Lets Thin Some Knives! +2 KNIFE GIVEAWAY

[@stephenhowes9541]

Every time I watch a sharpening video I want to sharpen my set again and again!

[@e30Birdy]

Gage, I really love this channel for things like this because I have been dreading thinning my Shiro Kamo since it is a super hollow grind. Thanks for all the knowledge you always provide.

[@ajq0301]

Thanks for the tutorial on the convex thinning! I almost never see it covered in thinning tutorials, but this will be super helpful in the future.

[@craigpawson9178]

Still trying to wrap my head around thinning- been sharpening knives for a few years and this video was super helpful!

[@artexner6704]

Definitely one of the better how-to's on thinning knives. Thank you for that. And thanks for all the other content you folks produce. I appreciate the humour and humility - takes a lot of the anxiety out of knife ownership and maintenance. I enjoy the channel quite a bit and hope you are able to keep up the great work.

[@hannahm.9209]

Currently in culinary school and been doing a lot of research on different knives and sharpening techniques. Your channel has been super helpful!!

[@aluhans2636]

I actually thinned a few of my knifes so far. One even took me 3 sessions of about 5-6h but I still could really learn something here. Thank you very much

[@KarlPeffer]

This is a very good tutorial. Commentary on how the blade is coming along really helps clarify the process.

[@thomasglavota4545]

The sharpie is definetely a great help when thining!

[@littleremus8868]

I had no idea this was really something that could be done. Its amazing to see this knife go from start to finish.

[@karstenmok6543]

Really love the channel for all the Japanese knives tips and tricks. I’ve been obsessed with Japanese knives since I got my first one.

[@abhishekhprabhu3372]

I have an high intrest in Japanese knife Especially fond of their sharpness watching ur video everytime just relaxes my day without any fail ✌

[@jtmesa6600]

Enjoy the information that you give, being in the kitchen I look forward to this types of videos to understand where i can learn

[@treybrant4647]

I really love these types of videos! I'm in culinary school and new to using Japanese knifes. the sharpening video has helped me tremendously!

[@SharpestStone]

I knocked back the shoulders on an inexpensive ginsan nakiri that I bought from you and now it cuts wonderfully.

[@TrueUxsee]

I've been thinking about getting a japanese knife for the longest time now, and this channel is very informative!

[@Bbb4.5]

I just got my first Japanese knife a couple months ago, and your videos have been extremely helpful for maintenance and sharpening. Thanks for the videos Gage, keep up the great work.

[@jeffhansen3481]

Thank you for your knife guide videos. I recently purchased my first Japanese knife and your explanations of the different styles made the process significantly less confusing.

[@fightingusik4265]

I dig that black background and new setup. Although I admittedly get all jittery seeing the mud on the bare wood. :)~ Good vid with excellent visuals and advice. Especially the bit about not chasing perfection.

[@kevinmbernza]

I'm new into Japanese knifes and sharpening on whetstones but your videos are perfect for getting into the topic.

[@huskyky]

Great explanation on why there are often low spots on hand made Japanese knives! I've found low spots on yanagiba and deba, really stumped me in the beginning when I didn't know they were finished on wheels! A good thinning session really transforms any knives with thick shoulders! My weapon of choice is the Shapton 120 which is a steel eating monster 🤣

[@eddiechacon9039]

Perfect timing on this video for me I just received my 220 shapton glass stone I plan on thinning my 210 moritaka gyuto this was a very informative and inspirational video...thank you

[@mosahstrange2826]

Aha! This is exactly what I've been wanting to learn about next. Seen a few other vids but none as good as this one! Top work guys! You're great teachers!🙏🙏🙌🙌... And incidentally next thing I wanted to learn about was polishing everything up, so really looking forward to the next one too! Top work fellas!😃🙌🙌

[@davidtatro7457]

Excellent, quick intro to thinning. Nicely done. I appreciate that you made a point to guard people against chasing perfection too much in the first thinning of a knife. In my experience, often times to get the bevels absolutely perfectly flat, you end up taking life off of the knife by apexing the edge too hard in places. And then you have to sharpen that nonsense out and you end up with a less tall knife. It's much better to stop when you think the edge is being compromised and wait for future sharpenings to raise the edge some more before proceeding. Even if that means leaving a few cosmetic imperfections in the new polish. This is particularly true with hand forged, hand ground artisan knives. Just a couple of minor corrections to what you said in case they might have confused anyone. That Debado MD stone is 200 grit, not 220. And it's a wonderful stone but in my opinion way too expensive for what it is. If you do a lot of thinning on that stone, you will quickly wear it away with the needed flattenings. You're better off buying some soft and inexpensive 200ish grit bricks where you can get 10x the amount of usesble stone for less money. Also, Japanese bevels ground on wheels from the factory are usually a tiny bit concave rather than convex. That's why the low spots usually appear in the center of the bevel rather than the edges.

[@joocedspringsteen]

I’ve been hesitant to start thinning my knives at home, but this video laid out super clearly what to do and how to do it. Lots of good, usable advice here!

[@larrybaldwin4330]

Your explanation of thinning was the best I've seen.

[@Dreyden12274]

I'm about to start sharpening my knives for the first time ever here and these videos couldn't have come out at a better time seriously

[@anthonyliu7599]

makes sense to switch hands to change the scratch pattern, I think I have to try it for myself, great video

[@DrFalconCrunch]

This was such an informative video! I've been thinking about thinning my beater I use for work, but I was anxious about starting. Your video helped me understand more about thinning and now I'll have to thin mine!

[@andrewelliott1948]

Needed a refresher on thinning. Thanks.

[@mikelongboat6211]

Tip#4 living with imperfection especially with the scratches after thinning. I underestimated how much work is involved with mirror polishing . Looking forward to your next video🤓

[@RayLisman]

Thanks for the thorough explanation Gage, fantastic!

[@brandonduenas878]

I Really appreciate all your videos, they are very helpful in beginning my journey into Japanese handmade knives

[@shaunlucas5401]

thanks for the opportunity and keep making those very helpful videos I did learn a couple things I've been doing worng thanks

[@maxwellgerjoi150]

Really appreciate the sharpening/thinning videos y’all put out. Makes me feel comfortable stepping up and taking care of my own knives!

[@eoghanoflynn9955]

Love your content, been binging past and present content for the last week, fingers crossed I get selected for either knife, keep up the good work!

[@Steelforfood]

So glad you did this video, a lot of things I've heard on other videos just clicked watching this one.

[@fretless29]

This was super helpful for me! Thanks! I've been contemplating thinning my 6 year old Mac chef knife that is more like a European knife in a lot of ways.

[@gmcp69]

Never knew how to thin till now. Thanks for the instructions

[@vilfredvang3587]

It's surprisingly significant how much of a difference thinning makes.

[@tamiralbalkhi6102]

love the attention to detail and the explanation!! great job

[@victorgomez1462]

Good watch, thank you. Going to try coloring in the knife as you showed.

[@anthonycicchi9048]

Always love seeing new tips on how to improve! Might have to get a better handle on my sharpening before I attempt thinning :)

[@idwolverine1867]

Great tutorial. Good information. Thank you. Would love one of those beautiful knives

[@ccm-5308]

Gotta love the beautiful kasumi that develops on cladded knives ♥️

[@SNCironman]

That type of videos are really helpful and nice to see! Thanks for that

[@fishfriends1662]

Thanks for the details! I’ve recently progressed from stainless to my first (old and abused) carbon nakiri, mainly to see the difference, spent hours restoring it from its many years of home sharpening. Ma-hoosive difference in workability. I couldn’t quite sharpen the edge the same at such a flat angle while removing so much material, the burr was huge. So this helped a bunch in terms of the right grit for the intended job, and the correct procedure. I got the nakiri to where it should be after this so now it’s time to replace my (cheap-ass stainless) petty knife and bunka with carbon steel versions. I do prefer the idea of a used knife mind you, call me soppy but it comes with both history and longevity

[@thetartantuskpubandeateryb4782]

Can't wait to get into thinning a Moritaka Bunka I bought from you guys last fall. Will certainly be sharing this and other sharpening videos with my cooks, thanks friends!

[@joshuagrant2717]

Great video, been working on sharpening but always been worried about thinning. Definitely feel more comfortable after seeing this

[@kevinmcleod9723]

Thanks for the great how-to on blade thinning! I've been making good use of all the sharpening videos, I think I'm just about due to have a go at this too.

[@kianbarton]

not seen a thinning video before, quite interesting. knives look pretty cool as well, I love a bunka design

[@GrantHendrick]

Thank you Gage for another helpful video. The sharpie tip is very helpful. Cheers.

[@persephono8843]

Hi guys. Thanks for, once more, a very helpful video with lots of insight. I started learning to thin knives with an old Zwilling knife for the reasons you mentioned in your video (factory made, no low/high spots, ...). Keep up the good work, I really like the style of the re-made videos!

[@MrBayeasy]

Is the follow up video still on the way? I'd be interested in seeing how the low grit work done in this video is polished out. I imagine it's pretty straightforward, but it would still be interesting to see, especially from someone with more experience doing this type of work.

[@jeffmacrae4633]

Great video as always...!!! And oddly I think more people watch till the end that you think... Solid no nonsense advice... thanks...

[@carmineleggieri]

Thanks for the video on thinning. This is the next item on my to do list!

[@mattk.987]

I’ve never thinned my knife before but thanks for the incredibly informative video! I love all the content you guys do on KZbin and IG!

[@jeronimomacias481]

Thank you, a very detailed but fun video. Been wanting to learn how to do this. Keep up the good work.

[@josiah_hill132]

I feel like everything that I know about knifes ive learnd from sharp, wish I lived in Canada so I could visit the shop in person.

[@durhamroundnet3729]

I also get all my socks gifted to me hahah the Damascus finish on the bunka looks so cool!!

[@valentinbaum572]

I discovered your channel yesterday and I already watch lots of your video. Really good job !

[@noelm3733]

Those minor imperfections and low spots really make handmade knives so unique. Tanaka knives are really something.

[@diegodamian8672]

I’ve been really thinking about starting to do this on my knives, great video on how to do it!

[@itsnapiboy]

Thank you for the useful tips! Can't wait for the polishing video.

[@jianzhongchen789]

Great job on the knife tips, I think it is the most useful video out on KZbin. I will continue to work with my Wa-Gyuto, in 5-10 years, I look forward to having a honeski.

[@panggatintin]

Your videos are always fun to watch yet informative. Have never won anything before. Hope this breaks my unlucky streak.

[@randallino3364]

Trying to teach this to culinary students is very tricky. Great 👍🏼 video’s.

[@glenniwasa9683]

Great video Gage. I need to take sharpening lessons to properly sharpen knives by hand.

[@zacharyfalcomer]

Great video! Something I always wanted to learn but was a little nervous to do. Now I'm not so worried about it!

[@stevenrappaport7573]

Love the videos! I bought two knives from japan that were in bad shape and am trying to rehab them, so these videos are helpful

[@morganheller5049]

Thank you for the tips. Going to apply these to some knives soon.

[@NorthernLightss]

I have been slowly building up my Asian knives and sharpening them has always been a problem. I have an electric sharpener but rarely use it since it does take away so much steel. I I did get a 6000 -8000 grit stone but no where near the size you have. I will see what you have at your store. I also have been looking at sharpening them in the wrong way. I was using the traditional knife way with the edge. Thank you for teaching me how to thin a knife and will look up your sharping knives now. I need good stones, holder and the flattening stone. Thank you for your tube.

[@alexandrebrodeur1626]

Would love to learn how to properly thin my knives. thanks for the great tutorial!

[@dealwithit410]

This video is really helpful, which is so rare nowadays. I don't give subs easily but you've earned it.

[@LostWithTime_]

I’m new around here but your videos have helped with my sharpening progression thank you!!

[@laurietouchette7769]

I didn't know thinning knives was a thing. Very informative. Thanks guys!

[@robertmooretruro]

Love the content. I have been really wanting a santoku or bunka lately. I just tried thinning for the first time a couple weeks ago. I need some more practise for sure. I may have an opportunity to come to Hamilton for work. If I do I will definitely be coming in to your store. Fingers crossed.

[@andrebaran7337]

Thanks for this video. Getting ready to try to thin one of my knives, this definitely points me in the right direction.

[@JohnJohnson_knives]

Great video. Thinning with a 220 grit stone or lower is very important for your sanity.

[@mikebabb2155]

It would be awesome to have these knives. Congratulations to whoever wins them.

[@D1G17ALH3X]

this video is really gonna help make thinning my knives easier! THANKS

[@kylehyndman2504]

Thanks for the video. Definitely helpful tips about where to app,y pressure.

[@1337est1337]

Thanks for the guide. Thinning looks scary because i dont want to ruin the knife, but a tutorial like this makes me less afraid to do it at some point. Also thanks for the chance of winning a knife.

[@jean-samuelletraon1934]

Love your recent tutorials. Awesome content ! Greetings from France

[@DSlayer07]

Just bought my first knife, can’t wait to receive it.

[@SharpKnifeShop]

Yay! Thank you so much! Let us know what you think about it!

[@simply_rooted_homestead]

Love these videos. Learn something new every time ty

[@dinny1902]

Hey! I really enjoyed this! I'm discovering your channel since a few times and I love hoe you make things clear! Love those knives! ;)

[@Alex25CoB]

Great video! I love all your tutorials about thinning and sharpening! Keep them coming! Which 700 stone are you using exactly ?

[@lgsaenz]

Nice tips, i need to try the left hand.

[@MichaelE.Douroux]

Very helpful for a newbie to hand sharpening.

[@robintykosson5681]

I’m sure gonna give this a go! Really informative and easy to follow video!

[@tomkubow901]

I never knew this was possible, thank you for teaching me something new

[@felixsavoie]

I've been thinning and sharpening ambidextrously for a year now and it does get easier with practice. Always room to improve though!

[@sergeykamenetskiy8187]

I really appreciate these instructional videos. Keep it up.

[@ryancumiskey3054]

Great vid, I'm excited to visit the shop soon!

[@jacobyd1000]

Any comment. Love this video 👌🏻 I’ve been putting off sharpening for too long I’m going to have to dedicate an afternoon to get the kids to where They deserve to be!

[@paweel2494]

Very nice video lesson. I will back to this video in the future. Now my knives are to new 😉

[@stevetyas9796]

Great video Gage! Super informative and entertaining content

[@matthiasvanhoorn362]

Best video on knife thinning I found, thank you! Most europeaen knifes have no shinogi line and the thinning area is hard to see. Do you have a trick to find the area? And could you tell me please how to recognize or measure when it is thin enough? Kind regards

[@tjay1305]

I just wanna say… nice thumbnail. I particularly liked the measuring tape around the “thin” word