Why Some Japanese Knives are Actually a Screamin' Deal w/ Vincent from Korin
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- Опубліковано 24 лис 2019
- Check out the full interview here: 🎙→Podcast: geni.us/repertoirepodcast
Korin: korininc.pxf.io/justin
Vincent's IG: / vincentsavesknives
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Great video and content. Hope to watch more guest speakers.
I've watched Vincent tutorials when I needed to sharpen my knives.
Great video! Cannot wait to get a Misono myself for review. I have heard nothing but fantastic things!
Need more Vincent !!!
I’m so so happy to see this special video. I started to love sharpening my lovely knives in my free time. I know in one day i will watching 👀 you,next to you to see your professional sharpener skills 🔪 💪🏻
Vincent,
Great info. I’ve learned a lot from you. I have many stones, but I’m interested in the larger wheel in your video. Where can I get one of those large wheels in 1000 grit.
Many thanks,
FT
Vincent is such a cool dude
I'd love to see some Misono with Wa handle. How do you like the Korin branded knives?
This video was incredibly valuable. Keep at it, I love your videos. Subscribed
Thanks Gavin! Grateful to have you following along.
At what stage(s) are the knives rested?
What kind of steel is he using that it requires months of sitting at room temperature before use?
Featuring him like one day after Alex! Awesome
Ha I know the timing was crazy! This was recorded back in September
How well do these knives fit in smaller hands?
For everyone talking about how he references Misono and the aging of the blade or "rest period", I believe he is simplifying annealing the metal which if done to its highest level requires a slow tapering of the heat over a long period of time the slower and longer annealing process will align the structure of the metal more equally and completely resulting in a stronger blade, however when he speaks of it bending or curving if you don't do this, I am unsure
Ever tried a Robert herder 1922 chef knife ?
I want to order a custom knife but I’ll have to wait a while
Just subbed, this was great content!
Thanks Alan!
Cool video and Vincent is a great guy, definitely a master level. But I really don't understand the aging part cause no, knives don't age it's not like vine because after quenching the only thing that can release the strain in the microstructure of the steel and therefore bend or warp is mentioned tempering due to carbon moving via diffusion (200-250°C and time depending on wanted hardness decreasing). So humidity or ambient temperature has nothing to do with it, knives in a bad environment can only rust and even stainless ones. Still enjoyed!
yes he needs to learn about steel and metal. and stop saying bull like that.
some steels air harden
@@schlomoshekelstein908 yes many steels in fact but from a specific temperature at a specific rate of cooling same as other quench methods, all are part of heat treatment, and has nothing to do with resting or aging. Some steels has a low temperature long time phase transformation E. G. Some train track steels are heated Ed to slowly form Bainaite crystal structure but isen't really applied to knife steels of such small cross-sections martensite is the harder state you want in knives some carbide formation in steels with high chrome and other alloys.
And besides even air hardening steels are rearly air hardened if they are used in small cross sections such as knives but with contact with quench plates of aluminium and those steels are rarely forged as the working temp range is far too narrow for human forging
I’ve handled and actually resharpened a few knives you’ve done. They were near perfect and made it easy to redo
The video had to end, NOOOOOOOOOOOOOOOOOOOOOOOOOOOO =(
Excellent job.
I would like to see a review of korin knifes from you!
... knives* ...
Is forged knives generally better than stamped knives?
Are* forged knives better? No. Depends on the steel itself and how it was heat treated. Most industrially-made forged knives are actually stamped out from sheets of steel, anyway. The stamped-out blank then just gets re-heated and hammered into a mold. All industrially-made Japanese knives such as Misono, Miyabi, Shun, Tojiro and Yaxell are in fact stamped knives.
Notification squad. Great video btw!
Hey thanks! 🛎
Is there a video on how to sharpen Japanese knives?
There are many........
Check out Korin's channel for Vincent's demos. Otherwise, there are a ton of videos out there.
Hope you folks enjoy seeing Vincent in action with this fun b-roll! Do you have a knife made in Japan or does your preference lean elsewhere? 👇
This is great!
This was great. I have been watching a few videos with Vincent recently.
My current collection is:
Masakage Kumo 130mm petty
Moritaka 165mm Nakiri
Shibata Kotetsu AS 210mm gyuto
CCK small cleaver 1301 210mm cleaver
Just purchased a Misono UX10 Gyuto before watching this video and was pleased to hear this of Misono. Currently using beater knives as I have only been cooking for 5 years, slowly buying quality equipment and knives.
I have a shun classic hollow edge, first Japanese knife. A Dalstrong Shogun, thanks again. And I just bought a super cheap Chinese cleaver that is super fun to use. Before that it was almost exclusively Western style knives so I am open to whatever.
Letting the steel rest...now that's a new theory I haven't heard before, interesting to say the least. I will research this further
its sad he knows so much about knives but so little about steel. he should read a book so he can stop spewing nonsense like this
@@DClaville You may be mistaken on this. Rolled steel contains some tension. It's also common to let cast iron age a little to relieve the same tension.
For very thin stock, it might actually be useful, even at room temperature.
@@rationalwoodworking8761 in the bought state most steel and metal has some tension yes and? all that is dealt with by heat treatment, not letting it "rest" or "age". it is misinformation. and i am not mistaken, cast iron is also not aged it is heat treated
@@DClaville Hey Daniel, with respect saying that they heat treat does not mean that they don't age it (logic mistake, heat treating and aging are not exclusive).
And yes, aging at room temperature (natural aging) is a thing for some cast iron (www.moderncasting.com/articles/2014/01/01/cast-iron-machinability, figure 11).
Can we say natural aging of thin Japanese steel for knife making is a good thing/bad thing/ useless thing then? No, not enough information obviously, but we should be respectful and acknowledge that we don't know enough ^^
I got excited for a second one I seen your video because I thought you're doing collab with Alex french cooking
2020 goals 😎
@@justinkhanna I look forward to it. When i was walking home last night i realized how much i missed watching your videos. I moved out into the middle of nowhere to work for this restaurant and there is no internet so i sadly got out of the habit of watching. But im glad to be back
thic boi knife hes sharpening in the beginnign
Deba lyfe
@@justinkhanna haha yes indeed. i ahve a 3mm spine MAC 'heavy santoku/cleaver' that is basically a deba , not sure what else to use it as
The knife doesnt make you a great chef, but you a great chef make the knife great.