Thanks for the clarification on strops vs rods. Very helpful!
@richardhaas19893 жыл бұрын
The fuddy duddys who learned to sharpen on a norton stone blocked up with 3in1 oil from their uncles and won't let go of what little they know, won't agree but I am subscribed to this channel as it reflects my actual real experience sharpening. When I was younger I never stropped. WHAT A DIFFERENCE it makes! I have to admit though that I use a 1 by 2 by 24 inch piece of oak with green compound on it if I'm rushed. I also hold the knife still and run the oak over the edge like a file. AND this is the only video I have seen that mentions it is not good enough to grind a knife mercilessly against a stone till it is sharp but that the removal of the LEAST metal is the true sign of a craftsman. Good job Gage!
@UginUa3 жыл бұрын
Awesome! Thank you so much for taking my suggestion into consideration and making a video on honing steels! 🥳🥳🥳
@SharpKnifeShop3 жыл бұрын
Thanks for the idea!
@reaperxtx3 жыл бұрын
Nice video once again! Quick question about leather stropping. Which angle is it better to strop at for edge refinement? Are higher angles better for burr removal and same angle that you sharpened for edge refinement?
@samuelprima3 жыл бұрын
Same angle as sharpening is what I lean toward. Light pressure.
@BarryKidd3 жыл бұрын
@@samuelprima Same here. I finish with Cerax 8000 and then strop with a cork strop at the same angle I sharpen with. I've been considering picking up some Shapton Glass for some time but I'm happy with what I've been using so I haven't so far. "If it ain't broke, don't fix it" but then again ---.
@samuelprima3 жыл бұрын
@@BarryKidd what grit Shapton Glass are you considering? I have the Shapton Glass 500 for repair jobs and really dull blades, and it performs very well. I love it. The other Shapton I have is the pro 1000. I have the Naniwa Pro 3000 and 5000 and I'm looking for an 8000 grit stone.
@BarryKidd3 жыл бұрын
@@samuelprima I was considering the 1000 and 8000.
@OhioCruffler3 жыл бұрын
As a former straight razor shaver, that seems like a HUGE angle for the strop. It seems you take quite a risk of rolling the edge with that angle. Also, when changing direction on the strop try rolling the knife the other direction. It prevents tyros from dragging the edge across the leather if they lift too slowly.
@quintinspina4270 Жыл бұрын
Lol all the objects jumping around by themselves, that knife on the wall just disappearing and reappearing😂
@codenamevolta2 жыл бұрын
My favorite honing rod is a smooth steel rod.
@etherdog3 жыл бұрын
I appreciate that you have a clear rationale for your assessments on sharpening. It seems like for every food there might be a "dulling quotient" for every cut, and once you've reached a certain threshold (say, a tomato might be 0.1 and a beef chuck might be 1.0 and thus 1000 might be the honing stage and 10,000 might be the sharpening stone stage) a quantifiable scientific metric might be useful. Realistically, this is a pipe dream, I'm sure.
@SharpKnifeShop3 жыл бұрын
If we were that good at math, we wouldn't be selling knives Ether ;)
@BarryKidd3 жыл бұрын
I use a steel rod on my German knives often For my Japanese blades, I'll use a rod from time to time, your 8000 grit in fact, for a quick and easy fix but not often. I prefer a strop. I use a cork strop with a 1-micron stropping compound and do it "almost" daily. I'm a home cook.
@SharpKnifeShop3 жыл бұрын
Never tried a cork strop before, have you also used leather to compare between the two?
@BarryKidd3 жыл бұрын
@@SharpKnifeShop It's been years since I've used a leather strop. Been considering trying leather once again but no, I've never done a side by side.
@BarryKidd3 жыл бұрын
@@SharpKnifeShop Just sent you an email.
@traylorkarttech44323 жыл бұрын
Could you possibly keep your whetstone stored in water? Or use a vacuum pump to quickly saturate your stone?
@SharpKnifeShop3 жыл бұрын
Never tried the vaccum pump, however I know that stones don't like fast changes so I would avoid that unless youre willing to possibly crack a stone. As for storing in water it depends on the stone. We have a couple at the shop that we perma soak including the Imanishi 220 and the Suehiro Rika 5k. The Imanishi is just so damn thirsty that without perma soaking water managment is a pain in the butt and the rika has better feedback and is much nicer for polishing bevels when perma soaked we find. Be advised that at the shop we run through stones a hell of a lot faster than home users will and the stones do get softer when perma soaked and run the risk of breaking into pieces if soaked for too long.
@alexisp.71152 жыл бұрын
I didn’t realize that honing took metal off the knife. I thought it just arranged the metal back to a point. But then again just how much honing would you have to do to take metal off? I would imagine a lot.
@ariodas6603 жыл бұрын
Which honing rod would you recommend for yu kurosakis r2 steel? The white or the black one? I am considering buying one that is best suitable for my yu kurosaki sg2 gyuto
@marvingvk2 жыл бұрын
I don’t really get why we sharpen and polish our knives moving away from the edge but honing towards it. Wouldn’t it be better to hone away to not break the burr but just align it?
@the_sharp_carpenter2 жыл бұрын
To properly sharpen you need to fully remove the Burr to reveal the apex. Most sharpeners "push and pull" the edge while sharpening.
@chrisaburto953 жыл бұрын
you mentiones a 5000 grit stone for daily maintainance. I have a 1000 grit stone, should I follow up with a ceramic honing rod? I own both black and white
@SharpKnifeShop3 жыл бұрын
I wouldnt follow up with a rod after a stone regardless of the grit of the rod. You will not be able to maintain as consistent angle and pressure on a rod and will get better results from a 1000 grit stone. While ceramic rods do remove a bit of material (very minimal) they are just to realign the edge of the knife and if you rely on it to remove material and actually do any sharpening (more than 3-4 passes per side to hone the knife) you will mess up the profile of the knife over time which is a lot of work to fix, and you wont be able to sharpen it properly on a stone until it is fixed
@codfishknives85263 жыл бұрын
If you have a quality steel, you can hone. If you do it properly.
@RubenGorceaJr3 жыл бұрын
Agree in every way!!!
@RubenGorceaJr3 жыл бұрын
Amazing Video 👌👌👏👏👏👏
@MrQueueteapie3 жыл бұрын
If I end my sharpening with a microbevel on a 5k stone then a leather strop, how would you recommend I hone? Would I hone at that high, microbevel angle?
@SharpKnifeShop3 жыл бұрын
The only time I really recommend microbeveling is to finish off a single bevel, on double bevels I tend to hone at the same angle I sharpen at. How far you're taking your knife during sharpening isn't as important as what you have time and space for when its time to hone! Even a coarse white rod is still finer than your last stone at 6k so I wouldn't worry about it too much!
@Rafou-ju2tm3 жыл бұрын
@@SharpKnifeShop a des zas XX s XX z sa zazzaz XX XX zàzaa☺️😂😂☺️☺️😂☺️😂☺️😂😂☺️☺️😢💀😈😈😈😹😢😴😴😴😕😕😦🤤🤤🤤😴👈👈💋👈👿🖐🖐🧓👣👄🧕🫂🫂😹😹😈💋🧑⚕️🧑🍳🫂👄👄🦹♀️😈😹😯😳😳😈👈🏻👈🏻😳🧓💆😈😻😄😄😄😭😯😯😯😈😈👿🦹♀️🖐🏽
@rmmmevs5075 Жыл бұрын
Please let me slightly disagree. Honing rod never is the way to go. As you mention, later on, paddle with leather strop + compound is the only way to respect/maintain your knife, apart from super fine stone.
@Maplecook3 жыл бұрын
First here for Gage! =)
@tigerbalm6662 жыл бұрын
It's when I go out and smooch wit da honies...
@patarapongdj43203 жыл бұрын
can I hone a VG-10 using ceramic rod?
@SharpKnifeShop3 жыл бұрын
You certainly can! Ceramic rods can also be used on german style knives as well!
@lamxung50003 жыл бұрын
you're right, audio's definitely better
@SharpKnifeShop3 жыл бұрын
Glad you gave it a chance!
@gtrmatty2 жыл бұрын
@@SharpKnifeShop The audio is so clear that I could hear that your smoke detector needs new batteries haha. But still great video I have a strop and was unsure if i needed a honing rod but will probably steer clear now thanks to this info.
@saintsipes3 жыл бұрын
Coffee mug just appeared at 12:02.
@SharpKnifeShop3 жыл бұрын
You may also notice the Mazaki 270 comes and goes throughout ;)
@UginUa3 жыл бұрын
What is happening with Gyuto in the right top corner all the time?🤨
@SharpKnifeShop3 жыл бұрын
It was the last 270 and we had to get it shipped out while we were filming the video, we don't always record in the proper order ;D
@traylorkarttech44323 жыл бұрын
That must be the one I bought. Lol
@casemcdonald215211 ай бұрын
The information in this video is incorrect. A steel straightens the blade, which is honing. To do this effectively, the steel needs to be softer than the blade. A diamond rod is a sharpening steel. Ceramic works the same. Japanese knives are beveled only on one side, to keep the relief on the outside, making the slicing motion smoother. That's all. It's at the expense of easy maintenance. Japanese style blades are a matter of taste, nothing more. Gordon Ramsay is a television personality. He's only a mediocre chef. Low mediocre. You can straighten the edge on the cutting board. I've done that quite a lot. A countertop works too, if you use the edge. All that's necessary is a way to bend the teeth back to straight. The finer the edge, the more often the edge needs to be straightened.