How to Sharpen a Knife Like a Pro: Tips and Tricks

[@Burrfection]

My knife store bur.re

[@swanification1]

Can you show us how to find the correct angle please?

[@notatheist]

I’ve been watching off and on for a while and finally subbed a few months ago. I remember watching you talk about a burglary and when they missed the special knife. Is that where your wall knives went? I’m sure it’s a very difficult subject, so I’m really sorry if it hurts to bring it up.

[@mikeystevenson6982]

@handr0 he says he's not an expert. My guess is he'd probably tell you to try it out and figure what is best for you.

[@rthj6446]

I still think it is a good idea to push on a scale to feel how much pressure is applied. Just so people dont put their entire body weight, or no pressure (and thus no control) at all.

[@JeromyTimmer]

@@swanification1 Check video at 5:30 mark

[@Napkinholdin]

I've only watched a couple of your videos but I must say that you are easily one of the more trustworthy authorities on the subject simply because of how you seem to always acknowledge that there are many different ways to do things but this is how you prefer it. I find it pretty rare for these kinds of "specialized" videos for the creator to not talk down about other methods. I love what you do and how you present your craft!

[@JustinBae]

I'm a super beginner sharpener, and in the past I haven't been deburring my knives and wondered why they weren't as sharp as I'd hoped. The method you showed for deburring on the 800 grit and then the polishing stone helped me so much!

[@Burrfection]

welcome and nice work. you did all the hard work

[@terrykeppler4253]

@@Burrfection do you offer knife sharpening classes? Or something along thoes lines? I'm a butcher and slaughterman on my 3rd year and I want to learn from the best and from what I can see you are the best in the U.S.

[@Santiago-sh3cq]

This channel is the one that got me confident to sharpen my own knifes this way. I use a cheap 400/1000 grit stone for sharpening and a shapton whetstone for polishing. On really dull knives I really go in on the 400 grit side. I'm waiting for my first strop and compound to come in. I'm still learning.

[@jad2290]

​​@@Santiago-sh3cq You don't need a compound, Strop or even just stroke lightly on your finer grit >3000 stone .

[@smolboyi]

I wish I could confidently feel a burr, only felt one on the grinder wheel with the axe, (soft metal I guess)

[@philllip9600]

29:51 "Just do single edge pulls on the strop and your knife should be golden." I followed your instructions and my knife is still steel; please advise.

[@Burrfection]

File the lawsuit for false advertisement

[@philllip9600]

@@Burrfection lol, I want my money back! For real though, your videos have been so helpful and entertaining. Thank you for the great content, and good luck on the move!

[@jonandersonmd7994]

funny yup

[@davesmith5656]

After a year of practice (and over-collecting), I can get the angle and I can get the edge sharp. What I have found, sharpening friends' knives for practice (usually those are so bad they stopped using them), is that a stone is used to get the bevels straight and even (check to be sure the blade is straight, and that there are no concave areas to the edge - a lot of knives are more at "repair" than at "sharpening"). With clean and even bevels, the knife will be sharp, but 8k Kitayama and a strop will get it really sharp. For a knife in good condition, you use a stone to tidy up bevels to the point where it does not scratch a strop. You want it to glide smoothly and evenly over the leather. That's not very much stone work at all! If you learn to treat a knife properly, a strop once a week will keep it sharp enough to bring you satisfaction in its use. Also, I found that diamond compounds, spray or rub, leave scratch patterns (I have a USB microscope), but a clean strop will eventually (over weeks) smooth those out to a polish. Really, at that stage, you get into territory I'm still unfamiliar with, like "competition sharpness" that really is not necessary for kitchen use, but is a joy if you want beautifully clean slices - and how to use a knife is new territory for me, too, e.g. finding the right angle for a slice, and balancing pressure with length of stroke. It really is fun for small slices to just barely rest the knife on the meat or whatever, and draw it towards you, and see it slice right through! Mind your fingers!! I think a good rule of thumb for knife use is to use little pressure. For heavy cuts like winter squash, get the right knife, like a cleaver. There's a lot to proper tools and method for each job.

[@davesmith5656]

@handr0 ----- [Edit added: I picked up almost all of what I know about sharpening from this channel, Burrfection. Another good video is kzbin.info/www/bejne/rpXWkp57lst5iLc . Steel and heat treatment does make a difference, hard steel does chip, but for sharpening and maintaining knives, Ryky gives the most extensive and effective tutorials, and you do get to a point where you begin to take it on your own.] Hope you got something out of my comment. I'm just a hobbyist who likes to try to contribute to the art. I like to see happy people. A USB microscope is a useful gadget. You can get 200x with a Celestron ($100 bucks), and that's good enough, I think. If you look at factory finish knives, you can see very clear scratch marks. Some people say they like a toothy edge, but you can get those edges to a polish. Manufacturers don't ship knives as sharp as they can be, probably because they know that in use, they won't stay that sharp very long (edges are fragile). A scalpel is sharp, but I read that a surgeon may use several identical scalpel blades during one operation - they are that fragile, and "dull" that quickly. A good, solid, useful kitchen knife, like Ryky says, is obtainable with a 1000 grit, and that's higher than factory finish grit. Be careful. Most people have never used a really sharp knife (including me). There's some young guy with a channel mostly about making knives out of - catch this - chocolate, sea water, cardboard, milk, bismuth and more. He did a video "sharpening a $1 dollar knife with a $300 dollar stone" (I think that's the title). Towards the end, he lays a Kleenex over the edge, blows on it, and gets a two inch long slice. I can get a one inch slice ($40 dollar knife), and I use that "tissue test" as a kind of standard for mine. I'm proud of myself, for that! (It does make a difference how you blow on it, btw. A bit of practice at that, too, heh heh.) But that edge does require delicate use and care, or it loses sharpness quickly. On a good knife, it should last at least a week or two before refreshing, and imo, is worth learning, especially for trimming roasts before grilling. As some witty girl at Cutlery and More said, "Happy chopping!" I like their Nexus knives.

[@Terreformations]

Cant thank you enough for changing my perspective on knives. Have a small collection of Henckels from long ago and have collected many folding and hunting knives over the years (Benchmade, ZT, Micro tech, Maserin, Randal, R Bone etc). I became interested in knife steel and have really enjoyed learning about it. Was sharpening with a Work Sharp system that I liked but then saw one of your videos. Now I'm obsessed in another whole world. Chef knives are a totally different ball game from pocket and hunting knives. Much to my wife's chagrin, I bought a Naniwa Chosera 800 and 3000 and one of your buffalo strops and have been having a blast learning to sharpen and hone. I just started a new collection with a Miyabi Birchwood Nakiri and plan to keep purchasing fine chefs knives. I will soon give away my Henckels and just have Japanese knives in this collection. Can't thank you enough for the new inspiration and learning. Japanese steel is another whole world and philosophy that I am learning to love. Thanks so much Ryky, for your information and entertainment. I love your store and your videos. Keep up the good work. Gratz on the upcoming new space.

[@wrankin]

Agree 100%. I've sharpened a few knives in my life but was never real good at it. Used a Lansky kit b/c it gave a reasonable edge and it was stupid simple. Heh - now I just received the King KDS combo stones (comes in below the spousal "you just spent $XX on what and why?" threshold. :-). If I get good enough maybe someday I'll step up to the Naniwa. Ryky - one thing I would love to see would be a video on sharpening smaller knives (paring and utility or possibly non-kitchen knives) especially those that have some aspects that are problematic, like a ricasso that extends down to the heel or a bolster that's just in the way. How do you adjust for those?

[@randykirstuk8978]

Have you sharpened many hunting knives this way ?

[@oldwolf6091]

A little confession here; I learnt how to sharpen through your videos and still watch them whenever I need a refresher course or for any new ideas you might have. For me, you are my 'Guru' ( an online one maybe ) who has done wonders to my skills. My salute to you and the very best wishes for success in whatever endeavour in life you may be pursuing now. Rock 'em!!

[@jurrianwaals632]

After 10 years of sharpening I’ve watched a few of your video’s and still found some helpful tips, tknx!

[@StrengthOfADragon13]

I really appreciate the detail you go into. With my understanding of the "science of sharpness" removing the burr on the wetstone vs on the block of wood the wetstone will retain the hardness of the edge vs the wood that will soften it slightly (remove vs bend). I never really understood the real use of the much higher grit until I heard you describe it as a polishing stone (background in more pocket knife and axe sharpening) it makes sense that it would have an impact even if it is more in feel than function

[@bamboobuzz4248]

Found my nearly 20-year-old Global G2 yesterday and now, I'm down the rabbit hole of knife restoration, sharpening etc etc ... thanks for this video. I'm watching these vids for the ASMR!

[@Crazt]

I'd love to see you get a microscope like Louis Rossman does with his Mac repairs. Seeing how the burr changes and looks would be a wonderful help. I also need to get dollar store knives to practice on and not panic over.

[@stefanforrer2573]

getting a cheap knife to practice is a good idea, just keep in mind that most cheap knives are made of cheap steel.. and sharpening cheap steel can be quite a bit more difficult, so if you are having problems getting a good edge, it may be because of the cheap steel and not because your technique is bad

[@Crazt]

@@stefanforrer2573, trust me. It's a lot of bad reasons. I should get better sharpening equipment before much else.

[@ambercrombie789]

fyi. I picked some cheap jewellers' loupes on ebay for about $26. 2.5x to 25x mag. 16 lenses total. works well.

[@quinnhunsinger1603]

Perhaps not a dollar store knife ha but this channel has older videos showing some of the better $20 knives out there. The steel would be good enough to practice with whereas a super cheap knife very easily could make your technique worse. There are a lot of quality stones out there to buy that would last for a very long time and not break the bank. Suehiro Cerax 1k would be my recommendation but there are many others. The Cerax is a soaking stone, its very forgiving, and you can get a remarkably sharp edge off just the 1k.

[@s.m.s.m.630]

Crazy, you could get a decent sharpening equipment and a decent knife as well, something like Victorinox Fibrox (maybe 30-40 $, X50CrMoV15 Steel, 56+-1 HRC) and get some practice! Good luck!

[@jondorsey2043]

Watching him sharpen knives correctly is very pleasing! The satisfaction during the paper test is so good.

[@Burrfection]

Thank you!

[@stevescott8735]

Mate, that’s the best sharpening video I’ve ever watched, and trust me I’m on here endlessly! Your logic aligns so near mine, I noticed when you were deburing, my natural way as a complete novice, it makes so much sense, pull them away under the blade and leave the cutting edge clean, not the opposite direction and push them onto the other side of the blade. Im getting near to retirement here in England, I’ve always been a jack of all trades, but master of none in my career, now it might sound weird, but when I retire one of my hobbies will be sharpening knives, hold on, for a good reason, my other dream is to become a far better cook, and the two work in hand. Cooking is easy, those that eat are your judge, honing knives, well it has to be spot on mate, only the worked result and the cutting edge is your judge. Really big thanks to you mate, I’ll check out your other videos and I hope the move went ok, it looked a bit concerning at the end, like things were not so well? Hope your ok now mate, and again thanks and love your technique! Many thanks 😊

[@stevescott8735]

Push 🤦‍♂

[@spotdogit]

Aha! This is the first time I fully understand my whetstone set and the strop. I really appreciate you taking the time to walk us through the whole process. Cheers!!

[@green_electric_fan]

I found your channel from a comment about how to sharpen your knives properly. I'm glad I found that comment that lead me to your channel. Thank you, my guy! Merry Christmas.

[@jerellcorinthian6176]

i tried just like how you do it and works fantastic. before watching your video i tried to figure out how to work on every edges and failed everytime, but now everything seems easy. thanks a lot ryky.

[@veronical3135]

From now on my cooking is going to be stress free. Best knife sharpening video ever.

[@katana24]

when I switch sides of the blade, I also turn the stone 180º, to wear it more even. I appreciate your knives giveaways videos, i think they make you feel better with yourself by doing something for other people, but to me this kind of videos is what gives value to your channel, very instructive and fun to watch and the reason why I suscribed even in the old channel.

[@Burrfection]

Thanks for always leaving great feedback!

[@deanbrown007]

Excellent example of your perfection..... I always enjoy watching your knife sharping videos....

[@Iwiefabi]

Ohh no... your knife wall looks so sad like this, but I'm very happy for you that you can expand spatially. Keep up the good work! :)

[@char_B]

I've been sharpening my knives with your method for a couple of years now. People are amazed when they use them. Such a pleasure to cook with! Thanks so much!

[@Burrfection]

Great to hear!

[@shotbyeevee]

This is so in depth and helpful love the vids ❤️😍❤️ I'm only 13 and I like to cook and your knife videos have shown me how dull the knives I own really are. Love how kind you are Ryky, stay safe everyone happy cooking

[@festis444]

Hi Claire Cooks! Are you still in to cooking? If you live in the EU id like to help you out with a good knife! (If you need it, If not maybe you can give it to someone you know whom might need one)

[@h1o84]

Hello from Vienna, I sharp 1 knife for my boss, he was scared how sharp it is!!! I have to thank you for that 🙏

[@andrewrutter9171]

Thank you very much for keeping it honest. The hardest thing for me is to find one technique rather than trying to better myself every time I found. Cheers very helpful 👍

[@Burrfection]

take your time and you'll be better than me

[@andrewrutter9171]

@@Burrfection thanks my man I'll keep at it👍

[@CTBikesalot]

Sharpening has become one of my retirement hobbies. I've learned so much from your tutorials. I would say my best efforts are not half of your results, but I'm learning. Thanks.

[@Burrfection]

Thanks for sharing!

[@ZEUS]

Thank you Ryky. By far the best knife channel on KZbin. And way beyond the best knife store on the web.

[@OreoDave]

Thank you. You are so knowledgeable, yet humble. Definitely my favorite sharpening tutor. Thanks for giving thus rookie the confidence to bring life back to his knives. Cheers 👍

[@jetobey5656]

11/17/21--Ryky; I watched this again just to make sure I was accurately learning P & P. This is one of your best A-Z presentations.

[@anthonygiust3153]

Watched a few other tutorials on sharpening and was sharpening a bit differently... Then watched this video and I now have made the sharpest edge I've ever done on my knife!!! Thank you!

[@Burrfection]

well done. it's all you.

[@Janzimp]

I just wanted to let you know I just found this video and I managed to get my knife super sharp thanks to your deburring tips. In other videos I basically learned that you have to do the whole sharpening process all over again on the other stones. I was doing that and I managed to get really sharp knives as well, but it took forever. With your tip I sharpened and deburred on a 1000 grit stone, and then went to the polishing stones, which led to an even sharper knife I believe. I can´t really compare both methods as they are two different knives and one I sharpened at my parents but I´m really happy with the result I got! Thank you so much.

[@PatrickHeymanZ]

This is by far the best sharpening tutorial. Better than the paid ones

[@JPBerkleeDude]

He’s like the Bob Ross of knives, so pleasant to watch and listen to

[@waialaepaseuth9080]

Knife sharpening is so soothing. Awesome stuff.

[@Eagles_Eye]

i havent even got a whetstone yet, only own cheap knives, but i got a whetstone, clamp and ceramic rod in a shopping cart but i decided to first understand more before i buy something, now this video is very good, i like you explaination about turning the knife 90° when you get close to the handle, now im a metal worker / engineer for occupation so i should be able to "work by feel" i do loads of grinding metal at work and getting a smooth edge getting rid of a burr, so i know how they feel already. just never tried to make something sharp!

[@T-bit]

Just brought my first whetstone, a 3000/8000 Sharp Pebble. I hope this will be corse enought to bring up my treasured damascus blades other wise I will purchase a 600/1000 then to finish I will buy a leather block with compound. I have never been so excited about cutting a tomato!

[@tuner066]

Hi this is the first sharping video I’ve ever watched. You have just shown me a hole different way of sharpening my knife. What you have shown me is totally different than what I was shown in culinary school. They just showed us what you called the count down to get rid if the Burr. Thank you for showing me this. Feel like I’ve always done it wrong now. Wil be watching more.

[@georgeneckrock7575]

Crazy I follow your instructions and sharpen my knives at home an amazingly they come out incredibly sharp. I shocked myself Lol !!! Thanks Ryky !

[@Burrfection]

That is what i like to hear

[@qilung8764]

Watching you sharpen knives and slice thru paper is very therapeutic and Zen like

[@PhilDiasPJD]

Hands down the best knife sharpening tutorial I've seen on youtube. 🔪🔪❤️

[@Burrfection]

Yay!

[@derekallan1341]

that was brilliant and I am learning and changing my cowboy approach every time that I watch you. Thank you!!!!!!

[@Arnfast66]

Ruining the edge against the brick hurt in my ears and stomach :D

[@rowanfernsler9725]

At least he doesn’t try to feather stick a brick, or cut it in half, or chop it, or make me cry from watching it, actually, he does on occasion do the last one.

[@spaceair1]

thank you, I learned from you for the first time how to properly sharpen knives on a wet stone

[@andrebaran7337]

I think this was one of your best videos .I like the fact that you went from start to finish.

[@Burrfection]

Just keeping it real

[@avocado9763]

I can tell by that soft smooth sound. That puppy is very sharp.

[@Burrfection]

thank you !

[@davidconilogue4768]

I learned more in the frist 10 minutes than I haved learned in the last two years...that is because I didn't pay attention like I should have . I thank you very much for teaching me so much to start paying to my own life and learn from it

[@Burrfection]

Glad it was helpful!

[@american1911]

Ryky your Burrfection 800 and 3000 stones are fantastic sharpening stones at a great price. Thank you!

[@LowenKM]

Thx, and great description of the 'mechanics' behind further 'honing the burr' right down to the apex, instead of typically just rubbing it off on a piece of wood or leather strop.

[@sonkekoster3105]

Ryky - thank you for showing the complete process in one video.

[@robh5555]

Hi! Swede guy here. Just found your channel and i am so happy for it. You seem to be a genuine and trustworthy person. You got a new subscriber. Btw - i have The Global SAI series at home. I have been trying to Sharpeville them with wetstones. I probably suck because i can never reach that razor blade awesome level thingy.

[@kys7615]

thanks dude I learned a lot! been sharpening my knives for about 5 years now but the learning curve is only getting up now

[@danltm]

Been following your videos for 2 years. Been trying to sharpen my knives but to no avail. Then I realise it's the micro chips on my edge. So I used a coarser stone to remove the chips constantly putting against the light to check the edge. Finally used a 1000 and 6000 whetstone to sharpen. Finally! The edge is really sharp but not razor hair cutting sharp though. Hahaha thanks for the videos

[@agentnuget]

Good to know that the push-n-pull is a actual method. I was always taught to never sharpen a knife that way, I was taught to do the heel-toe method and that push-n-pull would damage the knife (which you seem to explain in the video) thanks for making this video! I'm just learning to sharpen knives, as I'm about to some actual decent knives. Up to the point I've always bought the super cheap knives and just replaced them after a few months, but I've found I really like this knife I bought from Daiso (a Asian dollar store I found in a mall) this dollar knife is surprisingly comfortable to use and I find I would like to save it if I could... Even though it's a $1 knife and the blade is badly damaged at this point .. worse case it'll be a learning experience for sharpening! I'm ordering some $50-$100 knives and I'm wanting to take care of them properly, as I know food knives last a lifetime. My dad has had one knife for 30 years now.

[@warmonked]

This video is great. I like that you are aware of what other tutorials teach, but explain why you like your method.

[@Burrfection]

Glad to hear that!

[@quinnhunsinger1603]

Funny how similar I sharpen to you... oh wait, I learned to sharpen watching your videos years ago! I must say, you've cost me a lot of money in those years! I also polish based on the stone and the material the knife is leaving behind. I have tried so many strops and compounds, but I still use the same one that I made a few years back with 1 micron paste. It has seen hundreds of knives, and still I cannot replicate it in another strop. It just gets better with age it seems. Great video, I already know how to sharpen but I still enjoy watching!

[@richardgarrow9260]

Hi Rick I have to admit. I am glad I found you. I am a woodworker and I have a pretty good idea of how to sharpen. My wife has been into knives for quite some time. She has asked me a number of times to sharpen her knives. I have tried a number of times but have not had much luck. After viewing your video I feel I might have a better chance now. So thank you and good luck in your move.

[@Burrfection]

Thanks and welcome

[@Bradshelt250]

i must say this is by for the #1 best video tutorial, i just purchased the Shigeki Tanaka R2/SG2 Kurosome Damascus 170mm Santoku with Wenge Handle from you and now im pretty sure imma get this wet stone kit from naniwa off ur site here in a week or 2:) ty and keep putting out the amazing and helpful content:) purchasing that snatoku from you was the best experience I've ever had with shipping/communication.

[@Burrfection]

thank you for supporting what i do and for the wonderful comment

[@flx420]

Your Blog made me buy a Miyabi 6000 MCT Artisan Santoko (First "Sharp" Knife i bought - will arrive hopefully next week) and one 1000/6000 Wetstone from King. I'll will start to learn sharpening with my 15 year old 20cm Wüsthof - Chef Knife! I'm really excited for this! Thank you for all your videos and good luck with that new Studio!! :) - Greetings from Germany!

[@gregmccormack5709]

Thank you for this one the explanation about pressure in relation to knife/stone position was great. Very helpful as a newer sharpener.

[@hooliganbubsy7298]

"I'm short on time" *checks video length* 40 minutes hmmmmmmmmm

[@dimmacommunication]

😂😂😂 In the knife sharpening life is a small time

[@Kref3]

The actual work without the talking and explaining it is probably around 15 minutes.

[@MrActionRadar]

Thanks for the tips. I have been having issues with a depression building up on my sharpening wet stone. I will avoid putting pressure from now on and buy a new stone.

[@Burrfection]

nice!

[@danielflorescano7583]

Hi Ryky I wanted to say thank you I always wanted a Japanese knife but I wasn’t sure where to get it or what to get I just to work on restaurants and I always like cooking I never had a good nice till today I order a Miyabi Birchwood 8” chef knife and is beautiful I love it my son want to try it this weekend he is 12 he wants to be a chef and I told him I’ll get him his fist knife when this corona virus thing goes away and I can go back to work I probably shouldn’t buy it since I don’t have a job But you really inspired in to the beauty of Japanese knifes Maybe someday I’ll buy some of your knifes I just start watching your videos like. Week a go and you got me to buy a knife but a really good one Thank you and keep inspiring people and show them they way and the beauty of Japanese nife and help decide what knife is good for them You are really good on explaining and giving information about this beauty’s And you make your videos enjoyable Keep it up my best wishes for you your family and your passion for knifes and whatever this passion is gonna take you . Thanks again Daniel

[@re1jn]

I have saved a lot of tutorials already but this video really helped me a lot especially since it's my first time doing this. I'm stuck at the 2nd step of deburring not knowing when will I stop doing it and proceed to the next step. I really love the result and can't wait to sharpen more knives here in our house. Thanks a lot bro!

[@markgilmour5757]

Afternoon, would just like to say thank you for all the videos, my dad used to tell me how a knife should be so sharp it could cut paper with ease, I thought it was a joke, I bought all sorts of gadgets and could get a reasonable edge, but never as good as you could get. Many thanks for the instruction, tips and inspiration.

[@Burrfection]

Just practice and develop you skills. Depend less on gadgets. You can do it

[@markgilmour5757]

@@Burrfection evening, bought a low cost 600/2000 sharp pebble whetstone. Manged to get the knife sharp enough to shave hair (kinda), not the best edge, but getting there, have you ever stopped on the underside of a ceramic cup? Lots more practice required! Thank you again for the videos, much appreciated!

[@annechomyn]

Thanks for the great video? Do you put more pressure on the knife on the pull or the push?

[@tonesetterfitness1261]

It still hurts every time I watch one of you youtubers dull a knife. It hurts even more when I do it to practice sharpening a knife lol. Thanks for sharing your knowledge, I've learned a ton from you.

[@billrodway5514]

Forgot to mention, I think you do an amazing job on your videos.

[@BravelySmall]

This is so helpful. I just repaired and sharpened my old Japanese carbon steel knife and i only pulled in one direction to develop my burr. Boy do i feel stupid. Wish i saw this earlier. Took me forever!

[@Burrfection]

Nah. Never too late

[@wchayes8646]

Thank you Sir. I've learned so much from you. And I was pretty good at sharpening before I found you. But the little tips you add have drastically improved my edge and my ability to be more consistent with getting that edge.

[@dp5383]

Thanks for this. I just did my first two knives. They're not perfect, but they're much better than when I started. One knife was much more softer than the other and I found I needed more pressure on the harder knife to see results.

[@MrSzautner]

I'm very grateful you would make something like this so that we can see for ourselves a polished technique! I've only just taken up this as a hobby myself and it's super inspiring to see a channel and progress like yours, so thank you for all the great content and thanks even more for being a teacher for free.

[@carrolloutdoors4764]

I've done 3 to 4 sharpening sessions now, but haven't been very good yet. Your explanation of how to find the angle was by far the best in this video.

[@Burrfection]

You will get there and surpass me

[@phengyang2929]

I like that your techniques has minor but very relevant changes. It shows me thatI still have a lot to grow in my own techniques. Thank you for all your great videos.

[@Burrfection]

Thanks Pheng!

[@hughkelly9073]

Thanks very much for your excellent presentation.

[@sgoldkuh]

Great video! Calmly explained with background information. I have various knives, some extra for grilling outside, others as pocket knives. Unfortunately, I have so far had the impression that they do not become properly sharp despite grinding with a wet stone. When I saw your video, I realized what I have done wrong so far, for example, wrong pressure or pressed against the edge instead of pulling (I read sometime). I have now taken your tips, including the hint with the polishing stone and have directly a significant improvement. I Think, I'm gonna be better over the time.

[@iamshredder3587]

Good luck bro. And yeah don't stress if it doesn't come in a hurry.... sharpening freehand on stones really does take quite abit of time and practice to get he hang of it well but after awhile you'll start noticin your muscle memory and feel getting alot more natural and alot of the little tips and techniques you've learnt will start making sense and you'll be able to really refine and master your process quickly after that and it'll all feel easy and natural. The feel is important and you should be able to make very small micro adjustments to the bevels angle as you go, to move it both towards the edge a little or back up towards the spine slightly as needed. Anyway tak it or leave it, sure you'll get it if you want to enough. Always make sure you do one side enough to get a fine burr on the other side right along the length of the blade before moving on or it'd very hard to correct and get sharp after.

[@frankperolli7627]

Good video explaining what you do from stone to stone to stop. Thanks again.

[@Burrfection]

Thanks Frank!

[@j.d.1488]

I am dedicated to learn on stones. I thank you as I make my attempt to perfect the skill set. Man I got excited when you effortlessly sliced through the paper.

[@Burrfection]

You got this

[@jimdeane3667]

Hi Ricky. I wanted to thank you for this video. I have watched and tried many different sharpening videos with little success. I just did exactly what you showed and explained here except for stropping. I don’t have one, but ordered it today. I sharpened with a 600 grade wet stone and polished with both a 1500 grade and 3000 grade stone. The knife, my main cutting and chopping knife in my kitchen couldn’t cut paper. It has never been sharpened successfully. Wow! First try and it is unbelievably sharp. As I remember it, I think it may be sharper than when I bought it new. Will the stropping make a significant and noticeable difference? This is really sharp now. Great video and extremely helpful. I hope I get even better at the technique with practice. Thanks again!

[@mxpxmtb]

Just bought a set of Yaxell knives because of you. They are fantastic. Thanks for your videos!

[@paulpugh2480]

My oven timer is going off but I will watch this later.

[@jokker03]

You're stronger then I am to be able to really commit to destroying that edge on the brick, such a painful watch.

[@bladebytes7574]

Thanks Ryky for all your hard work and insight. Thanks to you I'm now a proud owner of my first whetstones and about to start a new exciting journey.

[@eqinoo3746]

Me: Watching a guy cutting paper. Also Me: uuhhh, that's a sexy cutting noise 😂 I Like your vids, they helped me a lot. Keep up the great work.

[@Burrfection]

Haha i know what you mean

[@maciejdabrowski303]

agree about that sexy noise ;xxxx

[@Gregsgreatfood]

I've learned so much from your videos Ryky. I've also been enjoying my Ryky edition knife. Thanks much!

[@tonyroolze]

Awesome job your teaching is invaluable as I’m still learning 🙏

[@Burrfection]

Thanks friend!

[@daryl_s]

Great video with lots of useful information, as always. I'm at my in-laws' right now. My father-in-law has an old J.A. Henckels with a big chip. I offered to fix it for him but he declined. However he's letting me take a big, heavy, dull cleaver home to practice on. This'll be a first for me, but your video has inspired me to try.

[@nicolaschateauneuf297]

So useful! Watching your videos is a tradition now. Every Saturday morning is so exciting because I know a quality video about one of the best passion will come out! I can’t wait to see the content with all the new stuff (space, camera, mics, etc.). Thank you again Ryky and stay safe!😊

[@Burrfection]

Thanks Nicolas! Just doing my best

[@jetobey5656]

We share something. We both hone with our whole bodies--at a minimum, our upper bodies. Please do not take any of my comments as disparagement. You are clearly a Master. Thank you !

[@TekTrikYanhari]

Best,simple,effective way to sharpened & tutorial so clear to understand...many tutorial on youtube that I have seen,just your"s that effective for me & my knife...good job & I your"s new subscriber

[@Burrfection]

Wow, thanks!

[@kowabungafpv]

Just found your channel. Got the best results following your method! 🙏

[@Burrfection]

Great to hear! but it's all YOU!

[@ShinAoki1]

Thanks million. It's so humbling to realize all the wrong techniques I had been using on my good knives :-D

[@adventurejay4840]

A usual a quality video. Your videos got me into sharpening on stones. Thank you.

[@Burrfection]

Great to hear!

[@psycholocke4090]

wow. that are some grest news. blessed are those who can do what thes love and love what they do. I wish you grest luck with the space and your move. all the best to you family. stay save and healthy.

[@elieelhachem4406]

hey Ryky, every time you dull an edge with the brick i feel my heart breaking! keep up the good vids, cheers!

[@nadtz]

You aren't the only one!

[@shawnng4359]

This video is so relaxing to watch i love it. 8hr sharpening session please

[@abishadi5374]

The moment of pain when the knife hit the brick still get to me hahahaha

[@Burrfection]

Haha. It does not get old

[@abishadi5374]

@@Burrfection omgggooodd you reply and heart it.. best night ever... thank you for teaching me everything I know about sharpening and looking forward to your growth in the future 😬😂

[@MozartificeR]

Thank you Burrfection Team...

[@JensGraikowski]

Just watched your "sharpen your knife with only one stone" video and the result was phenomenal! Looking forward to perfecting that skill with this video (I'm only about to watch it now). I only have 4 knifes in my kitchen. A Chinese cleaver (which I use for practically everything), a pairing knife (for more intricate work), a boning knife (which I hardly ever use, since I rarely do that kind of work in my kitchen) and a bread knife (for obvious reasons). If I can get them all as sharp as my Chinese cleaver I'd be very happy. 👍🏽😉

[@justahappyfellow]

Thanks for the very informative video! Me and my SO decided to work up our sharpening skills on our cheap knives until we feel that we can take care of some more expensive ones. Stay safe and take care, much love from Sweden.

[@Burrfection]

Nice!

[@robertfleagle4250]

Great tutorial. I learned a lot from it and from some of your other videos. Thank you and keep em coming.

[@andszer3097]

Cool videos. I sharpen my oboe reedmaking knives. I'm definitely not skilled, but I make do, (consistent angle, differing pressures at each stage of the process, and the even pressure over the total length of the blade. Sometimes works 😂). They're lengthwise straight knives, the blade as long as a hand. Bevel, wedge, or razor edges. Hardened steel because you're cutting into cane (like sugar cane). I use one type of edge only, 250 and 1000 grit waterstones, and a leather strop with x2 finishes. I was taught always to use strokes away from the edge only, not also into the edge, but I see you do back and forth, pressure on the away stroke. Then near the end of the process, you use the away stroke only. Will try. An issue for me to solve is that (usually with the cheaper knives (softer metal)) over time I gouge out the middle of the knife, making the straight blade concave.

[@russjd629]

So happy to hear you're moving into a new space - I remember the old one with the blue walls and shelves behind you. Keep on growing man!