Knife sharpening with Naniwa Professional 1000 and 5000

In this video, I am sharpening a Chinese Santoku knife with two Naniwa Professional stones: a 1000 and a 5000.
The material of the knife is 10Cr15CoMov and the knife is a XINZUO 7 ''inch Japanese Chef Knife High Carbon Damascus Pattern Kitchen Knives Ultra Sharp Stainless Steel Santoku Knife Tools
s.click.aliexpress.com/e/_9uFvaw
Other stones that I have tested in my videos:
- nagura cleaning stone: s.click.aliexpress.com/e/_9Rkvk3
- noname whetstones: s.click.aliexpress.com/e/_AntB8s
- TAIDEA Official Store: s.click.aliexpress.com/e/_9Jpz3m
- TAIDEA Sharpening Store: s.click.aliexpress.com/e/_An1yWY
- Outdoor Knife Sharpener Store: s.click.aliexpress.com/e/_ABtlec
- ADAEE Official Store: s.click.aliexpress.com/e/_Aqjuu8
- Extralarge whetstone: s.click.aliexpress.com/e/_AZ4LlK
- standard sharpening stone: s.click.aliexpress.com/e/_AY4Zc8
- double sided combination chinese stone: s.click.aliexpress.com/e/_An3e3T
Ganzo pocket knife Store:
~ Aliexpress: s.click.aliexpress.com/e/_dXE...
s.click.aliexpress.com/e/_dYe...
~ Gearbest: tinyurl.com/yby3x4cy
Xinzuo kinfes Stores:
~ XINZUO Factory Store: s.click.aliexpress.com/e/_9Jo9o0
~ XINZUO ONLINE Store: s.click.aliexpress.com/e/_AXd92y
~ XINZUO Official Store: s.click.aliexpress.com/e/_9gisfS
~ XINZUO China Store: s.click.aliexpress.com/e/_9ibmaC
~ XINZUO Cutlery Store: s.click.aliexpress.com/e/_9igxWU
* The above are affiliate links.
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For those interested in who I am you can find below a short presentation.
My name is Daniel, I am an electronic engineer who started from some time to work with wood. Wood was a passion of mine since my childhood when I grew with my uncle who was a woodworker.
When I was about 35 I bought a CNC machine and made several things with it.
Working with wood I needed some cutting tools so I had to buy hand planes and chisels. They needed to be sharpened so I have discovered whetstones and I have another passion now: sharpening. I like sharpening and I discover how relaxing is to sharpen a kitchen knife. I am not a specialist, I am a self though from what I read and from other people movies.
On my channel you can find movies with what I do in my workshop: sharpening, some woodworking, repairing things and whatever I have to do and I consider it might be interesting for you.
I am sure that you don’t like all my movies. There is no problem, it is normal. :) If you would like to tell me your opinions please be civilized. :) But I hope that you like them at list 99.99%. :)
Thank you for watching and as I already told you in the movie please support me with a like, comment, share, subscribe, etc. Any of them are important to me.
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[@DanielWorkshop]

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[@gabrielcucos8093]

Sal Daniel

[@DanielWorkshop]

@@gabrielcucos8093 Salut.

[@vasilivanov4562]

Акцента на български прилича😂❤

[@matthiasvanhoorn362]

Hello Daniel, I always come back to your channel because it is one of my most important sources. Maybe you could help me. Until 1000 grid, I could feel burrs. But If I am on a 3000 stone, the edge is already so fine that I couldnt feel a burr anymore. Could you tell me what is the indicator for make the step from a 3000 to 5000, or maybe to an 8000 stone please? How do I know when I am ready on a fine stone to go to the next? Best wishes

[@DanielWorkshop]

In the beginning I had the same problem, but with time I learned how to feel it. It can be felt but is much finer. If you can't feel it you can try the marker trick.
Or you can try to do only stropping motions about 30-50 on each side and you should be ok.

[@matthiasvanhoorn362]

@@DanielWorkshopThank you very much I will try it!

[@snowwalker9999]

I have not watched all your videos. I really like the Naniwa professionals for the woodworking blades. For knives I finish at the 2000 professional after a 400-1000 diamond. I was thinking about getting the 5000 professional. What are your two favorite stones for knife sharpening.

[@DanielWorkshop]

I like shapton kuromaku series. :)

[@matthiasvanhoorn362]

Hello Daniel, I like your videos very much. I have the Naniwa Professional 1000. Most of my knives are made from carbon steel. Could you tell me if there is any advantage buying a 3000, or could I jump directly to a 5000 Pro and get the same final edge quality?

[@DanielWorkshop]

If you already have the 5000 you should be ok with that.

[@matthiasvanhoorn362]

@@DanielWorkshop Thank you very much!

[@markod1719]

Very sharp! Howdo you clean the naniwa professional 1000? Do you use nagura stone and if yes what grit? Or do you use something else?

[@DanielWorkshop]

Thank you Marko.
I have a few nagura cleaning stone from Naniwa, Cerax and King but the best for me is a chinese 600 grit cleaning stone. The japanese nagura are very soft. The chinese one is very hard and cleans very good. I will leave you a link to the one that I use in the video description.