How To Sharpen Nakiri

My sharpening tutorial on sharpening a nakiri. They are shorter and easier to sharpen than larger chef knives. Get my tips and tricks for sharpening shorter knives and shortcuts you can take.
Best Kitchen knife store bur.re
My knife blog www.burrfectio...

[@jtnachtlauf1961]

Just today I used your deburring technique. And.. hell, yeah, it works great. Thank you for teaching me something new.

[@Burrfection]

Happy to help!

[@harrymurphey2634]

Been learning from Rycky for several years now ... learned a lot too. Been a "woodworker" since a teenager ... hand sharpening chisels and wood planes (saws I send out) ... anyway ... "the trick" ... Blue Painters Tape ... take 2" Painters Tape and cover the sides of the beautiful Damascaus Steel knife leaving only 1/4" of the edge visible. Now you can sharpen a 8*-10* bevel w/o "skuffing up the polished sides of the knife ... (mine are mostly Shoguns ...) I now use Japanese Wet Stones ... and enjoy the "Zen" of sharpening knives ... relaxing

[@apolloreinard7737]

A master class in knife sharpening. Thank you.

[@Burrfection]

appreciate it.

[@FlakesandFlour]

that is exactly how i sharpen most of my small cleavers/ knifes. You really know your stuff, great video.

[@CM-ef8fu]

I am every time very impressed how you keep your angle, especially nice to see on the second camera view. Thank you !

[@dragan3290]

I have some cheap kitchen knives my wife threw out! Me as a hoarder of old tools, eg; bench grinder from my dad who passed away 15 years ago plus. Biuld date in 1981! I was 7 years old! Works like a charm. Made jigs for chisels, drill bits. Now knife sharpening ( axe and machete sharpening!) Restoring etc.

[@dragan3290]

Oh btw! I love those knives! Beautiful looking! I would put on my wall in my garage!

[@seihaz]

The best sharpening tutorial ever.(all your videos) I enjoy watching and listening to your narration.

[@Burrfection]

right on. thanks for watching. until next time

[@hellraiser22222]

I find this amusing.. before i looked at your video, i realise my knife i have the Nakiri, is the Shogun series by dahlstrong as well... so this helps me out immensely. i love this knife to bits, but im still new to the sharpening scene (i work as a cook in a restaraunt but never went to school so whatever i know has just been hands on..) but this even though its years old superbly helps alot

[@HispanicAt7heDisco]

Sharpened my knife before watching this and got some scrapes on the side, unfortunately. I guess my angle was too low. A little sad because it doesn't look as nice as it used to but this video got me excited to try again and do it right! This was incredibly helpful. Thank you!

[@manxology]

Always great learning! Thank you.

[@Burrfection]

thank you burrfectionstore.com/

[@tonyrock7165]

Great video. Beautiful knife. Be careful when trying to please everyone and their criticism and that it doesn't change you and the work you put into your videos. Just picked up a Shapton 8000. Can't wait to polish with it. Next I am getting that Shapton 120. Those videos on that were great.

[@Burrfection]

thank you for the encouragement. let me know how the shapton 8k works out for you. i've got a shapton glass 120 vs pro 120 video coming out in the next day or two, so stick around for that.

[@donhaskins739]

Burrfection

[@sour7786]

I have the shapton pro 2k and the naniwa sharp stone 8k they both feel dead compared to my pro stones and my suehiro cyrex I'd say the shapton pro 2k feels a little more lively then my 8k that could just be from the different grit rating tho. cyrex is my new favorite

[@stevemorton9585]

Single bevel knife sharpeing

[@combatmako]

Rock

[@fishabit]

Your videos are always full of good info. I am a visual learner but I also find speech very helpful so I like these longer videos. Do you use a Nakiri often in your kitchen?

[@Burrfection]

i have been using them more often to see the variety of food i can use them on. they are great vegetables, but not so good on meat. i think i'll do a video cut test showing me prep a meal with the nakiri, and see

[@Ego_Katana]

Good vid... just bought my first Nakiri and waiting for it to get here! :)

[@twinwankel]

Nice video. I agree with most of your video but there are things to point out. The micro burr technique which I use myself is good for knives that have fairly well maintained. For knives whose down near their secondary edge, you really need to get a good burr to try to establish the primary edge. Also you can get a good cutting edge from nearly any good grit stone, the problem is the edge will be rough with micro serrations. This is OK for many users and many factory edge have micro serration, but to do a push cut, instead of a slice cut, you need the edge to be as mirror like as possible. And that means, medium grit followed by fine grit, followed by stropping. All you have to do is use a magnifying glass or microscope to see the improvement in each step.

[@Burrfection]

always appreciate good feedback, with knowledge backing it up. thank you. and yes, i'm speaking from my personal vantage point, with micro-burrs, since my knives are sharpened on a weekly basis.

[@DontTypeInThis]

cool vid, was waiting for a nakiri one. i bought the tojiro nakiri and was gonna have a go with a stone sometime soon, fingers crossed i dont hit the cladding again like i did with my shun

[@Burrfection]

hahah. yeah, just make sure you don't drop the angle too low, since it's tempting to get the " thinnest edge" possible.

[@kenroman777]

DontTypeInThis

[@danielklee2933]

Great video. You explained the steps very well. I know what you mean about not measuring but 'feeling' your edge. That's the way I've been doing it for a long time. For anyone who would criticize, the bottom line is, does it function the way he need it to? What works for one person may not work for another. If the results work for you then can it be wrong?

[@reformingpilates5558]

Nice videos buddy. Good information and no BS. Well done. Keep them coming.

[@ernie548]

Good video. The angle. That is the key. Sounds simple but actually has subtleties when it comes to knife sharpening. The angle of the blade face in degrees will be less acute than the bevel and knife edge. 12 degrees at the bevel cutting edge might be 15 degrees at the blade face where we hold it.

[@5dmkiii60]

Thanks. I have a Wusthof, Ikon Nakiri that they claim has a 10 deg edge. That's not an angle I"m skilled enough to sharpen on a wet stone. I use a belt sander that has the edge angle you can dial in to reform the edge and polish it at using different grit belts. Takes 5 mins of no skill sharpening and you get an edge you can slice paper with. Wet stone sharpening can take years to become proficient at. You very skilled practitioners of wet stone sharpening it make it look simple, but I tend to dull further any knife I try to sharpen on wet stones and I don't want to spend a couple of years practicing on them to become proficient enough to use them. You did answer a few questions I have about Nakiri's though, so thanks for that. I wish I had your skill using wet stones but it's just easier to use the belt sharpener with bullet proof edge angle that you can dial in for each knife than spend the next few years trying to achieve your feel and skill level on wet stones.

[@ZippoVarga]

I realize this is an older video, and I am slowly catching up on your many very good videos. I'm more of a pocket knife aficionado, but it dawned on me recently that if I put as much care into selecting my cooking cutlery, I would be a lot happier in the kitchen. I've watched many sharpening videos...most are not worth watching, BUT....there are a few that are very informative. Yours being in this realm. Onto my question. Slurry....a number of people say, develop the slurry and don't wipe it off as it actually helps the sharpening of the blade. Do you adopt this mentality, or do you lean more towards clean water. The slurry makes sense to me and I'm just curious about your technique and preferences in this matter. Cheers! Zip~

[@smenjare]

I like videos where yo are talking... i agree with some other comments... don’t try to please everyone... i love your videos

[@Burrfection]

thanks Carlos. appreciate the feedback

[@dragan3290]

The angle is common sense. If people watch your other vids and research? Well!!! I'm forever learning from you! Please keep talking. Better than some people playing music!!! People will always say negative comments! Please ignore it! When learning any trade but especially craftsmanship like this topic? Majstor speaks, apprentice listens!!

[@kolsky]

Can we see usuba Sharpening? Specifically, I have a Shun Edo Usuba and I'm concerned about damaging the urasuki's ornamentation... The knife definitely needs sharpening out of the box, but I am leery of using the same technique as my yanagiba... Thanks!

[@chucktaylor7384]

I have been looking for a knife like that for my kitchen. Can you please tell me how I can my hands on one?

[@tylermccoy5517]

whats the model of this knife? i know you said dal strong ws the make. but I've been looking for a vegetable cleaver like this

[@charleskramp4683]

Hi. Love the video. I have the same Nakiri knife and want to sharpen it so this video is/was an awesome find!! What sharpening stone is that and what #### is it? Perhaps you said it but I cannot "find" it.

[@TheGearhead222]

The Kanji directions that came with my 165 Nakiri knife imply a 15 degree angle on only one side-How does one maintain that angle? I bought a Japanese knife honing guide, but not sure if this will work for a one side sharpened knife. Thanx for any info. -John in Texas

[@fazjewls14]

I purchased a Yarenh nakiri knife awesome knife I've used. I have kings 1000 and 6000 grit. Will this 2 stones be good to keep this knife and others sharp?? Againg thanks for posting 👍👊😎

[@lordzansu]

curious when you said you had never flattened this stone, i know its supposed to be a relatively maintenance free stone, especially when used with consideration. Have you ever played around with the pencil marking then flattening ? My findings often dictates how often i flatten

[@Burrfection]

i haven't yet, but i'll do a video on this stone to see how well it has held up.

[@MarkMphonoman]

Cannyou reccomend a good stone on Amazon? Thanks.

[@steveogle8942]

Question: Is it me or do you sometimes use the terms Stropping and Polishing interchangeably?? That being said. You never stropp leading edge. Is that true for polishing as well??

[@b-radg916]

Ryky's method to find the existing angle to sharpen at makes a lot of sense. If it's a quality knife, the maker sharpened it at the initial angle for a reason. Simply deciding on an angle because you think it's a cool number might be too acute or obtuse for the steel. I think if you want to modify the angle, do it gradually, to find the best angle for how you use it. I like acute angles too, but it's very possible that you'll find the best one was the original angle!

[@scrable]

What is that jacket you are wearing? It looks really comfortable.

[@crisworkizer]

Brother you do an awesome job with all your knife sharpining vids,but you go over the top and tell us where we can get the products that you use. thats awesome.another well done vid.Thanks much appreciated.

[@Burrfection]

Thanks Cris, I do my best to be honest and make sure people have all of the information they need to get things I review. No point in showing something that people can't buy, right? Thanks for watching, and stay in touch.

[@chefgarrin]

@@Burrfection purchased this stone shortly after watching this video and doing some research. The cheaper stones I use now are ok but too soft and get mold on them even after drying them out for a day or so. I use and sell Nakari knives every day, love them and use them in my cooking classes.

[@RandomPadestrian]

love your videos as always

[@Burrfection]

thanks! just doing my best.

[@tattoorocker]

I love that knife

[@PaulHeagen]

Excellent video and well-founded principles and techniques. That said, drove me nuts to see you continually rinsing the stone. My understanding with 30 years of finely sharpening chisels and plane irons is that the slurry that forms is part of the cutting action.

[@Burrfection]

Paul, appreciate the input. I'm not an expert when it comes to sharpening, and I probably have formed bad habits, that are not traditional to sharpening. I'll put together a series to compare leaving slur vs no slur at some point and see if i'm missing out on anything. .

[@mgarcia366]

Burrfection you are quite close to being one amazing video

[@amidorshok]

great video as always dude........ i had one question, can you make a video on how to sharpen peelers? cheers!

[@trappenweisseguy27]

I use the narrower sides of sharpening stones to sharpen peelers. Alternatively you can take a small handheld stone to peelers concentrating on keeping the stone flat against the two sides of the blade.

[@intelduopogz6098]

what is the of that sharpening knife.?.tnx

[@ChefChiron]

Where is the polishing video that's supposed to be in the subscription

[@zolkination]

Hello please advise not expensive but acceptable stones for sharpening

[@Burrfection]

here is my complete list of stones and knives i like, various prices. kit.com/Burrfection/knife-kit

[@zolkination]

Burrfection thx man 😇👌

[@jimdeane3667]

Hi Rycki ( I hope I didn’t butcher the spelling of your name). Thanks so much for this video. I just purchased several hammered, Damascus clad, Japanese knives from Yoshihiro, which I would like to try sharpening on my wet stones. I am new to sharpening with a wet stone and apprehensive about ruining these beautiful, new knives. By the way, one of my new knives is a Nakiri. Any recommendations for a beginning sharpener, like me?

[@KRPunK77Guitarist]

Do you use the same principles when polishing on a 6000 grit stone? Do I look for a burr or just strop?

[@kolsky]

Just strop

[@b-radg916]

I think I've heard him say that once he gets to the point where he's stropping, he just strops on any finer stones he might move to.

[@jamesb.walker9177]

Your videos are getting better all the time, very nice to see a Nakiri, I have been waiting for that :) I have seen that you are using a Chrosera 800 and I am totally divided on getting one of this or a Atoma 400 to use with my Chrosera 3000. The initial idea was to also use the Atoma as a flattening stone but I have been using my 3000 many many times and still pretty flat. Not easy pic now as I don't want to invest in too many stones. Any ideas ?

[@Burrfection]

hmmm. well, honestly, if i had to choose between the chosera 800 and 3000, or atoma 400 and chosera 3000, i would go with the atoma 400/ chosera 3000 combo. the 3000 does such a good job at sharpening, and giving me a perfectly sharpened/polished edge, its' find to use as a primary cutting stone. the atoma would be reserved for flatten the 3000, and fixing profile and chips once in a while. you can certainly jump from the atoma 400 to choser 3000, no problem. atoma 400 is current 69, amzn.to/2iYnVxv chosera 800 is currently 79 amzn.to/2j91IA9

[@kenroman777]

Burrfection curious that you would choose the Atoma as it is a diamond and I thought you did not like the cut pattern with diamonds. Please correct me if necessary but I was a bit surprised.

[@b-radg916]

Ken Roman: I think Ryky was saying to use the Atoma primarily for flattening the 3000. iTX Bonds: In my case, I already had a DMT Coarse (325), so I am the happy owner of the Naniwa Professional 800 and 3000. 👍🏼👍🏼

[@TheGearhead222]

What grit is this whetstone?-John in Texas

[@Burrfection]

800 bur.re/naP308

[@abdulbashith1556]

Brother plz tell me the name of sharpener you used

[@hugybgrl]

Naniwa Professional 800 grit (or Chosera 800, as it's sold in Japan).

[@m0acho]

hi, i bought dalstrong shogun knives and i don't know what whetstones i should buy and what grit

[@Burrfection]

i would go with the Chosera 800 and 3000 if you can afford it. those two stones and do anything on any knife. amzn.to/2nmHPWb . or you can do to my videos and just scroll down the recommended items and see which grit will work for you. the 800 is for weekly sharpening and 3000 is for your polishing

[@rawson74]

What is the difference between sharpening and stripping? I thought stropping is performed on leather...

[@Burrfection]

probably best not to take any of my advice. i'm not a real sharpener

[@rawson74]

Burrfection not judging just curious

[@villiersmix2276]

love ya. Finally nakiri. I am still deciding to get a one. have you use a variety of them to suggest me one? I mention once on yr video that I do alot of vegetable cutting and I do it mainly for plating. so the veg is either very thin or shape for design. I'm using a gyuto and paring to do that but trying out new method

[@Burrfection]

yeah, i've used a number of them from miyabi, tojiro,, zwilling, masamoto, and dalstrong. tojiro is a good value, amzn.to/2j24545, but i don't love the handle, and the blade is plain. the dalstrong has a great handle, and the best looking blade and best overall bang for buck when you factor in style and performance. dalstrong amzn.to/2jFTsGa

[@villiersmix2276]

Burrfection hmm. it's so hard to choose. have you use any kurouchi blade before. I do use white steel but never tried the black. not too sure of the cutting edge. since I buy my knife online, can't really tried them. the dalstrong you suggest seems nice. thanks for the reply

[@thatguythatdoesstuff7448]

Eventually, you end up into the cladding anyway don't you? Is the knife done at that point? I thought the whole point of cladding was for a softer exterior to support the very hard core and to make sharpening easier.

[@Burrfection]

the core of most knives go pretty high up, so no, just because you will eventually grind a knife down last the original cladding, it'll still be good. that's when you have to thin the knife down a bit, and obviously the knife's profile will change, but we are talking many years of sharpening for that to happen. many people who keep knives for over 10+ years, will turn their chef knives to slicers, but better to repurpose a knife, than to throw it away just because the original cladding and profile is no longer there.

[@patgraves7able]

Looking for a nakiri that can be resharpened many times . I cook for a living and use my knives heavily , I'm looking for a thin nakiri that will be good for sharpening over and over so I can get the maximum amount of life from my blade. After 8 months of use and resharpening my knives are usually dead from removing so much of the material and having to sharpen from a thick portion of the blade. I do what I can to minimize material removal and follow practices from your Chanel and others. .I use my knife cutting hard and soft vegetables for a constant 12 hour shift 6 days a week. I would prefer a production knife sub $200. I like taller blades with 50/50 grind . If you could make a recommendation for a knife for cutting vegetables that will give me a long lasting blade I would appreciate it.

[@perniciouspete4986]

72 hours a week? really?

[@sergiopinheiro5851]

You have became my go to guy in terms of knife reviewing and honest opinions! I noticed that you are kite pleased with Dalstrong. I am on the market for a nakiri knife and I am considering the Dalstrong that you are sharpening in this video, or the Tamahagane San Tsubame Nakiri. Can you help with the decision? Isn´t the Dalstrong a bit bulky for vegetables? Thanks in advance.

[@Burrfection]

these are much better options amzn.to/2YZnxHs amzn.to/2LnvXjT

[@sergiopinheiro5851]

Thanks!

[@andyt3729]

Can't quite hear what is the stone he is using. Is it Chosera 800.

[@Burrfection]

yes. chosera 800

[@youme77324]

Ohhh maybe that's how you get the micro burr so fast. It takes me super long on my 1000 grit whetstone..

[@b-radg916]

youme77324: Use Ryky's method to find the existing angle to sharpen at. If you're sharpening at too acute/low an angle, it will take a LONG time, as you're having to grind off the entire shoulder and creating a new apex. If you're sharpening at the existing angle, it should go much faster, assuming the knife isn't extremely dull.

[@kev23dk]

If you were to get one nagura stone what would you get? 1000, 3000, 5000? The suehiro ones Im having a hard time debating and certainly dont want to be spending 40 dollars to get all 3. Most of my stones are from 1000-6000

[@Burrfection]

get this rust eraser instead amzn.to/2n0rC7H. the medium grit is what i use to clean all of my whetstones with these days. better than any nagura. but if you had to choose one, just get the 1000 nagura. check my description for each video, and i've got links to what i have used and recommend.

[@jtome84-91]

I scratched the Damascus finish on my Yoshihiro gyuto learning how to whetstone sharpen . Definitely sharp now but not as pretty …

[@michaelandersen5453]

very good vid. This last weekend watched a site from Carter cutlery. He spent 5 years in japan learning to make knives. I just came across his sharpening videos and of course he uses stones like you. He uses a 1000 and 3000 stone and strops with a piece of news print over his last stone. Now I was skeptical about his technique until I saw him shave with a bushcraft type knife and he doesn't have baby hair for a beard. whats your thoughts on this since you just sharpened a knife very sharp with one stone.

[@Burrfection]

Carter knows what he is doing. he's MUCH better than myself, so if you want to take sharpening tips, he would be better for you to follow. i'm just learning and trying my best to show my progress as i learn.

[@kurtis4572]

looking for a a nakiri price range 150

[@louiswall1620]

Great video. Just received my Dalstrong Nakiri - doesn't feel very sharp. Waiting to sharpen it on my Naniwa Chosen 800. I need to work on a grip that doesn't feel so tense.

[@timberstonehomeexteriors430]

Enso or Dalstrong Nakiri?

[@Burrfection]

amzn.to/2DNJjn1 all the way or direct cutlery.com/EnsoHD

[@b-radg916]

I have NOT used either, but personally would be more attracted to the wider (aka: taller) blade of the Dalstrong.

[@CitizenNerd]

Nice...

[@danielnguyen6113]

how does a nakiri compare to a usuba?

[@b-radg916]

Daniel Nguyen: Usubas are shaped like a nakiri, but typically single beveled.

[@larrybrantley2292]

Good video! The Dalstron Gladiator Series is in my future. I don't run a professional kitchen, though I do occasionally cater. Shogun Series is serious overkill. I might bump it up to the Phantom but I would have to have a good reason.

[@Burrfection]

both are great knives. when the time comes for a new knife, then you can consider it. until then, don't force a reason to buy something you don't need. thanks for writing!

[@twonames8440]

👍🏻👍🏻👍🏻

[@knifesharpeningnorway]

that nakiri is way way to thick behind the edge like it can easily be half that thickness. other than that the video is good my man

[@reybarrera9345]

Dalstrong nakiri is very blocky it’s uncomfortable to hold.

[@ActualHumanMigz]

I'm trying to understand the bias against Dalstrong knives I've heard in Facebook knife groups. They go on about them being cheap Chinese quality but in my opinion, on the completely opposite side of the spectrum, they're TOO strong. I got their Shogun usuba and I'm trying to grind away the micro bevel to get a completely uniform shinogi line, but it just will not give LOL. Aside from that, other forums have rated AUS-10V steel pretty high. Have you heard any gripes on Dalstrong and it's quality?

[@ahki-adhamash-shakur7723]

I cut a tiny bit off the tip of my finger after watching this video. On the bright side, my knife is very sharp.

[@keddysugiarto]

Your sound same like everythingapplepro :D

[@MikeStrafaci]

keddy sugiarto ehhhhh

[@youme77324]

In your videos when you talk about good angles I'm trying to listen but I can't hear it cause you talk lol! Maybe just a slight pause thanks!

[@michaelmorris4855]

I would like to see a comparison of the Almazan Kitchen knife with a nakiri. The Almazan knife is only available on the Almazankitchen facebook page

[@bdudley2991]

I bought this knife, though I hardly need nor could afford it. But your word carries weight.

[@DANVIIL]

I much prefer handmade by Japanese blacksmiths rather than drop-forged factory knives like the Dalstrong knives. My Japanese blacksmith made Nakiri is much thinner than​ yours.

[@3obardThawn3]

Holy sh*t 8° to 12° is very sharp... my shun is 16° and that's sharp.

[@Burrfection]

yeah... it IS, but that's just a claim. i find the best sharpening angle is no where near at as steep, as you saw in the video. looks closer to 18-20 degrees

[@3obardThawn3]

Burrfection yes. you would think that a knife with that kind of angle it would chip really easy

[@bobbygetsbanned6049]

I'd rather the fake cladding be scratched up, at least then it looks used instead of ornamental like it is on almost all of these knives.

[@robertjahrling6484]

With talking comes listening

[@pepepepito7824]

nice, but very long video

[@Burrfection]

appreciate the honestly, but the point is to show people a session from beginning to end. editing will make it shorter, but i want people in real-time how i sharpening and polish. i have also been accused to faking sharpening sessions, by switching out knives in between edits, and using different knives for the cut test. this way, no one can accuse me of faking anything.

[@garywinata3260]

Burrfection yo i have a suggrstion, i particulary enjoy long video, but putting timestamp on the description would help alot

[@shawnyfin]

Now thayts a noife.. 😀 But 20 minutes? C'mon, buddy.. 💛

[@Yaridnac]

That knife is sexy. 🥰🥰🥰 I gave my mom one with that shape and she loved it. Since she has been using for almost a year, I’m giving her a very old Caddie Japanese knife that is one of my favorites. Same shape but much better quality.

[@Andrew_I_Exist]

Welcome to another episode on How was I recommend this?

[@chemicallust77]

If people don't like talking...then WTF are they doing watching a tutorial?...lol...that's pretty much what a tutorial is...talking and demonstration

[@Burrfection]

Finally, some common sense

[@mbks77]

@@Burrfection This is my other channel....been sharpening for close to 30 years...but I do some hand polishing work too :-)

[@3obardThawn3]

you don't flip all your Stones when you finish shopping one side of the knife.

[@Burrfection]

yeah, it's my laziness. when i'm shooting so many videos each day, i can forget.

[@3obardThawn3]

Burrfection I'm just messing with you. I know

[@mrc2205]

Keep talking

[@blackisblack22]

You are ruining your knife.

[@joeconiglio]

It is embarrassing to me to see at the end of your job you disrespect the blade with a sleazy piece of paper. It defeated everything you have done up till that point. Awful.