How To Sharpen Fillet Knife

[@lordzansu]

its pretty cool to follow a youtuber that has the time to listen to his subscribers, it really shows and that's awesome

[@Burrfection]

right on Mikael. my channel is small and i try to be as down to earth as possible. always appreciate the feedback

[@tommcfetters1693]

I would like to see your technique on a 10'' victornox cemeter with graton edge. Thanks.

[@BRASASPATAGONICAS]

Hello, along with thanking you for the video, can you tell me what stone brand and grain you are using and what brand is the beautiful curved knife? information will be appreciated

[@jimquantic]

Thank you--do you know why they go 80/20 rather than 50/50?

[@RichardSimeon-f5p]

Thanks for the tips never had knive this sharp. Great instructive videos

[@deondeanadams2447]

HI Ricky Ijust bought a viictorianox butchers boning knife what is the highest stone grit you suggest to go to with this knife

[@clintonarthur6656]

This is a question that I am looking for an answer to as well

[@marianoaltheide6983]

I’m just purchased my first whetstone King kds 1000/6000 and can not get my fillet knife sharp! I’ve watched several of you videos and worked on it for 2 days. Knife is a 6 inch rapala fillet knife what am I doing wrong?

[@maybowl]

Do you have any advice for how to sharpen a western boning knife on a whetstone?

[@villarosacasafamiglia5493]

Great video and really mazing technique! But why at the beginning of the video you say you want to maintain the 80/20 original bevel, but then you give the same strokes to the blade from 20 to 1? I would aspect more on the right side compared to the left one, according to your initial purpose...

[@curtislee3521]

Villa Rosa Casa Famiglia the angle. That’s the difference

[@canadianmistake2640]

Can you sharpen any kind of knife with that technique, or is it just knives with very skinny blades like fillet, or kitchen? Thanks.

[@healthyandhealthierhabits-p1i]

Why do I always need to use my steel after the stone to get it sharp?

[@jerichojoe307]

I was wondering about soak time and creating a slurry. I have often been told that the slurry created during sharpening is desired for a better polishing effect. I've also been told that we should only be soaking our Stones between 10 minutes and an hour. I just got done watching a video with a chef using this exact same Stone but he's doing a 12 to 24 hour soak and the amount of Red slurry that is produced during his sharpening is astounding. He then moves to the Yellow stone of this brand and literally in less than 10 minutes his blade is nearly surgically Sharp with next to a mirror finish on just two stones without even stropping. Just wondering if your technique is to reduce stone wear or simply for the satisfaction. Cuz this guy had knives just as sharp as anything I've seen on your channel only using two stones and a longer soak time to create that slurry.

[@explorer8454]

The video you're referring to, if it's the one I think it is, he's in fact not using the same stone. He's using a Masahiro L-1000 (red stone). It's a 1000 grit stone. I highly recommend it. The yellow stone is a Kikuichi 6000 grit stone. I've been told that the Kikuichi is essentially a King Deluxe stone. I'd like to recommend the Masahiro L-3000 in place of the Kikuichi. As far as the amount of slurry you get with the Masahiro L-1000 you don't need to soak the stone for 10-12 hours. I can soak mine for 10 minutes and get ample amount of slurry. The Masahiro stones are some of the best stones available. Again, I highly recommend them.

[@peggygraves5492]

What is better a curved or straight boning knife.??

[@tonyrock7165]

Great video. What type of stone should you use for the very flexible thin fillet knives mainly used for filleting walley? Keshaw, gerber, and rapala are some of the common brands used for this. Thanks

[@Burrfection]

honestly, i think any stone in my recommended list is fine. i'll pick up some very flexible knives and do a video series and see what i find. this is what i use for some of my westerns and i think the brands you mentioned will do well with something like this amzn.to/2ijN5Xk

[@ChefOrmeno92]

Great video I want my shuns to cut better than out of the box. Will a 3000 and a 8000 grit do the trick?

[@Burrfection]

hey Donnie, in my experience so far, these two stones will give you pretty amazing results. the 3000 will give you a razor sharp edge, but the 8000 will make that edge like a mirror Chosera 3K amzn.to/2dmCity Shapton Glass 8K amzn.to/2gzlrZ2

[@3obardThawn3]

it's amazing how many styles there is a sharpening a knife and you get the same result. that's nice to know a lot of different styles

[@Burrfection]

i just make them up as i go along. haha

[@luisrivero6296]

can i sharpen my stainless steel knife on a whetstone

[@TheNachos57]

I'm glad you made a video for an asymmetrical bevel. My knife is like that but I'm not sure it's the same. lets say the bevel on one side is 5 mm, the bevel on the over side is like 1mm. The knife is also is 9-12 degrees, but the height of one bevel is so tiny I'm scared to sharpen it

[@Burrfection]

haha. well. they are a bit more difficult to sharpen, but it just takes practice. just do the shorter side first, and just makes sure you give a bit more time on the other. play with the angles a bit to see which sharpening angle feels the best, without having the knife's edge dig into the stone. i'll do more videos to cover more asymmetrical knives.

[@luisrivero6296]

Great video. Ibought a dalstrong quantum 1 series boning knife.. Should I sharpen it everytime before i use it or what do you recommend?

[@Burrfection]

you should only sharpen when a knife is dull. check out the sale burrfectionstore.com/

[@luisrivero6296]

CAN I SHARPEN MY 10"BUTCHERS KNIFE WITH THIS SAME PROCESS?

[@3obardThawn3]

thanks. i also wanted to see you sharpen this one.

[@Burrfection]

right on

[@juliauwanto]

Is it boning knife same with fillet knife?

[@Burrfection]

Depending on the brand, but most of the time, yes

[@larrybrantley2292]

Why do some knives have asymmetrical grinds? Is it to accommodate a curved blade?

[@Burrfection]

no, it has more to do with the manufacturer's design intentions. technically, they are supposed to be sharper than 50/50 grinds, but unless you know how to sharpen it correctly, it can end up much worse

[@chriswesney]

Was that 19 strokes or 20?

[@pavels199]

A very interesting technique. But much more difficult in comparison with the method of gradual pass. It needs more control in this long movements.

[@Burrfection]

yes. it can more difficult with the longer stroke, but for curved knife, i find it pretty consistent. you still like push/pull for curved blades?

[@pavels199]

I have not sharpen blade of this form. But I tried to sharpen smooth classic blades for this method and I've got result but not good( The angle of the tip changes. I looked this great video and have an incentive to train, train, train.....

[@Burrfection]

hahaha. thanks for watching, and yes. train, train, train.

[@makxli]

Hi, thanks for video. Could you tell me the knifes full name?

[@meijikenbootes]

Maxim Koshkin shun classic gokujo

[@imxdxdreamxmaker]

what sheath would you recommend for this knife?

[@CHAD-RYAN]

Use a garbage bag as a sheeth for this knife. Get a victorinox, youll be gold.

[@Adorn2342]

LOL, I think I caught the knife sharpening bug. I have been practicing on my cheep kitchen knives with good Success. I tried sharpening my Wusthof classic boning knife, witch It has a big radius cutting edge by the handle. I couldn't get that area sharpen, so I took it to a professional knife sharpener. Once I got the knife back from him, I saw a huge step from the straight blade section of the knife to the radius cutting edge. I saw he was using a belt grinder to sharpen that radius section of the knife. I was wondering if you can demonstrate a good technique on sharping a boning knife that has a big cutting radius by the handle, Like the Wusthof classic boning knife.

[@Burrfection]

i'll see what i can do.

[@larrybrantley2292]

Is this edge leading or edge trailing (or both)?

[@Burrfection]

i dont know what it's officially called. i guess i call it a full stroke , or full radius sharpening. but when stropping on the whetstone, i find that knives with very curved cutting edges, an edge leading stroke works better.

[@larrybrantley2292]

Okay, and I seem to have not gotten something. I have some old knives that I can practice with. I notice that you keep the knife at least lightly on the stone in a push-pull. Are you sharpening when the edge is moving as if it is slicing into the knife or when the blade is being drawn backward over the knife?

[@shambhumalai]

Hi. I want to give present to my boss. I work in sea food restourant. What knife you can suggest for prepare a fish?

[@Burrfection]

prepare from a-z, or preparing sushi?

[@shambhumalai]

Burrfection not sushi. Make fillet from fresh catch fish

[@shambhumalai]

Burrfection My boss is fish butcher.

[@shambhumalai]

Burrfection and he use BIG knifes

[@shambhumalai]

Burrfection can you recomend something

[@patgraves7able]

Have this knife, best fillet knife I’ve ever had .

[@Sceam87]

What grit are you using?

[@CM-ef8fu]

I think it is the Naniwa Chosera 3000

[@Patchkaa33]

Would this work for boning beef?

[@Burrfection]

i would, but just be careful. i have hit beef bone with this knife a few times, and no chips yet, but just be carefule.

[@roserodgers8237]

Patrick Kaa what kind of stone are you using? Is it a finishing stone?

[@roserodgers8237]

Burrfection what stone are you using? Is it a finishing stone?

[@dorseywsg]

This is what I asked about "Pressure"'... My point was that; "Folks need to press their blades at the correct moment in relation to the "STONE" being used". A 40 Grit piece of cement or a 20,000 grit Whet Stone ($250.00). I enjoy your "teaching , my brother". No argument or compliant ..LOL

[@Burrfection]

thanks Millard!

[@sodalines]

i would like to see that shun with a chisel grind.

[@Burrfection]

most likely never going to happen. too much investment

[@JUAN120484]

Send me the information of the stone I’m a fish cutter I need a nice stone

[@rubanpartha8691]

I like it how you make things look so easy haha, anyway bro , your opinion between this knife and the shun classic honesuki, what will you go for?

[@Burrfection]

hmmm.. well, from a practical standpoint, i would go for the Shun because i eat fish a bit more than ribs. however, because i have a yanagiba, the Shun is not so crucial to have. so, for me, the honesuki would be my pick, simply because i have another knife which can handle the fish i eat.

[@niftytubeman]

The brick ... Remind users that this is only for the video. It is so wrong except to try and convince folk the blade needs sharpening. So wrong in real life. Also check the Shun sharpening warranty. It is so good that a touch up sharpening lesson is needed. Touch up... Try the GreenBrick and Snow White from Ninawa...

[@Burrfection]

thanks for the input

[@sinisterministerandthevici1775]

Why do you not seek a burr in this instance?

[@CHAD-RYAN]

You curve your hand up on the strokes coming twards you.

[@DLSWV]

👍😉

[@dorseywsg]

My "Filet" knives do not last like my "Slicers"'.

[@kaaajeee]

u shoulda warned me in advance. that dulling shit was disgusting.

[@Burrfection]

haha. are you new to my channel?

[@kenroman777]

your sharpening videos are too much for an old brain to absorb too many different strokes and repitition counts. Is there an easier method that will still work, perhaps using different grade stones and a compound laden strop?

[@Burrfection]

haha. you think using multiple grade stones and a compound on strop is easier than using my one stone method? kzbin.info/www/bejne/fJDOeJh5e9mnhqM

[@kenroman777]

Burrfection perhaps not easier but less complicated without having to memorize different patterns and stroke count..

[@Burrfection]

ok. got a video made for you today. it'll be out in a day or so

[@kenroman777]

Burrfection Wow thank you so much I would hope my grandchildren would be so helpful..