ENOUGH Cutting Boards!!! Make THIS Instead... (Episode #1)

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TIMESTAMPS
00:00 Cutting Boards are so 2021
00:59 2022 GOY (Gift of the Year?) Knife Block.
02:15 AD: HELLO FRESH
03:23 Woodworking Tips
05:00 Assemble the Knife Block

[@grantwilliams630]

The rod thingy is really good for german or french knives. They usually have a much softer steel than the Japanese ones, so the edge rolls over more than chips. The rod just helps you unroll the edge, but doesn't actually sharpen the knife. Its a good maintenance tool for Wusthof and other classic chef knife brands.

[@michaelhines1891]

Kinda--- the rod aligns the metal into one direction on a microscopic level. As you use the knife the pieces become all jagged and bent in different directions the rod realigns them in the same direction.

[@FreeOfFantasy]

The rod is basically a round file. It does sharpen, but also makes the edge a bit jagged. That however is totally OK for kitchen knifes until the angle is ruined and has to be reground.

[@medicbabe2ID]

So yeah...what OP said 🙄

[@koretechx1]

That "rod" is called a steel. It does help keep the edge clean if used properly. Almost like stropping without any compound. It genuinely makes a noticable difference. There's a good reason the manufacturers include one in the set.

[@grantwilliams630]

@@koretechx1 it doesn’t work well at all on super high RC Japanese steel though. It’s really made for German and French styles knife steels.

[@Azurko]

That rod thing is a honing rod and is to keep the edge of the knife true between sharpening. Great project!

[@EPgeek]

Only if it's an actual honing steel. If it's just a smooth rod, they it is basically useless.

[@TheLukemcdaniel]

@@EPgeek Which he didn't mention if this one was smooth or not.

[@robertlunsford1350]

@@EPgeek if it is smooth you use 8t as a burnisher for you cabinet scrapers.

[@SawyerDesign]

Makes sense. Seems like there’s a lot of technique to be had with those. I like my strop.

[@tessarnold7597]

@@SawyerDesign It works just like a strop - there's an adjustment period where you're learning the angle, and after that, it's smooth sailing. Do not try to do the speed run version you see some chefs do. That's years and years of muscle memory. Find the angle, take a single swipe, check your burr, switch sides, repeat.

[@WorkshopGreg]

I wish Portland was still filled to the gills with gritty artisans like you, Nick. I miss those days. That's a really clever knife block design - the sideways storage approach (vs. the handles pointing out towards the user) and regaining counter space feels like a big win for small kitchens. I like it. Semi-pro tip making knife blocks - make rectangular cardboard templates for the knife openings with a .125" buffer zone at the widest part of the blade. Measure the max thickness of each blade with calipers + .25", and write it on the template. You can then use the template as a stand-in for the blade for cutting out the various pieces of the block.

[@SawyerDesign]

Thanks Greg! Great tip on the template. That would’ve made a rushed job far less stressful at the end

[@robmuehlhausen85]

Couple of things I want to say, when are you going to collab with Bourbon Moth, and secondly, I know I'm just a stranger on the internet, but I'm proud of you man. I'm 30, I'm in the Marine Corps and I don't come back to the sates until next May. You, Bourbon Moth and 4 eyes are my inspiration to start my shop back home and make beautiful furniture. Thank you and them for everything. Keep up the great work!

[@tektrixter]

If by any chance you are coming to Camp Lejeune or MCAS Cherry Point there is a community workshop in New Bern named "Shop Class" where you can go to get started!

[@SawyerDesign]

Oh awesome man! Where’s home? Hit me up when you get back and I’ll trade ya woodworking advice for stories about not getting killed. Appreciate what you’re doing too! Oh and I don’t know when Jason and I are collabing on something. Probably should meet first, I doubt he knows who I am.

[@robmuehlhausen85]

@@SawyerDesign Im from Michigan and that would be awesome. Im pretty sure he knows who you are. You’re kind of an authority on YT when it comes to fine woodworking. Anyway bro, would love to chat sometime. Be safe and keep it up! Looking forward to the next one!

[@robmuehlhausen85]

@@tektrixter small world. I’m at MCAS Iwakuni, with VMGR-152. I’m getting out next April tho.

[@jakeh6806]

What kind of mad man slices a banana that way! Great project as always. I don't think you have to worry about simplifying your work too much for us peasants; this one is plenty technical still. I dig it!

[@SawyerDesign]

that’s not how you eat em? Haha thanks Jake!

[@Hakuwoodworks]

That was a fun change of pace. Simple design, but I like it, especially the small footprint. The one I made a few years ago is huge, but I was a chef, so I have a ton of knives :)

[@shadynm858]

The soldier knife block In the beginning of the video was awesome.

[@chrisstearns10]

Simple and still elegant👍 Great job Nick

[@festival3rocker]

I really like the 'other than cutting board' series - hope you keep up inspiring us all!!

[@agentsmith1931]

"Do as I say Not as I do" will never forget those words... Got my follow. Awesome Project, and yes, PLEASE no more cutting boards!!!!!!!

[@SawyerDesign]

🙌🏼 words to live by

[@Mike-fk9xj]

the rode is for honing. your blade edge starts to roll over and it straightens it back out. that way you don't have to sharpen as often. or at least that was what I was told.

[@airnashville3883]

I have that exact knife set! They are outstanding! Oh, and your work is absolutely amazing! Thanks Nick!

[@weekendstuff]

Simple and easy design. thanks for sharing

[@bullfrogpondshop3179]

Nice build, new sub! The rod thing does work. When your knife gets dull, it's usually because the microscopic burr on the cutting edge has bent over. If you hold the knife with the cutting edge facing up to the light, you'll see a tiny sliver of reflection. This is the bent burr. The rod will straighten that out and your knife will cut almost like freshly sharpened. The trick is to hold the knife on the rod at a steeper angle than you think is right. If you feel a little resistance as you pull the dull section of the knife across the rod, it's working! Do this a couple times on each side, and voila! No shiny sliver = no bent burr = sharp knife!

[@MCsCreations]

Beautiful, Nick! Really fantastic work! 😃 The design is top notch! Stay safe there with your family! 🖖😊

[@rossgrantham446]

My dad was a butcher and the rod thing, a steel, does take some skill to use but once mastered, certainly maintains a sharp edge. My mum, was a great woman, her advice, "a tradesman never blames his tools" Skills and wisdom from those who have sadly long gone. You are a skilled craftsman, love your work and videos. Thanks foe posting. Ross

[@wharfrat360]

Killer build! The rod thing makes me feel like a ninja. Thanks for the inspiration, as always!

[@russianbear2]

As always great, beautiful design.

[@cooltimo]

Hey sir. The rod thingy, which you probably already know by now is called a steel. It hones the blade and makes the edge cut more efficiently.

[@markfoster2833]

" I over complicate the shit out of everything". Can we get Tshirt with that on it?? Should be my shop motto. Greetings from Bend.

[@rickmarshall449]

That rod thingey is called a steel and along with all the top Chefs in the world i have always used one. They work extremely well when used correctly and will keep your knives in great shape

[@scottspropertyservices6877]

Oh cool I have some Papua New Guinean Teak left over from last weeks job that this will be perfect for! Such a small amount that I didn’t know what to do with it, but the timbers way too beautiful to not do something with. Thank you very much👍🏼

[@SawyerDesign]

Perfect! Always looking for places to use the off-cuts that are too nice to toss.

[@gregmislick1117]

I Like It! Going to have to make one - coolest design I've seen in a while! Haven't made knife blocks yet, but have made individual scabbards - same idea, only I set up the spacer as end grain facing the cutting edge because, well, why not.

[@SawyerDesign]

Ohhhh clever clever with the grain direction there on the spacers! Hot tip! Thanks Greg

[@qwertykirky]

Oh yes the hard part keeps an edge well but the soft part is (that isn't the sharp edge) EASIER. TO. SHARPEN.

[@rotasaustralis]

Great project. Beautiful looking knife block. As has already been mentioned, that "rod thingy" is far from useless &, as it happens, is rather critical for the longevity & ongoing efficiency of the blades, regardless of how hard the steel may be. In the absence of the application of the "rod thingy", any & all blades will wear the critical hone angle which, must then be re-ground much more often. Using a "knife steel" (rod thingy) is essential if you wish to care for the blades properly.

[@brianmickelson4642]

I don't know how exactly the algorithm sent me this video. I do know it's entirely overdue... You got a new subscriber less than 30 seconds in because you "overcomplicate the shit out of things," and that furniture is 1000% droolworthy. Well done and I can't wait to watch the rest of your stuff.

[@petehafner1659]

Great idea, thanks for sharing!

[@warrenwerks]

Cool project! Think I’ll make something similar for my brother for Christmas, thanks for the idea!

[@Shardrk23]

Love the knife block. The round thing I grew up sharpening our knives once I got tall enough that my dad taught me how to do it. Around age 8 or so, I think it was. I look for them to be in every set I bought since, as my knife sets never seemed to make the moves. It only took a minute or two to freshen up the knives for that fine cutting of the extra soft meat that got cooked. Sure glad we don't all have to be the same. PS, LOVE the overcomplicated pictures at the beginning as well.

[@krystinelewis4460]

Amazing and beautiful work!

[@mattelias721]

This is a really cool idea, Nick, and I'm going to straight up steal it. It occurs to me that THIS is what you do with tapered leg offcuts, which of course I have kept because... you know the deal. I read through the comments - lol. I don't use the steel (the knife rod thing) either, but you can and should do whatever you like with your rod. I'll show myself out now.

[@KingsFineWoodworking]

Good Stuff!

[@zacharyhescox223]

Lots of great comments about the "rod thingy." Just adding that it's generally called a hone. Because it is used to hone the edge (true it). Same as the hone for your card scrapers. Also fun history on Japanese blades: The practice of laminating high quality, harden-able carbon steel (called tamahagane) onto or in between wrought iron or lower quality steel for making blades in Japan originated as a way to keep costs down. The process of smelting tamahagane is long, skilled, and difficult, and would be very expensive to make whole tools and blades from. It has the added benefit of allowing extremely hard edge-retaining blades with tougher and softer spines and tool bodies that can absorb shock from heavy use without chipping/breaking. These is especially useful for chisels. Not too many of us running around smacking katanas into things anymore (as far as I know). Love your content, Love your design sense. Keep up the good work.

[@ericyocom7932]

Gonna have to give this a shot! Great work as always. 🤙🏼

[@kathrynnewton8721]

Great stuff love it thank you -Never used, or seen hide glue but it’s got to be less toxic!

[@brianstevens9924]

Thank you, again, for the artistry and craftsmanship! I see you are wearing my shirt!

[@SawyerDesign]

Hey thanks for the love Brian! Sure am!

[@TJ-vv9dl]

Great project! And 100% Ramon is awesome

[@brigetteanderson-atkins1128]

Seriously perfect design for my new kitchen!! I may have to attempt a replica.

[@SawyerDesign]

Shoot me a pic if you do! I’d love to see your take on it

[@sierraadams8009]

It's not your fingers it's not your problem! Do as I say not as I do! That's what's up! Unless you're at the same level just shut up and do what you're supposed to and let the pros do it their way! Love it I subscribed in the first 10 seconds

[@kingquesoIV]

the rod is called a honing steel. As softer western style knives are used the blade will begin to fold over on a microscopic level. The honing steel bends the blade back to straight. I would use a wet stone for harder steels such as japanese knives

[@steveferguson1232]

Love that design. Plus it’s space saving also

[@SawyerDesign]

I swear to haunt whoever designed the counter layout in this kitchen when I’m gone 😂

[@montanaboom1]

Fantastic design!

[@LucaNoire]

He's a mad man!.. A mad man!! 😎 Nice video bud, good stuff.

[@jimkerr9199]

Great project as always nick. The banana bit ag the end- wild man

[@SawyerDesign]

Hahaha I was hoping that would trip someone up

[@burnstockwoodworking]

This is an awesome design and a fantastic idea. Great content, just subbed but have been watching your channel for months now. Gotta' step up my game for miles to get on your level!

[@kb2491]

Great work! This was the first video of yours that I have watched. Subscribed,and look forward to more! 🤝

[@chaecoco2]

That is an interesting concept. You could extend the possibilities by making a half circle or full circle for a demi-lume hall table or end table. Using solid inserts between wedges, with contrasting woods would make for an interesting end look. My mind is running through all the posibilities.

[@5ElementsWoodworking]

Always love a little ground up horse in my projects.

[@SawyerDesign]

I read that with a ‘w’ the first go around. Been watching too much of the Dhamer docuseries. 🐴

[@justaguy7477]

The "rod thing" is called a steel. It is important, retrieve from the trash. I would parallel it to the strip of leather one uses when sharpening chisels. or when a barber strokes a straight blade back and forth against the strip of leather.

[@joeradosevich9393]

Wait - A Sawyer Design project I think I could actually replicate with my (lack of) skillz?! And beautiful to boot! Nice work!

[@SawyerDesign]

Trying to keep you guys on your toes! Haha Thanks Joe!

[@EileenTheCr0w]

Speaking from my cheap knife set, the rod thing definitely helps.. The edges go from dull to tomato slicer really quick if you do a few passes with the correct angle. I don't think it's really sharpening though, more like knocking off the rolled edges on soft steel or something.

[@chriswhitley3283]

Looks good!

[@steverochon1620]

That was friggin’ awesome!

[@charliepetricone8974]

VERY nice!!

[@txpackratt5203]

The rod thingy is also good for making the edge on a scraper.

[@moudavis5830]

Splooging, an excellent word

[@Hierax415]

Maybe not be the best attitude for a woodworker, but if I gouge something (minor) I generally just leave it. I once spent 4 hours refinishing a school desk over some minor scratching only to watch my kid slam a set of scissors into it the first time he sat down. 9/10 times that little mistake driving you crazy...no one but you can see it. Unless it's your wife, she can for sure see it.

[@albertshilton5336]

Great video. Nice design. The Rod you tossed keeps those knives sharp forever! Trust me.

[@shockwave326]

if u know how to use it the rod thingy does a wonderful job at at straightening out the curved over edge on a knife is like a strop if i know how to use it

[@vociferonheraldofthewinter2284]

As the housewife that has to use that kitchen, I appreciate this. I despise the footprint of the knife block. Right now I've got them hanging on a magnet bar behind my stove. Before that, they were in a drawer. Very frustrating trying to store them safely and not lose counter space.

[@SecondSonWoodworks]

I like your style 😊

[@That70sChannel]

I wasn't gonna say anything, but now that you mention it... Woodshop: I was making the classic jewelry box from a chunk of 2x4. I put a little half-moonish notch on the bottom of the ends. I then tried to smooth those "feet" on a jointer-planer. It kicked out, spinning at high RipPMs. Shot outta the open roll-up door and passed through both the driver and passenger window frames of a round lil beauty of an early Volvo with windows fortuitously down. Nobody saw. It didn't happen.

[@scottnelmark3754]

The rod thing is a knife sharpener. I used to work in a meat processing facility. Those rod things are life savers. Could sharpen my knife in 5 seconds and debone a ham in 15 seconds.

[@schmerer1]

This is such a cool product, will be making it in lieu of cutting boards going forward. Thanks for this.

[@BrokenCurtain]

Looks great, but a boring magnetic strip attached to the wall is probably the best way to store your kitchen knives.

[@dracekidjr]

A strop is strictly better than a honing rod for softer knives. I'd recommend getting one to anyone with a knife

[@therelaxingwoodshop7495]

Nice idea .

[@lancemillward1912]

lots of learning there

[@driesvanoosten4417]

Ofcourse, if you're in a rush, you can also use hot hide glue. It will actually set faster than you want...

[@robinnavarro2848]

“Not your finger, not your problem” you are the man!!

[@Hunglikeagrimsmo]

A removable leather strop or an ultra fine grit stone on the angled top surface would be an amazing additions to this design

[@chiefgully9353]

The Rod is a burnishing rod, it performs a similar function to a Strahp. Its important to use it on the knives at least once a session to help keep the blade. Similar idea to hand sharpening a chisel or a plane edge. Use hard grit stone to sharpen, then a burnisher or strahp to finish

[@caseysgarage5991]

Are you serious!?! No wonder my kitchen knives didn't turn out how I hoped! I'm off to get a whet stone and try again

[@jeffb5858]

That slow mo rice cooking shot though ❤‍🔥

[@SawyerDesign]

Lol wife’s been gone for two weeks. Gotta use that kinda time wisely 😂

[@joemcteer2897]

'Not your fingers, not your problem' ...haha love it! ❤️

[@torstenhuhse]

Thanks for this idea, I made one based on this idea, but added steak knife slots on the sides. And yes, I avoided pin nails...

[@joelw6215]

I need more of these short builds. Love it man. Btw I’ll be flying from auburn Alabama to Portland to visit my sis in wash st. Would love some recommendations on lumber yards. I’ll be sending what I buy home so I can build some sick furniture with west coast lumber. Thanks. Love your style

[@SawyerDesign]

Oh awesome! Definitely go by Goby as it’s a cool place. Way too expensive for me there though. I buy all my material from Hardwood Industries. Ask for Gil and let him know I sent ya. He can probably get LTL worked out for you too.

[@stevelafrate1968]

lol, you linked to the banana. That's awesome.

[@SawyerDesign]

hahaha easter eggs steve, easter eggs everywhere. Hoped that'd make someone smile

[@BadAppleWoodwerx]

I need to get me some of them #NYFNYP stickers! 🤣 Cool project Nick, but my inner chef hates those knife blocks because they can harbor bacteria since there's no way to clean inside of the slots. I'm a magnet block guy. 😎 I do love those Japanese knives tho! 😍😍😍

[@matsbrattbrsting9009]

You go !

[@alexzoin]

"I don't think the rod thingy does anything" proceeds to barely be able to cut through a banana.

[@tehtapemonkey]

"It's not your fingers, it's not your problem." Love it!

[@BobBlarneystone]

just don't let it be your fingers. Really, I think the comment is idiotic. Generally, it's the most inexperienced or the most experienced who have serous accidents that cost time and money.

[@NeillWylie]

Love sideways storage of knives. This is the way!

[@BenNawrath]

My son is 8 and we still keep wipes in the house. Sooooo handy to have for random cleanups. Totally taking a pack out to the garage now...

[@SawyerDesign]

Dude! They’re totally a game changer haha I like the Kirkland natural ones. Super thick and basically just moistened with water (no scents or alcohol) and cheaper than the Huggies natural. I have one dried-out pack I remoistened with white vinegar for epoxy cleanup.

[@BenNawrath]

@@SawyerDesign great idea! I don’t do a lot of epoxy, but my next Costco run… after I get my very berry sundae.

[@mattwa33186]

Knife blocks dull your blades. Magnetic racks are better. The roddy thing is a hone. It's about 700 grit, and it's used to tune up an edge between sharpenings and to remove the final tiny burr from the edge when you sharpen it. It won't sharpen a blade very well though, because it's round and 700 isn't a fine enough grit to put a good edge on your knife.

[@jamesbarisitz4794]

Love that fan design. I'd add a wide wedge for the base. That would make a scary blade dispenser if it ever got elbowed over. 😨

[@KinkyLettuce]

0:43 this is actually not correct. The softer outer layer aint there so just its "easier to sharpen". The softer outer layer is there to absorb shock and provide an overall tenacity to the knife structure, so it doesnt chip as easily. When we sharpen knives, the only part we really sharpen is the hard part, aka the cutting edge. If you look closely to a real 3-layer japanese knife, you will realize the softer layer only shows up almost a centimeter from the cutting edge. There is no way you'd sharpen that

[@jamesphipps8657]

I know you said you just forgot to measure the width of the knife, but I realized that a lot of ppl that want to start crafting don't understand what is, or how to execute, "order of operations." Nice project, I think ill make one similar!

[@dustymoon2620]

hell yes I love things

[@SawyerDesign]

you stuff lover.

[@Maxime-ho9iv]

Woodworking 101: glue, glue everywhere.

[@joshwalker5605]

I use the sharpening steel to turn the edge on scrapers

[@SawyerDesign]

First understandable use for the stick I’ve read all day!! Good call Josh!

[@thenext9537]

I see you flexing that festool sander lol.

[@karl_alan]

Will the Hide glue in rhe kitchen be an issue? I thought steam reversed it, and kitchens can get steamy...plus if someone spills water on the counter

[@dereksantavenere2172]

that rod thingy is for your card scrapers

[@Srrrokka]

Honestly not every video on the internet is for learning. You're allowed to watch stuff just for enjoyment 😄

[@bubblehead5394]

I over complicate the shit out of everything too!! Lol

[@GOTboost-tl3qi]

That rod thingy is literally most chefs go-to to touch up a knife lol.

[@jarrettporst4799]

I over complicate the shit out of everything makes me subscribe! NICE!

[@thomashayden4522]

The rod thingy as many have said is the home it will not sharpen a knife it simply straitens the edge, as a knife maker I would recommend throwing the steel rod away and replacing it with a ceramic rod.

[@jamescole6846]

Ha, you use tools like I do. Been doing it for 40 years that way too. I just learned early on to keep my fingers out of the blades. Nor do I read the warning labels on common items that should not have warning labels on them because I'm not an idiot either.

[@EverydayBuilds]

I feel your pain on the drum sander. By far the most untrustworthy tool I have ever used. So much so that I got rid of it all together. Hopefully you can get the kinks worked out better than me, lol 😂