I have always prided myself in having a sharp knife and everyone wants me to sharpen for them. after seeing this vid , I have a lot to work on to even come close. very nice dude you rock.
"If you grind away too much you loose years on the life of the knife" .. very wise words dude. The way I see it, a knife is only a collection of metal atoms aligned and tempered in a way to be useful. If it becomes blunt, shearing off 1-10% of that on a grinding belt makes kittens cry. You seem to really know your stuff so you got my +1
i'm a 38 year veteran of the trade, here in the heart of "cattle country u.s.a." MISSOURI" good stuff, very professional,very knowing, very doing....very effective.......... knive sharpening is definately a learned skill, that is learned OVER TIME...practice,practice,practice,...and more practice......keep at it, you'll get e'm good and sharp!! if that edge will shave the hairs off your upper extremities....you're sharp!!! :) go and cut some meat!
This channel has become my go-to spot for everything sushi. Absolute best quality of content. I never am left unsatisfied. Truly exceptional work fellas. Much respect.
We have a Nobu (Japanese restaurant) here in London. Apart from its food (too expensive for me), it is famous for tennis champion Boris Becker being caught shagging a waitress in a cleaning cupboard adjacent to the dining room.. Class joint. I wish your shop was this side of the atlantic, there's nothing like the business you have here in the U.K, and seeing you all have a passion for knives fills me with confidence.
Bill, make more sharpening vids!......please :) I would be interested in hearing about your favorite sharpening equipment.... stones, stropping compound, belts ect. Thanks!
His title would be "Master Grinder" as he's mastered the the art of knife sharpening over many years of training. In year's gone by they were called "Knife Grinders" and went through the streets with a cart and grinding stone wheel re-honing and sharpening peoples knives and axes. 👍👍👍
you all prolly dont give a shit but does someone know of a way to get back into an instagram account? I was dumb lost my login password. I would love any assistance you can offer me
@Adriel Maximiliano Thanks for your reply. I found the site on google and I'm trying it out atm. I see it takes quite some time so I will reply here later with my results.
I find myself re watching your videos every night.. My mouth waters every time I see chef making something new.. Sushi is my favorite food.. Definitely going to Miami after I finish college so I can finally try NoVe!!
As a very young child, I saw the movie "El Cid" about Charlton Heston driving the Moors out of Spain. Heston tries to impress the Moor chief with the power of an English broadsword chopping wood. The Moor throws a silk scarf into the air and when the scarf settles on HIS blade, the weight of the silk cuts the scarf in two !! Your video showed me the man who is the Moor, re-incarnated.
I've done the fold test once now with regular printer paper. This guy is legit! I used my dalstrong omega series kiritsuke. I'm a cook by trade and I have a set of shapton ceramic stones from 400 to 12k with no gap between 1k and 5k though. I also have a set of strops with the full set of dmt diapaste and the .5 micron diamond spray and I use them waaay more thany stones on my own knives
Thank you for this video, I appreciate it. One thing I learned the hard way, was after purchasing a full set of Henckels 5-star cutlery, was that after a few sharpenings, is that the bolster was getting in the way of the sharpening, and cutting process. At the time I was using the old Tormek Supergrind 2000, and eventually resorted to grinding the bolster way up the knife edge, and the re-polishing it both in order to be able to resharpen them and to cut with them effectively. I'll never purchase another German knife with this design again.
You’re very welcome...we appreciate it that you are here and that we can share this with you. We have filmed more with Knife Merchant so we hope you will enjoy them also 😃
Old I know but nothing is worse than a bolster. I sharpen 500+ knives a year as a side business and everytime I have a bolster come in I call the owner and offer to remove it. Bolsters serve no purpose to me.
Wow. Bill, I hope you are creaming it. I have spent most of my chef career avoiding the steel thieves knocking on the kitchen door. You Sir, know your stuff from A to Z, from a chefs perspective. Very impressive. Please sell me a hand finished 16" Yanagawa, right handed, white paper, please. Or move to New Zealand. Thanks for the great and really accurate vid.
I can't believe I watched this full video. All I wanted to do was go sharpen my knife and try to do that cut. Waiting on a DMT though to flatten it. I loved this video though, thank you Nove for going to Vidcon and bringing this video.
How long do you sharpen a side for, until you feel a bur? Great video and thank you. You've got my favorite online knife, kitchen tool, and sharpening store I have found. You've got excellent customer service when I've called before and asked a million questions or purchased items. thank you.
I love this. I nerded on sharpening and invested in both knives and stones. Sometimes I go for a coarser edge (1500) and for the most I go with a 3000 grit or higher. A honing steel like the Dick polish or sapphire keep my knives for months without the stone. For rapid sharpening I use the Tormek. In my previous engagement of work I had the luxury to use some outrageously speedy mechanical machines Made by Helle. The price of those machines reflected the rpm and efficiency.
***** I once saw the Hosokawa Samurai Armor and Swords colleciton from the pre-Edo Period. PM Hosokawa showcased it at the Asian Arts Museum in SF one year. He's a decedent of the Hosokawa Clan. The swords are priceless but I grew fond after that experience. Most people should understand that Japanese kitchen knives are from the same artists that made those samurai swords.
Your diaries are just as important only because sushi and other Japanese food is just as old. Plus the only difference is that food you can still taste today as they did back in the Edo Period.
I bought a Minonokuni Nakiri from Knife Merchant and had them do the free finish sharpening so I would know how sharp it could/ should be and couldn't be more satisfied. Check out the Minonokuni video. So great!
When it gives you goosebumps when he cuts the thin paper, you know that knife is sharp AF!!! I thought my knives are sharp, man I gotta get me one of those sharpening stones and redo all our knives... Great video!
I've been to Nove on several occasions and as a sous chef my self, I truly respect and admire chef Hiro. I've bought four knives from knife merchant and I've been looking for a place to get them sharpen in Miami and there's nothing like this here. I'm definitely sending them to get sharpened!!!
awesome video. i got a worksharp and i love it. the bad thing about it is you only get a 40*-50* edge on it. i prefer the V-Edge or the Compound Beveled edge so i dont use the guides. i got belts going from 60 grit to 12,000 grit on it and they get scary sharp. i also use stones from time to time its what i grew up using and its always nice knowing how to use a stone cause you may find yourself in a position where you wont have power and need to get your blade sharp and a stone would about be your only choice.
i dont know i did the flat sharpen to mirror polish the edge being hair popping and passed that paper test but real world testing. pumpkin potato tomato. factory edge glides through better and does not wedge
My dad used to own and operate an old school 2nd hand shop on Commercial drive Vancouver He was down there for about 40 years ...man some of the ancient old soft steel knives would be sharpened down to looking like a filet knife .... ** Remember when sharpening a blade it has 2 sides and they must be the same angle just like a chainsaw got to be same or not cut that great ....
I’m trying to start a knife sharpening service and would be really interested in learning how to re-profile a traditional v grind into a convex grind on a stone.
***** Alright, Thanks! By the way, forgot to tell you, i am competing a Junior Chef Duel in Barbados and i will also compete at the taste of the Caribbean in Miami next year somewhere mid June.
The grades of compound are actually coarse to fine: Black, brown (tripoli), White, Green and Red. Blue is used for plastics and soft stainless steel mostly you can polish stabilized woods with it and precious metals.
First sorry for my english. What do this man??? I'm from Germany. I learn this trade 3 years long!! I have a Gesellenbrief of Messerschmied. In Germany was is this man a little dreamer😂 Professionell knife sharpening looks anything... cool vid
I have cooked in Deutschland....Frankfurt am Main & I am a "Born & Bred" San Diegan! 26yrs in the Culinary arts Industry....... German Steel IS the best And I never needed someone else to cater to my knives!!!
Have you used Skerpers compound before? Different companies change the grit by the colour so gets confusing... Where do buy the compound you're using, and which ones you recommend? Green and White? The knifes you showed are crazy sharp!!!!
What, no 1x30 belt grinder running at blazing speed throwing sparks half way across the room? Thats what everybody else on U tube is doing!!!! LOLOL Excellent video, outstanding content, well edited, lit and sound was good. Thank you for sharing!!!!
Metal can only be sharpened so far. There are always crystals in the metal which will cause tearing. A pure obsidian edge can be 10-50 times finer than the finest steel razor-blade, and that's why some surgeons use them. The reduced amount of tearing, makes it easier for the incisions to heal.
Landrew0 I've learnt more about sharpening lately by studying metallurgy. So many compromises; being a chef with *work* tools, I've learnt not too over sharpen.. Great for paper tests, shit for working use. 👊
The only bad thing about obsibian is how brittle it is. Also, you want a working sharp, not an ultra impressive sharp that mess up after cutting grease.
Obsidian is like glass. Drop it and it will shatter into hundreds of pieces. And you can't make a big blade, necessary for cutting large pieces, from such a stone. the blae of a surgical scalpel is usually not larger than a fingernail. Not to mention what a full-size knife made from obsidian would cost. That's why steel will alsways be the material of choice.
Okay... I'll be checking around... LOVE the sharpening vid(s)... AND I know this is an old post... er... video... BUT I now have a question... What was that about "force patina"??? I know red-rust is horrible, I've had to "de-scale", and not just knives, but full swords, axes, and polearms, and Cast Iron Ware... (usually because old=Expensive)... SO I heard that bit about "doing it with mustard"... AND I wonder if there's a particular process to it, in the sense of layer(s) thickness, and the "set time"... Being possibly able to accelerate a greying patina on steel blades would be Awesome!!! ;o)
Amazing! What kind of cutting board should I go for? Soft wood or hard bamboo? Plastic? I have a BlueSuper carbon steel gyuto. I do mostly slicing and dicing to make Okonomiyaki on a weekly basis, and get through a lot of onions, garlic and mushrooms for Western cuisines. One thing I never quite nailed for certain is the best cutting board for my knife’s edge, though :/
I like this guy hes humble he tries to say things like you just dont want to buy all these stones. His friend jumps in like yeah and they suck compared to you lmao . Very professional
David is a Gentlemen indeed, what a great operation he has. And Bill is certainly a Man with passion for his Trade. I am going over to there Website and check it out, I like that Henckel Pairing Knife with the wider Bolster. Most of my Knives I use are Henckel 5-Star Handles that I use daily. They discontinued the Line so I just want to do some upgrading.
So I'm very new to cooking and just learning kitchen skills. My question is at what price point of knives does professional sharpening make sense? I'm sure some knives are not worth this special treatment?
Hello, you mention re shaping knives, I;m guessing other than jamming a knife in to something then pulling down how does say an 8” chef knife get bent? Would bearing down while sharpening a knife on a stone cause it to bend over time? I enjoyed this video thank you
I sharpen my knifes and fix those problems, but lately I faced an issue that I don`t know how/have the equipment to fix. It`s a scratched stainless Damascus finish. The knife is a Bob Kramer by Zwillins and the Damascus finish is rugged which makes the fix harder for me.
I was looking at your website... you don't sell any of the stones that Bill is using... will you be stocking some at some point? Or does he use an outside vendor for them?
Get the white buffing compound. And some what rough firing strips cut them to length like you have now. Apply the compound to the strips the use like yo you were using you polish the knives faster than the sand it will get out the marks n scratches faster than the paper will and remove less metal.
Great work. I really like Ken Schwartz cbn strop compounds. Much more consistent abrasive size than the various colored compounds and the abrasive is very hard and better suited for steel
I sharpen my own knives. I have a supreme need for a super sharp knife. Unforturnately, with all my searching, I have not been able to find a knife that can cut through time and space.
I have always prided myself in having a sharp knife and everyone wants me to sharpen for them. after seeing this vid , I have a lot to work on to even come close. very nice dude you rock.
Watched many sharpening videos but this by far the best. The most passionate people about a subject that is considered by many as boring. Loved it.
Respect for the guy with the black t-shirt,because he has passion and he is an artisan, a rare thing in our modern,corporate-soul-sucking world.
+ogostaboy you sound like a stereotypical new york hipster.
you're such a cliche
You mean no corporate welfare :( uhhh
Just read coments sometime .... Those so called "shitstorms" are a work of art themselfs
ر
This was a great video. It's always great to see someone so passionate about what they do.
"If you grind away too much you loose years on the life of the knife" .. very wise words dude. The way I see it, a knife is only a collection of metal atoms aligned and tempered in a way to be useful. If it becomes blunt, shearing off 1-10% of that on a grinding belt makes kittens cry. You seem to really know your stuff so you got my +1
"...makes kittens cry."
Lol, now that's a poignant vision.
With your permission, i'll use this ...
... lose* years ...
Gotta love Bill and company.. As a hobby-sharpener and remodeler by day, I applaud these tips. When yu HAVE a sharp knife, you will USE a sharp knife!
Lucky enough to have this place in driving distance. Thank you for this video. Fun and happy to see what all goes into a professional sharpening.
i'm a 38 year veteran of the trade, here in the heart of "cattle country u.s.a." MISSOURI" good stuff, very professional,very knowing, very doing....very effective.......... knive sharpening is definately a learned skill, that is learned OVER TIME...practice,practice,practice,...and more practice......keep at it, you'll get e'm good and sharp!! if that edge will shave the hairs off your upper extremities....you're sharp!!! :) go and cut some meat!
dude, you're the shit!! i'm old-school (3-grade stones)done by hand..that will shave hairs..thats all i ever knew!
very nice videos..done by a true master!(tools that were'nt around when i was cutting)..
so, far dry land..flooding widespread...sad.
This channel has become my go-to spot for everything sushi. Absolute best quality of content. I never am left unsatisfied. Truly exceptional work fellas. Much respect.
I bought a Minonokuni Nakiri from knife merchants and had it sharpened before shipping and could not be happier.
He re-profiled my old Wusthof Trident that I've had since 1985. It was better than new!
We have a Nobu (Japanese restaurant) here in London. Apart from its food (too expensive for me), it is famous for tennis champion Boris Becker being caught shagging a waitress in a cleaning cupboard adjacent to the dining room.. Class joint.
I wish your shop was this side of the atlantic, there's nothing like the business you have here in the U.K, and seeing you all have a passion for knives fills me with confidence.
Bill, make more sharpening vids!......please :) I would be interested in hearing about your favorite sharpening equipment.... stones, stropping compound, belts ect. Thanks!
C
His title would be "Master Grinder" as he's mastered the the art of knife sharpening over many years of training. In year's gone by they were called "Knife Grinders" and went through the streets with a cart and grinding stone wheel re-honing and sharpening peoples knives and axes. 👍👍👍
this video is wonderful. I am absolutely amazed at the work you put into those knives. I think i need to send you some real soon
That's the way I sharpen. I love the look of the blade when it's done and it's fun to do. Practice, practice, practice.
you all prolly dont give a shit but does someone know of a way to get back into an instagram account?
I was dumb lost my login password. I would love any assistance you can offer me
@Noel Jace instablaster :)
@Adriel Maximiliano Thanks for your reply. I found the site on google and I'm trying it out atm.
I see it takes quite some time so I will reply here later with my results.
@Adriel Maximiliano It did the trick and I actually got access to my account again. I am so happy!
Thank you so much you saved my account!
@Noel Jace you are welcome xD
I find myself re watching your videos every night.. My mouth waters every time I see chef making something new.. Sushi is my favorite food.. Definitely going to Miami after I finish college so I can finally try NoVe!!
good vid ive learned today even after 47 years in the meat trade where we used to use grave stone offcuts im impressed i thank you sam!
I never knew knives are so important for chefs!
Well, thinking about it, it does make sense since they basically use it all day!
it's good to see a pro that is as obsessive at sharpening as i am. I gave up on the belt sander in a truck guys long ago
As a very young child, I saw the movie "El Cid" about Charlton Heston driving the Moors out of Spain. Heston tries to impress the Moor chief with the power of an English broadsword chopping wood. The Moor throws a silk scarf into the air and when the scarf settles on HIS blade, the weight of the silk cuts the scarf in two !! Your video showed me the man who is the Moor, re-incarnated.
According to the chronicles, when this actually happened was during the Third Crusade at the meeting between Saladin and Richard the Lionheart.
can tell he enjoys his work and takes pride -- rare these days
I've done the fold test once now with regular printer paper. This guy is legit! I used my dalstrong omega series kiritsuke. I'm a cook by trade and I have a set of shapton ceramic stones from 400 to 12k with no gap between 1k and 5k though. I also have a set of strops with the full set of dmt diapaste and the .5 micron diamond spray and I use them waaay more thany stones on my own knives
Thank you for this video, I appreciate it. One thing I learned the hard way, was after purchasing a full set of Henckels 5-star cutlery, was that after a few sharpenings, is that the bolster was getting in the way of the sharpening, and cutting process. At the time I was using the old Tormek Supergrind 2000, and eventually resorted to grinding the bolster way up the knife edge, and the re-polishing it both in order to be able to resharpen them and to cut with them effectively. I'll never purchase another German knife with this design again.
You’re very welcome...we appreciate it that you are here and that we can share this with you. We have filmed more with Knife Merchant so we hope you will enjoy them also 😃
Old I know but nothing is worse than a bolster. I sharpen 500+ knives a year as a side business and everytime I have a bolster come in I call the owner and offer to remove it. Bolsters serve no purpose to me.
Ok, the rolled paper? That was impressive. Something new for me to aspire to.
Got it. Not as hard as I thought it would be.
Wow. Bill, I hope you are creaming it. I have spent most of my chef career avoiding the steel thieves knocking on the kitchen door. You Sir, know your stuff from A to Z, from a chefs perspective. Very impressive. Please sell me a hand finished 16" Yanagawa, right handed, white paper, please. Or move to New Zealand. Thanks for the great and really accurate vid.
Thanks for the video - got goosebumps watching Bill at work - he knows his stuff - backwards !
Bill - pls start making some videos !
Will look forward to it - thanks - let me know if you ever come to London :)
When I used to hone straight razors, it was ALWAYS the stropping afterwards that made the edge ultra sharp.
Was just watching the preview for this video. Really cool to see it just put up. Thanks!
thats an awesome way to test a sharpness, very challenging, first paper test that actually shows something
I've done a variation of that for years. It is testing the ability to push cut rather than slice, both are necessary.
He recently sharpened my daily use Mac blade, did a great job! Also a really cool knife shop.
I can't believe I watched this full video. All I wanted to do was go sharpen my knife and try to do that cut. Waiting on a DMT though to flatten it. I loved this video though, thank you Nove for going to Vidcon and bringing this video.
+NoVe Kitchen - Diaries of a Master Sushi Chef I also 'instagram-ed' you a video of my knife doing that, it took awhile for it to be that sharp!
How long do you sharpen a side for, until you feel a bur?
Great video and thank you. You've got my favorite online knife, kitchen tool, and sharpening store I have found. You've got excellent customer service when I've called before and asked a million questions or purchased items.
thank you.
I love this. I nerded on sharpening and invested in both knives and stones. Sometimes I go for a coarser edge (1500) and for the most I go with a 3000 grit or higher. A honing steel like the Dick polish or sapphire keep my knives for months without the stone. For rapid sharpening I use the Tormek. In my previous engagement of work I had the luxury to use some outrageously speedy mechanical machines Made by Helle. The price of those machines reflected the rpm and efficiency.
Maybe it's just me being Japanese, but I appreciate blades as artisan work more so than guns like they do in America.
***** I once saw the Hosokawa Samurai Armor and Swords colleciton from the pre-Edo Period. PM Hosokawa showcased it at the Asian Arts Museum in SF one year. He's a decedent of the Hosokawa Clan. The swords are priceless but I grew fond after that experience. Most people should understand that Japanese kitchen knives are from the same artists that made those samurai swords.
Your diaries are just as important only because sushi and other Japanese food is just as old. Plus the only difference is that food you can still taste today as they did back in the Edo Period.
As long as you understand that you never bring a knife to a gun fight is all in good fun.
Guns are on a whole other level
I bought a Minonokuni Nakiri from Knife Merchant and had them do the free finish sharpening so I would know how sharp it could/ should be and couldn't be more satisfied. Check out the Minonokuni video. So great!
Learned some good tips about knife hand work. great viedeo 👍👍👍
When it gives you goosebumps when he cuts the thin paper, you know that knife is sharp AF!!!
I thought my knives are sharp, man I gotta get me one of those sharpening stones and redo all our knives...
Great video!
That green stuff is Chromium Oxide. I use it for sharpening my woodworking tools all the time. It is the equivalent to around 30,000 grit.
once again you find an interesting topic to show us..gotta love YT..and def love NoVe!
I've been to Nove on several occasions and as a sous chef my self, I truly respect and admire chef Hiro. I've bought four knives from knife merchant and I've been looking for a place to get them sharpen in Miami and there's nothing like this here. I'm definitely sending them to get sharpened!!!
When I started watching Hiro's videos. I didn't have stones. Now I have 4 stones and 4 strips. My last is a strop with .125 micron.
awesome video. i got a worksharp and i love it. the bad thing about it is you only get a 40*-50* edge on it. i prefer the V-Edge or the Compound Beveled edge so i dont use the guides. i got belts going from 60 grit to 12,000 grit on it and they get scary sharp. i also use stones from time to time its what i grew up using and its always nice knowing how to use a stone cause you may find yourself in a position where you wont have power and need to get your blade sharp and a stone would about be your only choice.
i know this guy haha he comes by my job once in a while. does good work.
This is exactly what I was looking for, thank you very much!
i dont know i did the flat sharpen to mirror polish the edge being hair popping and passed that paper test but real world testing. pumpkin potato tomato. factory edge glides through better and does not wedge
22:40 clearly doesn't sharpen the teeth on his sticky tape holder lol
Haha
My dad used to own and operate an old school 2nd hand shop on Commercial drive Vancouver
He was down there for about 40 years ...man some of the ancient old soft steel knives would be sharpened down to looking like a filet knife ....
** Remember when sharpening a blade it has 2 sides and they must be the same angle just like a chainsaw got to be same or not cut that great ....
Thanks nove, its a great guide for sharpening a knife.
Thanks for the video,man.Excellent work.
thanks very much for being here :)
I’m trying to start a knife sharpening service and would be really interested in learning how to re-profile a traditional v grind into a convex grind on a stone.
I want to be this guys apprentice, I’m a chef and love sharp knives but I have a lot to learn about how to sharpen well
This guy is awesome! I really need to learn how to sharpen my knifes..
***** Alright, Thanks! By the way, forgot to tell you, i am competing a Junior Chef Duel in Barbados and i will also compete at the taste of the Caribbean in Miami next year somewhere mid June.
***** Alright!
I use knifes regular for my work rescues but I struggle to sharpen them. This makes me sad seen how amazing yours are
knives*
@@einundsiebenziger5488 wanker
I would love to learn from this man. I SUCK at hand sharpening. I think I missed when this place was established. I was stationed at Miramar in 2002.
Intrigued in this knife sharpening!
I love these kind of videos 😁😁😁
Wow this guy is passionate about fixing and sharpening knives 😁😁😁
thats pretty damn impressive i mean i can easily cut baking paper but gonna try the way he does it
Bill please make more vids
Thanks, love the channel
Awesome video and amazing attention to detail, cheers.
Very knowledgeable Bill.
cool site and the knife guy was frigging awesome....thanks
The grades of compound are actually coarse to fine: Black, brown (tripoli), White, Green and Red. Blue is used for plastics and soft stainless steel mostly you can polish stabilized woods with it and precious metals.
DivingSparrow will
I am sorry I don't understand you reply.
very nice video on knives. thanks for sharing your knowledge. you are a master
Very useful information. I have never strapped a blade before. I may have to look into it. Thank you for the great work. Take care. :-)
First sorry for my english. What do this man??? I'm from Germany. I learn this trade 3 years long!! I have a Gesellenbrief of Messerschmied. In Germany was is this man a little dreamer😂 Professionell knife sharpening looks anything... cool vid
I have cooked in Deutschland....Frankfurt am Main & I am a "Born & Bred" San Diegan! 26yrs in the Culinary arts Industry....... German Steel IS the best And I never needed someone else to cater to my knives!!!
Grace O'Malley Good for you. Make a vid. And teach us.
Is it better than Japanese?
I use onions to pattern knives. Just stab the thing and leave it in for a few hours. The layers of the onion show up great on the steel.
awesome. the guy in the black tshirt is impressive.
Have you used Skerpers compound before? Different companies change the grit by the colour so gets confusing... Where do buy the compound you're using, and which ones you recommend? Green and White?
The knifes you showed are crazy sharp!!!!
What, no 1x30 belt grinder running at blazing speed throwing sparks half way across the room? Thats what everybody else on U tube is doing!!!! LOLOL Excellent video, outstanding content, well edited, lit and sound was good. Thank you for sharing!!!!
Thank you so much for being here...! it was a really good video also...
Metal can only be sharpened so far. There are always crystals in the metal which will cause tearing. A pure obsidian edge can be 10-50 times finer than the finest steel razor-blade, and that's why some surgeons use them. The reduced amount of tearing, makes it easier for the incisions to heal.
Landrew0 I've learnt more about sharpening lately by studying metallurgy. So many compromises; being a chef with *work* tools, I've learnt not too over sharpen.. Great for paper tests, shit for working use.
👊
What about ceramic?
Hiroyuki Terada - Diaries of a Master Sushi Cheu
The only bad thing about obsibian is how brittle it is. Also, you want a working sharp, not an ultra impressive sharp that mess up after cutting grease.
Obsidian is like glass. Drop it and it will shatter into hundreds of pieces. And you can't make a big blade, necessary for cutting large pieces, from such a stone. the blae of a surgical scalpel is usually not larger than a fingernail. Not to mention what a full-size knife made from obsidian would cost. That's why steel will alsways be the material of choice.
Im a big fan of your work.
Very informative. Thank you for filming this.
A lot of people don't understand that a good quality knife is an investment that will with proper care last them for the rest of their lives.
Great film, thank you for sharing! Can I use sandpaper to remove scratches from sharpening on the blade of a Damascus patterned knife?
awesome. does he forge any knives himself?
I bow at your feet sharpening Master Bill
Okay... I'll be checking around... LOVE the sharpening vid(s)...
AND I know this is an old post... er... video... BUT I now have a question...
What was that about "force patina"???
I know red-rust is horrible, I've had to "de-scale", and not just knives, but full swords, axes, and polearms, and Cast Iron Ware... (usually because old=Expensive)...
SO I heard that bit about "doing it with mustard"... AND I wonder if there's a particular process to it, in the sense of layer(s) thickness, and the "set time"...
Being possibly able to accelerate a greying patina on steel blades would be Awesome!!! ;o)
Amazing! What kind of cutting board should I go for? Soft wood or hard bamboo? Plastic? I have a BlueSuper carbon steel gyuto. I do mostly slicing and dicing to make Okonomiyaki on a weekly basis, and get through a lot of onions, garlic and mushrooms for Western cuisines.
One thing I never quite nailed for certain is the best cutting board for my knife’s edge, though :/
An end grain cutting board with a tight grained wood. A hard maple is one of the better materials. I like black walnut too.
I like this guy hes humble he tries to say things like you just dont want to buy all these stones. His friend jumps in like yeah and they suck compared to you lmao . Very professional
David is a Gentlemen indeed, what a great operation he has. And Bill is certainly a Man with passion for his Trade. I am going over to there Website and check it out, I like that Henckel Pairing Knife with the wider Bolster. Most of my Knives I use are Henckel 5-Star Handles that I use daily. They discontinued the Line so I just want to do some upgrading.
I will, thank you.
So I'm very new to cooking and just learning kitchen skills. My question is at what price point of knives does professional sharpening make sense? I'm sure some knives are not worth this special treatment?
I get my knives professionally sharpened around $5-6 dollars each knife
Only one strop for kitchen knifes. Which one do you recommend? Where do I buy it
These videos are fascinating!
I don't know why it took me 9 minutes to realize I was watching an ad. Still, nice ad!
You should try to get a TV deal about the restaurant
Great video and presentation! Thank you
Hello, you mention re shaping knives, I;m guessing other
than jamming a knife in to something then pulling down how does say an 8” chef
knife get bent? Would bearing down while sharpening a knife on a stone cause it
to bend over time? I enjoyed this video thank you
I sharpen my knifes and fix those problems, but lately I faced an issue that I don`t know how/have the equipment to fix. It`s a scratched stainless Damascus finish. The knife is a Bob Kramer by Zwillins and the Damascus finish is rugged which makes the fix harder for me.
knives*
I was looking at your website... you don't sell any of the stones that Bill is using... will you be stocking some at some point? Or does he use an outside vendor for them?
Where do water stones and oil stones intersect? Can they be used interchangeably?
Need a better focusing camera for the close up detail shots! Other than that the content is great. Nicely done.
Hey there. Great video. What is the exact name of that material that you are using to strop that Mercer?
Awesome video!
Get the white buffing compound. And some what rough firing strips cut them to length like you have now. Apply the compound to the strips the use like yo you were using you polish the knives faster than the sand it will get out the marks n scratches faster than the paper will and remove less metal.
Great work. I really like Ken Schwartz cbn strop compounds. Much more consistent abrasive size than the various colored compounds and the abrasive is very hard and better suited for steel
hi what does chef hiro use for flattening his waterstones many thanks
I sharpen my own knives. I have a supreme need for a super sharp knife. Unforturnately, with all my searching, I have not been able to find a knife that can cut through time and space.
Dropping a piece of tissue over the knife is impressed too. I’m Sure you can do that. Maybe it’s easier ... I don’t know but both are impressive
Loving the knife videos