Just wanted to call out the really high quality of this video: no hidden advertising, clear structure, summary at the end (and written down!) insights and analogies to well known concepts like the bell curve, personal opinion clearly stated, negative aspects of some brands without negative advertising and with a remark to not generalize. And honestly, the last 2 points I made above point as well to a really high-quality person too. Well done! Maybe the only improvement I'd suggest, because I believe in people being good, is to put that summary from min 5:40 in the description -- those who don't want to watch your video would skip to the end regardless, those who do, would still watch it. (Just got into hand sharpening last week because of you!)
My favorite people on youtube are you for knives and sharpening, and Paul Harrell for guns and ammo. No nonsense, honest, modest, and very informative. Thanks.
Your channel is the answer I've been looking for when it comes to knife sharpening. This one video alone has helped significantly. Rather than buying a bunch of different sharpeners or even a "last knife sharpener, you'll ever need" I'll be checking out your top picks, and buying some whetstones within my budget, that will suit my needs(primarily hunting/pocket/filet/survival knives. But I will practice my technique and apply it to my kitchen cutlery as well. Thank you very much, I was very impressed with the detail of your videos. Especially they 1H 2M video one whetstones.
Just found this channel literally yesterday...I like this guy! Just spitting out honest tested knowledge. Keep it up! BTW...that was a spectacular summary of grits and uses!
i watched lots of your videos, but for some reason i didn't found this one until now, this is by far the most clear explanation about grit, thank u so much!
Thank you for an honest and clear video about your pov on this issue. I especially appreciate your closing comments as well. Kind regards from Denmark/Italy and please do keep up the good work. C
You have the very best understanding about sharpening and whetstones. Better than many big names out there. This is my final judgement as an expert amateur knife/sharpening enthusiast.
Ryky,,,, You are my Sharpening Stone Expert,,,!!!!! Ip man of Sharpening Stones,,!!!! I say that based on Your Character, Your ability to teach with humility. Also, Your passion(for knives, sharpening stones and everything associated) and Your boldness to share Your Faith. Soooo Yes,, your the Expert I learn from,,,,!!!! Joshua
Thanks so much to your videos. Very well done and presented. Thanks. My only question is the brand names listed at 5:15...I can't catch them enough to spell them to search for them (before King). Can they be listed in the description please?
Just bought the Chosera 800 and 3000 as my first stones after some research and you saying that's what you use. New to your channel as i just started thinking about sharpening my knives recently and getting some info. Thank you so much for all the knowledge you pass along.
Excellent advice! It's also good to use a good dose of common sense and knowing what you don't know! Also important to remember what type of knife you are sharpening its original angle and most important knowing what your knife is made of. One knife seller advised to never use those high speed electric sharpeners on its knives because they will be absolutely ruined! I now only use those quickie pull-through or electric sharpener on my cheap knives. All the "good" knives are carefully and thoughtfully sharpened on whetstones. Mirror polishing isn't important to me, but sharpness is! Great advice!
Now I'm into purchasing a Whetstone but didn't have a clue and I've watched so many videos and explanations on whetstones and the goddamn grit levels of these stones what a mind field until I came upon your video and it has explained it to such a level that I have now purchased my whetstones thank you for explaining it to one very confused person from the UK now you are going to be my goal get to Guy on RUclips for sharpening thanks buddy
BIG - BIG- BIG help with this video! You definitely cleared-up a confusing issue. The only other issue that may be confusing to most "hand sharpeners'' is sharpening angles for different knife types ( i.e. kitchen knies to surival knives). Love your videos . Thank you.
This was an amazing video !! I was spiralling out of control with to many decisions and stone options. Gonna get to myself to basics, learn, then collect stones.
Hey David, i truly appreciate your contribution to my channel. please reach out directly if you have any questions i can help with. you can reach me at ryky@burrfection.com
Great videos. I've learned alot over the past couple months exclusively from your videos, and am finally able to get razor sharp edges on any blade. Thanks Riky
Excellent video!! I'm so relieved that I bought the right grit, and now understand what the levels do. Hoping you have a video on the sharpening technique
Hey ryky, I have mastered the art of sharpening knives watching your videos, but I still go back to these videos for more tips I might have missed, just wanted to say thank you sir!
I’ve just started watching this channel and I’m so thankful that I found this channel!!! The information provided is so helpful, that I’ve subscribed!!! Thank you so much for sharing your knowledge and taking the time to share your techniques!!! It is very much appreciated!!! ☮️🖖🏽
This is amazing. I was looking to expand to fixing knives and this really helps. You are really good at this, humble, smart and enthousiastic. I love it
Found your site and even though I have a wicked edge knife sharpening system, that I bought from Oldawan. I always wanted to learn sharpening knives on ceramic stones. Saw numerous of your videos, and got hooked. Just bought to start a Naniwa Gouken Kagayaki #400/#1000, 210x70x10 mm set for $60, and another same type/size of Naniwa set #3000/#5000 for $81. Thought they were a great buy. Now waiting for it to arrive to learn from you the right techniques and not screw up the stones. Thank you for the education 😊.
Thanks for this great video. I've been trying to get an explanation for stone grits for some time now. While a truly comprehensive explanation is difficult to give, you made this stuff clearer than mud, finally! Lol.
Great video! Very informative... upset that I only found this channel yesterday as I have been "attempting" to sharpen my knife before, but your videos have thought me a lot. If I had found it sooner then I would have saved a lot of effort and time. keep up the great work!
My choices are 240/800, 2000/4000 1000/6000 and 5000/10000 stones. The last and first on order at the moment. At present I have the middle two stones, but very dull knives needed a lower grit than the 1000, so I ordered the 240/800. My favorite for a semi sharp knife is the 1000/6000 then leather stroping and finally a ceramic rod. I can attain razor sharp blades with these alone, but decided I wanted to polish the edges to a nicer finish, hence I ordered the 5/ 10000 stone. Using the stones in the natural progression of grits will give you a super sharp edge, when I have the time I'll run thru them. Love your videos, I'll never own the knives or stones you possess tho!
So happy I found your videos. I am about to order my first whetstone so I am eager for more info. My only knife sharpening has been using the little Sure Sharp tool I bought at Canadian Tire. Great for scissors and low grade utility knives. But I really need good sharp kitchen knives. Nothing is more dangerous than chopping veggies or meats with a dull knife. I have suffered a injury requiring stitches more than once from my knives. I look forward to watching more of your videos.
This is a superb video. Really well done. I had no idea grits above say 4000 or so are not making the knife much sharper but are mainly aesthetic!! I thought higher grits were putting a razor sharp edge on the knife. Good to know. Wonderful video. Thank you.
@@jH-fc8id, It's worth note that "grit" is a geology-related term, referring to a "screen" through which the associated "pebbles" or "grains" (in this case) would fit... I'm still researching for the "updated version" of the scale, but in the old days (whence the books I can find) in the U.S. at least, a "grit #" was the number of holes per inch in the screen... SO a 320 grit stone was made of grains from a screen with 320 holes per inch. The principle is, then, the larger that number, the smaller the individual grains. Now, sharpening, itself, is a process of "grinding" or "chipping off" metal... Small grains would obviously chip off smaller bits of metal. This lowers "incident of cut"... which you can probably visualize something like yourself tumbling around in a giant dryer, with rocks... The incidents of cut, from those rocks would directly relate to the sizes of those rocks... big rocks =big boo-boos and large gauze pads... Little rocks=smaller boo-boos and band-aids would work... Thus, the higher grits DO technically continue to sharpen knives (chipping off metal)... it's just really REALLY small chips... leaving a smoother and smoother surface... BUT the over-all effect of that additive sharpness is then VERY MINOR... while the smoothness of the finish will only net you so much relative advantage. One advantage (however minor) to note, though... Smoother metal surfaces will wear LESS than rougher ones... SO there's the thing to balance how polished a finish you WANT versus the amount of investment for the purpose of the knife. (outside purely aesthetic value of course)... Personally, I'm interested in the "Inconsistencies" I find between different companies and their products... SO I'm thinking (have yet to confirm though) that today, SOME companies list their "grit" by the old "holes per inch" or "grains per inch" standard... While other companies are going by "grains per centimeter" or "holes per centimeter" (screen #)... With regard to the internal inconsistent stones... like one company puts out two different "grades" of a stone that cut more or less efficiently with the same "grit"... I think there's something to be said for the "consistency" of their screening process. Just because every grain slips through the 320-grit screen, doesn't mean you don't have a lot of 400+ grit material unless you test it over a 400+ grit screen to see that the lower grit (larger grains) stop and separate from "dust"... Don't know everything yet... BUT I'm looking. ...sorry this is so long. ;o)
Absolutely fascinating. Thank you. My experience with this super fine natural Japanese stone (about 10-15,000 grit) that it really makes the knife sharper cutting like a razor. So I think you are right. It is sharpening just on a smaller, finer scale.
Hi Ryky. Soon you going to hit 100k subscribers. You growing fast. I remember when I join you had only few thousands. Good luck. Thx for all the videos.
Thanks for the vid - cleared up a question/ misconception without me going and buying extra stone to figure it out for myself!! Cheap 140 and decent 3000 is what I need to add.😁
Awesome video Ryky, thank you! I was just thinking about this topic the other day. Definitely helped me with figuring out what stone I should add to my collection.
hey Burrfection i work as a slicer/boner in an abattoir or meat processing plant and was wondering what stones you'd recommend for my slicing or boning knives i currently just use a 240 grit to create an edge on the blade and then finish by using an 800 grit stone to sharpen that edge, i was thinking of trying to go more in depth with my sharpening but i haven't found another butcher who goes into anything like this. Cheers
Hey I’m with you there mate, I’ve been wondering what the perfect grit would be for my swibo victorinox boning knife for filleting fish here in far North Queensland Australia as sometimes I have a lot of fish to do when we do good out the Great Barrier Reef. I’m guessing around 1500 grit as the steel is fairly soft in those knives.
I like how you breakdown the sharpening stone continuum. The ranges are easy to understand and apply to my sharpening sessions. My question is about the 5 digit polishing stone range. Unless you are trying splitting atoms :-) is there any point (other than to make it shiny or impress your friends) to super polishing a knife? Love your content and keep up the good work.
My knife sharpening sequence is: 800 Naniwa Pro > 3000 Naniwa Pro > 5000 Cerax. Yep, that's all you need! Oh, and maybe a sink bridge. I like the Zwilling bamboo bridge. Thanks, Ryky, for your videos.
Great video! I use a 1k king AND a 6k king then a used leather belt. It works great for me! I also prep food at a restaurant on a daily basis with those knives.
Mohamad Suzaimi yes it is true. I have cold steel chefs knife and i can get quite nice edge on it. I had to sharpen my Ontario RAT I D2 and it was slow and tedious process. IMHO 6K KDS seems to be too soft for D2 steel. Or i have bad technique.
I hope i can get a reply from anyone, but I bought an ikea kitchen knife (for about 2,500 jpy) last year and now i realized (after watching this video) feels dull when cutting meat and veggies. I thought of buying a new one and then saw this as a recommendation, now i thought of buying a whetstone. Im thinking I should use the ikea knife i have to practice sharpening and maybe get a much better branded knife if ever I get addicted into sharpening or collecting if gets there (since im binge watching your burrfection's videos today lol)... So after looking at his cheat sheet, i thought of finding a fixing and sharpening (1k grit) whetstone for now, not thinking of polishing unless i get an extra from my budget (i know nothing about knives so idk if what i have in mind is actually worth it, and have just started to live alone for almost 2 years now)
Thanks for the info, Niniwa 800 Naniwa 3000 Morihei 6000 Morihei 12000 I purchased these stones after seeing several RUclips videos and thanks to your fantastic explanation I didn't do it wrong. What do you think of the Morihei stones Ricky ???
I have a (have a lot more but these are what I use regularly) -120/240g 8" $10 Amazon stone -325g 6" DMT diamond composite stone -400g 4" EZ lap diamond rod sharpener -800g Chosera
Great video. Thank you for explaining that so eloquently. I now have a far better understanding of wet stones. Just wish there was a standard .. Look forward to your next videos
At the end of 2018, Ryky did a Best Of series, on both stones and knives. While others are creeping in, I think Ryky would still say it would be hard to go wrong with the Chosera (or Naniwa Professional) 800 and 3000. There are a few newer stones by Suehiro that are intriguing, but I'll always be happy with my Naniwa Professionals!
Regarding grit ratings, it varies depending on brand/country standards. Japanese (JIS), US (CAMI), and Europe (FEPA) grits all have different levels of microns abrasive surfaces. Norton has a comparison chart that shows approximate equivalents. Unrelated Q: Have you used Belgian Blue whetstones? They tend to be popular with straight razor crowd, similar to Arkansas stones, and seem to be used like natural Japanese waterstones
Another issue that you might look into is the binder that holds the grains of abrasive together to form the stone. Each binder is different than the others and all have different properties, much as a soft Washita differs from a hard Arkansas stone. They are best at different jobs. A look into electrically driven grinder wheels will fill in more of the subject for you. A look into how diamonds are sized for the processes requiring different grits may prove amusing. This was a fine, cogent presentation. Keep it up.
I personally use a diamond rod in part of a lower grit stone. It also gives a quick edge if you don’t have time to sharpen on a stone although it takes a lot of material off your knife
Hey Riky, thanks for the videos, keep them coming! Quick question: I recently got into knives and sharpening, bought an Enso HD knife and and Shun Classic Santoku along with a King Deluxe 1000 stone, which I use for sharpening and then I strop on leather + green compound. Would you recommend a polishing stone? Or will the 1000-grit stone + stropping be enough to get maximum sharpness?
For repairing/coarse work, I use a slow, wet grinding wheel (250 grit) or cheap diamond plate - fast. For established kitchen knives I typically use 1000 then 6000 or, when sharpening regularly, 2000 then 5000. If one or two blades don't come sharp quickly, I drop down to my 480 grit stone , then go 1000 and then either 3000 or 6000. I occasionally go to 8000 grit, usually from 3000 grit. I think a good combination stone would be something like 800grit/4000grit - hard to find, 1000/6000 is usually close enough. For fine finishing, make a cheap wood -backed leather strop - or MDF strop - much cheaper than fancy, expensive stone ;)
If you follow the rule of grit. Your first is to fix. And as you said the fix is the key. 100 to 400 really change things quickly. This is where your work and angles make the absolute greatest difference. From there you are refining your work. The rule of grit is half cut which is double grit count or close. If you had to work a knife on 120. Your next stone should be 240-300 then 500-700 then 1000-1500 then 2000-3500 and so on. If you use a microscope the edge never falls deeper that the original stones cut. You are half cutting until you are back to solid unetched blade. If you do the initial work right.. and the correct stepping on your stones. The edge retention is longer and can be held by honing rod for yrs depending on what you are using the blade for.
A point on polishing after sharpening. As a wood worker using many hand tools, I seem to spend a good part of my life sharpening & polishing blades. I have found that sharp blades that are polished will maintain a hone-able edge much longer than a blade that is just sharpened. I have not tested this on cutlery blades, but my guess is that this would also hold true.
Thanks for the overview. I feel okay with my decision to start with a 1000 and 6000 whetstone from kings, and if needed clean up any really rough edges with the belt grinder
What kind of grit that you would use on a bowie knife? I know I don't want a real sharp edge like you would use on a kitchen knife but a sharp edge but a tough sharp edge for rough use. Maybe you can do a video on sharpening an old bowie knife? I carry one almost every day so a really sharp edge like a kitchen knife isn't very practical. For skinning I use a much smaller knife. I love your video because sometimes you use everyday items to sharpen knifes. Thank you for your videos very informative
Would there be any reason to use the same type of material (whetstones, diamond stones, ceramic) throughout the progression or could I use a cheap diamond stone for the lower grits and then move to a Shapton glass or something similar in the 1k and up grit? Would using a cheap stone for lower grits hinder the type of edge later on or will the scratch pattern eventually even out? Also I'm wondering if you have ever tried the spyderco dry ceramic benchstones and how they compare in performance to whetstones or diamond
my trusted knife store bur.re
Have you seen the reports on Amazon of King sharpeners emitting high levels of radiation?
Just wanted to call out the really high quality of this video: no hidden advertising, clear structure, summary at the end (and written down!) insights and analogies to well known concepts like the bell curve, personal opinion clearly stated, negative aspects of some brands without negative advertising and with a remark to not generalize.
And honestly, the last 2 points I made above point as well to a really high-quality person too. Well done!
Maybe the only improvement I'd suggest, because I believe in people being good, is to put that summary from min 5:40 in the description -- those who don't want to watch your video would skip to the end regardless, those who do, would still watch it.
(Just got into hand sharpening last week because of you!)
Same here about 2 minutes in, and I'm like damn this is a good video.
SaWheat!
Yes!!!! I'm hooked.
My favorite people on youtube are you for knives and sharpening, and Paul Harrell for guns and ammo. No nonsense, honest, modest, and very informative. Thanks.
Your channel is the answer I've been looking for when it comes to knife sharpening. This one video alone has helped significantly. Rather than buying a bunch of different sharpeners or even a "last knife sharpener, you'll ever need" I'll be checking out your top picks, and buying some whetstones within my budget, that will suit my needs(primarily hunting/pocket/filet/survival knives. But I will practice my technique and apply it to my kitchen cutlery as well. Thank you very much, I was very impressed with the detail of your videos. Especially they 1H 2M video one whetstones.
On* not one.
Just found this channel literally yesterday...I like this guy! Just spitting out honest tested knowledge. Keep it up! BTW...that was a spectacular summary of grits and uses!
"literally"
i watched lots of your videos, but for some reason i didn't found this one until now, this is by far the most clear explanation about grit, thank u so much!
Thank you for an honest and clear video about your pov on this issue.
I especially appreciate your closing comments as well.
Kind regards from Denmark/Italy and please do keep up the good work.
C
You have the very best understanding about sharpening and whetstones. Better than many big names out there. This is my final judgement as an expert amateur knife/sharpening enthusiast.
Just doing my best
Burrfection u r da best
This guy is humble and smart. Very informative.
Ryky,,,, You are my Sharpening Stone Expert,,,!!!!! Ip man of Sharpening Stones,,!!!!
I say that based on Your Character, Your ability to teach with humility. Also, Your passion(for knives, sharpening stones and everything associated) and Your boldness to share Your Faith. Soooo Yes,, your the Expert I learn from,,,,!!!!
Joshua
Thanks so much to your videos. Very well done and presented. Thanks.
My only question is the brand names listed at 5:15...I can't catch them enough to spell them to search for them (before King). Can they be listed in the description please?
Thank you! This really helped clear things up for me. I have been spending why to much time with those 6000+ stones thinking I am sharping!
Just bought the Chosera 800 and 3000 as my first stones after some research and you saying that's what you use. New to your channel as i just started thinking about sharpening my knives recently and getting some info. Thank you so much for all the knowledge you pass along.
Excellent advice! It's also good to use a good dose of common sense and knowing what you don't know! Also important to remember what type of knife you are sharpening its original angle and most important knowing what your knife is made of. One knife seller advised to never use those high speed electric sharpeners on its knives because they will be absolutely ruined! I now only use those quickie pull-through or electric sharpener on my cheap knives. All the "good" knives are carefully and thoughtfully sharpened on whetstones. Mirror polishing isn't important to me, but sharpness is! Great advice!
I am new to the knife world. Just learning about blade sharpening. This video was very helpful. Thank you.
Now I'm into purchasing a Whetstone but didn't have a clue and I've watched so many videos and explanations on whetstones and the goddamn grit levels of these stones what a mind field until I came upon your video and it has explained it to such a level that I have now purchased my whetstones thank you for explaining it to one very confused person from the UK now you are going to be my goal get to Guy on RUclips for sharpening thanks buddy
BIG - BIG- BIG help with this video! You definitely cleared-up a confusing issue. The only other issue that may be confusing to most "hand sharpeners'' is sharpening angles for different knife types ( i.e. kitchen knies to surival knives). Love your videos . Thank you.
Me and you both without this video I was lost
This was an amazing video !! I was spiralling out of control with to many decisions and stone options. Gonna get to myself to basics, learn, then collect stones.
Thanks
Hey David, i truly appreciate your contribution to my channel. please reach out directly if you have any questions i can help with. you can reach me at ryky@burrfection.com
Great videos. I've learned alot over the past couple months exclusively from your videos, and am finally able to get razor sharp edges on any blade. Thanks Riky
Excellent video!! I'm so relieved that I bought the right grit, and now understand what the levels do.
Hoping you have a video on the sharpening technique
Hey ryky, I have mastered the art of sharpening knives watching your videos, but I still go back to these videos for more tips I might have missed, just wanted to say thank you sir!
That is awesome!
FINALLY someone that provides true knowledge! THANKS SU MUCH.. I understand everything now. =))) have a great day, man!
thank you . just keeping it real
I’ve just started watching this channel and I’m so thankful that I found this channel!!! The information provided is so helpful, that I’ve subscribed!!! Thank you so much for sharing your knowledge and taking the time to share your techniques!!! It is very much appreciated!!! ☮️🖖🏽
This is amazing. I was looking to expand to fixing knives and this really helps. You are really good at this, humble, smart and enthousiastic. I love it
Great guides, and love how you 'de-mystify' the whole thang... thx!
Found your site and even though I have a wicked edge knife sharpening system, that I bought from Oldawan. I always wanted to learn sharpening knives on ceramic stones. Saw numerous of your videos, and got hooked. Just bought to start a Naniwa Gouken Kagayaki #400/#1000, 210x70x10 mm set for $60, and another same type/size of Naniwa set #3000/#5000 for $81. Thought they were a great buy. Now waiting for it to arrive to learn from you the right techniques and not screw up the stones. Thank you for the education 😊.
Ty for this video. I have been in professional kitchens for about 17 years and I have learned quite a bit from you. Thanks again.
Thanks for this great video. I've been trying to get an explanation for stone grits for some time now. While a truly comprehensive explanation is difficult to give, you made this stuff clearer than mud, finally! Lol.
@3:35
Naniwa "there he goes again, he said chosera 800 and 3000. Let's make him a personal set"
Well done. Honest forthright common sense advice for the person who wants the information on GRITS!
What a great video. Super informative and you have a great on screen persona, I subscribed
Welcome!
Great video! Very informative... upset that I only found this channel yesterday as I have been "attempting" to sharpen my knife before, but your videos have thought me a lot. If I had found it sooner then I would have saved a lot of effort and time. keep up the great work!
Extremely helpful! Thank you very much!
Thanks for that; cleared up some questions I had about my collection and found I'm right on target!
That bell shaped curve analogy was really useful!
My choices are 240/800, 2000/4000 1000/6000 and 5000/10000 stones. The last and first on order at the moment. At present I have the middle two stones, but very dull knives needed a lower grit than the 1000, so I ordered the 240/800. My favorite for a semi sharp knife is the 1000/6000 then leather stroping and finally a ceramic rod. I can attain razor sharp blades with these alone, but decided I wanted to polish the edges to a nicer finish, hence I ordered the 5/ 10000 stone. Using the stones in the natural progression of grits will give you a super sharp edge, when I have the time I'll run thru them. Love your videos, I'll never own the knives or stones you possess tho!
Way to go ryky. Precise and concise video. Explained it perfectly👍🏻 much better than the lengthy version of your videos.
This was really helpful since I'm in highschool culinary and we're starting on sharpening skills so thxxxx❤️❤️❤️
I just bought a Mercer M22608 & a King 1000.
You're an inspiration! I can't wait to get sharpening and chopping!
So happy I found your videos. I am about to order my first whetstone so I am eager for more info. My only knife sharpening has been using the little Sure Sharp tool I bought at Canadian Tire. Great for scissors and low grade utility knives. But I really need good sharp kitchen knives. Nothing is more dangerous than chopping veggies or meats with a dull knife. I have suffered a injury requiring stitches more than once from my knives.
I look forward to watching more of your videos.
thank you so much buying my first whetstone, always used my dads or granddads so i didnt know what to look for.
EXCELLENT informative video! ABC = Accurate, brevity, and clarity Thank you!
This is a superb video. Really well done. I had no idea grits above say 4000 or so are not making the knife much sharper but are mainly aesthetic!! I thought higher grits were putting a razor sharp edge on the knife. Good to know. Wonderful video. Thank you.
A very smooth finish or mirror finish will increase the cutting smoothes..
Thank you Mohamad, that makes sense and matches my experience.
@@jH-fc8id, It's worth note that "grit" is a geology-related term, referring to a "screen" through which the associated "pebbles" or "grains" (in this case) would fit... I'm still researching for the "updated version" of the scale, but in the old days (whence the books I can find) in the U.S. at least, a "grit #" was the number of holes per inch in the screen... SO a 320 grit stone was made of grains from a screen with 320 holes per inch.
The principle is, then, the larger that number, the smaller the individual grains.
Now, sharpening, itself, is a process of "grinding" or "chipping off" metal... Small grains would obviously chip off smaller bits of metal. This lowers "incident of cut"... which you can probably visualize something like yourself tumbling around in a giant dryer, with rocks... The incidents of cut, from those rocks would directly relate to the sizes of those rocks... big rocks =big boo-boos and large gauze pads... Little rocks=smaller boo-boos and band-aids would work...
Thus, the higher grits DO technically continue to sharpen knives (chipping off metal)... it's just really REALLY small chips... leaving a smoother and smoother surface... BUT the over-all effect of that additive sharpness is then VERY MINOR... while the smoothness of the finish will only net you so much relative advantage.
One advantage (however minor) to note, though... Smoother metal surfaces will wear LESS than rougher ones... SO there's the thing to balance how polished a finish you WANT versus the amount of investment for the purpose of the knife.
(outside purely aesthetic value of course)...
Personally, I'm interested in the "Inconsistencies" I find between different companies and their products... SO I'm thinking (have yet to confirm though) that today, SOME companies list their "grit" by the old "holes per inch" or "grains per inch" standard... While other companies are going by "grains per centimeter" or "holes per centimeter" (screen #)...
With regard to the internal inconsistent stones... like one company puts out two different "grades" of a stone that cut more or less efficiently with the same "grit"... I think there's something to be said for the "consistency" of their screening process. Just because every grain slips through the 320-grit screen, doesn't mean you don't have a lot of 400+ grit material unless you test it over a 400+ grit screen to see that the lower grit (larger grains) stop and separate from "dust"...
Don't know everything yet... BUT I'm looking. ...sorry this is so long. ;o)
Absolutely fascinating. Thank you. My experience with this super fine natural Japanese stone (about 10-15,000 grit) that it really makes the knife sharper cutting like a razor. So I think you are right. It is sharpening just on a smaller, finer scale.
@@jH-fc8id, You're certainly welcome... and I appreciate the response/feedback. Glad you liked and found it useful... ;o)
Brilliant and truly insightful - not confusing at all :) Thanks
This is such an amazing, informative video. Thank you.
Great overview, techniques and advice. Thanks for posting.😁
Glad you enjoyed it!
this video is exactly what I was looking for
Thank You!!
Right on
Hi Ryky. Soon you going to hit 100k subscribers. You growing fast. I remember when I join you had only few thousands. Good luck. Thx for all the videos.
I've always enjoyed your videos, and wanted to say thanks for all the knowledge you have passed on.
Thanks for the vid - cleared up a question/ misconception without me going and buying extra stone to figure it out for myself!! Cheap 140 and decent 3000 is what I need to add.😁
Your videos are the best, got the cerex 1000, and tikal 5000 by recommendation
Hey great information there Ricky! 👍
Awesome video Ryky, thank you! I was just thinking about this topic the other day. Definitely helped me with figuring out what stone I should add to my collection.
Very informative thank you just what I needed to hear.
You are so welcome
I learn so much bette! Love it! Thank you! Gregg
hey Burrfection i work as a slicer/boner in an abattoir or meat processing plant and was wondering what stones you'd recommend for my slicing or boning knives i currently just use a 240 grit to create an edge on the blade and then finish by using an 800 grit stone to sharpen that edge, i was thinking of trying to go more in depth with my sharpening but i haven't found another butcher who goes into anything like this. Cheers
Hey I’m with you there mate, I’ve been wondering what the perfect grit would be for my swibo victorinox boning knife for filleting fish here in far North Queensland Australia as sometimes I have a lot of fish to do when we do good out the Great Barrier Reef. I’m guessing around 1500 grit as the steel is fairly soft in those knives.
Whatever you decide to do, make sure it makes you HAPPY!
I like how you breakdown the sharpening stone continuum. The ranges are easy to understand and apply to my sharpening sessions. My question is about the 5 digit polishing stone range. Unless you are trying splitting atoms :-) is there any point (other than to make it shiny or impress your friends) to super polishing a knife? Love your content and keep up the good work.
My knife sharpening sequence is: 800 Naniwa Pro > 3000 Naniwa Pro > 5000 Cerax. Yep, that's all you need! Oh, and maybe a sink bridge. I like the Zwilling bamboo bridge. Thanks, Ryky, for your videos.
Thanks for the clear explanation and demistifing the ranges.
Nice info bro , Big ups 🤟😎
Great video! I use a 1k king AND a 6k king then a used leather belt. It works great for me! I also prep food at a restaurant on a daily basis with those knives.
me too, but 6k King KDS is weird, 1K side is fine very nice to work with, but i can't get used to work on 6k side.
@@A13tech 6k grit is for polishing...it work slow but the finishing is great...
Mohamad Suzaimi yes it is true. I have cold steel chefs knife and i can get quite nice edge on it. I had to sharpen my Ontario RAT I D2 and it was slow and tedious process. IMHO 6K KDS seems to be too soft for D2 steel. Or i have bad technique.
Love how informative you are. Thank you.
Thanks just got a 1k and 6k kit I really enjoy using them definitely a skill and therapeutic going to but a few more
best video on sharpening out there... a clear to understand overview of all the grits.. why was this so hard to come by!@!@#!@#
I hope i can get a reply from anyone, but I bought an ikea kitchen knife (for about 2,500 jpy) last year and now i realized (after watching this video) feels dull when cutting meat and veggies. I thought of buying a new one and then saw this as a recommendation, now i thought of buying a whetstone. Im thinking I should use the ikea knife i have to practice sharpening and maybe get a much better branded knife if ever I get addicted into sharpening or collecting if gets there (since im binge watching your burrfection's videos today lol)...
So after looking at his cheat sheet, i thought of finding a fixing and sharpening (1k grit) whetstone for now, not thinking of polishing unless i get an extra from my budget
(i know nothing about knives so idk if what i have in mind is actually worth it, and have just started to live alone for almost 2 years now)
You are on the right track. Learn to sharpen that cheap Ikea knife for sure. Then when you are confident buy a nice knife.
wonderful education! thanks
Very helpful video. Thanks so much!
this will solve all of your knife problems burrfectionstore.com/
Thanks for the info,
Niniwa 800
Naniwa 3000
Morihei 6000
Morihei 12000
I purchased these stones after seeing several RUclips videos and thanks to your fantastic explanation I didn't do it wrong. What do you think of the Morihei stones Ricky ???
I have a (have a lot more but these are what I use regularly)
-120/240g 8" $10 Amazon stone
-325g 6" DMT diamond composite stone
-400g 4" EZ lap diamond rod sharpener
-800g Chosera
Thx, one of your best videos
Nice explanation, very useful.
Great video. Thank you for explaining that so eloquently. I now have a far better understanding of wet stones. Just wish there was a standard .. Look forward to your next videos
At the end of 2018, Ryky did a Best Of series, on both stones and knives. While others are creeping in, I think Ryky would still say it would be hard to go wrong with the Chosera (or Naniwa Professional) 800 and 3000. There are a few newer stones by Suehiro that are intriguing, but I'll always be happy with my Naniwa Professionals!
Regarding grit ratings, it varies depending on brand/country standards. Japanese (JIS), US (CAMI), and Europe (FEPA) grits all have different levels of microns abrasive surfaces. Norton has a comparison chart that shows approximate equivalents.
Unrelated Q: Have you used Belgian Blue whetstones? They tend to be popular with straight razor crowd, similar to Arkansas stones, and seem to be used like natural Japanese waterstones
You are becoming an authority though :) Great video once again.
Nicely explained I'm thinking of looking into the right sharpening stone for sharpening my santoku knife
Which of the stone that you mentioned is the most smooth and most rough???
Me gusta la forma en la que hablas de las piedras, gracias por tus videos 👌.
Saludos desde el norte de México. 👍🙂
Another issue that you might look into is the binder that holds the grains of abrasive together to form the stone. Each binder is different than the others and all have different properties, much as a soft Washita differs from a hard Arkansas stone. They are best at different jobs. A look into electrically driven grinder wheels will fill in more of the subject for you. A look into how diamonds are sized for the processes requiring different grits may prove amusing. This was a fine, cogent presentation. Keep it up.
Team "Bottom of a coffee cup" here :)
team ampas wkwk
Team toilet lid
team "plastic one use only cup"here :)
Thank you. A much needed video.
Excellent video! Very helpful.
Thank you very much, it's very helpful, seriously. Thanks and best wishes
I personally use a diamond rod in part of a lower grit stone. It also gives a quick edge if you don’t have time to sharpen on a stone although it takes a lot of material off your knife
Thank you for this informative video.
Thanks for clear information !
Hey Riky, thanks for the videos, keep them coming! Quick question: I recently got into knives and sharpening, bought an Enso HD knife and and Shun Classic Santoku along with a King Deluxe 1000 stone, which I use for sharpening and then I strop on leather + green compound. Would you recommend a polishing stone? Or will the 1000-grit stone + stropping be enough to get maximum sharpness?
For repairing/coarse work, I use a slow, wet grinding wheel (250 grit) or cheap diamond plate - fast. For established kitchen knives I typically use 1000 then 6000 or, when sharpening regularly, 2000 then 5000. If one or two blades don't come sharp quickly, I drop down to my 480 grit stone , then go 1000 and then either 3000 or 6000. I occasionally go to 8000 grit, usually from 3000 grit. I think a good combination stone would be something like 800grit/4000grit - hard to find, 1000/6000 is usually close enough. For fine finishing, make a cheap wood -backed leather strop - or MDF strop - much cheaper than fancy, expensive stone ;)
Man, I confused the hell outta me, not trying to spend all that money purchasing various stones, I need something that is versatile. Simple as that.
well done summary, thank you!
so, if im on a really tight budget, and can buy one stone to keep a knife sharp, which one should I get?
If you follow the rule of grit.
Your first is to fix. And as you said the fix is the key.
100 to 400 really change things quickly.
This is where your work and angles make the absolute greatest difference.
From there you are refining your work. The rule of grit is half cut which is double grit count or close.
If you had to work a knife on 120. Your next stone should be 240-300 then 500-700 then 1000-1500 then 2000-3500 and so on.
If you use a microscope the edge never falls deeper that the original stones cut. You are half cutting until you are back to solid unetched blade.
If you do the initial work right.. and the correct stepping on your stones. The edge retention is longer and can be held by honing rod for yrs depending on what you are using the blade for.
Good video done with great integrity.
A point on polishing after sharpening. As a wood worker using many hand tools, I seem to spend a good part of my life sharpening & polishing blades. I have found that sharp blades that are polished will maintain a hone-able edge much longer than a blade that is just sharpened. I have not tested this on cutlery blades, but my guess is that this would also hold true.
Thanks for the overview. I feel okay with my decision to start with a 1000 and 6000 whetstone from kings, and if needed clean up any really rough edges with the belt grinder
So is the king kds like a medium universal thing?
What kind of grit that you would use on a bowie knife? I know I don't want a real sharp edge like you would use on a kitchen knife but a sharp edge but a tough sharp edge for rough use. Maybe you can do a video on sharpening an old bowie knife? I carry one almost every day so a really sharp edge like a kitchen knife isn't very practical. For skinning I use a much smaller knife. I love your video because sometimes you use everyday items to sharpen knifes. Thank you for your videos very informative
Is there a way to determine which sharpening angle best suits your knife?
What whetstone would be best for M390?
Would there be any reason to use the same type of material (whetstones, diamond stones, ceramic) throughout the progression or could I use a cheap diamond stone for the lower grits and then move to a Shapton glass or something similar in the 1k and up grit? Would using a cheap stone for lower grits hinder the type of edge later on or will the scratch pattern eventually even out? Also I'm wondering if you have ever tried the spyderco dry ceramic benchstones and how they compare in performance to whetstones or diamond