This is the Biggest Knife Lie You Fell For
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- Опубликовано: 6 май 2024
- The biggest Knife Sharpening lie online you fell for.
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timecodes
0:00 what is the biggest lie about kitchen knives?
0:11 fake sharp knife scams
0:36 test to debunk fake sharp knives
1:00 do you you need expensive equipment to sharpen a knife?
1:26 why i brick my knives before sharpening
1:54 knife sharpening methodology - how to sharpen and strop knives
2:09 biggest knife sharpening challenge - cutting tomatoes paper thin
2:33 how much do Japanese sharpening stones cost?
2:46 sharpening knife with atoma 140 diamond to razor sharpness
3:11 anti-slip silicon mats for knife sharpening
3:30 ultimate tomato cut test
3:59 knife sharpening with suehiro cerax 1000
4:48 suehiro ouka 3000 grit whetstone
5:10 suehiro shiramine 6000 grit whetstone
5:35 atoma 140 is the best diamond plate
5:50 wafer thin vs paper thin - which is correct?
6:20 do you really need to strop for a razor sharp knife
6:50 the knife that never needs to be sharpened - do not exist
7:27 the drop cut test - the easiest cutting test to fall for
9:00 you can become a knife sharpening expert
9:30 do you need a polishing whetstone?
9:53 knife sharpening on a budget - you do not need expensive equipment to get a sharp knife
10:10 how to deal with internet trolls
"so I bricked these knives to dull them"
Oh I wonder what he means?
*Starts rubbing knife on a brick*
NNNOOOOOOOO!
I know. That hurt my feelings too.
Same, I was cringing as he did it
It hurt more than my feelings. It hurt my heart
I threw up in my mouth a little bit.
I don't get it.. What's wrong with "bricking the knife"?
... Smh, he's been trying to cut that brick for years but his knife just isn't sharp enough. 😔 RIP 🙏💀
i'm no good....
He's just using the wrong breathing techniques. I've seen Tanjiro cut through a boulder when he got his breathing right.
Ahhh... A man of culture I see
Duh cause he's not using 30k grit diamond. 🤣🤣
One of these days he'll swap the brick out with a cake that looks like a brick and *gasp* it will cut.
My mom once had a Cutco knife seller do a demonstration party with their kit, and my grandpa had just happened to sharpen our knife set the other day. One of Cutco's selling practices at these parties is comparing your existing knives with their brand-new kits. They performed identical, because a good knife isn't about sharpness, it's about edge retention, which comes from material properties and edge treatments. You could probably get the same tomato slice out of a plastic gift card with the right sharpening technique.
that must be pretty embarrassing to the Cutco knife seller.. What happened afterwards?
@@cindrmon My mom apologized and I think she ended up leaving without making a sale.
You need to give your grandpa more credit than that… I don’t believe he “just happened” to sharpen your knives 😂 he knew what he was doing. 😊
@@mrbojangles4155 I don't think he knew the party was happening, he just likes sharpening everyone in the family's knives for us.
That's a great story xD my cousin owns a cleaning business and came over to do some cleaning and the sharpness of our knives shocked her despite her also doing cleaning for many restaurants that send their knives out to get sharpened on the regular. I don't really own any made of good steel, but the upside to that is I get to sharpen them more often.
I used to sharpen a knife I carried every day with random rocks I found on the ground and never had trouble getting a good edge. I certainly wouldn't recommend that to anyone, but really that's why metal blades came to dominate in the Bronze Age. Knapping a single stone blade is easier than making a single metal blade, but maintaining a metal blade is a million times easier and doesn't require as much skill or time.
🇨🇦/🇺🇸... You're absolutely right!! I've used flat river stones to sharpen "reasonable" quality knives while camping, many times.
RUclips: hey wanna see something cool about knife sharpening?
Me: ... I mean it might come in handy if a tomato ever attacked me
got to keep it real
funnily enough there's an old parody movie about zombie tomatoes eating humans.
It reminds me of Integza, he has a tomato infestation problems all the time!
Attack of the killer tomato’s.
@@aeircrown7994 i remeber it being made into a cartoon.
Wafer thin is acceptable wording when referring to something extremely thin.
Especially when you apply a phony French accent.
Considering semiconductor silicone wafers (what computer chips are made of) are around 0.3-0.7mm thick, that's acceptable thinness I would say.
@@kevoramma And are serving mints to guests that have just had a nice meal
@@djernis Sometimes you're too full after a big meal for a mint, even if it is wafer thin.
@@galaxya40s95 nilla wafers are about 2/3rds of a cemtimeter thick
this shines truth to the quote "It's not the tool, it's the Craftsman". You focused on the most important part, your technique. Anyone with good technique can perform better than a person with the best tools and the poorest technique. Well done.
yes! well said
No clue why I’m watching this but here i am, watching a guy cut tomatoes at 2:30am
You should have done the drop test with a bricked knife. I'm convinced that even a dull knife can cut a tomato that is dropped on it.
From 4 feet the back side of a blade would cut it.
@@villehietala9677 lol
Dude I can probably drop a tomato on my hand and it’ll get cut.
@@bulldozer8950 *Also, I have a chainsaw arm.
@@Cyrribrae Drill-arm is better.
me trying to make a tomato last till payday
LOL dude
Cheepo Mr.Crabs!
Reminds me of when Donald duck had to eat a bean sandwich made of transparent bread
LOL !!
Making a BLt
Moral of the story: start with a well-made, high-quality knife.
Actually, infomercial charlatans used this stunt since forever, The commercials for mass market blades and sharpeners did this sort of demo, The real secret is:slice, don't try using a knife like a cleaver.
@@raymondfarinas1913 Exactly, knives cut by friction, not by cleaving. Cleaving just crushes whatever you're trying to cut.
On a side note, those knives he uses are damascus steel, pretty good shit imho.
@@granearl2438 I think you mean pressure. Friction does not aid a knife in cutting. For the same reason high pressure water can be used to cut steel. Dynamic Friction only saps energy away and would lead to tearing of the tomato if it was the primary means of applying force. Pressure = Force/Area, so sharp knife has a very narrow cutting surface (e.g a small cutting area) leading to a very high pressure.
@@Debrafeem tearing the food is exactly what a slicing cut does at the micro level, look up some microscopic images of the edge of a knife
My father-in-law was a very basic guy. He sharpened everything on the sidewalk outside the apartment.
How?
@@elcaponeholyemperorofnj1169 the sidewalk was his stone. He sharpened the kitchen knives and his machetes
That's what you call down to earth.
I saw a documentary once of historic house that the stone kitchen door casing had a deep worn place. They said that’s where the cook would sharpen his knives. Groovy
Cement is literally rock, so it makes sense, I do that too
But the biggest question is:
"Why in god's name would you want paper-thin slices of tomato?" Who the hell eats tomato origami?
@@kevinkarlwurzelgaruti458 or when you want to make the thinnest burger on earth.
Ever seen ratatouille? This is why
See, I don't know,... but now I've seen it, I'm probably going to try it.
It's the only way to make raw tomato palatable. Make it so thin you can't taste it.
@@Vykk_Draygo What kind of sick person doesn't like raw tomato?!
Mark Twain had a great saying that applies to the sales gimmicks and how we refuse to admit we fell for it. "It's easier to fool someone than to admit we've been fooled". Mark Twain
cool quote but it’s real annoying when some idiot just copy pastes it in an argument and leaves thinking they’ve won
I don't remember who said it but there's a quote I thought of that relates to this, and it goes, "A fool thinks he is wise but a wise man knows he's a fool."
Yeah that's not an accurate quote but it conveys the meaning well enough so fair
"Mark Twain was deaf, blind, mute, and illiterate." -Mark Twain
"Internet gives me credits for lot of quotes/sentences I have not said"
- Albert Einstein
"I don't know if you can see that from where you're sitting"
me: *moves closer to my screen like that will actually help*
You too?? 😅😅
Honestly, I actually found some pieces of limestone and sandstone that were almost perfectly flat, and once I got water and rubbed them together to make a slurry, they performed ALMOST as well as a stone I paid like $80 for (the $80 stone is better because it's consistent)
They just found the wetstone you buy in a quarry.
Knife sharpeners are like audiophiles, some of them buy $2000 power cables and tell you they can hear the difference 🤣
Yea there's a measurement for that it's called VSWR. Educate yourself.
this is like Japanese carpenters, they spend a weeks tuning a wood plane so it can trim wood so thin you need a micrometer to measure it ruclips.net/video/6Ubv3kS9fhs/видео.html
You should buy a BLON BL-03
Earbuds are are like the honda accord, a compromise by any definition.
@@kylejohnston3442 That doesn't mean you can hear the difference lol
When you've seen someone butcher farm animals using knives sharpened with a stone picked up off the ground, you just realize that it's all in the skill, not the tools
Or the brick of the fireplace that they are using to cook food. Pro chef challenged to cook at a renascence festival with period correct tools and the knifes they had wouldn't hold an edge so he started doing that to keep them cutting.
You can butcher animals with your fists too if you are barbaric enough. But yeah. I saw some very skilled butchers. It's scary how easily they take away lifes. Especially when they know the animals. Thats just sad. A butcher friend once told me about a pig "she was better than most people". I would never do this kind of job. He was very fast, very easy and soft. Super precise. The piggy didn't even feel a thing. I could feel that knife like it was my skin.
@@Kareszkoma butchering isn't just the killing. You need the sharp knife for taking the animal apart, can't do that with your fists
@@majorfallacy5926 if brute force doesn't work, youre not using enough of it
@@Kareszkoma I think that if someone know the animals they are going to kill and are able to kill them without pain, then they are doing a good job. It's worse when someone doesn't actually know what they are doing and make animals suffer for free.
I'm starting to think it wasn't "Attack of the killer Tomatoes" so much as it was "The self-defence of the Tomatoes"
love those movies
Awww, you mean I have to PRACTICE?
I can't just BUY good results?
But I want to be cool NOWWWWWW!
Lmaooo, this.
Lol...Sounds like me when I bought a guitar
The shortest time investment (still reasonably priced) for that in sharpening is a belt sander and a bowl of water... 120-240 grit paper in the sander is fine enough, and be GENTLE... Clamp the sander UPSIDE DOWN to expose the belt and lock the switch in the ON position... gently angle the knife for the bevel you want, and brush across the running belt in constant motion from handle to tip... keep fingers on the blade as you work, and when it feels warm to the touch dip in the bowl of water...
In a few easy strokes, you can take nearly any blade to razor sharpness with almost no skill or particular technique what so ever... It's far easier to learn and repeat consistently with the belt running AWAY from the cutting edge as you work... but so long as you're GENTLE, even this isn't the only way to do it...
AND being gentle with your belt sander, you're not straining the thing... SO it will not wear out prematurely either, almost no matter how cheap it is...
Obviously, a leather stropping helps polish up any blemishes from this sort of antics, but as with any other method or tool, it's not necessarily absolutely required... ;o)
thank you for this, my teacher always told me "if you NEED a high grit stone to make a knife sharp... your technique needs practice" and this from you just re-instills that
A knife cutting a tomato challenge is like a car going the speed limit
Tomato skin is surprisingly strong if you have a really dull knife.
Pretty hard on German autobahn. I reach the limit of the car before i hit the speedlimit
@@metaleddo More like you get into traffic, a speed limit zone or a construction site before you can reach the limit of your car
@@metaleddo I hit the speed lomit and some guy in CLS with German plates passed by.
Other day I could leave a Lambo Gallardo far behind (I had 130-140km/h or sth) But when the road went smooth as a table it took him 2,5 sec. to vanish in front of me.
@@NWinnVR Still the coarser the knife edge the easier to cut tomato skin.
When you're struggling financially and really have to make the most of it.
Just buy a 600€ knife xD
2 days ago I searched the internet for a honing rod and since then I've slipped down the sharpening rabbit hole.
There is something so painful about watching someone rub a knife blade on a brick not gonna like I felt physical pain
No you didn't.
Yeah same, it hurt my teeth for some reason
Rubbing a knife on the brick is the best way to properly to get the chips out.
almost as painful as watching someone use a glass cutting board
Maybe you feel pain because you're a brick?
Oh man, I know logically why the brick is needed, but I still literally physically flinch when I see it being used 😂
Welcome back
I can mentally justify it from every functional standpoint but it's still tough to watch 😂 That daid, even after almost 20 years of cooking I improved my knife-sharpening game immensely watching this channel, so I look at the brick as every head chef who taught me a terrible sharpening method early in my career and it makes it okay...
So painful. Everytime
1 grit gonna become a chef
Ha ha, I also experience exaggerated reactions to completely mundane and banal activities
This video is fun and insightful! I kinda wish you’d tested the “even dropping it on a blunt knife will cut the tomato” theory 🤣
When I was in the military I use to keep a small rod of carbon steel in my pocket just incase I called out for not shaving so I could use my crappy stainless pocket knife to shave, it worked great
"honing your technique". I see what you did there.
And "if you want to see that whole clip uncut"
This is the original meaning...
Ya stumbled across what at first seems like a clever pun but in the end is actually the origin of the phrase.
@@RSHastingsIV i don't get it regardless
@@FudgeYeahLinusLAN Honing a blade is another way of saying sharpening a blade.
This is the actual orgin of the phrase "honing your skill", which you may or may not have heard before depending on where you grew up and if the term was ever used there. Honing ones skill, or to sharpen ones skill, or to simply get better at it.
Here is was being used as a pun as the orgin of the phrase having been forgotten and the connection between the word "honing" was assumed to be coincidental rather than causal.
When Internet of Things is going to come to knives, "bricked knife" will have slightly more stupid meaning.
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This is a very cool demo. I've been sharpening knives for well over 40 year, both as a professional cook and for home maintenance. I've used three grade oilstones, different types of waterstones; synthetic and natural and unfortunately, the bloody awful commercial kitchen grinding wheels The whetstones produce the best results by far. The oil stones are okay for western style knives as long as you learn how to use them correctly and don't let them dish too much. I'd never put a Japanese knife on an oilstone. They're just not refined enough. As for the very expensive, commercial kitchen adjustable grinding wheels. They're only good for one thing. That to make your knives look like very expensive bananas. They are terrible things. I've seen too many new commis chefs destroy their brand new Henckels four star chef's knives on the things. As for paper thin vs wafer thin. We used to just say it was, whisper thin.
The fact that I got the typical fake knife advertisment under this video makes it even better.
Man just presents his video at the scene of a gruesome tomato mass murder like it's nothing
He wiped out tomato town
I know I can cut my thumb paper thin just giving my knife a few strokes on the bottom of a coffee mug before I use it.
Best sharpening stone ever!
I've seen a lot of chefs use the rim on the bottom of ceramic bowls too
Same idea just a little more stable
Glass on a window's edge works well too.
@@vinicius9670 the sound though.. It gives me goosebumps in a bad way
You have a super kind heart. The world needs more strong men like yourself. 🤙🏼
thank you !
This is hugely interesting thanks so much for sharing! What's more interesting is while the end results are the same, namely the continuity of tomato slices, the second knife/trial appeared to break the surface easier, and more so with the third. I'd be interested if others saw that too
Now the REAL question is, what actually IS a well rounded solid test for showing the difference between 1000, 3000, and 6000 grit knives.
No joke, hair whittling. At that point though, you're just chasing diminishing returns
I've found that the only real, practical difference between knives that have a 1000 grit and 10000 grit sharpening is the polished edge on the higher grit. Really, they perform the same in every job I've ever used them for, one is just prettier.
@@SimonWoodburyForget YOU don't need that sharp of a knife. Speak for yourself you absolute goober.
There is no difference performance wise, it's just faster with higher grits. Same end result
@@ragegaze3482 Completely untrue. That is not how it works whatsoever.
Ryky is slicing those tomatoes so thin they only have one side!
Love it!
No fair quoting Kramer from Seinfeld🙂.
Möbius tomato strips
🤣🤣🤣🤘
@@pmassey2 You beat me... But I was gonna say tomobius strips. So we tie.
"They say you need a $$$$$ sharpening stone, but thats not true"
Me, with a 3$ sharpening stick: "your goddamn right"
I love how I got an ad about a knife that can cut through meat like butter on a video about online ads lying about sharp knives
I bricked my phone few years ago. I didn't know I can brick my knives too.
Bruh
😂😂😂
what phone u brick
you can fix it with a wet stone
@@doctaflo Water bad spelling mistake you made there.
He didn't eat any pieces of tomato not even the small ones, that's work ethic right there.
I hate seeing some cooking videos, they throw half the shit away when they cut vegetables. So wasteful.
How goes it. Love the channel.
I noticed that as I progress in my sharpening journey, I am always able to create a respectable burr on the tip section of the knife (belly to tip) but never on the heel.
I have tried grinding just the heel w a decent amount of pressure , but no luck.
Any thoughts?
Keep the great work!
Whoa. No commercials. I feel blessed.
Great content, as always.
"I dont consider myself a sharpening expert"....
"Now let me show you how to get razor sharp knifes using only a piece of cotton"
He doesn’t get to be an expert until he can sharpen a Scythe on sunlight
@@gabrielstrong2186 mort would love to see that
My favorite tomato test is when they crush the tomato with a supposedly inferior knife.
This absolutely blew my mind. You've convinced me that the diamond set that goes to 1200 grit IS enough, and I'll be buying it soon. I always knew these 12k grit guys were full of it, but I thought 3k was necessary.
That high grit buffed edge is used for cutting leather and wood carving. I know of nothing else that needs a buffed 12,000 grit edges. When scalpels are done to 600-800 grit you understand the expression 'butcher's edge'.
@@MountainFisher Even in woodwork, you dont need that high, 1200 mesh is plenty. Woodworkers sometimes get as bad as knife guys about obsessing over super sharp. But really 250-300 and leather strop will keep you working.
It's more about polishing the cutting edge than sharpening. I agree though, the higher grit you go the less use it is
There is something to touch on here and that is edge retention, the finer stone you use means the edge is less "toothy" as you say, this is important because the more areas of resistance across your edge means the higher chance of those serations flattening out and creating dull spots or potentially chips in the edge. Meaning your edge will dull faster if you've use a lower gritt stone.
Love how humble this man is.
"I'm not a knife sharpening expert" (The knife sharpening expert)
My grandma only had crap steel and a "sharpener" that used metal washers and she could still do pretty cuts on tomatoes.
Tomato cutting is nearly as much about technique as sharpening is. And having fresh firm tomatoes. Tomato skin is a strange thing and if it has a lot of slack in it, it will fold over even a sharp edge and not cut well. The trick to cutting less than ideal tomatoes though is piercing the skin, using either the point or heel of the knife blade before trying to slice then slicing into the pierced part. Even farily over ripe toms will cut well when you do this.
I remember those sharpeners with metal washers.
Those metal washer sharpeners are just made by cheap knife companies to ensure future knife sales. Sharpening steels though, the world of sharpening would be a much less mysterious place if more people took just a little time to learn how to use a steel. You can talk about stones, ceramic rods, work sharps, strops, whatever, if people learned three things, they would have much less trouble with dull knives.
1. Buy sharp knives. Sharp, smooth edged knives work for the vast majority of things. We can deal with serrated and such later.
2. Learn how to use knives properly. Proper knife for the task. A very few different knives are actually needed for general dail use. Proper cutting surface selection. A good hardwood cutting board, melamine resin is good too. Then for general cutting, proper heel to point smooth slices. Chopping doesn't mean hacking or swinging the knife. In the kitchen chopping is a gradation of the granularity of the pieces of the food being cut when the the cutting is done. Slicing, cubing, chopping, dicing, mincing etc. Chopping is usually best done with an american or European style "chefs" knife, though santoku, or even the "chinese" chefs knife works well for this as well.
The knife should rest on the edge and perpendicular to user, grip should be if possible, choked up to the bolster, pointing finger along the top of the spine, index finger flush against the unsharpened heel of the blade. Fingers frim and away from the edge. Feed the item to be chopped under the edge of the heel of the blade, rocking the knife on its edge as you cut, keeping the fingers feeding the food clear of the blade.
Gently. Alternatively a pinch type grip can be used. Look that up.
3. Buy and use a steel.
This isnt a hard or deep topic. For most people and most knives an 8 to 10 inch general sharpening or honing steel is all thats needed.
They typically come in three different finishes, or the equivalent of "grit", coarse, fine, and smooth or ultra fine. Sometimes you will find one called medium. Medium or fine is probably best. Coarse can be useful for morderately well used and dull knives or knives witn even light damage to the edge.
Ultra fine or smooth is really only helpful if you are using the shorter fillet or boning knives to home process lots of birds or fish. They are really meant to be used frequently on a very sharp knife to keep it very sharp. They are usually not longer than 6 inches long because thats the average length of knife used on them.
Frequently as in between each cutting job even.
But a steel will save you time and wear on your knives.
It will keep a sharp knife sharp and do it easily and quickly. They will last longer than most of your knives and dont really cost much. There are ceramic and "diamond" steels.
Ceramic is good but can break easily and the diamond steels wear out far faster than the regular ones will and they IMO just dont work as well.
@@metamorphicorder you technically don't even need a steel, the back of another knife works well enough in my experience.
@@windhelmguard5295 ive done this. It CAN work though IME, usually not optimal. One the steel thats doing the sharpening needs to be harder than the steel being sharpened. The backs of some knives are actually softer than the edges therefore, sharper than the edges of other knives.
This is true in knives that go through a zone tempering or zone heat treat, also called a differential heat treating or tempering. This can produce a hard durable edge and a flexible spine. This means that it will not very well re edge a harder edge. The shape of the spine can be important to, as well as the finish of the steel. Very highly polished steel even of the correct hardness will be a very poor aharpener for any but the already sharpest knives.
Additionally, knife spines, especially working knives tend to take a bit of damage and can be riddled with knicks and these even if softer can damage a fine edge. Now two already sharp knives can if one learns the technique be used edge on edge to achive this, assuming they are of similar hardness and in good condition to keep them sharp longer.
Never known much about knife sharpening, but today I learned that knife enthusiasts are the audiophiles of the kitchen.
except you can actually cook a good meal with your knives
True that. I mean like the people who spend 20 grand on something that makes no perceptible difference lol.
When you spend all time sharpening knives and have no time left to use them so you "brick" them instead and sharpen them again. Insanity
I went from a job where I was at a desk a lot to a job where I drive, so I haven’t been keeping up on your videos so much. As someone that works in a retail environment selling knives I really appreciate this informational video, as I do many others you have made. You’ve helped me be able to better inform my customers. Thank you sir!
And now, replicate this with your brick!
Spoiler: If you managed to do this with a 140 stone, the brick will do as well, I think.
Do not tempt me
Challenge accepted.....
Somewhere on this channel, he *sharpened* a knife with a brick...
@@castironchaos I definitely have seen someone to use a brick for sharpening, I just simply don't remember, if it were Ricky or someone else. Maybe, both :)
@@RelakS__ Cinderblock and newspaper...works fairly well, according to a video. . I still prefer my Spyderco Sharpmaker ultra-fine in the kitchen for quick tune-ups, except on my single-bevel knives, ( Those get the Shapton Pro touch)
Seen this in recommended tab clicked watched the entire thing and subbed loved the video will definitely be watching more in the future keep it up 👍
Definitely the most honest and informative knife channel, wish he would do more bushcraft knives and not just kitchen knives
Sorry ! But he is full of shit.
If you want to know about knife sharpening go to an Engineering Website, then go talk to a Freezing Worker who has a knife in their hands all day !
I work at a work’s as a maintenance engineer!
I totally agree with you! A old man once told me that." what ever dulls a blade can sharpen one as well"? As I aged I realised he was telling the truth! I have a professional knife sharpener it does a great job but I can also sharpen a blade by hand with two stones medium coarse and fine grits and a leather strop! You really don't need 20 different grits to get a professional edge on a blade. Thanks for explaining this to us!
You can even go to your garden, a river, find a small stone and use that one. Homemade clay works well too. Clay is nice since it's easy to control how fine you want the clay.
Very true. At work, they look at me like I'm nuts. We have to cut access flaps in heavy-duty cardboard shipping crates. You cut through and there are metal baseplates for spin-on filters. It is very hard on knife edges. If mine starts hanging while cutting through. I just got to the top of the box and make a few passes to tune the edge. Of course, it won't take out any nicks but it does straighten and polish the edge. They still think it doesn't really do anything. However, if they need a "sharp" knife they want to borrow mine.
Unless you use straight razors
Disclaimer: a significant amount of tomatoes were harmed during the making of this video.
It was a massacre
@@lepterfirefall tomurder
The against or away from the edge debate rages in my head way too often. I see guys use both methods and both get great results
Genuinely thank you, I was never really able to sharpen a knife on a wet stone but it’s entirely because my technique was wrong, watching how you do it helped a lot !
RUclips Tutorials helping really a lot! So lucky to have them these days!
As a complete and utter rookie when it comes to knife sharpening, your videos have by far not only informed me but also helped me improve my sharpening skills. I still have a long way to go but this channel hands down is the best I've found for knife sharpening and stone maintenance.
Thank you so much!
Yay! Glad to be of help
2:42 "just by honing your technique." No pun intended there.
That's really not a pun
The first thing you learn about sharpening when you do metalwork: low grit sharpens, high grit polishes. I use 15k on my pocket knives because I like the mirror finish, but there's no need to go above 300 on a work blade. There's also no need to use anything more expensive than sandpaper, but if you're sharpening knives often I'll admit that stones or plates are more convenient.
The pre-roll ad I got for this was a knife ad that did it but with grapes instead of a tomato
The Brick of Truth.
The Brick from Knife Hell.
I literally slice tomatoes paper thin with my Amazon Basics disposable plastic picnic cutlery.
THANK YOU SIR!!! After decades of seeing so called "experts" sharpen knives incorrectly, finally someone who knows how to do it properly. Have you ever seen blade edges on a scanning electron microscope?
"The knife won't cut paper, it won't cut my finger, it won't even cut through space and time."
yes......
And then theres me who just uses the bottom of a coffee cup...
Yep, been doing the same with my pocket knife for years.
I cant be the only one that teared up when he used the brick (though I understand why). Great video man im new to your channel but this is great stuff
hahah... not likely
how often do you put a new bevel on the knife instead of just honing them? and how often do you hone them? Also what kind of steel do you prefer? I always liked something like VG10 for kitchen knives but people like harder steels for some reason. To me it just makes them harder to sharpen and more prone to chipping.
Didnt know I need to see this now I'm just glad RUclips reccomended this
Is it just me or does the "bricking" part causes you genuine physical pain?
No, it doesn't. See a mental health professional.
I'm just glad the sound was off, that probably would have physically hurt my ears 😣
Yeah it's a bit like watching someone getting kicked in the nuts!
The tomato test is absolutely laughable; I'm a professional sharpener and I'll tell you with certainty that my trusted method to tell if a knife is properly sharp is simple: pop the edge across your thumbnail at a 90 degree angle and if it bites on initial impact then you're on the right path; take it to regular printer paper and listen to the sound, if it is consistent, draws with low effort and the edge doesn't catch the paper you're basically there. The final step is strop and polish until the paper shows very little to zero fuzziness along the path of the cut. This applies to convex grinds, flat grinds, etc. Most important is the consistency of the grind from the initial cutting edge near the choil/heel to the tip.
What do you think about shaving with your knife? If you can shave with it, is ut sharp enough?
@jack thursby Allright! Do you take it to a lether strop with compound though
There's faster ways to test than that, just see if it cuts through paper towel, or get 3 fingers and place them lightly on the edge and run them along the blade, if the blade starts to cut into the first layer of skin then it's above shaving sharpness you will feel it grab and bite into your skin. If you can safely run your fingers along the edge without it instantly cutting into your top layer of skin it isn't properly sharp. Even a dull knife will stick to your finger nail, most of my knives that I need to sharpen can still bite into my finger nail and cut paper cleanly. The paper towel test is the easiest one or 3 finger test.
@jack thursby What are you implying?
@jack thursby I'm a blacksmith and I forge knives, you really think your cooks hands are tougher than a blacksmiths. The test isn't effected by tough skin, it isn't about being able to feel a cut with any sort of pain, it's like cutting the skin of a fruit or a piece of leather, tough skin or not a razor sharp knife will cut through the top layer.
Listen to mr chef over here thinking he is tough, I forge knives standing over red hot anthracite with an 8 lb hammer, and do weapons training 4+ times per week lol.
I trained as a chef when I was a teenager and was going to open up my own cafe at one point, don't try telling me you have tougher hands than a blacksmith.
If you want a specialist knife just for cutting tomatoes.....leave the burr on the blade, it helps with getting through the initial skin part of the cut. The burr acts like a micro serrated edge and you can get very thin cuts
Seeing you cutting the brick with the knifes causes unhealthy amounts of pain in my heart
I've made knives for quite a few chefs now and we always discuss their edge preferences when it comes to sharpening. They always go between 3000-5000, no higher.
6000 is like okay for anything. its not about how sharp the knife is about how long can the sharpness stay. they probably just want you to buy that 300dollar 30000 grid whetstone.
Yep to have a 5000 choosers stone it had enough tooth to cut tomatoes well. If I go to 10,000 it’s maybe better. But if I strip it on leather or balsa with a 1 micron or a 0.25micron diamond spray I get a sharper edge more hair popping but on tomato 🍅 I actually think it cuts worse. Maybe I am damaging the edge
I go to 5k because i like the shiney on my knives, not because they actually cut better. Not kidding.
Using a $10 grey stone from WalMart and leather strop loaded with buffer compound, I get my knives close to razor sharp.
It is easier to sharpen with good water stones, but sharpening knives is much more about technique than it is about tools.
yep, it's all about the skills rather than the tools. Give a pro photographer a 10 year old camera and newbie with the latest camera, and you know who will get the award winning shot? Having said that, the product marketing folks will tell you it's all about the gear. Can't be helped, they need to sell products.
It is also about your knife technique. Edge alignment is critical. Sharpening your knife trains you in edge alignment.
Dude i always underestimatted strops.
@@veritas932 I had a friend who was out for a walk with me and wanted to take some pictures. His DSLR was at home. I handed him my point and click and said, 'if you're a photographer, you'll be able to take good shots even with this'. He had a go and the result were some good pictures.
I have found from experience that sometimes a knife sharpened with a lower grit can often cut better than when it's sharpened by a higher grit. It just depends on what you are cutting.
Love videos that debunk misleading claims
Herman Lee, is that you?!
Guitars and knives. Nice!
"I'm gonna brick it"
Don't do that...
"Too late"
I’d add that the expensive professional whetstones typically wear down a little slower and are quite a bit larger. The Imanashi one of the more affordable expensive stones is 8” x 3” x 1”. May or may not be worth the extra price. I always buy them used or cracked because I’m cheap.
Lol I literally had an ad just before this, with the same premise.
Yes I do want to see that video Ryky it's extremely therapeutic, and it's more content from one of my fave RUclipsrs
Agree. Love watching the sharpning.
Make that 3!
Make that 4.
And 5!
Thats 6, give us that content!
IMO tomato drop test has more to do with edge geometry. Being thin is more important than being sharp.
Get a knife block with built in sharpeners , and honing stick.
In the words of Gordon Ramsay : DONE.
Hahaha ironic the ad before the video was exactly a knife showing this lies
"Honing your technique"
LOL
REALLY? I thought you would have a sharper wit, but instead you come with such dull skills. XP
i love how happy and fascinated he is from the drop tests😂
Advertisor : "now that we sharpened this knife-"
Tomato on the counter : "no."
As we should know, the quality of the steel makes a huge difference in sharpness potential, and edge retention.
I think this shows the skill of how you sharpen...If everyone upped their sharpening skills they would not need such fine grit stones.
My favorites was the add from the 1960's for the Japanese Ginsue knife that could cot through an aluminum can and then slice the NYT. The knife was advertised to cut tomatoes so thin you could read a newspaper through them. I actually bought one ($9.99). It was pretty cool for about 8 minutes. fortunately, I discovered some of my grandparents's hi carbon knives and a couple of wet stone shortly after that.. My grandfather gave me about 3 minutes of instructions on the "technique." and I was on my own. I'm 72 and still have identifiable scars on hands and fingers testimony to my ineptitude
This is amazing. But I always wondered what anyone would need to cut something that thin for? What actual uses are there for being able to cut super thin slices?
Great video! Tell me, where did you get that shirt? Love it
Herman Li shredding them onions right now huh (Dragonforce Guitarist)
"...just by honing your technique..." I see what you did there :)
I've found coarse grinds to produce a better edge because it adds micro serrations, and I grind towards the edge, so it removes the burr.
So there's set of sharpners that's 220 to 800 another 800 to 6000 and I can only get one. Which do you recommend?