How to Sharpen a Knife - Japanese Kitchen Knife Introduction | MUSASHI JAPAN
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- Опубліковано 6 вер 2024
- A well-maintained knife that cuts well not only presents cuisine beautifully and brings out the best in your ingredients, it also influences the taste deeply, and encourages safe use, because ingredients will be cut up just as you intend.
To maintain a sharp cutting ability to the end, regularly sharpen the blade using a whetstone.
Best I instructional video on sharpening I’ve found - simple, accurate & straightforward. Thanks 🙏
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Gotta love that visualization. Really helped me see what’s going on, you’re a great teacher.
With annealing temps for say Super Blue being around 205C or 400F there is no way you will generate enough heat to ruin the temper of the steel on an oil stone by hand sharpening pretty much the same for White Paper steel or any other steel carbon or stainless.
Nice video! I feel a lot more confident about sharpening my knives now.
Great video, very well made and explained. I use a water stone to sharpen saddlery knives.
Oil stone create to much heat you ruin your temper? Gezus how much friction are you producing that you change the color of your steels
Great! I have been waiting for this video! Well done!
Honest question what kind of oil do you need to use for carbon steel knifes
The stone shown in the video looks exactly like Imanishi's. Funny Suit
I've been learning to sharpen for a year, and am doing well enough. But I recently bought a honesuki that has a 70/30 bevel (80/20 maybe?) and want some guidance. 15⁰ on one side, but was told the 30% side is 45⁰. Please advise!
45 degrees is pretty high for the deburr side. A honesuki needs a sturdy edge for going against bone but it's not an axe.
jagations. I'll never not use that word again.