@@fullmetalcorgi1350 Oh I have some on the way! Ive never used a whetstone before so I'm going to need to get a bunch of practice in before using it on these!
Hey, your video has that annoying auto-cut thing as well. (e.g. at 3:13 till 3:23 for instance there are 6 cuts) (If there's like half a second of missing audio, it clips a bit of the video out; if you're just listening you don't notice, but it's pretty annoying for things to jump around all the time in the video). Is this TH-cam, your camera, or the software you're using? Do you know where the setting is for this?
@@InsainHusain I have seen this on a whole lot of youtube videos. I don't know if they're using a smart camera of some sort .. maybe it's an Apple product trying to be 'helpful'? (total guess) Maybe it's TH-cam doing something similar? Or whatever piece of software you're using between the camera and uploading to TH-cam. If you have any details to share, I can ask others what they use, and see which piece is in common.
@ interesting. I use a canon c70 and a canon r5 and use adobe premiere pro to edit. It might also be where you’re watching the video on… I’m genuinely curious because I haven’t seen any difference or anything weird when I watch the video.
@@InsainHusain Thanks for those details. Okay, I just tested in another browser. Look at 8:30. The knife is on the cutting board. Look at 8:31 or maybe 8:32. *Bam* The knife is in your hand. When did you pick it up? It just magically appeared there. That's an example of an auto-cut. When watching from 3:13 that I pointed out till 8:31 so far, it's happening all the time. If you can't see it .. I don't know what to say. But thanks for responding. For knives, I have a Ryusen Fukakuryu Santoku (or Bunka) 170mm that I've really enjoyed for the last year of so. My first Japanese knife was a 240mm Carbon Steel Gyuto. I also have a Ginsan stainless steel utility knife that I really like for a few things.
@@H4KnSL4Kohh I get what you’re saying 😂 My bad! That’s just the way I edited it. I like to cut out a lot of the pauses and filler words and sounds because I say “um” and “like” way to much! That might be why it seems so choppy! Sorry! And as for your knives, those are sick! I just checked them out online and wow! Beautiful!!
That impact on a good wood cutting board or rubber board will not do anything to your knife. Twisting the knife on the board or improper rock chopping can damage the edge though. I chop agressively straight up and down and do'nt have issues. Stainless or semi stainless knives do not need constantly wiped. Just dont let them sit wet. Only carbon needs wiped at the board with frequency. Also force a patina early with hot meat on your carbon knives (or with coffee or vinegar) so as not to discolor foods like onions. The hot meat will give you a beautiful blue patina
I mean... These knives are heat treated to a higher HRC (Hardness) than western knives yes. But that doesn't mean they are that crazy fragile as it seems you reiterate so much :P Just treat them the same way as a western knife. Avoiding things like chopping into bone with stuff not meant to is just normal caution. Over caution aside, cool video!
@@Artemis_x98 yeah forsure! I think I’m just babying them because I’m not used to such nice knives. But I’ll definitely be using them a ton! Just got to get used to it! Thank you though!!
![เปิดคำทำนาย นอสตราดามุส - บาบา วานก้า ปี 2025 คนทั่วโลกต้องเจออะไรบ้าง? | แฉ 11 ธ.ค. 67 [2/3] |GMM25](http://i.ytimg.com/vi/xmTIKWJUMPM/mqdefault.jpg)
I remember my switch from stainless/western knives to carbon/Japanese knives. Have fun with the new addiction!
@@fullmetalcorgi1350 these are INSANE! I wish I knew about them earlier!
@@InsainHusain just wait until you start getting into whetstone sharpening and steel types. White#1 is downright scary sharp
@@fullmetalcorgi1350 Oh I have some on the way! Ive never used a whetstone before so I'm going to need to get a bunch of practice in before using it on these!
great quality video, nice editing, you will be a pro youtuber one day!
@@MrBienChien Thank You!! That means a lot! And I really hope so😂🤘
Hey, your video has that annoying auto-cut thing as well. (e.g. at 3:13 till 3:23 for instance there are 6 cuts) (If there's like half a second of missing audio, it clips a bit of the video out; if you're just listening you don't notice, but it's pretty annoying for things to jump around all the time in the video). Is this TH-cam, your camera, or the software you're using? Do you know where the setting is for this?
Not sure what you mean. I don’t see anything wrong with the video other than the slight color correction error I made.
@@InsainHusain I have seen this on a whole lot of youtube videos. I don't know if they're using a smart camera of some sort .. maybe it's an Apple product trying to be 'helpful'? (total guess) Maybe it's TH-cam doing something similar? Or whatever piece of software you're using between the camera and uploading to TH-cam. If you have any details to share, I can ask others what they use, and see which piece is in common.
@ interesting. I use a canon c70 and a canon r5 and use adobe premiere pro to edit. It might also be where you’re watching the video on… I’m genuinely curious because I haven’t seen any difference or anything weird when I watch the video.
@@InsainHusain Thanks for those details. Okay, I just tested in another browser. Look at 8:30. The knife is on the cutting board. Look at 8:31 or maybe 8:32. *Bam* The knife is in your hand. When did you pick it up? It just magically appeared there. That's an example of an auto-cut. When watching from 3:13 that I pointed out till 8:31 so far, it's happening all the time. If you can't see it .. I don't know what to say. But thanks for responding.
For knives, I have a Ryusen Fukakuryu Santoku (or Bunka) 170mm that I've really enjoyed for the last year of so. My first Japanese knife was a 240mm Carbon Steel Gyuto. I also have a Ginsan stainless steel utility knife that I really like for a few things.
@@H4KnSL4Kohh I get what you’re saying 😂
My bad! That’s just the way I edited it. I like to cut out a lot of the pauses and filler words and sounds because I say “um” and “like” way to much! That might be why it seems so choppy! Sorry!
And as for your knives, those are sick! I just checked them out online and wow! Beautiful!!
That impact on a good wood cutting board or rubber board will not do anything to your knife. Twisting the knife on the board or improper rock chopping can damage the edge though. I chop agressively straight up and down and do'nt have issues. Stainless or semi stainless knives do not need constantly wiped. Just dont let them sit wet. Only carbon needs wiped at the board with frequency. Also force a patina early with hot meat on your carbon knives (or with coffee or vinegar) so as not to discolor foods like onions. The hot meat will give you a beautiful blue patina
Thanks for the info! Im still new to this area of the knife game!
I mean... These knives are heat treated to a higher HRC (Hardness) than western knives yes. But that doesn't mean they are that crazy fragile as it seems you reiterate so much :P
Just treat them the same way as a western knife. Avoiding things like chopping into bone with stuff not meant to is just normal caution.
Over caution aside, cool video!
@@Artemis_x98 yeah forsure! I think I’m just babying them because I’m not used to such nice knives. But I’ll definitely be using them a ton! Just got to get used to it! Thank you though!!