its pretty cool to follow a youtuber that has the time to listen to his subscribers, it really shows and that's awesome
@Burrfection7 жыл бұрын
right on Mikael. my channel is small and i try to be as down to earth as possible. always appreciate the feedback
@bedbathandyourmom65657 жыл бұрын
That brick hurts my soul. I love shun knives have a few this ones on my list hoping to get one soon. Keep it up!
@Burrfection7 жыл бұрын
right on. thanks for writing. i know.... the brick.... it hurts, but is a necessary evil
@RichardSimeon-f5p8 ай бұрын
Thanks for the tips never had knive this sharp. Great instructive videos
@3obardThawn37 жыл бұрын
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
@Burrfection7 жыл бұрын
i just make them up as i go along. haha
@tommcfetters16935 жыл бұрын
I would like to see your technique on a 10'' victornox cemeter with graton edge. Thanks.
@villarosacasafamiglia54934 жыл бұрын
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...
@curtislee35214 жыл бұрын
Villa Rosa Casa Famiglia the angle. That’s the difference
@jerichojoe307 Жыл бұрын
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 Жыл бұрын
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.
@TheNachos577 жыл бұрын
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
@Burrfection7 жыл бұрын
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.
@deondeanadams24476 жыл бұрын
HI Ricky Ijust bought a viictorianox butchers boning knife what is the highest stone grit you suggest to go to with this knife
@clintonarthur6656 Жыл бұрын
This is a question that I am looking for an answer to as well
@Adorn23427 жыл бұрын
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.
@Burrfection7 жыл бұрын
i'll see what i can do.
@jimquantic4 жыл бұрын
Thank you--do you know why they go 80/20 rather than 50/50?
@canadianmistake26405 жыл бұрын
Can you sharpen any kind of knife with that technique, or is it just knives with very skinny blades like fillet, or kitchen? Thanks.
@3obardThawn37 жыл бұрын
thanks. i also wanted to see you sharpen this one.
@Burrfection7 жыл бұрын
right on
@patgraves7able5 жыл бұрын
Have this knife, best fillet knife I’ve ever had .
@BRASASPATAGONICAS2 жыл бұрын
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
@tonyrock71657 жыл бұрын
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
@Burrfection7 жыл бұрын
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
@healthyandhealthierhabits-p1i Жыл бұрын
Why do I always need to use my steel after the stone to get it sharp?
@tacchef40277 жыл бұрын
Great video I want my shuns to cut better than out of the box. Will a 3000 and a 8000 grit do the trick?
@Burrfection7 жыл бұрын
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
@dorseywsg6 жыл бұрын
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
@Burrfection6 жыл бұрын
thanks Millard!
@pavels1997 жыл бұрын
A very interesting technique. But much more difficult in comparison with the method of gradual pass. It needs more control in this long movements.
@Burrfection7 жыл бұрын
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?
@pavels1997 жыл бұрын
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.....
@Burrfection7 жыл бұрын
hahaha. thanks for watching, and yes. train, train, train.
@marianoaltheide69832 жыл бұрын
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?
@luisrivero62963 жыл бұрын
Great video. Ibought a dalstrong quantum 1 series boning knife.. Should I sharpen it everytime before i use it or what do you recommend?
@maybowl4 жыл бұрын
Do you have any advice for how to sharpen a western boning knife on a whetstone?
@peggygraves54923 жыл бұрын
What is better a curved or straight boning knife.??
@niftytubeman7 жыл бұрын
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...
@Burrfection7 жыл бұрын
thanks for the input
@luisrivero62963 жыл бұрын
can i sharpen my stainless steel knife on a whetstone
@luisrivero62963 жыл бұрын
CAN I SHARPEN MY 10"BUTCHERS KNIFE WITH THIS SAME PROCESS?
@larrybrantley22927 жыл бұрын
Why do some knives have asymmetrical grinds? Is it to accommodate a curved blade?
@Burrfection7 жыл бұрын
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
@makxli6 жыл бұрын
Hi, thanks for video. Could you tell me the knifes full name?
@meijikenbootes6 жыл бұрын
Maxim Koshkin shun classic gokujo
@juliauwanto2 жыл бұрын
Is it boning knife same with fillet knife?
@Burrfection2 жыл бұрын
Depending on the brand, but most of the time, yes
@sodalines3 ай бұрын
i would like to see that shun with a chisel grind.
@Burrfection2 ай бұрын
most likely never going to happen. too much investment
@chriswesney4 жыл бұрын
Was that 19 strokes or 20?
@rubanpartha86917 жыл бұрын
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?
@Burrfection7 жыл бұрын
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.
@imxdxdreamxmaker6 жыл бұрын
what sheath would you recommend for this knife?
@CHAD-RYAN4 жыл бұрын
Use a garbage bag as a sheeth for this knife. Get a victorinox, youll be gold.
@tablashambhu7 жыл бұрын
Hi. I want to give present to my boss. I work in sea food restourant. What knife you can suggest for prepare a fish?
@Burrfection7 жыл бұрын
prepare from a-z, or preparing sushi?
@tablashambhu7 жыл бұрын
Burrfection not sushi. Make fillet from fresh catch fish
@tablashambhu7 жыл бұрын
Burrfection My boss is fish butcher.
@tablashambhu7 жыл бұрын
Burrfection and he use BIG knifes
@tablashambhu7 жыл бұрын
Burrfection can you recomend something
@larrybrantley22927 жыл бұрын
Is this edge leading or edge trailing (or both)?
@Burrfection7 жыл бұрын
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.
@larrybrantley22927 жыл бұрын
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?
@Sceam875 жыл бұрын
What grit are you using?
@CM-ef8fu4 жыл бұрын
I think it is the Naniwa Chosera 3000
@Patchkaa337 жыл бұрын
Would this work for boning beef?
@Burrfection7 жыл бұрын
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.
@roserodgers82377 жыл бұрын
Patrick Kaa what kind of stone are you using? Is it a finishing stone?
@roserodgers82377 жыл бұрын
Burrfection what stone are you using? Is it a finishing stone?
@JUAN1204843 жыл бұрын
Send me the information of the stone I’m a fish cutter I need a nice stone
@DLSWV5 жыл бұрын
👍😉
@dorseywsg6 жыл бұрын
My "Filet" knives do not last like my "Slicers"'.
@sinisterministerandthevici1775 Жыл бұрын
Why do you not seek a burr in this instance?
@CHAD-RYAN4 жыл бұрын
You curve your hand up on the strokes coming twards you.
@kaaajeee7 жыл бұрын
u shoulda warned me in advance. that dulling shit was disgusting.
@Burrfection7 жыл бұрын
haha. are you new to my channel?
@stubbybutt88396 жыл бұрын
Yes i do cringe every time i see that brick, lol
@kenroman7777 жыл бұрын
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?
@Burrfection7 жыл бұрын
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
@kenroman7777 жыл бұрын
Burrfection perhaps not easier but less complicated without having to memorize different patterns and stroke count..
@Burrfection7 жыл бұрын
ok. got a video made for you today. it'll be out in a day or so
@kenroman7777 жыл бұрын
Burrfection Wow thank you so much I would hope my grandchildren would be so helpful..