I have posted three videos recently. There's just not as much happening on the knife front. I've tried most of the knives I wanted to try, so it'll be a bit slower here from now on.
@@korvid On the point of knife sharpening, how would you normally deburr the knife and how long/many strokes would you do it? :B Does a leather strop with compound crucial for this process? I am currently trying to deburr a knife on a stone with edge leading strokes and having quite of bit of a problem to remove the burr. Thanks in advance for reading through this and I hope you have a nice day! :D
Not sure about steel. Probably 26c3 since it's a common steel for honyaki. The sharpness isn't remarkable in any way with this knife. It's sharp, but not sharper than any other knife on my channel. What sets it apart is that it has a thin geometry. Not sure how long it will stay sharp. All my custom knives have had good edge retention. This is just a loaner, so I'll not be able to test retention in any meaningful way.
![Re-sharpening a gyuto knife(Masamoto) that was requested [knife sharpening🔪✨]](http://i.ytimg.com/vi/q_yAwV1XXKY/mqdefault.jpg)
Nice! So satisfying 😁
Very nice knife with easy cutting. But food release is not perfect due to quite simple convex geometry of the bevels.
No way he's back
I have posted three videos recently. There's just not as much happening on the knife front. I've tried most of the knives I wanted to try, so it'll be a bit slower here from now on.
@@korvid On the point of knife sharpening, how would you normally deburr the knife and how long/many strokes would you do it? :B
Does a leather strop with compound crucial for this process?
I am currently trying to deburr a knife on a stone with edge leading strokes and having quite of bit of a problem to remove the burr.
Thanks in advance for reading through this and I hope you have a nice day! :D
christ thats quiet
Wie bekommt man das so scharf bzw was ist das für ein Stahlkern und wie lange hält die Schärfe?
Not sure about steel. Probably 26c3 since it's a common steel for honyaki. The sharpness isn't remarkable in any way with this knife. It's sharp, but not sharper than any other knife on my channel. What sets it apart is that it has a thin geometry.
Not sure how long it will stay sharp. All my custom knives have had good edge retention. This is just a loaner, so I'll not be able to test retention in any meaningful way.
@@korvid Vielen dank für die Rückantwort. Schärfst du selbst auf Steine?