I Got Schooled by a Japanese Master Sharpener... (level up)
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- čas přidán 22. 11. 2019
- I met a Master and brought my Chef knife with me, so he can review my Sharpening skills. Not what I expected. SquareSpace, Get 10% off using : www.squarespace.com/frenchguy
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Salut,
Alex - Jak na to + styl
It’s wild that he biked all the way across the Atlantic Ocean.
I am always, always on a bike.
@@FrenchGuyCooking biking in Paris is nuts man.. I don't know how you find the courage to do it!
@@FrenchGuyCooking So if you go to bed you use bikes instead of your foot
@@FrenchGuyCooking lmao alex please do a basic recipe in your kitchen, exclusively on a bicycle
Alex Wymer how else is he gonna get those knifes pass customs?
i love how humble Japanese "apprentices" are, like 10 years of experience and no arrogance to be seen
That is not an apprentice with a 10 years of expereience that is humble master
he should be humble 10 yrs aint shit.
@@tsci1576 What have you practiced for 10 years ? im guessing not too much if you spend your free time talking shit on here just saying.
ChuggyNation go ask your mother.
@@chuggynation8275 He's not wrong, especially within the Japanese culture. Many trades take DECADES to master.
You know he's polite when he says: "I would do it a little bit differently" hahahaha
He never says " It's like this", he always says " I do it like this". That's top education right there
The entire Japanese way of speaking is like that. Subtle differences but far more polite and respectful. Less commanding and more respectful.
He’s Japanese of course
He'd probably have a fit if he saw some of my attempts at knife sharpening 😂
Yeah i noticed how wonderful the convo was as well! Makes me want to change my way of being... i think i might..
9:42 "i feel like, with sharpening, im barely scratching the surface"
well, isnt that the point xD
aw, alex hearted my comment but i edited because i misspelled a word and now i have no heart~ lol
@@juan3141 well u shouldn't have :(
Keen observation, Juan
Juan Jose you still have a heart!
Puns
So frustrating going to a friend house to cook, and all the knives are dull.
YES. It's incredible what some people can put up with. I'm not even a knife snob, but so many peoples kitchens could be thoroughly improved with one of those handheld sharpeners at a bare minimum.
I always bring at least a rough diamond stone when I go to my friends houses to cook with em. Sometimes I just bring a Landon system and sharpen all their knives if I’m staying for a weekend lol
Even a cheap drag type sharpener wood do, every one should have one.
That happened to me one weekend and where there were no tools available. Using what I could find, a cinder block and newspaper, I sharpened his knives. I've been sharpening knives and making them (as a hobby) for friends and family for 10 years and have learned a few things from some very knowledgeable people. Using a brick or cinder block is not something I would recommend for someone trying it out for the first time. If you are then use a dollar store knife. What Vincent demonstrated about finding the angle, and, therefore, the edge is crucial. Otherwise, as Alex said, you're wasting your time and your knife!
I carry my own knife with me everywhere, not an expensive one just sharp and comfortable.
When I was a child in the fifties in Switzerland, we had a knife sharpener who used to come "dans les cours" between buildings, (in towns) and in farms. He would call out and people will come out of their home with their knives to be sharpened. Great memories, great people.
In my country, they still come around once in a while. I guess we are 60 years behind your country.
@@nirmalsuki Or you just stayed good and normal and offers creative jobs, even in the midst of problems. Good to know, thank you for your response.
you're lovely, need more experiences like this shared
@@catherineiselin i live in sydney and know someone who does this, it just isn't so popular now as people don't invest in knives, rather they buy another when the old one gets dull
It is still a thing in Italy, although mostly in the countryside
I love how Vincent casually goes here's a Korin branded knife. Here's an Ikeda Honyaki. Must be nice to play around with unicorns on a daily basis. Vincent seems like a very chill guy. And his videos are some of the best for learning.
Yeah, zooming in on the price tag on the Ikeda... oh my. Beautiful knife, though.
Vincent is the best!
@@MikeKobb is the $2450?
@@lukaas0073 Looks like that, or $2400-something anyway.
most expensive i have was 850 and looks so nice but most my knives are 200-
It would be really cool if you revisited Vincent in a year or two for a refresh!
Hi Alex! If you ever feel like Grilling let me know! I'll bring my grill to Paris!
Smoking opportunity 🤭
Please make it happen! Bring Denise and Morrison too
Yessssss!!!!! Introduce alex to ketjap manis!!!
@@FrenchGuyCooking for sure 😁🤘 I am just a DM away
@@usafan96soren20 if we go to the croissant Capitol of the world I will bring them for sure
Anyone else wander here by accident, but then sat riveted through the whole thing?
Welcome to the cult^^
I remember watching an old Facebook vid of Korin sharpeners and this guy was just an apprentice and now he's a master. Fuck yeah dude I love inspirational internet story arcs.
One of a kind opportunity. Glad to have been able to experience it as well. Thank you Alex and Vincent!
Another cutting edge video that gets straight to the point. Not a dull moment either. Just gets a good handle on the material.
You win
I found much of the video to be rather abrasive.
What i learn after watching this video is, lets never put "Mastering" on video title
No joke, I was turned off by this channel at first since videos like that made Alex come off as very arrogant. His technique wasn't exactly perfect either so it took a while for me to get back into this channel and realize it's more of a clickbait technique he uses in video titles but his content tends to be (slightly) more humble.
@@sonofjenova7 Don't forget, English is his second language. There is a great probability that as he attempts to translate his thoughts and ideas from French to English, he may choose a word or phrase that doesn't completely convey what he was actually thinking. Also, words and phrases have slightly different meanings in other cultures. A comment may seem acceptable in one culture, yet seem slightly somewhat arrogant in another. :D
Robin E « Maîtrisé » and mastering don’t have the exact same meaning. I understand the french term more as « getting the hang of it ». But it depends on the context.
Unless, of course, you are mastering the ancient art of placing worms on hooks.
Some amount of mastery and intelligence comes from knowing that there is always room for improvement and the opportunity to learn more.
You are great. I just got my sharpening stone and now I have the confidence to try it. You’re video was the best out of all of them.
Watching Vincent find the angle was practically revelatory. That's awesome
I’ve never been able to “click up” as some call it, but if you start at a slightly too high angle and LIGHTLY draw in an edge-leading direction while gradually decreasing the angle, you’ll feel when you go slightly lower than the existing angle (it will start to slip across the stone). And I think it’s best to sharpen at the existing angle, unless you are actually trying to modify the bevel angle.
Rip the sharpening angle tool device.
Honestly, thank goodness. Alex has some brilliant ideas, but they're not all winners.
Those can be great for bringing back an edge into a proper angle - yes the masters can do it, but few if any of us are masters
@viper Really? This is akin to shooting a target with a pistol at 100 yards. It takes years of practice. For the average viewer they are pretty busy with their daily lives to be professional cooks. But it's nice to get in the kitchen and impress your loved one with an impressive meal performance.
I don't have the skills or the quality of these knives...but my little $130 knife set has good chef, chopping and carving blades that gets sharpened every couple weeks and work flawlessly for what i I do, and make most tedious tasks enjoyable with my bamboo and oak cutting board selection.
"scratching the surface" "honing my skills" Alex full of the puns today.
@Mitchell Guthrie: More metaphors than puns
I'm actually impressed that many advices you gave in your previous video still hold true after this video!
... and so am I 😅
I love this guy’s dedication and will to learn. It really shows that he is passionate about everything he does and the quality of his end results reflect that passion. Keep up the awesome work. 👍🏼
It is always so satisfying to watch someone work with such ease and practice. Truly delightful to watch you learning from Vincent. 👍🏼👌🏼
What a generous teacher. Thanks for sharing this.
"I feel like with sharpening, I'm barely scratching the surface"
Salut Alex, salut.
I actually really enjoy listening to Vincent. He sounds so nice and enthusiastic. Really really nice Person!
Vincent not only a master also great person. Just sharpened my knife and took the time to show and explain. Alex you’re vids are great for me double
Incredible. I always love seeing a master at work. Thanks for sharing this trip and the lessons you learned!
i love the genuine passion and interest alex has to learn these skills and improve on them
"barely scratched the surface" - "honing my skills" - we see what you did there ;)
This is awesome, you truly enjoy the opportunity to learn and to share the techniques with us. Just thank you Alex!
This was absolute pleasure to watch. Vincent seems like extremely cool and humble guy. He's sharing what he spent a lot of time learning. That's simply the best.
i would like to see more of his equipment, what stones he uses for what knifes, and maybe some stories of customers or special knifes he has seen. maybe in another video?
the equipment doesn't matter.. cheap stones and a strop work just as well. and he probably doesn't see fuck all, anyone who has invested in serious hand-forged knives knows how to sharpen and maintain them.
@@silvermediastudio he probably gets lots of guys who buy expensive knives and has no idea how to sharpen
At the start of the video he uses a king combo 1000/6000 stone.
“Of course I am French! Why do you think I’m speaking with this outraageous accent?”
-M.P.
As a french speeker, I'm unable to enjoy this video even if it's very well made and interesting. This accent is just too awful. I've never understood why french people don't put any effort when they're speaking english
@@Cho0ok Perhaps it's something that happens with our own cultural members - I can't stand Korean accented English speakers, but this guy? His French accent is so appealing.
Lol...I knew someone would have to make that reference. :-D
@@Cho0ok Because having a french accent gets you laid. It fulfils a biological imperative
Thank you to both you and Vincent. What an amazing opportunity to learn from a master on CZcams!
Love your process and curiosity! Thx Alex for all your great vids!
The best tip was starting there, normally i used to end there.
@alex, the biggest 4 things from this. 1) Pull away from the blade, not towards it 2) Easy on the pressure 3) Don'w wash the "iron mud" from the stone !Thank you Vincent! 4) Half of finger on the stone
I think these are gonna be game changers!
Vincent knows his craft. At 4:14 I can see that your 6K side has a gauge in it. One thing you can improve easily in sharpening routine is to add flattening stone or plate to your sharpening kit. I recommend Atoma 140, DMT XCoarse or naniwa flattening stone / or go cheap and put wet/dry SiC sandpaper 120/240/400 grit in progression on plate of glass + synthetic nagura for cleaning your 6k King during sharpening. I am glad to see that you chose your Sabatier knife to take with you to NY. Sharpening can be great hobby and is skill useful for everybody. You are in search for excellence in many of your videos so I hope we will see a series dedicated to you honing your skills and true your struggles inspiring people to learn themselves.
Been looking forward to this one! Thanks to you both for sharing your learning and experience.
He taught so much in just a couple minutes.
I'm so excited I have been waiting for this video ever since the spoiler image! I can't wait to know how to properly sharpen my knives. Most of them are dangerously dull :(
He made a series about it check it out
Or check out Ryky Tran aka Burrfection.
He's a really good teacher, I learnt it from him.
Spiderlesspizza I watch everything I can see about sharpening, like he said you should always strive to learn more. :)
It's quite amazing. Yesterday I was watching a video by him, Vincent, teaching how to properly sharpen a knife. And there you are!
I could post the link.
But above all, you are truly sympathetic, enthusiastic and positive. It's refreshing.
1 year later this was still such a cool video. Thank you.
it's like cooking or everything else you want to master, you never stop learning and when you think that it, then you find somemone who is lightyears abour your skill. Live is amazing an everybody who wants to really master his passion is going a hard but satisfying way.
It's amazing what ammount of skills you try to master!
Does Vincent have a CZcams of him sharpening knifes? I would love that.
He does
@@FrenchGuyCooking Link ?
@@grimjowjaggerjak He showcases sharpening via Korin's CZcams channel. Another great channel to checkout is Jon Broida's Japanese Knife Imports; he's a stand up guy who's extremely knowledgable and always willing to teach and share.
Yes he does. Just search Korin Knives in CZcams. The ones I watch are from 6 years ago. He has different Episodes for different knives and stones. I bought all my sharpening stuff from Korin.
You are an excellent student and teacher. Thank you.
Loved this experience! Thanks Alex!
"This is a western blade with a Japanese handle, made by Mr. Ukeda..."
*squints at price tag*
*$2,438*
Well, alrighty then. (It is freaking beautiful!)
Morgan Childs 😂 I will take 2 :)
Looks to be a honyaki knife, and yeah those are always priced at 4 figures
It´s not Ukeda it´s Ikeda. Yoshikazu Ikeda from Sakai, Osaka. He is the chairman of the dentokogeishi, "masters of the old art", only 25 of them left. So this is a knife made by the best of the few best left which makes the price tag ridiculous. I own a sashimi knife form Ikeda at that price tag and would pay double and it still would be a bargain. People pay 1500 bucks for a smartphone they swap every 2 years. This is made for eternity. Do a youtube search for "morita ikeda" (german video from an emigrated japanese shop owner) where you can see him at work.
@@Soundaholic92 It´s combining art with craftmanship, see my other comment
@@thestcroixkid Right, which is pretty much exactly what I said.
i dont get how someone can dislike this video
This guy is super humble most people would do a video of the shop, learn from the master, and make a video teaching people what he just learned but he put him self on the spot and let people learn from the master with him
It is immeasurable the value of the knowledge shared by a master of the craft. Thank you for sharing your desire to learn with all of us.
I always say that knife sharpening is a skill you can learn in an afternoon and spend a lifetime improving upon
I'm shocked that you didn't say, "it sliced like butter!" lol
Ça fait 3 jours que j'ai découvert ta chaîne et je peut-être déjà vu toutes tes vidéos.
Je ne suis ni français ni j'essaie d'apprendre à mieux cuisiner, et pourtant j'adore ta façon d'approcher n'importe quel sujet. Tout ce que tu fais dégage une passion aussi authentique qu'on ne peut que s'y accrocher. Continue comme ça parce que c'est vraiment génial!
Thank you for finally showing me the location of Korin. Love their quality of knives. Glad to see how the place looks. I am also happy to see the master behind the knife sharpening.
Alex: "I'll make sure to keep the fire on...".
By now we've all realised that there is exactly zero chance of the fire going out.
Man I love Japanese people in general. They take their job serious and do it with passion. They give you a fascination of learning of how they feel.
I love this. Came to see what a master does vs what you do... Walked away inspired by your spirit of perpetual learning.
That intro was insane! Love the effort into the filming you've been putting recently
@4:12 this is a problem. Vincent said there was a rocking motion in your sharpening.
This is the cause. You should sharpen on a rock-hard stable surface.
This guy is the most stereotypical French guy I have ever seen on CZcams.
Oh, come on! He's not even wearing a beret or carrying baguettes.
Thank you. Seeing his passion for knives and sharpening art really reminded me of what it felt like to live in Japan. Passions in Japan drive a person's life.
Awesome video on so many levels. Thank you Alex!!!
I feel like he’s talking extra with a strong french accent
He's definitely exaggerating it.
As a french I'm not even sure he's exagerating, we can have terrible accent in english (I'm pretty sure mine is even worst)
As a French not sure he exagerates or not, because as good as I can be in English when I speak very fast for a very long time my accent tends to worsen and he probably shots tens of hours of rushes of video to get to his results. But also maybe he plays with it as his brand identity on YT. :)
he's not english at all. he is as french as it gets and he's not hiding it, hes excited and happy trying to speak in english.
100%
"I ned to scrappen m knaf!!"
"HWAA!"
This is a man who's been sharpening for 10 years, sooo many knives and is an expert. Imagine the true knife guys out there who are much older than him, who have been doing it 20 years, 30 years, etc.
What a marvelous adventure...
I simply love your sprit!
Whenever I hear Alex speaking, I remember Inspector Clouseau.
I noticed he'd didn't use the back of his electric can opener.
Thank you Alex for a terrific video!! I really enjoy your energy and enthusiasm!!
I love seeing someone learning from someone else like this.
Japanese are experts in making something really simple look like you need 50 years to start getting the basis
Every time this French cat says "sharpen" drink a double gin. You'll thank me.
Your desire and thirst to continually learn and improve is inspiring to me. Merci beaucoup Alex!!!
Finally a video that goes through everything properly, hope people find this video first and learn from this :)
the part where he sharpened his own knife was following the joshua weissman tutorial
Harvey Brown it wasn’t. Josh’s tutorial had nothing on burr-forming, while Alex’s techniques do.
Now How he managed to get a knife trough the usa airport security
Lampião Verde checked-in bag!!
Airport security dog was like: „Are there any Croissant in the bag?“
You can take anything provided you have proper documents and its through proper channel.
The amount of effort you pour into these projects continues to amaze me. It's great that you try to validate what you did, where so many don't and just assume they're right. Keep it up Alex, my fave food youtuber and writer!
man, your cinematography and storytelling are improving right along with all the skills you're picking up from your friends and guest experts.
Great video Alex :) You're accent is thicker than Dijon.
Gotta luv this one
Just an FYI for everyone - all the knives shown have a single edge (obviously), not a double edge. But the Western-style edges are double-bevel.
Vincent is a really great teacher, pleasure listening to him
Thanks for making me smile first thing in the morning. Keep exploring and sharing videos you are so much fun. And I love your energy. Love from the USA 🌹🌹🌹
Here I am with a house full of knives as dull as hammers.
nothing weird about a foreigner going to the largest city in america with a knife in their bag. XD
RKSNomad right i was wondering how he got that through tsa
you can bring guns and knives onto planes as long as they are properly secured and TSA is informed. they'll inspect your bag and the item in question, then lock it up (or you do if you request to monitor the inspection which i recommend). international cases are a bit different but its possible too.
RKSNomad heh i brought a bunch of collectibles on board no problem, but i was more so being a little sadistic in my thinking lol. Going to NY, has an accent, ik he doesn't look the part but for the "ill-informed " he may resemble the poster boy for terrorist activity. Plus they were knives so.....🤣🤣🤣 im a horrible person 😅
I just spent 30 min yesterday sharpening my knive for the first time, this came in perfectly!
I love Vincent! I've watched all of his videos when learning how to sharpen knives.
You’re still using the same sharpening stone...it looks like it’s in a real rough shape now
Yup, poor stone been needing a reflattening for a long time now.
You can get away leaving them "untrue" for a bit, but very flat stones are good for consistency.
if that's an issue for you, there are coarse stones for flattening other stones, and you can see other people using them, if the stone looks rough it's mostly just because it's being used, it looking a bit grey from the steel particles is usually fine, it's not easy to wash them off but they don't really affect performance much. you don't need your stone to look brand new and pretty to do it's job.
Well, yes.
Some people like me prefer them really flat (i learned to sharpen with wet sandpaper over glass and flat is what works for me) while others give them more leeway or even prefer them slightly worn.
Also, the flattening stone itself starts to deform over time, unless you use a coarse diamond stone to avoid that.
Yea the stone was quite deformed as far as I can tell. I think he even got the tiny stone to flatten out the stone surface when he bought the stone
@@namless4508 the tiny stone is used for building up a slurry quickly, the mud they were talking about in the video
I'm unreasonably annoyed that his terminology is wrong.
*Double and single bevel
Not edge. Double edge means you have a dagger, not a knife.
You are right, as in Swedish broad axes that are used for hewing logs, or a carving axe. However these cutting tools often have a slight bevel on the "non-beveled" side. I am not sure if the same is true for Japanese knives.
Use your head dumb ass. He sharpens one side of knife ( his style) not 2 sides of knife ( Western style). A dagger wiuld be 4 sides. Do you have Japanese Samurai envy?
Would
Didn't mean to call you a dumb ass... just learn from what is being taught.
@@tomcrosby9959 Your crazy string of replies is the funniest thing I've read today.
How humble and kind is Vincent, professional and knows exactly what he's doing...
Thank you! Will try tomorrow!
Just a little summary.
6:34 1. How to find the angle (feel the right angle of the blade on the stone)
6:52 2. Sharpening the tip (use elbow and shoulder to find the angle for the tip)
7:19 3. Go in sections
7:39 5.? Pull
7:46 5. Don't wash the mud!
8:27 6. Reduce pressure
Because when I go to sharpen my knives, I forget little details. :D
kiwiami watching this be like " hold my cucumber"
"who the fuck bothers with steel knives anymore?"
great storytelling! keeps me coming back!
I taught myself to sharpen knives and I’ve spent the last almost 20 years teaching myself to do better. It’s nice to find that most of what I do is the same as what an actual master does.
"That is somethng very Japanese. To never be finished learning"
OR you can just go meet anybody from a business or entrepreneurial family, or any family that is known for being skilled and/or successful at something.
THE #1 Rule for Success: Never Stop Learning.
It's international. Universal, even.
Generally, the weight of the knife is enough pressure.
Actually experts recommend 5# pressure and 3-5 strokes. Then feather touch 2-4 strokes.
Mind blown!
So much information..thanks for sharing
Extremely informative video. Thank you so much for sharing this. You teach in a way that gives us confidence to try.
Vincent is obviously accomplished at his craft, however he keeps saying edge when he means bevel, the western style knives are double bevelled knives, not double edged and Japanese knives are single bevelled knives, a double edged knife would have an edge on the spine of the knife as well.