You are a natural teacher. Thank you for your thorough modelling, camera angles, lists and links.
@Burrfection6 жыл бұрын
thanks Shay. just doing my best.
@lisat7764 жыл бұрын
It’s amazing to watch you work and how you adjust your focus to what the knife needs. And throughout you can tell us how you are “reading” the knife and edge and changing your action. You are a great teacher! This is an amazing session.
@bokusimondesu2 жыл бұрын
The consistency in and of your strokes is mesmerizing. It’s a joy to watch you work and learn from you. Just now I have seen your recent videos and am beginning to work my way into your back catalog. 👍😊
@immk99887 жыл бұрын
This was one of my favorite videos that you have uploaded (and I have watched the majority of your vids)! Thank you for including some of your thought processes at various steps, and what types of details you are looking for along the way. I found repairing/re-sharpening knives in this kind of condition very relatable :-P
@Burrfection7 жыл бұрын
thank you for watching, and the insightful comment. always appreciate it. stay in touch.
@shotgunsherman6 жыл бұрын
Ryky. Please do some sort of pocket knife! Any kind some sort of folding knife! Most people I know sharpen their folders or fixed blade camping or bushcraft style knives I want to see you do one of those. Please!
@senshidoct4 жыл бұрын
I was terrified to sharpened my Sakai Takayuki kengata because of the curve.... but with your help it's sharper then new. Thank you!
@stephens24017 жыл бұрын
I enjoy these extended sharpening videos although in a 30 min video I would like to see a micro shot of the finished edge and tip. Also a micro shot of the edge and the grind pattern/finish that each stone leaves behind would be really informative. Nice job though.
@Burrfection7 жыл бұрын
thanks Stephen, working on getting another setup for micro-shots. thanks for watching.
@stephens24017 жыл бұрын
Burrfection - congrats on the growth of the channel. The sheer amount of knives and stones that you've gotten access to is a tribute to your hard work no doubt. I do hope you can incorporate more micro shots in the future. To see in detail what each stone is doing at each stage will really appeal to audiences not just looking for technique.
@williamosteen55005 жыл бұрын
You truly have a God given talent "if you have one of your choice..it is Truly from him, I once as a young boy of high school age, day by day I took my dads straight razor found with a chipped blade in an old trunk and with an Arkansas stone day by day and lots of patience, made the blade true again to where it would shave...not arm hair. facial hair !!! I did not have any at the time. He tested it !! Thought you would find that somewhat interesting ....I did not have a strop. Not needed. I wish I hade that same patience at 57...I LOVE your videos. If I contributed to all the ones I LOVE I would be broke. Take care.....
@alonsocesenaosuna15226 жыл бұрын
@Burrfection I really enjoy the video, now I know a little bit how to restore a knife, it's really cool that you are sharing your knowledge. really cool technique, well explained and execute.
@Burrfection6 жыл бұрын
right on, stay in touch.
@melody37415 жыл бұрын
Im so glad you have a microphone now.
@alexpitsugin7067 жыл бұрын
excellent videos! I love knives, and you are doing a great job, at teaching and walking through the proccess. too bad I don't have any good knives at all. hopefully I will be a winner when you are doing a giveaway. thanks and keep it up
@RoopeFromFinland7 жыл бұрын
This is what i have been waiting for a long time =)
@Burrfection7 жыл бұрын
right on. thanks for watching and writing.
@horriblebreast7 жыл бұрын
lots of good tips in this one! thanks for the upload
@Burrfection7 жыл бұрын
right on. until next time.
@pantrog966 жыл бұрын
Brilliant vid. Thank you for breaking the sharpening code. My wife is addicted to Henckel knives. I have helped build her collection but they do need maintenance and I didn't want to hack it. Thank you for the master class.
@bobbyedmaiston61055 жыл бұрын
great videos. and info . more close up shots of before and after of the work done.
@hongzhehe71764 жыл бұрын
Great video! Thank you for detailed instruction! Do you know how to fix the dents on the back of the knife? I used the back of my knife to open a wine bottle and left some dents on it.... I regret it so much... Thank you!
@Hexal686 жыл бұрын
I'm a new subscriber, and so far everything on your channel has been excellent! I would like to throw a couple questions at you, to get your opinion. First, what is your opinion on guided sharpeners, specifically the edge pro system? Second, how often do you have to replace your diamond stones? If you have answered these questions in a previous video, please just save your time, and send the links to them. Cheers!
@gixxerflier17 жыл бұрын
Another good one. I learned a lot. Thx.
@Burrfection7 жыл бұрын
always good to hear from you
@maxbel7117 жыл бұрын
Hey ricky what do you think about trailing stroke(much like stopping on the stone) before going up in grit?
@rashadabdullah97693 жыл бұрын
Really dig the 3 camera shots man.
@ryland204 жыл бұрын
@Burrfection Man I bought a Yaxell Mon Santoku blade for my dad for Christmas. He used it twice and it chipped. I only purchased because this was a personal recommendation in another one of your videos. Expected much higher quality. I can't send it back since it's beyond 30 days from Amazon (Cutlery and More).
@seanyv5 жыл бұрын
Would you have been able to get the nick out just by using the Sharp Pebble stone?
@gunny40297 жыл бұрын
great video, i identify, and it is good to know that i was doing good and learning more
@Burrfection7 жыл бұрын
right on
@lesberkley38213 жыл бұрын
I just got the exact same knife, complete with chips. This vid helps, but I've got a question. At what point do you come down from the initial high angle to the normal sharpening angle (which happens to be 16 deg. on this)?
@strikevipermkII7 жыл бұрын
Its a Shun sora, which is the main knife I use, and thats exactly how the profile is supposed to look.
@Burrfection7 жыл бұрын
thanks for clearing that up.
@alexbarna90983 жыл бұрын
im going to have to get an atomi diamond stone one day. i have been using the dia sharp stones and i have found they dont last very long. i think the pattern on the atomi diamond stones look like they have more of a dimpled surface and will wear into a better sharpening surface. also i should get a wet bath pan and holder. i have been using a spray bottle which may seem trivial but picking up the bottle and pumping it instead of just reaching down for some water or putting the knife in the water seems more efficient . i love to see you using every millimeter of the stone for even wear. what is that eraser called? i have no water stones but if i get some one day ill have to get one. i have used the diamond stones an eraser before on a friends stone and sorely needed it. time consuming! but needed.
@lisat7764 жыл бұрын
I’m starting out on old, beat up knives that folks didn’t want anymore. They are teaching me as well.
@KC876 жыл бұрын
i have a small dent on the edge of the knife. it isnt a chip, just a slight dent. anyway to fix it? thank you!
@MinhNguyen-wk5fr7 жыл бұрын
My roommate accidentally chip my santoku knife while prepping some chicken. I was looking for a video on how to remove the chip today and your video come up. The wets stone I order arrived a few minute ago and your video came up on my feed. Talk about great timing.
@Burrfection7 жыл бұрын
did you manage to fix it?
@MinhNguyen-wk5fr7 жыл бұрын
I did manage to removed the chip with the 500 grit stone then I move to the 1000 grit stone to sharpen it and to the 3000 grit stone. It's not that sharpen but I'm still a noobie at this. Any tips?
@JG_TACTICAL6 жыл бұрын
I purchased a Shigefusa knife few days ago, and it came in with a small chipped on the tip. The seller told me they don't have a replacement for it. I am thinking about using your video as guideline and fix it myself.
@charger4404 жыл бұрын
Thank you for another great informative video! I have seen quite a bit of your videos an I can see that you achieve very good results finishing with a 5000 stone. What is the use for stones 10,000 and upper?
@Burrfection4 жыл бұрын
Mirror finish appearance
@charger4404 жыл бұрын
Burrfection Thanks for your reply, You are a gentleman!
@tonywalker80306 жыл бұрын
I noticed that stainless gets a sharper edge on a backward stroke, can you confirm this?
@racl19547 жыл бұрын
Hi Ricky. Great video again. Your channel is fast becoming my evening viewing. PS: On one of your videos you show a box with a lot of different coloured plastic sharpening angle guides. I can't find the video that you showed these in. Would very much appreciate if you could provide the link to the video they were in. What is the brand of these guides ?. Like you I experiment a hell of a lot with different knives and ways to sharpen them.
@Burrfection7 жыл бұрын
think you are talking about this one kzfaq.info/get/bejne/Z7uiaK-Dz5zOmKM.html, and here is the link amzn.to/2q4Glke. i'll be testing these out soon, but i think they have some potential
@joshjaegle5828 Жыл бұрын
Does sharpening at a larger angle not change the angle of the knife?
@mwbauer2 жыл бұрын
Im new here, so please be patient. Do you change the water in your tub? In so many facets of life thats what we do. But, since we use the particulate from previous sharpenings to make the slurry to help grind....i didnt know if you would keep the old water or not.
@gunny40297 жыл бұрын
i need a good coarse stone for reprofiling and thinning, steels like the 3v or powder melt steels,i was told told not to use diamond for those steels. i am considering the nainwa pro 400, i also like shapton ceramics b/c they have lasted me years at 1000 grit, what would you suggest the lowest shapton 320 or nainwa 400, reply would be most appreciated
@Burrfection7 жыл бұрын
at the lower grit level, dont' worry about the brand. since they are used for grinding away lots of material, just get what you can afford and not worry about. shapton pro 320 is good, and chosera 400 is also a good pick. if you like to flatten your stone go with chosera, since they are much thicker. here are stones i have used and really like kit.com/Burrfection/knife-kit
@StropSharp7 жыл бұрын
Nice vid and very informative. What's the name of that aggressive plate you were using in the beginning of the vid and also the eraser you talked about...sorry I have hearing loss my bad
@Burrfection7 жыл бұрын
sorry to hear about your hearing loss. i listed everything in the description of the videos. but here is the list of items i use kit.com/Burrfection/knife-kit you are probably referring to the atoma 140 plate,
@StropSharp7 жыл бұрын
Ooops! didn't bother to check in the description ahhh...very descriptive...I see now, and yes its the Atoma 140 wasn't sure what you said. I have hearing aids but I'm using my head phones and although they produce fine audio I sometimes miss a syllable and make up the word/ name entirely, but I know I do that so is why I asked...I have hearing aids but they whistle under my head phones so I just have to deal with just the head phones...thanks
@nitrousman88822 жыл бұрын
Any place for 90 deg reprofiling?
@Jimmaldo7 жыл бұрын
Hi friend! when you gonna use the Bob Kramer stones? the best regards from Mexico!!!
@Burrfection7 жыл бұрын
will get a set in here soon
@pantrog966 жыл бұрын
Please, do you have a vid where you describe your setup and where to get it? I want so badly to have a sharpening station like you have to learn with on my own poor knife collection and maintain my wife's chef knives once I get skilled. Anyone can chime in. I love the fact that you have the stone holder mounted above a water tray. Not sure if that is custom. But if someone has already designed and marketed it, I would go with a winning design, otherwise, I can build one myself if needs be. Thanks for your help.
@ballentphoto5 жыл бұрын
Piece of wood over a sink would do the same thing, place a paper towel under the stone and it will not move around on you.
@gnarlycharlie565 жыл бұрын
dont know if youve figured your setup out already but its just a plastic hotel pan and a whetstone mount. im sure you can buy all of that off amazon or your local restaurant supply store for less than $100. as for stones he uses, he says the names of both in the vid. hope that helps.
@michaelshults76756 жыл бұрын
Great video Man! Do you put presssure on the push or the pull?
@lowqualityguitarvideos5 жыл бұрын
push
@talpistol6 жыл бұрын
Hey Ryky, I have the same 1000/6000 stone and when I polish I get a lot of dark 'cut' lines on the stone even after stropping for ages... Any idea why?
@ckafi10116 жыл бұрын
Tal Pistol probably your knife is made from a somewhat mild steel, or you're using too much pressure while stopping
@ieraseu7 жыл бұрын
Hi. Would you mind doing a tutorial on how to sharpen a convex edge using stones?
@Burrfection7 жыл бұрын
will see what i can do
@dmaifred7 жыл бұрын
I recently received an inexpensive forged carbon steel nakiri from Japan. It is sharp although a bit thick. BUT the edge is not flat when I hold it to the board I can see light so how can I fix it with my wet stones?
@Burrfection7 жыл бұрын
when you say edge, you mean the cutting edge? if so, you have to sharpen the "high" areas to bring the edge closer to a flatter profile
@ya000073 жыл бұрын
At the end, please show us before and after photos of the knife so that viewers can see the difference to the blade. What's the best grit whetstone to get rid of chips and rough edges. Lower the better?
@fairydragonbreath91927 жыл бұрын
Did you use the micro film block you made to start with
@Burrfection7 жыл бұрын
no, i didn't use them in this video.
@zorrokronik81083 жыл бұрын
Im a newbie in sharpening.. just a question is it possible to flatten king 800 and 1200 grit stone with atoma 140 gritt.?
@Burrfection3 жыл бұрын
yup
@michl.b.72277 жыл бұрын
nice video
@Burrfection7 жыл бұрын
right on .
@muyuanhe3562 жыл бұрын
After sharpening my knife once, I was bored to shxt. How do you keep awake doing this?
@AC-wl7ve5 жыл бұрын
I just got a set of shun classics last week and I just noticed some little chips in the blade of the chefs knife. I have only used them a few times and take care of them and hand wash instantly after use. Is this normal to happen or should I return the knives? I love the knives but this is worrisome after such light use.
@melgigz1784 жыл бұрын
It can be the way you chop or using it on the hard chopping boards too. Shun VG 10 can easily chip. Glide the chop instead of chopping straight down.
@Panzer_Z7 жыл бұрын
Is there any big difference between the Atoma plates vs DMT Duosharp plates? I have a set of the DMTs and they work really well for me. Would I get a better edge with the Atomas?
@Burrfection7 жыл бұрын
Atoma plates are much more robust, DMT are fine. i don't they last anywhere as long as Atoma.
@Panzer_Z7 жыл бұрын
Burrfection thanks for the reply
@niftytubeman7 жыл бұрын
Double check the warranty at Shun. They are very good about sharpening their knives under warranty. If there is a chip I am not sure how far they go on damage but this chip was less than terrible. The strategy for fixing a chip like this does apply to other knives so this is worth watching. It is also a good reminder to handle your knives with care. Transport with edge protectors (even cardboard homemade) do not chop bones with a knife not intended for chopping and do not chop frozen food. My "chicago cutlery" 12" beast has been sharpened to a 30-40 degree but very sharp bevel and busts up a chicken or turkey with ease. On a knife damaged much much worse than this I reprofiled on a diamond (DMT) at 90 degrees and when I had a nice new curve profile to my liking dried the knife and then with a water proof marker painted the flat non edge easy to see red. Then at a normal 15 to 20 degree brought the bevel from both sides to a balanced edge which then sharpened nicely (was MUCH worse). I thinned as needed. VG10 is crazy hard, do not rush it so you do not start a crack that haunts you. Shun last I heard uses water cooled power sharpening tools and will be done in almost no time. They sharpen aggressively by some measures so most would do well to hone their own to get the maximum life from their Shun. Those that follow RT here and have a nice hone or two will not need to send their Shun back to the factory.
@realflow1005 жыл бұрын
I had a big knife like that one that had a cracked tip. it doesnt have any fancy design on the blade or anything its just a solid shinyness and cheap plastic handle. i got it very close to razer sharp but my only problem is there doesnt look like there is very much of an "edge" like the bevel is really short. is my angle when doing the coarse sharpening too steep? like too much vertical angle and not shallow enough? I dont think my sharpening stone would last enough enough to re-do the edge again. it can cut paper. and shave a few hairs without forcing it. i just have caurse. medium and fine grit stones. 25$ pack of stones from walmart. the medium and fine are holding up a lot better no visible wear on them. but the coarse stone looks just slightly more than half the height of the medium and fine stones after just a couple of knife sharpenings! crazy how dull all the knives in my house are. chipped edges. broken tips. maybe that just really takes a toll on my coarse stone? is the blade material just really hard? one or two were stainless steel knives. and the other 3 or 4 knives i think were just some kind of toughened regular steel.
@davidtran13606 жыл бұрын
when you are grind at the start to take off the most material. When do you stop? How do you know when to switch sides?
@Burrfection6 жыл бұрын
will do a video to cover this topic
@MnPfan6 жыл бұрын
I was always taught that the shape of the blade will dictate the sharpening stroke "name". The back and forth you used to remove the chip is great for Eastern/Asian blades and the cresent movement is better suited for Western/European knives. Therefore straight strokes are called Eastern style and sweeping arc strokes are called Western.
@estoylaroca7 жыл бұрын
Hey I was wondering if on a budget, what would you prefer. A more expensive knife and cheaper stone or cheaper knfie and more expensive stone?
@Burrfection7 жыл бұрын
expensive knife. the cheap stone, i can deal with, as long as it works.
@estoylaroca7 жыл бұрын
Mmmmm. What is the cheapest price range you'd recommend for the stone???
@henrynguyen89377 жыл бұрын
Is there a difference between this knife and the Shun Sora? I notice that the end of the handle is a bit hooked compared to the Sora. And thanks for sharing this video!
@stephens24017 жыл бұрын
Henry Nguyen - The Shun Sora is much smaller. Barely a 5 inch blade I think and a skinnier blade shape
@Burrfection7 жыл бұрын
thanks for the input.
@cosmosnomad7 жыл бұрын
Just the video I was looking for. I'm just about to get a 1000/6000(waiting on delivery). Clearly this is a much higher grit than what you started with. Am I just going to have to use more of the stone and spend more time to get those chips? Or is there a solution you could suggest that hopefully doesn't cost too much more? Thanks
@westcoastwarriorsarchive79297 жыл бұрын
you can remove a chip with a 1000 grit stone. BUT it will take a very long time, as well as putting a lot of wear on your stone. There are some cheaper diamond stones made by ez lap (compared to DMT and atoma) but if you really cant afford to buy a low grit diamond stone you can try using a cinderblock. You just have to be careful. There is a video out there called no excuse for a dull knife where the guy uses a cinderblock, a brick, and a leather belt to sharpen a knife.
@Burrfection7 жыл бұрын
go get yourself the cheapest 120-240 stone you can get for fixing chips. that is not a grit you want to spend a lot of money on
@cosmosnomad7 жыл бұрын
Burrfection Really appreciate the great advice. Cant thank you enough.
@katana247 жыл бұрын
i think that stroke is called western stroke since its used by western sharpeners in a long stroke motion but i'm maybe wrong
@Burrfection7 жыл бұрын
you are probably right. i just don't know knife lingo that well.
@Panzer_Z7 жыл бұрын
yah I think it is called Western or European because it is the technique used for those knives and regions that use them.
@wickedandlazy5 жыл бұрын
Is there another way to fix chips apart from a high grit whetstone?
@Burrfection5 жыл бұрын
it's really tough to remove the haziness unless you can do it to the entire surface evenly
@RichChh7 жыл бұрын
Hi Ricky, did you change the camera that's pointing straight down at the stone? The video seems a little strange compared to what I normally see. Question: Initially, are you pressing down on the Atoma just as hard as you would press on a waterstone of the same grit? (I've read too many times not to press too hard on diamond stones because the diamonds will be dislodged. Is this something you need to be conscious of with the Atoma stones? Otherwise thanks for the videos! :)
@Burrfection7 жыл бұрын
i did. went with a new camera, and still dialing it in. it'll be better next time.
@Burrfection7 жыл бұрын
i treat my atoma stones just like everything else. you don't have to be more "careful" with them, just don't apply too much pressure because they cut REALLY fast. . i've never noticed any diamonds "popping" out.
@RichChh7 жыл бұрын
Thanks! :)
@sn0wblind1337 жыл бұрын
I giggled when he said "no point in having a great shaped tip when you can't do anything with it." his face made it even beter ahahah (it's at 11:50)
@Burrfection7 жыл бұрын
welcome!
@cql19897 жыл бұрын
I have the same knife!!!!
@knifesharpeningnorway7 жыл бұрын
looks good can i challenge you to try and cut see trough baking paper? it really improved my edges after doing that
@Burrfection7 жыл бұрын
hmmm, let me understand. cut through baking paper to improve the edge, or cut through it to test if the edge is clean?
@knifesharpeningnorway7 жыл бұрын
Burrfection Sorry my bad english haha to test that its clean and refined my good man
@knifesharpeningnorway7 жыл бұрын
Burrfection to show how clean and refined the apex is. i meant it improved my edges by really showing the tiniest flau that even magasine or phonebook paper cant 😊
@Burrfection7 жыл бұрын
got it. i have been waiting for a new phone book to show up in the mail, but for some reason, they aren't coming. . i'll try baking paper and see
@knifesharpeningnorway7 жыл бұрын
Burrfection cool cant wait to see 😊
@hmepasG7 жыл бұрын
Hey, awesome channel! Could you please explain the difference, some times you strop edge leading, some times trailing. Why?
@Burrfection7 жыл бұрын
i explain it briefly in this video. will make another one to detail it soon
@010falcon7 жыл бұрын
I personally call it the roundstroke if i sharpen like that
@patrickcallahan22107 жыл бұрын
That Knife looks like the Shun Sora model line. If it is the Sora, it is not exclusive to Williams-Sonoma. The WS exclusive knives from Shun are the Fuji, Kaji, Hiro, and Hikari. I think I like the Fuji best of those lines.
@Burrfection7 жыл бұрын
thanks for clearing that up. i was not familiar with this line of knife.
@patrickcallahan22107 жыл бұрын
Here is a link to all the knives Shun makes (I think) and a comparison of their specs. www.williams-sonoma.com/pages/comparisoncharts/shun-comparison-chart/?cm_type=lnav
@joshmountford53587 жыл бұрын
whats the best knife you have ever used
@TheMrpotatoes17 жыл бұрын
I think if you've watched some of his older videos he says the Masamoto KS Gyuto. But, it could've changed since then.
@joshmountford53587 жыл бұрын
thanks
@jaketimms93094 жыл бұрын
Can I send you a few shun knives to repair and sharpen? Two have broken tips
@NRY915 жыл бұрын
Need a Video How u polish the knife ...
@PimentaDaNeyde7 жыл бұрын
could you show how to transform a knife from a 70/30 to a 50/50?
@Burrfection7 жыл бұрын
haha... it's basically just a lot of grinding, but i'll see if i can find a knife to do that with
@Burritosarebetterthantacos5 жыл бұрын
my Tojiro chefs knife paired with full set of Shapton stones has served me well from prepping behind busy bars and now cooking everyday at home however, recently I noticed small chips along the blade and realized my GF had been washing it in the high heat dishwasher. Now the question is..is it even worth fixing when I can snag a new one for
@Kylegolfs947 жыл бұрын
I just tipped my konosuke gs+ at work today >.> banged it off the steel like an absolute KNOB. anyways im gunna take it to tosho tomorrow since it comes with a free sharpen maybe theyll be so kind as to work it out for me xD it isnt major but still a little sad :( these things happen
@Burrfection7 жыл бұрын
dont let it happen again!
@Kylegolfs947 жыл бұрын
I'm going to try my best. Haha all I paid was 6 dollars to get it fixed and I still have the original free sharpen they offer with the knife. Also it came back from the repair sharper then ever. needless to say I will be super careful when using a steel.
@daniusb1234567 жыл бұрын
Groovy
@Burrfection7 жыл бұрын
yo
@FamAccNr17 жыл бұрын
Is there only a problem with the audio for me? Hearing with a Headset on PC and it sounds more on the right side then on the left.
@Burrfection7 жыл бұрын
it would have been my mic being set slightly off-center, since i am moving things around a lot lately
@vicioussyd68706 жыл бұрын
that sharpening stroke is called the european stroke
@zeth987 жыл бұрын
At 30:52 it looks like there is some kind of dent in the edge of the knife...
@Burrfection7 жыл бұрын
yes. that was the edge BEFORE the sharpening
@christianb49487 жыл бұрын
You are changing ,the shape and rebuilding a edge. Somthing more harder to do. Sharpening a edge some, what easy, but reprofiling harder and time consuming. That takes more skill and patients.
@Glogalog7 жыл бұрын
That is the western stroke
@LordZorak115 жыл бұрын
29:22 You sliced off the pretty lady's arm lol.
@robertlasiter98565 жыл бұрын
and your not wearing a metal mesh glove why ???
@Burrfection5 жыл бұрын
hmmm. good question.
@domteretto89004 жыл бұрын
Hmmm 🤨
@christianb49487 жыл бұрын
It looks like a sora shun.
@mikezg34715 жыл бұрын
You say how bad it is - you should see my Kai Shun - I can give that to my 5yr old and he wouldn't be able to cut soap bubbles with it - curtesy of my attempt to 'sharpen' it ;)
@jokker037 жыл бұрын
whelp, so much for going to sleep.
@Burrfection7 жыл бұрын
haha. i don't sleep much either.
@kacknaab7 жыл бұрын
I'd love to have a great shaped tip!
@Burrfection7 жыл бұрын
get it sharp.
@kacknaab7 жыл бұрын
nahh I prefer to have it mushroom shaped!
@jitarualex87916 жыл бұрын
i love your knives.. I wish I have one japonez chef knife.. I just start culinary school.. but in my country I don't find verry good knives . Can y ou please send me at least a chipt or blunt japonez chef knife. I think you have more then you need . I also sharp my knives whit wetstone
@pancakepuff457 жыл бұрын
nice to see you using lower priced stones
@Burrfection7 жыл бұрын
just keeping it real. thanks for watching.
@RowdyFisk7 жыл бұрын
Yes, in the real world we abuse our blades - why go get the cleaver when our chef knife is in hand and will cleave that bone! I have had to rework some of mine more than once. It's not that we con't love our knife, it's we just want to get dinner on the table.
@jeffsmith89586 жыл бұрын
Sharp Pebble should be paying you there are endless budget "cheap" stones on Amazon and you not only chose theirs as the best but you also showcase it in videos with VG-10 core steel knives ! I am sure they sold stones because of your videos ! I may buy one to do exactly what you're doing ... sharpening other peoples beat up knives !
@Burrfection6 жыл бұрын
haha. maybe so
@briansmith27985 жыл бұрын
Billie stroke
@itsjaynguyen6 жыл бұрын
a few stokes on the tip.... always does the trick.. wait are we still talking knives?
@Vandelay6667 жыл бұрын
You're using very high quality paper for the sharpness test, this paper is really easy to cut. You should use a crappy Free newspaper to get better reflection on the cutting performance, it's so much harder to cut
@Burrfection7 жыл бұрын
hahah. this is funny. when i used to use REALLY crappy crumpled up newspaper, everyone was complaining that i needed to get better quality paper. now YOU are telling me i need to use what i started off with.
@Vandelay6667 жыл бұрын
Haha good one! Trust your instincts my friend! From my own experience I noticed: the crappier the paper - the harder it is to cut. Especially against the grain
@hollancolumna64647 жыл бұрын
Shun SORA
@Burrfection7 жыл бұрын
thanks for clearing that up
@lskovly5 жыл бұрын
And in the next episode we learn how to fix a broken chef....
@davidmccormack4494 жыл бұрын
Need a bigger stone for that
@christianb49487 жыл бұрын
You are not sharpening.You are reprofiling. it's time consuming and much harder, to do.
@Burrfection7 жыл бұрын
care to explain?
@Burrfection7 жыл бұрын
i wouldn't call this a true reprofile. i wasn't really changing the overall profile, though i did grind a lot more than a typical sharpening session would require. but, thanks for watching, and the comment. until next time.
@knifesharpeningnorway7 жыл бұрын
THE AUSTRALIAN OPINION jealous of his sucess? i can say i am and be truthful and not slandering another person
@gunny40297 жыл бұрын
i agree , no reprofile . he is doing what has to be done to recreate an edge that was previously chipped and useless, great job, thanks