7 Things To NEVER Do With Japanese Knives

[@moltengirl6797]

I'm beyond ecstatic I found your channel! You guys are awesome!!! Being Torontonian I may come by to see you guys at some point..... excellent tips and I've subscribed to your channel and appreciate all of your advice 🔪❤ Nathan you are super fun to watch.... educational and very informative. Thank you

[@KnifewearKnives]

Thank you so much! Come by the shop and say hi soon!

[@Linder98]

Really nice video that answered alot of basic questions that aren't always obvious, thank you !

[@KnifewearKnives]

I'm glad to hear it;

[@Siloguy]

Great advice, the only thing I'd add is that instead of a homing rod i use a leather strop and compound then plain leather to maintain my edge.

[@Kinetic_Saiyan0862]

Great video 😁👍🏾

[@KnifewearKnives]

Thank you!

[@Lickitysplits]

When I was younger I left my Japanese knife in the sink. Several chips later it sat in my drawer (albeit boxed) for years before I learned how to use sharpening stones. 😅

[@KnifewearKnives]

I'm glad you've given it new life!

[@nuttrubersrevenge]

Tip number 8: Do not eat them

[@KnifewearKnives]

😂

[@TdSharp]

I never realized bamboo is bad for the knife edge. Good to know.

[@stupidnamesearch]

I started looking at these videos for sharpening tips and products BECAUSE I did the number 2 thing too many times. Stab the cutting board because reasons... bye bye tip, try to cut through bone, bye bye massive chunk of the blade..... when its your best and favourite knife, you tend to use it for everything.

[@KnifewearKnives]

I definitely get that, I wish my favourite knife could do everything under the sun!

[@stupidnamesearch]

@@KnifewearKnives If ONLY. i only have a Honke-Kaneso santoku that i got over a decade ago while in Japan..... nothing else i've owned has ever gotten close, i've used it for everything and i haven't been easy on it. Now i just have to work on fixing it and it'll be right as rain, albeit probably a 1/4 inch smaller

[@einundsiebenziger5488]

0:07 - There are* a few things to make sure ... - Mixing up singular and plural is the equivalent of leaving your new Aogami-steel blade uncleaned in the sink overnight😊.

[@ShayneScherer]

Was that your only takeaway from the whole video

[@einundsiebenziger5488]

@@ShayneScherer The other thing was that nothing in this video is really new. All these rules apply to all decent knives, so I focused on the presentation rather than the content.

[@Think890]

@knifewear is that first time sharpening guranteee ...something that extends to those of us ordering from the United States?

[@KnifewearKnives]

Absolutely! You have to pay shipping still, but the service is free. We also have free shipping over $200 if you end up getting anything!

[@einundsiebenziger5488]

... guarantee*

[@swave7019]

Drop the steel. Just not any good. Outdoors55 just released a very informative video on the subject.

[@MichaelE.Douroux]

Good tips! What style and length of knife were you using in the demo? Thanks!

[@seancoyote]

Looks like a 7 inch Santoku.

[@KnifewearKnives]

Hey, I used a 165mm santoku!

[@NateKnows]

Once a week for a honing rod is insane

[@joeblo5516]

Why?

[@Baklau007]

Not for a Japanese knife, daily isn't necessary for a high hardness knife

[@juangegunde4721]

Don’t forget the pp that stab their cutting boards

[@Siryn]

Pulling that knife through the pull through "sharpener" made me cringe so hard!

[@Scrubs87]

Tip nr 8: Don’t use your knife cutting through lobsters, crabs etc. one of the easiest ways of shipping your knife😅

[@KnifewearKnives]

Oof 😅

[@PPeteris]

You shouldn't do these things with any knife, not only the Japanese ones.

[@KnifewearKnives]

Truth!

[@NateKnows]

Truly don't understand who these videos are for. Stick to specific knife demos.

[@Roman-uu7jq]

I just bought a Gyuto shirogami #1. Before leaving it in the kitchen I will make sure my family has watched this video carefully