I COOK every day ALL my meals, my knife's are a very IMPORTANT tools in my food preparation, and is one of the BEST VÍDEOS, that I'VE whatcha in KNIFE SHARPENING, it's simple and straight to the point... CONGRATULATIONS !!!!
I've been sharpening for five years or so now. I agree with this video. But it wouldn't be detailed enough for me if I were beginning. Every brand of stone is different and your cheaper ones don't cut unless you press the knife down hard. Also, being able to visually indicate the wear/grinding is very important and not discussed here. Regardless, this is good info. Thanks from Texas.
Shapton Glass Stones. Why? because these stones will STAY FLAT longer than others, and will cut with less pressure than any others. Two stones: 500 grit and 1000 grit. Why? because as I said before, having two very distinct levels of "polishing finishes" helps identify what you are doing. Some people would say 500 is too aggressive of cutting for a beginner. But I say don't try sharpening on a knife that you aren't willing to wear out quickly.
You're welcome. Don't be afraid of applying pressure. I found pressure helped me stay truer to the angle. But just be very safe for the first few months. If you are pressing down your hardest, that's not safe for a beginner. ChefKnivesToGo, Japanese Knife Importers, and others out there are good sources. For me, it took years to get a knife sharp enough to cut paper. You have inspired me a little that I may make a teaching video of my own. I'll try to rembmber to notify you.
You are welcome! Thanks for pointing to the videos. I will make a plan of going through them all. It is cooling down finally here in Texas. A good time to make a video. But I will need to spend a few hours preparing for the video outline. Might as well do it right. It's a job, though.
Interesting videos. (Didn't watch them all.) However, the technique used in the video does not remove enough steel for a major sharpening job. That technique is more for maintaining sharpness, in my opinion. Also I think he used on hand. I've never seen that. It would be difficult for me to maintain a consistent angle with one hand.
Me at 30 : what's a knife sharpening video ? Me now at 53 : Man look at the way that knife glides through that squishy tomato , I needs that . Edit * Anyone know if Santa's allowed to carry knives ?
Great video........ Until the stroping stage that is. WTH were you thinking? You should NEVER swap from one compound to another WITHOUT first cleaning your knife. Well done, you just contaminated all of your strops.
You I know it depends on what job you do but and how often you feel your knife is not sharp but I'm kinda otc about it, I mean let's say on a normal use how often should I sharpen my knifes
Love the contents of your shows but when the background started turning in all directions I decided that enough is enough. Will wait for your next contri and hopefully the background will not "spin".
It really depends on the steel your sharpening too, all these newer high carbon or carpenter steels are much harder to sharpen still a very good video. I have so many different ways to sharpen because of all the difference steels. Just have to watch if your using anything with power like the Work sharp Ken Onion model, it's a great way to sharpen fast, also a great way to screw up a blade too.
Enjoyed the video! Sorry for the newbie knife question but can stainless steel knives be sharpened? It’s very hard to read but I think my (budget) chef’s knife is marked with “135G.”
Larry Bothe, the short answer is "yes - but...." The "buts" I have found to hold true are... There is "stainless" & "stainless" (just as there is "high carbon" & "high carbon" or any other material). A "good" quality stainless will take a sharper edge than a "poor" quality high carbon. "Quality for quality", you will get a sharper edge on high carbon than on stainless. Stainless loses its "extreme razor" edge faster than high carbon but keeps a slightly dull edge longer than high carbon. Stainless is more forgiving to abuse (such as being tossed in the dishwasher) than high carbon. How to tell "quality" from "quality"? Well, reading reviews is one way. Another is "you gets what you pays for". If it's cheap then it's probably not so good. The best advice I have had is to buy some cheapos of various qualities and practise on them.
yeah that was me trying something new, anyway switched out the green screen in my latest video, check it out here: ua-cam.com/video/n2scTTHCOmE/v-deo.html
Sorry but too many adds, might as well watch TV, UA-cam is being shit faces with all this adds, is not the youtuber fault.. but im not here to watch commercial and close the app when I see one.. too much shit on UA-cam and im looking for a new app.
Is it not too sharp for a working kitchen, since how long will the edge hold up ? There is no need for such precision cutting. Your knife being sharp enough to cut an extremely thin slice from a tomato without even holding it is pointless! You would just chop it up and throw it in the pan. It all seems a lot of effort for zero gain to me!
Or you can sharpen your knife the old fashioned way with a sharpening stone and a leather belt. You run your knife on the stone with the edge going away from the stone on both sides. You don't work just on one side but both at the same time. You do the left side then the right, left then right until you get a good edge on it. Once you've got your edge feeling rough you flip your stone over and work your knife on the smoother side of the stone or you can use a honing stone. Once you've run your knife on the honing stone or the smoother side of your stone about 25 - 30 times on both sides you grab your leather belt and strop your knife. Stroping is what's going to give it the razor sharp edge. If you've ever watched inglorious bastard you may remember stiglits running his knife on his belt in several scenes, what he was doing was stroping his knife. This is the way I sharpen my knives and I learned it from a old timer (my great grandfather). He had learned how to sharpen a knife from his father back in 1912 - 1913. You don't need a bunch of different stones or oils. I sharpen my knives the old fashioned way and always get them sharp enough that you can shave with them.
This small stone on not for flattering because it is too small, instead it is to create slurry on fine grits stones to help release abrasive matieral, also it might be used to clean up the stone by removing build up on glazed stone.
Not to be a downer, but personally, Sharp pebble stones are far to soft and low quality to get a knife adequately sharp (I had one). Get something better like stones from Naniwa, Norton, or a King KDS 1k 6k combo stone. These are much better quality and will last you much longer than Sharp Pebble stones. I speak from experience.
Also I had a mini orgasm when I saw the tomato getting cut at 0:22. I consider myself as an amateur cook. I always complain about knifes not being sharp enough. I am so glad I found this video. It is a bit long, but you do a great job explaining!!!
It is a fallacy that having a hollow in your stone makes your knife blunt, it only makes a convex edge, of course when it gets too much of a curve in it, it can make too much of a convex, similar to putting a large angle on a flat stone. Of course its best to have a flat stone, as its easier to control the angle. I worked as a slaughterman for over 30 years, and all we had was Norton's Carborundum Stones, try flattening one of those. We used them until they got so thin in the middle, they would snap when sharpening. Great job on the video though.
Yes, explained why one side had three coins unlike other videos. However, this (cutting through tomato skin effortlessly) won't work for the majority cheap kitchen knives or those with German stainless steel as the steel is too soft and polishing will remove any teeth required to cut through tomato skin.
As ever, brilliant stuff. I have tried this before, but I worked by intuition - I wasn't thinking about the angles all that much. I hadn't heard of stropping 0 but I guess that is the cliched thing that barbers do with a belt!
How To Make Sushi I would love to do that but my lazy ass would rather order a new knife( yeah I’m that lazy that I won’t go buy ). 😂 but I really like this technique would give it a shot someday 🤩
Why do I constantly watch you, knowing full well that I'll never do anything that you do? Too addictive. You are super talented !! Thank you for sharing.
Hi and thank ebaut the move. I have cerax 1000 wetstone. Global and miyabi knives. I Sharpening one month ago but it's not good. I can't to cut paper. I hope you help me. Thank you very much.
I've watched many video's on knife sharping. Your was very interesting, and made s lot of sence. However I've never heard anyone address the beveled store bought edge on new knives. Other video's never mention removing the bevel at all. I like to remove the bevel to non existence on my hunting, pocket, fillet. I use several stones including diamonds and stroops. Your thoughts on removing the bevel entirely.
Im just curious, does lying bring you much benefit ? At minute 7:59 you metion you are using "japanese" waterstone, when the stones in your video are Sharp Pebble (non japanese) wich are far away from japanese quallity stones ! So not even watching further cuz when i see lies i get allergic to liers !
Thanks a lot for the positivity @ مصطفی محمدی • , also please take a moment to share this video./با تشکر بسیار برای مثبت بودن @ مصطفی محمدی • همچنین لطفا لحظه ای برای به اشتراک گذاشتن این ویدیو بگذارید.
Rank beginner information. Don't be fooled by junk stones and mediocre knives. Sharp but it was being pinched if you check out the video. I've been able to create similar sharpness but with it actually no pinching. I've been a knife sharpening fanatic for 14 years. Mr. Edgy is a much better sharpener. Those are junk stones but good enough for rank beginners that don't even know what a grit number means. Pebble is crap. Strops are not desirable in some people's system.
Can’t believe you use such cheap Chinese stones. Suehiro and Naniwa make much higher quality stones. But, you can’t argue with the final results. Still an excellent video.
You know I have been wondering that my self too, I have this really nice serrated Miyabi bread knife and no idea how to sharpen it, my current thought which id probably wrong, maybe use the corners of the whet stones... but I think to do it right you need spinning stones with the right shape
If I see a tomato which is NOT cut and therefore it doesn't have much surface tension resistance, put on the cutting board and even then the knife is not moving as in a cutting motion but simply as a pushing motion and it can still go through the tomato horizontally, then and only then, I call that knife really really sharp.
Ok nice video first budget stones are ok for very low Hrc knives ie 57 to 59 these stones are ok if you go 60 plus hrc then these stones will not do the job they will wear the stone out so look at how hard the steel me I like shapton glass stone these are not overly priced as you can get sets and they will sharpen well into the 66 67 hrc range sg2 steel hap 40 zdp 189 all will get real sharp on these
Yeah I thought to try something new to freshen up the videos, but I agree its a bit much, might have to rethink how I use the green screen, would have changed things but I was really pressed for time since Im now on holiday and wanted to get this video done before I left
How did you find the green trees background towards the end of the video was that better? Was going to add more of that but only have a little of it and no time since I had to get the video done before flying away on holiday
@@jovandjordjevic4647 sushi chef here, and no clue when you heard that but that's some fucking bullshit you tard. I strop my knives every night but only sharpen when they need it, maybe once a month
@@jradish That's a bit rude dude. Not a chef myself but a wood carver and know quite a bit more about real sharpening than any of the sushi cooks I've met. There is much to say for being aware of the jargon loosely thrown around with words like "profiling", "grinding", "sharpening", "honing", "stropping" and "polishing" all being pedantically fought over, generally by people who don't know how to use a dictionary. "Sharpening" means "making sharper". If that's the goal then all of the above are just stages of sharpening so maybe don't toss your conceited opinions around so quickly. I hope your sushi is better than your level of literacy (and your manners).
If you have a similar set up - you can just use the strop for quite a while to keep the edge keen. You can also make a few passes on your highest grit stone to help maintain the edge.
Thank you kiddsockTV, still not sure about the whole green screen idea might be a bit distracting, the idea was to make the kitchen more interactive...
Thanks for sharing your videos. Not to be picky. But an important point that I have never seen addressed. Is the quality and hardness of the blade. And what it is being used for. And what things are being cut. A softer blade with flatter angle may work well for chopping. A harder blade with a sharper angle will work better for slicing. It would be easier to find a unicorn, than to find one blade that would be best for every job. Try to use an ax for eye surgery, or a scalpel to cut down an Oak. Thanks,, and keep up the good work.
This is a simple sharpening a knife video, there are plenty of videos addressing your concern, the best I have found is in the channel of "Hiroyuki Terada - Diaries of a master sushi chef".
I wish you would show an extreme closeup of the cutting edge of the knife. Maybe one to show the angles and another to show the different levels of polished, using maybe a 400 and then a 6 or 8,000. I just picked up 10 knives from a sharpening store at $7 each and when I use a jeweler's loop to look at the edge, I see a bunch of groves in it. Thanks for the otherwise excellent video.
My father says "edge should be sharp enough that it should cut fly in into pieces when it tries to sit on it"
@ً Well chefs have to wear steel toed shoes for a reason...
My father told me "the knife should be so sharp that the reflection leaves a razop cut"
I COOK every day ALL my meals, my knife's are a very IMPORTANT tools in my food preparation, and is one of the BEST VÍDEOS, that I'VE whatcha in KNIFE SHARPENING, it's simple and straight to the point... CONGRATULATIONS !!!!
I'd be awesome if you did a similar video for a serrated knife
I've been sharpening for five years or so now. I agree with this video. But it wouldn't be detailed enough for me if I were beginning. Every brand of stone is different and your cheaper ones don't cut unless you press the knife down hard. Also, being able to visually indicate the wear/grinding is very important and not discussed here. Regardless, this is good info. Thanks from Texas.
Shapton Glass Stones. Why? because these stones will STAY FLAT longer than others, and will cut with less pressure than any others.
Two stones: 500 grit and 1000 grit. Why? because as I said before, having two very distinct levels of "polishing finishes" helps identify what you are doing. Some people would say 500 is too aggressive of cutting for a beginner. But I say don't try sharpening on a knife that you aren't willing to wear out quickly.
You're welcome.
Don't be afraid of applying pressure. I found pressure helped me stay truer to the angle. But just be very safe for the first few months. If you are pressing down your hardest, that's not safe for a beginner.
ChefKnivesToGo, Japanese Knife Importers, and others out there are good sources. For me, it took years to get a knife sharp enough to cut paper. You have inspired me a little that I may make a teaching video of my own. I'll try to rembmber to notify you.
Thank you for the tip on Shapton Glass Stones. At their website they offer a lot of videos on sharpening, etc.
You are welcome! Thanks for pointing to the videos. I will make a plan of going through them all. It is cooling down finally here in Texas. A good time to make a video. But I will need to spend a few hours preparing for the video outline. Might as well do it right. It's a job, though.
Interesting videos. (Didn't watch them all.) However, the technique used in the video does not remove enough steel for a major sharpening job. That technique is more for maintaining sharpness, in my opinion. Also I think he used on hand. I've never seen that. It would be difficult for me to maintain a consistent angle with one hand.
Me at 30 : what's a knife sharpening video ?
Me now at 53 : Man look at the way that knife glides through that squishy tomato , I needs that . Edit * Anyone know if Santa's allowed to carry knives ?
I'm you now but I'm currently 15. 😂😅
EXCELLENT!!!Thank you!👍
Your welcome Russell, will you make your knives as sharp as mine was in this video?
@@MakeSushi1 I certainly will try
Very Helpful video thank you Chef :)
I´m glad you liked the video @SUSHI AND DESSERTS, also please share this video.
DAMN THAT IS SHARP SHARP!!
Super sharp sharp!
sharp as shaytan
Great video........ Until the stroping stage that is. WTH were you thinking? You should NEVER swap from one compound to another WITHOUT first cleaning your knife. Well done, you just contaminated all of your strops.
That's all I can say
Thank you
You I know it depends on what job you do but and how often you feel your knife is not sharp but I'm kinda otc about it, I mean let's say on a normal use how often should I sharpen my knifes
Thank you 👍🏻
I'm happy you enjoyed the video @J Wisk, please take a second to share this video.
Love the contents of your shows but when the background started turning in all directions I decided that enough is enough.
Will wait for your next contri and hopefully the background will not "spin".
Just turn away and listen for that short segment. Great tutorial that should be heard at least, esp if you were purposely seeking this info out.
Okay boomer
What would you recommend for a straight Razor for shaving?
It really depends on the steel your sharpening too, all these newer high carbon or carpenter steels are much harder to sharpen still a very good video. I have so many different ways to sharpen because of all the difference steels. Just have to watch if your using anything with power like the Work sharp Ken Onion model, it's a great way to sharpen fast, also a great way to screw up a blade too.
Oy i'm the third for me! Also that is so satistfying
Enjoyed the video! Sorry for the newbie knife question but can stainless steel knives be sharpened? It’s very hard to read but I think my (budget) chef’s knife is marked with “135G.”
Larry Bothe, the short answer is "yes - but...."
The "buts" I have found to hold true are...
There is "stainless" & "stainless" (just as there is "high carbon" & "high carbon" or any other material). A "good" quality stainless will take a sharper edge than a "poor" quality high carbon.
"Quality for quality", you will get a sharper edge on high carbon than on stainless.
Stainless loses its "extreme razor" edge faster than high carbon but keeps a slightly dull edge longer than high carbon.
Stainless is more forgiving to abuse (such as being tossed in the dishwasher) than high carbon.
How to tell "quality" from "quality"? Well, reading reviews is one way. Another is "you gets what you pays for". If it's cheap then it's probably not so good.
The best advice I have had is to buy some cheapos of various qualities and practise on them.
bertkutoob Thnx for the response. Will keep that advice in mind for future purchases.
Thanks
Your welcome, may your knives stay sharp for ever
Sadly i cant get that from Amazon pakistan. Can i get from ali express ?
You should be able to get a decent stone set on aliexpress, search for “whet stones”
@@MakeSushi1 thanks for quick response
0:23 that's when the sexiness starts😏
I would give you a thumbs up but the rotating background made me almost throw up...
yeah that was me trying something new, anyway switched out the green screen in my latest video, check it out here: ua-cam.com/video/n2scTTHCOmE/v-deo.html
hi veryyyy nice channel welcome to joinnnn thinks youuuuuu
Thank you Adam!!! Im glad you enjoy my channel
Who is the maker of that knife?
That knife was a sharp pebble knife, same company as the sharpening stones used in this video.
How To Make Sushi thanks!! 👍
*Who thought a pro sushi chef isn’t from japan*
Best country singer is a black man, Hootie! best rapper is a white man Eminem.
😂 that music reference was great, so true, shame they took Old Town Road off the country music list
K
👍👍
not every Japanese knife is 70/30
True, but a good general rule of thumb
Sorry but too many adds, might as well watch TV, UA-cam is being shit faces with all this adds, is not the youtuber fault.. but im not here to watch commercial and close the app when I see one.. too much shit on UA-cam and im looking for a new app.
$100 to sharp a freaking knife? WTF! I'M GOING TO HELLMART AND BUY AN ELECTRIC KNIFE SHARPENER FOR $15.
If you want great results you have to get good equipment
How To Make Sushi No, you have to be a REAL DUMB STUPID TO PAY OVER $100 FOR A PIECE CRAP STONE TO SHARP A KNIFE.
Is it not too sharp for a working kitchen, since how long will the edge hold up ? There is no need for such precision cutting. Your knife being sharp enough to cut an extremely thin slice from a tomato without even holding it is pointless! You would just chop it up and throw it in the pan. It all seems a lot of effort for zero gain to me!
That's not a knife lol
Your right, its a razor
🐊dundee
Toomuch talking
I have a lot to say
why not use a steel ?? works for my knives and im a chef
A steel doesnt form an edge; it merely aligns the curled edge and removes a little bit of burr.
You claim to be a chef but don't know the difference between honing and sharpening???
how to turn your knife into a fricking ZANPAKUTŌ!
🔪 🧖♂️
SENBONZAKURA!!
Really good detailed video on knife sharpening, hadn't heard the penny rule before that's awesome
Im glad you found it useful and learned something, I hope this video helps you keep your knives super sharp
Just reading you got a lot of negative comments I think. It was a awsome tutorial good job I will using this method ty
Thank you for appreciating my knife sharpening video Robert 😄
I hope your knives stay super sharp for ever 🔪
Or you can sharpen your knife the old fashioned way with a sharpening stone and a leather belt.
You run your knife on the stone with the edge going away from the stone on both sides. You don't work just on one side but both at the same time. You do the left side then the right, left then right until you get a good edge on it. Once you've got your edge feeling rough you flip your stone over and work your knife on the smoother side of the stone or you can use a honing stone. Once you've run your knife on the honing stone or the smoother side of your stone about 25 - 30 times on both sides you grab your leather belt and strop your knife. Stroping is what's going to give it the razor sharp edge.
If you've ever watched inglorious bastard you may remember stiglits running his knife on his belt in several scenes, what he was doing was stroping his knife.
This is the way I sharpen my knives and I learned it from a old timer (my great grandfather). He had learned how to sharpen a knife from his father back in 1912 - 1913. You don't need a bunch of different stones or oils. I sharpen my knives the old fashioned way and always get them sharp enough that you can shave with them.
This small stone on not for flattering because it is too small, instead it is to create slurry on fine grits stones to help release abrasive matieral, also it might be used to clean up the stone by removing build up on glazed stone.
Not to be a downer, but personally, Sharp pebble stones are far to soft and low quality to get a knife adequately sharp (I had one). Get something better like stones from Naniwa, Norton, or a King KDS 1k 6k combo stone. These are much better quality and will last you much longer than Sharp Pebble stones. I speak from experience.
I second that statement!
Also I had a mini orgasm when I saw the tomato getting cut at 0:22.
I consider myself as an amateur cook. I always complain about knifes not being sharp enough.
I am so glad I found this video. It is a bit long, but you do a great job explaining!!!
It is a fallacy that having a hollow in your stone makes your knife blunt, it only makes a convex edge, of course when it gets too much of a curve in it, it can make too much of a convex, similar to putting a large angle on a flat stone.
Of course its best to have a flat stone, as its easier to control the angle.
I worked as a slaughterman for over 30 years, and all we had was Norton's Carborundum Stones, try flattening one of those.
We used them until they got so thin in the middle, they would snap when sharpening.
Great job on the video though.
This is by far the best knife sharpening tutorial on UA-cam!! Well done bro!!
Yes, explained why one side had three coins unlike other videos. However, this (cutting through tomato skin effortlessly) won't work for the majority cheap kitchen knives or those with German stainless steel as the steel is too soft and polishing will remove any teeth required to cut through tomato skin.
How to become hungry before eating
Watch this youtuber
As ever, brilliant stuff. I have tried this before, but I worked by intuition - I wasn't thinking about the angles all that much. I hadn't heard of stropping 0 but I guess that is the cliched thing that barbers do with a belt!
It’s really satisfying how perfectly you cut those. I repeated it like 8 times 😂 great success to you!!! 💕
Im glad you enjoyed that Addy, will you try sharpening your knives like I showed in the video?
How To Make Sushi I would love to do that but my lazy ass would rather order a new knife( yeah I’m that lazy that I won’t go buy ). 😂 but I really like this technique would give it a shot someday 🤩
You talk to much
my hands are growing out of ass so I just can't hold the angle o_o
practice makes perfect, knife making and knife sharpening are skills that take time to develop have patience and keep at it :)
Why do I constantly watch you, knowing full well that I'll never do anything that you do?
Too addictive.
You are super talented !! Thank you for sharing.
Jatinder Singh did you mean "thank you for *sharping"?
Hi and thank ebaut the move.
I have cerax 1000 wetstone.
Global and miyabi knives.
I Sharpening one month ago but it's not good. I can't to cut paper.
I hope you help me.
Thank you very much.
I've watched many video's on knife sharping.
Your was very interesting, and made s lot of sence.
However I've never heard anyone address the beveled store bought edge on new knives. Other video's never mention removing the bevel at all. I like to remove the bevel to non existence on my hunting, pocket, fillet. I use several stones including diamonds and stroops. Your thoughts on removing the bevel entirely.
Im just curious, does lying bring you much benefit ? At minute 7:59 you metion you are using "japanese" waterstone, when the stones in your video are Sharp Pebble (non japanese) wich are far away from japanese quallity stones ! So not even watching further cuz when i see lies i get allergic to liers !
The link for the strop doesn’t work, but can anybody tell me if there’s a place where I can buy the four sided strope with the elements?
I ordered a brand new knife set on Amazon and received it and your video was still playing.😂
Lol, amazon is fast!
He looks like Elon musk
*Not me watching this, just to I can cut and hide the body more easily...*
How do the sharp pebble stones and knife compare to the whustoff stones and miyabi knives you were using in your original video?
Nice video. But I thought I was trippin at the end when that window had the tree spiraling in it.
“Ok umm we have an order for a mr. uhh micheal M. Is there a micheal M here?”
در همه کارهایتان موفق وتندرست باشید
Thanks a lot for the positivity @ مصطفی محمدی • , also please take a moment to share this video./با تشکر بسیار برای مثبت بودن @ مصطفی محمدی • همچنین لطفا لحظه ای برای به اشتراک گذاشتن این ویدیو بگذارید.
Good knife
Thanks a lot Josephine, also please share this video.
Rank beginner information. Don't be fooled by junk stones and mediocre knives. Sharp but it was being pinched if you check out the video. I've been able to create similar sharpness but with it actually no pinching. I've been a knife sharpening fanatic for 14 years. Mr. Edgy is a much better sharpener. Those are junk stones but good enough for rank beginners that don't even know what a grit number means. Pebble is crap. Strops are not desirable in some people's system.
Can’t believe you use such cheap Chinese stones. Suehiro and Naniwa make much higher quality stones. But, you can’t argue with the final results. Still an excellent video.
Japanese knives or stihl chainsaws the advice is the same
Always the same angle
You need to change the name of your channel. You haven't made sushi in forever!! 😡 UNSUBSCRIBING!
what is your advice on tools to sharpening serrated knives?
You know I have been wondering that my self too, I have this really nice serrated Miyabi bread knife and no idea how to sharpen it, my current thought which id probably wrong, maybe use the corners of the whet stones... but I think to do it right you need spinning stones with the right shape
No, serrated knives cant be done by the stone, they have to be machine sharpened.
I want to see the whole tomato with round side on the bottom NOT the cut flat one!
I think for that you would need a even sharper knife, I guess I'll have to get to work figuring out how to make a knife so sharp it's unholy
Nice
Thanks you make my day @Poonam smart kitchen, also please share this video.
Sure
Gordon who? I want to know more, your so talented! 🤩
If I see a tomato which is NOT cut and therefore it doesn't have much surface tension resistance, put on the cutting board and even then the knife is not moving as in a cutting motion but simply as a pushing motion and it can still go through the tomato horizontally, then and only then, I call that knife really really sharp.
Interesting. Thanks for sharing.
@@COMB0RICO . Thank YOU. But I am also realistic. What I described, is very very close to impossible
@@Stefanox36 Haha. Fair enough.
It is true how higher the number the fastest it crashes i have a few stones it starts at grid 5000
*cracks
me i barely use my elbow because i have nothing to buy for a whetstone
Ok nice video first budget stones are ok for very low Hrc knives ie 57 to 59 these stones are ok if you go 60 plus hrc then these stones will not do the job they will wear the stone out so look at how hard the steel me I like shapton glass stone these are not overly priced as you can get sets and they will sharpen well into the 66 67 hrc range sg2 steel hap 40 zdp 189 all will get real sharp on these
The moving background is too restless
Yeah I thought to try something new to freshen up the videos, but I agree its a bit much, might have to rethink how I use the green screen, would have changed things but I was really pressed for time since Im now on holiday and wanted to get this video done before I left
Me and selfharm addict :👁️👄👁️
😳
Great info, thank you HTMS!! 😂
Thanks for loving my video @xXToppGunXx Gaming, please take a second to share this video.
Do you recommend using this stone to sharpen clipper blades.
mac kendall yeah plenty of other vids on this. Make sure not to bevel the blade on the back - must be held flat.
what I don't understand is : should the burr form in each side of the knife or only on one side? thank you if you can answer me!
The acid in tomatoes will destroy a knifes edge .
You’re going to have to cut a tomato with something…
thank you sir
Thanks to you for watching my video @Global Entertainment, if you could please share this video.
thats a beautiful knife
Why do you look like Elon Musk
Holding the knife at 8:00
Thank you so much for making video chef very nicely explain
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Thank you for sharing!!!
Thanks for liking my video @Mr. Quan, also please take a moment to share this video.
Thank you, God bless
Your welcome Reggie, I hope this helps you keep your knives razor sharp
I love this channel
Thank you Mario!!
Thank you for the video I learn somethin new level
Whats with the backgrounds? its kinda distracting/annoying .....
you might be right, the idea was to make the kitchen more interactive, might have to rethink how I will use the green screen in the future.
@@MakeSushi1 Thanks for the reply :D. The video was great but it was just the background that threw me off a bit.
How did you find the green trees background towards the end of the video was that better? Was going to add more of that but only have a little of it and no time since I had to get the video done before flying away on holiday
@@MakeSushi1 hmm maybe just have the same one the whole video. Nice where are you going?
How often shou
to you sharpen your knifes? I guess it's probably dependend on what you cut with it.
l
Apparently sushi chefs sharpen them every or every other night
Sarianne Roodenburg you should sharpen it every 2-3 months. Sharpening it too many times results in too much metal being grated away.
@@jovandjordjevic4647 sushi chef here, and no clue when you heard that but that's some fucking bullshit you tard. I strop my knives every night but only sharpen when they need it, maybe once a month
@@jradish
That's a bit rude dude.
Not a chef myself but a wood carver and know quite a bit more about real sharpening than any of the sushi cooks I've met.
There is much to say for being aware of the jargon loosely thrown around with words like "profiling", "grinding", "sharpening", "honing", "stropping" and "polishing" all being pedantically fought over, generally by people who don't know how to use a dictionary.
"Sharpening" means "making sharper". If that's the goal then all of the above are just stages of sharpening so maybe don't toss your conceited opinions around so quickly.
I hope your sushi is better than your level of literacy (and your manners).
You did cut the very top of the tomato to start it clean
How often would you have to sharpen a knife that sharp? Is there a particular way to maintain that sharpness for awhile?
If you have a similar set up - you can just use the strop for quite a while to keep the edge keen. You can also make a few passes on your highest grit stone to help maintain the edge.
hello where can I buy the leather strop block kit
15:15 Oh! Almost an accident happen
Cool. I'll never do that, but cool.
U
Which part of the leather is up ? Smooth or rough ?
WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 😲 AMAZING VIDEO LOVE YOU ❤😍❤😍
I'm glad you enjoyed the video @DIMITRIOS LOVE YOU, if you could please share this video.
@@MakeSushi1 yes yes ok ❤😍❤ love from SWEDEN
Damn that tomato stood no chance.
No chance at all
This is Great for Sharping!! but omg the Green Screen stuff!! You Sir are Super Fine!!
Thank you kiddsockTV, still not sure about the whole green screen idea might be a bit distracting, the idea was to make the kitchen more interactive...
@@MakeSushi1 Good video, much better than the old one, however, the background screen is hideous, makes people dizzy.
Hi, what do I find the block with 4 different leather sides? Best regards Mats
Very helpful, thank you! :-)
Im glad my knife sharpening tutorial helped you.
Thanks for sharing your videos.
Not to be picky. But an important point that I have never seen addressed. Is the quality and hardness of the blade. And what it is being used for. And what things are being cut.
A softer blade with flatter angle may work well for chopping.
A harder blade with a sharper angle will work better for slicing.
It would be easier to find a unicorn, than to find one blade that would be best for every job.
Try to use an ax for eye surgery, or a scalpel to cut down an Oak.
Thanks,, and keep up the good work.
This is a simple sharpening a knife video, there are plenty of videos addressing your concern, the best I have found is in the channel of "Hiroyuki Terada - Diaries of a master sushi chef".
I wish you would show an extreme closeup of the cutting edge of the knife. Maybe one to show the angles and another to show the different levels of polished, using maybe a 400 and then a 6 or 8,000. I just picked up 10 knives from a sharpening store at $7 each and when I use a jeweler's loop to look at the edge, I see a bunch of groves in it. Thanks for the otherwise excellent video.