How To Sharpen Your Japanese Knives PROFESSIONALLY
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- čas přidán 30. 06. 2018
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How To Sharpen Your Japanese Knives PROFESSIONALLY from Master Sushi Chef Hiroyuki Terada
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Support our Patreon page to see exclusive content not seen on CZcams, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com - Jak na to + styl
The knowledge of David around the cutlery is encyclopedic. He is also an excellent teacher and transmits to be a good human being just like you. :)
Thank you so much Diaries of a master sushi chef
he is an idiot. he doesn't have a clue what damascus is. he thinks the old fashioned way of making a damascus is hammering and folding. true damascus is wootz, not pattern welded like this moron thinks.
Listening to this knife master is like listening to a great song, it’s so enjoyable and entertaining, I love how much knowledge he can just drop off the top. Very impressive.
Wow, David is an excellent instructor! You can really tell when someone loves their work.
I love listening to people that are nervous in the beginning on camera. Then as soon as they start talking product you see the passion that flows out with no effort or nervousness.
This is by FAR the most informative knife sharpening video out there. This is the lightbulb video for me, the one that helped me grasp the basic principles of sharpening. Job very well done!
Wow, most informative knife sharpening video I have seen so far on youtube. Probably the best introduction to knife care and maintenance. Thanks a lot Hiro and David!
Hiro. This might be the most informative video on the net on the subject of knives and sharpening. Too many people blind the viewer with science in an effort to showcase their own knowledge rather than help the viewer.
After months of searching for a clear explanation on sharpening my Yanagiba I think you have just supplied it to me.
Thanks and Good Afternoon,
Kiri
David is flipping brilliant. Could listen to him talk all day.
I applaud you for the quality of this video. There are thousands of videos on knife sharpening and only a small handful come close to being this educational and informative.
You have made the BEST sharpening video followed with all the knowledge needed in one video! Thank you David!
I think I speak for everyone when I say that a video demonstration on sharpening western style knives would be amazing. Please consider
Hiroyuki Terada - Diaries of a Master Sushi Chef Can’t wait, Thanks!
42:25 after so many years and so many videos about knife sharpening... I now understand this and why chefs do it that way.
@@DiariesofaMasterSushiChef it really is!
I've been getting into cooking lately and always had a particular interest in knives.
Even know I barely know anything about them...
Say, any chance I can send you guys a picture of 2 sets I got so you can tell me how decent they look? And what tools I should get to keep them in top shape?
I really like this guy! His instruction is rationale based and explains the technique he chooses for a particular knife. Most videos I've watched don't do that. Some just stress the flatness of the stone or keeping the strokes equal on each side. Sharpening parallel to the stone is something I've thought made sense but I wasn't doing. His info on how to hold the knife and
lock the wrist is just what I needed. He's very practical and demystifies the process. Great photography, excellent video.
Love these information fests from Knife Merchant, tons of great stuff to learn.
Thank you Hiro for another greatly informative video as well as you amazing cooking ones.
A simple, AND very effective intro. He is a real master, who cares about the knives he is selling and repairing, and passes on what he had learned from the Japanese master's tips, advises.
He is just as good doing all the trick in the shop as selling them. A huge THUMBS UP :)
That guys knowledge is amazing. Thanks for sharing.
Thank you so much to posting this! So much info
Grest video very educational i used to have trouble sharpening my knives but i took the info from this video and it made it so much easier for me to sharpen thanks for the educational video
I have a knife sharpening collection of videos. This is one of the best.
I am glad that Japanese kitchen knife is used abroad. From Japanese chefs
The ones I have, are the best knives I own.
Beautiful knives. Japanese goods are made with such pride, and it shows. My Japanese fishing lures are fantastic too, made by small companies who really care about what they are doing.
Japanese knives are the best!
Around 1980, my mother bought a full set of Japanese stainless steel knives from a door-to-door salesman. It just seemed like the wrong thing to do, but those where the best knives I have ever seen.
I just bought a Myabi 600D Sujihiki, and it is wonderfull. Also have Chosera #800 #1000 #3000 sharpening stones, and Atoma diamond stones #140 and #600. Never need to buy a new knife again. Though I will because Im a nerd :D
Japanese knife design is simply superior to their occidental counterparts. A simple single-bevel (chisel) blade makes SOOO much more sense and SOOO much easier to sharpen to surgical levels.
Some Western knives are good, but Japanese are generally superior. Toss in the pride in craftsmanship Japanese show, and we get a truly superior product.
Best video when it comes to sharpening knives!
David I so appreciate your videos and sharing your knowledge and skill with us,
Thank you Hiroyuki for getting me back into making sushi. You rock Sir.
David is a Gem tonite industry. I’ve learned tons from him and I’m so grateful. Excellent person.
Thank you. This was excellent. The best video on the subject that I have seen.
I know you have heard this before, but, WOW!!! All the buzz words I have be hearing are comming together for me. I am new to better/good knifes. And just learning about sharpening knifes the right way. I know I have so much to learn, but the things you shown us here have opened new doors for me. ANYONE !!! who is thinking about getting better knifes has got to see this video!! I will save this video to my messages with a star! So I can go back to it anytime I need another fix! I am just getting away from my Chicago cutlery and getting into low end carbon Japanese knifes. I know I will be killing my knifes to learn,and move into better knifes later it time. From blade geometry to stone make up, to steels! You have brought this all together for me. I know I have alot to learn, you make it sensible to me. You have me taking notes!!! You can bet I will be watching your video alot!! Thank you for all the time you put in videos. You have taught me a lot! Thank you.....
I wouldn't be bored seeing it refurbished
Thanks! Very informative!
As someone who spends a lot of time sharpening pocket knives and fixed blades on water stones, I thought I knew everything. The kitchen knife world can be much different. It’s always nice to learn new things.
so many good bits of info
Very informative. Thanks much for the video.
Need more videos with David!!
Wow, this whole video was not only amazing, it was really educational
Sushi Traveler 5
totally agree! :)
I love this video ! I'm passionate when it comes to knives!
Thank you, I learned something I can use.
G88D AFTERNOON Chef. Great video guys , I was hoping you would cover this content on your visit. Thank you so much David, Hiro and Charles.
Knife Merchant is such an amazing company. They all have a wealth of knowledge and amazing customer service. I purchased my Minonokuni knife from them and couldn't be happier.
Awesome instructional video !!
Thanks a lot for sharing your knowledge with us
Thank you sir for the great content and sharing your knowledge, very good tips and advice, I will checkout your store.
Best knife sharpening video
So thankful for the knowledge! :)
THIS WAS GREAT!!!
It's especially nice to get some industrial insights from someone who not only REALLY knows the industry for them, BUT that he also has the direct/no-nonsense way of putting everything. Thanks!!!
AND for the record, a couple times a year I actually DO bother putting a decent edge to the household steak-knives... At least the ones that get used regularly.
Because we bought "cheap crap" years ago, they are super flexible and serrated... AND one-sided doesn't make the job any easier or simpler...
BUT... experience taught me to get one stone (arkansas combo)... AND a set of needle files.
The needle files (useful for other stuff around here too) cut neatly into the serration pattern and clean and clear "junk" out of those channels. It takes a while only because there are so many of those channels to clean... Once you've found the particular files of the set required, it's all repetition...
File to get the burr(s) on the "back side" and a few strokes on the stone cleans the burr... simple as that.
*NOTE of warning, however, that with serrated knives, the "teeth" CAN gouge the Hell out of a stone, even a fairly robust one... Lay the back-blade FLAT as possible and "next door to no pressure at all" to let the stone work the metal (as opposed to the other way around)...
I'm "heavy handed" and I can manage... SO it's not so difficult... really.
...AND when slashing meat at the table is SOOOOooo much easier, it's actually worth it, even with a DRAWER-FULL of "cheap crap" steak knives. ;o)
I personally dislike serrated knives and don't use them for anything but that doesn't mean they can't get the job done.
Very nice indeed, great vid! Thank's...
Very informative, brilliant
Before, I bought a Deba, which I love. Now, I bought a Santoku. I'm sure I'll love it too. Keep making videos sharing your videos, and I'll keep buying knives from you. Thank you Hiro for bringing this excellent company to my attention. I absolutely love my deba, I'm sure I'll love this too. Arigato Gozaimasu. And Konichiwa.
Amazing as always. Wish you did a thorough video like this one for western style knives aswell
Western knives don't deserve this kind of attention.... crap stuff.
ohhh my god this is a very educational video.... i was glued to the mobile watching the video...
Thank you Thank you Thank you. I have just purchased my first stone 1500 and 8000. For my straight razors. I have since used them on my knives and noticed a HUGE benefit to doing so. I only have “simple “ knives but hope to invest in. Japanese blade soon.
Interesting video!
Thanks for sharing!!!
"knife is life" thanks again, Taku
Awesome video. Thankyou
That was the best video I’ve ever seen,thanks a lot I will remember everything you said and my knife s to 👌
This was a very generous education..thanks !!
I have just learned pretty much all the details about knife sharpening I had not learnt in the past 24+ years!
Excellent tutorial especially about the height of the stone, a lot of other videos never state this, I'm a culprit of having my stone too low when I sharpen my knives thank you David.
I wish I was so into my trade like this gentleman is. Great knowledge. Just what one wants when purchasing or leaning anything from anyone. Wanna learn how to make sushi? Watch the master chef Hiro. Wanna buy a badass knife? Buy it from this guy. Makes you feel good about buying from someone like him.
I know what this man is talking about!!!!!!!!! damn this video should go down as a classic!
Thanks for uploading.
Thanks !
Good information...thank you.
I love these vids so much info
Lots of information and knowledge
I already forgot few things lol and nice video and good afternoon
Good afternoon. Nice and informative video.👍🏼
What a great video. For customers new to quality knives (especially Japanese) it would be great to have a video or part of the website that provides a summary of this - what stones do you need to get started and which manufacturers (maybe a basic and then more expensive option). I'm trying to not end up buying two sets of stones after a year.
Bought 6 from Dave, he's very helpful with helping me select the right knives...!
Thank you.
Beautiful knives of amazing quality. The Japanese know how to make a knife for sure.
David you are the best of the best!!!!!!
Hello, I loved the video guys! Keep up the good work! Maybe you guys could make a video based on a crazy dessert?
Spent hours watching sharpening videos but this is the best for single bevel.
WOW,... David, Thank You Very Much,.... Muchas Gracias Mi Chamo,....
Master class.
Nice to see Mr Holly back in show!
Great video and David is awesome! Very nice and knowledgeable.😎🍻
The only thing I'd add to this is something I'm sure Dave does, but has done it so long that he doesn't have to think about it when he says to remember to "lock your wrists." I think that at first, the beginner will most likely not be able to stay relaxed while locking their wrists, and if they don't, their hands, wrists, and forearms will fatigue pretty quickly. They're also more likely to press down on the blade harder than Dave recommends, too. As with everything requiring some skill and dexterity, being consistent is the key, and the best way to remain consistent for the length of time necessary to sharpen knives like these to #8,000 grit is to stay relaxed the entire time. Now, it may sound counterintuitive to relaxation, but it's difficult to relax until you've developed a certain amount of strength in the muscles and tensions used in any repetitive motion, and that's why I'm stressing it. The rank beginner will see very quickly that keeping their wrists LOCKED while keeping both arms relaxed, the blade at the consistently correct angle, and the light pressure from the fingers on top of the blade, isn't quite as easy as it sounds. Before long, one of those elements will likely begin to wander a bit and they'll have to stop, lock wrists, relax, "find the knife's angle," press lightly on top of the blade, and move SMOOTHLY back and forth. Dave makes it look and sound easy but it's a lot to think about in practice...but practice is what it takes. Good luck, and most of all, have fun!!
Hiroyuki Terada - Diaries of a Master Sushi Chef thanks Charles, same to you!
That was helpful.
awesome hiro!
Wow! Thanks, David, 👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾 I learned a lot. 😃😃 Thanks, Hiroyuki!
Thank you Hiro for listening to my request.
Yes, you did call me and helped me get the right whetstone...! Thanks
YESSSSSSS!!!!!! David is the MAN! Hiro too :3
Thx for great video :)
Thank you so much for sharing all this knowledge.
thank you
Very good video
Wow those knives look super sharp wish we had knives company here that good
I got my first knife just a few days ago, so this video came in really handy! thx a lot :D
Great video. David is a mine of information.
Awesome video I'm looking for a new knive...I have a myabi brechwood
Very informative. I recently bought a minonokuni yanagabi 300 from you . Sadly the handle is cracked and a few other minor issues.
Will reach out soon as I was traveling .
great video
So Exciting to see some German Knifes! Nesmuk , Böker or Schmiedeglut would be nice too!
I am sitting at a table when I sharpen my knives and I do have a Japanese one but mainly German ones that I like but I am not a sushi chef so mine work fine for what I want. But thanks for the tip of sliding food at a lower angle to preserve the edge.
I have a western knife and a Japanese knife I hunt and cook part-time at a high end restaurant because I like to cook ,you can sharpen them and polish them both as long as their made with quality steel like Damascus for example.
Thanks I'm left handed. Thanks for the demo
David - very good master !
I ordered a blue steel yanagi and love mine, if it ever needs resharpening I will just send it back to knife center to sharpen it for me. Don't want to ruin such a beautiful knife.
Honestly, there are few things more satisfying to a man than sharpening a great knife on a great stone. In my humble opinion, get a moderately priced knife and stone and practice. It truly is a beautiful thing to produce a razor sharp edge on a knife. I dunno why, but it is.. 👍🏽
thx guys
Would love to see you use a (macrolense) for those knife and sushi pics :)
Please, which are the brand of the stones?