Burrbenders is known for producing some of the sharpest knife edges in the world. Our International Mail In Sharpening Program is world renowned and services some of the worlds most impressive knife collections, creative Chef's and Governmental members including the U.S. Military
When the World looks for a Knife Sharpener, Burrbenders is at the top of the list.
The trick is to refrigerate once it bubbles a few days but keep burping. Never use a contaminated utensil into the water or cucumbers as it will form bacteria’s.
I wouldn't recommend bamboo because of the higher silica content. Some teak seems to have the same issue. When wood and plastic were tested in a lab, it was found there was no difference when both were properly washed and sanitized. For wood, end grain all the way! I got my beautiful 24x18x2 inch walnut end grain cutting board a neighor made for me and my wife as a wedding present! I work in a commercial kitchen and use and love having the 24 inch cutting boards! Get the biggest cutting board your counter will allow that you can also properly store, it makes prep much, much easier. Mine is just a permanent resident of our counter and gets lots of use. The neighbor was Bob Hurd and sells his stuff on Etsy! He does excellent work and has been a lifelong woodworker as both profession and hobby. Very happy with his stuff! One of these times I am going to have to send one of my knives to you. I get my knives to whittle hair, but they still are not as crazy sharp as say like Dutch Bushcraft knives, Neeves knives, Outdoor55, or you. Sincerely, JS
It would be interesting seeing Vosteeds Stallion series or Foxel knives sharpness out of box. The Vosteed chefs knife I got came easily paper towel cutting sharp out of the box. That was pretty impressive on that Cutluxe! I have a few, and I guess they have been upping their sharpening game since I got mine which were just okay. I got their now retired Olive wood 14c28n series. Sincerely, JS
Hey, Swiss here, i work in a blade store that sharpens and restores blades. For people that dont know, this machine tests how much force is required to get through the test material. The ONLY thing i would say he is doing "wrong" is the position of the camera, would be better at a higher angle so that the display is more readable. That being said, for the most accurate reading, You are technically meant to rest the blade on the material than use 1-2 fingers near the tip to apply pressure until it gets through. Using cork at the bottom is also a very good idea to prevent the blade from getting damaged once it breaks through the test material. Also, if the blade just falls through without any pressure, its best to check the test material package for the minimum pressure rwquired to break through. If the minimum is 2g pressure and the blade just falls through, you list that as <2g.
What equipment are you using to get it that sharp? I am able to get mine to cleanly slice paper towels, but don't have a BESS tester to see what that actually comes out to. Do you know what that sort of edge might read as on the BESS tester? Sincerely, JS
Ok, as a professional knife sharpener myself, this legitimately made me bust out laughing. Hahaha. It's true, Cutco knives are definitely not worth the money. They use low mid-tier steel (440A) and the non-serrated blades are basically at par with just about any mid-tier blade out there. Now, I will go out on a limb and say Cutco isn't complete trash as the Double-D edge holds up for decades even with basically no maintenance and they do have a full tang on the majority of their knives but they are definitely not chef knives and certainly are not worth the price they cost. I'd probably put them in the $100 to $150 value for a decent sized block. Instead, they go for hundreds, some blocks even well over $1,000. That is why they have such a bad rep. The price does not match the quality. They do have a place for people who have a lot of money and just want to buy a functional set of knives that they never really have to worry about again but no self-respecting chef is going to waste their money on something like that. There are so many better performing and better quality knives out there.
Jimmy does excellent work he has sharpened my buck 110 and other knives many times i go back to th days in the old Dutch treat building keep up the good work live in pa now but have a couple im going to mail in
Im not saying that's not wicked sharp but those testers measure in grams/second you have to slowly apply force to the test medium until it cuts through to be accurate. Nothing but ❤ for the Burrbenders.
There will be more videos coming soon that explain why I test the way I do and showing the problems with the tester that made me come to the method. I now use a cork as a fulcrum and ave many videos on other platforms showing much lower numbers with slower cuts using only the weight if the knife etc etc. stay tuned 🍻
