Nice video. Im from Germany so I cant understand anything but I think you dont really need words for this. I bought the Yoshikane 240mm Gyuto from your shop couple weeks ago. My friends laughed for spending almost 300€ to a knife but I never held something like this in my hands before. Sliding through carrots and tomatoe skins like through warm butter and it's just a pleasure to cut with this thing. I already used it many times now and the edge is still ok but I guess I need to sharpen it soon. However this piece of steel was worth every penny. Also big thanks for the fast delievery to Germany
I hope you got the SKD and not the white steel. I dont even know why they make it in that outdated rusty razor blade steel but many people seem to like it for some reason. 300 Euro isn't bad for a knife like that. Could be worse. You could have paid 1000 USD for a 240 Fujiwara Denka gyoto..
@@jeffhicks8428 it’s white steel with stainless clad and I see no reason to not buy it again. Using it for almost a year now and all I do is a drop of Oil after cleaning. Also holds the edge incredible well. Didnt sharpen it yet and its fairly good.
Sköljer ni inte av eller torkar av kniven mellan 1000 stenen och 5000 stenen? Det borde ju finnas massor av grövre partiklar kvar på kniven efter den första slipningen på 1000 stenen som följer med över till den finare stenen.
Helt och hållet korrekt, detta är något vi givetvis gör när vi står vid vår vanliga slipstation i den dagliga slipningen. Det ska dock sägas att detta inte är helt fundamentalt och i denna nybörjarkurs-video så försöker vi ligga på en lagom nivå där vi går igenom det absolut viktigaste du behöver veta för att sätta igång med din slipning.
Jag har gjort fel hela tiden, skulle inte kollat på MatGeek eller andra förbannade videos.
Denna video gjorde min kniv knivskarp länge!
Nice video. Im from Germany so I cant understand anything but I think you dont really need words for this. I bought the Yoshikane 240mm Gyuto from your shop couple weeks ago. My friends laughed for spending almost 300€ to a knife but I never held something like this in my hands before. Sliding through carrots and tomatoe skins like through warm butter and it's just a pleasure to cut with this thing. I already used it many times now and the edge is still ok but I guess I need to sharpen it soon. However this piece of steel was worth every penny. Also big thanks for the fast delievery to Germany
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I hope you got the SKD and not the white steel. I dont even know why they make it in that outdated rusty razor blade steel but many people seem to like it for some reason. 300 Euro isn't bad for a knife like that. Could be worse. You could have paid 1000 USD for a 240 Fujiwara Denka gyoto..
@@jeffhicks8428 it’s white steel with stainless clad and I see no reason to not buy it again. Using it for almost a year now and all I do is a drop of Oil after cleaning. Also holds the edge incredible well. Didnt sharpen it yet and its fairly good.
jättebra! stort tack
Snyggt! Kan rekommendera deras slipkurs också, mycket lärorikt!
Verdt pengene å ta slipe kurs hos dere 😁 hilsen han norske som var der når dere hadde smed på besøk 😁
hur ofta slipas en kniv vid "normal" hemmaanvändning?
Sköljer ni inte av eller torkar av kniven mellan 1000 stenen och 5000 stenen? Det borde ju finnas massor av grövre partiklar kvar på kniven efter den första slipningen på 1000 stenen som följer med över till den finare stenen.
Helt och hållet korrekt, detta är något vi givetvis gör när vi står vid vår vanliga slipstation i den dagliga slipningen. Det ska dock sägas att detta inte är helt fundamentalt och i denna nybörjarkurs-video så försöker vi ligga på en lagom nivå där vi går igenom det absolut viktigaste du behöver veta för att sätta igång med din slipning.