I remember my biggest problems in the beginning (about 10 years ago) were to much tension, not able to hold a consistent angle, too much pressure so I carved my sharpening stones more than I sharpened my blades. So beginners don’t worry, mistakes a normal and everyone will get better and better with practice.
As a woodworker, I had to learn to sharpen just about any and everything. It took years to build in the muscle memory and to hone my techniques. When I started making knives as a hobby, I found that there was still much more to learn about sharpening. I like all of the points you brought up. I would like to see you address one more topic that requires even more discipline - "How to sharpen decorative blades without leaving unwanted scratches." Maybe even a followup - "How to remove unwanted scratches from a decorative blade."
Hey Ryky, I've been a fan for a long time and just wanted to say your videos have had a huge impact on my life. I never really enjoyed cooking, mostly because I didn't like the prep. After learning how to sharpen from your videos and getting some good stones, I bought some good knives. Doing that made a massive difference. Now I actually look forward to prepping food and I've learnt a lot more about cooking because I'm constantly looking for new ways to use my knives. What's more, all my family and friends love me because I can keep their knives sharp too. You've also solved all my gift buying problems. Now I think about which knives my family and friends have and gift them good knives to replace the cheap junk they've been using (which is typically replacing their 8 inch and paring knives). Kitchen knives are such an important part of our lives, they're a tool we use daily and I can't count how many times I've been told "that knife you gave me for my birthday/Christmas is the best knife I've ever had" and I can keep that knife sharp for them so the can continue to enjoy it. It's a nice feeling knowing I've added enjoyment to someone's every day life. And that's all down to you, so thanks man. P.S: Don't worry, I don't buy them Japanese knives, I usually go with German (Wusthof Classic Ikon's are my go-to for gifts), I've seen too many of your knife return videos to trust them with good Japanese knives ;)
Your knife videos got me and now my brother into whetstone sharpening. I was an "expert" at sharpening my exotic steel folding knives and pretty skilled at using ceramic rods as a grandson of two butchers/ meat cutters. I really appreciate your work and it is a blessing to me so a sincere thank you!
Quick suggestion for future content: Since you are wanting to focus more on Artisan makers, a series where you go into detail about a blacksmith each weak, or explain about an area would be great. Showcase some of their knives (picture or actual knifnif you have it), history, specialties, etc. I think there is nothing on YT providing an overview of this, and it would make for an informative and interesting series, albeit maybe research heavy on your end:) Great video Ryky, and congrats with the Burrfection Knife💫👍 Been watching since you started, and really enjoy your content. Between you and Virtouvice, you are the reason my knifes are a pleasure to work with, so thank you⭐️
I want him to go to Japan more often and interview these artisans. Would be an amazing series and a great way for knife makers to sell a lot of their knifes
Hey! Ryky!!! I've always been into sharpening and since i was young, I developed a love for all styles of blades from edc to camp to chef cutlery, my father passed away about six months ago, it was very hard for and my mother since then my sharpening skills have tripled because the processes is is meditative process, one in which I find has a type of healing factor, anyways I've been watching your videos for a few years, I love your channel, you're a good teacher and I trust your advise on stones very much as well, I just wanted to let you know that have inadvertently helped a man with grief by just doing tutorials reviews ECT. I want to thank you from the bottom of my heart and say god bless and good luck, the world I'm sure has a lot in store for your talents on here, and yes I believe sharpening could change the world to a peaceful world, one were everyone is to busy sharpening to fight haha, keep it up sir!
I am a guy who sharpens almost exclusively on guided sharpening systems, for a number of reasons that I won't get into. Ryky, most of your advice fits perfectly with guided systems too. Especially the tough grip, pushing too hard - not relaxing the hands, rushing... Definitely good advice. I have many viewers on my channel who hand sharpen and I point them to this channel when they ask for advice on that method, this video is a great addition to your Sharpening 101 playlist.
I enjoy learning new skills, especially things that are literally hands-on, and I've never found one where tense muscles weren't a problem to avoid. You want relaxed control in almost anything you do.
Thanks Ryky for another great video! Relaxing was one of the hardest techniques to perfect when first learning to sharpen. Now I use sharpening as a stress relief method!
Food on the table and love in the home...great recipe for perfect harmony. Ryky, I want you to know since watching your channel it's inspired me to get back into sharpening in a big way. My wife's got dibs on the next big project, but I plan on starting sharpening as a side business/profession in the next 6 months or so. So I came across this channel just roaming around when I found my old oil stone my dad gave me when I was about 7 years old (40+years ago) and it just reignited my passion for sharpening. Thanks for the great videos. Regarding putting your finger tips on the stone and knife, I only recommend this for criminals who are trying to hide their fingerprints from the police, either by rubbing their fingerprints off or by cutting them off LOL! Luckily I am fairly ambidextrous...I can even write equally poorly with each hand.
Hi RIcky another excellent overview of comone sharpening faults . After loosing the fear of cutting my self and listening to your tutorials my sharpening has gotten me to the point that I am now confident sharpening all knives so many thanks ricky I am a long time follower of yours since the begining .Regards Dean from Oz
Love your videos, I'm getting back into knife sharpening after not cooking for a good while and being unhappy with the sharpness of my knives recently. When I started sharpening again I wasn't getting a good edge, but upon reflection before watching this video I realized that I was rushing and not remembering what I had learned in my previous years of sharpening. You called me out on keeping too much tension, today I was sharpening a number of knives in my kit and upon getting to my Misono UX10 I realized I was having trouble keeping my angle steady during stropping on my polishing stone. I think I realized it then, but after watching this video you've reinforced that point, I need to relax more, especially during long sharpening sessions. As for ambidextrous sharpening, I did this from the start, even before I found Murray Carters sharpening video (he doesn't say its necessary). I found that I could not maintain a consistent angle with the blade facing away from me. Your videos have helped me get back into sharpening and achieve the results that I used to achieve, thanks for all the good videos and reviews! I look forward to seeing what you have in store for us in the future! Scott
I found a channel some years ago that helped me greatly: virtouvice. Also another: Curtis Chung. I find sharpening videos both relaxing and engaging at the same time for some reason. You are doing a good job Burrfection. Thumbs up!
3:56 Two Hand Sharpening: I do this, for me it feels good to practice things with both sides (I am a juggler and dancer), my muscles and posture develop more symmetrical. The cutting edge facing away from me it seems easier to remove material, the cutting edge facing to me seems to be easier to polish a fine edge. For sharpening tools it is a big advantage if you can switch to your non dominant side when the tool is not symmetrical (e.g. Iron of a kiwa kanna) and you can hold it the best way to sharpen it. One disadvantage of sharpening switching the dominant hand I experienced: I stained with a dirty hand a wooden handle
Ive meant to comment since I first started watching your content. Im a big fan and you and your team have helped me understand contemporary Japanese steel much better then I ever have. I spent many years in my first real job as a cook for a Japanese restaraunt, so I use a knife Japanese style. These days, though Im in recovery from addiction. I also work and volunteer with soup kitchens and at my second stage home feeding others in recover and in active addiction. Typically such places have pretty cheap and well used classic German style knives (if not some serrated garbage). My goal is to start outfitting these locations with cheap, but good, knives strops and stones. I also hope to build my own collection of japanese blades. In these goals you have been so valuable. So thank you again. Looking forward to the day I can be a Pateron with a Burrfection knife of my own, but for now Im just a fan who loves what you do.
Love your video here on knives. You have inspired me to continue to push the limits with my knife channel this year in 2020. Keep up the great work! Sweetknives!
Great video Ryky. Haha, well well I have felt that. Getting my fingertips pinched between stone and knife and grinding them away. In the end, relaxing having a bit of a harder stone helped me getting that fixed :)
Being new to sharpening in general I agree with every point made here. Taking your time to get your angle especially during burr removal/stropping has been critical in my success....great video as usual.
I'm late to the party here but after 15yrs out of professional kitchens and an embarrassing set of home knives and a loss of interest in real cooking, the time has come to get passionate about it again. I am loving your channel and starting to purchase sharpening supplies and new knives. No worries, I have old crappy knives to start out with, some Global and Sanelli to play with before the Shun will need it. Thank you and your subscribers.
Thank you!!! I just started sharpening knives recently and last weekend we were camping and I followed the directions of other channels by touching my thumb to the stone and blade edge. This technique worked flawlessly on feeling the angle, right up until my thumbs felt sore...I looked to find I had started to sand the skin on my thumbs off and they were just at the point of bleeding. Your a great teacher. Thank you again for you hard work here.
Rainy day so sharpened 5 of my kitchen Wuesthof as a warm up and then finished by sharpening 8 of my classy and trusty folders. Used a double faced 300/1000 Japanese whetstone and took me the better part of one hour. Love your tutorial videos 👍🏼
Great video. I only use my fingers directly at the knife's edge to help determine the angle, before any sharpening movement. Also, for the reasons stated in your video, I use the ambidextrous approach, mainly for the purpose of uniformity, to ensure that I'm roughly doing the same thing on both sides of the edge. I believe at the end of the day, that the best methods, are those that obtain a sharp edge, while removing only as much material as necessary, and that there is no one "right way".
In the beginning of my sharpening journey, I experimented with a few approaches, and found that ambidextrous sharpening works best for me. Holding the knife in the same hand is awkward on the opposite side of the knife (left side for a right hander), and I actually think it's harder to hold at the same angle on both sides using the same hand. Of course, some people might have a tough time using their non-dominant hand, but you never know unless you try!
I agree. When I turn the blade over and try to do the "backhanded" mode, I lose the feel for the angle and the bevel of the blade. Switching over to my left hand seems more natural. I learned to sharpen in part by watching Murray Carter's instructional video. He recommends learning to sharpen both ways.
@@b-radg916 Yes. Exactly. Murray says there are times when he uses only one hand, because he is sharpening a newly completed knife and wants to keep the other hand dry so as not to get water and sentiment on the handle scales. Otherwise, he advises using the ambidextrous approach.
Thank you for your great videos. I'm actually cutting stones and making my own sharpening stones. I've cut a few that seem great. Again, Love your videos.
Hey Ryky, love the videos, been a fan of the channel for years. As a chef I picked up a set of global's (they are genuine) cheap, and to sharpen them I have a king KW-65 combi stone. In one of your older videos you mention that the KDS King is far superior, I get good results but the edge retention is pretty terrible, but I imagine that's to do with the softer global steel. I've recently purchased a yaxell ran as my main chef knife, in your opinion should I upgrade my current stone to the KDS or something better still? All the best, Jack
Great video as alway. Sometimes it seems that I can't get a good enough edge on my knives and I bet it could be the pressure applied or my finger placement too close to the blade.
Great videos sir, you definitely have a genuine passion for your work , respect 💯 What ya think about doing a video with different length gyuto or even any other type? For example, at the moment, I am torn between a 240mm and a 210mm gyuto based on availability. Well cheers and keep on doing ya thing💪🏼
Very good video. I have grinded my index and middle finger plenty of times, I sometimes forget to stay away from the edge and the you see your whetstone bleed.
Great video Ryky! Thanks! Personally I prefer keeping my fingers closer to the edge since that gives me better results (I’m less prone to mess with the angles that way), but you’re right. There’s no one way of doing things. Food and tables!
Ryky love your expertise in knives/sharpening/whetstones...I envy your knife collection. Wish you would show some of your katana collection also. Thanks for pumping out great content every week 👍
Hi Ryky, thanks for all your video. i have a question about a shun knife. I recently bought a shun premier 8” chef knife. As you already know, it has hammered finish. However, my copy have dent marks(very small), down to the cutting edge( not the tsuchime). Is it normal for hammered finish knife? Is it something I need to concern? Thank you.
Have you ever tried sharpening one of those Sandrin TC kitchen knives? That would be interesting to see. It would also be interesting to see how they hold up in realistic usage tests.
Thanks for the good video! I was hoping though, that one of the five 'things' would be finding the right angle between the blade and the stone. Could you please spend some time on this issue? This is no doubt my biggest problem.
Hi, been watching your videos for a while now and I must say I really love watching them! I also have a question/wondering what you think of my stones.... Atoma 140 with handle ( mostly for leveling) Shapton Glass 320 Shapton Glass 1000 ( x2 one backup unused). Naniwa Proffessional 3000 Shapton Professional 5000 ( I know you dont like but works for me if keeping very consistant angle and soft preassure). Kitayama 8000 I now ordered a Kai 1000/6000 combostone but does it fit in my lineup or is it redundant? It would be my only real soakingstone besides maybe the Kitayama that is a semi soaking stone? What do you think absolut my collection and what about the combostone. Should I gift it to my Father instead? I have only been trying to sharpen on whetstones for about 2 months so maybe I have already gone overboard with the stone purchases... 😳 I have a coupe of leather straps also to remove the last bits on... Would like to go into stropping with compound bit feel unsure how to do and would like more advice on this topic in how to start/ when to use what kind. Brgds Johan
Many thanks for so much great advice which I will practise. I will very much appreciate if you showed how to sharpen a salmon knife as it is the knife we use to slice Spanish ham on the bone (whole leg). We use these type of knife fluted or plain. By know is also sold as a Spanish ham slicing knife.
I've seen knife handlers sharpen in so many different ways and I've tried to emulate them. Even swapping hands to sharpen the other side. In the end I've stuck with what feels comfortable and that works for me. If its sharp enough to shave its sharp enough.
Keeping fingers on the area of the blade that is riding on the stone is important too. I have to concentrate or else I find my fingers on the outside area of the blade that is not touching the blade. You have made this point in other videos. EDC knives are much tougher for me since they have the thumb stud in the way, so it will hit the edge of the stone. Always enjoy your tips. You are not dogmatic; you are practical. That is a good quality for an instructor.
True, but I much prefer the studs for their easy opening; consequently, I do not have any Spyderco. Just personal preference issue. However, I like their fixed blades. I have one in CPM S90V, that I really like. Took a while to sharpen. I just ordered the Waterway, which has LC200N. Both of these steels are excellent, and I love their design, handles, blade length, finger guard, etc. I have learned different methods for knife sharpening around the thumb stud.
willieboy3011 Jonas: I guess the thumb studs could be easier to open, but I'm happy with Spyderco's approach and am now REALLY happy not to have to work around thumb studs when sharpening!
Also sharpening things like a Santoku with a granton edge, knives with a single bevel or even things like a bread knife or scissors would be super helpful :)
My thoughts,,, I have been lurking here for a fair while and trying to understand the good from the bad regarding sharpening when it comes to looking after my new knives I bought. Massive amount of information here on your channel, but this video does really help solve/clarify some of the differences and the impacts they have. I have some Wüsthof ikon's, came here to learn, and am 'terrified' to even take the honing steel provided in the set to them for fear of mucking it up.
Great informative video again. Been sharpening for quite a while (still a lot to learn) sharpened straight razors and all kind of knifes. But my biggest flaw has always wanting to do too wel or being too perfectionistic. When I get a great cutting knife or a hair splitting razor I want to take it just a little further. When I do that more often then not I mess up. Either I hit my stone, change the angle or somehow mess up in ant other way this is my biggest hurdle 🤣🤣
I still have a hard time keeping the same angle when sharpening. Perhaps I do one of a few of these that you listed. I’m going to focus on making sure that I’m not doing any of these so that maybe I can finally get a knife razor sharp.
I definitely could work on keeping a more relaxed grip while sharpening. Also I am so used to the ambidextrous method of sharpening that single hand sharpening can feel really awkward to me. Is there any advantage to single hand grip? Is it just faster?
I was watching your previous movies and realized the position of fingers. I started sharpening myself too and train some of my friends to get better results in sharpening. The first thing that I told them was: never to place their fingers close to edge of the knife.
I would to see a video on what size knife to choose when it comes to specialty knives. Debas for example come in diffent sizes and I am a American caucasian who is 5'9 212 pounds. My hands are larger than some but probably average. Would i use a 165 mm. Deba over a diffent size and why?
Hey Riki ! Love your videos. Would you consider making a big splash'n'go comparison video ? On all the range of grits ? I must admit having bough a Naniwa Pro 800 I find it so much convenient... I think they might dominate market share for hobbyists like me ! Thanks :)
I once saw a demonstration done by global knives where they put what looked like a bullclip ( it wasn't an actual bullclip) on the spine of the knife to give you an angle when sharpening. Would you Recommend this?
@@Burrfection I highly doubt that. I've only been able to achieve a laser sharp edge from watching your videos and I've only been doing this for about a year. Thanks for acknowledging that I'm good though!
I'm loving your videos. Very down to earth with some mild humour. I've decided to make my own strop inspired by your strops. I'm in Australia so not easy to get strops with good leather here. I've got my hands on some very good quality kangaroo leather. Each piece is 80cm (32") x 10cm (4"). I'm intending to cut it in half lengthwise as I don't sharpen a lot of swords :) but do you think I should leave it 4" wide or 2"? I generally use 8-9" chefs knives.
Hi Ryky! I wonder if I can get an answer from you (or anyone knowledgeable that sees this). I just got a few stones: 240/320 - KDS-1000 - S-3 (6000). My favorite knife feels already rather sharp. So my question is: For a rather sharp knife, should I skip the process of creating a burr? I thought of simply stroping a bit on the 1000 and then do the same on the 6000. Should I start all the way from the 240/320 instead? Or maybe start with the 1000, but actually develop a burr before moving on? I'm just afraid of messing with a fine edge without the need to do so. Thanks!
I just discovered your channel and have been binge watching ever since. You do great work and provide a huge service to the community in several different ways. During this video you mentioned someone else's videos and you alluded that they had began using your method. Please be careful, it would be terrible to see your good work jeopardized not to mention you and your families money. People today especially here in America it seems their middle name is She and many will grasp any opportunity to make money the easy way no matter the hardship they cause the other person. It's a shame but that's the way many people are. Liability, defamation of character, loss of income and on and on. Some will grab any opportunity no matter how slight and I would hate to see something like that happen to someone such as yourself. Again, thanks for all you do.
I have more experience sharpening edc and bushcraft knives. I think having some play in the wrist makes the edge more convex. Convex edge is more durable and sometimes desired. What is your opinion?
I've seen a lot of your videos but I don't understand how you can choose sharpening techniques. I sharpen in the same direction or against the cutting edge, on the stone? according to the type of stone or knives? if I have to sharpen a hunting knife?
Hi Ryky, I sharpenedn my knife with ur methods. I created BURR on each side then I DE BURR until NO BURR, afterward I polish with 6K grit stone. Edge is pointy and shiny. Knife passed cutting test on thin paper smoothly from bottom to tip, however everytime I cut raw fish, knife is not sharp. Do I need to create BURR on each side more than 1 time before I DE BURR? Or do u catch my mistake? Thank you
How do you sharpen a straight blade that isn't curved, that's my main worry when sharpening as I tend to sharped diagonally along the curve of the blade
It's funny you put out a video about sharpening this morning I was just thinking I wanted to ask you about sharpening equipment. Right now and for the next year I won't have good range of motion with my right hand and was wondering if there was any cheaper belt sharpeners or wheel sharpeners that you can suggest. I am on Social Security Disability so I am on limited funds so I can't afford anything to expensive. I tried using my tri-stone with the oil bath but could not get the right angles and motion with my right hand and I was doing a horrible job doing it all with my left hand. (for now, I will be practicing on dollar store knifes till I get it right or if I get it right. LoL ) Thank you very much...
Food on the table and love in the home is great, but I gotta have a sharp knife! I have a stone and I have a knife, you have inspired me to apply your instruction and give it a go. Cooking with a mediocre edge on my knife is awful.
If you are using the basic technique by lifting the knife after every pass then the only thing to check is whether a burr has been developed along the entire edge. At that point you can switch to the other side. I am not sure that the push and pull method is really required because you remove more material doing this when your primary goal was to sharpen the edge with the least amount of grinding. Also, the push and pull method requires a lot more concentration and dexterity in your fingers than the basic method.
Dear Ryky, I have a question regarding the Naniwa Chosera 3000. I did some research and Naniwa offers two lines of stones, which is the „sharpening stone“ line and the „professional stone“ line. Out of which line is your beloved Chosera #3000? I would like to get one as well but don’t want to purchase the „wrong“ one.
Trying to learn about sharpening so I can start my pro sharpening business and Came a cross your videos, man you are the beast 👍👍👍 Anyway you can suggest or help what kind of machines I can get also any tutorials please thank you
How about a quick video on sharpening only using your dominate hand? I loved to sharpen but lost use of my left hand and can't figure it out. Tried the last four years and can't get the hang of it. Any suggestions/tips appreciated.
Using your technique, I began by lifting the blade. I could not find an easy way to not put pressure on the down stroke so I picked up the blade until I got tired. Now it looks more like yours. I think it shows how much of a novice he was at the time, just like I was.
Just want to know the best combo of whetstones, the host with the most. For maintenance and upkeep not damaged. Seems to be all over the place on and noone wants to spend on every grit, just a doublesided and finisher.
How do I sharpen my shun Hanna with out loosing (any) of it Damascus design ...... keeping it sharp and looking the same as if it just came out of the box
Hey Ryky, could you answer me 3 questions? Firstly if I buy a 1000 grid cerax and some stropes with the paste you mentioned in your videos is this enaugh or do i also need a 3000 grid stone? Secondly I have a yaxell ran with some small chips in it. Do you recommend getting a 120 grid stone or should I go for a new knife? Lastly if I go for a new one. When I get a cheeper knive can I get it as sharp with the equipment I mentioned as like a yaxell gou with sg2? I'm really confused with all the types of steel. Also I wanted to say that your videos are great and really helpful (:
Go for the cerax 1000 I just got it as my first stone and it’s really nice. I don’t have any other stones but I do have strops so no to get a knife super sharp just better technique is necessary. If the chips are really small the cerax can get rid of them if they are bigger go for a lower grit. For sharpness of knives yes you can make any knife sharp the difference will be higher quality steel will retain the edge longer.
I get the cramps in my forearms more than my hands (usually both seem to occur at once), and they often last well after I'm done sharpening. I used to shoot muzzleloaders competitively, and cramping was often an issue when loading (using a ramrod repetitively) especially on hot days. Been told a whole bunch of stuff to prevent muscle cramps, "eat a banana" (potassium), hydrate (cramping does seem worse when dehydrated) I even tried some quinine pills (Q-Vel) at one point, only to find out they can make a certain heart ailment I have worse (WPWS). None of the easy answers seem to work, and I still have the issue when doing anything with repetitive motion. Since I am usually not on a strict schedule when sharpening, I usually just take a break, get a drink, and maybe run cold water over my forearms and hands - that seems to work better than anything else.
One concern I have. I have a very simple, small ceramic knife that I just use for cutting fruits and vegetables. Just sharp enough that I don't cut myself and cut the soft fruit. Are there any techniques I would need if the blade becomes dull and what care should I take with maintaining ceramic blades?
1:00 if you are talking about the video i watched prior to this one i think its a misunderstanding, I have seen them tell you to feel with your fingers to find the proper angle, but that is only meant to be to discover the proper angle, you are meant to back off the edge once you have an angle
I remember my biggest problems in the beginning (about 10 years ago) were to much tension, not able to hold a consistent angle, too much pressure so I carved my sharpening stones more than I sharpened my blades. So beginners don’t worry, mistakes a normal and everyone will get better and better with practice.
As a woodworker, I had to learn to sharpen just about any and everything. It took years to build in the muscle memory and to hone my techniques. When I started making knives as a hobby, I found that there was still much more to learn about sharpening. I like all of the points you brought up. I would like to see you address one more topic that requires even more discipline - "How to sharpen decorative blades without leaving unwanted scratches." Maybe even a followup - "How to remove unwanted scratches from a decorative blade."
This is a great idea. As someone who has damaged a decorative surfacing while sharpening.
Hey Ryky, I've been a fan for a long time and just wanted to say your videos have had a huge impact on my life. I never really enjoyed cooking, mostly because I didn't like the prep. After learning how to sharpen from your videos and getting some good stones, I bought some good knives. Doing that made a massive difference. Now I actually look forward to prepping food and I've learnt a lot more about cooking because I'm constantly looking for new ways to use my knives.
What's more, all my family and friends love me because I can keep their knives sharp too. You've also solved all my gift buying problems. Now I think about which knives my family and friends have and gift them good knives to replace the cheap junk they've been using (which is typically replacing their 8 inch and paring knives).
Kitchen knives are such an important part of our lives, they're a tool we use daily and I can't count how many times I've been told "that knife you gave me for my birthday/Christmas is the best knife I've ever had" and I can keep that knife sharp for them so the can continue to enjoy it. It's a nice feeling knowing I've added enjoyment to someone's every day life. And that's all down to you, so thanks man.
P.S: Don't worry, I don't buy them Japanese knives, I usually go with German (Wusthof Classic Ikon's are my go-to for gifts), I've seen too many of your knife return videos to trust them with good Japanese knives ;)
Your knife videos got me and now my brother into whetstone sharpening. I was an "expert" at sharpening my exotic steel folding knives and pretty skilled at using ceramic rods as a grandson of two butchers/ meat cutters. I really appreciate your work and it is a blessing to me so a sincere thank you!
Quick suggestion for future content: Since you are wanting to focus more on Artisan makers, a series where you go into detail about a blacksmith each weak, or explain about an area would be great. Showcase some of their knives (picture or actual knifnif you have it), history, specialties, etc.
I think there is nothing on YT providing an overview of this, and it would make for an informative and interesting series, albeit maybe research heavy on your end:)
Great video Ryky, and congrats with the Burrfection Knife💫👍
Been watching since you started, and really enjoy your content. Between you and Virtouvice, you are the reason my knifes are a pleasure to work with, so thank you⭐️
I want him to go to Japan more often and interview these artisans. Would be an amazing series and a great way for knife makers to sell a lot of their knifes
Yu kurosaki.
I second, I also want to see you sharpen speed skating blades
Hey! Ryky!!! I've always been into sharpening and since i was young, I developed a love for all styles of blades from edc to camp to chef cutlery, my father passed away about six months ago, it was very hard for and my mother since then my sharpening skills have tripled because the processes is is meditative process, one in which I find has a type of healing factor, anyways I've been watching your videos for a few years, I love your channel, you're a good teacher and I trust your advise on stones very much as well, I just wanted to let you know that have inadvertently helped a man with grief by just doing tutorials reviews ECT. I want to thank you from the bottom of my heart and say god bless and good luck, the world I'm sure has a lot in store for your talents on here, and yes I believe sharpening could change the world to a peaceful world, one were everyone is to busy sharpening to fight haha, keep it up sir!
I am a guy who sharpens almost exclusively on guided sharpening systems, for a number of reasons that I won't get into. Ryky, most of your advice fits perfectly with guided systems too. Especially the tough grip, pushing too hard - not relaxing the hands, rushing... Definitely good advice. I have many viewers on my channel who hand sharpen and I point them to this channel when they ask for advice on that method, this video is a great addition to your Sharpening 101 playlist.
I enjoy learning new skills, especially things that are literally hands-on, and I've never found one where tense muscles weren't a problem to avoid. You want relaxed control in almost anything you do.
This video helped tons! Thank you. I was having some trouble with technique, and this clarifies my issues. Thank you. You make this fun. Keep it up!
Thanks Ryky for another great video! Relaxing was one of the hardest techniques to perfect when first learning to sharpen. Now I use sharpening as a stress relief method!
Me too, I find it very calming, almost a Zen thing.
Yes, sharpening is an intersection between art and science for me, and very relaxing.
Food on the table and love in the home...great recipe for perfect harmony. Ryky, I want you to know since watching your channel it's inspired me to get back into sharpening in a big way. My wife's got dibs on the next big project, but I plan on starting sharpening as a side business/profession in the next 6 months or so. So I came across this channel just roaming around when I found my old oil stone my dad gave me when I was about 7 years old (40+years ago) and it just reignited my passion for sharpening. Thanks for the great videos. Regarding putting your finger tips on the stone and knife, I only recommend this for criminals who are trying to hide their fingerprints from the police, either by rubbing their fingerprints off or by cutting them off LOL! Luckily I am fairly ambidextrous...I can even write equally poorly with each hand.
I have emulated you sharpening knives and I tell you what I got awesome results
I love your videos!!!! Those little wedges you use to help learn the angle look great!!!! Keep up the great work!!!!
Hi RIcky another excellent overview of comone sharpening faults . After loosing the fear of cutting my self and listening to your tutorials my sharpening has gotten me to the point that I am now confident sharpening all knives so many thanks ricky I am a long time follower of yours since the begining .Regards Dean from Oz
Love your videos, I'm getting back into knife sharpening after not cooking for a good while and being unhappy with the sharpness of my knives recently. When I started sharpening again I wasn't getting a good edge, but upon reflection before watching this video I realized that I was rushing and not remembering what I had learned in my previous years of sharpening. You called me out on keeping too much tension, today I was sharpening a number of knives in my kit and upon getting to my Misono UX10 I realized I was having trouble keeping my angle steady during stropping on my polishing stone. I think I realized it then, but after watching this video you've reinforced that point, I need to relax more, especially during long sharpening sessions. As for ambidextrous sharpening, I did this from the start, even before I found Murray Carters sharpening video (he doesn't say its necessary). I found that I could not maintain a consistent angle with the blade facing away from me. Your videos have helped me get back into sharpening and achieve the results that I used to achieve, thanks for all the good videos and reviews! I look forward to seeing what you have in store for us in the future!
Scott
I found a channel some years ago that helped me greatly: virtouvice. Also another: Curtis Chung. I find sharpening videos both relaxing and engaging at the same time for some reason. You are doing a good job Burrfection. Thumbs up!
3:56 Two Hand Sharpening: I do this, for me it feels good to practice things with both sides (I am a juggler and dancer), my muscles and posture develop more symmetrical. The cutting edge facing away from me it seems easier to remove material, the cutting edge facing to me seems to be easier to polish a fine edge. For sharpening tools it is a big advantage if you can switch to your non dominant side when the tool is not symmetrical (e.g. Iron of a kiwa kanna) and you can hold it the best way to sharpen it.
One disadvantage of sharpening switching the dominant hand I experienced: I stained with a dirty hand a wooden handle
Ive meant to comment since I first started watching your content. Im a big fan and you and your team have helped me understand contemporary Japanese steel much better then I ever have.
I spent many years in my first real job as a cook for a Japanese restaraunt, so I use a knife Japanese style. These days, though Im in recovery from addiction. I also work and volunteer with soup kitchens and at my second stage home feeding others in recover and in active addiction. Typically such places have pretty cheap and well used classic German style knives (if not some serrated garbage).
My goal is to start outfitting these locations with cheap, but good, knives strops and stones. I also hope to build my own collection of japanese blades. In these goals you have been so valuable.
So thank you again. Looking forward to the day I can be a Pateron with a Burrfection knife of my own, but for now Im just a fan who loves what you do.
Love your video here on knives. You have inspired me to continue to push the limits with my knife channel this year in 2020. Keep up the great work! Sweetknives!
Great video Ryky.
Haha, well well I have felt that. Getting my fingertips pinched between stone and knife and grinding them away. In the end, relaxing having a bit of a harder stone helped me getting that fixed :)
Being new to sharpening in general I agree with every point made here. Taking your time to get your angle especially during burr removal/stropping has been critical in my success....great video as usual.
I'm late to the party here but after 15yrs out of professional kitchens and an embarrassing set of home knives and a loss of interest in real cooking, the time has come to get passionate about it again.
I am loving your channel and starting to purchase sharpening supplies and new knives. No worries, I have old crappy knives to start out with, some Global and Sanelli to play with before the Shun will need it. Thank you and your subscribers.
You have the nicest manner.... really nice. Thank you!!
thx you so much for the rust eraser trick for cleaning shapton glass stone ! it's working perfectly !!
Thank you!!!
I just started sharpening knives recently and last weekend we were camping and I followed the directions of other channels by touching my thumb to the stone and blade edge. This technique worked flawlessly on feeling the angle, right up until my thumbs felt sore...I looked to find I had started to sand the skin on my thumbs off and they were just at the point of bleeding. Your a great teacher. Thank you again for you hard work here.
Thank you and keep at it!
Rainy day so sharpened 5 of my kitchen Wuesthof as a warm up and then finished by sharpening 8 of my classy and trusty folders. Used a double faced 300/1000 Japanese whetstone and took me the better part of one hour. Love your tutorial videos 👍🏼
Great video. I only use my fingers directly at the knife's edge to help determine the angle, before any sharpening movement. Also, for the reasons stated in your video, I use the ambidextrous approach, mainly for the purpose of uniformity, to ensure that I'm roughly doing the same thing on both sides of the edge. I believe at the end of the day, that the best methods, are those that obtain a sharp edge, while removing only as much material as necessary, and that there is no one "right way".
thank you for that .your advice helps a lot
In the beginning of my sharpening journey, I experimented with a few approaches, and found that ambidextrous sharpening works best for me. Holding the knife in the same hand is awkward on the opposite side of the knife (left side for a right hander), and I actually think it's harder to hold at the same angle on both sides using the same hand. Of course, some people might have a tough time using their non-dominant hand, but you never know unless you try!
I found the same thing :)
Same here
I agree. When I turn the blade over and try to do the "backhanded" mode, I lose the feel for the angle and the bevel of the blade. Switching over to my left hand seems more natural. I learned to sharpen in part by watching Murray Carter's instructional video. He recommends learning to sharpen both ways.
nietztsuki: Both ways, meaning ambidextrous and using one hand?
@@b-radg916 Yes. Exactly. Murray says there are times when he uses only one hand, because he is sharpening a newly completed knife and wants to keep the other hand dry so as not to get water and sentiment on the handle scales. Otherwise, he advises using the ambidextrous approach.
Thank you for your great videos. I'm actually cutting stones and making my own sharpening stones. I've cut a few that seem great. Again, Love your videos.
Hey Ryky, love the videos, been a fan of the channel for years.
As a chef I picked up a set of global's (they are genuine) cheap, and to sharpen them I have a king KW-65 combi stone. In one of your older videos you mention that the KDS King is far superior, I get good results but the edge retention is pretty terrible, but I imagine that's to do with the softer global steel.
I've recently purchased a yaxell ran as my main chef knife, in your opinion should I upgrade my current stone to the KDS or something better still?
All the best, Jack
I'm forever a student on sharpening. The ambidextrous method seems like a cool method to learn. Thanks for sharing!
I'm gonna do it your way! Seems the best and makes sense! Thanks for sharing your knowledge! 🙂👍👍👍
Great video as alway. Sometimes it seems that I can't get a good enough edge on my knives and I bet it could be the pressure applied or my finger placement too close to the blade.
Love that sprinkle of shade at the end
Great videos sir, you definitely have a genuine passion for your work , respect 💯
What ya think about doing a video with different length gyuto or even any other type?
For example, at the moment, I am torn between a 240mm and a 210mm gyuto based on availability. Well cheers and keep on doing ya thing💪🏼
Very good video. I have grinded my index and middle finger plenty of times, I sometimes forget to stay away from the edge and the you see your whetstone bleed.
woooo! lookin forward to a launch edition blue #2. thanks for the videos
Great video Ryky! Thanks! Personally I prefer keeping my fingers closer to the edge since that gives me better results (I’m less prone to mess with the angles that way), but you’re right. There’s no one way of doing things. Food and tables!
Excellent video!
Hello, I was watching some of your older videos and I was wondering where you got your leather for your strops?
Love the video's, do yo have any of your trips to Japan to see the knife makers / sharpeners
Ryky love your expertise in knives/sharpening/whetstones...I envy your knife collection. Wish you would show some of your katana collection also. Thanks for pumping out great content every week 👍
Hi Ryky, thanks for all your video.
i have a question about a shun knife. I recently bought a shun premier 8” chef knife. As you already know, it has hammered finish. However, my copy have dent marks(very small), down to the cutting edge( not the tsuchime). Is it normal for hammered finish knife? Is it something I need to concern?
Thank you.
Have you ever tried sharpening one of those Sandrin TC kitchen knives? That would be interesting to see. It would also be interesting to see how they hold up in realistic usage tests.
Thanks for the good video! I was hoping though, that one of the five 'things' would be finding the right angle between the blade and the stone. Could you please spend some time on this issue? This is no doubt my biggest problem.
Hi, been watching your videos for a while now and I must say I really love watching them!
I also have a question/wondering what you think of my stones....
Atoma 140 with handle ( mostly for leveling)
Shapton Glass 320
Shapton Glass 1000 ( x2 one backup unused).
Naniwa Proffessional 3000
Shapton Professional 5000 ( I know you dont like but works for me if keeping very consistant angle and soft preassure).
Kitayama 8000
I now ordered a Kai 1000/6000 combostone but does it fit in my lineup or is it redundant? It would be my only real soakingstone besides maybe the Kitayama that is a semi soaking stone?
What do you think absolut my collection and what about the combostone. Should I gift it to my Father instead?
I have only been trying to sharpen on whetstones for about 2 months so maybe I have already gone overboard with the stone purchases... 😳
I have a coupe of leather straps also to remove the last bits on...
Would like to go into stropping with compound bit feel unsure how to do and would like more advice on this topic in how to start/ when to use what kind.
Brgds Johan
Many thanks for so much great advice which I will practise. I will very much appreciate if you showed how to sharpen a salmon knife as it is the knife we use to slice Spanish ham on the bone (whole leg). We use these type of knife fluted or plain. By know is also sold as a Spanish ham slicing knife.
@Burrfection
Have you used the Nano-Hone sharpening stones? I would love to see a video from you using those.
I bought a whetstone because I was tired of my knifes being dull and I did not realize it would be this difficult to sharpen a knife but it's worth it
... knives* ...
@@einundsiebenziger5488 when
I've seen knife handlers sharpen in so many different ways and I've tried to emulate them. Even swapping hands to sharpen the other side. In the end I've stuck with what feels comfortable and that works for me. If its sharp enough to shave its sharp enough.
Keeping fingers on the area of the blade that is riding on the stone is important too. I have to concentrate or else I find my fingers on the outside area of the blade that is not touching the blade. You have made this point in other videos. EDC knives are much tougher for me since they have the thumb stud in the way, so it will hit the edge of the stone. Always enjoy your tips. You are not dogmatic; you are practical. That is a good quality for an instructor.
willieboy3011 Jonas: One way to avoid thumb studs: Spyderco! 😎
True, but I much prefer the studs for their easy opening; consequently, I do not have any Spyderco. Just personal preference issue. However, I like their fixed blades. I have one in CPM S90V, that I really like. Took a while to sharpen. I just ordered the Waterway, which has LC200N. Both of these steels are excellent, and I love their design, handles, blade length, finger guard, etc. I have learned different methods for knife sharpening around the thumb stud.
willieboy3011 Jonas: I guess the thumb studs could be easier to open, but I'm happy with Spyderco's approach and am now REALLY happy not to have to work around thumb studs when sharpening!
@@b-radg916 Yeah, it is a trade off. Spyderco makes good EDC knives.
Also sharpening things like a Santoku with a granton edge, knives with a single bevel or even things like a bread knife or scissors would be super helpful :)
My thoughts,,, I have been lurking here for a fair while and trying to understand the good from the bad regarding sharpening when it comes to looking after my new knives I bought.
Massive amount of information here on your channel, but this video does really help solve/clarify some of the differences and the impacts they have.
I have some Wüsthof ikon's, came here to learn, and am 'terrified' to even take the honing steel provided in the set to them for fear of mucking it up.
Hi Ryky, thanks for your content. Do you know where I can buy curved surface stones to sharp japanese swords? Thanks.
Great informative video again. Been sharpening for quite a while (still a lot to learn) sharpened straight razors and all kind of knifes. But my biggest flaw has always wanting to do too wel or being too perfectionistic. When I get a great cutting knife or a hair splitting razor I want to take it just a little further.
When I do that more often then not I mess up. Either I hit my stone, change the angle or somehow mess up in ant other way this is my biggest hurdle 🤣🤣
I still have a hard time keeping the same angle when sharpening. Perhaps I do one of a few of these that you listed. I’m going to focus on making sure that I’m not doing any of these so that maybe I can finally get a knife razor sharp.
I definitely could work on keeping a more relaxed grip while sharpening. Also I am so used to the ambidextrous method of sharpening that single hand sharpening can feel really awkward to me. Is there any advantage to single hand grip? Is it just faster?
I was watching your previous movies and realized the position of fingers. I started sharpening myself too and train some of my friends to get better results in sharpening. The first thing that I told them was: never to place their fingers close to edge of the knife.
He’s just really good at this.
I would to see a video on what size knife to choose when it comes to specialty knives. Debas for example come in diffent sizes and I am a American caucasian who is 5'9 212 pounds. My hands are larger than some but probably average. Would i use a 165 mm. Deba over a diffent size and why?
Love the videos I have learned alot 👍
Hey Riki ! Love your videos.
Would you consider making a big splash'n'go comparison video ? On all the range of grits ?
I must admit having bough a Naniwa Pro 800 I find it so much convenient... I think they might dominate market share for hobbyists like me !
Thanks :)
I once saw a demonstration done by global knives where they put what looked like a bullclip ( it wasn't an actual bullclip) on the spine of the knife to give you an angle when sharpening. Would you Recommend this?
Hey Ryky, what's your opinion on the Tormek sharpening system?
Impecable!
I learned a lot from this channel and now sharpening knives is my job. Thanks, Ryky.
I am sure you are better than me
@@Burrfection I highly doubt that. I've only been able to achieve a laser sharp edge from watching your videos and I've only been doing this for about a year. Thanks for acknowledging that I'm good though!
Hey, mate. What are your thoughts on Global ceramic stone? Specifically the 5000
I'm loving your videos. Very down to earth with some mild humour.
I've decided to make my own strop inspired by your strops. I'm in Australia so not easy to get strops with good leather here. I've got my hands on some very good quality kangaroo leather. Each piece is 80cm (32") x 10cm (4"). I'm intending to cut it in half lengthwise as I don't sharpen a lot of swords :) but do you think I should leave it 4" wide or 2"? I generally use 8-9" chefs knives.
Great video as always mate 😁
Hi Ryky!
I wonder if I can get an answer from you (or anyone knowledgeable that sees this).
I just got a few stones: 240/320 - KDS-1000 - S-3 (6000). My favorite knife feels already rather sharp. So my question is:
For a rather sharp knife, should I skip the process of creating a burr? I thought of simply stroping a bit on the 1000 and then do the same on the 6000. Should I start all the way from the 240/320 instead? Or maybe start with the 1000, but actually develop a burr before moving on?
I'm just afraid of messing with a fine edge without the need to do so.
Thanks!
Excellent advice. Wow, would love to have one of those BIG WET WHEELS ! That's how to sharpen.
I just discovered your channel and have been binge watching ever since. You do great work and provide a huge service to the community in several different ways. During this video you mentioned someone else's videos and you alluded that they had began using your method. Please be careful, it would be terrible to see your good work jeopardized not to mention you and your families money. People today especially here in America it seems their middle name is She and many will grasp any opportunity to make money the easy way no matter the hardship they cause the other person. It's a shame but that's the way many people are. Liability, defamation of character, loss of income and on and on. Some will grab any opportunity no matter how slight and I would hate to see something like that happen to someone such as yourself. Again, thanks for all you do.
I have more experience sharpening edc and bushcraft knives. I think having some play in the wrist makes the edge more convex. Convex edge is more durable and sometimes desired. What is your opinion?
I've seen a lot of your videos but I don't understand how you can choose sharpening techniques. I sharpen in the same direction or against the cutting edge, on the stone? according to the type of stone or knives? if I have to sharpen a hunting knife?
Hi Ryky,
I sharpenedn my knife with ur methods. I created BURR on each side then I DE BURR until NO BURR, afterward I polish with 6K grit stone. Edge is pointy and shiny. Knife passed cutting test on thin paper smoothly from bottom to tip, however everytime I cut raw fish, knife is not sharp.
Do I need to create BURR on each side more than 1 time before I DE BURR? Or do u catch my mistake?
Thank you
How do you sharpen a straight blade that isn't curved, that's my main worry when sharpening as I tend to sharped diagonally along the curve of the blade
It's funny you put out a video about sharpening this morning I was just thinking I wanted to ask you about sharpening equipment. Right now and for the next year I won't have good range of motion with my right hand and was wondering if there was any cheaper belt sharpeners or wheel sharpeners that you can suggest. I am on Social Security Disability so I am on limited funds so I can't afford anything to expensive. I tried using my tri-stone with the oil bath but could not get the right angles and motion with my right hand and I was doing a horrible job doing it all with my left hand. (for now, I will be practicing on dollar store knifes till I get it right or if I get it right. LoL ) Thank you very much...
Food on the table and love in the home is great, but I gotta have a sharp knife! I have a stone and I have a knife, you have inspired me to apply your instruction and give it a go. Cooking with a mediocre edge on my knife is awful.
Hey Ryky could you do a sharpening video on a 300mm kiritsuke yanagiba at some point??
Hey Ricky? Can you give us your input on tus steel knives?
If you are using the basic technique by lifting the knife after every pass then the only thing to check is whether a burr has been developed along the entire edge. At that point you can switch to the other side. I am not sure that the push and pull method is really required because you remove more material doing this when your primary goal was to sharpen the edge with the least amount of grinding. Also, the push and pull method requires a lot more concentration and dexterity in your fingers than the basic method.
Question: Can you do a video on proper sharpening and stropping technique for a kukri style blade?
Dear Ryky, I have a question regarding the Naniwa Chosera 3000. I did some research and Naniwa offers two lines of stones, which is the „sharpening stone“ line and the „professional stone“ line. Out of which line is your beloved Chosera #3000? I would like to get one as well but don’t want to purchase the „wrong“ one.
Trying to learn about sharpening so I can start my pro sharpening business and Came a cross your videos, man you are the beast 👍👍👍
Anyway you can suggest or help what kind of machines I can get also any tutorials please thank you
Great vid
How about a quick video on sharpening only using your dominate hand? I loved to sharpen but lost use of my left hand and can't figure it out. Tried the last four years and can't get the hang of it. Any suggestions/tips appreciated.
Good, honest advice here. Not trying to sell you on gadgets.
Using your technique, I began by lifting the blade. I could not find an easy way to not put pressure on the down stroke so I picked up the blade until I got tired. Now it looks more like yours. I think it shows how much of a novice he was at the time, just like I was.
What is the best shun set
ricky any tip to sharping not so high knives like 2 inchtall max steak
Just want to know the best combo of whetstones, the host with the most. For maintenance and upkeep not damaged. Seems to be all over the place on and noone wants to spend on every grit, just a doublesided and finisher.
How do I sharpen my shun Hanna with out loosing (any) of it Damascus design ...... keeping it sharp and looking the same as if it just came out of the box
Have you ever done a review on Mikarto stones
Would you ever do a video on sharpening a convex blade?
Hey Ryky, could you answer me 3 questions? Firstly if I buy a 1000 grid cerax and some stropes with the paste you mentioned in your videos is this enaugh or do i also need a 3000 grid stone? Secondly I have a yaxell ran with some small chips in it. Do you recommend getting a 120 grid stone or should I go for a new knife? Lastly if I go for a new one. When I get a cheeper knive can I get it as sharp with the equipment I mentioned as like a yaxell gou with sg2? I'm really confused with all the types of steel.
Also I wanted to say that your videos are great and really helpful (:
Go for the cerax 1000 I just got it as my first stone and it’s really nice. I don’t have any other stones but I do have strops so no to get a knife super sharp just better technique is necessary. If the chips are really small the cerax can get rid of them if they are bigger go for a lower grit. For sharpness of knives yes you can make any knife sharp the difference will be higher quality steel will retain the edge longer.
Good stuff
What is the small knife to the right of his head with the red string?
I get the cramps in my forearms more than my hands (usually both seem to occur at once), and they often last well after I'm done sharpening. I used to shoot muzzleloaders competitively, and cramping was often an issue when loading (using a ramrod repetitively) especially on hot days. Been told a whole bunch of stuff to prevent muscle cramps, "eat a banana" (potassium), hydrate (cramping does seem worse when dehydrated) I even tried some quinine pills (Q-Vel) at one point, only to find out they can make a certain heart ailment I have worse (WPWS). None of the easy answers seem to work, and I still have the issue when doing anything with repetitive motion.
Since I am usually not on a strict schedule when sharpening, I usually just take a break, get a drink, and maybe run cold water over my forearms and hands - that seems to work better than anything else.
One concern I have. I have a very simple, small ceramic knife that I just use for cutting fruits and vegetables. Just sharp enough that I don't cut myself and cut the soft fruit. Are there any techniques I would need if the blade becomes dull and what care should I take with maintaining ceramic blades?
1:00 if you are talking about the video i watched prior to this one i think its a misunderstanding, I have seen them tell you to feel with your fingers to find the proper angle, but that is only meant to be to discover the proper angle, you are meant to back off the edge once you have an angle