Why? The reason why Koreans cut new knives! Detailed method of changing knives.
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2025
- This video explains in detail how to make orocical. Oroshikal is also called a remodeled knives in Korea, and since each individual has a different style, they make various choices in blade selection and are used after remodeling. The contents of this video are made from a video that can be of great help to someone. I hope this helped.
The Knife Repair channel is a channel that guides all those who use knives for cooking from knife management to knife sharpening, and helps sharpen, polish, and re-use knives that need repair.
With the growth of the Knife Repair channel, we will help you put the first button on the knife of your neighbors starting the path of more chefs.
Work-related posts and inquiries can be found at the link below.
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soundtrack -
made-of-steel by john-coggins Artlist
If you have any questions or want to know, please leave a comment.
#Japanese food#knife #Korea
Very interesting knife style, never seen that before. You have great sharpening skills! Greetings from USA.
기술 수준 내공이 고생하신게 손끝에 느껴 지네요 하편에 드라마네요 감동 적으로 잘 봤습니다
At first I couldn't understand why anyone would want to modify a Chef's knife for fileting flatfish when a standard flexible filet knife would work as I did for years. Then I watched the end of the video, and it made perfect sense, the rigidity of the knife's spine makes it much more manageable than a flexible filet knife or even a Deba Bocho or Takohiki.
Yes seems more like a boning knife
What I don't understand is, if they have a demand for these modifications, why isn't anyone making knives with these specs right at the factory?
@@brei2670 Probably not enough demand. We professional cooks, active and retired, can be pretty stuck in our ways with our tools, preferring the tried and true over something niche and novel.
@@blandrooker6541
A knife modified like this is “niche and novel” as apposed to the knife he started with.
단순히 칼을 만든다기 보다는 예술작품은 만들어 내셨네요 그리고 목소리도 좋으시네요 😊
Good Morning, can I purchase a few knives like this from you. They look fantastic. I would have to ship to New York. Thank you for the video. Great craftsmanship.
완벽한 전문가 ^^
그런데 이렇게 자세하게 설명을 해 주셨었나요 ^^? 좋아요 ^^
하나 하나 공들여 작업하시는 모습이 참 좋습니다 프로페셔널이십니다. 엄지 척
Your workstation is so neat and organized. I currently have two knives I'm working on, on mine, and about a hundred small tools scattered about.
이런 설명 잘 모르고 칼 대충 갈아왔는데... 진심이 느껴집니다!
프로에요^^
영상을 보면서 놀라웠던점은 숫돌의 평면을 유지하기위해서 몇번 갈지 않았는데도 유리판에( 사포를 붙인건가요?) 뭔가를 붙여서 숫돌을 평평하게 만드는점이 인상적이었습니다. 그리고 칼날의 절삭력을 보여주실때에도 다른분들은 칼과 종이를 비스듬하게 자르는데 칼과 종이를 수직으로 자르는게 아주 인상적이었습니다. 역시 👍👍👍👍👍👍
낮은 방수의 다이아몬드 숫돌을 멘나오시 대신 쓰시는 거 같네요
I dont know why this never occurred to me. So many times I've wished for relatively minor changes to knives I work with. Fantastic!
What a truly fantastic gift this video is. So educational but at the same time exciting to see the outcome. I liked especially showing how each step was done but not making us watch it right through. This is how to lay out and cut, protecting the steel. This is how you sharpen at 1000 grit, show the result, done. Now 5000 grit, show the result, done and so on. Perfect combination of explanation and demonstration. Thank you so much.🔪❤
음성 들어간 영상도 아주 좋아요😂
자주 올려주세요
사포홀더궁금해서 질문드렸는대 답변해주시다니.감사합니다 ㅎㅎ오늘도 손꾸락조심요
nice.... and the advantage of this straight edge is what? And the advantage of this one-side-only sharpening is what?
멋집니다 특히 설명이 디테일해서 좋아요
목소리 좋으시네요..듣기 편합니다
I didn't know that the metal on the knife was uniformly hardened in the middle section. I thought they heat-treated it when it reached the final shape etc. Let me know if otherwise, thank you.
it might depend on the process. heat treating closer to the final shape (thinner knife) may lead to more warping. If you lock in the structure and THEN take away material once things are settled, it will be easier. Heat can cause warping to occur once again, so most knife makers need to understand this and pick the correct slot in the process to heat treat.
Thank you again for a wonderful, informative lesson. Please do more vids with your voice.
자세한 설명 고맙습니다. 나리님~ 항상 건강하세요~😊
Чем выравниваете точильные камни?
Видео понравилось.
Наклеиваю влагостойкую наждачку на стекло двухсторонним скотчем
Thank you for sharing!
Will you share what paste/chemical you use to re-store Damascus etching please
You can use soldering flux which is zinc chloride. That’s hydrochloric acid with zinc dissolved in it till it doesn’t anymore. Ferric chloride is the same but with iron. Or just use hydrochloric or sulphuric acid.
Можно пищевую лимонную кислоту. Температура воды +40*С. По времени будет дольше
장인의 모습이 보입니다. 고맙습니다.
Very interesting video demonstration of your knife modification. Good work brother!
Nice video. What are the advantages of this type of knife?
명불허전!!! 최고에요!!!
요즘 독감 유행한다고 하네요. 늘 건강하세요❤
Mister Knife Repair, your hands are so steady & skilled ! Incredibly well-trained. Beautiful work. 👏👏👏 🌿🙏🧜♂️
Master Knife Designer
음성 많이 넣어주세요….목소리도 넘나 좋은데 ❤❤❤❤❤❤❤❤❤
Отличная работа 👍
영자막 추가하고 외국인 노리면 100만 쉽게 갈 것 같습니다 !! 대박나세요
영자막 없이두 100만이네요ㅋㅋㅋㅋ
오랜만입니다 항상 건강하세요
목소리 좋으세요 ㅎㅎ 설명 자세하여 좋은거 같아요 응원합니다.
Excelente trabajo y artesania.
Muchas gracias por tu tiempo.
감사합니다. 잘보겠습니다~^^
Beautiful work on the knife. Looks like a great tool.
Absolutely wonderful to see you working doing this. You have a new subscriber. Excellent workmanship Sir
Beautiful work mate.
Great job like always. UR my favorite knife expert. Your videos its pure pleasure.
설명도 꼼꼼히잘해주시네요~~
배리굳 임니다~~♡
Emociona ver el detalle de rediseño de un cuchillo para trabajar y la dedicación en comunicar la técnica de afilado.saludos desde Montevideo Uruguay 🇺🇾
Luisito, vaya tontería, si quieres cuchillos estrechos, España sobran, "cuchillos jamoneros", tunear un cuchillo es como comprar un pantalón largo para cortarlo y hacerlo corto, compra un pantalón corto e déjate de tonterías. Ah, en Corea hay tontos como en mi país.
I wish the english subtitles were a little bit better.
Excellent video. Thank you!
Wow cool thanks a lot - Merci beaucoup
Super vidéo. Je cherchais un couteau à trancher mais je ne trouvais pas le même qu'utilise les coréens j'ai compris pourquoi, il faut être bien outillé pour modifier un couteau comme celui ci sans risquer de l'abîmer. Merci 👍
Would a regular fillet knife not work for that or would it be too flexible?
no a regular fillet knife would just outright be better
this is the dumbest thing I've seen and those fillets he made were rough as shit 😂
I don't get it, lmao
Wondering about that myself.
I have different fillet knives
of varying blade stiffness.
Just seems like a lot of work
to get something that could be
more easily purchased ready to use. Or maybe the availability of different types of knives is limited in that country
? ? ?
@@maxpinson5002 no it's just silly knife pretention.
오랜만에 목소리.. 행복
Muy buen video, saludo desde España
Is a one edge knife specific for being right or left handed?
오른손잡이
도루코 마이쉐프 가격이 3만원대일텐데, 가격을 생각하면 정말 잘 만들어진 칼입니다.
도루코 칼 진짜 좋아요 가성비 갑
도루코 무난한데 변태같이 소재 잘보면 같은가격에도 더좋은거나오긴함
그러고보니~~나리님 음성 이렇게 길게 들어방송한거
첨보는듯요~~😊
All of my knives are this style. It first started from cutting on teppanyaki grill and repeated sharpening takes this shape. Chisel edge is superior for this use. I also cut the handle hilt to rebalance after. The only knife I cut like this is for precision boning. Very cool to see another person doing this. I’m also Korean coincidentally
I believe you are talking about the "datum" or the drawn line from chin to nose along the blade side. It has been translating it as "date."
원산지 베트남이라고 칼 뒷편에 써있네요
잘봤습니다
너무 잘봤습니다 감사 합니다 칼 구매할때나 연마에 참고 하겠습니다
영상감사합니다. 칼개조..흥미있게보고감니다 설명도너무 좋쿠요..구독하고감니다
Nice result and beautiful work! It looks like an extra long Honesuki? Lobe it 😍🔥🔥🔥
자세한 장비에 대한 설명이 너무 좋아요~~
날 예쁘고 깔끔하게 잘세우셨네요
조금만 짪으면 다용도로도 쓰기 좋을듯 합니다^^
영상 너무 잘 보고 있습니다..!!!! 자주 올려 주세요!!!
영상보구 벼루고벼루던 칼갈았네요 대광어 컵질 벗길때마다 칼이 살짝 모잘라서 아쉬워서 만들어야지하고 생각만하다 오늘 드디어 만들었네요..영상 잘봤습니다
Beautiful workmanship
Brilliant tutorial. However, a lot of your commentary does not make say when it is translated into English subtitles.
수고하셨습니다
Спасибо уважаемый. Очень полезно.
А заточка односторонняя? И он жёсткий по сравнению с филейным.
@@ДанилДубинин-ь9энож жёстче чем филерный и удобнее. Попробуйте!
испортил нож.так бы и внукам хватило.
@@ВРАГБАНДЕР.Самоделки Вот и я не понял зачем он хороший кухонник испортил)
Спасибо за ролик удачи вам 🤝🤝👍👍👍👍👍
As always, a fantastic instructive video. Thank you, again, for passing on your knowledge.
Молодец. Всё и без субтитров понятно и доходчиво разложено. Успехов
Love the audio and narration.
I enjoy learning from you my friend.
You like full tang knives, you wanted the blade edge to be flat and you sharpened it with a chisel grind without removing the burr on the flat side. Nice choices.
오늘 영상도 너무 잘 봣습니다!!
개인적으로 볼스터 나이프를 좋아해
많이 챙겨보고 잇습니다
항상 파이팅입니다!!
this was really fantastic. thanks for your effort and attention to detail. awesome work, as always.
The "thimbles" can be found searching for "finger cots"
or condoms for micro-pen15
Interesting video. Thank you for the translated subtitles. Please do share more. Thank you! 🙏❤️😇
Thank you for the very informative video. Very well explained.
목소리나 발음이 좋으시네요.
재단 가위 가는 방법좀알려주세요.
음성 너무 좋으세요!!!!
Nice way to make a custom knife for each job's needs without going directly to a blacksmith to make one. Smart.
누구는 칼날을 바깥으로 연마하고 누구는 칼날을 안쪽으로 연마하고 무슨 차이인가요???
I would love to try to make a patterned Damascus blade out of those cutoffs or even canister Damascus steel.
Great craftsmanship, fantastic work.
I see that you sharpened your knife with a single edge, like the Deba Knife 🙂
Kind of shaped like a boning knife I used on cows, pigs, sheep, venison, and poultry. I like the polishing on just one side instead of doing two sides. Like on a pair of scissors.
나리님 목소리 듣기 좋으니 앞으로는 자주 넣어주세요 ㅋ 자막설명도 좋지만~
그리고 문의 드릴게 있는데요 ㅋㅋ
Finger thimble is 'finger cot' in English
Fantastic job ! thanks for sharing
regards from Spain
Congratulations. From Brazil.
일본에서 왔습니다
한국어를 몰라서 번역 사이트를 이용하고 있습니다.
말실수가 있으면 용서해 주세요.
훌륭한 참고용 동영상 감사합니다!
한 가지 알려주셨으면 합니다.
각도를 결정할 때 게이지를 사용하는데
25도 게이지를 맞출 경우
원래 칼날에 붙어있는 각도는
생각하지 않아도 되는 건가요?
이상, 시간 되실 때라도
알려주시면 감사하겠습니다.
손은 임꺽정 손이신데 목소리는 정해인이시네요.
I used to fish alot, and when I filet the fish, I had a knife like that for doing the job.
Seeing how it was made, I would make a new one to replace the one I had lost years ago.
But I would buy an old knife from an antiques store, as the new knives are not as good as the old steel used.
칼부분 진짜 전문가시네...
Да любят рыбу и ножы должны быть для рыбы повора это любят хорошый инвентарь 😊
생선 손질 개깔끔... ㄷㄷ
이처럼 칼연마도 해주시나요?
Super Danke für die Tolle Info das Video hat mir Gefallen mache Er so Weiter
무엇을 상상하든 그 이상을 보여주시는 실력
늘 감탄합니다!! 멋있어요!!
I’m still wondering why would you remodel knives? It’s almost like you took a brand new knife and turned it into an old one that’s been sharpened many times to the point a third of the blade is gone.
이칼은 생선을 잡는 전용칼입니다..한국에서 자주쓰는 생선전용 회칼입니다. 일반칼을 개조해서 한국에서 회칼로 사용합니다. 생선을 포를뜬다 .아주편합니다.
Шеф-нож переделал в филейный для рыбы
В конце видео показано как снимают кожу с филе, на ровном столе это удобней делать прямым лезвием. И обратите внимание - лезвие заточено только с одной стороны как стамеска.
At the end of the video, it is shown how the skin is removed from the fillet, on a flat table it is more convenient to do this with a straight blade. And pay attention - the blade is sharpened only on one side like a chisel
wgy do you want to ruin the knife ?
Полезное видео!
Спасибо!
...막내때 몇시간씩 칼을 갈았는데
무작정 칼을 갈다가 뒤지게 혼났던 기억이 생각 나네요 ..
장인.. ^^