my trusted knife store bur.re

Ha! Angle gauges...they work to a certain degree :-D

@harrisonkyrien9809

3 жыл бұрын

Dissappointed sigh*

@cheekibreeki904

Жыл бұрын

You know where the door is.

@craigtupper103

Жыл бұрын

@@cheekibreeki904 Hahaha!

@Resolute900

Жыл бұрын

Hahahaaa..Love your play of words there.

@jakeostler5296

6 ай бұрын

Dad, is that you?

Your knowledge from experience and ability to eloquently explain the details of knife sharpening is amazing. Thanks for sharing your knowledge Ryky!

Another great round of Questions & Answers which I was wondering myself for sure keep this new format cause it keeps it fresh, educational & always interesting. As for Food Blog go for it why not always follow your interest & passions.

I’m not a restaurant owner. In fact, I just started learning to sharpen knives literally 5 days ago. I’ve got a LOT to learn so I’m not sure how much I can help in your venture. That said, if you ever want to visit Philadelphia, we’d love to have you here. Keep up the great work.

3:44

@zetadeltar6613

4 жыл бұрын

Thank you

@markedfodeath

4 жыл бұрын

You're doing god's work, thank you!

Thank you, so many talk of rules of sharpening and very few talk about the feel of it. Your approach seems to be much more intuitive.

The food idea could be interesting but I’m really excited about the custom knife makers! Keep us posted on your plans and thanks for answering our questions. Cheers!

I love the new format. You are covering a lot of general info quickly. The in depth videos are also fantastic but I'm sure they are quite time intensive to produce. Mixing them up is best so we can catch something quick that helps, and dig into products/skills on a regular basis. I'd also love to see you visit with knife makers and chefs using the skills and techniques that help build on our knowledge. i have to admit I found Anthony Boudains visit with Bob Kramer enough to have watched it several time. The art and science of blades and preparing food is fascinating.

Another great video! I really like these Q&A's. Stay sharp!

You give spectacular explanations. Many thanks for your efforts!

I love how you sharpen knives and especially the large carving knives used in the kitchen. I have several cooking knives which I have to sharpen and also many hunting and pocket knives and work to keep them sharp.

Great advice on the sharpening wedges. I have them and everything you say about them is true. One thing I will say, they do give some reassurance for the beginner that you're at least in the right ball park, angle wise. I use them to just check my grip, and that it's putting the blade at the right angle, then I take the wedge off the stone and actually do the sharpening. I'm really enjoying this Q and A style of video, but of course I also learn a lot from the "how to" sharpening videos too. Custom knife makers being featured on the channel? Yes! Cheers!

Loving your channel, I'm very glad I recently discovered it. Keep up the good work! :)

Another good video. Thanks to Ryky. I use the Shapton Glass 320, Chosera 800 & 3k, and King 1k, 6k & 8k and his leather strops. He has never misled me and has greatly improved my sharpening skills. Thanks.🔪🗡⚔️

just want to say this is an excellent content-packed video. thanks for sharing.

I have been wanting to do a traveling knife maker vlog myself for about six months now. I would be bummed to have you beat me to the punch but thrilled to see the content.

Nice break down of the feed back and polish of each stone. I know this as I hone straight razors constantly and look at the edges under magnification. I have the Norton Multi stone set up and I have lost my ability to maintain the correct angle when using it..thanks for the advice and demonstration..

super frickin helpful bro. people just dont know about the whole "art" of sharpening anymore. the masters took over ten years of sharpening every single day to become masters. Going by feel is no doubt the best way to get a sharp edge and consistent strokes. Thank you.

Your tutorials are the best on the web, thank you for these!

@Burrfection

3 жыл бұрын

Glad you think so!

If you need to use a spine angle guide (like Minosharp's) and you don't want to ruin the finish, you can tape up the contact areas between the angle guide and the spine. This will provide a layer of protection to stop the angle guide from ruining the finish.

I've been using the King 1000/6000 and have finally had things click. I just stepped up to the Debado #1000 this morning trusting Ryky's judgement from the Shogun resto the other day. They have to ship from Japan. The food this is a plus for sure. I'm in Texas but not a chef. I can do a pretty good smoked brisket though. Other Bladesmiths? You bet.. Another thing is I'd like to profiled is other styles of work knives, I'm a sportfisherman. I always looking for tools for filleting and cleaning fish. Lots of versions there. There is also the American packing industry and the tools used there. Man. On and On... Thx for doing what you do

Really learn a lot from your q & a vids. Thank you

I'd like to add that angle was the one thing I always worried about. I threw that in the crapper and discovered that the angle took care of itself as I concentrated on the burr. I had lasting muscle memory within a day. ALL HAIL THE BURR!!!

“They both work to a certain degree”. Good one :)

Thanks for the Videos looking to purchase my first set of stones. Looking at the King stones. Question is the KDS Version the only way I should go or would the standard version work well up to VG10? Also what stone in that price range would be good for re profiling

Really good information and sorely need for a novice like me. At least now I won't scratch any knives using an angle guide or the rubbishy MTJSYG Knife Sharpener 4-in-1 Kitchen Knife and Scissor Sharpener I bought recently. I'm sure this will put a smile on someones face.

WOW! you are so honest about your experience awesome.

I think it would be good for you to expand your channel like that, I’m only an amateur with knives and In the kitchen, but I would love for you to come to Australia, Queensland, Brisbane. It would be awesome to see you travelling, learning about food. Like every time you learn something or get a new tip that you think would be nice to share and help us. I know a lot of chefs and each treat their knives differently and it reflects on them. If you came to Brisbane I would definitely come see you and ask you in person for tips and tricks and ask about your vast knowledge about things I’m not sure about.

both of those ideas are great, much love

Question: For deburring. Do you only do it when moving to higher grit stones? Or would it be worth it to do so when going from a 320 - 1000 grit, then again going from a 1000-5000 grit?

Question: I have ordered a Wasabi Black Deba knife. Is there a difference in sharpening between a Deba and a Yanagiba, or do the same principles apply?

Hi Roberto from Chile (thanks for mention my country today). I have a question, last years my wife bought me in Japan a very hight quality Yanagiba bocho (VG10 steel), I have been using this knife very often since then. The first time that I sharpened it took me more than a month of very hard learning. My question is how I can get a very sharp top of the knife?

spot on about technique I'm an ex beef slaughterman and we never had waterstones , always used Norton India stones and finished with a black Arkansas stone for an absolute razor edge..by the way we used vegetable oil or water as a lubricant as we were not allowed mineral oil in a food processing plant...as an aside I switched from steel to ceramics to straighten the edge during use

As always excellent advice, pragmatic and not dogmatic.

There is any splash and go stone with price near to King or something like 80usd (sharp / polish) that you recomend?

Right on. You just saved me a few bucks, and a MAJOR migraine. I’ll keep working on my free-hand technique. 🤙

Food: Charleston SC Custom knife: You should visit some of the guys who were on Forged By Fire. They are making some crazy knives/weapons. Also it would be nice to see some guest demos on the use of the different types of knives and how they are used. I have yet to brave the hand polishing but I do appreciate good knife skills. I appreciate the good content and information, keep up the good work!

? Can you strop with synthetic leather, does it work as well with the stropping compounds?

your review of the suehiro dabato made me purchase a 400 for my hand planes and chisels and its by far the best thing I have ever used. I highly recommend.

Hi I just bought the king 1000/6000 stone from Amazon it will be my first time to sharpen .is this a splash or whetstone

do you have any tips on sharpening the tip area of the knife? i have a Victorinox Fibrox 8 inch Knife

Any advice for sharpening a khukri which has a thicker spine and should be able to resist damage due to more outdoor use.

Now I'm hungry. Thanks for the video. I was thinking about guides but realized that they couldn't by good for knives with a belly because of the angle change. But now I see that it may work well on a nakiri or santoku. Still probably won't use them though.

As someone who fell victim to a sharpening guide on a damascus knife (before I saw this vid of course).. do you have any suggestions for repair of "damage" to damascus damage. My SG2 Gyuto now has wonderful lines running horizontal along the blade. If not able to repair (and I think im out of luck), are there any "creative" solutions to hide the damage?

question: could you do a comparison of the shogun phantom and gladiator nakiri knives from dalstrong

Good stuff, and very clear. Thanks

i do a lot of prep work like cutting vegetables and breaking down meat. for vegetables, the french slicing motion is the most comfortable with a curved chef knife, but i like chinese cleavers mainly because of the big flat surface for scooping; not as comfortable to cut with for long periods of time though.

i use the 2 coin method to set my initial angle. 2 pennies for standard, 2 dimes for a thinner edge, 2 quarters for a thicker edge.

I have a shapton kurumako 1000. I’m just learning to use it. What suggestions do you have? I’m having trouble getting the correct sharpness. Took about 20 minutes to cut paper and not hair shaving sharp. Should I use those wedgek angle guides?

Interesting. Would your comments on the angle guides also apply to the KME type sharpening systems?

Can we get more info on how the angle changes on the tip? Would the angle of the tip remain the same as the heel when looking at the angle of contact relative to the stone? Whats the best way to learn sharpening through feel?

A bit late to this, but I work at Cuvée in Thibodaux, Louisiana. Just opened up this week and the menu is GREAT!!! Southern Italian/South Louisiana fusion!!!

It's not the stone, but sharpener. Thirty one seconds. No wasted time. Than you take the time to explain the statement. Thanks. Love your channel.

@matttherat8600

5 жыл бұрын

@Kiki Lang - Exactly, like the old saying "A poor tradesman blames his tools".

next time you're up in SF, come visit In Situ! Really incredible concept, you're going to love it

Hi burfection , could you do a comparison between single bevel knives & double bevel knives? Thanks in advance Hope to hear from you soon !

Question have you ever done a review or know much about Masakage Koishi Gyuto? I would love your opinion. Also the KS. You could sell it and donate to a animal shelter.

If you're wanting to reprofile your edge I'd reccomend the worksharp guided table sharpener...it pivots to follow the contour...I prefer to keep mine touched up with a ceramic rod and use a diamond rod for damage

do you have an opinion on the ruixin pro knife sharpeners or other sharpening jigs?

Question: What grit stone would you start out with for removing the serration on (wustof) steak knifes?

@JimmysTheBestCop

6 жыл бұрын

A powered belt sander with a bucket of water near by. You be better off sharpening a butter knife then removing serrations.

Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on KZread, good idea about the food reviews Thanks and great job

Burrfection i work in as a Cook in NY, buffalo , fiesta bamba mexican restaurant. I use enso HD knifes, and miyabi brichwood. I love You videos

Not the least bit interested in food reviews. But you do what you want, Ryky. You have to enjoy what you do and chase your dreams. Featuring custom knife makers on the other hand I would be very interested to see. I have a couple of custom knives but onlt in my bushcraft knife collection, I'm yet to purchase a custom kitchen knife. You should do a deal with them, they get to promote themselves by being on your channel and offer a discount to anyone that mentions Burrfection when ordering a custom knife from them. No doubt you would increase their sales so it would be worth it for them.

hello ryky, i need advice! (Question) I am considering buying a couple of stones, in my country it is very expensive and difficult to acquire them so i have to import them, after several hours of reviews i made a list of potential candidates: (¬$ is the final approximated cost) a. naniwa chosera ss-800 ¬$135 b. cerax 1010 1k ¬$75 c. naniwa chosera ss-2000 ¬$157 d. naniwa ss-3000 ¬$192 e. rika 5k ¬$140 provably get the a/b now and c/d/e in the near future..this is to sharpen my chef knifes, clasic ikon 9inch & tramontina 8inch. thanks!

Hello from LE MANS in FRANCE! thanks for your vidéo!

I like both ideas, go for them!

Thanks for your tips. Would be great to see you review restaurants.

What are angle guides made of that can damage a knife?

When should I soak my cork? If someone else soaks my cork will the feedback feel different? sorry just kept thinking about the SNL skit with cork soakers every time you said soak your stone.

Do you hone your knife before or after you sharpen?

And I was just thinking about buying one, thanks :)

Hello Ricky, I am a fairly new watcher and subscriber. Can you tell me if a 25 dollar 1000/6000 half and half stone is cheap or bad. I bought it recently it is half white and half blue and looks and I've seen stones that look exactly the same but have a different brand name "BCKOKI" is the one I bought they are all over Amazon. Can you please give me your opinion of how good a quality you think it is and how it compares to some of your name brand stones just to give me an idea. Thank you and I appreciate your work.

I have a question for you? Have you ever tried the wicked edge system?

What is the best way to remove the very fine wire on your edge mostly folders. I know there is so many videos on this but not much luck. May is sharp enough to cut most any thin grade paper shave the hair on your. But will not cut free hanging hair. And some to be the higher grad steels. Will take anyones advice that can help thanks and have a blessed day.

@JimmysTheBestCop

6 жыл бұрын

What grit level are you using on your stones? Are you stropping? What compounds?

Hi Mr. Burr! If you put clear packing tape on your blade, the clipon angle guide will not mar the finish. I don't use one, but this is a simple way to avoid that problem.

Yeah, I have a couple of the clip on versions, I would only really use them on stones if I am in someone elses house and want to set an angle fast on my pocket DMT coarse. I have discovered though, they are the very best way to strop a katana. Some of the clip ons will snap because of the pressure in a wider blade however I haven't had a problem with the cheap clones...after a 2-4000 grit stone finish stropping on a loaded kangaroo .3 micron and .1 micron compound reveals the very sharpest edge whilst maintaining a convexed microbevel tough enough for the job. So if you a regular cutter with tatami and want to retouch during a cutting session or if you are in competitive cutting it's an excellent way to maintain a perfect edge every time no matter what type of katana you use. Now obviously some purests are going to say thats not necessary and not recommended on a genuine nihonto however, I am a practical person who likes cutting practise and using a strop with an angle guide at the right times is going to dramatically change the length of time needed between a full service polish or personal stone touch ups. It's simple common sense to me, keep the allignment perfect and it will last longer and cut cleaner. I can easily whittle hair from this method which is fun by itself. So, clip ons can serve a very useful function but for regular use, no, they really aren't the best thing like the video says. Oh, if you are ordering one, order this type ae01.alicdn.com/kf/HTB12NaBj8DH8KJjy1zeq6xjepXaO/WHISM-Plastic-Knife-Sharpener-Angle-Guide-Whetstone-Sharpening-Tool-Knives-Clip-Holder-Knife-Sharpener-Guide-Kitchen.jpg The ceramic on the back is one solid piece instead of two or three little pieces which can change the angle minutely. There is another variation of this device which uses 2 cylindrical rods of ceramic as the backing plate (you can actually remove them) , I got one of these to see if the rods can be used as a makeshift polishing medium for field sharpening, it work's as a sharpening medium but the result is not polished like you'd expect from the term ceramic sharpening stone. I can't remember exactly but the result was about a 1000 grit sort of edge, which isn't too bad for the price if you want it as a field touch up method.

Question: Ever had a bad cut from a knife? If so, what was the worst?

Question: Can you go over your bicycle build.

Fitst of all sorry for for your lost, How to set a concave bevel on the knife?

Nice talk , have a great day sir.

@blistersteel

6 жыл бұрын

Mike Martinez out of Texas is a genius kitchen knife maker. I would love to see his work here on your channel. Tell him caleb McCullough told you about him if you need a referral. Cheers.

I wish I watched this before sharpening. I have a Yaxell Ran santoku and I used the angle guides that clip and and that destroyed the Damascus look

Yes! Food vlog! I agree with this!

Charleston, SC has a ton of great restaurants. You could eat at a new place for every meal for weeks and never get a bad meal. As for connections, I am lacking in that department lol. Would love to see the custom knives on your channel 👍🏻

Merci, très instructif😊😊😊

Thank you for the video. I recently bought hand forged damascus blades online with no established edge. I have no experience sharpening knives and I only have a beginning whetstone kit. Two grits. Should I invest money on more whetstones, an electric sharpener to speed things up, or make do with what I have?

@Burrfection

3 жыл бұрын

if you don't care to learn, e-sharpeners will give you results immediately. you can get a sharper knife with whetstones.

@JahRasta01

3 жыл бұрын

@@Burrfection I suffered for about two hours with a blank blade and managed to get it mostly sharp. I think I just need more stones with a coarse grit to remove more material.

First off, thank you for the instructional video. "I have a wife and three kids, so I don't have a lot of time." "So, I'm interested in starting a vlog of restaurants around the world..." Escape plans? 8^P

In your chef knife tutorial you do push pull with curve blade..am i mistaken?? I've been wondering about this. Can you differentiate between how 'heavy' of a curve, seeing as most chef knives are curved. My question, can you show a few different knives, what you consider 'straight' and 'curved' i know its 'obvious' but I'm a little confused.

Nice video as always, thank you for reminding me on my list passion on the almost meditation like hobby of sharpening. But regarding soaking stones. Why drying them at all? Can't you just leave them in the water at all times? Or is there something i am missing?

@JimmysTheBestCop

6 жыл бұрын

Some stones are what they call perma-soak stones and some stones are not but they still need a 30 to 60 minute soak

@mpanarchy

6 жыл бұрын

Ah thanks. Never heard of them before. I have a noname 1000/3000 and a 1000/8000 whetstone. And i just keep them in water. They were super cheap so whatever effect this has on them, I really don't care that much. I have such a filled schedule and I cannot tell when I have time and the passion to sharpen my tools or knives. So as long as nobody tells that keeping them in water has a very ill effect, I will keep them. Thanks again for your help.

@JimmysTheBestCop

6 жыл бұрын

The ill effect is if they are not permanent soaking stones eventually the glue binder can dissolve and your stone will fall apart. Some stones also wont sharpen as well when parmasoaked. But if they are cheap, I guess who cares right?

im interested in the idea of meeting custom knife makers and learning about the manufacturing process that goes into their work. plus, i love food so...

I have a king 1000/6000. Is there a reason to get another stone in between. or like to get a chosera 800-(acts like a 1000). i also have a nanaiwa specialty 10,000. Why do some people have multiple stones of the same grits? Really confused about why people purchase same grit but different brands stones.

@JimmysTheBestCop

6 жыл бұрын

2nd part of your question first. Every stone handles different. And no stone is perfect. So typically they have multiple stones at same grit level because of the quantity of knives they are sharpening. Or extreme hobbyists or a lot of money to kill lol. The reason you would get a stone between 1k and 6k is if you didn't want to bring all of your knives up to 6k grit. Most of my kitchen knives I take up to 6k on stones then .5 micron diamond spray on strops. But my utility and pocket knives are 1k to 3k. If I took those knives down to .5 micron it would be pretty pointless because I beat on them extremely hard. You need lower then 1k to set new profile or new bevel angel and to repair chips and knife damage quickly. I wouldn't personally go much higher in a stone then 6k maybe 8k-10k absolute tops. I much rather go from 6k to diamond spray or CBN emulsions on felt or nano cloth strops. It is way cheaper to get 3 quality strops with 3 quality compounds then it is 3 high grit polishing stones.

Do it! id love to see your food reviews!

I love your Channel. very cool!

I have those angle guides, haven’t used them yet as I have purchased the ken onion worksharp and grinder attachment (my knives are razor sharp now, buy one) but I might use my stone now because I had an epiphany one night when I got high. Bros listen to me, I don’t know if he says it in his video but here goes. Say you want to do a 20 degree angle on your knife but you can’t eyeball it. Put your knife on the whetstone like you’re going to chop it (90 degree angle) then slowly lower your blade to the side until it’s at half of what the previous angle was ( a 45 degree angle) then another half (22.5) then move it a bit more and voila. Works insanely well.

Okay, a few things: 1) a food blog from you sounds AWESOME!!! Make it happen, Ryky!!! 2) the idea of you actually doing collabs with custom knife makers is actually amazing!! 3) Did something happen to your doggo? I'm seeing a few comments about it, RIP if true :( Keep doing your thing, sir!!!

@SuperMegaDing

6 жыл бұрын

I like ideas 1) and 2), and if you do add food blogs to your show just don't get food "goofy" like some other host always do. Connecting food to the knives we all sharpen would add a new dimension to your show, the proverbial "rubber meeting the road", if you will. As to adding custom knife makers and showing how they work their craft....it really does help to round out your show by providing a beginning, then sharpening (middle), and finally food (end result). Perfection if your ask me! So something to look forward to then :)

Hello, i was trying to find a review video of the Dalstrong gladiator Cleaver, i watched the one you did when you sharpened it, but would you possibly consider doing a more in depth review on it as thereare very few cleaver videos that i could find on youtube that offer the guidance and expertise which you provide on your channel. Thank you for your consideration of my request if you happen to see this comment. great videos :)

so if you use 17° for one side and 17° for other side knife is 34° right?

I Came across your channel right now and I'm amazed!! Great Job Man! I work in Vienna in a Steakhouse as a Head Chef and I'm really passionate about knives! If you are around in Austria please contact me! You will be very welcome!!

Not having tried guides, I think they would be best as a self training tool to get a feel for the angle so you can free-hand to that angle. I would not want to work on sharpening "while" using a guide though.

Can you not leave your stone in a bath overnight, or while you're at work? Why do you have to set aside time to soak your stone?

Custom knife makers plz!! I love your videos knives is a new and strong passion, you helping me a lot with the sharpening technique. Have a look at Gooko knives from small craftsmen in Chiba Japan. Cheers from Australia