How To Sharpen Your Japanese Knives PROFESSIONALLY
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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How To Sharpen Your Japanese Knives PROFESSIONALLY from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I know you have heard this before, but, WOW!!! All the buzz words I have be hearing are comming together for me. I am new to better/good knifes. And just learning about sharpening knifes the right way. I know I have so much to learn, but the things you shown us here have opened new doors for me. ANYONE !!! who is thinking about getting better knifes has got to see this video!! I will save this video to my messages with a star! So I can go back to it anytime I need another fix! I am just getting away from my Chicago cutlery and getting into low end carbon Japanese knifes. I know I will be killing my knifes to learn,and move into better knifes later it time. From blade geometry to stone make up, to steels! You have brought this all together for me. I know I have alot to learn, you make it sensible to me. You have me taking notes!!! You can bet I will be watching your video alot!! Thank you for all the time you put in videos. You have taught me a lot! Thank you.....
The knowledge of David around the cutlery is encyclopedic. He is also an excellent teacher and transmits to be a good human being just like you. :)
Thank you so much Diaries of a master sushi chef
he is an idiot. he doesn't have a clue what damascus is. he thinks the old fashioned way of making a damascus is hammering and folding. true damascus is wootz, not pattern welded like this moron thinks.
Hiro. This might be the most informative video on the net on the subject of knives and sharpening. Too many people blind the viewer with science in an effort to showcase their own knowledge rather than help the viewer.
After months of searching for a clear explanation on sharpening my Yanagiba I think you have just supplied it to me.
Thanks and Good Afternoon,
Kiri
This is by FAR the most informative knife sharpening video out there. This is the lightbulb video for me, the one that helped me grasp the basic principles of sharpening. Job very well done!
You have made the BEST sharpening video followed with all the knowledge needed in one video! Thank you David!
I think I speak for everyone when I say that a video demonstration on sharpening western style knives would be amazing. Please consider
Hiroyuki Terada - Diaries of a Master Sushi Chef Can’t wait, Thanks!
David is flipping brilliant. Could listen to him talk all day.
Wow, this whole video was not only amazing, it was really educational
Sushi Traveler 5
totally agree! :)
Listening to this knife master is like listening to a great song, it’s so enjoyable and entertaining, I love how much knowledge he can just drop off the top. Very impressive.
Wow, most informative knife sharpening video I have seen so far on youtube. Probably the best introduction to knife care and maintenance. Thanks a lot Hiro and David!
I applaud you for the quality of this video. There are thousands of videos on knife sharpening and only a small handful come close to being this educational and informative.
THIS WAS GREAT!!!
It's especially nice to get some industrial insights from someone who not only REALLY knows the industry for them, BUT that he also has the direct/no-nonsense way of putting everything. Thanks!!!
AND for the record, a couple times a year I actually DO bother putting a decent edge to the household steak-knives... At least the ones that get used regularly.
Because we bought "cheap crap" years ago, they are super flexible and serrated... AND one-sided doesn't make the job any easier or simpler...
BUT... experience taught me to get one stone (arkansas combo)... AND a set of needle files.
The needle files (useful for other stuff around here too) cut neatly into the serration pattern and clean and clear "junk" out of those channels. It takes a while only because there are so many of those channels to clean... Once you've found the particular files of the set required, it's all repetition...
File to get the burr(s) on the "back side" and a few strokes on the stone cleans the burr... simple as that.
*NOTE of warning, however, that with serrated knives, the "teeth" CAN gouge the Hell out of a stone, even a fairly robust one... Lay the back-blade FLAT as possible and "next door to no pressure at all" to let the stone work the metal (as opposed to the other way around)...
I'm "heavy handed" and I can manage... SO it's not so difficult... really.
...AND when slashing meat at the table is SOOOOooo much easier, it's actually worth it, even with a DRAWER-FULL of "cheap crap" steak knives. ;o)
I personally dislike serrated knives and don't use them for anything but that doesn't mean they can't get the job done.
David is a Gem tonite industry. I’ve learned tons from him and I’m so grateful. Excellent person.
I wouldn't be bored seeing it refurbished
What a great video. For customers new to quality knives (especially Japanese) it would be great to have a video or part of the website that provides a summary of this - what stones do you need to get started and which manufacturers (maybe a basic and then more expensive option). I'm trying to not end up buying two sets of stones after a year.
Thank you Thank you Thank you. I have just purchased my first stone 1500 and 8000. For my straight razors. I have since used them on my knives and noticed a HUGE benefit to doing so. I only have “simple “ knives but hope to invest in. Japanese blade soon.
I have just learned pretty much all the details about knife sharpening I had not learnt in the past 24+ years!
Best video when it comes to sharpening knives!
I ordered a blue steel yanagi and love mine, if it ever needs resharpening I will just send it back to knife center to sharpen it for me. Don't want to ruin such a beautiful knife.
Honestly, there are few things more satisfying to a man than sharpening a great knife on a great stone. In my humble opinion, get a moderately priced knife and stone and practice. It truly is a beautiful thing to produce a razor sharp edge on a knife. I dunno why, but it is.. 👍🏽
Spent hours watching sharpening videos but this is the best for single bevel.
I have a western knife and a Japanese knife I hunt and cook part-time at a high end restaurant because I like to cook ,you can sharpen them and polish them both as long as their made with quality steel like Damascus for example.
ohhh my god this is a very educational video.... i was glued to the mobile watching the video...
Love these information fests from Knife Merchant, tons of great stuff to learn.
Thank you. This was excellent. The best video on the subject that I have seen.
Thank you Hiroyuki for getting me back into making sushi. You rock Sir.
Nice to see Mr Holly back in show!
I am glad that Japanese kitchen knife is used abroad. From Japanese chefs
The ones I have, are the best knives I own.
Beautiful knives. Japanese goods are made with such pride, and it shows. My Japanese fishing lures are fantastic too, made by small companies who really care about what they are doing.
Japanese knives are the best!
Around 1980, my mother bought a full set of Japanese stainless steel knives from a door-to-door salesman. It just seemed like the wrong thing to do, but those where the best knives I have ever seen.
I just bought a Myabi 600D Sujihiki, and it is wonderfull. Also have Chosera #800 #1000 #3000 sharpening stones, and Atoma diamond stones #140 and #600. Never need to buy a new knife again. Though I will because Im a nerd :D
Japanese knife design is simply superior to their occidental counterparts. A simple single-bevel (chisel) blade makes SOOO much more sense and SOOO much easier to sharpen to surgical levels.
Some Western knives are good, but Japanese are generally superior. Toss in the pride in craftsmanship Japanese show, and we get a truly superior product.
for kitchen knifes what is better between leather stropping and rod honing
knives*
That guys knowledge is amazing. Thanks for sharing.
David I so appreciate your videos and sharing your knowledge and skill with us,
Man this guy is amazing! So knowledgeable, passionate and articulate about knives! What more can you ask for?
A million bucks.
So Exciting to see some German Knifes! Nesmuk , Böker or Schmiedeglut would be nice too!
Thank you Hiro for another greatly informative video as well as you amazing cooking ones.
Thank you so much to posting this! So much info
Thank you David...that's what I've been telling people for years - finding an angle you're comfortable with and keeping a consistent angle is much more important than the actual angle you're sharpening at. Good to hear this reinforced in this video!
Funny thing...I frequently switch from right to left when brushing my teeth just to keep my brain more active by switching routines. I read that's one way to keep your brain young - when you do the exact same thing over and over it becomes practiced routine and your brain does the activity without really thinking. Switching things up like that make your brain work outside the routine and it helps keep your brain more active and exercised. Very interesting on the Japanese knife having the equivalent of a ride line on a pair of professional scissors. I'd never heard that before.
Thank you sir for the great content and sharing your knowledge, very good tips and advice, I will checkout your store.
Very informative. I recently bought a minonokuni yanagabi 300 from you . Sadly the handle is cracked and a few other minor issues.
Will reach out soon as I was traveling .
Mr. Holly is a 100 terabyte hard drive!! Crazy crazy knowledge!!👍
I watch your Knife Merchant videos as bedtime stories.
I could watch this guy talk about knives and sharpening all day
Thanks I'm left handed. Thanks for the demo
Would love to see you use a (macrolense) for those knife and sushi pics :)
Wow those knives look super sharp wish we had knives company here that good
I love this video ! I'm passionate when it comes to knives!
This was a very generous education..thanks !!
Awesome instructional video !!
I love these videos with knives and sharpening, I cant stand Sushi, but yet I am subscribed just in case you make more vids with these guys again. PS Loved your Fried Rice tutorial!
Thank you.
Yes, you did call me and helped me get the right whetstone...! Thanks
So thankful for the knowledge! :)
Hello, I loved the video guys! Keep up the good work! Maybe you guys could make a video based on a crazy dessert?
WOW,... David, Thank You Very Much,.... Muchas Gracias Mi Chamo,....
Please, which are the brand of the stones?
Great video and David is awesome! Very nice and knowledgeable.😎🍻
That was the best video I’ve ever seen,thanks a lot I will remember everything you said and my knife s to 👌
Lots of information and knowledge
I already forgot few things lol and nice video and good afternoon
Master class.
wait what? you guys were in LA? aww man I would have love to meet you two!
Great Information! Now being two years later does anyone have a stone recommendation?
Good afternoon! when are you guys gonna do my how to chop veggies properly ??? lol!
i have 2 questions. First, can you soak wet stones for to long? Is it bad to leave them in water? Second, when I try to sharpen my knives the stones get dry very quickly and I am constantly throwing a little more water on them. Your stone looks like it stays wet for quite a while. Any comments or help are greatly appreciated.
There are many different types of whetstones, ceramic ones are expensive, don't absorb water and can be soaked for long time although is not recommended. Other more affordable whetstones are more porous and absorb water and get dry quickly, do not soak these stones in water for hours, else you will end up with a pile of mud at the bottom of the container.
I love these vids so much info
awesome hiro!
Great video. David is a mine of information.
David - very good master !
Forgot you were @ knife merchant.already seen him in different site.wait for another video.
Do this guys ship to Europe ( Spain ) ? Amazing video
That was helpful.
thx guys
I just bought one knife amazing!
Can David hint as to how I can sharpen a Shun Edo Usuba? The regular up and down motion on the ura will not work because the bolster extends over an inch on the spine on both sides... Help!
That's a tough shape Amir. That bolster does prevent you from being able to properly keep the knife perpendicular to the stone. But, the good news is that they didn't do much tapering from the heel to the tip, so I don't think it will create any problems to put the back side down flat (angling as required to accommodate the bolster) and then square it up again for the remainder of the blade. Just on a finishing stone, of course.
Thx for great video :)
Did anyone ever find out why the restauraunt they filmed closed down for good
ty
But basically Silver is similar to AEB-L ?
P.S I looked online and it's a AEB-H/ 12c27 clone...
Where did sharpening Billy go? Does he not work at Knife Merchant anymore?
very informative, but i need to practice it over there, who can judge me if i'm wrong? i'm very scared if someday i buy single bevel knife then i just ruined the edge by sharpen it wrongly..
True old fashioned Damascus......
great video
What website
😵That is the exact stone I have and yes I use the oil .
What is his website so i can order my knife's
I bought an old stag handle f. Dick long steel from ebay
nice class, but the camera is out of focus most of the time
No Masamoto KS?
What about Bamboo cutting boards? Are those also hard on the edge?
bamboo is too hard.
some stories about bamboo or glass sounds quite shocking, maybe there where other stuff that needlessly dulled edges as well though.
@@smievil Some stories about bamboo sound* shocking, maybe there was* other stuff (plural would be "were") ... And bamboo is not hard, it's tough. That makes it more abrasive than wood or plastic.
G88d Aftern88n Thank you for this segment and like to know what this gentlemen thanks about Cutco knives???
Great video. 🌟🌟🌟🌟🌟
Chef hero..oil fish make it something a dish..or maki roll
Charles, what brand are those whetstones
@@DiariesofaMasterSushiChef thank you for info. Hv a nice evening
I have 6000 stone can i use this as total sharpening to my chef knife?one stone is good enough or need more stone?
Joel alumbro
get a 1000 grit.
Joel, I'd add a 1000 grit. The good news is that the lower grits are cheaper and 6000 should last a very long time because of the harder bonding agent. But as the knife gets work hardened, the polishing stone (6000 grit) usually doesn't bring an edge back to it's full potentional.
Tell em get some more kato damascus
My knife still can’t make it thru a tomato time to sharpen Japanese style like master hiro
Hello Chef :)
HOW TO SEASON A WOK!!
Any og viewers remember when they had a restauraunt they filmed at lol
Great information very thorough very accurate.I myself I’m pretty fond of F-dick products.
Saw the camera guy's face in the reflection
He went full nutnfancy for that quick explanation
Damn, Matthew Perry sure knows a lot about knives.
Did you just make me watch a 47 minute advertisement? Well played...
He’s informative.