love this knife more than any other chef knife I've got my hands on. Its my everyday knife both at home and in the kitchen at the restaurant I work at. one thing to keep in mind if you are looking to own a Shun Classic knife of any sort is that if you are left handed you need to order a custom knife since the handles are not ambidextrous.
Just resurrected an old Shun classic 10 inch classic. Before watching the video I had given up on it. I was already envied at work with one and now I .have two ha ha.
Tmanaz480 lots of practice and the closer you get to 15-16 degrees is improved with each pass. After a 100+ passes if you messed up and held a 20 or 10 degree angle a couple times it doesn’t really matter. But you are right hand sharpening isn’t as good as fine belt sharpening because your angle won’t be as precise by hand.
Hey Ricky, quick question, how often do you recommend sharpening knives using whetstones? I use my Zwilling chef's knife at least a few times a week when cooking/meal prepping.
Great videos! It looks like you prefer to sharpen both sides with your right hand on the handle and flipping the blade, do you find this more consistent/better than switching hands? (I'm just starting to use stones but I switch hands to avoid fatigue and i prefer working with the blade away from me so I can see the angle from spine to stone)
you mean, something like this amzn.to/2iGuBSk i would not. butcher steels usually are around 200-400 grit, and even the "fine" ones, are usually fairly coarse when compared to an average sharpening 800-1200 whetstone. even an ultra fine ceramic steel amzn.to/2iS0zL2, is rated about 3000 grit, which i personally have and use, is still not the same as a 3000 grit whetstone. if you don't have 10-15 minutes to spare once a week, or every other week, than sure, you can use the rod. i would go with the steel rod for western knives, and ceramic rod for japanese knives. what do you currently use?
Hi, i just refunded my pair of Global Sai causs they just didngt feel that exotic, i purchased a pair of Masahiro Mv Pro, chef knife 21cm and utility 15cm. I read alot of great things about them maybe you could try them out? Also i have another question; I use Shapton glass stones, 500, 1000 and 6000. What flattening plate should i get, will the Atoma 400 work for my 500 stone? Thank you
Hey dude, Love your work! Question, I have a Shun Premier 8 inch knife and I use Kasumi 240/1000 and 3000/8000 stones, being that the Shun is a chisel edge blade what is the best way to go about sharpening it without damaging the edge/making it a V? Cheers :)
Hi, I've always been wanting to stone sharpen my knives but am too scared to do my good knives, should I start with bad knives and bad stone or good both or just a good stone?
thanks for writing. if you can afford a good stone, you should start with that one. getting cheap or bad quality stones may just turn you off. here is my list of top picks. start with the King Deluxe 1K, or Cerax 1K, or Chosea 800. Chosera being my top pick. kit.com/Burrfection/knife-kit
I can absolutely confirm the use of the Chrosera 3000 for sharpening and polishing as I have just finished doing it on several Japanese knives and it works really well, Fantastic stone. By the way I have decided to try also a leather strap with fine paste after the 3000 to achieve a mirror polish. My knives are unbelievable sharp now and I am very happy :)
First of all I have to thank you for the tip on the Chrosera 3000, there are so many stones to choose and I have learned to pic exactly what I was looking for by watching your videos. On the strop I got this one, incredible value: www.amazon.de/gp/aw/d/B004O2X9EO/ref=oh_aui_i_sh_post_o2_img?ie=UTF8&psc=1
A 3000 grit stone from Chosera sharpens and polishes at the same time. Would you happen to know which Shapton stone does the same? A 2000 or 5000? Thanks, great video
i have a set from shapton and i'm testing them right now, so i'll let you know as soon as i find out. well, i'll post a video of it, comparing it to the chosera 3000
I have another question. I have an older japanese knife I bought at a yard sale that has tiny chips in the blade edge. How would you recommend I deal with this? Should i take it to a professional and have them file it down? After I sharpened with my stones (6000 and 1000) I tried to sharpen, it still didn't cut paper cleanly. It was rough. I'm not sure how to fix this. Thank you in advance for your advice.
get a coarse stone, any budget 100-200 grit stone will do, i use the shapton pro 120, you can see it here along with other recommended items that i have reviewed or used. kit.com/Burrfection/knife-kit
Your vids are the best out there for sure. I wish I knew about them a year ago. I have a Shun classic with a few scratches on the blade from bad sharpening techniques while i was teaching myself to use a stone. so two questions: 1. Can I polish the scratches of the blade while leaving the sexy pattern marks alone. 2. I'm looking for a good value set of stones that go through the whole grit range and include grip mats. Something that dosent require to much soak time has large surface area. Thanks man.
hey Alex. once you scratch the damascus finish, it's pretty much impossible to get it back to factory finish. you can clean it, of the knife developed a patina, or stains from tomatoes, etc. i'm afraid you'll have to live with with the scratches for now. as for stones, when you say the whole grit range, can you be more specific? you talking 120,240,500,1000,3000,5000, 8000, or higher?
Thats a shame, lesson learnt the hard way! With the stones I'm thinking 3 or 4. Maybe a 500, 1000, 3000, 5000. Im thinking about getting a strop and ceramic rod for finishing. I have a cheap low grit combination stone, I'm wondering if lower grit stones are worth spending much money on? Your help is appreciated.
I'm a bit late to the party here, but I'm not sure there is a ceramic rod out there that has a higher grit count than 5000. So just do your final polishing/stropping on the 5k-stone.
i have never used it, but like many systems, i find the time needed to set up, and sharpen can take longer and cause more headaches than they are worth. i think taking your time and learning to freehand will give you better results, and is more satisfying. but, give it a try and see if you like it.
haha. i rotate through them. spend about a week with each "series" of knives. so yes, i use every one of the knives on my videos in my personal kitchen.
I am shocked that the way you sharpen is so different from what I was taught 60 years ago. But, you obviously know what your are doing. Time to open my mind to other ideas. I have two Russel stones, a hard Arkansas and a soft Arkansas that I bought 45 years ago. I have no idea what the grit is, but I would bet the soft is at least 2000 and the hard is probably 5000 based on how they feel. I've always produced the best edge of anybody I know, but I have a daughter-in-law who is working in a high end restaurant doing prep work and I don't want to sharpen her knives all the time. Besides, she is 300 miles away. I'm going to tell her about your videos.
The Arkansas stones are great stones,I have my grandpas from the late 60’s still work just fine,even an old brick one for axes and hatchets,mower blades and other tools.
hi great vid man,I'm fortunate to have a few of these beautiful knives and can't wait to try out your technic on them. (i like my chefs knifes to be razor sharp )
i'm not a huge fan of block sets. i think you are better off getting a good chef and pairing knife , instead of 9 knives, which only 1-2 will be used regularly. here are my top picks. kit.com/Burrfection/knife-kit
Well done video. I was told by a professional knife sharpener that when you use a waterstone , you should never rinse the dust and metal slurry, because the slurry is whats sharpening the knife, not the stone itself. Would you agree with this? It seems the answer is no since you quite often rinse the stone with water. Please advise, as I would like to know the proper technique. Thanks.
Thanks for your response! I don't know the answer to the question... but I do see that a slurry builds up very quickly under your knife while you are sharpening. Maybe that's why your technique works. Really, i have no idea. I sharpen my shun knives the same way as you, except I started to leave the slurry in place per the recommendation. I never noticed any dramatic difference in the sharpness of the result.
i see. i like them, as you can see on my recommended knives, there are a number of them with damascus pattern, Chef Knives Dalstrong amzn.to/2fB4Apd Shun amzn.to/2fFluy2 Shun amzn.to/2gbJrRj Shun amzn.to/2fFmTor Miyabi amzn.to/2gp7KZO Dalstrong X amzn.to/2hYZ0K3
You being an idiot doesn't make this being a bad knife, nor a bad stone, keep your Walmart knives, the rest of us will use something a little higher quality.
love this knife more than any other chef knife I've got my hands on. Its my everyday knife both at home and in the kitchen at the restaurant I work at. one thing to keep in mind if you are looking to own a Shun Classic knife of any sort is that if you are left handed you need to order a custom knife since the handles are not ambidextrous.
Your videos are very informative. I also enjoy your approach to knife sharpening, and teaching style. Thanks.
hey Donald. just doing my best. thanks for watching and writing!
What's the purpose of flipping your whetstone around for doing the other side?
It's done to get a more even wearing of the stone.
Just resurrected an old Shun classic 10 inch classic. Before watching the video I had given up on it. I was already envied at work with one and now I .have two ha ha.
Thank u ricky. Watched your video to sharpen my shun 4.5 chef knife. 2000 kai whetstone i used. Tested on onions. Fairy sharp
How do you maintain the 16 degree angle? Hand sharpening seems very imprecise. What am I missing?
Tmanaz480 lots of practice and the closer you get to 15-16 degrees is improved with each pass. After a 100+ passes if you messed up and held a 20 or 10 degree angle a couple times it doesn’t really matter. But you are right hand sharpening isn’t as good as fine belt sharpening because your angle won’t be as precise by hand.
what are you missing? skill. get gud 4Head
Jarod Kelly spoken like a true 5head
How come when I click on any of your links... it says LINK NOT FOUND?
How easy is it to polish back scratched cladding? I'm learning on my shun classic and have scratched it quite a bit
Hey, Ricky, can I ask you what kind of video camera you use for your videos?
my main camera, amzn.to/2y46Lu6, bhpho.to/2wQdvf8 (they ship international), i'm selling mine, so if you are serious about getting one, let me know.
Hey Ricky . What’s a good combo stone of 1000 and 6000 ? And also what’s the angle of the knife to sharpen this particular knife ?
Hey Ricky, quick question, how often do you recommend sharpening knives using whetstones? I use my Zwilling chef's knife at least a few times a week when cooking/meal prepping.
Great videos! It looks like you prefer to sharpen both sides with your right hand on the handle and flipping the blade, do you find this more consistent/better than switching hands? (I'm just starting to use stones but I switch hands to avoid fatigue and i prefer working with the blade away from me so I can see the angle from spine to stone)
switching handles is REALLY hard for most people to maintain a steady hand going back and forth. IF you can do it, more power to you.
Hi Burrfection! I have a Chefs choice Manual Sharpener with 15*. Is it ok to use it on Shun Premiers even if the knives are at 16? Thank you!
After sharpening and polishing, is it advisable to run the knife through with the butcher steel?
you mean, something like this amzn.to/2iGuBSk
i would not. butcher steels usually are around 200-400 grit, and even the "fine" ones, are usually fairly coarse when compared to an average sharpening 800-1200 whetstone. even an ultra fine ceramic steel amzn.to/2iS0zL2, is rated about 3000 grit, which i personally have and use, is still not the same as a 3000 grit whetstone. if you don't have 10-15 minutes to spare once a week, or every other week, than sure, you can use the rod. i would go with the steel rod for western knives, and ceramic rod for japanese knives. what do you currently use?
What is the difference between normal 3000 and professional 3000 one they produced?
nice vid, wondering if you have any thoughts on the edgePro sharpening system. It sets a precise angle, what angle are you going for with the shun?
Hi, i just refunded my pair of Global Sai causs they just didngt feel that exotic, i purchased a pair of Masahiro Mv Pro, chef knife 21cm and utility 15cm. I read alot of great things about them maybe you could try them out? Also i have another question; I use Shapton glass stones, 500, 1000 and 6000. What flattening plate should i get, will the Atoma 400 work for my 500 stone? Thank you
yeah, i would go with the 400 amzn.to/2iNe3ue, it'll give you the best range since you are sharpening a wide range of grits
that's what i use for most of my stones,
Hey dude,
Love your work!
Question, I have a Shun Premier 8 inch knife and I use Kasumi 240/1000 and 3000/8000 stones, being that the Shun is a chisel edge blade what is the best way to go about sharpening it without damaging the edge/making it a V?
Cheers :)
ruclips.net/video/zIT-ZHLIu7g/видео.html
Thank you.
I think I have to modify it a little as this knife is 0/16 single bevel chisel edge as opposed to a compound 2 bevel.
since when is the shun premier a chisel edge blade? i thought they had a cutting a angle of 16° on each side of the blade
Hi, I've always been wanting to stone sharpen my knives but am too scared to do my good knives, should I start with bad knives and bad stone or good both or just a good stone?
thanks for writing. if you can afford a good stone, you should start with that one. getting cheap or bad quality stones may just turn you off. here is my list of top picks. start with the King Deluxe 1K, or Cerax 1K, or Chosea 800. Chosera being my top pick. kit.com/Burrfection/knife-kit
How do you know what angle to sharpen this at? That's my biggest struggle is making sure I'm getting the proper angle.
How come you stop after the stone and dont finish with a leather strop ? Thanks :-)
I can absolutely confirm the use of the Chrosera 3000 for sharpening and polishing as I have just finished doing it on several Japanese knives and it works really well, Fantastic stone.
By the way I have decided to try also a leather strap with fine paste after the 3000 to achieve a mirror polish. My knives are unbelievable sharp now and I am very happy :)
right on. did you make your own strop?
First of all I have to thank you for the tip on the Chrosera 3000, there are so many stones to choose and I have learned to pic exactly what I was looking for by watching your videos.
On the strop I got this one, incredible value:
www.amazon.de/gp/aw/d/B004O2X9EO/ref=oh_aui_i_sh_post_o2_img?ie=UTF8&psc=1
right on. thanks for the encouragement. stay in touch.
Now I just need to get a sharpening/flattening stone and I think I am going for the Atoma 400. Slowly I get there!
Thanks for sharing your knowledge!
are you supposed to turn the stone around when changing sides? Why is that?
It's done to get a more even wear of the stone.
How do you determine the correct angle?
I like your videos very much.Just getting set up. Wondering where I can get wet stone holder and water tub?
hope this list helps . it has everything i use kit.com/Burrfection/knife-kit
A 3000 grit stone from Chosera sharpens and polishes at the same time. Would you happen to know which Shapton stone does the same? A 2000 or 5000? Thanks, great video
i have a set from shapton and i'm testing them right now, so i'll let you know as soon as i find out. well, i'll post a video of it, comparing it to the chosera 3000
Thank you. I appreciate it.
Have you reviewed the masahiro 1000 yet? Your videos are super relaxing for me. Thanks!
I have another question. I have an older japanese knife I bought at a yard sale that has tiny chips in the blade edge. How would you recommend I deal with this? Should i take it to a professional and have them file it down? After I sharpened with my stones (6000 and 1000) I tried to sharpen, it still didn't cut paper cleanly. It was rough. I'm not sure how to fix this. Thank you in advance for your advice.
get a coarse stone, any budget 100-200 grit stone will do, i use the shapton pro 120, you can see it here along with other recommended items that i have reviewed or used. kit.com/Burrfection/knife-kit
Thank you!
Hi, can you do a demo on the Shun Nagare? It has just came out I understood.
I really like the pattern of the knife. It looks like shiny fish skin.
yeah, it sure is a pretty knife. what do you currently use?
Burrfection
Wusthof 8"
Edit: 20cm
when you are polishing, does the entire knife face touch the waterstone?
just the cutting edge
What degree do you sharpen this knife at?
Your vids are the best out there for sure. I wish I knew about them a year ago. I have a Shun classic with a few scratches on the blade from bad sharpening techniques while i was teaching myself to use a stone. so two questions: 1. Can I polish the scratches of the blade while leaving the sexy pattern marks alone.
2. I'm looking for a good value set of stones that go through the whole grit range and include grip mats. Something that dosent require to much soak time has large surface area. Thanks man.
hey Alex. once you scratch the damascus finish, it's pretty much impossible to get it back to factory finish. you can clean it, of the knife developed a patina, or stains from tomatoes, etc. i'm afraid you'll have to live with with the scratches for now. as for stones, when you say the whole grit range, can you be more specific? you talking 120,240,500,1000,3000,5000, 8000, or higher?
Thats a shame, lesson learnt the hard way! With the stones I'm thinking 3 or 4. Maybe a 500, 1000, 3000, 5000. Im thinking about getting a strop and ceramic rod for finishing. I have a cheap low grit combination stone, I'm wondering if lower grit stones are worth spending much money on? Your help is appreciated.
I'm a bit late to the party here, but I'm not sure there is a ceramic rod out there that has a higher grit count than 5000. So just do your final polishing/stropping on the 5k-stone.
Where can I buy a long and wide whetstone any suggestion?
Thank you! Great job👍
what are your opinions on the lansky sharpening system?
i have never used it, but like many systems, i find the time needed to set up, and sharpen can take longer and cause more headaches than they are worth. i think taking your time and learning to freehand will give you better results, and is more satisfying. but, give it a try and see if you like it.
Do you actually use all your knives? Or you just sharpen them because you like to sharpen knives?
haha. i rotate through them. spend about a week with each "series" of knives. so yes, i use every one of the knives on my videos in my personal kitchen.
That shit that holds your stone ...whats that brace set up
store.burrfection.com/collections/sharpening-kits
thanks again for the the review and the info...
to remove the burr is there another way to do it???
there are lots of ways. you can draw the knife on wood, cork, felt block, etc. are you having trouble?
I'm just like to learn different styles or techniques
What tool can I use without using a stone? For a classic shun
I am shocked that the way you sharpen is so different from what I was taught 60 years ago. But, you obviously know what your are doing. Time to open my mind to other ideas. I have two Russel stones, a hard Arkansas and a soft Arkansas that I bought 45 years ago. I have no idea what the grit is, but I would bet the soft is at least 2000 and the hard is probably 5000 based on how they feel. I've always produced the best edge of anybody I know, but I have a daughter-in-law who is working in a high end restaurant doing prep work and I don't want to sharpen her knives all the time. Besides, she is 300 miles away. I'm going to tell her about your videos.
The Arkansas stones are great stones,I have my grandpas from the late 60’s still work just fine,even an old brick one for axes and hatchets,mower blades and other tools.
Do you know of any good knife sharpening services that are mail in?
have no idea. never used that sort of service. what do you have?
Burrfection I have a whusthof classic chefs knife 8 inch
hi great vid man,I'm fortunate to have a few of these beautiful knives and can't wait to try out your technic on them. (i like my chefs knifes to be razor sharp )
welcome, Scott. hope these videos are helpful.
Do you recommend calphalon precision series?
i'm not a huge fan of block sets. i think you are better off getting a good chef and pairing knife , instead of 9 knives, which only 1-2 will be used regularly. here are my top picks. kit.com/Burrfection/knife-kit
Well done video. I was told by a professional knife sharpener that when you use a waterstone , you should never rinse the dust and metal slurry, because the slurry is whats sharpening the knife, not the stone itself. Would you agree with this? It seems the answer is no since you quite often rinse the stone with water. Please advise, as I would like to know the proper technique. Thanks.
everyone has an opinion. i don't believe washing the slur off slows down the sharpening at all.
and if washing the slur off is going to inhibit sharpening, then why am i able to get an edge?
Thanks for your response! I don't know the answer to the question... but I do see that a slurry builds up very quickly under your knife while you are sharpening. Maybe that's why your technique works. Really, i have no idea. I sharpen my shun knives the same way as you, except I started to leave the slurry in place per the recommendation. I never noticed any dramatic difference in the sharpness of the result.
=) Just realized I got the same knife now. It was on sale for $99 and I think that's the cheapest Japanese knife I can find online ever.
nice work
cool I have the same knife, bought the 3 piece set ... :D
?Do you recommend knives from damask steel
i'm not sure what damask steel in. did you mean damascus?
Burrfection yes
yes
i see. i like them, as you can see on my recommended knives, there are a number of them with damascus pattern,
Chef Knives
Dalstrong amzn.to/2fB4Apd
Shun amzn.to/2fFluy2
Shun amzn.to/2gbJrRj
Shun amzn.to/2fFmTor
Miyabi amzn.to/2gp7KZO
Dalstrong X amzn.to/2hYZ0K3
Can you make a vedio about How to sharpen yaxell dragon chefs knife :D?
working on it
thank u
doesnt this knife have a convex grind?
Where u get that set up fool
Here foo store.burrfection.com/collections/sharpening-kits
I have the same knife and whetstone and this does not work. Save your money and just get a cheap knife from walmart or macy's.
You being an idiot doesn't make this being a bad knife, nor a bad stone, keep your Walmart knives, the rest of us will use something a little higher quality.
I scratched the crap out of my knife following this.. might have been worth mentioning be careful.
I use sand paper 3000
right on
WRONG !
way too much talking!
don't think that'll change anytime soon, but thanks for watching.