Best one I've heard. I was thinking "the red brick of joy", but that's kind of demeaning the the green brick of joy, and one day Chosera might come out with a big, huge, fat, ultra obese, sumo 3000 grit and call it the red brick of joy.
My wife is buying me for my Birthday on Oct 8 a Yaxell Mon 8" chef knife that I picked out based on your recommendation. I am so excited to be getting the knife soon . I definitely won't use the Electric sharpener, that is a no go. lol. and no bone cutting abuse either. Enjoy your channel. Its awesome.
I use a japanese stone that is 2000/5000 and a diamond "stone" that is 400/1000, which also doubles as my stone flattener every time. I have some victorinox and some other cheap brands and I spent about 3 years on and off getting halfway decent at keeping my victorinox santoku sharp. I just got to the point where I can reliably shave my arm after every session which I'm really proud of, and I also recently ordered my first damascus knife in celebration. This setup would definitely be an awesome way to keep it sharp! Love your vids man you're awesome.
Very encouraging post, there. I ordered an expensive knife before I ordered stones. One day, I know I will have to get up the courage to try to sharpen the knife. Inexpensive knives I'm not afraid of, but matching the tiny low bevel angles on a thin (and expensive) knife is a daunting thought.
@@davesmith5656: At some point your nice knife will need sharpening, right? Maybe while you are gaining more confidence, you can keep it sharp with a strop. It doesn't take the place of a stone, but it's close, and you're unlikely to scratch up your knife. But ultimately, knives are meant to be used, and they will begin to show it over time. Have fun!
Dave Smith: Do you have a compound for it? We while they're not marketed with grit ratings, green compounds are typically around 6000 grit. A year or more back Ryky did some videos in stropping. You only go edge-trailing, otherwise you'll cut the leather. I do it regularly.
@@b-radg916 ---- Thanks for the additional heads up. I just got a knife sharper than a Shun (granted the Shun is OTB, and used about 20 times to trim beef and cut some vegetables). I believe they do make diamond spray for strops, measured in microns (which can be translated into grits). IIRC there are about five finenesses offered, the finest at something ridiculous like 0.28 microns. Still no way I'm going to try to match the tiny bevel on the very thin Shun paring knife. I do well to get within 100 microns of any bevel angle, unless I want to try for a one-stroke micro bevel. Just for grins, if you're trying for an 11.25 degree bevel, then 1mm out from that means you have to stay at 250 microns in the angle of the blade to the stone. To explain: 1.0mm x 1.0mm short legs of a right triangle will form a 45 degree hypotenuse; reduce the vertical leg by 0.5mm and you have 22.5 degrees; reduce it by half again to 0.25, and you have 11.25 degrees for the bevel. That 250 micron height of the vertical leg is huge compared to a 1.0 micron grit. Vary it by 10 microns, and you're off the edge or forming a new micro-bevel. Anyone who can get only a 1.0 micron height variation 1.0mm from the point of contact of a bevel with a stone is gifted. Even if you go out 1cm, you have only 10 microns to play with (your have to be precise within 10 microns). Go out 3cm and you have 30 microns. Even then, you really have to have an almost perfectly flat bevel and perfectly flat stone (with a lapping plate with 1.0 microns or less tolerance). I don't want to rain on anyone's parade, but that's cutting it really very thin! One micron is invisible to the human eye unless maybe it's in super high contrast, like a reflective white line on black paper, or a 1.0 micron laser. Maybe there's something I'm not getting, like maybe smoothness of the bevel with a super high grit stone, but getting a 1.0 micron edge seems more like blind luck than skill. I don't think even a concert violinist can get 1.0 microns, and those guys are g-o-o-d! Heck, the guy could eat more than usual, gain a couple of pounds, grow a bit of extra skin, and he's more than 1.0 micron off normal. It would be interesting to know how much sound wave length changes with a 1.0 micron change in length if a vibrating string. It's all by touch and feel and sound, but 1.0 micron ...? I'd be delighted with 50, and it would probably be good for one or two slices.
I do sharpen my knives regularly and I use a very budget solution, since I use only two stones a king 1000/6000 stone an a cheap rough stone from the hardware store, I use an old Tupperware container to soak my stones, to add height I use a peace of tile with rubber feet over the container so any water can drip into it, and I use a piece of non slip mat for the stones and that's it, very simple, very cheap, kinda small and easy to transport and store. To me it's the best and cheapest solution.
I rotate through many knives including a shun classic hollow edge, a dalstrong Shogun, a vintage Chicago Cutlery American chef 6" and one I made myself out of a severely damaged Disston saw blade. I have a sharpening Stone from the dollar store for coarse and a 1000/3000 from wish with a $10 leather strop from Amazon. The sink bridge I use I made from scrap lumber and the base came with the wish stones
I've just been using a brick and a towel. The knife I've been using has become a bit of a keepsake, I purchased it on my first vacation (ever) in Osaka. It's a white 2, handmade santoku, with an octagonal handle shape instead of the normal oval. My next knife is going to be a nakiri.
Hi Ryky! My work set of knives are Acero by WinCo in a hard roll (super cheap($80), great as a mobile set) My Stone is a King 1000-6000 I use the included plastic base for sharpening. My home set is a Zwilling J.A. Henckels (cheap non-pro) set. Thank you for this video and all of your great content!
Thanks for all the great tips and tricks with teaching us what you have learned. The set up is fantastic, I've been using it and its a great feel as I am 6'1 and it adds nice height and allows me to sharpen more comfortably. I'm a sous chef, currently using a 8" Wusthof Grand Prix II that is easy to maintain and sharpen, as my knife for now. My full time knife is a Kamo Suminagashi 210mm Gyuto that I've used to dullness, I really need to sharpen it. I'm not fully confident enough to sharpen it yet. So I haven't used it in a quite a while unfortunately. A few more times with my Wusthof for practice, to get the feel of things and I'll will try soon though! Thanks again for all the good hard work.
I am using a cangshan 8 inch German steel butcher knife and I'm currently sharpening with the sharpening steel rod that came with it. I would love to get into water stones and perfect my Edge
Ever since I started watching your videos they gave me a lot of insights on knives and maintenance. They also improved my sharpening skills tremendously. Not to mention I use that knowledge to maintain the house knives in my workplace, and being the proud owner of the sharpest knives at work😉. Sharpening gear is quite pricey even for the most basic setup in my country because there’s only 1 shop that sells them so I bought most of mine from China, not great but still gets the job done. I’m grateful for all the knowledge and tips you have imparted to us and will be looking forward to more great content Keep up the good work!!👍🤙🏻
In my opinion, the soaking stones seem to be more snappy than the splash and go ones. What I mean is at the same grit the soaking stones seem to be more aggressive. My splash and go ones seem to leave a shinier finish.
@Neil oppa It seems to me that the soaking stone removes more material. On the other hand, splash and go are slower leave a nicer finish. I am talking about the few stones that I have tested thou. :) I have made some movies on my channel. I use mostly chinese soaking stones.
Konosuke 240 gs+ gyuto dalstrong shogun kiritsuke and dalstrong phantom 8 inch chefs knives. Using a 11 inch Norton tri oil stone setup thats at work that's not flatten at all but gets a workable edge
I have a few knives but my favorite is my Benchmade 8 inch chef knife .. I have an king 1000 grit stone and an old 6000 grit stone that was given to me (the brand is worn off). This setup would be so awesome !
I have a 8 dollar Walmart double sided whetstone, I mainly use it to sharpen my pocket knives and my moms kitchen knives, it’s super hard to sharpen because I don’t even have a set up so I just use a table as a base, it gets like super wet and messy and leaves scratches on my table, not fun sharpening when you can’t even sharpen knives, id love to get a new set up
A 2x1" wood with cut up non slip drawer liner x3, 2 on the sink and 1 on the stone, on top of the sink with slow dripping water on top of the stone will do the trick. Only cost about less than $5. (Excluding the stones)
I feel like I got lucky because we had an old lexan at work that had a crack in it so I took it home and I use it has my sharpening pond. The crack was at the top they wouldn't allow a lid to seal on it so it was perfect for me also I had a bridge to it and put a large car shammy towel underneath to catch residual water
Hi, I am trying to currently make my own shapening pond just like yours. I purchases a piece of black polycarbonate and just was wondering how to make the mold/ rubber outside rim. If you have any suggestions or ideas or anything I'd be very grateful to hear. -arigato Gozaimasu
Hey Ryky, im was using at first some cheap stones to learn about sharpening. Last week I ordered a shapton set (1k, 5k, 8k, and 12k) I was practicing with my regular knifes from the local store... Using a wooden table as a station atm... PS: Iv learned alot from you videos....
You can try to resurface the stone again. You need to rub it against another stone, sandpaper or any other similar material, wear the stone off until the damage disappear. If you need more information I can gladly help.
Hey! I'm using a Kai Shun DM-0706, aswell as the kai shun DM-0716. I really love the balance of both knives, especially the 0706(8inch). Now sadly the 0706 just recently chipped.. it's not much, but it annoys the crap out of me.. I don't have any sharpening setup yet, sadly.. I really want to get one though since I can't really afford paying someone to sharpen my knives since the company I worked for had to lay off almost half of the staff.. I would just like to learn how to sharpen knives on my own as it looks like a really nice skill to have, and a skill that you can always develop further. Cheers :)
My question is if you do not have 1 time for the skills ... is there any solution setup for precise angle and for good geometry forming , and if you have any tips.
If you aren't interested in freehand sharpening, I can recommend the Apex Edge Pro. It is a sharpening system that really works well. No real skill required, it keeps the correct angle for you.
I just gotten into sharpening stones, I understand skill is needed for a good edge but Do I need to get 3000/8000 after getting a 1000/6000 and will it improve my edge more? also, the knife I proudly own is a Seki Magoroku MOV 4000 Nakiri. for the whetstone, I don't own any good whetstones yet.
Much depends on the stone selection and edge hardness. Check Namikawa Shoten Heibei. When someone says Seki, that's Mino Province. One of the Go classic schools of Katanakaji.
the Naniwa sink bridge is overprized crap imo. there are sharp corners all over it you have to sand so much. But the worst aspect about is is the integrated stone holder. This little metal plate just doesnt hold any stone properly and its extremely uncomfortable to tighten the screw
I use 4x4 block of wood with a scrap piece of leather glued to one side to sharpen Kramer carbon 10" , Shun Classic 8" . Damp rag underneath and dry one on top. The king stones don't slip. It's great and didn't cost much. YOUR SHARPENING SET UP WOULD BE BETTER THOUGH. CONSIDER ME PLEASE.
I have 3 Wusthofs chef knifes, a filet knife and a fake shun that I think is a Jikko that one of my chefs sold me lol. Also the restaurant I work at the owners bought 3 zwilling knife blocks a while back ago but they’re starting to get dull. (Not to mention a whole hotel pan of knifes from the previous chef/owner)I’ve been sharpening a couple knifes on a cheapish 12 inch winco stone with some berkel machine oil. Thanks to your vids I even got a small old yellow petty knife to cut through paper! I’m really looking forward to getting a higher grit soaking stone, probably the new 1000/3000 double sided yellow cerax. I’d like to try and get most of them sharpened this winter since it’s kind of slower right now
I'm curious how high your "station" should be to prevent cumulative injury to your wrist or elbows. I noticed those bins elevate the whetstones quite high. Right now, I sharpen my knives at a waist high level, and it gets a little uncomfortable bending over so much.
That's absolutely ridiculous, spend all that money, and you don't have a stone yet. A piece of non slip self liner works fine. Spend your money where it counts, the stones, and the tools you will be sharpening, knives, chisels, plane blades.
Thanks for the great tutorials on knife sharpening. Thanks to you I can get a razor sharp edge on my knives now. I use a 9x12 glass casserole dish, that my wife didn’t use anymore, with a 1x4 board with anti slip matting. The stone I use is a king 1000/6000 combo.
Brick n Morty dammit! Also can you demonstrate sharpening a folding knife like a pocket knife. Your kitchen ones helped me but the small blades are harder to sharpen.
First Ricky, thank you for your amazing videos! You have really inspired me a lot and. So I am a very very beginner, using just a Diamond Sabatier chef knife for now to practice my sharpening skill and I will soon buy either a Yaxell mon or Enso HD chef knife, depends on my actual budget (I am a student). 2 days ago I bought my very first whetstone, the king kds 1000/6000, following your recommendation for a budget but good quality whetstone. I am using a set of "tray + tupperware + towel" as the sharpening station, it works kinda alright but I think that I will have to upgrade it (still DIY) with better tools so that it stays more firmly. I would love you to have more video like this, on the "budget side" of the knife world so that new ppl like me can learn and apply. Eventhough all the great and expensive knives and tools you have really make me dream of, its really a very good motivation for me, like one day I will own a knife collection like yours :) keep it up and thank you so much.
I did that for years. I had two very modest carbon steel knives but I could get a fine edge on them. Not good enough for the razor-edge parlor tricks you can do with paper and tomatoes and so forth, but if you just wanted to prepare your food you were golden. 😊
I just bought my first "real" knife, a Wüsthof classic chef knife. Along with it two sharpening stones, but no real setup to go along with it. As soon as I have the money the next purchase will be a japanese knife.
Congratulations! Like Ryky said, you don't NEED a special setup, but you may want something that will allow you to contain the water and slur that is generated. There are many different ways to approach it. Enjoy!
Right now i am using 220,1000,4000,800 Norton stones on a wet towel with a shelf liner underneath, i have an old Tupperware bin to soak my stones in. in my knife bag i carry a Zwilling pro 10" chef knife, when i am on the line i use a SAK fibrox 10" Chef knife and SAK 3" pairing knife
I use whetstones ranging from $20 cheapos to Nortons I got half price barely used, anywhere from 240 to 8000 grit. My fancier knives get the nortons. I also picked up some rust erasers and those have been lifechanging since your suggestion for keeping stones clean, smooth, and cutting; it made a huge difference on my dirty first stone. I just set my stones on a damp paper towel on my counter and soak them in the sink when I sharpen. All ya need. I want to get a set of shapton ceramic kuromaku stones soon as they're great stones but much more reasonably priced than the glass line I don't see much point getting for me.
I remember that tub when I started following you. As a beginner, should I start using a low end stone to start my techniques or just use the Naniwa Japanese 800 / 3000 stone kit and sacrifice them until I get the right technique? I’ve been using Arkansas Stones, Spyderco Whetstones and a 1000 watt HPS Fillament to hone them down. I’m a little hesitant to use the Japanese ones because of my lack of technique. Regards. John.
I started sharpening with razors. They are very simple and easy to sharpen, you just need a fine stone and a strap to start. My initial setup increased over the years to several, very good waterstones, stored in a transparent plastic box and a handcrafted wooden/stainless steel vise to clamp my stones and 4 straps (glued on some wood). After many decades (!) sharpening my knifes like this, I gave diamond stones a try and was immediately convinced: no water, no grinding slime and no barking wife, what a mess I made sharpening 'your damned knifes'. (Okay, she must not use my knives, since she put one of them into the dish-washer) So my setup consists now very compactly of 4 diamond stones coarse, medium, fine, extra-fine. That's it. To get my knives sharp as hell I still use my 4 strops. I switched on 3 from 'normal' grinding paste to diamond - only the finishing 'mirror polish' Poduro blanc paste still remains - I haven't found a better product yet. I gained a lot of space with switching to diamond stones, too. There is an advantage, which is a disadvantage, too: diamonds really bite - I smashed a lot of scratches in the sides of the blades in the beginning, but the ease and speed of sharpening with those tools and the results are amazing. It is more like caressing a cat in comparision to the pressure I needed with water stones to get my cutting edge and you can grind in every way you want, even against the cutting edge. The diamonds don't care.
Currently using the bamboo sink bridge by wurstoff (i think) but it gets slag all over the floor, especially with more work (fixing chips or rebeveling straight razor.) As for knives, i use my enso chinese cleaver. For nearly everything (professional chef work as well) and only ever use my slicer if cutting steaks from a loin. Everything else with the cleaver (best all around knife) that can get super sharp and hold it's edge forever (with a bit of stropping, that i learned from this channel)
I know it has been over a year and the chance of you seeing this message is low, but I want to thank you do much for your videos. I've learned so much from them. If you happen to read this may I ask you for a video? It would be great if you could display the whetstone holder in the sink and how to adjust it. I guess lots of us have different sizes and with different depths sinks so a guide would help us understand if it's suitable or not for what we have at home. Thank you so much and keep up the good work. You are amazing, man.
Advising serious individuals to look up Namikawa Shoten Heibei. Warning an Uchigumori can cost much, sold by Gram Weight. I'll spend $600-$800 for one. Of course you can get thinner ones for $250 range.
super cool page man using an older rag, and a stone holder with a cerax 400, 1000 and rika 5 i have a big ole chunky western style, thin though, chef knife that our shop and many like it use all the time. i love having one at home as well to get used to that specific blade and the progression i have right now really works. and is super fun. happy sharpening
Hello Ricky, using 6 Naniwa pro stones (400 to 5000) for 4 Katsushige Anryu knives (blue paper steel). I have 5 others, 4 chroma (my first), and 1 miyabi
Not a comment more of a question. What is your thoughts on a chef/kiritsuke one sided edge over a 50/50 edge? I am looking to purchase a single edge to use, add to my knives and be more familiar with the use of the single edge. Can you do the same things a double edge can do such a rocking motion on onions/parsley, etc? How about cutting an mincing an onion? Any other uses of a normal knife over a japanese single edge, thoughts?
Hello, I use kajiwara kurouchi chef knife, ko bocho and nakiri, and tojiro shirogami sb yanahiba and deba 😊 and i use 1000and 8000 stones mcusta brand with towel, so i will be happy with this tools bro 😁😁
Im using a wetstone cali valley 3000/8000 and a leather, knife that i use is wustoff and dalstong. Have those knife for five years just trying my best to maintain the sharpness as much as possible. Thanks for the videos, im learning a lot.
currently cutting with a 210mm gyuto from Iseya with the beautiful damascus pattern and sharpening with the 1000/6000 stone from King. Pretty much just started sharpening and it would be nice to have the og burrfection setup :)
My setup is easy, I use the box of my shapton stone with a rag under to catch the water and dirt, I do not have much space on my counter, so it work well. I have plastic box I use to store my sharpening equipment and I use it to soak other stone.
I'm using a Lanskey sharpener. I am looking forward to getting a kit. I used to use stones. I love my Shun chef knife and my Shun Slicing knife. My work horse is my Calphalon chef's knife. BTW I'm in Sacramento so shipping isn't an issue. 😅🤣
KUMA Chef Knife, POWERTEC 71013 Sharpening Stone Holder, and King KDS 1000/6000 Combination Grit Whetstone. Your videos have changed my sharpening life and I have so much more to learn. Cheers!
I recommend the naniwa stone holder; no rust whatsoever, has the smallest lip so you can use the stone until it's wore down as much as possible, and two rods to apply even pressure. Heard good things about suehiro, but I didn't like the single rod design or how large the lip was. I use mine on a suehiro sink bridge and plastic food tray
Cool video and nicely held angle when in motion. I purchased a 20 cm Wüsthof Gourmet at Fashion Valley Mall here in San Diego several yrs ago. Best knife I currently own. Hard to admit my knife sharpener is a 6" plastic thing from ChefsChoice. I don't use it and just stick with the so called sharpening steel. I do however own a stone but it's for my tools and equipment and comes one side A100 and the other side is A220 for final sharpening. I do have a question for you though. I've always heard that if you keep your knives stored on a magnetic holder it messes with the molecular structure over time, far fetched?
No one in my place buy wetstone, here we have a common hard stone which we used as wetstone, but we usually cut the stone to use it as brick for construction, it would be around 1000 grit the way it polish the knife,
I currently have a Dalstrong Shogun Gyuto knife with a broken tip that I got on ebay pretty cheap, and a 2 sided stone that is currently MIA. Being a broke college student is not easy when you like beautiful knives, and watching your channel makes it even harder lol. That setup sure would make repairing this easier! :D
I have an Arkansas stone and cafeteria tray I sharpen my victonox 8 inch chef knife and my bridge tool co cleaver as well as various chisels and plainer irons your amazing love all the videos your the reason I got into sharpening and got the confidence to do it myself thank you.
After a couple of months sharpening, getting friends to lend me dull knives to return sharp, I have a developing problem maybe you can help with: I'm getting knives sharp on a 400 grit Naniwa (new Chosera). The bevels are even, and smooth. My floor is covered in confetti. I feel guilty just looking at a tomato. A family member cut herself (twice) on a knife I returned sharpened on a 1000 grit (same brand stone). Now I'm afraid to go beyond a 400. Can you make a video about "How sharp is too sharp"?
I have the sharp pebble 400/1000 combo stone, a counter top and a Chicago Cutlery 10 or 12 piece knife set that I bought from Sears before it closed, it badly needed sharpened and because of your instruction that's all it took to get the whole set dangerously sharp and in fine working order. Keep up the excellent work and believe in the BRICK!
Bought the Naniwa stone base and the sink bridge from your site. Thank you for your videos and making the products available State-side. Only one minor disappointment is that the base is nonetheless China-made, not Japan as one would expect. Going to try the sink set up this weekend.
Hey man I love your videos and they helped me improve my sharpening alot . Recently I had my knifes stolen at work and I was wondering if you or any followers reading this had any suggestions on a knife set that will hold me over till I can build my collection back up to my standards. I work in a professional kitchen 6 days a week around 60 sum hours so they have to be tough, tough, enough to hang with me and my work load please if any one has any suggestions msg me thank you and keep doing you man your really insightful and your passion for blade's is awesome.
i use a chosera 800 and a king 1000 on a towel, with a wüstof "urban farmer" 8 inch chef's knife i got when i knew nothing about knives! i'm afraid of changing the elevation of the stone now that i've learned with this lol
I have an 8inch zwilling pro s I got years ago, and when I tried to find out how to sharpen it, I found your channel. I since got a 10” enso hd that I absolutely love, and am thinking of getting the matching prep knife based on your recommendations. I also have a 8” slicing/carving my grandfather got with green stamps that I use for carving turkey and Christmas prime rib as a sentimental favorite. Inexplicably, it holds a great edge, even though it’s a terrible knife from a quality standpoint. Doesn’t even have a full tang into its wood handle. Perhaps the edge quality is a statement about the quality put into everything 60 years ago, or maybe I just got lucky. I’m sharpening on a cerax 1000 I bought to replace a cheap 3-sided small stone my kids got me for Father’s Day one year. Asked for a polishing stone for Christmas. Keep up the good work. You’re turning me into a knife/whetstone geek.
I have the Yaxell Mon 8" Japanese knife from a video of yours and KDS 1000/6000 too. I haven't been able to get comfortable in sharpening but I can get a butter cut through bulk mail. I'm going to give the lifted brick technique a try. Good stuff, keep on keeping on! I've been using them as dry stones with no complaints so far.
Hey Ryky, thank you for all of your videos. Because of you I took the plunge to free hand sharpening and stropping. I have a Kramer carbon 10 inch chef's knife that has a better edge than the factory edge it came with. I had been using an Apex Edge Pro, which works well, but now I feel I am getting better results from free hand sharpening. Currently I am using the Kramer sharpening system from Zwilling. I also find it to be a very relaxing activity. I was hoping you could give us more detailed reviews of some of those beautiful knives you have hanging up behind you. I know you just received several boxes from your Japan trip, can we get a more in depth look at those?
That's great, I am currently cooking a lot with my Kuma Chef knife and normally sharpen with a Cali Valley 1000/6000 stone. Thank you for posting great tutorials, I keep learning every day.
Great presentation always easy to follow & learn from. Thank you I have cutco but looking to make my own Damascus kitchen knives in the near future I've made knives for years generally sharpen them by hand either on stones or in a file/stone jig setup. Would gladly pay shipping!
Hi Ryky, thanks for the videos, love the content. I would pay the cost of shipping for the kit. I'm currently using a 8 inch Yaxell Mon at work. I'm just getting into sharpening and using a non slip little mat on top of a small pan to elevate the stone a little.
this is great, but I would really like to see you show how to sharpen the knife on the bottom of an unglazed ceramic plate or coffee cup. It works and it's fantastic!
I'm sure this was said a million times by now, but the bricks name should definitely be Bryky
Best one I've heard. I was thinking "the red brick of joy", but that's kind of demeaning the the green brick of joy, and one day Chosera might come out with a big, huge, fat, ultra obese, sumo 3000 grit and call it the red brick of joy.
no
My wife is buying me for my Birthday on Oct 8 a Yaxell Mon 8" chef knife that I picked out based on your recommendation. I am so excited to be getting the knife soon . I definitely won't use the Electric sharpener, that is a no go. lol. and no bone cutting abuse either. Enjoy your channel. Its awesome.
It's so hard to pay attention to you with all the beautiful knives on the wall behind you... LoL
Justin Time.... I just bought that magnetic holder..it’s awesome my knives look really great
Thanks to you i use the brick set up :D The Burrfection channel got me in to hand sharpening. :)
I use a japanese stone that is 2000/5000 and a diamond "stone" that is 400/1000, which also doubles as my stone flattener every time. I have some victorinox and some other cheap brands and I spent about 3 years on and off getting halfway decent at keeping my victorinox santoku sharp. I just got to the point where I can reliably shave my arm after every session which I'm really proud of, and I also recently ordered my first damascus knife in celebration. This setup would definitely be an awesome way to keep it sharp! Love your vids man you're awesome.
Very encouraging post, there. I ordered an expensive knife before I ordered stones. One day, I know I will have to get up the courage to try to sharpen the knife. Inexpensive knives I'm not afraid of, but matching the tiny low bevel angles on a thin (and expensive) knife is a daunting thought.
@@davesmith5656: At some point your nice knife will need sharpening, right? Maybe while you are gaining more confidence, you can keep it sharp with a strop. It doesn't take the place of a stone, but it's close, and you're unlikely to scratch up your knife. But ultimately, knives are meant to be used, and they will begin to show it over time. Have fun!
@@b-radg916 ---- I do have a strop, and I'll take your advice on it, practicing the bevel angle. Thanks.
Dave Smith: Do you have a compound for it? We while they're not marketed with grit ratings, green compounds are typically around 6000 grit. A year or more back Ryky did some videos in stropping. You only go edge-trailing, otherwise you'll cut the leather. I do it regularly.
@@b-radg916 ---- Thanks for the additional heads up. I just got a knife sharper than a Shun (granted the Shun is OTB, and used about 20 times to trim beef and cut some vegetables). I believe they do make diamond spray for strops, measured in microns (which can be translated into grits). IIRC there are about five finenesses offered, the finest at something ridiculous like 0.28 microns. Still no way I'm going to try to match the tiny bevel on the very thin Shun paring knife. I do well to get within 100 microns of any bevel angle, unless I want to try for a one-stroke micro bevel.
Just for grins, if you're trying for an 11.25 degree bevel, then 1mm out from that means you have to stay at 250 microns in the angle of the blade to the stone. To explain: 1.0mm x 1.0mm short legs of a right triangle will form a 45 degree hypotenuse; reduce the vertical leg by 0.5mm and you have 22.5 degrees; reduce it by half again to 0.25, and you have 11.25 degrees for the bevel. That 250 micron height of the vertical leg is huge compared to a 1.0 micron grit. Vary it by 10 microns, and you're off the edge or forming a new micro-bevel. Anyone who can get only a 1.0 micron height variation 1.0mm from the point of contact of a bevel with a stone is gifted. Even if you go out 1cm, you have only 10 microns to play with (your have to be precise within 10 microns). Go out 3cm and you have 30 microns. Even then, you really have to have an almost perfectly flat bevel and perfectly flat stone (with a lapping plate with 1.0 microns or less tolerance). I don't want to rain on anyone's parade, but that's cutting it really very thin! One micron is invisible to the human eye unless maybe it's in super high contrast, like a reflective white line on black paper, or a 1.0 micron laser.
Maybe there's something I'm not getting, like maybe smoothness of the bevel with a super high grit stone, but getting a 1.0 micron edge seems more like blind luck than skill. I don't think even a concert violinist can get 1.0 microns, and those guys are g-o-o-d! Heck, the guy could eat more than usual, gain a couple of pounds, grow a bit of extra skin, and he's more than 1.0 micron off normal. It would be interesting to know how much sound wave length changes with a 1.0 micron change in length if a vibrating string. It's all by touch and feel and sound, but 1.0 micron ...? I'd be delighted with 50, and it would probably be good for one or two slices.
I do sharpen my knives regularly and I use a very budget solution, since I use only two stones a king 1000/6000 stone an a cheap rough stone from the hardware store, I use an old Tupperware container to soak my stones, to add height I use a peace of tile with rubber feet over the container so any water can drip into it, and I use a piece of non slip mat for the stones and that's it, very simple, very cheap, kinda small and easy to transport and store.
To me it's the best and cheapest solution.
I rotate through many knives including a shun classic hollow edge, a dalstrong Shogun, a vintage Chicago Cutlery American chef 6" and one I made myself out of a severely damaged Disston saw blade. I have a sharpening Stone from the dollar store for coarse and a 1000/3000 from wish with a $10 leather strop from Amazon. The sink bridge I use I made from scrap lumber and the base came with the wish stones
I've just been using a brick and a towel. The knife I've been using has become a bit of a keepsake, I purchased it on my first vacation (ever) in Osaka. It's a white 2, handmade santoku, with an octagonal handle shape instead of the normal oval. My next knife is going to be a nakiri.
Hi Ryky! My work set of knives are Acero by WinCo in a hard roll (super cheap($80), great as a mobile set) My Stone is a King 1000-6000 I use the included plastic base for sharpening. My home set is a Zwilling J.A. Henckels (cheap non-pro) set. Thank you for this video and all of your great content!
Thanks for all the great tips and tricks with teaching us what you have learned. The set up is fantastic, I've been using it and its a great feel as I am 6'1 and it adds nice height and allows me to sharpen more comfortably. I'm a sous chef, currently using a 8" Wusthof Grand Prix II that is easy to maintain and sharpen, as my knife for now. My full time knife is a Kamo Suminagashi 210mm Gyuto that I've used to dullness, I really need to sharpen it. I'm not fully confident enough to sharpen it yet. So I haven't used it in a quite a while unfortunately. A few more times with my Wusthof for practice, to get the feel of things and I'll will try soon though! Thanks again for all the good hard work.
I am using a cangshan 8 inch German steel butcher knife and I'm currently sharpening with the sharpening steel rod that came with it. I would love to get into water stones and perfect my Edge
Ever since I started watching your videos they gave me a lot of insights on knives and maintenance. They also improved my sharpening skills tremendously. Not to mention I use that knowledge to maintain the house knives in my workplace, and being the proud owner of the sharpest knives at work😉.
Sharpening gear is quite pricey even for the most basic setup in my country because there’s only 1 shop that sells them so I bought most of mine from China, not great but still gets the job done.
I’m grateful for all the knowledge and tips you have imparted to us and will be looking forward to more great content
Keep up the good work!!👍🤙🏻
I get pretty nice results with chinese stones too.
Is there a performance difference between splash and go stones vs. Soaking stones?
In my opinion, the soaking stones seem to be more snappy than the splash and go ones. What I mean is at the same grit the soaking stones seem to be more aggressive. My splash and go ones seem to leave a shinier finish.
@@DanielWorkshop by aggressive, do you mean it removes more material?
@Neil oppa It seems to me that the soaking stone removes more material. On the other hand, splash and go are slower leave a nicer finish. I am talking about the few stones that I have tested thou. :) I have made some movies on my channel. I use mostly chinese soaking stones.
Konosuke 240 gs+ gyuto dalstrong shogun kiritsuke and dalstrong phantom 8 inch chefs knives. Using a 11 inch Norton tri oil stone setup thats at work that's not flatten at all but gets a workable edge
I have a N.06 Opinel carbon and sandpaper.
I have a few knives but my favorite is my Benchmade 8 inch chef knife .. I have an king 1000 grit stone and an old 6000 grit stone that was given to me (the brand is worn off). This setup would be so awesome !
Call it bryky haha
YES!!!!
Or how about "Bricky McBrickface"?
Junjie Yu: Yes! I thought we already decided on that!?!
I have a 8 dollar Walmart double sided whetstone, I mainly use it to sharpen my pocket knives and my moms kitchen knives, it’s super hard to sharpen because I don’t even have a set up so I just use a table as a base, it gets like super wet and messy and leaves scratches on my table, not fun sharpening when you can’t even sharpen knives, id love to get a new set up
A 2x1" wood with cut up non slip drawer liner x3, 2 on the sink and 1 on the stone, on top of the sink with slow dripping water on top of the stone will do the trick. Only cost about less than $5. (Excluding the stones)
I feel like I got lucky because we had an old lexan at work that had a crack in it so I took it home and I use it has my sharpening pond. The crack was at the top they wouldn't allow a lid to seal on it so it was perfect for me also I had a bridge to it and put a large car shammy towel underneath to catch residual water
Happy Halloween - BurrBrick!
Hi,
I am trying to currently make my own shapening pond just like yours. I purchases a piece of black polycarbonate and just was wondering how to make the mold/ rubber outside rim. If you have any suggestions or ideas or anything I'd be very grateful to hear.
-arigato Gozaimasu
Hey Ryky, im was using at first some cheap stones to learn about sharpening. Last week I ordered a shapton set (1k, 5k, 8k, and 12k) I was practicing with my regular knifes from the local store... Using a wooden table as a station atm... PS: Iv learned alot from you videos....
I often use a thick cutting board to elevate my stones, because most of them are really thin.
Hi Ricky. I have cut into my whetstone. What should I do to fix it? Thanks
You can try to resurface the stone again. You need to rub it against another stone, sandpaper or any other similar material, wear the stone off until the damage disappear. If you need more information I can gladly help.
Thank you for sharing!
Guys what do you think about the Tojiro Dp3 Eco Santoku knife? Will probably be my first Japanese knife
Could you please tell me where I can find the "slur Mat" shown here. Just what I am looking for. My thanks.
Hey ricky pls please please do a phonebook cut test between masomoto KS vs euroline by kramer zwilling carbon version.
Thiccy Briccy
I honestly just like calling it "The Bricc"
I'm a true beginner at knife sharpening, thanks for the video!
Hey! I'm using a Kai Shun DM-0706, aswell as the kai shun DM-0716. I really love the balance of both knives, especially the 0706(8inch). Now sadly the 0706 just recently chipped.. it's not much, but it annoys the crap out of me.. I don't have any sharpening setup yet, sadly.. I really want to get one though since I can't really afford paying someone to sharpen my knives since the company I worked for had to lay off almost half of the staff.. I would just like to learn how to sharpen knives on my own as it looks like a really nice skill to have, and a skill that you can always develop further.
Cheers :)
I could take a picture of it aswell, and maybe get your opinion on the chip? Got no clue to why it did, just read that they tend to chip.
My question is if you do not have 1 time for the skills ... is there any solution setup for precise angle and for good geometry forming , and if you have any tips.
If you aren't interested in freehand sharpening, I can recommend the Apex Edge Pro. It is a sharpening system that really works well. No real skill required, it keeps the correct angle for you.
I use a chosera 1k and a really badly made sink bridge
I just gotten into sharpening stones, I understand skill is needed for a good edge but
Do I need to get 3000/8000 after getting a 1000/6000 and will it improve my edge more?
also, the knife I proudly own is a Seki Magoroku MOV 4000 Nakiri. for the whetstone, I don't own any good whetstones yet.
Much depends on the stone selection and edge hardness. Check Namikawa Shoten Heibei.
When someone says Seki, that's Mino Province. One of the Go classic schools of Katanakaji.
No bro.. improve skills first since ur jist starting out.. the higher grits are for refinement..
The brick should be called Bricky Tran or Bricky
the Naniwa sink bridge is overprized crap imo. there are sharp corners all over it you have to sand so much. But the worst aspect about is is the integrated stone holder. This little metal plate just doesnt hold any stone properly and its extremely uncomfortable to tighten the screw
I use 4x4 block of wood with a scrap piece of leather glued to one side to sharpen Kramer carbon 10" , Shun Classic 8" . Damp rag underneath and dry one on top. The king stones don't slip. It's great and didn't cost much. YOUR SHARPENING SET UP WOULD BE BETTER THOUGH. CONSIDER ME PLEASE.
I currently have a Wusthof Gourmet Chef knife and just currently using a dollar tree whetstone I picked up! Not the best combo😅
My default knife is my Miyabi Kaizen Santoku. I've been using a Shun 1000/6000 combo stone.
I have a Dalstrong Phantom series 8" chefs knife and some 2 side soaking stone thats 3k and 6k
I have 3 Wusthofs chef knifes, a filet knife and a fake shun that I think is a Jikko that one of my chefs sold me lol. Also the restaurant I work at the owners bought 3 zwilling knife blocks a while back ago but they’re starting to get dull. (Not to mention a whole hotel pan of knifes from the previous chef/owner)I’ve been sharpening a couple knifes on a cheapish 12 inch winco stone with some berkel machine oil. Thanks to your vids I even got a small old yellow petty knife to cut through paper! I’m really looking forward to getting a higher grit soaking stone, probably the new 1000/3000 double sided yellow cerax. I’d like to try and get most of them sharpened this winter since it’s kind of slower right now
I'm curious how high your "station" should be to prevent cumulative injury to your wrist or elbows. I noticed those bins elevate the whetstones quite high. Right now, I sharpen my knives at a waist high level, and it gets a little uncomfortable bending over so much.
That's absolutely ridiculous, spend all that money, and you don't have a stone yet. A piece of non slip self liner works fine. Spend your money where it counts, the stones, and the tools you will be sharpening, knives, chisels, plane blades.
Thanks for the great tutorials on knife sharpening. Thanks to you I can get a razor sharp edge on my knives now. I use a 9x12 glass casserole dish, that my wife didn’t use anymore, with a 1x4 board with anti slip matting. The stone I use is a king 1000/6000 combo.
Casserole dish is a great idea! Thank you for saving me money and space I don’t have.
Brick n Morty dammit! Also can you demonstrate sharpening a folding knife like a pocket knife. Your kitchen ones helped me but the small blades are harder to sharpen.
To me, sharpening a pocket knife is easier. I made some movies with sharpening small knives and I have them on my channel.
Call the brick Shinobi
First Ricky, thank you for your amazing videos! You have really inspired me a lot and. So I am a very very beginner, using just a Diamond Sabatier chef knife for now to practice my sharpening skill and I will soon buy either a Yaxell mon or Enso HD chef knife, depends on my actual budget (I am a student). 2 days ago I bought my very first whetstone, the king kds 1000/6000, following your recommendation for a budget but good quality whetstone. I am using a set of "tray + tupperware + towel" as the sharpening station, it works kinda alright but I think that I will have to upgrade it (still DIY) with better tools so that it stays more firmly. I would love you to have more video like this, on the "budget side" of the knife world so that new ppl like me can learn and apply. Eventhough all the great and expensive knives and tools you have really make me dream of, its really a very good motivation for me, like one day I will own a knife collection like yours :) keep it up and thank you so much.
I have started to develop some movies on cheap knives and whetstones. You can find them on my channel.
Daniel Workshop thanks. I will have a look on it ;)
I use a Costco laundry detergent powder soap container where I carry and soak my whetstones.
Ever tried the bottom of a ceramic coffee cup? It works better than one might think.
I use the bottom of my plates in a pinch, it's amazing for my carbon knives. Sets them right up again.
I did that for years. I had two very modest carbon steel knives but I could get a fine edge on them. Not good enough for the razor-edge parlor tricks you can do with paper and tomatoes and so forth, but if you just wanted to prepare your food you were golden. 😊
I just bought my first "real" knife, a Wüsthof classic chef knife. Along with it two sharpening stones, but no real setup to go along with it. As soon as I have the money the next purchase will be a japanese knife.
Congratulations! Like Ryky said, you don't NEED a special setup, but you may want something that will allow you to contain the water and slur that is generated. There are many different ways to approach it. Enjoy!
Right now i am using 220,1000,4000,800 Norton stones on a wet towel with a shelf liner underneath, i have an old Tupperware bin to soak my stones in.
in my knife bag i carry a Zwilling pro 10" chef knife, when i am on the line i use a SAK fibrox 10" Chef knife and SAK 3" pairing knife
Blunk for the brick name. Blunk the brick.
I use whetstones ranging from $20 cheapos to Nortons I got half price barely used, anywhere from 240 to 8000 grit. My fancier knives get the nortons. I also picked up some rust erasers and those have been lifechanging since your suggestion for keeping stones clean, smooth, and cutting; it made a huge difference on my dirty first stone. I just set my stones on a damp paper towel on my counter and soak them in the sink when I sharpen. All ya need. I want to get a set of shapton ceramic kuromaku stones soon as they're great stones but much more reasonably priced than the glass line I don't see much point getting for me.
I remember that tub when I started following you. As a beginner, should I start using a low end stone to start my techniques or just use the Naniwa Japanese 800 / 3000 stone kit and sacrifice them until I get the right technique? I’ve been using Arkansas Stones, Spyderco Whetstones and a 1000 watt HPS Fillament to hone them down. I’m a little hesitant to use the Japanese ones because of my lack of technique. Regards. John.
I started sharpening with razors. They are very simple and easy to sharpen, you just need a fine stone and a strap to start.
My initial setup increased over the years to several, very good waterstones, stored in a transparent plastic box and a handcrafted wooden/stainless steel vise to clamp my stones and 4 straps (glued on some wood).
After many decades (!) sharpening my knifes like this, I gave diamond stones a try and was immediately convinced:
no water, no grinding slime and no barking wife, what a mess I made sharpening 'your damned knifes'. (Okay, she must not use my knives, since she put one of them into the dish-washer)
So my setup consists now very compactly of 4 diamond stones coarse, medium, fine, extra-fine. That's it.
To get my knives sharp as hell I still use my 4 strops. I switched on 3 from 'normal' grinding paste to diamond - only the finishing 'mirror polish' Poduro blanc paste still remains - I haven't found a better product yet.
I gained a lot of space with switching to diamond stones, too. There is an advantage, which is a disadvantage, too: diamonds really bite - I smashed a lot of scratches in the sides of the blades in the beginning, but the ease and speed of sharpening with those tools and the results are amazing. It is more like caressing a cat in comparision to the pressure I needed with water stones to get my cutting edge and you can grind in every way you want, even against the cutting edge. The diamonds don't care.
Currently using the bamboo sink bridge by wurstoff (i think) but it gets slag all over the floor, especially with more work (fixing chips or rebeveling straight razor.) As for knives, i use my enso chinese cleaver. For nearly everything (professional chef work as well) and only ever use my slicer if cutting steaks from a loin. Everything else with the cleaver (best all around knife) that can get super sharp and hold it's edge forever (with a bit of stropping, that i learned from this channel)
I know it has been over a year and the chance of you seeing this message is low, but I want to thank you do much for your videos. I've learned so much from them.
If you happen to read this may I ask you for a video? It would be great if you could display the whetstone holder in the sink and how to adjust it. I guess lots of us have different sizes and with different depths sinks so a guide would help us understand if it's suitable or not for what we have at home.
Thank you so much and keep up the good work. You are amazing, man.
Good vids man 👍🏼 watching from japan 🇯🇵
Advising serious individuals to look up Namikawa Shoten Heibei. Warning an Uchigumori can cost much, sold by Gram Weight. I'll spend $600-$800 for one. Of course you can get thinner ones for $250 range.
Sharpton glass pond excepts wet dry sandpaper. Woodworkers flatten plane bottoms with wet/dry paper. It sticks really solid.
super cool page man
using an older rag, and a stone holder
with a cerax 400, 1000 and rika 5
i have a big ole chunky western style, thin though, chef knife that our shop and many like it use all the time. i love having one at home as well to get used to that specific blade and the progression i have right now really works. and is super fun.
happy sharpening
Hello Ricky, using 6 Naniwa pro stones (400 to 5000) for 4 Katsushige Anryu knives (blue paper steel). I have 5 others, 4 chroma (my first), and 1 miyabi
Not a comment more of a question. What is your thoughts on a chef/kiritsuke one sided edge over a 50/50 edge? I am looking to purchase a single edge to use, add to my knives and be more familiar with the use of the single edge. Can you do the same things a double edge can do such a rocking motion on onions/parsley, etc? How about cutting an mincing an onion? Any other uses of a normal knife over a japanese single edge, thoughts?
Hello, I use kajiwara kurouchi chef knife, ko bocho and nakiri, and tojiro shirogami sb yanahiba and deba 😊 and i use 1000and 8000 stones mcusta brand with towel, so i will be happy with this tools bro 😁😁
Im using a wetstone cali valley 3000/8000 and a leather, knife that i use is wustoff and dalstong. Have those knife for five years just trying my best to maintain the sharpness as much as possible. Thanks for the videos, im learning a lot.
Please show how to sharpen dagger style blades
currently cutting with a 210mm gyuto from Iseya with the beautiful damascus pattern and sharpening with the 1000/6000 stone from King. Pretty much just started sharpening and it would be nice to have the og burrfection setup :)
My setup is easy, I use the box of my shapton stone with a rag under to catch the water and dirt, I do not have much space on my counter, so it work well. I have plastic box I use to store my sharpening equipment and I use it to soak other stone.
I'm using a Lanskey sharpener. I am looking forward to getting a kit. I used to use stones. I love my Shun chef knife and my Shun Slicing knife. My work horse is my Calphalon chef's knife. BTW I'm in Sacramento so shipping isn't an issue. 😅🤣
No wait, the brick can sharpen knives
KUMA Chef Knife, POWERTEC 71013 Sharpening Stone Holder, and King KDS 1000/6000 Combination Grit Whetstone. Your videos have changed my sharpening life and I have so much more to learn. Cheers!
I recommend the naniwa stone holder; no rust whatsoever, has the smallest lip so you can use the stone until it's wore down as much as possible, and two rods to apply even pressure.
Heard good things about suehiro, but I didn't like the single rod design or how large the lip was.
I use mine on a suehiro sink bridge and plastic food tray
Cool video and nicely held angle when in motion.
I purchased a 20 cm Wüsthof Gourmet at Fashion Valley Mall here in San Diego several yrs ago. Best knife I currently own. Hard to admit my knife sharpener is a 6" plastic thing from ChefsChoice. I don't use it and just stick with the so called sharpening steel.
I do however own a stone but it's for my tools and equipment and comes one side A100 and the other side is A220 for final sharpening.
I do have a question for you though. I've always heard that if you keep your knives stored on a magnetic holder it messes with the molecular structure over time, far fetched?
No one in my place buy wetstone, here we have a common hard stone which we used as wetstone, but we usually cut the stone to use it as brick for construction, it would be around 1000 grit the way it polish the knife,
suehiro sink bridge with a nonskid silicon mat. Since im a student and I move around. This is rather good
I currently have a Dalstrong Shogun Gyuto knife with a broken tip that I got on ebay pretty cheap, and a 2 sided stone that is currently MIA. Being a broke college student is not easy when you like beautiful knives, and watching your channel makes it even harder lol. That setup sure would make repairing this easier! :D
I have an Arkansas stone and cafeteria tray I sharpen my victonox 8 inch chef knife and my bridge tool co cleaver as well as various chisels and plainer irons your amazing love all the videos your the reason I got into sharpening and got the confidence to do it myself thank you.
After a couple of months sharpening, getting friends to lend me dull knives to return sharp, I have a developing problem maybe you can help with: I'm getting knives sharp on a 400 grit Naniwa (new Chosera). The bevels are even, and smooth. My floor is covered in confetti. I feel guilty just looking at a tomato. A family member cut herself (twice) on a knife I returned sharpened on a 1000 grit (same brand stone). Now I'm afraid to go beyond a 400. Can you make a video about "How sharp is too sharp"?
Sharpness is not the issue. Sharp as possible is what you should strive for.
Sharp knives are safer to use, but they're not safer to be careless with. Don't ask me how I know this.
I have the sharp pebble 400/1000 combo stone, a counter top and a Chicago Cutlery 10 or 12 piece knife set that I bought from Sears before it closed, it badly needed sharpened and because of your instruction that's all it took to get the whole set dangerously sharp and in fine working order. Keep up the excellent work and believe in the BRICK!
I have a Birchwood Santoku knife and luv it, what would you guys recommend as a second knife.
Bought the Naniwa stone base and the sink bridge from your site. Thank you for your videos and making the products available State-side. Only one minor disappointment is that the base is nonetheless China-made, not Japan as one would expect. Going to try the sink set up this weekend.
Hey man I love your videos and they helped me improve my sharpening alot . Recently I had my knifes stolen at work and I was wondering if you or any followers reading this had any suggestions on a knife set that will hold me over till I can build my collection back up to my standards. I work in a professional kitchen 6 days a week around 60 sum hours so they have to be tough, tough, enough to hang with me and my work load please if any one has any suggestions msg me thank you and keep doing you man your really insightful and your passion for blade's is awesome.
i use a chosera 800 and a king 1000 on a towel, with a wüstof "urban farmer" 8 inch chef's knife i got when i knew nothing about knives! i'm afraid of changing the elevation of the stone now that i've learned with this lol
I have an 8inch zwilling pro s I got years ago, and when I tried to find out how to sharpen it, I found your channel. I since got a 10” enso hd that I absolutely love, and am thinking of getting the matching prep knife based on your recommendations. I also have a 8” slicing/carving my grandfather got with green stamps that I use for carving turkey and Christmas prime rib as a sentimental favorite. Inexplicably, it holds a great edge, even though it’s a terrible knife from a quality standpoint. Doesn’t even have a full tang into its wood handle. Perhaps the edge quality is a statement about the quality put into everything 60 years ago, or maybe I just got lucky.
I’m sharpening on a cerax 1000 I bought to replace a cheap 3-sided small stone my kids got me for Father’s Day one year. Asked for a polishing stone for Christmas.
Keep up the good work. You’re turning me into a knife/whetstone geek.
I have the Yaxell Mon 8" Japanese knife from a video of yours and KDS 1000/6000 too. I haven't been able to get comfortable in sharpening but I can get a butter cut through bulk mail. I'm going to give the lifted brick technique a try. Good stuff, keep on keeping on! I've been using them as dry stones with no complaints so far.
after more than 20 years expierience....i found a brick or in my case a Suntiger220 with silicone-dogfeedingmat is by far the best setup.
Hey Ryky, thank you for all of your videos. Because of you I took the plunge to free hand sharpening and stropping. I have a Kramer carbon 10 inch chef's knife that has a better edge than the factory edge it came with. I had been using an Apex Edge Pro, which works well, but now I feel I am getting better results from free hand sharpening. Currently I am using the Kramer sharpening system from Zwilling. I also find it to be a very relaxing activity. I was hoping you could give us more detailed reviews of some of those beautiful knives you have hanging up behind you. I know you just received several boxes from your Japan trip, can we get a more in depth look at those?
That's great, I am currently cooking a lot with my Kuma Chef knife and normally sharpen with a Cali Valley 1000/6000 stone. Thank you for posting great tutorials, I keep learning every day.
Why don't you keep that Kit, it serves as a reminder of where you come from?
Those 2 1/2 and 4 inch containers, aka lexans, are available in restaurant supply stores and may be less expensive there rather than online ordering.
Love your self-made sharpening pond. Can you make a video on how to make that? Thanks!
Great presentation always easy to follow & learn from. Thank you
I have cutco but looking to make my own Damascus kitchen knives in the near future I've made knives for years generally sharpen them by hand either on stones or in a file/stone jig setup. Would gladly pay shipping!
Hi Ryky, thanks for the videos, love the content. I would pay the cost of shipping for the kit. I'm currently using a 8 inch Yaxell Mon at work. I'm just getting into sharpening and using a non slip little mat on top of a small pan to elevate the stone a little.
I'm guessing I'm to late for this set for sharpening, but I now know that I also need these things😄. So I have a lot to buy💖🙏
@Burrfection a little WD-40 would remedy the rust on your generic whetstone holder.
I'm using a Mundial knife and a 1000/6000 grit wetstone on a towel.
I sharpen my whustoff pro 8" chefs knife in a plastic tub with a board across the top. It shakes like crazy but it does the job!
Can I have?
this is great, but I would really like to see you show how to sharpen the knife on the bottom of an unglazed ceramic plate or coffee cup. It works and it's fantastic!
Bricky McBrickface
Name it the Bryky