as a chef who does his best to look after his mac but knows bugger all you sir have helped alot ! brilliant demos and a fantastic knowledge of knives and how to look after them!
@nightwalker2882
11 жыл бұрын
been working in kitchens for years, and still learning stuff. Didn't know to check the hardness of the steel vs the knife. explains why my steel wasn't working on the knives I had.
@davidslott
11 жыл бұрын
Finally, a sharpening tutorial that tells what is going on and why! Thanks!
@808GT
10 жыл бұрын
This is the best explanation and by far the most detailed one around. Thank you!
@RichardBlaine
10 жыл бұрын
Thank You very much I appreciate the very kind comment!
@bogomir67
10 жыл бұрын
I agree!
@Luciffrit
11 жыл бұрын
Your terminology is so different to what I've learned about knife grinds. Its very interesting.
@ryanborcyk8398
11 жыл бұрын
Refreshing to see a tutorial by an actual professional. Subbed. Cheers!
@shouldibehere
13 жыл бұрын
Thanks for showing how to sharpen and use the rods. My knives are now much sharper due you watching this series.
@jardarsi
11 жыл бұрын
Thanks for this walk-through of grinds. I wasn't even aware of this, so this was very useful indeed. And very clearly explained too! Much appreciated!
@blub11234
10 жыл бұрын
This guy seems like a cool bloke
@Theocrooks
12 жыл бұрын
Thanks a lot for doing these man. You are informative, helpful, and you explain things well. The professional attitude is easy to take too. Thanks again.
@chromatic91
11 жыл бұрын
I'm so glad i found these clips! You know your craft, and i dare say you have mastered it very well!
@beghilhorst
11 жыл бұрын
I am honestly impressed, I never knew any of this! Thanks for making this video.
@dawnwoodward1101
8 жыл бұрын
you are a fabulous teacher. thank you very much for the videos!
@RichardBlaine
8 жыл бұрын
You are MORE than welcome Dawn I am glad I could help you! Cheers!
@flyfishnsparky
12 жыл бұрын
thank you for going into depth Chef! Great videos!
@cocomoko2630
11 жыл бұрын
Thanks very much,I am learning things
@RichardBlaine
10 жыл бұрын
As promised here is part 2 of my 3 part series on how to use a honing steel to help keep your valued kitchen cutlery in tip top shape! Enjoy! Knife Sharpening How To Use A Sharpening Steel Part 2
@robertsingh9028
12 жыл бұрын
Terrific video. Appreciate that you took the time to give us diagrams. Easier for novices to grasp. But I still have a question about differential grinds. Let's take a 80/20. You said the larger number is the "front". Would the front be at 15 degrees? And does this mean the "back" is not flat? That there's still a angle towards the primary cutting edge?
@frankhunter244
9 жыл бұрын
Very informative. Pleasure to watch
@RichardBlaine
9 жыл бұрын
I appreciate the comment and thank you for taking the time to watch! Cheers!
@fleetwoodray
10 жыл бұрын
Hello Richard. You are the first that I have found speak of the Concave grind. It is definitely a rare grind to find. I lucked out finding one about 4 yrs ago. Its a unusual drop point hunting knife made by knifemaker Bob Rice from Van Buren Ark. Its full tang and narrowed toward butt while the elephant ivory scales flare out toward the butt by a qtr inch wider than the guard. Has brass half guard that fits perfectly next to the index finger when holding. Its heavily engraved. blade 1/4 x 4 1/2, oal is 9". Never been used and not a scratch or mark on it. If I were to find another, then I would use one. Thanks for sharing your knowledge with us.
@RichardBlaine
10 жыл бұрын
You are more than welcome! I appreciate you finding and watching my video! Cheers!
@AGC828
12 жыл бұрын
I wasn't thinking of any specific kind of knife when I posted my question. At the time I wasn't sure if there was still an angle on the "back" or if they were perfectly flat.
@jonmanilenio
10 жыл бұрын
this guy knows his stuff :)
@Mr_Spock512
8 жыл бұрын
He sure does ... I never realized there was so much to knives. These are excellent videos.
@broljung
12 жыл бұрын
I love your videos you are the man! :)
@ericleckey
11 жыл бұрын
This is an amazing a Tutorial... thanks so much ...
@AGC828
12 жыл бұрын
Ok gotcha. Thanks for clearing it up.
@andobando4873
8 жыл бұрын
Very informative video! thanks for making it!
@RichardBlaine
8 жыл бұрын
+Ando Bando You are very welcome!
@AnimeshPathak
12 жыл бұрын
Very informative. Keep it up! Thanks.
@fantamize
13 жыл бұрын
Awesome information. :)
@konjkonj329
12 жыл бұрын
It's just a addition videos are great, just continue like that! :D
@InterzoneIncVideos
12 жыл бұрын
Hi. Great videos. A question - how do the different grinds differ in normal usage? Are some more suited for this, and others for that?
@Douglas1102
9 жыл бұрын
I'd love to hear more info on using a diamond steel, they finally went on sale and so I had to pick one up but I ruined the edge on my knife O.o I don't have a problem with stones and can get a nice edge but I don't seem to have the right technique for a diamond steel
@konjkonj329
12 жыл бұрын
And where is convex grind? In my country, Croatia, convex grind is the most popular, and not just in Croatia, in whole Europe, even a Fallkniven have secondary bevel in convex shape. Thats looks inversely concave grind...Thanks for your videos, they are great, this is just small addition, greetings from Croatia :D
@lordoctus
11 жыл бұрын
what kind of edge and type of steel are the miracle blade world class knives ?
@Justin72957
11 жыл бұрын
first part was great, but on into the video you went over a LOT of the things you'd already covered in Part 1
@geertvanderveen7196
9 жыл бұрын
Hi Richard, Thanks very much for these videos on how to use a sharpening steel to sharpen a knife. I found them very interesting. I just wanted to confirm that I understand what you are saying about using a mono diamond rod to sharpen a knife. It sounds like you are saying that one actually needs to use both the mono diamond and ceramic rods in order to sharpen a knife properly (the ceramic to smooth off/out the 'jaggies' created by the diamond) - is that right? Or can non-chefs like me 'get away' with only a diamond rod? Thanks again for the videos.
@ScottJrBaker
9 жыл бұрын
i love your videos,OK?
@RichardBlaine
9 жыл бұрын
I appreciate that Scot! Cheers!
@jockabbe
11 жыл бұрын
I am useing an Global 20cm Chefknife
@SOLtoo
11 жыл бұрын
Subscribed!
@jockabbe
11 жыл бұрын
would u recommend global knifes or even kiwi knifes?, i am useing both but the global one getting bad quick. is it becuase of the cutting board?. Awesome Tutorial! keep up the good work
@N3ILST3YN
11 жыл бұрын
what are your views on RollSharps? on the CCS website under mac knives it recommends the RollSharp to be used with mac knives i believe the make is Fiskars
@smackbitches123
12 жыл бұрын
do you think i could use a screwdriver as a honing steel? because my friend said you could.
@pedrohscarvalho
10 жыл бұрын
Hey Richard, I don't know other people, but I'm really confused with the drawings.. I have the book "An Edge In The Kitchen" by Chad Ward, and he uses the same drawings to explain the types of edge. But can you make a video showing on a real knife? Would be easier for me to visualize what you're trying to say about primary grind, secondary bevel and primary cutting edge. Thank you very much!
@stevemar2514
11 жыл бұрын
Hi, What do you think of Wusthof knifes (home use), or is there another brand that you would reccomend? Also what type of cutting block should be used?
@ArrowTheGreat
12 жыл бұрын
Yeah i was planing to either get a Tojiro F-520 or F-808. They look similar, are they different in anyway? So does that mean that they are a 50/50 ? Thank you !
@jwesboy
8 жыл бұрын
Richard: quick question: what are the grind angles for Standard Henckels and Wusthof knives? Thanks, Jon
@RichardBlaine
8 жыл бұрын
If I am not mistaken out of the factory box is should be about 30 degrees inclusive. 15 degrees on each side and it could be a bit thicker or thinner. My guess without going to their websites is 15 degrees each side!
@smokonlytree
12 жыл бұрын
What stone would you recommend for sharping a Kabar knife??
@ArrowTheGreat
12 жыл бұрын
Hey was wondering what type of gind is a Gyuto?
@zargodc
9 жыл бұрын
some people say that wooden boards are unhygienic and that you should use a marble board and just cut carefully. what are your thoughts on that?
@RichardBlaine
9 жыл бұрын
zargodc The NSF The National Sanitary Foundation found that wood boards made of rock maple are the best boards in the world for fighting bacteria! Marble boards ruin blades!
@zargodc
9 жыл бұрын
okay, thanks for the feedback :) Edit: curse modern prices and their 100 euro chopping boards!
@illduitmyself
9 жыл бұрын
zargodc some types of wood is on your side when it comes to moisture, bacteria, fungus etc
@spraynpray
11 жыл бұрын
All differential grinds confuse the heck out of me.
@jwesboy
8 жыл бұрын
great videos...I'm watching all of them 😀
@greenospreyphish
11 жыл бұрын
So much LEARNING!
@SantMuz
10 жыл бұрын
Exelent video!!
@RichardBlaine
10 жыл бұрын
Glad you like! Thanks for watching! Cheers!
@SantMuz
10 жыл бұрын
***** Helps me a lot, im a cooker in training, so im always looking for more gastronomy knowledge :)
@RichardBlaine
10 жыл бұрын
Glad I could be of help! Cheers!
@salmerschef85
7 жыл бұрын
i am still practing the angles but what is your opinion on hand held honers/sharpeners?
@RichardBlaine
7 жыл бұрын
For good quality knives I don't use them at all and I don't recommend them either! I will be having some more sharpening videos coming soon on this issue so stay tuned! Thanks for watching! Cheers!
@ganesh143dev
8 жыл бұрын
hello chef this is ganesh,i have just started my carieer as a chef could u pls recommend me a decent knife brand,sharpening steel and a stone.Thank u
@RichardBlaine
8 жыл бұрын
+ganesh dev Do you have budget that you want to stay in? Do you prefer European blades or Japanese blades? Let's work from there shall we?
@ArrowTheGreat
12 жыл бұрын
Ah you have a point there. I'll find a real Gyuto knife then. Thank you :)
@LexLuthor1234
9 жыл бұрын
Hello Richard, and thank you for your uploads, - they really are very useful as well as interesting :) I do have a technique related question though, or in reality two, and i am hoping that you can help me out. They go as follows: 1.When honing my knifes i tend to somehow end up doing it assymetrically and end up with one side of the edge getting sharper than the other. :-/ Now i am trying to control the angle and i am not using a lot of force either (just as you council), yet i am constantly ending up with the same result. if You have any idea on what i might try and change, it would be greatly appreciated! :) 2. I have recently acquired a sabatier k carbon 30 cms chefs knife, which angle do you council i should aim for when honing? 22-23 degrees maybe ? Thanks in advance and keep up the good work! :)
@RichardBlaine
9 жыл бұрын
+LexLuthor1234 That is a good knife. Your sharpening issue is a matter of the amount of pressure you are using on each side of your knife or unknown to you that you actually may be cutting your blade at two slightly different angles when sharpening/honing. Now that Sabatier K knife if I am not mistaken comes from the factory with a 15 degree angle but when I sharpen my European knives I go for a 17 degree angle and 15 degrees with my Japanese knives.
@LexLuthor1234
9 жыл бұрын
+Richard Blaine Hello again Richard, and thank you for the quick response! 1. Yeah, i thought it was that, and i will just try and have to be extra attentive on both these factors then. (y) 2. Great, i will take your advice and try and go with the 17 degrees. :) PS. what is it that differences a slicing and a cutting honed blade - just the smoothness or is the angle changed a bit as well ? Once again thank you for your help! Lex,
@RichardBlaine
9 жыл бұрын
LexLuthor1234 In my world a cutting edge is a "toothy" edge like what you get when you use a honing steel lightly on your blade and a slicing edge is when your edge is highly polished like a sashimi knife that slices thru fish in one stroke!
@LexLuthor1234
9 жыл бұрын
+Richard Blaine Great. And once more thank you for the info and quick responses, Richard! :)
@RichardBlaine
9 жыл бұрын
LexLuthor1234 No problem! Cheers!
@ziplockbags100
8 жыл бұрын
this is probably a dumb question what's the best way to clean a expensive knife soap and water
@1lupus
12 жыл бұрын
True you don't need a 40 minute video. It takes years to learn, different steels, different geometries. Why try to demean skills that take a lot of effort to learn?
@oldpilot40
9 жыл бұрын
...did you have a cafe in Casablanca?...
@RichardBlaine
9 жыл бұрын
I only wish I did!
@oldpilot40
9 жыл бұрын
Well, anyway we enjoy your videos; they're informative and instructional.
@RichardBlaine
9 жыл бұрын
Glad you like and i really appreciate you taking the time to watch! Cheers!
@SKRUBL0RD
12 жыл бұрын
KZitem doesn't limit you to any length at all if you simply verify a mobile phone number via text message.
@konflikt84
12 жыл бұрын
WoW all I wanted was a video that is like.. this is how you use this thing... I dont need a 40 minute video on how to sharpen a fucking knife....
@TheMortal1990
9 жыл бұрын
My knife squeeze the tomato not cut it
@test18258
8 жыл бұрын
+TheMortal1990 If your knife is squeezing the tomato instead of cutting it then either your knife is too dull to be brought back using a steel and needs to be sharpened. OR you need to stop trying to cut the tomato with the back or side of the knife.
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