I visited a knife store in Japan that carries blades that weren't good enough to become samurai swords. After I bought the knife (which I still love) they asked to show me my knife sharpening skills. They made it clear it wasn't good enough, so they spent half an hour giving me lessons (while ignoring other shopper!). I love Japan.
It would be one of the most, do not speak unless spoken to, and if you dont know the answer then pay attention and learn, better to keep silent than to open mouth and prove you are a fool..
I'm really pleased with this! It works like a charm ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
You sir have just changed my perspective on knives. You just saved me a couple of hundred of dollars. I have really wanted to be a better cook so I was practicing my knife skills a lot. The only thing that was holding me back was all of our knives here in my house are pretty dull. They are pretty cheap as well. I thought the only way I was going to have a good and sharp knife was through buying a very expensive one. But then I saw your video. I remembered we had a wet stone that nobody really knew how to use. I thought I should try to salvage my old knife first before buying a new one. Yesterday I sharpened my knife using Your method and the method korin knives uses. First I used the number 300 stone and then the 1000. Took me about 45 minutes to an hour to finish. And oh boy did that actually sharpen my knife. My old, cheap knife is so sharp it feels like I'm cutting through butter. I have never enjoyed using a knife until now.
I just bought tons of veggies right now just to practice some if the knife skills I have learned on UA-cam. This just changed my perspective on knives and cooking in general. Although I'd still want a good quality Chinese cleaver in the future, I just figured out that one doesn't really need a very expensive knife. Just buy a good and reasonably priced knife, a wet stone and then learn how to sharpen your knife. Buying expensive knives is pretty much pointless if one doesn't know how to sharpen their blade. Even the most expensive knives will become dull eventually over time and learning how to sharpen your blade will save you from buying a new blade. Thank you so much for this video. I hope you all are having a wonderful day :)
+Andrea Mariano So you are shocked how sharp your knife is by using a 1000 grid and a "cheap, old knife" ? Now imagine going up to a 6000-8000 stone and using a "real/good" knife :P
+Andrea Mariano I still recommend a good knife. I bought one in Kyoto from a a smith that still makes his knives by hand, rather than outsourcing them like the famous knife brands. It set me down only ~70-80$ and it puts any other knife I have used to shame, regardless of how much you try to sharpen them. Sure, a cheap knife that is properly sharpened compared to a cheap knife that is dull shines. But even a dull knife that is well made puts a sharpened cheap knife to shame.
RemusN7 I'm not sure of what kind of outstanding quality your cheap knives are, but even if I don't sharpen my good knife for well over a year it blows any sharpened cheap knives available here (in Germany) out of the water. Heck, no matter how much I sharpen the "decent" factory knives (30-60 EUR), they don't compare to my "good" knife, which was only about 80 EUR and handmade by a smith. At the end of the day a good knife is a good knife. A cheap factory piece of shit will remain a cheap factory piece of shit no matter how much you sharpen it. If you've got the time to sharpen a knife, then you're better of sharpening a single good knife (once per so many months) rather than wasting your time (sharpening frequently) and money (by replacing every few months). Of course, that's just my opinion. I prefer spending once, but for a lifetime, after making a well informed decision about who is going to get my money.
I've watched a lot of sharpening videos. This is by far the absolute best, most informative and demonstrative video to date. No one can beat the Japanese chefs in their blade and sharpening knowledge and expertise. I say that because no one else I watched said or did anything like this video. The kicker for me was when he address the curvature of the blade. That is something no one talks about!! Watched it multiple times!
I didn't know guides existed until watching this. He also points out that you can listen to the sound of the knife during sharpening to know that you're holding your angle. I've watched about six hours of videos from Westerners that can shave forearm hair with their knives, but they never mentioned sound or guides.
@@chinashorts1491 Guides have been around for western knives a long time. I had one back in the early '70s. But they are considered like training wheels among experienced hand sharpeners.
his accent alone gives me utter and total confidence in 110% of what he's telling me... the fact he's in a kitchen and is wearing the chef clothes is supplementary.. :) much respect
This is a sheer pleasure to watch. A master explaining the skills in a simple yet effective way. Thanks so much for posting. I could watch this over an over again, it's nearly meditation...
This is the way I was taught from my Grandpa and Dad many years ago. Nice to see this man sharpens this way. It confirms to me that the ancient style works and is still being used today. Great job Sir
I've been sharpening knives for close to 5 years, and I thoroughly appreciate his sincerity and humility. I too use Japanese water stones and know first hand the necessity of flattening them; took a bit of time, I'm dense. One of the manufacturers of stones I use has a quote that appeals to my obsessive nature; "Sharpening is an attempt for perfection", the author is unknown. Also, they recommend you let the stone do the work, and as I now understand, it's better to use lighter pressure in order to maintain the same angle.
well said, but for Japaneze blades,(I dont know much about them, but seem to see them straight) many french cooks wear their water stone without having trouble, but those are round end blades mostly
@@outdoors1524 a grit stone with a smaller number. If you want to flatten a 1000 grit stone, use a 200 or 300. Generally most users would get a 200/300 as maintenance stone, work up to 500 for repairs on the blade if it has chips or dings, then start with 1000 for general sharpening, 3000 and above would be used to get a refined edge or polished edge.
Global has been my chosen knife before I entered my career as a Chef. Thank You for such beautiful knives. I look forward to passing them on to my son one day.
Mr. Tsuchida, Your demonstration is appreciated; iIt was very succinct and very informative. I understand the process better now. Thank you for sharing your experience. Mike, USA
Jamie Oliver, Gordon Ramsay, eat your heart out. This gentleman knows exactly what he is doing. Loved this video. Now all my kitchen knives are sharp and a joy to use. Bought a stone and it was well worth the outlay. Much respect and thank you Mr. Tsuchida.
Sharp knives are a lot less dangerous than blunt ones, IMHO: a blunt knife you need to lean on - any slip has a lot of force behind it; a sharp blade should just about need it's own weight only to cut - you're less likely to slip anyway, and if you do you have a lot more chance to pull it back before it hits something important (like your thigh). OTOH, you do need to appreciate that it's sharp in the first place. I've lost count of the number of people who've cut themselves on my knives by being careless - holding one by the blade, for instance.
One piece of advice to everyone, as taught to me by a master butcher, NEVER, EVER, catch a dropped knife. It is easier to sharpen it again if necessary than to try and repair a badly cut hand. After all, your hands are more important than a blade.
TheRealGrandadNo1 You needed that pointed out? A sharp carving knife takes slivers of bone of a roast if you aren't paying attention - a living hand you could do irreparable damage.
CyberiusT I thought the same thing before I read your reply! "You really had to be taught that?" Oh well, theirs at least a small group of people out their that does need to be taught that. Ex, people with no common sense.
I watched various videos..then came across this gentleman .. I use the word gentleman because he teaches with respect and so I return the courtesy..as soon as I saw this Japanese chef I knew I would learn something to remember the rest of my days.. thank you for your informative tuition.. I bow to your teaching sir.
My understanding was that a steel was used to re align the existing edge on a European style of knife, not to actually sharpen it. I think it is a result of the style of edge on the European blade. That said I am pretty sure Mr Tsuchida has forgotten more about knife sharpening than I will ever know. Thank you so much for this video.
Very true and very entertaining! Thanks for posting this, I could watch this man all day he is such a personality and he obviously has the knowledge too!
I turned on the subtitles and I learned that "steve is gay"as well as other important info such as "how the snow tastes", "the ugly guy rapes", "the hornet", "the opponent brain", "tonight you hungry solar", "see the black kid" and most importantly "I'm game will double check". Seems legit.
This is a great video, and Sir Tsuchida seems to be very knowledgeable on this topic. However, I have to say that watching this with auto-generated english subtitles is one of the funniest things ever.
this guy is so damn intelligent. the way he explains each aspect of sharpening, though his english isn't super clear, the concepts he explains are great.
Something may have been lost in translation, as Mino-San is correct. Generally speaking, German style knives require honing with a steel in order to re-shape the edge. This, as he pointed out, only effects the edge, and needs to be repeated frequently. On the Rockwell hardness scale, most German style knives are sharpened to between 56 and 58. Most steels are around 60-62. Japanese knives are often harder than 63- so honing would be useless, as you would just be rubbing the knife on a softer metal. They are also hard enough to resist their edges rolling over, as would be the case with a German style knife. In any case, you don't want to sharpen your knives too often, as this takes steel out of them and shortens their lifespan. With proper honing, a German knife can go as long as a Japanese knife without sharpening (grinding a new edge). As Mino-San said, one isn't necessarily better than the other, they're just different cultures.
Hardness of honing steel does not matter much I think. Because in fact one may hone the edge even with leather or woven cotton belt . (I have one from my grandpa that he used for his shaving blades). As you mentioned , if Japanese blades are harder so it is probably just taking longer to roll the edge or become dull. But at the same time it makes it harder to straighten(hone) or to re sharp. I personally honing all my blades (Japanese and European) before each cooking session
Very good video by an expert, explaining many aspects of knives & sharpening. I never considered the idea of flattening (levelling) the stone by using another stone or how important it is in the whole process. But it makes perfect sense. I enjoyed the presentation and will try to follow his advice. Domo arigoto gozai masu Osensei. Thank you Sir for sharing you knowledge and doing it in English. Much appreciated.
God I fucking love the internet for this exact reason. I live thousands of kilometers away from Japan yet I can watch a Japanese master teaching me his craft he perfected over decades. From my home.
European knives aren't sharpened on a steel, they're only honed. I learned knife sharpening from my American dad on German blades when he was a butcher... we use stones as well. The only difference is the angle of the blade, and that's just down to preferences in preparation techniques.
Correct, was about to say the same thing. That steel rod is only for honing, kind of a temporary fix. Also the reason why Western chefs knives tend to dull so quickly is because they use it for general purpose including hacking chicken with bones and chopping. Whereas Japanese knives (as he said himself) are for slicing food, much more gentle on the blade.
it depends on the rod, modern rods are only for honing, some of the older ones pre ww2 had an aggressive spiral and were designed to remove metal and to actualy sharpen, I have 3 that were made in sheffield, England, one with a bakelite handle and two with bone handles that are for sharpenening , i also own 4 old honing rods that have a different pattern
@@danewood2309 you can sharpen a bit or correct à folded cutting edge wish the steel. It is as a file. (One cut file ? ) Spriral I never seen. More aggressive indeed.
billK3817 sharpness is always a trade off with durability. In the West we use what ever angle makes sense for the job. A straight razor is sharpened to a much smaller angle than a hatchet. There is nothing preventing you from sharpening a western knife to a smaller angle or a Japanese knife to a larger angle. Butchers knives in the West which are only used on meat are sharpened to a finer angle than the knives on this video. It's not some kind of competition. It's not like there are laws that force each country to use different angles. A knife is sharpened to do a particular job, that's it.
This a very good demo on how to sharpen and maintain your knives. Japanese are the very best when it comes to knowledge and understanding on sharpening knives.
Even with basic english he was able to convey sharpening techniques that a fluent English teacher would not be able to. Simple, precise and to the point
as a knife maker from the forge, i can attest that you are so correct in your sharpening process. i have learned that 9 out of 10 americans do not know the secret of the burr in sharpening. when you can choose one hair on your arm and cut it into without touching your arm, then it is sharp. scraping your arm and cutting paper is the dummy way. know the steel and know the hardness and know how to sharpen and you are the master. enjoyed your video. wish i could have been your pupil also.
I have watched thousands of different video. Some are bad, some are OK, some are good, some are very good and a very very few are excellent. I would give your video and excellent rating. I have watched many knife sharpening videos and your is by far the best and only one I would give an excellent rating. Thanks you for sharing your knowledge. Dennis Kenney
He is obviously teaching an english audience and he hates them. WW2 is alive and well inside his heart. Watch as he looks up at them in disgust and sends them a secret message a moment later 06:14.
nah dude, he just count how much ppl he can cut down with that dull knife (a lot, i am sure) i have this look every time when i try teach someone (stupid) something, that i already know they never understand, waste of my time
What a great video. Even though your english was not perfect, you explained it perfectly ... better that most English speaking people. Thank you for the awesome instructions.
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
I visited a knife store in Japan that carries blades that weren't good enough to become samurai swords. After I bought the knife (which I still love) they asked to show me my knife sharpening skills. They made it clear it wasn't good enough, so they spent half an hour giving me lessons (while ignoring other shopper!). I love Japan.
This man's English is absolutely adorable.
Hyaku Juu I think you mean ingrish
I could listen to him all day.
HE is absolutely adorable.
This guy is the real deal.
Agreed!!!
+Figus Heimunschplit he is ' reeru deer.'
Figus Heimunschplit i
He isu tha rearu deeru.
i like his hand cream metaphor. ''itu isu notu da tube thata heals your hands, it isu the cream that comes out''
To have a teacher like him would be an absolute honour!
It would be one of the most, do not speak unless spoken to, and if you dont know the answer then pay attention and learn, better to keep silent than to open mouth and prove you are a fool..
I'm really pleased with this! It works like a charm ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
You sir have just changed my perspective on knives. You just saved me a couple of hundred of dollars. I have really wanted to be a better cook so I was practicing my knife skills a lot. The only thing that was holding me back was all of our knives here in my house are pretty dull. They are pretty cheap as well. I thought the only way I was going to have a good and sharp knife was through buying a very expensive one. But then I saw your video. I remembered we had a wet stone that nobody really knew how to use. I thought I should try to salvage my old knife first before buying a new one. Yesterday I sharpened my knife using Your method and the method korin knives uses. First I used the number 300 stone and then the 1000. Took me about 45 minutes to an hour to finish. And oh boy did that actually sharpen my knife. My old, cheap knife is so sharp it feels like I'm cutting through butter. I have never enjoyed using a knife until now.
I just bought tons of veggies right now just to practice some if the knife skills I have learned on UA-cam. This just changed my perspective on knives and cooking in general. Although I'd still want a good quality Chinese cleaver in the future, I just figured out that one doesn't really need a very expensive knife. Just buy a good and reasonably priced knife, a wet stone and then learn how to sharpen your knife. Buying expensive knives is pretty much pointless if one doesn't know how to sharpen their blade. Even the most expensive knives will become dull eventually over time and learning how to sharpen your blade will save you from buying a new blade.
Thank you so much for this video. I hope you all are having a wonderful day :)
+Andrea Mariano So you are shocked how sharp your knife is by using a 1000 grid and a "cheap, old knife" ? Now imagine going up to a 6000-8000 stone and using a "real/good" knife :P
+Andrea Mariano
I still recommend a good knife.
I bought one in Kyoto from a a smith that still makes his knives by hand, rather than outsourcing them like the famous knife brands.
It set me down only ~70-80$ and it puts any other knife I have used to shame, regardless of how much you try to sharpen them.
Sure, a cheap knife that is properly sharpened compared to a cheap knife that is dull shines. But even a dull knife that is well made puts a sharpened cheap knife to shame.
+Nal a dull knife is a dull knife, no matter the price and construction. I will always prefer a sharp, cheap knife, than a dull, well made one.
RemusN7 I'm not sure of what kind of outstanding quality your cheap knives are, but even if I don't sharpen my good knife for well over a year it blows any sharpened cheap knives available here (in Germany) out of the water.
Heck, no matter how much I sharpen the "decent" factory knives (30-60 EUR), they don't compare to my "good" knife, which was only about 80 EUR and handmade by a smith.
At the end of the day a good knife is a good knife. A cheap factory piece of shit will remain a cheap factory piece of shit no matter how much you sharpen it. If you've got the time to sharpen a knife, then you're better of sharpening a single good knife (once per so many months) rather than wasting your time (sharpening frequently) and money (by replacing every few months).
Of course, that's just my opinion. I prefer spending once, but for a lifetime, after making a well informed decision about who is going to get my money.
Totally agree. Best kind of teacher here, because he tells you the what for's and how to's, all at a nice and even pace. I love it.
I've watched a lot of sharpening videos. This is by far the absolute best, most informative and demonstrative video to date. No one can beat the Japanese chefs in their blade and sharpening knowledge and expertise. I say that because no one else I watched said or did anything like this video. The kicker for me was when he address the curvature of the blade. That is something no one talks about!! Watched it multiple times!
David Adkins He's an OG, he knows what hes doing
He's one of the few teachers out there that tells you straight out, don't wipe the slurry off the stone. It's the slurry that does the work.
I didn't know guides existed until watching this. He also points out that you can listen to the sound of the knife during sharpening to know that you're holding your angle.
I've watched about six hours of videos from Westerners that can shave forearm hair with their knives, but they never mentioned sound or guides.
They also didn't mention that keeping the grit on the stone is a GOOD thing.
@@chinashorts1491 Guides have been around for western knives a long time. I had one back in the early '70s. But they are considered like training wheels among experienced hand sharpeners.
this guy is just really likable idc about knives but I watched the whole thing
Same here
It's because English isnt his 1st language but he still puts in an incredible effort
I love how he explains everything slowly and with much attention to detail :)
A very nice gentleman...
Despite English not being his first language, he explained it clearer than any English chef I know.
his accent alone gives me utter and total confidence in 110% of what he's telling me... the fact he's in a kitchen and is wearing the chef clothes is supplementary.. :) much respect
You will have no idea even he talks english
It's amazing how accurate his movements are, just like his wisdom.
"Guide s better than my technique unfortunately"
This is gentlemen is the most wholesome person i have watched on youtube in a longtime, humanity must protect him at all costs.
The best stone sharpening vid ever! I watched this many years ago and it helped me understand how to sharpen Japanese knives.
This is a sheer pleasure to watch. A master explaining the skills in a simple yet effective way. Thanks so much for posting. I could watch this over an over again, it's nearly meditation...
Best knife sharpening video I've watched so far!! Now I have to buy some stones, watch wife roll eyes!!!!
This is the way I was taught from my Grandpa and Dad many years ago. Nice to see this man sharpens this way. It confirms to me that the ancient style works and is still being used today. Great job Sir
Great instructional video....I have never had my knives so sharp since I first bought them. Thank you Mr. Tsuchida.
I've been sharpening knives for close to 5 years, and I thoroughly appreciate his sincerity and humility. I too use Japanese water stones and know first hand the necessity of flattening them; took a bit of time, I'm dense. One of the manufacturers of stones I use has a quote that appeals to my obsessive nature; "Sharpening is an attempt for perfection", the author is unknown. Also, they recommend you let the stone do the work, and as I now understand, it's better to use lighter pressure in order to maintain the same angle.
well said, but for Japaneze blades,(I dont know much about them, but seem to see them straight) many french cooks wear their water stone without having trouble, but those are round end blades mostly
What do you use to level your stones?
@@outdoors1524 a grit stone with a smaller number. If you want to flatten a 1000 grit stone, use a 200 or 300. Generally most users would get a 200/300 as maintenance stone, work up to 500 for repairs on the blade if it has chips or dings, then start with 1000 for general sharpening, 3000 and above would be used to get a refined edge or polished edge.
2:41 "Bubblies must be stops!"
I am a big fan.
Global has been my chosen knife before I entered my career as a Chef. Thank You for such beautiful knives. I look forward to passing them on to my son one day.
i have watched most clips of sharpening with wet stone and i can say that this is the best guide of how to use it. thank u so much
Mr. Tsuchida,
Your demonstration is appreciated; iIt was very succinct and very informative. I understand the process better now. Thank you for sharing your experience.
Mike, USA
Jamie Oliver, Gordon Ramsay, eat your heart out. This gentleman knows exactly what he is doing. Loved this video. Now all my kitchen knives are sharp and a joy to use. Bought a stone and it was well worth the outlay. Much respect and thank you Mr. Tsuchida.
Sharp knives are a lot less dangerous than blunt ones, IMHO: a blunt knife you need to lean on - any slip has a lot of force behind it; a sharp blade should just about need it's own weight only to cut - you're less likely to slip anyway, and if you do you have a lot more chance to pull it back before it hits something important (like your thigh).
OTOH, you do need to appreciate that it's sharp in the first place. I've lost count of the number of people who've cut themselves on my knives by being careless - holding one by the blade, for instance.
One piece of advice to everyone, as taught to me by a master butcher,
NEVER, EVER, catch a dropped knife. It is easier to sharpen it again if necessary than to try and repair a badly cut hand. After all, your hands are more important than a blade.
TheRealGrandadNo1 You needed that pointed out? A sharp carving knife takes slivers of bone of a roast if you aren't paying attention - a living hand you could do irreparable damage.
CyberiusT I thought the same thing before I read your reply! "You really had to be taught that?"
Oh well, theirs at least a small group of people out their that does need to be taught that. Ex, people with no common sense.
people will tend to react instinctively, and try to catch anything that is falling.
Amazing technique built up over a lifetime. Great lesson, will try before work tomorrow!
I watched various videos..then came across this gentleman .. I use the word gentleman because he teaches with respect and so I return the courtesy..as soon as I saw this Japanese chef I knew I would learn something to remember the rest of my days.. thank you for your informative tuition.. I bow to your teaching sir.
I feel like grasshopper in front of master. A true Master.
i love his english i absolutely love it :)
guguigugu awrays srising sricing sricing.
Same here :D xD
it was horrible don t encourage him
Having lived in Japan I can say this is actually pretty good English for him
My understanding was that a steel was used to re align the existing edge on a European style of knife, not to actually sharpen it. I think it is a result of the style of edge on the European blade. That said I am pretty sure Mr Tsuchida has forgotten more about knife sharpening than I will ever know.
Thank you so much for this video.
Very true and very entertaining! Thanks for posting this, I could watch this man all day he is such a personality and he obviously has the knowledge too!
Great man having Deep Knowledge I really Respect him Thank'a Sir
I turned on the subtitles and I learned that "steve is gay"as well as other important info such as "how the snow tastes", "the ugly guy rapes", "the hornet", "the opponent brain", "tonight you hungry solar", "see the black kid" and most importantly "I'm game will double check". Seems legit.
Best knife sharpening video on the internet! I love this guy
This was very helpful! Absolutely love my Global knives!
This is a way to do it no doubt. I spent many years in Japan and their skills are legendary.
This is a great video, and Sir Tsuchida seems to be very knowledgeable on this topic. However, I have to say that watching this with auto-generated english subtitles is one of the funniest things ever.
Let me just thank you for giving me the chance to laugh until I choke and gasp. Thank you.
Finally a real honest man on things. He really knows what he is talking about. Thank you for a great video.
this guy is so damn intelligent. the way he explains each aspect of sharpening, though his english isn't super clear, the concepts he explains are great.
A real master!
Something may have been lost in translation, as Mino-San is correct. Generally speaking, German style knives require honing with a steel in order to re-shape the edge. This, as he pointed out, only effects the edge, and needs to be repeated frequently. On the Rockwell hardness scale, most German style knives are sharpened to between 56 and 58. Most steels are around 60-62. Japanese knives are often harder than 63- so honing would be useless, as you would just be rubbing the knife on a softer metal. They are also hard enough to resist their edges rolling over, as would be the case with a German style knife. In any case, you don't want to sharpen your knives too often, as this takes steel out of them and shortens their lifespan. With proper honing, a German knife can go as long as a Japanese knife without sharpening (grinding a new edge). As Mino-San said, one isn't necessarily better than the other, they're just different cultures.
Hardness of honing steel does not matter much I think. Because in fact one may hone the edge even with leather or woven cotton belt . (I have one from my grandpa that he used for his shaving blades).
As you mentioned , if Japanese blades are harder so it is probably just taking longer to roll the edge or become dull. But at the same time it makes it harder to straighten(hone) or to re sharp.
I personally honing all my blades (Japanese and European) before each cooking session
this is the best and most authentic way of sharpening knives I have seen so far.
This is really great info, I had also never seen those sharpening guides before, great idea. Thanks for the video :D
"Day get school good for the soul into the simpson" - i will keep that wisdom in mind for the rest of my life.
i love the way he randomly shouts words at us :-)
Bitcoin Broker yup “that’s what he said” 😜🔪
Clearly this gentleman is a master. Useful and effective techniques conveyed with style and charm. Thank you for this excellent video!
Mino, thanks for the great demo !
Hi Marcel,
General knife sharpening instructions can be found at www.globalknives.com.au/knife-sharpening .
Global Knives AUNZ
包丁なら15~20度のは刃をつけた方が良いのでは？
The Mr Miyagi of knife sharpening!
Sir, this was truely the best instruction to sharpen a knife. Thank you
It’s a master class knowledge from Japan. Thanks for this video Mr. Mino Tsuchida.
"talking to the bottom good i'm gay you better change"
I love video translate
At 8:19 there is a single frame of something else.
I will figure out what it is.
It looks like a picaso painting of a wall.
No its just a glitch .
A joy to watch such a craftsman who can take knife sharpening to a whole new level
"We are Japanese, we are always slicing, slicing, slicing. :-)
turn on subtitles, and get a beer. lol
this was hilarious.
Ball sack! XD lol so good!
ow man i must have a weird sense of humour cause that made me lol
I'm gay you better change. LMAO I nearly died laughing at this with CC turned on.
1:49 "You must be shopping with the night because it's a just war" XD
All I know is this dude taught me how important it is to keep the same edge angle on the blade while sharpening....thanks Mr. Global....
Very good video by an expert, explaining many aspects of knives & sharpening. I never considered the idea of flattening (levelling) the stone by using another stone or how important it is in the whole process. But it makes perfect sense. I enjoyed the presentation and will try to follow his advice. Domo arigoto gozai masu Osensei. Thank you Sir for sharing you knowledge and doing it in English. Much appreciated.
8.42 subtitle "talking to the bottom good i'm gay you better change" ahahahahahahahahah
Did on the flight was here hornets!
Sorry i just love how he says ok or okay
God I fucking love the internet for this exact reason.
I live thousands of kilometers away from Japan yet I can watch a Japanese master teaching me his craft he perfected over decades. From my home.
His English is perfectly adequate for the job. Thanks for sharing your knife sharpening technique mr. Tsuchida!
European knives aren't sharpened on a steel, they're only honed. I learned knife sharpening from my American dad on German blades when he was a butcher... we use stones as well. The only difference is the angle of the blade, and that's just down to preferences in preparation techniques.
Also hardness of the steel matters too. Many German steels are 58 to 60 HRC which may not hold a low angle edge as well.
Correct, was about to say the same thing. That steel rod is only for honing, kind of a temporary fix. Also the reason why Western chefs knives tend to dull so quickly is because they use it for general purpose including hacking chicken with bones and chopping. Whereas Japanese knives (as he said himself) are for slicing food, much more gentle on the blade.
it depends on the rod, modern rods are only for honing, some of the older ones pre ww2 had an aggressive spiral and were designed to remove metal and to actualy sharpen, I have 3 that were made in sheffield, England, one with a bakelite handle and two with bone handles that are for sharpenening , i also own 4 old honing rods that have a different pattern
looks like a ceramic stick so it would have been a sharpening stick and not a honing steel
@@danewood2309 you can sharpen a bit or correct à folded cutting edge wish the steel. It is as a file. (One cut file ? ) Spriral I never seen. More aggressive indeed.
I came to learn to sharpen my knife but this guy is just so cute hahaha
just bought one yesterday, can't wait to try it out.
This video is so amazing in many ways!
This guy is fucking awesome.
Mr Myagi for president.
With you and Murray Carter, I'm halfway to being the sharpening legend I've always dreamed of being...
Thank you very much for that beautiful complete lesson.
Japanese always make the sharpest knife.
billK3817 sharpness is always a trade off with durability. In the West we use what ever angle makes sense for the job. A straight razor is sharpened to a much smaller angle than a hatchet. There is nothing preventing you from sharpening a western knife to a smaller angle or a Japanese knife to a larger angle. Butchers knives in the West which are only used on meat are sharpened to a finer angle than the knives on this video. It's not some kind of competition. It's not like there are laws that force each country to use different angles. A knife is sharpened to do a particular job, that's it.
k?
I found this very helpful. Thank you.
This a very good demo on how to sharpen and maintain your knives. Japanese are the very best when it comes to knowledge and understanding on sharpening knives.
A steel is for honing the edge, not sharpening.
ummm... ?
Semantics
BABUL IS COMING OUT!
nataq01 this comment tho. This made me cry😂😂
Always enjoyable to watch a craftsman at work!
Even with basic english he was able to convey sharpening techniques that a fluent English teacher would not be able to. Simple, precise and to the point
K
Oke xD
I like the way he explains it - straight to the point, but very thorough.
lol... nice pun :P
showed this to my long lining bro's & meat work mate's & we all agree your the high end of brilliants,thanks for the knowledge mino
Now my knife can cut through tin can and still cut a tomato.
+Cypeq i just cut through a shoe! and a cinder block!!
what happened to his eyebrows. I guess he tried his knives on them.
he's old ,u dufus.
as a knife maker from the forge, i can attest that you are so correct in your sharpening process. i have learned that 9 out of 10 americans do not know the secret of the burr in sharpening. when you can choose one hair on your arm and cut it into without touching your arm, then it is sharp. scraping your arm and cutting paper is the dummy way. know the steel and know the hardness and know how to sharpen and you are the master. enjoyed your video. wish i could have been your pupil also.
Awwww I love himmm. Also, excellent advice!
Turn english subtitels on.
01:42 while what two days later i'm gay ^^
Haha
2:17 "Stone sharpening is super girly number one."
8:33 use English subtitles
Do you understand the words coming out my mouth?
Remember kids; Usea frratt stone no horrow stone, 'keh?
OK, now lets hear how good your Japanese is...
@@dpensfan511 Thats Chinese. I said "Japanese".
I have watched thousands of different video. Some are bad, some are OK, some are good, some are very good and a very very few are excellent. I would give your video and excellent rating. I have watched many knife sharpening videos and your is by far the best and only one I would give an excellent rating. Thanks you for sharing your knowledge. Dennis Kenney
Great video Thanks for making it
I would like to know if you are putting pressure on both the forwards and backwards strokes?
He is obviously teaching an english audience and he hates them. WW2 is alive and well inside his heart. Watch as he looks up at them in disgust and sends them a secret message a moment later 06:14.
if somebody nuked you .....
meh, he probably views all youth with disdain. no respect, no pride, disrespectful bigoted assholes like poker handjob up there would wear on anyone.
Paranoid much?
nah dude, he just count how much ppl he can cut down with that dull knife (a lot, i am sure) i have this look every time when i try teach someone (stupid) something, that i already know they never understand, waste of my time
much better than most of the other vids on sharpening
i love how respectful this man is :)
Best sharpening video ever! Every important detail is explained..
What a great video. Even though your english was not perfect, you explained it perfectly ... better that most English speaking people. Thank you for the awesome instructions.
Mr Tsuchida is a really a grat master. He knows how to explain correctly his skills and knowledge. Great respect really.
Wow. You're cool Mr. Mino Tsuchida. Thanks for the tip. It's really helpful
This is a very good explanation of the angles and why knives are the way they are.
Excellent teachings. Thank you Mino.