Ha! Angle gauges...they work to a certain degree :-D
@harrisonkyrien9809
2 жыл бұрын
Dissappointed sigh*
@cheekibreeki904
Жыл бұрын
You know where the door is.
@craigtupper103
Жыл бұрын
@@cheekibreeki904 Hahaha!
@Resolute900
Жыл бұрын
Hahahaaa..Love your play of words there.
@jakeostler5296
6 ай бұрын
Dad, is that you?
@leighwilliamand9903
5 жыл бұрын
3:44
@zetadeltar6613
4 жыл бұрын
Thank you
@markedfodeath
3 жыл бұрын
You're doing god's work, thank you!
@JohnScoggins
3 жыл бұрын
Your knowledge from experience and ability to eloquently explain the details of knife sharpening is amazing. Thanks for sharing your knowledge Ryky!
@mmr159
6 жыл бұрын
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.
@milanasanovic5859
6 жыл бұрын
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.
@stevemattingly9706
6 жыл бұрын
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.
@tselfe11
6 жыл бұрын
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.🔪🗡⚔️
@bvandergulik
6 жыл бұрын
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!
@footoomsh2
5 жыл бұрын
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.
@pmchamlee
5 жыл бұрын
You give spectacular explanations. Many thanks for your efforts!
@jaxbrewery
6 жыл бұрын
Another great video! I really like these Q&A's. Stay sharp!
@semco72057
5 жыл бұрын
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.
@Alistair_Spence
6 жыл бұрын
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!
@cktse_jp
5 жыл бұрын
just want to say this is an excellent content-packed video. thanks for sharing.
@adamsherman5024
4 жыл бұрын
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.
@ZurlHammerdoom
4 жыл бұрын
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.
@WarGrrl3
6 жыл бұрын
Really learn a lot from your q & a vids. Thank you
@timothydavy6431
6 жыл бұрын
WOW! you are so honest about your experience awesome.
@TheEdmondsMartialArtsAcademy
3 жыл бұрын
Your tutorials are the best on the web, thank you for these!
@Burrfection
3 жыл бұрын
Glad you think so!
@StyleComptoir
6 жыл бұрын
Loving your channel, I'm very glad I recently discovered it. Keep up the good work! :)
@ford6815
6 жыл бұрын
both of those ideas are great, much love
@olivepressdesign
6 жыл бұрын
“They both work to a certain degree”. Good one :)
@DTodd12011
6 жыл бұрын
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!!!
@michaelwilcox6090
4 жыл бұрын
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.
@DTodd12011
6 жыл бұрын
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
@cwongtech
6 жыл бұрын
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.
@guysolis5843
2 жыл бұрын
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..
@noHandle1776
4 жыл бұрын
Good stuff, and very clear. Thanks
@knotboy46
6 жыл бұрын
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
@shadowx8405
3 жыл бұрын
Right on. You just saved me a few bucks, and a MAJOR migraine. I’ll keep working on my free-hand technique. 🤙
@justinsane332
3 жыл бұрын
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.
@TheAnimeKing3
6 жыл бұрын
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.
@1018Frankie
6 жыл бұрын
I like both ideas, go for them!
@willieboy3011
4 жыл бұрын
As always excellent advice, pragmatic and not dogmatic.
@jpfurrow7445
6 жыл бұрын
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!
@vecna2182
6 жыл бұрын
And I was just thinking about buying one, thanks :)
@RBTrujillo1
6 жыл бұрын
Yes! Food vlog! I agree with this!
@blistersteel
6 жыл бұрын
Nice talk , have a great day sir.
@blistersteel
6 жыл бұрын
Mike Martinez out of Texas is a genius kitchen knife maker. I would love to see his work here on your channel. Tell him caleb McCullough told you about him if you need a referral. Cheers.
@maximalgaming9955
6 жыл бұрын
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.
@fatmanvidz
4 жыл бұрын
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!!!
@KevLo64
6 жыл бұрын
next time you're up in SF, come visit In Situ! Really incredible concept, you're going to love it
@asleepyinsomnia
6 жыл бұрын
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.
@Kikilang60
6 жыл бұрын
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.
@matttherat8600
5 жыл бұрын
@Kiki Lang - Exactly, like the old saying "A poor tradesman blames his tools".
@buddhamack1491
6 жыл бұрын
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.
@BladeBanter
6 жыл бұрын
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
@purrungas2012
4 жыл бұрын
Very nice videos hopefully you keep them honest from your own personal view and not the sponsors like most people on KZitem, good idea about the food reviews Thanks and great job
@BoOkanNieR
2 жыл бұрын
Hello from LE MANS in FRANCE! thanks for your vidéo!
@VikingShaver
6 жыл бұрын
Thanks for your tips. Would be great to see you review restaurants.
@BobbyChounramany
6 жыл бұрын
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.
@akielstraker
6 жыл бұрын
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!!!
@SuperMegaDing
6 жыл бұрын
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 :)
@8thsinner
6 жыл бұрын
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.
@pierreriendeau7373
Жыл бұрын
Merci, très instructif😊😊😊
@PanikBaskit
6 жыл бұрын
Do it! id love to see your food reviews!
@carlos_cub
6 жыл бұрын
I love your Channel. very cool!
@tusharjamwal
6 жыл бұрын
Yess!! Travel! That is a great idea!
@lumberjack0716
6 жыл бұрын
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
@Venditio1
2 жыл бұрын
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
@Chef626Armando
6 жыл бұрын
Thank you for the pip
@silverscale447
6 жыл бұрын
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 👍🏻
@paulconrad2798
6 жыл бұрын
I enjoy your vids, I would watch and let you know
@peterross97
4 жыл бұрын
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.
@williamj3459
6 жыл бұрын
Definitely into videos with custom knife makers!
@ryujinjakka4518
4 жыл бұрын
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.
@Photolic
6 жыл бұрын
Custom knife makers plz!! I love your videos knives is a new and strong passion, you helping me a lot with the sharpening technique. Have a look at Gooko knives from small craftsmen in Chiba Japan. Cheers from Australia
@jbauerlein007
4 жыл бұрын
Question: For deburring. Do you only do it when moving to higher grit stones? Or would it be worth it to do so when going from a 320 - 1000 grit, then again going from a 1000-5000 grit?
@lesberkley3821
3 жыл бұрын
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.
@MrGolddenboy
5 жыл бұрын
Hi I just bought the king 1000/6000 stone from Amazon it will be my first time to sharpen .is this a splash or whetstone
@JerryDechant
5 жыл бұрын
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.
@filippokarawattlimbers8909
5 жыл бұрын
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!!
@urishima
6 жыл бұрын
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?
@srj607able
6 жыл бұрын
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.
@kevinlhighfill
6 жыл бұрын
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...
@CesarDanielMoro
6 жыл бұрын
There is any splash and go stone with price near to King or something like 80usd (sharp / polish) that you recomend?
@Cyber.Lynx.
5 жыл бұрын
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
@janamielkamantigue1817
4 жыл бұрын
Love that Nikon D200 there
@joela8479
6 жыл бұрын
? Can you strop with synthetic leather, does it work as well with the stropping compounds?
@robertogomez9692
6 жыл бұрын
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?
@wsamurai665
4 жыл бұрын
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
@MichaelE.Douroux
2 жыл бұрын
Interesting. Would your comments on the angle guides also apply to the KME type sharpening systems?
@briangregus5225
6 жыл бұрын
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.
@jojojaykay
6 жыл бұрын
Question: Can you go over your bicycle build.
@rothar6501
6 жыл бұрын
do you have any tips on sharpening the tip area of the knife? i have a Victorinox Fibrox 8 inch Knife
@madbug1965
3 жыл бұрын
To prevent scratches with a guide, put some tape over the guide to make the guide's surface smoother.
@JustAnotherAnthony
6 жыл бұрын
question: could you do a comparison of the shogun phantom and gladiator nakiri knives from dalstrong
@coreynageleisen538
4 жыл бұрын
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?
@ezyvetlondon6536
5 жыл бұрын
do you have an opinion on the ruixin pro knife sharpeners or other sharpening jigs?
@knifesharpeningnorway
6 жыл бұрын
Think you would love jeremy mcullen and his blades. Would love to see you do some food videoes mate would be awesome 😄
@jasonziegler614
6 жыл бұрын
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.
@jrome3782
6 жыл бұрын
Hi burfection , could you do a comparison between single bevel knives & double bevel knives? Thanks in advance Hope to hear from you soon !
@amricke
6 жыл бұрын
Wise instruction with regard to stone style and life style. Appreciating the visual aids as well. Love the food idea, but I'm a knife guy. You should come up here to Washington and meet Bob Kramer. 😃
@zuckmedic
6 жыл бұрын
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
@jesseg3672
6 жыл бұрын
Come to Chicago!
@BBBYpsi
6 жыл бұрын
I have a question for you? Have you ever tried the wicked edge system?
@MattBrandon
5 жыл бұрын
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 😉)
@kelvynchan1998
6 жыл бұрын
So sorry to hear about yor dog, rip
@deathbyastonishment7930
6 жыл бұрын
Kelvyn Barker Jian So sad.. also so tempting to suggest he ate it..
@willmitchell8500
6 жыл бұрын
Poor timing on an unfunny "joke." you should be ashamed.
@songlenghak5856
6 жыл бұрын
it is a funny joke but since his dog justed passed away. It wont be funny.
@willmitchell8500
6 жыл бұрын
Songleng Hak wrong
@mrBDeye
6 жыл бұрын
Peel off the skin and taste like chicken
@rishim888
2 жыл бұрын
Any advice for sharpening a khukri which has a thicker spine and should be able to resist damage due to more outdoor use.
@mintteaco
6 жыл бұрын
Would like to see a review on a knife made by M390 powder steel pls :)
@lumberjack0716
6 жыл бұрын
mintteaco I have a microtech with m390...its a pain in the ass to sharpen lol...but once you get it down it holds an edge forever...kind of time consuming but one of my favorite steels
@stevengarman9112
6 жыл бұрын
Question: What grit stone would you start out with for removing the serration on (wustof) steak knifes?
@JimmysTheBestCop
6 жыл бұрын
A powered belt sander with a bucket of water near by. You be better off sharpening a butter knife then removing serrations.
@techwg
2 жыл бұрын
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.
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