Sharpening my Nigara 225 Gyuto

Knife: Nigara SG2 Black Damascus Tsuchime 225mm Gyuto
www.japanese-knives.co.il/pro...
Stone: Maruoyama Shiro Suita
/ lacasadetoishi
Me:
/ jakkonoise

[@josecampos1453]

That’s one beautiful looking Gyuto

[@EduardoCastroJakkonoise]

Nigara knives are amazing 👌

[@WavvyPig]

​@@EduardoCastroJakkonoiseI am confused isn't sharpest knife shouldn't you use a low angle or are u just honing the endge

[@jeffhicks8428]

@@WavvyPig when you have a real high end japanese style kitchen knife, the actual cutting edge isn't that critical because the main bevel is so thin. most knives most folks have any experience with are very thick in comparison. even something like a miyabi, if you do the cutting edge at 10 degrees each side you will have an edge bevel that is easily visible and quite large. if you do this with something like a murrar carter knife, edge at 10 degree each side, the edge bevel will be so tiny you can barely see it. Why? because one knife is much thicker than the other behind the edge. that's the geometry. you can make a thicker knife cut better by making the edge lower angle if the steel can hold it, but it will never be the same like a knife that is actually thin behind the end. Whereas if you have a knife that's very thin behind the edge you can use obtuse edge angles sometimes called a microbevel and it doesn't really alter it's ability to cut because the geometry is already so slicey. I would rather have a knife that is thin behind the edge that has an edge that is obtuse than a knife that has a very acute edge but is thick behind the edge. The thinner knife will always cut better even if the edge is getting duller. Whereas the thicker knife will be noticeable once the cutting edge gets duller and need more maintence.

[@Robinson.69]

​@@jeffhicks8428great comment!

[@tarnthamuaapithorn9161]

Ok

[@skylordianandy2644]

The rain added another level of satisfaction.

[@Dmic444]

This was one of the most relaxing videos i have seen.

[@dustinadair7893]

This video got me into Japanese knives now I just bought one lol.

[@TKAM88]

That tomato is about to get it.

[@SacchassoS]

wow! You have a really super nice whetstone!! Good work!

[@SoichiroKisaragi]

Wow! You have Nigara（二唐） kitchen knive. Amazing. One of my dream hocho.

[@Guenounovitch]

Absolutely lovely. I do wonder how you can thinner these damascus and restore the grey part

[@kodyhard1306]

Just took up sharpening and I'm loving it. 👌🏽

[@FoxHound-ch1yy]

that's a gorgeous knife... id love to get myself a Kiritsuke

[@KitchenKnifeGuy]

Absolutely amazing. Sharing this now.

[@fadhhassan6619]

Amazingg!!

[@capolot]

So tranquil

[@johannapoder2843]

looks almost to oldscool shaving knife, very nice.

[@cristobaltorres6185]

Outstanding

[@rosedcurt2865]

The rain is so nice here

[@mtnx7]

The metal pattern reflecting on that knife at the end looks like fish scales.

[@pinchedgrip2667]

Able to teach sharpening in the future videos? Big collector of knives you are!

[@beltransanchez5571]

Speak like Yoda you

[@_TheBodyFlicker]

​@@beltransanchez5571are

[@theblocksharpener]

Now that is sharp.

[@teamcynical725]

Wow!

[@SOLO-po2mh]

Beautiful ❤

[@user-el5pm4co8o]

Beautiful

[@dombond6515]

Really cool. But is that a micro bevel kinda high angle

[@abelardocarneiro7007]

Apenas por curiosidade qual sao as especificações altura largura espessura comprimento peso desta faca e qual o nome do modelo por gentileza e att parabéns por este trabalho espetacular

[@enjoy-today-ParkGyver]

오우 눌러치기 쵝오

[@JulioCesar-nq3rk]

Afilando en día lluvioso, que cosa tan relajante 😌. Que grit aproximado es tu última piedra amigo?

[@jemuellatul2877]

I feel the chakra of lots of Naruto fans here😌

[@RazorSharpMuenchen]

That sharpening stone looks very interesting, any information for that?

[@sharpen-up]

Bueno 👌🏻

[@QueensStandUp]

That’s scary sharp

[@rockinsteady406]

That is a beautiful knife. What kind of Gyuto is it?

[@brettstaley3730]

You didn’t show it but surely you stropped it to make it push cut

[@zinc6333]

Good job but lifting it up when doing the burr removal can change the bevel and or round the edge and dull it 😢

[@didakpram2975]

👍👍👍

[@RedTiger1512]

Malaysian style shappen👍

[@Huskymotard88]

Doesn't look like a thin angle while sharpening, even if are final strops on a fine natural stone (more like "honing")

[@yureiraida]

All i can say is sheesh.. How long to sharpen this?

[@saulcesaramaro7465]

Que tipo de piedra es la que utiliza?

[@juannavarro3718]

Como llegas a ese filo con algunas piedras en especial

[@erickzhou5314]

Wait, what angle is it?

[@EduardoCastroJakkonoise]

No idea, probably a little bit less than 40° i think, at this point i'm applying almost no pressure, just enough to remove any burr left and kinda make a micro bevel

[@nathandaniel5451]

That's what I was thinking, holy damn that's a big angle.

[@caseytyler8326]

@@nathandaniel5451 40° inclusive is not a big angle it’s 20° per side most knives come standard with a 24° bevel . 40° or as low as 30 maintains edge strength to prevent rolls while still having a thin edge

[@nathandaniel5451]

@@caseytyler8326 inclusive? Then that's pretty normal

[@rogeliocastillo4854]

I’ve got a miyabi habina set I know my chefs knife original angle is between 9-12 degrees.

[@cah999999]

What’s the brand of the stone?

[@Baerschi100]

My knives everytime are sharper than the ones of family and friends i had to use. (I sometimes don't know why people get along with such dull knives) But they are not this sharp. And i don't know if i need my knives this sharp. I think its just for bragging. But i want to try it. Just to get a feel for it. The bite and the feel of slicing. One time i cut the nail and a good part of the tip from my pinky finger. The blade went straight through without resitance. It was just like the lettuce i cut. I had to search the piece of mine out of the salad. But i think the blade (cheap one from Thailand) wasn't sharp as shown.

[@Giorgos496]

How much grit is the stone?

[@DAGREATBOOG]

Song?

[@adamellistutorials]

What stone😊 is that and knife?

[@danielm.370]

Way to big angle. It does cut paper like nothing, but on the long run this Will be a pain in the ass. 15 Degress dude, that’s the sweetpoint.

[@kevingil1760]

He’s likely using an ultra fine finishing natural stone which won’t remove much material at all even with the high angle and if you notice he’s using the stropping motion, so essentially he’s honing on the stone.

[@knife.spa.berlin]

​@@kevingil1760yes that's right. And he is putting the finest microbevel for strength there. The same technique one uses for single bevel knives.

[@3vrywhere]

I need a link to this knife

[@Chinitocuba]

I am not sure if you want to spend that money in a knife like this one which should not be as crazy as others. Then you need a special wet stone for sharpening and good cutting board. Then you can take care as it deserves!

[@dendydhenz7611]

Remove Any Burr To Get Micro Bevel Right? 😁

[@dominiknycz7912]

I mean, I'm sharp, but it's nice to look at it. ONLY... the angle, that I'm sharpening my axe with 🤯 I know, I know, I got it. But moust of people DON'T and then they are workeing in gastro (or are ,,the shefs"/owners), looking at me ,,foolying around" 30-40 minutes on 3-4 gradations and saying: ,,look, I just do like this - look how quick I do this snd how sharp my knive is". And thrn they are askeing me, after couple of months: , could you please repair my knife?" 😂😅🤣

[@EduardoCastroJakkonoise]

Just got tired of answer this question but jnats like this one have a very fine grit, also is the final progression after using the rest of the stones, i'm only making a micro bevel, i'm aware of the angles and how it's done also i do the thinning on all my knives when is needed so, it's all good 👌

[@cloud6074]

What stone is this?

[@cecepbusthomy5283]

Ajiiiiiiieb....🤔

[@HavenUpsurge]

Dam that’s a high angle. Maybe I’m going to low idk

[@matipimago]

Nah chill. If you'd really sharpen your knives with such high angle it won't do any good. Guy in the video uses very light pressure so it's more like honing or stropping than actual sharpening when you want to keep that angle between 15-20 and push a bit harder against the stone

[@Logan_wolverin]

How much many

[@rudychiodini3579]

Che pietra usi?

[@bastiangarridoING]

What is this Model?

[@robertmunguia250]

What stone?

[@m.k.n.h1680]

Maybe, 12000 grit japanese whetstone.

[@jaytee7822]

Meditation

[@benny1051]

Hooooowwww????

[@revdown8744]

All my knives are always sharp because i hate dull knives

[@real_CJ_]

You can't say the name of that knife in the hood

[@NekoSinonTv]

Its pronounced as kneegara for Nigara the i is silent

[@johnvendickstubungbanua509]

Did you put a microbevel on this one?

[@nathandaniel5451]

How would you microbevel a knife with an angle that high already?

[@hulusicanpolat6885]

okşayarak😊

[@lt3997]

Is that a maruoyama whetstone?

[@EduardoCastroJakkonoise]

Maruoyama Shiro Suita

[@Mutorcsym1391]

Soooo much carbon....mmmmm

[@impala7631]

What kind of whetstone is that ?

[@EduardoCastroJakkonoise]

Maruoyama shiro suita

[@impala7631]

@@EduardoCastroJakkonoise thank you. I appreciate it

[@DetailingJourney]

angle was to high for a japanese knife

[@cloud6074]

He was deburring

[@user-yp9wp4td4l]

Good camera but crappy sharpening technique. The angle is too high and inconsistent lol

[@dannarrizky2306]

Your what ...

[@nikicha98]

Why so high of an angle..

[@Tbennett07]

Likely burr removal or microbevel

[@Janggut40]

Paper cut it self

[@toroblanco1637]

The guy is a good sous chef and has good knife skills but is not very knowledgeable about stones or honing. Not hating just telling the honest truth.

[@lowprofilepersonwithbigbra669]

u most folow that angle to reshaping the knife, not like this lol

[@iputcapitalistsdownlikedogs]

What angle are you sharpening at