This is the Biggest Knife Lie You Fell For

[@connortremblay1259]

"so I bricked these knives to dull them" Oh I wonder what he means? *Starts rubbing knife on a brick* NNNOOOOOOOO!

[@rickdeckerd744]

I know. That hurt my feelings too.

[@satansbarman]

Same, I was cringing as he did it

[@MysteryMan159]

It hurt more than my feelings. It hurt my heart

[@grumblycurmudgeon]

I threw up in my mouth a little bit.

[@DreamApostle128]

I don't get it.. What's wrong with "bricking the knife"?

[@HerroVincey]

... Smh, he's been trying to cut that brick for years but his knife just isn't sharp enough. 😔 RIP 🙏💀

[@Burrfection]

i'm no good....

[@raikoafm702]

He's just using the wrong breathing techniques. I've seen Tanjiro cut through a boulder when he got his breathing right.

[@thegamingparlour242]

Ahhh... A man of culture I see

[@BigInjun05]

Duh cause he's not using 30k grit diamond. 🤣🤣

[@pquimby]

One of these days he'll swap the brick out with a cake that looks like a brick and *gasp* it will cut.

[@MorningDusk7734]

My mom once had a Cutco knife seller do a demonstration party with their kit, and my grandpa had just happened to sharpen our knife set the other day. One of Cutco's selling practices at these parties is comparing your existing knives with their brand-new kits. They performed identical, because a good knife isn't about sharpness, it's about edge retention, which comes from material properties and edge treatments. You could probably get the same tomato slice out of a plastic gift card with the right sharpening technique.

[@cindrmon]

that must be pretty embarrassing to the Cutco knife seller.. What happened afterwards?

[@MorningDusk7734]

@@cindrmon My mom apologized and I think she ended up leaving without making a sale.

[@mrbojangles4155]

You need to give your grandpa more credit than that… I don’t believe he “just happened” to sharpen your knives 😂 he knew what he was doing. 😊

[@MorningDusk7734]

@@mrbojangles4155 I don't think he knew the party was happening, he just likes sharpening everyone in the family's knives for us.

[@shabadooshabadoo4918]

That's a great story xD my cousin owns a cleaning business and came over to do some cleaning and the sharpness of our knives shocked her despite her also doing cleaning for many restaurants that send their knives out to get sharpened on the regular. I don't really own any made of good steel, but the upside to that is I get to sharpen them more often.

[@Zoroaster4]

Wafer thin is acceptable wording when referring to something extremely thin.

[@kevoramma]

Especially when you apply a phony French accent.

[@galaxya40s95]

Considering semiconductor silicone wafers (what computer chips are made of) are around 0.3-0.7mm thick, that's acceptable thinness I would say.

[@djernis]

@@kevoramma And are serving mints to guests that have just had a nice meal

[@amicusprimus7120]

@@djernis Sometimes you're too full after a big meal for a mint, even if it is wafer thin.

[@dolphinboi-playmonsterranc9668]

@@galaxya40s95 nilla wafers are about 2/3rds of a cemtimeter thick

[@RexusprimeIX]

You should have done the drop test with a bricked knife. I'm convinced that even a dull knife can cut a tomato that is dropped on it.

[@villehietala9677]

From 4 feet the back side of a blade would cut it.

[@MrKnutriis]

@@villehietala9677 lol

[@bulldozer8950]

Dude I can probably drop a tomato on my hand and it’ll get cut.

[@Cyrribrae]

@@bulldozer8950 *Also, I have a chainsaw arm.

[@antonioarreola3097]

@@Cyrribrae Drill-arm is better.

[@sumdumbmick]

I used to sharpen a knife I carried every day with random rocks I found on the ground and never had trouble getting a good edge. I certainly wouldn't recommend that to anyone, but really that's why metal blades came to dominate in the Bronze Age. Knapping a single stone blade is easier than making a single metal blade, but maintaining a metal blade is a million times easier and doesn't require as much skill or time.

[@christophergrove4876]

🇨🇦/🇺🇸... You're absolutely right!! I've used flat river stones to sharpen "reasonable" quality knives while camping, many times.

[@Silence-and-Violence]

Bottom of the coffee cup or any exposed ceramic on a plate or dish has sharpened many dull knives while cooking at friends' houses.

[@deltasource56]

me trying to make a tomato last till payday

[@michaelowen8]

LOL dude

[@Corvus__]

Cheepo Mr.Crabs!

[@masterofthecontinuum]

Reminds me of when Donald duck had to eat a bean sandwich made of transparent bread

[@peterruiz6117]

LOL !!

[@HBC423]

Making a BLt

[@XraynPR]

KZbin: hey wanna see something cool about knife sharpening? Me: ... I mean it might come in handy if a tomato ever attacked me

[@Burrfection]

got to keep it real

[@aeircrown7994]

funnily enough there's an old parody movie about zombie tomatoes eating humans.

[@avelkm]

It reminds me of Integza, he has a tomato infestation problems all the time!

[@superpilotdude]

Attack of the killer tomato’s.

[@pizzas4breakfast]

@@aeircrown7994 i remeber it being made into a cartoon.

[@aSinisterKiid]

this shines truth to the quote "It's not the tool, it's the Craftsman". You focused on the most important part, your technique. Anyone with good technique can perform better than a person with the best tools and the poorest technique. Well done.

[@Burrfection]

yes! well said

[@theradioactiveplayer3461]

But the biggest question is: "Why in god's name would you want paper-thin slices of tomato?" Who the hell eats tomato origami?

[@thomasf.9717]

@@kevinkarlwurzelgaruti458 or when you want to make the thinnest burger on earth.

[@chewylewy1714]

Ever seen ratatouille? This is why

[@engineeredlifeform]

See, I don't know,... but now I've seen it, I'm probably going to try it.

[@Vykk_Draygo]

It's the only way to make raw tomato palatable. Make it so thin you can't taste it.

[@cassiolins1203]

@@Vykk_Draygo What kind of sick person doesn't like raw tomato?!

[@williamhoward7121]

Mark Twain had a great saying that applies to the sales gimmicks and how we refuse to admit we fell for it. "It's easier to fool someone than to admit we've been fooled". Mark Twain

[@burgernthemomrailer]

cool quote but it’s real annoying when some idiot just copy pastes it in an argument and leaves thinking they’ve won

[@eveescastle5866]

I don't remember who said it but there's a quote I thought of that relates to this, and it goes, "A fool thinks he is wise but a wise man knows he's a fool."

[@Robbythegod]

Yeah that's not an accurate quote but it conveys the meaning well enough so fair

[@mrosskne]

"Mark Twain was deaf, blind, mute, and illiterate." -Mark Twain

[@HanSolo__]

"Internet gives me credits for lot of quotes/sentences I have not said" - Albert Einstein

[@Jkylex]

No clue why I’m watching this but here i am, watching a guy cut tomatoes at 2:30am

[@shawnlizeleatherdale4052]

When you've seen someone butcher farm animals using knives sharpened with a stone picked up off the ground, you just realize that it's all in the skill, not the tools

[@nobodyimportant2470]

Or the brick of the fireplace that they are using to cook food. Pro chef challenged to cook at a renascence festival with period correct tools and the knifes they had wouldn't hold an edge so he started doing that to keep them cutting.

[@Kareszkoma]

You can butcher animals with your fists too if you are barbaric enough. But yeah. I saw some very skilled butchers. It's scary how easily they take away lifes. Especially when they know the animals. Thats just sad. A butcher friend once told me about a pig "she was better than most people". I would never do this kind of job. He was very fast, very easy and soft. Super precise. The piggy didn't even feel a thing. I could feel that knife like it was my skin.

[@majorfallacy5926]

@@Kareszkoma butchering isn't just the killing. You need the sharp knife for taking the animal apart, can't do that with your fists

[@pizzas4breakfast]

@@majorfallacy5926 if brute force doesn't work, youre not using enough of it

[@doodoo2065]

@@Kareszkoma I think that if someone know the animals they are going to kill and are able to kill them without pain, then they are doing a good job. It's worse when someone doesn't actually know what they are doing and make animals suffer for free.

[@Psychosurgeonpls]

thank you for this, my teacher always told me "if you NEED a high grit stone to make a knife sharp... your technique needs practice" and this from you just re-instills that

[@dsadams17]

Moral of the story: start with a well-made, high-quality knife.

[@raymondfarinas1913]

Actually, infomercial charlatans used this stunt since forever, The commercials for mass market blades and sharpeners did this sort of demo, The real secret is:slice, don't try using a knife like a cleaver.

[@granearl2438]

@@raymondfarinas1913 Exactly, knives cut by friction, not by cleaving. Cleaving just crushes whatever you're trying to cut.

[@granearl2438]

On a side note, those knives he uses are damascus steel, pretty good shit imho.

[@Debrafeem]

@@granearl2438 I think you mean pressure. Friction does not aid a knife in cutting. For the same reason high pressure water can be used to cut steel. Dynamic Friction only saps energy away and would lead to tearing of the tomato if it was the primary means of applying force. Pressure = Force/Area, so sharp knife has a very narrow cutting surface (e.g a small cutting area) leading to a very high pressure.

[@xandocommando]

@@Debrafeem tearing the food is exactly what a slicing cut does at the micro level, look up some microscopic images of the edge of a knife

[@l3d-3dmaker58]

Knife sharpeners are like audiophiles, some of them buy $2000 power cables and tell you they can hear the difference 🤣

[@kylejohnston3442]

Yea there's a measurement for that it's called VSWR. Educate yourself.

[@ainzooalgown7589]

this is like Japanese carpenters, they spend a weeks tuning a wood plane so it can trim wood so thin you need a micrometer to measure it kzbin.info/www/bejne/bIbFp2ahiJ6ZntU

[@giladkingsley]

You should buy a BLON BL-03

[@kylejohnston3442]

Earbuds are are like the honda accord, a compromise by any definition.

[@Simon-oy7kf]

@@kylejohnston3442 That doesn't mean you can hear the difference lol

[@gearslayer-vn3gz]

A knife cutting a tomato challenge is like a car going the speed limit

[@NWinnVR]

Tomato skin is surprisingly strong if you have a really dull knife.

[@metaleddo]

Pretty hard on German autobahn. I reach the limit of the car before i hit the speedlimit

[@Netrole]

@@metaleddo More like you get into traffic, a speed limit zone or a construction site before you can reach the limit of your car

[@HanSolo__]

@@metaleddo I hit the speed lomit and some guy in CLS with German plates passed by. Other day I could leave a Lambo Gallardo far behind (I had 130-140km/h or sth) But when the road went smooth as a table it took him 2,5 sec. to vanish in front of me.

[@HanSolo__]

@@NWinnVR Still the coarser the knife edge the easier to cut tomato skin.

[@calebr4191]

Honestly, I actually found some pieces of limestone and sandstone that were almost perfectly flat, and once I got water and rubbed them together to make a slurry, they performed ALMOST as well as a stone I paid like $80 for (the $80 stone is better because it's consistent)

[@NigelTolley]

They just found the wetstone you buy in a quarry.

[@energonjunkie]

Oh man, I know logically why the brick is needed, but I still literally physically flinch when I see it being used 😂

[@Burrfection]

Welcome back

[@energonjunkie]

I can mentally justify it from every functional standpoint but it's still tough to watch 😂 That daid, even after almost 20 years of cooking I improved my knife-sharpening game immensely watching this channel, so I look at the brick as every head chef who taught me a terrible sharpening method early in my career and it makes it okay...

[@sawz_z]

So painful. Everytime

[@___echo___]

1 grit gonna become a chef

[@mrosskne]

Ha ha, I also experience exaggerated reactions to completely mundane and banal activities

[@stan2139]

There is something so painful about watching someone rub a knife blade on a brick not gonna like I felt physical pain

[@mrosskne]

No you didn't.

[@sweetsongtalks]

Yeah same, it hurt my teeth for some reason

[@sushichef9212]

Rubbing a knife on the brick is the best way to properly to get the chips out.

[@Fred-Hex]

almost as painful as watching someone use a glass cutting board

[@FudgeYeahLinusLAN]

Maybe you feel pain because you're a brick?

[@katwelch3042]

My father-in-law was a very basic guy. He sharpened everything on the sidewalk outside the apartment.

[@elcaponeholyemperorofnj1169]

How?

[@katwelch3042]

@@elcaponeholyemperorofnj1169 the sidewalk was his stone. He sharpened the kitchen knives and his machetes

[@rossbrumby1957]

That's what you call down to earth.

[@ellicooper2323]

I saw a documentary once of historic house that the stone kitchen door casing had a deep worn place. They said that’s where the cook would sharpen his knives. Groovy

[@twintyara6330]

Cement is literally rock, so it makes sense, I do that too

[@404Anymouse]

When Internet of Things is going to come to knives, "bricked knife" will have slightly more stupid meaning.

[@grilledflatbread4692]

DRM knives. Monthly sub expired, please login with credentials to continue

[@peterjf7723]

"honing your technique". I see what you did there.

[@pastorofmuppets8834]

And "if you want to see that whole clip uncut"

[@Mageling55]

This is the original meaning...

[@RSHastingsIV]

Ya stumbled across what at first seems like a clever pun but in the end is actually the origin of the phrase.

[@FudgeYeahLinusLAN]

@@RSHastingsIV i don't get it regardless

[@RSHastingsIV]

@@FudgeYeahLinusLAN Honing a blade is another way of saying sharpening a blade. This is the actual orgin of the phrase "honing your skill", which you may or may not have heard before depending on where you grew up and if the term was ever used there. Honing ones skill, or to sharpen ones skill, or to simply get better at it. Here is was being used as a pun as the orgin of the phrase having been forgotten and the connection between the word "honing" was assumed to be coincidental rather than causal.

[@imogenoliver-jones2687]

"I don't know if you can see that from where you're sitting" me: *moves closer to my screen like that will actually help*

[@kodlcan]

You too?? 😅😅

[@ondank]

Man just presents his video at the scene of a gruesome tomato mass murder like it's nothing

[@flupsdarups3897]

He wiped out tomato town

[@BradMurray]

I know I can cut my thumb paper thin just giving my knife a few strokes on the bottom of a coffee mug before I use it.

[@vinicius9670]

Best sharpening stone ever!

[@callumdixon5177]

I've seen a lot of chefs use the rim on the bottom of ceramic bowls too Same idea just a little more stable

[@jsmith5443]

Glass on a window's edge works well too.

[@maxgainz8406]

@@vinicius9670 the sound though.. It gives me goosebumps in a bad way

[@jimofaotearoa3636]

I'm starting to think it wasn't "Attack of the killer Tomatoes" so much as it was "The self-defence of the Tomatoes"

[@Burrfection]

love those movies

[@borisrupe7247]

Now the REAL question is, what actually IS a well rounded solid test for showing the difference between 1000, 3000, and 6000 grit knives.

[@Zomonitan]

No joke, hair whittling. At that point though, you're just chasing diminishing returns

[@R.J._Lewis]

I've found that the only real, practical difference between knives that have a 1000 grit and 10000 grit sharpening is the polished edge on the higher grit. Really, they perform the same in every job I've ever used them for, one is just prettier.

[@vinchinzo594]

@@SimonWoodburyForget YOU don't need that sharp of a knife. Speak for yourself you absolute goober.

[@ragegaze3482]

There is no difference performance wise, it's just faster with higher grits. Same end result

[@vinchinzo594]

@@ragegaze3482 Completely untrue. That is not how it works whatsoever.

[@Shane-Singleton]

Ryky is slicing those tomatoes so thin they only have one side!

[@Burrfection]

Love it!

[@stephenfoley1479]

No fair quoting Kramer from Seinfeld🙂.

[@pmassey2]

Möbius tomato strips

[@vikassm]

🤣🤣🤣🤘

[@jacobsenske]

@@pmassey2 You beat me... But I was gonna say tomobius strips. So we tie.

[@snowjix]

When you're struggling financially and really have to make the most of it.

[@TheGogeta222]

Just buy a 600€ knife xD

[@priyanshugoel3030]

He didn't eat any pieces of tomato not even the small ones, that's work ethic right there.

[@grilledflatbread4692]

I hate seeing some cooking videos, they throw half the shit away when they cut vegetables. So wasteful.

[@robinbennett3531]

[@shoedil812]

Love how humble this man is. "I'm not a knife sharpening expert" (The knife sharpening expert)

[@celticprogeny1569]

2 days ago I searched the internet for a honing rod and since then I've slipped down the sharpening rabbit hole.

[@RaphaelAguirre]

Disclaimer: a significant amount of tomatoes were harmed during the making of this video.

[@lepterfirefall]

It was a massacre

[@vbgvbg1133]

@@lepterfirefall tomurder

[@zpetar]

I bricked my phone few years ago. I didn't know I can brick my knives too.

[@sunsetsleeper]

Bruh

[@akeelshah7904]

😂😂😂

[@akeelshah7904]

what phone u brick

[@doctaflo]

you can fix it with a wet stone

[@thatotherandrew_]

@@doctaflo Water bad spelling mistake you made there.

[@AndyinMokum]

This is a very cool demo. I've been sharpening knives for well over 40 year, both as a professional cook and for home maintenance. I've used three grade oilstones, different types of waterstones; synthetic and natural and unfortunately, the bloody awful commercial kitchen grinding wheels The whetstones produce the best results by far. The oil stones are okay for western style knives as long as you learn how to use them correctly and don't let them dish too much. I'd never put a Japanese knife on an oilstone. They're just not refined enough. As for the very expensive, commercial kitchen adjustable grinding wheels. They're only good for one thing. That to make your knives look like very expensive bananas. They are terrible things. I've seen too many new commis chefs destroy their brand new Henckels four star chef's knives on the things. As for paper thin vs wafer thin. We used to just say it was, whisper thin.

[@mattedwards4533]

I totally agree with you! A old man once told me that." what ever dulls a blade can sharpen one as well"? As I aged I realised he was telling the truth! I have a professional knife sharpener it does a great job but I can also sharpen a blade by hand with two stones medium coarse and fine grits and a leather strop! You really don't need 20 different grits to get a professional edge on a blade. Thanks for explaining this to us!

[@stauffap]

You can even go to your garden, a river, find a small stone and use that one. Homemade clay works well too. Clay is nice since it's easy to control how fine you want the clay.

[@joejarvis2793]

Very true. At work, they look at me like I'm nuts. We have to cut access flaps in heavy-duty cardboard shipping crates. You cut through and there are metal baseplates for spin-on filters. It is very hard on knife edges. If mine starts hanging while cutting through. I just got to the top of the box and make a few passes to tune the edge. Of course, it won't take out any nicks but it does straighten and polish the edge. They still think it doesn't really do anything. However, if they need a "sharp" knife they want to borrow mine.

[@Tallnerdyguy]

Unless you use straight razors

[@justintime9133]

My favorite tomato test is when they crush the tomato with a supposedly inferior knife.

[@averageperson5773]

"They say you need a $$$$$ sharpening stone, but thats not true" Me, with a 3$ sharpening stick: "your goddamn right"

[@RecklessFables]

My grandma only had crap steel and a "sharpener" that used metal washers and she could still do pretty cuts on tomatoes.

[@metamorphicorder]

Tomato cutting is nearly as much about technique as sharpening is. And having fresh firm tomatoes. Tomato skin is a strange thing and if it has a lot of slack in it, it will fold over even a sharp edge and not cut well. The trick to cutting less than ideal tomatoes though is piercing the skin, using either the point or heel of the knife blade before trying to slice then slicing into the pierced part. Even farily over ripe toms will cut well when you do this.

[@OnTheRiver66]

I remember those sharpeners with metal washers.

[@metamorphicorder]

Those metal washer sharpeners are just made by cheap knife companies to ensure future knife sales. Sharpening steels though, the world of sharpening would be a much less mysterious place if more people took just a little time to learn how to use a steel. You can talk about stones, ceramic rods, work sharps, strops, whatever, if people learned three things, they would have much less trouble with dull knives. 1. Buy sharp knives. Sharp, smooth edged knives work for the vast majority of things. We can deal with serrated and such later. 2. Learn how to use knives properly. Proper knife for the task. A very few different knives are actually needed for general dail use. Proper cutting surface selection. A good hardwood cutting board, melamine resin is good too. Then for general cutting, proper heel to point smooth slices. Chopping doesn't mean hacking or swinging the knife. In the kitchen chopping is a gradation of the granularity of the pieces of the food being cut when the the cutting is done. Slicing, cubing, chopping, dicing, mincing etc. Chopping is usually best done with an american or European style "chefs" knife, though santoku, or even the "chinese" chefs knife works well for this as well. The knife should rest on the edge and perpendicular to user, grip should be if possible, choked up to the bolster, pointing finger along the top of the spine, index finger flush against the unsharpened heel of the blade. Fingers frim and away from the edge. Feed the item to be chopped under the edge of the heel of the blade, rocking the knife on its edge as you cut, keeping the fingers feeding the food clear of the blade. Gently. Alternatively a pinch type grip can be used. Look that up. 3. Buy and use a steel. This isnt a hard or deep topic. For most people and most knives an 8 to 10 inch general sharpening or honing steel is all thats needed. They typically come in three different finishes, or the equivalent of "grit", coarse, fine, and smooth or ultra fine. Sometimes you will find one called medium. Medium or fine is probably best. Coarse can be useful for morderately well used and dull knives or knives witn even light damage to the edge. Ultra fine or smooth is really only helpful if you are using the shorter fillet or boning knives to home process lots of birds or fish. They are really meant to be used frequently on a very sharp knife to keep it very sharp. They are usually not longer than 6 inches long because thats the average length of knife used on them. Frequently as in between each cutting job even. But a steel will save you time and wear on your knives. It will keep a sharp knife sharp and do it easily and quickly. They will last longer than most of your knives and dont really cost much. There are ceramic and "diamond" steels. Ceramic is good but can break easily and the diamond steels wear out far faster than the regular ones will and they IMO just dont work as well.

[@windhelmguard5295]

@@metamorphicorder you technically don't even need a steel, the back of another knife works well enough in my experience.

[@metamorphicorder]

@@windhelmguard5295 ive done this. It CAN work though IME, usually not optimal. One the steel thats doing the sharpening needs to be harder than the steel being sharpened. The backs of some knives are actually softer than the edges therefore, sharper than the edges of other knives. This is true in knives that go through a zone tempering or zone heat treat, also called a differential heat treating or tempering. This can produce a hard durable edge and a flexible spine. This means that it will not very well re edge a harder edge. The shape of the spine can be important to, as well as the finish of the steel. Very highly polished steel even of the correct hardness will be a very poor aharpener for any but the already sharpest knives. Additionally, knife spines, especially working knives tend to take a bit of damage and can be riddled with knicks and these even if softer can damage a fine edge. Now two already sharp knives can if one learns the technique be used edge on edge to achive this, assuming they are of similar hardness and in good condition to keep them sharp longer.

[@M40A5]

I went from a job where I was at a desk a lot to a job where I drive, so I haven’t been keeping up on your videos so much. As someone that works in a retail environment selling knives I really appreciate this informational video, as I do many others you have made. You’ve helped me be able to better inform my customers. Thank you sir!

[@dylankaylor5840]

When I was in the military I use to keep a small rod of carbon steel in my pocket just incase I called out for not shaving so I could use my crappy stainless pocket knife to shave, it worked great

[@SigmaElement]

"I dont consider myself a sharpening expert".... "Now let me show you how to get razor sharp knifes using only a piece of cotton"

[@gabrielstrong2186]

He doesn’t get to be an expert until he can sharpen a Scythe on sunlight

[@SigmaElement]

@@gabrielstrong2186 mort would love to see that

[@Nikeel_A.W]

As a complete and utter rookie when it comes to knife sharpening, your videos have by far not only informed me but also helped me improve my sharpening skills. I still have a long way to go but this channel hands down is the best I've found for knife sharpening and stone maintenance. Thank you so much!

[@Burrfection]

Yay! Glad to be of help

[@mr.pavone9719]

Awww, you mean I have to PRACTICE? I can't just BUY good results? But I want to be cool NOWWWWWW!

[@ElleDeas]

Lmaooo, this.

[@traviswalk62]

Lol...Sounds like me when I bought a guitar

[@gnarthdarkanen7464]

The shortest time investment (still reasonably priced) for that in sharpening is a belt sander and a bowl of water... 120-240 grit paper in the sander is fine enough, and be GENTLE... Clamp the sander UPSIDE DOWN to expose the belt and lock the switch in the ON position... gently angle the knife for the bevel you want, and brush across the running belt in constant motion from handle to tip... keep fingers on the blade as you work, and when it feels warm to the touch dip in the bowl of water... In a few easy strokes, you can take nearly any blade to razor sharpness with almost no skill or particular technique what so ever... It's far easier to learn and repeat consistently with the belt running AWAY from the cutting edge as you work... but so long as you're GENTLE, even this isn't the only way to do it... AND being gentle with your belt sander, you're not straining the thing... SO it will not wear out prematurely either, almost no matter how cheap it is... Obviously, a leather stropping helps polish up any blemishes from this sort of antics, but as with any other method or tool, it's not necessarily absolutely required... ;o)

[@GiuseppeGaetanoSabatelli]

I literally slice tomatoes paper thin with my Amazon Basics disposable plastic picnic cutlery.

[@BryanTorok]

2:42 "just by honing your technique." No pun intended there.

[@brokenwave6125]

That's really not a pun

[@torben7114]

The fact that I got the typical fake knife advertisment under this video makes it even better.

[@RelakS__]

And now, replicate this with your brick! Spoiler: If you managed to do this with a 140 stone, the brick will do as well, I think.

[@Burrfection]

Do not tempt me

[@Burrfection]

Challenge accepted.....

[@castironchaos]

Somewhere on this channel, he *sharpened* a knife with a brick...

[@RelakS__]

@@castironchaos I definitely have seen someone to use a brick for sharpening, I just simply don't remember, if it were Ricky or someone else. Maybe, both :)

[@scottcrawford3745]

@@RelakS__ Cinderblock and newspaper...works fairly well, according to a video. . I still prefer my Spyderco Sharpmaker ultra-fine in the kitchen for quick tune-ups, except on my single-bevel knives, ( Those get the Shapton Pro touch)

[@luckeycat_]

And then theres me who just uses the bottom of a coffee cup...

[@brianwaldo2642]

Yep, been doing the same with my pocket knife for years.

[@kennkenn6126]

You have a super kind heart. The world needs more strong men like yourself. 🤙🏼

[@Burrfection]

thank you !

[@adenedhel3855]

I cant be the only one that teared up when he used the brick (though I understand why). Great video man im new to your channel but this is great stuff

[@Burrfection]

hahah... not likely

[@tildessmoo]

The first thing you learn about sharpening when you do metalwork: low grit sharpens, high grit polishes. I use 15k on my pocket knives because I like the mirror finish, but there's no need to go above 300 on a work blade. There's also no need to use anything more expensive than sandpaper, but if you're sharpening knives often I'll admit that stones or plates are more convenient.

[@codykonior]

This video is fun and insightful! I kinda wish you’d tested the “even dropping it on a blunt knife will cut the tomato” theory 🤣

[@edim108]

Is it just me or does the "bricking" part causes you genuine physical pain?

[@mrosskne]

No, it doesn't. See a mental health professional.

[@kai_fatallysapphic]

I'm just glad the sound was off, that probably would have physically hurt my ears 😣

[@michaeldean5787]

Yeah it's a bit like watching someone getting kicked in the nuts!

[@sdolsay]

I think this shows the skill of how you sharpen...If everyone upped their sharpening skills they would not need such fine grit stones.

[@21Trainman]

Never known much about knife sharpening, but today I learned that knife enthusiasts are the audiophiles of the kitchen.

[@Burrfection]

except you can actually cook a good meal with your knives

[@21Trainman]

True that. I mean like the people who spend 20 grand on something that makes no perceptible difference lol.

[@ArchersApothecary]

"I'm gonna brick it" Don't do that... "Too late"

[@LGPanthers1]

The tomato test is absolutely laughable; I'm a professional sharpener and I'll tell you with certainty that my trusted method to tell if a knife is properly sharp is simple: pop the edge across your thumbnail at a 90 degree angle and if it bites on initial impact then you're on the right path; take it to regular printer paper and listen to the sound, if it is consistent, draws with low effort and the edge doesn't catch the paper you're basically there. The final step is strop and polish until the paper shows very little to zero fuzziness along the path of the cut. This applies to convex grinds, flat grinds, etc. Most important is the consistency of the grind from the initial cutting edge near the choil/heel to the tip.

[@Nevlandia]

What do you think about shaving with your knife? If you can shave with it, is ut sharp enough?

[@Nevlandia]

@jack thursby Allright! Do you take it to a lether strop with compound though

[@londiniumarmoury7037]

There's faster ways to test than that, just see if it cuts through paper towel, or get 3 fingers and place them lightly on the edge and run them along the blade, if the blade starts to cut into the first layer of skin then it's above shaving sharpness you will feel it grab and bite into your skin. If you can safely run your fingers along the edge without it instantly cutting into your top layer of skin it isn't properly sharp. Even a dull knife will stick to your finger nail, most of my knives that I need to sharpen can still bite into my finger nail and cut paper cleanly. The paper towel test is the easiest one or 3 finger test.

[@londiniumarmoury7037]

@jack thursby What are you implying?

[@londiniumarmoury7037]

@jack thursby I'm a blacksmith and I forge knives, you really think your cooks hands are tougher than a blacksmiths. The test isn't effected by tough skin, it isn't about being able to feel a cut with any sort of pain, it's like cutting the skin of a fruit or a piece of leather, tough skin or not a razor sharp knife will cut through the top layer. Listen to mr chef over here thinking he is tough, I forge knives standing over red hot anthracite with an 8 lb hammer, and do weapons training 4+ times per week lol. I trained as a chef when I was a teenager and was going to open up my own cafe at one point, don't try telling me you have tougher hands than a blacksmith.

[@brianfox340]

This absolutely blew my mind. You've convinced me that the diamond set that goes to 1200 grit IS enough, and I'll be buying it soon. I always knew these 12k grit guys were full of it, but I thought 3k was necessary.

[@MountainFisher]

That high grit buffed edge is used for cutting leather and wood carving. I know of nothing else that needs a buffed 12,000 grit edges. When scalpels are done to 600-800 grit you understand the expression 'butcher's edge'.

[@ehisey]

@@MountainFisher Even in woodwork, you dont need that high, 1200 mesh is plenty. Woodworkers sometimes get as bad as knife guys about obsessing over super sharp. But really 250-300 and leather strop will keep you working.

[@jameshutcheson1348]

It's more about polishing the cutting edge than sharpening. I agree though, the higher grit you go the less use it is

[@acoow]

Using a $10 grey stone from WalMart and leather strop loaded with buffer compound, I get my knives close to razor sharp. It is easier to sharpen with good water stones, but sharpening knives is much more about technique than it is about tools.

[@veritas932]

yep, it's all about the skills rather than the tools. Give a pro photographer a 10 year old camera and newbie with the latest camera, and you know who will get the award winning shot? Having said that, the product marketing folks will tell you it's all about the gear. Can't be helped, they need to sell products.

[@vidard9863]

It is also about your knife technique. Edge alignment is critical. Sharpening your knife trains you in edge alignment.

[@MrKrypt]

Dude i always underestimatted strops.

[@johnbull5394]

@@veritas932 I had a friend who was out for a walk with me and wanted to take some pictures. His DSLR was at home. I handed him my point and click and said, 'if you're a photographer, you'll be able to take good shots even with this'. He had a go and the result were some good pictures.

[@jacknemo8021]

The Brick of Truth.

[@_-_-_-_9407]

The Brick from Knife Hell.

[@GeorgeMonet]

"The knife won't cut paper, it won't cut my finger, it won't even cut through space and time."

[@Burrfection]

yes......

[@RaginKavu]

Herman Lee, is that you?! Guitars and knives. Nice!

[@SkunkworksProps]

I've made knives for quite a few chefs now and we always discuss their edge preferences when it comes to sharpening. They always go between 3000-5000, no higher.

[@rokuwhite156]

6000 is like okay for anything. its not about how sharp the knife is about how long can the sharpness stay. they probably just want you to buy that 300dollar 30000 grid whetstone.

[@EdgeMasterPro]

Yep to have a 5000 choosers stone it had enough tooth to cut tomatoes well. If I go to 10,000 it’s maybe better. But if I strip it on leather or balsa with a 1 micron or a 0.25micron diamond spray I get a sharper edge more hair popping but on tomato 🍅 I actually think it cuts worse. Maybe I am damaging the edge

[@Tallnerdyguy]

I go to 5k because i like the shiney on my knives, not because they actually cut better. Not kidding.

[@Rig0r_M0rtis]

When you spend all time sharpening knives and have no time left to use them so you "brick" them instead and sharpen them again. Insanity

[@chroma9848]

Herman Li shredding them onions right now huh (Dragonforce Guitarist)

[@lighteningwawa]

IMO tomato drop test has more to do with edge geometry. Being thin is more important than being sharp.

[@Ghostburn70]

Get a knife block with built in sharpeners , and honing stick. In the words of Gordon Ramsay : DONE.

[@mayhem296]

The wafer thin thing is from Monty Python meaning of life. "A wafer thin mint?"

[@demos113]

Mr Creosote just couldn't say no. o___O

[@jasexavier]

I came here to find this comment, and I wasn't disappointed.

[@charlesloving4820]

Better. Better get a bucket...

[@arthurkurtz2448]

@@charlesloving4820 And you must pronounce it "Wahfurr".

[@lightbox617]

My favorites was the add from the 1960's for the Japanese Ginsue knife that could cot through an aluminum can and then slice the NYT. The knife was advertised to cut tomatoes so thin you could read a newspaper through them. I actually bought one ($9.99). It was pretty cool for about 8 minutes. fortunately, I discovered some of my grandparents's hi carbon knives and a couple of wet stone shortly after that.. My grandfather gave me about 3 minutes of instructions on the "technique." and I was on my own. I'm 72 and still have identifiable scars on hands and fingers testimony to my ineptitude

[@hyfy-tr2jy]

If you want a specialist knife just for cutting tomatoes.....leave the burr on the blade, it helps with getting through the initial skin part of the cut. The burr acts like a micro serrated edge and you can get very thin cuts

[@John-yt5zr]

You are probably the most honest person on KZbin, you’re the kind of person that I would like to hang out with and say that you’re my friend.

[@Burrfection]

Thanks John! Just doing my best

[@ImSumGuy]

I've seen Monty Python's The Meaning of Life and can never hear wafer-thin without thinking of the ending of that movie

[@ShojoBakunyu]

#MeToo

[@glaron9519]

I love how I got an ad about a knife that can cut through meat like butter on a video about online ads lying about sharp knives

[@PSPplayer08]

Me at 4am: KZbin: How bout a man sharpening knives and cuts paper thin tomatoes? Me: Aight....

[@djoakeydoakey1076]

Enough internet for you

[@KarltheKrazyone]

Penn Gillete talks about a mentor of his learning how to do the "ginsu" technique, and it being one of the hardest tricks he learned to do, but it was just that, a magic trick. The reality is that no one rule or set of circumstances rules all when it comes to sharpness, and rules get broken everyday with new steels and new production techniques. So here's the main take away. If what the person is claiming is "revolutionary" or "exclusive" they are probably selling a bill of goods. If what they are selling is a change in the compromise equation, and they can describe both the benefit and the cost, then maybe they are worth listening to. And if they are on kickstarter with an actual good idea, ask why no named knife company took up the chance to manufacture for them. There are enough known OEMs at this point.

[@GreenBlueWalkthrough]

That's not how kickstarters/inventions work though.... just becuase no one is making it does not mean it's a bad/imposible/impractical Idea. If fact the guy who made the barret .50 cal rifle made bank because noone made one before him and that was in the 1980s. It could also be the OEMs blew thenm off becuase they had no funding or cloat. Binging with babish got his face on a knife but could you go to a "Named" manufactor and do the same right now for real? Also you could go to China and go to a rando factory and order you a few thousand minimum custom knivies and sell them as your own right now but they'll just be like something on amazon... Which if you had enough money and time and find the right factory anywhere you could make your unique 100% your own idea knife but unless you have money to pay for your and their time... you can't. So why not kickstarter again?

[@mikmik9034]

My favourite sharp knife demo is cutting a dropped silk scarf in mid-air.

[@kongandbasses8732]

Knifes: "Now that we made it to the new studio we are safe from that dreaded brick." Ryky: "Yes, the brick made it to the new studio. I'm gonna brick this knifes several times." Knifes: "You can't win. The torture never stops...."

[@evoxis1058]

I've found that I can get a knife sharp on a rough grit and good from, while at the same time I can make a knife dull on a fine grit and bad form. Note: all my stones are more than 40 years old and I can only guess the grit based on sandpaper, my roughest grit is probably 120 and my finest is probably about 4000

[@Tser]

What I learned from this video is that it's very fun to drop tomatoes on knives.

[@oaxis8198]

Conclusion: your knife didn’t sucked, You sucked

[@shotbyeevee]

Yes I do want to see that video Ryky it's extremely therapeutic, and it's more content from one of my fave KZbinrs

[@andrewsmythe2129]

Agree. Love watching the sharpning.

[@alastairmonk6439]

Make that 3!

[@PenguinyBishop]

Make that 4.

[@xochj]

And 5!

[@Nikeel_A.W]

Thats 6, give us that content!

[@weirdlywonderful829]

4:17 When you’re vegan and someone says tomato meat👁👄👁 so you question your life choices.

[@darksidemachining]

"Wafer thin" was actually a term used in the Monty Python movie The Meaning of Life. The Maître D played by John Cleese offered a "wafer thin mint" to the morbidly obese dining guest Mr Creosote after he finished eating everything on the menu and then some. At first Mr Creosote refused because he claimed he was stuffed, but he eventually relented at the persistent urging by the Maître D. Upon swallowing the wafer thin mint, Mr Creosote starting swelling like a balloon then exploded thus showering all the patrons in the dining room with his vomit, causing all the patrons to subsequently vomit as they tried fleeing the room.

[@ArlenBrackovic]

Classic...

[@Halinspark]

Saw a Skallagrim video with the same premise for sword tests with watermelons. Just took a vaguely edged piece of leaf spring in his kitchen and let gravity take it through.

[@Clint3571]

A rough finish makes a micro serration. As long as you saw, it will cut nicely but it will wear out quickly. I fold sticky notes without creasing them and then try to cut into the rounded edge with as little "sawing" action as possible. It seems to be a decent indicator.

[@sjswitzer1]

The micro serration is actually helpful for slicing tomatoes. I keep a ceramic knife specifically for tomatoes and cucumbers for that exact reason.

[@Magmafrost13]

"You dont need a super expensive whetstone" Lets be real you dont _need_ *any* whetstone.

[@paulpereira7735]

Why?

[@ghoulbuster1]

Just use a rock LOL

[@Pigmedog]

grug use rock, make good knife edge, grug cut salami for cold cut platter great at parties -grug 2021

[@Simon-xi7lb]

lmao, how then?

[@Roguewarrior2000]

@@Simon-xi7lb at the kitchen I work at we frequently sharpen knives with the rough bottom of a plate. you can literally use any hard, rough surface to sharpen a knife enough to use

[@metathanatos1]

my vegan friend cry in his sleep when he heard "tomato meat"

[@peinter92024]

Weird, I thought sharp was sharp. Dont tell MY tomatoes, they believe my sharp😂

[@LarMar69]

"Honing your technique" LOL

[@world4saker]

REALLY? I thought you would have a sharper wit, but instead you come with such dull skills. XP

[@BODYBUILDERS_AGAINST_FEMINISM]

"hella fukin thin" is another acceptable articulation

[@zoartontheprotector9198]

Fucking legend

[@Omega_Bean]

Me: clicks this video Also me: gets add of knife sharpener...

[@thisflyingpotato4227]

As a man who's used to eat tomatoes like apples, watching this made me hungry.

[@Burrfection]

why not eat them like apples anymore?

[@BitwiseMobile]

Tomatoes are technically fruit ...

[@jasmincalifornia1]

@@Burrfection he still hasn't replied and I'm waiting....

[@brokenwave6125]

Used to eat them like apples? You mean...with your mouth?

[@rohitagarwal329]

Knife forums: Duh! The obvious answer is to make the 6 inch drop test the standard. Keep grinding folks! /s

[@Burrfection]

yes! love it!

[@keiishere511]

Advertisor : "now that we sharpened this knife-" Tomato on the counter : "no."

[@engineeredlifeform]

So you mention 'toothiness' and the received wisdom is that micro serrations are actually desirable for cutting soft fruit, and tomato skins etc, as they help start the cut,.. is this correct?

[@commenter4799]

I heard that.

[@BradMurray]

I always cut tomatoes with a bread knife for exactly this reason. Seriously, way easier than using an unserrated blade.

[@commenter4799]

@@BradMurray I can't tell if you're joking, but micro serrations are the "scratches" left by the sharpening process and are not removed with a strop or by polishing it. They are just macro of microscopic.

[@Tallnerdyguy]

Yes

[@kongandbasses8732]

I am able to do the tomato trick after sharpening one of my knifes with my old 600/1000 grit wetstone. As I am usually stroping my knifes on a leather strop, loaded with green compound, but found out that "the tomato trick" if done with an edge with micro cerrations (without stroping) works better. I feel like "the tomato test" is nothing but an advertisment trick, like cutting printer paper. Every decent sharp knife should do that. Little tip: I started making my own self made green compound, using cromium oxyde powder, what is about 0,3 ųm. 100 g (3,5 ounces) are just arpund 4 - 5 Euro, give or take. You better buy some more products to make sure, that you don't pay more for shipping than for the actual product. Mix the powder with gun stock oil, Balistol or cosmetic/medicinic oil that does not go rancid to a paste, aply it to your strop, and you are good to go. 100g cromium oxyde powder will be enough to make compound for a decade. Cromium oxyde in 0,3 ųm is the industry standard for pigment used in several green colors. In this case it is called "cromium oxyde green blunt" or "matte". So it is possible to get an edge polished with the artists oil color "cromium green blunt/matte". Just apply and wait until the color is dry. But the powder alone will be much cheaper, of course.

[@adksherm]

Remindes the of mother bush

[@murph8411]

I wouldn’t use artist oil paint as the linseed oil used will dry out and oxidise quite hard. Much better using something like mineral oil that won’t go rancid or dry hard like the linseed. Also you’ll find that only the best artist grades of oil paint don’t have other substances ranging from filler to preservatives added. chromium oxide pigment is sold in a range of particle sizes depending on source ranging from 0.3 to 1.8 microns as the majority particle size. Of course there is going to be a range in any sample and suppliers won’t say what percentage of their powder is the stated size.

[@kongandbasses8732]

@@murph8411 You are able to keep it liquid by mixing a small ammount of mineral oil into it. This is just an "emergency solution". In some places of this world you have to wait a verry long time to get stuff. But maybe artist colors are available. I have pretty good results, using the chromiumoxyde powder you get as pigment. It is sold as 0,3 ųm. Neither I nor you have the possibility to prove, if the particle size is the one advertised. Do they use a more refined cromium oxyde powder for the green compound you get over the internet? When I see that most compound I found there is comming from chinese factorys, I tend to believe in the specs of a pigment powder, made in a pigment and color factory in Germany. Nothing to say against products comming from China, we all use this things on a daily Basis.

[@christophergatewood1175]

I literally got a fake knife advertisement when clicking on the video haha

[@swingstylez]

"...just by honing your technique..." I see what you did there :)