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My Pro Knife Sharpening tips
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- Опубликовано: 31 июл 2024
- Knife Sharpening tutorial Basics from a professional
Exclusive updates, news, & content burrfection.com/
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0:00 asmr cutting
0:07 basic knife sharpening tips to get the sharpest knife
0:26 how to choose proper knife sharpening technique - push and pull vs crescent sharpening method
0:45 proper grip - how to hold knife for hand sharpening
1:23 what is the best knife sharpening angle
1:53 how to find factory sharpening angle for your knife
2:37 how to keep knife stable during sharpening
2:52 where to sharpening knife on sharpening whetstone
3:11 where to place fingers on knife during sharpening
3:56 how much pressure to use when sharpening a knife?
4:16 how to know when to switch sides when sharpening
4:20 what is a burr and how do you find it?
4:40 proper grip for sharpening the left side of a knife
5:01 how to find the best sharpening angle for your knife
5:18 how to feel for the burr when sharpening
5:32 how to remove burr from knife - using wood, leather , or cork
5:55 how to remove burr on whetstone
6:27 how to strop on whetstone
6:39 leather strop vs whetstone - which gives a cleaner edge
7:14 knife sharpening addicts - how sharp when you get your knife?
7:35 different knife shapes require different sharpening techniques
8:00 most common sharpening mistake beginners make
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my trusted knife store bur.re
Best store EVER!!!
Ever since I discovered your channel, I have made some slight changes to my sharpening technique. Thank you! I look forward to more of your work
Thanks for teaching me so much over the passed year. I cook for a living and you've spared me a lot of ambiguity with selecting and sharpening my cutlery.
Thank you! This was so helpful!
I instantly realized what i have been doing wrong for years!
This was awesome!
I will start to use these techniques the next time i shapen.
Thank you ;)
This morning I followed step by step with my stone and Victorinox on the desk in front of me. Didn't have a strope but tried the alternatives mentioned for deburring. Best sharpen I have ever had. Thank you for sharing this method and tips!!!
I have watched many, MANY videos about how to sharpen knives on whetstones, and this is hands down "THE BEST" best one I've ever seen. His explanations and demonstrations at each step of the sharpening process were concise, very easy to follow and clearly explained. Prior to watching this video, and based on the instructions provided in other people's video, I would "sharpen" one of my knives. But there was just one slight problem; after I completed the sharpening process, my knife was now more dull than it was prior to me "sharpening" it ! And I mean that literally! it was very noticeably duller! And despite me being a decades long outdoors-man, I could never successfully sharpen any of knives until now, and thanks to Burrfection!! Thank you so much for the video and your instructions!
Is it good knife?
My boning knife is a model but i like it for that reson.
Real good knives have great edges and if you lose it its hard to get that back. The cheaper blades dont compare to others, one of the reasons, amongst others, is the softer metal. Ive found I have to maintain my knives more frequently. But it takes half the time and soooo much easier to ger my edge back.
Ryky knife tutorials are the best..thank you.
Maybe You sharpend it so fast as Rick is talking and then, without his routine, it's impossible to get his results! ;-D Try to take 'Knive sharpening' as a 'Meditation'! and I'm sure You will reach an other dimension of sharpness (and maybe in awareness...).
Stay sharp and happy! Sincerly Yours, RoB
Agreed 👍
THANK YOU ! you are very clear and detailed in your demo. Some tutorials Assume that I'm not a beginner . but i followed your detailed steps and got a sharper carving knife out of it .
Fantastic tutorial. I see so much conflicting information about sharpening, by explaining why each step is important it makes sorting through techniques much easier.
Very thorough explanation. I'm pretty sure I can learn how to sharpen my knives properly with this type of guidance. Thanks!
When I first tried sharpening knives I found this video to be a bit overwhelming. But now that I've successfully ruined a cheapo knife getting myself comfortable with the whetstone and the basics of the process, all the advice here is super clear and easy to follow and I'm able to get razor sharp edges on my kitchen knives! Thank you! Recipes that used to take me 20 minutes with my dull knife take me 5 minutes now that it's sharpened which means I cook for myself way more.
15 years ago, I bought a Global santoku and 1000 grit whetstone. I've been using them both for years with decent results. After watching this video and implementing your techniques (specifically: pressure on trailing edge,) I got my knife to what I would call razor sharp! I was slicing through my junk mail with ease and joy. Thank you!
YES! apply pressure when the edge is TRAILING got an immediate thumbs up and I will watch more of your videos for sure! Great instructions, and most detailed, by the way.
How about a video on how to smooth and polish a new knife that still has machining marks on the edge? :-D
The advice around shifting the fingers so that the weight is more on the sharpening edge rather than the spine and walking the fingers was eye-opening for me. Love your attention to detail mate!!!
This video is sharp!
Compact and neat,maybe the best you have released!
Well done!!!
Just want to thank you for bringing folks safe and efficient sharpening methods. Appreciate you bud!
So glad to see you back on. Hopefully all is well. OMG I need to sharpen my tools.
Thank you for sharing your knowledge on sharpening.
Great video! Glad I found this channel. Thanks for sharing your knowledge, man.
Love your videos- very artistic and very informative!!!
Very in formative. Thank you; I will give it a try.
I appreciate the tip you just gave us on sharpening kitchen knives and I will remember it.
Thanks for very good and easy to follow explanation of sharpening and deburring the knife.
I just bought the Wustof white Ikon collection I find your videos very informative I am a beginner learning on how to sharpen knives the right way love your videos!
Great videos! Refreshing approach.
Thank you. Easy to watch videos. I shall practice.
very well explained, thank you!
Thanks for the information. Very well explained 👏
Would love to see you sharpen the Kramer!
Love all your work! Thanks!
Absolutely the clearest demonstration on how to sharpen a knife. Watch this!
I agree with M Please do a pocket knife video. You explain things so well, I believe a lot folks out there would benefit from a few. Mike
This is excellent, practical, and unpretentious advice. Great stuff!
thanks, just doing my best.
You have a subscribe from me. You’re the only creator I’ve watched why explains the reasoning behind the technique
Another in depth video. Thank you
Many demos-well explained!!!
Definitely a understandabl technique well explained .
I’m looking forward to trying your technique.
I would also like to see a pocket knife sharpening vid. I really enjoy your videos and your presentation style. Right to the point without droning on and on. Keep it up bro.
Best knife sharpening video i found yet.
I really like that format! Though I would advise people new to sharpening to watch one of your full length videos also :)
great video and well explained
Thanks again for the good content.
Hey,
could you make a video about, sharppening a onsided knife like the mayabi?
great video as always !
Thank u. Very good
Great video! Thank you!!! Would like to see you sharpening Enso 5.5 prep knife :)
Awesome. Professional. Real Hattori Hanzō stuff
Hello! I don't usually comment on videos and that's for good reason, rarely a RUclips video helps me out with something, I've watched like 50 videos (not even lying) and none of the methods worked for me but I found you and what you said and showed in the video gave a pretty nice visual representation of what I was doing wrong! Thanks! I now have 3 sharp as hell knives in my kitchen plus I get to enjoy the process of sharpening them! Again, thanks a lot for this video!!!
welcome. glad i could help.
Hi Ryky, first of all thank you for sharing you knowledge and congrats on your videos, they are great to see and I have learned a lot from them . I was wondering if you take suggestions for future videos. If so, could you make a video on how to sharpen knives with concave blades, such a some boning knives?
Thank you again
Thanks for the video and links info on your preferred techniques. I always like to look and read about how others go about honing blades. My personal preference for EDC is micro-beveling the edge to get max performance out of the blade in terms of over all sharpness and edge retention. Imho it is the best way I have found to date. But I'm always willing to try new ideas and see if they work better.
You know what your doing I wouldn't let anything anyone says bug you you've mastered what you do if someone wants to master sharpening knives I would tell them to watch you and keep there comments to them selves peace bro🤙
Awesome job again brother!👍👍♿♿👍👍🍺🍺😎♿👍👍back to the binge 👍👍
Just finished sharpening my first knife. I still need a lot of practice, but it is already much sharper than it was before. Thanks for the videos.
Stay patient and don't try to get the speed of sharpening as Rick is explaining! ;-D
Love your videos! Could you do a tutorial using some of your recommendations for beginner items? Mercer Millenia chef knife and King 1000 grit?
Thank you
Ryky I would love to see you make the new yanagiba video since this is a unique method and requires further insight. I was hoping that you can display the polishing steps using loaded strops instead of stones? I bought a couple strops from you and have them loaded with .5, 1 and 5 micron diamond paste. My highest grit stone is a 1000 Cerax. I am nervous about messing the yanagiba up and am waiting for that next video before I dive in.
Awesome video, I started collecting knives. I just wanted to know how to maintain the sharpness of them.
Hello sharpening master I have a question I love the videos you have improved my sharpening skill so much I’ve even started sharpening knives for other peoples for a small charge. I am professional chef with 15 years plus experience I many use DMT diamond plates and a water stone for polishing what is your thoughts on DMT plates (stones) pros and cons.And a quick side question my DMT plate is 600 and 1200 grit which I use for my Normal sharpening I want to upgrade my cheap wet stone to something better would you recommend a Chosera 3k for micro bur and polishing. Thanks keep up the great work
I love your videos. Lots of detail and lots of different knives and sharpening accessorries
One thing I'd like to know is if you have a two sided whetstone with say 800 and 6000 grit how do you know when it's time t resharpen the knife edge on the 800 grit instead of maintaining it on the 6000 grit stone. Please help me understand this.
Great video by the way.
Thanks!
Great channel
I bought a Victorinox 10" Chefs knife 41 years ago and have used it virtually every day since. I have had it on a stone maybe seven or eight times and stropped it every 5-6 meals. Apart from the tip of the knife becoming slightly rounded it is still in great condition! Still and all... I strop an odd number of times due to 'advice' from another chef and my knife has started to 'lean' so this video and the others have been a godsend. Best advice...? Keep your knives separate from one another and away from other utensils.
Hi Ricky, thanks for your videos! Do you have any input on using your left and right hand for sharpening each side of your knife? Using my right hand felt unnatural for both sides of knife, so I started switching. Results have been good so far but I have not found anyone doing this.
Thank you so much for your video, I am a complete rookie and have been able to successfully sharpen my knives without issue.
right on!
Nice! Practicing now...
You can do it!
Hay ricky, i was sharpening on a controlled angle system. These systems usually have rather small stones as they are mostly used for pocket knives. What i notice is the stones load really fast and seem to be less efficient. I heard somewhere to use dishsoap and water instead of just water or oil for the stones and i tried it and it works great, but i dont know if dish soap is negative for the knife but i wouldnt think so since you wash it with it, anyway do you have suggestions or want to do a video on ways to prevent the stones loading up with metal too fast.
Hi . Thanks for an excellent video with clear instructions at every step.
So many "experts" skip essential steps because *they know how it is done*. DUH !
thanks and welcome!
I haven't even watched this yet but I love the gremlin giggle when he tests the edge at beginning lol
+1 for gremlin giggle. Had to go back and see it.
Hi, thanks for sharing. I have a question, if I may ask: I use demineralized water to soak my water stones in the attempt to avoid limescale deposit on them. Do you think it's something useful or I'm just complicating things?
Well done.
I thumbed you up. Just because.
About all of your video's are good.
😁
I would love to see a video in this format on how to sharpen a yanagiba.
Same here, please.
Thanks!
you didn't have to. thank you
I love your channel! I have always wanted to be able to sharpen to a razor edge. Do you have a video on how to sharpen small knives such a a paring knife or maybe a EDC knife? Is the technique different than with the large knives that are typically depicted in your video? Thanks!
Hi Ryky, I'm a butcher by trade and I would like to see a vid on sharpening a cimitar or butcher knife. Butchers use large 10 to 12 inch curved blades that can be difficult to sharpen. looking forward to this video and I really like your content.
Very instructive video. I'll probably default to your videos when I need more instruction on techniques and implements (and your channel assists that since it's very easily remembered). Also, your immature giggling from cutting paper at the beginning is endearing and is very reminiscent of my own personality.
Nice. Waiting for more on you trip though.
Another Japanese Chefs knife (Shun 8")sharpening video please !!! But love them(&I learn from) them all
It is probably the best channel about the knives and the sharpening techniques. So simple and so clear explanations, and so useful tips. Thanks to the Ryky, I learned how to get my kitchen knives really razor sharp. It's amazing because I working in the machine and the motor building industry for more than 10 years, and all of that time I successfully sharpened the metal cutting tools, but every time that I tried to apply my knowledge and my experience of the tool's sharpening to the simple kitchen knife, I failed more or less. Now just with $30 3000-8000 stone from Aliexpress, I got my knives capable of to shave the hair on my hand.
And now I have a question: is it a good idea to use stones like SUEHIRO GOKUMYO 'GMN100 #10000 GMN100, Shapton Kuromaku Ceramic Stone #12000 K0705, or SUEHIRO GOKUMYO #15000 GMN150, just after a simple $30 8000 stone?
And it is interesting to hear Ryky's opinion about the difference between Shapton Kuromaku Ceramic Stone #12000 K0705 and SUEHIRO GOKUMYO 'GMN100 #10000 GMN100. The price differs a lot, it's interesting to know the performance difference.
I find amazon packaging or any similar box to de burr and strop.
You are getting me more & more interested in stones
at what grit should I should be regularly practice on a near flat belly stainless steel chief knife?
I'd love to see a video on the Karmer chef knife.
My Shaputon 2000 stone arrives today. Wish me luck! :)
New to sharpening and I'm using 320/800 and 1000/6000. I know to move on from the initial stone once the burr is formed but should I be getting a burr after esch grit or just the first?
Really well explained tutorial. Thank you.
Thanks Sasuke
I been watching your videos for a long time now, and I am very interested in seeing the Wetstone comparison between Naniwa Professional ( chosera ) Vs Suehiro Deba.
Great video, thanks. Where did you purchase the rubber mat from please?
Great video. Any tool to get to a 15 degree angle? The manual of my Tojiro knife told me to use a disposable chopstick for setting up an angle. Would that come out at about 15 degrees you think?
Excellent video mate. I wonder could you do a video on a Victorinox lamb skinning knife. Regards.
I would like to see you sharpen a shun classic kiritsuke, please.
Pro!
Actually, I'd like to see you demonstrate sharpening a Kukri.
I love the videos, and respect (if not completely agree with) everything you explain and instruct us (audience) on. I think you'd show something interesting and helpful as much as entertaining (to say the least) by putting a razor edge (if possible) and clean finish on a Kukri, not just in terms of "well, this is an interesting and complicated shape"... BUT with the guiding philosophy that "EVERYTHING is simply a process of steps"...
In any case, I think I'd stand to learn something... probably something cool. ;o)
I second the kukhri sharpening
@@matttheamerican3766 Was also wanting to see that.
gnarth d'arkanen you either need a very small stone, or a round stone, or if you’re fine with “ruining” a stone, you can use a corner of a stone. But the best way to do it without any new equipment of you don’t have a small round stone, is to take a file or sandpaper and convex the end of a stone and use that to sharpen it.
I had some whetstone... 220 1000 3000 and 8000. But now i want to upgrade them, and a looking for Shapton Kuromaku it have a very nice price in my contry. Do you have any experience for that stone ?
sorry about my poor english.
Hey you make great video now know how to sharpen my knifes
do you have vid on sharpening EDC folding knives?
Hey ,I’m new to all this but really want to learn.. I got a few global knifes including an global SAI and a wusthof santoku ikon... so some Japanese knifes and a couple of German knifes .. which stones shall I get? ? And what grit would you recommend recommend ?
how many time have you to do this for each site? and thank you very much for the teaching!! :)
Need to have a bd1n steel sharpening video sill! Sharpen that dragon fusion!!!
Hello Ricky! I think your videos are excellent! Question: is it ok to leave a whetstone in water (as in a Tupperware container filled with water)?
at 2:08 , when you are trying to find the factory predetermined sharpening angle by finding when it will slip because you hit a shoulder of the knife, what is the shoulder of the knife?
Another excellent video! Thanks for all your help! Have you reviewed a LANBAOSHI 1000/6000 stone? Like it? Also, what is around your wrist?