Knife Sharpening 201 - Reaching Your Knife's Full Potential

Bill from Knife Merchant is a master knife-smith. He is the one person you can trust to sharpen your knife and give it the necessary care a professional chef or a home chef needs.
This video will give you a peek inside the work that Bill can provide you so that your knife will reach it's potential which in this case, is extremely high. If you can any questions regarding knives, please reach out to David Holly.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@kenroman777]

Incredible useful information that really taught me as I was sucking up everything he said and literally automatically filtered out his gum chewing. Amazed at this young man's knowledge level. Makes me want to visit San Diego and speak to him in person.

[@jeronimomacias481]

Thanks for the video it was very informative. I didn’t even notice the gum chewing since I was focused on getting the information being presented. Just haters or whiners I guess. Just getting started in what is fast becoming an expensive hobby. Again thanks for the lesson.

[@TheSolarTutor]

I want to thank you guys for making another video with The Knife Merch team. I went to them after seeing the first video you made with them and it change my cooking. The knives I had I thought I sharpened were taken care of by Bill and brought back to life. If you are ever in San Diego, or live here, visit them. The last time I was there it was $5 a knife. Amazing service.

[@sharksfan7]

Bill made a great point. These single-bevel knives are designed to slice, not chop. If people are not familiar with these type of knives and try to use them like a thicker, softer European double-bevel knife, chopping through harder items like carrots or rock chopping herbs, they will damage the edge really easily. Reading through comments on these videos, a lot of people want the use the same knives that Hiro does but they may not realize the difference between what he uses and what they may be used to.

[@danielvale69]

Not sure what was making the squeaky noise The rock with the knife or the gum he was chewing XD

[@iga27]

moron

[@DennisdeJong]

It pleased me to hear a pro talk about the cutting edge. As I sometimes get sick of hearing or reading people's thoughts of the edge on blades. It totally depends what you're going to use it for.

[@calebmartin8117]

great video but please dont let anyone else chew gum lol!

[@markostifanic2470]

MILE KÍTIC PJESME

[@iga27]

you must be a french toad?

[@jaybusa3302]

this dude rocks. he seems to be a wealth of knowledge when it come to taking care of a knife...

[@Sydneywizard]

Thanks for a great video. I love watching a master of his craft at work and happily sharing his knowledge. And if it makes you happy, keep on chewing.

[@alanc6468]

Unintentional ASMR, thank you for helping me discover another one of my triggers. :D

[@godofatreus6913]

Hiroyuki Terada - Diaries of a Master Sushi Chef what's the next cooking video

[@godofatreus6913]

Hiroyuki Terada - Diaries of a Master Sushi Chef btw who replys to this?

[@Alzheimer42]

Seth Rollins *Replies.

[@chrisevans5176]

They've clarified before, that either one of them replies and I also think they have 1 other person managing the channel. Hiro often sits and reads through & replies to loads of comments.

[@koopa5504]

Hiro wrote lol? You must be a cool guy to hang out :D

[@SHWELL11]

So much to learn and so much information provide... Only to be ignored because of GUM... Thanks for taking the time to make the vids, tons of great information.

[@Laurelinad]

i just wish i could be there to learn ...

[@andywarner5799]

SHWELL11

[@TakashiLikesMetal]

man it's so expensive being a man of many hobbies

[@zamraqayum]

I learnt more from this video the the last 4 years collecting and sharpening knives Thank you

[@jamesjacocks6221]

Bill knows more about knife care than most knife gurus. Moreover, he can sharpen efficiently. Thanks for the video!

[@hansthomasandersen7836]

Extremely informative video on a subject I know little about, appearently. Thanks a lot.

[@joshuakirk4419]

cher hiro you inspire me thank you. i watch every video you put up. I wish one day im half as good as you. I've been in a kitchen since i was 14 and im now 23 and only doing my apprenticeship now, watching your videos really help me understand.

[@joshuakirk4419]

*Chef

[@CertifiedStepper]

Is it just me or was the Sharpening of the video and the lesson where satisfying lol

[@ManectricReturns]

personally it gave me a headache listening to that screeching for so long

[@trahtrebor]

Now that I've finished the video, very nicely done. Probably the best all around explanation that I've seen.

[@UncleLooney]

BIll, You're able to expertly sharpen a difficult knife, explain what you're doing and why, remain calm while a master sushi chef, your boss, your bosses daughter, the cameraman, all watch, likely with no script or coaching. Many commentors apparently have difficulty watching and breathing at the same time while remembering relief is just a click away. Oh and you're able able to excersize your masseters at the same time. Amazing confidence I'd say.

[@KyleAllenMusic]

Really love the inside look to a key aspect in Sushi making. Thanks for this video!

[@markedwards636]

We need a Knife Merchant KZbin channel with tutorials from Bill!

[@Rottidog]

Aside from the gum issues people are ranting about, back on track about sharpening - notice the slurry is cleaned away on the strokes away from the cutting edge & you can see the slurry on the return strokes? That shows he's applying pressure on the strokes away from the primary & not against it. Keeps the edge from micro damage of the slurry & tiny 'rocks' bashing into it. Very nice!

[@StephDancel]

when he gave chef hiro his knife and he held it up was so cute! it reminded me of my former chef de cuisine at my first job chef masafumi!

[@mo133jj]

Maaaaaan everyone in your videos is sooo grounded... very nice to see for a change

[@alaskawillCH]

Just bought a whetstone from these folks, like their service, like all the information in this video, glad to have found it - greetings from Alaska

[@SamC_]

I do have a couple questions! 1. When you say if your sharpening regularly, how often would that be for an average at home cook? 2. You say there there are 3 types of stones. I know you already said 1000 but what would the other grits be? Thank You! I love watching these video's and learning new techniques to implement in the kitchen. =)

[@SamC_]

Thanks so much! Also, for such a fast reply!

[@crushbytes7067]

Can you chew a little more please. thx

[@markozacar]

i disliked just becouse that chewing idiot...

[@drwlawesq.8222]

No doubt, you could hear him smacking his gums in the background. Unfortunate because I would have liked to watch this video, I had to turn it off though.

[@chappers4349]

Cole Croley bvbvcvnsv bctfvvgjvgjtnbvvvvvvvvvvbfjghdvcbvbfxvjccvcccc

[@DevonRegan]

so bad!

[@bicbot]

No-one knows what you're talking about? Who's crying?

[@jojoman8308]

so great video and i just love this channel!

[@joeltractenberg906]

great video thank you! just got back from japan where i bought a few knives and a 1000 stone and now i am going to go practice using your expert tips!

[@nmendillo]

I can't watch it. The chewing.

[@iga27]

yeah. go eat your own crap

[@FumetsuNoAnataE]

Lmao we know who was chewing

[@ThaWhistle]

good news is I was so captivated by the video that I didn't even realize the gum til I went to the comments afterwards.

[@BuckMcAntlerson]

This guy is like the freakin Knife Whisperer. Amazing skill.

[@GRIPBEAST69]

That chewing should be illegal, OH MY GOD.

[@marcabadie200]

Thank you very much for all this information, tips and tricks. It is always good to learn new things regardless of our level of experience providing one is opened to it.

[@catfishcrawl9195]

This process is relaxing in such a profound and strange way

[@lukep6017]

EXCELLENT VIDEO GUYS. THAT IS A REAL PROFESSIONAL, VERY ENJOYABLE TO WATCH AND LISTEN TOO HOW A REAL PRO SHARPENS KNIFES. I WISH YOU GUYS COULD GO STEP BY STEP HOW TO SHARPEN A WUSTHOF CLASSIC BLADE KNIFE. AND HOW TO PROPERLY KEEP IT SHARP. THANK YOU SO MUCH.

[@Sun-on6yh]

this channel really helps alot. thank you chef. i learned alot from your channel.

[@shipstern100]

Thanks for sharing all your knowlegde I leaned so much. Great presentation.

[@slimtheowl]

Best sharpening videos I have seen are always with thid guy.

[@213fritzy]

A nice and informative way to sharpen the knife. Thanks a bunch!!

[@adamkedrowski7901]

Wow I get a really good vibe from the guys at knife merchant... when I finally decide to invest in some knives I know where to go, yeah bill chewed gum but I kinda like things shot on the go and hey chew away... thanks guys

[@JayJapChae]

wow you can hear him chew his gum

[@gunny4029]

big deal, who cares, you high class phoney

[@iga27]

chewdick

[@paulkim46]

Beautiful. Thank you for yet another extremely informative lesson!

[@newenegy2030]

Big thanks Bill, this video was awesome, picked up some really good tips here. Going to get sharpening again! It really does take practice, but i'm getting there!

[@nikkolaus]

that first guy must be the owner.. he doesnt seem to know what the hell he's talkin' about... then passes it off to "Bill".. lmao.

[@goltzhar]

That couldn't be further from the truth. He probably forgets more in his sleep than you would ever know. If you watch the other videos you would see that he knows A LOT about everything concerning knifes and sharpening.

[@Marticus518]

Excellent video and all as usual, but my god his excessive chewing with the bubblegum is driving me insane

[@Marticus518]

I watched the entire vid, as per usual :)

[@kiwisocky1568]

I always forget how beautiful Japanese blades are; they really are pieces of art.

[@lionelthomas866]

This video has been very informative, i didnt know most of this and was very afraid of sharpening since my country doesnt really hace experts like Bill. But i have shred some of the fear out of me now. Thank you guys comment comes late since im a new fan :) but there are some really good jewels in the library

[@swiyth]

One of the TLDR points: Recommended 3 stones for those who sharpen their knives usually: 1.) Coarse, 120/240 (can also be used as a planer) 2.) Medium, (grit not mentioned, presumably 1000) 3.) Fine. (grit not mentioned, presumably 3000+) If only 1 stone, choose 1000 grit.

[@cantlosewit2twos]

A microbevel can be beneficial to prevent chipping so sometimes it's a good ides to keep it

[@TocilarulTimisorean]

So i have bought my first japanese knife, a new Tojiro Shirogami White#2 Gyutoh 210mm. I do sharpen on whetstones for 3 months now and i believe i am good at it. From what i understand from this, is that even if it has that micro bevel from factory, in this case as i am using it for all types of kitchen jobs including veggies, i should not thin it to eliminate that bevel ? I usually sharpen my knifes at 10/15 degree angle! The softer inox steels i sharpen at aprox 20 degree as the edge last shorter than harder steels as i saw

[@TheCosmonik]

Thanks Hiro and co.

[@BillyBob-1776]

I work as a butcher. What angle would you recommend for knifes used on beef non-stop? Not chopping through bone or anything, just slicing through beef and pork meat. What gum?

[@GregAspenson]

Regardless of the gum chewing, this guy knows what he's talking about. Walks the walk

[@archiethedog4515]

I am gonna dub that guy Master Chew.

[@archiethedog4515]

Hostile

[@iga27]

no way! it's just a comment on your stupidity;

[@lewisparfitt9795]

Jon Doe Snooker

[@cobboGHS91]

get back in the kitchen and make your giant boyfriend a sandwich you psycho.

[@marcus09di]

Hi Mr . Hiro I have a questions of how many times to get real sharpen knife and do you put oil instead of water ? I’ve have an electric knife sharpener it worked nicely ... Just wondering ...

[@julieking2009]

For a typical home user (one full meal daily using knives), would I expect to sharpen once a week or should the edge last more like a month between sharpening. I'm assuming a high quality Togiharu Inox steel knife. A basic guideline would be helpful in making my upcoming purchasing decisions. Thank you!

[@QuantumMind88]

I've heard that you really aren't supposed to soak finer grit stones for extended periods of time. Is this dependent on the brand of stone or does it apply across the board? Obviously you soak your stones, regardless of grit, indefinitely and have excellent results. What brand of stones did you say you use for sharpening again? I appreciate all the great info you shared on this video and look forward to future videos!

[@doctormudgett]

This was the reply from Jon Broida from JKI regarding when to permasoak stones : Resinoid based stones respond to soaking and drying differently from ceramic, clay based, and magnesia based stones. Magnesia based stones, like the chocera, will crack when over-soaked due to magnesia (the binding agent) leaching out in the water. After a while, the stone looses structural stability. Clay based and ceramic stones do not have any cracking problems unless dropped (or sometimes when they are worn thin and you exert too much pressure in an unsupported section). Vitrified stones work in a similar way to the ceramic and clay based stones, but are often less firm and can break more easily when dropped and/or worn too thin. Resinoid based stones, like the gesshin synthetic natural, 5000, and 6000 respond to soaking differently. The soaking is actually not the issue at all. Soaking helps soften the stone, causing it to release more abrasive more quickly, improving tactile feedback, and helping create more mud. However, repeated soaking and drying, drying too quickly, or changes in humidity based on environment cause the stone to dry out unevenly. Because resinoid based stones are not as porous, air can not penetrate as quickly, nor can water escape in the same way. As water leaves the outer portion of the stone, the loss of mass causes the outside of the stone to shrink faster than the inside of the stone, which is the main cause of cracking with stones like this. Therefore, when it comes to resinoid based stones, you need to pick one of the following ways of dealing with them: soak permanently (my preferred method for this stone) use as a splash and go stone soak and dry, but dry very carefully and slowly, while paying attention to general humidity

[@maze400]

Great video.... I have 1000, 3000 stones and felt my technique was shal I say less than perfect so I bought the Chefs choice trizor XV, any feedback would be appreciated. I have Zwilling J.A. Henckels knives and converted them to a 15 degree edge.

[@Kanti12311]

it's really hard to watch video when the chewing is distracting.

[@fodorpeetya]

Thanks for the video. Very educational!

[@patdoyle2514]

I found a wad of gum in my sushi. A great ad from the Knife Merchant.

[@timcloonan]

Strop, use polished/finished side or soft unfinished side or both. When would you use the compound Flex-Cut Just learning. Very respectfully, Tim

[@arickpalaganas5894]

really love cooking and i really wanna take care of my knives~ awesome video. he really is knowledgeable when it comes to knives and i feel safe following his tips~

[@GladRichGirl]

the chewing gum is so aggresive.

[@gunny4029]

you are hung up on b/s

[@iga27]

fuckhead

[@GladRichGirl]

mad

[@Niamhcotts]

GladRichGirl and so fukin annoying too.

[@martinzazueta8633]

How the hell is chewing gum aggressive 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@adamtoth7474]

That's what I use, flexcut gold. Goes on easy and cuts well with polish

[@houston34]

a very amateur question, i was at a knife shop the other day, and the staff there really encouraged me to get a carbon steel knife , i was really just looking for a normal stainless steel knife, he told me all sorts of benefits of carbon steel so i decided to give it a go, but then he warned me to really pay attention on cleaning them, he said i have to wipe it dry really really well after wash, any drops of moist will make it rust overnight literally. i gonna admit this really turns me off, i never cared about wipe my knife dry after wash with my stainless ones. is it true i have to follow this dry it well ritual for using a carbon steel knife? let's say if i forget to dry it 1 out of 10 uses, does it hurts the blade really bad?

[@archiethedog4515]

This is oddly very therapeutic.

[@olechuga2]

Sir, excellent presentation. Thank you very much for your hard work. Oscar

[@trahtrebor]

Durn! Here I was expecting to read all the " how wrong he's sharpening ", and all I read is "chewing gum" lol sheesh

[@zviruskru]

It's been nice and enjoyable watching your videos.

[@mikejanzer6696]

Great Video, very well done, EXCEPT Bill chewing the Gum. Please have him take the gum out before he goes on Camera.

[@BuckMcAntlerson]

Mike Janzer The gum is his swag. He couldn't sharpen a knife as skillfully without it.

[@TanakaDaRocka]

Farva in the house!

[@racexine]

Very nice and informative. More power to your channel, guys!

[@BackBurnerKitchen]

Curious if you have had any experience using the Tormek T8 with the 4000 grit Japanese water stone for Japanese knives (both single edged and double edged). If you have, did you like it?

[@keeganmiller442]

When using fine or coarse stones, do you always push the cutting edge into the stone, or drag away from? Is it the same for starting and finishing a blade?

[@olsont30]

Hiro, what happened to the knife sharpening 101 video?? There was some really useful information in there that I can't seem to find in any of the other videos.

[@TheSutov]

this is fantastic, I'll try some of this.

[@headknocker8999]

Great video Hiro.. let us know how the minonokuni matsu 1573 works out for you after you give it some time in the kitchen & re-hone after every evening.. Stay Sharp my Friend.. Gary/Hk

[@headknocker8999]

I likes the length of your knife, not too long just perfect IMO.. I'd love to have one but don't have the skills to justify a $242.00 knife, i guess my Victorinox boning knife will have to suffice.. Great Video as always.. ありがとう、ヒロ

[@Tremulousnut]

Headknocker start with an apprentice level kasumi (metal) knife. It's important to get good practice on knife sharpening skills first before you buy an expensive Japanese knife.

[@MrLikeke]

Funny dialog here although I appreciate it. I've got a 'do everything' knife make of 312 stainless (re-purposed chain plate from a sailboat) and a knife made from a retired leaf spring from a truck suspension. When I say 'everything' I mean chop bone of a pork shank and filet a freshly caught tuna. Crimony, one of my best paring knives is $20 store bought (Sears, paring). Then again, I've used my Victorinox (Swiss Army) to dress elk in the field. Tell you what, I have never, ever found a store bought knife so well dressed as a Swiss Army. Anyway. I understand the desire, and the need, for more expensive edges. I've got several myself of over $300 but for 99% of the work, a less expensive edge works very well. As mentioned in the video, it's paying attention to the 'apex' whether hollow ground or not. The deciding factor is always a steel which can hold an edge. Always. That includes sashimi fresh over the rail and paring upland fowl or preparing duck and dressing game for upscale clients as well for my own discerning tastes. See, from my experiences I have become a snob for what is fresh white or red meat. Restaurant staff usually find me difficult for I am too discerning.

[@John-xk7uo]

Hiroyuki, what stones did he use? There were three different names of manufacturers. Thanks great video

[@Munkylaw]

I absolutely love this channel. :)

[@captainwedgie1783]

''i hope this video helped...'' cmon man you are a legend

[@iLoveTheBomb]

Thank you Bill, you've really helped me think about sharpening my knives for work, particularly about longevity and functionality

[@sil9614]

Thanks....so many things i learned!!!

[@maguraboy]

Some are behind the idea of coarse edges, because they claim, last longer and cut just as well.I prefer highly polished, razor like edges.What do you think? (not talking about kitchen,but bushcraft and general use knives).

[@toriofalltrade8763]

Thank you for awesome information🙏🏻🙌🏻

[@williammatthews2948]

Thanks for the knife sharpening tutorial. For years I've used three different grit sharpening "stones" (made by DMT) to sharpen all my knives and they've served their purpose for my needs. Now I would like to upgrade to the type stones shown here. Do you have any recommendations to which stones to buy? My knives are your basic home kitchen knives, but I do have several high quality self defense knives that I also sharpen. Thank you.

[@agmemon10]

did you ever end up getting a recommendation?

[@williammatthews2948]

@@agmemon10 Not yet.

[@johngeddes7894]

William Matthews - A coarse grit maybe 200 for repairing chips and nicks, a 1,000 grit medium to start the sharpening aspect, then a stropping stone maybe 3,000 grit to 6,000. Since I already have a fast cutting 8,000 grit stone, I don’t need to go buy a 6,000 grit. Within a certain range, you will find what works for you. I’ve been noticing that a 1,000 grit diamond stone to 8,000 grit water stone tends not to last as long as using all water stones, and I really baby my knives.

[@redrum248]

awesome i just sharpened my straight razor knife and it works well i use 4000-8000 stone with a strop i just don't like how my strop isn't glued onto wood like your seems like it would work allot better that way mine is just like... a piece attached ? lol anyways thanks for the information!

[@martinchambers8090]

Fantastic vid with so much useful infol I can put up with the gum chewing just to be informed so clearly

[@sixeighttoast2853]

Did he say he was making and selling those strops? If thats the case, you you have the info so I could purchase one?

[@drivethelightning]

awesome video. any easy way to sharpen recurve knifes. I've got the buck reaper and it's a pain to sharpen

[@toaluasaleupolu7060]

No problem with gum great video and informative 👍thanks

[@tayloralbrecht8362]

What stones were used? It was hard to hear. And we’re those stones chosen for hardened steel?

[@Bob_Adkins]

Cheap HF diamond stones are excellent for flattening. 3 for 10-12 bucks, and they will flatten as good as any fancy Norton.

[@notacreativehandle]

This guys opening mouth chewing.....

[@Bodhi1satva]

Great video! Very informative! Thank you!

[@notsimar]

Any reason you don't clean off the blade between synthetic stones? What about the damage to the finish from using synthetic stones?

[@madamemoody4170]

Would it be possible to do a sushi/onigiri inspired cupcake? For example instead of cake use rice and maybe fill it with tuna poke and top with pretty edible flowers and such! That would be very cool to see.

[@killingmon]

Have you ever used Arkansas sharpening stones (black and translucent)? If so do you think they would get the knife that sharp.

[@KevinTwiner]

very nicely done! enjoyed

[@KevinTwiner]

Your welcome Happy Holidays