How To Use Global Knives Whetstones & Ceramic Stones with Mr Global
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- Опубліковано 23 вер 2013
- Learn how to sharpen your knives like a professional with Mr Global and his Global Knives ceramic/water stones.
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Mino is a charming elderly Japanese man I think I think I would buy almost anything from him he's lovely.
This guy is brilliant. I love his way of teaching and his accent is brilliant. Excellent skills
Great tutorial, excellent tutor!
You are the master. Have had a Global G2 for 3 years; And I always used my 8 Wusthof, When I purchased my Global, So sorry Wusthof, Fell in love wit my Global. When sharp it is nothing but pleasure to cut vegetables, no meat with bone, use wusthof. Soon will order custom Global. Using fine Japanese water stones, I used a circular motion heel to toe at guess 10 degrees. Razor sharp except at toe, last about a month. But since you are master, will change evil American ways. I’m professional cook, but You are master. Thank You. Will try your technique.
Gotta admire the Japanese in the way they absolutely perfect a simple thing
Right, so my whetstone stopped bubbling by the time I finished watching this video. Time to put it into practice, I am so nervous haha those knives were such an investment. Hopefully, I do a good job of sharpening them
Hope it went well!
@@GlobalKnivesUK ah yes beautifully, thank you for this video. It helped a lot
Fantastic information
Essa faça são lo mais maravilhoso dó mundo
Brilliant!
Beatifull global
you fall in love with guy,charming clear and instructive a joy
Love my global knifes. How do I sharpen one sided blades
What is the brand name of the sharpening guides you used in this video for water stone sharpening. Awesome very well explained video.
Minosharp
I just bought this whetstone , wish me good luck with my Japanese and Laguiole knives😂
Eu tenho acesa faça do 30 cm pra sashimi pero me sirvió de algo pero nao pra Portugal a elos não gostam pero seguí confiando com elas hasta la muerte
Arigato
Would you recommend to sharpen the G4 the same way, also i have a 1000/3000 grit whetstone, which would you recomment to start with. Getting the 15° is going to be a challenge for me who is a beginner.
17 to 20 is best for longer cutting on certain steel varies
Meditation for the mind
Global knives are usually made out of cromova18 a stainless steel heat treated to about 58-59 hrc. In other words they pretty soft so sharpening on 15 degrees angle the edge would not last very long. Try a higher angel closer to 20 would not make it as sharp but your edge will at least last better
ok, and and how sharp is it?...
Please don’t let the fingers that’s guiding the blade pass the edge off the stone. If you by accident put pressure on the part off the blade that’s not in contact with the stone you will mess up the edge
He is a master on sharpening. What he did is a one stoke at the same time drom tip to hell to maintain the perfect line in your knife. Otherwise you will get an uneven edge just like i did 10 years ago. How you sharpen your knife is different with each knife: Gyuto, deba, yanagiba, santoku, nakiri, .....etc.
Also there is a lot of technic on how you can sharpen a knife out there. There is no one method correct the other one is wrong.
what is sricing
I wish I could understand him because the automatic closed captions for the heating impaired cannot understand him, making little sense.