My Knives & How I Sharpen Them! | Chuds BBQ

Byamazingfoodstv


Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq

Misono 8” Chef Knife

Misono 7” Chef Knife

WÜSTHOF 8” Chef Knife

WÜSTHOF 6” Chef Knife

WÜSTHOF 7” Santoku

Victorinox Boning Knife

Bread / Brisket Slicer

Honing Rod

Babish Clef Knife

Deba Knife

Cleaver

Kitchen Shears

Peeler

Tormek Sharpener

Whetstone Sharpener

Belt Sander Sharpener

Cheaper Electric Sharpener

►Full list of things I use and recommend:

_________________________________________

Knives
_________________________________________
►Boning Knife

►Misono Chef Knife 8″

►Misono Chef Knife 7″

►8″ Chef’s Knife

►6″ Nakiri

►Bone Saw

Pots & Pans
_________________________________________
►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Meat Processing
_________________________________________
►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
_________________________________________
►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

►Electric Stock Pot

Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper

►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
_________________________________________
►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
_________________________________________
►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
_________________________________________
►Cameras

►Camera Lens

►Tripod

►Drone

source

Similar Posts

39 Comments

  1. Pull through sharpeners remove a lot of steel and really eat down a knife more than necessary. Fine for cheap blades but no way would I use one on an expensive piece.

    What works best for me is the work sharp ken onion edition. Like the sharpener you showed it's able to dial in any angle you want. If i want to change the angle of a new knife i can go through the whole process. If im just touching up a blade or maybe a chip on an EDC i can easily use maybe the last two belts and we are back to razor sharp. Another thing to mention (and i assume is true for the knives you said held an edge for years) is that the ken onion work sharp system allows you to put a CONVEX edge on the blade. The TYPE of grind on a blade is just as crucial as the angle. Convex grinds pull the cutting material away from the knife making it feel less resistance. Why i never liked stone sharpeners is because they make a FLAT grind on your blade and it will dull faster and never feel as sharp as a convex grind. Just some food for thought and my two cents. Thanks for all the great videos. @chudsbbq

  8. those honing rods are only good if your knife isn't properly sharpened, and also if you do use one make sure to wash the knife and wipe it THOROUGHLY afterwards. you do not want metal shavings in your food.

  11. what are your thoughts about "schrade" i bought a fish and game processing kit from the mac tools truck when i was a mechanics apprentice and still use it to this day, also i think "cold steel" makes a chef knife are they a good brand? my local hunting shop sells them

  16. Knife guy here and I can totally recommend the Victorinox chef knife (got my gf one) and boning knives from f.dick as well. I got a bunch of the blue handle ones. My slicer isnt serated though, it's the straight Edge from victorinox. Kiwi are also cheap and insanely sharp knives.

    My chef knives though are on a total different level though. Either hand crafted Japanese knives which aren't many these days on my wall. Most of my knives are customs from small makers all over the world all designed to dimensions and profiles I wanted.

  21. I just came back to say I used to think a knife steel was kind of worthless because it doesn't resharpen and I never noticed any substantive difference before or after using one. I tried your circles method of just going slow, feeling for any rough spots and focusing on those areas with light pressure and damn, you made me a believer. Maybe the Gordon Ramsey way works, but the Chud way is what I'm using going forward.

  22. I’ve got a little experience with a ton of knives – the most important is the blade angle. You’re 100% on wet stone is great but hand honing to the angle is almost impossible. I’m a big fan of the wustrof performer, chief is incredible. Also agree on vitronix for boning and bread slicer, they’re cheap enough to buy one every year. I’d like to add a suntako to the collection, but I only want to spend stupid money on some custom made Damascus, otherwise I’m buying a sushi kantana.

  24. Your deba is a single bevel knife. The rest are double bevel. The UX10 is an asymmetric double bevel.
    Pull through sharpeners are not good, not even quality ones.
    On whetstones hitting an exact angle isn't important. Maintaining an angle is. Keep the wrist locked. Lots of good sharpening tutorials on YT.
    Fixed angle sharpening systems like wicked edge and KME are a good blend of precision and traditional stone sharpening. There are plenty out there at all kinds of price points and quality.

  25. Great video Bradley. I bought the Ken Onion Work Sharp 4-5 years ago. I was never skilled enough with a whetstone and after a short learning curve this little machine was a keeper. My local shop charges $8 to sharpen a knife so it paid for itself pretty quickly. I'll admit that I need to use my honing steel on a more regular basis so thanks for that reminder.

  27. I swear by my handy 8" Global. I used it for years without having to sharpen it. One brand you may not know is Shibazi. It's a Chinese brand that makes excellent and cheap cleavers. They're only $30-$40 so I've owned several. They're even cheaper in Asian supermarkets.

  28. 15 years ago I got a Shun Premier 8" Chef's knife, the first time I used it felt like I was using a lightsaber, I still refer to them that way. I've since added 7" Santoku, 6 1/2" Utility, 10" Chef (regular Shun), 9" Bread knife, 9 1/2" Slicer, a Pairing knife and the Premier Steel and a bunch of other knives. I've had good luck with the F. Dick brand and use their Boning knife and large Scimitar. I have a Dexter-Russell Chinese Cleaver that holds an unbelievable edge, I almost hate using it for breaking down poultry but it could care less.
    I too have struggled with sharpening my kitchen knives with my sharpening stones from my workshop. I can shave with my plane blades and chisels but the curved blades on the knives throw my for a loop. I've been on the edge about getting the T1, you just pushed me over the edge.
    Thank you for your hard work on this channel, it really does inspire me to cook outside my comfort zone.

  34. MDF wheels on a 6" bench grinder…..hold on let me look, Grizzly G5937 – 8" Razor-Sharp Edgemaking System for knives. But like you said you really can't dial in a degree bevel for your knife. But this will put a razor sharp edge on your cooking knifes and do it quickly too.

  37. Amazon has the red handle Victorinox boning knives… include “Victorinox red handle boning knife” in the search. Results show two, one with a 5” and another with a 6” blade.

    Thanks for your videos. I get plenty of complements on my brisket when I follow your process

  38. I am not sure why I have not subscribed before now, I have watched a ton of your contenet, I also love cooking, especially over fire!
    I am also a knife guy though, as you will have noticed by my channel name and I am here to tell you that you absolutly can sharpen your serated knives! In fact I did a video on it a few weeks ago.
    My method uses machines but you could easily do this the same way using a flat stone and the deburr can be done using a dowel of suitable diameter with 1000 grit sand paper or using the edge of a leather strop. I your honing rod fits the scallops that will work too. Try to almost match the existing angle.then strop it clean from the back. Here is a link
    https://youtu.be/paXYUanH5qc

    Keep up with the good ideas and food!

Leave a Reply