Burrfection hey ryrky I was able to convince my mom to get me a 9.5in dalstrong shotgun gyoto and paring knife for Christmas, and want to know what stones you would recommend (being on a low budget) for a first time sharpener. Also how did you first learn to use a wetstone and did you use cheaper knives to learn with so you didn't mess up your new nice knives
hey Michael, here is a lot of stones i use kit.com/Burrfection/knife-kit, check out the Cerax 1K, its' one of the best 1K stones i have used. the king 1k isn't bad either. i taught myself how to sharpen a knife. i started sharpening on a Masamoto VG knife... not smart to start on such a pricey knife, but i knew i wanted to learn, and went for it.
Not sure you'll see this, but after watching this video, I finally had the courage to attempt to repair my shun premier santoku. After being used by someone else, somehow it was returned to me with a broken tip and many chips in the blade. I don't know how, and yes I was very upset ; it was my first and still is my only good knife that I've had now for 5 years. It had been sitting unused for months since the incident, unusable, and I kept debating whether to send it to a repair person (but I'm in France and didn't know to whom to send it). But, like I said, seeing your video made me decide that today was the day to experiment and told myself it couldn't get worse than it already was. Used a metal file like you at first then 1000 grit stone. I did it! Slightly changed the blade profile also to be a little flatter towards the handle as I like to chop rather than rock. It's not perfect - it now has a couple scratches on its sides since I'm not an expert sharpener, but now I have my favourite sharp knife back and I am so happy! Thanks again.
My guess is they used a hard cutting surface like glass or marble, or laid a thin plastic cutting sheet over a hard surface. Shun blades prefer softer cutting surfaces like wood. The other possibility is using the knife to twist out avocado pits. I have the chips to prove it. :(
I love the videos. I actually found your channel by way of knife reviews, and stayed because they were so informative. Thanks for all the time you put into this!
Very instructive video and amazing results. You made the restoration appear very doable. I can't believe the original owner gave up on this beautiful knife!
I already have the Shun Classic Santoku. I've had it for years and my wife likes it really well. I used a 6 1/2 " Zwilling Chef knife and a Zwilling 6" Utility knife. If I needed to go larger I used a Zwilling 10" Chef Knife. I now use a Dalstrong Shogun Kiritsuke and the Zwilling Utility knife. That Shun Santoku is a nice knife!
Bro, thank you very much for this video. I went to my local warehouse, bought the file/wood/etc, set up and fixed my old handmade utility knife with ease (and it was damn fun)!
Good job ryky,always i am impressed how good you are with your knifes,always trying to explain everything for your audience how to do it better!keep up tha hard work,and thank you for making our lives more beautiful,showing us new steps and tricks!best regards from sunny florida
Finally finished the video, finding out I needed to share it I would of done it hours ago, great video can’t wait to see the rest. Also if I win I’ll definitely have to go by some stones from your links.
I've shared to G+, I'm not sure how to share on youtube unless it's with just a single person... I'll keep investigating... And I'm thankful everyday for my fiancee, I've been through some rough times and she's always been there for me when most would have walked away.. I love her so much... :D
Hey ryky appreciate ur videos as always. But for big chip restoration, after leveling out the chips, i would suggest sharpening at a lower angle than you did. It would help thin out the knife a bit (as it has gotten a bit thicker behind the edge) and reduce fiction in cutting a bit.
this chip, though big, did not warrant thinning yet. however, the next 3 Shuns PROBABLY will need thinning. i'm moving up the difficulty scale with each restoration video.
Great video. Two other recommendations with a file: 1. Files load up too, so we use a small wire brush along the file grooves; and 2. One can use cutting oil on the file -- especially with the neat way you strapped it down. I am most grateful for my loving family in 2017. Life would be meaningless without an help meet to share it with.
That's awesome! I would have assumed that a knife that baad would have had to be sent away and had power tools used. This gives me some hope that I'll be able to repair my knives if something bad ever happens to them.
Sharpening is part of my business, a young chef brought me the same Shun knife but the chip was all the way down to the Damascus. I ground the edge all the way back on my belt sander and just sharpened the Damascus on my Tormek T-7 then stropped it, it was pretty sharp but I’ve no idea how resilient the softer steel will be, I’ve found that Damascus can often chip away because of the folds in the steel.
Would love for you to do your own review of this video and what you learned and added in experience since. I have several miyabi's with some infamous microchips. Have the Chosera 800 and 3000. Thinking of adding the 400 since it seems like the chips never dissappear after an hour. But I don't want to end up with a pencil when I'm done!! Appreciate your teachings for sure!
Soo I have a question, I’m just getting into sharpening and I picked up the Naniwa chosera 800 and the chosera 3000, I really want to pick up a coarse stone for reshaping and repairing the damaged knives , what do you suggest, I’m torn between the chosera 400 and the Cerax 320 ?
I’ve been watching some of these older videos and have a question. Can I use the Shapton 120 and go straight to the Cerax 1000? I’m trying to rescue a Japanese knife that was thrown out. The chips are very tiny. But need to be removed.
Ryky, nice job on the restoration. A shun santoku is my daily use kitchen knife and was kinda shocking to see the damage on the piece you were working on.
Awesome detail and education as usual! Any thinning above the edge needed having taken that much off? Also, stropping on that is consistent with Peter Nowlan's recommendation of progressively lightening the pressure even while sharpening on any grit. The edge should be great on the coarsest grit and the remaining grits are for removing the previous grit's marks, awesome.
Hi Sensei! I know it's not a review video, but i would like to know about that Cerax 700. Is it fair to compare with the Naniwa 600? And also, overall, how big of a difference between the Cerax 700 and 1000? Thanx for your time. I trully enjoy your videos!
I am going through cutting motion while sharpening, you are going opposite, am I missing something? Can a medium diamond plate be used on very small chips?
Hi there, how normal is it to get regular micro chips on gyuto over 59 hardness level? The chips are smaller than 1 mm. Any advice on avoiding those chipping would be great. Thanks in advance
good job man, you have invented a new method for using files, and i can see it really worked well with you, you can use a file cleaning brush and that will help you get the job done faster, in fact i used to use file for sharpening but you need to strop it in a leather strop with a compound and you will get a hair shaving knife. really liked the video.
awesome video, a have a santoku with a similar dent and i didn't want to throw it away. now i'll try to do the same and restore it. would using a disc sander be faster?
I am a chef and I am thankful that this year I found your videos and inspiration to stop paying someone to sharpen my knives and start sharpening them freehand by myself. The recently picked up a yaxell dragon 8'chef's knife and I love it!#Burrfectiongiveaway
Maybe on your next restoration you can trace the outline of the blade so we can see/compare the profile difference. I know others have said it too...maybe you could get a $40 USB microscope so us noobs could see the burr/micro burr. Great work Ryky!
I just recently found your channel and subscribed. I have learned a lot, but have much more to learn. I do not do Facebook because of its intrusiveness, sorry I don't trust the platform. So unfortunately I can not enter the giveaway. I would love to have such a knife, but I am on a fixed income, so it isn't in the cards. Oh well, it is what it is. As to your question; I am thankful for so many things, but probably most thankful for being able to walk my 28 year old Daughter down the aisle in September. Didn't think I would be able to do that. Had to travel to East Coast from L.A., if nothing else it forced my body to do things I thought it would no longer do. Shit I can still walk and they said that would go away.
The diamond will cut, and I mean cut, anything. I have a business sharpening and correcting knives. I have 20+ stones and the Atoma 140 is among my favorites. It's the best restoration stone there is. I've cut everything from Hap40 to ZDP189 to modern powdered steels. 66+ HRC. It will cut everything.
I loved the way you rescued the knife. I'm a real person also, I just don't do Facebook, so I'm not able to join in and win this knife, Just not right? I can tweet. Either way I will keep it razor sharp for you Burr Master!
Nice job, Ryky! For future such restorations, I wonder if it might be worth trying to clamp the knife into a vice with the edge up, and running the file over the edge? I think it would be easier, and you'd have more control over what you're doing to the edge/profile. In order to protect yourself and the knife, you'd probably first want to run the knife over Bryky 20+ times, and also put small sheets of rubber between the vice and the blade. I also wondered about at what point you would think about thinning a blade's width and how you'd go about that? No matter how you did it, it would most likely destroy a Damascus finish.
Donald Nemcovsky... that's why I suggested first dulling the knife on Bryky (the brick). I also think that when using a file, especially in this situation, your hands don't need to be close together on the file, nor would you be using a lot of force, so there shouldn't be any more danger than any other time you are sharpening and purposely touching the edge. But, to be even safer, I guess you could wear some of those cut-proof gloves.
this one didn't need thinning because the chip, even though it was fairly deep, did not go high enough to where the blade really started to widen, but another.... .5-1mm, and yes, the blade would require thinning. and as you pointed out. i would have ruined the damascus finish. it's a double-edged sword.
I'm no expert, in fact I'm not even an advanced novice, but gut feeling tells me you should lubricate that bastard file slightly, so that the metal doesn't heat up as you take it back. Of course I could be completely wrong and someone please correct me if I am wrong. Hated the initial noise of the blade on the file, but by the time you are 13 mins in, its back to the lovely soothing sharpening sound. That surprised me, as I somehow expected the harsher sound to continue for as long as the blade was on the file. Damn fine job. Love the fact that your not too bad is still way above my sharpening/cutting level. Learning every-time I watch one of your vids, Thank you. Go on give me an entry, I don't have Facebook, (but I did share it on twitter with the same #Hashtag). well Burrection was corrected to Burfection What am I most thankful for in 2017. I guess it was my wife sharing a sharpening video with me (sorry it wasn't one of yours, had to find you myself), as I now have the bug and absolutely love sharpening my knifes. The bigger bonus though is that by having sharper knife my cooking skills are improving, as I am enjoying being in the kitchen more and with that we are eating better as well, as I am more willing to try new ingredients and recipes as its a joy to use sharp knives. PS: Been taking your tonic for the last few days now as it has brewed for the 2 weeks. Should the vinegar taste be extremely strong or have I done something wrong in my ingredients ratio's?
i have found the vinegar gets a little less strong with time. at week 2-3, very strong, but by week 4-5, its' fairly mellow, but still strong, since it's vinegar.
I still have their super santoku. Great knives, but the VG10 is wildly chippy, as you’ve clearly seen. For work, I prefer blue steel, whether #2 or Aogami super.
I certainly prefer superA, blue or even white to VG10, but those steels are CLAIMED to be "chippy", too. The harder a knife is, it requires more of the maker AND more of the user. You can't be careless with any of the better knife steels. That's what mid carbon steel like "german steel" or low carbon steel like 3Cr13 is for, those we can be more careless with,
hey ryky i would love to see a re profile on knife that has belly and tips on how to make it more straight. I know you've done some already but i would like more information on how to do so. Also i would appreciate that knife too
When I re-profile I use a bench grinder. If I use a file I use jaw protectors and put the knife in a vise and use the file. I use a Sharpie to mark out the desired profile and take it down with the file. Then a coarse stone and the sharpening and polishing which you already know better than I.
Sadly You tube is my only form of social media, but I have shared your videos including this one with my friends via email! ( old school stylee!) I would be very grateful if you could consider me part of your giveaway, but no hard feelings if you can't. The thing I'm most grateful for is having a wonderful loving and supportive family. I have a husband who adores and cares for me while always teaching me new ways to move forward and progress, and a son who is growing into the most amazing respectable man with strong morals and a good heart. I have everything I could wish for in that alone.
Hi there I am studying catering at college but I have really bed knives that are given to us, but they are terrible, I need a good knife that is cheap I don't know if you could suggest some?
Nice job but I would have used my belt sander, I'm older and lazy! If you're not in a hurry, you can send it back to Shun, free lifetime repair and sharpening! I sent my slicer back when a family member snapped 1/4" off the tip using it to pry frozen chicken. When it came back there was no sign of repair except it was 1/4" shorter! I can send you a picture if you want! Thanks, Love your videos!👍
With luck I will never have to repair a chipped knife like your are doing again. Repairing the one I did, taught me to skip the thinning and sharpening until after the chip has been removed and the profile reset set. On a file or perhaps a DMT you can hold the knife (90 degrees) as if you are cutting carrots or what ever and with push or pull strokes depending on the file direction use the entire edge. Once the profile is reset and the chip gone thin then sharpen as needed.
I am most thank full for my friend and family how have been with me after family death nearly getting thrown out all of my house my friend and family were there to support me and help me get through this year a little bit happy. Do I deserve the knife? No Have I gone throught the roughest time in the world? No But am I happy that I have dreams and family that can help me? Yes Even if I don’t get the knife (I do want it thought ;-) I know who ever gets it will respect it like we all respect you!! Thanks for reading!
Watching more and more of your videos, loving the work, im most thankful for my parents and how much they been through and put up with thanks, mom and dad. #Burrfectiongiveaway
#Burrfactiongiveaway Ryky, I’m grateful that I’ve found your channel, my sharpening technics got one level up and knife understanding got better. You have introduced me to wide variety of different knives and qualities of knives. So thank you, keep the good things coming. Happy thanksgiving to you and your family!!!
Thank god that table is above the waist, I can’t express how important it is to be careful with knives around a burrection. I’m just giving you a Hard time
Don't have a fb account anymore.. I am grateful for my parent's understanding and support during this though year.. Changing career paths from bio-medical research to nursing the elderly (a career which is not really respected in Germany).. Gf leaving because of the choice I made etc #burrfectiongiveaway
Love the restoration videos! Keep up the good work. In 2017 I am most grateful that i managed to pass my 4th year in college, and I'm getting closer to my graduation, I'm also grateful for my friends and family. #Burrfectiongiveaway
In your give-aways, could you include YTers? Had a bad experience on Facebook and avoid it like the plague. Would really like to give a knife like that to very good friends of mine, who helped me in many ways, as a Christmas gift. Great video and great job. You identified the file as a bastard file and I'm assuming you used the fine side?
Is it just me or are shun knives really easy to sharpen despite holding an edge for so long? Something I love about my classic. Man, I dunno. I guess I'm grateful for the inspiration I've gained this year. #Burrfectiongiveaway
this was a major repair and he's giving out the knife and the chips weren't that high into the edge where it would need thinning just yet, but it will VERY soon.. I DO think we need a video on togiproshi (thinning) but come on, the people who receive them need to take some responsibility. Ryky's got so much on his plate right now
with the 2mm or so, of materials grounded away, the edge was still thin enough. i'm guessing another 2 years of normal use, and sharpening and thinning will be required to keep the same sharpness.
Would you care to make a video about thinning blades? I followed your videos and sharpened an old "for practice" knife dozens of times (so I don't damage my nice ones by attempting to sharpen them). Big thanks for your videos! However that particular knife is really thick behind the bevel now. I guess many, including myself, would be interested in seeing how you would thin a blade.
it was hardened otherwise it probably wouldn't have chipped, it would have rolled One think about Kershaw is they DO have plenty of money to be able to have uniform Q/A. These knives are not individually handmade. They're production knives (very good production knives) They're done in huge batches. They've be hardening hundreds at a time. And they have the money to put away several from each production run for destructive Q/A.
I wasnt questioning the quality of the knife, I was just surprised to see how "easy" the file is biting into the metal whereas I would expect it to skip more... It probably has to do with the specific hardening rate for knives being somewhat peculiar... I dunno, not an expert at all lol. Cheers.
Nice another giveaway.😁dont really use Fb tho, hope i can still participate. Discovered your channel ryky and then burrfection this year, and i learned a lot about sharpening and knife and stones reviews, and now i love my knives so much and any good knives. #burrfectiongiveaway
I would think it necessary to thin the knife before re-establishing the primary edge after so much of the primary bevel was removed to get above the chip. The knife is now too thick behind the cutting edge to slice through product sharply.
I really just like using this channel to make sure I'm sharpening my basic kitchen knives right. Though I am still saving up for a nice whetstone, I'm using a really old one that my parents used when they moved to america! It's starting to chip my knives though : ( #Burrfectiongiveaway
I know nothing about knives but have you considered using a bench grinder instead of the file? I think it would be much quicker and probably end up with a more even edge before sharpening.
most of ryky's fans are the type that prefer the control and the "zen" of handsharpening rather than belts of wheels. Yes it can be done, but kinda for a different audeince
of course. but i' too lazy to buy one, and as Mr Hamada pointed out, my channel is about hand sharpening, and fixing a knife by hand is part of it all.
Love your videos, I bought my first knife thanks to you, a Dalstrong Shogun chef knife. I would love to expand my collection with this one. #Burrfectiongiveaway
facebook hashtag is #Burrfectiongiveaway ...... typo in the video.
Burrfection hey ryrky I was able to convince my mom to get me a 9.5in dalstrong shotgun gyoto and paring knife for Christmas, and want to know what stones you would recommend (being on a low budget) for a first time sharpener. Also how did you first learn to use a wetstone and did you use cheaper knives to learn with so you didn't mess up your new nice knives
hey Michael, here is a lot of stones i use kit.com/Burrfection/knife-kit, check out the Cerax 1K, its' one of the best 1K stones i have used. the king 1k isn't bad either. i taught myself how to sharpen a knife. i started sharpening on a Masamoto VG knife... not smart to start on such a pricey knife, but i knew i wanted to learn, and went for it.
Not sure you'll see this, but after watching this video, I finally had the courage to attempt to repair my shun premier santoku. After being used by someone else, somehow it was returned to me with a broken tip and many chips in the blade. I don't know how, and yes I was very upset ; it was my first and still is my only good knife that I've had now for 5 years. It had been sitting unused for months since the incident, unusable, and I kept debating whether to send it to a repair person (but I'm in France and didn't know to whom to send it). But, like I said, seeing your video made me decide that today was the day to experiment and told myself it couldn't get worse than it already was. Used a metal file like you at first then 1000 grit stone. I did it! Slightly changed the blade profile also to be a little flatter towards the handle as I like to chop rather than rock. It's not perfect - it now has a couple scratches on its sides since I'm not an expert sharpener, but now I have my favourite sharp knife back and I am so happy! Thanks again.
My guess is they used a hard cutting surface like glass or marble, or laid a thin plastic cutting sheet over a hard surface. Shun blades prefer softer cutting surfaces like wood. The other possibility is using the knife to twist out avocado pits.
I have the chips to prove it. :(
It's so satisfying watching a more challenging knife restoration video like this. The process, the struggle and finally the result! Well done!
haha. yeah, the other knives are much worse..... many more to come.
I love the videos. I actually found your channel by way of knife reviews, and stayed because they were so informative. Thanks for all the time you put into this!
thanks Alexander. stay in touch!
Just finished work for the week time to catch up on the videos I’ve missed, looking forward to watching the vid
Very instructive video and amazing results. You made the restoration appear very doable. I can't believe the original owner gave up on this beautiful knife!
just my second restoration, and its' going ok. just have to try it out yourself to see if you can do it.
I already have the Shun Classic Santoku. I've had it for years and my wife likes it really well. I used a 6 1/2 " Zwilling Chef knife and a Zwilling 6" Utility knife. If I needed to go larger I used a Zwilling 10" Chef Knife. I now use a Dalstrong Shogun Kiritsuke and the Zwilling Utility knife. That Shun Santoku is a nice knife!
Man, what a project..diligence to say the least. Love the camera work..thanks
Your channel has been the impetus to getting me started on sharpening my knives. My only experience beforehand was just using a honing steel
you may get addicted. be careful.
Bro, thank you very much for this video. I went to my local warehouse, bought the file/wood/etc, set up and fixed my old handmade utility knife with ease (and it was damn fun)!
Awesome repair. Glad to see a great knife be put back to use in the kitchen.
Good job ryky,always i am impressed how good you are with your knifes,always trying to explain everything for your audience how to do it better!keep up tha hard work,and thank you for making our lives more beautiful,showing us new steps and tricks!best regards from sunny florida
thanks Laurentiu! just doing my best. always good to hear from you.
Wow, this is the exact knife I need to fix. 2 years later, thank you for this.
right on. good luck!
Finally finished the video, finding out I needed to share it I would of done it hours ago, great video can’t wait to see the rest. Also if I win I’ll definitely have to go by some stones from your links.
I've shared to G+, I'm not sure how to share on youtube unless it's with just a single person... I'll keep investigating...
And I'm thankful everyday for my fiancee, I've been through some rough times and she's always been there for me when most would have walked away.. I love her so much... :D
Hey ryky appreciate ur videos as always. But for big chip restoration, after leveling out the chips, i would suggest sharpening at a lower angle than you did. It would help thin out the knife a bit (as it has gotten a bit thicker behind the edge) and reduce fiction in cutting a bit.
yes, we may need a video on Togioroshi (thinning a knife)
this chip, though big, did not warrant thinning yet. however, the next 3 Shuns PROBABLY will need thinning. i'm moving up the difficulty scale with each restoration video.
Great video. Two other recommendations with a file: 1. Files load up too, so we use a small wire brush along the file grooves; and 2. One can use cutting oil on the file -- especially with the neat way you strapped it down. I am most grateful for my loving family in 2017. Life would be meaningless without an help meet to share it with.
thanks for the suggestions. will i try to remember to include them in the next repair
That's awesome! I would have assumed that a knife that baad would have had to be sent away and had power tools used. This gives me some hope that I'll be able to repair my knives if something bad ever happens to them.
try it. it's like therapy
Sharpening is part of my business, a young chef brought me the same Shun knife but the chip was all the way down to the Damascus.
I ground the edge all the way back on my belt sander and just sharpened the Damascus on my Tormek T-7 then stropped it, it was pretty sharp but I’ve no idea how resilient the softer steel will be, I’ve found that Damascus can often chip away because of the folds in the steel.
The core of the whole knife is vg-10 though right?
Thanks for the demonstration. I’m going to try to restore a knife blade myself.
Awesome work as usual!
Would love for you to do your own review of this video and what you learned and added in experience since. I have several miyabi's with some infamous microchips. Have the Chosera 800 and 3000. Thinking of adding the 400 since it seems like the chips never dissappear after an hour. But I don't want to end up with a pencil when I'm done!! Appreciate your teachings for sure!
Soo I have a question, I’m just getting into sharpening and I picked up the Naniwa chosera 800 and the chosera 3000, I really want to pick up a coarse stone for reshaping and repairing the damaged knives , what do you suggest, I’m torn between the chosera 400 and the Cerax 320 ?
I’ve been watching some of these older videos and have a question. Can I use the Shapton 120 and go straight to the Cerax 1000? I’m trying to rescue a Japanese knife that was thrown out. The chips are very tiny. But need to be removed.
As always very informative.
just doing my best!
Your videos are so therapeutic for me, back and forth repetitive sharpening, Feel The Burr! I swear this should be titled knife sharpening ASMR
welcome. thanks for watching and stay in touch.
This is awesome, Thank you
You did a fine job. Don't let anyone tell you different!
Ryky, nice job on the restoration. A shun santoku is my daily use kitchen knife and was kinda shocking to see the damage on the piece you were working on.
Martin, trust me, i know what you mean. haha. i have NO clue how these knives get damaged like this
nice job as always
Awesome detail and education as usual! Any thinning above the edge needed having taken that much off?
Also, stropping on that is consistent with Peter Nowlan's recommendation of progressively lightening the pressure even while sharpening on any grit. The edge should be great on the coarsest grit and the remaining grits are for removing the previous grit's marks, awesome.
thinning would be needed in a couple of years of use. though i did grind it down 2mm or so, it's still very thin, and still cutting very well.
Hi Sensei! I know it's not a review video, but i would like to know about that Cerax 700. Is it fair to compare with the Naniwa 600? And also, overall, how big of a difference between the Cerax 700 and 1000? Thanx for your time. I trully enjoy your videos!
I am going through cutting motion while sharpening, you are going opposite, am I missing something? Can a medium diamond plate be used on very small chips?
giveaway is for youtube and facebook.
Ahaha enjoyed the vid even if it is long.. you learn alot
Hi there, how normal is it to get regular micro chips on gyuto over 59 hardness level? The chips are smaller than 1 mm. Any advice on avoiding those chipping would be great.
Thanks in advance
good job man, you have invented a new method for using files, and i can see it really worked well with you, you can use a file cleaning brush and that will help you get the job done faster, in fact i used to use file for sharpening but you need to strop it in a leather strop with a compound and you will get a hair shaving knife. really liked the video.
thanks for the great suggestions. didn't think i created a new method or anything. just making what i have work for me. thanks for watching!
awesome video, a have a santoku with a similar dent and i didn't want to throw it away. now i'll try to do the same and restore it. would using a disc sander be faster?
yeah, it would be. i'm just too lazy to go out and buy one
Could you draw the knife's profile after and before the process?
Nice file jig! Great result. Out of curiousity, what's the knife blade's hardness?
60-61 hrc
I am a chef and I am thankful that this year I found your videos and inspiration to stop paying someone to sharpen my knives and start sharpening them freehand by myself. The recently picked up a yaxell dragon 8'chef's knife and I love it!#Burrfectiongiveaway
right on. i'm honored that a chef watches my channel.!
:V Thank you for your video, it incourage me to go and fix my chip knife at home.
what is that steel you tied to the wood?
Ryky, when you flatten out another stone do you use a 120 or a 400 atoma?
i try to stay under, but as close to the stone's grit, as possible.
I have KAI knife, made in Japan since 1908. 22d1
You think worth to repair
Nice video, during heavy material removal like this I would highly suggest wearing a mask.
Maybe on your next restoration you can trace the outline of the blade so we can see/compare the profile difference. I know others have said it too...maybe you could get a $40 USB microscope so us noobs could see the burr/micro burr. Great work Ryky!
Just curious, why dont you care about an equal number of passes when you're working with lower grit stones? Doesnt the edge become a-symmetrical?
I just recently found your channel and subscribed. I have learned a lot, but have much more to learn. I do not do Facebook because of its intrusiveness, sorry I don't trust the platform. So unfortunately I can not enter the giveaway. I would love to have such a knife, but I am on a fixed income, so it isn't in the cards. Oh well, it is what it is.
As to your question; I am thankful for so many things, but probably most thankful for being able to walk my 28 year old Daughter down the aisle in September. Didn't think I would be able to do that. Had to travel to East Coast from L.A., if nothing else it forced my body to do things I thought it would no longer do. Shit I can still walk and they said that would go away.
Hey man. Any way I could contact you for advice? I have three Damascus kitchen knives that are in need for repair. Interested in sending them to you
Looks great considering how it started,
it wasn't too bad. will need thinning in a year or two, but it'll do.
I love your show, I'm getting the dragon fusion.
it's got a HUGE belly (so it's only for rockers), but it's a great knife Super hard and not chippy
its also got some flat area, so it can do some sort of chopping. not like chinese cleaver
I have it (and love it), but there is NO flat area.
right on. hope it works out for you. let me know what you think of it. Bradley seems to love it.
How does the file compare to using the atoma 140?
Do you have any limitations of hardness when using an atoma diamond 140?
Also - long time fan and subscriber. first comment / question ;)
Great channel!
The diamond will cut, and I mean cut, anything. I have a business sharpening and correcting knives. I have 20+ stones and the Atoma 140 is among my favorites. It's the best restoration stone there is. I've cut everything from Hap40 to ZDP189 to modern powdered steels. 66+ HRC. It will cut everything.
I loved the way you rescued the knife. I'm a real person also, I just don't do Facebook, so I'm not able to join in and win this knife, Just not right? I can tweet. Either way I will keep it razor sharp for you Burr Master!
thanks Keith. the giveaway is for youtube subscribers FIRST, and twitter and facebook a distant second.
Dude I am.
Really I hate FaceBook
Love to see these knives get a chance at a second life.
What I'm most thankful for in 2017 is that I started a new job and my studies will be done next month. Thanks for the giveaway! #Burrfection
Nice job, Ryky! For future such restorations, I wonder if it might be worth trying to clamp the knife into a vice with the edge up, and running the file over the edge? I think it would be easier, and you'd have more control over what you're doing to the edge/profile. In order to protect yourself and the knife, you'd probably first want to run the knife over Bryky 20+ times, and also put small sheets of rubber between the vice and the blade.
I also wondered about at what point you would think about thinning a blade's width and how you'd go about that? No matter how you did it, it would most likely destroy a Damascus finish.
Bradley Gong thats a reasonable thought but its unsafe that way if you slipped off the edge of the knife you could seriously cit your hand
Donald Nemcovsky... that's why I suggested first dulling the knife on Bryky (the brick). I also think that when using a file, especially in this situation, your hands don't need to be close together on the file, nor would you be using a lot of force, so there shouldn't be any more danger than any other time you are sharpening and purposely touching the edge. But, to be even safer, I guess you could wear some of those cut-proof gloves.
this one didn't need thinning because the chip, even though it was fairly deep, did not go high enough to where the blade really started to widen, but another.... .5-1mm, and yes, the blade would require thinning. and as you pointed out. i would have ruined the damascus finish. it's a double-edged sword.
How i polish my kai shun its not like a mirror idk Why 😑?
I'm no expert, in fact I'm not even an advanced novice, but gut feeling tells me you should lubricate that bastard file slightly, so that the metal doesn't heat up as you take it back. Of course I could be completely wrong and someone please correct me if I am wrong.
Hated the initial noise of the blade on the file, but by the time you are 13 mins in, its back to the lovely soothing sharpening sound. That surprised me, as I somehow expected the harsher sound to continue for as long as the blade was on the file.
Damn fine job. Love the fact that your not too bad is still way above my sharpening/cutting level. Learning every-time I watch one of your vids, Thank you.
Go on give me an entry, I don't have Facebook, (but I did share it on twitter with the same #Hashtag). well Burrection was corrected to Burfection
What am I most thankful for in 2017. I guess it was my wife sharing a sharpening video with me (sorry it wasn't one of yours, had to find you myself), as I now have the bug and absolutely love sharpening my knifes. The bigger bonus though is that by having sharper knife my cooking skills are improving, as I am enjoying being in the kitchen more and with that we are eating better as well, as I am more willing to try new ingredients and recipes as its a joy to use sharp knives.
PS: Been taking your tonic for the last few days now as it has brewed for the 2 weeks. Should the vinegar taste be extremely strong or have I done something wrong in my ingredients ratio's?
good point. i'm really not sure myself if oiling will help, but will try it next time and see.
i have found the vinegar gets a little less strong with time. at week 2-3, very strong, but by week 4-5, its' fairly mellow, but still strong, since it's vinegar.
I still have their super santoku. Great knives, but the VG10 is wildly chippy, as you’ve clearly seen. For work, I prefer blue steel, whether #2 or Aogami super.
I certainly prefer superA, blue or even white to VG10, but those steels are CLAIMED to be "chippy", too. The harder a knife is, it requires more of the maker AND more of the user. You can't be careless with any of the better knife steels. That's what mid carbon steel like "german steel" or low carbon steel like 3Cr13 is for, those we can be more careless with,
As far as restoration goes, do you have any tips for restoring a mirror finish?
on the entire side of knife?#0000 amzn.to/2hJ7hr0 steel wool.
How did the chip happen?
How do I enter give away drawings. It's because of your videos that I am hooked on sharpening and re-scaling knives.
hey ryky i would love to see a re profile on knife that has belly and tips on how to make it more straight. I know you've done some already but i would like more information on how to do so. Also i would appreciate that knife too
will make another video on that topic. the fast way is to get a belt grinder, the slow way is how i did it. pick your poison
What material is that
When I re-profile I use a bench grinder. If I use a file I use jaw protectors and put the knife in a vise and use the file. I use a Sharpie to mark out the desired profile and take it down with the file. Then a coarse stone and the sharpening and polishing which you already know better than I.
sharpie is a great tool for sharpening!
Sadly You tube is my only form of social media, but I have shared your videos including this one with my friends via email! ( old school stylee!) I would be very grateful if you could consider me part of your giveaway, but no hard feelings if you can't.
The thing I'm most grateful for is having a wonderful loving and supportive family. I have a husband who adores and cares for me while always teaching me new ways to move forward and progress, and a son who is growing into the most amazing respectable man with strong morals and a good heart. I have everything I could wish for in that alone.
I am most greatful this Year to have the ability to have a job that allows me to provide a home and food for my wife and son
Hi there I am studying catering at college but I have really bed knives that are given to us, but they are terrible, I need a good knife that is cheap I don't know if you could suggest some?
Charlie Mariner dalstrong knives are great and budget - friendly
kit.com/Burrfection/knife-kit check out my list. it's got a few budget options. check out the Mercers
Hi Ryky! Yeah I can vouche I'm a real person hahahahaha. You're the best! I love the knives! I'll take a picture with me with them!!!!! lol
how does the giveaway work??
right on. good to hear from you.
Nice job but I would have used my belt sander, I'm older and lazy! If you're not in a hurry, you can send it back to Shun, free lifetime repair and sharpening! I sent my slicer back when a family member snapped 1/4" off the tip using it to pry frozen chicken. When it came back there was no sign of repair except it was 1/4" shorter! I can send you a picture if you want!
Thanks, Love your videos!👍
I guess you can get the cutting edge if you lighten a bit the pressure during stropping
With luck I will never have to repair a chipped knife like your are doing again.
Repairing the one I did, taught me to skip the thinning and sharpening
until after the chip has been removed and the profile reset set.
On a file or perhaps a DMT you can hold the knife (90 degrees) as if you are cutting carrots or what ever
and with push or pull strokes depending on the file direction use the entire edge.
Once the profile is reset and the chip gone thin then sharpen as needed.
i'm sure you can do it better than me. have no fear
Please, no FB-only giveaway...I'm not on FB 😂. Love repair!
I am most thank full for my friend and family how have been with me after family death nearly getting thrown out all of my house my friend and family were there to support me and help me get through this year a little bit happy.
Do I deserve the knife? No
Have I gone throught the roughest time in the world? No
But am I happy that I have dreams and family that can help me? Yes
Even if I don’t get the knife (I do want it thought ;-)
I know who ever gets it will respect it like we all respect you!!
Thanks for reading!
Watching more and more of your videos, loving the work, im most thankful for my parents and how much they been through and put up with thanks, mom and dad. #Burrfectiongiveaway
Is the hashtag right? Because it reads Bur-rection, not Burr-Fection
#Burrfactiongiveaway
Ryky, I’m grateful that I’ve found your channel, my sharpening technics got one level up and knife understanding got better. You have introduced me to wide variety of different knives and qualities of knives. So thank you, keep the good things coming. Happy thanksgiving to you and your family!!!
appreciate the comment. stay in touch. keep up the practice and you'll be better than me.
How does one enter these drawings to win these lovely knives?
HAHAH 37:08 did you misspell #Burrfection as “#Burrection” because your knives get me excited but not quite that “excited” lol
Thank god that table is above the waist, I can’t express how important it is to be careful with knives around a burrection. I’m just giving you a Hard time
😳
brain fart.... you got me on those comments. keep UP the good work.
Don't have a fb account anymore.. I am grateful for my parent's understanding and support during this though year.. Changing career paths from bio-medical research to nursing the elderly (a career which is not really respected in Germany).. Gf leaving because of the choice I made etc #burrfectiongiveaway
What is the name of that file?
Love the restoration videos! Keep up the good work. In 2017 I am most grateful that i managed to pass my 4th year in college, and I'm getting closer to my graduation, I'm also grateful for my friends and family. #Burrfectiongiveaway
In your give-aways, could you include YTers? Had a bad experience on Facebook and avoid it like the plague. Would really like to give a knife like that to very good friends of mine, who helped me in many ways, as a Christmas gift.
Great video and great job. You identified the file as a bastard file and I'm assuming you used the fine side?
my youtube subscribers are my #1 priority. youtube first, facebook...... a distant second
It's too bad that I don't have Facebook, I would love this knife.
What type of file where you using?
this 12" amzn.to/2zOU1rm
#Burrfectiongiveaway - Love your videos! Learning quite a bit to correct my sharpening methods.
I'm studying so i'm thankful about that even if it's very hard and I'm going to finish next year #Burrfectiongiveaway
Is it just me or are shun knives really easy to sharpen despite holding an edge for so long? Something I love about my classic.
Man, I dunno. I guess I'm grateful for the inspiration I've gained this year. #Burrfectiongiveaway
they are easy. higher hardened knives sharpening easier.
Don't you need to thin out behind the bevel? It would be much thicker than factory setting since you ground away so much metal.
this was a major repair and he's giving out the knife and the chips weren't that high into the edge where it would need thinning just yet, but it will VERY soon.. I DO think we need a video on togiproshi (thinning) but come on, the people who receive them need to take some responsibility. Ryky's got so much on his plate right now
I asked that too. I'd be curious to see how it's done, but don't have a personal need (yet).
with the 2mm or so, of materials grounded away, the edge was still thin enough. i'm guessing another 2 years of normal use, and sharpening and thinning will be required to keep the same sharpness.
Would you care to make a video about thinning blades? I followed your videos and sharpened an old "for practice" knife dozens of times (so I don't damage my nice ones by attempting to sharpen them). Big thanks for your videos! However that particular knife is really thick behind the bevel now. I guess many, including myself, would be interested in seeing how you would thin a blade.
some serious work had to be done with such Kind of a chip, but after all it is definitly worth it ;)
took some work, but the end result was worth it.
By the way the file is biting into the metal it tells me that this knife wasnt hardened... shouldnt it be hardened metal?
it was hardened otherwise it probably wouldn't have chipped, it would have rolled
One think about Kershaw is they DO have plenty of money to be able to have uniform Q/A.
These knives are not individually handmade. They're production knives (very good production knives) They're done in huge batches. They've be hardening hundreds at a time. And they have the money to put away several from each production run for destructive Q/A.
I wasnt questioning the quality of the knife, I was just surprised to see how "easy" the file is biting into the metal whereas I would expect it to skip more... It probably has to do with the specific hardening rate for knives being somewhat peculiar... I dunno, not an expert at all lol. Cheers.
It just means the file is harder than the knife. ;-)
Which is likely if the shun is a 55-58 hrc sort of knife.
Nice another giveaway.😁dont really use Fb tho, hope i can still participate. Discovered your channel ryky and then burrfection this year, and i learned a lot about sharpening and knife and stones reviews, and now i love my knives so much and any good knives. #burrfectiongiveaway
It’s like a dr office for a knife
#Burrfectiongiveaway Its been a hard year. I'm thankful for the capacity to weather it regardless. Thanks for the video
I would think it necessary to thin the knife before re-establishing the primary edge after so much of the primary bevel was removed to get above the chip. The knife is now too thick behind the cutting edge to slice through product sharply.
I really just like using this channel to make sure I'm sharpening my basic kitchen knives right. Though I am still saving up for a nice whetstone, I'm using a really old one that my parents used when they moved to america! It's starting to chip my knives though : ( #Burrfectiongiveaway
I know nothing about knives but have you considered using a bench grinder instead of the file? I think it would be much quicker and probably end up with a more even edge before sharpening.
most of ryky's fans are the type that prefer the control and the "zen" of handsharpening rather than belts of wheels. Yes it can be done, but kinda for a different audeince
of course. but i' too lazy to buy one, and as Mr Hamada pointed out, my channel is about hand sharpening, and fixing a knife by hand is part of it all.
I would definitely go with the Atoma 140#..Thats much much faster...
Love your videos, I bought my first knife thanks to you, a Dalstrong Shogun chef knife. I would love to expand my collection with this one. #Burrfectiongiveaway