Tailibaba爱磨刀的大叔

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@thomasmotley5449 11 күн бұрын

Why no edge-leading strokes at all, even without pressure?

@familylady2863 19 күн бұрын

that's two hands! not one hand reword your title

@andreasjonsson8075 Ай бұрын

👍🏼💪🏼

@andreasjonsson8075 Ай бұрын

Please recommend a stone from 200-400 that is superfast. It doesn't matter if it is fast wearing. I flatten my stones every time

@Alex25CoB Ай бұрын

On the leather strop hold the same angle as on the whetstones?

@RenoxB3sr Ай бұрын

Welche stahlsorten funktionieren auf diesem Stein. Wie unterscheidet sich er im Gegensatz zu dem kombistein 1000/6000.

@olan5668 2 ай бұрын

Suehiro Debado LD 180 is an extra-coarse stone, used for heavy work like repairing blade edge chips. Do you think it can be used to jump to Suehiro Debado LD 1000 properly?

@MMMmyshawarma 2 ай бұрын

Hi, is the Dragon #800 a soaker? Compared to King 800 or Naniwa 800?

@mohammadmobassir2363 2 ай бұрын

I’m considering these knives: the Nigara Aogami Super Matt Migaki Tsuchime Kiritsuke Gyuto (240mm), the Tojiro Shirogami #2 Thin Bladed Mioroshi Deba (240mm), and the Sakai Takayuki “Tokujo Supreme” Shirogami #2 Deba (180mm). Which one should I get?

@mohammadmobassir2363 2 ай бұрын

@謝浩仁-e3t 3 ай бұрын

刃黑聽聲音憑感覺我就不喜歡… 120目VG10都磨成這樣，滑得讓人難以置信，我看粉末鋼就不要想了…

@brunodumont2140 3 ай бұрын

Hello, can you tell me the dimensions of your cutting board?

@franzb69 3 ай бұрын

i would absolutely love a stone that size. that thing would eat edges so easily.

@matthiasvanhoorn362 4 ай бұрын

Amazing! I am thinking about a Shiro Kamo Knife. I am not sure if I should take Aogami Super steel or Suminagashi 1. I heard Aogami Super is harder to sharpen. I own the Naniwa Choseras too. Could you tell me please what is your experience with the aogsmi super and Chosera? Best Regards

@rggfishing5234 Ай бұрын

I have several AS knives and can usually get a burr in 1 minute on Naniwa stones. But I don't let them get too dull before I resharpen. AS in my opinion sharpens quite easily, not much difference from my blue 2s, and much easier than stainless. I love AS.

@BananaCold 4 ай бұрын

These lens should be OK. You have checked haze/fungus/scratches yourself, so optics are fine. The sharpness is uniform across the frame, so not a decentering issue. The change of flare you saw could be caused by the light bouncing off the rear element or the adapter wall. The camera sensor can reflect light and can potentially affect image quality, too. The wider the lens, the angle of the light is wider, that could explain why a longer focal length is OK (your 28mm). I bet your 50mm will work fine as well.

@sunnyday3148 4 ай бұрын

I can really see how much your skills have *giggles* sharpened over the years! GJ 🥰

@sunnyday3148 4 ай бұрын

😭

@sunnyday3148 5 ай бұрын

Very pleasing 🥰

@mohammadmg2015 5 ай бұрын

Hi, thanks for your review ! -besdie this model, what do you suggest for making refine edges ? -for home kitchen do i need under 5000 stone ? (my knifes barely get dull)

@mohammadmg2015 5 ай бұрын

Hi, i hope you are doing well I just start my kitchen collection and i want to buy more luxuary knives in future ! i was thinking about Rika 5000 and Arashiyama 6000 ! because my knives wont get dull ! i think for now i am okay with one stone what do you suggest ? (its okay if you have any suggestion beside than these i said)

@M.Sadak_Svk 6 ай бұрын

Do you have any problems with Naniwa 5k cracking ?

@Champsreef303 6 ай бұрын

Love this.!. May I ask what stones you used?

@netnoob77 6 ай бұрын

I am thinking of buying this knife. Would you recommend it? How is the edge retention? Not familiar with Cobalt Special steel.

@cesarcastxx 7 ай бұрын

What a beauty!!!

@veetour 7 ай бұрын

The thick spine gives stiffness and chopping weight, while the thin tip allows for delicate cutting jobs.

@foxtwo4814 7 ай бұрын

Did you flatten the stone with diamond one?

@tailibaba 6 ай бұрын

Yes sir

@ismaildawoodjee4085 8 ай бұрын

Is this suji on the thicker end compared to other sjuis?

@Bill-mw7sh 8 ай бұрын

Beautiful most gorgeous stone!

@halfgraincinematography 9 ай бұрын

What would you say the angle is that you’re going for? It looks quite steep to my surprise. Or is this just perspective and the asymmetrical blade?

@ureasmith3049 9 ай бұрын

With the condition of that blade I would have started with 1000, not 200.

@HPAcustomriflesandcerakote Ай бұрын

You cant even tell how sharp it is

@garchtoto 9 ай бұрын

What are your thoughta on the Makoto? Looksnlike the cuts are out of this world!

@lieminhson2982 10 ай бұрын

Hello, I have a Shapton pro 320, 1000, 2000, 5000, 8000 ... Suehiro Cerax 1000, Rika 5000 and Imanishi Kitayama 8000. I plan to buy Hap40 and ZDP knives but i'm scared that my stones are not good enough and/or not fast enough. Can you recommend me some stones if you think that my setup is not good enough ? I saw one of your video sharpening HAP40 with an Imanishi 1000 and it looked good.

@sunnyday3148 5 ай бұрын

Yoshihiro Toishi Whetstone. Definitely a pro at high alloy. But tbh...a King 1200 is very good for bringing dull to sharp for HAP40. And I'm not the biggest King fan! Idk what it is about the 1200 but it's prime for HAP40 touch ups and sharpenings...if not too bad. Lastly: a well lapped diamond plate 🥰👍

@Alex25CoB 10 ай бұрын

Did I see that right? When leather stropping you start at a higher angle and then drop down at original sharpening angle, to remove burr?

@GdanskaPracowniaOstrzy 10 ай бұрын

How come in all Your videos you deburr the knife with edge trailing strokes? Do You do single edge leading at all?

@tailibaba 10 ай бұрын

Burr is just tiny little metal on edge, right? It can be removed by news paper. Doesn't matter which direction. No need to treat it too seriously. Just sharpening work.

@emieloss7229 10 ай бұрын

Relaxing to watch. Just wondering, when and how do you deburr? When I do only stropping motions myself I tend to form a wire edge or foil edge resulting in a sharpness that doesn't last long.

@sacoto98 10 ай бұрын

I'm pretty sure the stone he is using is a high polish stone, so he really isn't trying to create a burr, just polish the edge. If he creates a burr on a stone like this, then it would be really hard for him to deburr without going back in grit to a coarser stone. I think he creates a burr on the first stone he uses and deburrs on the same stone. After that first stone, he is only polishing without creating a new burr. The leather strop also helps remove the last little bits of burr

@tailibaba 10 ай бұрын

Hi, thank you! I reply at bottom.

@tailibaba 10 ай бұрын

@@sacoto98 Hi, thank you! Yes, I created burr on coarse stone. Once I get burr on the whole edge on both sides, the work is almost done. Just deburr evenly and lightly on both sides. Then I will move to next stone, but no need to do much work since coarse stone has done most of work. High grit polishing stone has not much work to do either in the end as last process. I try to keep some toothy edge for long lasting purpose. After polishing stone, I use leather to remove tiny little burr on top of edge.

@Vandelay666 10 ай бұрын

I find it very relaxing. Like ASMR

@tailibaba 10 ай бұрын

lol thank you!

@jimlahey5623 11 ай бұрын

Til 20k grit? 😂 10k wont cut like this i guess

@tailibaba 11 ай бұрын

Actually 400 and 1k can do. I do it often.

@EtherT 11 ай бұрын

@@tailibabagoated. I just got a matsubara blue #2 sukijihiki and if 400 + 1k can achieve these results…wow. I’ll be using it for slicing wagyu beef.

@GdanskaPracowniaOstrzy 10 ай бұрын

@@EtherTNaniwa 1k leaves quite fine polish for a medium, if there is a strop afterwards, then quite possible. I've just made shitty stainless shave and pushcut on a 400+1000 setup

@tailibaba 10 ай бұрын

True!

@Alex25CoB 11 ай бұрын

Wow, well done! Did you go to naturals after the morihei 500? Which ones did you use?

@tailibaba 11 ай бұрын

upto 8k b4 natural.

@davepratt3912 11 ай бұрын

Wow. Not sure my chosera 3000 can hang with that

@tailibaba 11 ай бұрын

Just give it a try.😂

@dulachlin348 11 ай бұрын

您好请问你的店铺在哪里找啊

@tailibaba 11 ай бұрын

你好，我是只在微信出东西。

@dulachlin348 11 ай бұрын

@@tailibaba 请问您这边有黑崎优霖240mm或者甲铁240mm吗

@tailibaba 11 ай бұрын

@@dulachlin348 木有240。家用几乎用不到这个尺寸。

@Oomph6006 11 ай бұрын

Brought the Hisamoto Shiro 2 last week... What a knife.

@tailibaba 11 ай бұрын

It's a beast. Workhorse. No, Workcamel😂😂😂

@Oomph6006 11 ай бұрын

@@tailibaba Lol.. It is a workhorse. I got my other Morihei`s re-handeled from yo handle to wa handle..

@tailibaba 11 ай бұрын

@@Oomph6006 The Shiro1 steel?

@Oomph6006 11 ай бұрын

@@tailibaba Yes the 180-210 and 240m

@tailibaba 11 ай бұрын

@@Oomph6006 That one, please don't sharpen it. It lasts almost a year. I have been using one 180mm for a year. Never sharpen it, never dull.

@Vandelay666 11 ай бұрын

Cool intro, I loved it

@DreySantesson 11 ай бұрын

Is that a Morihei stone ?

@tailibaba 11 ай бұрын

Yes, sir!

@medican117 11 ай бұрын

What knife is this ? 😊

@tailibaba 11 ай бұрын

Morihei Hisamoto Shiro2 wide type

@medican117 11 ай бұрын

@@tailibaba thx ☺️

@tailibaba 11 ай бұрын

@@medican117 Pleasure!

@davidliu1222 11 ай бұрын

大叔。你对naniwa super stone的树脂砥石有什么自己的见解吗？我本人购买了一块S2 10000目的（全新未使用），我看国外的很多使用者反馈说龙虾super的石头会变形。你是否听到这样的风声或者你本人是否有使用过这块石头的经验。能不能分享给我呀？谢谢🙏

@trentboyett6048 Жыл бұрын

What knife? What stone? Why does the stone sound gritty like its got sand on it?

@pawelcyprys7442 Жыл бұрын

Name of Stone pls?

@J_LOVES_ME Жыл бұрын

I have both of these and they are among my favorite knives. I use the bunka most. Once the patina sets in they are works of art!

@davidliu1222 Жыл бұрын

啊？😂。这是B站的大叔吗？

@RWSfan2024 Жыл бұрын

I assume that the thing you are best at isn’t very nice?

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