I've been sharpening knives for nearly 50 years. And I thought I was good. Think again Steve. I'm speechless after watching this video. Hats off to this professional craftsman.
@@SouthGlass "Sharpening" in the western sense is right at the end. For the rest of the video he's basically doing what a blacksmith/knife maker does. Calling him a 'sharpener' is almost insulting because he's so much more than that.
I find it amazing to watch Japanese craftsmen at work. They thrive for absolute perfection in everything they do. This is especially demonstrated by bladesmiths and polishers.❤
It is amazing to watch. Today advances in metallurgy kind of destroy that romance of knowing which iron sands are best, the 34 hours or so of smelting, the hand bellows and the color of the steel in forging, rice straw, two helpers with sledge hammers shaping folded steel into the blade shape, the plunge into water to let the blade curve ... and all. Today, it's powdered steel alloys in precision mixes, computer controlled temperatures, mechanical presses, diamond whetstones, jigs.
@@davesmith5656 they are all just tools, only a true master that knows his craft and has the propper knowlege can use the computers and control the processes to bring out a metals full potential, or knowing how exactly to temper each piece or batch of metals is key too depending on what you want the metal to be or what you need it to do, all the finest sharpeners wont do you anygood if you dont know what you are doing with it, or have the willingness and fortitude to spend the time on the knife or edge to make it the best it can be, the japanese take even the most mundain thing and make a zen art out of it, or put that much effort into a craft, for most sharpening I venture to say will be good enough for most , but is just the mid point or middle of the task for a sword or master sharpener in the japanese tradition remember its called sword polishing for a reason, and the time stroping and honeing have additional benefits, and the type of edge you put on it, the secondary bevel, all contribute to the performace of the edge like is it convex straight or concave for the edge or hollow if you will, just ask murry carter the only known westerner to be a named master japanese bladesmith and also have the american bladsmith society master certification, at least last I checked, and go ask him about sharpening and how he feels about diamond sharpeners or how he goes about sharpening and polishing cutlery.
@@temhawpin --- Oh, I think westerners who know what they are doing with their alloys probably have a deep respect and appreciation for the craftsmen who can maybe sometimes get better results. A lot of consumers may buy those hand crafted artisan knives for the romance of it alone. The usefulness of any knife is determined by the owner's ability to keep it sharp.
Хуястер. Эта работа выполняется на нормальном заточном станке с электронным угломером и набором алмазов на гальванике. И результат будет сильно лучше, чем на глаз. Что он делает это просто дрочилово в дань традициям.
Bought my first Japanese laminated stainless steel knife in Okinawa this year. No comparison to every other knife I own. An order of magnitude of sharpness above the rest.
Todo un arte la fabricación de estos cuchillos tan increíbles mis más sinceraa felicitaciones por su trabajo y su reconOcimiento por parte del emperador, como quisiera tener un cuchillo de esos tan asombrosos que uds maestro saludos
Почитал комментарии и офигел,люди которые скорей всего ни одного ножа, своими руками не сделали - пишут в комментария такую фигню.обхаяли человека который всю жизнь этим занимается - он явно мастер своего дела!!! писари - мастера околовсяческих наук))))
Я сделал хренову тучу ножей, и скажу с уверенностью, если даже показать это видео любому кузнецу, он скажет, что сталь какашная, если он рихтует клинок и клеймо ставит с лёгкостью "на сыром" металле, поэтому и затачивает под постоянной влажностью камня. Мастер то с руками, это заметно, но ножи фигня.
@@НиколяВиль-Пас 1. "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу в начинают юлить))))))))) 2. Вот так вот и проявляются))))))) "специалисты"))))))) Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов))))))))))) Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит)))))) Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
@@НиколяВиль-Пас "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу начинают юлить))))))))) 2. Вот так вот и проявляются))))))) "специалисты"))))))) Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов))))))))))) Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит)))))) Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
@@НиколяВиль-Пас 1. "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу в начинают юлить))))))))) 2. Вот так вот и проявляются))))))) "специалисты"))))))) Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов))))))))))) Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит)))))) Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
Thanks for this video. I didn't realise it, but I bought a 300mm yanagiba made from aogami that had Shotaro Nomura's mark on it, and it also has his little symbol close to the tang, from back in 2015. It was from the Knife Museum in Sakai, so I didn't get to find out who the knife maker and sharpener was, until I watched your video of his mark at 6:45 and his name engraving at 10:43!
Abdolutnie najwyższe wyrazy szacunku za pielęgnowanie tego rzemiosła właśnie w taki sposób jak pokazano na tym filmie. Za pomocą zwykłych,prostych,tradycyjnych narzędzi. Serdeczne pozdrowienia z Polski 🇵🇱🙋♂️
It is interesting that all the wheels are rotating opposite from what we do in USA! They rotate up from the bottom and away. Just as Japanese saws are pulled rather than push as we do in the USA, What have they learned in those thousand years of being Master Craftsmen? The large wheels allow the blades to be placed at the top and then you can see underneath far easier. The blades would be easier to control from that position and he uses a backer board to secure them while grinding.. Wonderful video, thanks.😍
Nomura-san doesn't do his own forging. The blades he sharpens are forged by some of the absolute best in Japan though. Yanaka-san is a frequent collaborator on the forging side. Master/Awarded sharpeners for cutlery include the profiling process in their normal skillset. Not all do it, of course.
Amazing. I’m curious as to what material are those wheels made from. It’s also nice how he use a rough wood wheel with some kind of powder to “strop” and give the final shine.
Je pensais, modestement, savoir bien aiguiser mes lames. Et c’est vrai, toutes ont un tranchant rasoir. Mais quel choc en visionnant ce film. J’ai même peine à imaginer la distance en terme de savoir entre lui et moi. Je vais toutefois persévérer…
I would kill to spend a day in this man’s shop… what a master of his craft, I bet I can learn so much about metallurgy from him, I make straight razors so I know a lot of what he’s doing but still there was plenty I didn’t
There's a lot of conflicting data such as the heat tests done by Australian Knife Grinders (AKG) on a Tormek that would show too much heat when sparks come off a dry wheel, ruining the heat treat. This video here can't show and tell everything in 20 minutes, but I wonder what the heat treat is on those knives, and how holding one on a dry wheel for even a second without water cooling does not heat it up. Maybe the whetstone sharpening whets away any softened steel? Maybe the AKG guys have different steels? Different wheel speeds? They use heat-sensitive paint, and show that it's very easy to exceed tempering temperatures, even if it is "only" the fractions of millimeters at the very apex. Which processes / data are correct??
@@xxxvvv9172 --- Good humor!! "Wow! I bought [one of these], and it's really SHARP!!" So many western world consumers say that. With just a little proficiency, under 200 BESS is easy. It gets a little trickier to get it into the 50 to 80 range. I'm going to toot my own horn here, and anyone can disbelieve: Wusthof is proud of their PE-tek 120 edges; I got mine to test 80. That's after 3 years of whetstones. I'm not 100% sure I know what I did, or can do it again, but I'm getting close. I have no ambitions at all to get into actually even understanding the steel, let alone smelting and forging.
@@is-za_pechki ---- Thanks for the data. I have seen tempering from 800C down to 200C for stainless steel knives. I did not know Japanese tempered carbon steel down to 150C. As a hobby, I sharpen friends' knives (they are usually very dull, chipped, rolled edges). I use a sanding belt very carefully, to save hours of work, but still I am afraid I may ruin the heat treatment. If the edge does not burn my finger, it must be less than 100C, but the few microns at the edge may cool down from 150C - 200C during the time it takes me to put a finger onto it. When major chips and rolled edges are repaired, I use coarse grit whetstones, and I hope that will remove any steel at the apex that may have heated to over 150C -- 200C. I finally sharpen on higher grit stones. I read that a Master Sharpener certification in Japan requires three years of study, and I guess most of that is a study of metallurgy.
Удручают условия,в которых трудится такой большой мастер. Картонные коробки вместо кожухов,тусклое освещение от лампочек...Заработка видимо хватае только на текущую жизнь.
I've been sharpening knives for nearly 50 years. And I thought I was good. Think again Steve. I'm speechless after watching this video. Hats off to this professional craftsman.
I am not even sure of what he is doing in some steps
10 лет, это космос!
If u didn`t learn to sharpen a knife in 50 years it might be a skill issue Steve.
Завжди знайдеться хтось - кращий
@@SouthGlass "Sharpening" in the western sense is right at the end. For the rest of the video he's basically doing what a blacksmith/knife maker does. Calling him a 'sharpener' is almost insulting because he's so much more than that.
I find it amazing to watch Japanese craftsmen at work. They thrive for absolute perfection in everything they do. This is especially demonstrated by bladesmiths and polishers.❤
It is amazing to watch. Today advances in metallurgy kind of destroy that romance of knowing which iron sands are best, the 34 hours or so of smelting, the hand bellows and the color of the steel in forging, rice straw, two helpers with sledge hammers shaping folded steel into the blade shape, the plunge into water to let the blade curve ... and all. Today, it's powdered steel alloys in precision mixes, computer controlled temperatures, mechanical presses, diamond whetstones, jigs.
@@davesmith5656 they are all just tools, only a true master that knows his craft and has the propper knowlege can use the computers and control the processes to bring out a metals full potential, or knowing how exactly to temper each piece or batch of metals is key too depending on what you want the metal to be or what you need it to do, all the finest sharpeners wont do you anygood if you dont know what you are doing with it, or have the willingness and fortitude to spend the time on the knife or edge to make it the best it can be, the japanese take even the most mundain thing and make a zen art out of it, or put that much effort into a craft, for most sharpening I venture to say will be good enough for most , but is just the mid point or middle of the task for a sword or master sharpener in the japanese tradition remember its called sword polishing for a reason, and the time stroping and honeing have additional benefits, and the type of edge you put on it, the secondary bevel, all contribute to the performace of the edge like is it convex straight or concave for the edge or hollow if you will, just ask murry carter the only known westerner to be a named master japanese bladesmith and also have the american bladsmith society master certification, at least last I checked, and go ask him about sharpening and how he feels about diamond sharpeners or how he goes about sharpening and polishing cutlery.
They thrive for something beyond perfection. I can't describe it but you feel it when you watch the video.
일본 어디로가면 노무라쇼타로를 만날 수 있을까요.
Awesome skills this man has picked up from a amazing master ! Beautiful work thank you .
Grande Mestre. Longa vida para continuar a nos inspirar. Uma saudação de Portugal.
Patience is a virtue. It is amazing to watch this dedicated man, work his magic. Thank you.
A incrível maestria do japonês é sempre impressionante, que viva muitos anos antes dos deuses solicitarem seus serviços.
He is an artist! Must be respected!
惚れ惚れする技術と技。長い年月の研鑽から生まれた技ですね。素晴らしいです。
These skills should be respected more than what they are
He got a medal from the Emperor.....
@@davegrier523MOAR RESPEK
agreed. I didn't had the patience to finish watching 😅
These skills are appreciated in Japan but in the West there is no longer any respect for traditional craft.
@@temhawpin --- Oh, I think westerners who know what they are doing with their alloys probably have a deep respect and appreciation for the craftsmen who can maybe sometimes get better results. A lot of consumers may buy those hand crafted artisan knives for the romance of it alone. The usefulness of any knife is determined by the owner's ability to keep it sharp.
Пусть сохранятся все традиции и ремесла. Здоровья мастеру и сил в работе ❤❤❤
was ??????????????
@@prytosan😂😂😂😂😂
@@prytosan Из дас
Jestem w szoku😱, wydaje się, że te noże nigdy się nie stępią.
Це неймовірно! Насолода для очей спостерігати за такою майстерною роботою! Шедеврально, дивовижно!!!
Japanese steel is the best, with all the work and dedication. Respect.
A lifetime of knowledge and expertise, amazing 👍
Такая работа требует большого опыта и верной руки. Большой мастер!
Хуястер. Эта работа выполняется на нормальном заточном станке с электронным угломером и набором алмазов на гальванике. И результат будет сильно лучше, чем на глаз. Что он делает это просто дрочилово в дань традициям.
И на глаз смотрит - попал он в угол или нет. Умора просто.
@@JohnDoe_777ну там аппарат не заводской, думаю и с ним можно на угол не выйти
Molto bravo, la mano del maestro è ferma e precisa. 🙏
Greetings from Italy
When it comes to sharp objects, no one can beat Japanese.
HAVE U SEEN OUTDOORS55?
Bought my first Japanese laminated stainless steel knife in Okinawa this year. No comparison to every other knife I own. An order of magnitude of sharpness above the rest.
Подожди, когда он затупится и станет таким же, как и все остальные твои ножи. Дело не столько в ноже, а в том, что ты точить не умеешь.
Extraordinario Maestro. Toda mi admiración.
That was truly special to watch. Man, would I love to have one of those knives handed to me with his own hand in his shop.
Todo un arte la fabricación de estos cuchillos tan increíbles mis más sinceraa felicitaciones por su trabajo y su reconOcimiento por parte del emperador, como quisiera tener un cuchillo de esos tan asombrosos que uds maestro saludos
Love the passion to his craft ❤
Parabéns que lindo trabalho!
Mucho cuento
Почитал комментарии и офигел,люди которые скорей всего ни одного ножа, своими руками не сделали - пишут в комментария такую фигню.обхаяли человека который всю жизнь этим занимается - он явно мастер своего дела!!!
писари - мастера околовсяческих наук))))
Я сделал хренову тучу ножей, и скажу с уверенностью, если даже показать это видео любому кузнецу, он скажет, что сталь какашная, если он рихтует клинок и клеймо ставит с лёгкостью "на сыром" металле, поэтому и затачивает под постоянной влажностью камня. Мастер то с руками, это заметно, но ножи фигня.
@@НиколяВиль-Пас 1. "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу в начинают юлить)))))))))
2. Вот так вот и проявляются))))))) "специалисты")))))))
Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов)))))))))))
Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит))))))
Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
@@НиколяВиль-Пас "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу начинают юлить)))))))))
2. Вот так вот и проявляются))))))) "специалисты")))))))
Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов)))))))))))
Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит))))))
Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
@@НиколяВиль-Пас 1. "Я сделал хренову тучу ножей" - где ваши работы можно посмотреть? - чтобы понять ваш уровень мастерства,а то в ютюбье все спецы)))) .а как попросишь факты,сразу в начинают юлить)))))))))
2. Вот так вот и проявляются))))))) "специалисты")))))))
Кузнец или тот кто увлекается ковкой ,как раз таки поймёт что и к чему))))) а дилетанты не видят нюансов)))))))))))
Поясняю,клёймо он ставит там,где металл не закалён!!!!!!!!!! клинок с линией хамон - если вам это о чём то говорит))))))
Реально смешно читать такие комменты)))))))))) Без обид,я написал всё по существу!!!!
Всё не так однозначно. Если нож многослойный, то внешний слой мягкий - более "отпущенный". Если нет, то Вы правы.
Thanks for this video. I didn't realise it, but I bought a 300mm yanagiba made from aogami that had Shotaro Nomura's mark on it, and it also has his little symbol close to the tang, from back in 2015. It was from the Knife Museum in Sakai, so I didn't get to find out who the knife maker and sharpener was, until I watched your video of his mark at 6:45 and his name engraving at 10:43!
Abdolutnie najwyższe wyrazy szacunku za pielęgnowanie tego rzemiosła właśnie w taki sposób jak pokazano na tym filmie.
Za pomocą zwykłych,prostych,tradycyjnych narzędzi.
Serdeczne pozdrowienia z Polski 🇵🇱🙋♂️
Niewiarygodne rzemiosło, perfekcja. Pozdrawiam.
Amazing craftsmanship
เยี่ยมมากครับ
Parabens, tenho muita admiração pelo seu trabalho!
10:43❤ omg so many wonderful knifes
спасибо ! Порядок как у всех ! 😊 берегите лёгкие , гриндер промышленный: - крутой.
Beautiful!
Hermoso trabajo,todo un maestro,me hace acordar a desafío sobre fuego 🚒.
This guy's back and lungs are as hard as the blades he works...
I love the way the Japanese are, ever step has a master!
Customer: How sharp are your knives?
Shotaro: Yes.
and they hold it :D i bet
He knows how to set the right angel when sharpening.
Trabalho magnífico
que buen arte ojala y perdure siempre
У мастера золотые руки.
Geleneksel bileme budur olması gereken bu…👍🏻👍🏻👍🏻👍🏻👍🏻
Excellent travail 👌
It is interesting that all the wheels are rotating opposite from what we do in USA! They rotate up from the bottom and away. Just as Japanese saws are pulled rather than push as we do in the USA, What have they learned in those thousand years of being Master Craftsmen? The large wheels allow the blades to be placed at the top and then you can see underneath far easier. The blades would be easier to control from that position and he uses a backer board to secure them while grinding.. Wonderful video, thanks.😍
I agree except some idiot in the US would let the blade slip and fly into an attorney.
Los japoneses son lo máximo
Saygi deger ustam hangi bicak bileme makinasi önerisiniz
amazing
The man is a Wizard !!! ☘
un grande vero artista complimenti
Respect to you Sir🙏
Вот это мастерство. 👍
Most Japanese swords are very precise and well made, as well as being strong, hard and very durable. 🔥🔥🔥
Trabalho incrível.
That's not just sharpening. He's profiling from a blank he almost certainly forged himself. This man is a knifemaker, an exeptional one.
Nomura-san doesn't do his own forging. The blades he sharpens are forged by some of the absolute best in Japan though. Yanaka-san is a frequent collaborator on the forging side. Master/Awarded sharpeners for cutlery include the profiling process in their normal skillset. Not all do it, of course.
Great Skills
美作品
Very very nice video 👌👌👌👌I n need more videos
Amazing.
I’m curious as to what material are those wheels made from.
It’s also nice how he use a rough wood wheel with some kind of powder to “strop” and give the final shine.
Многолетний опыт и трудолюбие. Так можно достигнуть вершины горы. :D
Between the craftsmen involved in making of this knife, there must be 150+ years of experience I bet.
Это мега-профессионал. Он знает о заточке ножей всё
я бы хоть на просвет проверял не говоря о краске
wow, amazing
Much respect.
Amazing.
こんにちは、あなたの作品がとても気に入りました。フェルトサークルに研磨剤を接着するのに何を使っているのか教えてください。
usta eline sasğlık muhteşem görünüyor inanılmaz hayran kaldım
Wow totally amazing skills
Felicitaciones! Gran trabajo de afiliado!
Japanese have a mania for sharp objects 🤔🙂
I am Dutch and fond of everything with a sharp edge. 🙂
Impresionante
Amazing.
i love his work.
But what a torture on the knees when you become old..
increible trabajo y dedicacion,saludos y un abrazo
Здоровья дедушке
Nobody appreciates skill such as this master possesses😢except thosr who directly benefit
Mantap pengrajinan tradisional👍👍
Wow….respect to this skillful gentleman 👍💪🏼🙏🏆🫶🏼
Je pensais, modestement, savoir bien aiguiser mes lames. Et c’est vrai, toutes ont un tranchant rasoir. Mais quel choc en visionnant ce film. J’ai même peine à imaginer la distance en terme de savoir entre lui et moi. Je vais toutefois persévérer…
I would kill to spend a day in this man’s shop… what a master of his craft, I bet I can learn so much about metallurgy from him, I make straight razors so I know a lot of what he’s doing but still there was plenty I didn’t
he just sharpens the knifes, he ist not an Metallurge, suicide isn't necessary.
There's a lot of conflicting data such as the heat tests done by Australian Knife Grinders (AKG) on a Tormek that would show too much heat when sparks come off a dry wheel, ruining the heat treat. This video here can't show and tell everything in 20 minutes, but I wonder what the heat treat is on those knives, and how holding one on a dry wheel for even a second without water cooling does not heat it up. Maybe the whetstone sharpening whets away any softened steel? Maybe the AKG guys have different steels? Different wheel speeds? They use heat-sensitive paint, and show that it's very easy to exceed tempering temperatures, even if it is "only" the fractions of millimeters at the very apex. Which processes / data are correct??
@@xxxvvv9172 --- Good humor!! "Wow! I bought [one of these], and it's really SHARP!!" So many western world consumers say that. With just a little proficiency, under 200 BESS is easy. It gets a little trickier to get it into the 50 to 80 range. I'm going to toot my own horn here, and anyone can disbelieve: Wusthof is proud of their PE-tek 120 edges; I got mine to test 80. That's after 3 years of whetstones. I'm not 100% sure I know what I did, or can do it again, but I'm getting close. I have no ambitions at all to get into actually even understanding the steel, let alone smelting and forging.
@@davesmith5656 Японская традиция - это углеродистые стали, они все отпускаются не выше 180-200С°, а иногда - не выше 150С°
@@is-za_pechki ---- Thanks for the data. I have seen tempering from 800C down to 200C for stainless steel knives. I did not know Japanese tempered carbon steel down to 150C. As a hobby, I sharpen friends' knives (they are usually very dull, chipped, rolled edges). I use a sanding belt very carefully, to save hours of work, but still I am afraid I may ruin the heat treatment. If the edge does not burn my finger, it must be less than 100C, but the few microns at the edge may cool down from 150C - 200C during the time it takes me to put a finger onto it. When major chips and rolled edges are repaired, I use coarse grit whetstones, and I hope that will remove any steel at the apex that may have heated to over 150C -- 200C. I finally sharpen on higher grit stones. I read that a Master Sharpener certification in Japan requires three years of study, and I guess most of that is a study of metallurgy.
Awesome skills!
Mestre das artes
Удручают условия,в которых трудится такой большой мастер. Картонные коробки вместо кожухов,тусклое освещение от лампочек...Заработка видимо хватае только на текущую жизнь.
Оюычная заточка ножа на наждаке.Что тут лучшего и уникального?
北マケドニアからの多大なる敬意、私は日本のナイフとそこのナイフ産業が大好きです
😎 🤺 sure makes it look easy..lol
I am making my first gyuto, I have so many questions I wish I could ask him!
Где купить его продукцию?
Harika hayranlıkla izledim👍👍🙏
Мастер с золотыми руками!!!
Я бы очень хотел иметь и использоаать один нож его работы на кухне!
Click-baited by sharpening to watch 10 minutes of grinding. Very nice
노무라쇼타로의 공방위치가 궁금합니다
Precioso trabajo.
Cuanto cuesta esos cuchillos?
Better than new 🙊
These are new.
10:54 that paper sharp-test ASMR give me goose bump, oooh my....
Я до такой резки бумаги легко точу нож за пару тройку минут.
Is that a prototype of the Tormek T-8000?
Que le puso a la goma rueda, es polvo oxido de aluminio?? Alguien sabe
Mình muốn mua gửi về Viêt Nam đc ko ta.
I'm surprised he's got all his fingers!
Eu tenho uma faca dessas!
"we avoid hitting the blade, because if we do the blade will be stained." Hits the blade immediately
😂
Türkiyedede çok güzel bıçak bilincini var onlara helal olsun
pls, where can I buy a knife made by him?
Es mágico verlo trabajar, muchas gracias.
I am asking as an experienced specialist at what angle to sharpen single- and double-sided Japanese knives because I have such knives.