Great video! I do really like this format, but also very much appreciate the full length ones as well. Thanks for adding the products mentioned in the video info! It’s really helpful since I am looking forward for some specific comparisons (especially the Arkansas whetstones vs some ceramic set (chosera/shapton/suehiro). I have a pro-edge copy (hands aren’t steady) and love my cerax 6k stone. Also have a shapton glass 2k that is ok, but I think I’ll get suehiro in the future. Unless the Arkansas whetstones are really good!

Love all the new content and video format you’ve been doing lately. Keep it up. Also can’t wait for some give away action.

I've been watching your videos for quite a while man i totally love your restoration videos you make it look easy pls keep making more restoration videos :)

I enjoyed listening to your opinion. This was a very helpful review of stones. Good question selection. Thank you for this.

Thank you for the new videos. I like the shorter videos for during the week and can still enjoy your longer videos in the weekend. If by any chance you are reading this comment, maybe you can answer this question: I really enjoy sharpening knives and bought the King 1000/6000 combination stone last year. I want to expand my kit bit by bit over the coming years. According to you, what would be a good 2nd purchase (another stone, good quality knives, sink bridge, or anything you can think about)?

Thank You for the information and your choice of viewer's questions. Very good ones, indeed. And take it easy; you are going to bring to your channel such a good content in the coming months that it would be a pity to see you worn-out before next century :-) So little by little, and thank You again.

Just got in my Chosera 800 grit today. Can’t wait to try it out. Not sure if I buy the 220 or 400 grit next or even the 3000 grit!! Decisions!

Thx for your input.....I am learning some of the finer points. The one area I would like you to touch on is manufactures ways of hardening. Why is one better than the others? Or is one better for a home chef to sharpen over the others? This ? is eluding me. I have gone w/wusthof ikon because I am use to german steel. I have a chosera 3000 and love it. It gives me a great results overall.

Love these videos I wish your voice came through my speakers a little clearer sometimes its hard to understand but I personally appreciate all your hard work that you put into these

I have the Sabitoru rust eraser and tried it for cleaning wet stones, and it works well for cleaning but i feel like it contaminates its gritt into the stones, especially higher gritt stones

For the person who posted that last question- if price is a factor right now, I'd recommend starting with the Chosera 800 and then add the Chosera 3,000 when you can afford it. The 800 will sharpen anything and be just fine alone. Later on, if you want to add a polishing stone, yes, you'll get a cleaner edge but it isn't absolutely needed. I bought the Chosera 800 shortly after discovering Ryky's channel and it's been fantastic. I quickly ordered a Suehiro Rika 5,000 just after that. Although it does compliment the Chosera 800 well I wish I'd waited a bit and then gone for the Chosera 3,000. You just can't beat the feel of the Chosera's!

Do you have a video on different Japanese knife steels ? I'm really interested

Great video. Have to agree on the Chosera 800 and 3000 stones. They are great stones. If you remember when I first received them I had a problem with a knife I tried to sharpen it with. Turns out it was my my Martha Stewart knife ..lol .. knife with bad heat treatment and just had to work and work to get a edge and burr would just wear off fast when you did get it sharp. I sharpen a lot of EDC knifes with steel such as S30V and M390 and they work great

Thanks.Your video's maybe a bit long, but they are very useful. Consider your video, "How to Fix a Broken Tip." 33 minutes, but worth every minute.

i am really interested to see how the G8 is performs, it is one of the very few finishing stones that used Silicon Carbide (Carborundum) instead of Alminium Oxide (Corundum)

Sweet, I just ordered a Chocera 800 and 3000, partly on your previous comments on these stones :) Have you ever tried any of the knife sharpening systems? I'm not thinking of the cheap plastic things but some of the more well engineered ones like a TSProf Techstudio K02 Russian Knife Sharpener, or a Wicked Edge?

I like the multiple question format for Q&A. Thanks for your great efforts, Ryky!

Like the longer videos because better chance to learn something new.

Thank you for explaining your choice between the Chosera 800 and the 1000 and why. If you have time can you tell us what your personal go to stones are that you use when the cameras aren't on, the grit and why you like those stones? Thank you sir

PS, just found your channel and subscribed and really like what you're doing!

Would love to hear more about the bob Kramer zwilling stones. Could give us more feedback on them? Comparisons? Etc.

Hello Burrfection! Would you be able to do a video on how to properly sharpen Miyabi Knives? There's no proper video about it on here and everything are at a wrong angle which is above 9 degrees. Thanks!

Hey Ryky, Can you please explain the difference you see between something like a king kds 1000 and a cerax 1000. Im new to sharpening and dont know the differences between a consumer to more professional grade stone. Thanks

QUESTION: When using multiple stones (like the Chosera 800 and 3000), on which stone do you reduce the burr? I'm sure you raise it on each side on the 800, but would you do your "countdown strop" on the 800 or the 3000? Also, if you do it on the 800, when you move to the 3000, do you raise a burr again on the 3000, or just continue stropping? Thanks, Ryky!

About the 800 vs 1k Naniwa pro stones, I guess you are absolutely right. I'm more than happy with the 1k stone though. I own the 400, 1000, 3000 and 10k stones. And, my o my, that 10k really finishes it off. After a very light strop on leather you can't possibly FEEL the hairs being shaved off (or the knife entering your skin for that matter). All in all great stones, those Naniwas.

Mr. Burfection, what do you think of the Edge Maker pro, sharpening system. It's a system of steel rods. Do it do a good or great job, it comes with a "stropping steel" also.

I use some carbon steel knives which are about 200 years old, hand forged shear steel, made in sheffield, some are carving / ham knives and dinner table knife,they sharpen up too razor sharp, they have bovine horn handles, and 3 prong forged steel forks, thank you for educating us, no body knows every thing, so I am more than happy to know more.

I kept followed yours video. But could you give a review about budget knifes brand such as tojiro narihira #9000 by fuji cutlery and teruhide by shimomura industry that i saw on e-bay or amazon which is the best on your opinion, cause i cant find review a video exactly looks like those knifes.. thanks, have a nice day

Ricky, I have long heard that Arkansas Stone is the primo among stones for sharpening stones. I lived in Arkansas for 22-years and it was amazing on my hunting knives. How does it stand up to other stones for hardness, longevity and overall use?! Can you do a test on this type stone? Thank you!

I am just moving into harder rated knives (63 and up HRC) and I'm going from a beginner combo 1000/6000 stone to separate stones. What would you recommend for a combo of two stones to use?

Do you have a video on removing rust & patina on a Carbon Damascus?

For me I like the longer videos. Ricky when are you going to put out that Dalstrom yanage video. :)

Hey Ryky, I was sharpening my yanagiba. I also wanted to polish my blade side to a mirror polish. Is it possible with the Naniwa Professional 5000?After polishing I saw some cloudy spots on my blade. How do I remove those cloudy spots. I also recently acquired the shapton Pro 12000 stone but when I try to polish I still get fine lines in my knife how could I make a mirror polish of it. During sharpening my flat side of my yanagiba this side feels so sticky especially with the higher grit levels. How could I help this? Thanks Ryky!

Hey man I couple years back I set myself up some choseras and I went with 400 800 2000 ! Is the 3000 really necessary! ? My 2000 is so fine and I use a strop on my knives after the 2000 for mirror . What’s your thoughts on my setup should I get the 3000 and see for myself ??

when are you going to test the new debado 3000 I am considering it for a new stone

Is this video about sharpening stones or steels?

Great channel! What does “muted” mean concerning sharpening stones? Thanks Tommy.

White #1&2 and blue super hardened beyond 62 work ok on the Shapton pros in my opinion.

Hey there, what's your choice?... Dalstrong or Nexus?

Good video as always mate 😊

I love making videos that aren't too long to address a few individual topics

Have you run accross Kiwi knives?

Thank you for the video Ryky. For me stopping at 1k is a little to less of sharpness. I don't know if it is my technique, which prevents me from getting a razors edge or just my quest to get the knife cutting magazine paper without pressure (which after 6k or 8k stones plus some leather stropping it does).

GREAT RYKY, you know your shit, Al K

can i sharpen my stainless steel knife on a whetstone

When do you announce the give aways?

Where Area dose Rickie do his work?

what is that pink layer on demo strop? it's stuck on my blade like bubblegum.

Do any 10k+ polishing stones exist that do not immediately glaze over after a few passes?

Awesome job! I had to come and watch your video in the middle of watching Top Chef. I can't wait till you get a chef/sushi chef to test out that wicked knife you have! Even just someone who has amazing knife skills. I think it does really matter how much a knife sticks(stickiness) to the food you cut into. I bought the nexus knife from your last video. I had one question though.. and I hope you read this >.< I know you sell your strops and I hope they are selling well. I wanted to know.. what strop should I buy to finishing polishing my knifes? I have the King 1000/6000 stone and if I want to make it super sharp, what do I get? or if I need to even get a strop, but I would like to take it to the next step. I hear people talk about a creating a micro-burr.. I don't think I'll be doing that(i did look it up), but I'm unfortunately a knife newbie and don't understand some of these terms you use. Thank You!

Hey ryky. I have been following you for a while, may be 4 5 months now. Always loved the long uncut videos.. They are True and honest. Like you im also a beginner in sharping and stroping. One request for you is to review and compare som different naikiris as well as Chinese cleavers(if they are not same). And also keep up the good work. Cheers from nepal. Ps: is the dalstrong block set really worth it gor me, Like the video you did? I have some Japanese knives alre. But i want some much more budget friendly.

Can you make a short video and label it short version , and then a long version as normal video.

Do a mix of lengths of your videos personally as a chef who works full time I don't have enough time to watch 30 minute videos.

I find stainless steel knives are much harder to sharpen. Or takes a lot time.

I dont care if anyone thinks this is racist, but when I google advice on knife sharpening and I find a video made by a Japanese dude I know its good advice

Most of the time I really hate long videos because most people take 5 minutes of information and make it into a 20 minute video, and I don't have time to listen to people blather on uselessly. However here, even when you are not speaking, you can see and learn by watching, so longer videos are OK. I'd not say make them intentionally long, but so far I'm fine with the length. Thanks for helping refine my sharpening education.

mix it up. some longer, some shorter.

Sorry, usually I like your videos, but this title seems misleading to me:-(.

👁️👁️

People like short videos due to permenantly reduced attention span. Made possible by cell phones.

if sharpening carbon steel and stainless steel feels the same for you then you r doing something wrong..

Too much talking