Chef Knife Sharpening Basics
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- čas přidán 22. 12. 2016
- Learn the basics of knife sharpening. Knife sharpening is easy and fun. Do not let knife trolls tell you otherwise. I have taught people for years and with much success when it comes to getting a sharp knife. Learning the basics of establishing the best sharpening angle, and how to maintain a consistent edge is easy, and you can learn it.
Why are knife forums full of "experts" who claim knife sharpening is anything more than just that? Sure, it is meditative and is also an art form, but it is not rocket science. If it were, I would not be doing it, and teaching is so easy all of these years.
Best Kitchen knife store bur.re
My knife blog www.burrfection.com/
4 years later, you're still helping a newbie bring life back to his knives. 👍Thank you.
Thank you!
Do paper cut demonstration at beginning and end, knife man
7 years later and this is still true!
If i could put thumbs up to all your videos , i would do it.
I respect and understand people who ask for easier tutorials .
Your channel is litteraly a free masterclass with 24/7 access.
Thank You for all your work and dedication.
Honestly, i learnt to sharp my first knife only with your video, and nothing else. Today i sharp all the knives of my entire family ^^ (and i'm quite proud of it to be honest). Thank you very much for all your work sir, it helps me so much ^^
I love your human aspects. I feel like to many content creators are over edited and robotic. Your videos' got me interested in knives and repairs. thank you
Been sharpening on whetstones for years but some great little tips and tricks to pick up for this video! Glad i subscribed...great content Ryky!
Great video! Love the 2nd camera view. I love the countdown and passes that you include in your vids, it helps by breaking the process down.
I just wanted to say, all your videos are fabulous. You are clear and concise, and your multiple camera angles are awesome¡!
I can’t tell you how happy I am to have a sharp knife again! I have put off buying a whetstone for years bc sharpening intimidated me, but cooking as often as I do, I decided I needed to learn. I’ve watched multiple of your videos, they’re great and easy to follow. Sent them to my family too. Thanks so much!
Thank you for the video. I just ordered a wet stone for myself as an early birthday present and I’m excited to use it. Your video is greatly appreciated.
Thanks for showing different techniques. A lot of other people seem very stuck in their one way. I just ordered my first set of stones and I’m looking forward to learning this skill.
Thank you for making these videos. All the videos on your channel. You teach and inspire so many people to try knife sharpening on wetstones (including me). I also appreciate that you made this video because someone made a comment about your process being complicated. However you are very rare in that you care about what people say even if people are just being difficult and I hope the dislikes and rude comments don’t ever discourage you from making videos. Good job on your CZcams career and I hope you continue to thrive!
I was a professional chef for 35 years, and found i could not keep my knives as sharp as most chefs did.as I kept cutting off the tip of my fingers. I love your knife! Too bad I never heard of it when I was working. My favorites were forged Heinkels & Wustolf, but went through many brands of 8 + 10 inch chef knives during my career. Some were real crap.and I gave them to young prep cooks... Nice video!!
I have to thank u because of your channel I greatly improved my sharpening technique. Thanks to you and your wonderful channel !
You’re awesome, thanks for doin what ya do. You have helped me take serious strides in my game!
Thanks so much for the informative and detailed videos on whetstones. They are very helpful.
I appreciate the passion that you use to do things.
Thanks for a great and super clear instruction. I look forward to the next time I sharpen my knives!
Great video like always, I definitely enjoy the fact that you don’t mind remaking videos to help out others!! Keep Sharp!
I've watched several of your videos now and appreciate your attention to detail! I think your methods are your way of precise and consistent results. I bake sourdough bread. I use a scale and weigh my ingredients every time. I do this so that I can get the same results from bake to bake. Anytime you want repeatable results you need to follow a method. If its counts of swipes on a stone or a scale for ingredients, the desire is the same and I can appreciate that!
This is now my go-to sharpening technique. I have a semi-cheap Utopia Kitchen 600/1000 dual-sided stone and have finally learned how to get my knives razor sharp with it using your method. Thanks!
That second camera is a must! keep the good work!
right on. thanks for the feedback!
Dennis Xiloj agreed. Quality setup
Dennis Xiloj "
Yeah its really great how he makes his videos in different camera angles. It helps a lot understanding the process
If those stupid people accuse you of whatever it is, why do they watch. Just ignore them and don't even acknowledge them. I am a beginner and you are the best teacher of them all out there. Well done.
Your videos are the BEST! Very informative and razor SHARP!
It worked! It finally worked! Followed what you did and the knife passed the shave test (but barely).
Great video. I bought the same knife because of you. It was great seeing you sharpen it.
Cool video just bought my first stones
I appreciate all your efforts and videos. Keep them coming bud.
working on it
Just bought my first real chef knife today as well as a starter wetstone to learn and found your videos im watching intently and gonna nail this so excited. I had a previous knife thats now getting duller that i bought before the chef knife going to practice on that one before i touch the new knife as its already really sharp. Thanks for the tutorials. Im sure ill have questions down the road!
I absolutely love this; so wonderfully clear ♥️
Nice balance between information and ease of steps dude
I appreciate the knife sharpening in real time. Not many videos on youtube of that. It's great seeing realistically how long a process like this takes for beginners.
Just bought my 1st cheap 400/1000 stone, hopefully with time, patience and your awesome videos I'll have some really sharp edges :)
I will have to try this technique. I have had some pretty good luck with my techniques but never a hair popping sharp edge. All of my knives are 1054cm and s30v a little harder to sharpen. Thank you for the great tutorial.
You are so kind and patient. Some people find fault in anything.
Explaining the little details is very much appreciated. Personally I find that the only way to really learn things that are not just mechanical step-following, but involve a bit of art, is by seeing someone do it WHILE they explain what is happening and why things are being done as they are. I think that's because, if the student isn't already an expert, they don't know what to look for and won't catch a lot of details. They can try to mimic what they see but they simply won't be cued into a lot of important details unless they're brought to attention. Thanks!
I realy liked the second câmera showing the angle. Nice work!
right on. thanks for the feedback
Hi, Ryky.. I have Dalstrong Shogun X 8" AUS-10V (New version) & Wusthof Classic Ikon 8" and Naniwa Chosera 3000 because of you ( Thanks for that) ;). You are N'1 and i wish you all the best. Thanks a lot. I'm very happy with Naniwa Chosera 3000.
An other excellent demonstration... Bravo!
The more and more I watch your channel is the best for sharpening hands down.. Others may be better than you like Murray but I find myself wanting some more burrfection.
thanks for watching and for the encouragement. i'm just having a good time, and not trying to be better than any other knife lover out there. appreciate you watching.
So many years later...... hammered asmr takes off, thx Ricky, lol
Really enjoy your videos, just recently discovered your channel... I've always wanted to understand the process so I can sharpen our own knives. I really appreciate how thorough your videos are, from sharpening tutorials to the critique of sharpening stones and uses! Really well done. Thank you.
thanks Edward, appreciate the feedback! just doing my best.
I just bought a brand new set of the The Kramer Zwilling Damascus knives and I was about to send out my much older set of Traditional German knivesto be sharpened. Because of you I ordered a cheap set of stones just to see if it feels like something I can do and if I can I will be getting the whole kit you offer. If you were not as thorough and detailed I would never have the courage to do that. Thank you.
great vid .thanks for sharing !!!
Excellent video - thank you.
thank you so much!!!!!! you are a great teacher!!
Great videos!! Always a perfect teaching!!!!!!!!!!!!!!!! Im impressed!!!!!!!!!!Thank YOu! Adn Jeffery is correct!!!
YOUR DOING GREAT!!
At first, what you said didn't make a lot of sense to a novice like me but after handling the whetstone and practicing the technique a lot of what you say makes sense.
Glad to hear it!
Your tutorials are very basic and easy to watch and listen to. Cary on you are the best for me out of all those that "show how to sharpen". Thank you!!!!
Wow, thanks!
I think your sharpening videos are very helpful and your camera angles are great. Thank you, from France
definite thumbs up...your videos are very helpful...
I'm new to all of this but I appreciate you taking the time to pass on your knowledge. It almost seems to be a bit of an art.
I think of it as a potentially addictive cross between art and science.
anyone who can't follow those instructions needs to just pay someone to sharpen their knives!
haha. appreciate the comment. stay in touch
true
I feel like I have an apprenticeship. Great video.
"I can't believe I almost lost another knife because of counting!"
For those who prefer a more organic sharpening method, as opposed to the more mechanical/mathematical method of counting strokes, this is a decent approach. Preferably you'd flip sides more often in the pre-burr stage though, but finding that edge angle is not easy, and I understand that some folks (myself included) would prefer to minimise the number of side changes (flips).
One thing to beware of, though: If you sharpen a knife like this, with an unequal number of passes per side, it's important to keep an eye on the width of the cutting edge bevel over time. If not, you'll end up with an asymmetrical edge, and eventually a chisel edge.
This won't happen immediately, but after many sharpening sessions, it starts to add up.
Thanks for the great videos. Been watching a fair few over the past few days, and it's inspired me to try to perfect my whetstone sharpening skills. It's funny because I make knives, but when it comes to sharpening them, I'll either freehand it on the belt grinder with a fine trizact belt, or rely on tools like the Spyderco Sharpmaker or the Edge Pro, which assist in keeping a constant angle. Whetstones? Yeah, I got 'em, can't work 'em worth a damn. But I learned a thing or two from your videos, so I'm going to see if I can finally master this skill as well. Thanks!
VERY WELL EXPLAINED. THANKS 😊
I love the dual angle screens
Respect to you sir, You are a master. Subscribed not only because you are awesome at what you do but also because you reply to all comments.
i just found your channel today and it's seems amazing ! very good content !
i think i will learn a lot with you,
thanks from France for your time and your knowledge.
welcome and stay in touch. drop me a line anytime
Thank you for the gear list!
anytime.
I actually really love this channel. I have recently discovered a passion for cooking. My wife saw me checking out a Kramer Damascus on this channel the other day and said she would get me one for my birthday in a couple of months, that is of course if she can get one into Australia, which is a big if.
hmmmmm. she traveling and bringing it back, or ordering it online?
ordering it online I believe, do you know of any retailers that ship to Australia?
Did you get it?
Excellent video thank you
Really love the video!
Quick questions: After using the stone, is there a proper way to clean it up? Are we supposed to let it air dry and wipe with a paper towel?
Also, I see you putting water on the stone a little here and there, should we do that to keep the stone clean when sharpening?
Very well done, clear, and the 2nd camera is good
Thank you for such a detailed video I just got my first good knife and I didn't really know what I was doing. Such a great video you definitely got a new subscriber!
thanks Adrian, welcome. i'm just doing my best.
Phenomenal! Sir, you have a new subscriber. Thank you.
Love your videos but I can count past ten. Keep up the good work.
Hi, I've always found your videos clear. I suppose youtube viewers nowadays want quick videos without listening to too many instructions!
As a result, I've subscribed to your channel to show support for your channel.
Good luck with your channel.
Don't change a thing on the production of your videos. The more detail that you express the better for those of us who are novice. Thanks for doing such a thorough job and sharing your passion with us!!!!
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Great video. thank u
Hey brother! I appreciate your videos and have much respect for people like you who have honed in on their craft! I am a musician/artist and appreciate other artists. I recently bought some knives... Not cooking knives but just some EDC knives. I got a Benchmade griptilian, a buck 110 and another cheaper knife that is a cleaver. Watching your videos inspired me to buy a waterstone set and I have been trying to follow your directions and sharpen my knives! I haven’t ruined them LOL but I’m not getting the best edge... i’m a perfectionist and i’m determined to get this! It’s a very calming and sort of meditative craft and enjoy it! I know it’s gonna take some time and I must be patient in my process to really get a feel... it’s funny I relate sharpening to singing... singing on pitch perfectly is like getting a perfect edge and when I first started singing I was dull. It took years of getting intune with my voice and connecting it to my ears to make those small changes until it became intuitive. I’m gonna continue watching your videos and sharpening my knives until I can really get it down. Thanks for these videos! 🙏
welcome and keep perfecting that craft.
Nice video. Thank-you very much. I noticed that you stropped on the push. It's nice to know that works as well.
I love your videos. You have inspired me. I recently bought the Shapton Glass Pond, Holder and three stones to start sharpening my kitchen knives. I finally decided to go with the Shapton set up because we live in a small apartment and the Shapton set up seems like the most minimalist/efficient. I just sharpened my first knives tonight with decent results slowly getting better I hope. Anyways, I'm looking at your videos now with new eye's. I wanted to ask about your technique for the "left" side of the blade. It looks like you have used two different techniques? One--mimics the right side technique and the other starts at the "top" of the stone and slides "down" and to the left on the down stroke and up and to the left on the "up" stroke. My question is are these interchangeable or is one preferred over the other. Thanks for all.
Good stuff.
reminds me of Bob Kramer's sharpening method
Disagree. Your videos are the only ones ive found that are showing actual detailed technique and useful info on sharpening chef's knives specifically. Dont change a thing! How hard is it to count to 12? Keep up the amazing work. Learning so much.
I agree, all the tutorials I've seen of yours (and I just discovered your channel) have been really clear... but I'm glad he said something as this is a nice and easy alternative. Nice to have different methods, and for total newbies thinking on our own can be a bit of a challenge hehehehehehe.
Question... is there anything 'wrong' with this no counting technique, is it not as good as counting method for getting the blade it's sharpest or something?
Only jsut found your video Today this seems really easy to follow thanks! I am going to go have a crack again with my 800 whetstone. thanks!
Great video. 2 thumbs up.
thank you !
Finally, someone who can actually show people how to sharpen a knife. I got my first knife when I was 7 so I have been sharpening knives for 50 years, including Marine Ka-Bars and Air Force survival knives, hunting knives, and even a Katana (yes, a real one) and this is the way my father first taught me all those years ago using oilstones. Yes, there are SLIGHT variations using a waterstone but they are insignificant. Well done, subscribed to your channel.
right on. thanks for writing and sharing your experience. stay in touch.
I think your explanations are so easy to understand. People who are complaining are not being patient. I've learned a ton from your videos.
Hardest part is finding the angle & feeling the burr. Once u get that down, u good to go.
thank you for the kind comment
Very informative, just the video I've been looking for. I see you sharpening chef's knives mostly. However, will these same techniques and methods work with pocket knives?
Hey, first of all thanks for the videos since I really want to get into knife-sharpening! would you also consider whetstone to sharpen folding knives? I know technically there is no problem, but would you get a bevel that is as consistent as with a sharpening-system? If yes, I think many knifepeople would love to see that! Cheers and keep the good work going!
You rock man thank you!
Ryky, I know these videos have been on for years but I still come back to remind me or absorb advice I may have missed. I just wanted to comment that it saddens me that you may get such critical comment from viewers. I just add your ideas to my knowledge and blend it with other input I get or just add my own common sense. Thank you for your contributions.
I bought this knife after watching your unboxing and review, and I'm going to also get the nikiri and maybe a utility knife as a little upgrade treat.
I was wondering if you help point a complete beginner out with which videos help advise on how to hone, how to sharpen, and which whetstones are relatively affordable?
Great idea with the second camera! Also, I think perhaps I use too much pressure... I definitely need alot more practice either way lol
I think what it is … is when you’re use to doing something and then you teach it to someone it’s easy to overlook their inexperience in the matter. It’s like learning to play a guitar … I can tell you how and show you which strings and frets to place your fingers on but learning the rhythm and timing of the music takes time. I understand what that person is saying and as a relatively new knife sharpener … I agree.
Hey Ryky, Yesterday my first whetstone was delivered, which I purchased because I started watching your videos and now I want to start taking care of my knives properly. Watching this video and later today I will try my first sharpening at home. looking forward to it!
How did it go?
@@onpsxmember I was positively surprised! Of course I am still far away from the sharpness Ryky manages, but the knife cut a lot better than before. :)
@@karelslijkhuis9447
Add a Strop and a SiC paste and you'll get even better results while it's pretty cheap if you just buy the leather and glue it to a flat piece of wood, pmma or glas. Use a red/blue or green marker along the main bevel and you can really see after 1-2 strokes where you have contact.
Best of luck with your upcoming sharpening.
I love the music. It's cool
Good job keep op the great videos!
I think I can safely say you should not worry about us counting up or downwards while sharpening lol. Great channel, very informative videos.
Your instructions are always very clear. However the biggest value I get is a spirit of sharpening. It is not about counting. It is about a process and having a feel of it.
both methods are very simple, being good at sharpening comes from doing it a lot, it is actually a feel. A feel for the knife, blade and the rock. afire a while you can actually feel when the rock is cutting the best. I think your video is great, very informing, I always feel for the burr or the rolled edge, when it is gone the knife is sharp
thanks for sharing your experience and kind words.
Nice.. love that second camera
cool. will keep it
Really enjoy your instructional / educational videos as I try to identify what collection of chef knives I want to invest in... I have narrowed it down to Shun Premier and the Dalstrong Shogun collection. Forget please the price, which would you purchase out of these 2 brands?
Thx for the explanation....I was nervous how to sharpen my dalstrong since I know it uses an unusual bevel on the blade. I will try to do it by feel as you describe.
yeah. just try changing small variations and see which one gives the best result. i'm learning with every sharpening session, as well.
Hi Ryky, thanks for the great video! Quick question: I have a King 1000 Deluxe and a King 6000 S-1. Should the order of my maintenance be: 1- Sharpen on 1000 grit, 2- Strop on 1000 grit, 3- Strop on 6000 grit? I have been looking at your videos and just did my first sharpening test recently. Thank you!
Greetings, I just got done with culinary school and fell in love with Japanese knives. My Chefs showed me how to sharpen my knives, but your videos have helped me develop my sharpening skills even better. Since I work in a kitchen now and cook at home too I've decided my favorite knife to cut vegetables is my Shun Nakiri(the rectangle blade). I Use it all the time every single day. I Sharpen it but have a hard time with the tip. I would like to see if you have a style for this type of knife. It would be much appreciated.
hey Derek, i'll be doing a series on sharpening nakiris in the next week or so, so hang tight
Just picked up this knife for my Mom for her birthday. Really excited about it's appearance and hopefully performance. Your videos were super helpful keep up the great work!!!
Hey Sam, appreciate you dropping a line just to let me know my videos helped you a bit. please stay in touch. what do you use?
I've never had a high quality knife in my kitchen. Currently using these a Chicago Cutlery set linked below though I wish they were sharper. I'm excited to try the Dalstrong Shogun and see how different it feels. www.amazon.com/gp/product/B00NISVK4G/ref=s9_acsd_al_bw_c_x_2_w
as long as you keep them sharp - they'll do. alright. stay in touch.
Hey Ryky! Been getting into your videos lately and growing a real interest in sharpening, planning to buy some stones soon and try it out myself.
There's been something in a couple different videos that has confused me. You mention "stropping", and in this video you said you did not do any stropping, but on the last section of sharpening you said you were stropping on the stone, stropping one side then the other back and forth. But you also strop on a leather tool. Is there a difference between these methods?
Very nice video, have you got any videos with cheap knives from target ,Walmart or these other stores and compare them to these expensive ones?
Thanks again
nice video. i didnt realize how frustrating this could be, but honestly im enjoying the actual process, just not happy with my results yet