Just today I used your deburring technique. And.. hell, yeah, it works great. Thank you for teaching me something  new.

Been learning from Rycky for several years now ... learned a lot too.  Been a "woodworker" since a teenager ... hand sharpening chisels and wood planes (saws I send out) ... anyway ... "the trick" ... Blue Painters Tape ... take 2" Painters Tape and cover the sides of the beautiful Damascaus Steel knife leaving only 1/4" of the edge visible.   Now you can sharpen a 8*-10* bevel w/o "skuffing up the polished sides of the knife ... (mine are mostly Shoguns ...)  I now use Japanese Wet Stones ... and enjoy the "Zen" of sharpening knives ... relaxing

Sharpened my knife before watching this and got some scrapes on the side, unfortunately. I guess my angle was too low. A little sad because it doesn't look as nice as it used to but this video got me excited to try again and do it right! This was incredibly helpful. Thank you!

I am every time very impressed how you keep your angle, especially nice to see on the second camera view. Thank you !

that is exactly how i sharpen most of my small cleavers/ knifes.
You really know your stuff, great video.

A master class in knife sharpening.  Thank you.

I find this amusing.. before i looked at your video, i realise my knife i have the Nakiri, is the Shogun series by dahlstrong as well... so this helps me out immensely. i love this knife to bits, but im still new to the sharpening scene (i work as a cook in a restaraunt but never went to school so whatever i know has just been hands on..) but this even though its years old superbly helps alot

The best sharpening tutorial ever.(all your videos) I enjoy watching and listening to your narration.

Oh btw! I love those knives! Beautiful looking! I would put on my wall in my garage!

The angle is common sense. If people watch your other vids and research? Well!!! I'm forever learning from you! Please keep talking. Better than some people playing music!!! People will always say negative comments! Please ignore it! When learning any trade but especially craftsmanship like this topic? Majstor speaks, apprentice listens!!

Good vid... just bought my first Nakiri and waiting for it to get here! :)

Always great learning! Thank you.

I love that knife

Nice videos buddy. Good information and no BS. Well done. Keep them coming.

Nakiri is life ❤ looking forward to check this out. Still struggling and scared to apply this to my SG2 nakiri. Blue steel nakiri needs so he my test candidate.

Still don’t know how to find the confidence for my Shibata Kotetsu Bunka SG2 😂 love the challenge.

love your videos as always

Good video. The angle. That is the key. Sounds simple but actually has subtleties when it comes to knife sharpening.
The angle of the blade face in degrees will be less acute than the bevel and knife edge. 12 degrees at the bevel cutting edge might be 15 degrees at the blade face where we hold it.

I like videos where yo are talking... i agree with some other comments... don’t try to please everyone... i love your videos

Ryky's method to find the existing angle to sharpen at makes a lot of sense. If it's a quality knife, the maker sharpened it at the initial angle for a reason. Simply deciding on an angle because you think it's a cool number might be too acute or obtuse for the steel. I think if you want to modify the angle, do it gradually, to find the best angle for how you use it. I like acute angles too, but it's very possible that you'll find the best one was the original angle!

I realize this is an older video, and I am slowly catching up on your many very good videos. I'm more of a pocket knife aficionado, but it dawned on me recently that if I put as much care into selecting my cooking cutlery, I would be a lot happier in the kitchen. I've watched many sharpening videos...most are not worth watching, BUT....there are a few that are very informative. Yours being in this realm. Onto my question. Slurry....a number of people say, develop the slurry and don't wipe it off as it actually helps the sharpening of the blade. Do you adopt this mentality, or do you lean more towards clean water. The slurry makes sense to me and I'm just curious about your technique and preferences in this matter. Cheers! Zip~