Polish Your Japanese Knife Like a Pro: Secrets of the Trade REVEALED
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- Опубліковано 31 тра 2024
- Polish Your Japanese Knife Like a Pro: Secrets of the Trade Explained
Once you master sharpening and thinning your kitchen knives, the next step is to perfect the finish on your primary bevel! Sharpening need Naoto is here to share the secrets of getting a perfect migaki finish, Kasumi finish, and mirror polish on your Japanese kitchen knives! Get your whetstones and knives, and buckle up for a lesson.
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Introduction 0:00
Migaki (Matte) Polish 1:21
Kasumi Finish 9:30
Mirror Polish 16:11
Outro 19:58
In my experience, mirror polish was much easier to be achieved with sandpaper and polishing compound than whetstones. On the whetstones, a single grit from a rough stoe left in your nail can easily destroy your works before. The Kasumi finish from the Imanishi 6000 was very impressive, it looked like some natural JNATs that cost 3 times more!
I quit doing mirror polishes years ago...make one cut with the knife and 3 hours work goes down the drain! Kasumi is the way to go...robust yet beautiful.
Well said!
"Kasumi is the way to go,* robust yet beautiful." Agreed on the uselessness of polished edges, they make no sense when you actually use your knife on a regular basis. You know what also makes no sense? Replacing a single comma with multiple fullstops.
@@einundsiebenziger5488 you know what else doesn't make sense? Being an asshole toward people for no reason.
Great idea to use one of those bottles for sharpening water. I have a nearly empty one... Gonna save it this time.
They work great, just rinse them very well!
@@KnifewearKnives chili lovers will probably recognize sriracha sauce bottle 😄
Thank you! very useful content👍
Really nice video and very well edited. Thank you for sharing your passion with us Naoto 👌
Thank you!
Great info, thank you. Liked & Subscribed.
Thanks Naoto 🙏
Awesome video
Well done Naoto.
Thank you for good video
As always,you knocked it out of the park, Naoto...
I know it's particularly difficult to film knife edge finishes...but maybe taking a still photo or two would help... perhaps circle the points Naoto is talking about...' cause you couldn't really see in the video.
One other thing...I looked online for the Naniwa Hibiki 1k...the link in the description didn't have it nor did a search of the store...
Naoto's sharpening area is a huge improvement over the two cellphones and a laptop of not that long ago...the production and filming have gotten so much better... thanks for making that investment and the investment of time... it's really paid off...!!
Thanks Jeff!
Filming edges is definitely a challenge we ran into, I appreciate the suggestion and we're definitely planning to solve that in future!
We're out of the Naniwa Hibiki, but we will get some in the summer!
Love the water bottle
Dude, thank you so much! I’ve been thinning for a couple of years and couldn’t figure out the kasumi finish - voila 😂. Let me know when you move to Los Angeles haha 🎃.
That's awesome, happy to hear it!
Thank you Naoto for another great video! How would the polishing powders fit into this for a non mirror finish?
The upper flat of my santoku came with a satin finish and after years it has become cloudy, do you have any tips for restoring this area? Would be much easier if I had a polishing wheel, but alas.
This is great, thank you. I’ve be rehabbing a Makiri I found at an estate sale. Do you have any videos that focus on producing a sharp edge? Thanks!
For sure, check out this playlist!
Knife Sharpening Techniques: ua-cam.com/play/PLGa6Ab6zISfEaAIO3ylkBMdTLt85P3uCe.html
@@KnifewearKnives thanks!
I have lapping film to .10 micron. Great for a super polish or careful lapping.
I can send you a selection if you want to give them a try
Thanks, overall my sharpening is good but aesthetics is horrible, knife gets completely scratched if thin it down. Really needed some tips on how to improve on that part.
Hello Naoto
Is there an alternative to the Naniwa Hibiki 1000 stone you show for the fist part of the work you show for the Kasumi finish? I cannot easily find this stone and was wondering if you have another pick for the type of work this stone does. Many thanks in advance,
Bruno
Why do you think you need the exact same stone as he uses? Use any quality 1000-grit stone that's available.
@@einundsiebenziger5488 , i believe there was a reason he selected this stone versus any other 1000 grit stone especially to create a finish like that. The step by step procedure shown here has been studied. Not all 1000 grit stones will do the same effect on steel … the grit is one characteristic of a stone, there are others element to consider.
Hi Naoto, I have a damascus gyuto from Tanaka San, with a low spot on the primary bevel near the shinogi line at the back not far from the handle. What can I do to fix it. Would the thinning process ruin the damascus finish on the primary bevel? The knife has a iron damascus cladding and a white #1 core.
Hey! The way to fix that would be thinning, generally on a hard stone to help flatten out that area.
Thinning will definitely change the Damascus, but we're doing a video on re-polishing Damascus knives later this year!
is that cami or fepa grit sandpaper?
Hi! What is this naniwa hibiki? Is it splash n go? How is it comparing to naniwa professional?
Hey! They're a soaking stone, they're quite hard. It's harder than professional, so it stays flat really well.
Thanks for the video! I'm now waiting for us to finish up our Sriracha as my water bottle is too small. Btw, instead of using plastic wrap and masking tape to protect the handle I use a couple of small silicone rubber bands and a small piece of microfiber cloth. It's easier, faster, and less wasteful.
Haha, it's an awesome water bottle! That's a great low waste tip, thank you!
I have a question that I think only you can answer. I'm aspiring to become a world renowned knife sharpener like mr nomura in Sakai city. But this is something I really need an answer to as its confusing me. I have heard the word "Polish" refer to polishing on a high grit whet stone, "as In polishing the sharpened edge" along with polishing the edge on a strop. Yet there is also polishing the knife the way you are, why is the term polish used to refer to the final stage of sharpening, also stropping and now polishing the whole knife? How are the three different? If polishing the whole knife in this manor is different, why isn't it used to polish the edge by rubbing instead of using high grit whetstones or strops.
Hey there! Great question. Polishing the edge on whetstones and strops are both done to smooth out the cutting edge, whereas polishing the bevel like this is primarily for looks.
Generally whetstones are the best way to go for this kind of work, as they help keep the bevel flat and.consistent.
@@KnifewearKnives Yes! thank you so much for responding very helpful. I also have gained new insight on this too if you're interested.
So apparently, as you stated the edge polishing refers to smoothing the finished edge. Meanwhile, the other "polishing" refers to creating micro-scratches on the knifes bevel using a whetstone or high grit belt sander. After it Is "polished" the final stage is buffing where the scratches are buffed out using a fine grit buffing compound which results in the final finish.
Idk if that was helpful too but I find differentiating between polishing, as in creating the micro scratches, and the buffing which erases those scratches to create a mirror finish were helpful.
Why do they use two different steels when only one is used for cutting? Why not just use the same steel throughout?
Good question! The core steel is very hard, so they sandwich it in two pieces of softer steel for strength and protection.
I was wondering about turning a fully mirror-polished knife into a Mirror/Kasumi: Keeping the Hira of the knife mirror, and polishing the Kireha/Koba to a Kasumi finish when sharpening/thinning.
It's a 2018 Shiraki Hamono Mizu-Honyaki that I actually plan to use during prep/(and maybe service).
It seems the first time I sharpen it, there is going to be scratches visible on the Kireha/Koba - so esthetically speaking, it seems to make the most sense; thoughts anyone?!?!?Thanks in advance!
I love everything about this clip except for music
6:32 did he just clean his diamond plate with a microfiber cloth????
Only the best for our plates!
@@KnifewearKnives do the fibers not get stuck to the diamond?
I don’t understand why there is no emphasis on the angle. I thought that was all important. I learned that European and Japanese knives have a different angle for sharpening. How do you keep that angle?
Hey, good question! Normally angle matters, but in this video we're not sharpening the edge, rather the primary bevel that tapers down to the edge, so you can just lay the knife flat on the stone, then press along the bevel to achieve the correct angle.
The "secondary" bevel he's working on here is set by the maker of the blade, the blade is getting smaller and maybe more shiny, but not changing the shape. Working around the apex of the blade (on the part that cuts) is a different operation!
I think the emphasis is on different finishes on the primary bevel. Not the kobi. I'm sure the angle is more important for the kobi. With the primary, the angle is usually defined already by the knife so you don't really need to think too much
8
Here's my thing about all the comments here about other ways to get this kind of Polish... Was done by Masters for centuries I see people like y'all saying stupid s*** like oh I found a better ways to do it. What is people wake the f****** this is thousands of years of learning the best way to do something. What's your lifetime compared off to the knowledge of generations.
I like your sharpening skills lady, I’m going to subscribe!
I love how you take care of the handles. Sharp knife shop just happily dunks the entire knife and handle into super muddy sharpening water and just doesn’t care. They do it multiple times in every one of their sharpening vids.
The care you take makes me happy. Also Thankyou for the knowledge!
Absolutely, it's important to keep those handles looking nice!
Nit-picky here: I wish someone would standardize "primary bevel" and "secondary bevel". To me, it makes more sense that the primary bevel would be the one that actually does the cutting, the sharp edge of the knife. It makes contact with food first, so logically, that would be "primary". By comparison, you can have a beautiful "secondary bevel," but without the leading edge, your knife is only pretty (and useless), so that would be "secondary".
Edit: Please, lose the absolutely ridiculous "music" loop. If you have to have some background, put on something decent, not something that causes trauma.
Hey Dave, we define the primary bevel as the large bevel ground into the blade, and the secondary as the "micro bevel" on the very edge. I suspect this comes from the order in which they're established in knife making and sharpening, but I don't know for sure!
I spent many years writing and editing and notice this kind of inconsistency. You could argue that the primary is the one ground first, so it's not crazy to say that, but people choosing for themselves make it confusing at times.
Well if it helps secondary bevel is also called primary edge and the primary bevel is called secondary edge
For the edge, primary and secondary depends on w/e is contacting the food first as you said
But for the bevel, primary refer to the one that is ground first, so the large one.
And just because you don't like it, doesn't mean it's not standardized
@@user-so6fu1ir3v ---- Yours is a primary reply to my secondary question, and just because I think it's funny, doesn't mean it isn't. (Thank you for the explanation.)
@alexander ---- Thank you!
音楽を消してください。 。 声だけは出した方が良いですよ。 。 。 音楽は必要ありません。
Can you please remove the music? It's so annoying. I want to hear you talk about polishing only.
Unfortunately we can't remove it in post, but in our more recent videos we drop the music for knife sharpening.
@@KnifewearKnives Thanks for the great info in the video, appreciate it!
Do you put the body(heel) of the knife flat down?
I do on the bevel, yes.
I was hoping this video didn't blast elevator music in the background when I am trying to learn something that I desperately wanted to learn so I will find somebody else that doesn't blast music in the background while they are talkin