Відео

Very good instruction🤩👍

I would kill to cook my next meal with that knife.

is there full video of this

Thanks for this, great instruction!

Note that your wrists need to be locked on the stroke so that the blade angle remains constant.

Thank you

Joe is Japanese?? English pretty good and he doesn’t look Japanese.

Recording terrible 😢

Peretas opo indoensia kon ganggu nyikso aku skeonekaigaku tsk patenane nek perlu.. Rabutuh mekkah aku.

Kakean cocot koe den...

Seko awal. Aku ra tau mermainke wong.

make sure to only dry the crust away on the sides not in the sharp edge

So, what we viewed is creating the burr from one side then honing it down on the other. This was with one stone. What if you use a second, third.. etc stone? Do you create the burr and work it down on the first stone, then... each subsequent stone (finer and finer) do you, alternate sides when sharpening with the same technique, or do you create a burr and then work it down on each subsequent stone?

Thank you, great presentation. I always sharpened both ways and cut into my stone. For cutting meat what is the finest stone too use. I was told for cutting meat, I needed a toothy edge…. ❤❤❤

I like you explanations. The few Japanese chef knives I have handed are beveled on one side. The knife your sharpening is a Japanese chef knife, correct?

Well done!

Thanks a lot!

Thanks joe Best sharpning video yet No fancy tools and just how to sharpen a knife properly Thanks joe

What is this guy? The thing you rub the stone on at the end

6:33 What kind of concrete block is that flattening stone? It looks like a good budget lapping option. Dimensions? Just get it from hardware store? How do u make it flat? Don't crumbly bits come loose and gouge water stone?

Love Joe. Thank you so much for this.

Righto

Hmmmm. Interesting.

Nice way to teach people to destroy the edge by forming the burr.

Oh hahaha. I met Joe when I was in Osaka a month ago! He's a good guy.

Great video. I recommend anyone learning just to learn left handed sharpening as well, when doing the backside of the knife - Like the Japanese do. This avoids all related issues and gives a better, cleaned sharpen. It’s just awkward learning the left handed stroke in the beginning. But you will get it. I relearned this recently because I am a purist and want perfection, and now slowly working the muscle memory. I’m very happy I did this. Go for it. 👍

Is this the sigma select ii combo stone?

Best video, goes straight to the point...thanks a lot

Thank you!

one of the best video's so far on this subject.

Haha!!! Awesome!!!!!!!

Cool

I can feel the sincerity from his voice.

kinda cool

I absoulutely LOVE this song it's so beautiful and serene. Can anyone please tell me the name and who made it????

quite a beautiful earth we are all blessed to share...very unique

This is such a beautiful video with great mediation music. Thank U