It’s amazing to watch you work and how you adjust your focus to what the knife needs. And throughout you can tell us how you are “reading” the knife and edge and changing your action. You are a great teacher! This is an amazing session.
The consistency in and of your strokes is mesmerizing. It’s a joy to watch you work and learn from you. Just now I have seen your recent videos and am beginning to work my way into your back catalog. 👍😊
This was one of my favorite videos that you have uploaded (and I have watched the majority of your vids)! Thank you for including some of your thought processes at various steps, and what types of details you are looking for along the way. I found repairing/re-sharpening knives in this kind of condition very relatable :-P
Ryky. Please do some sort of pocket knife! Any kind some sort of folding knife! Most people I know sharpen their folders or fixed blade camping or bushcraft style knives I want to see you do one of those. Please!
I enjoy these extended sharpening videos although in a 30 min video I would like to see a micro shot of the finished edge and tip. Also a micro shot of the edge and the grind pattern/finish that each stone leaves behind would be really informative. Nice job though.
Burrfection - congrats on the growth of the channel. The sheer amount of knives and stones that you've gotten access to is a tribute to your hard work no doubt. I do hope you can incorporate more micro shots in the future. To see in detail what each stone is doing at each stage will really appeal to audiences not just looking for technique.
You truly have a God given talent "if you have one of your choice..it is Truly from him, I once as a young boy of high school age, day by day I took my dads straight razor found with a chipped blade in an old trunk and with an Arkansas stone day by day and lots of patience, made the blade true again to where it would shave...not arm hair. facial hair !!! I did not have any at the time. He tested it !! Thought you would find that somewhat interesting ....I did not have a strop. Not needed. I wish I hade that same patience at 57...I LOVE your videos. If I contributed to all the ones I LOVE I would be broke. Take care.....
Brilliant vid. Thank you for breaking the sharpening code. My wife is addicted to Henckel knives. I have helped build her collection but they do need maintenance and I didn't want to hack it. Thank you for the master class.
@Burrfection Man I bought a Yaxell Mon Santoku blade for my dad for Christmas. He used it twice and it chipped. I only purchased because this was a personal recommendation in another one of your videos. Expected much higher quality. I can't send it back since it's beyond 30 days from Amazon (Cutlery and More).
I purchased a Shigefusa knife few days ago, and it came in with a small chipped on the tip. The seller told me they don't have a replacement for it. I am thinking about using your video as guideline and fix it myself.
Im new here, so please be patient. Do you change the water in your tub? In so many facets of life thats what we do. But, since we use the particulate from previous sharpenings to make the slurry to help grind....i didnt know if you would keep the old water or not.
At the end, please show us before and after photos of the knife so that viewers can see the difference to the blade. What's the best grit whetstone to get rid of chips and rough edges. Lower the better?
Great video! Thank you for detailed instruction! Do you know how to fix the dents on the back of the knife? I used the back of my knife to open a wine bottle and left some dents on it.... I regret it so much... Thank you!
My roommate accidentally chip my santoku knife while prepping some chicken. I was looking for a video on how to remove the chip today and your video come up. The wets stone I order arrived a few minute ago and your video came up on my feed. Talk about great timing.
I did manage to removed the chip with the 500 grit stone then I move to the 1000 grit stone to sharpen it and to the 3000 grit stone. It's not that sharpen but I'm still a noobie at this. Any tips?
excellent videos! I love knives, and you are doing a great job, at teaching and walking through the proccess. too bad I don't have any good knives at all. hopefully I will be a winner when you are doing a giveaway. thanks and keep it up
Please, do you have a vid where you describe your setup and where to get it? I want so badly to have a sharpening station like you have to learn with on my own poor knife collection and maintain my wife's chef knives once I get skilled. Anyone can chime in. I love the fact that you have the stone holder mounted above a water tray. Not sure if that is custom. But if someone has already designed and marketed it, I would go with a winning design, otherwise, I can build one myself if needs be. Thanks for your help.
dont know if youve figured your setup out already but its just a plastic hotel pan and a whetstone mount. im sure you can buy all of that off amazon or your local restaurant supply store for less than $100. as for stones he uses, he says the names of both in the vid. hope that helps.
@Burrfection I really enjoy the video, now I know a little bit how to restore a knife, it's really cool that you are sharing your knowledge. really cool technique, well explained and execute.
I just got the exact same knife, complete with chips. This vid helps, but I've got a question. At what point do you come down from the initial high angle to the normal sharpening angle (which happens to be 16 deg. on this)?
I'm a new subscriber, and so far everything on your channel has been excellent! I would like to throw a couple questions at you, to get your opinion. First, what is your opinion on guided sharpeners, specifically the edge pro system? Second, how often do you have to replace your diamond stones? If you have answered these questions in a previous video, please just save your time, and send the links to them. Cheers!
im going to have to get an atomi diamond stone one day. i have been using the dia sharp stones and i have found they dont last very long. i think the pattern on the atomi diamond stones look like they have more of a dimpled surface and will wear into a better sharpening surface. also i should get a wet bath pan and holder. i have been using a spray bottle which may seem trivial but picking up the bottle and pumping it instead of just reaching down for some water or putting the knife in the water seems more efficient . i love to see you using every millimeter of the stone for even wear. what is that eraser called? i have no water stones but if i get some one day ill have to get one. i have used the diamond stones an eraser before on a friends stone and sorely needed it. time consuming! but needed.
Hi Ricky. Great video again. Your channel is fast becoming my evening viewing. PS: On one of your videos you show a box with a lot of different coloured plastic sharpening angle guides. I can't find the video that you showed these in. Would very much appreciate if you could provide the link to the video they were in. What is the brand of these guides ?. Like you I experiment a hell of a lot with different knives and ways to sharpen them.
think you are talking about this one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1Ur5LRj6jho.html, and here is the link amzn.to/2q4Glke. i'll be testing these out soon, but i think they have some potential
I was always taught that the shape of the blade will dictate the sharpening stroke "name". The back and forth you used to remove the chip is great for Eastern/Asian blades and the cresent movement is better suited for Western/European knives. Therefore straight strokes are called Eastern style and sweeping arc strokes are called Western.
Nice vid and very informative. What's the name of that aggressive plate you were using in the beginning of the vid and also the eraser you talked about...sorry I have hearing loss my bad
sorry to hear about your hearing loss. i listed everything in the description of the videos. but here is the list of items i use kit.com/Burrfection/knife-kit you are probably referring to the atoma 140 plate,
Ooops! didn't bother to check in the description ahhh...very descriptive...I see now, and yes its the Atoma 140 wasn't sure what you said. I have hearing aids but I'm using my head phones and although they produce fine audio I sometimes miss a syllable and make up the word/ name entirely, but I know I do that so is why I asked...I have hearing aids but they whistle under my head phones so I just have to deal with just the head phones...thanks
Thank you for another great informative video! I have seen quite a bit of your videos an I can see that you achieve very good results finishing with a 5000 stone. What is the use for stones 10,000 and upper?
I had a big knife like that one that had a cracked tip. it doesnt have any fancy design on the blade or anything its just a solid shinyness and cheap plastic handle. i got it very close to razer sharp but my only problem is there doesnt look like there is very much of an "edge" like the bevel is really short. is my angle when doing the coarse sharpening too steep? like too much vertical angle and not shallow enough? I dont think my sharpening stone would last enough enough to re-do the edge again. it can cut paper. and shave a few hairs without forcing it. i just have caurse. medium and fine grit stones. 25$ pack of stones from walmart. the medium and fine are holding up a lot better no visible wear on them. but the coarse stone looks just slightly more than half the height of the medium and fine stones after just a couple of knife sharpenings! crazy how dull all the knives in my house are. chipped edges. broken tips. maybe that just really takes a toll on my coarse stone? is the blade material just really hard? one or two were stainless steel knives. and the other 3 or 4 knives i think were just some kind of toughened regular steel.
Double check the warranty at Shun. They are very good about sharpening their knives under warranty. If there is a chip I am not sure how far they go on damage but this chip was less than terrible. The strategy for fixing a chip like this does apply to other knives so this is worth watching. It is also a good reminder to handle your knives with care. Transport with edge protectors (even cardboard homemade) do not chop bones with a knife not intended for chopping and do not chop frozen food. My "chicago cutlery" 12" beast has been sharpened to a 30-40 degree but very sharp bevel and busts up a chicken or turkey with ease. On a knife damaged much much worse than this I reprofiled on a diamond (DMT) at 90 degrees and when I had a nice new curve profile to my liking dried the knife and then with a water proof marker painted the flat non edge easy to see red. Then at a normal 15 to 20 degree brought the bevel from both sides to a balanced edge which then sharpened nicely (was MUCH worse). I thinned as needed. VG10 is crazy hard, do not rush it so you do not start a crack that haunts you. Shun last I heard uses water cooled power sharpening tools and will be done in almost no time. They sharpen aggressively by some measures so most would do well to hone their own to get the maximum life from their Shun. Those that follow RT here and have a nice hone or two will not need to send their Shun back to the factory.
Burrfection to show how clean and refined the apex is. i meant it improved my edges by really showing the tiniest flau that even magasine or phonebook paper cant 😊
That Knife looks like the Shun Sora model line. If it is the Sora, it is not exclusive to Williams-Sonoma. The WS exclusive knives from Shun are the Fuji, Kaji, Hiro, and Hikari. I think I like the Fuji best of those lines.
Here is a link to all the knives Shun makes (I think) and a comparison of their specs. www.williams-sonoma.com/pages/comparisoncharts/shun-comparison-chart/?cm_type=lnav
i need a good coarse stone for reprofiling and thinning, steels like the 3v or powder melt steels,i was told told not to use diamond for those steels. i am considering the nainwa pro 400, i also like shapton ceramics b/c they have lasted me years at 1000 grit, what would you suggest the lowest shapton 320 or nainwa 400, reply would be most appreciated
at the lower grit level, dont' worry about the brand. since they are used for grinding away lots of material, just get what you can afford and not worry about. shapton pro 320 is good, and chosera 400 is also a good pick. if you like to flatten your stone go with chosera, since they are much thicker. here are stones i have used and really like kit.com/Burrfection/knife-kit
I just got a set of shun classics last week and I just noticed some little chips in the blade of the chefs knife. I have only used them a few times and take care of them and hand wash instantly after use. Is this normal to happen or should I return the knives? I love the knives but this is worrisome after such light use.
my Tojiro chefs knife paired with full set of Shapton stones has served me well from prepping behind busy bars and now cooking everyday at home however, recently I noticed small chips along the blade and realized my GF had been washing it in the high heat dishwasher. Now the question is..is it even worth fixing when I can snag a new one for
I recently received an inexpensive forged carbon steel nakiri from Japan. It is sharp although a bit thick. BUT the edge is not flat when I hold it to the board I can see light so how can I fix it with my wet stones?
Is there a difference between this knife and the Shun Sora? I notice that the end of the handle is a bit hooked compared to the Sora. And thanks for sharing this video!
Hey Ryky, I have the same 1000/6000 stone and when I polish I get a lot of dark 'cut' lines on the stone even after stropping for ages... Any idea why?
Hi Ricky, did you change the camera that's pointing straight down at the stone? The video seems a little strange compared to what I normally see. Question: Initially, are you pressing down on the Atoma just as hard as you would press on a waterstone of the same grit? (I've read too many times not to press too hard on diamond stones because the diamonds will be dislodged. Is this something you need to be conscious of with the Atoma stones? Otherwise thanks for the videos! :)
i treat my atoma stones just like everything else. you don't have to be more "careful" with them, just don't apply too much pressure because they cut REALLY fast. . i've never noticed any diamonds "popping" out.
Is there any big difference between the Atoma plates vs DMT Duosharp plates? I have a set of the DMTs and they work really well for me. Would I get a better edge with the Atomas?
Just the video I was looking for. I'm just about to get a 1000/6000(waiting on delivery). Clearly this is a much higher grit than what you started with. Am I just going to have to use more of the stone and spend more time to get those chips? Or is there a solution you could suggest that hopefully doesn't cost too much more? Thanks
you can remove a chip with a 1000 grit stone. BUT it will take a very long time, as well as putting a lot of wear on your stone. There are some cheaper diamond stones made by ez lap (compared to DMT and atoma) but if you really cant afford to buy a low grit diamond stone you can try using a cinderblock. You just have to be careful. There is a video out there called no excuse for a dull knife where the guy uses a cinderblock, a brick, and a leather belt to sharpen a knife.
You are changing ,the shape and rebuilding a edge. Somthing more harder to do. Sharpening a edge some, what easy, but reprofiling harder and time consuming. That takes more skill and patients.
I just tipped my konosuke gs+ at work today >.> banged it off the steel like an absolute KNOB. anyways im gunna take it to tosho tomorrow since it comes with a free sharpen maybe theyll be so kind as to work it out for me xD it isnt major but still a little sad :( these things happen
I'm going to try my best. Haha all I paid was 6 dollars to get it fixed and I still have the original free sharpen they offer with the knife. Also it came back from the repair sharper then ever. needless to say I will be super careful when using a steel.
i love your knives.. I wish I have one japonez chef knife.. I just start culinary school.. but in my country I don't find verry good knives . Can y ou please send me at least a chipt or blunt japonez chef knife. I think you have more then you need . I also sharp my knives whit wetstone
You say how bad it is - you should see my Kai Shun - I can give that to my 5yr old and he wouldn't be able to cut soap bubbles with it - curtesy of my attempt to 'sharpen' it ;)
Yes, in the real world we abuse our blades - why go get the cleaver when our chef knife is in hand and will cleave that bone! I have had to rework some of mine more than once. It's not that we con't love our knife, it's we just want to get dinner on the table.
You're using very high quality paper for the sharpness test, this paper is really easy to cut. You should use a crappy Free newspaper to get better reflection on the cutting performance, it's so much harder to cut
hahah. this is funny. when i used to use REALLY crappy crumpled up newspaper, everyone was complaining that i needed to get better quality paper. now YOU are telling me i need to use what i started off with.
Haha good one! Trust your instincts my friend! From my own experience I noticed: the crappier the paper - the harder it is to cut. Especially against the grain
Sharp Pebble should be paying you there are endless budget "cheap" stones on Amazon and you not only chose theirs as the best but you also showcase it in videos with VG-10 core steel knives ! I am sure they sold stones because of your videos ! I may buy one to do exactly what you're doing ... sharpening other peoples beat up knives !
i wouldn't call this a true reprofile. i wasn't really changing the overall profile, though i did grind a lot more than a typical sharpening session would require. but, thanks for watching, and the comment. until next time.
