We have to talk about this.. — Transcript

Full transcript

1. 0:00Hello friends so today I wanted to
2. 0:02discuss uh some kind of important stuff
3. 0:05this is in regards to the last video
4. 0:08that I filmed which I'll leave a link up
5. 0:09here I'm never sure which side it's
6. 0:11going to pop up on because the camera
7. 0:13flips things anyway it's going to pop up
8. 0:14up here if you haven't seen this video I
9. 0:18know it's going to pop up over here if I
10. 0:19point this side so if you haven't seen
11. 0:21this video go watch it first because
12. 0:24none of this is really going to make a
13. 0:25whole lot of sense um some of it might
14. 0:27but within context of what we're talking
15. 0:29about it's not going to make a lot of
16. 0:30sense unless you go watch that video um
17. 0:31so we're going to be addressing some of
18. 0:33the comments questions and concerns
19. 0:35about my testing in this video from the
20. 0:38last video and some of this will relate
21. 0:40to future videos as well which is why
22. 0:42I'm addressing this I can simply Point
23. 0:44people back to this video and uh explain
24. 0:47some of my testing methods and why I did
25. 0:49or didn't test something the last video
26. 0:51I filmed was with this thing this is a
27. 0:54knife steel a butcher steel a kitchen
28. 0:57chef's knife steel uh Etc however you
29. 1:00however you want to Define this this is
30. 1:01what I call a non-abrasive honing Rod it
31. 1:04is made from steel has no abrasive
32. 1:06qualities it is just a simple uh steel
33. 1:10that is designed
34. 1:12to uh well we're getting into the
35. 1:15definitions here but it's it was
36. 1:17originally designed to straighten the
37. 1:19Burr on the edge of the knife and in the
38. 1:21last video I showed what exactly these
39. 1:23things do with uh extreme closeups uh
40. 1:27under a microscope and uh people
41. 1:30had problems with uh the way that I use
42. 1:33this and that I was wrong and I want to
43. 1:35address some of those this is not
44. 1:37addressing haters comments this is
45. 1:38addressing real concerns that people had
46. 1:40with the last video now first I want to
47. 1:42address something real quick which is
48. 1:44what you see on my YouTube videos so you
49. 1:48you guys have to realize that um I do a
50. 1:51lot more than what you see on video I
51. 1:54have to cut a lot of stuff out so that
52. 1:57we're not sitting down watching an8 hour
53. 1:59video of me using this thing and taking
54. 2:01a thousand pictures that you really
55. 2:03can't tell any difference with realize
56. 2:05that I have to whittle down like eight
57. 2:07hours worth of video footage into a 10
58. 2:10or 15 minute long video that is somewhat
59. 2:12watchable I just can't show everything
60. 2:16and one of those things uh in particular
61. 2:18is the direction that this was being
62. 2:20used and we're going to come back to
63. 2:22this in a second I think
64. 2:24um I had shown in the video me using it
65. 2:27in the edge trailing or backwards
66. 2:30Direction like this a lot of people told
67. 2:33me that that was the wrong direction now
68. 2:35I'll get to this in a minute but the
69. 2:37reason that I showed the knife being
70. 2:40used Edge trailing is because as you saw
71. 2:42in that video I referenced um a
72. 2:45celebrity Gordon Ramsey who is very
73. 2:48popular and shown a lot using one of
74. 2:51these things and the video that I
75. 2:52referenced of him using this that's
76. 2:54exactly how he describes using this in
77. 2:56the video which is why I left that
78. 2:59direction in the video as the video I
79. 3:01was referencing shows this thing being
80. 3:04used in exactly that manner that's not
81. 3:06to say I didn't test it in the forward
82. 3:09Direction I did test it in the forward
83. 3:11Direction and here's that video footage
84. 3:13now all right so right there I can
85. 3:15actually feel that edge roll on the
86. 3:21steel so this is The Edge roll before
87. 3:24this was me testing the effectiveness of
88. 3:26the knife steel to remove a true roll
89. 3:29Edge in the forwards Direction and then
90. 3:32here is afterwards and you can see that
91. 3:34it really didn't do very good things to
92. 3:36the apex of the knife and this is one of
93. 3:39the bur removal
94. 3:43tests cuts paper but it doesn't feel as
95. 3:46smooth as it did when we first got it
96. 3:48off the
97. 3:49stone okay so as a reminder here's what
98. 3:52the bird looks like directly off of the
99. 3:55stone you can see how it is standing
100. 3:57nice and straight for the most part part
101. 4:00now here is after using forward passes
102. 4:02on the honing rod and I hope what's
103. 4:05coming across here what what's actually
104. 4:08going on in this picture and this is
105. 4:09where uh sort of experience comes into
106. 4:12play and why it's hard for me to convey
107. 4:14this information via a picture on
108. 4:16YouTube but initially what we're looking
109. 4:18at here is we are looking at the Burr
110. 4:21that has had parts of itself folded to
111. 4:24one side and parts of itself folded to
112. 4:26the other side you can see areas like
113. 4:29right here where the bur is folded
114. 4:30towards the
115. 4:33camera and areas here where the Burr is
116. 4:35folded in the opposite
117. 4:38direction so we're not actually removing
118. 4:42the Burr here that we initially created
119. 4:44we are simply uh I guess we are sort of
120. 4:47cleaning it up somewhat but we're also
121. 4:50bending it in opposite directions as
122. 4:52well and this is the problem when using
123. 4:55the uh honing rod in the forward
124. 4:58Direction it does doesn't really uh help
125. 5:02minimize and reduce the Burr like you
126. 5:04should be initially so I'm going to do
127. 5:07this again I go back I sharpen the knife
128. 5:09and put a bur on the knife take a
129. 5:11picture of that bur and that's what that
130. 5:12looks
131. 5:13like now I do a handful of alternating
132. 5:17light passes on a 400 grit Diamond Stone
133. 5:20I actually spent less time on this
134. 5:22diamond Stone than I did on the knife
135. 5:24steel itself to get this result this
136. 5:27right here is directly off of the 400 G
137. 5:30Diamond Stone using that alternating
138. 5:32Light Pass technique and you can see it
139. 5:34is a much better almost burree
140. 5:38Apex now I want to reiterate this I
141. 5:41spend less time using the 400 grit
142. 5:44Diamond Stone than I did using the knife
143. 5:46steel itself I actually spent a couple
144. 5:49of minutes going back and forth trying
145. 5:51to minimize and reduce this burd to
146. 5:52nothing and what you saw was the best
147. 5:54that I could achieve now that is
148. 5:57comparing Apples to Apples what if we
149. 5:59move along and actually use a fine
150. 6:01ceramic and a stop in order to
151. 6:04completely uh minimize and reduce the
152. 6:06bird to nothing again we're spending the
153. 6:09same exact amount of time here as we
154. 6:11would with a honing steel we are just
155. 6:14using a little bit more skill and
156. 6:16another piece of equipment but it does
157. 6:18not take any more time and I actually
158. 6:21had to slow this footage down
159. 6:23artificially because I didn't even have
160. 6:25enough time to talk about what I was
161. 6:27doing while I was doing it so time wise
162. 6:30it's not even a comparison and this is
163. 6:32the 400 grit Edge that has been deburred
164. 6:35and stopped very quickly and cutting a
165. 6:38paper
166. 6:39towel this is what that edge looks like
167. 6:41up close and in comparison to the knife
168. 6:44steeled edge now should I have left this
169. 6:47testing in the original video I think
170. 6:49the answer is pretty clear now the
171. 6:51answer is yes but let me know your
172. 6:52thoughts below so as you can see uh we
173. 6:55really didn't get any different results
174. 6:58using it in the forward Direction than
175. 7:00we did using it in the backwards
176. 7:02Direction and The End Result the end
177. 7:05result here at the end of all of these
178. 7:07tests was exactly the same no matter
179. 7:09which direction or method that I use to
180. 7:11test this and that's why I cut that
181. 7:13portion out of the video because that
182. 7:15was another 3 to 5 minute long segment
183. 7:18that would have pushed a video over 20
184. 7:19minutes and very few people are really
185. 7:21interested in spending 20 minutes of
186. 7:23their lives um watching a video on knife
187. 7:27honing steals I actually addressed a lot
188. 7:29of the concerns that people had in that
189. 7:31video if they went back and actually
190. 7:33watched the entire video uh some of
191. 7:36these things were very brief 30C long
192. 7:38things addressing these very issues um
193. 7:40so if you had a problem with my testing
194. 7:43methods I advise you to go back and
195. 7:44watch the entire video and again I'm
196. 7:46only addressing the polite comments here
197. 7:48obviously there's trolls out there but
198. 7:50we're not addressing that we're we're
199. 7:52addressing polite comments from people
200. 7:54who generally had a problem with my
201. 7:56testing methods um also keep in mind
202. 7:59that all I'm doing in that video is
203. 8:01showing you what these things do I'm
204. 8:04literally showing you what they do under
205. 8:06a microscope and clear up the confusion
206. 8:09as to what they are actually doing and I
207. 8:11show that in the video and yet somehow
208. 8:14uh people still had problems with it
209. 8:16another issue I wanted to address here
210. 8:18and I think this is a real concern is
211. 8:21that I was using a real high-end knife
212. 8:23to test this thing um I wasn't this is
213. 8:26the exact knife that I used to test this
214. 8:28um this is a $1 knife from the dollar
215. 8:31store I have a rock weld tester behind
216. 8:33me right there and this rock weld
217. 8:36anywhere if I remember correctly from 51
218. 8:38to 53
219. 8:41HRC 52 and A2 depending on where it sets
220. 8:44it and that's that's extremely common to
221. 8:46have a one to two point hardness range
222. 8:49like that for knife Steels um one of the
223. 8:52big uh issues that people brought up was
224. 8:55that butchers or kitchen knives are
225. 8:58usually made out of very soft steel and
226. 8:59the seel I was using was way too hard
227. 9:01for this and so on and so forth It's not
228. 9:04this is about the softest knife that you
229. 9:06can buy currently on the market now
230. 9:07another issue that I wanted to bring up
231. 9:10is the definitions
232. 9:12um when we're defining something whether
233. 9:15it's a burr or what is sharp
234. 9:18Etc the definition is the definition
235. 9:22that we are currently talking about
236. 9:24because when we're let's say we're
237. 9:27referencing a burr even among the
238. 9:29experts and this has been a subject of
239. 9:31argument for quite some time even
240. 9:34amongst the experts what exactly is a
241. 9:36burr it seems to me that nobody can
242. 9:38really agree on what it is there's no
243. 9:41clear one definition on what a bur
244. 9:44actually is and what it isn't at what
245. 9:47point does a knife edge become a burr
246. 9:50and at what point is the Burr just a
247. 9:51really thin Apex that in itself could be
248. 9:55an entire video
249. 9:57series and I'm not going to get get into
250. 9:59that right now but um there's there's
251. 10:02problem with with how we're defining
252. 10:04things um what I would consider sharp is
253. 10:06not going to be what other people
254. 10:08consider sharp what other people
255. 10:10consider sharp is not what I would
256. 10:11consider being sharp so um a lot of that
257. 10:14is relative to what you're used to yes
258. 10:18technically speaking these things will
259. 10:20straighten out a rolled Burr not a
260. 10:23rolled Edge but a rolled Burr and make
261. 10:25the knife temporarily sharper like in
262. 10:29this example right here we touched on
263. 10:32earlier now is that sharp up to my
264. 10:35standards of sharpness no and I've
265. 10:38demonstrated this in another video which
266. 10:40I Linked In the last video which also
267. 10:42link up here I'd highly recommend going
268. 10:44watching that video as well since it
269. 10:47clearly explains the difference between
270. 10:49uh cutting with a burr and cutting with
271. 10:52one that's been properly removed I don't
272. 10:54think I can go anymore my wrists have SE
273. 10:56Better
274. 10:58Days
275. 11:00the difference is staggering between
276. 11:03properly uh sharpening the knife in the
277. 11:05first place and using one of these
278. 11:07thingss to maintain a burr I just wanted
279. 11:09to point out that I've already addressed
280. 11:10a lot of these issues um I realize it
281. 11:13people watch you know 30% of the video
282. 11:15they think they have an idea of what is
283. 11:17being said and they end up missing the
284. 11:1930second segment where I actually
285. 11:21explained what their concern was I get
286. 11:23it we all do it I do it myself if you
287. 11:25had a problem with my testing I hope
288. 11:28this sort of clears up uh the issues and
289. 11:31you go back and watch that full video
290. 11:33again as well as the other video that I
291. 11:35linked explaining uh my experience and
292. 11:38where I'm coming from and what I'm
293. 11:40talking about when I am referring to
294. 11:43this thing not working well anyway I
295. 11:46hope everybody is having a great new
296. 11:47year and we'll see you in the next video