@@flipballaz93 If you still care. DMT makes excellent diamond encrusted plates that are great for lapping and flattening stones. They are diamond so they wear really slowly but they still wear.
i guess Im asking the wrong place but does someone know of a way to get back into an Instagram account?? I was dumb lost my login password. I love any tricks you can give me.
This is for sure one of the best videos about knives sharpening I have ever watched. Every detail explained, and the full process becomes easy to understand... Thank you very much.
Recently bought a whetstone from Amazon (1000/6000 grit). Tried sharpening four knives so far with pretty poor results, even after watching many videos similar to this. It's very discouraging but I'm trying to remember it's a skill and I will get better over time. Currently a student so I've been using dull knives for the past few years, I'm hoping I can change that though. Also I highly recommend the Forge to Table knives. I ordered mine and the customer service is fantastic, and it's a lot cheaper than comparable knives I've looked for. Great video, keep it up!
If you’re trying to sharpen your really dull knives, it’s going to take a lot longer than 15min on a 1000 grit stone. Depending on how dull they are, you might want to drop the grit count to 300. More of a fixing stone to redefine the edge. But keep at it, you’ll get there!
Dude.. this is why I follow you and believe your techniques work and doesn’t fall short of anything I’ve learned as a former sushi chef myself. I keep revisiting these methods and techniques only because I’ve had my doubts from many past chef/owners and sushi masters. You explain every detail as simply as possible and always make sure to include why your doing it this way and how other misconceptions are involved that can make ya do things slightly wrong. You clear them up pretty well! Ur the best bro!
now i know the tecnique haha,,gocha Taku,,thanks you very much for giving us a tips how to sharpen knives,,you know? i love to learn lot of things about cooking,, and specially how to use the most important things inside the kitchen,like knives,, i hate to use unsharpened knives though,,so it is so nice to have this chanel watchin you almost 24/7 hahaha, i love cooking so hope your channel could help me to pick up more ideas ,,, thank you so much taku,,godbless you
I'm waiting on you guys restocking the 8" Gyuto, I did the smart thing and pretty much gave my gf my current knife to keep her happy during lockdown, the 1'st can't come soon enough!
Finally! A proper knife sharpening video from beginning to end. The others are all missing some important information. Took me an hour but passed the paper test just like in the vid. Thank you sir.
ive watch alot of knife sharpening vids but yours is def the best one! nobody has ever told me to not wash the mud off im gonna try again tomorrow thank you so much!!!
Taku I learnt how to sharpen my knives from you, thank you you are truly a master and a great teacher. We are a couple who go fishing like you guys in Victoria Canada. We never miss any video. All the love to you and Jocelyn.xo
OK, I know you can't get out much, but you can probably find a plant called malva or mallow. It's considered a weed and really common. Sometimes it's called "cheese weed" because the seed pods look like little wheels of cheese. Well, it's really edible, and I discovered something really neat today - take a malva leaf, and fry it in a little oil until crisp and put a little salt on it. It tastes like a potato chip but better!
This really helped me with my camping knives. I didn't know that the point your off-hand is making contact with the stone is what's doing the sharpening. Thanks a million! Now I can baton wood like hell.
I visited their site based from your video but they are out of stock on all he ones I’m interested in. so sad. I hope your code still works when they have stock again... oh the sounds of the sharpening gave me chills!
Thanks mate, you have just destroyed the way was shaping my Swiss made knives and I must admit this will help me a lot. Thanks mate and I hope you and your love is keeping safe after what we hear in Oz about what is happening there.
I think you have done a great job in showing unique content in this challenging time. As a "social influencer" you have led the pack in safe but creative content. But now beaches and access points are opening up and I hope to see you (from a distance) on the water! I'm waiting for you to announce the Food Network show soon.
Hey Taku, thank you for the new upload! I think I am on my 3rd round going through all your videos on your channel! I was going through your videos from Japan just now. I hope everything is well with both sides of your family. I am hoping to see some new upload on Taklyn The World too. Keep up the good work!
Bruddah Taku! Chicken skin all over listing to the knife squeak on that paper! Even though I grew up watching my Mom and Grandmother sharpen their knives on stone never could explain how they did it! This helps a lot! Mahaloz for continuing to push content! Bro you must be jonesing to get in the water! Hopefully soon you can get back out there! 🤙 ALOHAZ
What I learned from this vid was, you had an awsome knife to start with and I could watch this a 1k times and not have the skill you do my friend:) I will try though! Thank you for a great vid.!
The difference between fabric scissors and regular scissors is regular scissors have cut paper. I wonder how much the paper test we all do at the end ends up harming our edges lol.
Thank you very much for the info how to sharpen the knife. It’s very important but people like me house wife doesn’t know. いつも、楽しみに見ています。コレからも美味しいお料理を作って見せてください。可愛いジャスリンさんと。
That is a very acute angle you're giving to the knife. Which is also the reason why it took a longer time for the burr to develop. It looks like your comfortable with a blade acute edge. Sharpens over strength with that angle.
After watching that, I'd say practice with your old knives first, then when you upgrade to better knives, you'll be able to sharpen them without damaging the knife. For people who cook a lot, expensive knives make sense. Sharper is actually *safer.* You move with grace and don't need to force the knife and risk cutting yourself.
Was watching catch and cook shark vids and came up on your old leopard shark video. I seen it when it first came out but wouldn’t mind seeing another video on the leopard shark 🤷🏾♂️
Hey man, I love your videos. Thank you so much :) Can you make a new one where you show how to use single bevel knives? Especially in Germany single bevel knives are really rare and there is not much information how to use. It would be a pleasure for me to master new knife skills while I persevere in carantane :D
Hey Taco, your skills are incredible I really enjoy watching your channel especially when you go out and forge for your own even by fishing and forging in the forest. I really enjoy it watching you. But, what do you think about the artisan knives? They are different from buying from the big company especially from China? I seen that you had a small Damascus knife That's why I'm asking? Thank you and keep up the good work I really enjoy it.
What's the highest you usually go on grits for your sushi knives?... also since you're at home could you do like a Knife collection video. I've seen you carry folders on your channel. Just a little flex
Thanks for the video(s), Taku!!! What happens if/when you apply pressure going both directions?!?! Extra material gets taken off?!?! Also, what are your thoughts on angle guides?!?!
Whetstone giveaway on my IG@outdoorcheflife starting tonight, ending friday night. Thanks for watching guys!!
Outdoor Chef Life how do you prevent your stone from curving in the middle?
@@flipballaz93 he uses the green grooved stone to flatten his whetstone. Its basically ridged sandpaper
@@flipballaz93 If you still care. DMT makes excellent diamond encrusted plates that are great for lapping and flattening stones. They are diamond so they wear really slowly but they still wear.
Also, are you speaking from a sushi chef.. I think you should? So, we know that your one of the best knivesmen.
Thank you..
i guess Im asking the wrong place but does someone know of a way to get back into an Instagram account??
I was dumb lost my login password. I love any tricks you can give me.
This is for sure one of the best videos about knives sharpening I have ever watched.
Every detail explained, and the full process becomes easy to understand... Thank you very much.
Recently bought a whetstone from Amazon (1000/6000 grit). Tried sharpening four knives so far with pretty poor results, even after watching many videos similar to this. It's very discouraging but I'm trying to remember it's a skill and I will get better over time. Currently a student so I've been using dull knives for the past few years, I'm hoping I can change that though.
Also I highly recommend the Forge to Table knives. I ordered mine and the customer service is fantastic, and it's a lot cheaper than comparable knives I've looked for.
Great video, keep it up!
If you’re trying to sharpen your really dull knives, it’s going to take a lot longer than 15min on a 1000 grit stone. Depending on how dull they are, you might want to drop the grit count to 300. More of a fixing stone to redefine the edge. But keep at it, you’ll get there!
Dude.. this is why I follow you and believe your techniques work and doesn’t fall short of anything I’ve learned as a former sushi chef myself. I keep revisiting these methods and techniques only because I’ve had my doubts from many past chef/owners and sushi masters. You explain every detail as simply as possible and always make sure to include why your doing it this way and how other misconceptions are involved that can make ya do things slightly wrong. You clear them up pretty well! Ur the best bro!
"balcony chef life" I'M SO DEAD. HAHAHA
T V don’t forget it’s quarantine edition
now i know the tecnique haha,,gocha Taku,,thanks you very much for giving us a tips how to sharpen knives,,you know? i love to learn lot of things about cooking,, and specially how to use the most important things inside the kitchen,like knives,, i hate to use unsharpened knives though,,so it is so nice to have this chanel watchin you almost 24/7 hahaha, i love cooking so hope your channel could help me to pick up more ideas ,,, thank you so much taku,,godbless you
Training to be a sushi chef, got my first double bevel knife. Very informative, thank you!
Balcony chef life quarantine edition! Love it! Order the sharping stone and knife that won last time. Thank you!
Without a doubt this is the clearest instruction on sharpening I have encountered on utube! Much appreciated.
"This part hurts" 😂😅 Thank you for the support Taku (and all of Taku's amazing fans)
Noah Rosen do you make the knives?
I'm waiting on you guys restocking the 8" Gyuto, I did the smart thing and pretty much gave my gf my current knife to keep her happy during lockdown, the 1'st can't come soon enough!
Waiting for the restock! ✊🏽
You sir, are a Master! I did buy the Bunka knife. It's sharp right out of the box! I love it. I never miss a video. Peace to you both!
This was such a great tutorial! You were so thorough in your explanation, this is the first tutorial that worked for me.
Finally! A proper knife sharpening video from beginning to end. The others are all missing some important information. Took me an hour but passed the paper test just like in the vid. Thank you sir.
ive watch alot of knife sharpening vids but yours is def the best one! nobody has ever told me to not wash the mud off im gonna try again tomorrow thank you so much!!!
Taku I learnt how to sharpen my knives from you, thank you you are truly a master and a great teacher. We are a couple who go fishing like you guys in Victoria Canada. We never miss any video. All the love to you and Jocelyn.xo
Just bought a knife from forge to table because of your video!
I love how descriptive you are when you explain how to do certain tasks. It makes it very easy to follow👍🏻
Omg i been looking for a video like this detailed step by step
I saw u in an ad while watching a vid and I was like oh it’s Taku lol
thanks Taku! youve inspired me more than you think
OK, I know you can't get out much, but you can probably find a plant called malva or mallow. It's considered a weed and really common. Sometimes it's called "cheese weed" because the seed pods look like little wheels of cheese. Well, it's really edible, and I discovered something really neat today - take a malva leaf, and fry it in a little oil until crisp and put a little salt on it. It tastes like a potato chip but better!
This really helped me with my camping knives. I didn't know that the point your off-hand is making contact with the stone is what's doing the sharpening. Thanks a million! Now I can baton wood like hell.
Just bought one that is 1000 and 6000, and a 12000 grit. Can't wait to try it
Wow, perfect video timing; was just thinking about buying sharpening stones yesterday!
I always come back here when it’s time to sharpen my knives
Wow another "Outdoor Sharp Knife!" Keep up the good work Taku.
I visited their site based from your video but they are out of stock on all he ones I’m interested in. so sad. I hope your code still works when they have stock again... oh the sounds of the sharpening gave me chills!
Great demo! I appreciate all the information/help you bring!
I WISH I HAVE A JAPANESE KNIFE LIKE THAT !!!
Great video Chef.
Thanks mate, you have just destroyed the way was shaping my Swiss made knives and I must admit this will help me a lot. Thanks mate and I hope you and your love is keeping safe after what we hear in Oz about what is happening there.
Did anyone else’s fillings rattled when Taku tried cutting with the dull knife? Awesome stuff and thanks for doing what you do.
waialae paseuth yes, and I don’t even have fillings.
The best and simple knife sharpening. Love it
i dont get why some people would dislike this video. saw this video just in time before i sharpen my knife the wrong way. Thanks for the save Taku!
I just made all the mistakes before watching…. Cut my finger tips too. Thank you for the video!
Congrats on 300k subs, Taku!
When the beat dropped, this turned into some nice, unintentional ASMR.
I think you have done a great job in showing unique content in this challenging time. As a "social influencer" you have led the pack in safe but creative content. But now beaches and access points are opening up and I hope to see you (from a distance) on the water! I'm waiting for you to announce the Food Network show soon.
I cook and that hurts.
Love your vids man, keep em up!
Taku congrats on 300k!!! Gang gang #balconycheflife
Knife is Life!
Knife is life!
300k....way to go guys!
Shuxxx!! I did not get the last 2 alerts.. you know Im a dedicated #TakuLife subscriber 😁
Knife is life!!!
Hey Taku, thank you for the new upload! I think I am on my 3rd round going through all your videos on your channel! I was going through your videos from Japan just now. I hope everything is well with both sides of your family. I am hoping to see some new upload on Taklyn The World too. Keep up the good work!
Thanks really helpful vidéo as always 👍🏻
Bruddah Taku! Chicken skin all over listing to the knife squeak on that paper! Even though I grew up watching my Mom and Grandmother sharpen their knives on stone never could explain how they did it! This helps a lot! Mahaloz for continuing to push content! Bro you must be jonesing to get in the water! Hopefully soon you can get back out there!
🤙 ALOHAZ
Awesome video! Thank you!
Thanks for sharing Taku ! Your a really good instructor who's always moving forward with Great ideas for all of us. Awesome :)
Oh man taku I'm a knife guy and really into your vids lol never thought I'd find a 2 for 1 video 🤙
Thanks Taku for this great video, we appreciate the information!!
What I learned from this vid was, you had an awsome knife to start with and I could watch this a 1k times and not have the skill you do my friend:) I will try though! Thank you for a great vid.!
knife is life!
Thankyou for a quality video on knife sharpening 🙏🏻
Gonna keep on watching so u get those views and better algorithm!! Keep it up Taku the GOAT
Thank you🙏
Catch and cook gooseneck barnacles #the best
Hey keep up the good work, Quarantine is hard but we got to keep fighting!
This is awesome! Best sharpening video on YT. Could you make one for single bevel knives?? Thanks so much!
Now that's a sharp knife! Thanks for the vid.
Hahaha taku yur reactions are the best lol that had me rollin when yu tried to cut that magazine 🤣
Might want to show people how to knock the burr off. Leather strop 👍
KNIFE IS LIFE
The difference between fabric scissors and regular scissors is regular scissors have cut paper. I wonder how much the paper test we all do at the end ends up harming our edges lol.
Thank you very much for the info how to sharpen the knife.
It’s very important but people like me house wife doesn’t know.
いつも、楽しみに見ています。コレからも美味しいお料理を作って見せてください。可愛いジャスリンさんと。
You're like the only person I know that writes like I do
Was looking to buy a decent larger knife and found they are all sold out. Looks like your videos are very effective in moving product.
Knife is Life
That is a very acute angle you're giving to the knife. Which is also the reason why it took a longer time for the burr to develop. It looks like your comfortable with a blade acute edge. Sharpens over strength with that angle.
Thanks for dropping knowledge!
Thanks For the share, was Help Peeaceee !!!
More power Taku 👍💪💪💪
knife is life
It would be cool if you could do more cooking videos
Hey man I just started watching. Awesome videos!
You just need a 4k camera for this great content! Keep them coming.
knife for life
great video!
you should do a gear vid. go through all the gear you use!
After watching that, I'd say practice with your old knives first, then when you upgrade to better knives, you'll be able to sharpen them without damaging the knife. For people who cook a lot, expensive knives make sense. Sharper is actually *safer.* You move with grace and don't need to force the knife and risk cutting yourself.
Was watching catch and cook shark vids and came up on your old leopard shark video. I seen it when it first came out but wouldn’t mind seeing another video on the leopard shark 🤷🏾♂️
Would love to see more cooking and sushiing!
Just started watching you bro!!
Are you ever going to take us after elk and lion and deer and bison and stuff?
Hey man,
I love your videos. Thank you so much :)
Can you make a new one where you show how to use single bevel knives? Especially in Germany single bevel knives are really rare and there is not much information how to use. It would be a pleasure for me to master new knife skills while I persevere in carantane :D
You stay around the corner from me . Imma bring you my knives lol.
Good more vids keep it going
Hey Taco, your skills are incredible I really enjoy watching your channel especially when you go out and forge for your own even by fishing and forging in the forest. I really enjoy it watching you.
But, what do you think about the artisan knives? They are different from buying from the big company especially from China?
I seen that you had a small Damascus knife That's why I'm asking?
Thank you and keep up the good work I really enjoy it.
Awesome!
What kind of telescopic Fishing pole did you use any other episode. And would you recommend it? Telescopic or collapsible fishing rods
What's the highest you usually go on grits for your sushi knives?... also since you're at home could you do like a Knife collection video. I've seen you carry folders on your channel. Just a little flex
I needed this one
2019 Outdoor chef's life
2020 rooftop chef's life
Do you use this same technique for western style chef knife too?
Great vid and keep it up and I'd have a question how do you store your knifes? I'm not sure if I should use magnets or a wooden knife block
Can this method be used on any quality steel knife? Or better for the more brittle yet sharp Japanese VG10 knives?
Do you worry about overlapping sharpening, when going from tip to belly?
Thanks for the video(s), Taku!!! What happens if/when you apply pressure going both directions?!?! Extra material gets taken off?!?! Also, what are your thoughts on angle guides?!?!
I like your sharpening stone where I can get that. like your video
hey chef how about a video if what dishes can I cook with my horded can goods. I'm so sick with just heating it.
Do you have any recommendations for left handed yanagibas?