Are you lifting the hand while attending to the tip work? or is the orientation of the tip meaning you can still just keep the 15 degree angle? It's hard to see with the bird's eye view.
Nice knife. I want to try one like that sometime. I like the look of the handmade Japanese knives but I have never actually decided on which one I want so I continue to use cheap big box store knives for the time being.
Thanks to you I now have a cheap Sabatier that passes the 'tomato test', i.e. the knife falls through the fruit under its own weight. Please do a vid re. survival knives. Mine's 5.3 mil thick on the spine. Not a chefs tool. It could be perhaps? For info it's a Moly-Vanadium steel 'round about 58 hardness so it don't chip. Flat grind.
Nice vid! Any chance of a review on the Shapton Ceramic Kuromaku series? Been looking at at picking up the 12,000 grit to finish up my set, and it's about half as expensive as the pro glass series. Thoughts?
yeah, doing a whole series of shapton stones up to 10K. don't have anything higher, but will looking to pick up higher grit stones for a new series i'm doing on straight razors.
Looks like he has a stoneholder on top to actually hold the stone - which is optional....search under "stone holder" and will see a bunch - they are basically all the same.
On an off topic, what product model of video cam do you use and overhead tripod model? Your cam supports macro and micro? Wifi and Bluetooth, remote functions? Sorry for all the questions but my wife is visually impaired and a system like your setup connected to a monitor or tv would allow her to continue her hobbies while providing enhanced visual support. Again, my apologies for an off topic subject.
Thank you! Pretty extensive setup you have there. And I thought you did it all with a Chinese knock off of GoPro from Amazon. Do you use Canon for all camera viewing angle shots or overhead only? Again, thank you and I will reply to your email you provided re: purchase of your DIY Sharpton ceramic stones.
Nice vid good to see how different types/structual/hardness steels react on different stones. Btw these knives have somewhat of a shinogi like, do you sharpen them flat from the shinogi all the way down to the edge or do you lift the knife a hair (maybe more) up form where u feel the shinogi line so like the secondary edge?
A Premium Silicon carbide (Carborundum) sharpening stone might get the job done faster than a Naniwa Super stone. They are good for repairing chipped edges because they take out a lot of metal. These stone usually cost a lot less.
Manual sharpening seems pretty hard. Probably after messing up a lot of knives it could work out. Are there any electric sharpeners that would do a good job?
I am interested in this question as well. I really have almost no understanding of most of what is on this channel, but I am fascinated and want to learn so much. I am pretty intimidated by the thought of sharpening my knives on whetstones.
Patrick Sannes check out worksharp. I don't have one, but they're raved about. I got a regular kitchen knife sharpener - chefs choice or something - and it was about like the brick used here...
Manual Sharpening is actually pretty damn easy, if you know the best technique. I get that people are lazy (not trying to say that you are though, cause i dont know you lol) and rather use electric sharpeners or send their knife to a sharpening shop, but i really really do recommend you try it out and learn to sharpen. There are a lot of good sources online that can show you how to sharpen properly, some of my favourites are Korin knives, Japanese knife imports and obviously Burrfection.
Not that easy to get an awesome result, but not hard to just get a regular level of sharpening. And kitchen knifes are the easier ones, IMO. And you can have great results with waterstones. I do take my knifes to strop after stones. Makes a huge difference.
Patrick Sannes electric sharpener can sharpe the blade and edge in a maximum 70%-78% . Electric sharpener may not help some particular style knife like Japanese Guyotu , Deba , Sujihiki ,sashimi knife etc . Electric sharpener only maintain a short period of sharpening blade , the durability and duration of the blade or edge may only contain couple weeks . There is no way E sharpening can not repair major chip , damage of blade/edge,won't able to fully repair blurr or dull problem in a close 90%. I mean manual sharpening is hard,cause different methods of sharpening on different steel like AUS ,W1 ,W2,Alloy steel , as well as on different styles of knives . If u are a chef , or using really good knives , I won't recommend using electric sharpener , cause some major brands and steel would case external damage , and it will be no way to fix later etc . Personally I get 9 knives , I sharpe it manually by myself , also manual sharpening you have to fix the stone before you sharpening once upon time , so you have to buy some good whetstone, glassstorn , oilstone and using Nagura or flattering stone to fix the sharpening stone first .
Hello this is probably a really stupid question, but, does it matter which side of a Naniwa super stone you use? I've just been brought a set as a gift and on the 1000 grit the bottom side (as in the side under the writing on the side) feels rougher than the top side, this confused me a little as it made me wonder if its the rough side I should be sharpening on? Any comments or advice would be most welcome. 🙏
hey man, i have a few questions you propably answered before :/ 1.) how long does the sharpness hold on a nornal kitchen knife with normal kitchen usage? does it hold very long or do you have to resharpen it every week. 2.) it looks like much material is moved. how often do you need to sharpen it till you only have the handle left? :D
Im not ricky but I can answer those for you lol 1) Depends on the knife and what you are cutting. If you have a knife like a Wustof, Zwilling or Victorinox (which they often have a lower HRC such as 55 which means that the hardness of the knife is softer than a japanese knife but it makes it tough but the edge tends to go duller easily) and you are only cutting soft vegetables (Soft veg as in: Onions, Celery, Leeks. But not Squash or pumpkin or lemongrass) with it then I believe you need to sharpening once every fortnight IF you want to make sure that it stays well maintained and sharp and not go dull. If you are cutting Hard Veg and bones/meat then I am guessing you would need to sharpen every 3-6 days?. If you have a Japanese knife on the other hand and say you have a Shirogami #1 (Purest Carbon Steel)(Which has a higher HRC than the Western knives which makes it really hard in which that means that the knife can have a better edge retention and stay sharp for longer but it does mean that knife is brittle and can dent or crack if in contact with bone, etc) Gyuto that is forged really thinly, and you are just cutting veg with it then you should sharpen once a month. But if you are cutting meat/bone or very hard vegetables then it has a greater risk of chipping the knife in which I wouldn't recommend cutting hard veg or butchering a duck and you would probably have to sharpening every day to ensure that there aren't any dents in the knife. But if there is a chip then it would take a long long while to fix that japanese knife. (NOTE THIS ANSWER IS FOR AVERAGE HOME COOKS) But if you are in a kitchen and legit use it every single minute at work then I recommend sharpening every 3-7 days depending on what you use your knife on. Not matter if it is a tough western knife or a sharp and precise but brittle japanese knife. 2) Unsure, but my teacher does have an 8" victorinox knife that he has been using for about 20 years and about half inch of metal is gone from the blade and it is too hard to sharpen because of how thick the knife is now.
Jonray Diamante thanks man! yes i meant home using kitchen. As a german, i have to use Wüsthof or Zwilling. Its in my blood:D I'm propably to stupid to use stones to sharpen the knife. cant hold an angle. Those Lansky Sharpener Thingys are propably my way to go haha
the type of knife you have will dictate how long the edge holds. can't generalize and answer. most knives will be able to be sharpened once every week or two and last about a decade. your mileage will vary.
What stones would you recommend for a Rockwell Of 61+ I'd like to start trying other brands besides shapton and naniwa thanks I haven't found a video I wasn't interested in on your channel yet really grate job
you don't have to worry about any particular stones. your knife isn't that hard, so anything you buy will work. my top pick is the chosera 800 and 3000 kit.com/Burrfection/knife-kit
Hi there! I was asking you, should be choosera stone soak in water for 5 or so minutes. This question sounds too simply, but! There are a lot on line debate about cholera, how properly soak them etc. Some man who uses chosera for decades and has good collection of them, newer soak them before, but making so today. Tank you for answer!
Does the stone feel very smooth on sharpening side? much smoother than the sides, mine came with holder so I don’t know what the opposite side feels to the touch? By the way, I did clean the surface with the cleaning stone which came with it. Wondering why and would appreciate your thoughts.
And a technical question...on a single bevel knive, do you strop on the flat side to remove burr or do you sharpen on. Org sides irrespective of a single bevel?
sorry off topic but I just bought a condo and want to get my wife a new knife before we move in ( strange tradition we have ). do you think I should get a Santoku or a gyuto?
Im looking to buy a new set of stones, I got a set of cheap ones and I want to get in to sharpening more seriously I'm thinking about grabbing a set of shapton glass while it's on discount. Do you think this is a good idea or are there some better stones I should look in to?
Hi man, first of all nice video! haha i'm already sub to your channel, so anyways, here in Brazil in the late 90's there was a sales channel that used to sell that ginsu knifes, i was wondering if you could do a review/sharpening of them hahaha thanks.
My wife lives in Japan right now, which would be a good knife for her to get me as a gift? I'm looking for a knife that could be a reasonably priced show piece since I didn't get a chance to pick one out myself when I went to visit. I'm not interested in shun as they're not HQ in japan. Ideally the knife would be made in Japan of Japanese layered steel, have any handle that isn't untreated wood, and have a Japanese stamp on the blade. Anything up to probably $150 is fine.
yoinkerman $150 USD is already a good budget u can get commercial knives like Miyabi, Shun, Yaxell , or get traditional Japanese method like 有次Aritusugu , Gokoo or Saito . Gyuto(chef ) knife should be the best multi-opinion knives
Stores in my country don't sell that kind of stuff...but I do have an old sharpening stone that I don't really use but it is very small. So I don't need a specialized flattening stone at all? I am pretty new to this
Flattening stones are pretty much very low grit stones (Removes a lot of metal/material) that aren't meant for sharpening though and they do cost a decent amount of money. But if you really need one then go ahead and buy one or use a sidewalk lol. But in my opinion, you should get one. I do not have one right now and instead I am using a cheap chinese sharpening stone that does actually work to get rid of metal stuck on the stone and make it flat again but once I reach my money goal for kitchen equipment, a legit flattening stone would be on my list.
thanks a lot for the info....I don't have many good knives yet and I alsot don't have the budget tu buy a flattening stone right now. I am just gonna use that crappy old stone for now.
this guy has no clue what he's talking about with anything. HRC has almost nothing to do with abrasion resistance, even a child would know that. I thought that was 400 chosera but it's a super stone. Calling the legendary 400 chosera a "soft" stone is maybe one of the most foolish things I've ever heard. 400 chosera is a very hard, dense, minimally friable medium course stone that cuts excellently, never loads and leaves a very high quality edge and lovely scratch pattern on steel. It's not intended for contrast finishing but it is a great stone to smooth out a bevel after using courser stones to shape it and before going to finishing stones.
That brick should have a name and since lucile is already taken i would vote, Agnes, for the agonizing pain it bring every time it's brought out.
hahah. time to name the brick. will put it to a vote.
Charlene
Jolene, because it breaks my heart every time.
Dagmar, beautiful name for this brick.
this is pure asmr
thanks for watching.
more like it coming czcams.com/video/5Msr1uHtv4I/video.html
Loving these videos. Keep up the good work!
right on. ! doing my best.
Are you lifting the hand while attending to the tip work? or is the orientation of the tip meaning you can still just keep the 15 degree angle? It's hard to see with the bird's eye view.
I don't know if they're available in the US, but have you ever heard of the brand called SekiRyu and if so what is your opinion about those knives?
Nice knife. I want to try one like that sometime. I like the look of the handmade Japanese knives but I have never actually decided on which one I want so I continue to use cheap big box store knives for the time being.
Still one thing is a mystery: how do you control the proper angle?!
Don't move your wrist as much as possible
Thanks to you I now have a cheap Sabatier that passes the 'tomato test', i.e. the knife falls through the fruit under its own weight. Please do a vid re. survival knives. Mine's 5.3 mil thick on the spine. Not a chefs tool. It could be perhaps? For info it's a Moly-Vanadium steel 'round about 58 hardness so it don't chip. Flat grind.
This knife looks nice because of its raw look 👍
The naniwa superstone series need immersion or is it a “splash and go” like Professional stone series?
Splash
Nice vid! Any chance of a review on the Shapton Ceramic Kuromaku series? Been looking at at picking up the 12,000 grit to finish up my set, and it's about half as expensive as the pro glass series. Thoughts?
yeah, doing a whole series of shapton stones up to 10K. don't have anything higher, but will looking to pick up higher grit stones for a new series i'm doing on straight razors.
Burrfection Sweet! Looking forward to it!
Burrfection straight razors.... You have Shapton glass look no further they just work.
Where do you get the whetstone bracket? Ive searched on Amazon UK and eBay UK but can't seem to find one!
Its called a sinkbridge...this one is the Naniwa (brand) Sinkbridge.
Looks like he has a stoneholder on top to actually hold the stone - which is optional....search under "stone holder" and will see a bunch - they are basically all the same.
Price of the knife?
What do you think about the white paper steel?
Your narration is good. I enjoy it - not too heavy on the accent and no 'acting cool or hip' thing.
haha. right on. thanks for watching.
On an off topic, what product model of video cam do you use and overhead tripod model? Your cam supports macro and micro? Wifi and Bluetooth, remote functions? Sorry for all the questions but my wife is visually impaired and a system like your setup connected to a monitor or tv would allow her to continue her hobbies while providing enhanced visual support. Again, my apologies for an off topic subject.
this was shot with the canon 80D kit.com/Burrfection/youtube-gear. that's my list of gear i use
Thank you! Pretty extensive setup you have there. And I thought you did it all with a Chinese knock off of GoPro from Amazon. Do you use Canon for all camera viewing angle shots or overhead only? Again, thank you and I will reply to your email you provided re: purchase of your DIY Sharpton ceramic stones.
Nice vid good to see how different types/structual/hardness steels react on different stones. Btw these knives have somewhat of a shinogi like, do you sharpen them flat from the shinogi all the way down to the edge or do you lift the knife a hair (maybe more) up form where u feel the shinogi line so like the secondary edge?
you CAN, but these knives from TOSA are considered "work" chef knives. they do get sharp, as is,.
A Premium Silicon carbide (Carborundum) sharpening stone might get the job done faster than a Naniwa Super stone. They are good for repairing chipped edges because they take out a lot of metal. These stone usually cost a lot less.
Manual sharpening seems pretty hard. Probably after messing up a lot of knives it could work out. Are there any electric sharpeners that would do a good job?
I am interested in this question as well. I really have almost no understanding of most of what is on this channel, but I am fascinated and want to learn so much. I am pretty intimidated by the thought of sharpening my knives on whetstones.
Patrick Sannes check out worksharp. I don't have one, but they're raved about.
I got a regular kitchen knife sharpener - chefs choice or something - and it was about like the brick used here...
Manual Sharpening is actually pretty damn easy, if you know the best technique. I get that people are lazy (not trying to say that you are though, cause i dont know you lol) and rather use electric sharpeners or send their knife to a sharpening shop, but i really really do recommend you try it out and learn to sharpen. There are a lot of good sources online that can show you how to sharpen properly, some of my favourites are Korin knives, Japanese knife imports and obviously Burrfection.
Not that easy to get an awesome result, but not hard to just get a regular level of sharpening. And kitchen knifes are the easier ones, IMO.
And you can have great results with waterstones. I do take my knifes to strop after stones. Makes a huge difference.
Patrick Sannes electric sharpener can sharpe the blade and edge in a maximum 70%-78% . Electric sharpener may not help some particular style knife like Japanese Guyotu , Deba , Sujihiki ,sashimi knife etc . Electric sharpener only maintain a short period of sharpening blade , the durability and duration of the blade or edge may only contain couple weeks . There is no way E sharpening can not repair major chip , damage of blade/edge,won't able to fully repair blurr or dull problem in a close 90%. I mean manual sharpening is hard,cause different methods of sharpening on different steel like AUS ,W1 ,W2,Alloy steel , as well as on different styles of knives . If u are a chef , or using really good knives , I won't recommend using electric sharpener , cause some major brands and steel would case external damage , and it will be no way to fix later etc . Personally I get 9 knives , I sharpe it manually by myself , also manual sharpening you have to fix the stone before you sharpening once upon time , so you have to buy some good whetstone, glassstorn , oilstone and using Nagura or flattering stone to fix the sharpening stone first .
Hello this is probably a really stupid question, but, does it matter which side of a Naniwa super stone you use? I've just been brought a set as a gift and on the 1000 grit the bottom side (as in the side under the writing on the side) feels rougher than the top side, this confused me a little as it made me wonder if its the rough side I should be sharpening on? Any comments or advice would be most welcome. 🙏
you can use both sides. they are the same. one side may feel rougher out of the box, mainly of how they were stacked. when drying
Burrfection thanks very much, now to watch your videos to learn how to use them x
Does that braclet help your sharpening in some way?
yup
hey man, i have a few questions you propably answered before :/
1.) how long does the sharpness hold on a nornal kitchen knife with normal kitchen usage? does it hold very long or do you have to resharpen it every week.
2.) it looks like much material is moved. how often do you need to sharpen it till you only have the handle left? :D
Im not ricky but I can answer those for you lol
1) Depends on the knife and what you are cutting. If you have a knife like a Wustof, Zwilling or Victorinox (which they often have a lower HRC such as 55 which means that the hardness of the knife is softer than a japanese knife but it makes it tough but the edge tends to go duller easily) and you are only cutting soft vegetables (Soft veg as in: Onions, Celery, Leeks. But not Squash or pumpkin or lemongrass) with it then I believe you need to sharpening once every fortnight IF you want to make sure that it stays well maintained and sharp and not go dull. If you are cutting Hard Veg and bones/meat then I am guessing you would need to sharpen every 3-6 days?.
If you have a Japanese knife on the other hand and say you have a Shirogami #1 (Purest Carbon Steel)(Which has a higher HRC than the Western knives which makes it really hard in which that means that the knife can have a better edge retention and stay sharp for longer but it does mean that knife is brittle and can dent or crack if in contact with bone, etc) Gyuto that is forged really thinly, and you are just cutting veg with it then you should sharpen once a month. But if you are cutting meat/bone or very hard vegetables then it has a greater risk of chipping the knife in which I wouldn't recommend cutting hard veg or butchering a duck and you would probably have to sharpening every day to ensure that there aren't any dents in the knife. But if there is a chip then it would take a long long while to fix that japanese knife.
(NOTE THIS ANSWER IS FOR AVERAGE HOME COOKS)
But if you are in a kitchen and legit use it every single minute at work then I recommend sharpening every 3-7 days depending on what you use your knife on. Not matter if it is a tough western knife or a sharp and precise but brittle japanese knife.
2) Unsure, but my teacher does have an 8" victorinox knife that he has been using for about 20 years and about half inch of metal is gone from the blade and it is too hard to sharpen because of how thick the knife is now.
Jonray Diamante thanks man!
yes i meant home using kitchen.
As a german, i have to use Wüsthof or Zwilling. Its in my blood:D
I'm propably to stupid to use stones to sharpen the knife. cant hold an angle. Those Lansky Sharpener Thingys are propably my way to go haha
thank you guys
the type of knife you have will dictate how long the edge holds. can't generalize and answer. most knives will be able to be sharpened once every week or two and last about a decade. your mileage will vary.
What stones would you recommend for a Rockwell Of 61+ I'd like to start trying other brands besides shapton and naniwa thanks I haven't found a video I wasn't interested in on your channel yet really grate job
you don't have to worry about any particular stones. your knife isn't that hard, so anything you buy will work. my top pick is the chosera 800 and 3000 kit.com/Burrfection/knife-kit
Hi there! I was asking you, should be choosera stone soak in water for 5 or so minutes. This question sounds too simply, but! There are a lot on line debate about cholera, how properly soak them etc. Some man who uses chosera for decades and has good collection of them, newer soak them before, but making so today. Tank you for answer!
i don't soak them at all
Does the stone feel very smooth on sharpening side? much smoother than the sides, mine came with holder so I don’t know what the opposite side feels to the touch? By the way, I did clean the surface with the cleaning stone which came with it. Wondering why and would appreciate your thoughts.
Yes, Naniwa Super Stones feel very smooth. Especially at lower grits. Very noticable when comparing other makes side to side.
And a technical question...on a single bevel knive, do you strop on the flat side to remove burr or do you sharpen on. Org sides irrespective of a single bevel?
you should sharpen because it'll make the edge sharper. if you only remove burr, the edge may not be as sharp. will do a video to show that soon
sorry off topic but I just bought a condo and want to get my wife a new knife before we move in ( strange tradition we have ). do you think I should get a Santoku or a gyuto?
if you cut only veggies, go for santoku. if you cut a variety of ingredients, go chef knife
Burrfection santoku it is then, thank you for the advice.
Any plans for testing a Kramer/Zwilling carbon? It would make so happy!
you'll be really happily surprised in just a couple of weeks.
What advantages are there using a courser stone such as this 400 as compared to sharpening with the chosera 1000?
faster cutting for REALLY dull knives.
Im looking to buy a new set of stones, I got a set of cheap ones and I want to get in to sharpening more seriously I'm thinking about grabbing a set of shapton glass while it's on discount. Do you think this is a good idea or are there some better stones I should look in to?
Oh Asis haha thanks for the response man! Really appreciate it. I will probably end up buying a set of shapton glass
kit.com/Burrfection/knife-kit here are the stones i like and some of the glass stones are on the list.
Hi man, first of all nice video! haha i'm already sub to your channel, so anyways, here in Brazil in the late 90's there was a sales channel that used to sell that ginsu knifes, i was wondering if you could do a review/sharpening of them hahaha thanks.
i don't think i have seen one sold in ages.
My wife lives in Japan right now, which would be a good knife for her to get me as a gift? I'm looking for a knife that could be a reasonably priced show piece since I didn't get a chance to pick one out myself when I went to visit. I'm not interested in shun as they're not HQ in japan. Ideally the knife would be made in Japan of Japanese layered steel, have any handle that isn't untreated wood, and have a Japanese stamp on the blade. Anything up to probably $150 is fine.
yoinkerman $150 USD is already a good budget u can get commercial knives like Miyabi, Shun, Yaxell , or get traditional Japanese method like 有次Aritusugu , Gokoo or Saito . Gyuto(chef ) knife should be the best multi-opinion knives
there are a LOT of good knives. here is my list of knives i have used and like. kit.com/Burrfection/knife-kit
thank you both that helps a lot!
Satan's Brick is the name you want. Hell for knives.
how do I flatten my stones if I don't own a flattening stone?
On the sidewalk
Go to your nearest chinese grocery store and buy a cheap ass sharpening stone then flatten your stone with that. or do what justin said
Stores in my country don't sell that kind of stuff...but I do have an old sharpening stone that I don't really use but it is very small. So I don't need a specialized flattening stone at all? I am pretty new to this
Flattening stones are pretty much very low grit stones (Removes a lot of metal/material) that aren't meant for sharpening though and they do cost a decent amount of money. But if you really need one then go ahead and buy one or use a sidewalk lol. But in my opinion, you should get one. I do not have one right now and instead I am using a cheap chinese sharpening stone that does actually work to get rid of metal stuck on the stone and make it flat again but once I reach my money goal for kitchen equipment, a legit flattening stone would be on my list.
thanks a lot for the info....I don't have many good knives yet and I alsot don't have the budget tu buy a flattening stone right now. I am just gonna use that crappy old stone for now.
Really good video, please please send me whetstones, i live in South Africa and you don't find them here.
Than need one to lol
真希望說中文 哈
Kalamazoo 1" x 42" grinder is all you ever need to sharpen and/or reprofile any blade.
this guy has no clue what he's talking about with anything. HRC has almost nothing to do with abrasion resistance, even a child would know that. I thought that was 400 chosera but it's a super stone. Calling the legendary 400 chosera a "soft" stone is maybe one of the most foolish things I've ever heard. 400 chosera is a very hard, dense, minimally friable medium course stone that cuts excellently, never loads and leaves a very high quality edge and lovely scratch pattern on steel. It's not intended for contrast finishing but it is a great stone to smooth out a bevel after using courser stones to shape it and before going to finishing stones.
he certainly does not