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That angle was definitely not 15 degree😭😭

Love this video. At 16:45 - this is how I cut. I slide in and pull back towards me. Someone told me that’s bc I’m left handed. I see you’re left handed as well. Thoughts?

Yes, the best sharpening video ever. Can't wait to try the technique.

Best video on shaping knives (for beginners like me) that I have found so far! THANK YOU!

Have you seen outdoors55 video on testing coarse vs smooth edges? It seems there isn't much of a difference

I have got King 800 and King 1200 and use them both often. Usually when I want to true them up I rub them on eachother. I have got also cheap and hard whetstone to do the same thing and to soften stone edges, so truing stone is not essential.

1:18 Damn, made me nervous every time you would run your fingers right next to the blade without looking! 🫣

My favorite part of this awesome video is at 7:48, he looks at the knife like it actually smells awful. I laughed out loud, thanks for that :)

Please share name or link of the knife you use

i want just a 200rupe sharp knife any got in that badget 😢

I appreciate the skills and knowledge. But I'll fight all you knife-nerds, that knife is just a standard French chefs-knife but the fancy Japan edition. I'm not saying it's not high quality, or not finely crafted. I'm not blaming you for owning one, it's awesome and looks cool. I'm saying that my 15 dollar, well maintained chef knife can do everything that 200 dollar blade can. I just have to sharpen it a bit more often.

Sound advice

That Shapton Glass 500 is well used!

This is an interesting video. I'm a cooking enthusiast. I have also bought most of my fancy knvies from Knifewear. I'm separately the only medically released Canadian Armed Forces soldier to negotiate a 6 month, full-time apprenticeship as a Traditional Blacksmith. I did a proper, old-school apprenticeship in coal blacksmithing with a Master Smith for 6 months, full-time. Not just 'bladesmithing', but full on Pre-Industrial Fabrication. I fully appreciate the thousands of dollars of steel you just experimented on. Kudos for the sacrifice. Ferric Chloride is obviously the standard for producing an even 'industrial' patina on the steel. The patterns, my favorite being the onion, are cool. But I still can't help but wonder why you would 'force' a patina. And I totally get it in terms of internet culture, so-to-speak. But between being a cooking enthusiast & a formally trained blacksmith; I have to suggest that time is the only true way to express yourself honestly. It will reflect what you 'actually' do with your knife, rather than whatever fad of the day is ongoing at the time you purchase your knifewear. On the function of Science regarding forced patinas, I may suggest if you ever consider something like this again to take more metric data in a matrix. You can take the pH, primary reactive substance (vingears/acetic acid, etc) vs the composition of the steel so that you can more specifically and accurately graph your results. All in all, it was a great video. Thanks again for sacrificing that steel to test. I'll be interested in a next video in this set regardless the route you choose. Cheers.

I'd been looking into knives for a couple of years but never found something I truly liked until I ran into a Martin Yan video which lead to @MadewithLau. And oh MAN did I understood why the couple Chinese chefs around here basically did everything with two knives. I ended up getting a Shi Ba Zi Zuo for dirt cheap considering where I live and it's pretty much replaced everything else, I even got more into actually cooking stuff now.

Soo, i like to just put the tiniest drop of dawn in my soaking tub when i change the water. i feel as if it makes them a little easier to keep clean and unclogged. idk, dawn works on everything. is there a reason we shouldnt? the nerd in me needs to know

My hobby as a chef is sharpening knives

just an FYI, a Kurouchi finish is literally just forge scale or iron oxide, it happens every time you put steel in a forge and the way smiths remove it (as you found) is either straight or concentrated vinegar. the difference between rust, scale, and patina is very slight but they are all essentially the oxidation of iron.

What is the name/details of that wheel you used?

So just to confirm you flatten your stone first with the truing stone then you go over with the nagura stone to clean up?

Two things: my stones are hard enough that i don't need to flatten them every time i use them. If i think about it, i don't need to flatten them often. But i am not a professional knife sharpener, i just sharpen my knives at home. And: every waterstone can be used to flatten another basically. So when someone has for example a 400 and a 2000 stone, they can use them. Sure the 120 grit flattening stone is cheaper and then you might take off less material of the actual sharpening stones, but using the sharpening stones on each other works fine, and leaves a smoother finish than the flattening stone.

Last knife I sharpened was my Global Santoku, great vid❤

Great tips Skye Thank you.

Cliff Stamp about whetstones lubrication: czcams.com/video/2VCo1_fozD0/video.htmlsi=HjjPjvrobDnxzenZ Are you sure oil is a bad idea on waterstones?

What grit diamond plate should I use to flatten my stones? Should I get finer grit for the finer stones?

QUESTION: I have a Naniwa flattening stone similar to the one in this video is very coarse like #120-grit. Is it OK to flatten my Suehiro 5000 rikka stone with a very rough #120 flattening stone that leaves a rough finish on my #5000 and #2000 whetstones? Like there is rough lines scraped out of the cutting surface. Its no longer a silky smooth cutting surface. Im thinking of getting a smoother finer grit flattening stone, is this necessary? Thanks

I went for Miyabi (or alternatively Kai Shun)... somewhat "mass-production", but you can be sure, they are decent quality and in deed from Japan. My Santoku in deed is purchased in Japan on vacation - not the most expensive (laminated VG10), but really enjoy working with it and easy to keep sharp.

Fuck the music.

I'm confused. Are these good knife or not?

The main difference is that Santoku have more clearance to the knuckles as it is wider blade. Guyoto is usually longer and narrower blade.

you ate the broccoli? i thought that was only used to poison dinner guests.... :P

lol, 'just a little bit' of practice. I got my first stones in 2003. I don't use them as frequently as a professional, so I only have used them semi-frequently. It's 2024 now, and I can finally free-hand a Japanese knife and get the edge I'm looking for. Only 21 years, right? ROFL. Nice video. I use 220 and 400s for really dull knives and then 800 and 1200. I started straight razors 8ish years ago too, so I have 4000, 8000, 12000 and 16000 as well. The highest I take kitchen knives to is 4000 at max. And straight razors are a whole different beast. I havea the knifewear ceramic hone, and it's been my favorite for a couple years now. I've got more than half the Fujimoto Nasiji line. Love them so much. I also have a Wushtof and a different brand honesuki.

You are doing it wrong. Since do you hone your mohawk from the pointed side to the base or from the bade to the mohawk if you had one? What you are doing is sharpening like so many do. If you ay I am wrong tell me how with reason.

Maple has been the go-to material for professional food processing for centuries until someone figured the bacteria living in plastic boards' cutting grooves were more hygienic than those dying in a wooden board's fibers.

Why should you buy a nakiri when a Chinese chef's knife can do everything just as well, but because the blade is larger/higher, it can hold more food to put it in the bowl?

Great tutorial guys.

great video, now I know how to break down a chicken, thanks.

thank you, very helpful

I don't know anything about this channel, but I like knives, and I love your rapport. Subbed.

Love u naoto

Yes

Just bought my first Japanese knife and went with a Kengata, kind of like a shorter Bunka or a Santoku mixed with a Gyuto, from Sakai Takayuki and GAD DAYUM it's a joy to use. My first carbon steel, but I clean my knives as I go anyway and they're just stainless steel, so had no issues with rust yet.

Fucking 26 mins

For those of us not in north america, which one are good alternative for soft stones to knivewear stones? As much as id like to get them, shipping is really an issue

the red liquid in the meat package is not blood. it is part of the muscle fibers called myoglobin

Their damascus is beautiful.. just not really a fan of their gyuto profile.

For the price of any of those “Japanese knives” I rather pay for a hezhen veggie clever or shibazi f208 and even cheaper