Why? The reason why Koreans cut new knives! Detailed method of changing knives.

[@전국나의자랑]

기술 수준 내공이 고생하신게 손끝에 느껴 지네요 하편에 드라마네요 감동 적으로 잘 봤습니다

[@JFirn86Q]

Very interesting knife style, never seen that before. You have great sharpening skills! Greetings from USA.

[@상승비룡-z8d]

단순히 칼을 만든다기 보다는 예술작품은 만들어 내셨네요 그리고 목소리도 좋으시네요 😊

[@blandrooker6541]

At first I couldn't understand why anyone would want to modify a Chef's knife for fileting flatfish when a standard flexible filet knife would work as I did for years. Then I watched the end of the video, and it made perfect sense, the rigidity of the knife's spine makes it much more manageable than a flexible filet knife or even a Deba Bocho or Takohiki.

[@viciousKev]

Yes seems more like a boning knife

[@brei2670]

What I don't understand is, if they have a demand for these modifications, why isn't anyone making knives with these specs right at the factory?

[@blandrooker6541]

@@brei2670 Probably not enough demand. We professional cooks, active and retired, can be pretty stuck in our ways with our tools, preferring the tried and true over something niche and novel.

[@ianredmond8389]

What a truly fantastic gift this video is. So educational but at the same time exciting to see the outcome. I liked especially showing how each step was done but not making us watch it right through. This is how to lay out and cut, protecting the steel. This is how you sharpen at 1000 grit, show the result, done. Now 5000 grit, show the result, done and so on. Perfect combination of explanation and demonstration. Thank you so much.🔪❤

[@굿잡TVGoodjobTV]

완벽한 전문가 ^^ 그런데 이렇게 자세하게 설명을 해 주셨었나요 ^^? 좋아요 ^^

[@한율유우]

사포홀더궁금해서 질문드렸는대 답변해주시다니.감사합니다 ㅎㅎ오늘도 손꾸락조심요

[@삐따꿍]

이런 설명 잘 모르고 칼 대충 갈아왔는데... 진심이 느껴집니다! 프로에요^^

[@skorea21]

하나 하나 공들여 작업하시는 모습이 참 좋습니다 프로페셔널이십니다. 엄지 척

[@isaacandandanne]

Good Morning, can I purchase a few knives like this from you. They look fantastic. I would have to ship to New York. Thank you for the video. Great craftsmanship.

[@앞청룡뒤백호]

나리님 목소리 듣기 좋으니 앞으로는 자주 넣어주세요 ㅋ 자막설명도 좋지만~ 그리고 문의 드릴게 있는데요 ㅋㅋ

[@정연덕-p2z]

명불허전!!! 최고에요!!! 요즘 독감 유행한다고 하네요. 늘 건강하세요❤

[@xriona1]

영상을 보면서 놀라웠던점은 숫돌의 평면을 유지하기위해서 몇번 갈지 않았는데도 유리판에( 사포를 붙인건가요?) 뭔가를 붙여서 숫돌을 평평하게 만드는점이 인상적이었습니다. 그리고 칼날의 절삭력을 보여주실때에도 다른분들은 칼과 종이를 비스듬하게 자르는데 칼과 종이를 수직으로 자르는게 아주 인상적이었습니다. 역시 👍👍👍👍👍👍

[@rjdkc4300]

낮은 방수의 다이아몬드 숫돌을 멘나오시 대신 쓰시는 거 같네요

[@그냥봐도훈남]

멋집니다 특히 설명이 디테일해서 좋아요

[@쉰옥수수]

음성 들어간 영상도 아주 좋아요😂 자주 올려주세요

[@김기자-x9w]

자세한 설명 고맙습니다. 나리님~ 항상 건강하세요~😊

[@이해성-v9h]

설명도 꼼꼼히잘해주시네요~~ 배리굳 임니다~~♡

[@루삐야옹]

목소리 좋으시네요..듣기 편합니다

[@noneyabidness9644]

Your workstation is so neat and organized. I currently have two knives I'm working on, on mine, and about a hundred small tools scattered about.

[@재홍-c7i]

영자막 추가하고 외국인 노리면 100만 쉽게 갈 것 같습니다 !! 대박나세요

[@꾜리-i9n]

영자막 없이두 100만이네요ㅋㅋㅋㅋ

[@josephhan7457]

장인의 모습이 보입니다. 고맙습니다.

[@조커-c7x]

목소리 좋으세요 ㅎㅎ 설명 자세하여 좋은거 같아요 응원합니다.

[@이쁜미니곰]

음성 많이 넣어주세요….목소리도 넘나 좋은데 ❤❤❤❤❤❤❤❤❤

[@Heon1006]

무엇을 상상하든 그 이상을 보여주시는 실력 늘 감탄합니다!! 멋있어요!!

[@realestate___]

너무 잘봤습니다 감사 합니다 칼 구매할때나 연마에 참고 하겠습니다

[@shennalim111]

Thank you again for a wonderful, informative lesson. Please do more vids with your voice.

[@이대우-k3v]

오랜만입니다 항상 건강하세요

[@joo_jeong_min_1982]

그러고보니~~나리님 음성 이렇게 길게 들어방송한거 첨보는듯요~~😊

[@존웨인스]

원산지 베트남이라고 칼 뒷편에 써있네요 잘봤습니다

[@casanoba082]

영상보구 벼루고벼루던 칼갈았네요 대광어 컵질 벗길때마다 칼이 살짝 모잘라서 아쉬워서 만들어야지하고 생각만하다 오늘 드디어 만들었네요..영상 잘봤습니다

[@ksc8143]

자세한 장비에 대한 설명이 너무 좋아요~~

[@강석림-d4x]

날 예쁘고 깔끔하게 잘세우셨네요 조금만 짪으면 다용도로도 쓰기 좋을듯 합니다^^

[@조남선-b1t]

영상감사합니다. 칼개조..흥미있게보고감니다 설명도너무 좋쿠요..구독하고감니다

[@ockjecho647]

도루코 마이쉐프 가격이 3만원대일텐데, 가격을 생각하면 정말 잘 만들어진 칼입니다.

[@MegaGradia]

도루코 칼 진짜 좋아요 가성비 갑

[@Lasz885]

도루코 무난한데 변태같이 소재 잘보면 같은가격에도 더좋은거나오긴함

[@삼선짬뽕최고]

영상 너무 잘 보고 있습니다..!!!! 자주 올려 주세요!!!

[@bluesman97]

Beautiful work on the knife. Looks like a great tool.

[@99kvt]

Чем выравниваете точильные камни? Видео понравилось.

[@zufarshafeev5200]

Наклеиваю влагостойкую наждачку на стекло двухсторонним скотчем

[@해라파이팅]

오늘 영상도 너무 잘 봣습니다!! 개인적으로 볼스터 나이프를 좋아해 많이 챙겨보고 잇습니다 항상 파이팅입니다!!

[@mitchmitchell7470]

Absolutely wonderful to see you working doing this. You have a new subscriber. Excellent workmanship Sir

[@junaopako]

Great job like always. UR my favorite knife expert. Your videos its pure pleasure.

[@jorgeenriquecordovarodrigu900]

me agrada que ahora tengas subtitulos en español. sera muy dificil hacer que todos tus videos los tengan? I'm glad you now have Spanish subtitles. will it be very difficult to make all your videos have them?

[@ТурдыбайКудайбергенов]

Спасибо за ролик удачи вам 🤝🤝👍👍👍👍👍

[@KOLA-KOLOR]

Отличная работа 👍

[@jaemyunglee-j6h]

음성 너무 좋으세요!!!!

[@KaJeo-x5f]

오랜만에 목소리.. 행복

[@T_L_D]

this was really fantastic. thanks for your effort and attention to detail. awesome work, as always.

[@ioann235]

He sharpened only one side at what angle? Then, if the knife is stainless steel overheating might change the esthetic but not the hardness/toughness up to temperature of 1000 degrees or more. The cutting disc is mounted on a support very useful for long straight cuts with control good of the depth . I was thinking of something similar and now I got it🙂Dude, thank you.

[@edro3838]

Thank you for sharing! Will you share what paste/chemical you use to re-store Damascus etching please

[@dirtyaznstyle4156]

You can use soldering flux which is zinc chloride. That’s hydrochloric acid with zinc dissolved in it till it doesn’t anymore. Ferric chloride is the same but with iron. Or just use hydrochloric or sulphuric acid.

[@zufarshafeev5200]

Можно пищевую лимонную кислоту. Температура воды +40*С. По времени будет дольше

[@markspc1]

Great craftsmanship, fantastic work. I see that you sharpened your knife with a single edge, like the Deba Knife 🙂

[@Splash111]

Nice video. What are the advantages of this type of knife?

[@김광철-q8s]

구독합니다~ 새김칼 연마 영상도 올려주세요!

[@역발산기세]

감사합니다. 잘보겠습니다~^^

[@calmarcalmar]

nice.... and the advantage of this straight edge is what? And the advantage of this one-side-only sharpening is what?

[@tlsia]

Nice result and beautiful work! It looks like an extra long Honesuki? Lobe it 😍🔥🔥🔥

[@zufarshafeev5200]

Молодец. Всё и без субтитров понятно и доходчиво разложено. Успехов

[@마적갓독]

...막내때 몇시간씩 칼을 갈았는데 무작정 칼을 갈다가 뒤지게 혼났던 기억이 생각 나네요 .. 장인.. ^^

[@avilamedrano107]

Excelente trabajo y artesania. Muchas gracias por tu tiempo.

[@hobbyholic_LoveLive]

목소리나 발음이 좋으시네요.

[@marlonvite4152]

Thanks for sharing your video with us..... the world is already better with people like you and I ; )

[@op3l]

Nice way to make a custom knife for each job's needs without going directly to a blacksmith to make one. Smart.

[@은우정공]

자세한 설명 감사합니다 하나 만들어 봐야겠네요.

[@luispapek2026]

Emociona ver el detalle de rediseño de un cuchillo para trabajar y la dedicación en comunicar la técnica de afilado.saludos desde Montevideo Uruguay 🇺🇾

[@harpo.marx1917]

Luisito, vaya tontería, si quieres cuchillos estrechos, España sobran, "cuchillos jamoneros", tunear un cuchillo es como comprar un pantalón largo para cortarlo y hacerlo corto, compra un pantalón corto e déjate de tonterías. Ah, en Corea hay tontos como en mi país.

[@TheWtfnonamez]

Beautiful work mate.

[@고촌안상오]

수고하셨습니다

[@LucMoustache1]

Wow cool thanks a lot - Merci beaucoup

[@rsz90182]

I didn't know that the metal on the knife was uniformly hardened in the middle section. I thought they heat-treated it when it reached the final shape etc. Let me know if otherwise, thank you.

[@지금은한치가고잡다]

목소리 너무 좋으신데요~^^

[@shennalim111]

As always, a fantastic instructive video. Thank you, again, for passing on your knowledge.

[@ipstacks11]

You like full tang knives, you wanted the blade edge to be flat and you sharpened it with a chisel grind without removing the burr on the flat side. Nice choices.

[@anthonykeller5120]

Kind of shaped like a boning knife I used on cows, pigs, sheep, venison, and poultry. I like the polishing on just one side instead of doing two sides. Like on a pair of scissors.

[@seresamgala8125]

Interesting video. Thank you for the translated subtitles. Please do share more. Thank you! 🙏❤️😇

[@АлександрЧерноусов-д3з]

Спасибо уважаемый. Очень полезно.

[@ДанилДубинин-ь9э]

А заточка односторонняя? И он жёсткий по сравнению с филейным.

[@AlexanderIII_true]

​@@ДанилДубинин-ь9энож жёстче чем филерный и удобнее. Попробуйте!

[@ВРАГБАНДЕР.Самоделки]

испортил нож.так бы и внукам хватило.

[@j.j.alexander9542]

Thank you for the very informative video. Very well explained.

[@freethinker5384]

Fantastic job ! thanks for sharing regards from Spain

[@TController]

Brilliant tutorial. However, a lot of your commentary does not make say when it is translated into English subtitles.

[@kyoung-gunoh8646]

처음 봤습니다만 설명 잘 하시는것 같아요.

[@jamesgreen5431]

The "thimbles" can be found searching for "finger cots"

[@Mack_Dingo]

or condoms for micro-pen15

[@orionagappe4057]

I believe you are talking about the "datum" or the drawn line from chin to nose along the blade side. It has been translating it as "date."

[@윤재성-d9v]

와... 매번 볼때마다 공부가 되어서 너무 좋네요.. 감사합니다 .. 칼에 대해 관심이 많은데 너무 죠습니다~

[@АлександТараненко]

Да любят рыбу и ножы должны быть для рыбы повора это любят хорошый инвентарь 😊

[@정현철-j3r]

생선 손질 개깔끔... ㄷㄷ

[@casusaneto6855]

Congratulations. From Brazil.

[@cab102361]

Beautiful workmanship

[@fercious]

호옹이 오로시칼 기셀이나 피카소에 하는건 많이 봤는데 도루코는 첨 보네요.

[@monsterhunter25]

편집 Good. 칼만들기 Good!

[@심블리-f3l]

고맙습니다 선생님 구좋박

[@BooM.728]

Полезное видео! Спасибо!

[@bmartin863]

Love the audio and narration.

[@buy974and]

이걸 아는너는 최강자다

[@aidenpark87]

손은 임꺽정 손이신데 목소리는 정해인이시네요.

[@joefergerson5243]

Very good and very educational 👍🏼👍🏼👍🏼👍🏼

[@Trindal]

I would love to try to make a patterned Damascus blade out of those cutoffs or even canister Damascus steel.

[@varp7125]

узнал что-то новое, спасибо.

[@АндрейП-м4д]

Очень познавательно, спасибо! Больше видео с объяснениями)

[@Gold469]

I enjoy learning from you my friend.

[@진인사대천명-c2g]

칼부분 진짜 전문가시네...

[@ВладиславЛобанов-м3р]

Спасибо позновательно...

[@TheDrivebynerf]

12k is a damn nice edge. Thanks for vid

[@TerrakotLures]

Очень наглядно и интересно! Привет из России!)

[@이석현-z5b]

노하우를 전부 보여주시는거 아닌가요?ㅎㅎ😅😅