Stropping - As you sharpen your cutlery the micro-particles, that you want removed through stropping, are pushed toward the end in which your stroke direction happens to be. So if you're drawing away from the edge (toward the spine) the micro-particles will tend to be more at the edge where as if you're pushing toward the edge (away from the spine) those micro-particles will amass nearer the top of the edge bevel. To maximise your stropping, and to minimise the stropping required, its always a good idea that your last strokes on your stone are always done in the same direction as your stropping motion, that is, drawing away from the edge and toward the spine. When you start your stropping (a bare strop with no compound) you can then start with a blade angle that is slightly below your sharpening/polishing angle. This will firstly clean up the transition between the sharpened edge and the unsharpened blade. Then you change to your sharpening angle which is where you do most of your stropping as this is where you should have the most surface area of your edge in direct contact with the strop. This should clean up your entire sharpened edge. As a final thing strop a few times at a blade angle that's greater higher than the sharpening angle. This will strip away all of the last remaining micro-particles that are located right at the blade edge. This way everything gets pushed in the one, and only possible, direction through your stropping.

i love you your vids learned to sharpen with them. I started to cook just because of my sharp knives now so much fun cutting everything :D keep up the great work ! :)

Thank you for your videos

Great video Ryky. Thanks! I recently got two strops from you. They were demo units with 9k and 14k grit pastes. Can you let me know what exact paste you use so that I can also use it when it needs reloading. Thanks again!

It is always informative to watch your videos, thank you for doing these videos answering questions

Yeah, thank you for your videos. You just seem like a genuine sympathetic guy i enjoy listening to sometimes :D

great video as always :)

Great video, Ryky! I appreciate how accepting you are of other sharpening systems. I do have a 1k/4K combo stone and was getting ok results, but even after over a month of regular practice, I decided I just want sharp knives. I got an edge pro clone and a couple nicer stones for it (shapton glass 2k, suehiro cerax 6k). I’m able to put a razor sharp edge in very little time. I still practice on the stone, but now I have super sharp knives too. I get them sharper than the Miyabi was out of the box.

Question: I'm really enjoying the question answering you are doing. i have a two sided leather strop on pine and it has smooth leather on both sides. i have loaded one side (per your video) with Enkay green compund. Is it best to add another compound to the other side or just leave the smooth leather?

Hello from knife heaven Japan. Really enjoy your videos. I take “good knives” to the man who made them for sharpening. I try to use your techniques with my not so expensive ones. Haven’t seen any stropping here at all, would like to try it. Keep up the good work.

I'd love one! Living by myself for the first time and haven't been cooking as much as I should be, would love something to make me want to cook more.

Thank you.

I use the sound of the blade to achieve both the correct angle and for knowing when my edge is ready for the next step. Stropping is also done by sound. You can hear the burrs on the leather and you know your blade done when the sound is telling you that its nice and polished.

keep up the good work

have you ever used the "wicked edge" style sharpeners?

bro im not sure you are looking at your youtube anymore , but do you still get knives that need restoring , im looking into strops at the min i also bought the 3000 block u said and my god its perfect for what i wanted

I like to "break" the shoulder of the edge with some strokes a 10dps when i sharpen my blades (sharpen at 15dps and then few strokes at 10dps). I allows to strop at a lower angle and keep the edge angle at 15dps after a lot of stropping touch ups.

does anybody know how often you should hone or sharpen a knife i have a 200$ dalstrong knife that I got. Im new to cooking.

Hello, I'm interested in what your thoughts on using TechDiamondTools Diamond Polishing Compound Polishing Paste 0-1 Micron and 0-.5 Micron) on your Shell Cordovan Ultimate Leather Strop? I'll be using shapton glass 500 / 1000 / 4000 / 8000 and then stroping... Thanks!

what you though on diamond sharper?

Question: Micro bevels/ secondary bevels... I hate them, but I'm more used to dealing with heavy use bushcrafting/ hunting knives so it could be different for kitchen knives. Can you provide some info on edge holding of micro bevels, when you would use them, types of knives suited or types of steels suited?

I would love to get a Stropping block! I would like to know how to alternate between sharpening and Stropping, also have you used the Mercer sharpening system? What do you think of it? Worthy the money? Could you give some direction to someone that doesn't have much time to sharp knives all the time due to tight schedule (family & work).

Hi Ryky, #question: What about the Atoma 1200? There was a video in 2017, when you were very happy about it. What is your opinion now? Atoma 1200 vs Chosera (s'n'g) vs some Suehiro (soaking)

Hi, between the chosera 800 and the chosera 1000 which one si the best to sharp my knifes once a week using them for work every day? Chosera are the only splash and go available in Italy! Thanks for the videos, i’ve learned a lot of intresting things

@Uncle_Red

6 жыл бұрын

Samy Costantino I got the 800. Can't go wrong with either probably, but the 800 will be a bit faster.

Thanks. Always love your channel. I'll tell you something I just noticed. It's the cutting board that takes the edge of my knives, not the food. I was using a knife with a curved blade. I've been resting the rounded part of my knife on the board, and rocking the knife. The rounded part lost it's edge, while the straight edge is sharp as ever. I'm to heavy handed too. Live and learn.

@Kikilang60

6 жыл бұрын

I hate talking about other people's channels, while on another channel. Bit rude, but here I go. There is this Video on Junskitchen called, "A Japanese take on American Sushi." It's an entertaining video, very good. Also, I've been asking Jun to show his custume made knives. Boom, he puts his knives front and center in every shot after using them. Sorry, but check it out.

You're awesome. Haha Im a cook. I recently purchased the miyabi Birchwood sg2 and dear lord it is beautiful. I want to cook for my dog like you did, have ay recipes?

i bought s set of stones and have been getting pretty good. Id love to get a messed up knife and restore it myself :D

Ive always gotten inconsistent results when stropping every once and a while my razor sharp knife off the stone will feel noticeably duller I'm fairly experienced so I doubt its edge alignment. I use sued cow hide leather with green compound and i use an eraser to remove metal buildup.I only apply a small amount of pressure as little as possible. maybe its the softness of the steel of some knives? Maybe I should buy a nicer strop?maybe try smooth leather? idk any thoughts or tips would be welcome.

@underskillednunderpaid

Жыл бұрын

Hey, did ever figure it out? I'm having the same problem now

Thank you for your video! If i may have a suggestion, would you consider adding „Q& A” and a number which q&a it is.to make it easier to see whether or not I have missed an episode as well as to know that, for example, the stropping angle is not the only topic you will be discussing?

I have been slowly building up my knife collection over the years, and your review of the shogun x gyuto helped me make my decision. I have fallen in love with dalstrong ever since. i have the gyuto, the omega kiritsuke, shogun filet, paring and small 6' gyuto. what would you say i am missing if any? and would you use a ceramic 1500 grit honing rod on those knifes? let me know. =) wish you all the best.

@silverscale447

6 жыл бұрын

Personally I would recommend a nakiri if you are looking for something else to get. Faster at chopping than a gyuto or kiritsuke and still large enough to do push cuts on most vegetables efficiently. I would say it’s my most frequently used knife

@IntoxicatedVortex

6 жыл бұрын

A nakiri is my most used knife as well. One has to be a little mindful of nakiris because of their extremely flat profile which lends itself to push cutting. I get a lot more cut force from my santoku simply through it more rounded profile and longer length. So a santoku might be worth a look as well. What I would do is think about what knife-work is the least comfortable for you and see what fits into that space. For instance, I don't use my flexible boning knife much but each time I have a need that fits it perfectly above all my other knives I'm really thankful to having it.

Please, Please, Please! Would love a strop! Especially a rolled Buffalo. I have made several strops from Veg tanned cow hide but cannot find any Rolled Buffalo. Would you share your supplier for the leather? Thanks for all the great information!

I love you vids. It inspired me to start sharpening my knives on my own. I made small cut in my whetstone, how do you remove it?

@sdmahoney2623

6 жыл бұрын

Dev Master, use those rust erasers that he suggests, or a nagura stone.

@b-radg916

6 жыл бұрын

Dev Master… the rust erasers aren't hard enough to remove a whetstone scratch. Maybe a nagura, or most anything that you might use to flatten a stone.

I am confused between the use of honing steel and stropping. When or which one would you use? Do you strop before you use the knife in the morning then you use honing steel for the rest of the day???

@horriblebreast

6 жыл бұрын

it depends on if you have a "hard" or "soft" knife. harder knives may chip if you put them to the honing steel. softer knives will need the edge to be straightened out over the course of the day so a honing steel is more useful for those.

@unkindguy88

6 жыл бұрын

horriblebreast hard knife you mean the Japanese expensive knife and softer knives are the cheaper knives, generally right?

@drfoto2673

6 жыл бұрын

Soft or Hard steel doesn't have too much to do with quality, you can get a low quality hard steel (which will chip really easily) or a high quality soft steel and vice versa. Usually Japanese style knives use a really hard steel above 60 HRC and the European chef knives tend to be softer steel around 58 HRC I think.

hi, I have bought Dalstrong Shogun Gyuto. Does regular honing steel is good enough to the Shogun Gyuto? I have also whetstones, honing rod and stropping leather.

@silverscale447

6 жыл бұрын

I have some of the shogun knives too and because the steel they use (both the vg10 and the aus 10v models) is 62+ hrc the edge is less likely to bend or roll, which is the primary purpose of the honing steel. You’ll probably get better results with stropping than a honing steel.

@IntoxicatedVortex

6 жыл бұрын

To add to what Silver Scale wrote, its always a good idea to have a look at your knife manufacturer's web site and see what honing and/or sharpening products they offer and what they suggest a maintenance routine would consist of. From that you should be able to gauge what the best way to maintain your knives is.

@orenloya9293

6 жыл бұрын

Thank ! Dalstrong have honing steel in the gkadiator series. I ask the question because gladiator series is ~55 HRC and the shogun is ~62.

On the topic of stones: You get what you pay for though. I have that 400/1000 budget one and it isn’t bad. My sharp pebble 1000/6000 dishes like crazy on the 6000 side and seems to have an inconsistent grit to it as you get further down. Ended up getting a 8000 shapton kamikoto (i think) for $50/60 that puts a mirror finish on an edge straight from an 800 stone. Cuts moderately fast and doesn’t wear down hardly at all, but lacks feedback. Similar to Ryky’s description to the higher grit shapton pro stone in the whetsone review. It does come with a ventillated plastic case which doubles as a rubber footed stand which is neat. It’s a good medium budget stone though

Was a good morning when I woke up and saw a knife video. I honed my sharpening skills by buying cheap dollar knives I run on a brick. (Grabbed that idea from RyKy) I get them razor sharp. I even went to all my neighbors and offered to sharpen their knives for free. I sharpen knives by hand on the Chosera line. I threw away all my old manual knife sharpeners after honing my sharpening skills.

Question Are Canadians eligible for giveaways I would pay shipping if I won

Question: what shelves are those next to you and I he one in the back?

@Burrfection

6 жыл бұрын

these amzn.to/2HDaCTs, SUPER STRONG and great price. haven't loaded them with 5000 lbs yet, but 300-400 seems to be fine

Question How do I clean my rust eraser? and thanks for the tip on the rust eraser. It works great. Question Is there any way you can etch your name onto the giveaway knives and sign your strops? I think it's great that knife makers are giving you the chance to give these away but your repairs and resharpening are important too. Sign your work :). P.S. I still think you should take a snapshot of the white stone you were working on a while back (i left a comment there). Have it printed and framed then hang it on your wall with pride. The shapes left on that stone are the perfect signature of your sharpening style. P.S.S. I am just starting to learn freehand, my kitchen knifes were in terrible shape, I had to fall back to a diamond Lansky set in order to get all the nicks out, I had a really hard time trying to do it by hand on a whetstone. Now that I have a working edge I think freehand will be much easier going forward. Thanks again for all you videos and tips.

what is a good stropping compound u recommend and a link to get it?

@christianhansen3292

6 жыл бұрын

norton micron compound okay.

@b-radg916

6 жыл бұрын

Seems like Ryky has settled into using the Herold Solingen (green and red) compounds.

Rarely will I make it to a giveaway. Luckily I am up late so I'm watching it now (where I'm at). But it's ok! I love the videos, always good information. Actually have a knife I'd love to send so you can show on a video. Anyways, keep up the good work.

That knife looks great to use on a giant tuna .

I really enjoy this channel, but after watching many sharp-videos, many people are saying, that sharpening is more about skills than stones. That gave me the question, if there's a big difference in sharpeness, after a skilled sharper used a high grid stone? Has et even sense to use high grid stones?

@b-radg916

6 жыл бұрын

Cake :D… it depends on what you want the knife to be able to do. ALL knife edges have serrations… sharpening on higher grits just makes them smaller/finer. But there are times when slightly bigger serrations are useful (eg: cutting through the skin of a tomato). So, people usually decide how fine or aggressive an edge they want. And that might vary from knife to knife.

I have never seen anyone on KZread try this, but I haven't looked that hard lol. I have used the Kent's supplies diamond paste on cardboard and have gotten amazing results. Have you ever thought about ttrying this.

I'm about to buy 2 Kai combination stones (400/1000 and 3000/6000; about 50€ each), I wanna buy them for the new takamura R2 santoku knife i got a few weeks ago. I don't use my knife(s) on a daily basis (more like only in weekends when i wanna cook fancy) and I just wanna retain the edge by sharpening once every 2 months or so. I'm also a total noob when it comes to sharpening but have a bunch of old budget knifes I'm gonna use to get some experience before tackling my takamura. Anyone here think the stones are a good choice? Or do u guys recommend getting more premium ones? I was thinking about getting these as a "starter set" and maybe upgrading in the future as i get better and if i like it, coz I'm not into throwing a few hundred euros at some stuff that might be redundant. Any feedback is much appreciated and lest i forget: nice video

@KDiiX

6 жыл бұрын

Elias VP I also recently bought my first stones (naniwa professional 800 and 3000) and I practiced first with a cheap 20€ santoku that was super dull, I got it sharpened but really uneven. The middle of the blade is decent sharp while the tip and end is still not really sharp. Because my good santoku was actually still pretty sharp I decided just do a maintenance session with the 3k stone before I wear of to much blade and actually don't sharpen it at all or very uneven. Ryky did a video on keeping them sharp on a daily basis with the chosera 3k. And it worked pretty good for me too. I do definitely recommend that technique if your knives actually still cut but not as good as they used too. I think it's a good way to get used to holding consistent angles etc. I will definitely do more training sessions on the 800 with the budget knives before the 800 will see my better knive

I liked your reaction to the Zwilling Kramer Damascus series so I bought my wife a 6 inch chef and a paring knife, against her will. She has since fallen in love with them. I will take free stuff.

Someday maybe you can demonstrate a sharpening stone from the dollar store. I did.

Enjoyed? I have touched base with a lot of channels. Could you do avideo of showing are explaing how to remove the tiny wire edge from sharpening a knife. It is so small you need a loupe are strong seeing device to see it. I can cut phone book paper are newspaper push cut are pull shave hair. But does not want to cut free hanging hair. I start with my higher grits working my way down to stroping going down 1/10 micron. Thank you Randy. And have a blessed day.

@Uncle_Red

6 жыл бұрын

Randy Parker do you have a leather strop?

@randyparker8009

6 жыл бұрын

Frederick Kunitz Yes i use bass wood with diamond paste then go to diamond spray on 1mic. 3/4 mic.1/2 mic. 1/4 mic. Then finish with 1/10 on leather strops.

@Uncle_Red

6 жыл бұрын

Randy Parker, then you should probably just spend a little more time stropping, especially on the courser steps. Check it with the loupe and see how it looks before moving forward.

@randyparker8009

6 жыл бұрын

Thanks for the info I will sure give it a try and have a blessed day.

@Uncle_Red

6 жыл бұрын

Good luck. You too, sir.

I'm interested in your knife giveaways

I have a Jack Russell Shih Tzu mix

@tinman1955

6 жыл бұрын

Matthew Hoang » I have a mutant Ninja turtle.

@mikew9788

4 жыл бұрын

That sounds like a cool mix, I love my shih tzu

The answer you are looking for: 2:10

I would rather win a basic sharpening pack. I want a knife sure but I want to get into the zen of sharpening.

Maybe if you're slicing into a six hundred lb. tuna you might need that much steel, but for everyday kitchen use? Seems like a lot of overkill.

I don't know what I'd do if I won a nice knife

@IntoxicatedVortex

6 жыл бұрын

You'd probably go down to the supermarket to buy some stuff just to cut it up into pieces. I made dog food… and I don't have a dog (so yeah, gave it away).

I sure would like a free knife. Thanks, Tommy

Comment on the video. I hope I'm here as one of the first. I have a Shun 8" Chef's Knife. shun.kaiusaltd.com/knives/knife/classic-8-in-chefs-knife With it's French style, I was a little new and clipped off the tip of my index finger. Let's just say it's slightly different in shape now. Also, I very quickly learned how to keep a proper hold on my food; and I've always used a santoku in my past, so learning a new knife is something I now have to keep in mind.

@IntoxicatedVortex

6 жыл бұрын

The constant reshaping of my fingers/fingernails after initially stepping up in cutlery was the trigger for me to make some significant technique changes as well… and I haven't looked back. Fortunately I didn't lose anything too permanent.

You're videos are amazing man and informative. But seriously getting tired of all the intro talk before you actually get to the topic.. It's like watching the same ad before every video.

Less bla-bla, more action!