Great video. I recommend anyone learning just to learn left handed sharpening as well, when doing the backside of the knife - Like the Japanese do. This avoids all related issues and gives a better, cleaned sharpen. It’s just awkward learning the left handed stroke in the beginning. But you will get it. I relearned this recently because I am a purist and want perfection, and now slowly working the muscle memory. I’m very happy I did this. Go for it. 👍
@@ajapanexplorer7417 If you're getting a knife but you happen to be in Osaka, DEFINITELY get to that one, much more variety. The one in Tokyo is small.
Thank you, great presentation. I always sharpened both ways and cut into my stone. For cutting meat what is the finest stone too use. I was told for cutting meat, I needed a toothy edge…. ❤❤❤
So, what we viewed is creating the burr from one side then honing it down on the other. This was with one stone. What if you use a second, third.. etc stone? Do you create the burr and work it down on the first stone, then... each subsequent stone (finer and finer) do you, alternate sides when sharpening with the same technique, or do you create a burr and then work it down on each subsequent stone?
I like you explanations. The few Japanese chef knives I have handed are beveled on one side. The knife your sharpening is a Japanese chef knife, correct?
6:33 What kind of concrete block is that flattening stone? It looks like a good budget lapping option. Dimensions? Just get it from hardware store? How do u make it flat? Don't crumbly bits come loose and gouge water stone?
I think it's just a plain concrete brick, probably get it at a hardware store. It should be a more dense brick, without big spaces or holes in it. I think like a paving brick. If it is falling apart then it is too coarse and will ruin the whetstone.
one of the best video's so far on this subject.
Thanks joe
Best sharpning video yet
No fancy tools and just how to sharpen a knife properly
Thanks joe
Love Joe. Thank you so much for this.
Thanks for this, great instruction!
Great video. I recommend anyone learning just to learn left handed sharpening as well, when doing the backside of the knife - Like the Japanese do. This avoids all related issues and gives a better, cleaned sharpen. It’s just awkward learning the left handed stroke in the beginning. But you will get it. I relearned this recently because I am a purist and want perfection, and now slowly working the muscle memory. I’m very happy I did this. Go for it. 👍
Ik8oeza6t😮
Very good instruction🤩👍
Best video, goes straight to the point...thanks a lot
Oh hahaha. I met Joe when I was in Osaka a month ago! He's a good guy.
How much does a stone like that cost?
@@ajapanexplorer7417 I think it was like $50AUD. It's expensive but quality wise, better than what you can get from China
@@thenoodlehunter6828 thanks. I will visit the Tokyo store this week. Hopefully they have some there.
@@ajapanexplorer7417 If you're getting a knife but you happen to be in Osaka, DEFINITELY get to that one, much more variety. The one in Tokyo is small.
@@thenoodlehunter6828 thanks for the tip. I got a stone and a small knife today from the Tokyo store. I'm not going to Osaka this trip.
Well done!
Thanks a lot!
I would kill to cook my next meal with that knife.
Thank you, great presentation. I always sharpened both ways and cut into my stone. For cutting meat what is the finest stone too use. I was told for cutting meat, I needed a toothy edge…. ❤❤❤
Thank you
So, what we viewed is creating the burr from one side then honing it down on the other. This was with one stone. What if you use a second, third.. etc stone? Do you create the burr and work it down on the first stone, then... each subsequent stone (finer and finer) do you, alternate sides when sharpening with the same technique, or do you create a burr and then work it down on each subsequent stone?
Note that your wrists need to be locked on the stroke so that the blade angle remains constant.
Thank you!
I like you explanations. The few Japanese chef knives I have handed are beveled on one side. The knife your sharpening is a Japanese chef knife, correct?
is there full video of this
6:33 What kind of concrete block is that flattening stone? It looks like a good budget lapping option. Dimensions? Just get it from hardware store? How do u make it flat? Don't crumbly bits come loose and gouge water stone?
I think it's just a plain concrete brick, probably get it at a hardware store. It should be a more dense brick, without big spaces or holes in it. I think like a paving brick. If it is falling apart then it is too coarse and will ruin the whetstone.
make sure to only dry the crust away on the sides not in the sharp edge
Is this the sigma select ii combo stone?
I don't think so. It was a Japanese brand they sell at the shop.
My bad. I didn't read the description and thought it was you sharpening.
Sigma is a Japanese whetstone manufacturer.
Nice video anyways!
Joe is Japanese?? English pretty good and he doesn’t look Japanese.
Joe is an American who, at the time, lived in Japan and worked at the knife store.
Seko awal. Aku ra tau mermainke wong.
Peretas opo indoensia kon ganggu nyikso aku skeonekaigaku tsk patenane nek perlu.. Rabutuh mekkah aku.
Nice way to teach people to destroy the edge by forming the burr.
Can you elaborate plz
Recording terrible 😢