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Need to get experience behind a knife before worrying about thinning the blade stock.

Given link for images seems of different knife

Nice! So satisfying 😁

Wie bekommt man das so scharf bzw was ist das für ein Stahlkern und wie lange hält die Schärfe?

christ thats quiet

No way he's back

Thanks

found this off a reddit video, thanks for the help bro

Cant believe its a deba

Beautiful video my friend, it's like ASMR

Love these videos!

Beautiful , thank you for this.

Love those onion verticals

Yum

Smooth!

🧅

Wow u cut like a butter r u chef?

$600 knife that thing better be slicing the veggies for me!

Did you forget to turn volume on? I couldn't hear anything when you were cutting the food.

What's the deal with stropping compound? How do i determine if it's for me or not? Is it worth it?

Can somebody explain me what's the point of Shapton glass stones? They have glass on one side and sort of stone on the other. Are both sides supposed to be used for sharpening? In this video I see only the stone side used, on other videos I saw people using the glass side

so both edges are square? 90º?

Great video, a pair of nice Shaptons, right angle and a steady hand do the job! 👋

Interesting video and technique. I also use the Shapton Glass 220 for the occasional dull edge, but for touch ups use the Shapton Pro 1000 and just strop on cardboard or a very fine stone.

I see pictures of all these Yanicks online but so far hadn't seen one perform. So thank you for this video, definitely satisfying in several ways

This one or Yanick?

Am I crazy or when you spray the water at 1:41 you sing “jingle bell” with the spray?

Bet these fancy stones were already in your inventory, or would you otherwise really use such pro-quality equipment to sharpen a 20-$/€/£ beater knife?

I find it useful for people who doesn't own a sharpening stick and always sharpen with whetstones (like me basically).

what knife is on the far right?

I've watched a bunch of scissors sharpening (and knife sharpening) videos, and somehow this is the first one that clicked! Thanks for making.

Impressive performance from what I hear!

Do you have a favourite? 😅

This knife is super-thin and razor-sharp, able to make the most precise cuts. Therefore I can't understand why the tester cuts off unnecessarily big pieces from the carrot and the onion which could well be used in a meal.

E du Svensk?

really nice knife ! where can you buy it ? :)

Seems impressive!

These blades are amazing. Just got my first Gyuto from him.

Did the knife lost only 2 grams through thinning? (154 g -> 152 g)

On the left side, I noticed the victorinox marking is removed, you didn't thin that close to the spine right? That was just polishing to make thinned part blend in with the rest of the knife?

I use breadknife for everything in kitchen since more than 40 years , maybe should sharpening my oldest one after 40 years ☺ Chief knife is overrated.

Shibata koutetsu is razor sharp

What steel is that

I didn't think you could do the paper test with a serrated knife at all 💀 Great video!!!

what type of cutting board is that

Be careful using this method on larger shears and scissors - they will have a complex grind. This is so that the scissor blades only touch at a single point that travels down the blades as they close. You can tell if your scissors have this by closing them then holding up to a bright light edge-on so you look between the blades. If you see light between the blades (they don't touch along the entire length when closed) don't do this method.

Thats a sticky carrot

The cat got upset when you mentioned cutting potatoes with a thick knife.

what shape would I see disappear

I cut out a thin strip of sandpaper and hold it between my fingers and sharpen that way…. Then slant the peeler the other way and deburr Actually come to think of it, nowadays my peeler is my tiny 60mm knife. The peeler only comes out for carrots.