Can you show us how to find the correct angle please?

I’ve been watching off and on for a while and finally subbed a few months ago. I remember watching you talk about a burglary and when they missed the special knife. Is that where your wall knives went? I’m sure it’s a very difficult subject, so I’m really sorry if it hurts to bring it up.

@handr0 he says he's not an expert. My guess is he'd probably tell you to try it out and figure what is best for you.

I still think it is a good idea to push on a scale to feel how much pressure is applied. Just so people dont put their entire body weight, or no pressure (and thus no control) at all.

@@swanification1 Check video at 5:30 mark

File the lawsuit for false advertisement

@@Burrfection lol, I want my money back! For real though, your videos have been so helpful and entertaining. Thank you for the great content, and good luck on the move!

funny yup

After a year of practice (and over-collecting), I can get the angle and I can get the edge sharp. What I have found, sharpening friends' knives for practice (usually those are so bad they stopped using them), is that a stone is used to get the bevels straight and even (check to be sure the blade is straight, and that there are no concave areas to the edge - a lot of knives are more at "repair" than at "sharpening"). With clean and even bevels, the knife will be sharp, but 8k Kitayama and a strop will get it really sharp. For a knife in good condition, you use a stone to tidy up bevels to the point where it does not scratch a strop. You want it to glide smoothly and evenly over the leather. That's not very much stone work at all! If you learn to treat a knife properly, a strop once a week will keep it sharp enough to bring you satisfaction in its use. Also, I found that diamond compounds, spray or rub, leave scratch patterns (I have a USB microscope), but a clean strop will eventually (over weeks) smooth those out to a polish. Really, at that stage, you get into territory I'm still unfamiliar with, like "competition sharpness" that really is not necessary for kitchen use, but is a joy if you want beautifully clean slices - and how to use a knife is new territory for me, too, e.g. finding the right angle for a slice, and balancing pressure with length of stroke. It really is fun for small slices to just barely rest the knife on the meat or whatever, and draw it towards you, and see it slice right through! Mind your fingers!! I think a good rule of thumb for knife use is to use little pressure. For heavy cuts like winter squash, get the right knife, like a cleaver. There's a lot to proper tools and method for each job.

@handr0 ----- [Edit added: I picked up almost all of what I know about sharpening from this channel, Burrfection. Another good video is kzfaq.info/get/bejne/rsqjlM52xsyqgok.html . Steel and heat treatment does make a difference, hard steel does chip, but for sharpening and maintaining knives, Ryky gives the most extensive and effective tutorials, and you do get to a point where you begin to take it on your own.] Hope you got something out of my comment. I'm just a hobbyist who likes to try to contribute to the art. I like to see happy people. A USB microscope is a useful gadget. You can get 200x with a Celestron ($100 bucks), and that's good enough, I think. If you look at factory finish knives, you can see very clear scratch marks. Some people say they like a toothy edge, but you can get those edges to a polish. Manufacturers don't ship knives as sharp as they can be, probably because they know that in use, they won't stay that sharp very long (edges are fragile). A scalpel is sharp, but I read that a surgeon may use several identical scalpel blades during one operation - they are that fragile, and "dull" that quickly. A good, solid, useful kitchen knife, like Ryky says, is obtainable with a 1000 grit, and that's higher than factory finish grit. Be careful. Most people have never used a really sharp knife (including me). There's some young guy with a channel mostly about making knives out of - catch this - chocolate, sea water, cardboard, milk, bismuth and more. He did a video "sharpening a $1 dollar knife with a $300 dollar stone" (I think that's the title). Towards the end, he lays a Kleenex over the edge, blows on it, and gets a two inch long slice. I can get a one inch slice ($40 dollar knife), and I use that "tissue test" as a kind of standard for mine. I'm proud of myself, for that! (It does make a difference how you blow on it, btw. A bit of practice at that, too, heh heh.) But that edge does require delicate use and care, or it loses sharpness quickly. On a good knife, it should last at least a week or two before refreshing, and imo, is worth learning, especially for trimming roasts before grilling. As some witty girl at Cutlery and More said, "Happy chopping!" I like their Nexus knives.

welcome and nice work. you did all the hard work

@@Burrfection do you offer knife sharpening classes? Or something along thoes lines? I'm a butcher and slaughterman on my 3rd year and I want to learn from the best and from what I can see you are the best in the U.S.

This channel is the one that got me confident to sharpen my own knifes this way. I use a cheap 400/1000 grit stone for sharpening and a shapton whetstone for polishing. On really dull knives I really go in on the 400 grit side. I'm waiting for my first strop and compound to come in. I'm still learning.

​​@@Santiago-sh3cq You don't need a compound, Strop or even just stroke lightly on your finer grit >3000 stone .

getting a cheap knife to practice is a good idea, just keep in mind that most cheap knives are made of cheap steel.. and sharpening cheap steel can be quite a bit more difficult, so if you are having problems getting a good edge, it may be because of the cheap steel and not because your technique is bad

@@stefanforrer2573, trust me. It's a lot of bad reasons. I should get better sharpening equipment before much else.

fyi. I picked some cheap jewellers' loupes on ebay for about $26. 2.5x to 25x mag. 16 lenses total. works well.

Perhaps not a dollar store knife ha but this channel has older videos showing some of the better $20 knives out there. The steel would be good enough to practice with whereas a super cheap knife very easily could make your technique worse. There are a lot of quality stones out there to buy that would last for a very long time and not break the bank. Suehiro Cerax 1k would be my recommendation but there are many others. The Cerax is a soaking stone, its very forgiving, and you can get a remarkably sharp edge off just the 1k.

Crazy, you could get a decent sharpening equipment and a decent knife as well, something like Victorinox Fibrox (maybe 30-40 $, X50CrMoV15 Steel, 56+-1 HRC) and get some practice! Good luck!

Thank you!

Push 🤦‍♂

Thank you!

Thanks Nicolas! Just doing my best

At least he doesn’t try to feather stick a brick, or cut it in half, or chop it, or make me cry from watching it, actually, he does on occasion do the last one.

Agree 100%. I've sharpened a few knives in my life but was never real good at it. Used a Lansky kit b/c it gave a reasonable edge and it was stupid simple. Heh - now I just received the King KDS combo stones (comes in below the spousal "you just spent $XX on what and why?" threshold. :-). If I get good enough maybe someday I'll step up to the Naniwa. Ryky - one thing I would love to see would be a video on sharpening smaller knives (paring and utility or possibly non-kitchen knives) especially those that have some aspects that are problematic, like a ricasso that extends down to the heel or a bolster that's just in the way. How do you adjust for those?

Have you sharpened many hunting knives this way ?

Haha. It does not get old

@@Burrfection omgggooodd you reply and heart it.. best night ever... thank you for teaching me everything I know about sharpening and looking forward to your growth in the future 😬😂

Haha i know what you mean

agree about that sexy noise ;xxxx

thank you !

Awesome, thank you!

Glad you like them!

Great to hear!

Thanks friend!

My pleasure!

Doing my best!

Thanks Pheng!

Glad to hear that!

I just tried sharpening a Chinese vegetable cleaver for the first time, didn’t go too well but know your videos will help me improve, saving up for a thinner Japanese knife 😀

Just keeping it real

thank you !

Do it!

Have fun!

@@Burrfection thanks! Might need to grab one of the wall knives to complete the set 😁

Thank you for supporting what i do!

Glad it was helpful!

Thanks Frank!

Hi Claire Cooks! Are you still in to cooking? If you live in the EU id like to help you out with a good knife! (If you need it, If not maybe you can give it to someone you know whom might need one)