Knife Sharpening for Beginners

[@OreoDave]

4 years later, you're still helping a newbie bring life back to his knives. 👍Thank you.

[@Burrfection]

Thank you!

[@mikeles7595]

Do paper cut demonstration at beginning and end, knife man

[@kieranvr8663]

7 years later and this is still true!

[@swenekaf1141]

If i could put thumbs up to all your videos , i would do it. I respect and understand people who ask for easier tutorials . Your channel is litteraly a free masterclass with 24/7 access. Thank You for all your work and dedication.

[@h0tage299]

Honestly, i learnt to sharp my first knife only with your video, and nothing else. Today i sharp all the knives of my entire family ^^ (and i'm quite proud of it to be honest). Thank you very much for all your work sir, it helps me so much ^^

[@AspenThames]

I can’t tell you how happy I am to have a sharp knife again! I have put off buying a whetstone for years bc sharpening intimidated me, but cooking as often as I do, I decided I needed to learn. I’ve watched multiple of your videos, they’re great and easy to follow. Sent them to my family too. Thanks so much!

[@lawrenceburton5371]

Hi this is a great video. I sharpen on whetstones just like you do except, Im disabled. My shoulder girdle is paralyzed on both arms. Which means that when I try to sharpen the curve and tip and I can't raise my arm away from my body raising the knife to hit the curve and tip. I don't know exactly how im compensating (maybe with my wrist). Do you have any thoughts or a method that could get around this disability. Thank you so much.

[@taylorwhite3636]

Explaining the little details is very much appreciated. Personally I find that the only way to really learn things that are not just mechanical step-following, but involve a bit of art, is by seeing someone do it WHILE they explain what is happening and why things are being done as they are. I think that's because, if the student isn't already an expert, they don't know what to look for and won't catch a lot of details. They can try to mimic what they see but they simply won't be cued into a lot of important details unless they're brought to attention. Thanks!

[@PinkGoldnSilver]

I was a professional chef for 35 years, and found i could not keep my knives as sharp as most chefs did.as I kept cutting off the tip of my fingers. I love your knife! Too bad I never heard of it when I was working. My favorites were forged Heinkels & Wustolf, but went through many brands of 8 + 10 inch chef knives during my career. Some were real crap.and I gave them to young prep cooks... Nice video!!

[@TrevorWesleyOfficial]

Hey brother! I appreciate your videos and have much respect for people like you who have honed in on their craft! I am a musician/artist and appreciate other artists. I recently bought some knives... Not cooking knives but just some EDC knives. I got a Benchmade griptilian, a buck 110 and another cheaper knife that is a cleaver. Watching your videos inspired me to buy a waterstone set and I have been trying to follow your directions and sharpen my knives! I haven’t ruined them LOL but I’m not getting the best edge... i’m a perfectionist and i’m determined to get this! It’s a very calming and sort of meditative craft and enjoy it! I know it’s gonna take some time and I must be patient in my process to really get a feel... it’s funny I relate sharpening to singing... singing on pitch perfectly is like getting a perfect edge and when I first started singing I was dull. It took years of getting intune with my voice and connecting it to my ears to make those small changes until it became intuitive. I’m gonna continue watching your videos and sharpening my knives until I can really get it down. Thanks for these videos! 🙏

[@Burrfection]

welcome and keep perfecting that craft.

[@blainebickle1178]

I appreciate the knife sharpening in real time. Not many videos on youtube of that. It's great seeing realistically how long a process like this takes for beginners.

[@HTMLguruLady2]

I just wanted to say, all your videos are fabulous. You are clear and concise, and your multiple camera angles are awesome¡!

[@derekallan1341]

If those stupid people accuse you of whatever it is, why do they watch. Just ignore them and don't even acknowledge them. I am a beginner and you are the best teacher of them all out there. Well done.

[@machalespencer690]

I just bought a brand new set of the The Kramer Zwilling Damascus knives and I was about to send out my much older set of Traditional German knivesto be sharpened. Because of you I ordered a cheap set of stones just to see if it feels like something I can do and if I can I will be getting the whole kit you offer. If you were not as thorough and detailed I would never have the courage to do that. Thank you.

[@EvenTheDogAgrees]

For those who prefer a more organic sharpening method, as opposed to the more mechanical/mathematical method of counting strokes, this is a decent approach. Preferably you'd flip sides more often in the pre-burr stage though, but finding that edge angle is not easy, and I understand that some folks (myself included) would prefer to minimise the number of side changes (flips). One thing to beware of, though: If you sharpen a knife like this, with an unequal number of passes per side, it's important to keep an eye on the width of the cutting edge bevel over time. If not, you'll end up with an asymmetrical edge, and eventually a chisel edge. This won't happen immediately, but after many sharpening sessions, it starts to add up. Thanks for the great videos. Been watching a fair few over the past few days, and it's inspired me to try to perfect my whetstone sharpening skills. It's funny because I make knives, but when it comes to sharpening them, I'll either freehand it on the belt grinder with a fine trizact belt, or rely on tools like the Spyderco Sharpmaker or the Edge Pro, which assist in keeping a constant angle. Whetstones? Yeah, I got 'em, can't work 'em worth a damn. But I learned a thing or two from your videos, so I'm going to see if I can finally master this skill as well. Thanks!

[@DennisXiloj]

That second camera is a must! keep the good work!

[@Burrfection]

right on. thanks for the feedback!

[@sharpen-up]

Dennis Xiloj agreed. Quality setup

[@Heatmiser569]

Dennis Xiloj "

[@danielgera1754]

Yeah its really great how he makes his videos in different camera angles. It helps a lot understanding the process

[@jefferyneu3915]

anyone who can't follow those instructions needs to just pay someone to sharpen their knives!

[@Burrfection]

haha. appreciate the comment. stay in touch

[@adnansabljic1727]

true

[@Tmanaz480]

I feel like I have an apprenticeship. Great video.

[@Jenonymouse]

"I can't believe I almost lost another knife because of counting!"

[@averagewuwaplayer]

I love your human aspects. I feel like to many content creators are over edited and robotic. Your videos' got me interested in knives and repairs. thank you

[@machalespencer690]

You are so kind and patient. Some people find fault in anything.

[@paulyang748]

I think your explanations are so easy to understand. People who are complaining are not being patient. I've learned a ton from your videos. Hardest part is finding the angle & feeling the burr. Once u get that down, u good to go.

[@Burrfection]

thank you for the kind comment

[@ImSpecial-gk2hb]

This is now my go-to sharpening technique. I have a semi-cheap Utopia Kitchen 600/1000 dual-sided stone and have finally learned how to get my knives razor sharp with it using your method. Thanks!

[@larryhicks5869]

Don't change a thing on the production of your videos. The more detail that you express the better for those of us who are novice. Thanks for doing such a thorough job and sharing your passion with us!!!!

[@lynnashley1863]

0

[@derekallan1341]

Your tutorials are very basic and easy to watch and listen to. Cary on you are the best for me out of all those that "show how to sharpen". Thank you!!!!

[@Burrfection]

Wow, thanks!

[@arthurj2520]

IN the example, which I take you call "push and pull" is the pressure constant or is there pressure applied either to the pull or the push?

[@Burrfection]

the pressure is slightly applied during edge trailing portion of the stroke.

[@mik3mill3r11]

Thank you for the video. I just ordered a wet stone for myself as an early birthday present and I’m excited to use it. Your video is greatly appreciated.

[@jasonkeck9906]

I think what it is … is when you’re use to doing something and then you teach it to someone it’s easy to overlook their inexperience in the matter. It’s like learning to play a guitar … I can tell you how and show you which strings and frets to place your fingers on but learning the rhythm and timing of the music takes time. I understand what that person is saying and as a relatively new knife sharpener … I agree.

[@outdooreddie2954]

Thanks for showing different techniques. A lot of other people seem very stuck in their one way. I just ordered my first set of stones and I’m looking forward to learning this skill.

[@rowanfernsler9725]

I followed some of your instructions and sharpened my knife. I was cutting ice as is a perfectly good idea with a razor sharp knife. I joked to a friend “how long until I cut myself *accidentally*”. No more than 5 seconds later there was blood over the counter because I cut my finger. 10/10 your instructions work.

[@Burrfection]

ouch..... glad your knives are sharp, but watch out!

[@joshpentalin5303]

Thank you for making these videos. All the videos on your channel. You teach and inspire so many people to try knife sharpening on wetstones (including me). I also appreciate that you made this video because someone made a comment about your process being complicated. However you are very rare in that you care about what people say even if people are just being difficult and I hope the dislikes and rude comments don’t ever discourage you from making videos. Good job on your KZbin career and I hope you continue to thrive!

[@gregmccormack5709]

Great video! Love the 2nd camera view. I love the countdown and passes that you include in your vids, it helps by breaking the process down.

[@natemcleskey]

Just bought my first real chef knife today as well as a starter wetstone to learn and found your videos im watching intently and gonna nail this so excited. I had a previous knife thats now getting duller that i bought before the chef knife going to practice on that one before i touch the new knife as its already really sharp. Thanks for the tutorials. Im sure ill have questions down the road!

[@tgchism]

I've watched several of your videos now and appreciate your attention to detail! I think your methods are your way of precise and consistent results. I bake sourdough bread. I use a scale and weigh my ingredients every time. I do this so that I can get the same results from bake to bake. Anytime you want repeatable results you need to follow a method. If its counts of swipes on a stone or a scale for ingredients, the desire is the same and I can appreciate that!

[@fullwood13]

Finally, someone who can actually show people how to sharpen a knife. I got my first knife when I was 7 so I have been sharpening knives for 50 years, including Marine Ka-Bars and Air Force survival knives, hunting knives, and even a Katana (yes, a real one) and this is the way my father first taught me all those years ago using oilstones. Yes, there are SLIGHT variations using a waterstone but they are insignificant. Well done, subscribed to your channel.

[@Burrfection]

right on. thanks for writing and sharing your experience. stay in touch.

[@karelslijkhuis9447]

Hey Ryky, Yesterday my first whetstone was delivered, which I purchased because I started watching your videos and now I want to start taking care of my knives properly. Watching this video and later today I will try my first sharpening at home. looking forward to it!

[@onpsxmember]

How did it go?

[@karelslijkhuis9447]

@@onpsxmember I was positively surprised! Of course I am still far away from the sharpness Ryky manages, but the knife cut a lot better than before. :)

[@onpsxmember]

@@karelslijkhuis9447 Add a Strop and a SiC paste and you'll get even better results while it's pretty cheap if you just buy the leather and glue it to a flat piece of wood, pmma or glas. Use a red/blue or green marker along the main bevel and you can really see after 1-2 strokes where you have contact. Best of luck with your upcoming sharpening.

[@fadynaser3408]

YOUR DOING GREAT!! At first, what you said didn't make a lot of sense to a novice like me but after handling the whetstone and practicing the technique a lot of what you say makes sense.

[@Burrfection]

Glad to hear it!

[@matthewcapello8121]

So many years later...... hammered asmr takes off, thx Ricky, lol

[@MundoAfiado]

I realy liked the second câmera showing the angle. Nice work!

[@Burrfection]

right on. thanks for the feedback

[@centrenorthphysiotherapy4248]

Been sharpening on whetstones for years but some great little tips and tricks to pick up for this video! Glad i subscribed...great content Ryky!

[@trucid2]

It worked! It finally worked! Followed what you did and the knife passed the shave test (but barely).

[@pillheadbob]

All great videos. Can u show techniques for feeling the burr for those with rougher skin on our hands

[@michealquiles5718]

I'm a new follower can you do a full video of how you sharpen and polish your knife if you are just beginning

[@JeffAboularage]

Thank you for making this video. I got a ton from it. Brand new sharpener here. Can I accomplish this same process with a diamond plate? I have a fine 800 grit that I like the feel of so far. Thanks again!

[@karlschultz4138]

Sorry if i missed when you said it. What is the difference in technique between your sharpening vs your stropping/deburing strokes?

[@jasonkaminski6230]

Disagree. Your videos are the only ones ive found that are showing actual detailed technique and useful info on sharpening chef's knives specifically. Dont change a thing! How hard is it to count to 12? Keep up the amazing work. Learning so much.

[@PiotrTymkow]

Your instructions are always very clear. However the biggest value I get is a spirit of sharpening. It is not about counting. It is about a process and having a feel of it.

[@Nohkral]

Hi love your videos. Ive learned a lot about what knives are good. But was curious if I could buy the ken onion electric sharpener that goes to 15 degees and use it on that dalstrong showgun series knife. The website said it was 8 - 12 degreed knife but ken onion sharpener only goes as low as 15 degrees. Please help!

[@erichschmidt8987]

Ryky, I know these videos have been on for years but I still come back to remind me or absorb advice I may have missed. I just wanted to comment that it saddens me that you may get such critical comment from viewers. I just add your ideas to my knowledge and blend it with other input I get or just add my own common sense. Thank you for your contributions.

[@TacticalChipmunk]

I appreciate the passion that you use to do things.

[@dariusdanovan2256]

Hello sir! I am a beginner at sharpening and I have a question. Sometimes when I sharpen a knife it gets sharper and sharper between stones, but when I get to the last stone it dulls back again. I use 500grit 1000grit and finish with 3000. I develop burrs and strop them as you show. Im having a hard time knowing what im doing wrong. I understand if my question is weird but any answer helps :) ty for the great videos

[@edwardmm737]

I think your sharpening videos are very helpful and your camera angles are great. Thank you, from France

[@jr8800mgtx]

I actually really love this channel. I have recently discovered a passion for cooking. My wife saw me checking out a Kramer Damascus on this channel the other day and said she would get me one for my birthday in a couple of months, that is of course if she can get one into Australia, which is a big if.

[@Burrfection]

hmmmmm. she traveling and bringing it back, or ordering it online?

[@jr8800mgtx]

ordering it online I believe, do you know of any retailers that ship to Australia?

[@curseofthegreat]

Did you get it?

[@carmichaelcourt3440]

I know you say you are not exerting any pressure, but are you putting slightly more pressure on the pull stroke than the push stroke? How does the stropping differ from the sharpening as they both appear to be doing the same thing?

[@Burrfection]

thanks for watching and writing. in the absolute sense, yes, i'm applying maybe 1 pound more of pressure on the edge trailing strokes, so depending on which way knife is laying, it can be on the push or pull. in terms of stropping, you are slowing down, and making sure the angle and pressure is more consistent, so effort is a bit more focused. even though in the sharpening process, you are careful, but you are going for speed and material removal, but in stropping, it's more about refining. make sense?

[@johnnyboy1861]

Great instructional video, thank you. Is that a special type of brick that you are using to dull the knife before you begin the sharpening process with the whetstone? If so, what is this type of brick called? I bought this same knife and love it, but it has become dull through use and I certainly don't want to ruin it by using the wrong tools.

[@Burrfection]

hahah. i would love to tell you it's a special brick, but it's just a brick i found in my back yard. its' probably the same 50 cent brick you can by at the local hardware store

[@johnnyboy1861]

Alright so I bought the same Chosera 800 grit that you are using in this video and I am about to try sharpening a knife for the first time and I had a couple of questions. Should I drag the knife on a brick before using the sharpening stone, or is that just something you did for the video to demonstrate how you can take a very dull knife and make it sharp? Also, my stone came with a much smaller "600 grit cleaning stone", can you please tell me what this is used for and how to use it? Thanks for your help!

[@olivierbachand-martinez6615]

John Acaso the brick was just to demonstrate how he could take a dull knife and make it sharp so don't do it, you would just loose time. If I remember correctly, the cleaning stone is used to flatten the wetstone that has been used a lot so if your stone is new, you should be able to just use you 800 stone for a while

[@AndreaCarta85]

Hi, so basically the difference between sharpening (first part) and stropping (second part) is that you change the edge where you put pressure? In the first part it looks like you put pressure on the back edge while on the second part on the blade

[@robertcopeland9298]

It looks like the top of the knife is being missed in most of the strokes, do you just ignore the tip till another time and come back to it? I feel like to get the tip of my knives I have to pull up some as I approach the end of the knife? Curious to understand this more.

[@ShinAoki1]

Thanks for a great and super clear instruction. I look forward to the next time I sharpen my knives!

[@hatch1892]

Have you tried deburring with a couple of higher angle passes? or do you prefer to stay at original angle and de-burr with more strokes? I like the higher angle deburring, but care must be taken not to bite into the apex, or too many passes causing the apex to blunt. Just curious if you had tried this method yourself?

[@Burrfection]

i wouldn't do that, because you can ruin the recently exposed edge. i'm sure someone else may say that's OK, so it works for you, it's all good. personally, i have not tried this exact method, but maybe i'll do a video and see if it actually works.

[@hatch1892]

It removes the burr more quickly there is no doubt, but as mentioned care must be taken to avoid smashing into the apex by doing too many passes or using too much pressure (only the weight of the knife is needed). If you are using a 10 degree angle for example, go up to 20 degrees to do this. 1 - 2 passes alternating each side at the elevated angle is all i do, then back to the original angle to do more alternating passes like you did here to remove any remaining burr. Definitely give it a try and see how you go (remember, very lightly). If you haven't tried it yet, it may offer just one way more to deburr!

[@Burrfection]

i'll try it sometime and see what i think. thanks for the tip

[@peacefulmind319]

where do you get the whet stone holder over the water?

[@purrungas2012]

Very nice video, have you got any videos with cheap knives from target ,Walmart or these other stores and compare them to these expensive ones? Thanks again

[@TheSamuelBauter]

Just picked up this knife for my Mom for her birthday. Really excited about it's appearance and hopefully performance. Your videos were super helpful keep up the great work!!!

[@Burrfection]

Hey Sam, appreciate you dropping a line just to let me know my videos helped you a bit. please stay in touch. what do you use?

[@TheSamuelBauter]

I've never had a high quality knife in my kitchen. Currently using these a Chicago Cutlery set linked below though I wish they were sharper. I'm excited to try the Dalstrong Shogun and see how different it feels. www.amazon.com/gp/product/B00NISVK4G/ref=s9_acsd_al_bw_c_x_2_w

[@Burrfection]

as long as you keep them sharp - they'll do. alright. stay in touch.

[@derektakizawa1336]

Greetings, I just got done with culinary school and fell in love with Japanese knives. My Chefs showed me how to sharpen my knives, but your videos have helped me develop my sharpening skills even better. Since I work in a kitchen now and cook at home too I've decided my favorite knife to cut vegetables is my Shun Nakiri(the rectangle blade). I Use it all the time every single day. I Sharpen it but have a hard time with the tip. I would like to see if you have a style for this type of knife. It would be much appreciated.

[@Burrfection]

hey Derek, i'll be doing a series on sharpening nakiris in the next week or so, so hang tight

[@davebowles4631]

Are you sharpening on the push and pull? What I hear is sharpen on the pull with edge away... or are your strokes light enough it doesn't matter?

[@Burrfection]

doesn't matter too much. as long as you hold a steady hand, the edge will be revealed

[@davebowles4631]

@Burrfection so you are saying I can have the same pressure on the stone in both directions as that would save time sharpening on both push and pull??? THANKS I really like what you are doing I have a Kohetsu Kiritsuke and I have learned a lot KEEP UP THE GREAT WORK!!!

[@Mr_wynn13]

can you sharpen a pocket knife the same way, or is there a different process for it?

[@paladin656]

I'm a bit confused on sharpening strokes vs stropping strokes. At 7:22 it looks like the motion is a heel to tip pull towards you across the stone to sharpen and at 16:05 the stropping stroke looks much the same. The only difference I can tell is you reverse direction and continue on the sharpening where as with the strop you change sides and directions after every stroke. Am I missing something?

[@DaveeLe]

Does it matter which direction you are sharpening? With the blade or against the blade? You've probably already covered that in a previous video somewhere.

[@kev23dk]

The more and more I watch your channel is the best for sharpening hands down.. Others may be better than you like Murray but I find myself wanting some more burrfection.

[@Burrfection]

thanks for watching and for the encouragement. i'm just having a good time, and not trying to be better than any other knife lover out there. appreciate you watching.

[@stogecrazy]

I will have to try this technique. I have had some pretty good luck with my techniques but never a hair popping sharp edge. All of my knives are 1054cm and s30v a little harder to sharpen. Thank you for the great tutorial.

[@MissYukiri]

Does this method work with asymetrical knives too?

[@dunamisjc]

Hey Ricky thanks for your channel. I’ve just bought my first stone the KDS 1000/6000. When I get my burr on the 1000 do I go to the 6000 and repeat until I develop a new burr before strop?

[@mikew9788]

I just got the same stone as you but I am very new to this. The 6000 is basically a strop. Do the bulk of sharpening on the 1000 then alternate sides on the 6000 to hone the edge. Like I said I'm not an expert but I think that is correct.

[@hks7246]

Hi Ricky, great video! My main confusion when I'm seeing sharpening techniques is how sometimes the entire blade would get a pass but in some other tutorials, you work it by sections. From my sharpening experience, it's definitely more efficient to work in sections but my fear is that it would produce a wildly uneven burr, especially at the transitions. Because honestly my eyes aren't precise is enough to exactly pinpoint exactly where to start in the next section of the blade. Can you please shed more light on this? Thanks!

[@Burrfection]

will see what i can do for another video

[@Laszlomtl]

An other excellent demonstration... Bravo!

[@sendthis]

Nice video. Thank-you very much. I noticed that you stropped on the push. It's nice to know that works as well.

[@thomasschmid7243]

I have a cheapish stone that’s 1000 and 6000 grit. Is that an ok start for a Bismarck German steel chefs knife? I think I maybe just suck?

[@ryangsxr1300]

I was wondering if you could tell me what a good brand of Damascus knife would be. What brand is the knife you sharpened and also what cost a good knife might cost?

[@MrCalumet75]

Hi, thanks so much for these wonderfully helpful videos... One question: I'm still not clear on the finger pressure on the blade. In one video I thought you said gentle pressure the edge trailing stroke, but in this one it sounds like there really should be no pressure other than the weight of your fingers. Could you clarify; again keep up the great work. Much appreciated.

[@Burrfection]

i hardly apply pressure, but when or/if i do, it's only on the edge trailing stroke.

[@dennislee4749]

Really love the video! Quick questions: After using the stone, is there a proper way to clean it up? Are we supposed to let it air dry and wipe with a paper towel? Also, I see you putting water on the stone a little here and there, should we do that to keep the stone clean when sharpening?

[@yeejiunsong8777]

What is the difference between the strokes used to develop the burr and the strokes used to remove the burr?

[@b-radg916]

Based on the sound, I'd say the burr removal/straightening strokes are much lighter pressure.

[@xtr33me]

I'm new to all of this but I appreciate you taking the time to pass on your knowledge. It almost seems to be a bit of an art.

[@b-radg916]

I think of it as a potentially addictive cross between art and science.

[@larryhicks5869]

what is your opinion of Tormek sharpening system for these low angle japanese knives? 220 grit, 115 rpm wet wheel for sharpening and leather stropping wheel?

[@michealquiles5718]

Just started following you what is the best wet stone to use for the dalstrong phantom

[@eddytsao]

Great way of ensuring on creating a micro-burr, but it seems like you weren't sharpening the tip of the knife though. (pause at 13:02, the tip of the knife isn't making contact with the stone) It also might be nice to rotate the stone once in a while to keep your stones flat for longer.

[@RobGreenLDN]

I bought this knife after watching your unboxing and review, and I'm going to also get the nikiri and maybe a utility knife as a little upgrade treat. I was wondering if you help point a complete beginner out with which videos help advise on how to hone, how to sharpen, and which whetstones are relatively affordable?

[@plitz]

Would you recommend the Dalstrong Shogun 8" chef knife over the Shun classic 8" chef ? I'm in the market for my first quality knife and will not be able to handle these knifes In person before hand. I really love the fact that the Shun offers a sharpening service since I have never used a stone before.The Dalstrong seems that it may be a better knife though ? thx...

[@Burrfection]

From a performance standpoint, I like the profile of the Dalsstrong 8" MUCH better than the Shun. Qualitywise, they are equal. I'm not the biggest fan of D-shaped handles, but that's more of a personal preference. In terms of sharpness and edge retention, I would say they are equal. Here is my list of top picks, so far. kit.com/Burrfection/knife-kit. The Dalstrong 8" is there.

[@larrylara7968]

I love your videos. You have inspired me. I recently bought the Shapton Glass Pond, Holder and three stones to start sharpening my kitchen knives. I finally decided to go with the Shapton set up because we live in a small apartment and the Shapton set up seems like the most minimalist/efficient. I just sharpened my first knives tonight with decent results slowly getting better I hope. Anyways, I'm looking at your videos now with new eye's. I wanted to ask about your technique for the "left" side of the blade. It looks like you have used two different techniques? One--mimics the right side technique and the other starts at the "top" of the stone and slides "down" and to the left on the down stroke and up and to the left on the "up" stroke. My question is are these interchangeable or is one preferred over the other. Thanks for all.

[@patrickmarquette2907]

do you sharpen the same way to start if you have notches in the knive or do you have to file notches out first, then sharpen?

[@steveledbetter5613]

patrick marquette if you have notches you’ll have to start with a coarser stone. This was an 800. I would avoid a file. If your notches are really that big you’re going to spend forever if you try with a medium grit stone like Ryky used here. I know you would rather have him comment, but I am experienced and feel confident in this advise. He has videos that address this very thing. Go to his Channel and search for ones that address knife repair.

[@davidkirkman1135]

Great video. I bought the same knife because of you. It was great seeing you sharpen it.

[@Sodchucker]

Are you applying pressure just on the push strokes and not on the pull strokes, i.e. not applying pressure when drawing in the direction of the blade? I am always afraid of having the edge dig into the stone. Am I being overly cautious?

[@b-radg916]

Some stones are softer than others, but I've never had an edge dig into a stone. It IS worth being a little careful to avoid digging the tip on certain knives. Search for Ryky's J-stropping video.

[@kenroman777]

Thank you for the video as you made the process easy. I have that same knife so it was very helpful as I was concerned about how to achieve the feel of the 8-12degree factory bevel. If after completing that process would there be a noticible difference in the sharpness after stropping with green compound or would you not recommend that step?

[@Burrfection]

you can strop, of course. i suggest you get the knife's edge to satisfactory sharpness first, before putting it to green compound. if you can get a great edge without the compound, the edge will be even better with it. if your edge is so-so on the stone, it will only marginally improve with the green compound. i personally don't strop, since i think the sharpness i get is quite good for what i use my knives for. i'll do a video comparing stropping on green compound, leather belt, and newspaper at some point.

[@jjrjonesum]

Do you use the same pressure on the knife during the upstroke and the downstroke?

[@Burrfection]

same pressure very little.

[@mrimmpossible]

What type of knife is that? What brand and model?

[@robertchristophercalayan7088]

Any sharpening steel that you can recommend, does ceramic or diamond coated steel will make a difference ? Thanks

[@Burrfection]

here is my list of items i use and recommend. the ceramic is in there

[@Burrfection]

kit.com/Burrfection/knife-kit

[@adammaultasch6833]

After the first stone going to a polishing stone do I still follow the same method forming a burr on each side ? Another words it’s the same process for each stone through the different grits ?

[@b-radg916]

No burr formation on subsequent stones, only the first one.

[@chrislohle666]

Is an oil stone ok to use? I have the simple Norton coarse/fine i don't know the number of fineness but seems similar to the one you are showing . Ill still get a nice polishing stone.

[@Burrfection]

of course. there is not one way to do anything. if you are getting good results from a certain setup, go with it.

[@sivokuche]

Hi, Ryky.. I have Dalstrong Shogun X 8" AUS-10V (New version) & Wusthof Classic Ikon 8" and Naniwa Chosera 3000 because of you ( Thanks for that) ;). You are N'1 and i wish you all the best. Thanks a lot. I'm very happy with Naniwa Chosera 3000.

[@lukaszentalis9989]

What would you recommend for someone who has already messed up their knife edge angle? How do you find the angle then, cause trying to feel it isn't an option anymore..

[@angelosalazar6127]

you are very talented sir ricky

[@Burrfection]

just doing my best!

[@bitzong3332]

what was the wetstone brand?

[@MrStoli67]

Have you ever reviewed the Lansky sharpening kits?

[@Burrfection]

i have not, but will be getting some systems in, in the next 2-3 months, and i'll be sure to include that one.

[@TocilarulTimisorean]

I'm a begginer in sharpening knives. I just bought a 1000# Suehiro Cerax whetstone. I allready sharpened like 20 european knives at 20 and 10/12 degree angle and i still can not get a longer term sharpness with them. The edge fades away to soon like after few uses, i use leather strop aswell after sharpening with green compound. I also can't get the same smooth sharp edge as i see with japanese knives. Also with some knives i cant get burr no matter how long i sharpen them. Any advice please ?

[@viscache1]

What is your opinion of the clay stones and Japanese water stones?

[@Burrfection]

never heard of CLAY stones. can you be more specific?

[@viscache1]

Burrfection I think it's actually a clay that is mined for the specific use of rubbing onto the sharpening stone and producing a grit at about 5000-8000 consistency. I've used it for heavy blades like my nomi chisels and shop planes of all sizes. I rubbed the clay "stone" onto my 12,000 blue stone for finishing and it was supposed to 'float' any metal that was polished off by the clay or the stone. Bought it from a 'knife sharpening systems' salesperson but I noticed unsatisfactory minute scratches in both the (once) mirror polish finish of my sharpened edge as well as distressing tiny scratch marks in my blue stone that had to be carefully rubbed out..(grrr). Have not had troubles with my 3000/8000 Japanese waterstone when used without prep..(other than soaking and wetting). Guess I answered the one question myself(?). Do you use ultra fine waterstones?

[@shutup1999]

what is the thing you wear on your wrist

[@phillipimsdahl3563]

If you were not doing the video would you start with a coarser stone on a knife that dull?