Japanese Knife Sharpening & Water Stones with Mino Tsuchida
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- Опубліковано 26 лип 2024
- Mino Tsuchida from Global Knives teaches the art of knife sharpening.
www.cutleryandmore.com/knife-...
Using Japanese whetstones / waterstone. Learn sharpening basics from the master. See the best way to keeping your knives razor sharp. Visit our for the largest selection of fine Japanese Cutlery and Sharpening accessories. - Навчання та стиль
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his english is very rough, yet i find it easier to follow and understand this video more so than any other. Probably because he doesnt have any stupid intro, no music, no bs! just straight to sharpening
I did only see a short part of your video. And what I saw was that you hold the angle of the knife versus the stone very constant. It reminded me of the following. Forty years ago I accidentally visited a knife shop in Deventer, Holland. And spoke with the owner. He told me that there were only two knife sharpening masters alive and working in Holland. When he learnt the job as a student, he was sharpening knives by hand and a stone. And his profession was dying. Wouter, he said, to learn the art of sharpening a knife takes at least two years daily practice. You need to develop a steady hand which is able to keep a constant angle of the knife to the stone. He demonstrated it by sharpening my blunt knife. Only four strokes he needed and it cut easily through a piece of newspaper. I had students, but they could not endure the patience to learn the job. It was a clear demonstration of craftsmanship.
I have just bought a set of 3000/8000 japanese whetstones for sharpening my kitchen knives and this video was fantastic to learn how to use them properly...this guy is the Yoda of knife sharpening.
Its always great learning new skills !
I looked at this video back in 2012 and learned from it how to sharpen using a Japanese water-stone. Since then, I have sharpened about 20 knives all razor sharp.
I LOVE THIS GUY!! And you know, he knows what he is talking about!
absolute joy in watching and learning from this gentleman!!..Japanese perfection.
This Gentleman is a sharpening genius!
Being Japanese American, I love this man
Booty Jams step 2. Learn this skill. Similarly how I found myself here 😉
I have one foot out the door to get a 1000/6000 Japanese wet stone. Thank you Mr. Tsuchida.
You know this guy is an absolute boss.
I adore this man and his narration. He is absolutely a master. Thanks for video.
most helpful video on using water stones - also look at the board he has put the stones on... i went right out to the shed and built the same thing for my stones and what a difference it made keeping them secure.
Very cool, John! They are called sink bridges and are a must-have for serious water stone sharpening. We sell a couple versions:
Bamboo Sink Bridge:
www.cutleryandmore.com/henckels-bob-kramer-carbon-steel/sink-bridge-p125462
Stainless Steel Sink Bridge:
www.cutleryandmore.com/tojiro/stainless-steel-water-stone-sink-bridge-p122542
Marine Le Blanc it's just a thing for holding the Japanese water stones that are used for sharpening knives... makes the process much easier and consistent for the process.
The holders are handy, but you can just put a damp cloth on your table (I use a fairly thick microfiber cloth). Since you're not pushing very hard, your stones don't move.
I also have a clamping system that completely immobilizes the stones, but I find the cloth works nearly the same.
Thanks for this helpful information! I used to think something was wrong with me, but have since found out I am next to perfect, and it was my highly imperfect knives and sharpener!
Just got a stone to sharpen my cooking knives. Videos like this are very helpful as I've never had knives worth keeping and re-sharpening before I got my latest ones. Thank you for the video.
Brilliant demonstration! Thank you very much Mr. Mino Tsuchida. Now I know how to sharpen my MAC-knives.
I watched video. learned things about sharpening a knife. scrolled down. Read comments. Re-watch video 5 times. Laugh hysterically.
Great demo, I will try some of these techniques on my knives. Very helpful.
Thank you for sharing your knowledge and skills, Tsuchida san. I tried it when I first bought a G-2. It shaved hair on my lower arm so easily like my shaving razor blade. Amazing!
Master Yoda himself
I love this video. This chef knows his knife sharpening! I'm going to buy a Japanese wet stone and start using it from now on.
That's awesome. Thanks for sharing your knowledge.
a lot of good tips I was not made aware of.
That was informative. Thank you!
Very good video, thank you very much, your a legend!
i liked for his eyebrows
I like this guy. I started to understand him toward the end.
Thanks Mino!
This is the best sharpening video I've seen
Love my Global knives.
This dude is adorable.
Thank you!
switch on cc subtitles and have fun :D
Best video i know of!
The subtitles on this vid are HILARIOUS.
I like the video and Mr. Tsuchida, and the method shown here will put a good edge on a knife, but with all due respect, the statement that a knife sharpened with a steel will need to be sharpened 2x a day while a knife sharpened on waterstones will not need to sharpened for 6 months is absurd.
The purpose of a steel, is not to sharpen in the first place, but to re-align and maintain the sharp edge, but other than that, the video is interesting and informative.
Fantastic video
depends on your edge, damaged? chipped? honing? anything above 6000 grit is like a finishing stone the lower the grit goes like a 1000 the more steel it takes off
Thank you Sir
That's so cool I learned at lot from him
I made the mistake of turing on the subtitles and now i learned nothing about sharping a knife because i was histarically laughing at what the subtitles thought he was saying.... best past after 8:17 turn on captions and see urself
Lol
Sharping by storm is pretty good and poverty must be stopped and shit
Thank you sensei
This guy is great!
Thank yuo very much!! Yuo play very well. Yuo help my wery well. Yuor heart Is gold.
thanks
Yes, my master.
Damn I learned a lot
That is absolutely correct. A steel is to de-burr the knife and to align the edge. A steel does not sharpen a blade.
@ Andrew Jordan
Dude he didn't say Europeans don't make good knives. He said European knives are fine, but for Japanese cuisine you need the Japanese knives due to the amount of slicing required. As for the steel vs. stone, that was his point. Using stone always wins over using steel to keep your knife sharp. He said using steel is okay and fine, but use a stone to keep the knife sharper for longer periods so you don't have to use the steel constantly.
+Barry Wombleton U got the points nicely and spot on. Thats why i got a smaller japanese knife to slice stuff but a big 26cm european knife for my european hands to chop euro-style:)
PS: Stone might not be the best choice though, diamond plates are less of a mess and do the same job. Then using paste and leather you will add the same amount of useless hair-splitting sharpness on any knife.
But that's not what your honing steel is for: You use the steel to take away the burrs from the edge - like how a barber would use a strop - and then you use the stone to actually sharpen.
his eye brows are like knife shape. lol
Good master videos, what kind of stone is the one that corrects like stones
babel is comin up...can see babel..ky...babel must be stops. I love this guy lol
I watched at 1.5x speed and understood everything he said; why are people talking about his english? It is very clear and well pronounced
Internet comment section cranks. It is their way.
this dude knows his shit
how do you choose what grit of water stone you need
This dude has said "k?" like 600 times and I'm 3 minutes in to the video. Also, his eyebrows! This dude rocks!
My old highschool shop teacher used to do that. Now when I'm teaching new employees on the job I've caught myself doing the same thing. At first they will reply "k", then after a while I wear them out and no more response "k".
That moment of realization..... my sharpening skills are as awesome as the subtitles. lol
im sure this guys is givng great advice but the subtitles got me dying 🤣
Do you sharpen on the push pull pr both/. How much pressure on pesurw on push and pull/. Thank you😊😊
What brand of stone is he using?
yes a boss of a resturant
great video.
Funny if you turn on subtitles
+Frank Feola two days later i was gay and culture soul,that just made my day
Nobody, and I mean NOBODY, knows more about sharp steel than the Japanese. So, when a Japanese man is teaching me how to sharpen a knife... I listen. Thank you for very good advice, I've always been good at sharpening knives on a whetstone, but I learned some things from this video. I will be ordering a Japanese whetstone, Arkansas stones are nice, but Japanese stones are far superior.
I don't know about that. The grind he points out as being the Japanese grind is generally known as a Scandi grind, because it has been used in Northern Europe for centuries as well. Also, Scandinavian steel has always been purer and of higher quality than Japanese steel and there has been a long tradition of very fine quality knives and tools for woodworking, ship-building, hunting and weaponry.
Japan has an admirable history of tools and blades too, but it is not magical, just because of how popular stories about samurai etc. are.
*****
I know that Europe had better quality steel deposits than Japan, but that made it so that the Japanese became better at working with metals because they had to accommodate for their lack of quality metals. It also meant that European armour and swords would be made of very high quality steel, but not because of any advanced technique.
***** BUt we came up with the same techniques.... literally the same ones. We had 'damascus' technology being used on blades since the dark ages. The only Japanese blade-making techique I have not seen done in Europe was the clay masking for a differential temper. European smiths were exceptionally skilled too. The Japanese have an admirable culture of seeking perfection, which does mean their smithing was very advanced, but if you look at some of the suits of plate that were made in the mid to late medieval period, they are absolute works of art, fitted to the wearer, thickness varied to distribute the weight and balance and provide protection in vital areas, slopes and grooves engineering to deflect arrows and blades...
And honestly if you want to talk about metallurgy, one of the reasons that the Industrial revolution started in Britain is because the raw materials were up to the task; casting and alloying techniques having been perfected for cannon-making, and machine tools designed to allow for straighter bores.
Don't get me wrong, I love Japanese culture and especially its medieval/early modern military history, but I am not taken in by the mythos of samurai magic. What Japan had was a very high baseline standard of smithing. It does not mean that they were more skilled than anywhere else, just that their culture of perfection encouraged more people to be better skilled than they might have been otherwise.
***** A very well informed answer! Thanks for all the info. And yes, no doubt blacksmiths both from Europe and Japan were very skilled.
***** True, some of those Viking swords are incredible. It's not the best technology for making swords, but the sheer level of craftsmanship was amazing. In terms of metallurgy, good steel was vital, but most of the steel that powered the revolution came from foundries in Wales and the North of England, where the casting techniques had been perfected.
It is easy to leave him speaking japanese and then put english subtitles
What was that other stone he used to maintain/flatten the stone he was using?
There is a lot of stuff sold just for this purpose. Some are like sharpening stones, but very coarse and hard maybe with a deep pattern on the surface. Others are coarse diamond stones that can easily cut the surface of a sharpening stone without damage. It's a muddy mess in any case!
are the 1000-8000 grit japanese water stones better suited to kitchen knives or is it even worth it for more outdoors type blades?
it depends on what you would be using the blade for, if you use it constantly the stones would be a good investment, because the blade will hold an edge much longer
where can I buy guide rails to maintain the same angle when sharpening?
+Mingau de Aveia You can find them anywhere. Even on Amazon.
Very well described technique, I found the explanation excellent. The description about the burr, how to use a guide, the number of strokes as well as water use are excellent pointers.
One thing about captions, that is the caption writer, not the presenter of course. If you really want some entertainment, get an original unedited version of Toho's Godzilla. I always thought the reason the people kept talking when the text ended was because it was a difference in how many words to say the same thing. It isn't, they were editing out profanity!
This video however is far better than many I have seen on the topic, and I highly recommend it, Mino-san is an excellent teacher!
This man could teach a fish how to properly swim.
akina rang yang haza-an priz? :)
this dude kicked the knifes ass
Yoda!!!!!
When a master says a guide is better than a free hand people should listen.
Sure, until the stone eats the guide, or teaches you poor habits.
so far so good with the video but Im sorry is that a microwave in the background?
Kristina Breckner probably a broiler.
Did he just say " keep the paralel bread and die today " ?? 6:06 but i loved the vid thank you
"keep parallel the blade and guide rail"
Only one problem, a honing rod is for honing, not for sharpening.
Which is basically for keeping the cutting edge straight.
It is usually made of hard high carbon steel, which is not an abrasive enough for knife's steel.
Using a knife as a scraper can significantly bend the cutting edge and make it feel dull.
Every time a knifes edge meets cutting board it also bends a little.
Japanese usually make their knives harder so it is less of the issue, but they can chip instead and also harder to get sharp.
Historically accurate way to sharpen western style knife is on a girding stone or stones with water or oil.
Steels do sharpen, just very marginally. Mainly for realigning the edge.
Ceramic or Diamond steels do sharpen more.
@@autumn5592 Hi Autumn, You absolute right. My bad. Most of the regular honing rods are made of ribbed nickel plated high carbon steel. And they do both realign and sharpen a little. I would not recommend them as sharpening tool. My understanding is, you supposed to use it every time before cutting food as a maintenance procedure. It makes metal shavings and you need clean knife, rod and surface from them before using them for any food preparation. It does sharpen a little, but it is not how it supposed to be used. The harder is a steel of your knife the less sharpening effect you get from honing rod made out of high carbon steel. Ceramic and diamond coated rods more of sharpening than honing rods.
I would say for western style knife you do your regular sharpening with some kind of abrasive material and regularly use honing rode to keep edge aligned plus it helps to maintain the sharpness for long too.
Rewatched the video. Nope, regular ribbed nickel plated high carbon steel honing rod is not a sharpening tool. Even if you use it every time before cutting anything, overtime your knife will need proper sharpening. It will help to keep it sharp for longer. Either guy do not know what is he talking about or purposely misleading.
@@Vlad_the_Impaler You use them to hone, not sharpen - before or after preparing food, to keep the edge intact as you can.
The rod, while intended for honing, does slightly sharpen the knife. It keeps a good edge in good shape, but wouldn't be good for bringing a bad edge up to sharp.
The rod is not abrasive enough.
While this guy is knowledgeable, he is wrong about steels/honing rods, and how often western knives need sharpening/honing.
You have to have an abrasive to hone, otherwise you won't really do anything.
Leather strops, commonly used for honing, are mildy abrasive.
So long as you have a FINE surface to move the blade over, you are honing it. You can even do it on a whetstone.
You do need to maintain all knives on a stone, once or twice a year, at least. (If you use a honing rod)
I would say there is an exception to that though is if you have some GARBAGE steel that is overly soft. In that case, you could keep the edge good with just a honing rod.
3:27 turn on CC subtitles and rofl
Flandrean Skeith i thought i was the only one who notice this
"sometimes shit to see the european culture"
CC is SOOOo fun xD
0:59 what does that subtitle even mean?
john cena watches anime on channel lbiza?
I think he's a little lost in translation when he was speaking. Hes not all wrong if you're used to the theory. You're correct and observative to catch the steel is not meant to sharpen, but I guess you could say its meant to HONE the edge to perfection. With a "european" grind typically only the edge is sharp so to keep the edge PERFECTLY sharp you'll have to hone it fairly often. Japanese grinds thin the WHOLE blade making it RAZOR sharp - less cutting wear, long-living edge, less sharpening.
what a cute little guy put him in my pocket and feed him cheese
Gotta disagree with opening statement about 'sharpening' with a steel - you can (to a degree) restore an edge on a steel, but all knives need time on a stone to bring back an edge. Think stropping a straight razor as taking a steel to a knife.
Barbara is coming up, cancel it bubble ok.
the cc is not accurate to say the least
I just found out that he is a prisoner!
It is of course complete bollocks that you have to sharpen European knifes more often. European knifes have weaker steel. This means: 1) There maximum sharpness is slightly less than a European knife, but practically, almost no difference 2) European knifes will keep their sharpness much longer without doing anything 3) European knifes won't rust, won't crack and last longer and don't have to be immediatley washed upon facing vinegear, sugar or anything acidic. All these advantages for just a slightly less maximum sharpness. Think about it.
I'm guessing you've never owned both German and Japanese knives. Japanese knives are sharper out of the box and hold their edge far longer than German steel does. There's a huge noticeable difference between the two even with entry level Japanese knives like Shun classics.
I held a global knife once, it felt like it was made from recycled coke cans.
Such bull shit ..... Like a european knife do not cut . We do have a O edge exactly the same as the so called Japanese edge ... You can use a a knife for 6 months before sharpening ... CRAP . Stropping everyday will keep the blade razor sharpe . There is NO ever sharpe knife . Its never ending this idea that somehow we europeans don't make good kitchen knifes and we don't know how to keep them sharp .
This's the same bs with european swords and japanese katana xD they have to feel special and unique in everyway.
This guy should be on Saturday Night Live, what the hell is he talking about!😫👎
some of the worst filming. why arent you filming the stone and the knife while hes sharpening. we dont need random close ups on his face while hes sharpening pleas.e...
Problem is he is wasting his time on Globals, terrible knives.