Knife Sharpening ☆ 包丁研ぎ

[@bwnnie]

Who knew such a thing can be so relaxing?

[@feefeee]

It's just as relaxing to do it yourself!

[@swimdeep189]

Brilliant but do the tomatoe slice so we can see.

[@vanessaeult]

The organic Damascus pattern on the blade is a thing of beauty

[@SSchithFoo]

Yeah but modern steels are so good you don't need to really do pattern welding. But the aesthetic value is still there of course.

[@AlexisXen]

Imagine someone breaking into his house as he's sharpening his knives

[@yelloweyeddemon5509]

Vivien Tan comes in he's like ohhh I have been expecting you

[@MinusTheRogue]

Vivien Tan he would leave quicker then he came in :p

[@BIGDAWG91331]

Vivien Tan turns in to a samurai movie

[@katlee3036]

Vivien Tan But then he cooks food and drinks for the robber.

[@jeromegeorge5]

Vivien Tan ه

[@colliewollie1471]

You can really see, feel, hear and expereince that you are completely proud of your art and passion for the kitchen. Wonderful.

[@PantsuGod]

I watch this stuff because I find slow sharpening to be so satisfying and calming.

[@foiledits]

this is fucking up my ears holy shit

[@foiledits]

im gonna go deaf brb

[@PantsuGod]

Foil How'd it go? Feeling orgasmic listening to this right now :)

[@foiledits]

oh im learning sign language rn, its pretty hard!

[@yelloweyeddemon5509]

Foil lmao

[@谷岡光太郎]

この動画の霧吹きの音すごい好き 何回も聴いちゃう

[@anaconda_is_here]

霧吹きが違う言葉に見えた私は末期 2年前のコメントに返信してごめんなさい

[@TOPCLASS97]

Imagine a collab between this guy and junskitchen :O

[@katlee3036]

TOPCLASS97 And then they go back to the man who sells it for $3

[@michelleavalo6382]

Wait this is not junskitchen wtf

[@georgefan2977]

TOPCLASS97 I came from Junskitchen lol

[@susujay7914]

George Fan same :3

[@shinywatcher8607]

Cool but i don't really see a point. Would they sharpen knives together? Make a dish together?

[@TachiOhyo56]

お見事！ 何でもこなしますね〜　素晴らしー

[@mistylily1216]

大工で良く鉋などを研ぐのですが、2000から10000だと砥石の番手が飛びすぎていて10000の効果が薄いかもです。 鋼にもよりますが中間に5000番程度の砥石を使うか、10000番の砥石にドレッサーとしてボタンの名倉を使うと良いかもです。 というか5000番程度の方が長切れして切れ味の良い包丁になるかもです。

[@小久保宏樹]

とてもすごい技術にとても見惚れました。 包丁はボブクレーマーの包丁だと思うのですが私は高い包丁を研ぐのは怖いのでいつも研ぎ屋さんに頼んでいます。なのでとても参考になりました。ありがとうございました！

[@roystonhuang9610]

Your videos are great company at 4 am.

[@zionxiox1475]

4:04am.

[@smileganchan2718]

綾也さんはどこで包丁研ぎを習ったんですか？２５～６年前、学校でもこんなこと教えてもらわなかったです。包丁研ぎまでアップしていただき嬉しかったです。いつもありがとうございます。

[@catcute8945]

りょうやさん、包丁研ぎの動画があればいいなぁと願ってましたら、りょうやさんの動画でみれるなんて‼️ ありがとうございます😭✨

[@SCHgirl123]

So pleasing to watch! I wish you would open a cafe or restaurant.

[@peepo9781]

Mayuri Shetty or he just decorated it as one

[@ryanflores1769]

He's my cousin... Yes it's a mini Cafe but opened a new larger cafe shop in July 2016

[@jakeaivilo3821]

Ryan Flores are you sure?

[@jeremykyles567]

Ryan Flores ?? it's his house in the video lmao, there's a video abt it

[@TheGrandWhiteFox]

I like the sound of that spray bottle hitting the table

Do you have tingles ?

[@ziyn6824]

For some reason it sounds like there are bells in it

[@nana-b5y9p]

りょうやさんに使われる調理器具などの物たちはちゃんと大切にしてもらって幸せだろうなあ

[@jsb7704]

眠たくなってくるような 気持ちいい音ですね😊

[@forest5453]

何でだろ、包丁研いでる音が気持ち良くて、うとうとしてる。

[@window741]

無駄がない動画。金属が好きな自分にはたまらない。あと刃物を研ぐ行為そのものと音が好き。また見る。

[@tornelysian]

You should be a hand model ^_^" " "

[@socialreject2156]

i love you're name

[@permafrost8894]

Ikr

[@Buttonmutten]

What's a hand model?

[@BR-xh8vb]

I like your videos. Everything kitchen-wise; from building the kitchen to creating and maintaining kitchen items. And of course, yummy guilt-free food. Love your channel.

[@lury7987]

砥ぐ音が耳に心地いいです♪ いつもありがとうございます。

[@谷岡光太郎]

研ぎ方も参考になりますし、何より音がたまらん🤤

[@jeanneamato8278]

It’s interesting to hear the different tones the knife makes depending on the part of the blade.

[@sekuraa1]

Ah what a beautiful knife

[@かぎり-i4d]

包丁の模様にびっくり。　お洒落

[@jorgep1]

What is the ball in the bottle for?

[@barirahmehmood]

To help you mix the solution inside.

[@StevenWoodworth]

Yeah, tough to keep those H's and O's mixed together. Its just water.

[@gakulon]

Steven Woodworth Yes, but that's still what the ball is for.

[@BboiiPnoi]

Steven Woodworth well with the overwhelming number of H's compared to O's i think maximum water mixture is needed..

[@Eternal-Seven]

AJ Ocampo no, the bottle is made for mixing anything, and that's what the ball is for. In the case of water the ball is useless. And technically it's Hs and OHs with water in room temperature conditions, not Hs and Os.

[@jimmypage122]

some mighty fine content my man

[@せいめい-m2s]

砥石まで凹んでるかどうかを見るとか凄いわ。脱帽。

[@adolfogamezjr]

Amazing video. Have been wanting to sharpen my knives with a whetstone!! Odd question though, where did you get that spray bottle? I like the sound of the marble in it.

[@alx123094]

Your technical videos are amazing

[@rockpaperskizzers]

It's really cool to see your method. Thanks for sharing!

[@ymb6987]

Great video - the knife is beautiful and the stones are amazing! Nicks were completely gone!!

[@Tacka4Fun]

thats a nice knife u got there. Could show how it cuts through paper at the end to show off its sharpness :)

[@tornelysian]

Or a scarf like in The Bodyguard :D

[@Taylorblake-vm6bw]

Tacka4Fun if he did that it would blunt the knife and he would have to start the process again

[@gakulon]

Taylorblake1920 I highly doubt that just going through paper would noticeably blunt the edge of the knife. With how expensive the knife looks, it's almost certainly made of high quality steel, which would hold an edge against paper.

[@roystonhuang9610]

Creature Plays Games It's damascus steel, or an alloy that includes steel and another metal which i forgot folded over each other to get a stronger result.

[@gakulon]

Grillby It's funny, because steel in itself is an alloy of iron and carbon, so it's an alloy of an alloy.

[@小春-c2o]

返信ありがとうございます。私の砥石は1200です。料理が大好きなので包丁を使う頻度はかなり高いです。 3本の包丁を使い分けていますが（大きさも違い）もう少し良い包丁を購入しようかなと検討中です。 毎週月曜日を楽しみにしています。 フランスパンをリクエストします。

[@Peru-Cusco]

映像と音が美しい

[@Jor0r]

I do love that 2000 grit, I have the same one and usually it's my finishing stone with almost no pressure and fresh water...

[@そうがわまゆみ]

私も以前研いだこと一度ありましたが上手くいかなかったのですが、りょうやさんの研ぎかたを真似して研ぎました！刃の先の方は上手く研げなかったのですが、先以外は見違えるほどで、真似して良かったと！

[@taikiskitchen8174]

指で押さえた包丁の裏側と砥石が摩擦される事＝包丁を研ぐ事なので、そうがわさんの言われる「刃先が上手く研げない、、」のは分かります。ですので押さえる指を３本ではなく、人差し指１本で軽く押さえて（強く押さえると、包丁から指がズレた時に怪我をするので）スケートで滑らす様にスースーと軽く長く研ぐと刃先が鋭く研げますよ！自分で研いだ包丁は愛着が増すのでたまに研いであげて下さい^ ^

[@SonnoMaku]

Absolutely beautiful knife. Great video.

[@Юлиус-п6ц]

What a beautiful knife!

[@lounacandelaria]

That's a nice knife you've got in there. I just find it ironic that some or maybe most people in the US prefer knives from Japan like Shun or Yexel. And yet there you are using a Zwilling knife which I believe is from Belgium? I assume you live in Japan. Your videos are great by the way. Keep it up!

[@peacefulcuisine]

+Louna Candelaria The knife I'm sharpening in this video is made in Japan. I'm 100% sure and that's the reason I decided to buy that knife :)

[@lounacandelaria]

+Peaceful Cuisine Oh I see. I thought it was made in Belgium because the brand is Zwilling. Thanks for the info!

[@lounacandelaria]

+Demez Photo That's good. I really really REALLY like the knife featured in the video. Do you happen to know if this Japanese made Zwilling knife is available in the US? Thanks!

[@lounacandelaria]

+Demez Photo I think I've found it. They are available in the US but boy they are so expensive!

[@TeamPocket]

+Peaceful Cuisine How long have you owned it now? I've heard that this knife chips easily?

[@SKazclaw]

Do you have a video of all your knives and which ones are used for what?

[@Damien_Bathory]

Finally someone that goes step by step with this

[@thiagocordova]

What do you use to flatten the whetstones? Another whetstone? What number? Thanks, and congratulations for the video!

[@yinace7]

Thiago Córdova 220 - 600 grit..

[@zigg3]

May I ask what brand you've chosen for your whetstones? And, have you tried other brands? The options i Sweden are rather limited.

[@peacefulcuisine]

+Micke Granberg They are all Japanese brand. Three of them are from the company by the name of Sigma Power :)

[@hannespitajosefsson6174]

+Micke Granberg really fuckling slimin sweden, i bought some of the internet, cant remember the brand but they work good

[@Ottomannen]

+Micke Granberg I found these in a swedish webshop. They also have a regular shop in Gothenburg. bagarenochkocken.se/knivslipar?pager_0_53_0=2

[@zigg3]

Yeah, I've seen them too. But found this site some weeks ago www.sliqhaq.se/slipa-rakkniv-slipsten-c-4_114_117.html Have read only good things about Naniwa stones. Thinking of giving them a go.

[@kikolification]

why you didn't cut something at the end to show the result? ;(!

[@peepo9781]

kikolification 그것은 칼을 둔화시킬 것이다

[@peepo9781]

당신이 한국말을하지 않는다는 약간의 기회가 있음을 의미합니다; "It will blunt the knife"

[@yalikejazz3381]

SteakCheeseArin dude why translate it? just speak in english idiot

[@mervankadrijovski705]

I waited too. Im disappointed

[@うすべにあおい-c3l]

私には包丁を研ぐのが難しくて… でも研いで切れ味が良くなるとお料理するテンションも上がります(笑) お料理の動画もいつも参考にさせていただいていますが、今回のような 動画もとっても嬉しいです。(^-^) これからも色々と楽しみにしていますね。

[@victorialobo7618]

Beautiful video as always very peaceful 😄 can you please answer me where did you buy your knives? THEY ARE SOO PRETTY

[@peacefulcuisine]

Victoria Lobo I bought it at Sur La Table in Portland downtown ;)

[@らき-w7p]

包丁の模様かっこいい

[@5世ペペロンチーノ]

ダマスカス

[@cronus7732]

WHAT THAT IS A BOB KRAMER KNIFE!?! those are literally the best kitchen knives available

[@StaySharpFacas]

Cronus7 no they are not, check some handmade Japanese knives, this got nothing on a Itsuo Doi, Fujiwara, Takeda, Konosuke, Shibata Kotetsu. I could go on forever.

[@百舌-i4s]

荒砥は年に何回かバカやらかして欠かした時だけでした。 普段はなか中砥か仕上げだけで研ぐ板前さんのほうが多かった。 そのくらいの欠けなら中砥で良いかもしれません。分からないけど皆んな包丁が大事過ぎて荒砥だと直ぐに包丁ちびっこくなっちゃうからかな笑 ダマスカス鋼は男性は好きな人多いですね^ - ^

[@luna_S_O_1129]

音フェチなのと、天然素材とかナチュラルな感じがすごく好きなのでいつもりょうやさんの動画見て癒されてます(*´﹃｀*) これからも楽しみにしてます！！！

[@mimi-c8t2o]

私の父は板前なのでよく家で包丁を研いでいます。 包丁研ぐのって簡単そうに見えて難しいですよね💦

[@user-zw3og1bq2t]

格好いい…

[@quintywhatareyoudoing4548]

刃こぼれとはどんな状態ですか？？ 私も包丁は研ぎますか、何が良くて何が悪いのかわからない状態でやってしまってます。 海外では棒の様なのスライドさせているシェフをみかけますが、あれはどんな効果を出すのでしょうか？？

[@peacefulcuisine]

Ryan Ogilvie 刃こぼれは、刃がギザギザになって欠けている状態のことです。展示品を買ったので買った時からあったのですが、やっと修正しました。笑　研ぎ棒はハガネ製の包丁には使えないし、砥石の方が簡単で確実だと思います。

[@ShadowMKII]

This is ASMR. Awesome. (And nice Zwilling - looks like a Shun Reserve. ;))

[@curseofthegreat]

ShadowMKII looks more like a Kramer by Zwilling.

[@kappablanca5192]

J.P. Massaro because it is a kramer by zwilling

[@balooplume7674]

Really nice and interesting video ! But i have a question, like me, you cook essentialy vegetable, so, why you don't use Nakiri knife or a specific knife for vegetable ? What is your opinion about this kind of knife ? Have a good day from france !

[@peacefulcuisine]

Baloo Plume Nakiri knife is a bit too short for me. I personally prefer longer knives:)

[@PunnyRabbit]

+Peaceful Cuisine Do you ever steel/hone/strop your knives?

[@小春-c2o]

りょうやさんこんにちは。。 いつも参考にさせて貰っています。特にパン作りや自家製酵母作りはりょうやさんのレシピ通りに作りました。今回は包丁の研ぎかたですが、左右同じ回数で大丈夫ですか？それと研いでから切れ味が無くなるまでが早いのは安い（¥5000前後）だからですか？

[@peacefulcuisine]

小春 僕の包丁は両刃なので、基本的には同じ回数ですね。片刃だとちょっと違います。　切れ味がなくなるまでが早いのは、包丁の素材や作り方、研ぎ方、使う頻度など色々な要因が重なっていると思うので、取り敢えずは砥石の種類を増やしたり丁寧に研いだりするといいのではないでしょうか(^^)

[@TheVegetarianBaker]

Great tips. I need to get a sharpening stone. :)

[@linardiwijaya7158]

Dayummm, i just realize, you got Bob Kramer damacus knife... 🤟🤟🤟👍👍

[@mo-ko2673]

少しの刃こぼれなら、２２０番だったら１０回も研げば十分ですよ

[@無職透明-f7v]

鋸になるわ

[@Kn-zz3ed]

音フェチにはたまらない

[@gavranarh]

as i understand it the key to achieving a seriously sharp edge is to keep a consistent angle while sharpening. what advice can you give on retaining the same tilt of the knife relative to the stone while sharpening freehand? also, most utility blades have the edge at an angle between 30°-40°; yours is maybe 1/3 of that, which does give a much sharper edge but also makes it rather fragile - any thoughts on that? Thanks.

[@jordanellison3179]

The Kramer licensed knife that he's working with can hold a much finer edge than the majority of knives on the market. Those knives are somewhere in the vicinity of 63 Rockwell with a great deal of flexibility despite the hard SG2 core.

[@kimdongsaeng8946]

youre doing a great job! thanks for sharing your knowledge!! i, well i mean people who watched this appreciated it!!!:)

[@clarataguchi2408]

I love it, thank you!!! Lessons to sharp my knife...

[@adiosepic1829]

I have a (perhaps a bit silly) question: if using a knife daily for basic household breakfast/lunch/dinner prep on plastic and wooden surfaces, how often would you need to conduct this kind of sharpening?

[@adiosepic1829]

+Adios Epic p.s. Your videos are AMAZING. Thank you.

[@wolphay5636]

In this case, I guess, there can't really be a set interval between these chores. When you feel like the knife isn't as sharp as previously or when there is visible damage, then it's time.

[@knifesharpeningnorway]

Good demonstration 😊

[@黒狐ガスマスク]

神だ......

[@Piluttatingeling]

How often do you sharp your knives ? I bet those stones cost a fortune , but it's probably better sharpening knives yourself then letting someone else do it.

[@peacefulcuisine]

Piluttatingeling about once in a month. These whetstone costs about $200 in total :)

[@Piluttatingeling]

***** Thank you ! :) And how long will they keep, when do you have to buy new ones ?

[@peacefulcuisine]

Piluttatingeling It depends how often you use. But I think whetstones can work at least 5 - 10 years if you are using it at home only :)

[@alanherrera5421]

There are also natural and artificial wetstones...so maybe u can have one...

[@phantiensi8233]

gsxtr1 search "Japan King Stone", good and not expensive

[@fluid8888]

What tool are you using to flatten the whet stone when it is uneven?

[@samanthag9019]

I bet it smells like after the rain.

[@kappablanca5192]

Samantha Graciano it actually smells like a combination of what the stone is made of and rust

[@sndtae]

I learn so much just from watching this channel.

[@AceGunSlinger666]

Thank you for the video. I enjoyed it very much :)

[@glytch5]

Yep... using super coarse stones like that at a low angle will always screw up a pretty knife like that. Lots of buff marks left behind. When it comes to operations that coarse, you really might as well use a diamond plate, sandpaper or oil stones that don't produce a slurry. These stones are so dry....

[@JeronimoBarros]

Excuse my lack of knowledge, but do you use Windex (glass cleaner) to wet the stones ?

[@pyro1324]

Jeronimo Barros No, it's regular tapwater. It is used to displace the metal filings that come off the knife and to aid with friction.

[@grkongjie]

pyro1324 A water stone is not kept wet to displace metal filings. It is kept wet to create that slurry paste, which is what works to sharpen the knife--like you said, to aid with friction. Stones like these won't product metal "filings," anyway, you would need a file for that.

[@PunnyRabbit]

Of course not; water is just used. There's no reason to introduce harmful chemicals to your kitchenware. And Windex isn't vegan anyway.

[@westcoastwarriorsarchive7929]

What are the stones you use? I recognize the naniwa chosera 2000 stone but no idea what the rest are.

[@abdullahmenevse]

Taşın tamamı ve bicak agzi çok güzel olmuş eline sağlık üstadım

[@opelsnest]

i feel sharp just by watching this.!

[@kimpai]

This might be a stupid question, but I'm looking into getting Japanese kitchen knives. Can you suggest some for me? Also, what kind of stone did you use on this video to level one of the water stone? Thank you! Btw, i really liked all your video. Keep up the good work! ^_^

[@UpUpAndAway]

Man that was so satisfying to watch, but if you were to cut something at the end of that video with the knife, it would've been such a better ending!

[@DeathBlossom385]

I have a Damascus Nakiri and i know some stones aren't damascus friendly. I have a shun whetstone. Is that okay to use on?

[@キチ様]

音フェチにはたまらんたまらん

[@mysingingbelly]

Ryoya-san, do you have any tips to treat your cutting board? Do you oil it? If so, may I know what kind of oil you're using? Thank you :)

[@wilsonline90]

What a nice knife! I bought the cheaper one, the simple stainless one. But if I knew this one was made of SG2 maybe I would go for it. I mean I head a 50% discount, so yes I would get it.

[@StreetFoodatHome]

thank you.

[@yalikejazz3381]

nice knife ya got there mate

[@MrHeavyParty]

I'm curious if you use a strop too? Keep it's edge as you go.

[@Leococinaoficial]

awesome! i would like to have a damascus bob kramer knife a day!!! i'll have it!

[@henriettatan188]

What bottle is that and why it got something inside it? Is it contain some kind of solutions or oil mix?

[@randomrazr]

should you hone it with a steel rod after finishing sharpening?

[@PunnyRabbit]

That is unnecessary for knives with harder steels. The purpose of honing/steeling is to realign a knife's edge. A harder steel may not roll (but may chip, as shown in the video); a softer steel will roll.

[@randomrazr]

PunnyRabbit so a knife like in the video, is not somethign u should hone?

[@PunnyRabbit]

+randomrazr Yes, a knife prone to chipping (whose edge does not roll) has no reason to be honed.

[@randomrazr]

PunnyRabbit i thought u should always hone a knife , but as u say, expect for the expensive oneS?

[@pitabread94]

+randomrazr Knives with a Rockwell's hardness(rhc) of 59ish or higher, such as the one in the video, shouldn't be honed because the honing rod will cause micro chips to form on the blade. you can use a piece of raw leather to remove any fatigued steel or imperfections on the blade. All you need is a cheap used unfinished leather belt from your local thrift store.

[@Walks_low]

霧吹きを置く「ドンッ」の音がなかったらパーフェクトな動画(ASMRの感覚で見るとして)

[@kjlovekoheijapan552]

自分音フェチでリョウヤさんの動画凄くいいです！

[@b-radg916]

By sharpening in sections like this, it seems like over time you'll flatten out any belly/curvature the blade has.

[@kappablanca5192]

Bradley Gong not necessarily. If you produce an even burr then the blade shape will stay constant.

[@b-radg916]

amythrain: OK, but unless he’s not showing us everything, he only focused on three portions of the blade. In regards to a burr, in order to raise an even one (along the entire blade), I think he needs to better address the curvature (belly) of the knife.

[@kappablanca5192]

Bradley Gong yeah, i agree. I thought you just meant that sharpening in sections was bad. Usually, I would work in sections, but sections much smaller than these.

[@kappablanca5192]

Actually, when you look at 5:04, you can see that the bevel is inconsistently sharpened

[@b-radg916]

amythrain: And by no means am I saying I’m a pro, but I do try to do things that I believe will have the best results. I rarely work in sections, and on a knife with that big a belly, I’d definitely keep it moving along the entire edge.

[@juliettedumouchel6021]

Having declared my dissatisfaction with this sharpener last night kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.

[@guillermomartinezyg.2547]

Where could i find this whetstone..... this is width is very good.... usually are too thin

[@aah4764]

What stones are these? I recognize the 2000 as a Naniwa Chosera, but I am curious about the rest. Thank you.

[@MaximusPanin]

On the blade reads "Kramer by Zwilling" - Bob Kramer: since 1995 he has his studio in Seattle. Bob has signed a contract with the firm "Zwilling & Henkels" a series of knives "Kramer by Zwilling". "Zwilling & Henkels" - old German knife company, which in 2004 bought a little-known production K.K.Nippa (Seki city) Japan. Prior to this, Bob Kramer has worked with the company "Shun", but the quality of the knives did not reach the level of "Kramer"

[@Surrealiantx]

I believe many of us would take pleasure in knowing what the name of the stones are you used; so we can also sharpen our knives with stones of good quality. Thank you.

[@jclaudemoran504]

+Surrealiant +Surrealiant Good quality stones are Naniwa chosera stones(now called professional stones), Shapton professional stones, Shapton glass stones. You can find quality water stones at chefknivestogo. Just contact the owner and he will help you out.

[@jclaudemoran504]

+Surrealiant btw the 2000grit stone used in this video is a chosera 2000(now called professional 2000)

[@matthewnakhla]

+Surrealiant king makes some good quality whetstones for a very good price

[@nonamenone]

can you please film some more pottery videos? cuz i enjoy watching your pottery video

[@Phoen1xChan]

Arent you supposed to let the whetstone soak in water for 10-15 minutes?

[@thekillerstarfox3394]

MasterCrado 10 to 12 hours but the longer the better

[@laurentecrivain6944]

Depends on the grit. Coarse stones need to soak longer.

[@laurentecrivain6944]

*****, In context, this is about water stones and expansion would be an issue if you kept them in freezing temperatures after being used the water.

[@laurentecrivain6944]

Уеah, I merely pour water on mine anyway.

[@yalikejazz3381]

who cares its his own life...

[@raggaesickl]

Great video! After bying the Type 301 knives I fell in love with sharpening my knives properly. I've got 2 questions: 1) I learned, that you need to sharpen the sides of a knive in a 70/30% ratio, where 70% is the side of the knive you're cutting with. (left handers/right handers). Is this correct and do you take care of it? 2) Which kind of grindstone did you use in the video to flatten out the actual grindstones? (I'm talking about the pink one) I've always thought about that problem, but never found a solution.

[@kappablanca5192]

raggaesickl i think he’s sharpening with a 50/50 ratio

[@tossds001]

What kind of soap did you use ? I also want try out here @ USA