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@hsc3knives610 9 күн бұрын
😀👏
@MichiHenning 9 күн бұрын
Good thing there is no pizza to be seen anywhere!
@JackNSally80 7 күн бұрын
You have to prepare the pineapple for the pizza first.
@billyboy7 9 күн бұрын
When you can do stacked bell pepper skin up, your sharp and have bite also.......once again well done Jayson.
@peterlai9018 10 күн бұрын
From the thickness of the spine, the cleaver looks like a hybrid of a slicer and chicken and rib chopper.
@garfilo1 10 күн бұрын
Yes, I agree. Nice mid weight cleaver. It reminds me of the ones the fish butchers use to fillet salmon at Asian grocery stores.
@billyboy7 11 күн бұрын
As the world turns.......just for grins, I did a replica of what you did, your style and your type of progressions, finishing on a hard Washita but I did add a few passes on a denim strop with 1 micron diamond spray. Sharp, sharp, sharp, and much quicker.......a totally different style from mine but it's much, much, quicker and not so many different progressions.......thanks again.
@billyboy7 11 күн бұрын
OK Jayson, you win, I surrender, Now, since that is out of the way, how is that possible? A 120 followed by a hard Washita and both with water as a lube in about 2:21 actual sharpening, maybe a little less. Your style reminds me of Cliff Stamp but damn, I don't think Cliff (rip) was this quick. I didn't notice any deburring, ceramic or steel rod , denim strop with a little diamond spray or bare leather. WHAT am I missing here?
@garfilo1 11 күн бұрын
I do most everything on the 120 stone. It is just a truncated version of the normal stuff. Thin a little behind the edge. Build a new cutting bevel. Go slightly higher than sharpening angle to deburr with light pressure creating a tiny microbevel. At that point the apex is clean but coarse. I then use the hard fast washita to mirror polish the microbevel and do a little more deburring.
@billyboy7 11 күн бұрын
@@garfilo1 Thanks Jason..when not pressed for time do you still use basically a 2 step progression?
@garfilo1 11 күн бұрын
@@billyboy7 95% of the time I only do 1 stone. I can use something like that quick washita to maintain an established edge indefinitely. If there is damage to repair or fatigued steel to remove them I will do like in this video. Drop down to sg500, sg120, crystolon, India, Naniwa Diamond 600, etc. Then finish on a mid grit synthetic or natural. Time is always a constraint. If I want to sharpen for fun then I prefer straight razors.
@billyboy7 11 күн бұрын
@@garfilo1 Thanks Jayson.
@heatherblicher3272 12 күн бұрын
That’s how to chop an onion!
@garfilo1 12 күн бұрын
Any requests?
@notrox 15 күн бұрын
What is the size of that knife
@garfilo1 15 күн бұрын
270mm edge length
@YourHomieBill 15 күн бұрын
First 🎉
@CheezburgotBing 21 күн бұрын
Smooth wid it
@CheezburgotBing 21 күн бұрын
Nice cutting skills I love cutting
@turing2376 24 күн бұрын
Oh, actually behind your back, i was thinking in refrencece to the onion itself and wasnt sure what yhat meant exactly. Also, I had never thought to cut down on the onion for the usual horizontal slices. I saw it in one of your other videos too, tried it and not sure what i like better, is it more efficient or just a preference, im thinking it seems a little safer though ive never cut myself the usual way.
@garfilo1 24 күн бұрын
It is safer and more efficient assuming your onions are pretty large and evenly shaped.
@YourHomieBill 24 күн бұрын
Harper was concerned for your efficiency 😂#EveryoneIsACritic
@garfilo1 24 күн бұрын
It was my first try. I'll revisit the concept later with now speed preferably
@brikinahonix 24 күн бұрын
Fine for push cut, coarse for glide cut.
@user-lr4pu4mq5x 28 күн бұрын
Hi, thanks for your artistic knife skill iam in the fast food restaurant. Would you please upload another quick way to dice bell pepper??? I really appreciate it. Good luck
@Chesperk79 28 күн бұрын
wow, that cutting board is soo tall xD
@garfilo1 28 күн бұрын
16 inches
@akshaymundkur Ай бұрын
You should NEVER cut the onion root. If you do, it starts to bleed and you start crying rapidly.
@garfilo1 Ай бұрын
Thank you very much for watching my channel. I appreciate your perspective but disagree. The key to not crying is having a sharp knife and moving quickly. Here is a video where I explain why there are several good reasons to remove the root. kzfaq.info/get/bejne/pLBkos-U2py9Zqc.htmlsi=wAgefg9CqBQtu78a
@saadzakerin4348 Ай бұрын
Everytime i try to cut the object stuck in my knife, i can i avoid this
@MyMangoSuck Ай бұрын
Oh, nice knif... WWHAT IS THAT CHOPPING BOARD?!?
@VaanSin187 Ай бұрын
I like to watch your videos 😊. What is this for a Nakiri?
@garfilo1 Ай бұрын
A nakiri is a small Japanese kitchen knife for cutting veggies
@VaanSin187 Ай бұрын
@@garfilo1I love nakiris. I have three of them. I would like to know, from which blacksmith this nakiri is :). Maybe Shiro Kamo or Kyohei?
@garfilo1 Ай бұрын
@@VaanSin187 I don't know the smith. It is a very cheap knife from Hida Tool.
@jimbrunett5025 2 ай бұрын
Pathetic
@taseenbintaiyebmonzur1791 2 ай бұрын
Latest Tiktok ever in my phone in real life
@l26wang 2 ай бұрын
What are the parameters of the challenge?
@garfilo1 2 ай бұрын
Sharpen something. Cut a paper towel. Have fun. Document your journey. www.kitchenknifeforums.com/threads/paper-towel-challenge.71374/
@l26wang 2 ай бұрын
What's the narrow stone?
@garfilo1 2 ай бұрын
A very hard, old, and fast hard ark / washita.
@Sharp.Penguin00 2 ай бұрын
Very nice job my friend. We're going to have to start a new thread of just people trying this and their attempts
@garfilo1 2 ай бұрын
Already started
@thiago.assumpcao 2 ай бұрын
I agree that on practical therms it's usable but I just enjoy cooking with knives that glides through food. If it creates that much resistance it's certainly a pass for me. Also what is the point of making it that thick near the edge? If you don't plan on using it to cut bones the extra thickness will not serve a purpose.
@garfilo1 2 ай бұрын
Usually this knife gets used to cut through cooked chicken bones and split lobsters. I was just seeing how it would do with carrots for fun. Thanks for watching.
@Sharp.Penguin00 2 ай бұрын
Nice! I've been wanting a nice butcher block for a while. Where did you find this beauty?
@garfilo1 2 ай бұрын
It found me at an antique store in Williamsburg, VA.
@wernerruf7761 2 ай бұрын
"I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge."?! But I completely disagree, the person who warned that horizontal cuts are dangerous was absolutely right, and they are also superfluous! You can solve everything with clean, vertical cuts. Simply cut the onions into quarters instead of halves. Then you can cut the quarter cleanly and save from top to bottom, then turn it 90 degrees and cut it again from top to bottom. Then you can either continue working straight away or, if you think it will be quicker, push two quarters together and then cut. Edit: Since I forgot, don't cut off the root first, it holds the thing together, and you can cut just before the root afterward and still have something to fix it with. You have more that you can cut in and use afterward.
@garfilo1 2 ай бұрын
Thanks for your comment. I've never thought of doing it that way. I'll have to try it.
@kojiPhotography-ew4nz 2 ай бұрын
great job. can we do collaboration projects together?
@Master...deBater 2 ай бұрын
As a professional Chef for the past 20+ years...that was hard to watch! Be careful my man!
@garfilo1 2 ай бұрын
2025 will be twenty years for me. And small world! I too am a Master Debater. Before I was a chef I was Debater in high school and college.
@Master...deBater 2 ай бұрын
@@garfilo1 Well then you're experienced enough to handle your knives any way you like. But when a guy comes into the restaurant handling a knife like that...I immediately go into knife skills 101 with them! I've seen enough hands laid open, from people cutting towards themselves, to last a lifetime. A small controllable paring knife is one thing...but a big heavy razor-sharp cleaver...well that's altogether something else! Take care.
@Sharp.Penguin00 3 ай бұрын
Nice razor! I only have a cheap fake one with the replaceable blades haha.
@garfilo1 3 ай бұрын
Thanks. Plenty more where that one came from. 😂
@Sharp.Penguin00 2 ай бұрын
@@garfilo1 still a sharpening idol my friend. I couldn't sharpen a razor that well. My knives are getting a little bit closer to yours but still miles apart, let alone a razor. That's a while new world to me
@lalosa6388 3 ай бұрын
doing the lords work
@tylerclubb9239 3 ай бұрын
my mouth was agape the entire time lol ive never seen someone cut things so beautifully
@kaywatson6505 3 ай бұрын
Those peels should could be fine ground to make juice. I would add chopped ginger and coconut water.
@garfilo1 3 ай бұрын
That sounds delicious! Thanks for the suggestion
@griffynhastreiter5073 3 ай бұрын
What was your grit progression? That first stone seemed really corse
@garfilo1 3 ай бұрын
The first stone was a Crystolon coarse. That is a SiC oil stone around 120 grit. The second stone is an antique washita/Arkansas I think. Could be some other kind of novaculite. It finishes around 8000 grit.
@rickylee5443 3 ай бұрын
A how to guide for maximum food waste. Terrible choice of blade for the job.
@garfilo1 3 ай бұрын
Thanks for the feedback. Have a nice day.
@TheCurrysauce 3 ай бұрын
Thanks for the demonstration! This was very helpful for providing tips on how to make the most of the knife.
@AlexBrugh 3 ай бұрын
I think the algorithm brought me here because of a couple of knife sharpening videos I've been watching. I have no idea what the carrot test is - is it really a thing? A demo of what "passing" and "failing" might have helped but it ultimately sounds dumb so maybe it doesn't matter?
@billyboy7 3 ай бұрын
Well Jayson, quite a feat and a personal challenge. Especially finishing on that very narrow Natural. Other than a little stropping on the paper towell roll, didn't see any deburring.
@garfilo1 3 ай бұрын
I mostly only use the crystolon for thinning until the very end. The last couple of sweeping strokes are very light pressure at a slightly higher angle to start cutting the microbevel. That's the only time I really get to the apex on that stone. Then I use the natural to finish the microbevel. And the natural is very special. 2.7 density but cuts faster than a shapton glass 500 for edge work. So it makes quick work of taking the microbevel from 120 grit to 8000+ while simultaneously avoiding any new burr formation.
@garfilo1 3 ай бұрын
The other videos after this one were filmed right after this sharpening session. It can definitely still use some thinning. But it is a fun knife. kzfaq.info/get/bejne/qcljpr2K2afJlZc.htmlsi=3KZi783fCYyWkHE0
@billyboy7 3 ай бұрын
@@garfilo1 Thanks Jayson for real world endeavors and not staged, edited and reedited. What do you strop with normally?
@garfilo1 3 ай бұрын
@@billyboy7 I usually just strop on the paper towel roll or a taut rag. But I have a couple of different block strops I use from time to time. Denim loaded with CBN, leather with crox, naked rough leather, naked smooth leather. Just depends on my mood and what the knife seems to want, Thank you for your kind comments.
@EliCarlton 3 ай бұрын
algo brought me here and it is not relevant at all. however i enjoyed this thoroughly.
@_kartu 3 ай бұрын
Why am i watching a Man talking about a specific unique knife and carrots? I dont know but im enjoying it a little too much
@garfilo1 3 ай бұрын
Thank you for watching. Glad you enjoyed it
@catedoge3206 3 ай бұрын
Same
@adamjuckniewitz727 3 ай бұрын
I'm with you. I like knives and cooking. But who knew this would catch my attention all the way to the end.
@minibuns6220 3 ай бұрын
Woah no chipping! Next chop bones.
@tylerwilson4855 3 ай бұрын
Thank you for informing me about this
@garfilo1 3 ай бұрын
You are welcome.
@morrismonet3554 3 ай бұрын
Can't get your woman to STFU for 1 minute to let you make a video?
@SuperAlpha74 3 ай бұрын
In glide cut, how does the knife move left?? Mine always gets stuck on the board at the tip and only the lower part moves in a circle 😞😞
@garfilo1 3 ай бұрын
The key is to keep the knife at a flat enough angle that the tip doesn't dig into the board. If it helps you can start the cut with the tip of the knife touching the board on the opposite side of the product you are cutting. Pull the knife toward you until the cut is initiated in the product. Then start pushing down on the handle. And follow through the rest of the cut, finishing with a forward motion moving away from your to complete the circle
@SuperAlpha74 3 ай бұрын
Thank you so much… will try it again
@UnannouncedFart 4 ай бұрын
Appreciate the video. I was about to chop up a pineapple, but decided to watch a tutorial first, and I'm glad I found this. Now I'll know what I'm doing lol
@squidward5110 4 ай бұрын
Hell yea pineapple on the cob best part
@MichiHenning 4 ай бұрын
Absolutely perfect pineapple. Just don’t put it on pizza please! 🙂
@e30Birdy 4 ай бұрын
I also find smelling the bottom helps out a lot, if it doesnt smell like pineapple it aint gonna taste good either.
@garfilo1 4 ай бұрын
This is very true. Under ripe won't smell like much of anything. Over ripe starts to smell a bit of onions.
@hectoravelar1863 4 ай бұрын
Beautiful knife is that a 12” forgecraft?
@garfilo1 4 ай бұрын
Very close. 12" Ontario Old Hickory