I have two Wustoff, Classic Icon knives that are my main kitchen knives. I finish on a black Arkansas stone that is glassy smooth-probably finer than 2000 grit. I do get a nice polish on them that you can actually see. Also, for people who don't obsess about sharpening, I think they would feel that the Icons are sharp for longer than 7 to 10 days. No one that visits my house thinks my knives are ever dull, but they don't sharpen. I sharpen about once a month. I have also been sharpening for more than 30 years, and I do enjoy the information presented on this channel.
@אהודעטרי-ה9ב
6 жыл бұрын
Hey Ricky! .I su chef from Israel, and wanted to thank you for the hard work you invested .I learn more from you every time about knives and sharpening .I work in a beautiful Italian restaurant in Tel Aviv Israel .I'd love to spend a day with you in my kitchen and teach you a thing or two
@crispinmcfiddlesticks4316
6 жыл бұрын
Hey Ryky, got a question for you! I've seen you use a lot of different stones from Japanese brands like Naniwa, Shapton etc, but have you ever used a Belgium / European stone? Stones like Ardennes-Coticule (belgium stones with a finer grit, about 8k, on their white-yellow ish models) are more available over here, so I was wondering what your opinion is on those more solid chunks. Hope you have a great day!
@TheRacerRich
6 жыл бұрын
The way you are supposed to use those softer German knives is with a good honing rod, which these days basically only comes from F Dick. The rod was part of the mise en place in fine dining restaurants back when these were the knives they all used. In a pro kitchen you used then many times a service, at home once a day. If you hone it properly and using a good rod you can go months between sharpening.
@hrhamada1982
4 жыл бұрын
agrees, that softer knives should be HONED, often, as needed. They do not need to be sharpened often. I also prefer FDick hones, but there are many other good ones. The main thing is NEVER use a diamond "steel" except for repairs.
@mundial3607
6 жыл бұрын
Love the idea of you reviewing food and getting the back story on what knives the chefs use.... Won't be surprised if the best food comes from the simplest kitchens!
@BadGuyDennis
4 жыл бұрын
Finer stone on steel with lower hardness does not gain further sharpness retention. In contrast it makes the edge dull quicker! However, finer polishing reduce "sawing" feel during slicing action especially dealing with very soft food materials.
@palmermckinney1081
5 жыл бұрын
Wow, can't believe i missed this vid. Glad i found it. Very helpful.
@RyanTaylor-pi8gq
4 жыл бұрын
He's wrong though. KnifeGrinders has done extensive tests on this very scenario, using Victorinox specifically, and yes, Ryky is once again wrong about german knives.
@southwestnative2335
6 жыл бұрын
I appreciate this type of videos. It answers questions I didn't think about. So I hope you keep doing videos like this. ✌
@danielng3113
6 жыл бұрын
Food-wise - I have to recommend checking out Singapore/Malaysia and the South East Asian region! Lots of variety, and heaps of local pride in local and hybrid cuisines
@deeherrera2535
6 жыл бұрын
I think it’s a great idea to have guests and have you visit different places! Come to Boston!! I’m not a chef, but the food here is phenomenal.
@tshev
3 жыл бұрын
True story. It comes to to personal preference. I use Santoku Yaxell RAN 165 мм for everything: paring, cutting, slicing, chopping, filleting a fish, and even cutting bones. Everything is ok. Even though I have other kinds of knifes, but I ignore them.
@ottocipra6562
3 жыл бұрын
Yes on the food Vlog & Custom knife makers. I like you & love your Vlog.😎
@kelvynchan1998
6 жыл бұрын
Yes! Go travel and do food reviews and it is a really good way to expand your channel! This could potentially make your dream come true...
@richardharris5336
6 жыл бұрын
I also didn't use a paring knife until about a year ago - mostly because I scrub root veg rather than peel. Beyond that, I don't find much use for them, I'm very comfortable with larger knives for everything really. I started using a small paring knife around a year ago for prepping things in your hands and I really don't like it, I've cut myself a few times... it got chucked in the back of the draw a couple of weeks ago ;)
@JamesEscobar
6 жыл бұрын
Yes to both, blade makers, food makers, let's do it all, more content for sure, let's go!!
@S.R.Backwoods1
2 жыл бұрын
I would like to see some custom knife makers of hunting, bushcraft, and survival knives. I would also like to see you do some sharpening of those kind of knives… more of the outdoor knives. Thanks!
@skylinegtrr34
6 жыл бұрын
Hey Ryky, a little late to the game, but I would definitely love to see you do a food/travel blog. It would be awesome to see your review of the food and also a sort of behind the scenes of the chef or line cooks showcasing their preferred knives and tools.
@adventureprise3231
6 жыл бұрын
More custom knife makers? Yes please!! Food vlog? No thanks. There are plenty of those out there already.
@kemalakdag7666
6 жыл бұрын
I would love to see you visiting different places and tasting different food. It would be nice to learn about other cultures.
@user-gi5iy4kf7g
3 жыл бұрын
Hey Ricky, you use some terms for sharpening on waterstones I wonder about. You use both feedback and tactical feedback. Whats the difference?
@andreasforsberg7163
6 жыл бұрын
Question: Hi Ryky, sharpening knives that have big chips in it, should I continue sharpen each side until I get a burr over and over again until the chips are gone and only then go to higher grit stone? Should I use the stone with the lowest grit that I have if I want to repair knives with chips?
@voodoo2882
6 жыл бұрын
I do agree on the grit for the softer knives......3000 is the highest I will go and then for 2 weeks or so its all about the strop. When I have funds I will hope to get into a Dalstrong and then a 'Blonde' ... if I can ever find one. That is my wish list. ++ I have to admit I am into more tech questions/answers than general questions/answers
@KlixMicha51
4 жыл бұрын
Question hey Ryky I'm new into sharpening knifes thank you for developing this passion in me. I was wondering which knife you recommend me, I'm searching for a solid Chef knife 21cm that doesn't cost more than 130-150€ for now I'm just sharpening my knifes which I have here but I want to step up a little bit
@Christopher_Giustolisi
4 ай бұрын
Synthetic oil stones absorb oil like water stones absorb water. There are even some like the Zische Missarka that can used with oil or water but once you use oil, that will never be a water stone again.
@ahmedalsadik
6 жыл бұрын
QUESTION: Hey Riki, I was wondering how come your leathers are so thick, do they have some sort of backimg material? What I can find is just 2-3 mm thick. Thanks!
@ereseminole
6 жыл бұрын
Come to Florida review food! .. Got a room for you in clearwater! .. Thanks for finally answering my question advice taken!
@horaciocastillo1435
4 жыл бұрын
I use rain water on my stones, it is free and keep the stones free of any minerals and the knife blades free of stains.
@qqkk5581
6 жыл бұрын
Next time you use a Norton India oilstone (which is factory impregnated with oil) try using odorless kerosene (charcoal starter is odorless) instead of oil - it works considerably better then oil for removing swarf. Question
@davesmith5656
2 жыл бұрын
I concur. I got a Henckels really sharp. I had a boneless beef rib roast, and sliced one steak with one motion of the knife through it (I honestly feared that the meat was rotten, it was so easy). By the fifth slice, the knife had lost some of that sharpness. The big plus is that HRC 56-58 won't chip in ordinary use, and is easier to sharpen. It will stay around 200 BESS for weeks (then you get to actually use your whetstone collection and skill)! A hard steel knife is "sexy", but be aware,IMO, that it requires skill in use, or you'll chip it (easily), and it requires considerable skill to bring it up to its full sharpness potential. Butchers use Victorinox. A $1,000 white #1 steel would be useless to them.
@Burrfection
2 жыл бұрын
Thank you!
@MrTELarson
5 жыл бұрын
Question: I'm only a couple of minutes into this video, but I had to ask when you did you test on the softer steel, what angle did you sharpen the blade at? I was thinking the angle at which you sharpen the software steel will have an impact on it's ability to hold an edge. Finer angles with soft steel should be less resistant to wear and operator issues. Except for wear and nicks/chips the edge should come back with frequent stropping or use of a steel. If my thinking is wrong, and the angle didn't have much impact on the edge retention, then what would the top grits be fore RC 61, RC 63 and others as you move up the scale? Thanks in advance, you've helped me a lot.
@RyanTaylor-pi8gq
4 жыл бұрын
He doesn't like to use specific angles, and he's illustrated in several videos that he can't tell by looking what an angle is. For example, there are several places where he uses Wusthof as an example, and claims that they're sharpened to 20 approximately degrees from the factory. That's patently wrong. Wusthof sharpens to 14 and lower for what they refer to as "asian style" knives. Still he purports to find his sharpening angle by feel on those same knives. Well if that worked and he could tell by sight what the angle was, he'd know that he had the wrong number. He's also wrong about polishing on german knives making no difference in edge retention. The channel KnifeGrinders has done specific tests on this exact scenario using repeatable methods and equipment, and his results contradict most of what he says in this video.
@hrhamada1982
4 жыл бұрын
Softer steels benefit from LESS steep angles. If the angle is too steep, a soft steel rolls over very easily. Harder is NOT "better" Harder steels don't roll over as easily but they can be delicate. It takes MUCH more skill to use a harder knife. And a harder knife will NOT make you a better cook. But you DO need to have more discipline to use a harder steel. Marketing companies have sucessfully fooed the public _________ A knife is NOT just x type steel= y type angle The shape of the knife matters as well as the skill and discipline of the person using it. but you ARE correct that the two are interrelated. Assuming a good quality home cook, 17-21 is the best range for german steel. Assuming a gourmet home cook, 15-17 MIGHT be best. FOr a working pro, we specificly would choose based on our needs For a 61 range knife. I would NOT recommend a good home cook use them at all. I would recommend a 14-17 range for a gourmet level cook For a 63, I would recommend a gourmet level cook be in the 13-15 range. I was a professional cook and chef for 40 years and even I have purposely backed off my SG2 Miyabis and Shuns and my HAP 40 knives to about 13-14 degrees (down from thw 11 that miyabi is and the 13 that shun is out of the box) A steep angle has some advantages but it also has severe DISadvantages, as well. As ron taylor mentioned, ryky does NOT recommend just one angle for one steel, it depends on the shape and depends on the end user. As ron mentioned, the feel and eyeballing it, based on design of the knife in the hands of an experienced sharpener will determine the angles. And more extreme is NOT "better". Only beginners think that
@taylorwahl-caldwell9491
6 жыл бұрын
You probably have been asked this or been suggested this but I would love to see you compare the zelite infinity 8 ( EP-C 8" inch) inch chef knife vs your dalstrongs and see what you think. Thank you for all your videos and keep up the amazing work on your channel man!
@hrhamada1982
4 жыл бұрын
Zeelite and Dalstrong are both lower quality Communist Chinese knives. I would ABSOLUTELY encourage you NOT to buy zeelite OR Dalstrong, and encourage you to get a good quality knife instead. You do NOT need to spend a lot of money to get a good knife. But you should not THROW AWAY money on junk knives. Just because a knife LOOKS cool, or LOOKS aggressive, does NOT mean that they are designed well and especially not well made.
@bobbysgherkin9033
6 жыл бұрын
Question How do you feel about abrasive steels like the F Dick multicut? I hear from a lot of people in meat processing that they are the ‘industry standard’ but I rarely, if ever, see them used in commercial kitchens.
@anthonybarca2896
6 жыл бұрын
not sure about the multicut, but i use the dickoron sapphire cut every day on my victorinox knives and it works AMAZINGLY well for cutting fish. One time I was curious and used the steel on my Blue #2 sujihiki. Darn thing chipped so bad it looked like a bread knife. IMO low HRC = sharpen to 3k and maintain with a steel. High HRC = polish the shit out of it and avoid the steel. F Dick makes good stuff but I'd only use the smooth or gently textured ones
@danaparish1644
6 жыл бұрын
Yea, meet custom knife makers! That would be an awesome idea...
@robertlecomte8852
6 жыл бұрын
I love your KZitem comments. Tell me about how tearing and ripping, as the the Japanese perceive it, alters the taste of food
@hrhamada1982
4 жыл бұрын
yes, we even believe the method of kill alters taste. Ad far as cutting, the less the cell walls are damaged, the better the look and taste. Aroma is often released through the cell membranes being cut, you you might get more intense aroma when you use a less sharp knife. This can be illustrated by cutting an onion with a sharp knife and a dull. You have less tears with a sharp knife. For an example of look and taste, most people can easily see the darker green at the slice when you chiffonade basil or chop cilantro. You get a pronounced color change and a flavor change with a less sharp knife as cells are destroyed.
@silverscale447
6 жыл бұрын
Only other advantage I can think of for an oil stone over water stones is if you have carbon steel or non-stainless knives you would only need to wipe off the blade before putting it back in storage to prevent rust (probably would be most practical for non stainless outdoor knives) and to prevent non stainless metal from rusting on your stone if you don’t clean them off. Never tried an oil stone before but might give it a shot just to see (also don’t own any non stainless knives, but will make some soon with 1095 and A2 steel). Any good suggestions on stones that can be used with oil?
@IntoxicatedVortex
6 жыл бұрын
Silver Scale Just the thought of the post-sharpening clean up of, well, everything, would probably stop me from ever trying an oil stone.
@silverscale447
6 жыл бұрын
Infinite Vortex: The cleanup would definitely suck lol. Only situation I can imagine regularly using one would be in a garage or tool shop if it was fixed on a counter or in a bin where you wouldn’t have to touch it and if you did it wouldn’t matter as much. Doesn’t stop me from being curious about it though 😅
@IntoxicatedVortex
6 жыл бұрын
Silver Scale Don't forget the hazmat suit… hazmat suits are useful. 😜
@tinman1955
6 жыл бұрын
Silver Scale > I'm no expert but I like Arkansas stones. I also have a Washita stone which is cut from the same mineral. IMHO they compare pretty well to the synthetic waterstones I've tried. For example, I've heard so many good things about Naniwa Chosera stones - people say that they cut fast and have great tactile feedback. So I bought a Chosera 800 and I find that my Washita stone cuts faster and has far superior feedback than the Chosera. I have a cheap, fine grain silicone carbide stone that cuts about 5x faster than the Chosera 800. And all my natural stones provide far, far better tactile feedback than any waterstone I've tried. And they put a crisper edge on a knife. I compared a King 4000 waterstone to my black Arkansas and although the King makes a finer scratch pattern and a shinier texture the Arkansas edge always cuts cleaner. And you don't have to use oil. Some guys use water with a dab of dish detergent. Smith brand honing solution is non-oil and works well on natural stones. They work best when clean and textured. I've been using the brown dressing stone that came with my Chosera to dress my natural stones and it's works well.
@rickw3764
7 күн бұрын
Come visit Cuenca, Ecuador. You have a place to stay.
@johndifrancisco3642
6 жыл бұрын
I can't contribute on Patreon but I can contribute an idea or two. Maybe videos on different kinds of chefs using different types of knives and why they need to be hard or soft steel or discuss the grind in detail and what purpose it serves. Also along with traveling to restaurants maybe collaborating with KZitem chefs from crude to fancy ones. Callabs are always cool in my eyes :) Thanks again for the videos.
@viaumarcandre
5 жыл бұрын
If you use a good sharpening stone (suehiro MD-100) Does it makes a difference to use a good polishing stone (for exemple cerax of 6000 grit or something like that) or you can go with a cheaper polishing stone?
@RyanTaylor-pi8gq
4 жыл бұрын
You can get good polishing results using a lot of different equipment, and some of it is very cheap. The same is true for sharpening though. The cost difference accounts for a lot of different attributes, like speed, durability, and "feel." All that being said, getting a good flat polish without introducing too much convexity prior to stropping will improve your outcome somewhat. How you get there though, that's a harder to recommend. I think that setting up your edge well on the lowest grit you use is the most important part of sharpening, which is why I take almost all knives I sharpen back to a coarse stone. The only exception to this is when the edge shows no signs of damage or microchipping even when examined using magnification, in which case a simple repolishing and strop are sufficient.
@mikestanley4457
6 жыл бұрын
Hi Ryky. Question. I currently have an old set of zwillings that I get sharpened once a year. They have served me well and I will continue to use them, but as my enthusiasm for home cooking has blossomed I have been left wanting more. I was looking into getting some Japanese knives and was thinking a Gyuto and a nakiri would serve me well (nakiri because we are a family of 5 and I prep lots of veg). My wife would never let me spend a lot on knives so I am thinking $75 for the pair but definitely under $100. I know that is cheap and won’t get me much but that is the budget. I was looking at Misono mv for Gyuto and tojiro A-1 for nakiri. Please tel me if you have other recommendations. If I should spend more on Gyuto and go cheap on nakiri or even them out a bit like with the ones listed. Also want to get into sharpening but again the wife is cheap. What two stones and strop should I get? I was looking at the king kw65. I was also looking at the Yaxell mon which is a little more than I want to spend but looks nice as well as tojiro dp. Anyways, I'm a new subscriber and love your content.
@IntoxicatedVortex
6 жыл бұрын
I would maybe have a look at the Nexus BD1N chef and nakiri knives. Yes, spending more… but you would get quite significantly better knives for very little more. Especially as the 8" chef knife is 25% on Cutlery and More (at least it was when I looked 5 mins ago). As for stones, I would maybe just go for a single stone like a Shapton Pro 2000 and go from there. I really like this stone as a reasonably priced medium grit do it all stone that's also a ceramic splash & go. Afterwards you can match it up with a 6-8000 grit polishing stone.
@mikestanley4457
6 жыл бұрын
Infinite Vortex thanks I'll have to check them out
@seanoneil5591
6 жыл бұрын
Great video! Also, I loved the custom knife maker video. Just saying.
@nroman1977
2 жыл бұрын
Biggest problem with mineral oil or oil stones is making sure your film thickness is not thicker than your grit. For example WD40 on diamond 1k diamond stones is as thick as the grit.
@SuperMegaDing
6 жыл бұрын
Hi Ryki, other than from your experience and the edge wearing out too fast, what are other reason why not to polish a soft steel knife? Other than aesthetics and time, does polishing take off too much material on the edge to not be worth the effort? Does blade thickness make a difference in edge retention whether polished or not? I prefer polished edges and once I get my Wustofs/Tridents gleaming I retain the edge by leather stroping them with a barber's strap, simple and easy. Only on occasions when I find big chips, dings or gouges on the edge will the stones come out. As for your chef collaboration idea, go for it! Rather liked it when you did the video with the BBQ champ, and I think it would be a great way to add tangential interest to knife sharpening. Besides you've always wanted to do it, so time to spread your wings, Bro!
@dfailsthemost
6 жыл бұрын
I've never tried it, but a few of the off brand chinese synthetic waterstones I've gotten came with instructions to use salt water.
@lnaturalist
6 жыл бұрын
Ryky, have your ever used a Kamikoto knives, if not, can you do a review on their knives?
@Qgal5kap123
4 жыл бұрын
That's funny. Interesting how some people just marry their knives and stick to them. I use a santoku for most things.
@hrhamada1982
4 жыл бұрын
each cook is different. If a santoku works well for you, awesome. And yes, a santoku IS a great multipurpose knife and an excellent choice for many things. It's name alone tells you it is for MULTIPLE chores. San= three My style is such that I prefer many knives for specific tasks. Neither your style nor my style is better than the other. ENJOY!
@marklloyd03
6 жыл бұрын
Hi ryk im looking for a good strop .that will sharpen my dalstrong knife. What would you reccomend
@michael_the_chef
6 жыл бұрын
buy a cow leather, glue it on a peace of wood and your good to go
@silverscale447
6 жыл бұрын
Yup, works well on my dalstrongs. Actually just super glued paint sticks together and used double sided tape to attach the leather instead of that fancy 3m tape. All that I had lying around at that moment but works well still 👍🏻
@marklloyd03
6 жыл бұрын
Thanks for advice help a lot
@sugoid.struction7049
6 жыл бұрын
Hi Ryky! Got one question : Could you PLEASE review the Nesmuk leather strop? It has 4 sides, with 3 of them have different sized diamond particles ingrained into the leather. I am interested in getting one of these, as an all in one solution, but would rather hear a professional opinion before. Thank you! Marc
@hrhamada1982
4 жыл бұрын
if it's like most other things that are Nesmuk, it is an expensive gimmick meant for people with money, but with no real experience using a knife in a kitchen. I would HIGHLY recommend getting another brand
@lordset4665
6 жыл бұрын
Question: How do you sharpen a hunting knife. They often have very curved tips. And I find it difficult to get an even edge.
@jameshaulenbeek5931
4 жыл бұрын
Sharpening a curved edge is the same as a straight edge - you want to keep a consistent bevel. You can start by sharpening just the straight part of the edge. Then move on to just the curved portion - pay very close attention to the angle of your bevel, and work slowly. As you get more comfortable and confident with the curved section, and you can get consistent results, then work on sharpening the entire cutting edge in one pass. Take your time with it, some of the curved tips on hunting knives can be quite pronounced, and they can certainly take some getting used to. *side note: some hunting style blades have a recurve on the cutting edge - that curve can only be sharpened on a stone that matches the curve, or by using a very narrow stone or even a diamond file. There are companies that make small diamond files specifically for that application (DMT is fantastic), so if you have a recurve edge on a knife, you'll need to look into a file, rod, or small narrow stone to take care of that portion of the blade.
@eman64ful
6 жыл бұрын
Hi, I was sharpening my Chinese cleaver to learn how to properly sharpen with my Chosera 800 that I got and I was able to get to slicing sharpness, but not to a razor sharpness. Do I need a higher grain stone? or is there a way for me to figure out what I am doing wrong with my technique?
@tinman1955
6 жыл бұрын
Feel for a burr. That's the most common trouble. If you're sure you've apexed your bevels try light, edge-trailing stropping strokes on your stone or a leather strop or a chef's steel or a ceramic rod or cardboard or a phone book. It all depends on what you have handy and what works on your particular knife. Sometimes it takes a bit of experimenting.
@eman64ful
6 жыл бұрын
Tin Man I have never actually sharpened before so what am I looking for when I feel the bur? Because I felt a slight change on the direction of the metal. Is this right?
@tinman1955
6 жыл бұрын
That's about it. Ryky did a video on this topic. kzitem.info/news/bejne/tXeDs6atiKuli6Q
@silverscale447
6 жыл бұрын
Elad Fishbein a burr is kind of a hook or sharp triangle piece of metal that gets pushed to the side of the edge. Just brush your finger along the side of the edge (from the spine to the edge) like Ryky does. It’ll feel like going from smooth metal to a sandpapery feeling. If you have trouble feeling the burr you can detect larger ones by rubbing a strip of paper towel along the blade in the same manner and if it catches or feels rough there is a burr there
@Cttruckn
6 жыл бұрын
question I am going to purchase a new 1000 grit stone I want the debado md 1000 in your video repairing the knife it looked like it loaded up a little did it wash off easily like the Chosera stones I have the 3000 and it will wash off no matter how much swraf is on the stone. every place here in the us the md is sold out that I have checked thanks
@Burrfection
6 жыл бұрын
check my link in the Top Picks kit.com/Burrfection, it should be available.
@corndog2835
5 жыл бұрын
Do you have any videos featuring Henckels knives?
@hrhamada1982
4 жыл бұрын
Henckels knives with the Two Man "twin" logo are top notch, and have stood the test of time in working professional and gourmet home cook kitchens. Spend the money over the one man logo "international" series which are still nice knives, but are not the professional level of the German knives. And don't forget that Henckels makes Miyabi and Kramer. Ryky has done dozens of those videos. As far as the german steel (twin) Henckels, you can consider them right up there with Messermeister, FDick and Wusthof so no real test is needed
@mahmuthasan4704
6 жыл бұрын
Hey ryky here is a challenge for you I thought masamoto ks gyuto was one of the difficult knives to purchase because of the high demand please see if you could get your hands on a knife from makers of shigefusa knives just so that you could give your humble opinion if it’s better than the many other well known Japanese knives Kind regards
@hrhamada1982
4 жыл бұрын
They are very well thought of brand name. I personally prefer the Echizen style versus the Sanjo style, but you cannot go wrong with them. I would absolutely recommend them.
@dilshoddavlatov9305
3 жыл бұрын
Can you review self made knives out of a file tool, they say they are very sharp?
@JoeCarr1123
6 жыл бұрын
Question, what stropping compounds work well for 65hrc and above. Have a Hap40 gyuto and a couple of R2 powder steels gyutos that I am having trouble sharpening. Using Shapton glass 320,500,1000,4000. Tried stropping on balsa with 0.25 micron diamond spray for daily up keep. Think that maybe to high of a polish for everyday task? Would like to see more stropping compounds comparisons. Chef in ATX come visit!
@hrhamada1982
4 жыл бұрын
r2 sharpens very easily. Probably just a matter of needing practice HAP 40 has more wear resistance, and takes more time ALSO STROPPING IS NOT SHARPENING And HARDER is not always indicative of sharpenability, nor of ease of sharpening And harder is NOT "better" only beginners think that.
@jeronimomacias481
6 жыл бұрын
Hi Ricky, I am sorry but I prefer the old format, I like the long videos. It is good to see you doing videos again though.
@daw162
4 жыл бұрын
buff the edges of these knives instead. The edge will round over slightly, not lose critical sharpness, and you can steel them later. There's no great reason to leave the edge on a knife (The tip of the apex) when it can't hold that tip, and it's even more pointless to increase the bevel behind the edge to make up for something that isn't a problem with the bevel (it's only the edge).
@jujubenji1
6 жыл бұрын
Hi Could you make a video with blenheim forge's knives?
@nilechim-se1qh
6 жыл бұрын
Ricky I have been a chef for 15 years, about to start my own sharping business on the side, because we’re having a kid, show me your tips ands tricks I’ll show you mine personally.
@KevinAdams06
6 жыл бұрын
Question: How do you sharpen a serated knife? My wife's pairing knife is a "tomato" knife, it is all she uses so its pretty dull at this point.
@IntoxicatedVortex
6 жыл бұрын
You buy yourself a serrated knife sharpener (essentially something that is simply small, round and sufficiently hard and abrasive) and you sharpen each serration individually. Its slow and time consuming but once you have the hang of it, and the right tool of course, its not too difficult. For a bread knife you can most likely use a standard ceramic sharpening/honing steel as the serrations are sufficiently large. For a tomato knife you will need to buy something significantly smaller. If you contact a cutlery specialist (like Cutlery & More - one of Ryky's sponsors) they should be able to point you in the right direction.
@VietyV
4 жыл бұрын
Something like a chainsaw file probably
@hrhamada1982
4 жыл бұрын
yes, as infinite vortex says, you spend a LOT of time and effort, OR you just give it to goodwill and get a new one. It is not worth the effort for me. I can buy a brand new top notch bread knife for less than the cost of my time sharpening a bread knife. And it's even less worth it for a tomato knife
@jeremysterner9948
6 жыл бұрын
Question. When or how do you decide to "thin" a knife? Also, do you use waterstones to do it? Seems like it would take a long time! Thanks for your great videos!
@dfailsthemost
6 жыл бұрын
Jeremy Sterner Excellent question!!
@heyShiner
6 жыл бұрын
Jeremy Sterner You can thin a knife whenever you want, really. People will thin right OOTB if they feel the performance isn't where they want it to be. Otherwise, if you've sharpened your knife a bunch and you notice that it's wedging a lot more than it used to, then it's time to thin as you've sharpened up into the thicker part of the blade. And yes, you can thin on water stones. The coarseness of the stone will dictate how quickly you get through it obviously, and yeah it does take some time, but that's not necessarily a bad thing. You can always take metal off, but you can't put it back, so it's better to do a bit at a time, check how it performs, then go back if you feel it needs it.
@jeremysterner9948
6 жыл бұрын
Patrick Szajner Thumbs up to your response! Thanks for your insight!!
@hrhamada1982
4 жыл бұрын
NO do NOT thin your knife fresh out of the box. It does NOT improve your knife and in many ways ruins it. Only a beginner thinks thinning a knife is a good idea out of the box. A knife is THREE DIMENSIONAL and moves through product in four dimensions. You remove the appleseed or the taper if you thin a blade without reason. YOU ARE NOT MAKING IT BETTER. The only time a knife should be thinned is if you have a bad knife, OR if you have use it for YEARS and the bevels have migrated up the knife towards the spine. And IF you do thin your blade, you want to restore the taper and or the appleseed!!!! ONLY A BEGINNER THINKS THEY ARE IMPROVING THEIR BLADES BY THINNING THEM (or if they just have a crummy knife to begin with)
@FilmFactry
6 жыл бұрын
I have a Shun Ken Onion Chef and a regular Shun Paring. Anyone know the Rockwell Hardness? I can't find that on their site? Thanks
@hrhamada1982
4 жыл бұрын
They are each about 61 hardeness. (Assuming the paring is not SG2) Remember only a beginner thinks "harder is "better" But your knives will serve you well, especially the ken onion
@reallycoooool
6 жыл бұрын
Hi! Generaly I think the only good advise is to not offer advise. I do however believe I might have a valid point that you may or may not consider. You are very good at what you do now. You come across as competent and you have a lot of knowledge. Additionally you feel comfortable talking about it and you do not click-optimize your content. You do not say “click on the” time and time again, and you don’t finish with the generic “like and subscribe” in your videos. You are a man that comes across as a friend, more than a KZitemr. In my mind, you have a good formula that you have developed naturally. Congratulations! I think going to “bespoke” knifemakers, makeing videos about your visits is a good idea. To be a food critic, you have to gain the same level of knowledge and competense in that field, and this will probably be very expensive and time consumeing. If you grow your channel useing your current skillset, you might end up being invited by people who have this knowledge. They will want you to lend your credibility to recomend their products. The people that have money for this are business people, and there is nothing like a free lunch. Ten years of being dined by the business elites of the world, and you probably can start a food critic channel. If I should actually give advise, it would be, keep doing what you’re doing.
@7burnitdown
6 жыл бұрын
Hey can you make a video on how to sharpen opinel no.8 knife? its a folding knife. They are pretty cheap in Canada so probably dirt cheap to buy in the US but you could always try to get some free by msging opinel which I sure you'll probably do.
@CrimeVid
6 жыл бұрын
never use food type oils on an oilstone, it will dry and clog the stone, use a thin machine oil about the viscosity of sewing machine oil and the surface will stay clean and not clog up. Taste bad ? of course it does, so wash your knives after you have wiped them.
@suli7219
6 жыл бұрын
Good video
@albertoacosta7319
6 жыл бұрын
Old school chef's have the belief that you should be be able to do everything with a chef knife.. I have definitely met people the do every task with a chef knife
@martinerhard8447
4 жыл бұрын
Hey try to cut bread or hack through bones.... good luck
@hrhamada1982
4 жыл бұрын
I've got 40 years in a kitchen, I have NEVER met someone that thought that except for maybe a Chinese chef
@treeman5590
6 жыл бұрын
Love the videos :D
@willieboy3011
4 жыл бұрын
I do not understand why a higher grit whetstone would not be as effective for polishing a knife blade with a low HRC rating as it would for a higher (>58HRC) one.
@RyanTaylor-pi8gq
4 жыл бұрын
He's wrong. KnifeGrinders has done tests on this very scenario on Victorinox using repeatable equipment, and the results contradict what he's saying here. A polished (stropped) edge is more durable, even on lower HRc knives.
@hrhamada1982
4 жыл бұрын
OK, it may deem counterintuitive, but that doesn't make it right OR wrong. Ryky gave his OPINION and it is one shared by many chefs. Also olishing a knife makes it look pretty but does not really improve performance which was ryly's main issue, whereas knifegrinders CLAIMS, that it affects durability. So are we to assume that the laws of physics cease at the knifegrinders door? Does water magically sink into a noodle faster in their kitchens? And I probably wouldn't give that much credibility to a company called knife grinders. And I certainly wouldn't give any credibility to the use of victorinox as a kitchen knife (they have great butchering knives). Most working professional butchers, anc cooks would probably agree that polishing might make a very very subtle difference in terms of performance for a very short period of time. But no working cooks or butcher would say it improves longevity. That's voodoo science for people who believe the earth is flat.
@RyanTaylor-pi8gq
4 жыл бұрын
HR Hamada might wanna review the channel before you offer an opinion on it. I know that in terms of absolute sharpness, I can achieve higher bess numbers off a more polished edge. It’s just factually true. And arguing that softer steel somehow doesn’t deserve it seems a bit arbitrary and elitist. Once you check the channel, you’ll see that their work isn’t based on opinion but instead based on repeatable results. What you’re offering is conjecture about opinions.
@hrhamada1982
4 жыл бұрын
@@RyanTaylor-pi8gq it seems like you are either very unknowledgeable. OR you are a shill for the other channel BTW I have 40 years in a professional kitchen and I used to be an ambassador for a MAJOR brand
@RyanTaylor-pi8gq
4 жыл бұрын
HR Hamada I don’t care who you are, you’re still wrong.
@b-radg916
6 жыл бұрын
Hey Ryky… it's true, I don't think I've ever cut myself with a paring knife, partly because you don't use them with your fingers as close to the edge as with bigger blades, partly because there's so much less blade to getcha, and mainly because I don't concern myself with keeping my paring knife scary sharp, whereas I do with everything else! Or, your wife is just better with knives than either of us 😳
@KevinAdams06
6 жыл бұрын
Like your idea to travel. Have fun and make it your own.
@tbsbattousai
6 жыл бұрын
you should look up a forgemaster on youtube called alec steele, he's making a chef's knife and I'd love to see you sharpen it.. it would be awesome :) he might even let you loose and forge your own :)
@rashadabdullah9769
4 жыл бұрын
Theres a guy named chef Steven Sissaran fusion 101 in New York. Try reviewing his stuff. Check him out on fb and ig.
@kurtinaba7696
6 жыл бұрын
How would you sharpen the Bubba Blade filet knife? Is stropping it ok? Thx.
@hrhamada1982
4 жыл бұрын
you would just throw it out and get a Dexter, Mercer or a Victorinox You do not need to bother stropping it. Just use a "pull through" sharpener, you don't even need stones for a bubba blade, and you can hone it.
@maximalgaming9955
6 жыл бұрын
Think a cooking blog would be cool. I am hungry right no, so that might make me bias.
@markknife1
6 жыл бұрын
All that honing was for naught. My knives each cost a dollar fifty. And I hone those guys 50 times each side. So far I have: Honer the stick. Brick the red, stone reject, and peewee the persuaderm
@raulortegaiii2446
6 жыл бұрын
Yo what's with the clickbait thumbnail? What is that knife, it looks like what I've been looking for.
@guillegi6
4 жыл бұрын
Yanagiba, not yunagaba
@tiagovirago
6 жыл бұрын
Good to know you cut yourself. The tip of my thumb has a good cut and I didn’t feel it when it happened but when I grabbed the salt. :)
@atomedgesharpening
6 жыл бұрын
3.5 microns. Not useless but it doesn't last very long haha.
@simezra
6 жыл бұрын
if you ever come to Israel you are more than welcome to my house and taste some good Israeli/Indian food
@jakewolf079
6 жыл бұрын
Go Israel, super cool place.
@kingozymandias2988
5 жыл бұрын
Beast of the Far East palestine begs to differ😂
@rctony710
2 жыл бұрын
Stone
@IntoxicatedVortex
6 жыл бұрын
I'm not so sure about an international food review vlog. While the idea sounds great, I wonder if you've considered what impact that will have on your wife and child with all that travel and time away. If you're lacking time to stone sharpen your knives as is then your problem there will only be worse. I would maybe think more along the lines of something more local. Also, and being totally honest, I have no interest in watching other people eat the things I probably want to eat myself… that for me is no fun. If you were part of the creation process, whether at home or at a restaurant, then that would be different. The trick for you may well be finding that common thread between all of your endeavours.
@Kikilang60
6 жыл бұрын
Thanks, Specific, and useful. I've done epic damage on myself. Nothing anyone want hear, or adimt to. I though you never used Oil stones. I'v heard that oil can damage the handle. Some oils stain, and smell funny.
@Kikilang60
6 жыл бұрын
Food vlog, cool I wouldn't eat at the places I've worked. Why would I have anyone eat there?
@RyanTaylor-pi8gq
4 жыл бұрын
KnifeGrinders has done durability tests on Victorinox using repeatable testing and repeatable dulling, and those results directly contradict what you're saying here. Those tests are done using repeatable equipment and methods, soooo... yeah, you're mistaken.
@hrhamada1982
4 жыл бұрын
voodoo science for people who also believe street magicians levitate
@gpastuzyn91
6 жыл бұрын
Hey I would like to see you b o h I'm a commercial kitchen repair technician so I'm always in kitchens and question have seen the Myron Mixon ergo knife it has a hook at the end I would love to see you sharpen it
@AGC828
4 жыл бұрын
Too many "knife heads" get caught up in the "owning" of fancy sounding JP knives like the Yanigaba. It was designed to cut paper thin sheets of fish. :) Hence the 90/10 grind. And while you CAN use it to cut meat...a huge 5-lb roast...WHY?? You can do the same or better with a cheaper slicing long knife. When you cut slices of meat..your family and friends won't appreciate paper thin slices. They want THICK portions!! :) (well maybe 1 cm or so). It IS better to use the life designed for that task. Usually the opposite should happen that happen...having said that we don't really need all the varieties of knives there are available. Just need a chef's knife or Santoku or Nakiri + slicer + bread knife + pairing or utility knife. That's it. All the other variations? Pointless unless you're a Sushi chef working for Benihana's. :) The reality also is...sometimes we're just too lazy to even reach for the right knife for the job...I've used my surated steak knife to slice garlic, ginger, carrots,..in addition to cutting my steak, pork chops...etc.I think even among knife heads...the novelty of having 20 knives on the wall dies...and they do what Ryky does..use what feels right. Most Chinese only have a cleaver (Chinese kind) as their goto...heh...
@hrhamada1982
4 жыл бұрын
WOW While I DO agree that a Chinese cook uses his chai dao for most cuts, and I would agree that 95% of people would only need a chefs or santoku, a petty, a bread and a paring. I also agree most people are too lanzy to change out knives. I was set to give thumbs up, But no, a yanagi isn't 90/10. No we don't use yanagi's on a roast. But the thing that killed me, was the serrated edge
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