So glad to see you, as of old-times. You are well-loved and respected. Mike

@Burrfection

11 ай бұрын

Thank you Mike. Always good to see you

@michaelalvareda1477

9 ай бұрын

@@Burrfectionboss how are you

Ha! I thought you forgot about me! great info, I wax and oil everything right before it leaves the shop, but three years in a box is definitely time for a fresh coat😂thanks for the shout out man!

@Burrfection

11 ай бұрын

How can i forget about one of my favorite makers?

@jleesknives

11 ай бұрын

Oh man, I'm just being goofy😂.... I know how time can slip away! ☕☕

I bought both of my Tojiro knives at Burrfection and I absolutely love them, they have really motivated me to cook more which has in turn made me healthier, and got me more social in cooking for family and friends. I bought a finishing stone from you guys last week as well and it really helped my knife sharpening efficacy and speed.

Looks like I’m the first one to view this. 🎉great information. Glad you brought this to us!

Thank you for this informative video. Your love for the craft shines through.

I always get so excited when I see new videos from you posted. We miss you!

@Burrfection

11 ай бұрын

More to come!

So many beautiful knifes

Great to see you back doing videos Ryky. When is your new wax going to be available at your store?

Very educational!! Thank you

Love it Ryky! Handle it 👊🏼👊🏼👊🏼

@Burrfection

11 ай бұрын

That's the plan!

Wonderful! I recently started using camellia oil - it seems to soak in very well and lasts longer than other oils I've used before.

@Burrfection

11 ай бұрын

Yeah that is good stuff. When i said “tsubaki” it is the same thing.

@ohasis8331

11 ай бұрын

It's all I've ever used for the last twenty years or so, even on my bladed tools and I'd swear by it.

I love Jared's work I have one extremely similar in fact if I'm not mistaken I made that piece of stabilized wood used for the handle

@Burrfection

11 ай бұрын

Nicely done!

@jleesknives

11 ай бұрын

🎉🎉🎉 thanks!!!

The joy from seeing you agian. How go.

Hi Ryky, Ive been subscribed to your channel for a couple years, and have enjoyed it immensely. I feel liked ive gained knowledge about Japanese knives, use and care. Thank you! Today I moved forward to purchasing a knive I've drooled over for quite a while. The Shun dual core Santoku came on sale and I decided to order it. It may be more knife than i really need, but the sale price was with the sheath was not much more than a Shun classic with Sheath or even Cutco. I am hoping I won't be disappointed!

@Burrfection

7 ай бұрын

thank you for sticking around all these years

Please post more! I miss you bro!

@Burrfection

7 ай бұрын

working on it

Hey, nice to have you back... can you please advise us where we can buy the handles?

Hey Ryky! Glad your creating content again! I have a 2 year old son and I’m trying to figure out a good knife storage solution that is safe around him. I know you used a magnetic wood rack, do you still use that? What’s the safest way to store them with small children in your opinion?

Where can I buy the handles?

Hi ryky! Before asking a question. I just wanna say i appreciate you and your channel so much!! Ive learned a ton from you when it comes to knives.. By the way i have a question about a "wa handle", i bought a kamo shiro AS 210 gyuto with teak horn handle Everytime i wash it. The splinters are appearing on the surface. And the wood itself has something like i would call "pores" I polished it a couple of times and it does not do that as much as before. The Splinters are more milder compared to what it was brand new.. I tried applying mineral oil on it and i noticed the difference. It is much smoother now Do you think i should polish it more or keep on putting oil?? What do you think i should do to have the smoothest finish? Thanks in advaced!

hope the family's well ryky, thanks for all the knowledge over the many years

@Burrfection

11 ай бұрын

You bet

Hi Ryky, when would the new version of the wax be available?

@Burrfection

8 ай бұрын

hopefully very soon. making a large batch right now. you can email me at ryky@burrfection.com

Hi excellent series very honest and down to earth, I live in the UK as a retired Engineer I am looking for a a Santoku Kitchen knife for restoration, with a wa handle not western style is there any hops in Japan that sell used knifes or in the US, your latest is the information that will be invaluable. Thanks.

nice video

hi i have a question is shapton pro 1000 and ouka 3000 a good combination? Is shapton pro 1000 and rika5000 better?

Please review pie cutlery chef knives.

Is the debado md 1k a hard stone like the chosera or softer like the cerax 1k? I like soft stones better

@Burrfection

7 ай бұрын

its' closer to the cerax burrfectionstore.com/collections/whetstones-sharpening-kits

Missed these relaxing informative vids 👌

@Burrfection

11 ай бұрын

More to come!

@davesmith5656

11 ай бұрын

@@Burrfection --- YAY!!

I heard about using turpentine (or oil spirits) to mix with the mineral oil to absorb better. Is it a good idea?

@vincentmaillot140

7 ай бұрын

Some oil spirits tends to ease polymerization (so solidification) of oil after some days. Consider this before using it on your handles.

New Masamoto KS!! I just noticed that the last Masamoto KS in burrfection store sold out :) How well do oil/wax work on wenge wood handles? I noticed that the color stays dark for a very long time; they don’t seem to absorb the wax as well as the magnolia handles.

@Burrfection

11 ай бұрын

Wenge does not absorb oil much. But it is one of the woods that can have LOTS of micro holes throughout entire handle. Every wenge handle i have has that issue. The wax fills in those micro holes nicely. You can choose to seal the holes with something more permanent like salad bowl finish amzn.to/3pqMHhJ, but that is excessive and expensive.

Praise the Lord Burfection is back. I learned so much from your channel in the early days as you focused on sharpening knives. It became a passion for me to learn as much as I could about water stone sharpening and I've gone back and re-watched many of your sharpening video's. I wonder if you are still sharpening the same way or have you picked up any new idea's sense those days? I hope you are not done with sharpening videos.

@Burrfection

11 ай бұрын

More lazy these days since kids are so active with school and sports. Will post updates on simple sharpening techniques for those who do not have an hour a week to sharpen

@aktrapper6126

11 ай бұрын

@@Burrfection Awesome!

hi Ryky i was woundering if you have ever heard of or used the brand Aikido knives. I was looking to buy a high quality set and came accross them. Just wanted to see if you knew anything about them as i cant find any reviews online for them besides on the store page for them but they almost all seem like fake reviews. Not a single one has a bad thing to say and i just think its too good to be true for the prices.

Hi @Burrfection, I am planning to buy a Shapton Whetstones, SHAPTON HA-NO-KUROMAKU CERAMIC WHETSTONE # 2,000 and #5,000 to be specific. On the website of KATABA - Japanese Knives & Sharpening Specialists, they said "Shapton Pro stones do not require soaking; this can lead to the stones developing cracks or breaking", does that mean I don't really need water to soak it in order to sharpen my knives or I can put little water on the whetstone?

@guisseppener255

10 ай бұрын

Or I really don't need it to soak it? Just sprinkle water on the Whetstone?

Hi is the leather polish good or no can you tell us pleas

@Burrfection

8 ай бұрын

you can use it if it does not have a chemical smell. it should be made mostly of wax and oil that is food grade.

Great video Ryky!

@Burrfection

11 ай бұрын

Always good to see you Dan

Good stuff Ryky! For those of us who don’t have wa handles (YET!), is it necessary/beneficial to do anything to handles made of micarta or some other non-wood materials? Thanks!

@jiahaotan696

11 ай бұрын

I don't think it does anything since the micarta is bonded with resin. I'd just buff it and invest in some high grit sandpaper, but personally, mine is going strong and still smooth and shiny after... 6 years?

@Burrfection

11 ай бұрын

Micarta does not absorb but does scratch. A buffing rag will go further than a wax.

@b-radg916

11 ай бұрын

Thank you both! The micarta on my Yaxell Dragon Fusion is doing great, but I’ve got also got a Tojiro DP and a Wusthof knockoff that are twenty years old and their ___ handles are a little scuffed up. Anything special I should use on those handles?

@burrfection do you have any custom knives? Have you heard of bloodroot blades? I just got one and it’s by far my favorite knife… highest quality I’ve ever used. I also have a miyabi black chefs knife and have used wusthof a lot in kitchens among others. Can you make a video of custom knife makers? I’m sure you’ve looked that up before.

@Burrfection

8 ай бұрын

yeah, i've got a few here. have a new series to showcase some

Have you considered Tung Oil for your handles and boards? Several woodworkers find the best results on preservation and longevity with Tung Oil.

@Burrfection

7 ай бұрын

i have. works just as good but maybe a bit costly

Who makes the best Honesuki or Petty in the world?

Bro is there a "routine" that one should follow to keep their knives sharp? I can sharpen my knives to a decent degree and I hone them with a honing rod after every use but after a couple of months I notice that the sharpness is noticeably down. Is this normal that one has to sharpen every couple of months?

And one more thing can you do a review on the new benchmaid kitchen knifes if you get your hands on them please 🙏

@Burrfection

11 ай бұрын

Will do

@paulolsen2300

11 ай бұрын

@@Burrfection ty been watching a long time great channel.. 👍

I thought there would be a recipe for the wax

Can I do this too wooden sayas also?

@Burrfection

7 ай бұрын

Yup!

Hi, I love the finish the wood gets after waxing. But every now and then I encounter a weird effect. An area of the wood gets absolutely no sheen from the wax. It's still waxed, you can feel it with your finger that the surface is silky smooth there, but while the rest of the wood (and other wooden elements) have this beautiful satin sheen, in this particular area there is none. It's like the wood was stained with something before waxing and where the stain is there is no sheen. Any idea what might be causing this?

@Burrfection

11 ай бұрын

It is likely the wood is porous in that spot and absorbing. Try a few light application of mineral oil and see what what it does. A number of handles i have used with burly wood will exhibit what you are describing, and usually after a couple of applications of oil, it goes away. If not. Just apply the wax and use as usual. As you use, the wax will slowly embed and your hand will rub and polish with use

@kaczorefx

11 ай бұрын

@@Burrfection So mineral oil first, and wax second? I didn't think porousness can be a problem with wax - it's a paste after all, didn't think it can get absorbed :o

Hello everyone! Can you help me i wanna buy Aritsugu. But can’t find from where Pls… 🙏

It's niice to see a new Ryky video. Where can we get your Handle wax formula? I don't see it listed in the Burrfection store. I have used Tung oil on other projectsin the past and have tried it on some knife handles with good success. I'd be curious to hear your thoughts.

Missed you man.

Do you still have na masamoto ks i just saw your video for 10masamoto ks

@Burrfection

8 ай бұрын

oh yes

glad to see u again ryk

Hi sport, hope you are doing well as you appear to be.

@Burrfection

11 ай бұрын

I am!

Looks like I’m the first one to view this. 🎉

Request: I would like to know how sharp the knives you have used in your kitchen for a few months are, and at what point you decide to sharpen them. Please. One of those BESS scales would be good to give a measure.

@Burrfection

11 ай бұрын

Usually when knives are in 400-600 range. That range is still usable in most cases. Most knives i have tested from friends homes never cut or are in 1000 range

@davesmith5656

11 ай бұрын

@@Burrfection ---- Thanks. I have gotten knives sharp, but it seems that when I next use them, they're in the high 100's, then 200's (12 degree bevels, usually), and I'm naive enough to start feeling bad. I wont' anymore. I think the curve of "loss of sharpness / time of use" flattens around 300-400. Funny you mention friends' knives, I took one in with a really rolled edge, and I stopped pushing down at around 780, fearing I would chip it when it finally snapped the thread. I've learned a ton from all your videos. Nice to see you with a new one!

Any non-wood that that isn't a ugly Western style) that doesn't require maintenance?

Too much talking for 15sec advice

@Burrfection

11 ай бұрын

Such is life