Knife Sharpening With Mino Tsuchida

Global Knives Australia - Knife Sharpening With Mino Tsuchida

[@victoriavalladarez9094]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@TheClosetiguana]

I visited a knife store in Japan that carries blades that weren't good enough to become samurai swords. After I bought the knife (which I still love) they asked to show me my knife sharpening skills. They made it clear it wasn't good enough, so they spent half an hour giving me lessons (while ignoring other shopper!). I love Japan.

[@DementedPony]

This guy is the real deal.

[@darhopkins5433]

Agreed!!!

[@Cypeq]

+Figus Heimunschplit he is ' reeru deer.'

[@n00bgamer22]

Figus Heimunschplit i

[@JaihindhReddy]

He isu tha rearu deeru.

[@pinkiedestroyerjr1031]

i like his hand cream metaphor. ''itu isu notu da tube thata heals your hands, it isu the cream that comes out''

[@paullorenzo2465]

"Guide s better than my technique unfortunately"

[@HyakuJuu01300]

This man's English is absolutely adorable.

[@ageckomiller]

Hyaku Juu I think you mean ingrish

[@fryloc359]

I could listen to him all day.

[@annechomyn]

HE is absolutely adorable.

[@davidadkins8738]

I've watched a lot of sharpening videos. This is by far the absolute best, most informative and demonstrative video to date. No one can beat the Japanese chefs in their blade and sharpening knowledge and expertise. I say that because no one else I watched said or did anything like this video. The kicker for me was when he address the curvature of the blade. That is something no one talks about!! Watched it multiple times!

[@amistry605]

David Adkins He's an OG, he knows what hes doing

[@scottthompson292]

He's one of the few teachers out there that tells you straight out, don't wipe the slurry off the stone. It's the slurry that does the work.

[@chinashorts1491]

I didn't know guides existed until watching this. He also points out that you can listen to the sound of the knife during sharpening to know that you're holding your angle. I've watched about six hours of videos from Westerners that can shave forearm hair with their knives, but they never mentioned sound or guides.

[@chinashorts1491]

They also didn't mention that keeping the grit on the stone is a GOOD thing.

[@robertbrandywine]

@@chinashorts1491 Guides have been around for western knives a long time. I had one back in the early '70s. But they are considered like training wheels among experienced hand sharpeners.

[@kurapikakurta3863]

You sir have just changed my perspective on knives. You just saved me a couple of hundred of dollars. I have really wanted to be a better cook so I was practicing my knife skills a lot. The only thing that was holding me back was all of our knives here in my house are pretty dull. They are pretty cheap as well. I thought the only way I was going to have a good and sharp knife was through buying a very expensive one. But then I saw your video. I remembered we had a wet stone that nobody really knew how to use. I thought I should try to salvage my old knife first before buying a new one. Yesterday I sharpened my knife using Your method and the method korin knives uses. First I used the number 300 stone and then the 1000. Took me about 45 minutes to an hour to finish. And oh boy did that actually sharpen my knife. My old, cheap knife is so sharp it feels like I'm cutting through butter. I have never enjoyed using a knife until now.

[@kurapikakurta3863]

I just bought tons of veggies right now just to practice some if the knife skills I have learned on KZbin. This just changed my perspective on knives and cooking in general. Although I'd still want a good quality Chinese cleaver in the future, I just figured out that one doesn't really need a very expensive knife. Just buy a good and reasonably priced knife, a wet stone and then learn how to sharpen your knife. Buying expensive knives is pretty much pointless if one doesn't know how to sharpen their blade. Even the most expensive knives will become dull eventually over time and learning how to sharpen your blade will save you from buying a new blade. Thank you so much for this video. I hope you all are having a wonderful day :)

[@svipull5816]

+Andrea Mariano So you are shocked how sharp your knife is by using a 1000 grid and a "cheap, old knife" ? Now imagine going up to a 6000-8000 stone and using a "real/good" knife :P

[@nal8503]

+Andrea Mariano I still recommend a good knife. I bought one in Kyoto from a a smith that still makes his knives by hand, rather than outsourcing them like the famous knife brands. It set me down only ~70-80$ and it puts any other knife I have used to shame, regardless of how much you try to sharpen them. Sure, a cheap knife that is properly sharpened compared to a cheap knife that is dull shines. But even a dull knife that is well made puts a sharpened cheap knife to shame.

[@MisterGabal]

+Nal a dull knife is a dull knife, no matter the price and construction. I will always prefer a sharp, cheap knife, than a dull, well made one.

[@nal8503]

RemusN7 I'm not sure of what kind of outstanding quality your cheap knives are, but even if I don't sharpen my good knife for well over a year it blows any sharpened cheap knives available here (in Germany) out of the water. Heck, no matter how much I sharpen the "decent" factory knives (30-60 EUR), they don't compare to my "good" knife, which was only about 80 EUR and handmade by a smith. At the end of the day a good knife is a good knife. A cheap factory piece of shit will remain a cheap factory piece of shit no matter how much you sharpen it. If you've got the time to sharpen a knife, then you're better of sharpening a single good knife (once per so many months) rather than wasting your time (sharpening frequently) and money (by replacing every few months). Of course, that's just my opinion. I prefer spending once, but for a lifetime, after making a well informed decision about who is going to get my money.

[@TimO-eg3nv]

this guy is just really likable idc about knives but I watched the whole thing

[@mculich]

Same here

[@dyalibya]

It's because English isnt his 1st language but he still puts in an incredible effort

[@redwhitentrue]

I turned on the subtitles and I learned that "steve is gay"as well as other important info such as "how the snow tastes", "the ugly guy rapes", "the hornet", "the opponent brain", "tonight you hungry solar", "see the black kid" and most importantly "I'm game will double check". Seems legit.

[@krognak]

To have a teacher like him would be an absolute honour!

[@Lachdanun]

It would be one of the most, do not speak unless spoken to, and if you dont know the answer then pay attention and learn, better to keep silent than to open mouth and prove you are a fool..

[@guguigugu]

i love his english i absolutely love it :)

[@Ryzler13]

guguigugu awrays srising sricing sricing.

[@oddgreen]

Same here :D xD

[@thinkpanzer6690]

it was horrible don t encourage him

[@ThrobinHood34]

Having lived in Japan I can say this is actually pretty good English for him

[@mikeg3774]

Mr. Tsuchida, Your demonstration is appreciated; iIt was very succinct and very informative. I understand the process better now. Thank you for sharing your experience. Mike, USA

[@juliotoru]

I've been sharpening knives for close to 5 years, and I thoroughly appreciate his sincerity and humility. I too use Japanese water stones and know first hand the necessity of flattening them; took a bit of time, I'm dense. One of the manufacturers of stones I use has a quote that appeals to my obsessive nature; "Sharpening is an attempt for perfection", the author is unknown. Also, they recommend you let the stone do the work, and as I now understand, it's better to use lighter pressure in order to maintain the same angle.

[@IsaacOLEG]

well said, but for Japaneze blades,(I dont know much about them, but seem to see them straight) many french cooks wear their water stone without having trouble, but those are round end blades mostly

[@outdoors1524]

What do you use to level your stones?

[@zac08]

@@outdoors1524 a grit stone with a smaller number. If you want to flatten a 1000 grit stone, use a 200 or 300. Generally most users would get a 200/300 as maintenance stone, work up to 500 for repairs on the blade if it has chips or dings, then start with 1000 for general sharpening, 3000 and above would be used to get a refined edge or polished edge.

[@rockeater]

I feel like grasshopper in front of master. A true Master.

[@ThePanacon]

"We are Japanese, we are always slicing, slicing, slicing. :-)

[@paulr5027]

Best knife sharpening video I've watched so far!! Now I have to buy some stones, watch wife roll eyes!!!!

[@zargodc]

"talking to the bottom good i'm gay you better change" I love video translate

[@ScientificNoodles]

Totally agree. Best kind of teacher here, because he tells you the what for's and how to's, all at a nice and even pace. I love it.

[@1337fraggzb00N]

"Day get school good for the soul into the simpson" - i will keep that wisdom in mind for the rest of my life.

[@mellowb1rd]

At 8:19 there is a single frame of something else.

[@CHAD-RYAN]

I will figure out what it is. It looks like a picaso painting of a wall.

[@HUSS_BOSS]

No its just a glitch .

[@sudo_nym]

Despite English not being his first language, he explained it clearer than any English chef I know.

[@Garymayo]

turn on subtitles, and get a beer. lol

[@crueldeity]

this was hilarious.

[@aaronbunn1987]

Ball sack! XD lol so good!

[@vincentliuo]

ow man i must have a weird sense of humour cause that made me lol

[@tonywright5510]

I'm gay you better change. LMAO I nearly died laughing at this with CC turned on.

[@TheJere213]

1:49 "You must be shopping with the night because it's a just war" XD

[@tonkroese]

This is a sheer pleasure to watch. A master explaining the skills in a simple yet effective way. Thanks so much for posting. I could watch this over an over again, it's nearly meditation...

[@GlobalKnivesAUNZ]

Hi Marcel, General knife sharpening instructions can be found at www.globalknives.com.au/knife-sharpening .

[@mfs-3572]

Global Knives AUNZ 包丁なら15~20度のは刃をつけた方が良いのでは？

[@mirzahuseljic5238]

I love how he explains everything slowly and with much attention to detail :) A very nice gentleman...

[@VendettaMachineYT]

2:41 "Bubblies must be stops!" I am a big fan.

[@QuintusFlavius]

It's amazing how accurate his movements are, just like his wisdom.

[@PressNow]

My understanding was that a steel was used to re align the existing edge on a European style of knife, not to actually sharpen it. I think it is a result of the style of edge on the European blade. That said I am pretty sure Mr Tsuchida has forgotten more about knife sharpening than I will ever know. Thank you so much for this video.

[@TheRealGrandadNo1]

Jamie Oliver, Gordon Ramsay, eat your heart out. This gentleman knows exactly what he is doing. Loved this video. Now all my kitchen knives are sharp and a joy to use. Bought a stone and it was well worth the outlay. Much respect and thank you Mr. Tsuchida.

[@CyberiusT]

Sharp knives are a lot less dangerous than blunt ones, IMHO: a blunt knife you need to lean on - any slip has a lot of force behind it; a sharp blade should just about need it's own weight only to cut - you're less likely to slip anyway, and if you do you have a lot more chance to pull it back before it hits something important (like your thigh). OTOH, you do need to appreciate that it's sharp in the first place. I've lost count of the number of people who've cut themselves on my knives by being careless - holding one by the blade, for instance.

[@TheRealGrandadNo1]

One piece of advice to everyone, as taught to me by a master butcher, NEVER, EVER, catch a dropped knife. It is easier to sharpen it again if necessary than to try and repair a badly cut hand. After all, your hands are more important than a blade.

[@CyberiusT]

TheRealGrandadNo1 You needed that pointed out? A sharp carving knife takes slivers of bone of a roast if you aren't paying attention - a living hand you could do irreparable damage.

[@ZYGTropicals]

CyberiusT I thought the same thing before I read your reply! "You really had to be taught that?" Oh well, theirs at least a small group of people out their that does need to be taught that. Ex, people with no common sense.

[@guguigugu]

people will tend to react instinctively, and try to catch anything that is falling.

[@SuperGramph]

Do I understand something right? Japanese Knives are sharper with an angle of 10-15 degrees but sharpens konvex? Didn’t he applied a flat grind on his knife instead of a konvex one? Can somebody help me? 😅

[@Ereshkigal616]

his accent alone gives me utter and total confidence in 110% of what he's telling me... the fact he's in a kitchen and is wearing the chef clothes is supplementary.. :) much respect

[@georgepita2400]

You will have no idea even he talks english

[@th3gughy]

Great video, thank you very much! And I really love his point: no need to discuss which method is better, we stick to our culture!! 😂

[@dio52]

European knives aren't sharpened on a steel, they're only honed. I learned knife sharpening from my American dad on German blades when he was a butcher... we use stones as well. The only difference is the angle of the blade, and that's just down to preferences in preparation techniques.

[@JTSX1]

Also hardness of the steel matters too. Many German steels are 58 to 60 HRC which may not hold a low angle edge as well.

[@alanmak984]

Correct, was about to say the same thing. That steel rod is only for honing, kind of a temporary fix. Also the reason why Western chefs knives tend to dull so quickly is because they use it for general purpose including hacking chicken with bones and chopping. Whereas Japanese knives (as he said himself) are for slicing food, much more gentle on the blade.

[@danewood2309]

it depends on the rod, modern rods are only for honing, some of the older ones pre ww2 had an aggressive spiral and were designed to remove metal and to actualy sharpen, I have 3 that were made in sheffield, England, one with a bakelite handle and two with bone handles that are for sharpenening , i also own 4 old honing rods that have a different pattern

[@christopherstaples6758]

looks like a ceramic stick so it would have been a sharpening stick and not a honing steel

[@IsaacOLEG]

@@danewood2309 you can sharpen a bit or correct à folded cutting edge wish the steel. It is as a file. (One cut file ? ) Spriral I never seen. More aggressive indeed.

[@benjaminruiz7441]

Wow amazing, I've seen wanabee sushi masters sharpen their knifes the wrong way their entire career. They don't take the time to research and learn the art of the culture, They go from dishwasher to chef.

[@kendolangga4414]

This is a great video, and Sir Tsuchida seems to be very knowledgeable on this topic. However, I have to say that watching this with auto-generated english subtitles is one of the funniest things ever.

[@dominicm6144]

Let me just thank you for giving me the chance to laugh until I choke and gasp. Thank you.

[@iravenchem]

My wife hates it when I sharpen knifes in the middle of the night

[@FortunaFortesJuvat]

Something may have been lost in translation, as Mino-San is correct. Generally speaking, German style knives require honing with a steel in order to re-shape the edge. This, as he pointed out, only effects the edge, and needs to be repeated frequently. On the Rockwell hardness scale, most German style knives are sharpened to between 56 and 58. Most steels are around 60-62. Japanese knives are often harder than 63- so honing would be useless, as you would just be rubbing the knife on a softer metal. They are also hard enough to resist their edges rolling over, as would be the case with a German style knife. In any case, you don't want to sharpen your knives too often, as this takes steel out of them and shortens their lifespan. With proper honing, a German knife can go as long as a Japanese knife without sharpening (grinding a new edge). As Mino-San said, one isn't necessarily better than the other, they're just different cultures.

[@MrNiceCobra]

Hardness of honing steel does not matter much I think. Because in fact one may hone the edge even with leather or woven cotton belt . (I have one from my grandpa that he used for his shaving blades). As you mentioned , if Japanese blades are harder so it is probably just taking longer to roll the edge or become dull. But at the same time it makes it harder to straighten(hone) or to re sharp. I personally honing all my blades (Japanese and European) before each cooking session

[@khoann]

This guy is fucking awesome.

[@Jakelol1980]

Turn english subtitels on. 01:42 while what two days later i'm gay ^^

[@dylanbassnett1126]

Haha

[@HBStone]

2:17 "Stone sharpening is super girly number one."

[@ThrobinHood34]

8:33 use English subtitles

[@frankthetank1369]

Do you understand the words coming out my mouth?

[@Iconf10]

Honing is simply removing the burrs of the edge that cause the knife to drag. Sharpening is redefining the blade to a new edge. What he's describing as a foreign grind is called a double bevel grind which is only used for mass production knives that are cheaply made. Good quality knives use a saber grind. Which can put up to tons of abuse. What he's doing is called a flat grind which is razor sharp but the edge is weak and requires sharpening regularly. Sorry I didn't clarify better first post.

[@AshishCE-i3r]

Great man having Deep Knowledge I really Respect him Thank'a Sir

[@AB-80X]

Besides. A sharpening steel does not sharpen the edge as such, unless you are useing a ceramic and diamond plated steel. Normal steels only raise the overturned edge, this is also why you must never use a normal steel on hard steel knives. They will chip. A combination of a diamond and ceramic steel will keep hard steel knives sharp for a long time. Then send out for sharpening when needed.

[@farikomike524]

i love the way he randomly shouts words at us :-)

[@Megamare1]

Bitcoin Broker yup “that’s what he said” 😜🔪

[@KrazyKazu]

I use King (キング）stones from Japan. They are about 25-35(US dollars). You can buy online. If you are really into cooking knives, it's worth the investment. These stones last a very long time. I have had mine for 10+yrs.

[@joedark5293]

Mr Myagi for president.

[@nikushim666]

For western knives the steel is not used for sharpening. It is used to hone alignment of the edge (such as slight warps in the edge). Though a lot of chiefs seem to misuse or misunderstand its function.

[@RLNTEX]

This is a way to do it no doubt. I spent many years in Japan and their skills are legendary.

[@markir9]

The best stone sharpening vid ever! I watched this many years ago and it helped me understand how to sharpen Japanese knives.

[@jonsumitomo8819]

A real master!

[@wackaer25]

this guy is so damn intelligent. the way he explains each aspect of sharpening, though his english isn't super clear, the concepts he explains are great.

[@MrDafinhaa]

8.42 subtitle "talking to the bottom good i'm gay you better change" ahahahahahahahahah

[@1337fraggzb00N]

Did on the flight was here hornets!

[@justinmonnett3345]

Amazing technique built up over a lifetime. Great lesson, will try before work tomorrow!

[@Cypeq]

Now my knife can cut through tin can and still cut a tomato.

[@guguigugu]

+Cypeq i just cut through a shoe! and a cinder block!!

[@Finke.]

I'm gonna go drink a dozen beers then come back & listen, then I'll understand what he's saying...

[@billK3817]

Japanese always make the sharpest knife.

[@lookoutforchris]

billK3817 sharpness is always a trade off with durability. In the West we use what ever angle makes sense for the job. A straight razor is sharpened to a much smaller angle than a hatchet. There is nothing preventing you from sharpening a western knife to a smaller angle or a Japanese knife to a larger angle. Butchers knives in the West which are only used on meat are sharpened to a finer angle than the knives on this video. It's not some kind of competition. It's not like there are laws that force each country to use different angles. A knife is sharpened to do a particular job, that's it.

[@voicemint]

Tsuchida san, thank you very much for this fine instructional video. It would be great if you could discuss the difference between sharpening & honing the blade. Typically I see sharpening stones used to grind, which means some metal is lost in the process to achieve a sharp edge. This is different from honing, using that straightening (or honing) rod that you showed. Honing aligns the blade so that it is very straight and thus regains sharpness, until the time for grinding is necessary.

[@jamesdagmond]

A steel is for honing the edge, not sharpening.

[@m456griffin]

ummm... ?

[@MisterChris1978]

Semantics

[@Donegaldan]

土田先生 あなたの知識とスキルを共有してくれてありがとう。 英語による鮮鋭化技術を説明することは大きな課題です。 どうもありがとうございました。 ショーンホワイト

[@JolietJake64]

The Mr Miyagi of knife sharpening!

[@hruaitea_elemel]

i like how the entire tutorial is in english.. i wont mind if he spoken with in japanese with english subtitles.. but still i like everything about this video.. my respect to you sir..

[@peachypanpan3578]

I came to learn to sharpen my knife but this guy is just so cute hahaha

[@abdullahmenevse5023]

Üstadım %100 engelli biri olarak sizden ricam olacak bu taşları set halinde sizden hediye olarak istiyorum gönderirseniz çok sevinirim lütfen olumlu bir cevap verebilirseniz memnun olurum şimdiden teşekkür ederim Allah razı olsun selamlar Sevgi ve Saygılarımla Abdullah Menevse

[@takuya7523]

what happened to his eyebrows. I guess he tried his knives on them.

[@danq03]

he's old ,u dufus.

[@renanod]

4:25 turn subtitles on he says "I love pudding that's not nice" I laughed so hard

[@010falcon]

Sorry i just love how he says ok or okay

[@glytch5]

this guy is cool haha. Japanese knives are very easy to sharpen this way, but I prefer the good ol' Western stroke for 50/50 grinds. The Japanese scrubbing technique is a good skill to have though.

[@WashJosh]

K

[@shadigif8916]

stone-o sharp-o-wa recommend-ie

[@lucian7882]

Oke xD

[@wakefieldyorkshire]

A joy to watch such a craftsman who can take knife sharpening to a whole new level

[@somethingrandomorsomething]

k?

[@boozoochavis7506]

Very true and very entertaining! Thanks for posting this, I could watch this man all day he is such a personality and he obviously has the knowledge too!

[@nataq01]

BABUL IS COMING OUT!

[@karamellfunnyla]

nataq01 this comment tho. This made me cry😂😂

[@petas874]

Hi @Global Knives AUNZ, this is a great video! Could you please upload a new video about sharping your knives, that is in 720/1080p. Especially the SAI series.

[@oddgreen]

Remember kids; Usea frratt stone no horrow stone, 'keh?

[@SOLDOZER]

OK, now lets hear how good your Japanese is...

[@SOLDOZER]

@@dpensfan511 Thats Chinese. I said "Japanese".

[@lordofthemound3890]

Western chef-style knives usually have a hardness around 55-58 HRC. Japanese knives around 62-65 HRC. This makes Japanese knives harder to sharpen, but also means they will retain their edge longer. The relative softness of Western knives is the reason you see chefs using a honing steel to touch up their blades frequently.

[@pokerslob8175]

He is obviously teaching an english audience and he hates them. WW2 is alive and well inside his heart. Watch as he looks up at them in disgust and sends them a secret message a moment later 06:14.

[@mihazakelj3990]

if somebody nuked you .....

[@camojoe83]

meh, he probably views all youth with disdain. no respect, no pride, disrespectful bigoted assholes like poker handjob up there would wear on anyone.

[@marilynvanos3081]

Paranoid much?

[@nargalda773]

nah dude, he just count how much ppl he can cut down with that dull knife (a lot, i am sure) i have this look every time when i try teach someone (stupid) something, that i already know they never understand, waste of my time

[@brianbartulis9709]

Japanese whetstones for camping re-sharpening. Just add water..spit? woot! Cut one as this guys in half and now you've two packable pucks for price of one. Hopes ya'll doing well in AU NZ.

[@Krom1hell]

My grandma used a knife for 40 years without sharpening it.....because that knife was used as a paperweight :))...I still use it to open important letters :))..... For my knives, that cut even through bone, I sharpen them once every other day just to cut as a fucking scalpel :)......A sharp knife is sharp everywhere, not just in a culture :)).... Most sushi knives used by masters are sharpened every morning, even if just for a minute ....

[@jamesryan6224]

I never use stones. They wear the middle of the blade out and scratch the blade. I use a ceramic "Steel". My Professional knives have been with me since I bought them 50 years ago and they are still pristine. I use them 6 days a week. Many people over-sharpen their knives, which makes them dull quickly. Know how sharp they "need" to be. No knife needs to be "razor" sharp.

[@NothingMaster]

That dang it bubbly is still coming up. 😀😂🍺🥂🍾🍻🥂😅🤪🥂🤪

[@usprulse]

as a professional sushi chef...learning curve of a stone sharpening is huge...DONT underestimate it! I can get my knives super sharp...but then cutting some negi (spring onion) my knives gets insta dull haha xD not sure what i do wrong... i wish i can get some lesson either from Tsuchisa-san or vincent from korrin

[@eangthaingov9923]

Ohio Sensei Tsuchida, please do mention that the Sushi & Sashimi will taste different if the blade is not sharpen properly. Domo Arigato, ETN...

[@FlakesandFlour]

i guess i'm doing it right after all. LOL My step father learned in japan during WW2 and taught me the same way. Mino Tsuchida knows what he is talking about but i bet he does not use a guide when he sharpens his own equipment. (i don't)

[@TheRomanRuler]

Can i have one of these guys in my kitchen? He is just amazingly likable. But i am Finnish so i am not native English speaker, and it is sometimes hard to hear what he is talking about. I am pretty sure he is NOT saying "slay the bird, slay the bird".

[@CRILLER3]

His sharpening skills are out of this world..

[@DANVIIL]

No mention of one of the most important aspects of sharpening, removing the burr. If you can't cleanly remove the burr you will never get your knife sharp. This is s major oversight.

[@ChristopherSalisburySalz]

European/western style knives are sharpened on stones (or other abrasive wheels or belts). The honing steel can be used regularly to maintain a sharp edge but it can't create a sharp edge. Honing steels are like similar to stropping except stopping works much better. If I was going to do something every few days to a daily use knife it would be to strop it.

Great video. Who better to demostrate how to sharpening a knife than someone that uses knives daily. Thank you for not employing any fancy equipment.

[@PlantSugar]

Wow, so many people say you need to change the side of the blade each time you swipe on the wetstone. This guy is killing one side at a time. :-O

[@gregboonie1557]

Basically , Japanese knife is convex edge knife from the get go. Man ! Japanese KNOWS.

[@1MuffinThief]

The best tutorial on how to sharpen a knife. :) Always sue stone for sharpening. :)

[@Student_1004]

Anyone here who is interested in knive sharpening supplies, tutorials and Japanese knives In general hop over to "burrfection". He makes a lot of videos about this kind of stuff.

[@nskmda]

Mino-sun, what about the burr removal? after the last stroke there will ALWAYS BE a burr. How to remove the last one?

[@TheCherry1994]

God I fucking love the internet for this exact reason. I live thousands of kilometers away from Japan yet I can watch a Japanese master teaching me his craft he perfected over decades. From my home.

[@penpaperpower]

I followed this method exactly with my favourite blade and the difference is astounding. I can finally chop my onions into dust

[@Bob_Adkins]

Old but interesting. I can sharpen a knife hair popping sharp in 30 seconds. If it takes a KZbinr more than a minute, he is either too much into tradition or just showing off.

[@바이팜]

i have watched most clips of sharpening with wet stone and i can say that this is the best guide of how to use it. thank u so much

[@IsaacOLEG]

I am not sure to understand, but I think you said to keep the powder obtained at the surface of the stone, just washing it lightly with the palm of the hand eventually.(or even not washing it at all) That is ? Funny the stone is not stable, I can see it moving on its jig. That does not seem to be creating any trouble, as can be heard with the sound ;)

[@shadowremorse]

subtitle aside, the way he sharpen the knife will end up with a knife with 2 cutting edge, one on the tip @ 8 min and one on the blade itself. also, you are creating a straight edge that isnt good for normal choping (rocking action). even at times, sharpening like that will eat into the blade at the middle as thats where you will grind most of the time, thus ending up with a concave blade