Wow ! You’ve come so far! This vintage one is still fun to watch. The Rika 5000 is still my favorite. The Chosera 800 and leather stropp will do it all for me but the Rika finish really nice and it does improve the performance of the knife.
Hey Ricky, I've just ordered these stones 1K and 5K Suehiro Cerax For my 5 Global Knives, from Germany as I can only get the combi version here in Uk. Cost inc deliver £109 pounds. I have also ordered a 210mm, Moritaka Sujihiki Aogami Super Kurouchi Gyuto with a cherry wood handle, from Japana UK. Looking forward to its arrival. Peace to you and your family. Great and informative videos.
I am a true beginner and took your advice and got the cerex 1000. On the 2nd knife i sharpened, i put the best edge on a knife i have ever done. So far I'm very glad i bought it. Worth every penny. Thanks for the advice and all the great information. Great to see someone willing to share his knowlege. Great job.
The 1000 grit stones are ubiquitous, very useful, but I ended up with two of that grit that I just don't use. One is too small, and one is far too soft. The recommendations on this channel are spot-on, in my experience, and they keep you away from going wrong and wasting money. I mean, you get into fine nuances with Chosera 1K v. Cerax 1K v. Shapton 1K but all of them are well worth the $$.
cool! welcome back sharpening videos!! about time! :) hehe I've noticed this is not your new ackgound... is this an old video that you just published? thanks! Gabe
When your using the push pull method, on the release are you still keeping the edge on the stone and then putting slight pressure on the push? When I release i feel that I'm releasing to much and losing the angle
@burrfection I've been thinking about getting the Suehiro Stones. The 1000 grit but I haven't decided yet with the ouka or rika. Which one would you recommend? I only have shirogami steel on my knives
I have a strop with green compound and a cerax 1000 from your recommendation. (love this stone by the way), should I go to a 4000-6000 stone before stropping? under a microscope, I still see micro chips. how smooth should the blade be by the time I get done with the strop?
If you have micro chips, 5 to 10 microns, try going lighter with pressure. I usually go to a Green Brick of Joy 2K to smooth out the 1K scratch marks. Depending on what you're going for, a Chosera 3K would probably do as well (and you might want to try a 6K after that). Then go to a strop. Keep in mind that a sharp edge is actually very fragile. Edit: I have never seen chips off a 1K, so it might be faulty steel, too.
Great those are my first stones purchased, also bought the chosera 3000 to just maintain knives. One ques I have if I was to go 1 stone finer would I repeat same process on second stone?
Hey Ricky I have nearley been seing all of your videos. And now i am grinding by hand myself. I have the Bob Kramer grinding set. Would you reccomand a Suehiro 6000# as a finising stone? Have a nice weekend. Jan Denmark
Got one 1000 Cerax and one Rika 5000 today. After first sharpening of my knives i have to say - yup, thats work well :D I am glad to get them. Greetings from Poland
A point of interest! The Wusthof dull chef knife. I have water stones and Arkansas. There are two identical knives I have been working on. One I have Sharpe the other I cannot seem to get a proper edge to rise. It always feels dull. I have spent at least more than one hour trying to sharpen. My last resort will be to go to the Lansky Sharpening System, my backup when everything goes south. This tells me if the steel is bad and I would never get an edge. Can you or will you provide some tip or information to maybe help me get this damned thing sharpened.
Hi Ryky, love your channel, very informative. I have a Norton 4k/8k stone for sharpening straight razors. Recently got a Shun classic and it needs to be sharpened. Do you think the Norton would work or should I invest in a 1k stone?
as long as your knives aren't too dull, the 4k will handle it fine. it'll take more time. but if you want to try a new soaking stone, the cerax 1000 is amazing, and is still one of my favorite stones. there is a link to a verified seller in Japan that was recommended to my by Suehiro, or get it on amazon, if you are a primer.
Cant decide if I should get the Shapton pro stones or the Naniwa ones. Wich should I buy? And wich grit progression should I go if my knife does not have an secondary bevel? I am a Knifemaker so the edges are about .15 to .08mm thick when I freshly finish them.
comes down to cost and preferences. if you like soaking, go with Suehiro Cerax. if you do a LOT of sharpening of your own knives, go with Chosera. they wear just as slowly as shapton pro, but overall are better, in every aspect.
Hi Ryky, I love your videos, however they have caused me some issues. Based on your studies, I have decided to equip myself with a Suehiro Cerax 1000 and a Rika 5000 without the bonded-on base. However, I live in the U.K. and can't find a supplier of the Rika anywhere in my country. I can buy it from Germany, but they only supply the version with the base. As an alternative, I can buy the 1000/3000 (cream/pale blue version) from Dictum, but I don't know how or what the 3000 grit will do. Is this a sharpening or polishing stone, or somewhere in between? Is it worth buying this stone or should I just hang out for the Rika on a 6-8 week import time from Japan? I notice (from what I've seen) that you don't tend to review 3000 grit stones. Why is this?
hey friend, go to ebay to this seller. he ships worldwide and has everything by Suehiro goo.gl/F3YKHK, and he has the rika 5K as well. for the 3000 whetstones, my top pick is the chosea 3000. i just got 2 new suehiro 3000 grit stones in, and the shapton glass 3000, so i'll be doing a video comparing them to the chosera 3000, and super stone 3000.
Hi Ryky, I tried the link and got the error 404, page does not exist message. Do you have a name for this supplier so I can email him? While we're on the subject of 3000 stones, you normally use 800-1200 for sharpening and 5000-6000 for polishing. So what is the need for a 3000? How do they fit in? Do they have a real & necessary place in the 'Great scheme of things'?
Hi Russ, I'm in uk too, All i use is the global 1000 grit ceramic stone and a good stropping leather. I have had great results so far. I have just renovated a 1990 M.O.D Sheffield made 10" cook's knife which now slices tomatoes crazy thin. You don't have to spend a fortune mate. Good skills are harder to come by.
So Ricky (I'm sorry if I spell it wrong), I just got myself the cerax 1000 and tbh I'm kinda confuse where to start. And I've got some question to ask, hope you don't mind. 1. What should I do with that little stone I got alongside with the whetstone? 2. And is it okay if I only sharpen my knife with just Cerax 1000? Or do I need another stone with different grid? 3. What should I do to maintain my Cerax 1000? I hope you can help me with all these questions. Thank you in advance!
the small stone is to maintain the surface of the big stone, it clean and lat it flat(at least litle bit) yes it is ok to use your knifes out of a 1000 stone to maintain it, you should flattening it sometimes. there is different ways to do it, chek in youtube you will find
I recently got out of some mental block against Suehiro and got their LD 21 (a 160 grit stone). It's fantastic. So I got the MD 100 (1K) and it is fantastic, too. By contrast, I've been a bit disappointed with the New Chosera. I'm amateur hobbyist for three years now, so on-and-off hobbying amounts to maybe a few months of pro experience, but I'm really impressed with the Suehiro line because they are, in my opinion, both hard and responsive. The MD stones are also impressively big! Just data on my level of expertise: I have found that if you use grits as they are meant to be used. even on HRC 66 steel, you do not have to spend a lot of time on the sequence of minor repairs, sharpening, and polishing. I use a belt sander for chips, MD 21 to get that mega-burr off, Chosera 400, MD 100, and move to higher grits (e.g. Green Brick of Joy 2K, maybe Arashiyama 6K). I go for en even bevel, and do not go for a complete polish at that point, just "sharp" (e.g. 200 - 300 Bess), because I know that I'll come back to it later with the high grit (e.g. 6K) I left off with, to refresh. Over time, a knife well cared for becomes a "high grit knife", and it will, in a few months, be a complete polish and literally razor sharp. In your hobby time, your set of knives will get sharper. One of the first things I heard, three years ago, was that people dull their knives through improper care. That is especially true if you want sharp knives. The best way to keep knives sharp is to use and care for them properly. A few seconds of thought about use and storage will save you an hour of resharpening. Final note, so far I'm concluding that hard steel super sharp is nice for fun, and probably essential to a professional Sushi Master with years of training, but in actual untrained and improper domestic kitchen use, banging and slicing on a wood cutting board, a good German HRC 56-58 is plenty good enough and is easier to care for. There are reasons professional butchers use Victorinox knives! They are sharp, to cut through a side of beef, and slice two-inch rib steaks, in one motion, separate chuck from shoulder blade as close to the bone as possible (that would ruin a hard steel), and the guys use a butcher's steel to re-straighten edges in a few seconds many times throughout their work day, going to stones about once a week to remove "tired" steel. Their knives will get worn down in a couple of years. For myself, I go to a high grit stone lightly to refresh maybe once a month, and I expect my knives will last for many decades, as long as I use them carefully! In the meantime, until I get so good I'm just totally bored with it, I may try some more Suehiro stones. I'm not overjoyed with the New Chosera 5K. My hobby is my entertainment. Going to J.S. Bach and W.A. Mozart and Beethoven and Debbusy concerts would probably do more for me, but then you have parking problems worse than a knife drawer and whetstone drawer.
Is there any prep to do with a new cerax 1000 stone? I have a brand new one and couldn’t get a burr after 10-15 passes. Used a cheap 1000-6000 stone and got a burr in 2-3 passes. Went back to the cerax with the same knife during the same sharpening session and still couldn’t get a burr. Either they put a 10000 in a 1000 box, I got a bad stone, I suck, or there is prep to do to the stone before sharpening other than flattening. Every heat of this issue? Anyone!
Favorite 8" chef knife under 200.....and the dalstrong showgun i realy like says 8-12° angle does that mean 8 on 1 side 12 on the other or 8 to 12 on each i want a symmetrical blade without regrinding
eddiekytia woops sorry ,didn't mean to comment j😂😂,about the sharpening they are meaning the knife is set somewhere between 12 and 8 ,they say this rather than saying a fixed number like 8 personally I recommend that you sharpen that knife to a higher angle than 10 ,this is for me still extremely steep but will hold better and still cut gorgeously
just wondering why not use the ouka 3000 grit before using the rika? is the suehiro 1000 too close to the 3000? should i get a ouka or a rika after the cerax 1000? thanks.
I have. Its not bad. Speed is similar to the rika, and a duller polish. Feels a bit snappier as well, store.burrfection.com/collections/suehiro but you can make the 1k-5k jump just fine
Hi, can you please advice me, help to choose what whetstones to buy between Suehiro Cerax CR-4800 grit 1000/6000, Naniwa Chocera Pro, it is a deal of 3 individual stones grit 400, 1000, 3000. I you have any other advices please let me know. I want to use them for knives in my home, I'm not a proffesional but I like best results. Thank you in advance.
i personally use 800/3000 for my personal knives burrfectionstore.com/collections/whetstones-sharpening-kits nothing wrong with 5k, but 3k is faster, and results good enough for me. also, i strop on leather after, but that really cleans the edge up nicely
@burrfection Hey Ryky, I curently have a Chosera 400 and Chosera 800 for sharpening and Superstone 3k and Superstone 5k for polishing. Does that setup make sense or shall i invest on a Rika 3k and Rika 5k? My knives are up to 63HRC. Would love to hear your opinion about this. take care @burrfection
I don't know for sure, but I think the answer is one of choice. I'd tell you to get an Arashiyama 6K instead of the Rikas. Knife sharpening videos have a "contest" aspect to them. In practical kitchen use, using knives properly is more important. E.g. in my short experience, contact with any beef or pork bone will put a 25 micron chip in HRC 63 steel, so I use inexpensive HRC 56 steel.
I'm looking for my first 4 stone's 1k,3k,8k,12k so that i can shave again with my Straight razor. But the Naniwa professional line doesn't have 8K and 12K. It is very frustrating that no good retailer in the Netherlands have any complete line of stones. The Naniwa Superstones S2 seems to have a bad review. The S1 stones are only 10mm thick. Cerax line stones are also not complete to get. Getting stones from Burfection USA is a nogo for me since i have to pay the highest import taxes world wide then.
Just sharpened my Ferrum forge archbishop that I got yesterday. I bought it on the secondary market The knife was extremely dull will minor edge damage. And it's made in cpm20cv blade steel hardness rating of 62 63 I believe. it's a Extremely where resistant steel witch makes sharpening a little more time consuming not difficult. Most ppl Believe that the higher the hardness of the steel the longer it takes to sharpen. But hrc has little to do with the time it takes per stone. it's mostly has to do with the wear resistance of the steel. Meaning the % of say vanadium witch is one of the hardest of the carbides found in stee. Anyway this is going way off topic don't know why I'm talking about this right now the stones I used are Naniwa professional 400. I really do like the stone cuts fast good feedback. Naniwa 3k love this stone allot grate feed back good polish slow wearing. Wearing My favorite the suhiro cyrax 6k. Grate feedback sexy Whitestone can see and feel every minor detail that the stone is doing to the knife. I normally save these stones for the more wear resistant steals just cause they are not cheap and tend to cut fast. My knife is now razor sharp and reddy to go. Ps im still eagerly waiting for your suhiro waterstone reviews.
Ryky the rika 5k was my first water stone. Do you have a recommendation for a 10/12 k stone. I would be using this to finish my straight razors. My kitchen knives are perfect up to 5k then a quick strop
I am selling stones in Romania and I am asked all the time by people what stone is the best ever. I try to explain them, that the technique is more important than the stone. A decent 1000 stone and a strop is more than enough for most peolpe.
I have watched from here to late 2020. You have become a Master. I do disagree on some points, but they are arguable from your point of view. As you have progressed, you have taken a more positive view on having a reasonable polishing stone. I hone on a variety of stones. I do this because steels react to stones differently. I still use Arkansas stones but with soapy water. I cleaned the vintage ones with a couple of runs in a dishwasher. Those now work with the water mix cleaning/lubricant. I mainly use waterstones and prefer Shaptons (Pros), but they are not the only great stones. With your developing experience you, too, enjoy a variety of stones. Based upon your experienced evaluations, I have purchased other waterstones; even a soaking (Cerax) and I enjoy matching stones with steels. I have one pair of custom Japanese knives and a Ken Onion Japanese stainless damascus clad. My other knives are accumulated over 65 years. One is mid-1900's Green River, a favorite of bison hunters. It is 14 1/2 long, not counting the tang/handle and has a massive curve. It is low carbon by today's standards, but, like O-1 and 1095, it develops a keen edge. A few strokes on a translucent or black surgical brings my various carbon level back to perfect without wasting the steel; a Shapton 8000 Pro does just as well. One major difference between us---I use the "Western" style, never dragging the knife back toward me. All strokes are pushing the edge into the stone. That is how I was taught by a stern grandfather and his lessons will not let me change. I do the same with woodworking edges. I have found that if I don't have a blade get very dull then that technique is very good. I have enjoyed and learned from you as I watched you progress.
they aren't gone. videos without multicam, are old videos from previous channel, being migrated over to Burrfection. previous channel is now only hosting VLOG content.
I thought this video seemed like an old one. Thought it was strange that you suddenly had that shelf in the background again What are those books standing up on the shelf at the top?
hey highlights: no insult here, but Rycky is sort of an artist, check out the Bearded Butchers on meat cutting, industrial sharpening, smoking (meat) etc. More workie, less artistry. both are great.
Ryky, I've watched videos of Master Sharpeners, and imo you're as good or better - certainly a better instructor, covering 10 times the range! There may be guys who can get knives sharper than you can, but they'll do a 10 minute video on one knife and one or two stones without explanation. I mean, I'm not moving to Japan to study knife sharpening, but using what I've picked up from your videos, I can get a knife pretty darn sharp!
Try the stones from maksim over at japanesenaturalstones you will thank me after you did ryky Wish you and your family all the best. Great channel and great guy running it. Hope to grow my channel too your size
thank you, for the suggestion. will look into it. thank you, for your kind words. grow your channel one video at a time, and with one subscriber at a time. keep at it.
@@Burrfection Hello There is also the new Cerax line. Do you know if these stones are comparable to the old Cerax line? I would like to buy either the Cerax 1010 or then the new Cerax 1546. I need an allaround sharpening stone for all kinds of high carbon outdoor and also kitchen knives. Love your channel. Great effort you put in!!!
Üstadım bir istekte bulunmuştum sizden bileme taşlarını hediye olarak istemiştim gönderirseniz çok sevinirim minnettar olurum lütfen olumlu cevap verirseniz sevinirim şimdiden teşekkürler
As a 100% disabled person, I request these stones as a gift from you, I would be very grateful if you send them as a gift. Please, I would appreciate it if you could give a positive answer, thank you in advance. Best Regards, Abdullah Menevse ❤🙏🙏🙏❤
Wow ! You’ve come so far! This vintage one is still fun to watch. The Rika 5000 is still my favorite. The Chosera 800 and leather stropp will do it all for me but the Rika finish really nice and it does improve the performance of the knife.
Hey Ricky, I've just ordered these stones 1K and 5K Suehiro Cerax For my 5 Global Knives, from Germany as I can only get the combi version here in Uk. Cost inc deliver £109 pounds. I have also ordered a 210mm, Moritaka Sujihiki Aogami Super Kurouchi Gyuto with a cherry wood handle, from Japana UK. Looking forward to its arrival. Peace to you and your family. Great and informative videos.
I just ordered the Cerax 1000 and the Rika 5000. Thanks for the great video! It reinforces my decision.
I am a true beginner and took your advice and got the cerex 1000. On the 2nd knife i sharpened, i put the best edge on a knife i have ever done. So far I'm very glad i bought it. Worth every penny. Thanks for the advice and all the great information. Great to see someone willing to share his knowlege. Great job.
don't like the wait for soaking, i got chosera 800 splash n go
The 1000 grit stones are ubiquitous, very useful, but I ended up with two of that grit that I just don't use. One is too small, and one is far too soft. The recommendations on this channel are spot-on, in my experience, and they keep you away from going wrong and wasting money. I mean, you get into fine nuances with Chosera 1K v. Cerax 1K v. Shapton 1K but all of them are well worth the $$.
Excellent advice as always ! Thanks again RyKi.
cool! welcome back sharpening videos!! about time! :) hehe
I've noticed this is not your new ackgound... is this an old video that you just published?
thanks!
Gabe
yes, migrating all the original videos to this channel, so now there is ONLY 1 sharpening channel for my content.
When your using the push pull method, on the release are you still keeping the edge on the stone and then putting slight pressure on the push? When I release i feel that I'm releasing to much and losing the angle
I know I have ask you so much but can you a review about Lansky Sharpening system vs Whetstone? Pleassseeee...
haha, welcome back, our old Ryky!
haha. yeah, migrating the "classic rykytran" videos!
@burrfection I've been thinking about getting the Suehiro Stones. The 1000 grit but I haven't decided yet with the ouka or rika. Which one would you recommend? I only have shirogami steel on my knives
I have a strop with green compound and a cerax 1000 from your recommendation. (love this stone by the way), should I go to a 4000-6000 stone before stropping? under a microscope, I still see micro chips. how smooth should the blade be by the time I get done with the strop?
If you have micro chips, 5 to 10 microns, try going lighter with pressure. I usually go to a Green Brick of Joy 2K to smooth out the 1K scratch marks. Depending on what you're going for, a Chosera 3K would probably do as well (and you might want to try a 6K after that). Then go to a strop. Keep in mind that a sharp edge is actually very fragile. Edit: I have never seen chips off a 1K, so it might be faulty steel, too.
Great those are my first stones purchased, also bought the chosera 3000 to just maintain knives. One ques I have if I was to go 1 stone finer would I repeat same process on second stone?
hi,
can you tel if there is any interest to get the rika5000 to finish after the chosera 3000,
thx you
How did you flatten these stones?
Hey Ricky
I have nearley been seing all of your videos. And now i am grinding by hand myself.
I have the Bob Kramer grinding set. Would you reccomand a Suehiro 6000# as a finising stone?
Have a nice weekend.
Jan
Denmark
Got one 1000 Cerax and one Rika 5000 today. After first sharpening of my knives i have to say - yup, thats work well :D I am glad to get them. Greetings from Poland
Üstadım bicak agzi muhtesem mükemmel çok güzel olmuş eline sağlık üstadım tebrikler 🤌🤌🤌👏👏👏
A point of interest! The Wusthof dull chef knife. I have water stones and Arkansas. There are two identical knives I have been working on. One I have Sharpe the other I cannot seem to get a proper edge to rise. It always feels dull. I have spent at least more than one hour trying to sharpen. My last resort will be to go to the Lansky Sharpening System, my backup when everything goes south. This tells me if the steel is bad and I would never get an edge. Can you or will you provide some tip or information to maybe help me get this damned thing sharpened.
Hi Ryky, love your channel, very informative. I have a Norton 4k/8k stone for sharpening straight razors. Recently got a Shun classic and it needs to be sharpened. Do you think the Norton would work or should I invest in a 1k stone?
as long as your knives aren't too dull, the 4k will handle it fine. it'll take more time. but if you want to try a new soaking stone, the cerax 1000 is amazing, and is still one of my favorite stones. there is a link to a verified seller in Japan that was recommended to my by Suehiro, or get it on amazon, if you are a primer.
Burrfection thanks for the response. I'll give it a go on the Norton for now, but I will probably be picking up a Cerax in the near future.
yeah, i always say spend as little as possible to get the best result. until the 4k can't give you an edge anymore, it's still fine to use
I never hear you talk about the Bester anymore.. have you scratched it from your lineup.
Cant decide if I should get the Shapton pro stones or the Naniwa ones. Wich should I buy? And wich grit progression should I go if my knife does not have an secondary bevel? I am a Knifemaker so the edges are about .15 to .08mm thick when I freshly finish them.
comes down to cost and preferences. if you like soaking, go with Suehiro Cerax. if you do a LOT of sharpening of your own knives, go with Chosera. they wear just as slowly as shapton pro, but overall are better, in every aspect.
Are these whetstone also good for butchery knives? (I mean skinning and boning knife?)
Yep
Hi, would you consider a test of the Suehiro Cerax 1000/6000 Combo Stone ? Thanks ! I really appreciate your videos. A friend from France 🇫🇷
I'm interested in this too.
Hi Ryky, I love your videos, however they have caused me some issues. Based on your studies, I have decided to equip myself with a Suehiro Cerax 1000 and a Rika 5000 without the bonded-on base. However, I live in the U.K. and can't find a supplier of the Rika anywhere in my country. I can buy it from Germany, but they only supply the version with the base. As an alternative, I can buy the 1000/3000 (cream/pale blue version) from Dictum, but I don't know how or what the 3000 grit will do. Is this a sharpening or polishing stone, or somewhere in between? Is it worth buying this stone or should I just hang out for the Rika on a 6-8 week import time from Japan? I notice (from what I've seen) that you don't tend to review 3000 grit stones. Why is this?
hey friend, go to ebay to this seller. he ships worldwide and has everything by Suehiro goo.gl/F3YKHK, and he has the rika 5K as well.
for the 3000 whetstones, my top pick is the chosea 3000. i just got 2 new suehiro 3000 grit stones in, and the shapton glass 3000, so i'll be doing a video comparing them to the chosera 3000, and super stone 3000.
Hi Ryky, I tried the link and got the error 404, page does not exist message. Do you have a name for this supplier so I can email him?
While we're on the subject of 3000 stones, you normally use 800-1200 for sharpening and 5000-6000 for polishing. So what is the need for a 3000? How do they fit in? Do they have a real & necessary place in the 'Great scheme of things'?
goo.gl/F3YKHK try it now. 3000 polishing stones are for those who want a sharp edge without high polish (mirror) look
Hi Russ, I'm in uk too, All i use is the global 1000 grit ceramic stone and a good stropping leather. I have had great results so far. I have just renovated a 1990 M.O.D Sheffield made 10" cook's knife which now slices tomatoes crazy thin. You don't have to spend a fortune mate. Good skills are harder to come by.
So Ricky (I'm sorry if I spell it wrong), I just got myself the cerax 1000 and tbh I'm kinda confuse where to start. And I've got some question to ask, hope you don't mind.
1. What should I do with that little stone I got alongside with the whetstone?
2. And is it okay if I only sharpen my knife with just Cerax 1000? Or do I need another stone with different grid?
3. What should I do to maintain my Cerax 1000?
I hope you can help me with all these questions. Thank you in advance!
the small stone is to maintain the surface of the big stone, it clean and lat it flat(at least litle bit)
yes it is ok to use your knifes out of a 1000 stone
to maintain it, you should flattening it sometimes. there is different ways to do it, chek in youtube you will find
@@dris9274 thank you!
@@luandyelam6097 you welcome hehe
Would love to see your opinion of the newish Cerax 1000/6000 combo stone
For anyone else interested, I ended up ordering the Cerax 1000/6000 stone and have been really happy with it
@@briancarroll6803 thnx
I recently got out of some mental block against Suehiro and got their LD 21 (a 160 grit stone). It's fantastic. So I got the MD 100 (1K) and it is fantastic, too. By contrast, I've been a bit disappointed with the New Chosera. I'm amateur hobbyist for three years now, so on-and-off hobbying amounts to maybe a few months of pro experience, but I'm really impressed with the Suehiro line because they are, in my opinion, both hard and responsive. The MD stones are also impressively big!
Just data on my level of expertise: I have found that if you use grits as they are meant to be used. even on HRC 66 steel, you do not have to spend a lot of time on the sequence of minor repairs, sharpening, and polishing. I use a belt sander for chips, MD 21 to get that mega-burr off, Chosera 400, MD 100, and move to higher grits (e.g. Green Brick of Joy 2K, maybe Arashiyama 6K). I go for en even bevel, and do not go for a complete polish at that point, just "sharp" (e.g. 200 - 300 Bess), because I know that I'll come back to it later with the high grit (e.g. 6K) I left off with, to refresh. Over time, a knife well cared for becomes a "high grit knife", and it will, in a few months, be a complete polish and literally razor sharp. In your hobby time, your set of knives will get sharper.
One of the first things I heard, three years ago, was that people dull their knives through improper care. That is especially true if you want sharp knives. The best way to keep knives sharp is to use and care for them properly. A few seconds of thought about use and storage will save you an hour of resharpening.
Final note, so far I'm concluding that hard steel super sharp is nice for fun, and probably essential to a professional Sushi Master with years of training, but in actual untrained and improper domestic kitchen use, banging and slicing on a wood cutting board, a good German HRC 56-58 is plenty good enough and is easier to care for. There are reasons professional butchers use Victorinox knives! They are sharp, to cut through a side of beef, and slice two-inch rib steaks, in one motion, separate chuck from shoulder blade as close to the bone as possible (that would ruin a hard steel), and the guys use a butcher's steel to re-straighten edges in a few seconds many times throughout their work day, going to stones about once a week to remove "tired" steel. Their knives will get worn down in a couple of years. For myself, I go to a high grit stone lightly to refresh maybe once a month, and I expect my knives will last for many decades, as long as I use them carefully!
In the meantime, until I get so good I'm just totally bored with it, I may try some more Suehiro stones. I'm not overjoyed with the New Chosera 5K. My hobby is my entertainment. Going to J.S. Bach and W.A. Mozart and Beethoven and Debbusy concerts would probably do more for me, but then you have parking problems worse than a knife drawer and whetstone drawer.
Is there any prep to do with a new cerax 1000 stone? I have a brand new one and couldn’t get a burr after 10-15 passes. Used a cheap 1000-6000 stone and got a burr in 2-3 passes. Went back to the cerax with the same knife during the same sharpening session and still couldn’t get a burr. Either they put a 10000 in a 1000 box, I got a bad stone, I suck, or there is prep to do to the stone before sharpening other than flattening. Every heat of this issue? Anyone!
Try applying more pressure on the cerax
Dear Ricky, I am wondering if you use Rika as your only stone for repairing not overly dull knives. Best regards.
Favorite 8" chef knife under 200.....and the dalstrong showgun i realy like says 8-12° angle does that mean 8 on 1 side 12 on the other or 8 to 12 on each i want a symmetrical blade without regrinding
eddiekytia j
What does j mean....do you have a opinion id like to hear from you
eddiekytia woops sorry ,didn't mean to comment j😂😂,about the sharpening they are meaning the knife is set somewhere between 12 and 8 ,they say this rather than saying a fixed number like 8 personally I recommend that you sharpen that knife to a higher angle than 10 ,this is for me still extremely steep but will hold better and still cut gorgeously
Suehiro cerax 1000 its a ceramic stone right? Which you don't have to soak it with water. Just splash and go like shapton pro??
just wondering why not use the ouka 3000 grit before using the rika? is the suehiro 1000 too close to the 3000? should i get a ouka or a rika after the cerax 1000? thanks.
I have. Its not bad. Speed is similar to the rika, and a duller polish. Feels a bit snappier as well, store.burrfection.com/collections/suehiro but you can make the 1k-5k jump just fine
Hi, can you please advice me, help to choose what whetstones to buy between Suehiro Cerax CR-4800 grit 1000/6000, Naniwa Chocera Pro, it is a deal of 3 individual stones grit 400, 1000, 3000.
I you have any other advices please let me know.
I want to use them for knives in my home, I'm not a proffesional but I like best results.
Thank you in advance.
Hi Ryke, you have done half a dozen reviews on Suehiro Cerax 1000 on your other youtube site, is this Cerax a new/different variety.
no. this is an older video, i'm migrating all of my older knife videos over to this channel, so i only have ONE knife channel from here on out.
should have guessed , "tip to tip" should have given it away :)
I would like to buy both, the 1000 to sharpen and the 5000 to polish, I would use it for super aogami, do you recommend them?
i personally use 800/3000 for my personal knives
burrfectionstore.com/collections/whetstones-sharpening-kits
nothing wrong with 5k, but 3k is faster, and results good enough for me. also, i strop on leather after, but that really cleans the edge up nicely
Does anyone have trouble with making a horrible noise like rubbing a knife and fork on a plate sound while sharpening on the Cerax/Rika?
Masallah muhtesem mükemmel görünüyor çok güzeller üstadım
@burrfection Hey Ryky, I curently have a Chosera 400 and Chosera 800 for sharpening and Superstone 3k and Superstone 5k for polishing. Does that setup make sense or shall i invest on a Rika 3k and Rika 5k? My knives are up to 63HRC. Would love to hear your opinion about this. take care @burrfection
I don't know for sure, but I think the answer is one of choice. I'd tell you to get an Arashiyama 6K instead of the Rikas. Knife sharpening videos have a "contest" aspect to them. In practical kitchen use, using knives properly is more important. E.g. in my short experience, contact with any beef or pork bone will put a 25 micron chip in HRC 63 steel, so I use inexpensive HRC 56 steel.
old bridge, suehiro's, arashiamas shap pro's and the old gyuto, is this a repost from the old chanel?
yes, migrating all the videos from RYKYTRAN.
good idea, i think they gave a great inside on what the stones were like
How much sharper(fine) of an edge does the Rika 5000 create than an Ouka 3000?
Not much…: more aesthetics
I'm looking for my first 4 stone's 1k,3k,8k,12k so that i can shave again with my Straight razor. But the Naniwa professional line doesn't have 8K and 12K. It is very frustrating that no good retailer in the Netherlands have any complete line of stones. The Naniwa Superstones S2 seems to have a bad review. The S1 stones are only 10mm thick. Cerax line stones are also not complete to get. Getting stones from Burfection USA is a nogo for me since i have to pay the highest import taxes world wide then.
Great info.
just doing my best!
Just sharpened my Ferrum forge archbishop that I got yesterday. I bought it on the secondary market The knife was extremely dull will minor edge damage. And it's made in cpm20cv blade steel hardness rating of 62 63 I believe. it's a Extremely where resistant steel witch makes sharpening a little more time consuming not difficult.
Most ppl Believe that the higher the hardness of the steel the longer it takes to sharpen. But hrc has little to do with the time it takes per stone. it's mostly has to do with the wear resistance of the steel. Meaning the % of say vanadium witch is one of the hardest of the carbides found in stee.
Anyway this is going way off topic don't know why I'm talking about this right now the stones I used are
Naniwa professional 400. I really do like the stone cuts fast good feedback.
Naniwa 3k love this stone allot grate feed back good polish slow wearing. Wearing
My favorite the suhiro cyrax 6k. Grate feedback sexy Whitestone can see and feel every minor detail that the stone is doing to the knife.
I normally save these stones for the more wear resistant steals just cause they are not cheap and tend to cut fast. My knife is now razor sharp and reddy to go.
Ps im still eagerly waiting for your suhiro waterstone reviews.
thanks for the writing. those videos are on their way soon
Ryky the rika 5k was my first water stone. Do you have a recommendation for a 10/12 k stone. I would be using this to finish my straight razors.
My kitchen knives are perfect up to 5k then a quick strop
I am selling stones in Romania and I am asked all the time by people what stone is the best ever. I try to explain them, that the technique is more important than the stone. A decent 1000 stone and a strop is more than enough for most peolpe.
What is that brown holder you have attached to your plastic cambro? I am looking for something similar. Thanks!
I would say a one stone system would be a soft Arkansas. Cuts and polishes.
I have watched from here to late 2020. You have become a Master. I do disagree on some points, but they are arguable from your point of view. As you have progressed, you have taken a more positive view on having a reasonable polishing stone. I hone on a variety of stones. I do this because steels react to stones differently. I still use Arkansas stones but with soapy water. I cleaned the vintage ones with a couple of runs in a dishwasher. Those now work with the water mix cleaning/lubricant. I mainly use waterstones and prefer Shaptons (Pros), but they are not the only great stones. With your developing experience you, too, enjoy a variety of stones. Based upon your experienced evaluations, I have purchased other waterstones; even a soaking (Cerax) and I enjoy matching stones with steels. I have one pair of custom Japanese knives and a Ken Onion Japanese stainless damascus clad. My other knives are accumulated over 65 years. One is mid-1900's Green River, a favorite of bison hunters. It is 14 1/2 long, not counting the tang/handle and has a massive curve. It is low carbon by today's standards, but, like O-1 and 1095, it develops a keen edge. A few strokes on a translucent or black surgical brings my various carbon level back to perfect without wasting the steel; a Shapton 8000 Pro does just as well. One major difference between us---I use the "Western" style, never dragging the knife back toward me. All strokes are pushing the edge into the stone. That is how I was taught by a stern grandfather and his lessons will not let me change. I do the same with woodworking edges. I have found that if I don't have a blade get very dull then that technique is very good. I have enjoyed and learned from you as I watched you progress.
I missed multi camera/screens set up... :/
they aren't gone. videos without multicam, are old videos from previous channel, being migrated over to Burrfection. previous channel is now only hosting VLOG content.
I see. thats a relief. I have yet to see your older videos. I guess its time to check them out
I thought this video seemed like an old one. Thought it was strange that you suddenly had that shelf in the background again
What are those books standing up on the shelf at the top?
manga. Kenshin
I work as a butcher and it would be amazing if you can create a video sharpening butcher knives like skinning and boning knives.
hey highlights: no insult here, but Rycky is sort of an artist, check out the Bearded Butchers on meat cutting, industrial sharpening, smoking (meat) etc. More workie, less artistry. both are great.
Shun Kanso vs Dalstrong Phantom
Meat cutting test
Vegetable and fruit cutting test
Sharpening
Paper cutting test
Please 🙏🙏🙏
will see what i can do.
Ryky, I've watched videos of Master Sharpeners, and imo you're as good or better - certainly a better instructor, covering 10 times the range! There may be guys who can get knives sharper than you can, but they'll do a 10 minute video on one knife and one or two stones without explanation. I mean, I'm not moving to Japan to study knife sharpening, but using what I've picked up from your videos, I can get a knife pretty darn sharp!
Watching this vid on it's exact 5th anniversary 17aug2022
Try the stones from maksim over at japanesenaturalstones you will thank me after you did ryky Wish you and your family all the best. Great channel and great guy running it.
Hope to grow my channel too your size
thank you, for the suggestion. will look into it. thank you, for your kind words. grow your channel one video at a time, and with one subscriber at a time. keep at it.
Burrfection thank you i will. Maksims stones are truely great and not bad prices either.
+1 would also like to see your opinion about the jns synth's they are very well regarded
Mikael Seje yes would like to buy em myself and review em on my channel. Just saving up for them first 😊
@@Burrfection Hello
There is also the new Cerax line. Do you know if these stones are comparable to the old Cerax line?
I would like to buy either the Cerax 1010 or then the new Cerax 1546. I need an allaround sharpening stone for all kinds of high carbon outdoor and also kitchen knives.
Love your channel. Great effort you put in!!!
Bungol!
So I have some cheap knifes and cheap stones and cut through paper like a razor. So why are pro stones and knifes better?
better quality of materials, edge retention, profiles of blades, or all of the above.
Ah ok, thanks for your answer.
Hi.i like your video.
I have cerax 1000.
I Sharpening hours but without success. I would be very happy if you could help me.
Have a great day.
Rami.
Üstadım bir istekte bulunmuştum sizden bileme taşlarını hediye olarak istemiştim gönderirseniz çok sevinirim minnettar olurum lütfen olumlu cevap verirseniz sevinirim şimdiden teşekkürler
As a 100% disabled person, I request these stones as a gift from you, I would be very grateful if you send them as a gift. Please, I would appreciate it if you could give a positive answer, thank you in advance. Best Regards, Abdullah Menevse ❤🙏🙏🙏❤