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

This video explains in detail how to make orocical. Oroshikal is also called a remodeled knives in Korea, and since each individual has a different style, they make various choices in blade selection and are used after remodeling. The contents of this video are made from a video that can be of great help to someone. I hope this helped.
The Knife Repair channel is a channel that guides all those who use knives for cooking from knife management to knife sharpening, and helps sharpen, polish, and re-use knives that need repair.
With the growth of the Knife Repair channel, we will help you put the first button on the knife of your neighbors starting the path of more chefs.
Work-related posts and inquiries can be found at the link below.
- Work Related & Inquiry Blog Channel -
blog.naver.com...
- soundtrack -
made-of-steel by john-coggins Artlist
If you have any questions or want to know, please leave a comment.
#Japanese food#knife #Korea

[@JFirn86Q]

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

[@전국나의자랑]

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

[@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.🔪❤

[@그냥봐도훈남]

멋집니다 특히 설명이 디테일해서 좋아요

[@굿잡TVGoodjobTV]

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

[@한율유우]

사포홀더궁금해서 질문드렸는대 답변해주시다니.감사합니다 ㅎㅎ오늘도 손꾸락조심요

[@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.

[@정연덕-p2z]

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

[@삐따꿍]

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

[@앞청룡뒤백호]

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

[@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

[@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.

[@이해성-v9h]

설명도 꼼꼼히잘해주시네요~~ 배리굳 임니다~~♡

[@김기자-x9w]

자세한 설명 고맙습니다. 나리님~ 항상 건강하세요~😊

[@marlonvite4152]

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

[@조커-c7x]

목소리 좋으세요 ㅎㅎ 설명 자세하여 좋은거 같아요 응원합니다.

[@josephhan7457]

장인의 모습이 보입니다. 고맙습니다.

[@realestate___]

너무 잘봤습니다 감사 합니다 칼 구매할때나 연마에 참고 하겠습니다

[@쉰옥수수]

음성 들어간 영상도 아주 좋아요😂 자주 올려주세요

[@skorea21]

하나 하나 공들여 작업하시는 모습이 참 좋습니다 프로페셔널이십니다. 엄지 척

[@루삐야옹]

목소리 좋으시네요..듣기 편합니다

[@KOLA-KOLOR]

Отличная работа 👍

[@재홍-c7i]

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

[@꾜리-i9n]

영자막 없이두 100만이네요ㅋㅋㅋㅋ

[@ksc8143]

자세한 장비에 대한 설명이 너무 좋아요~~

[@이쁜미니곰]

음성 많이 넣어주세요….목소리도 넘나 좋은데 ❤❤❤❤❤❤❤❤❤

[@shennalim111]

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

[@junaopako]

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

[@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.

[@zufarshafeev5200]

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

[@LucMoustache1]

Wow cool thanks a lot - Merci beaucoup

[@99kvt]

Чем выравниваете точильные камни? Видео понравилось.

[@zufarshafeev5200]

Наклеиваю влагостойкую наждачку на стекло двухсторонним скотчем

[@joo_jeong_min_1982]

그러고보니~~나리님 음성 이렇게 길게 들어방송한거 첨보는듯요~~😊

[@역발산기세]

감사합니다. 잘보겠습니다~^^

[@mitchmitchell7470]

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

[@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.

[@조남선-b1t]

영상감사합니다. 칼개조..흥미있게보고감니다 설명도너무 좋쿠요..구독하고감니다

[@bluesman97]

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

[@KaJeo-x5f]

오랜만에 목소리.. 행복

[@삼선짬뽕최고]

영상 너무 잘 보고 있습니다..!!!! 자주 올려 주세요!!!

[@존웨인스]

원산지 베트남이라고 칼 뒷편에 써있네요 잘봤습니다

[@j.j.alexander9542]

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

[@shennalim111]

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

[@고촌안상오]

수고하셨습니다

[@이대우-k3v]

오랜만입니다 항상 건강하세요

[@jaemyunglee-j6h]

음성 너무 좋으세요!!!!

[@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

[@해라파이팅]

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

[@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?

[@avilamedrano107]

Excelente trabajo y artesania. Muchas gracias por tu tiempo.

[@seresamgala8125]

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

[@Heon1006]

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

[@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

[@T_L_D]

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

[@casanoba082]

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

[@freethinker5384]

Fantastic job ! thanks for sharing regards from Spain

[@tlsia]

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

[@강석림-d4x]

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

[@bmartin863]

Love the audio and narration.

[@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.

[@hobbyholic_LoveLive]

목소리나 발음이 좋으시네요.

[@cab102361]

Beautiful workmanship

[@monsterhunter25]

편집 Good. 칼만들기 Good!

[@casusaneto6855]

Congratulations. From Brazil.

[@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.

[@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.

[@op3l]

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

[@АлександТараненко]

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

[@심블리-f3l]

고맙습니다 선생님 구좋박

[@joefergerson5243]

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

[@TheWtfnonamez]

Beautiful work mate.

[@김광철-q8s]

구독합니다~ 새김칼 연마 영상도 올려주세요!

[@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.

[@TController]

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

[@은우정공]

자세한 설명 감사합니다 하나 만들어 봐야겠네요.

[@윤재성-d9v]

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

[@ВладиславЛобанов-м3р]

Спасибо позновательно...

[@지금은한치가고잡다]

목소리 너무 좋으신데요~^^

[@Gold469]

I enjoy learning from you my friend.

[@aidenpark87]

손은 임꺽정 손이신데 목소리는 정해인이시네요.

[@kyoung-gunoh8646]

처음 봤습니다만 설명 잘 하시는것 같아요.

[@JB-mw5rg]

Very interesting, thank you!

[@calmarcalmar]

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

[@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."

[@nickygress2311]

Super Danke für die Tolle Info das Video hat mir Gefallen mache Er so Weiter

[@АндрейП-м4д]

Очень познавательно, спасибо! Больше видео с объяснениями)

[@999seo9]

오 멋지다 고퀴틸 엄지척!!!

[@Splash111]

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

[@jin-sushin6123]

Sounds good!!

[@정현철-j3r]

생선 손질 개깔끔... ㄷㄷ

[@dirtyaznstyle4156]

I’m still wondering why would you remodel knives? It’s almost like you took a brand new knife and turned it into an old one that’s been sharpened many times to the point a third of the blade is gone.

[@정의로움-h4p]

이칼은 생선을 잡는 전용칼입니다..한국에서 자주쓰는 생선전용 회칼입니다. 일반칼을 개조해서 한국에서 회칼로 사용합니다. 생선을 포를뜬다 .아주편합니다.

[@zufarshafeev5200]

Шеф-нож переделал в филейный для рыбы

[@point111]

В конце видео показано как снимают кожу с филе, на ровном столе это удобней делать прямым лезвием. И обратите внимание - лезвие заточено только с одной стороны как стамеска. At the end of the video, it is shown how the skin is removed from the fillet, on a flat table it is more convenient to do this with a straight blade. And pay attention - the blade is sharpened only on one side like a chisel

[@마적갓독]

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

[@buy974and]

이걸 아는너는 최강자다

[@TheDrivebynerf]

12k is a damn nice edge. Thanks for vid

[@TerrakotLures]

Очень наглядно и интересно! Привет из России!)

[@troyjustinguitar]

Awesome work the idea works well.

[@dartrevan5899]

очень повезет если нож выполнен из хорошей стали целиком а не только режущая кромка. такое видел как то на дешевом ноже. надежней полосу стали брать и из неё вырезать. за ранее закаленную. но тут надо учитывать законы о холодном оружии.

[@zufarshafeev5200]

У него не из дешёвых. Потому и указывает на побежалости.

[@ezquimal]

You can buy old machete to made knifes are more cheap.

[@Flight100100]

How to sharpen knives kzbin.info/www/bejne/Z4LWoGCuarOCZ5Y