Do NOT Wash Your Knife This Way
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- čas přidán 15. 04. 2018
- Do NOT wash your knife in the dishwasher. Your knife is NOT dishwasher SAFE. Learn about the abuse that people put their knives through. It is crucial that you take care of your knives, and if you do, they will take care of you. Good knives are designed to last a lifetime, not months. I have knives that are over 10 years old that perform as if they are new.
Washing your knives in the dishwasher is dangerous and should be avoided. Lots of series injuries can occur when you wash your knife in the dishwasher. Just do not do it.
Best Kitchen knife store bur.re
My knife blog www.burrfection.com/
Two things that NEVER go into my dishwasher.
1) My good pans
2) My good knives
Never bro, I used to drive my gf crazy!
She was not allowed to touch certain pans and knives. Under any circumstances.
I went as far as buying cheap duplicates that she could use.
My pans, Riedel wine glasses, my knives…. Hands off woman!!! Lol
My sodium
@@toddellner5283 HAHA... yeah, that would be a serious situation. 🤣
Ryky, just wanted to drop you a note to thank you - I have a number of knifes and a few stones, I used to be more diligent on my sharpening but life sometimes gets in the way, ran into your channel, (re)learned a few things and I wanted to thank you for the clarity and the quality of the content. I appreciate when you tell the viewers of your experience and other opinions. Thank you.
I want to thank you for the videos. Its gotten me back into the kitchen. I also got a decent starter set.
It's helped my depression alone with other things. So thank you so much
I agree a thousand percent on the stropping a little everyday or so. When I relax and watch the tube a bit I stop my knives a little and they are always like razors. Do the sharpening as you teach us and then upkeep them a little and it makes life so much easier and you always have a sharp knife at the ready. Thanks for all I have learned on your channel.
All wet stones: look at my grit level.
Leather strop: you are nothing compared to me, you're a choir boy, you hear me a choir boy. *Arnold noises*
But above all, thinking like a great dad... Great job Ryky!
Chef knife recommendations for a "lazy" chef who uses a dishwasher: Serrated $5 Walmart knives.
LOL, I gave you a thumbs up because that's the skill level of the wanna be "chef". But no, not even 5 buck Walmart knives go in a dishwasher. This is not for the knives, sake, its for the peoples sake.
pro tip: he can wash his knives quickly and cheaply by repeatedly plunging them into his stomach. The acid is specifically designed to break down foodstuffs
Safety scissors might be his best choice.
I recommend "Tramuntena", a knock off version of "Tramontina" which is a Brazilian brand and makes cheap knives.
@@hrhamada1982 Probably safe if you put it blade side down
I use a jeweler's polishing compound on my strop called Dialux Vert. It's a green wax based compound meant for polishing stuff like platinum palladium and rhodium to a high shine. Doesn't say anything about grit count but it costs less than ten bucks, it'll last me for life and it works.
A very informative video. I enjoyed it a lot. Great video. Looking forward to the next one.
I totally get and agree with your point about the chef knifes. But remember, many, if not most, dishwasher has special "shelves" just for those knives. So people cannot accidentally cut themselves on them. They are usually placed in the top level on the side of the dishes. And normal eating knives you just put handle up, as no eating knife needs to be mint condition.
WRT hygiene, I am 100% pro cleaning knives by hands. Especially if I have been working on meat. I live in Norway, so it is really unlikely to get sick from a tiny speck of raw whatever, but why takes the chance? Also, if it is more hygienic, logic dictates that hand washing removes more crap that can accumulate and dull the blade(s) over time.
Thank you for all your videos. Before you channel I had no idea what I was doing while sharpening. I would sometimes randomly get a sharp edge, but mostly I just kept dulling my blades out even more. You have saved me quite a few bucks on katana restoration! :) I manged to hit a freakin' rock with my favorite wakazashi (HUGE CRINGE!), which made a chip. It is not gone, but it is one with the blade, which is sharper than when I got it. I would shake your hand if I could!
Good to see I'm not the only early waker. Great video Ryky! The lazy chef.... Sounds like a TV show.
I love your videos, Sir, and am a decent amateur cook, knife enthusiast, and happy student in all areas. I've purchased one of your strops and am working on learning to sharpen, etc. However, I'm an expert linguist and wonder if you have any specific videos you wish to have translated to other languages and any top languages you wish to have translated to? Just let me know.
I use 300 year old straight razors on a daily basis. I'm still relatively new at this (only been at it for little over a year) but I don't like using paste anymore.I've seen enough razors with a warped geometry and wear after centuries of pasted strop use (as far as I'm aware, pasted strop was, understandably, quite popular for razor maintenance), there's a certain kind of wear that's very common in old razors that are mostly a result of paste use. Honestly though, the biggest thing for me is, I don't think it's needed. The SHARPEST blade i've ever held (and not just sharp but a smooth cutter too) was a Sheffield Steel razor from around 1780 honed on a progression of natural stones, finished on an Escher and then a leather strop (no paste or anything, just plain leather). Is my honing prowess as good as the dude who honed that razor for me? Hell no, but importantly that proves it CAN be done with enough practice. At this point I'm good enough that I can get a smooth and razor sharp edge from my razor and knives on my own with just a plain leather strop at the end. I think pastes are more of a convenience thing, and I definitely believe that they can ruin the geometry of blades (Especially softer steel) over centuries of use (something I've seen).
Amazing advice Ryky! I have a 1000/3000 stone and will now grab a strop!
Wow, the comment about the kids and knifes in the dishwasher is eyeopening. Thank you. Also, never put chef knives in dishwasher ever!
Question thanks for all the good work. What
Stropping compound should I use after a 1,000 grit stone my knives are 55 to 59 Rockwell hardness
To answer the other part of the first question by russel, generally paper is for a high level of sharpness, but doesnt tell you much otherwise to the untrained eye.
A wonderful test to tell you not only your level of sharpness, but also how one part of your knife compares to another, is the tomato test. Take one part of your knife, slice into a tomato about a cm or so, and repeat down the edge of your knife. You can tell how hard it is to cut, and it shows on the tomato as well.
Hope this helps!
Thanks for the recommendations Ryky. There's a black Herold's stropping compound that's supposedly higher grit than the Red, could you do a comparison/test on that as well in your stropping compound tests?
What stones should i buy to start out with. I have been working in a kitchen for 2-3 years i am a student at the moment with 1 and a half year left of school work i want to start using stones from the common diamond steel i have been using for the last 2 years what brand should i start out with and what grit on the stones should i start out with my price range can go pretty high but i was thinking should i start out with buying expensive stones or should i train on a cheaper stone my main knife at the moment is Yaxell Zen Chef Knife 20cm if it matters at all
Loving your work man!! I'm also in the cooking industry, and extremely obsessed with knives/stones.
Currently Own 400/800/1000/3000/5000/8000/13000 stones.
But I rarely go above 3000, and my knife retailer has also told me that none of the knives in my collection need to go above 5000grit in sharpening.
Is it quite normal that I'm just touching up my edge with the 1000 stone, say every 6-8 weeks? and give it fresh edge like every 6 months? If I'm able to get really good sharpness with the 6-8 week touch up, does that mean that I've done a really good job with when I do a full fresh edge?(400/800)
Question: Can you discuss micron vs grit vs mesh, what's the correct usage for each and are conversions reliable?
Nice site, Ryky. It's entertaining and instructional. Watching a few of your videos gave me the courage to try sharpening a couple of dull kitchen knives I have. I got an inexpensive whetstone with 400/1000 grit, similar to your whetstone challenge video from a year ago. Using it, I was able to get the knives way sharper than they were. After all the sharpening strokes using the 400 and 1000, at the end I used some purely stropping strokes on the 1000. How much benefit would it be for me to get a real strop to finish up instead of stropping on the 1000 grit? I'm not looking for near-perfection like many here are. But if stropping on a real strop would be a significant improvement, I'd want to do it.
Thanks.
Thanks for the great video Ryky! I am wondering if there is a big difference between the diamond spray VS the paste. Which one is better or if there is a big difference between them ? I am using the rolled buffalo strop so if the harder surface would make eather one perform better or worse, paste or spray ?
Brilliant mate, as always
Hey ryky! Question for ya: What are your thoughts on Naniwa Aotoshi--the green brick of joy? It's a pretty well known stone, but I don't think I've ever seen you use it.
Thanks!
should i get a diamond steel and a ceramic? im a second year apprentice also im looking at getting either a wushof classic ikon or a mac mth-80 but cant choose both seem to have good reviews cant find much on the mac thought
Hi Ryky dumb question if I'm new to sharpening on wet stone and I only have the chosera 3000 can I sharpen my knives or do I have to get a lower grit stone. Thank you Question
Great advice
A large ceramic floor tile with a smooth but unfinished back may be better than a brick as a very cheap option. Could cut it into thirds, stash the other two pieces away, and use the backside as a sharpening surface since it should have enough tooth to it.
Question: Here is a question about sharpening. I own a Zwilling Henckels (German knife very comparable to Wüsthof) and after having it sharpened as sharp as I can reasonably make it, parts of the cuting edge came of, it looked like a little small wire (I estimate the thickness of about .5mm) and when I grabbed it I could just pull it off from the entire edge? Any idea what happened? I hope it is clear what I mean.
DummyUrD Basically you sharpened it to the point where a typical burr became a piece all in of itself. It's no problem other than you took off waaaaaaaaay more material from your knife than you needed to.
When sharpening you should feel for a burr to produce, where the sharpening curls up the blade edge, at which point your should swap to the other side else go up a grit level.
The moment a burr produces is about time you need to do something "different".
It should never get to a size such that it becomes a piece all by itself.
Ultimately it just means your knife is a little smaller than it needed to be.
Evrebody know what a zwilling is they did the collabe with kramar.
@@butwhy3213 yeah to bad about the reviews other than this channel. Every one seemed to have bent blades and all sorts of crap was gonna get one but even with the recent price drop not gonna
Hey Ryky. Question about your home made strop. Most videos I see use the rough side of leather to strop. Are you applying compound to the soft side of the leather, or is that just what the rough side looks like with compound?
HI. Was wondering if you could do a Sharpening Video of the KING HYPER 1000 grit stone and do a comparison with this stone with other 1000 grit stone to see which is of a better choice overall. Many Thanks!
Couldn't find discussion on home page so I am just going to ask here. I bought the diamond stone you recommended a year or 2 so ago. Forgot the brand. It was a 400. Well I wore that thing out. Not because it was poor quality but because I used it a lot. On all kinds of projects. From re profiling knives to all kinds of wood tools. Mostly bench planes. So it is has a lump now and is no longer a 400. Its like a 1000 grit. It still works but I have to work around the bump. So I did some research and found that there is a much better diamond stone available for less money. I think I paid 80.00 for the old one. My research led me to DMT diamond plates. Unlike the old one that has a thin layer the diamonds are embedded too, then that being adhered to the plate, the DMT electroplates the diamonds to a steel plate. This type of of embedding is the best way. Also the plates are machined to with a few ten thousands of inch flat. The flattest available on the market. Also the diamonds, which are manmade, as all of the stones from all the companies are, are a monocrystalline type. These are the best for sharpening stone application. You should give them a look. I ordered a 3x8 DMT 8" Coarse Grit DIA-SHARP Knife Tool Sharpener. It will be here tomorrow. You are using DMT stropping compounds so you probably already know about their stones. And if you know anything interesting please share.
I have two questions how would you sharpen a 14 inch Sabre and or 12 inch slicer knife on a whetstone efficiently and the second question what is a good dual Whetstone to sharpen knives 60 and above on the Rockwell rating
Hey Ryky would you please be able to tell me what the exact name of that Norton compound is. Also how do you get your Kitayama 8000 to fit on the sink bridge as the lock isnt long enough to fit past the bottom of the base. Keep up the good work. Your reviews and informative videos have helped me a lot. I ended up getting a Shapton pro 120 Cerax 320 Chosera 800, 3000 and the Kitayama 8000 and the Naniwa sink bridge. I just have to get a strop from you and I'm done. Do you ship to Australia?
question: when I flatten my stones, could I use the dust to make a stropping compound if I used say 8000 grit stone.
Travis Delaney no because stropping compounds vary
If you add something to bind it together, in theory you could. Maybe if you add it to preexisting compound or wax potentially.
@@justinmielsch5936 so because not all compounds are the same this one won't work? I don't follow.
I wouldn't expect it to last very long. As I understand it the polishing effect comes from the abrasive breaking down as the mud is worked.
Yup… I've been majorly stabbed by a steak knife that was placed handle down in a dishwasher when putting my hand into the cutlery basket!
If you *must* put your knives in the dishwasher, and this goes for any knife - including dinner knives, consider what happens to the hand of the person that didn't see that knife. Knives with a rounded end and a small serration on the edge are usually fine to put in handle down (which means blade up) into the basket, however, when in doubt put it handle up. My every day dinner knife with a very pointy end will still jab you pretty deeply.
Alternatively, replace your dishwasher with one that has a decent, 3rd level, flat cutlery tray at the top. This will enable you to place your knives in separately from everything else (stopping them hitting against other things) as well as allowing you to put your knives in (other than particularly high knives) with the edge down. While the knife edge will still cut into the cutlery tray somewhat, as it moves while being washed, this is probably the best bet for "the lazy chef"… that and what Ryky already mentioned which is to stay away from wood handles. You might want to note that high carbon steel blades (which is going to be practically every high hardness knife) may not be so happy in a dishwasher where moisture can remain for long periods if you don't immediately open/empty it (causing rust and staining).
So yeah, buy a top end $US3000 Miele dishwasher that has both a top cutlery tray as well and being able to self-open at the end of a cycle. 😂
I've been cut hand washing knives far more than in a dishwasher.
rdizzy1 My sponge gets 99.9999999% of whatever damage my knives want to dish out while hand-washing them. If you do it the right way there's next to no chance of slashing yourself even though your sponge looks like you're slashing it on purpose. Putting your hand down onto a knife in a dishwasher though, where your top body weight is directed downward through your arm, is enough to put something all the way through a hand. The steak knife that jabbed me went in far enough such that the knife came out of the dishwasher still in my hand. Hand-washing won't do that nor should it send you to the hospital emergency room.
@@IntoxicatedVortex or you could just pay attention to what you are doing and not blindly grab at something. The virtue of the story is patience in any regard.
can you make a video on how to cut food e.g. fish. That would be very interesting, especially for some one who starts with cooking as a hobby.
Another great video Ryky. Question: how to differentiate a soaking stone and a splash and go stone?
Kelvyn Barker Jian most soaking stones will be thicker
Great video.
I've lived in older apts and houses most of my adult life - 25 years now - and only about 20% of that has been spent with a dishwasher at home. I've gotten so used to it it's become therapeutic almost, washing dishes, and now that we're in a newer house with a fairly decent newer dishwasher, it *still* doesn't get anything quite as clean unless you're buying great detergents with final rinse additives and running the washer on the most intense setting with heating drying etc etc... and even then it might be more sanitary, but it's still just not as clean as when I carefully handwash something in the sink. And once I've properly rinsed, everything for loading into the dishwasher, if I'm doing it correctly so that glasses and plates don't come out streaked and hazy, by that time I've damn near washed it anyhow. It's just a tiny bit more effort and some dish soap.
Over the past year I've gone back to hand-washing more and more - dishwashers truly are for the lazy. They're fine, but I've added that to the list in my head for not putting knives in the washer - not that I ever did, just that I don't think most dishwasher do a good job anyhow, and they take forever and use silly amounts of hot water to do their subpar job.
Yikes, that was a weird ramble I never thought I'd write.
I feel like the more water efficient dishwashers became the less effective they got
I agree on the therapeutic part. I can wash dishes all day, I just need my tablet next to to listen to videos. Same with risotto, 40 minutes of stirring is like meditation to me.
FYI - half-micron suspensions are generally meant for ultrasonic polishers. I can't imagine the mechanical action necessary can be achieved by hand. Even 1-micron won't do any good if you don't have perfect technique.
I'm trying to locate the water tub/stone holder combination I see you using in your sharpening videos. Can you tell me where I can find these products?
Question: Here is a burning question about edge retention. I hear that pro sharpeners sharpen their knives on course stones and then polish/deburr them. As they see it they do not only do this becouse it is quicker but also becouse the toothy edge would stay (feel) sharp longer especially when cutting vegetables with a tough skin and soft inside like tomatoes.
could you do a test? like sharpen 2 identical western knives (most common used in kitchens) sharpen one with a 500 grit and deburr/strop and sharpen the other to a high end mirror polish. cut rope with both like 50 times and then slice a tomato if they both cut repeat and see what knife fails the tomato the first.
i don't think it will take too long keeping your fingers in mind.
If I needed to get one knife and one stone what would you suggest that is within a colege students budge?
I know this is older but I have one of these king sets and I think they are or at least were very popular at one point. Maybe there is a video hiding somewhere wherein you've covered them but despite hearing you reference them in a couple videos I've never actually seen you sharpen a knife on these king stones and review. You even did a video where you had an entire table full of stones and ran through them all including some cheap stones but the king simply wasn't on there.
Q: Hi! I'm new to sharpening and i bought a budget 400/1000 grit wetstone. Do i really need to get a strop, or is the stone enough for my daily use in the kitchen?
I think a strop is easiest for daily knife maintenance.
QUESTION: If I polish my knifes on a 6000 stone, does it make any sense stropping it for daily maintenance with a leather loaded with the green stick (the one you have in some videos), or should I go with a stopping compound rated higher? like the red paste? I'm nor really sure how high the green stick is rated. Thank you for sharing your knowledge
in short. yes it does if you dont use the stone daily.
You can strop on a 6000 equivalent compound to maintain your edge. Couple on minutes stropping daily and you will won't need to use the stones as often. You can increase the grit rating though after if you wish to further refine the edge, something like a 12,000 grit equivalent.
1:58 I bought a $1 brick to practice with until I get some money for proper stones. Still need a lot of practice but I took a few knives from dull to semi-sharp, not slicing cleanly through paper yet but I'll get there.
Weird how this works. Seen my father sharpen some tools on concrete steps before. That said, he never seems to sharpen his knifes. At best, he’ll use a honing rod for decade old knifes and still abuse the hell out of these knifes. Seen him cut branches, frozen solid chicken, bones (with spine of knife, lots of dents on it) and they seem withstand the abuse.
i agree that people need to work on lower grit stones to develop their skill. however i definatly notice the difference in sharpness going to finer stones, even from 8k to 10k. i think the problem is your typical tests arent sensitive enough to detect these differences. push cut some ripe tomatos and you will really start to see the level of your edges.
diswashers will litterally sand blast the edge off your knives as most detergents have abrasive particles in them. I absolutely dont understand why anyone would put anything but a butter knife in a dishwasher, what are you cutting that cant be cleaned off in a couple seconds under the faucet?
for compounds, polycristiline diamond is the way to go, and i highly recomend getting it from an electron microscopy supply because its cheaper and more precisely graded.
Unless you have a collection of knives with very hard steel like ZDP, all you need is an atoma 140, 2k and 8k soaking stones, and a strop or two. Traditional soaking whetstones are so much nicer to use and more versatile than "fancy" modern splash and go stuff. If I could start over, that's what I would do. Naniwa 2k and 8k traditional, atoma 140, balsa strop w. half micron, leather strop with .25 or .1 micron. Done. Instead, I have a whole collection of Choseras and Shapton Glass stones going all the way to 16k that cost me around $800. If I could do it all over, all I'd need is basically the green brick and snow white, as far as stones. Soaking stones are the way to go.
Water and detergent doesn't magically dull knives. It does however un-magically clean them. The Victorinox Fibrox knives can go right in the dishwasher with the blades separated from "whatever else." The Chromas should be fine too. You probably shouldn't put them into the cutlery basket with the blades sticking six inches up into the air.
If the knife doesn't have a plastic or metal handle, or if you just enjoy feeling up the knife (which I admit, I do), then clean it with Comet and a sponge or brush and enjoy your special time with your knife. This isn't complicated. I don't know why people lose their s*** about knives and dishwashers. If your knives come out mysteriously duller, then strop them or something, like you would anyway, if you are obsessing about sharpness.
I won't put nice glassware in a dishwasher, but that's to avoid having it slowly etched if the water is unexpectedly soft. However, the water that etches in a dishwasher will etch in a sink too, so, it's a matter of limiting exposure to water, period. Modern municipal supplies, though, generally have enough hardness that this should not be an issue except on unusual types of glass.
Ah. And the reader who commented that stainless steel wasn't resistant to low pH ...? Really? You can boil a solution of lye in not just stainless steel, but ordinary steel and cast iron. Not only is low pH not harmful to steel, but it's a very effective means of cleaning it. Very hot solutions of sodium hydroxide are how you clean food (for example, brewery) plumbing, because lye will dissolve protein and (slowly) biofilms.
If you are in the habit of using vinegar or citric acid or something similar as a "detergent," then non-stainless metals may be affected, but in general, if you leave the blade of a stainless steel knife in vinegar for a week or a month, at the end, what you have is the same as what you started with.
I love your videos, I have learned many new techniques but question the need for razor sharp knives. I like a sharp knife but do not need to slice paper with no drag. 😅
Recommendation for lazy chef. Cheap knives, their steel is worse at keeping an edge but have better corrosion resistance than most premium steels. For better edge with great corrosion resistance look for one with H1 steel, just mind that it scratches easily.
Hey Ryky, When can we expect to see videos on some of the stones you showed off in a video from about 6 months ago? I'm eager to see how the spyderco ceramic stones and the Arkansas natural stones compare to their Japanese counterparts. Cheers!
Second that and in combination with diamond stones for initial sharpening followed by ceramics and/or Black Arkansas
Hello ! I have a question :
Does stropping your knive with a compound creates a little convex grind since it's way more flexible than a stone ? And if it does, does it matter ?
Btw i'm super impatient to see the brick back !
Keep up the good work.
When I strop I lower the angle of the blade a few degrees below the bevel since it does, indeed, give off a small, durable micro bevel
Some people make a big point of this! I think the conclusion is that stropping is good and powerful, but needs very little pressure! Also some people use harder strop surfaces, different kinds of wood, paper. I think this works! I usually finish stropping with just some newsprint or possibly a clean fresh piece of cardboard. You can feel a lot of drag doing this, which suddenly is gone.
Hah! To casually listen to this video and then hear my name was rather surprising.
I should clarify. I don't work as a chef, but I enjoy cooking at home. Sorry, I didn't realize my audience when submitting my casual question. I've beaten up my knives in the dishwasher since they were relatively cheap
Robert Loop if you like the nexus you will love the dragon by yaxell. Super great quality knives. While I see you will not give up putting knives in the dishwasher and I dont recommend you do, dragons claims you can put them in the dishwasher. Even though Dennis states “it’s an expressway ticket to stupid town” (designer of dragon)
Yeah people have a major stick up their ass about this for some reason, I can't stick my 5 dollar knives in my dish washer blade facing down, because of "safety reasons".
b H Don't knock Stupid Town… it's a very exciting place to be!! 😂😂😂
To answer your question though - if you want a good quality knife, that you don't care about being in the dishwasher, just get a set of pro/cooks knives. Wusthof, henkels, etc.. all make their cooks knives with dishwasher safe handles that are meant to be put into a dishwasher regularly and cleaned with high heat to sanitize them. They aren't the best knives, but they are easy to sharpen and are meant for use in a production environment. And they're usually around $20-30
@@rdizzy1 hmmm.... Might it be because the "title" of Chef is the result of YEARS invested in a Culinary Arts college or university... SO it's not so dissimilar to the dubious honorific of "Doctor" or "Sir" in regard to certain Professor and Knight-hoods as appointed?
Try calling him MISTER Ramsey, and see how well your conversation goes...
I would posit, this was a case of "misspoken"... As original post suggests, he would've been better described as a "lazy hobby-cook"... or "aspiring..." at whatever. A fair fraction of the "knife enthusiast" public and viewership around these comment sections use subtleties in their vocabulary that suggest Culinary Arts as well as "the regular knife-nuts" are involved... and they recognize a respectable title when they hear/see it. Apparently, so does Ryky.
SO... it's not having a "stick up their ass" about knives in a dish machine PERIOD... so much as the reasoning around it. Chef's generally won't... and at home, it's risky with kids around... and some other adults.
I don't because I have yet to see a dish machine that actually SCRUBS the particulate away from the fittings between metal and wood... and I have a LOT of wood-handled knives... BUT it's just a personal preference... I am (after all) just another "hobby cook". ;o)
I had no idea a strop had to be "wet". I usually just let it dry out
Hi Ryky,
My name is Oren and I am from Israel.
I am a big fun of you and your youtube channel.
I am an amateur cook (at home)
I am very interested in buying a knife from the Dalstrong Shogun series and I am deliberating between Gyuto (9.5") and kiritsuke (8.5").
Can you help or explain the differences between them? ang guide me how to chose the right knife.
Thank you very much a I looking forward and hope to hear from you.
Question: Your buffalo strop without compound VS with... Thanks!
That's not a question
with compound will be better but totally useless (if its not a straight razor)
BUT just a real leather strop is more forgiving and easier and will put a mirror edge on your knife.
Ricky.. What sharpening Stone and grit you cant live without?
QUESTION:
What is the difference between sharpness and polish? You say sharpness is achieved at around 1k grit, so why would you want to go further? What is the benefit of a polish if the knife is sharp at ~1k grit?
To make it shiny
I have a question can you please review Davovua kitchen cutlery from Vietnam. Some people call them project kitchen cutlery. Thank you and have a nice day.
Missed opportunity to say: "Just gotta sharpen your skills Russel.
What are your thoughts on DMT and diamond bench stones in general?
Should ask Joe-have you tried DMT-Rogan.
@@williamd1891 lol
#Hi Ricky I want to buy my soninlaw two water stones and a strop which two water stones would you recommend I was thinking the suehiro cerax 320 grit and the suehiro debate 1000 grit and a leather strop what are your thoughts . Regards Dean from Oz
Agent 58 If you want the stones for maintenance rather than repair I would look at 1000-2000 and then 5000-8000.
Anything below 600-800 is really for totally re-edging a knife else repairing chips and other such damage.
QUESTION: I want to get my first stone to sharpen my Ken Onion Shun Chef Knife, and 2 other Shun Paring knives. Would you still suggest the Cerax 1000? I can only afford one stone to start. Thanks.
FilmFactry A Cerax 1000 would be a great place to start. It's a soaking stone, as opposed to a splash & go, but all things considered I'd be happy with that as a starting point.
always good sharpening 1000 grit stone. the cerax 1k is one of the best, at any price kit.com/Burrfection
Hey Ryky,
what happened to the gloves you were promoting and using in your cut test? They aren't on the kit list anymore :(
Haha... i loved yin can cook!!
440c it won't rust in the dishwasher really and you can bang it up a little bit and it still keeps a decent edge
My experience of sharpening chef knives 1000 grit is the most you’ll ever need for working in a kitchen. The only exception is if you’re a high level sushi chef then go up to 10,000 grit if you’re really keen to get perfectly flat slices but even that is questionable if the customer would notice.
As for putting knives in the dishwasher don’t do that. And if you’re in a new kitchen have a word with the KP tell them they don’t have to wash your knives.
I agree with not putting knives in the dishwasher...but if it must be done...I suppose I wouldn't really lose sleep over someone doing it with the Victorinox kitchen knives...they have the plastic handles, they're pretty durable and are pretty low on the price scale...just avoid using the heated drying feature on the machine as it does get quite hot and can deform some plastics...probably not great for the temper either
can you review the diamond machine technologies products ...??
Question: Related to stropping compounds on leather strops. I do not understand the concept. I just purchased 3 beautiful leather strops, from you - they are perfect - they look good - smell good - fine, fine leather, thank you very much. Now you are encouraging me to smear this goop all over them! Questions: Would I ever want to clean off the compound and get back to just leather? Would I ever want to apply another type of compound or am I stuck with whatever I first choose? Also, how would I store the strops with compound on them? I imagine the strops would have to be covered in storage because the compound would attract dust and make a mess of anything to which the compound comes in contact. Using stropping compound seems like a mess! Please respond - John, Huntington Beach.
you don't have to use compounds. it just makes things work faster, and/or if you want very specific grit finishes.
Unsure what brought your channel up on my You Tube feed, but I subscribed immediately. Searched through your video backlog and couldn't find any info on ceramic knives. I have a pair, got as a gift, obviously, I wouldn't carve or chop with them, but they slice incredibly well. Notwithstanding that limitation, what is your take on them compared to steel?
This is first and foremost a sharpening channel. Can you even sharpen ceramic knives?
Lemon Party you can
I appreciate your honesty in your videos, whether it saves money or skills. I also appreciate you not being influenced by sponsor or the opinions of your followers. I am new to knife sharpening and am starting from “scratch”. As I watch your videos, I am gaining confidence in your advice. But sharpening a knife with a brick 🧱?!?! You have to be kidding me! lol.
Some good questions answered. I was a little confused about the compounds. If the 1 micron is 14K equivelent, how would the half micron be 60K? Wouldn’t it be in the 28-30K range?
you would think so..... but no.
Burrfection I’ve seen shapton stones 30k grit with 0.49 micron particle size being quoted and I have seen 0.5 micron specified as around 45k grit. Then of course you have the problem of what percentage of the particles in the powder/liquid/stone are actually the quoted size and what the range of sizes are.
I run my Mundial stainless knives through the dishwasher. I put them in handle up. They are targeted more towards commercial/industrial use so they are dishwasher safe and have a lot of extra steel for resharpening. Note, I am talking about the ones with the molded plastic handles, not the faux riveted ones.
Questions: Hi Ryky, is it normal to strop on a lether strop with no compounds just the fiber of the lether.
Is it OK not to have a strop if you already have a stone with a 15000 grid. I'm a chef and I like my knifs very sharp and straight razor shaving fanatic. Have a nice day.
If you're using very fine stones you might not need the strop, and might in fact be better! Lots of people just use the plain leather. If you do this, your knives should be suitable for shaving.
My tip for the lazy chef: just use one of those 'spülschwamm' we call it in Germany. You soak it in water and put it flat on the kichen countertop. When your knives need a cleaning, just wipe it over it.
When all work is done my kives get dried carefully with a dishcloth and oiled with Ballistol mineral oil.
Next day, when you get your 'spülschwamm' ready on the countertop you just wipe it off once. So you can use high quality knives over decades without any harm for those likeable tools.
question i sharpen my knife on a 1000/3000 stone and i get it sharp enough to my liking. I work in a kitchen and only use it on cutting boards (obviously) but it dulls out very fast. I was wondering if that is for a specific reason like i am sharpening wrong or im not doing something i should be?
If it's a soft knife it will get dull quickly.
If a cutting board is made of very hard wood (e.g. maple), that can help dull a knife. I just cut out a 2’ long piece of maple hardwood with a 25 degree chisel and the edge is surprisingly chewed up, not just dulled. Too sharp a blade angle doesn’t help, either.
i've known "Chefs" that would toss their knives in the Dish machine at work, they were not good at being a "chef" in general! just saying... their are corners you can cut, corners that you cant cut, and corners that shouldn't be cut! use uncommon sense.
After throwing them in the dishwasher, nothing's getting cut *but* the corners.
they;d never make more than one day as a prep cook in any place I've ever worked. You throw a knife in the dishwasher, you're fired. And not because of the handle on the knife. You also don't leave them in a sink.
As you said, there are corners you cannot cut. That is one of them. ZERO tolerance in a real kitchen
I'll bet they're the best "Chef" at mc donalds
The knives never went in the sink AFTER the dishwasher where I worked, why would they, they have dishwasher trays for knives. We obviously had rules to not put knives in a sink.
This is terrible judgement. Throw knife in 30 second dishwasher at work = can't cook. I mean I don't do it to my knives but who gives a flying fuck, my comrades keep their knives sharp and still put them in the dishwasher = their choice. They all still make exceptional food. Maybe it's the dishwasher?
How do you sharpen the tip of a very curved pocket knife?
I’ve gotten a decent edge on some random things but you take it with the brick.
I've gotta know....as someone who has used the wicked edge sharpening system for years, what is YOUR opinion about that system vs. Sharpening using wet stones?
if you need to keep a stated angle, they're useful, but having to keep replacing proprietary parts which are far more expensive than they should be is not fun. Within reason I have keep my angles just fine without paying for a a "system" and then re-paying for the parts
Your skill with a stone will stay with you for your lifetime irrespective of what you're trying to sharpen. A sharpening system is only as good as it's compatibility with the knife you're trying to sharpen.
keep your wicked edge...and just buy some stones and try it with old knives.
#1000 and strop can get you shaving sharp. You can use Flitz metal polish from the hardware store
OMG yes! the brick is back!!!!!
I was going to message yesterday asking when you were going to use bricky again.
HONE your knife sharpening skills! Haha!
LOVE your videos!
thank you ! just doing my best.
Yeesh Ryky ... talk about not being able to answer a question. How do you test for sharpness besides cutting paper??!!
If Yan can sharpen, so can you!!
Juuuliiien lol. Love Yan!
Raw. Love this one RT
For the “lazy” chef. The manufacturer says the Yaxell dragon knifes are “dishwasher safe” although they don’t recommend doing it. Also, they’re really good knifes.
Dragon manufacturer is same person that makes the nexus line as well just in a different place.
dragon is made by Yaxell, subcontracted by Apogee.
Nexux is made by the very best company in China by Cutlery and More. Apogee is not related to them except as a wholesaler
but as ZYX says. Just don't do it.
The criteria is whether the handle material can withstand the heat. But as ryky and several of us have said. It is the mechanical action of the jets rattling the blade causing it to interact with plates, glasses etc. And most importantly the safety issue! Just don't do it!
Harrison Hamada ty for helping with it. I didn’t do any research about the maker of the nexus line. I was just going off the word of a CEO of a knife company that I talked with who told me the information of who made nexus.
I believe Russel Parker was looking for a method to test sharpness, to verify different levels of sharpness along different areas of the blade. He knows only of the paper test, I suggest shaving hairs as a test for a higher level of sharpness, but that doesn't tell you if certain specific areas are sharper than others.
I think "Paper, shaving, tomato". I just used a Ruixin sharpener for the first time, and went wrong on at least three counts. Partly b/c the machine is just wambly and settings come undone, partly b/c I forgot to check the angle a few times... so I only got about half the effect, right? AND YET still push-cut newspaper, shaves, cuts tomato like nothing.... TODAY I'm going to do a GOOD JOB on a different (I have two the same) knife... in the name of SCIENCE! I'm doing this as a little lab with some Engineering students... I actually bought some tomatoes for a surprise ending. A LOT of people have never used a sharp knife, I think this will be a treat for them, and hope to avoid bloody injuries. As an aside, I don't suggest actually buying the basic Ruixin sharpening system, it's too floppy and hard to adjust. You have to be a technician and end up using pliers on things that are supposed to be hand adjustments. There ARE intermediate Chinese sharpening gadgets that look like they are good value and wouldn't be such an ADVENTURE to the user, but not easy to buy, a month for delivery... I think a better Chinese sharpener and good Diamond stones might be the deal, for under or around $500.
the ALMIGHTY Burrick
Dishwasher is the best place to put knives for children and guest to learn about looking before they touch :P
How often do you clean your strops and have you made a video on how to clean your strops? 😀😀
A little over-reaction on the dishwasher... As a knife maker I throw all my cheap 440 stainless kitchen knives in the dish washer with no issues. Obviously put the edge down. If you stab your fingers up into the bottom of the top rack, you might cut them.
I am a professional chef and use a steel to maintain the edge between sharpening. How do you feel about steels?
if you have a very very soft german knife, you might to use one a dozen times a day. If I was a butcher, I'd rather use a soft german steel blade and hone it once or twice an hour than a Japanese blade. If I'm doing hard squash, the same thing. But for most purposes, steels are almost worthless. they only align an edge on a soft steel blade. they do NOT sharpen
If you have a hard Japanese knife, the knife is harder than the steel so it has little to no effect. They make ceramics than can help, but they are not a replacement for a stone and a strop for a Japanese knife.
I love them albeit they often don't love me back.
Sharpening/honing steels, whether metal or ceramic, are a very time efficient way of maintaining cutlery. Using steels is a skill well worth mastering as not every blade can be stone sharpened.
While you probably won't get quite the same result as a stone, all things being equal, there's a lot to be said for their time and space efficiency that stones don't have.
I use ceramic steels in between stone sharpenings, mostly to hone, as this is all my cutlery needs for the most part.
I knew a cop who regularly ran his service revolver through a hot cycle in his dishwasher (top rack!).
Nothing new.
I hope he lubed it with mineral oil and not anything causer causing
How bad can that 10$ 400/1000 Grid stone from aliexpress be?