I’m not a restaurant owner. In fact, I just started learning to sharpen knives literally 5 days ago. I’ve got a LOT to learn so I’m not sure how much I can help in your venture. That said, if you ever want to visit Philadelphia, we’d love to have you here. Keep up the great work.
I can't help but feel he's missed the point of the likes of the wedgek guides here. They don't lock you in to any angle, but they do provide an accurate means of enabling you to get the feel for a certain angle until you have the muscle memory. They are great for those non-hobbyist that sharpen knives of varying degrees at normal intervals and therefore require a quick reminder of where 15deg is. They still allow you to adjust away from 15deg at the tip if required and in fact aid in learning to sharpen by feel, but do so accurately.
super frickin helpful bro. people just dont know about the whole "art" of sharpening anymore. the masters took over ten years of sharpening every single day to become masters. Going by feel is no doubt the best way to get a sharp edge and consistent strokes. Thank you.
Another great round of Questions & Answers which I was wondering myself for sure keep this new format cause it keeps it fresh, educational & always interesting. As for Food Blog go for it why not always follow your interest & passions.
I'd like to add that angle was the one thing I always worried about. I threw that in the crapper and discovered that the angle took care of itself as I concentrated on the burr. I had lasting muscle memory within a day. ALL HAIL THE BURR!!!
Great advice on the sharpening wedges. I have them and everything you say about them is true. One thing I will say, they do give some reassurance for the beginner that you're at least in the right ball park, angle wise. I use them to just check my grip, and that it's putting the blade at the right angle, then I take the wedge off the stone and actually do the sharpening. I'm really enjoying this Q and A style of video, but of course I also learn a lot from the "how to" sharpening videos too. Custom knife makers being featured on the channel? Yes! Cheers!
The food idea could be interesting but I’m really excited about the custom knife makers! Keep us posted on your plans and thanks for answering our questions. Cheers!
spot on about technique I'm an ex beef slaughterman and we never had waterstones , always used Norton India stones and finished with a black Arkansas stone for an absolute razor edge..by the way we used vegetable oil or water as a lubricant as we were not allowed mineral oil in a food processing plant...as an aside I switched from steel to ceramics to straighten the edge during use
If you need to use a spine angle guide (like Minosharp's) and you don't want to ruin the finish, you can tape up the contact areas between the angle guide and the spine. This will provide a layer of protection to stop the angle guide from ruining the finish.
Another good video. Thanks to Ryky. I use the Shapton Glass 320, Chosera 800 & 3k, and King 1k, 6k & 8k and his leather strops. He has never misled me and has greatly improved my sharpening skills. Thanks.🔪🗡⚔️
I love how you sharpen knives and especially the large carving knives used in the kitchen. I have several cooking knives which I have to sharpen and also many hunting and pocket knives and work to keep them sharp.
Food: Charleston SC Custom knife: You should visit some of the guys who were on Forged By Fire. They are making some crazy knives/weapons. Also it would be nice to see some guest demos on the use of the different types of knives and how they are used. I have yet to brave the hand polishing but I do appreciate good knife skills. I appreciate the good content and information, keep up the good work!
I love the new format. You are covering a lot of general info quickly. The in depth videos are also fantastic but I'm sure they are quite time intensive to produce. Mixing them up is best so we can catch something quick that helps, and dig into products/skills on a regular basis. I'd also love to see you visit with knife makers and chefs using the skills and techniques that help build on our knowledge. i have to admit I found Anthony Boudains visit with Bob Kramer enough to have watched it several time. The art and science of blades and preparing food is fascinating.
From what I've seen lately, sharpening removes metal from the blade, which isn't always what is needed to make a knife sharp again. Also, removing metal from the blade reduces the life expectancy of the knife. Most of the time, stropping is really what is best to bring back the edge without removing metal. So, sharpening is used to establish the edge and stropping is used to keep the edge tuned to it's previously sharpened state.
Not the least bit interested in food reviews. But you do what you want, Ryky. You have to enjoy what you do and chase your dreams. Featuring custom knife makers on the other hand I would be very interested to see. I have a couple of custom knives but onlt in my bushcraft knife collection, I'm yet to purchase a custom kitchen knife. You should do a deal with them, they get to promote themselves by being on your channel and offer a discount to anyone that mentions Burrfection when ordering a custom knife from them. No doubt you would increase their sales so it would be worth it for them.
I think it would be good for you to expand your channel like that, I’m only an amateur with knives and In the kitchen, but I would love for you to come to Australia, Queensland, Brisbane. It would be awesome to see you travelling, learning about food. Like every time you learn something or get a new tip that you think would be nice to share and help us. I know a lot of chefs and each treat their knives differently and it reflects on them. If you came to Brisbane I would definitely come see you and ask you in person for tips and tricks and ask about your vast knowledge about things I’m not sure about.
All of these so-called "experts" can barely agree on a single thing. Angle guides are great! They give you an idea rather than the "imagine there are two quarters" suggestion. And beginners get MUCH better results with them rather than without them.
I've been using the King 1000/6000 and have finally had things click. I just stepped up to the Debado #1000 this morning trusting Ryky's judgement from the Shogun resto the other day. They have to ship from Japan. The food this is a plus for sure. I'm in Texas but not a chef. I can do a pretty good smoked brisket though. Other Bladesmiths? You bet.. Another thing is I'd like to profiled is other styles of work knives, I'm a sportfisherman. I always looking for tools for filleting and cleaning fish. Lots of versions there. There is also the American packing industry and the tools used there. Man. On and On... Thx for doing what you do
Not having tried guides, I think they would be best as a self training tool to get a feel for the angle so you can free-hand to that angle. I would not want to work on sharpening "while" using a guide though.
I have been wanting to do a traveling knife maker vlog myself for about six months now. I would be bummed to have you beat me to the punch but thrilled to see the content.
I have those angle guides, haven’t used them yet as I have purchased the ken onion worksharp and grinder attachment (my knives are razor sharp now, buy one) but I might use my stone now because I had an epiphany one night when I got high. Bros listen to me, I don’t know if he says it in his video but here goes. Say you want to do a 20 degree angle on your knife but you can’t eyeball it. Put your knife on the whetstone like you’re going to chop it (90 degree angle) then slowly lower your blade to the side until it’s at half of what the previous angle was ( a 45 degree angle) then another half (22.5) then move it a bit more and voila. Works insanely well.
Okay, a few things: 1) a food blog from you sounds AWESOME!!! Make it happen, Ryky!!! 2) the idea of you actually doing collabs with custom knife makers is actually amazing!! 3) Did something happen to your doggo? I'm seeing a few comments about it, RIP if true :( Keep doing your thing, sir!!!
I like ideas 1) and 2), and if you do add food blogs to your show just don't get food "goofy" like some other host always do. Connecting food to the knives we all sharpen would add a new dimension to your show, the proverbial "rubber meeting the road", if you will. As to adding custom knife makers and showing how they work their craft....it really does help to round out your show by providing a beginning, then sharpening (middle), and finally food (end result). Perfection if your ask me! So something to look forward to then :)
A "knife amateur" that's humorous. Meeting custom knife makers, why not? Especially the ones who make knives they use, offers a certain perspective. The recent surge in available TV/video featuring blade smiths is entertaining and fosters an appreciation for the craft.
your review of the suehiro dabato made me purchase a 400 for my hand planes and chisels and its by far the best thing I have ever used. I highly recommend.
Nice break down of the feed back and polish of each stone. I know this as I hone straight razors constantly and look at the edges under magnification. I have the Norton Multi stone set up and I have lost my ability to maintain the correct angle when using it..thanks for the advice and demonstration..
i do a lot of prep work like cutting vegetables and breaking down meat. for vegetables, the french slicing motion is the most comfortable with a curved chef knife, but i like chinese cleavers mainly because of the big flat surface for scooping; not as comfortable to cut with for long periods of time though.
Hi Mr. Burr! If you put clear packing tape on your blade, the clipon angle guide will not mar the finish. I don't use one, but this is a simple way to avoid that problem.
Yeah, I have a couple of the clip on versions, I would only really use them on stones if I am in someone elses house and want to set an angle fast on my pocket DMT coarse. I have discovered though, they are the very best way to strop a katana. Some of the clip ons will snap because of the pressure in a wider blade however I haven't had a problem with the cheap clones...after a 2-4000 grit stone finish stropping on a loaded kangaroo .3 micron and .1 micron compound reveals the very sharpest edge whilst maintaining a convexed microbevel tough enough for the job. So if you a regular cutter with tatami and want to retouch during a cutting session or if you are in competitive cutting it's an excellent way to maintain a perfect edge every time no matter what type of katana you use. Now obviously some purests are going to say thats not necessary and not recommended on a genuine nihonto however, I am a practical person who likes cutting practise and using a strop with an angle guide at the right times is going to dramatically change the length of time needed between a full service polish or personal stone touch ups. It's simple common sense to me, keep the allignment perfect and it will last longer and cut cleaner. I can easily whittle hair from this method which is fun by itself. So, clip ons can serve a very useful function but for regular use, no, they really aren't the best thing like the video says. Oh, if you are ordering one, order this type ae01.alicdn.com/kf/HTB12NaBj8DH8KJjy1zeq6xjepXaO/WHISM-Plastic-Knife-Sharpener-Angle-Guide-Whetstone-Sharpening-Tool-Knives-Clip-Holder-Knife-Sharpener-Guide-Kitchen.jpg The ceramic on the back is one solid piece instead of two or three little pieces which can change the angle minutely. There is another variation of this device which uses 2 cylindrical rods of ceramic as the backing plate (you can actually remove them) , I got one of these to see if the rods can be used as a makeshift polishing medium for field sharpening, it work's as a sharpening medium but the result is not polished like you'd expect from the term ceramic sharpening stone. I can't remember exactly but the result was about a 1000 grit sort of edge, which isn't too bad for the price if you want it as a field touch up method.
A bit late to this, but I work at Cuvée in Thibodaux, Louisiana. Just opened up this week and the menu is GREAT!!! Southern Italian/South Louisiana fusion!!!
Totally agree with you. As professional I sharpen my knifes when day off. At least ounce a week. 1000 grid Japanese splash and go. 6000 king and 8000 Belgian coticule . The knifes i don't use a lot but are sharp I just do Belgian coticule for refreshing the edge. Sharpening too much is wrong. Specifically for heavy daily duty. Just get a trusted edge for your feeling.
Really good information and sorely need for a novice like me. At least now I won't scratch any knives using an angle guide or the rubbishy MTJSYG Knife Sharpener 4-in-1 Kitchen Knife and Scissor Sharpener I bought recently. I'm sure this will put a smile on someones face.
I recently got my first whetstone set and good kitchen knives too. The whetstones came with a clip angle guide which perplexed me and I dismissed it almost immediately as useless. It forces a fixed height of the spine off the stone's surface. So my 8" chef's knife, my 5" chef's knife would both result in very different angles to the stone since the angle from a fixed spine height will depend entirely on the width of the blade. A paring knife or thin fillet/boning knife could be 45° or more using the guide! A cleaver might be less than 10° Lol Terrible for chopping through chunky meat and bones. Much better to learn to feel your knifes' angles and practice. JMTC
Hello Ricky, I am a fairly new watcher and subscriber. Can you tell me if a 25 dollar 1000/6000 half and half stone is cheap or bad. I bought it recently it is half white and half blue and looks and I've seen stones that look exactly the same but have a different brand name "BCKOKI" is the one I bought they are all over Amazon. Can you please give me your opinion of how good a quality you think it is and how it compares to some of your name brand stones just to give me an idea. Thank you and I appreciate your work.
Thank you for the video. I recently bought hand forged damascus blades online with no established edge. I have no experience sharpening knives and I only have a beginning whetstone kit. Two grits. Should I invest money on more whetstones, an electric sharpener to speed things up, or make do with what I have?
@@Burrfection I suffered for about two hours with a blank blade and managed to get it mostly sharp. I think I just need more stones with a coarse grit to remove more material.
If you're wanting to reprofile your edge I'd reccomend the worksharp guided table sharpener...it pivots to follow the contour...I prefer to keep mine touched up with a ceramic rod and use a diamond rod for damage
First off, thank you for the instructional video. "I have a wife and three kids, so I don't have a lot of time." "So, I'm interested in starting a vlog of restaurants around the world..." Escape plans? 8^P
i just got my whetstones. beautiful real stones, cut and polished and made in Poland, so they are Polish and polished :D. 3 stones cost me around 12$ with shipping. Bought it from stone mason. Bought my chef knife as well from polish company, payed around 18$ i am glad as hell. Now i just need to earn somehow 1000$ to repair my wife's car because it broke.
I've been enjoying your videos. I found you because I have a straight razor that I can't seem to get sharp enough and I was trying to find the right stone to use to hone it. Whiles searching I found your channel. You asked about travel. Yes, you should see the world! A travel segment to this channel would be great! My wife and I live in Penang, Malaysia and she runs cooking classes here (Google "Cooking With Alou"). I bought her a couple of ZELITE INFINITY knives. Would love to hear your thoughts on these knives. Now I think I should have gotten the Dalstrong! If you ever get to Penang, you have a place to stay and we'd love to have you do a cooking class with her! Penang us a huge food destination! (You can sharpen her knives while you are here 😉)
I'm in central Minnesota, I work in a butcher shop. I'm trying to learn how to sharpen knives as sharp as the owners. These people cutting meat have the sharpest knives they use all day every day. Let me know if you want to check it out.
Charleston, SC has a ton of great restaurants. You could eat at a new place for every meal for weeks and never get a bad meal. As for connections, I am lacking in that department lol. Would love to see the custom knives on your channel 👍🏻
You really need to sharpen on an angle and create an x like bur. It also makes it easier to see what you're doing and if you're keeping the same angle rather than back and fourth. Trust me for a hunting shaped knife just use the right side of the stone angle it and keep the angle low like 20 degrees and to back and fourth. Then just flip the knife and use the right side of the stone again for the other side. Sharpening on an angle is going to remove more metal than back and fourth and its going to create a way sharper bur. Look directly and the bur on your knife like edge right infront of your eye and look to see if it is even on both sides, if it isn't sharpen the side thats wrong until its perfect V shaped.
Can we get more info on how the angle changes on the tip? Would the angle of the tip remain the same as the heel when looking at the angle of contact relative to the stone? Whats the best way to learn sharpening through feel?
In your chef knife tutorial you do push pull with curve blade..am i mistaken?? I've been wondering about this. Can you differentiate between how 'heavy' of a curve, seeing as most chef knives are curved. My question, can you show a few different knives, what you consider 'straight' and 'curved' i know its 'obvious' but I'm a little confused.
Meeting knife makers would be nice, you can even pair that up with food vlogging while youre at the location. I think visiting their workshops and sharpenning blades with them would be a great idea... but thats just me thinking, some things are easier said than done
Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on CZcams, good idea about the food reviews Thanks and great job
im interested in the idea of meeting custom knife makers and learning about the manufacturing process that goes into their work. plus, i love food so...
I'd argue that if you're using a wedge to "lock you in" to an angle, then you're not using it right. It clearly helps to be able to periodically check to see where you're at, and given how incredibly easy it is to wander far from a specific angle, I think it's valuable to check often. You've illustrated this yourself by very seriously misjudging the angles of german knives you sharpen on your channel, for example in places where you've said that Wusthof factory sharpens to 20 degrees approximately, when in fact they sharpen to 14, and even lower on their santokus. Yes, when you sharpen a belly or a tip, an angle wedge's usefulness lessens, but that doesn't mean you shouldn't check. Imagine you're sharpening a knife with a very badly worn bevel. You're far more likely to get the desired angle on a coarse stone with a wedge than "by feel." Those severely worn bevels can be impossible to find by feel, and a new sharpener may feel discouraged attempting to locate a specific angle on an old Henckels that's been worn down to a rounded off 22 on its belly, while still being 15 at the tip. Assuming they find those angles at all, they're going to be left with a weird looking knife with a bevels of very different sizes and angles down the blade. Or if they find that 22 degree angle on the belly and then stick to it, the resulting edge will in no way resemble the one it came with from the factory. Using a wedge to know with some assurance what angle you're looking at can be really helpful for those people.
What is the best way to remove the very fine wire on your edge mostly folders. I know there is so many videos on this but not much luck. May is sharp enough to cut most any thin grade paper shave the hair on your. But will not cut free hanging hair. And some to be the higher grad steels. Will take anyones advice that can help thanks and have a blessed day.
I would like to see and SUPPORT JAPANESE ARTISAN KNIFE MAKERS FAMILY BUSINESS BEING HANDED DOWN WITHIN THE FAMILY CIRCLE Also different types of steel such as “WORTZ’ And a DEMONSTRATION OF ‘CUTTING THE SILK” I ENJOY YOUR ENTHUSIASM. KEEP UP THE GOOD WORK. TOM
Hold it hold it. The last little angle square you said you wouldn't use isn't actually used ON the knife you just acquire the correct angle then you free-hand it!! Just like you always have.
Hey, Ryky. My wife and I own a Filipino-American restaurant in Northridge, CA and we'd love for you to come visit sometime! Our restaurant's name is Ninong's Cafe. "Ninong" is the Filipino-Tagalog word for God-Father. We make everything from scratch using our family recipes. We've been in business for a decade and take pride in being part of a collective effort of young Filipino entrepreneurs who have made introducing Filipino culture (through food) to American culture as a part of our business statement. At our restaurant we use Filipino flavors with Western-American techniques to make Filipino food more approachable for people who aren't familiar with our culture. Our claim to fame are our Ube Pancakes topped with Sans-Rival butter (sweetened whipped butter), drizzled with Ube Cookie Butter, and dusted with Ube cookie crumbs. Ube is a purple yam that we use in a lot of Filipino desserts, it has a brilliant royal purple color and unique flavor that American culture has really taken a liking to. We also serve an assortment of savory dishes ranging from traditional "Silogs" (garlic fried rice, an egg prepared to your liking, and a cured breakfast protein of your choice) to more creative dishes like a maiz-queso cornbread waffle drizzled with raw organic honey served with tempura fried chicken tenders glazed in sweet-chili-banana-ketchup, garnished with sliced cucumbers and coriander leaves. If you're hungry, I will cook for you :D
It's best to do both, around the world but make knives in other countries with other knife makers making knives there in your style (bring some knife tools that makes your knife unique but using their machines and maybe metal alloy if it's unique, else bring your own metal alloy Burrfention friends). Multi-birds with one stone.
Thanks for the Videos looking to purchase my first set of stones. Looking at the King stones. Question is the KDS Version the only way I should go or would the standard version work well up to VG10? Also what stone in that price range would be good for re profiling
I'm not a fan of sharpening angle guides either, but the sharpening angle doesn't (or rather shouldn't) change when going freehand. It might appear that way because of the sides of the "triangle" changing their size as a result of the profile of the knife changing/ you moving between heel/tip, but the angle between stone and blade is the same.
How the hell do you old a specific degree angle when sharpening? That is what I don't get about this whole hand sharpening thing. Sans guide, are you just naturally capable of looking down at the knife and saying "I am holding this at a 15 degree angle"?
I have a shapton kurumako 1000. I’m just learning to use it. What suggestions do you have? I’m having trouble getting the correct sharpness. Took about 20 minutes to cut paper and not hair shaving sharp. Should I use those wedgek angle guides?
QUESTION - Love your videos and I have. 2 questions… 1) When are you going to start cut testing proteins in your videos? As you know, cutlery for proteins is very different to cutlery for vegetables. Are you, your wife, your kids and all of your subscribers/viewers are all vegetarians/vegans by any chance? 😂 2) With your cut tests I wonder what the merit is of doing them with only the factory supplied edge. The reason I say this is that the factory edge will only ever be a one time temporary edge… where the only way to keep that factory edge is to not use the knife. After the first honing/sharpening you forever have something else. So why not do a post-Ryky sharpened edge instead of a factory edge as that's the edge the knife will have for the rest of its life?
Ryky I would like to see u visit knife makers and there shops. I would like to see u review some smaller custom knife makers and maybe u could help there buisness grow just by the exposure.
Rike the TV has plenty of food shows but quality clips like yours are few and far between. I would hate for you to take away from your knife sharpening for another food show. Keep up the good work.
Hi Roberto from Chile (thanks for mention my country today). I have a question, last years my wife bought me in Japan a very hight quality Yanagiba bocho (VG10 steel), I have been using this knife very often since then. The first time that I sharpened it took me more than a month of very hard learning. My question is how I can get a very sharp top of the knife?
Před 6 lety
Can you do a video on what is the basic stone to have if you dont know anything about sharpening . What grit. And how to sharpen barber scissors
Now I'm hungry. Thanks for the video. I was thinking about guides but realized that they couldn't by good for knives with a belly because of the angle change. But now I see that it may work well on a nakiri or santoku. Still probably won't use them though.
Please consider an episode comparing and contrasting controlled angle systems (like the Lansky kit) with your "manual" method. Why would a person choose one over the other? If it's all about exactly maintaining a bevel angle, then a controlled angle system would seem superior. Clearly it's not as evidenced by the results gained through "manual" sharpening methods.
Hey Ryky, great vid. Love the idea of delving into the knife world and meeting some knife makers and their particular sharpening techniques and setups. As far as the food vlog, while it wouldn’t make me unsubscribe, I have little interest in it. I would suggest starting a new channel for your food vlogs. Maybe a “Burrfection Eats” or “Burrfect Eats”.. something like that. Just my opinion, I’ll be here either way.
As someone who fell victim to a sharpening guide on a damascus knife (before I saw this vid of course).. do you have any suggestions for repair of "damage" to damascus damage. My SG2 Gyuto now has wonderful lines running horizontal along the blade. If not able to repair (and I think im out of luck), are there any "creative" solutions to hide the damage?
I Came across your channel right now and I'm amazed!! Great Job Man! I work in Vienna in a Steakhouse as a Head Chef and I'm really passionate about knives! If you are around in Austria please contact me! You will be very welcome!!
Best feedback is an all metal, very strong, very tough metal at the same time, that's as light and thin as possible (all metal even the handle but this knife may not exist), so that the vibration travels through solid metal (like sound, waves travel in solids). This is like a thin Made in Japan all metal precision screwdriver. This knife does not exist yet but may someone use the strongest and hardest metal in existence then sharpen to 60,000 grit (compound is the only way to go) so it's super razor sharp but will have no problem with meat like goat's meat which is tough or beef or pork or horse, etc. with the edge angle in one side (like some japanese knives, like scissor blades). The metal handle must have a new kind of knurling pattern (I recommend copying human fingerprints- nature's design is the best and is the fundamental). God bless :-)
4 am i pull my stones out of the water and spend at least four hours sharpening tools from the day before. Weekends much more. I love 💕 sharpening! How many steps of grit do you use. From what grit to what grit?
When should I soak my cork? If someone else soaks my cork will the feedback feel different? sorry just kept thinking about the SNL skit with cork soakers every time you said soak your stone.
Question: I have ordered a Wasabi Black Deba knife. Is there a difference in sharpening between a Deba and a Yanagiba, or do the same principles apply?
my trusted knife store bur.re
3:44
Thank you
You're doing god's work, thank you!
Ha! Angle gauges...they work to a certain degree :-D
Dissappointed sigh*
You know where the door is.
@@cheekibreeki904 Hahaha!
Hahahaaa..Love your play of words there.
Dad, is that you?
I’m not a restaurant owner. In fact, I just started learning to sharpen knives literally 5 days ago. I’ve got a LOT to learn so I’m not sure how much I can help in your venture.
That said, if you ever want to visit Philadelphia, we’d love to have you here. Keep up the great work.
I can't help but feel he's missed the point of the likes of the wedgek guides here. They don't lock you in to any angle, but they do provide an accurate means of enabling you to get the feel for a certain angle until you have the muscle memory. They are great for those non-hobbyist that sharpen knives of varying degrees at normal intervals and therefore require a quick reminder of where 15deg is. They still allow you to adjust away from 15deg at the tip if required and in fact aid in learning to sharpen by feel, but do so accurately.
Thank you, so many talk of rules of sharpening and very few talk about the feel of it. Your approach seems to be much more intuitive.
super frickin helpful bro. people just dont know about the whole "art" of sharpening anymore. the masters took over ten years of sharpening every single day to become masters. Going by feel is no doubt the best way to get a sharp edge and consistent strokes. Thank you.
It's not the stone, but sharpener. Thirty one seconds. No wasted time. Than you take the time to explain the statement. Thanks. Love your channel.
@Kiki Lang - Exactly, like the old saying "A poor tradesman blames his tools".
Your knowledge from experience and ability to eloquently explain the details of knife sharpening is amazing. Thanks for sharing your knowledge Ryky!
Another great round of Questions & Answers which I was wondering myself for sure keep this new format cause it keeps it fresh, educational & always interesting. As for Food Blog go for it why not always follow your interest & passions.
I'd like to add that angle was the one thing I always worried about. I threw that in the crapper and discovered that the angle took care of itself as I concentrated on the burr. I had lasting muscle memory within a day. ALL HAIL THE BURR!!!
Great advice on the sharpening wedges. I have them and everything you say about them is true. One thing I will say, they do give some reassurance for the beginner that you're at least in the right ball park, angle wise. I use them to just check my grip, and that it's putting the blade at the right angle, then I take the wedge off the stone and actually do the sharpening.
I'm really enjoying this Q and A style of video, but of course I also learn a lot from the "how to" sharpening videos too.
Custom knife makers being featured on the channel? Yes!
Cheers!
Your tutorials are the best on the web, thank you for these!
Glad you think so!
The food idea could be interesting but I’m really excited about the custom knife makers! Keep us posted on your plans and thanks for answering our questions. Cheers!
spot on about technique I'm an ex beef slaughterman and we never had waterstones , always used Norton India stones and finished with a black Arkansas stone for an absolute razor edge..by the way we used vegetable oil or water as a lubricant as we were not allowed mineral oil in a food processing plant...as an aside I switched from steel to ceramics to straighten the edge during use
You give spectacular explanations. Many thanks for your efforts!
If you need to use a spine angle guide (like Minosharp's) and you don't want to ruin the finish, you can tape up the contact areas between the angle guide and the spine. This will provide a layer of protection to stop the angle guide from ruining the finish.
Another good video. Thanks to Ryky. I use the Shapton Glass 320, Chosera 800 & 3k, and King 1k, 6k & 8k and his leather strops. He has never misled me and has greatly improved my sharpening skills. Thanks.🔪🗡⚔️
I love how you sharpen knives and especially the large carving knives used in the kitchen. I have several cooking knives which I have to sharpen and also many hunting and pocket knives and work to keep them sharp.
Food: Charleston SC Custom knife: You should visit some of the guys who were on Forged By Fire. They are making some crazy knives/weapons. Also it would be nice to see some guest demos on the use of the different types of knives and how they are used. I have yet to brave the hand polishing but I do appreciate good knife skills. I appreciate the good content and information, keep up the good work!
I love the new format. You are covering a lot of general info quickly. The in depth videos are also fantastic but I'm sure they are quite time intensive to produce. Mixing them up is best so we can catch something quick that helps, and dig into products/skills on a regular basis.
I'd also love to see you visit with knife makers and chefs using the skills and techniques that help build on our knowledge. i have to admit I found Anthony Boudains visit with Bob Kramer enough to have watched it several time. The art and science of blades and preparing food is fascinating.
From what I've seen lately, sharpening removes metal from the blade, which isn't always what is needed to make a knife sharp again. Also, removing metal from the blade reduces the life expectancy of the knife. Most of the time, stropping is really what is best to bring back the edge without removing metal. So, sharpening is used to establish the edge and stropping is used to keep the edge tuned to it's previously sharpened state.
Not the least bit interested in food reviews. But you do what you want, Ryky. You have to enjoy what you do and chase your dreams.
Featuring custom knife makers on the other hand I would be very interested to see. I have a couple of custom knives but onlt in my bushcraft knife collection, I'm yet to purchase a custom kitchen knife. You should do a deal with them, they get to promote themselves by being on your channel and offer a discount to anyone that mentions Burrfection when ordering a custom knife from them. No doubt you would increase their sales so it would be worth it for them.
I think it would be good for you to expand your channel like that, I’m only an amateur with knives and In the kitchen, but I would love for you to come to Australia, Queensland, Brisbane. It would be awesome to see you travelling, learning about food. Like every time you learn something or get a new tip that you think would be nice to share and help us. I know a lot of chefs and each treat their knives differently and it reflects on them. If you came to Brisbane I would definitely come see you and ask you in person for tips and tricks and ask about your vast knowledge about things I’m not sure about.
i use the 2 coin method to set my initial angle. 2 pennies for standard, 2 dimes for a thinner edge, 2 quarters for a thicker edge.
All of these so-called "experts" can barely agree on a single thing.
Angle guides are great! They give you an idea rather than the "imagine there are two quarters" suggestion. And beginners get MUCH better results with them rather than without them.
“They both work to a certain degree”. Good one :)
I've been using the King 1000/6000 and have finally had things click. I just stepped up to the Debado #1000 this morning trusting Ryky's judgement from the Shogun resto the other day. They have to ship from Japan. The food this is a plus for sure. I'm in Texas but not a chef. I can do a pretty good smoked brisket though. Other Bladesmiths? You bet..
Another thing is I'd like to profiled is other styles of work knives, I'm a sportfisherman. I always looking for tools for filleting and cleaning fish. Lots of versions there. There is also the American packing industry and the tools used there. Man. On and On... Thx for doing what you do
Not having tried guides, I think they would be best as a self training tool to get a feel for the angle so you can free-hand to that angle. I would not want to work on sharpening "while" using a guide though.
I have been wanting to do a traveling knife maker vlog myself for about six months now. I would be bummed to have you beat me to the punch but thrilled to see the content.
I have those angle guides, haven’t used them yet as I have purchased the ken onion worksharp and grinder attachment (my knives are razor sharp now, buy one) but I might use my stone now because I had an epiphany one night when I got high.
Bros listen to me, I don’t know if he says it in his video but here goes. Say you want to do a 20 degree angle on your knife but you can’t eyeball it.
Put your knife on the whetstone like you’re going to chop it (90 degree angle) then slowly lower your blade to the side until it’s at half of what the previous angle was ( a 45 degree angle) then another half (22.5) then move it a bit more and voila.
Works insanely well.
Okay, a few things:
1) a food blog from you sounds AWESOME!!! Make it happen, Ryky!!!
2) the idea of you actually doing collabs with custom knife makers is actually amazing!!
3) Did something happen to your doggo? I'm seeing a few comments about it, RIP if true :(
Keep doing your thing, sir!!!
I like ideas 1) and 2), and if you do add food blogs to your show just don't get food "goofy" like some other host always do. Connecting food to the knives we all sharpen would add a new dimension to your show, the proverbial "rubber meeting the road", if you will. As to adding custom knife makers and showing how they work their craft....it really does help to round out your show by providing a beginning, then sharpening (middle), and finally food (end result). Perfection if your ask me! So something to look forward to then :)
just want to say this is an excellent content-packed video. thanks for sharing.
A "knife amateur" that's humorous. Meeting custom knife makers, why not? Especially the ones who make knives they use, offers a certain perspective. The recent surge in available TV/video featuring blade smiths is entertaining and fosters an appreciation for the craft.
your review of the suehiro dabato made me purchase a 400 for my hand planes and chisels and its by far the best thing I have ever used. I highly recommend.
Burrfection i work in as a Cook in NY, buffalo , fiesta bamba mexican restaurant. I use enso HD knifes, and miyabi brichwood. I love You videos
Another great video! I really like these Q&A's. Stay sharp!
To prevent scratches with a guide, put some tape over the guide to make the guide's surface smoother.
As always excellent advice, pragmatic and not dogmatic.
Nice break down of the feed back and polish of each stone. I know this as I hone straight razors constantly and look at the edges under magnification. I have the Norton Multi stone set up and I have lost my ability to maintain the correct angle when using it..thanks for the advice and demonstration..
i do a lot of prep work like cutting vegetables and breaking down meat. for vegetables, the french slicing motion is the most comfortable with a curved chef knife, but i like chinese cleavers mainly because of the big flat surface for scooping; not as comfortable to cut with for long periods of time though.
Right on. You just saved me a few bucks, and a MAJOR migraine. I’ll keep working on my free-hand technique. 🤙
Hi Mr. Burr! If you put clear packing tape on your blade, the clipon angle guide will not mar the finish. I don't use one, but this is a simple way to avoid that problem.
Yeah, I have a couple of the clip on versions, I would only really use them on stones if I am in someone elses house and want to set an angle fast on my pocket DMT coarse.
I have discovered though, they are the very best way to strop a katana. Some of the clip ons will snap because of the pressure in a wider blade however I haven't had a problem with the cheap clones...after a 2-4000 grit stone finish stropping on a loaded kangaroo .3 micron and .1 micron compound reveals the very sharpest edge whilst maintaining a convexed microbevel tough enough for the job.
So if you a regular cutter with tatami and want to retouch during a cutting session or if you are in competitive cutting it's an excellent way to maintain a perfect edge every time no matter what type of katana you use.
Now obviously some purests are going to say thats not necessary and not recommended on a genuine nihonto however, I am a practical person who likes cutting practise and using a strop with an angle guide at the right times is going to dramatically change the length of time needed between a full service polish or personal stone touch ups. It's simple common sense to me, keep the allignment perfect and it will last longer and cut cleaner.
I can easily whittle hair from this method which is fun by itself.
So, clip ons can serve a very useful function but for regular use, no, they really aren't the best thing like the video says.
Oh, if you are ordering one, order this type
ae01.alicdn.com/kf/HTB12NaBj8DH8KJjy1zeq6xjepXaO/WHISM-Plastic-Knife-Sharpener-Angle-Guide-Whetstone-Sharpening-Tool-Knives-Clip-Holder-Knife-Sharpener-Guide-Kitchen.jpg
The ceramic on the back is one solid piece instead of two or three little pieces which can change the angle minutely.
There is another variation of this device which uses 2 cylindrical rods of ceramic as the backing plate (you can actually remove them) , I got one of these to see if the rods can be used as a makeshift polishing medium for field sharpening, it work's as a sharpening medium but the result is not polished like you'd expect from the term ceramic sharpening stone. I can't remember exactly but the result was about a 1000 grit sort of edge, which isn't too bad for the price if you want it as a field touch up method.
So sorry to hear about yor dog, rip
Kelvyn Barker Jian So sad.. also so tempting to suggest he ate it..
Poor timing on an unfunny "joke." you should be ashamed.
it is a funny joke but since his dog justed passed away. It wont be funny.
Songleng Hak wrong
Peel off the skin and taste like chicken
A bit late to this, but I work at Cuvée in Thibodaux, Louisiana. Just opened up this week and the menu is GREAT!!! Southern Italian/South Louisiana fusion!!!
Totally agree with you. As professional I sharpen my knifes when day off. At least ounce a week. 1000 grid Japanese splash and go. 6000 king and 8000 Belgian coticule . The knifes i don't use a lot but are sharp I just do Belgian coticule for refreshing the edge. Sharpening too much is wrong. Specifically for heavy daily duty. Just get a trusted edge for your feeling.
Really good information and sorely need for a novice like me. At least now I won't scratch any knives using an angle guide or the rubbishy
MTJSYG Knife Sharpener 4-in-1 Kitchen Knife and Scissor Sharpener I bought recently. I'm sure this will put a smile on someones face.
I recently got my first whetstone set and good kitchen knives too. The whetstones came with a clip angle guide which perplexed me and I dismissed it almost immediately as useless. It forces a fixed height of the spine off the stone's surface. So my 8" chef's knife, my 5" chef's knife would both result in very different angles to the stone since the angle from a fixed spine height will depend entirely on the width of the blade. A paring knife or thin fillet/boning knife could be 45° or more using the guide! A cleaver might be less than 10° Lol Terrible for chopping through chunky meat and bones. Much better to learn to feel your knifes' angles and practice. JMTC
Hahahahaa. I recall Harry Soo saying, I got these angle guides… you make me laugh.
Hello from LE MANS in FRANCE! thanks for your vidéo!
Hello Ricky, I am a fairly new watcher and subscriber. Can you tell me if a 25 dollar 1000/6000 half and half stone is cheap or bad. I bought it recently it is half white and half blue and looks and I've seen stones that look exactly the same but have a different brand name "BCKOKI" is the one I bought they are all over Amazon. Can you please give me your opinion of how good a quality you think it is and how it compares to some of your name brand stones just to give me an idea. Thank you and I appreciate your work.
Thank you for the video. I recently bought hand forged damascus blades online with no established edge. I have no experience sharpening knives and I only have a beginning whetstone kit. Two grits. Should I invest money on more whetstones, an electric sharpener to speed things up, or make do with what I have?
if you don't care to learn, e-sharpeners will give you results immediately. you can get a sharper knife with whetstones.
@@Burrfection I suffered for about two hours with a blank blade and managed to get it mostly sharp. I think I just need more stones with a coarse grit to remove more material.
If you're wanting to reprofile your edge I'd reccomend the worksharp guided table sharpener...it pivots to follow the contour...I prefer to keep mine touched up with a ceramic rod and use a diamond rod for damage
First off, thank you for the instructional video.
"I have a wife and three kids, so I don't have a lot of time."
"So, I'm interested in starting a vlog of restaurants around the world..."
Escape plans? 8^P
i just got my whetstones. beautiful real stones, cut and polished and made in Poland, so they are Polish and polished :D. 3 stones cost me around 12$ with shipping. Bought it from stone mason. Bought my chef knife as well from polish company, payed around 18$ i am glad as hell. Now i just need to earn somehow 1000$ to repair my wife's car because it broke.
I've been enjoying your videos. I found you because I have a straight razor that I can't seem to get sharp enough and I was trying to find the right stone to use to hone it. Whiles searching I found your channel. You asked about travel. Yes, you should see the world! A travel segment to this channel would be great! My wife and I live in Penang, Malaysia and she runs cooking classes here (Google "Cooking With Alou"). I bought her a couple of ZELITE INFINITY knives. Would love to hear your thoughts on these knives. Now I think I should have gotten the Dalstrong! If you ever get to Penang, you have a place to stay and we'd love to have you do a cooking class with her! Penang us a huge food destination! (You can sharpen her knives while you are here 😉)
I'm in central Minnesota, I work in a butcher shop. I'm trying to learn how to sharpen knives as sharp as the owners. These people cutting meat have the sharpest knives they use all day every day. Let me know if you want to check it out.
I wish I watched this before sharpening. I have a Yaxell Ran santoku and I used the angle guides that clip and and that destroyed the Damascus look
Charleston, SC has a ton of great restaurants. You could eat at a new place for every meal for weeks and never get a bad meal. As for connections, I am lacking in that department lol.
Would love to see the custom knives on your channel 👍🏻
Hi burfection , could you do a comparison between single bevel knives & double bevel knives?
Thanks in advance
Hope to hear from you soon !
You really need to sharpen on an angle and create an x like bur. It also makes it easier to see what you're doing and if you're keeping the same angle rather than back and fourth. Trust me for a hunting shaped knife just use the right side of the stone angle it and keep the angle low like 20 degrees and to back and fourth. Then just flip the knife and use the right side of the stone again for the other side. Sharpening on an angle is going to remove more metal than back and fourth and its going to create a way sharper bur. Look directly and the bur on your knife like edge right infront of your eye and look to see if it is even on both sides, if it isn't sharpen the side thats wrong until its perfect V shaped.
Can we get more info on how the angle changes on the tip? Would the angle of the tip remain the same as the heel when looking at the angle of contact relative to the stone?
Whats the best way to learn sharpening through feel?
In your chef knife tutorial you do push pull with curve blade..am i mistaken?? I've been wondering about this. Can you differentiate between how 'heavy' of a curve, seeing as most chef knives are curved. My question, can you show a few different knives, what you consider 'straight' and 'curved' i know its 'obvious' but I'm a little confused.
Meeting knife makers would be nice, you can even pair that up with food vlogging while youre at the location. I think visiting their workshops and sharpenning blades with them would be a great idea... but thats just me thinking, some things are easier said than done
Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on CZcams, good idea about the food reviews
Thanks and great job
Truer words have never been spoken. Anyone that can use a Ryky Brick to sharpen a knife to perfection has Technique. 😄
im interested in the idea of meeting custom knife makers and learning about the manufacturing process that goes into their work. plus, i love food so...
next time you're up in SF, come visit In Situ! Really incredible concept, you're going to love it
I'd argue that if you're using a wedge to "lock you in" to an angle, then you're not using it right. It clearly helps to be able to periodically check to see where you're at, and given how incredibly easy it is to wander far from a specific angle, I think it's valuable to check often. You've illustrated this yourself by very seriously misjudging the angles of german knives you sharpen on your channel, for example in places where you've said that Wusthof factory sharpens to 20 degrees approximately, when in fact they sharpen to 14, and even lower on their santokus.
Yes, when you sharpen a belly or a tip, an angle wedge's usefulness lessens, but that doesn't mean you shouldn't check. Imagine you're sharpening a knife with a very badly worn bevel. You're far more likely to get the desired angle on a coarse stone with a wedge than "by feel." Those severely worn bevels can be impossible to find by feel, and a new sharpener may feel discouraged attempting to locate a specific angle on an old Henckels that's been worn down to a rounded off 22 on its belly, while still being 15 at the tip. Assuming they find those angles at all, they're going to be left with a weird looking knife with a bevels of very different sizes and angles down the blade. Or if they find that 22 degree angle on the belly and then stick to it, the resulting edge will in no way resemble the one it came with from the factory. Using a wedge to know with some assurance what angle you're looking at can be really helpful for those people.
Really learn a lot from your q & a vids. Thank you
What is the best way to remove the very fine wire on your edge mostly folders. I know there is so many videos on this but not much luck. May is sharp enough to cut most any thin grade paper shave the hair on your. But will not cut free hanging hair. And some to be the higher grad steels. Will take anyones advice that can help thanks and have a blessed day.
What grit level are you using on your stones? Are you stropping? What compounds?
I would like to see and SUPPORT JAPANESE ARTISAN KNIFE MAKERS FAMILY BUSINESS BEING HANDED DOWN WITHIN THE FAMILY CIRCLE
Also different types of steel such as “WORTZ’
And a DEMONSTRATION OF ‘CUTTING THE SILK”
I ENJOY YOUR ENTHUSIASM. KEEP UP THE GOOD WORK. TOM
Any advice for sharpening a khukri which has a thicker spine and should be able to resist damage due to more outdoor use.
Hold it hold it. The last little angle square you said you wouldn't use isn't actually used ON the knife you just acquire the correct angle then you free-hand it!! Just like you always have.
Hey, Ryky. My wife and I own a Filipino-American restaurant in Northridge, CA and we'd love for you to come visit sometime! Our restaurant's name is Ninong's Cafe. "Ninong" is the Filipino-Tagalog word for God-Father. We make everything from scratch using our family recipes. We've been in business for a decade and take pride in being part of a collective effort of young Filipino entrepreneurs who have made introducing Filipino culture (through food) to American culture as a part of our business statement.
At our restaurant we use Filipino flavors with Western-American techniques to make Filipino food more approachable for people who aren't familiar with our culture. Our claim to fame are our Ube Pancakes topped with Sans-Rival butter (sweetened whipped butter), drizzled with Ube Cookie Butter, and dusted with Ube cookie crumbs. Ube is a purple yam that we use in a lot of Filipino desserts, it has a brilliant royal purple color and unique flavor that American culture has really taken a liking to. We also serve an assortment of savory dishes ranging from traditional "Silogs" (garlic fried rice, an egg prepared to your liking, and a cured breakfast protein of your choice) to more creative dishes like a maiz-queso cornbread waffle drizzled with raw organic honey served with tempura fried chicken tenders glazed in sweet-chili-banana-ketchup, garnished with sliced cucumbers and coriander leaves.
If you're hungry, I will cook for you :D
we need to talk
What's the best way to contact you?
Burrfection that’s us! My name’s Charlie, BTW.
right on. i'll be in touch!
It's best to do both, around the world but make knives in other countries with other knife makers making knives there in your style (bring some knife tools that makes your knife unique but using their machines and maybe metal alloy if it's unique, else bring your own metal alloy Burrfention friends). Multi-birds with one stone.
nothing wrong with it. it's OK to use. just have to be aware and adapt
Thanks for the Videos looking to purchase my first set of stones. Looking at the King stones. Question is the KDS Version the only way I should go or would the standard version work well up to VG10? Also what stone in that price range would be good for re profiling
I'm not a fan of sharpening angle guides either, but the sharpening angle doesn't (or rather shouldn't) change when going freehand. It might appear that way because of the sides of the "triangle" changing their size as a result of the profile of the knife changing/ you moving between heel/tip, but the angle between stone and blade is the same.
How the hell do you old a specific degree angle when sharpening? That is what I don't get about this whole hand sharpening thing. Sans guide, are you just naturally capable of looking down at the knife and saying "I am holding this at a 15 degree angle"?
@@williamvarn1111 Practice.
I have a shapton kurumako 1000. I’m just learning to use it. What suggestions do you have? I’m having trouble getting the correct sharpness. Took about 20 minutes to cut paper and not hair shaving sharp. Should I use those wedgek angle guides?
QUESTION - Love your videos and I have. 2 questions…
1) When are you going to start cut testing proteins in your videos? As you know, cutlery for proteins is very different to cutlery for vegetables. Are you, your wife, your kids and all of your subscribers/viewers are all vegetarians/vegans by any chance? 😂
2) With your cut tests I wonder what the merit is of doing them with only the factory supplied edge. The reason I say this is that the factory edge will only ever be a one time temporary edge… where the only way to keep that factory edge is to not use the knife. After the first honing/sharpening you forever have something else. So why not do a post-Ryky sharpened edge instead of a factory edge as that's the edge the knife will have for the rest of its life?
Ryky I would like to see u visit knife makers and there shops. I would like to see u review some smaller custom knife makers and maybe u could help there buisness grow just by the exposure.
Loving your channel, I'm very glad I recently discovered it. Keep up the good work! :)
Interesting. Would your comments on the angle guides also apply to the KME type sharpening systems?
Rike the TV has plenty of food shows but quality clips like yours are few and far between. I would hate for you to take away from your knife sharpening for another food show. Keep up the good work.
Hi Roberto from Chile (thanks for mention my country today).
I have a question, last years my wife bought me in Japan a very hight quality Yanagiba bocho (VG10 steel), I have been using this knife very often since then. The first time that I sharpened it took me more than a month of very hard learning. My question is how I can get a very sharp top of the knife?
Can you do a video on what is the basic stone to have if you dont know anything about sharpening . What grit. And how to sharpen barber scissors
Now I'm hungry. Thanks for the video. I was thinking about guides but realized that they couldn't by good for knives with a belly because of the angle change. But now I see that it may work well on a nakiri or santoku. Still probably won't use them though.
Please consider an episode comparing and contrasting controlled angle systems (like the Lansky kit) with your "manual" method. Why would a person choose one over the other? If it's all about exactly maintaining a bevel angle, then a controlled angle system would seem superior. Clearly it's not as evidenced by the results gained through "manual" sharpening methods.
Hey Ryky, great vid. Love the idea of delving into the knife world and meeting some knife makers and their particular sharpening techniques and setups. As far as the food vlog, while it wouldn’t make me unsubscribe, I have little interest in it. I would suggest starting a new channel for your food vlogs. Maybe a “Burrfection Eats” or “Burrfect Eats”.. something like that. Just my opinion, I’ll be here either way.
As someone who fell victim to a sharpening guide on a damascus knife (before I saw this vid of course).. do you have any suggestions for repair of "damage" to damascus damage. My SG2 Gyuto now has wonderful lines running horizontal along the blade. If not able to repair (and I think im out of luck), are there any "creative" solutions to hide the damage?
I Came across your channel right now and I'm amazed!! Great Job Man! I work in Vienna in a Steakhouse as a Head Chef and I'm really passionate about knives! If you are around in Austria please contact me! You will be very welcome!!
Food: Marble Room Cleveland. Custom knife: I'm having one made by a person in Ohio. I'll let you know the result if it's good or bad.
Question: Ever had a bad cut from a knife? If so, what was the worst?
Best feedback is an all metal, very strong, very tough metal at the same time, that's as light and thin as possible (all metal even the handle but this knife may not exist), so that the vibration travels through solid metal (like sound, waves travel in solids). This is like a thin Made in Japan all metal precision screwdriver. This knife does not exist yet but may someone use the strongest and hardest metal in existence then sharpen to 60,000 grit (compound is the only way to go) so it's super razor sharp but will have no problem with meat like goat's meat which is tough or beef or pork or horse, etc. with the edge angle in one side (like some japanese knives, like scissor blades). The metal handle must have a new kind of knurling pattern (I recommend copying human fingerprints- nature's design is the best and is the fundamental).
God bless :-)
4 am i pull my stones out of the water and spend at least four hours sharpening tools from the day before. Weekends much more. I love 💕 sharpening! How many steps of grit do you use. From what grit to what grit?
When should I soak my cork? If someone else soaks my cork will the feedback feel different? sorry just kept thinking about the SNL skit with cork soakers every time you said soak your stone.
Can you not leave your stone in a bath overnight, or while you're at work? Why do you have to set aside time to soak your stone?
Question: I have ordered a Wasabi Black Deba knife. Is there a difference in sharpening between a Deba and a Yanagiba, or do the same principles apply?
Question: Can you go over your bicycle build.