Friend Bricks A $200 Miyabi Knife

[@le_chef]

love this guy. He looks so happy

[@bma8013]

legionary illuminati go back to your hole

[@cryptnotic]

@legionary illuminati Aw, come on. Don't be too negative. He's not too bad and will lose some weight.

[@colegmr]

ok

[@PiousSlayer]

@legionary anti-illuminati Cancer doesn't care if you're fat or skinny.

[@ciangavin7470]

Which one? Black or yellow ?

[@hectoronthemoon]

This style of video I find particularly helpful. It's helpful to get the perspective of someone new who might be making mistakes that you'd make and it helps you see how you'd go about fixing it.

[@shaneintegra]

Exactly!!! This video is gold

[@kfforbes]

Fun with lots of positive energy.

[@rolfnordlie3376]

A few weeks back I taught my sister how to sharpen her kitchen knifes just the same way. Only differences were we only had one sharpening station and the knife was a 57 HRC stamped one. I just learned from your videos. You must be a great teacher :)

[@lz_377]

These are the best videos to watch for beginners. A teacher is at his best when he can view his students mistakes and correct them in real time.

[@deeherrera2535]

You are so incredibly good at teaching others! I’m learning so much and really enjoying it. Thank you for your channel.

[@robe.2424]

This is amazing. You're a fantastic teacher! I was puzzled a lot of times. But seeing your friend learning how to sharpen these fresh as well as finding the angles for the knives makes it easier for myself to understand too. Thanks for this video!!!

[@dcgirl8765]

This is great to see. As a newbie this is a particularly helpful demonstration.

[@xenonram]

He looks like a Wendell. He has great smile, like big teddy.

[@rich1051414]

Every Wendell I have ever met has been big dudes xD

[@muaddib667]

Wendell is great. Burrfection is the place to come to be happy. Always a smile! Keep it up Ryky!

[@garrettnakamatsu3472]

That was great! I feel that teaching someone who is a novice offers better instruction to other novices than watching a demonstration.

[@Gregsgreatfood]

Awesome video! This was probably my favorite video besides your unboxing of your Ryky knife. I'm learning like Wendell, so this was perfect for me.

[@skullkrusher4418]

Great video! It's nice to see you walk someone else through the sharpening process. It helped me out with some questions I had.

[@_tagor_]

Ricky, you make such a good videos both informative and easy to understandm but Special thanks for the positive attitude and nice mood! Your friend is amazing! He's so much positive, that makes me happy!

[@marcoclementi1247]

Every time that knife slide on that brick a little piece of my soul dyes.

[@XEROPHYTIC]

What color?

[@sikNtwistd47]

😂🤣 "dyes"

[@archerynut5777]

Wendell you made my day much brighter. What an awesome smile 😀😀😀😀

[@BobWhite21]

Great tutorial!!! I loved how you told how to find the angle :)

[@HeEde.]

This is most definitely the best sharpening video on KZbin. Thanks so much for sharing this with us!!! 😁

[@Burrfection]

Wow, thanks!

[@rostfleck79]

It seems there's a part missing at 9:35.

[@rowanfernsler9725]

And that’s the power of editing

[@williamj3459]

Great timing on the strop maintenance portion of this. I just received my 12" rolled buffalo strop the other day. Thanks so much. Your strop is superb!

[@mruffinit]

I wish I was there with you guys. Looks like fun and learning at the same time. I learn a lot from your videos.

[@PT.mr2it]

Awesome video showing your teaching prowess. You should do more videos with your followers.

[@bumstudios8817]

This was really cool! Nice when you have a guest!

[@heyjoetofu]

Hey Ryky. First of all thanks so much for sharing your knowledge. This video was by far the easiest to follow tutorial for an - let's say - avid beginner, as Wendell (what a great guy) seems to be. It would be awesome, if you would update the video with the added bit of the edit-mishap at the 9 minute mark, though. It's really easy to follow your instructions with another person at your side, that makes mistakes like any other guy would and I think the complete video could be your ultimate "from-start-to-finish"-lesson 🙂

[@sdmahoney2623]

Great video! I think this might even be better for beginners, because they can see a beginner start and be instructed.

[@dorseywsg]

Dude you are SMART. Thank U for a great "CLASS" . So glad you hang in there. :)

[@JimmysTheBestCop]

Amazing video and teaching and your friend did great

[@MrWindle]

Love these videos! Always a great happy atmosphere

[@greglarramore]

Great job, guys! That was fun to watch, and I learned more about sharpening!

[@TT-dz8zf]

I think many people would be interested if you’re giving lessons on knife sharpening techniques 😍👍

[@1018Frankie]

You are an amazing teacher!

[@Johnbro8]

Thanks for sharing your skills, good to know how to do it properly 👍

[@chadam2010]

“Okay”

[@juanantonioromeroparra9178]

“Mhhm”

[@yandreisamson7012]

"Yayayah"

[@muhammedhammad1329]

"Really?"

[@TripleShortss]

"Absolutely "

[@realgrapedrop]

I just ordered that Miyabi 7" Rocking Santoku, what a beautiful knife! Great video!

[@FreqBand]

How do you like that knife ? I've been looking at it, to buy / use. What series did you get ?

[@LeePhan79]

Im from Dallas as well and I always watch your videos! Rock on!

[@RByrne]

Man that would make me cry. I'm sitting in the parking lot looking at the Miyabi Kaizen 8" chefs knife I just bought. No way I could put this to a brick. This is my first miyabi chefs knife, third miyabi overall. They're amazing. I a tally got the Shun Classic yesterday but wasn't crazy about it so I exchanged it for this one.

[@suguhakuroaki875]

I'll admit im drunk and i missread the title and thought it said "First Friend to Sharpen a Brick with a Knife"

[@panther_rawr4367]

Z3R0 XDXDXD well not as bad as me... I read it as "First friend to sharpen a knife with a brick" 😂

[@callumbarton7259]

Z3R0 XDXDXD has l

[@dangernoodle8376]

PANTHER_ RawR he already make that video

[@Sundrop2204]

🙊🤣🤣

[@Rudidly]

I’ve seen a dozen of ur videos and made razors out of credit cards on cement my whole life, but the way you broke down grip made me realize that not everyone has feel for the knife, only the cut.

[@juandepaz7184]

I have this knife in 9 1/4 I rarely use it it's for show mostly but it's a pleasure to use and feels like a dream in your hands.

[@dabuu2996]

That smile never left that mans face! Lol

[@smenjare]

😓😭. A new miyabi..... Soooo beatiful Awesome tutorial

[@WildDigger]

Great video.

[@cobra165j]

this is great you should do a few vids like this show a beginner how to sharpen a knife.

[@sanemsimsek7922]

Great tutorial 👍

[@Gregsgreatfood]

Also thanks to Wendell for asking the honing question. I just ordered my Ryky two days ago and was wondering the same thing.

[@Burrfection]

thank you, for supporting me in what i do!

[@djrosser9413]

What stones do you recommend for wustof classic ikon knives

[@muhdzuhrisyazwan1535]

I likes this kind of video . Very good tutorial with experiment. 👍🏻

[@michaelfortner3420]

Holy Crap, the brick was hard to watch. But you took it to a great place. Talk about going from tragedy to triumph. Sweet.

[@TheThomas2411]

I love miyabi knives !

[@DTodd12011]

Smiled the whole way through.

[@watchingyoutube7330]

Hi. Do you have a playlist of other sharpening tutorials for first time stone sharpeners?

[@aashishthebe261]

Can you please tell me the type of stone u using to sharp. Thank you.

[@Akkuzi]

I love this guy he seems so happy

[@Jsphserna]

Akkuzi Okay, I agree.

[@louiekrasniqi95]

What is the best wet stone or wet stones to sharpen the Artisan..i just perched the knife and qant to get all the right stuff for it.

[@ninjaslash52_98]

Omg that tip for finding the angle was perfect cause I can’t tell if I’m on it when I sharpen it I can see 2 angles where it was sharpened

[@timrouleau4413]

where did you get the rail you have your stone holder sitting on? I see your water container on Amazon but not the rail.

[@rocheredwin1539]

I wish to clarify a question what's the difference between polishing a knife and stropping a knife

[@nicolay1556]

i have a 12000 grit polishing stone, is it fine to use this instead of stropping? or should you use both?

[@Burrfection]

both. the stone is still likely to leave some micro materials

[@cristianspinelli9777]

Hi mate, great video you look so friendly. I started to watch your videos a couple a month ago I live in new Zealand but I from for Argentina, I'm a chef and I learning a lot from you. Thanks and keeping up!

[@PoptartFps]

You helped me so much thanks.

[@pastabilitieswithbenji5505]

I'm Curious how come no honing rod on high rockwell knives? Is this for chipping and scratching reasons? Also would you consider shun knives, the classic or premiere to be in the category of "non honing" as well ?

[@inventorcreator7267]

I have a couple of birchwoods and just got a set of gently used Kaizens. I can't get the Kaizens anywhere near as sharp (but is anything sharper than a new Miyabi).....I only have the 3000 Naniwa chosera you mentioned in your videos and will get the 800. Thanks for all your helping videos. What stones will get me to the razor sharpness of the Miyabis? 63 hardness is tough....is it better to send these off for sharpening back to new?

[@paulkresky1465]

Your videos are great. You are a great teacher and seem like a great guy. But I have to comment on you being the first to put oil on your strop. I am middle aged and was a friend to two great sharpeners who mentored me in MN. John Juranitch, the Guiness World record holder and Louis N. Graves, the inventor of The Crock Stick. I have been deeply into knives amd sharpening for just about 50 years now. I also had an instructor from the barber college in Chicago who was one of their straight razor shave and sharpening instructors. Old time barbers and shoe cobblers have used mink oil, whale oil, lard, straight animal fat which hunters and trappers used, and commercial strop dressing. Which you can still buy. Rubbing abrasive powder into strops is also ancient. Cleaning and reconditioning both the compound strops and the non compound strops with oils is all part of the process. I was taught by a 90 year old trapper how to add mink oil to a compound strop, rub gently and wipe off the floating metal particles and then smooth it down for future use way back in the 1960's. Amd he was taught it as a young boy growing up in Finland. Just an fyi. Lots of info seems to be dying out in our modern tech day. Have a great day and thank you for your fun to watch informative videos!

[@franciscocendejas3555]

My myabi knife just arrived today. The sharpness was so mind boggling and impressive that when I saw this man dull the blade my soul died a little inside

[@ThorDyrden]

I have this exact Miyabi Artisan Gyuto... yes... that hurt 🫣

[@bollack]

I just bought the leather strop from your store - hope it arrives safely in Berlin Germany, question - what compound should I buy for it and how to apply it and when. I have already the mineral oil to clean and maintain it, but what more should I use on it. many thanks! is is an Equine Ultra Premium Leather Strop

[@jamielatty5740]

I have a couple of kitchen knives that I let someone sharpen years ago. He used a grinding wheel and ever since, I have never been able to get it sharp. Any tips?

[@skippthemag2858]

subbed, very informative channel, just bought a few stones to start, you make it seem do-able! thanx

[@brts97]

Anyone know whats the grit the first whetstone is ?

[@robertwilson9681]

Great......Great Video............................!

[@ashtonguiltinan7283]

Whats the little sack thing on his right arm

[@barlow2976]

It's a Tanshui, which translates as ' little sack thing on arm'. Sorry my Japanese is not so good.

[@k1dprogaming108]

how do you remove scratches from a japanese blade i removed rust from mine using a wall and a wet brick??

[@zakkthomas2799]

Where can I buy one of the things that you rest your whetstone on over the water?

[@Burrfection]

everything is listed here www.amazon.com/shop/burrfection

[@yinace7]

it's look fun to sharperning a knife with your friend 😁😁😁

[@mywalhalla1589]

is there missing a part around 9:40? you are saying that the technique on the other side is a bit different but you don't explain what or how?

[@charlesm7646]

Why did you skip over the grip/technique on the other side?(9:37)

[@OwlNightwind]

My soul cried inside when I saw him pull the knife over the brick...

[@PaulK390S90V]

Hey Ryky great video. Pretty cool how he got the knife sharp just by watching you and talking him through it. How are your strop bases working out? Did the carbon fiber ones turn out as good as.you thought? How about those glass ones with the feet...I may need a couple soon!

[@jd241532]

what mineral oil do you use for the strops?

[@Burrfection]

just any food grade is fine. i normally buy Swam when i am buying on Amazon amzn.to/2MARUvu

[@jovanypedroza85]

Question: Finally! A video for sharpening miyabi. What other sharpening stones and/or honing rods would you recommend for them? I don’t know what would work best to handle the hardness of SG2 steel. Thanks! Love the videos

[@bH-eo5tz]

TheBigBear07 the hardness of SG2 Miyabi is a 63. I’d use a ceramic rod for quick honing don’t use a steel rod. If sharpening a toss on choseras would be ideal! Or any fair to good quality stone since it is a 63 Rockwell. But any stone would work would just take a little longer to sharpen

[@IntoxicatedVortex]

I would use a ceramic splash & go stone… Shapton Pro or Glass, Naniwa Professional (Chosera) or Super Stone else Suehiro Debado. In reality you can continue to use whatever it is you already have however it will sharpen slower and will wear and dish the stone itself quicker than ceramic. Like others I'm not fan of using steels (ceramic or otherwise) on HRC60+ cutlery as they don't "curl" in the same way as a softer knife would. Not only that, the Miyabi Artesan is ground at 10º… I don't know about you but I'm not filled with happiness to be able to decently sharpen that on a steel whether it be because of scratching the blade or maintaining that angle.

[@bH-eo5tz]

Infinite Vortex I agree. Honing steels would not be my ideal way to hone an artesian (getting one in the mail tomorrow rocking santoku artisan) and no I’m not running it on a brick like this video. But if I choose to use a honing rod it would be ceramic as it would not scratch the knife like a steel would. The ideal way would be to toss it on a honing stone 12k shapton or simply use a strop would be more than sufficient as long as you take care of your knife and use proper cutting techniques and don’t chip it. I’m still eyeing the Miyabi black prep knife.... should I pull the trigger? I did just buy a few good Dovo strait razors!! Might even pick up a 30k grit stone!

[@IntoxicatedVortex]

b H The 5000MCD 67 series are *REALLY* sweet and the only reason I don't have at least one is the D-shaped handle in a left hand. Its comfortable enough but not as nice as the Artesan 6000MCT. If you subscribe to my mentality of "when in doubt… do it!" there's bit too much conversation and not enough action going on. 😉😂 As the the stones, I now top out at 16K and I already think that's over the top for a kitchen knife. Makes an awfully smooth edge on the Miyabi though.

[@Opexxrator]

Recently bough a 5000MCT Gyutoh. Question is do I have to buy a ceramic stone or can I use what I already have? In addition I have a steel honing rod, can I use it or will it damage/somehow destroy the edge/knife? Thanks

[@rottik9]

Is there a difference in sharping a fillet knife?

[@ajones1980]

What if you have a vision disability how do you use a whetstone?

[@Burrfection]

kzbin.info/www/bejne/nZy1ZayfZsh0p5Y

[@jimmymannino]

How I make my own strop?

[@marcrosado1990]

How do I sharpen miyabi birchwood I just bought it and is it ok to hone the knife?

[@b-radg916]

Use a compound-loaded strop. Ryky talks about honing rods at 14:05. He doesn't think they're effective on knives over about 58 HRC… I think they could potentially damage them, because they can focus too much pressure if used too aggressively.

[@herrpres]

where can i find that wristband he's wearing? i've always wondered if there's a story behind it

[@kyosukeplays]

This is a feel good video. I next want to see a friend of yours to take the challenge: dull and sharpen a knife on the same brick

[@TheAndrewci]

i do wanna see Johnny Do do a knife on a brick :)

[@voodoo2882]

full on cool demo

[@MrElGremlin]

Have you tried the Miyabi Black Edition with a 66 rockwell hardness? - how does that compare with the Miyabi Birchwood - and what stones would you use to sharpen them with?

[@bH-eo5tz]

El Gremlin I would love to get my hands on a Miyabi Black! Thinking about buying the little prep knife to try out the line. I’d love to see a cut test on them!

[@IntoxicatedVortex]

It should handle just like the its SG2 brother, the 5000MCD. Sharpening will be the same ceramic splash & go stones that one would suggest for SG2.

[@ddierkes44]

I use shapton glass up to 16k for my Miyabi Black. It goes fairly quick and easy with those. Still try and always maintain the edge after every use, because it still takes a good bit longer to sharpen then anything else I've dealt with, for sure. Fantastic steel though.

[@stevek758]

Hey buddy I'm buying the Artisan. Can you tell me what two stones I should use to start besides the Stroft.. What did you use in this Video? Thank you

[@MrJacksonvega]

How I shar if I am left

[@casewhite5048]

great video

[@nenmaster1650]

great work

[@eXBouncers]

You should do a video on sharpening a Japanese knife that you ordered from AliExpress :)

[@DonGugos]

loved it!!!

[@warior245]

Wow best vid ive seen

[@TheAshish60]

can u review some ceramic knives ? TY

[@jeffsmith8958]

He’s much better than the BBQ mans first try! Nicely done Wendell!

[@gludington2002]

Did I miss something, or at 8:40 does he ask him to feel for the burr on the side of the knife he wasn't even sharpening?

[@alphawaterloo]

Not gonna lie man I lime you more because of this video 👍 gj as always.

[@3obardThawn3]

I wish I got a one on one ... lucky you bro

[@knifesharpeningnorway]

Good video as always mate ☺️