Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife
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- Опубліковано 16 кві 2020
- Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife. Naoto shows you how to "hotrod" your knives, which is the process of thinning out the edge of your blade. But why do you need to thin your Japanese kitchen knife? After a lot of use, and multiple sharpenings, your knife's edge gets thick, and using a variety of stones and techniques, Naoto explains how to get that slick, thin cutting edge back.
Products used in the video:
Knifewear 220 Grit Stone: knifewear.com/products/knifew...
Knifewear 1,000 Grit Stone: knifewear.com/products/knifew...
Knifewear 4,000 Grit Stone: knifewear.com/products/knifew...
Knifewear Sink Bridge: knifewear.com/products/knifew...
Knifewear Truing Stone: knifewear.com/products/knifew...
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great video, thank you!
Now I understand what makes Togi Togi in his videos when thins blades.
Thanks and new suscriber from Spain.
Stay Sharp!!!
Thank you so much for tuning in and subscribing!
I love the sharpening videos! simple to understand and very informative.
Thank you so much, let is know if you have any suggestions!
First of all thanks for your time and effort...
Do you plan to show how to thin the other knife which doesn't have a clear shinogi line?
I have a couple of like that and would be happy to see how you do it to learn it.
Once more time thanks for the amazing video!
Thanks so much! We do plan on shooting one. For now, we do have an old.livestream where Naoto discusses it:
ua-cam.com/video/09FYwiYzYsI/v-deo.html
Great video. There isn't a lot of footage going in depth about sharpening wide bevels and going through the hamaguri process... or so I was told it's called. I've been working on my first wide bevel knife with this kind of finish and experimenting how to sharpen it as it goes. So far the bevels look very scratched up, but I'm guessing if I just spend more time they'll even out and have a finished look with distinct bevels/polished core steel that matches my stones, even if it doesn't match the original finishes exactly.
It's definitely tough to achieve the original finish, but with practice you can get a nice smooth consistent finish. Check out our live video from Friday the 15th where Naoto get's more in-depth on the topic! The main key is to spend longer on your 1,000 buffing out the scratches from the rough stone. You can even use a mid-step as you would with sandpaper, like 600.
@@KnifewearKnives Oh nice, thank you.
Could you do a video on thinning a knife that’s convex from spine all the way down to the edge grind?
We'll definitely add it to the list!
What grit did you start with?
Nvm you said it. Thanks for the video.
Thank you!
I love your videos and your site also! Your videos are very informative and the site well-made with detail of your products. May i ask? I own a Kasumi hammered 24 gyuto, it has a beautifull finnish and lamination which creates a beautiful hamon like pattern on the blade....is the thinning process going to destroy my knifes image? Thank you very much!
Hey! Thinning will definitely change the look of the knife, but you can learn ways to polish it and bring back the Kasumi finish!
@@KnifewearKnives Thank you very much for your response !
Could you make a video about thinking a blade without a clear shinogi line?
We definitely will in the new year!
So is the idea that you go from grit 220 to 1000 like you would grit 1000 to 3000 when sharpening the edge? How often would you recommend doing this? Like 1/10 of sharpening sessions? More or less? And… what about a single bevel yanagi, do people usually move up the shinogi line (ie thinning) everytime they sharpen?
Good question! We start on 220 grit every time to get the initial steel removal done quickly, then we'll jump to 1000 for polishing. It doesn't hurt to slightly thin your knife with every sharpen, it makes it easier each time you have to!
When sharpening a yanagiba, the initial sharpening is all done on the primarily bevel, so that line will move up slightly every time.
I'm trying to do this with my wusthof professional chef knife:-)
It's too thick:-/
Is it possible to remove scratches from Kireha (dull grey one)?
For sure! It just takes time polishing on finer stones. Which stone is leaving behind the scratches?
@@KnifewearKnives 800. Do a need a natural stone for removing the scratch or sandpaper or finger stones? Otherwise I have a 3000 and a 6000 stone. Isn't polishin the Kireha removing the dull-grey shape and making it shining like chrome? Would be great if you could make a video on this!
ビデオはありがとうございました。
見てくれてありがとう！
220 grit stone for Kireha(Jigane),right?... the first stone on this video i mean.
Correct, that's a 220 grit!
@@KnifewearKnives You have my thanks,GBU❤
Can blade thinning be done with an Atoma 140 grit diamond plate?
You can certainly use Atoma for thinning. I (Naoto) don't usually use them since they leave quite deep scratches that are hard to remove afterwards.
@@KnifewearKnives Thank you so much I have one other question. Do I have to thin a knife before I sharpen the cutting edge every time?
@@jeremytrujillo6130 We like to thin whenever we can (unless there is need for thicker edge or stronger edge for toughness). We think maintaining the thinness is much easier than making the blade thin.
@@KnifewearKnives Thank you so much I really appreciate your advice.
@@KnifewearKnives Sorry to jump in, but I have a question about thinning that frequently... Doesn't it affect food release if you thin that much?
Do I start with 220 then move up to 4000?
#220-500, then #1000, then #4000.