрын

You can even go to your garden, a river, find a small stone and use that one. Homemade clay works well too. Clay is nice since it's easy to control how fine you want the clay.

@joejarvis2793

3 жыл бұрын

Very true. At work, they look at me like I'm nuts. We have to cut access flaps in heavy-duty cardboard shipping crates. You cut through and there are metal baseplates for spin-on filters. It is very hard on knife edges. If mine starts hanging while cutting through. I just got to the top of the box and make a few passes to tune the edge. Of course, it won't take out any nicks but it does straighten and polish the edge. They still think it doesn't really do anything. However, if they need a "sharp" knife they want to borrow mine.

@Tallnerdyguy

3 жыл бұрын

Unless you use straight razors

And now, replicate this with your brick! Spoiler: If you managed to do this with a 140 stone, the brick will do as well, I think.

@Burrfection

3 жыл бұрын

Do not tempt me

@Burrfection

3 жыл бұрын

Challenge accepted.....

@castironchaos

3 жыл бұрын

Somewhere on this channel, he *sharpened* a knife with a brick...

@RelakS__

3 жыл бұрын

@@castironchaos I definitely have seen someone to use a brick for sharpening, I just simply don't remember, if it were Ricky or someone else. Maybe, both :)

@scottcrawford3745

3 жыл бұрын

@@RelakS__ Cinderblock and newspaper...works fairly well, according to a video. . I still prefer my Spyderco Sharpmaker ultra-fine in the kitchen for quick tune-ups, except on my single-bevel knives, ( Those get the Shapton Pro touch)

I love how I got an ad about a knife that can cut through meat like butter on a video about online ads lying about sharp knives

How goes it. Love the channel. I noticed that as I progress in my sharpening journey, I am always able to create a respectable burr on the tip section of the knife (belly to tip) but never on the heel. I have tried grinding just the heel w a decent amount of pressure , but no luck. Any thoughts? Keep the great work!

Love how humble this man is. "I'm not a knife sharpening expert" (The knife sharpening expert)

My favorite tomato test is when they crush the tomato with a supposedly inferior knife.

I have found from experience that sometimes a knife sharpened with a lower grit can often cut better than when it's sharpened by a higher grit. It just depends on what you are cutting.

The against or away from the edge debate rages in my head way too often. I see guys use both methods and both get great results

I went from a job where I was at a desk a lot to a job where I drive, so I haven’t been keeping up on your videos so much. As someone that works in a retail environment selling knives I really appreciate this informational video, as I do many others you have made. You’ve helped me be able to better inform my customers. Thank you sir!

Using a $10 grey stone from WalMart and leather strop loaded with buffer compound, I get my knives close to razor sharp. It is easier to sharpen with good water stones, but sharpening knives is much more about technique than it is about tools.

@veritas932

3 жыл бұрын

yep, it's all about the skills rather than the tools. Give a pro photographer a 10 year old camera and newbie with the latest camera, and you know who will get the award winning shot? Having said that, the product marketing folks will tell you it's all about the gear. Can't be helped, they need to sell products.

@vidard9863

3 жыл бұрын

It is also about your knife technique. Edge alignment is critical. Sharpening your knife trains you in edge alignment.

@MrKrypt

3 жыл бұрын

Dude i always underestimatted strops.

@johnbull5394

3 жыл бұрын

@@veritas932 I had a friend who was out for a walk with me and wanted to take some pictures. His DSLR was at home. I handed him my point and click and said, 'if you're a photographer, you'll be able to take good shots even with this'. He had a go and the result were some good pictures.

Genuinely thank you, I was never really able to sharpen a knife on a wet stone but it’s entirely because my technique was wrong, watching how you do it helped a lot !

@jensebu78

11 ай бұрын

KZread Tutorials helping really a lot! So lucky to have them these days!

Great video! Tell me, where did you get that shirt? Love it

I literally slice tomatoes paper thin with my Amazon Basics disposable plastic picnic cutlery.

2:42 "just by honing your technique." No pun intended there.

@brokenwave6125

3 жыл бұрын

That's really not a pun

Whoa. No commercials. I feel blessed. Great content, as always.

THANK YOU SIR!!! After decades of seeing so called "experts" sharpen knives incorrectly, finally someone who knows how to do it properly. Have you ever seen blade edges on a scanning electron microscope?

I think this shows the skill of how you sharpen...If everyone upped their sharpening skills they would not need such fine grit stones.

The Brick of Truth.

@_-_-_-_9407

3 жыл бұрын

The Brick from Knife Hell.

The pre-roll ad I got for this was a knife ad that did it but with grapes instead of a tomato

As we should know, the quality of the steel makes a huge difference in sharpness potential, and edge retention.

As a complete and utter rookie when it comes to knife sharpening, your videos have by far not only informed me but also helped me improve my sharpening skills. I still have a long way to go but this channel hands down is the best I've found for knife sharpening and stone maintenance. Thank you so much!

@Burrfection

3 жыл бұрын

Yay! Glad to be of help

Penn Gillete talks about a mentor of his learning how to do the "ginsu" technique, and it being one of the hardest tricks he learned to do, but it was just that, a magic trick. The reality is that no one rule or set of circumstances rules all when it comes to sharpness, and rules get broken everyday with new steels and new production techniques. So here's the main take away. If what the person is claiming is "revolutionary" or "exclusive" they are probably selling a bill of goods. If what they are selling is a change in the compromise equation, and they can describe both the benefit and the cost, then maybe they are worth listening to. And if they are on kickstarter with an actual good idea, ask why no named knife company took up the chance to manufacture for them. There are enough known OEMs at this point.

@GreenBlueWalkthrough

2 жыл бұрын

That's not how kickstarters/inventions work though.... just becuase no one is making it does not mean it's a bad/imposible/impractical Idea. If fact the guy who made the barret .50 cal rifle made bank because noone made one before him and that was in the 1980s. It could also be the OEMs blew thenm off becuase they had no funding or cloat. Binging with babish got his face on a knife but could you go to a "Named" manufactor and do the same right now for real? Also you could go to China and go to a rando factory and order you a few thousand minimum custom knivies and sell them as your own right now but they'll just be like something on amazon... Which if you had enough money and time and find the right factory anywhere you could make your unique 100% your own idea knife but unless you have money to pay for your and their time... you can't. So why not kickstarter again?

Never known much about knife sharpening, but today I learned that knife enthusiasts are the audiophiles of the kitchen.

@Burrfection

3 жыл бұрын

except you can actually cook a good meal with your knives

@21Trainman

3 жыл бұрын

True that. I mean like the people who spend 20 grand on something that makes no perceptible difference lol.

Definitely the most honest and informative knife channel, wish he would do more bushcraft knives and not just kitchen knives

@alastairkissel6218

3 жыл бұрын

Sorry ! But he is full of shit. If you want to know about knife sharpening go to an Engineering Website, then go talk to a Freezing Worker who has a knife in their hands all day ! I work at a work’s as a maintenance engineer!

IMO tomato drop test has more to do with edge geometry. Being thin is more important than being sharp.

I've made knives for quite a few chefs now and we always discuss their edge preferences when it comes to sharpening. They always go between 3000-5000, no higher.

@rokuwhite156

3 жыл бұрын

6000 is like okay for anything. its not about how sharp the knife is about how long can the sharpness stay. they probably just want you to buy that 300dollar 30000 grid whetstone.

@EdgeMasterPro

3 жыл бұрын

Yep to have a 5000 choosers stone it had enough tooth to cut tomatoes well. If I go to 10,000 it’s maybe better. But if I strip it on leather or balsa with a 1 micron or a 0.25micron diamond spray I get a sharper edge more hair popping but on tomato 🍅 I actually think it cuts worse. Maybe I am damaging the edge

@Tallnerdyguy

3 жыл бұрын

I go to 5k because i like the shiney on my knives, not because they actually cut better. Not kidding.

I’d add that the expensive professional whetstones typically wear down a little slower and are quite a bit larger. The Imanashi one of the more affordable expensive stones is 8” x 3” x 1”. May or may not be worth the extra price. I always buy them used or cracked because I’m cheap.

"The knife won't cut paper, it won't cut my finger, it won't even cut through space and time."

@Burrfection

3 жыл бұрын

yes......

I cant be the only one that teared up when he used the brick (though I understand why). Great video man im new to your channel but this is great stuff

@Burrfection

3 жыл бұрын

hahah... not likely

And then theres me who just uses the bottom of a coffee cup...

@brianwaldo2642

3 жыл бұрын

Yep, been doing the same with my pocket knife for years.

how often do you put a new bevel on the knife instead of just honing them? and how often do you hone them? Also what kind of steel do you prefer? I always liked something like VG10 for kitchen knives but people like harder steels for some reason. To me it just makes them harder to sharpen and more prone to chipping.

Well done sir! My experience is as follows. The first stone gets the edge sharp, but with a burr. The successive stones polish the edge and reduce the burr. Stropping removes any remaining burr, and does a final polish. A well polished edge gives less drag as it cuts, but it won't be significantly sharper, assuming the burr is removed.

Herman Lee, is that you?! Guitars and knives. Nice!

I've found that I can get a knife sharp on a rough grit and good from, while at the same time I can make a knife dull on a fine grit and bad form. Note: all my stones are more than 40 years old and I can only guess the grit based on sandpaper, my roughest grit is probably 120 and my finest is probably about 4000

Seeing you cutting the brick with the knifes causes unhealthy amounts of pain in my heart

This is amazing. But I always wondered what anyone would need to cut something that thin for? What actual uses are there for being able to cut super thin slices?

Yes I do want to see that video Ryky it's extremely therapeutic, and it's more content from one of my fave KZreadrs

@andrewsmythe2129

3 жыл бұрын

Agree. Love watching the sharpning.

@alastairmonk6439

3 жыл бұрын

Make that 3!

@PenguinyBishop

3 жыл бұрын

Make that 4.

@xochj

3 жыл бұрын

And 5!

@Nikeel_A.W

3 жыл бұрын

Thats 6, give us that content!

Is it just me or does the "bricking" part causes you genuine physical pain?

@mrosskne

3 жыл бұрын

No, it doesn't. See a mental health professional.

@kai_fatallysapphic

3 жыл бұрын

I'm just glad the sound was off, that probably would have physically hurt my ears 😣

@michaeldean5787

3 жыл бұрын

Yeah it's a bit like watching someone getting kicked in the nuts!

I once heared on another YT channel that the finer the stone is, the longer you work on it. He said something like I could work on this stone like 1 hour+ to get it really sharp, but I could work on this stone here and be done in like 10 minutes. He also said, costs and grid doesnt matter, both (cheap/expensive) will do the job just fine, the one faster then the other!

Didnt know I need to see this now I'm just glad KZread reccomended this

My favorites was the add from the 1960's for the Japanese Ginsue knife that could cot through an aluminum can and then slice the NYT. The knife was advertised to cut tomatoes so thin you could read a newspaper through them. I actually bought one ($9.99). It was pretty cool for about 8 minutes. fortunately, I discovered some of my grandparents's hi carbon knives and a couple of wet stone shortly after that.. My grandfather gave me about 3 minutes of instructions on the "technique." and I was on my own. I'm 72 and still have identifiable scars on hands and fingers testimony to my ineptitude

Knifes: "Now that we made it to the new studio we are safe from that dreaded brick." Ryky: "Yes, the brick made it to the new studio. I'm gonna brick this knifes several times." Knifes: "You can't win. The torture never stops...."

Lol I literally had an ad just before this, with the same premise.

I've found coarse grinds to produce a better edge because it adds micro serrations, and I grind towards the edge, so it removes the burr.

"Wafer thin" was actually a term used in the Monty Python movie The Meaning of Life. The Maître D played by John Cleese offered a "wafer thin mint" to the morbidly obese dining guest Mr Creosote after he finished eating everything on the menu and then some. At first Mr Creosote refused because he claimed he was stuffed, but he eventually relented at the persistent urging by the Maître D. Upon swallowing the wafer thin mint, Mr Creosote starting swelling like a balloon then exploded thus showering all the patrons in the dining room with his vomit, causing all the patrons to subsequently vomit as they tried fleeing the room.

@ArlenBrackovic

3 жыл бұрын

Classic...

"I'm gonna brick it" Don't do that... "Too late"

Love videos that debunk misleading claims

Remember seeing those like Ron Popeil and chef Tony infomercials back in the day. What was funny was I figured out could get those "wafer thin slices" with my breadknife. Actually moved from the deli I was working in at the local store to do freight and make a couple more bucks. Use a 9.99$ morakniv utility blade to cut through boxes and plastic wrap all night and all I do to keep that sharp is just give it a few occasional swipes from a tungsten lawn and garden tool sharpener in line with the edge geometry,and a few strops on a cardboard box every so often.