Ryky, you work really hard to keep us up to date and informed, thank you. Just bought your 800/3000 whetstone set. Can’t wait to use these stones. PS your store is great because you only sell quality items, even a person new to sharpening can’t make a bad purchase.
I was wondering if you will be announcing the winners of the reddit and RU-vid give always soon, keep up the awesome videos, I finally got my technique down for a straight belly I.o.shen knive based off you videos, keep up the good work
QUESTION I recently bought my first high end knife in Kyoto, being an Aritsugu santoku wagokoro (Kyoto Nishiki market store), acquisition that got me into the sharpening world. I've seen a lot of your videos and I've noticed that you haven't mention the Aritsugu knives (the Kyoto based) wich as I understand stand together with Masamoto as the two best Japanese knives (if my research is correct), so I wonder, if you could do a video expressing your opinion about them, particularly explaining something about the wagokoro steel type, I will be much grateful! Let me say that I love your work, your videos are of high quality and amazingly clarifying, I've learn a lot from them and I've just watched a few! it's clear to me that you are a true lover of what you do. THANK you for sharing your knowledge!
Hello Ryky. With knives getting harder, do you still prefer wet stones or diamond stones? Diamond stones are longer lasting, faster, but I don’t want to wreck my Miyabi.
Thank you for the video, I see more than one company switching from vg10 to aus10. Very curious if this is just a way to increase profits by these companys since sg2 seems like the way to go if your trying to increase your rockwell hardness. Dalstrong states there vg10 line as 62+ as well as 62+ for the aus10 line. I bought zelite knife that was made of vg10 and another that was aus10. I'll have to say with their kniver the finish suffered, however to notice you might have to have both knives in front of you at the same time. I bought 2 of the aus10 both didn't look as good. At least to me. Don't get me wrong, it was subtle. But noticeable.
Chosera is a great stone , but I’ve had 3 of them & all have either cracked or hazed or both . I’m still using the 1st one but the second one cracked in 3 different spots & ended up breaking in 3 different places . The 3rd on I haven’t been using but for about 1 1/2 months & it is already cracking & hazing . I do take very good care of my stones , so it’s not user error .
I have choosers stoned for wicked edge one 5000 cracked the 10000 has micro cracking crazed all over. I thought it was the poor job done gliding the stones to aluminium plates. Or the fact that you kinda impact the ultra thin slices of stone on the wicked edge. I did soak them a bit too. Maybe this killed them.
Hi Ricky. It's amazing watching your videos, but I don't have so time to play all of them.... One question: what about Naniwa Aotoshi brick of joy? And waht's your opinion about Suehiro Gokumyo 20000 grit and its comparision to other hight grit polishing stones? Thanks in advance and sorry by my English.
That large knife at the end is just BEAUTIFUL. Where can I buy one, and what would a knife like this cost? Also, what would it manly be used for? Thanks for great videos, tips, learning and more.🙏💖🌈🌠☀️
just handled a Dalstrong cleaver Shogun X Aus10V last nite.....Now thats a cleaver! Question for u is ..the cleaver's cutting edge looks to be doubled sharpened. Is this true and is it possible for a home chef to re-sharpen that same edge?
Your work is proffessional. I get tired, and I'm rushed. I don't pay attention. I look up, and drag the whole side of the knife across the stone. The knife is not scratched, but gouged. I feel horrible, it's my favorite knife. My only good knife. I think, "Well, at least I'm the only one who will notice, or care." That very day my wife picks up the knife, and sees the damage. My wife checks the damage with nail, and says. "You have to stay in the moment." Good advise.
Thank you for these videos, they have been a great help in trying to make the best choices I can for stones. I absolutely had started with zero knowledge of how to choose my stones, and so I had no idea where to start. Even if your favorite stones turn out not to be the best stones for me in the long run, after I've gotten some experience, I feel like I can buy with a high degree of confidence that at the very least, I will not be disappointed. Also, I'll be on the lookout for the comparison of the VG-10 vs. the AUS-10 Dalstrongs video. I purchased the newer AUS-10 Shogun series 10.5" chefs knife, and I'm curious as to how it will hold up over time. As of my initial experience with it, I do not believe it holds an edge as well as a 62 HRC should. I just re-profiled it to 10 degrees per side(from 15), and I am very skeptical as to how it will hold up. I've taken your advice, and stick mainly to light stropping to maintain the edge, but I have had to do it quit often for a steel this hard.
Hi, I have a question. I bought the Shapton pro 1000 and 12000 and I have pretty good razor blade results with this two. Would the 5000 grit improve a lot the sharpening ? I realized after that I may have made a mistake of taking stones with such gap !
question, when you get a new single grit whetstone is there a right or wrong side to use? ie. King stone has printing on 1 side, do i use the side with or without printing? or does it even matter?
Hi Ryky, certain knives develop a burr as you use them. In particular I have a Victorinox stamped 14 inch meet slicing (round tip). It came very sharp but has a big burr. I have to hone it with the steel rod several times when using it. I have use my fine leather strop, the burr realigns but quickly comes back. Should I sharpen the knife as if it were dull? any recomendations?
i know the angles would be different, but i watch your videos to TRY N understand knifes and AXES, and how an edge can behave in different circumstance. Eg low angle vs 45deg, It is that fine line between super sharp and durability. Right?
It's kind of unavoidable if you are trying to put a really small degree edge on a knife, you can polish the whole blade with various size stones after you do the edge to remove the scratches if they bother you aesthetically. Just the same as you can put a mirror finish on your edge, you can polish the entire blade to either satin or mirror using small polishing stones.
you had nice things to say about the atoma...which obviously is a splash and go...you know i am going to ask about those DMTs you were sent...any idea when those videos are coming?
I am a tool sharpener more than knife user. Agree the chosera 800 is a great stone. I wonder if the 3000 chosera is better than the 2000 chosera. I use the shapton or chosera 2000 after a 800 or 1000 range hone, after getting a burr. The 2000 quickly removes the scratches from the previous stone and polishes when the slurrey gets dry. Now I can jump to a 4000, 5000 range stone and get a very nice polish with NO previous scratches. So I know the 3000 cho is a great item but I wonder what value it has with I what just presented. Thanks please comment. I do have a shapton 3000 glass so I am going to put it next to a 2000 and see the comparison.
I would love to see a cut test between the vg10 vs aus10. I believe the different between the two is the aus10 has more nickel put into it but I could be mistaken. Just seems like I read that somewhere as to why dalstrong swapped from vg10 to the aus10. Also we need a BD1N steel sharpening video! Like dragon or nexus which I’m my opinion is the new super metal that all knife companies will be trying to imitate. I have both a complete set of dragons and some nexus knives that I am just crazy about. They hold up well with edge retention. But when my wife uses them... prone to still chip because she doesn’t use correct skills. I dread the day I have to sharpen my fusion!
Bradley Gong yeah I’ve heard it sharpens pretty much like vg10 steel not much difference. Just haven’t experienced it yet as I have not had to sharpen any of my BD1N yet nor seen a video.
I too wanted this answer since soaking stones for hours isn't my thing being a home cooking amateur who needs a knife ready in minutes, not a day's worth of planning..
Hey ryky just watching you and the door open behind you I can’t help but thinking your dog is going to walk in any minute and sit there behind you as he used to is there a possibility you can name your famous brick after him so that he Will always be there in name and spirit Kind regards
Question: I need a good 60k grit paste for my strop (leather) which one do you prefer (that would be 0.5 micron) Which is your favourite/best for its price
Would be nice if you actually linked the buying info to the stones right under the video if you are genuinely interested in helping people buying them.
Lol...I just bought the Chosera 800(75 bucks free shipping...most places wanted 100-150 dollars) over the pro simply because it's getting rare and hard to find. Are they really the same recipe? Same stone??I Also have the green brick and snow white coming as well. ...do you have a 5000 grit choice that would go in between the green brick and the snow white??
Please limit putting in the same video clips within multiple videos - it becomes repetitive. More than half of this upload is in another one of your uploads.
To help me remember between carpal and tarsal, I think of carpal tunnel syndrome. I've never heard of tarsal tunnel syndrome. Also, your carpal bones are the bones of your wrist. Your metacarpal bones are the bones between your wrist and your fingers. The medical term for your digits (fingers AND toes for that matter) are the phalanges.
Damn. I can't believe you don't have more likes on this video by now... Lots of people are more interested in watching BS than learning things. what a sad human race.
I've got news for you...the best whetstones in the world come from a nearly pure silica rock formation known as Novaculite; the rarest and finest abrasive stone in existence. You are no doubt biased because it is found only in the USA in the Ouachita Mountains which are located in Arkansas...not in Japan. Yep...since they are the best whetstones in the world they are a bit pricey but you only get what you pay for.
I like your channel but you talk so much that one can't remember the question. Slow up and just answer the question. You will start exhausting your followers.
Are you trying to make really long videos? Could you talk for three hours about what is inside a ping pong ball? Here’s a tip. Get to the point and stop rambling on and on cheers
I use fine grit diamond sticks, preferably oval shape. I hold the stick at about "rib-high" and I only stroke into the stick. I know the best angle for every knife I own(50+) and it is the same for stick and stone. I, too, favor the Naniwa Chosera 3000. My 1000 is a SIgma and is more coarse than I want to use. I'm going to a Cerax or Chosera.
