At a guess, I'd say that the knife was magnetized at the factory where it was made. Sometimes things are clamped using strong electromagnetic worktops so that you can grind the whole surface without worrying about anything flexing.
Some alloys of steel can easily become magnetic by exposure to magnets. Those magnetic wall hangers are often the culprit of magnetic knives. Other than that, poor heat treating can also be the cause.
I ordered a cheap chinese demagnetizing tool because I have constant problems sharpening my magnetized knives. I never use magnetic wall hangers but a magnetized honing rods. Maybe thats the reason.
I think you're expecting too much out of that knife by trying to put a 12-15 degree edge on it. It's probably super soft. Even if you could get it paper-cutting sharp with some light pressure, the edge will collapse the first time you cut into something hard. I like to go to thrift shops to find knives to sharpen, which I donate to organizations transitioning houseless people into more permanent residences. When I come across a knife like this, especially one that has that false bolster, I don't bother using my whetstones. I just use a Zwilling Twin Duo pull through sharpener. It has a preset 30 degree angle with a set of carbide wheels to remove material and ceramic wheels to hone. Takes a minute to get the knife done. I'd gladly spend some time over my whetstones on nice knives, but there's just no point in doing that with a cheap knife. And knives are ultimately just tools...so even a cheap tool can be a useful one for someone who doesn't have anything else.
Yeah I remember sharpening my friend's knives that looked exactly like this! I remember spending like 40minutes, from 240 to 3000 polishing and I literally couldn't get a good sharp edge on this... and then I discovered, no matter how good your blade sharpening skills are, if the steel on your knife is crap, you can never get the razor edge. You might still be able to get it 'sharp' for non-commercial use, but when you do the paper test, the sound the paper makes when you cut it is coarse and loud, not silent.
Ugh. Yeahhhh my mother was never good about buying knifes and i recently got into sharpening but dont have any good knives so i have been sharping walmart kitchen set knives and it feels horrible. They are also allll super chiped and stuff and it just makes me want to cry for one how badly they're treated. We have a knive drawer which is just a whole bunch of loose knifes to the point where if you aren't careful while you close a knife will get stuck into the top wood of the drawer. I just want to take them all and throw them away, but atleast its good practice for sharpening so i can just slave away trying to get my muscle memory built. It may not be razor sharp but I'm still able to do good work with them
Burrfection all your Knife Sharpening videos are awesome, anyone interested in learning how to truly sharpen any type of knife can be taught within the first 2 minutes. You bring the Knife Sharpening to a whole new level. I'm way more comfortable by watching a couple of your videos. And yes listening to his Knife Sharpening videos are relaxing as F***. Haha. Thanks man, your efforts are truly appreciated.
Lmfao, my mother had that really aweful knife set. I bought her a quality knive set for her purposes, Every Christmas she tells me how much she loves those knives, and how much she uses them. Gotta love when you find the perfect gift for someone they need. :)
I recently came to posses a MSE chefs knife. Honestly I thought I was just an idiot to not get it to hold an edge. Iv'e been able to good edges on everything else but that damn thing
Rubbing steel on steel magnetizes it. Particularly on cheap stainless. Chances are, a honing steel was often used on it, which probably magnetized the edge.
You need a decauser. Very handy. I love watching you sharpen.. I find your technique creeping into my own. Which is a very good thing in my book! In my humble opinion you have some of the best technique I've seen and it feels good to see it, without me even trying, showing up in my own. I think there is great benefit in spending time simply observing a master at his craft. The excellent instructive dialogue that goes with it is an added bonus.
This video demonstrates really helps to demonstrate why beginners shouldn't practice on cheap knives. Because even someone at your high level of skill is going to have difficulty because the metal is so bad. Every now and then a friend will ask me to sharpen some kind of 5 dollar walmart knife. Absolutely hate it. What I started doing to is just using a SG 500 grit only and then maybe some light stropping on leather with "green compound". Or I break out a cheap $25 dollar norton combination oil stone. I just soap and water forget using actual oil. Learnt the hardway diamonds are just to aggressive sometimes for that butter soft metal. At least for someone on my skill level only been sharpening 3-4 years.
right on thanks for the input. yeah, i know what you mean about hating to sharpen super cheap knives..... i'm sure your skills are equal, if not, better than mine.
JimmysTheBestCop Burrfection. It's good to practice on cheaper knives. I have a 25 dollar Santoku because i don't want to ruin my new Dalstrong Santoku, want to build a good technique first. But there is cheap and then gd damn awful lol.
Depends on the metal/knife type. For a traditional Japanese knife, I would not recommend a beginner buying something they would ruin with poor technique. A lot of beginners fall into the trap of poor finger/pressure placement and end up grinding back the shinogi line too much, altering the angle of the knife, making it fragile. For a cheap western knife, sometimes it's a better idea to use a grinder. These cheap knives are almost always sharpened at the factory by a machine, and never meant to be resharpened, as the end user isn't fussy about price or quality anyway. I hat to use the word "disposable" but that's what they practically are.
JimmysTheBestCop i hate those knives so so so fuking soft metal you just cant sharpen those knives it just takes too long i tried with a smaller one it took me like 2 hours and with a bigger ine in 5 minutes i gave up i was destroying my stone
Just going to pop int here and say THIS is why God put a "lock" button on a Belt Sander... 120 grit belt, and a hose clamp for rigidly restraining the sander UPSIDE DOWN... Then while it's running, just a single GENTLE stroke of the blade on each side... done. If you don't like the result, you can always "start over"... I mean, it's a one-pass process... so simple. It's a fact... Stewart is KMART BS, and EVERYONE knows (since "Rainman" w/ Dustin Hoffman) "K-Mart Sucks!"... This thing will never EVER be what we "respectable people" call "sharp"... Just cover those minimals and hope nobody loses a finger or an eye over it...
With those types of knives from flat mates i'll typically just use a fine file on it to give it a passable edge, so i don't have see tomatoes and carrots flying across the kitchen.
I know this is old, but I ran across it and it reminded me of a set of knives I ran into about 10 years ago. They were a store brand (I forget which) and a friend asked me to sharpen them after using mine. Sure, I said, positive I would impress him. Nope. I told him they were BER. (Beyond Economical Repair) I looked on Amazon for fun, and in 2020 and they are (sadly?) no longer available. The Amazon Top positive review (one), was four stars and said "nice products", a review from India. (not sure how I got there). I DO know what this is like though, the only way I can describe the steel (if it's the same stuff I ran into) is "gummy". It's too soft to even cut, it just pushes around. The burr that won't leave.
7:30 I have never seen a knive that behaves this way before. Not really amazing: you use high quality knives normally and now you try to get an edge on tin can steel. The only thing that may help is giving those knives a serrated edge, so you might be able to tear something apart, but you can never cut with scrap metal like this.
To fix super damaged knives I start with my DMT diamond stone, so as to not f up the the others, then start over with the 400 and work on up, love your videos! I have your set up and changed my technique and has been a big difference and my knives are sharper than ever! Thank you so much!
I believe the knife is a bit similar to my set of kitchen knives and even has the SAME lines on it's bevils. The kind of slightly magnetic like behavior you're seeing I believe is because of the material, which if similar means it's made from Molybdenum, which is sometimes is used as an alternative to tungsten. From experience working with these type of knives, they do need a bit of working but most of all from experience, I figured that when sharpening them... Actually FOLLOWING the direction of the line contours work and I use a different technique whereby I only stroke in One Direction, then actually changing hands to work on the other side of the blade. I often use my thumb to apply pressure at the tip of the blade while pushing upwards from the tip of the blade all the way up creating a 90% angle with the stone.
Instead of using wasting a good stone on that kind of damaged knife, you'd probably be better off doing the initial "fixing" of the edge with a belt sander. That'll make quick work of the weird part near the handle, too. Can be a very effective way of re-shaping a blade. With a belt sander you have to pay a lot of attention to overheating the blade.
I just found your channel and already subscribed, have seen some videos and it's the best and easiest. honestly that Martha Stewart knife sounds so horrible when it scratches the stone
ChrisP978 I actually tried sharpening a really cheap knife after I made that comment. Same exact thing happened. The metal stuck to the edge just like iron filings on a magnet. I think it's just the cheap stainless getting magnetized through the sharpening process or possibly static or something. It's really weird.
Alexander Hjelm that could be it. It was a kitchen aid knife I believe. I was using a really rough stone because the blade was chipped and the filings were literally sticking off the apex like iron filings on a magnet. I got it reasonably sharp but it was a pita
My own inexpert experience is that when you get down into the really cheap stuff, even named steels may simply be something cheaper that's just claiming to be something better, or may have such a crummy heat treatment that they're as soft as butter knives and just won't come to a decent apex for you. If you can't sharpen it to your own usual standard, you're probably wasting your time on that one. OTOH I've found cheap knives that do sharpen up well and hold an edge for a respectable time. But those others, toss 'em. Life's too short.
The knife maker probably stabbed himself with this knife for his legendary failure. Except it didn't kill him because the stupid thing isn't sharp enough.
I can *hear* the lack of quality in that knife. When you are sharpening and it sounds like a snow shovel on aged concrete, you know it's in rough shape.
you need some nice 80 grit sandpaper. i always carry a few on me when i sharpen my friends knives, in case i have to... modify the heel or if there are way too many chips
I am certain that even the dullest knife in your kitchen, in my hands would probably feel like the sharpest knife I have ever held. I wish I had the patience and skill to sharpen like you, I do a lot of carpentry work, hopefully, I will pick up some skills to help sharpen my chisels and planes. Great channel 👍
I have no idea why I watch your channel sometimes. I could be watching movies right now or the big Bang Theory and I am watch if you are able to sharpen that Martha Stewart Everyday knife. I heard Norway had something called "slow TV." The point of that TV program is just to let things be and not rush anything. They have a 4 hour boat ride and I believe a 22 hour time lapse of wood burning. Anyway, its always informative to learn about stones and knives. I bought the Kuma and the Love This Kitchen stone because of your channel. I have a much sharper knife thanks to your channel.
I think I know what you mean. Even just watching someone else be patient can be beneficial. Watching a master at his craft can be surprisingly helpful.
Buffection, what set up are you using or use to sharpen everyday knives? Whatever set up you're using looks to be great for any knife sharpening. Can you list a good set up for general sharpening and blades with burs and/or knick's in them?
Most people who buy Matha Stewart knives only cut carrots and potatoes. You could probably do better with a potato peeler lol. Love your Channel. Paul from Adelaide, South Australia.
I guess that would be the Perfect Type of Knife for a Person to Learn to Sharpen on a Wet Stone on...Something cheap to get a feel for angle and finger pressure and arm Motion
Yeahhhh... I recently posted online to sharpen some knives for free to my local neighbors to get some additional experience and I got some super crappy knives that would not sharpen very well. Almost felt "gummy" on my stone.
Not all steel comes directly from iron ore mines, much of the cheap steel comes from recycled items such as old car bodies, refrigerators, stoves and many more old steel items, then I guess part of that cheap steel was contaminated with magnetized iron.
Hi, in my research to get to know about steel type. I run into some information about the steel of this knife. The information that I got is that the series of 400 stainless steel is magnetic (including 440c which is used in dome kitchen knives). I think that could be the steel of this knife
Saw a video of a sales talking about steels of knife and different types. Basically saying that shit knife is cheap because it’s made to take abuse instead of your good hand forged knife. Abuse such as meat chop shop and lobster whacking. However even he said avoid it. Most house hold has no use of that.
Poor design and inferior products frustrate me so much. If you're going to do something, do it right! It's fine to make affordable products, but put some forethought into it.
Is it possible you're magnetizing the blade by rubbing it back and forth on the stones? Like rubbing a balloon on your head where the friction creates a magnetic field?
My chef does the same magnet effect and leaves tons of residue, i feel like i should trash it. Can anyone recommend a good but not too expensive knife for beginners?
Okay, SO this IS a Great Video!!! AND a perfect example of where to "draw the line". Thanks, Ryky, for putting out pieces like this. We hear it all the time, get a "Cheap-o" to practice for building technique. Well, this puts a perspective on that. Cheap does mean inexpensive, BUT there's "cheap" and there's "F***ing Awful"! I do feel your pain, just about every time a "friend" shows up with a "problem" on a kitchen knife. AND here's the secret "ninja" trick to sharpening K-mart Awful (and Wally World Class Awful) knives... DREMEL... You don't need the brand name, but the rotary tools are fairly interchangeable in parts and bits. It's okay to use a $1 fine grit stone on a $1 piece of ruddy sh*t knife-blade... Just "zing" both sides of the damn thing for a reasonably clean edge and call it a day. Sure, I can get razor-edge out of it, but it's only going to last... what... a dozen strokes in the "real world" of cutting??? F*** it. Now, the Dremel IS my go-to standard for "re-shaping", like getting rid of those damn "false bolsters"... Because honestly, those things do more harm than good. You usually don't encounter them in middle or high end knives (thankfully) but some older models did have them (God knows why) and they're as much a pain in a knife made of good steel as in a knife stamped out of sheet metal crap... or laminate. The "trick" (if there is one) is to clamp the blade down over-hanging a table edge so it's nicely horizontal and UN-MOVING while you use the "power-tool"... AND short careful passes at LOW speeds, so get a "VARIABLE SPEED" Dremel if you're going to pursue it for metal work... especially knife repair. For beginners, I recommend getting the fine grit stone-bits (tips?) first. They DO create more work for you, but you don't F*** up hopeless nearly as fast either. It's an equitable trade until you feel more confident and your hand gets steadier for it. Practice (as always) on something you don't mind throwing away after... Maybe that's the better motto over "practice on cheap stuff"... BUT however you handle the concept, don't be discouraged if you start practicing and find yourself throwing away a LOT of "hopeless" bevels before you start getting good clean and EVEN bevels... get used to that beveling part, and the knife becomes "a cake walk". Rotary tools (like Dremel's famous for) have a VARIETY of stones and diamond bits (tips) available. It really IS a labor saver when you get used to the power-tool purposes (mostly just reshaping). It moves a LOT of metal faster than by hand-stoning. BUT it's not NEARLY as aggressive as a drill-stone or bench grinder... both of which are more suited for machetes, lawn-mowers, and industrial cutters... Other than that, just watch your heat. It's why I advise the "variable speed" in cap's earlier. That's critical, because high speeds cause HEAT. AND from my experience, if the blade is uncomfortable to rest your finger on, it's getting too hot... SO just take a break and let the thing cool. ;o)
I have bought a Tramontina knife , which cost me about 3 euro from supermarket . Now , my sharpening technique is far less sophisticated than yours but I can easily sharpen a Wusthof but that brasilien one , to this day I can't do it .Is like is made from dull steel with low content of carbon .
Just ran into a similar (but not quite as bad) no name chef knife Global-esq copy. I could get it ok sharp on 1000 grit. Then went to 6000 and it got blunter! I had to restart at 1000 again and go to 2000 and it got to a slightly better than ok edge.
I love your content but if I am being super honest I would love to see some situations where the videos are condensed down to 7-10 minutes. Not always, of course, there are some situations where longer-form content is required (tutorials etc.) but for some, it would be great.
Hello, I am a huge fan of your channel. I am into sharpening pocket knives and i have a KME sharpening system, which is a guided angle sharpening system. Basically makes it idiot proof. Anyways, I am still interested in getting into freehand sharpening. What stones/diamonds set do you recommend?
That knife doesn't look as crappy as the rostfrei Hoffman knife set I was given! I use the meat cleaver for garden clearing lol! Never buy HOFFMAN SOLINGEN I think they make them from lead steel aloy!
Soft steel gets deeper scratches on it from the same grit stone than higher quality steel. Take this knife to 35K grit and it will scare you how sharp it is. Of-course it will also get duller than high quality steel.
One Two my experience with cheap stainless knives is no matter how far i go they never get verry sharp. sure they will shave arm hair but thats it, and they loose that edge right away. i think its a combinatoon of the huge grain size from all the chromium and poor heat treat, combined with the softness.
8:34 (how a knife gets magnetized?) repetitive concussive force in the same direction for a long period of time while aligned with the earth's or a strong magnet's magnetic field
They probably rely on the imperfections to act like a serrated edge so it will saw through something at least. LOL. When soft rubbish steel is used you can get a really long burr that will just not go away. I have sharpened some terrible knives for friends and to save my stone edges I have ground the cutting edge all the way through to the back of the knife blade on a wet stone grinder. Then on another better VG10 knife by Spyderco with a pakawood handle I have used a dremel tool to cut a choile on the back of the blade so there is space to work on a stone and you can sharpen the full edge.
can you sharpen a Swiss army knife. I'd like to see how sharp it can get. also please comment on the steel quality after sharpening. I value your input. great channel. also. please use the 3m film when sharpening as I have ordered them and would like to see how good an edge I can expect.
What Maxwell Super said. I've got over half a dozen Victorinox SAK knife blades in various sizes that all deliver hair-whittling sharpness quite quickly on my Edge Pro (using a 220, 400, 1000 grit progression with a Shapton Glass 4K for final polishing plus stropping). Based on the skills Ryky's shown, I'm sure he could do as well, if not better. I envy his freehand skills, unfortunately bad genetics mean I really need the Edge Pro to make me look good.
Dollar Bill The victorianox swiss army knife sharpens up scary sharp, I just wish the victorianox kitchen knives had the same steel I have 2 victorianox kitchen knives for the price they are ok but I wouldn't recommend them!
I agree too. I have a silver-handled Victoronix Swiss Army knife (no idea which model, or how I got it!) and it is easy to make surprisingly sharp! Not sure about the durability, but it takes a great edge.
I think that's a Martha Stewart Knife. maybe AISI420. Maybe HRC 50. not worth the time to sharpen. I think I did a few in the past and had to use a super soft touch.
yeah, not worth the time. i hardly apply any pressure when i sharpen. mostly just let the weight of my hands and knife do the work. oh well. maybe next time
That's what I call Walmart steel
Martha needs to do more hard time for her crap knives.
YES!
anyone else watches this because the sound of a finely sharpen knife is relaxing as fuck?
At a guess, I'd say that the knife was magnetized at the factory where it was made. Sometimes things are clamped using strong electromagnetic worktops so that you can grind the whole surface without worrying about anything flexing.
didn't think about that. thanks for sharing
Some alloys of steel can easily become magnetic by exposure to magnets. Those magnetic wall hangers are often the culprit of magnetic knives. Other than that, poor heat treating can also be the cause.
I ordered a cheap chinese demagnetizing tool because I have constant problems sharpening my magnetized knives. I never use magnetic wall hangers but a magnetized honing rods. Maybe thats the reason.
I have sharpened thousands of knives, and I have encountered many knives that held on to steel powder. I believe that is from magnetization.
I think you're expecting too much out of that knife by trying to put a 12-15 degree edge on it. It's probably super soft. Even if you could get it paper-cutting sharp with some light pressure, the edge will collapse the first time you cut into something hard. I like to go to thrift shops to find knives to sharpen, which I donate to organizations transitioning houseless people into more permanent residences. When I come across a knife like this, especially one that has that false bolster, I don't bother using my whetstones. I just use a Zwilling Twin Duo pull through sharpener. It has a preset 30 degree angle with a set of carbide wheels to remove material and ceramic wheels to hone. Takes a minute to get the knife done. I'd gladly spend some time over my whetstones on nice knives, but there's just no point in doing that with a cheap knife. And knives are ultimately just tools...so even a cheap tool can be a useful one for someone who doesn't have anything else.
I would have put it in a vice and taken a file to re shape it then use belt sander on it for re profile and then still throw it in the trash Lol
Just skip straight to the last step.
Agent VX That would seem logical.
Yeah I remember sharpening my friend's knives that looked exactly like this! I remember spending like 40minutes, from 240 to 3000 polishing and I literally couldn't get a good sharp edge on this... and then I discovered, no matter how good your blade sharpening skills are, if the steel on your knife is crap, you can never get the razor edge. You might still be able to get it 'sharp' for non-commercial use, but when you do the paper test, the sound the paper makes when you cut it is coarse and loud, not silent.
Åq
Ugh. Yeahhhh my mother was never good about buying knifes and i recently got into sharpening but dont have any good knives so i have been sharping walmart kitchen set knives and it feels horrible. They are also allll super chiped and stuff and it just makes me want to cry for one how badly they're treated. We have a knive drawer which is just a whole bunch of loose knifes to the point where if you aren't careful while you close a knife will get stuck into the top wood of the drawer. I just want to take them all and throw them away, but atleast its good practice for sharpening so i can just slave away trying to get my muscle memory built. It may not be razor sharp but I'm still able to do good work with them
Burrfection all your Knife Sharpening videos are awesome, anyone interested in learning how to truly sharpen any type of knife can be taught within the first 2 minutes. You bring the Knife Sharpening to a whole new level. I'm way more comfortable by watching a couple of your videos. And yes listening to his Knife Sharpening videos are relaxing as F***. Haha. Thanks man, your efforts are truly appreciated.
This knife was designed by the same person who made Martha's custom prison shanks, so it must be good!
LOL I laughed too hard over this comment!
Lmfao, my mother had that really aweful knife set.
I bought her a quality knive set for her purposes,
Every Christmas she tells me how much she loves those knives,
and how much she uses them.
Gotta love when you find the perfect gift for someone they need. :)
I recently came to posses a MSE chefs knife. Honestly I thought I was just an idiot to not get it to hold an edge. Iv'e been able to good edges on everything else but that damn thing
please refuse sharpening these, like ever... I feel your pain...
WHAT do you expect those aren't knives they are prison shanks..!!!
Something Martha has experience with.
Might I suggest getting a metal file to do modifications like removing that false bolster or even reworking the geometry if needed?
I would just grind it with a grinder or with an atoma 140 or 400..a file will destroy that profile quick
2x72” belt grinder.
Rubbing steel on steel magnetizes it. Particularly on cheap stainless. Chances are, a honing steel was often used on it, which probably magnetized the edge.
You need a decauser. Very handy. I love watching you sharpen.. I find your technique creeping into my own. Which is a very good thing in my book! In my humble opinion you have some of the best technique I've seen and it feels good to see it, without me even trying, showing up in my own. I think there is great benefit in spending time simply observing a master at his craft. The excellent instructive dialogue that goes with it is an added bonus.
Good call, a degausser will remove the magnetism.
This video demonstrates really helps to demonstrate why beginners shouldn't practice on cheap knives. Because even someone at your high level of skill is going to have difficulty because the metal is so bad.
Every now and then a friend will ask me to sharpen some kind of 5 dollar walmart knife. Absolutely hate it. What I started doing to is just using a SG 500 grit only and then maybe some light stropping on leather with "green compound". Or I break out a cheap $25 dollar norton combination oil stone. I just soap and water forget using actual oil. Learnt the hardway diamonds are just to aggressive sometimes for that butter soft metal. At least for someone on my skill level only been sharpening 3-4 years.
right on thanks for the input. yeah, i know what you mean about hating to sharpen super cheap knives..... i'm sure your skills are equal, if not, better than mine.
JimmysTheBestCop Burrfection. It's good to practice on cheaper knives. I have a 25 dollar Santoku because i don't want to ruin my new Dalstrong Santoku, want to build a good technique first. But there is cheap and then gd damn awful lol.
Depends on the metal/knife type.
For a traditional Japanese knife, I would not recommend a beginner buying something they would ruin with poor technique. A lot of beginners fall into the trap of poor finger/pressure placement and end up grinding back the shinogi line too much, altering the angle of the knife, making it fragile.
For a cheap western knife, sometimes it's a better idea to use a grinder. These cheap knives are almost always sharpened at the factory by a machine, and never meant to be resharpened, as the end user isn't fussy about price or quality anyway. I hat to use the word "disposable" but that's what they practically are.
JimmysTheBestCop i hate those knives so so so fuking soft metal you just cant sharpen those knives it just takes too long i tried with a smaller one it took me like 2 hours and with a bigger ine in 5 minutes i gave up i was destroying my stone
Just going to pop int here and say THIS is why God put a "lock" button on a Belt Sander...
120 grit belt, and a hose clamp for rigidly restraining the sander UPSIDE DOWN...
Then while it's running, just a single GENTLE stroke of the blade on each side... done.
If you don't like the result, you can always "start over"... I mean, it's a one-pass process... so simple.
It's a fact... Stewart is KMART BS, and EVERYONE knows (since "Rainman" w/ Dustin Hoffman) "K-Mart Sucks!"... This thing will never EVER be what we "respectable people" call "sharp"... Just cover those minimals and hope nobody loses a finger or an eye over it...
With those types of knives from flat mates i'll typically just use a fine file on it to give it a passable edge, so i don't have see tomatoes and carrots flying across the kitchen.
When you say "fine file" are we talking about tool sharpening files?
I know this is old, but I ran across it and it reminded me of a set of knives I ran into about 10 years ago. They were a store brand (I forget which) and a friend asked me to sharpen them after using mine. Sure, I said, positive I would impress him. Nope. I told him they were BER. (Beyond Economical Repair)
I looked on Amazon for fun, and in 2020 and they are (sadly?) no longer available. The Amazon Top positive review (one), was four stars and said "nice products", a review from India. (not sure how I got there).
I DO know what this is like though, the only way I can describe the steel (if it's the same stuff I ran into) is "gummy". It's too soft to even cut, it just pushes around. The burr that won't leave.
7:30 I have never seen a knive that behaves this way before.
Not really amazing:
you use high quality knives normally and now you try to get an edge on tin can steel. The only thing that may help is giving those knives a serrated edge, so you might be able to tear something apart, but you can never cut with scrap metal like this.
damn it sounds like you're sawing something, its killing me....
hahah. the world's best knife
To fix super damaged knives I start with my DMT diamond stone, so as to not f up the the others, then start over with the 400 and work on up, love your videos! I have your set up and changed my technique and has been a big difference and my knives are sharper than ever! Thank you so much!
I believe the knife is a bit similar to my set of kitchen knives and even has the SAME lines on it's bevils. The kind of slightly magnetic like behavior you're seeing I believe is because of the material, which if similar means it's made from Molybdenum, which is sometimes is used as an alternative to tungsten. From experience working with these type of knives, they do need a bit of working but most of all from experience, I figured that when sharpening them... Actually FOLLOWING the direction of the line contours work and I use a different technique whereby I only stroke in One Direction, then actually changing hands to work on the other side of the blade. I often use my thumb to apply pressure at the tip of the blade while pushing upwards from the tip of the blade all the way up creating a 90% angle with the stone.
Instead of using wasting a good stone on that kind of damaged knife, you'd probably be better off doing the initial "fixing" of the edge with a belt sander. That'll make quick work of the weird part near the handle, too. Can be a very effective way of re-shaping a blade. With a belt sander you have to pay a lot of attention to overheating the blade.
I have a knife that looks just like that one! It was actually the first piece of cutlery I sharpened! I bought it at the dollar store. ;)
quite possibly a basic 420 steel. a lot of inexpensive knives seem to made of 420. doesn’t hold an edge worth a darn.
kelamuni probably most basic knives aren't even heat treated properly to harden the edge
I just found your channel and already subscribed, have seen some videos and it's the best and easiest. honestly that Martha Stewart knife sounds so horrible when it scratches the stone
yeah, its' pretty bad. welcome!
I think you got it, some you have to go backwards, I been through the same thing.
You think the knife was magnetized somehow. That's what it looked like with all that steel clinging to the knife.
yeah, cheap knives can do that
Ask them if they store their knives on a magnetic wall strip, cheap knifes can get magnetized really easily.
ChrisP978 I actually tried sharpening a really cheap knife after I made that comment. Same exact thing happened. The metal stuck to the edge just like iron filings on a magnet. I think it's just the cheap stainless getting magnetized through the sharpening process or possibly static or something. It's really weird.
It's probably not heat treated right or maybe not even at all.
Alexander Hjelm that could be it. It was a kitchen aid knife I believe. I was using a really rough stone because the blade was chipped and the filings were literally sticking off the apex like iron filings on a magnet. I got it reasonably sharp but it was a pita
Just found your channels.Really enjoy your videos. Thanks for educating us.
right on Tyler, stay in touch
My own inexpert experience is that when you get down into the really cheap stuff, even named steels may simply be something cheaper that's just claiming to be something better, or may have such a crummy heat treatment that they're as soft as butter knives and just won't come to a decent apex for you. If you can't sharpen it to your own usual standard, you're probably wasting your time on that one. OTOH I've found cheap knives that do sharpen up well and hold an edge for a respectable time. But those others, toss 'em. Life's too short.
I like the sound of knife sharpening! I watch it over and over again. Thank you :)
Did you do a bread knife and utility knife sharpening session video you spoke of at the end? I couldn't find it.
it feels like my teeth are felling when i hear your ring on the stone while you apply water
Bet the one dislike is of the knife maker. He/she's disappointed on the review!
haha. NICE one!
The knife maker probably stabbed himself with this knife for his legendary failure. Except it didn't kill him because the stupid thing isn't sharp enough.
The "knife maker" is probably a series of machines. Lol
It's up to 11 now her prison buddies must be coming out to vote to support her.
Tide I ate one of your pods
Bruh i spent 5 hours to get a edge on that same chef's knife
I have this knife, well my roommate does, and it is crap LOL
Looks like a Chicago cutlery just branded as Martha Stewart
I can *hear* the lack of quality in that knife. When you are sharpening and it sounds like a snow shovel on aged concrete, you know it's in rough shape.
The hussle of sharpening crap 🤣
you need some nice 80 grit sandpaper. i always carry a few on me when i sharpen my friends knives, in case i have to... modify the heel or if there are way too many chips
also, the magnetism could be cause by incorrect heat treat. but as i cant find any information on the steel, it is probably... not the best...
Ordered a Chocera 800 last week. Can't wait to use it.
Nice!
I am certain that even the dullest knife in your kitchen, in my hands would probably feel like the sharpest knife I have ever held. I wish I had the patience and skill to sharpen like you, I do a lot of carpentry work, hopefully, I will pick up some skills to help sharpen my chisels and planes. Great channel 👍
I have no idea why I watch your channel sometimes. I could be watching movies right now or the big Bang Theory and I am watch if you are able to sharpen that Martha Stewart Everyday knife. I heard Norway had something called "slow TV." The point of that TV program is just to let things be and not rush anything. They have a 4 hour boat ride and I believe a 22 hour time lapse of wood burning. Anyway, its always informative to learn about stones and knives. I bought the Kuma and the Love This Kitchen stone because of your channel. I have a much sharper knife thanks to your channel.
I think I know what you mean. Even just watching someone else be patient can be beneficial. Watching a master at his craft can be surprisingly helpful.
Maybe it spent most of t's time stuck on a magnetic strip knife holder?
Buffection, what set up are you using or use to sharpen everyday knives? Whatever set up you're using looks to be great for any knife sharpening. Can you list a good set up for general sharpening and blades with burs and/or knick's in them?
Good effort. Love your passion.
Wen you started sharpening the blade, I was like, ewww that just sounds rough.
When you strop that cheap s*** too The edge will roll and get dull instead of polishing
That thing needs power tools...
Most people who buy Matha Stewart knives only cut carrots and potatoes. You could probably do better with a potato peeler lol. Love your Channel. Paul from Adelaide, South Australia.
haha. appreciate the input, Paul. Love Australia, by far, the most beautiful country I have ever been to.
Ah man, your sharpening stone is probably worth more than the MSE.
I guess that would be the Perfect Type of Knife for a Person to Learn to Sharpen on a Wet Stone on...Something cheap to get a feel for angle and finger pressure and arm Motion
Yeahhhh... I recently posted online to sharpen some knives for free to my local neighbors to get some additional experience and I got some super crappy knives that would not sharpen very well. Almost felt "gummy" on my stone.
haha. we've all had sharpening fails when you've attempted enough knives.
Not all steel comes directly from iron ore mines, much of the cheap steel comes from recycled items such as old car bodies, refrigerators, stoves and many more old steel items, then I guess part of that cheap steel was contaminated with magnetized iron.
I'm guessing the "designer" of that knife is making lots of money in multi-level marketing somewhere. :/
Did you ever make the bread knife sharpening video?
Hi, in my research to get to know about steel type. I run into some information about the steel of this knife. The information that I got is that the series of 400 stainless steel is magnetic (including 440c which is used in dome kitchen knives). I think that could be the steel of this knife
Thanks for the tips I am getting a better technique I am happy with the sharpness
It probably wasn't heated up enough to get non-magnetic
I need friends that sharpen my knives for me.
with steel that soft and in general, wouldn't a leather strop block be the best way to clean the edge?
i have been hearing that, but can't confirm for myself yet. still working on it
Saw a video of a sales talking about steels of knife and different types. Basically saying that shit knife is cheap because it’s made to take abuse instead of your good hand forged knife. Abuse such as meat chop shop and lobster whacking. However even he said avoid it. Most house hold has no use of that.
I use to be humble but now I'm so humble I'm awesome! That sounded horrible!
why does it sound like that? i think that kinda sounds like a sheet of hard plastic instead of steel.
So what I tought is right , I also happen to have a cheap 1$ bad knife ,I've tried everything and it can't get an edge.
hahah. it happens to the best of us
Poor design and inferior products frustrate me so much. If you're going to do something, do it right! It's fine to make affordable products, but put some forethought into it.
i hear you. could not agree more.
great video. shows that material matters. not every knife is able to be a razor. crap in, crap out...
amen!
What Knife do you recommend ?
Perhaps it's galvanize???
Magnetic knife blocks will transfer the magnetic properties
knife was never stored on magnetic strip, but that's the obvious thought
Is it possible you're magnetizing the blade by rubbing it back and forth on the stones? Like rubbing a balloon on your head where the friction creates a magnetic field?
Burrfection you are worlds foremost on knife sharpening, I have learned so much from you.
I think my knife that my parents bought from home depot like more than a decade ago is worse
My chef does the same magnet effect and leaves tons of residue, i feel like i should trash it. Can anyone recommend a good but not too expensive knife for beginners?
KUMA Multi Purpose Chef Knife - Pro Bolster Edition Great steel and $22 bucks on Amazon.
Man, that was nasty to listen to at the start.
hahah. tell me about it. try sitting in the same room
Okay, SO this IS a Great Video!!! AND a perfect example of where to "draw the line".
Thanks, Ryky, for putting out pieces like this. We hear it all the time, get a "Cheap-o" to practice for building technique. Well, this puts a perspective on that. Cheap does mean inexpensive, BUT there's "cheap" and there's "F***ing Awful"!
I do feel your pain, just about every time a "friend" shows up with a "problem" on a kitchen knife.
AND here's the secret "ninja" trick to sharpening K-mart Awful (and Wally World Class Awful) knives...
DREMEL...
You don't need the brand name, but the rotary tools are fairly interchangeable in parts and bits. It's okay to use a $1 fine grit stone on a $1 piece of ruddy sh*t knife-blade... Just "zing" both sides of the damn thing for a reasonably clean edge and call it a day. Sure, I can get razor-edge out of it, but it's only going to last... what... a dozen strokes in the "real world" of cutting???
F*** it.
Now, the Dremel IS my go-to standard for "re-shaping", like getting rid of those damn "false bolsters"... Because honestly, those things do more harm than good. You usually don't encounter them in middle or high end knives (thankfully) but some older models did have them (God knows why) and they're as much a pain in a knife made of good steel as in a knife stamped out of sheet metal crap... or laminate.
The "trick" (if there is one) is to clamp the blade down over-hanging a table edge so it's nicely horizontal and UN-MOVING while you use the "power-tool"... AND short careful passes at LOW speeds, so get a "VARIABLE SPEED" Dremel if you're going to pursue it for metal work... especially knife repair.
For beginners, I recommend getting the fine grit stone-bits (tips?) first. They DO create more work for you, but you don't F*** up hopeless nearly as fast either. It's an equitable trade until you feel more confident and your hand gets steadier for it.
Practice (as always) on something you don't mind throwing away after... Maybe that's the better motto over "practice on cheap stuff"... BUT however you handle the concept, don't be discouraged if you start practicing and find yourself throwing away a LOT of "hopeless" bevels before you start getting good clean and EVEN bevels... get used to that beveling part, and the knife becomes "a cake walk".
Rotary tools (like Dremel's famous for) have a VARIETY of stones and diamond bits (tips) available. It really IS a labor saver when you get used to the power-tool purposes (mostly just reshaping). It moves a LOT of metal faster than by hand-stoning. BUT it's not NEARLY as aggressive as a drill-stone or bench grinder... both of which are more suited for machetes, lawn-mowers, and industrial cutters...
Other than that, just watch your heat. It's why I advise the "variable speed" in cap's earlier. That's critical, because high speeds cause HEAT. AND from my experience, if the blade is uncomfortable to rest your finger on, it's getting too hot... SO just take a break and let the thing cool. ;o)
Haha. Love the comment and i hear you!
@@Burrfection A splash of "facetious" but mostly just hoping to help out a bit. ;o)
I have bought a Tramontina knife , which cost me about 3 euro from supermarket . Now , my sharpening technique is far less sophisticated than yours but I can easily sharpen a Wusthof but that brasilien one , to this day I can't do it .Is like is made from dull steel with low content of carbon .
Did you have to use Brick Lesnar to destroy the edge? Or did it come out of the factory pre-destroyed?
Don't go too high on the grit with cheap knives. The edge will not hold itself if its too fine.
I want buy good stone. Can u show me where n what stone is good for Korin knife?
any of my top picks will work kit.com/Burrfection/knife-kit
Just ran into a similar (but not quite as bad) no name chef knife Global-esq copy. I could get it ok sharp on 1000 grit. Then went to 6000 and it got blunter! I had to restart at 1000 again and go to 2000 and it got to a slightly better than ok edge.
I love your content but if I am being super honest I would love to see some situations where the videos are condensed down to 7-10 minutes. Not always, of course, there are some situations where longer-form content is required (tutorials etc.) but for some, it would be great.
Hello, I am a huge fan of your channel. I am into sharpening pocket knives and i have a KME sharpening system, which is a guided angle sharpening system. Basically makes it idiot proof. Anyways, I am still interested in getting into freehand sharpening. What stones/diamonds set do you recommend?
check out my current recommended stones in the descriptions of my videos.
Pretty good attempt at sharpening that knife. If I sharpened that knife I wouldn't even be able to make it cut butter
haha. i'm sure you would
Hans Zheng heat it up and aplly presure as hard as youcan☺ it will cut butter
get those cheapo microscope and show the edge after sharpening with budget and expensive stones
That knife doesn't look as crappy as the rostfrei Hoffman knife set I was given!
I use the meat cleaver for garden clearing lol!
Never buy HOFFMAN SOLINGEN I think they make them from lead steel aloy!
Soft steel gets deeper scratches on it from the same grit stone than higher quality steel. Take this knife to 35K grit and it will scare you how sharp it is. Of-course it will also get duller than high quality steel.
One Two my experience with cheap stainless knives is no matter how far i go they never get verry sharp. sure they will shave arm hair but thats it, and they loose that edge right away.
i think its a combinatoon of the huge grain size from all the chromium and poor heat treat, combined with the softness.
Try a softer stone, maybe it's brittle.
8:34 (how a knife gets magnetized?) repetitive concussive force in the same direction for a long period of time while aligned with the earth's or a strong magnet's magnetic field
Makes me cringe every time you wash your stone with your left hand with your wedding ring on. Gotta be grinding that ring to hell
hahaha. maybe so, but i like the wear i put on it.
Fair play on you! Congrats! Did much better than I did on my cheapie knifes!
yeah, you can't always win
This reminds me of having to sand paint in auto body, ugh not fun times. Though, pretty cool.
I promise not to tell Martha Stewart what you said about her knives.
haha. good one
i might get some free knives!
They probably rely on the imperfections to act like a serrated edge so it will saw through something at least. LOL. When soft rubbish steel is used you can get a really long burr that will just not go away. I have sharpened some terrible knives for friends and to save my stone edges I have ground the cutting edge all the way through to the back of the knife blade on a wet stone grinder. Then on another better VG10 knife by Spyderco with a pakawood handle I have used a dremel tool to cut a choile on the back of the blade so there is space to work on a stone and you can sharpen the full edge.
can you sharpen a Swiss army knife. I'd like to see how sharp it can get. also please comment on the steel quality after sharpening. I value your input. great channel. also. please use the 3m film when sharpening as I have ordered them and would like to see how good an edge I can expect.
Dollar Bill An Opinel would be awesome!
Victorinox blades can easily get sharp enough to pass a hanging hair test.
What Maxwell Super said. I've got over half a dozen Victorinox SAK knife blades in various sizes that all deliver hair-whittling sharpness quite quickly on my Edge Pro (using a 220, 400, 1000 grit progression with a Shapton Glass 4K for final polishing plus stropping). Based on the skills Ryky's shown, I'm sure he could do as well, if not better. I envy his freehand skills, unfortunately bad genetics mean I really need the Edge Pro to make me look good.
Dollar Bill The victorianox swiss army knife sharpens up scary sharp, I just wish the victorianox kitchen knives had the same steel I have 2 victorianox kitchen knives for the price they are ok but I wouldn't recommend them!
I agree too. I have a silver-handled Victoronix Swiss Army knife (no idea which model, or how I got it!) and it is easy to make surprisingly sharp! Not sure about the durability, but it takes a great edge.
When is the Knife Sharpening and Cutting paper ASMR coming out?
huh? you mean.... me making a channel dedicated to asmr based on my sharpening videos ?
Proof that praticing on shit knives isn't good for people just getting into sharpening. No way to know if it's dull due to technique or crap steel.
What if you put a more obtuse edge on it?
the angle wasn't that shallow, i don't think. but yeah, it could probably use a 30 degree angle.....
I think that's a Martha Stewart Knife. maybe AISI420. Maybe HRC 50. not worth the time to sharpen. I think I did a few in the past and had to use a super soft touch.
yeah, not worth the time. i hardly apply any pressure when i sharpen. mostly just let the weight of my hands and knife do the work. oh well. maybe next time