I bought both of my Tojiro knives at Burrfection and I absolutely love them, they have really motivated me to cook more which has in turn made me healthier, and got me more social in cooking for family and friends. I bought a finishing stone from you guys last week as well and it really helped my knife sharpening efficacy and speed.
Ha! I thought you forgot about me! great info, I wax and oil everything right before it leaves the shop, but three years in a box is definitely time for a fresh coat😂thanks for the shout out man!
Thanks for the discussion...I've been using Boos Block Mystery Oil and Board Cream that came with my cutting board for my Japanese knife handles...so far, so good!
Praise the Lord Burfection is back. I learned so much from your channel in the early days as you focused on sharpening knives. It became a passion for me to learn as much as I could about water stone sharpening and I've gone back and re-watched many of your sharpening video's. I wonder if you are still sharpening the same way or have you picked up any new idea's sense those days? I hope you are not done with sharpening videos.
More lazy these days since kids are so active with school and sports. Will post updates on simple sharpening techniques for those who do not have an hour a week to sharpen
Hi Ryky, Ive been subscribed to your channel for a couple years, and have enjoyed it immensely. I feel liked ive gained knowledge about Japanese knives, use and care. Thank you! Today I moved forward to purchasing a knive I've drooled over for quite a while. The Shun dual core Santoku came on sale and I decided to order it. It may be more knife than i really need, but the sale price was with the sheath was not much more than a Shun classic with Sheath or even Cutco. I am hoping I won't be disappointed!
Hey Ryky! Glad your creating content again! I have a 2 year old son and I’m trying to figure out a good knife storage solution that is safe around him. I know you used a magnetic wood rack, do you still use that? What’s the safest way to store them with small children in your opinion?
Hi excellent series very honest and down to earth, I live in the UK as a retired Engineer I am looking for a a Santoku Kitchen knife for restoration, with a wa handle not western style is there any hops in Japan that sell used knifes or in the US, your latest is the information that will be invaluable. Thanks.
Hi ryky! Before asking a question. I just wanna say i appreciate you and your channel so much!! Ive learned a ton from you when it comes to knives.. By the way i have a question about a "wa handle", i bought a kamo shiro AS 210 gyuto with teak horn handle Everytime i wash it. The splinters are appearing on the surface. And the wood itself has something like i would call "pores" I polished it a couple of times and it does not do that as much as before. The Splinters are more milder compared to what it was brand new.. I tried applying mineral oil on it and i noticed the difference. It is much smoother now Do you think i should polish it more or keep on putting oil?? What do you think i should do to have the smoothest finish? Thanks in advaced!
hi Ryky i was woundering if you have ever heard of or used the brand Aikido knives. I was looking to buy a high quality set and came accross them. Just wanted to see if you knew anything about them as i cant find any reviews online for them besides on the store page for them but they almost all seem like fake reviews. Not a single one has a bad thing to say and i just think its too good to be true for the prices.
Hi, I love the finish the wood gets after waxing. But every now and then I encounter a weird effect. An area of the wood gets absolutely no sheen from the wax. It's still waxed, you can feel it with your finger that the surface is silky smooth there, but while the rest of the wood (and other wooden elements) have this beautiful satin sheen, in this particular area there is none. It's like the wood was stained with something before waxing and where the stain is there is no sheen. Any idea what might be causing this?
It is likely the wood is porous in that spot and absorbing. Try a few light application of mineral oil and see what what it does. A number of handles i have used with burly wood will exhibit what you are describing, and usually after a couple of applications of oil, it goes away. If not. Just apply the wax and use as usual. As you use, the wax will slowly embed and your hand will rub and polish with use
@@Burrfection So mineral oil first, and wax second? I didn't think porousness can be a problem with wax - it's a paste after all, didn't think it can get absorbed :o
New Masamoto KS!! I just noticed that the last Masamoto KS in burrfection store sold out :) How well do oil/wax work on wenge wood handles? I noticed that the color stays dark for a very long time; they don’t seem to absorb the wax as well as the magnolia handles.
Wenge does not absorb oil much. But it is one of the woods that can have LOTS of micro holes throughout entire handle. Every wenge handle i have has that issue. The wax fills in those micro holes nicely. You can choose to seal the holes with something more permanent like salad bowl finish amzn.to/3pqMHhJ, but that is excessive and expensive.
Hi @Burrfection, I am planning to buy a Shapton Whetstones, SHAPTON HA-NO-KUROMAKU CERAMIC WHETSTONE # 2,000 and #5,000 to be specific. On the website of KATABA - Japanese Knives & Sharpening Specialists, they said "Shapton Pro stones do not require soaking; this can lead to the stones developing cracks or breaking", does that mean I don't really need water to soak it in order to sharpen my knives or I can put little water on the whetstone?
@burrfection do you have any custom knives? Have you heard of bloodroot blades? I just got one and it’s by far my favorite knife… highest quality I’ve ever used. I also have a miyabi black chefs knife and have used wusthof a lot in kitchens among others. Can you make a video of custom knife makers? I’m sure you’ve looked that up before.
Good stuff Ryky! For those of us who don’t have wa handles (YET!), is it necessary/beneficial to do anything to handles made of micarta or some other non-wood materials? Thanks!
I don't think it does anything since the micarta is bonded with resin. I'd just buff it and invest in some high grit sandpaper, but personally, mine is going strong and still smooth and shiny after... 6 years?
Thank you both! The micarta on my Yaxell Dragon Fusion is doing great, but I’ve got also got a Tojiro DP and a Wusthof knockoff that are twenty years old and their ___ handles are a little scuffed up. Anything special I should use on those handles?
It's niice to see a new Ryky video. Where can we get your Handle wax formula? I don't see it listed in the Burrfection store. I have used Tung oil on other projectsin the past and have tried it on some knife handles with good success. I'd be curious to hear your thoughts.
Request: I would like to know how sharp the knives you have used in your kitchen for a few months are, and at what point you decide to sharpen them. Please. One of those BESS scales would be good to give a measure.
Usually when knives are in 400-600 range. That range is still usable in most cases. Most knives i have tested from friends homes never cut or are in 1000 range
@@Burrfection ---- Thanks. I have gotten knives sharp, but it seems that when I next use them, they're in the high 100's, then 200's (12 degree bevels, usually), and I'm naive enough to start feeling bad. I wont' anymore. I think the curve of "loss of sharpness / time of use" flattens around 300-400. Funny you mention friends' knives, I took one in with a really rolled edge, and I stopped pushing down at around 780, fearing I would chip it when it finally snapped the thread. I've learned a ton from all your videos. Nice to see you with a new one!
Bro is there a "routine" that one should follow to keep their knives sharp? I can sharpen my knives to a decent degree and I hone them with a honing rod after every use but after a couple of months I notice that the sharpness is noticeably down. Is this normal that one has to sharpen every couple of months?
So glad to see you, as of old-times. You are well-loved and respected. Mike
Thank you Mike. Always good to see you
@@Burrfectionboss how are you
I bought both of my Tojiro knives at Burrfection and I absolutely love them, they have really motivated me to cook more which has in turn made me healthier, and got me more social in cooking for family and friends. I bought a finishing stone from you guys last week as well and it really helped my knife sharpening efficacy and speed.
Ha! I thought you forgot about me! great info, I wax and oil everything right before it leaves the shop, but three years in a box is definitely time for a fresh coat😂thanks for the shout out man!
How can i forget about one of my favorite makers?
Oh man, I'm just being goofy😂.... I know how time can slip away! ☕☕
Thanks for the discussion...I've been using Boos Block Mystery Oil and Board Cream that came with my cutting board for my Japanese knife handles...so far, so good!
Any mineral should do. As long as you apply something
I always get so excited when I see new videos from you posted. We miss you!
More to come!
Looks like
I’m the first one to view this. 🎉great information. Glad you brought this to us!
Thank you for this informative video. Your love for the craft shines through.
Wonderful!
I recently started using camellia oil - it seems to soak in very well and lasts longer than other oils I've used before.
Yeah that is good stuff. When i said “tsubaki” it is the same thing.
It's all I've ever used for the last twenty years or so, even on my bladed tools and I'd swear by it.
Love it Ryky! Handle it 👊🏼👊🏼👊🏼
That's the plan!
I love Jared's work I have one extremely similar in fact if I'm not mistaken I made that piece of stabilized wood used for the handle
Nicely done!
🎉🎉🎉 thanks!!!
Have you considered Tung Oil for your handles and boards? Several woodworkers find the best results on preservation and longevity with Tung Oil.
i have. works just as good but maybe a bit costly
Praise the Lord Burfection is back. I learned so much from your channel in the early days as you focused on sharpening knives. It became a passion for me to learn as much as I could about water stone sharpening and I've gone back and re-watched many of your sharpening video's. I wonder if you are still sharpening the same way or have you picked up any new idea's sense those days? I hope you are not done with sharpening videos.
More lazy these days since kids are so active with school and sports. Will post updates on simple sharpening techniques for those who do not have an hour a week to sharpen
@@Burrfection Awesome!
Hi Ryky, Ive been subscribed to your channel for a couple years, and have enjoyed it immensely. I feel liked ive gained knowledge about Japanese knives, use and care. Thank you! Today I moved forward to purchasing a knive I've drooled over for quite a while. The Shun dual core Santoku came on sale and I decided to order it. It may be more knife than i really need, but the sale price was with the sheath was not much more than a Shun classic with Sheath or even Cutco. I am hoping I won't be disappointed!
thank you for sticking around all these years
Where can I buy the handles?
Very educational!! Thank you
So many beautiful knifes
Hey Ryky! Glad your creating content again! I have a 2 year old son and I’m trying to figure out a good knife storage solution that is safe around him. I know you used a magnetic wood rack, do you still use that? What’s the safest way to store them with small children in your opinion?
Please review pie cutlery chef knives.
Hey, nice to have you back... can you please advise us where we can buy the handles?
Great to see you back doing videos Ryky. When is your new wax going to be available at your store?
hope the family's well ryky, thanks for all the knowledge over the many years
You bet
Please post more! I miss you bro!
working on it
Hi excellent series very honest and down to earth, I live in the UK as a retired Engineer I am looking for a a Santoku Kitchen knife for restoration, with a wa handle not western style is there any hops in Japan that sell used knifes or in the US, your latest is the information that will be invaluable. Thanks.
Hi ryky! Before asking a question. I just wanna say i appreciate you and your channel so much!! Ive learned a ton from you when it comes to knives..
By the way i have a question about a "wa handle", i bought a kamo shiro AS 210 gyuto with teak horn handle
Everytime i wash it. The splinters are appearing on the surface.
And the wood itself has something like i would call "pores"
I polished it a couple of times and it does not do that as much as before. The Splinters are more milder compared to what it was brand new..
I tried applying mineral oil on it and i noticed the difference. It is much smoother now
Do you think i should polish it more or keep on putting oil?? What do you think i should do to have the smoothest finish?
Thanks in advaced!
nice video
The joy from seeing you agian. How go.
Missed these relaxing informative vids 👌
More to come!
@@Burrfection --- YAY!!
glad to see u again ryk
Missed you man.
hi Ryky i was woundering if you have ever heard of or used the brand Aikido knives. I was looking to buy a high quality set and came accross them. Just wanted to see if you knew anything about them as i cant find any reviews online for them besides on the store page for them but they almost all seem like fake reviews. Not a single one has a bad thing to say and i just think its too good to be true for the prices.
Hi Ryky, when would the new version of the wax be available?
hopefully very soon. making a large batch right now. you can email me at ryky@burrfection.com
Hi, I love the finish the wood gets after waxing. But every now and then I encounter a weird effect. An area of the wood gets absolutely no sheen from the wax. It's still waxed, you can feel it with your finger that the surface is silky smooth there, but while the rest of the wood (and other wooden elements) have this beautiful satin sheen, in this particular area there is none. It's like the wood was stained with something before waxing and where the stain is there is no sheen. Any idea what might be causing this?
It is likely the wood is porous in that spot and absorbing. Try a few light application of mineral oil and see what what it does. A number of handles i have used with burly wood will exhibit what you are describing, and usually after a couple of applications of oil, it goes away. If not. Just apply the wax and use as usual. As you use, the wax will slowly embed and your hand will rub and polish with use
@@Burrfection So mineral oil first, and wax second? I didn't think porousness can be a problem with wax - it's a paste after all, didn't think it can get absorbed :o
hi i have a question is shapton pro 1000 and ouka 3000 a good combination? Is shapton pro 1000 and rika5000 better?
I thought there would be a recipe for the wax
New Masamoto KS!!
I just noticed that the last Masamoto KS in burrfection store sold out :)
How well do oil/wax work on wenge wood handles? I noticed that the color stays dark for a very long time; they don’t seem to absorb the wax as well as the magnolia handles.
Wenge does not absorb oil much. But it is one of the woods that can have LOTS of micro holes throughout entire handle. Every wenge handle i have has that issue. The wax fills in those micro holes nicely. You can choose to seal the holes with something more permanent like salad bowl finish amzn.to/3pqMHhJ, but that is excessive and expensive.
Hi @Burrfection, I am planning to buy a Shapton Whetstones, SHAPTON HA-NO-KUROMAKU CERAMIC WHETSTONE # 2,000 and #5,000 to be specific. On the website of KATABA - Japanese Knives & Sharpening Specialists, they said "Shapton Pro stones do not require soaking; this can lead to the stones developing cracks or breaking", does that mean I don't really need water to soak it in order to sharpen my knives or I can put little water on the whetstone?
Or I really don't need it to soak it? Just sprinkle water on the Whetstone?
Looks like
I’m the first one to view this. 🎉
I heard about using turpentine (or oil spirits) to mix with the mineral oil to absorb better. Is it a good idea?
Some oil spirits tends to ease polymerization (so solidification) of oil after some days. Consider this before using it on your handles.
Hi sport, hope you are doing well as you appear to be.
I am!
@burrfection do you have any custom knives? Have you heard of bloodroot blades? I just got one and it’s by far my favorite knife… highest quality I’ve ever used. I also have a miyabi black chefs knife and have used wusthof a lot in kitchens among others. Can you make a video of custom knife makers? I’m sure you’ve looked that up before.
yeah, i've got a few here. have a new series to showcase some
Hello everyone!
Can you help me i wanna buy Aritsugu. But can’t find from where
Pls… 🙏
And one more thing can you do a review on the new benchmaid kitchen knifes if you get your hands on them please 🙏
Will do
@@Burrfection ty been watching a long time great channel.. 👍
Who makes the best Honesuki or Petty in the world?
Can I do this too wooden sayas also?
Yup!
Is the debado md 1k a hard stone like the chosera or softer like the cerax 1k? I like soft stones better
its' closer to the cerax burrfectionstore.com/collections/whetstones-sharpening-kits
Hi is the leather polish good or no can you tell us pleas
you can use it if it does not have a chemical smell. it should be made mostly of wax and oil that is food grade.
hey im wondering if this is better than using just beewax and why. thank you!
You have to melt and mix it with something. Pure beeswax is too brittle when dried
@@Burrfection i see thank you, and in terms of protection to my knives handle will it protect it equally as good as beewax ?
Good stuff Ryky! For those of us who don’t have wa handles (YET!), is it necessary/beneficial to do anything to handles made of micarta or some other non-wood materials? Thanks!
I don't think it does anything since the micarta is bonded with resin. I'd just buff it and invest in some high grit sandpaper, but personally, mine is going strong and still smooth and shiny after... 6 years?
Micarta does not absorb but does scratch. A buffing rag will go further than a wax.
Thank you both! The micarta on my Yaxell Dragon Fusion is doing great, but I’ve got also got a Tojiro DP and a Wusthof knockoff that are twenty years old and their ___ handles are a little scuffed up. Anything special I should use on those handles?
Great video Ryky!
Always good to see you Dan
Do you still have na masamoto ks i just saw your video for 10masamoto ks
oh yes
It's niice to see a new Ryky video. Where can we get your Handle wax formula? I don't see it listed in the Burrfection store. I have used Tung oil on other projectsin the past and have tried it on some knife handles with good success. I'd be curious to hear your thoughts.
Request: I would like to know how sharp the knives you have used in your kitchen for a few months are, and at what point you decide to sharpen them. Please. One of those BESS scales would be good to give a measure.
Usually when knives are in 400-600 range. That range is still usable in most cases. Most knives i have tested from friends homes never cut or are in 1000 range
@@Burrfection ---- Thanks. I have gotten knives sharp, but it seems that when I next use them, they're in the high 100's, then 200's (12 degree bevels, usually), and I'm naive enough to start feeling bad. I wont' anymore. I think the curve of "loss of sharpness / time of use" flattens around 300-400. Funny you mention friends' knives, I took one in with a really rolled edge, and I stopped pushing down at around 780, fearing I would chip it when it finally snapped the thread. I've learned a ton from all your videos. Nice to see you with a new one!
Will soy wax work?
Any non-wood that that isn't a ugly Western style) that doesn't require maintenance?
Too much talking for 15sec advice
Such is life
Bro is there a "routine" that one should follow to keep their knives sharp? I can sharpen my knives to a decent degree and I hone them with a honing rod after every use but after a couple of months I notice that the sharpness is noticeably down. Is this normal that one has to sharpen every couple of months?